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This salata baladi is fresh, crunchy and has a wonderful acidic bite. It pairs perfectly with pretty much any Middle Eastern meal.| am what I eat
Hummus as its meant to be. Smooth, creamy, warm, tahina-y, lemony, actually made of chickpeas. Topped with spiced lamb and it's drippings and scooped up with warm pita: heaven.| am what I eat
This hawawshi is a quick and delicious Egyptian meal of pita bread stuffed with seasoned meat and onions, then baked to crispy perfection.| am what I eat
This pollo guisado- or chicken stew- is a Puerto Rican classic. Chicken stewed in a flavorful base of sofrito, onions, garlic, tomato and vegetables of choice until falling off the bone into a richly savory sauce. Simple to make and endlessly customizable, this stew is a family favorite. The post Pollo guisado – Puerto Rican chicken stew appeared first on am what I eat.| am what I eat
Om ali- Egypt's sweet and creamy bread pudding is studded with nuts, coconut, and raisins if you wish, then topped with whipped cream and broiled to a golden perfection and served hot. The post Om ali – Egyptian bread pudding appeared first on am what I eat.| am what I eat
Egyptian goulash- a traditional meat pie made with a savory ground meat and onion filling laced with warm spices and nestled between layers of crispy, buttery phyllo dough. The post Egyptian goulash – Phyllo meat pie appeared first on am what I eat.| am what I eat
This rich and comforting bamya stew consists of okra cooked with tender pieces of lamb, in a luscious tomato sauce laced with garlic and cilantro. The post Bamya – Okra and meat stew appeared first on am what I eat.| am what I eat
Basturma with eggs- a super savory Egyptian breakfast classic that comes together in ten minutes with only three ingredients. The post Beid bel basturma- Eggs with basturma appeared first on am what I eat.| am what I eat
Molokhia Egyptian style- minced jute mallow greens cooked in an aromatic broth. This highly nutritious green soup is often served alongside a protein and rice to make a delicious and comforting meal. The post Molokhia – Egyptian jute mallow soup appeared first on am what I eat.| am what I eat
Mahshi kromb- juicy, herbaceous Egyptian cabbage rolls. Tender cabbage leaves, stuffed with parsley, cilantro and dill-laced tomato rice, each roll an umami bomb that will keep you going back for more. The post Mahshi kromb (malfouf) – Egyptian vegan cabbage rolls appeared first on am what I eat.| am what I eat
This smoky, tangy baba ghanouj hits all the right notes with fire-roasted eggplants, silky smooth tahini, and a hint of tart and sweet pomegranate molasses. The post Smoky, tangy baba ghanouj appeared first on am what I eat.| am what I eat
These apricot habanero chicken wings are fruity, fiery, sticky and delicious. A traditional Middle Eastern apricot paste called qamar al-din forms their sweet and fragrant base. Laced with fruity, hot habaneros and a few spices, these wings are the perfect balance of spicy and sweet. The post Apricot habanero chicken wings appeared first on am what I eat.| am what I eat
This spicy, herbaceous green shatta is one of the condiments I like to always have in my fridge. It's hot, but it's also flavourful, fresh and complex. As a topping, it goes well on pretty much everything- sandwiches, beans, and especially grilled meats and fish. As an ingredient, you can toss it into salad dressings, stews, marinades or any other dish that needs some herbs and spice.| am what I eat
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Mahshi! Vegetables stuffed with an herbaceous meat and rice mixture then simmered in tomato sauce in this classic Middle Eastern dish.| am what I eat