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These tostones de pana (breadfruit) are crispy on the outside, with a light and fluffy interior, and mildly sweet and nutty flavor. They make the perfect snack or side dish.| am what I eat
Tostones- these twice-fried green plantains are crispy on the outside and fluffy on the inside. The perfect starchy side or snack paired with dips, guacamole, or ceviche!| am what I eat
This sofrito is a fragrant blend of Caribbean herbs and peppers, and onions and garlic that forms the most flavorful base for all your Puerto Rican dishes and more.| am what I eat
Arroz con pollo, chicken cooked and rice cooked together with a fragrant sofrito base, tomato sauce, garlic, warm spices, and briny olives and capers.| am what I eat
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This Sayadeya rice is a typical side for all seafood dishes in Egyptian cuisine. Slowly browned onions form its base- imparting deep flavor and color. The post Sayadeya rice – Egyptian seafood rice appeared first on am what I eat.| am what I eat
This picadillo recipe is made from ground beef stewed with layers of savory latin flavors of sazon, onions, garlic, olives sweet peppers and cilantro. Served over fluffy white rice, it makes a perfect weeknight meal.| am what I eat
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
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
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
