This creamy Egyptian red lentil soup is a delicious, nutritional powerhouse of a soup that comes together from simple pantry staples. Inexpensive, nutritious, vegan and filling- there’s so many reasons to add this Egyptian staple to your repertoire.
This Egyptian mesaqa’a is a super savory dish of roasted eggplants and peppers smothered in a warmly spiced tomato sauce with a kick of heat, and baked until the flavors meld and intensify. Easily customizable, and great served warm or cold, this eggplant dish is a hearty and delicious Egyptian staple.
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.
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.
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.
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.
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.
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.
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.
This hawawshi is a quick and delicious Egyptian meal of pita bread stuffed with seasoned meat and onions, then baked to crispy perfection.
Literally meaning ‘green noodles’ in Spanish, tallarines verdes is an herbaceous, creamy and delicious Peruvian pasta dish. Made with two parts spinach to one part basil, along with the addition of queso fresco and evaporated milk that make it silky and smooth, its the highly nutritious pasta dish you need to add to your rotation!
Macarona bechamel is the quintessential Egyptian comfort food. Penne or rigatoni is bathed in silky bechamel sauce and layered with spiced meat and tomato sauce, then topped with a thick layer of more creamy bechamel sauce. It’s then baked to bubbly and crusty perfection.
Warak enab- juicy, tangy, herby, packages of goodness, these meat and rice stuffed grape leaves are a show stopping family favourite.
Arroz con pollo, chicken and rice cooked together with a fragrant sofrito base, tomato sauce, garlic, warm spices, and briny olives and capers. The perfect, quick one-pot family meal.
Fasolia- green beans, stewed with your favorite meat in a rich tomato sauce. Served over Egyptian rice, it’s the perfect cozy family meal.
Kofta is one of those comforting dishes that I grew up eating and just love to eat and make for my family. It can take a lot of forms. A popular way to make kofta at home in the Levant is kofta bil saniyah – kofta baked in a tray with potatoes and tomatoes. Another…
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.
Mahshi! Vegetables stuffed with an herbaceous meat and rice mixture then simmered in tomato sauce in this classic Middle Eastern dish.
Here’s my version of fattet betinjan- eggplant with ground beef or lamb, cooked in a tangy tomato and pomegranate sauce, served on a bed of crispy pita and topped with garlic tahini yogurt.
Musakhan- this dish of bread layered with olive oil, savory onions, tangy sumac, and juicy chicken, often eaten communally, is an ode to the bold flavors and spirit of Palestine.
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