All Dishes

6335

Moqueca De Camarao

(Brazilian) (0 ) (1 )

More than a mere fish stew, moqueca is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from …

06:15PM October 08, 2015 - by: itisclaudio

Hummus

Houmous

(Egyptian) (Israeli) (-Levantine-) (-Middle Eastern-) (0 ) (2 )

Spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and lemon. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.

08:47PM October 08, 2015 - by: itisclaudio

Manakish

Manaqish, Manaeesh, Manakeesh

(Lebanese) (-Levantine-) (-Middle Eastern-) (0 ) (2 )

Dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch. The word manaqish is the plural of the Arabic word …

07:40PM April 28, 2016 - by: itisclaudio

Grilled Halloumi

(-Middle Eastern-) (0 ) (2 )

These mini-slabs of chewy goodness are made from goat and sheep milk. Unlike other cheeses, no acid or bacteria is used during processing.

08:56PM October 08, 2015 - by: itisclaudio

Ful Medames

Foul Meddamas, Ful Mudammas, Foule Mudamm…

(Egyptian) (Lebanese) (-Middle Eastern-) (Yemeni) (0 ) (1 )

Dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. It is a staple meal in Egypt, especially in the northern cites of Cairo and Gizah. …

08:56PM April 25, 2016 - by: lachilena77

Churrasco Al Caballo

(Cuban) (0 ) (1 )

08:54PM October 29, 2015 - by: itisclaudio

Ajiaco

Chicken Soup

(Colombian) (0 ) (2 )

Chicken soup like mom used to make it. It includes chicken, two (preferably three) kinds of potatoes, corn, sour cream, capers, avocado and guasca. Guasca is a special herb that grown throughout the Americas and gives the soup …

01:28PM February 07, 2017 - by: itisclaudio

Arepa

(Colombian) (Venezuelan) (1 ) (3 )

Flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially …

05:27PM October 14, 2015 - by: foodmaster

Arroz Con Coco

(Colombian) (0 ) (1 )

Arroz Con Coco is a common side dish of the Caribbean coast of Colombia. White rice is cooked in coconut milk with water, salt and sugar.

05:52PM October 12, 2015 - by: foodmaster

Buñuelo

(Colombian) (Mexican) (0 ) (2 )

Buñuelo are popular ball shaped fritters and eaten as a snack in many South American countries. The Colombian version is made with dough of curd of white cheese that get fried until golden brown. It is a typical …

06:37PM October 12, 2015 - by: itisclaudio

Lechona

Lechona Tolimense

(Colombian) (0 ) (3 )

Typical dish from the Tolima area and consists of a whole roasted pig, stuffed with rice, yellow peas, green onions and spices which is cooked for ten hours in a clay oven. It is served with arepa. This …

07:31PM October 12, 2015 - by: foodmaster

Empanada

(-Worldwide-) (0 ) (1 )

Empanada is a type of baked or fried turnover very common in many cuisines. Empanadas are made by folding some kind of dough with stuffing consisting of a variety of meat, cheese, huitlacoche, vegetables, fruits, and others.

04:57PM January 23, 2020 - by: itisclaudio

Gallo Pinto

Gallopinto

(Costa Rican) (1 ) (2 )

Traditional dish of Nicaragua and Costa Rica made with rice and beans. The history of Gallo Pinto is not well known, and there are disputes between Costa Ricans and Nicaraguans about where the dish originated. One theory suggests …

06:12PM October 13, 2015 - by: foodmaster

Fanesca

(Ecuadorian) (1 ) (1 )

Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. The components of fanesca and its method of preparation vary regionally, or even from one family to another. It is typically …

07:48PM October 13, 2015 - by: foodmaster

Picada

Fritanga

(Colombian) (0 ) (2 )

Picada is a traditional Colombian dish where a variety of grilled or fried meat and vegetables are served on a large platter. The dish is usually prepared on Sundays for family and friends or at various special occasions …

07:55PM October 13, 2015 - by: itisclaudio

Sancocho Trifasico

Three Meats Sancocho

(Colombian) (0 ) (1 )

Sancocho is basically a very thick soup made with root vegetables and different kinds of meats, in a broth, usually flavored with herbs (cilantro or parsley), combined with achiote, garlic, onion, scallions and bell peppers. It is almost …

08:11PM October 13, 2015 - by: foodmaster

Pabellon Criollo

(Venezuelan) (0 ) (1 )

Traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans that is considered by many to be the …

05:33PM October 14, 2015 - by: foodmaster

Cachapas

Corncakes With Cheese

(Venezuelan) (0 ) (2 )

Similar to the traditional American pancake (much thicker than an English pancake), it is made from a puree of corn, sugar, salt and oil. It is normally then folded over with a large piece of a soft white …

05:49PM October 14, 2015 - by: foodmaster

Pasticho

Pastitsio

(Venezuelan) (0 ) (2 )

This name comes from the Italian word "pasticcio" which means lasagna. This is the Venezuelan version of lasagna. http://www.southamerica.cl/Vene…

06:21PM October 14, 2015 - by: foodmaster

Alcapurria

(Puerto Rican) (1 ) (3 )

Alcapurria is a Puertorican fritter, the masa is made of a mix of green bananas and yautia (taro root) and stuffed with meat and spices. There are also version where the masa is made with yucca (cassava root). …

11:57AM October 22, 2019 - by: itisclaudio