Tunisia

Shakshuka (Eggs Poached in Tomato Sauce)

This baked egg dish is a staple in North Africa - Tunisia, Algeria and Morocco, but is also popular in Israel and throughout the Middle East.  There are many versions, but the basic recipe is onions, peppers and garlic sauteed in oil.  Cumin and smoked paprika are added to the vegetable mixture and cooked for a few minutes.  Next, add a can of tomatoes to the pan.  You can used crushed tomatoes, diced, or whole tomatoes crushed by hand which gives a lot of flexibility depending on what you have in your pantry.  After simmering the mixture for 10 minutes or so, eggs are cracked on top.  Move the pan to a preheated 375 degree oven and cook for about 10 minutes.  This dish cooks well in a cast iron skillet.  Serve over rice.
Note: I always use organic, cage free eggs.

Philippines

Philippines (#14) Tortang Giniling (Filipino Meat and Potato Omelet)

I found this recipe on YouTube which has become my favorite place for recipe searches.  It is very similar to the Spanish omelet called "Tortilla Espanol" and so easy to make.  The common ingredients are meat, potatoes, onions and eggs but can include tomatoes, peppers, peas, etc.  I sauteed garlic and onion, then added a chopped tomato and cooked for a few minutes. I then added about a hamburger patties worth of ground beef, cooked until brown then added finely diced potatoes.  When the potatoes are tender, beaten eggs are poured over the top and cooked until the eggs are set.  Flip the omelet over and cook to ensure the eggs are completely done.  Serve with ketchup or Filipino banana sauce.

Greece

Greece (#13) Pastitsio (Baked Macaroni with Beef and Cheese) and Fasolakia (Green Beans with Tomatoes)

Pastitsio is a Greek traditional baked pasta dish layered with pasta, meat sauce, cheese, a touch of cinnamon and topped with a bechamel sauce.  I used macaroni but penne or buccatini can also be used.  You start with a layer of cooked macaroni, then top with meat sauce, then top with Kasseri cheese mixed with cinnamon, then another layer of macaroni.  A heated mixture of milk, butter and eggs is poured over the top, then another layer of cheese is added.  Bake for 50 minutes at 325 degrees.  The green beans are simply onions, garlic, parsley, tomatoes, and the green beans cooked stovetop for about an hour until they're tender.  I served this with a lettuce salad topped with feta, olives and an oregano vinaigrette.

Italy

Italy (#12) Bucatini all' Amatriciana

While reading about the earthquake in Italy, I found that the devastated town of Amatrice was preparing for its 50th annual food festival.  The festival celebrates the towns beloved dish, pasta with Amatriciana sauce.  The authentic version of this dish uses guanciale (cured pork cheeks), but pancetta is also commonly used.  The pancetta is sauteed in olive oil, then removed from the pan. Sliced onions and garlic are lightly caramelized in the rendered fat, then a sprinkling of red chili flakes and white wine is added.  The pancetta and a can of crushed San Marzano tomatoes are added to the pan and it's cooked just long enough to boil the pasta.  I added some pasta water to thin it out a little.  I had never used bucatini pasta before but it was the pasta of choice for most Amatriciana recipes I found on-line.  I really enjoyed this dish but most of all I love that a town comes together and people travel from all around to celebrate this pasta made with fresh, local ingredients.
https://www.youtube.com/watch?v=h2P2amdXif8

India

India (#11) Anda Paratha (Stuffed Flatbread with Eggs)

Yesterday I went to  Asiana Market in Glendale.  It's a pretty good distance away but worth the trip for specialty food items from all over the world.  I bought paratha which is an Indian flatbread; the word means "layers of dough".  I searched on-line for recipes and found a You Tube video for a popular night time street food using paratha stuffed with an egg mixture.  The paratha is placed in a hot, lightly oiled pan and cooked a couple of minutes on each side until it puffs up and can be easily separated.  A mixture of one egg whisked with diced onion, cilantro and serrano chile is carefully placed in between the two layers and cooked until the paratha is brown and the egg is cooked inside.  This can easily be made ahead of time and reheated in the microwave for a quick, delicious breakfast.

Lebanon

Lebanon (#10) Malfouf (Stuffed Cabbage Leaves)

I have had this recipe bookmarked since I first started this blog in 2013.  Turns out it was well worth the wait to finally make it.  The ingredients are ground beef (or lamb), uncooked rice, and a little cinnamon, allspice and nutmeg.  A head of cabbage is boiled for a few minutes until the leaves can easily be peeled off.  The leaves are stuffed with the meat mixture, rolled cigar-shaped then stacked in a deep pot that has been coated with a little oil.  Fill the pot with water just to the top of the cabbage rolls.  Add the juice of 3 or 4 lemons, and 5 or 6 cloves of garlic.  Place a small plate on top to keep the cabbage rolls from floating, cover and cook for about an hour.  Serve with lemon and yogurt sauce.

Philippines

Philippines (#9) Adobong Manok (Chicken Adobo)

This dish is the national dish of the Philippines and I'm so glad I discovered it.  It can be cooked with chicken or pork, or a combination of both.  I used organic chicken thighs but any cut of the chicken can be used.  They're stewed in a mixture of onions, garlic, bay leaves, peppercorns, soy sauce and vinegar until fall-off-the-bone tender.  The recipe called for only 6-8 peppercorns but I like a burst of peppercorns in every bite so I tripled that amount.  This is one of those recipes that is even better the next day.  http://www.whats4eats.com/poultry/adobong-manok-recipe