Brazilian cheese breads (pao de queijo) | More of a puff than a bread, these light, cheesy bites originated in the central Brazilian state of Minas Gerais, but have since become ubiquitous throughout the country. They are traditionally served for breakfast, as an afternoon snack, and are also eaten as an accompaniment to any main meal, so consider pairing this recipe with some barbecued meat.
Feijoada completa para 12 pessoas
Feijoada - Brazilian Food
Brazilian fish in coconut milk stew
And here is my favorite clam dish!
Aprenda a fazer pastel de feira em casa - Paladar
Beef Skewers (Chuzos de Res)
Beef Skewers (Chuzos de Res) | My Colombian Recipes
Brazilian Churros, fried dough snack, covered with sugar and cinnamon and stuffed with milk compote. Street market food.
Duck and figs with picada (anec amb salsa de figues i picada)
Duck and figs with picada (anec amb salsa de figues i picada) | Like many recipes in Catalan cuisine, this dish pairs meat and fruit. When in season, fresh figs may be substituted for dried. Picada is one of the region’s quintessential sauces and adds a touch of richness to this dish.
Pastelão de Forno
Visualizing how to make Brazilian Pasteles -- Appetizer
Poh Ling Yeow's Char hoon
Bolinhos de Bacalhau -- Appetizer
Korean mushroom and glass noodle stir-fry (japchae)
Cuca de banana com aveia e doce de leite
Cuca de banana (modifiable with coffee, dulce de leche, and/or chocolate drizzle) -- Dessert
Bamya (okra) with lamb
Bamya (okra) with lamb | This thick stew of tender lamb and baby okra is a common dish in Egypt. Okra is the edible fruit pod of a plant related to the hibiscus and is used in many dishes for its thickening properties. Lamb backstrap or fillet is lean and quick and easy to use, although other cuts of lamb would work, the meat from the leg or shoulder is lovely too. The secret to this recipe is the long, slow simmering that brings the flavours gently together.