Short story: This is Sahtein. Here we believe that food is medicine and that every human has a right to find joy and pleasure in nourishing themselves.
Bigger story: I am a Palestinian-American chef, immersive & visual artist, storyteller & producer. I am a trained Reiki Master and embodiment facilitator. Each of us can find joy and power in intuitive nourishment, and bring that presence into every moment of our lives. Join me and let's awaken to our highest potential.
Important note because I get so many comments about this: I am not vegan and this is not a vegan channel. I just enjoy making plant based foods and exploring all the different ways plants can be used.cThe only meat I don't cook is pork.
This is hilarious… I’m in Jordan right now panicking trying to not mess this up and stumbled across your video! Thanks so much for all the great tips! I also just bought my first package of seven spice so thanks for that mentioning that as well! Have to look at your homemade recipe recipe though for next time.
I saw your video about Ful loong ago... The reality has changed horrendously in this almost a year 😢 my heart is with the Palestinians - a warm greeting to you❤
Just watching this video 📹 i felt like i was back home in Jerusalem. Reminded me of moms food . Please Shish Barak and Molohkeya recipe for the world 🌎 🙏
I’m the opposite..I use my kitchenaid for mixing all doughs because I have a lot of neck hardware and pain, but the machine allows me to have consistency..when doughs come together and then clear the bottom of the bowl, the gluten has developed perfectly, and some really wet doughs (Brian Lagerstrom’s ciabatta recipe..try it, it changed my bread making life) the machine does a superior job. I’ve started subbing in butter for oils in tortillas and various breads..nice organic butter is super tasty in breads..
Nice organic sunflower oils now, thanks for being anti-canola..I don’t know why anyone likes that! Toasted pine nuts in there? I think my Lebanese neighbors gave me some of these and they had pine nuts in there. Easy to burn..whenever toasting pine nuts, put a heavy glass bowl in the freezer (or fridge if it’s delicate) and chill well, when you have the pine nuts toasted, throw them in the frozen or well chilled bowl and stir to stop their cooking..they have a lot of oil that makes them continue cooking off heat unless you take steps to stop them from over browning..an egg wash before baking would make these look a lot prettier..just my opinion..
I live in Utah, my Lebanese neighbor freaked out when she saw me growing purslane, parsley, mint and oreganos, thymes, basils in my garden..I learned Fattoush from her, they own a restaurant. One of her “secrets” was to take a very to overripe tomato and really mince it up including its seeds and juices into the lemon/olive oil dressing. It increases the immediate juices and acidity..I love cultivated purslane, they have lovely seeds at Baker Creek and Territorial, many others. I don’t mind a soggy, juicy salad the next couple days, the juice over bread and toasted is great..I encourage everyone to try this salad..I made and ate it nonstop when I first learned it!
Thanks for this deliciousness, what an awesome way to make use of our squash bounty -- I've been obsessed & shared this with so many family & friends 💖 It's a big hit at parties. I've even used it as an add-in to soups & curries, it works in almost anything.
This looks amazing, can't wait to try. Just a random compliment, I can't say how much I appreciate you follow the steps someone who would be actually cooking would follow. Like precutting the herbs and tomatoes for garnish. I don't think I've ever really seen any cooking videos do this, or it's not common anyway. Big thumbs up!
Hi , I was introduced to Arabic food thru a Palestinian coworker and really enjoy it. This is going to be my 3rd try in making this dish. My mistake in the past was incorporating too many ingredients- tomato potato carrots eggplant cauliflower and chicken . After layering the ingredients and placing the rice on top and adding broth to cover the rice, I’ve found that I have to keep cooking to where the water is evaporated or absorbed. This makes for soggy but still delicious dish. This time maybe I’ll use less ingredients or just cook the chicken separately and combine it when flipping the pot. Thanks for your videos- subscribed.
My wife is Palestinian and I just found your channel. We are enjoying the videos a lot and just made this recipe this morning for breakfast. We do Arabic breakfast regularly and love the additions to our usual boring foul recipe! Thank you so much for being there. Sahtein!
Love Palestinian food....tasted this ..some of my Palestinian friends used to bring for me. Thank you for sharing Hope your family is safe. Love from South Africa.
Just a message in a bottle from the middle of nowhere, wishing you well and hoping that you are safe. I thought about asking where all da new recipes be, but that just seems so meaningless now. You ma'am are a truly beautiful soul, may God bless and keep you and all your loved ones forever.
