Thank you all for getting us to 100k subscribers! It still hasn't sunk in yet, and we are so grateful! The 100k subscriber special will be coming out on the weekend! If you like the recipes and want to support the channel, then considering joining our Patreon. www.patreon.com/MiddleEats
If you don’t like foul, try this: California garden ‘large favs beans’ plain can Heat, stain most liquid off. In a bowl: 1/2 small white diced onion, one medium tomato diced, 1/4 tsp cumin, about 20 cracks of pepper, dash vinegar, small green chilli , olive oil + salt to taste. Add all the foul to bowl and mash the whole lot together. 👌👌
Hey Bro, I made Mansaf. It was amazing. I used liquid jameed from a brand named Tazah. It came out really good and I didn't even use yogurt to thicken the sauce.
Right before this video, You Tube sent me to the chicken shawarma video where you mentioned having 1K subscribers. That was in Oct 2020, so in less than a year you've multiplied by 100 times. Amazing! Congratulations and keep the great videos coming!
Can I add that I appreciate you including your failures? Not because I get any Schadenfreude from it, but more because it will probably help me avoid the same mistake and provide a helpful comparison how the food should look. Well done!
It's also important for educational channels to actually dare show mistakes. Learning anything will require some practice where you're not very good at it at first. It's important to show that too. I notice a lot of people who watch any sort of channels that teach skills (cooking, DIY, woodworking, drawing...) that assume that the person just has innate "talent" that is inaccessible to them, when in reality they just learned the skills like everyone else.
YES!!! Most people find it hard to cook using videos because they think everything will come out perfect everytime. Mistakes train our eyes to see what is good from not so good. :)
Just a friendly suggestion from a lebanese, crush the garlic, add salt and work it into the salt well until it forms a paste, then add lemon juice and stir well. Let it sit at least five minutes before use.
Yes, it makes an amazing difference!😋. And by letting the chopped garlic sit, the beneficial sulphorophanes that are formed when garlic is chopped or crushed, retain all the healthy properties even when cooked. These look delicious, definitely going to try the vegan versions, thanks for sharing! 🙏🏼 😋eat beans, not beings💕 ☮️
I hadn't realized it, but last week was the 1 year anniversary of the Beirut port explosion. Keep the victims of this tragedy in your thoughts when making these recipes! Thank you!
This channel is a true gem! There is no one else on the internet making such an amazing effort to deliver authentic, high quality Arabic recipes in English. Well done!
I’m Brazilian and we have the largest community of Lebanese outside of Lebanon in my birth city, São Paulo. As a result, growing up my mom would make delicious Lebanese food like kibbeh, hummus, babaganoush. We also have some of the most amazing Lebanese food restaurants. Love the Lebanese people and hope to go to Lebanon one day. Thank you so much for sharing, going to veganize my favorites! Looks delicious!
I live in an area with a high Brazilian population (Boston metro-west area in Massachusetts) and this really helps explain why most of the Brazillian-owned pizza shops also have various middle eastern dishes on their menus, and the presence of lots of greek-owned pizza shops in the state as well probably adds to that trend.
Greetings from Northern Israel. We pray for the good people of Lebanon in these difficult times. I am an Ashkenazi, (European) Israel, but I travel to the nearby Arab town of Tarshicha for their excellent restaurants.
Fun fact: here in Brazil, we have the largest Lebanese population anywhere in the world (surpassing even Lebanon), with around 7 million full or partial Lebanese descendants We do love ourselves some quality middle eastern food
@@imene4038 A lot of Levantine people migrated to Latin America at the turn of the 20th century. The last days of the Ottoman empire were not particularly nice, especially to minorities. Some of it continued even later when communism and the USSR were influential in both those regions. Syrians generally went to Argentina, with Druze more to Venezuela; Lebanese went to Brazil; and some Iraqis ended up in Mexico.
Man, I and many of my friends love Lebanese food. It has been a revelation discovering the unparalleled flavors of Lebanese gastronomy, especially the food made at home by Lebanese. Wow! Quite a feast for someone from Norway. I loved travelling in Lebanon and studying Arabic at the American University of Beirut about nine years ago. Thank you and greetings from Norway !
while everytime I watch someone outside of the middle east cook middle eastern food, especially lebanese food, I shiver at the westerenisation of the recepies and just scream at my phone " stop this monstrosity". however, since I've stumbled upon your channel about a year ago, I absolutely fell in love with the authenticity and absolute great variety of dishes. even my nan was impressed and she is a lebanese old school home cook which is very difficult to impress. thank you and keep up the awesome work!
Lebanese cuisine has a huge vegetarian and vegan dish collection. Also, every meat dish almost always has a vegetarian or vegan version. For example, kibbi is a really meat based dish. However, there is a potato (vegetarian) and pumpkin version (vegan). The reason was because being highly dense in Christians, traditionally there was a alot of fasting days where meat was banned.
@@bdhsnahah7411 does it really have much vegan? All the Lebanese I know and restaurants serve soooo much animal, either the flesh or fluid or something with dairy etc. can you tell me the names of actual fully vegan Lebanese dishes please because I’d like to look them up and cook 🙏🏽
@@nickdavidelijah Most recipes can be altered to be vegan. Most Lebanese dishes contain meat and chicken as an addition not a crucial ingredient like in Fasoulya and Loubiya. There is also the infamous dish Mjadrah or Mdardra which is completely vegan and it has a lot of variations.
One of the things I appreciate the most about this video is the how to actually eat it part at the end! I have seen s many recipe videos where I am left unsure how it should be eaten, that was refreshing! I love beans, so I am going to enjoy these.
After I made your chicken shawarma my wife wants me to make everything on your channel. Since I can get my hands on the chickpeas that a certain very large hummus producer uses for their hummus she's excited for these recipes.
Oh my gosh! These look amazing! I live in the middle of America, and I would MUCH rather eat this type of breakfast over any of our American style breakfasts. I’m going to give all of these a try except for the last one (I’m a vegan). Obi, I hope you and your wife put out a cookbook. Your channel has grown so fast because you guys have serious talent, knowledge and support system to bring all these amazing flavors together. Well done!
I grew up in Sweden but there were a lot of people from the Middle East in my neighbourhood and I love their food. I'm also vegan and I'm delighted with all these vegetarian dishes with filling and flavourful ingredients.
I grew up eating Masabcha all my life (the first dish he made). It's one of my favorite dishes to eat bar-none and I eat it everyday when I'm back in the middle east. The way he shows how to make it is aaaaaight, but it results in a disappointing dish (and I've had thousands of these). A way way better way to make it is - pre-mix the raw tahini with LOTS of lemon juice, salt and the cooked-chickpeas water, untill you get a consistency of heavy cream, or maybe SLIGHTLY thicker. Then mix that with cooked chickpeas in a metal bowl and double boil it for a minute or two, all while mixing. Then take it off the boil, an serve with olive oil, cumin, paprika, and Tatbila (a mix of smashed hot peppers, pickled hot peppers, and lemon juice) on top. This dish is about texture as much as it's about flavor. And this method makes for a way better texture.
I'm vegan too; what do you eat the first dish (the smashed chickpeas) with?? It looks delicious, healthy and quick so I'm dying to try it, and the rest of the vegan recipes!! 😋
I think that one of my favorite things about Middle Eastern food is how it's all fairly simple, but every little detail is carefully and considered in every step of preparation, which makes it all taste so complex and interesting. Thank you for sharing all of these recipes!
As a Marine I was deployed to the Middle East several times. I fell in love with the people, culture and food! This is a fantastic channel with a brilliant presentation! Thank you for all you do and being willing to share your culture!
Damn, imagine being deployed for imperialisitic reasons to then come back and "show" some love and brag abt how you "fell in love with the place" you should be ashamed for even commenting this
@@rashoietolan3047 People love to normalize being deployed as if they did something for the middle east but most of the time dont even know what they get deployed for (btw they get deployed to support Ameican intressed) but the fact he mentions it straight up doing an "hero" type of move is just disgusting its like me saying "Hey dude I fell in love with Syrian culture after I got deployed in ISIS"
@@morocco_020fc7 history has enough victims … so I can clearly perceive your justified stance upon this matter I can also perceive his stance clearly He speaks from endearment not disrespect but ignorance can be bludgeoning and leave the bridges of our bonds bloody and broken… All wars are banker wars And nature is a series of competitions between bloodlines , even in our species…. In unassailable solace I say You and your people shall live on Now Release yourself from the concern of Internet strangers opinions You have much to live for as the central governor of your self
@@rashoietolan3047 History does have a lot of victims but that doesnt change the fact we as an people should stand against it and seek justice where is needed. He speaks from endearment and I know I just want him to know what he was deployed for and let him know its disrespectful for people from SWANA backgrounds. You are trying to justify wars by calling them wars for money and calling it nature but that doesnt justify that happend and make the message I brought up not justified we need to remember history and stand against these crimes its ignorant that when its white history like the holocaust its an other story and its bad because the mustashe man hurted us but cant make the same true for 1,5 million Iraqis killed illegally in our moderate time??? Anyways take care and I hope I changed both him and your minds abt the F world we live in.
I had been looking for Arabic dishes for a while, but most of the time I couldn't understand the language, or it wasn't explained clearly enough. I would like to thank you for the clear explanation, and the love you put into your dishes. It helped me. Keep it up.
Watching this while eating my lunch, and I am now hungrier than I was before! I love fatteh, but it definitely can be heavy, so a lighter version sounds perfect.
I want to make the morning egg lamb awarma immediately. Looks like I’m going to the butcher shop tomorrow! Thank you so much, I really appreciate when you make Lebanese dishes.
Thanks bro this is very nice of you to show some of our beloved Lebanese breakfast :) all though we have allot different kind of breakfast but this one of most people favourites :)
Extremely well done! Your narrative moves quickly and content is thorough as always. Easy viewing and the onscreen notes provide extra detail without interrupting your flow. Excellent beginning for your and Salma’s next 100k. Congratulations to you both!
Thank you for showing us the proper way to eat these dishes, it may seem like a no-brainer but for those of us new to a cuisine it can be confusing and a little intimidating. I only subscribe to vegan channels, but after watching a couple of your videos I just had to sub! 😁 (And Congratulations on the 100k subs!)
I'm from Lebanon and I'm glad you're doing an episode about Lebanese food. One thing to remember is that a Lebanese breakfast typically consists of an entire spread: jam (preferably homemade), olives, labneh with olive oil, ful with khudra (fresh vegetables), pickles, tea or coffee, fried eggs, a few cheeses, manaeesh, etc. etc. And lots of bread (pita, khubz saj...). It's basically a meze table with an emphasis on breakfast foods. Now unfortunately I do have to point out some issues with your video: First, the ful mudammas varies from region to region in Lebanon; some regions add chickpeas, others do not (it's a Christian versus Muslim thing; God only knows why). However, they will always add garlic, lemon juice, and olive oil and serve with the khudra, which 99.99999% of the time includes fresh mint (and a lot of it). then, the sauce of the fatteh includes garlic and is heavy on the yogurt. They will top the fatteh with fried pine nuts or fried almonds--almonds are cheaper, but some prefer them regardless. And eggs are typically fried in olive oil or ghee (samneh; it looks like vegetable oil on video). If somebody fries eggs in vegetable oil, it is typically a cost-driven decision. And, finally, cumin is used very sparingly in Lebanese cuisine; its use is a marker of Syrian cuisine (especially the region around Aleppo). BTW, Anthony Rahayel's channel is titled "No Garlic No Onions" precisely because it is so unusual for a Lebanese person to not like those two ingredients (or, in his case, I think he's allergic). Sorry to be critical of this episode. Most of your videos are very enjoyable and educational, and I've learned a lot watching them.
I like this format! I think it's nice to vary between a really in-depth dive into a single dish, and then some quick runthroughs on a few different dishes. It's a great change of pace
I am sure that I looked at this and felt, hmm.. maybe. Then I looked again (I had dinner in the meantime), and it had pointers to two vegan dishes. Whoo Hoo! Thanks, I will now watch.
I crave beans - I'm a meat eater buy sometimes only beans will do. I am truly inspired by this gentleman & his cooking guidance for each dish. I need to be on this ASAP. Thank you for posting & sharing.
If you don't want to fry or bake the bread, you can toast it in a panini grill or over a gas stove directly over the fire. Comes out even crispier than when fried and lighter. But fried is definitely tastier. :P
@@MiddleEats Great! And it's so interesting when you explain the differences between the foul, as in this video when you explained that the can you bought was [I think you said] Saudi style, which means it has cumin in it. Very helpful!
I think, the thing I like about your videos best is that I really want to cook your dishes and don't just watch for entertainment. Thanks for sharing! Thanks for the effort!
I have watched that Anthony Rayahel video many, many times. I would love to be transported into that video and eat there. I have been subscribed to this channel for a while but when i saw this one I knew it would be good because as I said, Lebanese breakfast is something that interests me very much. Excellent, excellent video. Soon this channel will have 1 million subscribers to be certain!
The deep-fried pitta breads is what put me off the last fatteh hummus recipe, but this baked method seems perfect for my tastes. Now I don't have any excuses not to try making it!
I'm getting so many more ideas for my gym meals. Most of these can be varied a little bit to result in a high protein meal without sacrificing the taste. I've been thinking about reducing my meat consumption and this helps a lot.
As an indian who has been scooping sauces and chutneys for ages with dosas /chappatis/nans, I didn't realize that other cultures might have a name for the scoop. Learn something everyday. Cheers
EVERYTHING LOOKS ABSOLUTELY DELICIOUS...I AM STOCKING MY KITCHEN WITH MIDDLE EASTERN/MEDITERRANEAN, ASIAN AND INDIAN SPICES...I LOVE TO COOK AND YOUR CHANNEL HAS GIVEN ME EXCELLENT IDEAS FOR ALL MEALS, ESPECIALLY BREAKFAST. THE WESTERN DIET IS TERRIBLE, ESPECIALLY WITH MOST OF IT WITH BEING PROCESSED WITH SO MANY CHEMICALS AND I'M LEARNING HOW TO EAT MUCH HEALTHIER. THANK YOU SO MUCH FIOR SHARING WITH US.
I like savory breakfast dishes so I am always looking for something else and man the mashed chickpea and tahini...yum....I think I would put an egg on all of them though....LOL! Look delicious.
Great video as always! Congratulations for the 100k🎉🎉 Btw It would be cool to see you cooking liver, brain, tongue or any part of the animal we’re not used to see recipes on RU-vid.👍🏼
This looks delicious 😋 Especially the rustic hummus dish. I'm so used to whipped, smooth hummus, but the partially smooshed chickpea - I'd totally smash that 😍
Thanks for giving us ful recipes, even though you don't like them that much. I hope to try it one day, just need to find a good supermarket to buy from.
Wonderful content as usual. As someone who makes their own awarma, this can be safely stored in the cupboard for a few months if fully covered with liquid. And definitely you don't need the extra oil for eggs+awarma, the latter's rendered fat should be enough.
Yeah that's why it is so crucial to use the best fat you can get. Traditionally we use fat from the fat tailed sheep. It tastes different from western style sheep fat.
Your channel is so amazing. I recreated quite a few dishes at home and they all turned out great. I love how you keep the procedures simple and how the videos are cut-to-the-chase! Please keep up the good work!
