Tip for hummus from a damascene, add fat! traditionally it's topped off with a spoon of ghee (heavy but mindblowing), but most locals just go with olive oil now. By the way, the reason the chickpeas are soaked is to avoid bloating, so you might not want to skip that if you are eating it too often! And Usually, we add quite a bit of cumin as it packs on flavor and is also great for the bloating... when we go all out on chickpeas we usually drink boiled cumin with a bit of lemon and salt instead of tea to calm things down... try it out!
Also, those same lectins that cause bloating interfere with mineral absorption! So for vegans and vegetarians who are concerned with getting enough iron and calcium, the soak must not be skipped. Obi from Middle Eats has a much better recipe, and it's definitely possible to adapt that for meal prep. (Fun to scroll through the comments and look at the different Middle Eastern takes on hummus toppings.)
hi! I love hummus and have been trying to make my own but it almost always turns out bitter. I use chickpeas, a spoon of tahini, olive oil, plain water, powder cumin, lemon juice, salt, pepper, and garlic. Sometimes I'll add onion. But I can't figure out what I'm doing wrong that my hummus turns out bitter. Any ideas on how to fix this?
@@bihuahua2600 I would taste each ingredient separately and see if you can isolate the taste. For me some tahinis taste bitter, even some olive oils. It might be as simple as switching brands. Curious what others think too though!
Love your recipes! For the Hummus, I recommend you don't add the garlic, lemon and tahini to the whole batch. The way we did it back home was adding it to the portion we're about to eat. It lets the hummus last longer in the fridge, and will have a much fresher taste with the garlic and lemon if you add them right before eating.
This. Lemon and fresh herbs are always best to add to a dish fresh each time you eat. And I've found it's almost always best to add any dried/ground spices to a dish AFTER everything is cooked. Spices are small and delicate, it's so easy to burn them and cook away all their flavor.
Update: the tzatziki, the hummus, and the pickles amazing! The beet purée was subtle, sort of sweet. Served with warm pita and chicken…excellent. The prep was easy (the beet purée was the hardest) and I have all sorts of tasty for the week! 👏🏻👏🏻👏🏻
Thank you for giving us the most inspirational cooking series on RU-vid. What you do is life-changing and makes me want to keep on cooking for my family and I. Keep up the incredible content and can't wait to see your new kitchen. 👍
Hummus, Fool (which is cooked fava beans) and Falafel is a complete meal here in Jordan (and many Arab countries)… with some fresh pita and a glass of black tea (maybe with mint), that’s a full coarse meal for many people!!! Great video and the lentil bowl is something I will try this weekend for sure!!! 👍🏼👍🏼👍🏼
@@AbdullahAmar also falafel here is done differently… I believe in Egypt falafel/taamyah is made with only fava beans (I’m not sure if it is different between regions)… in Levantine area (Palestine, Jordan, Lebanon & Syria) chickpeas (whichh we also call hummus) is used, sometimes with fava beans and sometimes by itself!!!
As a Turkish guy who grew up in the Mediterranean with traditional Turkish Mediterranean cuisine (thank you grandma), I approve all your work :) maybe some more fish and you'll have the whole package
One thing that cracks me up about the American version of Mediterranean cuisine is the salmon. Not cod, mackerel, anchovy, or anything else that comes out of the Med...salmon.
It’s amazing how far you can stretch just a few ingredients, you’re creativity as a chef is shining so brightly in this video. Keep it up! Tell your bro we said hi lol
I would love to see a slow cooker series. Or a multi cooker series. Or even a one sheet pan series. One pot series. I think you get the theme…easy, throw together but healthy, full of flavour and filling.
YES YES YES to EVERYTHING here. OMG I am overwhelmed with wanting to make everything on this list. Now I'm going to be sure to get it all when I go to the farm stand later today.
Great meals. I'll definitely copy some! For Tzatziki some advice from a Greek: Mint doesn't go into tzatziki, neither does Parsley. Some regions add dill, but that is it. Also for acidity, use whitewine vinegar - it provides the needed aroma. And use way more oliveoil and emulsify it into the yogurt. Way more olive oil. Bon appetite
Tzatziki originated from Raita that the Indians made. Basically the same base of yogurt, cucumbers, and mint. Mint might not be 100% traditional but it definitely works anyways lmao
I just discovered this chanel yesterday. I love the way this guy cooks. I always make additional meals to freeze. And have been making sauces ahead this summer from my garden veggies and herbs which are ready when they're ready, so i try to utilize whats available whether i feel like cooking or not. Some days, I have to make a LOT. I like sauces that freeze well, since I dont can--yet. I've already frozen enough pesto to last till next summer. I just love his loose weekly plans and his loose measurements while cooking. He thinks like I do, so this channel is so great for me . . . and he's teaching me other things (beside pesto and caprese) to do with basil! This channel is just the ticket.
Awesome. I did the my version of this. I made a meatloaf on Sunday ( with quinoa instead of breadcrumbs ) and a big ol’ garden salad and Monday I crumbled some meat up for a deconstructed cabbage roll with quinoa. Tuesday I made beef and quinoa burritos. Last night we had leftover salad with quinoa and shaved radish, tonight we’re having sloppy joe’s with the meatloaf. Tomorrow we will have spaghetti with meat sauce and the last of the salad. I also only make dough once every 2 weeks and let the dough ferment in the fridge as I cut pieces off 2 bake. I’ll definitely be utilizing these ideas as well!
I would LOVE LOVE LOVE to see some Ethiopian meal prepping. We used to eat it all the time in Toronto and now that we are no longer in the big city, we miss it. I haven't found a lot of great videos to make the food yet and would love something like this from you and your incredible content! Indian food would be another great one. So many great flavours.
This was a great meal prep video! I think something that would be really helpful would be making some grocery shopping videos. Like, what are some essentials you recommend always buying, and what spices a pantry essentials do you recommend having that are helpful for weekely meal prep. I always get overwhelmend at the store and never know what to buy.
EVERYTHING looked so delicious! You always make meal prep look like anyone can accomplish it. The beet dip and tzatziki looked so fresh and tasty. Thanks so much!
I just made everything on this video to prep for the week. Delicious. I subbed out a roast chicken for the lamb but kept the same spice profile. I think the pickles ended up being my favorite followed by the pita and then tzatziki. Hummus I’ve done before and the lentils and vegetables really bulked everything up. Great work! I’ll be on the road all week and won’t have to resort to McDonald’s! Thank you! Been following since the first of brother eats greens!
This was awesome, so nice to see a wider range of Med recipes. Everyone usually sticks to tomato based recipes. I'd love to see a Scandinavian meal-prep as well :D
Would love more series like this!!! And a playlist to go with it to make them easy to find - love taking the guess work out of tasty meals throughout the week that all build on each other!!!!
Really enjoy your meal prep series. Your single recipe videos are awesome too but these give a solid foundation to mess around with different types of cuisine. Would love to see more!
Love this! Have you ever looked into Spanish food? It is similar in some ways to the Mediterranean foods in this video. I lived there for a summer and fell in love with their cuisine.
Spanish cuisine varies wildly from one place to another. Each region has its own set of ingredients, cooking techniques and recepies influenced by the local climate, trade and history of the place. The Iberian peninsula is bathed by two different seas and has everything from mountains to forests to deserts to everything in between. The south is hot and arid, the Atlantic north-west is extremely humid year-round, the north Mediterranean is dry and temperate, the interior has continental climate... You could write a different cookbook about practically each town and region.
@@KilgoreTroutAsf oh yes. Each region is distinctly different. The suckling lamb from Segovia, cocido madrileño from Madrid, migas from Andalucia, manchego and game meats from La Mancha...
Just prepped everything tonight and had a little of everything for dinner - sooooo delicious!!! Minus making the homemade Pita, preparing everything only took me 2 hours. I will definitely be making this all again!!!! Thank you!!
Your videos have been such a valuable resource! I've always loved Mediterranean foods, but never felt confident enough to actually make it. I've incorporated so many of your tips and tricks, and its made such a difference in the way I cook! Thank you!
I loved this video it made Mediterranean food look easy. I would love to see a Chinese or Vietnamese meal prep healthy version. were trying to lower our white rice intake by incorporating more veggies and other grains Like quinoa or Cauliflowerrice. But some dishes just don't cut it without rice like mapo tofu or japanese curry imo
Have you ever tried Vermicelli Noodle salads? Husband and I use rinsed shirataki noodles instead of rice noodles (you can use it for pho too!) the sauces make it a decent substitute. Korean food is great for veggie side dishes too!
If you want to smoother tzatziki you can squeeze the cucumbers out in a cheese cloth, blend then squeeze them again and add them with the rest of your ingredients. It makes a less chunky sauce.
Thanks for the great video. I'm having surgery in a couple of months so I'll be freezing about two weeks of healthy food. I'll definitely include the recipes from Mediterranean Meal Prep. Would like to see a French Meal Prep segment.
You get this, props to actually talking about the whys of cooking! I've never noticed it in a channel really, but yeah you totally know how to cook properly!
Dude - I love love love your meal prep videos - please keep them coming. You super inspire our sunday night familiy meal prep sessions - we appreciate your work soooo very much! One tip on the humus though: add icewater in the mixing - it makes the humus so creamy and fluffy - total game changer i promise! - greetings from germany!!!
Made this today and it is KILLER good!! The local specialty store was out of ground lamb so I had to substitute hamburger. It is still amazing. Thanks!! Love your channel!
A friend of mine turned me on to some Bosnian cuisine. Some of things I've made are cevapi (hand formed sausages), lepinja (flat bread), and ajvar (a spicy pepper and eggplant relish). I also made cimbur which is like a shakshuka sort of dish.
I'm obsessed with your vids these days 🙂 my little just passed her first birthday, so I'm frantically trying to figure out cooking for the family, and your videos are a huge help
This is absolutely beautiful, and absolute torture for a someone born to a Mediterranean family, and just now - as an adult - learning how to cook. I literally cried watching this video. As your channel name says, this is a "pro cook" channel. I don't know why RU-vid recommended it to me, but I'm both delighted and devastated.
All about this. These are my go to dishes but the beet spread is a new addition for my family. I rotate what cuisine we are doing each week. One week will be this, one Korean, one South American... Just love your meal prep videos.
I'm not generally interested in meal prep but for the first time now, I am, the variety here is perfect! The flavours also look so fresh and bright, I am excited to try all of these.
I'm interested in a rice cooker series! I have a Zojirushi which allows me to make multiple things besides rice. It also comes with a basket for steaming veggies and meats.
Beet Dip! Brilliant. The real fun here is not as much the Mediterranean Meals but the cooking in the back yard. I love seeing how you're making due without your kitchen. I am totally into it. My neighbor is Chinese and she cooks in the front yard all summer. . .
I love naan with cheese or cheese, spinach artichoke, olives , pesto- olive oil, bail, Oregano,parsley, salt and pepper),. Optional chicken. I love roasted and crispy chickpeas.
I am drooling. I cook the same way, investing time to make components that contribute to multiple meals so that everything on my plate is "from scratch". I even go so far as to organize my fridge after market day so that items destined for long roasting are prepped and setup on sheet pans for next-day cooking.
Fantastic video! Love Mediterranean food and cooking and you make it look easy!! Great recipe ideas and looking forward to more of your content! Good luck with the renovation and hope your posting frequency increases!!
MUCH appreciation for how many yummy plant based options you provide for my personal consumption, but also for the health of your viewers and the planet. thank you
La esencia fundamental de la comida mediterránea es sentarte con tu familia. Compartir ensalada, comer con pan del dia, y un plato de contundente que esté caliente.
The very last lunch you assembled would be something I would do... I usually only have 20 minutes to eat lunch so something super quick but satisfying like that is perfect for me. I love Greek cuisine but there are so many varied components that I find it challenging to meal prep, I like that chickpea salad you made, I think I may try that in the coming weeks!
I got a tip from a chef in greece how to make your tzatziki not watery, you would take a sieve and line it with cheesecloth or coffee filters and dump your greek yoghurt in, then take your sieve and place it over a big bowl so the water (or whey i guess) from the yoghurt can drain in your fridge over night and that will make sure there's no water / whey left in your tzatziki when you store it for later use.
Food safe practice: don’t seal hot food in containers right away!!!! Especially in plastic!!! ALWAYS let hot food cool before sealing it in a container - less room for bacteria to grow and for toxins to seep out of the plastic
My caveat to your great comment is, that it’s important not to let cooked rice cool at room temperature on the kitchen worktop before refrigerating or freezing, especially in warm temperatures, but instead to ‘force’ the chilling process (I run it under cold water in a sieve before quickly draining well and tubbing it) to leave no time for unwanted spores to grow. But yeah, as long as letting food cool safely before storing, I would 100% agree on those benefits. Care also needs to be taken when reheating all food, to minimise dodgy bacteria and to maximise desirable textures 😋
You clearly haven’t pickled anything before 😂 or jarred preserves, marmalades, etc. the suction is created by the hot food cooling off inside the jar. I get your point but come on! This is prepping to be consumed within 2-3 days… you’re absolutely safe.
I like the way you keep the peelings on the cups. It's more nutritious. I make roasted carrots too, but leave the peelings on - saving time and it's more nutritious.
I know you have a kiddo (or two?) at home at this point... I would love to see how you meal prep for your family including meals that include the littest ones in the family dynamic.
Hey I miss seeing your brother ❤️❤️ send him warm wishes and maybe bring him back for a video sometime? I’ve been following since brothers green & now we have babies close in age!! I’d love to see some cheap clean eats for baby / toddler!!
