Thanks for watching, if you want to see more sudanese recipes and some great sources, check out these Instagram pages: instagram.com/taste.of.sudan/ instagram.com/sudanesekitchen/ And of course if you want to see more videos like this, or suggest a dish/recipe for us, consider checking out our patreon www.patreon.com/MiddleEats
Great. Few corrections, we add ground cumin to the fava beans not coriander and the fried eggs, you break 3 to 4 eggs add salt and Black pepper, peat until alittle bit frosty then heat the oil on a frying pan ,add the frost egg mixture, it should rise then turn and ready to eat, completely different from what you did. Great effort thanks anyway
In Sudan we have similar cousin to Iraq, cooking different vegs with diced meat anions, tomato paste and spices( okra , beans, and aubergine, all similar to Iragi recipes from what I have noticed from friends and you tube. Enjoying your channel anyway, great to explore different countries cooking culture.
Orthodox fasting begins tomorrow 7th March until Easter on the 23rd of April, so it would be really cool to cover some of the fasting recipes eaten by Orthodox Christians in the Arab world Edit: technically it began this week but it's not the full strict fast until the 7th of March, as cheese, egg, and dairy are still allowed this week
So happy to see a video based on Sudanese cuisine. As a Sudani, I can say it is spot on but I wish mish (rhyme not intended😂) was added to the spread - it is a yoghurt and garlic dip with nigella seeds and the seeds are an absolute game changer! Correct the tahnia is often eaten with strawberry jam but Sudanese jam is sweeter than any kind of jam you've ever had and i'm not really a big fan of it. And the cheese is VERY salty. Another interesting Sudanese food is Jibna Modafara (Braided cheese) it's a mature shredded looking cheese with nigella seeds too. So much to explore
Just gugel it, found a recipe for fish & mish (rhyme prob. intended). Sounds delish;o) As for braided sudanese cheese(incidentally) I found Muddaffara... but phonetic spelling differs. Been to the Sudan and Nigeria as a child. Don't remember much, but Ful vividly... and fondly;o)
I appreciate you so much! Thank you for including Sudanese. My heritage is from Lebanon and Syria, but my Syrian family has been in Sudan for several generations. I am so grateful that you legitimize our connection with all of our brothers and sisters (any other applicable terms of relationship regardless of gender) and that we have unique contributions, but we truly are a community and have been so historically and even more important today. Too many challengers try to divide us, but, while there have been horrendous occurances, in the past and continuing today, there have also been bonds and we can appreciate and nurture them now. I send you love and reverence. Let's learn and grow together. Thank you.
As a person who used to frequent Sudani restaurants, these were spot on. Some places used to do Ful Mushakal i.e a mixed Ful which had shredded boil eggs, white cheese, tomatoes and a drizzle of olive oil. Cheers love your content!
I had an Egyptian coworker comment on me that I eat like a Sudani because I add mashed boiled eggs and feta on my ful (I go full protein on workdays). I thought she was insulting me. Are they also the ones that dip their Tamiya in ful?
As an eritrean, born and raised in Sudan this is spot on! I couldnt believe ppl didnt eat salad with peanut sause cuz its the best thing ever. Takes me right back to Sudan and the Ta3miya is my childhood omg (got so used without herbs that i dont like it with herbs :() oh well you really brought back so many memories unexpectedly and I really love you channel and a long time subscriber ;)
Here in Indonesia, not just gado gado. Almost everything covered with peanut sauce. Gado gado,rujak, pecal, lotek, karedok the list are endless. İt's good to know that there are other culture who adapt it in different execution.
As a Sudanese this was spot on! Thank you so much for exploring our culture and i do agree with you the cuisine is so cool because it's a mixture of Middle Eastern and African cuisines. I'm sure many Sudanese here or people who tried the food would be glad to share some more recipes with you :) ❤️
That laugh is brilliant! I would definitely watch more Sudanese recipes. I no longer have a Sudanese neighbour (I could have asked him!) but I LOVE peanuts and peanut butter.
In LA, where I used to live, there was a Sudanese guy who set up falafel stands in several farmers markets, and he did falafel with a peanut sauce. It was good!
Very happy to see you guys exploring Sudanese cuisine!! I also don't like ful from a can because the skins give it a weird sour flavor and I don't like the texture, but I like it if I can find canned skinless ful (also from California Garden) and I puree it in the blender, I really like the taste and texture. I love peanuty cuisines (Thai and Lao food!!) so I just know I will love these Sudanese recipes you've made and I can't wait to try them!
Look forward to learning more about Sudanese cuisine. It is high time we learn more about our brothers and sisters in Sudan, so I’m so happy to see this! Great video
I remember an advice from The Food Lab about chickpea falafel to let the mixture rest a bit before use. This is to help the starches better stick to each other. That way you don’t need extra binders.
Thank you for exploring our fine and unique Sudanese cousine. I love our food. I do suggest to you to add fresh herbs ( dill to be specific) and a bit of green peper (hot or mild) to your falafel mixer and you would love it even more.
Being Sudanese, I would recommend the breakfast dishes سلطة اسود, مش سوداني، فسيخ التونا and their are recipes for them on RU-vid. We also have eggs with bastrami like Egyptians بيض بالبسطرمة and signature sausages سجوق. I would recommend a dish called Agashi which tends to appeal a lot of non Sudanese for dinner.
I miss my country and my people I can’t wait to visit yummy breakfast ever may god bless Sudan my country ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
That’s a great video. As a Sudanese ( Sudani), I have been following you for a while and have made some of you dishes. All were a hit. Brilliant channel.
I find your enthusiasm and love for the food you cook so infectious! I would never have thought of Sudanese cuisine as something I'd like to try, but after watching this, I definitely want to try these recipes. Thank you!
I’ve watched many of your videos but this was the first thing I’ve tried making. I’d never made falafel before, and never eaten anything Sudanese before, but I made the falafel, dip, and tomato salad and it all came out great! Your recipes and instructions were perfect! The only thing I changed was I took the advice of one of your Sudanese commenters and added dill to the falafel mix. I’ll definitely be trying more of your recipes!
I was watching this with a huge smile plastered on my face and a growling stomach. You guys did this spot on and the presentation is beautiful. It almost feels weird watching someone make these foods so perfectly and with so much care when you've only ever seen it cooked freehand and sprawled on a metal ssiniya. New sub here, thank you for appreciating Sudanese cuisine!
I don't remember the origin but there is an African salad dressing that consists of peanut butter, peanut oil, lime juice, berbere, white wine vinegar and salt. That on an arugula salad was fantastic.
@@vivienschmidt8506 like you guessed it..yep we have it on boiled potatoes too lol. After you boil them you smash them a bit they don’t have to be soft and mix in this chili peanut sauce with lemon and salt. Omg I used to just eat it with a spoon and I would be in heaven 😋
You guys did a good job on cooking the food !! U made all my favourite’s 🤤 we eat the same food in South Sudan. Also for the Tamiyah add baking powder & flour it helps keep the Tamiyah together when frying it.
Hell yeah! Another ful variant! I've been eating it a few times a week ever since I saw it on this channel. My next experiment, eating it with salty cheese... AND air-dried beef! Forget Wang Gang... this is the Tang Gang!
I was really excited to see this in my YT feed! I have been thinking lately on how to make and ways to use peanut sauce . I’m not a fan of coriander, but I think I could even handle the peppers and chilis used. So looking forward to adding these to my cooking routine. Thanks to you both! 🤠❤️🌻
Wow, amazing stuff Obi! Thanks for all of your hard and inspiring work. Have you ever thought about doing some dishes from Sicily? It used to be the Emirate of Sicily and the North African/Arab influence in the food, language, people is huge. Cous cous Trapanese from the west coast is one dish that comes to mind but there are many other dishes that are outright North African in origin or influence.
Oh, how exciting this Sudani breakfast looks! Now off I go to buy raw peanuts. Those felefel with the dipping sauce are enticing. Thank you for opening up yet another world for us!
I cracked up laughing when Obi mentioned well into the 10th minute of the video that if you have a peanut allergy then don't have this. LOL. My man, if anyone with peanut allergy couldn't figure out that this video isn't for them from the first minute in then it's a miracle that they're alive :D
Hi guys! I just all of these dishes for sunday breakfast and it was soo delicious. I must admit Ful was not quite my taste, but in combination with everything else -> 👍🏻 delish! Thank you as always for your recipe guides! Your breakfast for dinner series is an awesome idea! Best wishes from Vienna, Austria!
That style of falafel reminds me of Indian vadey. Instead of chickpeas, it uses dhal lentils flavoured with onions, curry leaves, coriander seeds and red chillies. And yes, it must also be deep fried.
Try green cumin (shamar) instead of coriander, it will work better in all these recipes. Fresh green cumin can be minced with the chickpeas for the tamia and dried powder in the other dishes.
10:30 not perfect but you can salt the onions a little and then put them in a strainer for awhile and they'll firm up a bit while shedding excess water. If you dont want the sauce salty just rinse them a little (they wont really abosrb much if any water) then let them air dry in a strainer. With the tomato your best bet is to find a really ripe good quality tomato, ideally ones meant for salsa since they're usually a little less watery and a little firmer, ideally vine ripened. Generic hot house or beef steak tomatoes wont really work well since they're soft and collapse easily.
Never knew of Sudanese food but it looks so delicious and filling. I know that Sudan is called the food basket of the Arab world but I didn't expect it to have so much ingredients so unknown to other Arab nations, Mashallah
@@MiddleEats Yeah and funny thing is I have seen such peanut sauces in a lot of dishes mainly West Africa and Asia so it suprised me to see it in the Arab world.
In my family it's a tradition for decades that our father would made ful every Sunday morning, goodness gracious it was/is always the best! 😋😋😋🙏🏽🙏🏽🙏🏽💜💜💜
interesting to see that peanut sauce and peanut dressing.... i didnt expect that in middle eastern food... i know a lot of asian countries have salads with peanut sauce/dressing and they taste so good... i really want to try falafel with peanut sauce... i am shocked i never even thought of this combination hahahha
I tried making falafel a few years ago and couldn't figure out why it fell apart in the oil. I thought it was because it wasn't hot enough, but now I'm realizing it's because you can't shallow fry it! Might make falafel more often now that I know what my problem was
Hi, Is your ground coriander the seed or the leaf? For Americans we use coriander for the seed and cilantro for the the leaf, but brits use coriander for both.
This recipe for the falafel unlocked making falafel for me. The clip of you laughing (which was awesome by the way) has pretty much been all my prior attempts :D. I will go back and look at your egyptian falafel recipe to try next. Thanks so much, love your channel!
Obi im so happy you did the Sudanese cuisine , one of the most underrated but also one of the tasties, good job on doing it even especially the salata dakwa did well for first timers. As you said in the video yojre making a bbqw with dakwa powder i knew youre making agashe!! Agashe is one of Sudan favorite bbqs/street foods so if you making meat which is mostly made i suggest skirt steak. Thanks for the great video🇸🇩
If you ever make another video on Sudanese cuisine the side drink has GOT to be either Hulumur/Abre or Ghubasha. Ghubasha is an addicting mix of sprite and yoghurt and it pairs perfectly with Agashe and a dakwa dip.
I been watching when you soak over night from my experience, for better rust. Is to soak the chich price for 6 hours so it will not fall appart.apart., and way of grand it it is better to use the all fashion grander the one that we use to grand the meet. There is no need to add the sesseme in to it it will change the original test.. and when you going to fray the flafell after seasoning add bagking power on it and seminal a little water to help you make the shape and also for the falafel to cranshy.
Since there are so few resources out there for Sudanese food and since you got a lot of help from some small Sudanese food instagrammers I think it would be nice if you could linke to them in your description!
I appreciate the effort, and thank you very much for it. But what you demonstrated is break fast that usually eaten in urban areas, and it's borrowing heavily from Egyptian cuisine. I wish you could demonstrate a classic Sudanese cousin, which uses sour bread called Kisra or pan bread called Qurasa. The classic Sudanese cousin doesn't rely heavily on peanut butter, we use it allot, but it's not the corner stone, the most unique element in our food is dried ocra, it's the most relied upon in classic Sudanese cooking. Thank you for giving us attention, and demonstrate some of our dishes.
we do not use crunchy peanut butter with any Sudanese dish, it has to be creamy. and it shouldn't overpower the dish like how you did with the peanut butter salad it should be enough to mix it together and not runny, one thing missing from the salad is either Tebish, Aagoor, or cucumber, one of them HAS to be in the salad since it is part of it. the same thing with the dipping sauce, it should be more pepper and fewer peanuts.
Love your video when making dakwa salad never add water because the tomato will release too much water especially that you are not using the unprocessed peanut butter which is a big deal to this dish
What kinda food processor do you have? I love the smaller additional processing unit. Your laughter is infectious..... I could listen to it for hours. Lol
