Thank you all for your support and getting us to 300,000 subscribers. If you want to see part 3 of the Q&A head over to patreon.com/MiddleEats and sign up!
As one of your Kurdish followers, I’m willing to translate for you if you ever need translation! :) love your channel and you both are super cute together!
I love your videos ( American here). I recently made a friend in Algeria, and she was amazed that I knew as much as I do about arabic food and can cook! You two have opened up my palet to a whole new world of flavors!❤
Congratulations, Salma!!! That’s one huge accomplishment! I have tried a number of your recipes and they were amazing. You deserve millions of subs and I know you will get there.
MasahAllah! I love the content of your channel! I am Moroccan, living in US. Obviously, I love my own cuisine. I have been cooking Moroccan food for over 20 years, and I am still trying to master some complicated dishes, Like Pastilla. I would love to see your approach to Moroccan cuisine!
Thank you both so much! Your videos and recipes have brought my middle eastern cooking not just to the next level but several levels up and inspired me to try more! Your recipes are also so approachable and you are both wonderful, thank you again and keep up the great work!
Looking forward to the more complex dishes! Ive been cooking vege / vegan alternatives of your dishes for a while now and easily made great tasting alternatives, so thank you both for inspiring me to cook a lot more :)
This channel is awesome and I just wish we could be friends and hang out because you two just seem like super awesome people. This was the channel that RU-vid needed. Thank you so much for putting these incredibly delicious recipes on the radar of many people who maybe could only experience food like this at restaurants that they're intimidated to try (or they don't have any restaurants around them).
You guys rock so much! Your expertise has been invaluable for those of us who love Middle Eastern food, but weren't sure where to begin in our home kitchens. For instance, I didn't know loumi were even a thing before making the Ultimate Yellow Middle Eastern Rice (the first recipe I tried from your channel). Salma - good luck with your thesis and finishing your Phd!
I used to work at a lebanese restaurant and we used to make ladys finger lamb mince bahrat filo pastry pine nuts can add carrot whatever you want and wrapped in filo pastry. Online all the recipes are for fingers and i love them larger like a sausage roll. Add some yogurt and garlic sauce its heaven. The recipe i found online said to use pommegranat molassas. It litrally ruined it. Just keep it simple the flavour comes from the bahrat so good.
I've made your Arayes with Beyond Mince and it worked great. It actually binds unlike a lot of other mince replacements which makes turning it into Arayes a lot easier. I'm always pleasantly surprised how many vegetarian dishes you make on this channel anyway though so I've not even looked at trying some of the other meat dishes
Love you two and your great videos! They are such high quality, well explained and come from the heart really. Thanks a lot and pls take care of yourself too!
Congrats on the 300K subs! And congrats to Salma on her impending PhD!! And thank you for taking the time to answer so many ??s, it was fun. P.S. Loved the bonus cat content, Maple is adorable 🥰
You are a lovely couple. I love your channel. I love your dedication and your enthusiasm. IMO, you need to sell middle eastern food to British people as THE healthy and sustainable food - good meats (and you don't need a lot) and good vegan/vegetarian food that are wholesome and CHEAP. If you concentrate on the recipes that are quick and energy efficient so much the better. Our family are converts to this type of food through converting to Orthodox Christianity. I know you, personally, are not Christian, but it does not matter - the food transcends religion, if you get me.
Personally I’ve found seitan works very well with Middle Eastern Food, I add baharrat and zattar to it but make sure it’s got a good amount of oil in it ( tinned harissa paste is a good one also) but experiment until you find what you like
Loved it! Full disclosure, I wanna see the philo dough made for the fateer so I can make other things with it LOL! All the congratulations on the channel and Salma's PhD!
It's so disappointing to hear England doesn't feel the same anymore including safe. I hear this from other people living there. I think Egyptian lamb fatta is fantastic. When you find out the ingredients and how it's made it sounds a bit unappealing. But made by someone who really knows how to cook Egyptian food it's fantastic. And I love the intense taste of lots of vinegar and garlic with it. 'll never forget when it came into my life.
It’s complicated to experiment with a cuisine that you are not familiar with! Thanks for your help! I am interested in Moroccan dishes, and also Turkish & Lebanese, also Asian. I’ve experimented with Thai, Vietnamese, Burmese, Korean, but I do have reservations about many things I see on Mark Wiens vids, and the now deceased Anthony Bourdain’s vids. I’m just not interested in the offal! (No blood soup for me or tripe or intestines) So I need an “Americanized “ version?” I guess? I want to understand how to use the pomegranate molasses, the Sumac & Za’tar I have in my pantry, but have rarely used so far. I’ve made cous cous & lamb dishes with dried fruits like raisons, apricots, green olives, saffron, oranges….and have loved them! I watch Marcus Samuelson on no Passport Required, and that’s helpful (but not for actual recipes) but, for an American it is rather all so very confusing. I like that he studies immigrant populations in America, like Armenian culture in Glendale CA, so much of it would be of interest to American tastebuds. I liked the use of nuts, ground walnuts & almonds, bulgur, raisons, dolmas and cabbage rolls and lamb….so anything you could do in this department would be much appreciated!
100% for more Moroccan dishes. I understand the language barrier. But it's not so bad and there are english sources too. Come and visit. I will show you around Morocco. ;)
I'd love to know more about the 1930s music! That sounds really interesting. I don't listen to a lot of 1930s music, but every now and then, I find myself humming "Minnie the Moocher" (from the Blue Brothers) which originally came out in 1930s.
Beautiful brilliant couple love your respect for one another and partnership wonderful role models and thank you for your frequent inclusion of Turkish food I appreciate as a person residing far away from home. Visiting Dubai is definitely on my bucket list too
I agree with everythinf said about ingredients needed in ME cooking, and while you kept mentioning onions you guys forgot garlic! I feel most of our dishes have garlic in them
24:20 you really hit the nail on the head. Larger creators often don't realize that they will be people's first exposure to a dish. They need to work harder to ensure that they aren't misrepresenting it and changing or altering the public perception. As an example, hummus: Many people think it's a name for any legume based dip, rather than just quite literally being chickpeas.
I agree with you. I have lived in Egypt so I know what authentic delicious Egyptian food is. But most Middle Eastern, including Egyptian recipes, don't go into enough detail to nail an authentic and good taste.
Are y'all acquainted with Ron and Leetal Arazi of NY SHUK in Brooklyn? I believe that Ron is Moroccan (I forget where Leetal is from, sorry!). Y'all remind me of each other.
Abu Dhabi is my recommended home base, not Dubai. 1 hr drive away so you wont be missing out. Amazing community of different cultures and especially plenty of good food and people. Shawarma tour in Abu Dhabi as a video that might be welcome. Thank you so much for your videos and look forward to the growth of your channel! ❤😊
There are as many different pasta dishes (fish, seafood, meat, vegetables, cheese, red sauce, white sauce, rosé sauce, wine sauce, etc) as there are pasta shapes. If it's well prepared and not overcooked, pasta is amazing in all its forms. 🍝
I can see why, I find tofu doesn't lend itself well to slow cooking, but most tagines need slow cooking. Maybe just do one with loads of veg, or large chunks of seitan.
Fry or bake that tofu first. Extra superfirm. Seitan could also be good but it will be tricky to time it so it doesn't absorb too much liquid and become spongy. Another good way for delicate ingredients is after sauce is finished, pull some out and simmer protein until heated and add to tajine only when finished and keeping warm to marry the flavors.
The world cuisine has a lot of vegan or vegetarian dishes on offer. I would not use meat substitutes for meat dishes. Look at Indian food. Or Buddhist temple food. Ok, minced meat is easy to replace. Bur vegan steak is dumb.
