Uploaded January 2022 | Updated September 2026, 1 week ago
Winters get really cold in the Middle East, so of course we eat lods of Snacks to help us keep warm. In this video, I'll show you 5 standout snacks, most of which you can find all over the Middle East.
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🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates
patreon.com/MiddleEats
ko-fi.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram, send us photos of any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
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Sahlab video: youtube.com/watch?v=r-TOAf1ofMQ
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Ooni Pizza Oven: geni.us/SIhAL
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACRGlass
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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0:00 Intro
1:07 Sahlab
2:59 Hummus El Sham
5:09 Sweet Potato
6:58 Gulfie Khabees
9:24 Sweet Vermicelli
10:56 Outro
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Sahlab:
1 Cup Sahlab Powder
4 Cups Whole Milk
Hummus El Sham:
125g Dried Chickpeas (or 1 can of chickpeas)
120g Chopped Tomatoes
150ml Lemon Juice
2 Medium Onions
4 Cloves Garlic
2 3/4 Tsp Ground Cumin
1 1/2 Tsp Cayenne Pepper
1 Tsp Salt
Sweet Potatoes:
4-5 Long thin sweet potatoes
Khabees:
30-40 Strands Saffron
300g Water
200g Flour ( Any ratio of all purpose and wholewheat flour)
110g Sugar
100g Butter
1/4 Cup Rose Water
1/2 Tsp Cardamom
1/8 Tsp Salt
Sweet Vermicelli:
250g Heavy Cream
1 Litre Whole Milk
1 Cup Wheat Vermicelli
1/4 Cup Sugar
2 Tbsp Butter
1 Tsp Vanilla Powder/Essence
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Directions:
To make the sahlab:
1- Mix together the Sahlab powder and milk
2- Heat over medium heat until it comes to a boil, stirring the entire time
3- Once boiled pour out into glasses, and allow to cool before topping with desired nuts or fruit
To make the Hummus Elsham:
1- Soak your chickpeas overnight, then drain and rinse
2- Add the chickpeas to a pot with the onion, chopped tomatoes, garlic, salt, 3/4 Tsp Cumin and 1/2 Tsp Cayenne pepper
3- Bring the pot to a boil, then simmer with the lid ajar for 45 minutes
4- Once the chickpeas have softened to a chewable consistency, remove the onions and tomato
5- Add in the juice of a lemon, and top up with more water if there isn't much left
6- Now take 100ml of stock and mix with the remaining cayenne pepper to make the spicy sauce. And take 50ml of stock and mix with the lemon juice and 2 Tsp ground cumin
7- Fill a glass with the chickpeas and stock, then add sauces to season
To make the sweet potatoes:
1- Wash your sweet potatoes thoroughly and place on an oven tray
2- Bake at 180c for 45-75 minutes, until desired doneness is achieved
To make the Khabees:
1- Add the sugar, saffron, rose water and 1/2 the cardamom to a pot with with the water
2- Bring to a light boil, then boil for about 3-4 mins
3- Add your flour to a pan over high heat, and toast the flour to a golden colour by mixing constantly
4- Once toasted, add in the butter and stir to incorporate it into the flour
5- Cook this for about 3 minutes, then add the salt and cardamom
6- Pour in the syrup, then mix well until it achieves a play dough texture. Keep folding the mixture into the pan for 3 minutes
7- Finally turn off the heat, and cover with a lid and let it steam for 10 minutes
8- Break the khabees up into large chunks, then top with pistachio and rose and serve immediately
To make the sweet vermicelli:
1- Add the butter to a pot and melt over medium heat
2- Once melted, add the vermicelli and begin toasting this until browned
3- Pour in the milk and sugar, then your desired flavouring or vanilla powder
4- Mix the pot and turn the heat to medium low, then cover with a lid. Cook for 20 minutes stirring the pot occasionally
5- Once the vermicelli has doubled and softened, stir the cream into the pot
6- Serve hot and top with nuts or other toppings
Winters get really cold in the Middle East, so of course we eat lods of Snacks to help us keep warm. In this video, I'll show you 5 standout snacks, most of which you can find all over the Middle East.
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates
patreon.com/MiddleEats
ko-fi.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram, send us photos of any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
___
Sahlab video: youtube.com/watch?v=r-TOAf1ofMQ
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Ooni Pizza Oven: geni.us/SIhAL
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACRGlass
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
___
0:00 Intro
1:07 Sahlab
2:59 Hummus El Sham
5:09 Sweet Potato
6:58 Gulfie Khabees
9:24 Sweet Vermicelli
10:56 Outro
___
Sahlab:
1 Cup Sahlab Powder
4 Cups Whole Milk
Hummus El Sham:
125g Dried Chickpeas (or 1 can of chickpeas)
120g Chopped Tomatoes
150ml Lemon Juice
2 Medium Onions
4 Cloves Garlic
2 3/4 Tsp Ground Cumin
1 1/2 Tsp Cayenne Pepper
1 Tsp Salt
Sweet Potatoes:
4-5 Long thin sweet potatoes
Khabees:
30-40 Strands Saffron
300g Water
200g Flour ( Any ratio of all purpose and wholewheat flour)
110g Sugar
100g Butter
1/4 Cup Rose Water
1/2 Tsp Cardamom
1/8 Tsp Salt
Sweet Vermicelli:
250g Heavy Cream
1 Litre Whole Milk
1 Cup Wheat Vermicelli
1/4 Cup Sugar
2 Tbsp Butter
1 Tsp Vanilla Powder/Essence
__
Directions:
To make the sahlab:
1- Mix together the Sahlab powder and milk
2- Heat over medium heat until it comes to a boil, stirring the entire time
3- Once boiled pour out into glasses, and allow to cool before topping with desired nuts or fruit
To make the Hummus Elsham:
1- Soak your chickpeas overnight, then drain and rinse
2- Add the chickpeas to a pot with the onion, chopped tomatoes, garlic, salt, 3/4 Tsp Cumin and 1/2 Tsp Cayenne pepper
3- Bring the pot to a boil, then simmer with the lid ajar for 45 minutes
4- Once the chickpeas have softened to a chewable consistency, remove the onions and tomato
5- Add in the juice of a lemon, and top up with more water if there isn't much left
6- Now take 100ml of stock and mix with the remaining cayenne pepper to make the spicy sauce. And take 50ml of stock and mix with the lemon juice and 2 Tsp ground cumin
7- Fill a glass with the chickpeas and stock, then add sauces to season
To make the sweet potatoes:
1- Wash your sweet potatoes thoroughly and place on an oven tray
2- Bake at 180c for 45-75 minutes, until desired doneness is achieved
To make the Khabees:
1- Add the sugar, saffron, rose water and 1/2 the cardamom to a pot with with the water
2- Bring to a light boil, then boil for about 3-4 mins
3- Add your flour to a pan over high heat, and toast the flour to a golden colour by mixing constantly
4- Once toasted, add in the butter and stir to incorporate it into the flour
5- Cook this for about 3 minutes, then add the salt and cardamom
6- Pour in the syrup, then mix well until it achieves a play dough texture. Keep folding the mixture into the pan for 3 minutes
7- Finally turn off the heat, and cover with a lid and let it steam for 10 minutes
8- Break the khabees up into large chunks, then top with pistachio and rose and serve immediately
To make the sweet vermicelli:
1- Add the butter to a pot and melt over medium heat
2- Once melted, add the vermicelli and begin toasting this until browned
3- Pour in the milk and sugar, then your desired flavouring or vanilla powder
4- Mix the pot and turn the heat to medium low, then cover with a lid. Cook for 20 minutes stirring the pot occasionally
5- Once the vermicelli has doubled and softened, stir the cream into the pot
6- Serve hot and top with nuts or other toppings
