Name: Saneyat Batates - An Egyptian Chicken and Potato casserole @MiddleEats
Uploaded: 2026-09-23T08:17:00-05:00
Duration: 8 min 17 s
Description: Saneyat Batates - An Egyptian Chicken and Potato casserole

Saneyat Batates - An Egyptian Chicken and Potato casserole

Middle Eats 2026-09-23 | Saneyat Batates - An Egyptian Chicken and Potato casserole

The Secret Technique That Makes Egyptian Pita Perfect

Middle Eats 2024-12-01 | Eish baladi isn't just another flatbread - it's what happens when you combine the convenience of pita with the incredible texture of Focaccia and the complex flavor of sourdough. This Egyptian bread is so beloved that Egyptians consume over 250 million loaves every day. Our recipe reveals the secret technique that gives this bread its perfect pocket and springy texture. It's tastier, softer, and in my opinion way better than any other pita.
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Ingredients (makes 16 small or 10 medium loaves):
500g white all purpose flour (11% protein recommended)
400ml water
10g salt
10g sugar
7g dry active yeast

Bran mixture:
500g fine wheat bran
350g white all purpose flour

Recipe summary:
1- Make a preferment the night before
2- Turn the preferment into dough by mixing the rest of the ingredients with it using the technique outlined below
3- Portion the dough out into individual pieces onto trays filled with wheat bran and flour then rest
4- Take pieces of dough and lightly stretch them with your hands, then bake them one by one

Pre-ferment:
In a bowl add 200g of the flour, 200ml of the water and 1g of the yeast from the original ingredient amounts. Mix until well combined and the mixture is sticky. Cover and leave for 12-16 hours.

Assembling bread dough:
1. In the bowl of a stand mixer add the preferment, remaining flour, remaining yeast, sugar, salt, and half of the remaining water. Mix on low until a rough dough comes together (about a minute).
2. Knead the dough on low speed for 5 minutes until smooth, then while the machine is running add half the remaining water and incorporate. Once incorporated repeat to add the rest of the water and turn the speed up to medium.
3. When all the water has been absorbed and the dough starts sticking to the bowl, knead for a further 2 minutes. Dough should be very sticky and stretchy. Cover and let it rest for 1-2 hours depending on ambient temperature or until it doubles in size.
4. Gently knock out most of the air, by releasing the dough from the sides of the bowl.

Bran mixture:
If you do not have fine bran, grind the wheat bran using a blender for 15 seconds and sift it into a large bowl. Mix the bran and flour until well combined and pour the mix onto baking trays or sheets (ideally ones with high walls). The bran and flour mixture should be at least 1 cm deep.

Portioning and baking the dough:
1. Cover trays with bran-flour mixture. Have a plate of flour ready.
2. Wet your dominant hand and flour the other. Using the wet hand, scoop dough and let it dangle from your palm. Swing palm in circular motions to slap dough into hand, until it forms a taught ball. Pinch between thumb and finger to portion, then drop onto floured hand. Bounce in palm to coat with flour, then place unfloured-side down on bran. Space portions well apart.
4. Cover and rest 45-60 minutes in a warm room.
5. Heat home oven with pizza stone/steel to maximum temperature (250°C) for 1 hour, or pizza oven to 350-400°C for 20 minutes.
6. To bake: Dust peel with bran mixture. Gently lift dough by curling fingers under it through the bran. Support with all fingers, shake off excess bran, and transfer to peel. Pat gently to shape into a circle. Shake to ensure it can slide on the peel.
7. Bake until lightly colored (4-5 minutes in home oven, 90-120 seconds in pizza oven). In a home oven you should take it out when it has started to lightly change colour, in a pizza oven watch for leoparding then remove when lightly browned.
10. Cool bread on a wire rack for 20 minutes, do not stack until cooled to prevent the bread from softening. Store in an airtight bag or container for up to 3 days or freeze and reheat when needed.

Deep Dish Pumpkin Pie - The Best Youll Ever Make!

Middle Eats 2024-11-12 | This Egyptian pumpkin pie elevates the classic by adding a luxurious layer of sweet pumpkin flavoured bechamel that takes it to the next level. One bite of this creamy layered masterpiece and you'll be craving it all fall long. Despite its show-stopping appearance, it's surprisingly simple to make - perfect for when you want to impress without the stress.
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Pumpkin
2-2.5kg pumpkin (sweet variety) peeled and sliced into 1 inch cubes
500-650g granulated sugar (1/4 of the weight of the pumpkin cubes)

Base
140g walnuts
500g digestives
36g unsweetened desiccated coconut (6 tbsp)
50g sugar
40g flour
8g salt (1 tsp)
2g ground cinnamon (1 tsp)
150g butter

Bechamel
135g butter
100g flour
400ml milk
500ml pumpkin liquid
1 tsp vanilla bean paste
200ml heavy cream

Topping
150g hazelnuts
50g sultanas
25g light brown sugar
1 tbsp unsweetened desiccated coconut
1g ground cinnamon (1/2 tsp)
Pinch of salt
36g butter

Forget Plain Rice - Try This Herby Upgrade

Middle Eats 2024-10-26 | If you're looking for a simple effective upgrade to make your rice tastier, you can't get much better than this. By adding some herbs and broad beans, you'll take your rice to the next level and make it super addictive.
___
Our new e-book is finally here, and it's packed with all the good stuff. We're talking easy Middle Eastern recipes that'll make your kitchen smell amazing and your taste buds dance. Whether you're cooking for yourself or throwing a dinner party, I've got you covered. Grab your copy now and get cooking payhip.com/b/hMV0y
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Timman Bagilla
1 cup basmati rice (Sella variety recommended)
1/2 medium onion
1 bunch of dill (50g chopped)
150g broad beans (peeled and split)
1 tbsp veg oil
1 garlic clove (minced)
1 tsp salt
1/2 tsp black pepper
Chicken stock or water (about 300ml)

Tepsi inspired chicken

Rub
15g tomato paste
3 garlic cloves (minced)
1 tbsp veg oil
2 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cayenne pepper (optional)
1 tbsp pomegranate molasses (optional)
1kg chicken legs or thighs

Veg
2 large potatoes
1 green bell pepper
1 red bell pepper
1.5 onions
2 tomatoes
1 tbsp veg oil
1/2 tsp salt
1/2 tsp black pepper

The Weeknight Alternative To Turkish Kebabs

Middle Eats 2024-09-30 | Looking for a great weeknight meal? Try this easy and flavor packed pasta inspired by Turkish Beyti Kebab. It only takes 30 minutes to put together, and will leave you craving more.
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Chicken:
600g chicken breast
1 tsp salt
1 tsp paprika
1 tsp oregano
1 tsp garlic granules
1/2 tsp cumin
1/2 tsp black pepper
2 tbsp olive oil

Pasta and sauce:
250g pasta cooked to al dente with 1 chicken stock cube
1 medium onion (finely diced)
15g butter
1 red pepper (~100g, finely diced)
2 padron peppers (thinly sliced)
4 garlic cloves (minced)
30g pepper paste
15g tomato paste
3 tsp oregano
1 tsp paprika
1 tsp sumac
1/2-2 tsp pul biber
1/2 tsp black pepper
1/4 tsp salt (will vary depending on how salty pasta water is)
300-400 ml pasta water
45g cream cheese

SUPER CHARGE Your Cooking With This SECRET Arab Spice

Middle Eats 2024-09-15 | Want to give your cooking a boost of flavor? Dried limes are the perfect ingredient to level up your recipes. They're so easy to use, work with any dish and you can even make them at home!
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0:00 What are dried limes
0:31 Difference between yellow and black dried limes
0:38 What are dried limes used for
1:09 How to make dried limes
2:01 What do dried limes taste like
3:06 How to use dried limes
4:08 Dried lime recipes
___
Loomi chicken rub
500g boneless chicken
1 tsp salt
1/2 tsp dried lime powder
1/4 tsp black pepper
1/2 tsp garlic granules (or powder)
1/2 tsp Greek oregano
1/4 tsp chilli flakes
1 tbsp olive oil

Tajin’s cousin
1 Tbsp salt
1 Tbsp aleppo pepper
2 Tbsp dried lime powder

Turkish Wings: Your New Grilling Addiction

Middle Eats 2024-08-25 | If you're looking for the greatest grilled wings, then look no further. These Turkish Kebab Shop chicken wings are packed with lip smacking flavour and they're super easy to make. The Turkish are expert at grilling wings and with this recipe, you can be too
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Wing wet rub
50g yogurt
50g pepper paste (substitute with 50g tomato paste + 2 tsp paprika)
4.5 tsp sumac
2 tsp pul biber
2 tsp salt
1 1/2 tsp black pepper
1 1/2 tsp oregano
1/2 tsp MSG
3 garlic cloves, minced
20ml olive oil

1.5kg wings

1. Mix the rub ingredients together into a paste.
2. Add the paste to the wings and mix thoroughly to coat. Use right away or rest for 1-6 hours.
3. Fill skewers with 7-8 wings each, space evenly.
4. Grill on ashed over coals for about 8-10 minutes, rotating frequently to prevent burning. Once visibly cooked, slice wings on either side then cook for 30 seconds on each side.

Bulgur Pilaf
20ml vegetable oil
1 medium onion (diced, 0.5cm)
1 mild green chilli (thinly sliced)
1 kapya pepper or 1/2 red bell pepper (thinly sliced)
1 garlic clove (minced)
10g tomato paste
10g pepper paste
1.5 tsp salt
2 tsp dried mint
3/4 tsp black pepper
1/2 tsp pul biber
120g crushed tomato (canned or freshly grated)
1.5 cups bulgur (270g)
20g butter
500ml hot water (Use 100ml more water if you want a softer grain, we prefer a bit of a bite)

1. To a medium pot over medium high heat add the oil and heat. Add the chopped onions and sautee until translucent and corners are starting to turn golden.
2. Add the green chilli, red pepper and garlic and cook until soft. Add the pepper and tomato pastes and cook for 1-2 minutes until fragrant and they start to stick to the pot.
3. Add the spices then crushed tomatoes to deglaze the pot. Mix well until the base of the pot is clean.
4. Add the bulgur, butter and water. Stir until the butter has melted and bring the pot to a simmer, then cover and simmer for 15 minutes.
5. Once the bulgur grains have inflated and all liquid has disappeared, turn the heat off. Place a kitchen towel or kitchen paper over the pot and cover with the lid, then steam for 10 minutes.
6. Fluff up the grains with a fork before serving.

The Coolest Way to Use Hibiscus (Its Not Tea)

Middle Eats 2024-08-03 | Ever wondered why hibiscus is such a big deal in hot countries? This flower has a cooling berry-like flavour that makes it perfect for hot summer weather. It's easy to turn into the most delicious and refreshing drinks, or even into a syrup or sorbet!
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Our new e-book is finally here, and it's packed with all the good stuff. We're talking easy Middle Eastern recipes that'll make your kitchen smell amazing and your taste buds dance. Whether you're cooking for yourself or throwing a dinner party, I've got you covered. Grab your copy now and get cooking payhip.com/b/hMV0y
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Sources:
frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2022.840478/full
sciencedirect.com/science/article/pii/S0022316622069632
ncbi.nlm.nih.gov/pmc/articles/PMC9086798
___

Karkadieh (Hibiscus drink)
40g Hibiscus flowers or petals
1000ml water
150g sugar

1- Add hibiscus and water to a small pot. Bring to a boil over high heat and cook for 10 minutes.
2- Turn the heat off, then leave the hibiscus to infuse for 10 more minutes.
3- Pour through a strainer to filter out the flowers, then add the sugar while still warm and mix to dissolve.
4- Chill completely then serve. You can dilute this to taste with extra water

Hibiscus sorbet (makes two 400ml tubs)
50g hibiscus flowers
1000ml water
250g sugar
25ml lemon
5 mint leaves

1- Add hibiscus and water to a small pot. Bring to a boil over high heat and cook for 10 minutes.
2- Turn the heat off, then leave the hibiscus to infuse for 10 more minutes.
3- Strain the liquid, then add the sugar and lemon juice.
4- Add mint leaves to a container then pour in liquid and freeze.
5- Use a ninja creami on the sorbet setting to turn into a creamy sorbet.

Hibiscus jam
150g Hibiscus petals
300g sugar
1000ml water
5g pectin

1- Add hibiscus and water to a pot. Bring to a boil over high heat and cook for 10 minutes.
2- Once the petals have softened, strain the liquid into a jug keeping the petals aside.
3- Weigh out 150g of the softened petals and 600ml of the liquid into the pot. Add the sugar except for 50g.
4- Mix the pectin with the remaining sugar then add to the pot.
5- Heat the pot over medium high heat, stirring often until it comes to a gentle boil
6- Cook until it reaches 103 degrees Celsius. Pour into a sterilised jar and allow to cool

Hibiscus syrup
1/2 hibiscus drink prepared as per recipe above excluding the sugar
250g of Sugar (per 125g of hibiscus drink)
1/2 tsp citric acid (per 125g of hibiscus drink)

Craving FLAVOR PACKED Chicken? Try This!

Middle Eats 2024-07-07 | Looking for the most delicious kebab recipe to take your next bbq to the next level? These Iraqi Tikka kebabs are coated in a savoury, tangy, bittersweet marinade that tastes incredible grilled over charcoal
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Amba sauce:
2 tbsp ground fenugreek
1 tbsp turmeric
1 1/2 tsp mustard powder
1 1/2 tsp ground coriander
1 1/2tsp salt
1 tsp citric acid
1/2 tsp black pepper
1/2 tsp cayenne pepper
500ml water
50-100g mango pickle

Tikka:
1.5 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp sumac
1 tsp turmeric
3/4 tsp white pepper
1/2 tsp citric acid
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp ground ginger
50g ketchup
15g tomato paste
30g olive oil
2 tbsp amba (or replace with american mustard)
1kg Chicken Breast

The ONLY Shawarma Recipe Youll Ever Need

Middle Eats 2024-06-29 | Use code MIDDLEEATS to get 10% off your very own Typhur Sync, click the link below.
EU & US 👉 bit.ly/3WZAZcA
US Only 👉 bit.ly/44YxRPU

Craving a delicious juicy lamb shawarma sandwich? This recipe & technique will give you the most flavourful and tender lamb shawarma, without needing any special equipment.
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Lamb Shawarma:
2 kg lamb shoulder
650g onions (juiced to 220-250ml)
4 medium onions (quartered)
2 plum tomatoes (quartered)
2 green chillies
2 red chillies
3 bay leaves

Marinade:
2 1/2 tsp salt
1 tsp black pepper
1 tsp allspice
1/2 tsp cardamom
1/2 tsp white pepper
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp mahlab
1/2 tsp grated nutmeg
1/4 tsp ground glove
3 tbsp onion juice
2 tbsp lemon juice
1 grated tomato (~125g)

Braising liquid:
200ml onion juice (or remaining from above)
500ml stock
2 tbsp vinegar
2 tbsp lemon juice

Tahina sauce:
100g tahina
150g yogurt
50ml water
40ml lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp cayenne pepper
1 garlic clove

Pickled onions:
2 red onions
2-3 garlic cloves
1 tsp black peppercorns
1 tsp coriander seeds
2 tsp sumac
300ml vinegar
400ml water
1.5 tbsp sugar
2 tsp salt

Lavash:
10g dry active yeast
4g granulated sugar
200ml warm water
300g bread flour
5g salt

Garnish with tomatoes and parsley

Tahini Sauces That Can Make Anything Taste better

Middle Eats 2024-06-12 | If you're looking for a new sauce or dip to liven up your food, these 3 tahini sauces are packed with so much flavour and will make any meal incredibly delicious. Whether you need some heat, tanginess, or a bright herby flavour, you'll find the perfect one for you in this video.
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These spice rubs can be scaled up as much as you want, and you can leave the salt out too if you prefer salting on the spot.

Spicy Tahini Sauce
100g roasted romano red peppers (from 2-3 peppers - substitute with red bell peppers)
2 roasted red chillies (~20g)
1 raw red chilli
65g tahini
50g mayo
30ml lemon juice
1 garlic clove
1 tsp apple cider vinegar
1/4 tsp salt
1 tsp Honey

Tangy Tahini Sauce
75g tahini
75g mayo
50ml water
15ml lemon juice
5g ACV
2 small preserved lemons (~40g)
1 garlic clove

Herby Tahini Sauce
75ml lemon juice
65g tahini
50g mayo
25g parsley
25g coriander
20g green chillies
1 garlic clove
1 tsp ACV
1 tsp honey
1/2 tsp salt

How To Make EASY FLAVOUR PACKED Kebabs At Home

Middle Eats 2024-05-28 | Whether you're throwing an impromptu bbq, or you need a last minute dinner, these quick kebabs are the perfect protein. They are packed with so much flavor and are super juicy to boot. Making the spice rubs ahead of time will mean you can go from fridge to grill in less than 5 minutes.
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___
These spice rubs can be scaled up as much as you want, and you can leave the salt out too if you prefer salting on the spot.

Meat options:
Chicken thigh
Ribeye steak cubes
Boneless lamb chops
Any other tender and fatty meat

Turkish inspired
Rub (enough for 1.5 kg of meat):
2 tbsp pul biber
1 tbsp salt
1 tbsp oregano
1 tbsp sumac
1 tbsp garlic granules
1 1/2 tsp black pepper
1 1/2 tsp cumin

To coat:
500g meat
2 tbsp Turkish rub
1 1/2 tbsp extra virgin olive oil

Glaze:
20g tomato paste (or pepper paste)
1 tsp paprika (if not glazing the chicken, add this when coating)
50ml water

Palestinian inspired
Rub (enough for 1 kg of meat):
2 tbsp za’atar
2 tbsp sumac
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper

To coat:
500g Meat
2 1/2 tbsp Palestinian rub
2 tbsp extra virgin olive oil

Glaze:
2 tbsp honey
2 tbsp lemon juice
2 minced garlic cloves

Moroccan inspired
Rub (enough for 3 kg of meat):
2 tbsp salt
1 tbsp black pepper
1 tbsp turmeric
1.5 tsp ginger
1.5 tsp cumin
1 tsp cayenne pepper
3/4 tsp cinnamon

To coat:
1 tbsp Moroccan rub
1 tbsp extra virgin olive oil
1 tbsp lemon juice
2 garlic cloves
5g parsley
5g coriander

3 Veggie Sides Youll Crave ALL SUMMER LONG

Middle Eats 2024-05-18 | Summer demands good food and good sides, especially when you're hosting a bbq, and with these 3 sides you can't go wrong. Choose between labneh topped with a fresh salad and zaatar croutons, or Battata harra inspired crispy smashed potatoes, or a tangy tomato and green bean salad that will leave you in awe. Each is designed to bring a fresh and flavourful perspective to summer sides.
___
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___
Multiply these recipes by 2 or 4 to make enough for a party. Serve on sheet pans or large platters.

Labneh salad (1 main serving or 2-3 sides)
75g labneh
1 cucumber
1 tomato
small handful of olives (halved)
5-6 mint leaves
olive oil
Salt
Croutons (optional)

Green Bean Salad (2 main servings or 4 sides)
150g fine green beans
225g baby plum or cherry tomatoes
2 tbsp (30g) olive oil
1 tsp sugar
1/4 tsp salt
1/4 tsp black lime powdered
2 tbsp pine nuts

Dressing (dresses 2 green bean salads)
3-4 roast tomatoes
20 basil leaves
2 1/2 tbsp olive oil (including the drippings from the tray)
1 1/2 tbsp lemon juice
zest of half a lemon
1/4 tsp salt
1/4 tsp pepper

Smashed Batata Harra (1 large main or 2-3 sides)
500g Baby Potatoes
2 Tbsp Vegetable Oil
2-3 garlic cloves
1 red chilli (sliced)
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 tbsp lemon juice
1 tbsp olive oil
handful of coriander leaves finely chopped

These Pizza Flatbreads Will Change Breakfast Forever!

Middle Eats 2024-05-11 | These delicious topped flatbreads called Manousha (Manaeesh plural) are one of the most popular breakfast foods in the Middle East. They're soft, fluffy and coated in amazing toppings that pack them full of flavour. Whether it's stretchy cheese or spiced meat, they're all crazy popular and perfect for breakfast or a midday snack.
___
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You can reach us on instagram and we'd love to see any recipes you cook.
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___
Dough
250ml lukewarm water
8g dry active yeast
20g sugar
500g All Purpose Flour (roughly 11% protein)
6g salt
30g oil (2 tbsp)

Lahm-ajeen (makes 8 manousha)
250g beef or lamb mince
175g tomatoes
125g onions
30g tomato paste
2 tsp pomegranate molasses
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper

Za’atar (makes 2-3)
50g za’atar
50g olive oil

Cheese (makes 3-4)
400g low moisture fresh mozzarella
pinch of salt
OR
400g Akkawi cheese (soak in tap water for 1 hour before shredding to remove excess salt)

The FLIPPED-OVER rice dish adored by ALL Palestinians

Middle Eats 2024-04-27 | This Palestinian Maqluba is one of the greatest rice dishes. It includes tender meat and fried vegetables cooked within the rice to give it a ton of flavour. The dish is cooked in a pot, then flipped over before serving, revealing a stunning rice dish that is packed full of flavour in every bite. This version is for a lamb and aubergine maqluba, but it can also be made with chicken and cauliflower (get the recipe in our e-book). Served with a yoghurt sauce, this dish is one of the Middle Easts greatest meals.
___
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Chicken Maqluba recipe: youtu.be/KmfFZn6sX5c?si=K0aZZFzfXCGNMLwG
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___
Stock
1.5kg lamb shoulder chunks
2 tbsp neutral oil
3 medium onions
4 garlic cloves
15 cardamom pods
2 tsp black peppercorns
4 bay leaves
1 cinnamon stick
2 tbsp salt
3L water

Rice
600g sella basmati rice ~ 3 cups (use regular basmati if you can't get sella)
2.5 tsp salt
1 tsp baharat
1 tsp cardamom
3/4 tsp black pepper
3/4 tsp cinnamon
1/2 tsp ground cloves
1 tbsp oil

Aubergines
1.75-2kg aubergines
1L oil
salt

Yoghurt sauce
2 persian cucumbers
400g greek yoghurt
Juice of 1 lemon
1/2 tsp salt
Water to thin out

Ridiculously CRAVEABLE and UMAMI Oven Baked Kebabs

Middle Eats 2024-04-22 | Beyti kebab is one of the greatest Turkish dishes combining deliciously meaty kebab, crispy pastry, and an umami tomato sauce. It's so addictive and craveable, and the great news is you can easily make it in your home oven.
___
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You can reach us on instagram and we'd love to see any recipes you cook.
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___
"Adana" mixture:
1kg lamb mince
2 onions (~240g)
2 small capya peppers or 1 large red bell pepper (150g)
20g parsley
2 tsp salt
1 tsp black pepper
1 tsp pul biber

Pastry:
600g yufka or filo (6-8 sheets yufka, 9-12 filo)
100g butter or clarified butter

Tomato sauce:
1 tbsp olive oil
50g tomato paste
30g pepper paste
1/4 tsp salt
250ml water

Yoghurt sauce:
200g yogurt
1 small garlic clove (grated)
1/4 tsp salt
1/2 tsp dried mint
water as needed

These Dessert Samosas are an ELITE Pastry

Middle Eats 2024-04-07 | Everyone loves Samosas and their crispy pastry, but why are they always savoury? Well, I'm rebelling and going against the grain by making dessert samosas. These are filled with Lucious pastry cream in three different flavours, Strawberries and cream, Pistachio, and Chocolate. Make these incredible desserts, and I guarantee they'll blow your mind.
___
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Plain pastry cream:
250ml milk
30g sugar
20g cornstarch
2 egg yolks
40g butter

Strawberries and Cream filling (makes 19 samosas)
1 recipe of pastry cream + 1 tsp vanilla paste
250g fresh strawberries
50g sugar

Pistachio filling (makes 14 samosas)
1 recipe of pastry cream
100g pistachio paste
1/8 tsp cardamom
zest from 1/4 - 1/2 orange

Chocolate filling (makes 15 samosas)
1 recipe of pastry cream + 10g unsweetened cocoa powder
75g milk chocolate

1 pack of samosa wrappers (I recommend switz brand)

This Technique Turns Tough Meat CRAZY TENDER

Middle Eats 2024-03-31 | Head to squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats.

Looking for the easiest way to turn a tough cut of meat into a mouth watering tender meal? It doesn't get easier than this! By following a recipe for Egyptian Tagin Basal or Onion Tagine, you can guarantee soft and juicy results with minimal effort. You simply cook the meat in loads of onions, and by wrapping it correctly, you create the juiciest meat ever.
___
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Recipe as demonstrated:
2kg bone-in meat (lamb shanks or another joint)
2kg onions (2-4kg recommended, but less can be used)
4 tsp salt***
3 tsp black pepper
1 tsp ground cardamom
1/2 tsp nutmeg

***If changing meat, or amount of onions, calculate and add up the salt based on the following:
Boneless meat - per kg use 1.5 tsp salt
Bone in meat - per kg use 1 tsp salt
Onions - per kg use 1 tsp salt

For example, if using 2kg of boneless meat, and 3 kg of onions your salt would be:
Meat (2 X 1.5 tsp) = 3 tsp
Onions ( 3 X 1 tsp) = 3 tsp
Total = 6 tsp

The ADDICTIVE Palestinian Rolls You Need To Make

Middle Eats 2024-03-27 | Soft confited onions cooked in loads of sumac and juicy aromatic chicken make up the main components of Musakhan, one of Palestine's greatest dishes. These rolls are a modern take on the traditional musakhan dish, where their filled with a tangy and delicious filling. Their flavour is incredibly addictive, and so it's no wonder these rolls have become such a popular appetiser. You won't regret trying these
___
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Makes about 30 rolls

Fragrant shredded chicken:
1kg chicken breasts
30ml extra virgin olive oil
2 tsp salt
1 tsp black pepper
½ tsp ground cinnamon
½ tsp ground cardamom
4 garlic cloves (minced)

Sumac confited onions:
6 medium onions (thinly sliced)
75ml extra virgin olive oil
1 tsp salt
55g sumac (6 tbsp)
¾ tsp black pepper
70ml lemon juice
10g pomegranate molasses

Musakhan rolls:
10g flour + 10g water
2 tbsp extra virgin olive oil
3g sumac (1 tsp)
4 large saj, shrak or markouk bread (substitute with 12 large tortillas or 24 small ones)

The unusual STUFFED birds, every Egyptian is OBSESSED with

Middle Eats 2024-03-20 | This is one of Egypt's favourite meals thanks to its incredible flavour and super satisfying texture, but it's made with a special yet strange ingredient that you've probably never tried; Pigeon! Hamam Mahshi are rice stuffed pigeons that are filled with a fragrant herby rice mixture, and then fried until the skin goes crispy. They may sound unusual, but trust me, these stuffed pigeons are amazing.
___
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Serves 3 or 6

6 small pigeons 120-150g each (substitute with any other small game bird, avoid aged hung birds)

Offal and onions:
30g butter
3 pieces of mastic
1 medium onion
150g mixed pigeon offal (substitute with chicken liver)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cardamom
1/8 tsp freshly grated nutmeg

Rice filling:
350g medium grain rice (calrose)
1 1/2 tsp salt
1 1/2 tsp dried mint
1 tsp black pepper
1/4 tsp ground cardamom
1/4 tsp freshly grated nutmeg

Stock:
1 tsp butter
3 pieces of mastic
1 onion
2 garlic cloves
2 bay leaves
1 tbsp salt
1 tsp black peppercorns
8 cardamom pods
3-4 litres of water

Iranian Tahchin Is The FANCIEST Rice Ever

Middle Eats 2024-02-29 | Head to squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats.

Tahchin Morgh has got to be one of the fanciest rice dishes of all time. This Persian rice dish is made by layering saffron rice and tangy barberry chicken together, then the tahchin is baked until the rice goes crispy. The tangy barberry gravy combined with the crispy layers of rice make it so pleasurable to eat and packed full of flavour.
___
MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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Stock:
1.2 kg chicken thighs/legs
2 medium onions
1.5 tsp salt
1 cinnamon stick
1 tbsp oil (stock)
1 tsp black pepper
1 tsp ground cardamom
150g barberries

Rice:
600g rice (3 cups)
250g thick greek yogurt
30g neutral oil
1 whole egg
2 egg yolks
0.5g Saffron
100ml hot water
1 tsp salt
1/2 tsp black pepper

Topping:
50-75g barberries
2 tsp sugar
15g butter

To make the chicken stock:
1. Thinly slice the onions and set aside.
2. Heat 1 tbsp of neutral oil in your stock pot and sear the chicken pieces until skin is golden brown. Remove the seared chicken and set aside.
3. In the same pot, add 1.5 tsp salt and the sliced onions then fry until translucent.
4. Add the chicken and cinnamon stick to the pot. Cover with water and bring to a boil. Use a mesh strainer to skim off the gunk. When all impurities are removed lower the heat to medium low, cover pot and let the stock simmer for 30-45 minutes depending on the size of chicken pieces.
5. Remove the chicken once cooked and set aside.
6. To the onions and stock add the black pepper, cardamom and barberries and simmer on medium to high heat until the stock is reduced to a thick-ish onion sauce (about 20 minutes).

To cook the rice:
1. Wash and pre-soak your rice. Ideally before starting the stock.
2. Crush the saffron, and pour in the hot water. Let this infuse for around 15 minutes.
2. In a large bowl, add all the ingredients (except for the rice) and whisk until well combined.
3. Drain the rice and add it to the yellow mixture. Mix until all grains of rice are coated in yellow goodness.

To make the barberry topping:
1. In a small saucepan, add the sugar and butter and melt on medium heat. Add the barberries and cook until the berries are inflated.

How to assemble and cook the tahchin:
1. Shred the chicken into thick strips. Into a medium bowl, add the chicken and 1/2 to 2/3 of the onion sauce (reduced stock). Mix until all the chicken is coated in the sauce.
2. Coat a 25cm non-stick oven proof pan in about 40g of neutral oil, sides included. To the pan, add 2/3 of the rice mixture covering the base and the wall. Add the chicken mix then cover with the remaining rice mix.
3. Distribute the cubes of butter equally over the rice.
4. Cover the rice with a lid or foil and bake in a preheated oven at 180C for 45 minutes. Uncover the rice then bake for another 30 minutes.
5. Let the tahchin rest for 10 minutes then flip onto a large platter.
6. Top the tahchin with the barberry topping and slivered pistachios.

Why Is This Saudi Coffee White?

Middle Eats 2024-02-24 | Head to squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats.

This is Hijazi Almond Coffee and it's a Hot Drink from the Hijaz Region of Saudi Arabia that is served all year round during special occasions. It's sweet and creamy, but the colour makes it clear, this doesn't contain coffee at all. So why is it called that?
___
MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
___
There is no place for hate in this community. Anyone commenting anti-palestinian, antisemetic or anti-arab hate will be banned
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Recipe (makes 4-5 mugs):
1L Whole Milk
60g Rice Flour
75g Blanched Almonds
50g Sugar

To garnish
Flaked Almonds
Ground Cardamom
Ground Cinnamon

1. Boil the almonds 5 minutes then grind to fine pieces (not flour).
2. In a saucepan add the remaining ingredients and whisk continuously on medium heat until the liquid thickens.
3. Serve in your mug of choice and garnish with toasted flaked almonds, ground cardamom and cinnamon (or any topping of your choice).

Shakshuka With Meat Is INSANELY DELICIOUS

Middle Eats 2024-02-10 | Moroccan Kefta Tagine is the genius combination of Shakshuka and Spiced Kofta meatballs. It’s packed with Umami and Meaty flavours and has loads of great textures that will blow your mind. If you’re a fan of shakshuka or kofta, this is a must try dish.
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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Kefta:
500g mince lamb or beef
1 small onion (100g grated)
10g chopped parsley
10g chopped coriander
2 garlic cloves
1 tsp salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1/2 tbsp olive oil
1. Grate 1 small onion, keeping the juice and mince the garlic.
2. Add all ingredients to a large bowl and knead the meat until sticky.
3. Portion into small meatball and roll into ball.

Shakshuka
4 tomatoes (grated 400g)
1 onion
20g tomato paste
1 cup water
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp black pepper
1 tbsp olive oil
5g chopped parsley
5g chopped coriander
3-4 eggs
1. Grate the tomatoes.
2. In a saute pan, heat the oil on medium high heat. Add the onions and cook until translucent.
3. Add the tomato paste and cook off for a minute or two.
4. Add the grated tomatoes and water. Simmer for 15 minutes then add the spices, herbs and meatballs.
5. Cover the pot and cook for another 10 minutes, turning the meatballs half way through.
6. Once thickened form a well in the sauce to place each of the eggs.
7. Break an egg into each of the wells, sprinkle some salt and pepper then cover and cook for 3 minutes for runny yolks.
8. Garnish with fresh chopped herbs and serve with crusty bread.

Love Hot Dogs? This way is Next Level

Middle Eats 2024-01-27 | Head to squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats.

This Persian hot dog sandwich called Sosis Bandari is packed to the brim with flavour. It's got loads of spiced caramelized onions that are mixed with sliced and fried hotdogs, and when you fill a sandwich with them, it's guaranteed to be a great meal.
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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4-5 6 inch Crusty bread rolls
565g hotdogs
3 medium onions
3 garlic cloves
50g tomato paste
1 tsp turmeric
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp black pepper
4 tbsp oil

How to cook Kebabs indoors, the best way!

Middle Eats 2024-01-20 | Head to https://amz.run/7aHk to save 22% off a Cosori Dual Blaze for a limited time. Promotion valid on Amazon.co.uk, for non-UK viewers, please visit geni.us/CosoriDualBlaze
#cosori #airfryer #cosoridualblaze #cosoriairfryer #airfryerrecipes

I ran an experiment to find out how to cook the best kebabs when you don't have access to a grill. To do that, I put 3 very different methods head to head in a taste test, and the result was resoundingly conclusive!
___
MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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500g Boneless Chicken Breast or Thigh
20g Yogurt
30g Tomato Paste (if you have red pepper paste, use it in place of this)
20g Olive Oil
7g White Vinegar
3 Garlic Cloves
1 1/2 tbsp lemon juice
1 tsp salt
1 tsp paprika
3/4 tsp white pepper (substitute with black pepper)
1/2 tsp dried coriander
1/2 tsp greek oregano
1/4 tsp ginger
1/4 tsp cardamom

The Only Video YOU NEED, To Make EPIC Falafel

Middle Eats 2024-01-06 | Head to squarespace.com/MiddleEats to save 10% off your first purchase of a website or domain using code MiddleEats.

Falafel are one of the Middle East's most craveable foods, especially when turned into an amazing sandwich. But too often, falafel just doesn't turn out right at home, and you're left with a disappointing meal. This video will fix all of that. We'll show you all the tips and tricks you need to make the perfect falafel and turn it into the most incredible falafel sandwich
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
___
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Falafel (makes roughly 12 balls):
250g dried chickpeas
110g onion (half medium onion)
25g parsley
15g coriander
3 garlic cloves
15g chilli
1.5 tsp salt
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp sesame

Pitta Bread (makes 8 6 inch pittas)
300g All Purpose flour
85g Whole milk
85g Water
20g Olive oil
13g Sugar
8.5g Salt
7.5g Dry Active yeast

Red Cabbage Pickle:
1 red cabbage
2 tsp salt
1 tsp sugar
1/2 tsp citric acid
30g grape vinegar
35g lemon juice
30g olive oil

Spicy onions:
1 large white onion
2 red chillies
3 garlic cloves
1 tsp salt
1/4 tsp sugar
1/2 tsp ground coriander
1/4 tsp cumin
2 tbsp vinegar

Arabic Salad:
1 cucumber
1 tomato
half small onion
pinch of salt
pinch of black pepper
1 tbsp lemon
1 tbsp olive oil
1/2 tsp dried mint - optional
pinch of sumac - optional

Tahina Sauce:
150g tahina
25g lemon juice
100-125g water
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp cumin

Are These Cans The SECRET Ingredient Your Pantry Needs?

Middle Eats 2023-12-22 | This Pantry staple is one of the Middle East's most convenient foods. It's high in fibre, and protein, making it pretty nutritious, but it’s also a food that is so versatile and easy to prepare. You can flavour it with any spices and seasonings, add vegetables or herbs for freshness, or add some meat and cheese to make it decadent. These are going to change the way you cook forever
___
MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
___
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Alexandrian Ful:
1 Can of Plain Ful/Fava Beans
1/2 Small Red Onion
1 Small Tomato
1 Green Chilli
2 Tbsp Lemon Juice
1 Clove of Garlic
1 Tsp White Vinegar
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Cumin
2 Tbsp olive oil

Salad with Alexandrian Ful:
Alexandrian Ful From Above
150g Steamed/Microwaved Green Beans
1 Cucumber
2 Radishes
1 Roasted Red Pepper
toasted sesame
nigella seeds
1 Tsp tahina
20g Feta Cheese

Syrian Ful Dip:
1 Can of Plain Ful/Fava Beans
250g Hummus
2 Cloves of Garlic
2 Tbsp Lemon Juice
1/2 Tsp Cumin
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
Pomegranate Seeds
Paprika
Parsley

Ful Breakfast burrito:

30g Pastirma Basterma
Tortilla wrap
Mashed Ful
Scrambled Eggs
Baladi Salad

Mashed ful:
1 Can of Plain Ful/Fava Beans
1/2 Tsp salt
1/4 Tsp pepper
1/4 Tsp cayenne pepper
1/4 Tsp cumin
1 Tbsp olive oil
1 Tbsp lemon juice

Baladi Salad:
1/2 Tomato
1/4 Red onion
1/2 Green chilli
Parsley
1/4 Tsp Sumac
1/4 Tsp Salt

Dislike Soup? This Saudi Recipe SOLVES its Biggest Problem

Middle Eats 2023-12-17 | Most of the time, I feel like soups aren't that filling, especially when they're based on a broth. But this Saudi soup does things differently, it adds oats to a spiced broth resulting in a savoury porridge. Filled with chicken and aromatic warming spices, it's a game changer for people like me who don't really enjoy soups that much.
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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Makes 8 servings:
2 tbsp olive oil
1 medium onion (finely chopped)
500g chicken breast (2 chicken breasts)
3 garlic cloves (minced)
2 loomi
1 small cinnamon stick
3 cardamom pods
2 whole cloves
3 tsp salt
1 tsp black pepper
3/4 tsp cumin
1/2 tsp ground coriander
15g tomato paste
2 grated tomatoes
150g oats

This Dish is More than 1000 Years Old and Still Loved

Middle Eats 2023-12-13 | Mujaddara is a lentil and rice dish that has been eaten in the Middle East for over 1000 years. The first documented recipe is from the 13th century cookbook Kitab Al Tabikh. It utilises cheap ingredients to create a flavoursome nutritious meal, that is entirely vegan and so easy to love. When serving it, you top it with fried onions, and then add any number of toppings to give it even more flavour. We're making 3 toppings, a spicy Gazan Salad, an Arabic Salad, and a Yoghurt Cucumber Dip
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
___
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Makes 6-8 servings:

Fried Onions:
3-4 Large Onions
250g Olive Oil
Sprinkle of salt

Mujaddara:
275g lentils
200g rice
700ml room temp water
1.5 tsp salt
1 tsp black pepper
1 tsp cumin
2 handfuls of fried onions
2 Tbsp Onion infused Olive Oil

Arabic Salad:
2 persian cucmbers
2 tomatoes
3-4 spring onions
2 lemons
1 tsp vinegar
salt and pepper
olive oil

Gazan Salad (Salata Ghazaweya):
2 green chillies
2 large garlic cloves (3 small)
1 small tomato (diced)
2 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
10g dill (5g of just leaves)

Cucumber Yoghurt Dip:
230g greek yoghurt
1 small cucumber (60g)
1 small garlic clove
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp dried mint
2-3 tbsp water (or until it reaches preferred consistency)

This TANGY & UMAMI Iraqi Casserole Will Make You Drool

Middle Eats 2023-12-03 | Tepsi or Tebsi is one of Iraq's most popular dishes that is a favourite all year round thanks to it's UMAMI and Tangy flavours. It's a casserole that is stacked with vegetables and ultra-juicy kofta, and together they produce some of the deepest flavours I've ever had. Even more so, I think it's perfect for winter when you want something with deep body and homey flavours.
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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Makes 8 servings:

Sauce:
50g Seedless Wet Tamarind + 150ml Hot Water
100g Tomato Passata
30g Tomato Paste
1 Tsp Vinegar
1 Tsp Pomegranate Molasses
1 Tsp Sugar
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
250ml Water

Kofta:
500g Minced Lamb
1 Medium Onion
40g Fine Bread Crumbs
15g Parsley
1 Garlic Clove
1 Tsp Salt
3/4 Tsp Black Pepper

Veggies:
1-2 Slim Long Aubergines
2-3 Tomatoes
2-3 Medium Potatoes
2-3 Small Green Bell Peppers
2-3 Onions
1 Green Chilli (optional)

Your New Favourite dish will be this layered Palestinian one #CookForPalestine

Middle Eats 2023-11-25 | One of the greatest Palestinian dishes is Musakhan; which combines confited sumac onions and aromatic chicken to create a dish that is deep in Umami and Tangy flavours. This dish is a big part of Palestinian culture too, as it's often used to test the purity of olive oil and the quality of each year's harvest. Being such an important dish, it's evolved into many forms and become a ubiquitous Palestinian Flavour, leading to today's dish Musakhan Fatteh. It contains layers of crispy bread, tangy musakhan & luscious sauces, to create a bite that is impossible not to love. So make this dish and invite your friends to try it, and while doing that, raise some money for #CookForPalestine. And don't forget to tag @MiddleEatsYT and @CookForPalestine on Instagram
___

#CookForPalestine aims to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.

Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.

Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.

Donate and learn more here: cookforpalestine.com
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Makes 4-6 servings:

Fried Bread:
4-6 Pitta Breads
2 Cups Vegetable Oil for frying
Salt to season
Pepper

Chicken:
1 Tsp Salt
1 Tsp Sumac
1/2 Tsp Black Pepper
1/2 Tsp Cinnamon
1/4 Tsp Ground Cardamom
2 Cloves of Garlic
1 Tbsp Olive Oil
500g Chicken Breasts

Confited Sumac Onions:
4 Medium Onions
100g Olive Oil - you can taste the olive oil in this dish, so make sure you use a good variety
3/4 Tsp Salt
1/2 Tsp Pepper
30g Sumac
2 Tbsp Lemon Juice - optional if you want the dish more sour

Daqqa:
100g Green Chillies - I use 3 different varieties to create a rounded heat level, I used Sivri, Banana Peppers, and Bullet Chillis
3 Cloves of Garlic
30ml Lemon Juice
30ml Olive Oil

Tahina sauce:
500g Yogurt
50g Tahini
4 Tbsp Lemon Juice
1 Clove of Garlic
1/2-1 Cup boiling water
2 Tsp White Vinegar
1/2 Tsp Salt
1/8 Tsp Cayenne Pepper

The RARE Shawarma From Cairo Im OBSESSED With

Middle Eats 2023-11-10 | When I lived in Cairo, I used to eat Meat Shawarma from a Restaurant called Abu Haidar every single week. I couldn't get enough of the succulent meat and juicy buns, and so after leaving Egypt, it's been one of the foods I crave the most. Luckily my mother in law had a great recipe for meat shawarma that is practically identical to the one from this restaurant. It's just as succulent and flavourful, and really hits the spot. Make this and I guarantee you'll be doing it on the regular.
___

2.2 million people in Gaza are under siege with no food, water, electricity, or medicine. I urge you to join me in supporting these charities providing aid to the civilians and children of Gaza:
Médecins Sans Frontières (Doctors without borders): msf.org/donate
Palestine Children's Relief Fund: pcrf.net
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Ingredients:
1kg of Beef or Lamb. Use a flavourful cut with a good amount of fat. Stewing meat works well but Ribeye, Chuck, or Beef ribs are best
50-100g Lamb fat or dry aged beef fat (optional, but highly recommended. Double if using lean meat)
3 Tbsp of Beef drippings or duck fat (in place of the lamb fat)
1 Tomato
1 Green Chilli (your preferred heat level)
12 Soft flour buns

Marinade:
2 Medium Onions
Zest of 1 Lemon
Zest of 1 Orange
5 Tbsp White Vinegar
2 Tsp Salt
1 Tsp Pepper
1/2 Tsp Sumac
1/2 Tsp Baharat (leave it out if you don't have it)

Tahini sauce:
150g Yoghurt
100g Tahina
100g Water
40g Lemon Juice
1/2 Tsp Salt
1/2 Tsp White Pepper
1/2 Tsp Cumin
1/2 Tsp Chilli Powder (Optional)

Onion and Parsley salads:
1 Red Onion
25g or small bunch of parsley
1/2 Tsp Salt
1 Tsp Sumac

This is the COMFIEST dish Ive tried all year!

Middle Eats 2023-11-02 | Kousa Bil Laban is a much-loved dish across the whole Levant. Palestinians, Lebanese, Syrians and Jordanians all have their own versions and the common thread is a warming yogurt sauce. It's tangy, creamy, flavourful and so comforting, combine it with the stuffed courgettes and it's a meal that is hard to beat.

2.2 million people in Gaza are under siege with no food, water, electricity, or medicine. I urge you to join me in supporting these charities providing aid to the civilians and children of Gaza:
Médecins Sans Frontières (Doctors without borders): msf.org/donate
Palestine Children's Relief Fund: pcrf.net
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Minced meat:
500g Minced Lamb
30g Butter
1 Medium Onion (200g)
1.5 Tsp Salt
1.5 Tsp Black Pepper
1/2 Tsp Boharat or Seven Spice
1/2 Tsp Allspice
1/2 Tsp Freshly Ground Nutmeg
1/4 Tsp Ground cardamom
15g Parsley
50g Pine nuts

2kg Small Courgettes/Zucchinis

Yoghurt sauce:
1kg Yoghurt
1000ml Ayran
40g Cornstarch
1.5 Tsp Salt
3 Cloves of Garlic
1 Tsp Dried Mint

Make Your Meals 10x TASTIER With Palestinian Zaatar

Middle Eats 2023-10-27 | The people of Palestine have so much love and pride for their Zaatar. It's an essential part of their cuisine that is uniquely blended in every town and region. It ties them to their heritage and that's why it's such an important food. There's no other spice blend that tastes remotely similar, and it is one of the most flavour-packed foods on earth. Today I'll show you three non-traditional uses for it, that you can apply to your everyday cooking.

2.2 million people in Gaza are under siege with no food, water, electricity, or medicine. I urge you to join me in supporting these charities providing aid to the civilians and children of Gaza:
Médecins Sans Frontières (Doctors without borders): msf.org/donate
Palestine Children's Relief Fund: pcrf.net

Buy Palestinian Zaatar here: geni.us/PalestinianZaatar
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Zaatar Grilled Cheese:
2 slices bread
2 Tbsp Mayo
1-2 Tbsp zaatar
As much cheese as you want

Zaatar Pasta:
300g linguine
2 tbsp olive oil
4 garlic cloves (sliced)
1 tbsp za’atar
1 tsp chilli flakes
1 tsp sumac
1/2 tsp black pepper
50g labneh
~200ml pasta water
salt to taste (depends on how salty your labneh and za’atar are)
extra za’atar for garnish

Za’atar Chicken traybake - Recipe by @Salma_Cooks_ :
4 chicken legs
2 red onions
1 lemon
6 tbsp olive oil
2 tbsp za’atar
1 tbsp sumac
3 tsp salt
1.5 tsp black pepper
1 tsp allspice
700g potatoes

LEGENDARY Recipes: Turkish Aubergines That Made Imams Faint

Middle Eats 2023-10-05 | These Aubergines are packed with so much savoury flavour, that I am officially obsessed with them. Their name "İmam bayıldı" means "The Imam Fainted", and that's a testament to how incredible they taste. They are 100% vegan, and made with easy-to-find ingredients that come together into one of the best vegetable dishes I have had in a long time. You're going to love these
___
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4 Medium Aubergines (1kg)
Olive oil for coating the aubergines
Salt for brining

Filling:
2 Medium Onions
2 Green Chillies
1 Paprika Chilli (or red bell pepper)
2-3 Medium Plum Tomatoes
4 Garlic Cloves
20g Parsley
30g Olive Oil
15g Tomato Puree
1 Tsp Salt
1 Tsp Pul Biber
1/2 Tsp Pepper
1/2 Tsp Cumin

Sauce:
20g Tomato Puree
150ml Water
1/4 Tsp Salt
1/4 Tsp Pepper

How Moroccans ACTUALLY Make Couscous

Middle Eats 2023-09-28 | Moroccan Couscous is awesome, and I've been missing out on it for so long. I had no idea that perfectly cooked couscous was so good, and that explains why Moroccans eat it every week. This Couscous has 7 vegetables and tender meat cooked in a warmly spiced broth.
___
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Broth:
2 Tbsp olive oil
1.5kg Lamb Neck
2 Onions 450g
3 Grated Tomatoes 270g
2 Tsp Pepper
2 Tsp Ginger
2 Tsp turmeric
4 Tsp Salt
15g Coriander
15g Parsley
Small Pinch of saffron
400g can of chickpeas

Vegetables (Use whatever amounts you like of each of these):
White Cabbage
Pumpkin
Carrots
Sweet Potato
Turnip
Courgette
Red Chilli

Couscous:
2 Tbsp Olive oil
500g Couscous
550ml water
1.5 Tsp salt
30g Butter or Smen

99% Of People Choose The Wrong Turkish Coffee

Middle Eats 2023-08-30 | Are you curious about Turkish Coffee but don't know where to start? Today we are trying 8 common and popular brands and varieties of Turkish Coffee from all over the Middle East and beyond, to help you understand which ones you might like, and the differences between them.

This video is inspired by James Hoffman:
youtube.com/@jameshoffmann
___
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You can find the coffee online, or instore at Continental Food Exchange E11 4RD or at Loubnan Natural Foods NW10 6EU

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Per cup of Turkish Coffee:
7.5g Finely Ground Coffee
75g Water
7.5g Sugar (optional)

Mix the coffee with 1/3rd of the water until smooth
Add the remaining water and heat over medium low heat, stirring for the first 60 seconds
Heat for 2-3 minutes then briefly stir
Continue heating for another 4-5 minutes until lots of steam is coming from the pot and the surface of the coffee is getting foamy

I Am OBSESSED With These Grilled Chicken Sandwiches

Middle Eats 2023-08-23 | Go to drinkag1.com/middleeats to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today's video!

There's few better sandwich fillings, than some awesome grilled chicken served with salad and a sauce. Today I put two sandwiches with very different flavour profiles, but both heavy hitters when it comes to flavour.
___
AG1 is a comprehensive, nutrition drink engineered to fill the nutritional gaps in your diet and support your body’s nutritional needs across four pillars of health: Gut health, Immune support, Energy and Recovery! It’s packed with 75 vitamins, minerals, whole-food sourced ingredients and combines the perfect amount of micronutrients, absorption and taste to jumpstart your daily routine. AG1 is available in the US, Canada, UK and Europe.
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Turkish Marinade:
500g chicken thighs
½ onion (juiced with no pulp)
3 garlic cloves
30g yogurt
15g olive oil
15g pepper paste
15g tomato puree
1 tsp salt
½ tsp black pepper
½ tsp cumin
¼ tsp cayenne pepper
1 tsp oregano
1 tbsp lemon juice

Turkish Marinade:

500g Chicken Thighs
½ Onion (juiced with no pulp)
3 Garlic Cloves
30g Yogurt
15g Olive Oil
15g Red Pepper Paste or replace with Tomato Paste
15g Tomato Paste
1 Tsp Salt
½ Tsp Black Pepper
½ Tsp Cumin
¼ Tsp Cayenne Pepper
1 Tsp Oregano
1 Tbsp Lemon Juice

Chermoula marinade:
500g Chicken Thighs
Few Saffron Threads
2 Garlic Cloves
1 Preserved Lemons (peel removed)
7.5g Parsley
7.5g Coriander
15g Olive Oil
10g Harissa
1/2 Tsp Salt
1 Tsp Paprika
1/2 Tsp Black Pepper
1/2 Tsp Cumin
1/4 Tsp Ginger
1/4 Tsp Turmeric
1 1/4 Tbsp Lemon Juice

Cabbage:
1 Red Cabbage
1 ½ Tsp Salt
1 Tsp Sugar
½ Tsp Citric Acid
2-3 Tbsp Lemon Juice
30g Apple Cider Vinegar
30g Olive Oil

Tomato salad:
1 Tomato
Half an Onion
15g Parsley
½ Tsp Sumac
Pinch of Salt
½ Tbsp Olive Oil

Diced salad:
1-2 Small Cucumbers
1-2 Plum Tomatoes
1 Small Red Onion
1 Lemon
Pinch of Salt
Pinch of Pepper
Olive Oil

How to make Ice Cream with Middle Eastern Flavours

Middle Eats 2023-08-16 | We invented 3 ice cream flavours inspired by Middle Eastern food and tried them out to see if they were any good. We made a spiced Chai Karak, a Turkish Coffee and Date flavour, and an Orange Blossom Baklava ice cream.
___
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Karak Chai Ice cream:
250g Heavy Cream
250g Evaporated Milk
30g Cream Cheese (optional)
65g Light Brown Sugar
5 Tsp Loose Tea (Strong blend)
12g Frozen Ginger
12 Cardamom Pods
6 Cloves
8 Saffron Threads
¼ Tsp Salt

Coffee Date Ice Cream:
150g Heavy Cream
220g Full Fat Milk
100g Pitted Dates
30g Cream Cheese
1 Tbsp Instant Espresso
½ Tsp Ground Cardamom
¼ Tsp Salt

Baklawa Ice Cream:
280g Heavy Cream
75g Full Fat Milk
150g Condensed Milk
30g Cream Cheese
¼ Tsp Salt
1 Tsp Orange Blossom
75g of Baklawa + extra for serving

How to make ADDICTIVE Turkish Kebabs

Middle Eats 2023-08-09 | Adana kebab is one of my favourite kebabs in the world. It's super juicy and flavourful with a really pleasant texture. This kebab from Turkey is sure to be a new favourite in your house.
___
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Adana kebab (makes 8 skewers):
1kg Boneless Lamb Shoulder or Leg
100-150g Lamb tail fat
100g Fresh Paprika Pepper
50g Onion
2 Tsp Salt
1 Tsp Aleppo Pepper / Pul Biber
1 Tsp Cayenne Pepper

Recipe for salad:
1 Onion
1 Tomato
A handful of parsley
1/4 Tsp Salt
1 Tsp Sumac
1/2 Tbsp olive oil

Alternative recipe for adana kebab:
1.1kg Coarsely ground lamb mince made from lamb ribs
100g Fresh Paprika Pepper
50g Onion
2 Tsp Salt
1 Tsp Aleppo Pepper / Pul Biber
1 Tsp Cayenne Pepper

Turkeys Famous Sesame Bagel

Middle Eats 2023-07-29 | Simit is one of the best breads to serve with breakfast. It's soft, fluffy, yet still has a crisp crust, and the flavour of the sesame coated exterior makes this one of the most delicious breads ever. No wonder it's hugely popular in former Ottoman countries.
___
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500g Bread Flour
300g Water (room temp)
150g Sesame Seeds
100g Grape Molasses
50g Water (for the molasses)
15g Salt
7g Fast Acting Yeast
5g Sugar

Egypts Secret Shrimp Pasta is SENSATIONAL

Middle Eats 2023-07-19 | If you love crazy delicious pasta, this garlicky herby prawn pasta is going to blow your mind. This Egyptian Pasta features a creamy garlic, dill and coriander sauce, smothering tender prawns, and it makes for an amazing meal.
___
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500g Prawns or Shrimp (defrosted weight)
1 Tsp Salt
1/2 Tsp Cayenne pepper
1/2 Tsp White pepper or black pepper
30g Butter

300g Linguine or Farfalle pasta shape
600ml Cream
250ml Vegetable or seafood stock
100ml Pasta Water
35g Garlic (1 head)
1/2 Tsp Salt
1/2 Tsp Cayenne pepper
1/2 Tsp White pepper or black pepper
10g chopped dill (about 13-15g before removing stalks)
20g chopped coriander leaves (about 40g before removing stalks)

How Egyptians stay cool in summer

Middle Eats 2023-07-12 | This lemon and mint juice is the best drink you can make for hot summer days. It's super refreshing, full of crazy delicious flavours, and it's super simple to make. Egyptians and most Middle Easterners drink tons of this stuff every summer, so let's make the original version and then an incredible slushie version too.
___
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Juice (makes roughly 800ml):
3.5 Lemons (or 5 limes or 12 tiny limes. You can mix and match the ingredients until they are similar in weight)
10g Mint Leaves
130g Sugar
700ml Cold Water
150g Ice

Concentrated Lemon Mint:
300ml Lemon or lime juice - strained
20g Mint Leaves
250g Sugar

Slushie or sorbet:
Concentrate from above
700g ice or 700ml water for sorbet
1/8 Tsp Xanthan Gum

How Egyptians make the Juiciest Kebabs

Middle Eats 2023-06-18 | One of the best grilled foods of all time is kofta, a juicy mix of meat, onion and herbs packed full of flavour. These Egyptian koftas are incredibly moist and flavourful, and when you combine them with tahini sauce, they are an S-Tier combination.
___
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Kofta:
1.5 kg Minced meat 30% fat (lamb, beef or a mix of both is recommended)
3 Tsp Salt
2.5 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
160g Drained grated onion from (requires 2 medium onions to make)
25g Parsley, after removing the stems this should be roughly 13g of leaves

Tahini Sauce:
75g Yoghurt
50g Tahini Paste
50ml Water
20ml Lemon Juice
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Ground Cumin

Who cooks more? Top 3 spices? Worst cooking sins?

Middle Eats 2023-06-12 | You asked, we answered, join us as we go through your questions about everything from our relationship and favourite foods to how we cook and our future plans.
___
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0:00 Intro
0:59 How do we balance youtube and our day jobs?
2:25 How can you veganise middle eastern recipes?
5:05 What are our favourite weeknight meals?
6:47 Why did we start this channel?
8:51 What are some of your favourite cuisines and who cooks more?
11:29 What middle eastern dishes would we recommend to a newcomer?
14:25 What are the ways we connect to our heritage besides food?
16:30 What are the top 3 spices you need to cook middle eastern food?
20:08 Top 3 sins when making middle eastern food?
25:01 Is Molokhia grown in Europe bitter?
26:23 How did we get Maple 🐱?
27:21 How has the channel growing so much changed our lives?
29:21 When is a video on feteer (Egyptian pies) coming?
30:25 What middle eastern cuisines do we want to cover more in the future?
32:15 What are common middle eastern snacks?
35:39 What were the most surprising/disgusting foods from the middle east?
37:25 Are we building a website?
38:15 Why aren't there more English speaking middle eastern cooking channels?
40:15 You are forbidden from eating middle eastern food. What is your breakfast lunch and dinner?
41:26 Who inspired us to get into cooking?
43:07 If we could only eat one cuisine other than birth country, what would it be?
44:48 If we could live in one country, where would it be?
46:12 What are our favourite dishes?
47:10 What tools or spices do we consider essential?
48:12 Will we ever do a cooking class?#
48:42 Can we show you how to make phyllo dough?
49:04 Where's the best place to get spices?
49:49 Would it be bad to ask for a doner kebab video?
50:09 How did we meet?
51:15 Bonus cat content

How Turkey Makes MOIST & TENDER Kebabs

Middle Eats 2023-06-04 | Meat kebabs are super delicious but making them can be very hit or miss. Getting the meat tender and juicy without buying expensive cuts is tough, but this technique makes it easy.
___
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You can reach us on instagram and we'd love to see any recipes you cook.
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Marinade (per 500g meat):
80ml onion juice (roughly 1 large onion strained)
100ml whole milk
3 Tbsp olive oil
2 Cloves of Garlic
30g Red Pepper Paste - or tomato paste
1 Tsp salt (If you are doubling or tripling the recipe, make sure you do not exceed exactly 1 tsp per 500g, everything else can be rough except the salt)
1/2 Tsp Pul Biber or Aleppo Pepper
1 Tsp oregano
1/2 Tsp black pepper

Ezme:
3-4 Plum Tomatoes
1 Onion
2 Green chillies
2 Red chillies
1 clove of garlic
30g parsley or 18g minced parsley leaves
1 Tbsp red pepper paste
1 Tsp Dried Mint
1 Tsp Sumac
1 Tsp Pul Biber or Aleppo Pepper
1 Tsp Salt
1 Tsp Black Pepper
1 lemon juiced
1 Tbsp pomegranate molasses
3-5 Tbsp olive oil

How to make INCREDIBLE Syrian Grilled Chicken - Shish Tawouk

Middle Eats 2023-05-25 | It's grilling season, so I wanted some chicken kebabs, and that meant I had to make the best ones - Shish Tawouk. These marinated chicken cubes, are juicy, flavourful, and so delicious. It barely requires any work to put together, and yet makes one of the best grilled foods you'll ever try
___
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You can reach us on instagram and we'd love to see any recipes you cook.
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1kg Chicken Breast
3 Red or yellow peppers
1 Red onion

Marinade:
8 Garlic Cloves
200g Yoghurt
75g Pepper paste (or 60g Tomato Paste + 1 Tsp Paprika)
30g Tomato Paste
50g Olive Oil
10g White Vinegar
3 Tbsp Fresh Lemon Juice
2 Tsp salt
1 1/2 Tsp White pepper (or replace with black pepper)
1 1/2 Tsp Paprika
1 Tsp Dried Coriander
1 Tsp Turkish or Greek Oregano
1/2 Tsp Ginger
1/2 Tsp Cardamom

How to LEVEL UP Hummus with everyday ingredients

Middle Eats 2023-05-18 | Hummus is great, but it's easy to get bored of the same flavour every day. So here's a bunch of ways that I serve my hummus so I never get bored of it. And don't forget to try my hummus recipe: youtube.com/watch?v=NbXC0B83S7k
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0:00 Intro
0:11 Traditional serving method
0:38 Aleppo Pepper Chilli Oil
1:19 Adding new flavours to hummus
1:48 Ground beef topping
2:06 Salad topped hummus
2:31 Spicy Lemony Chickpeas
3:27 Hummus bowls

Spiced meat:
500g Minced Beef
1/2 Tsp Salt
1/2 Tsp Paprika
1/4 Tsp Cumin
1/4 Tsp Pepper

Battata Harra Chickpeas:
400g can of chickpeas
1 Clove of garlic
2-3 Tbsp Lemon juice
1/2 Tsp Salt
1 Tsp paprika
1/2 Aleppo Pepper
1/4 Black Pepper
Olive oil
Small bunch of coriander

My UPGRADED Buffalo Chicken (Lebanese Flavors)

Middle Eats 2023-05-07 | I'm a massive fan of buffalo chicken sandwiches, but this time around I put a lebanese twist on things, by changing the buffalo sauce and the sandwich fillers. This is my take on a Lebanese Buffalo Chicken sandwich.
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Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/hMV0y
🧆 Join our Patreon and come hang out with us on our discord server patreon.com/MiddleEats
☕ Or buy us a coffee ko-fi.com/MiddleEats
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🌍 Stay connected 🌍
You can reach us on instagram and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
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(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
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Stick blender: geni.us/E2FNym

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"Batata Hara" Sauce - I would recommend doubling the sauce for extra sauciness
30g butter to fry
10 cloves garlic
2-3 Red Chilli
4 Tbsp Lemon Juice
2 Tsp Smoked paprika
1 Tsp Salt
1 Tsp Pepper
1 Tbsp white vinegar
150g unsalted butter to emulsify
Small bunch of Coriander
Pinch of cornstarch

Toum - Garlic sauce:
2 Garlic Cloves
30g Corn starch
125ml Milk (Can be substituted with water)
125ml Milk (Can be substituted with water)
60ml Vegetable Oil
3/4 Tsp Salt
3/4 Tsp Citric Acid

Lebanese Cabbage salad:
1/2 green cabbage
2-4 green onions
3/4 tsp salt
2 tbsp mint chopped
1/2 tbsp dill chopped
4 Tbsp olive oil
3 tbsp lemon juice

Chicken coating:
350g all purpose flour
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp white pepper
1 tsp cayenne pepper
2 tsp paprika
1 tsp sumac
1 Tsp garlic powder
600g - 8 count boneless chicken thighs
350g Buttermilk
1l Oil for frying
8 Buns

The Most ADDICTIVE Street Food In Egypt

Middle Eats 2023-04-28 | These incredible sandwiches made in Egypt, contain juicy seasoned meat, that is cooked inside of the bread. The result is a flavourful, moist and incredibly juicy sandwich that is super addictive
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Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/hMV0y
🧆 Join our Patreon and come hang out with us on our discord server patreon.com/MiddleEats
☕ Or buy us a coffee ko-fi.com/MiddleEats
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You can reach us on instagram and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
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(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
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Recipe:
500g Beef or Lamb mince 20% fat
1 Tomato
1 Medium Onion
1 Green Chilli
2 garlic cloves
1.25 Tsp Salt
1 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
A sprinkle of nutmeg about 1/16 Tsp
4 Pitta bread
100g Stretchy cheese (optional)
30ml Vegetable oil

We Cooked A MASSIVE Ramadan Dinner For 20 Friends

Middle Eats 2023-04-20 | We cooked a massive ramadan feast for 20 people and invited them to eat 13 incredible dishes
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Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/hMV0y
🧆 Join our Patreon and come hang out with us on our discord server patreon.com/MiddleEats
☕ Or buy us a coffee ko-fi.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym

📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm