Used your dough recipe to make potato and spinach fatayer, sfeeha and zataar manakeesh for a fundraiser for Palestine this weekend - first time and it worked out beautifully, thank you!!! Excited to try your other recipes! xx
I am Greek, and we KNOW about dough for similar pies. I’ve just made individual spanakopitas shaped like fatayer with this dough and I was shocked how velvety it was …Mashallah!!! Chapeau Madame!!!👏🙏🏼
I’ve made your dough twice now and it’s turned out very delicious both times. You’re right about it being accommodating with flour changes, I added some wholemeal this time into the plain flour. 🙏
As someone that makes high hydration sour dough bread this dough is the absolute easiest to work with that I've ever made, forgiving doesn't begin to describe it, the oil makes it so workable and the milk powder softens it a little too. I'm not sure the sugar is strictly necessary and it made mine brown very quickly. I made red onion and feta pies with some sumac and topped them with a little za'atar before baking, omg, so good, light, fluffy bready pies, I'll be getting plenty of practice shaping and sealing these pies, thank you.
Literally made this dough recipe for the Spinach pies sooo good. I will forever be using bread flour for my doughs now there's such a major difference. Thanks nadia 😘❤️
I can’t wait to see the next videos! Thanks for this recipes... my doughs never turn out the way I planned so I hope with this one I will finally be able to make tasty manakeesh 🤓
Let me know how it goes, I'm serious when I say that this dough has never failed me and I have "messed it up" in many different ways. On the day we shot this my water wasn't totally lukewarm and the yeast didn't perfectly dissolve. Spoiler- it turned out delicious. Give it a try, practice and it will never be "perfect" but it'll work. I highly encourage using bread flour and not just regular flour, it really helps with texture
I’m the opposite..I use my kitchenaid for mixing all doughs because I have a lot of neck hardware and pain, but the machine allows me to have consistency..when doughs come together and then clear the bottom of the bowl, the gluten has developed perfectly, and some really wet doughs (Brian Lagerstrom’s ciabatta recipe..try it, it changed my bread making life) the machine does a superior job. I’ve started subbing in butter for oils in tortillas and various breads..nice organic butter is super tasty in breads..
These recipes have been such a great addition to our kitchen. We’re even planning some of next year’s garden around these ingredients. One recipe we’ve struggled to find is a good bread recipe. Growing up in Turkey I always remember the sesame covered loaves that were part of every meal, but they’re hard to find where I live now in the Pacific Northwest. Any ideas? Thank you!
This pretty close to what I do for pizza dough as a base in other recipes, and I second and concur to the use of dry milk powder. I needed this word ~ 'muajannat'.
Calezones? When I was in university, frequented a Lebanese eatery which made calzones but it was the blend of spices that rocked one’s taste buds and Olfactory sensors🥰
Hi Nadia. How do i store it for later use? What is the method and how long can it keep? When i intend to use i just need to leave out at room temp and roll it out or whatever and wait for it to rise? Will it rise again😁
I have a suggestion that would make this much easier for me and likely others to follow - would it be possible to include metric/weight-based measurements in the ingredient? Lots of us baking are rather more used to it, and it helps significantly with baking recipes, and I've found the whole wet vs dry measuring cups mess to lead to inconsistency. For those interested, here's this recipe run through an auto-converter: 300 grams bread/strong flour 120 grams unbleached all purpose flour 18 grams salt 18 grams sugar 15 ml dry milk powder or liquid milk 78 ml sunflower/other vegetable oil 315 ml water 8 grams active dry yeast
I would love to watch and learn more Vegetarian middle eastern food😄...I love middle eastern food but, most of it includes meat ( just assuming 😅) and I don't eat meat...
There are so many vegetarian dishes and great alternatives to make the same foods without meat! Chickpeas are a great substitute in so many instances. I also am a fan of beyond meat. But I think that's a bit of a misconception, there are quite a lot of veg-focused dishes or you can just leave meat out entirely
You can definitely use it. It has a different texture in the end. I sometimes use a mixture of flours (subbing whole wheat for AP), but bread flour really is a key here for that great texture and strength of dough.
I just found you!!!! ❤️😭🙏🏻 Fadia, grand daughter of Palestinians from Silwan... I love your videos! I make a dough that my grandma tough my mom and she me, but it is very sticky so much so, that we put oil on our hands to work it, we lay it flat on a cooky oven sheet fill it up with spinach and onions (slightly cook onions) Do you know the name of that? my grandma passed and my mom just calls it spinach bread... I
Ohhh I think I was cooking at too low of a temp. Kudos for your bravery to highlight the kneed for playing with your hands to develop the relationship with food. I would love if you did a collab with vegan bodega cat where you taught her more joy to make things from scratch. She can teach you the best vegan ingredients and/or test a couple to replace non-vegan ones for your long term health... plz plz plz!!!!
absolutely :) many of them. You can traditionally make the meat pie recipe that goes with this video with lamb (I used a meat alternative this time). But there are countless wonderful lamb dishes! Any requests?
I don't like to use oils where the oil comes from a mixture of natural and artificial sources. It's better to use a pure, simple, single sourced oil like grapeseed or avocado for high heat cooking. If you have the option, it's much more agreeable to our bodies!
That's a very sweet suggestion. I've been considering starting a patreon to be able to offer more to y'all on a regular basis. I think it is close to time. So happy you enjoy, they really bring me joy to make these!
Thanks for contributing to the preservation of our culture and for doing so with personality. It's fun to watch.
Used your dough recipe to make potato and spinach fatayer, sfeeha and zataar manakeesh for a fundraiser for Palestine this weekend - first time and it worked out beautifully, thank you!!! Excited to try your other recipes! xx
so glad it went well! this dough recipe really is fail proof!!
Love everything you do
Aunt zahra
I am Greek, and we KNOW about dough for similar pies. I’ve just made individual spanakopitas shaped like fatayer with this dough and I was shocked how velvety it was …Mashallah!!! Chapeau Madame!!!👏🙏🏼
Just found your channel today and I’m so glad I did!
I'm loving all your videos so far. You have great personality and humor which makes these videos fun to watch too.
Thank you for all the effort that goes into your videos. You have a wonderful presence and a good sense of humor. Keep it up.
I used your dough recipe for a Swiss chard pie and for Argentinian empanadas and it worked absolutely great! Thanks!
I’ve made your dough twice now and it’s turned out very delicious both times. You’re right about it being accommodating with flour changes, I added some wholemeal this time into the plain flour. 🙏
The recipe, the music, and everything about this video is really nice and exciting to watch😊
🙏thank you!
Hey Nadia, I would really love to see a labneh Pizza recipe, where everything is made from scratch :)
I finally learned how to make the perfect dough. Thank you! For the first time I'll be trying to make your fatayir recepie this weekend inchallah ❤
Good job Nadia, beautiful video I am looking forward for the next video. 👍
As someone that makes high hydration sour dough bread this dough is the absolute easiest to work with that I've ever made, forgiving doesn't begin to describe it, the oil makes it so workable and the milk powder softens it a little too. I'm not sure the sugar is strictly necessary and it made mine brown very quickly. I made red onion and feta pies with some sumac and topped them with a little za'atar before baking, omg, so good, light, fluffy bready pies, I'll be getting plenty of practice shaping and sealing these pies, thank you.
Your editing is engaging and makes the pacing feels ok good
Love your recipes and your positive energy. 😊
Literally made this dough recipe for the Spinach pies sooo good. I will forever be using bread flour for my doughs now there's such a major difference. Thanks nadia 😘❤️
I'm so happy it worked for you! Thanks for the feedback! Alf alf sahtein :)
I really enjoy your videos😊 you are a good enthusiastic teacher. God bless you💟
I can’t wait to see the next videos! Thanks for this recipes... my doughs never turn out the way I planned so I hope with this one I will finally be able to make tasty manakeesh 🤓
Let me know how it goes, I'm serious when I say that this dough has never failed me and I have "messed it up" in many different ways. On the day we shot this my water wasn't totally lukewarm and the yeast didn't perfectly dissolve. Spoiler- it turned out delicious. Give it a try, practice and it will never be "perfect" but it'll work. I highly encourage using bread flour and not just regular flour, it really helps with texture
I’m the opposite..I use my kitchenaid for mixing all doughs because I have a lot of neck hardware and pain, but the machine allows me to have consistency..when doughs come together and then clear the bottom of the bowl, the gluten has developed perfectly, and some really wet doughs (Brian Lagerstrom’s ciabatta recipe..try it, it changed my bread making life) the machine does a superior job. I’ve started subbing in butter for oils in tortillas and various breads..nice organic butter is super tasty in breads..
These recipes have been such a great addition to our kitchen. We’re even planning some of next year’s garden around these ingredients. One recipe we’ve struggled to find is a good bread recipe. Growing up in Turkey I always remember the sesame covered loaves that were part of every meal, but they’re hard to find where I live now in the Pacific Northwest. Any ideas? Thank you!
Ahh! Thanks so much for watching and for sharing. I may have a solution for some good fluffy sesame bread. I'll work on a recipe to share for that.
I love your channel! Keep up the great work and these wonderful recipes :) these dough pockets remind me of samosa or empanada - very versatile
Thank you dear. I cant wait to try this.
Got this Alicia vikander feel. Glad to have that in cooking. Awesome channel and food goodness. Sorry that was not a negative in any way!
This pretty close to what I do for pizza dough as a base in other recipes, and I second and concur to the use of dry milk powder. I needed this word ~ 'muajannat'.
Damn, I think I am falling in love! and the food is great
Calezones? When I was in university, frequented a Lebanese eatery which made calzones but it was the blend of spices that rocked one’s taste buds and Olfactory sensors🥰
Hi Nadia. How do i store it for later use? What is the method and how long can it keep? When i intend to use i just need to leave out at room temp and roll it out or whatever and wait for it to rise? Will it rise again😁
I have a suggestion that would make this much easier for me and likely others to follow - would it be possible to include metric/weight-based measurements in the ingredient? Lots of us baking are rather more used to it, and it helps significantly with baking recipes, and I've found the whole wet vs dry measuring cups mess to lead to inconsistency.
For those interested, here's this recipe run through an auto-converter:
300 grams bread/strong flour
120 grams unbleached all purpose flour
18 grams salt
18 grams sugar
15 ml dry milk powder or liquid milk
78 ml sunflower/other vegetable oil
315 ml water
8 grams active dry yeast
Thank you for this! I can't do cups and ounces - I measure everything accurately, so grams it is.
مطبخك كتير حلو وانتي شغلك ممتاز
I wrapped my hopes and dreams in this dough, ate it, and now I have ascended
Thanks for sharing your cultural heritage through food! Do you have a gluten free flour substitute? Thanks!
Made this a few times. Did cheese first then potato filling. Hopefully getting better at it each time
Subscribed, my friend!😊
How long do you do the 2nd rest (when they're balls) for?
I would love to watch and learn more Vegetarian middle eastern food😄...I love middle eastern food but, most of it includes meat ( just assuming 😅) and I don't eat meat...
There are so many vegetarian dishes and great alternatives to make the same foods without meat! Chickpeas are a great substitute in so many instances. I also am a fan of beyond meat. But I think that's a bit of a misconception, there are quite a lot of veg-focused dishes or you can just leave meat out entirely
@@NadiaGilbert Haha... Looking forward to learn from you then! 😋
Do you ever make Jerusalem Sesame Bagels? I think it’s called ka'ak il qudss but, I’m not sure.
Do you think stores and bakeries use the dry milk as well ? Mine said he didn't use any milk but maybe I didn't ask about powdered milk
Salam, hey Nadia how about SHAWARMA Recipe thanks
Greetings, great food videos; is whole wheat flour ever used in the dough for the spinach pies?
You can definitely use it. It has a different texture in the end. I sometimes use a mixture of flours (subbing whole wheat for AP), but bread flour really is a key here for that great texture and strength of dough.
What are these smoothe dance moves?....majestic.
I just found you!!!! ❤️😭🙏🏻 Fadia, grand daughter of Palestinians from Silwan... I love your videos! I make a dough that my grandma tough my mom and she me, but it is very sticky so much so, that we put oil on our hands to work it, we lay it flat on a cooky oven sheet fill it up with spinach and onions (slightly cook onions) Do you know the name of that? my grandma passed and my mom just calls it spinach bread... I
th-cam.com/video/KdDni3e-b8E/w-d-xo.html I think maybe you're talking about sfeeha :)
@@hugitkissitloveit8640 I know sfeeha, we make it with meet, it is not that.. :(
fatayer?فطاير
Would this dough work without sugar?
If using wheat flour and all purpose flour...what ratio will you go for a perfect pita bread???
Can you freeze it?
Ohhh I think I was cooking at too low of a temp. Kudos for your bravery to highlight the kneed for playing with your hands to develop the relationship with food. I would love if you did a collab with vegan bodega cat where you taught her more joy to make things from scratch. She can teach you the best vegan ingredients and/or test a couple to replace non-vegan ones for your long term health... plz plz plz!!!!
Definitely not vegan or intending to go vegan at any point but love learning about plant based creativity! I'll check her out!
Greetings,
Love your rings, define the left pointer finger ring, plz.
Cheers,
Rachel
Might be good to make a samosa filling and baked instead of fried I'm sure that would work well
Nadia, do you have any lamb recipes you make?
absolutely :) many of them. You can traditionally make the meat pie recipe that goes with this video with lamb (I used a meat alternative this time). But there are countless wonderful lamb dishes! Any requests?
Can I use this dough recipe for dumplings like shishbarak?
I've never tried that but I'm sure you could if you rolled it out thin enough!
What other oil alternatives can you think of? :) would Avocado oil be ok?
I'm sure that would work, I've never tried, but if it's a pure organic oil I'm sure that would be great!
We use sunflower oil sometimes too. Just avoid those high processed "vegetable oils" or canola oil.
Thanks so much! Love your content
Please make more vegan recipes ☺️
Bread flour is the same chapati flour
A beautiful woman & a wonderful chef
What's wrong with canola oil?
I don't like to use oils where the oil comes from a mixture of natural and artificial sources. It's better to use a pure, simple, single sourced oil like grapeseed or avocado for high heat cooking. If you have the option, it's much more agreeable to our bodies!
What does sahtein mean?
kinda like saying salud..loosely, enjoy your meal
Watching videos about Sheikh jarrah and settlers and youtuhe recommends this 😂
Free falasteen anyways
FREE PALESTINE
Me, too! So glad I found this.
اسلام وعلیکم ورحمتہ اللہ وبرکاتہ
I might be stating the obvious but you’re so dope it's crazy 😇
I'm not sure if you have already, but you should set up a cashapp so we can support you! Love your videos!
That's a very sweet suggestion. I've been considering starting a patreon to be able to offer more to y'all on a regular basis. I think it is close to time. So happy you enjoy, they really bring me joy to make these!
This woman is crazy. ...lol.. .however the dough recipe looks promising. )
One man's crazy is another's charming.