It's so sweet how they all get so excited together when something goes their way. Baz being to giddy over Ben doing the Bake and Blend spaghetti sauce was pretty endearing, too. They're so genuine and it's really refreshing to see.
I've had something so very close to it in the form of spanikopita-like triangles of phyllo dough. It had the cheese in the middle (and they're right - ricotta and mozzarella isn't going to quite do it), it had the sweet syrup (inside, in this case), it had the crisp with the outer layers.
you should do meals using expensive ingredients (sainsbury's taste the difference) and cheap ingredients (asda smart price) and compare the difference in taste and price at the end
The weird thing is that kanafeh is a traditional dessert in my country Palestine and I never saw how it is made! It was definitely fun to watch you guys make it! Sending you guys love from Palestine ❤❤❤
@@SortedFood American regional food - I'm from Ohio, so I suggest buckeyes (a chocolate candy we make to resemble a poisonous nut) and a Cincinnati 3-way (spaghetti, cincinnati chili, and cheese). None of these things are difficult to make, but I'd like to see your take and what you think of them.
@@theghost9409 Really? And there was me thinking he'd be like "a complete stranger thinks I'm pretty, I must immediately fly to Scotland to profess my love using only my genitals!"
I make Kanefeh pretty often. I just bake it in the oven for 20 - 25 minutes, and flip it on a tray when it's ready. You don't need to put in so much work, James. Instead of those noodles I use regular toast, put it in the food processor and mix it with melted butter. It's pretty much like a cheesecake, well... it technically is one. Then add a layer of shredded mozzarella and top it with a puree made of semolina flour, milk, a bit of sugar and I like to add in a splash of rose water and orange blossom when it gets to the right consistency. This recipe is from my Lebanese in laws.
Amazing job James! I think that it is very difficult to recreate foreign dishes without access to the correct ingredients and you guys did a fantastic job with what you were able to source,
Nice work guys, good job getting it so good on the second try! FYI the food coloring you used is not oil soluble, which is why it was still mostly yellow with red dots sprinkled, knafeh dye is oil soluble and comes in powder form. But the color is for show, so it doesn't matter for flavor.
I came to netherland and i live in netherland so i cant find the cheese that i want anymore , and the recipe , you just saw it in the video , but i use oil instead it works too
@@stanamilanovich3956 Cleobuttera's food blog has a very detailed and easy to follow recipe for kunafa! I've made it a few times using her recipe and it turned out delicious! And she bakes it in the oven so you don't have to worry about using a stove and burning it! cleobuttera.com/middle-eastern/mozzarella-cheese-kunafa
noticed you use the spatula from the chefs review gadgets, would be good to see a recap of all the gadgets you've carried on to use and which you haven't
Agreed! They've used the SuPoon a few times! I think it's a tool they save for when everything else is dirty, but only out of habit for using their regular tools first.
I noticed that as well. I think that's a good idea. A recap of the tested items. Or even an episode covering kitchen tool essentials with a review of "this is our favorite (insert kitchen tool here)" ...spatula, this is the one we use every day or we like this spatula for this but not for that, etc.
@@alanacastillo90 I just ended up watching all the pretentious episodes cause they are so funny! I need more of them! And I remembered watching the episode when the toast thing happened cause I knew what Jamie would say :D :D :D Don't know how I managed to forget about it!!
It sounds like his package was labeled with the Greek term kataifi, which is the same thing. It is generally referred to as shredded filo. I hesitate to call it noodles, partially due to the texture.
I love that this video turned into like recipe lab of it own. It’s really cool getting a look behind the scenes at that process, not to mention it’s encouraging and fun to see the challenge in progress. I could do with more recipe lab videos!
I agree. I like the experimental recipe lab, trial and failure and improvement while trying to perfect a recipe. Even as a viewer, it's a great way to learn, it even makes me think about Julia Child in the early days when she would have a flop. Enjoyable too to know that it's okay if we don't get it right the first time but not too give up and just keep cooking.
I got really excited at the title; seeing the actual and correct arabic spelling! It’s also really cool to see you all cooking and enjoying a very arab desert. Thanks for the great content! 💕
@@InkyM4 Japan, Peru, Goa... anywhere he can find more knick knacks. He's filling a grotto with collectables from the human world because he's secretly a merman fascinated with human food and artifacts. I'm calling it now. "I want moooore~"
I'm from a middle eastern family so even though I've only just clicked on the video, I know I'm going to love it 0:34 "And you picked the most difficult" Knafeh really isn't that difficult. There are plenty of variations that are actually simpler than baking a cake but taste amazing.
I made it a few days after you guys aired the Dubai episode .... the cheese was a blend of cream cheese & paneer I cooked it on a nonstick pan so that I could reduce the ghee. It turned out good !!!
No ... I did not use stretchy cheese (a conscious decision given my parents aren’t very fond of cheese but they are okay with paneer). I had tagged sortedfood on Instagram ... sadly I have deactivated my account since
My grandfather used to make this in their kitchen. It tasted amazing. We would eat the leftover künefe next two days straight out of the fridge and it was still so good. I miss you grandad. Rest easy
I want to see the chefs do some recipes from either the Fallout: The Vault Dweller's Official Cookbook or the World of Warcraft: The Official Cookbook (I'm gonna keep suggesting it)
I've been subscribed to your channel since you guys first started, watching your videos religiously. Today is the first time i see my language in the title of the video and a dessert thats so close to home 😍❤️ love from Kuwait 🇰🇼
I appreciate the fact that you tried, failed, then re-thought the take on how to accomplish this dish. That is what a Chef should do, in my opinion. One brownie point to James for thinking on his feet!
🌱 Vegan burger/faux meat challenge - like making seitan from scratch or more complicated ones.. no simply boiled bean patties ;) P.s. loved the inclusion of different versions of the name
I was so excited to see this Kenafa video come up!! I loved the Dubai video, and then in February got the chance to do Kenafa at work for a cultural festival! Mine wasn't as pretty as yours or the original, but I was lucky enough to get all the right ingredients, including the cheese, as we have a lovely Middle Eastern Market in town. It was really tasty, and I bet I'd love it even more with orange, though the rose flavor was quite nice. Will be making it again soon for our catering department now that we know how yummy it is! Thanks guys! Loved it!!
Jamie's right! Please try Wagyu 😍 started watching you guys a couple months ago and love your videos so much. They've really brought my passion for cooking back! 🥘
Great video, boys. It's always a pleasure to see skilled people doing what they love and what they're good at, and -- even after a brief failure -- achieving their goals. Doesn't matter if it's food, athletics, the sciences, the arts, the trades ... it's always a pleasure.
You should just use goat cheese, and also theres a bit of an easier type of kanafa thats made with semolina as the 'crust' and thats personally my favorite.
Fantastic effort. Loved this episode. To note: the cheese usually used for kunafa is Akkawi cheese. Czech akkawi is commonly used in shops. I believe this can be ordered from Amazon.
I am so happy to see you guys cooking a desert from my country especially when you say " i couldn't find a proper Palestinian cheese". I hope you make another middle east dishes. love you all.
9:28 - James being an absolute doll whilst mumbling, "This has been a great video, I enjoyed it a lot, thank you." Can't really tell if he's taking the piss but I want to smoosh his cheeks now.
I've been waiting for you guys to finally make Kanafeh!! (Künefe, كنافة , kunāfah, Kanafa, Knafeh) As per the details you were trying to nail, I feel like they depend on the maker of the Knafeh for the most part. So I think you pretty much nailed it!
My love for James just keeps growing. I would love to see more of these recipe labs and if it could be something like egg-free eclairs my allergic body would be very grateful!
I would love a few home staple dishes that always include onion and wheat as those are my two BIGGEST and most severe allergies and I would love to know how to make some foods that I no longer can eat due to onions playing a huge role in the dish... with wheat not *as* bad as onion as onions give me anaphylaxis in even tiny tiny amounts and I on't die from wheat but I do suffer a fair bit while my other allergies can be tamed with as little exposure as possible (aka in restaurant I ask for all ingredients and if it is a complex dish with many components I either have a ready made piece of paper I ask to give the chef and if it is complicated to have my order without the allergy inducing things, to come back to me with suggestions to what on the menu work best me and also stress that I am very willing to change and to that it isn't a big deal to me at all and tell them I'm allergic and will have an allergic reaction that can cause DEATH if there is ANY onion) and two strong allergy medications eaten every single day will limit the reaction to most things and I usually list according to season as there are cross allergy stuff that cause changes in the list, a good example is that in spring here in Finland I can't eat what we call new potatoes like the really small ones you only have for a really short while in the summer here....
I am so happy you made Knafeh. It’s my mom’s staple dessert recipe (she’s Palestinian) and actually she bakes it in the oven! Much simpler than the stovetop option. She also always prepares 2 batches and freezes one of them for later. Touma cheese is traditionally used from what I know but can be hard to find. You can use Akawi cheese, but make sure to soak it in water first to remove some of the saltiness. There are many possibly substitutes. I know my mom has used ricotta and mozzarella in the past. Anyways James did a great job for his first attempt!! Loved this video ❤️❤️
I’m so happy y’all are doing this!!!! as someone Middle Eastern, and someone who’s in love with this dessert, this is really exciting to see something that’s close to me and my culture 😄
I can see from here that you are using a bent pan on an electric 'hob' so it's only touching in one spot in the middle. Honestly, I thought the cheffy one would have caught that!
I'd like to thank you for introducing me to this dish. I visited Jordan 2 weeks ago and knew I need to check this out. It's A-MA-ZING, out of this world!
Well done guys! Considering syrup, liquid glucose is always used for commercial kunafah and almost all syrupy desserts which gives a heavier in weight and sweeter end product. Also any non stick wide pan can do.
Maybe try with cheese curds? The freshness of the cheese seems to be paramount, and I feel like you could find some very high quality cheddar cheese curds in the UK.
Great tribute to Kunafeh you guys did it justice... I love recipe videos where the people actually try and educate themselves and do something the way it should be done. You guys are great. I’m a vegan and I still watch because you’re all so entertaining and funny ❤️ love from the middle east
Well I'm not Arabic but Turkish. Living in Germany we have many Turkish stores where you could find the cheese you would need to make authentic künefe or however you want to call it
@@SortedFood the original recipe uses Àkawi cheese جبنة عكاوي you can make one by mixing goat milk and rennet, or you can use Ricotta cheese since they have similar texture and taste
James are you ok? You got burned a lot in this video, both literally and figuratively, I'm worried you've got 3rd degree burns now XD No but seriously, well done guys ^^
I love kunafah! My mom make the best syrup in ramdan for all the traditional desserts. She makes huge batches of it and keeps it in jars she usually adds cardamom pods and saffron threads with it it tastes absolutely otherworldly
We eat the" noodles " called peni with badam milk which literally translated to almond milk but it's whole milk infused with spices like cardamom, saffron etc, with slivers of almonds in it. It's so delicious. Almost like sugary cereal
aw james is precious in this, but great job at the end result! also, i would love to see more of these kinda experiments from the recipe lab. what ingredients to choose to get a certain result and what kinda mending and fixing needs to happen to make it better!
I'm so glad you guys are doing this! My absolute favorite local restaurant is a little hole-in-the-wall Turkish place and they make kunefe and it's my family's most favorite thing in the world. I've been wanting to try it! (Just watching this is making me hungry. It's sort of torture when you know what it tastes like!)
Pretentious pass it on
The order should be least to most pretentious (Barry will be last)
Only use pretentious ingredients and weird kitchen gadgets
K_Alrahabi yes!!
YES
Lets make this a thing!
i think james is last imo
YES
They all looked so proud when James lifted that pan up! Squad goals!
It's so sweet how they all get so excited together when something goes their way. Baz being to giddy over Ben doing the Bake and Blend spaghetti sauce was pretty endearing, too. They're so genuine and it's really refreshing to see.
@@Uncle_Smidge true
You can make kunafa in any thing. My grandmother used to make it in a frying pan
The best kunefe I've ever had was mini-kunefe made in a pan for muffins!
They were just trying to recreate the big one they had i think
mohammed jumaa really? Nice. Now I don’t have to buy anything if I want to make it.
يب و جداً سهله ولذيذة👍
I've had something so very close to it in the form of spanikopita-like triangles of phyllo dough. It had the cheese in the middle (and they're right - ricotta and mozzarella isn't going to quite do it), it had the sweet syrup (inside, in this case), it had the crisp with the outer layers.
you should do meals using expensive ingredients (sainsbury's taste the difference) and cheap ingredients (asda smart price) and compare the difference in taste and price at the end
or Waitrose vs Netto haha
I lived in the UK for six years and never know sainsbury things are considered expensive and high quality...
Might not make some sponsors happy, I've noticed they've had sponsorships of tesco and coop in the past and could upset any future sponsors
@@Shanask487 I don't think he meant the shop in general, it would be like "Tesco Finest" vs "Tesco Value" if you get what I mean?
Do this, but have the others try and guess which was made with higher quality ingredients
Seeing James so relieved when the dish finally works out is very heart warming
The weird thing is that kanafeh is a traditional dessert in my country Palestine and I never saw how it is made! It was definitely fun to watch you guys make it!
Sending you guys love from Palestine ❤❤❤
I love it when you make food from other cuisines, it’s really interesting seeing food from other cultures
Thanks! Anything you want to see us attempt to make next?
@@SortedFood tacos
filipino cuisine battle! doesn't have to be adobo, but using other regional foods would be nice
SORTEDfood Sudado!
@@SortedFood American regional food - I'm from Ohio, so I suggest buckeyes (a chocolate candy we make to resemble a poisonous nut) and a Cincinnati 3-way (spaghetti, cincinnati chili, and cheese). None of these things are difficult to make, but I'd like to see your take and what you think of them.
I love when James tries a new recipe and gets it right. The look on his face is priceless.
"There's only so much democracy and then it becomes a power play." Oh, James, you're as smart as you are pretty.
He must be very very smart then...
@@theghost9409 Really? And there was me thinking he'd be like "a complete stranger thinks I'm pretty, I must immediately fly to Scotland to profess my love using only my genitals!"
@@blueocean43 😂😂😂 Best comeback I've seen in forever
@@theghost9409 Well, duh. Geography aside, I'm an old broad. That doesn't mean I can't enjoy a handsome man. :D
@@theghost9409 Oh no! I've angered The Ghost! What ever shall I do?! 😂😂😂😂😂
I make Kanefeh pretty often. I just bake it in the oven for 20 - 25 minutes, and flip it on a tray when it's ready. You don't need to put in so much work, James.
Instead of those noodles I use regular toast, put it in the food processor and mix it with melted butter. It's pretty much like a cheesecake, well... it technically is one. Then add a layer of shredded mozzarella and top it with a puree made of semolina flour, milk, a bit of sugar and I like to add in a splash of rose water and orange blossom when it gets to the right consistency. This recipe is from my Lebanese in laws.
Whelp I know what I'm making sometime this week! Thank you for the shortcut recipe!
I mean... that sounds like a kunefeh-inspired dessert which is probably yummy in its own riggt, but it isn't the real thing, is it?
Amazing job James! I think that it is very difficult to recreate foreign dishes without access to the correct ingredients and you guys did a fantastic job with what you were able to source,
you're talking like they were toddlers. this is a youtube imperium with millions of subscribers and wealthy sponsors. i expect better
Nice work guys, good job getting it so good on the second try! FYI the food coloring you used is not oil soluble, which is why it was still mostly yellow with red dots sprinkled, knafeh dye is oil soluble and comes in powder form. But the color is for show, so it doesn't matter for flavor.
Ayyyy كنافة the best dessert in Middle east , i make it every month
الكنافة عشق يا رجال
it looks super tasty, I really wanna try it
Oh please give the recipe! And what do you use for the cheese?
I came to netherland and i live in netherland so i cant find the cheese that i want anymore , and the recipe , you just saw it in the video , but i use oil instead it works too
@@stanamilanovich3956 Cleobuttera's food blog has a very detailed and easy to follow recipe for kunafa! I've made it a few times using her recipe and it turned out delicious! And she bakes it in the oven so you don't have to worry about using a stove and burning it! cleobuttera.com/middle-eastern/mozzarella-cheese-kunafa
noticed you use the spatula from the chefs review gadgets, would be good to see a recap of all the gadgets you've carried on to use and which you haven't
Agreed! They've used the SuPoon a few times! I think it's a tool they save for when everything else is dirty, but only out of habit for using their regular tools first.
I noticed that as well. I think that's a good idea. A recap of the tested items.
Or even an episode covering kitchen tool essentials with a review of "this is our favorite (insert kitchen tool here)" ...spatula, this is the one we use every day or we like this spatula for this but not for that, etc.
I love how you guys cook foreign foods!! So educational
James: *burns the kanafeh
Jamie: “when is Ben coming back?”
Ben wouldn't have burnt it...
@@SortedFood Need I remind you that Ben has burned toast?
@@aceofnovas6588 when? :DDDDDDDD
EDS_Zebra on their last pretentious ingredients episode, around minute 3
@@alanacastillo90 I just ended up watching all the pretentious episodes cause they are so funny! I need more of them! And I remembered watching the episode when the toast thing happened cause I knew what Jamie would say :D :D :D Don't know how I managed to forget about it!!
Those pastry noodles are named Kadaif and they're made from water and flour and poured through a sieve onto a hot metal tray :)
So, skinny spaetzel?
It sounds like his package was labeled with the Greek term kataifi, which is the same thing. It is generally referred to as shredded filo. I hesitate to call it noodles, partially due to the texture.
Spaetzle is boiled and has egg in it, so not really.
In Bangladesh it's called "shon papri". In India it's generally called "soan papdi"
Thanks for the clarification. I was wondering how I'd every know what to look for if I ever decided to try and buy that ingredient.
I love that this video turned into like recipe lab of it own. It’s really cool getting a look behind the scenes at that process, not to mention it’s encouraging and fun to see the challenge in progress. I could do with more recipe lab videos!
Exayevie seconded
Came to the comments to say the same thing! It was interesting to see you guys workshop the recipe
I agree. I like the experimental recipe lab, trial and failure and improvement while trying to perfect a recipe. Even as a viewer, it's a great way to learn, it even makes me think about Julia Child in the early days when she would have a flop. Enjoyable too to know that it's okay if we don't get it right the first time but not too give up and just keep cooking.
"Is that steam or smoke?"
"Yup!"
That's probably my new favourite use of inclusive vs. exclusive "or"
Have you used the exclusive or | operand?
Are you funny or nitpicking? Yes! (You can be both...) I know what you mean, though.
if(char gas=="smoke" || gas=="steam"){
printf("Yup!");
}
@@nilaypatel3499 typically used "xor", not sure if it's correct or even a thing, so i suppose I need to check out better options
Answering a boolean with a binary value is my favourite schtick ever.
I got really excited at the title; seeing the actual and correct arabic spelling! It’s also really cool to see you all cooking and enjoying a very arab desert. Thanks for the great content! 💕
*dessert, which, incidentally, is from the desert :D
I’m a simple person, I see James in the thumbnail, I click.
Also how could you not bring Ben along??
Eh, Ben was probably in Japan or something 😉
@@InkyM4 Japan, Peru, Goa... anywhere he can find more knick knacks. He's filling a grotto with collectables from the human world because he's secretly a merman fascinated with human food and artifacts. I'm calling it now. "I want moooore~"
I do that but with mike
The fact that you even attempted to make it was glorious
Jamie saying "JAMES! JAMES!" when he flipped the pan,, literally made my day
Barry: if I were you, I would turn all the hobs on
Me: well, that's not surprising at all
Hahahahahahahaha
Just Barry Taylor it
Seeing them struggle with the pan just made my day hahaha
You guys are awesome! Thank you for recognizing the Palestinian culture ♥️
Jamie: could it be cause the hob is smaller than the pan , we left it in place for too long?
James: hundy p mate.
Found this too funny.
Ever tried recipes from Nanny Ogg's cookbook from Terry Pratchett?
I'd love to see them make a Strawberry Wobbler!
I just recommended that to a coworker.
1 more for the James club. Humility and pride is a hard combo to pull off without looking like a snap-on grade tool.
I'm from a middle eastern family so even though I've only just clicked on the video, I know I'm going to love it
0:34 "And you picked the most difficult" Knafeh really isn't that difficult. There are plenty of variations that are actually simpler than baking a cake but taste amazing.
I made it a few days after you guys aired the Dubai episode .... the cheese was a blend of cream cheese & paneer I cooked it on a nonstick pan so that I could reduce the ghee. It turned out good !!!
Did you get that cheese pull??
No ... I did not use stretchy cheese (a conscious decision given my parents aren’t very fond of cheese but they are okay with paneer). I had tagged sortedfood on Instagram ... sadly I have deactivated my account since
Oh James you super super chef, that looked amazing. I love to see you on my screen. More James please.
James: you might wanna stop eating that, cause we’re gonna need it
Jamie: *continues to eat his cheese*
Lol what a savage 😂
Well, it's not like they want it back at that point.
Almost impossible to stop Jamie eating!
The only way to stop him eating is to give him something else to eat
"Savage?"
@@SortedFood ... and that's why he couldn't get on the slingshot 😂
How dare you doubt James, hes a chef after all😉
It's great that improvisation ruled this episode. Educational as well that foreign cuisines are being cooked again!
I really did enjoy the testing feeling of this video. It’s nice to see the problem solving that goes on to make recipes work.
Such a cute video.
James: "chef"
Yes, yes you are buddy. Well done!
That looked good! And you approved it! And you used the Supoon! And you used some classic Sorted music!
My grandfather used to make this in their kitchen. It tasted amazing. We would eat the leftover künefe next two days straight out of the fridge and it was still so good. I miss you grandad. Rest easy
"As seen on TV" useless or not =D
Slap Chop, Magic Bullet, etc.
THIS
Could you clarify what you mean by Magic Bullet? 'Cos my mind goes to something not at all food related...
@@SeraphimCramer Google should answer that question for you =)
@@AlexGelinas42069
It's not the first entry. ;)
@@SeraphimCramer
It's a blender.
That's what I love about you guys. Thank you for showing your failures as well as your successes. It gives me hope to keep on trying!
I want to see the chefs do some recipes from either the Fallout: The Vault Dweller's Official Cookbook or the World of Warcraft: The Official Cookbook (I'm gonna keep suggesting it)
+
love this idea!!
Loving the determination. This sounds great.
They did a WoW one
@@joshuascanlon4839 they did a WoW battle with the normals
Love you guys making food from different cultures. Interesting, intelligent, appetizing and fun
I always look forwards to sorted food videos on Wednesday, it makes Wednesdays better :)
I've been subscribed to your channel since you guys first started, watching your videos religiously. Today is the first time i see my language in the title of the video and a dessert thats so close to home 😍❤️ love from Kuwait 🇰🇼
Heyyyyyyyyyy. I have had kunafa before and that looks amazing 😋😋
I appreciate the fact that you tried, failed, then re-thought the take on how to accomplish this dish. That is what a Chef should do, in my opinion. One brownie point to James for thinking on his feet!
The episode James truly proves himself as a chef 😁
What a backhanded attempt at a compliment 😂😂
James IS a chef, and has proved it, many times over.
Is it bad that I only really watch the videos with James?! In love with him. 😍
Proud to see كنافة !!!!!!! U did Great job and it sounds funny to hear كنافة word from you guys 😂
I´ve been going through a rough patch and your videos are such a good distraction, thank you. Keep up the great work.
🌱 Vegan burger/faux meat challenge - like making seitan from scratch or more complicated ones.. no simply boiled bean patties ;)
P.s. loved the inclusion of different versions of the name
I was so excited to see this Kenafa video come up!! I loved the Dubai video, and then in February got the chance to do Kenafa at work for a cultural festival! Mine wasn't as pretty as yours or the original, but I was lucky enough to get all the right ingredients, including the cheese, as we have a lovely Middle Eastern Market in town. It was really tasty, and I bet I'd love it even more with orange, though the rose flavor was quite nice. Will be making it again soon for our catering department now that we know how yummy it is! Thanks guys! Loved it!!
Jamie's right! Please try Wagyu 😍 started watching you guys a couple months ago and love your videos so much. They've really brought my passion for cooking back! 🥘
I'm with Jamie on this one too. I'd like to see the faces of utter satisfaction more often.
Lt
Great video, boys. It's always a pleasure to see skilled people doing what they love and what they're good at, and -- even after a brief failure -- achieving their goals. Doesn't matter if it's food, athletics, the sciences, the arts, the trades ... it's always a pleasure.
You should just use goat cheese, and also theres a bit of an easier type of kanafa thats made with semolina as the 'crust' and thats personally my favorite.
Fantastic effort. Loved this episode. To note: the cheese usually used for kunafa is Akkawi cheese. Czech akkawi is commonly used in shops. I believe this can be ordered from Amazon.
That moment when they said "yes" in sync 🤣 keep making more food guys!
Thats actually reeeeeeally good for people who don’t know much about كنافه or kunafeh
Im surprised Jamie made it through a whole video without saying "MY VELOUTE" 😂😂😂
Absolute legends .
To think it takes that much for this dish, suddenly I have more appreciation for those in the kitchen.
Holy crap you typed "كنافه" correctly, I'm proud of you guys 😢🤩
There's something called google translate
I am so happy to see you guys cooking a desert from my country especially when you say " i couldn't find a proper Palestinian cheese". I hope you make another middle east dishes. love you all.
9:28 - James being an absolute doll whilst mumbling, "This has been a great video, I enjoyed it a lot, thank you." Can't really tell if he's taking the piss but I want to smoosh his cheeks now.
I've been waiting for you guys to finally make Kanafeh!! (Künefe, كنافة , kunāfah, Kanafa, Knafeh)
As per the details you were trying to nail, I feel like they depend on the maker of the Knafeh for the most part. So I think you pretty much nailed it!
I'm thinking Turducken might be a dish you might want to try
My love for James just keeps growing. I would love to see more of these recipe labs and if it could be something like egg-free eclairs my allergic body would be very grateful!
Do a allergy battle! Like take away dairy, gluten, nuts/almonds, shellfish and so on😁
Top 8 Allergen friendly battle/week would be awesome. But I’m biased because we are dairy/egg/gluten allergic in our house.
I would love a few home staple dishes that always include onion and wheat as those are my two BIGGEST and most severe allergies and I would love to know how to make some foods that I no longer can eat due to onions playing a huge role in the dish... with wheat not *as* bad as onion as onions give me anaphylaxis in even tiny tiny amounts and I on't die from wheat but I do suffer a fair bit while my other allergies can be tamed with as little exposure as possible (aka in restaurant I ask for all ingredients and if it is a complex dish with many components I either have a ready made piece of paper I ask to give the chef and if it is complicated to have my order without the allergy inducing things, to come back to me with suggestions to what on the menu work best me and also stress that I am very willing to change and to that it isn't a big deal to me at all and tell them I'm allergic and will have an allergic reaction that can cause DEATH if there is ANY onion) and two strong allergy medications eaten every single day will limit the reaction to most things and I usually list according to season as there are cross allergy stuff that cause changes in the list, a good example is that in spring here in Finland I can't eat what we call new potatoes like the really small ones you only have for a really short while in the summer here....
I am so happy you made Knafeh. It’s my mom’s staple dessert recipe (she’s Palestinian) and actually she bakes it in the oven! Much simpler than the stovetop option. She also always prepares 2 batches and freezes one of them for later. Touma cheese is traditionally used from what I know but can be hard to find. You can use Akawi cheese, but make sure to soak it in water first to remove some of the saltiness. There are many possibly substitutes. I know my mom has used ricotta and mozzarella in the past. Anyways James did a great job for his first attempt!! Loved this video ❤️❤️
Had this in Turkey, hope the recipe is up to standard!!
I’m so happy y’all are doing this!!!! as someone Middle Eastern, and someone who’s in love with this dessert, this is really exciting to see something that’s close to me and my culture 😄
you should make Hatay Künefe. It is so much easier
knowing how hard it is to make this, i applaud all of you and i'm so happy for you
I can see from here that you are using a bent pan on an electric 'hob' so it's only touching in one spot in the middle. Honestly, I thought the cheffy one would have caught that!
I'd like to thank you for introducing me to this dish. I visited Jordan 2 weeks ago and knew I need to check this out. It's A-MA-ZING, out of this world!
Yes! Drown it in syrup. It doesn’t taste good without the overwhelming sweetness hehe
"This has been a great video I've enjoyed it a lot thank you." Is one of the loveliest things anyone has ever said.
Cooking that requires gloves always makes me think of lunch ladies.
Or maybe Jamie the lunch lad...
Well done guys! Considering syrup, liquid glucose is always used for commercial kunafah and almost all syrupy desserts which gives a heavier in weight and sweeter end product. Also any non stick wide pan can do.
In honour of Jamie, do an episode where you try and create a good vegan pulled pork.
Maybe try with cheese curds? The freshness of the cheese seems to be paramount, and I feel like you could find some very high quality cheddar cheese curds in the UK.
Full Teppanyaki wagyu.... a trip to Japan may be needed for research
Great tribute to Kunafeh you guys did it justice... I love recipe videos where the people actually try and educate themselves and do something the way it should be done. You guys are great. I’m a vegan and I still watch because you’re all so entertaining and funny ❤️ love from the middle east
Hopefully they Kanafeh bit of luck ... sorry I'll leave
Great job, guys! It's great to see how to experiment with recipes and grow from a result that isn't what you wanted.
😍😍😍👌
I need a video every day! You are my most loved channel! I feel.......neglected when I have to wait so long between videos! Lol!
Being arabic, this both so cringe and so funny at the same time(especially the idea that they’re using mozzarella)😂😂😂😂😂😂😂😂😂
Oh no!! What should we have used instead? 😂
I was also thinking that, but where can you find the right cheese in a western country?
Well I'm not Arabic but Turkish. Living in Germany we have many Turkish stores where you could find the cheese you would need to make authentic künefe or however you want to call it
@@SortedFood the original recipe uses Àkawi cheese جبنة عكاوي you can make one by mixing goat milk and rennet, or you can use Ricotta cheese since they have similar texture and taste
@@jsel1994atr Oh really you have it in Germany. I live in the Netherlands (hey neighbour) but I don't think the Turkish shops have it here
I LOVE THIS!! DO MORE OF THESE!! feels like we're a part of your journey testing out recipes!!
James are you ok? You got burned a lot in this video, both literally and figuratively, I'm worried you've got 3rd degree burns now XD
No but seriously, well done guys ^^
I love kunafah! My mom make the best syrup in ramdan for all the traditional desserts. She makes huge batches of it and keeps it in jars she usually adds cardamom pods and saffron threads with it it tastes absolutely otherworldly
Remake the derby pie (ben u promised)
Congratulations James! That certainly did it look as easy as it originally seemed.
i miss the old intro (im gooey in the middle one)
We eat the" noodles " called peni with badam milk which literally translated to almond milk but it's whole milk infused with spices like cardamom, saffron etc, with slivers of almonds in it. It's so delicious. Almost like sugary cereal
“Do Wagyu”
- Definitely not influenced by Jamie.
aw james is precious in this, but great job at the end result! also, i would love to see more of these kinda experiments from the recipe lab. what ingredients to choose to get a certain result and what kinda mending and fixing needs to happen to make it better!
Another budget pass it on! Order is reversed from the previous video!
my FAVORITE dessert ever!!!!!!!!!!! i look forward to going to turkish restaurants specifically for kunefe- but my moms is the best!
Still missing the "gooey in the middle baby let me bake" ☹️
I'm so glad you guys are doing this! My absolute favorite local restaurant is a little hole-in-the-wall Turkish place and they make kunefe and it's my family's most favorite thing in the world. I've been wanting to try it! (Just watching this is making me hungry. It's sort of torture when you know what it tastes like!)