Hi David! My little brother is allergic to both sesame AND cashews but he’s totally okay with sumac, so you’re probably good. Also!! I’ve been watching you for years and I looooooove your videos❤ I’m Egyptian so I’m really happy you tried something from my country and I’m glad you liked it ❤
as a middle eastern who eats kebab regularly, i recommend you to try it next time with Hummus as the sauce, and grilled onions (and your no.2 opp after cream cheese, tomato 😅) but it still works perfectly fine without it
My son has a severe nut allergy and has had no problem with sumac but best check it out with your allergist. If you've ever eaten middle eastern food before you've very likely had it without even knowing. They use sumac in literally everything.
Please don't be embarrassed in supporting good content creators if they are your friends. You should support them especially if they are your friend. That's what friends are for.
Years ago Alex and Refika collabed on a video where they made kofte. I made the recipe a few times and it was great. I also riffed on it at least once by shaping the kofte into burger patties and topped the burger with tzatziki and onions-- it was great, definitely recommend trying it.
It's a Pet peeve of mine that people in the west call everything "Kebab" even though it's not. Kebab is only the Ground Meat version that is grilled over coals (or in the oven if you have no grill). The Layered meat that you see on a rotating spit which Alex tried to recreate is called "Shawerma" .. (Yes, the stuff the Avengers ate in the end of the first movie) ... Lumps of meat on a Skewer is sometimes called Kebab also, but other times it's called "Tikka", although that is a bit regional.
That za'atar you used in the first recipe likely already contains sumac, so if you didn't react to that, you should be good. Also it's not a nut, so I'd be surprised regardless.
7:00 you screwers are for small meat cuts (shish kebap) such as chicken, liver, lamb or beef. For kebaps with minced meat you need different type of screwers.
i lived in germany and austria as a teen and whenever i ordered a döner kebab it always came with at least tomato, onion, lettuce, and a garlic yogurt sauce with spices. i'd give that recipe a shot again with more toppings!
German Döner is very distinct with the amount of veggies compared to other countries Döners. Red cabbage, tomato, onions, cucumber, sometimes even more. I think Andong has a nice series on recreating the German Döner at home, have a look maybe 😊
David! Any big plans for the new year? Was thinking today when I got your notification that you’re probably the TH-camr I’ve been watching most consistently for as long as you’ve been around. Been here since the tasty days and I have probably watching 95% of your videos since then, wild man. Excited for whatever the new year has in store for u!
Lavash slaps so hard. I only discovered it last year but already it is my go to flatbread for wraps. I was so tired of using those "wrap tortillas" that are always dry and chemically tasting.
As someone with nut allergies I can do sumac. But nut (or similar thing) proteins are really diverse. If I want to know I put the product on my wrist and see if it creates hives. Pink peppercorns belong to the cashew family but have never caused a reaction in me. Nut allergies are so specific.
I also have a nut allergy - sumac gives me a little weird mouth feel when it’s raw (like mixed into a salad) but I noticed less of a reaction when it’s cooked down with something (usually with onions)
It makes my day that Middle Ears was both featured and won! I absoluter KY love their channel and having Lebanese and Egyptian heritage myself, I know that many of his recipes are backed by culture.
As an Egyptian, I am proud of this. Using onion juice is the secret that gives our koftas such a distinctive taste.. glad you enjoyed and hope you get to make more Egyptian food!!
I really enjoyed this video! It’s interesting to learn about all the allergy workarounds, I feel I have become more empathetic and understand better the “no nuts” policy at my kids’ school.
I was watching this video while eating a salad that has sumac in the dressing lol Idk if it will trigger your allergies but it tastes so good maybe give it a try with an epipen on the side lol
Hey David! Do you have a tree nut allergy as well? Cashews are tree nuts, whereas peanuts are ground nuts (not actually nuts at all). Only giving botanical input, not medical advice. 🙂
I love your videos but is there any chance you can make them a tad longer so you can talk about the processes whilst you're doing them, instead of eating into the cooking time with an intro? My brain finds it hard to follow!
I worked on making Döner kebabs the same way they do in kebab shops in Finland. I had a hard time keeping the meat moist, and since Finns don't keep halal, I tried adding pork fat and it made a huge difference. It worked pretty well, but of course not authentic by any means.
i would not call this DÖNER kebab...but this for sure looks like an good kebab roll...damn...... now imagine this with lettuce, tomato, cabbage, galric yoghurt and extra scharf
Check with your allergist,but you should be fine with Sumac. Especially if the Zatar seasoning didn't bother you as sumac is commonly used in it(Zatar is typically sumac, thyme,and sesame...)
zahtar is actually a very, very unusual choice for marinading döner meat. oregano would've been on point but all the basics of alex's hack is very rational. only mistake you did is is overcooking the meat. döner meat is cut down when it's medium rare and it is cooked just a little bit more under the meat rotiserrie with overflowing fat. it is cooked to medium at maximum and some people (like me) ask for a medium-rare level doneness. if you heat your lavash with meat on the pan and use its juices to moist the bread, it would be *chef's kiss*. on the second recipe, you should've dipped your one hand in a little bit of water and put the meat mixture on the skewers with that moist hand. this method (of course thanks to water) ensures the meat mixture to stick on the skewers. and you can use isot (or urfa) pepper instead of sumac. not the same thing but earthy notes and spicyness is similar. just use in moderation if you do, chili isot pepper could be really hot. oh,lastly, you could've used your grillling tool on the second recipe, too. having skewers over the pan is actually a hack for turkish home-cooks without an open fire equipment. ground kebabs are always better when cooked over open fire. despite all the feedback, solid execution for a first-timer david. kudos!
No they aren't. Shawarma and gyros are derived from the Turkish Döner kebab/çevirme. The name Shawarma literally comes from the Turkish word çevirme which means "to turn", which is what the meat does.
you should make an oven shawarma or doner recipe from middle eats to compare it to Alex's method. I love middle eats, his recipes are amazing. his Iraqi tepsi recipe is also one of my favorite dishes of all time
A a Brit, I can say that a kebab is not a proper kebab unless it has loads of chilli sauce on it and is consumed drunk, and then the next morning you find half of it in your coat pocket having fallen asleep on the sofa.
It's "Döner", the "ö" is pronounced like "ear" in the word "earn" but said quicker and the "er" in Döner is pronounced like in the name "Erin", but you roll the letter r.
I hate when people have to put disclaimer that the food might not be authentic. Food purity is a shit concept and we should encourage people to eat food however they like. There is no such thing as a correct way cause everyone make food differently and when food travel the world it adapts to the culture of the place. Personally I love fusion foods
The problem with that attitude, though, is if you go to a restaurant that claims to serve "authentic" Korean cuisine in Atlanta, Georgia but the owner is white and the majority of the employees are also white, you probably are NOT getting anything close to what you would get in a restaurant or family home in Seoul or Busan. Yes, food travels widely and is adapted to fit local tastes and available ingredients (and a hell of a lot of recipes that are genuinely "authentic" still deviate based on specific family tastes and habits--the fried chicken your grandmother made when you were a kid probably tasted differently compared to your best friend's grandmother's fried chicken and neither one tasted like KFC or Popeye's fried chicken) but the disclaimer is largely to avoid a lot of "Well, that's not how MY fill-in-the-ethnic-background family makes that fill-in-the-ethnic food" comments and critiques. Just like as David mentioned about the sumac and learning it's related to cashews, and the comments at this point are filled with "You're probably okay because . . ." responses. Now, that IS a far more helpful warning/disclaimer but David (if he reads the comments) and other commenters probably don't want to read a lot of why this particular recipe is "wrong."
I have those same skewers. They suck ass for ground meat. I have made kebab on grill using them and the skewer doesn't have enough surface area. You need the ones more like a sword if you want to have real success if you ask me. Even if the original video didnt.
David, that Za'atar spice blend you used in the first recipe has sumac in it so if you didn't feel anything then, you're probably good.
Was hoping for this comment, to answer my curiosity
Hi David! My little brother is allergic to both sesame AND cashews but he’s totally okay with sumac, so you’re probably good.
Also!! I’ve been watching you for years and I looooooove your videos❤ I’m Egyptian so I’m really happy you tried something from my country and I’m glad you liked it ❤
as a middle eastern who eats kebab regularly, i recommend you to try it next time with Hummus as the sauce, and grilled onions (and your no.2 opp after cream cheese, tomato 😅) but it still works perfectly fine without it
My son has a severe nut allergy and has had no problem with sumac but best check it out with your allergist. If you've ever eaten middle eastern food before you've very likely had it without even knowing. They use sumac in literally everything.
Sooo happy to see Middle Eats here. Been watching them for a hot minute, love their stuff
Yes a great channel I’ve made a few things I’ve seen on it and they turned out great
Yeah, I love Middle Eats. I've learned so much from him, Refika too.
Please don't be embarrassed in supporting good content creators if they are your friends. You should support them especially if they are your friend. That's what friends are for.
Years ago Alex and Refika collabed on a video where they made kofte. I made the recipe a few times and it was great. I also riffed on it at least once by shaping the kofte into burger patties and topped the burger with tzatziki and onions-- it was great, definitely recommend trying it.
It's a Pet peeve of mine that people in the west call everything "Kebab" even though it's not. Kebab is only the Ground Meat version that is grilled over coals (or in the oven if you have no grill). The Layered meat that you see on a rotating spit which Alex tried to recreate is called "Shawerma" .. (Yes, the stuff the Avengers ate in the end of the first movie) ... Lumps of meat on a Skewer is sometimes called Kebab also, but other times it's called "Tikka", although that is a bit regional.
Thank you! It was baffling at first seeing all the content creators call kofta, shawerma, and kebab all as kebab.
That za'atar you used in the first recipe likely already contains sumac, so if you didn't react to that, you should be good. Also it's not a nut, so I'd be surprised regardless.
7:00 you screwers are for small meat cuts (shish kebap) such as chicken, liver, lamb or beef. For kebaps with minced meat you need different type of screwers.
Sumac is delicious!
You can substitute some citrus juice or zest for sumac. It’s not the same, but it’s similar enough.
i dont know how many years later (stopped counting), still my fav comfort chanel. thank you david 😊😊
i lived in germany and austria as a teen and whenever i ordered a döner kebab it always came with at least tomato, onion, lettuce, and a garlic yogurt sauce with spices. i'd give that recipe a shot again with more toppings!
German Döner is very distinct with the amount of veggies compared to other countries Döners. Red cabbage, tomato, onions, cucumber, sometimes even more. I think Andong has a nice series on recreating the German Döner at home, have a look maybe 😊
Ofc if you cannot nail any points of the original recipe you would try to cover it up with whatever the hell you find in your kitchen
David! Any big plans for the new year? Was thinking today when I got your notification that you’re probably the TH-camr I’ve been watching most consistently for as long as you’ve been around. Been here since the tasty days and I have probably watching 95% of your videos since then, wild man. Excited for whatever the new year has in store for u!
Lavash slaps so hard. I only discovered it last year but already it is my go to flatbread for wraps. I was so tired of using those "wrap tortillas" that are always dry and chemically tasting.
As someone with nut allergies I can do sumac. But nut (or similar thing) proteins are really diverse. If I want to know I put the product on my wrist and see if it creates hives. Pink peppercorns belong to the cashew family but have never caused a reaction in me. Nut allergies are so specific.
I also have a nut allergy - sumac gives me a little weird mouth feel when it’s raw (like mixed into a salad) but I noticed less of a reaction when it’s cooked down with something (usually with onions)
It makes my day that Middle Ears was both featured and won! I absoluter KY love their channel and having Lebanese and Egyptian heritage myself, I know that many of his recipes are backed by culture.
I usually see the ground beef kebabs made on these thick, flat skewers so it stays on! Like the ones in the video for the 3rd recipe!
So happy to see you make something from Refika, she's amazing.
Hell yeah! Middle Eats! I have yet to make any of Obi and Salma's recipes that weren't delightful and tasty af.
As an Egyptian, I am proud of this. Using onion juice is the secret that gives our koftas such a distinctive taste.. glad you enjoyed and hope you get to make more Egyptian food!!
Onion juice is also used in Turkish kebab and köfte.
I see Alex in one of your thumbnails and i know this video will be GREAT
I really enjoyed this video! It’s interesting to learn about all the allergy workarounds, I feel I have become more empathetic and understand better the “no nuts” policy at my kids’ school.
I love the middle eats channel. His chicken Shawarma recipe is phenomenal.
Hey David, I JUST watched Alex's video myself, and was inspired! I miss Döner kebab from Germany 😢.
I do love a good doner kebab. Here they are usually made with chicken and have an orange/red sauce
I was watching this video while eating a salad that has sumac in the dressing lol
Idk if it will trigger your allergies but it tastes so good maybe give it a try with an epipen on the side lol
Love the title! Short and to the point
I have literally flown to Europe (with frequent flier miles) because I was craving an authentic Döner kebab.
It is the food of the gods.
the best way to describe Sumac is if lemon juice was a condiment 🍋
Hey David! Do you have a tree nut allergy as well? Cashews are tree nuts, whereas peanuts are ground nuts (not actually nuts at all). Only giving botanical input, not medical advice. 🙂
I believe he's mentioned having both.
He said he is allergic to all kinds of nuts
@@annielovesu1 Gotcha. Thanks!
I love how the notification was just "David Seymour uploaded Kebabs"
I would recommend trying kababs with rice as well.
Thank you for making this video. Wanted to try Middle Eats recipe but was letting the lack of skews get in the way.
those knife skills are getting really good, bro
Going to be honest I haven’t seen kebab without a sauce or at least a hummus before
David, I did not think I would watch one of your videos and the name Ed Gein would come out of your mouth 😆
I love your videos but is there any chance you can make them a tad longer so you can talk about the processes whilst you're doing them, instead of eating into the cooking time with an intro? My brain finds it hard to follow!
I worked on making Döner kebabs the same way they do in kebab shops in Finland. I had a hard time keeping the meat moist, and since Finns don't keep halal, I tried adding pork fat and it made a huge difference. It worked pretty well, but of course not authentic by any means.
i would not call this DÖNER kebab...but this for sure looks like an good kebab roll...damn......
now imagine this with lettuce, tomato, cabbage, galric yoghurt and extra scharf
Ed Gein lasagna. Just when I thought I was at peak David ❤ 🤣🤣🤣
The cylinder of meat is called 'elephants leg' (technical term)
Check with your allergist,but you should be fine with Sumac. Especially if the Zatar seasoning didn't bother you as sumac is commonly used in it(Zatar is typically sumac, thyme,and sesame...)
I think a weird breakfast food video could be cool to see!
“comprised of” always makes me wince
Egypt represent!!
Under a minute! Crazy!
zahtar is actually a very, very unusual choice for marinading döner meat. oregano would've been on point but all the basics of alex's hack is very rational. only mistake you did is is overcooking the meat. döner meat is cut down when it's medium rare and it is cooked just a little bit more under the meat rotiserrie with overflowing fat. it is cooked to medium at maximum and some people (like me) ask for a medium-rare level doneness. if you heat your lavash with meat on the pan and use its juices to moist the bread, it would be *chef's kiss*.
on the second recipe, you should've dipped your one hand in a little bit of water and put the meat mixture on the skewers with that moist hand. this method (of course thanks to water) ensures the meat mixture to stick on the skewers. and you can use isot (or urfa) pepper instead of sumac. not the same thing but earthy notes and spicyness is similar. just use in moderation if you do, chili isot pepper could be really hot. oh,lastly, you could've used your grillling tool on the second recipe, too. having skewers over the pan is actually a hack for turkish home-cooks without an open fire equipment. ground kebabs are always better when cooked over open fire. despite all the feedback, solid execution for a first-timer david. kudos!
There is a possible cross-reaction between cashews with mango, pink peppercorns, and sumac
You do realize that kebab and doner kebeb/shawarma/gyros are two completely different foods, right?
No they aren't. Shawarma and gyros are derived from the Turkish Döner kebab/çevirme. The name Shawarma literally comes from the Turkish word çevirme which means "to turn", which is what the meat does.
@@ShoahshanaGoldbergShekelsteinso does Doner and Gyros, all 3 describe similar roasting style because they have a similar meaning
Ooooo I cant wait to try the winners recipe!!! I love kebab
You rock David
you should make an oven shawarma or doner recipe from middle eats to compare it to Alex's method. I love middle eats, his recipes are amazing. his Iraqi tepsi recipe is also one of my favorite dishes of all time
I agree Alex is very good.
Hot chocolate comparison video this season!
*Judges severe lack of German Döner Kebab*
Za'atar often contains sumac.
My most severe allergy is cashews and I have never had any issues with sumac
A a Brit, I can say that a kebab is not a proper kebab unless it has loads of chilli sauce on it and is consumed drunk, and then the next morning you find half of it in your coat pocket having fallen asleep on the sofa.
Can you try Jason Farmer's beef wellington
Middle Eats is Legit!
Go go Obi!
Something nice about seeing someone who talks big back it up
Your skewers were too thin.
You need flat skewers for kebab typically.
Also middle eastern cooking without Sumac is almost like food without sauce xD
For the record, it’s Doner like "Donner," not "donor."
“Now, Dasher! Now, Dancer! Now, Prancer and Vixen! On, Comet! On Cupid! On, Donner and Blitzen!
It's "Döner", the "ö" is pronounced like "ear" in the word "earn" but said quicker and the "er" in Döner is pronounced like in the name "Erin", but you roll the letter r.
Wooden skewers. Presto!
I’m gonna try the last one veganized.
I had no issues with Sumak but my allergy is not as severe as yours.
i have a friend anaphylactic for peanuts and doesn't have an issue with sumac
should have used red onions it packs extra punch
first recipe
Yumm love kebabs ❤
next video on the same theme try a Canadian Donair from Halifax Canada
not the Ed Gein reference
So no Persian kebabs?!? Eventhough kebab is a Persian word and Iranians have the best types of kebabs
I hate when people have to put disclaimer that the food might not be authentic. Food purity is a shit concept and we should encourage people to eat food however they like. There is no such thing as a correct way cause everyone make food differently and when food travel the world it adapts to the culture of the place. Personally I love fusion foods
The problem with that attitude, though, is if you go to a restaurant that claims to serve "authentic" Korean cuisine in Atlanta, Georgia but the owner is white and the majority of the employees are also white, you probably are NOT getting anything close to what you would get in a restaurant or family home in Seoul or Busan. Yes, food travels widely and is adapted to fit local tastes and available ingredients (and a hell of a lot of recipes that are genuinely "authentic" still deviate based on specific family tastes and habits--the fried chicken your grandmother made when you were a kid probably tasted differently compared to your best friend's grandmother's fried chicken and neither one tasted like KFC or Popeye's fried chicken) but the disclaimer is largely to avoid a lot of "Well, that's not how MY fill-in-the-ethnic-background family makes that fill-in-the-ethnic food" comments and critiques.
Just like as David mentioned about the sumac and learning it's related to cashews, and the comments at this point are filled with "You're probably okay because . . ." responses. Now, that IS a far more helpful warning/disclaimer but David (if he reads the comments) and other commenters probably don't want to read a lot of why this particular recipe is "wrong."
Cream Kebab
Drywall Kebab
American Cheese and Raisin Kebab
Hey David
You should try the last Brian Lagerstrom recipe (veal osso buco)
This kebab without sauce is wild. What did Alex think?
Can you do a fish n chips video!
Didn’t you make like a yoghurt sauce for the first time”dry” one then not use it??
I have those same skewers. They suck ass for ground meat. I have made kebab on grill using them and the skewer doesn't have enough surface area. You need the ones more like a sword if you want to have real success if you ask me. Even if the original video didnt.
I dont know why i thought that it would be a döner kebab
I wont leave an angry comment about your like of Alex. I will leave this angry comment about eating veal though
😷💚🎄
kebabs
@MyNameIsAndong should've been on if you're doing Doener kebabs.
th-cam.com/video/TNChsYNpV0U/w-d-xo.htmlsi=fbGqf0uwqrMey85M
You compared döner kebab to kebab. These are very different things. I'm sure andong has a better döner video
Doner kebabs in the UK are only eaten after leaving a pub at 1am, I assume they are disgusting when eaten sober.
alex is one of those channels that had promise but he turned it into utter shite
@middleeats are the best