This is very similar to what I make myself for breakfast. I make a batch once a week and freeze them, reheating them each day. Each week I mix up the ingredients. I use sun dried tomatoes and olives usually to give it that extra wake-up savoriness.
Those look so delicious. My family loves these too. I make 2 types, the beef, green peper, onion blend with tahini sauce and lemon (topped with roasted pine nuts): the chili powder chicken breast with green pepper, tomato, onion in tahini and lemon topped with slivered almonds. Thank you dear Nadia❤
It is worth buying. I paid £1 for it from an Asian store for 250ml bottles. It is essentially, pomegranates juice reduced in low heat. It is one of those things which enhances the flavour just like msg/soya sauce or tamarind sauce & you can taste a huge difference. That is what I think any way.
I think it would be good with a lentil filling. If you use green lentils you could mash some and they would hold together enough to make this work. What do you think?
Really love the videos! Will definitely try these with our go-to minced meat substitute: half walnuts and half cooked beans, pulse together a few seconds in the food processor until it's a coarse mix. Works for every dish!
Awesome !! Since I live on a remote island in the South Pacific (New Caledonia), I’m pretty sure that I won’t be able to find pomegranate molasses... Any idea on what I could use instead ?!
This looks great!! I’m vegan so I like your non meat recipes.. I would add chopped dates in place of the pomegranate .. but that’s me and I love dates..
As I don't like aubergines I would use brown / red lentils as a filling. Good substitute for meat. Like sometimes, when don't want to use minced beef in a cottage pie, I will use lentils instead and make it veggie
These look delicious. I noticed that the spinach and potato ones are made into enclosed pies with the crust on top as well. Does anyone ever do that with the meat pies, or are they always made flat like this?
I love the idea of using Beyond Meat! Funny thing is that it's not real meat, so you don't have the "cook it al the way through"... although eating while it's "red" colored is a little weird...
Hey Nadia .. i have to say good job on the videos they are amazing ... i dono if you remember me i am the son of fayzeh from jordan .. anyway , keep up the good work best wishes to u
Of course wlw it's so lovely to see you on here!! Alf shukran for the kind words. I have learned so much from your Mama. She is an incredible chef. I look forward to coming back to cook with her again, InshAllah
@@NadiaGilbert rightly said. She is Palestinian & you would expect her to make Palestinian food. Why give credit to an other country. Someone else can do that.
Can’t wait to try this
This is very similar to what I make myself for breakfast. I make a batch once a week and freeze them, reheating them each day. Each week I mix up the ingredients. I use sun dried tomatoes and olives usually to give it that extra wake-up savoriness.
Those look so delicious. My family loves these too. I make 2 types, the beef, green peper, onion blend with tahini sauce and lemon (topped with roasted pine nuts): the chili powder chicken breast with green pepper, tomato, onion in tahini and lemon topped with slivered almonds. Thank you dear Nadia❤
I also make this dough for laamagen and pizza and spinach - my Mom is from Lebanon and my Dad from Egypt - my grandchildren love it !
Your videos are binge watch worthy.....where have you been all this while !!! Plz make more videos 📹...iv watched all this week 😅
Hi I would like to know where did you get the spice grinder I love it plz tell me
I love that you make your dishes vegetarian friendly. I am going to try this. Is there a good substitute for the pomegranate molasses?
.
It is worth buying. I paid £1 for it from an Asian store for 250ml bottles. It is essentially, pomegranates juice reduced in low heat. It is one of those things which enhances the flavour just like msg/soya sauce or tamarind sauce & you can taste a huge difference. That is what I think any way.
Yummy 😋 I’m going to make these this weekend. I might also try to make a lentil mixture to put on top of the dough as well!
sounds delicious!! let me know how that goes
Thanks Nadia, I am travelling back to Beirut... Do you have a video for mujadarra?
I think it would be good with a lentil filling. If you use green lentils you could mash some and they would hold together enough to make this work. What do you think?
Really love the videos! Will definitely try these with our go-to minced meat substitute: half walnuts and half cooked beans, pulse together a few seconds in the food processor until it's a coarse mix. Works for every dish!
Looks soooo good.
Minced brown lentils & mushrooms would also be delcious.
Tempeh made with chickpeas or lentils yuum.
Awesome !! Since I live on a remote island in the South Pacific (New Caledonia), I’m pretty sure that I won’t be able to find pomegranate molasses... Any idea on what I could use instead ?!
love this o use ground seitan nut right now making them with spinach yo bring on a trip
This looks great!! I’m vegan so I like your non meat recipes.. I would add chopped dates in place of the pomegranate .. but that’s me and I love dates..
Could you substitute mushrooms for the beyond meat?
Yeah! For sure, do it
Roasted egg plant instead of that meat will also taste great
That would be delicious!
As I don't like aubergines I would use brown / red lentils as a filling. Good substitute for meat. Like sometimes, when don't want to use minced beef in a cottage pie, I will use lentils instead and make it veggie
I'd like to try that with lentils and a cashew or coconut yogurt, for the vegan crowd.
Please your seven spice mix recipe .. small batch !
These look delicious. I noticed that the spinach and potato ones are made into enclosed pies with the crust on top as well. Does anyone ever do that with the meat pies, or are they always made flat like this?
I love the idea of using Beyond Meat! Funny thing is that it's not real meat, so you don't have the "cook it al the way through"... although eating while it's "red" colored is a little weird...
I usually use uncooked finely minced meat , and let cook while baking, you’ll end up with a moist and lush filling.
A drizzle of pomegranate syrup on top of it after it is baked is nice .
Delicious!
Oh hell yes, I’m on this one!!!!! 🔥
Thank you! I would love to see more traditional idle eastern meat based recipes your average vegetarianised.
Yummy - try red lentil and favs bean version instead of beyond meat
Hey Nadia .. i have to say good job on the videos they are amazing ... i dono if you remember me i am the son of fayzeh from jordan .. anyway , keep up the good work best wishes to u
Of course wlw it's so lovely to see you on here!! Alf shukran for the kind words. I have learned so much from your Mama. She is an incredible chef. I look forward to coming back to cook with her again, InshAllah
Nadia Gilbert u r more than welcome , our house is ur house
I love Beyond Meat.
Can I make with gluten free flour
give it a try!
With precooked green lentils it could be nice too :)
I use tamerhindi with these dishes
Cool dance.
🔥🔥😋😋
#FreePalestine
Lentils
What about them?
Why do you call them Palestinian muajanat ? they are exactly the same as the ones served here in Jordan, Lebanon and Syria
I am Palestinian.
@@NadiaGilbert right but they are no different than the Muajant served in the other levant countries
@@a.s2894 ok, well, this is a Palestinian version of them because I am Palestinian, and I want people to associate the name with this food.
@@NadiaGilbert rightly said. She is Palestinian & you would expect her to make Palestinian food. Why give credit to an other country. Someone else can do that.
@@NadiaGilbert Blessings from Canada! The Palestinian's are Wonderful people!