Thank you Max. I am really enjoying your relaxed method of presentation, and learning new techniques. Oh, and thank you to your good wife as well. (I wish I lived near enough to buy you both a coffee)
Today we had falafel with pita-bread according to your recipe. It was delicious! I haven't had such a good falafel since I visited Israel decennia ago. Thank you so much, you've got a new fan! One question though. The pita-bread in your video rises so beautifully, with a bell of air in the middle, which creates the opening in the pita that can be stuffed. Mine didn't do that. They rose quite a bit, but not enough to create the hole between top and bottom. What would be the likelyest cause for that? Kindest regards, Arne Greven
I realise this is an older video but I just wanted to say thank you. I made these last night and these are the nicest falafel’s we have eaten …both here in Australia and overseas. Thank you.
Your recipe is perfect and love the way you shared to use the intuition and cook accordingly. Your wife is doing a good job in filming , quite precisely shot
Thank you Max and your lovely wife. I have used your pita bread recipe successfully. I have had a falafel tool for 2 years and had no idea it needed to be prepped! Thank you for explaining this.
Another fantastic recipe. I personally prefer split fave beans in making falafel paste: however, your recipe seems very tempting to give it a try and surely, I will like it. With some tahini sauce or babaganough (roasted eggplant) , you’ll feel like you’re in heaven. Great job chef.
Falafel, hummus, pitta- My favorite dishes. So simple and tasty ! I hope one day you will open a restaurant here in Israel, When you do- inshalla- I’ll be running to eat at your place!
Thank you! Amba عنبة is an Iraqi pickled mango sauce. You can buy pickled mangos from Indian and some Arabic grocery shops or you can make it yourself. I have a video on how to make it. It's in Hebrew, but there are English captions at the key moments th-cam.com/video/goY5-ru09l4/w-d-xo.html
You inspire people to cook.made it look so simple.. It did not feel like a military protocol.. Do this do that..blah blah... The way you narrated and cooked It was like an art ! Cooking is an art indeed !!!
Dear Max..great recepies..thank you so much..which tahini sauce do you use, are you making it yourself or do you buy it and then please tell me which one and where to buy it.. Have been to beautiful Israel last year and loved the food,and the people and just everything... Greetings from the beautiful Bodensee in south Germany...
I haven't seen the tattoo but just a tip: call it Israeli or Middle Eastern falafel. Jews are not always synonymous with Israel, and while falafel is widely eaten in Israel, it is not in many European Jewish communities like Ashkenazis in America. Falafel is also eaten in Lebanon, the divided Shia, Sunni, and Christian country to the North, which is Arab.
@@SumSum030 I know that. I'm Ashkenazi and never even heard of that stuff until fairly recently. An uncle of mine married an Ashkenazi that was born in Israel. She introduced us to this stuff. This food is regional to the Mediterranean, including European Mediterranean countries. Personally I like Ashkenazi food way more but of course I was raised on it. PS Jews ARE synonymous with Israel. It is the aboriginal lands of the Jewish people and only the Jewish people BTW, regardless who has lived on the Jewish lands in the past or present. It's all Jewish; all you need to do is scratch the surface and you will find Jewish history dating back 1000s of years.
@@Lagolop Oh. I'm an Ashkenazi too and my father was born in Israel. I was just saying that even though Jews are related to Israel, not everything that is Israeli food is Jewish. I would say many foods are Arab (especially Lebanese) with an Israeli twist, but not necessarily Jewish or Arab exclusively. This falafel, for example, is Israeli, because it is widely enjoyed by Jews in Israel. Same as how something like choulent is Ashkenazi, but not Israeli. Also, chickpea is חומוס, so basically just hummus
@@SumSum030 The thing about Israel is that there are Jews there that came from all over the planet which his why the food is so diverse. Lots of it is not local to the region either. And much of what is considered Middle Eastern was taken from the Greeks, Macedonian, Romans. But you are right, there is always a Jewish twist on recipes that make them unique to Jewish cuisine. That can be said about ALL Jewish cuisine regardless of where the Jews came from. Babka is synonymous with Israeli JEWISH cuisine but it is an Ashkenazi and has zero to do with anything arab. Blaybn gezunt ...
@@Lagolop True, Babka has been mixed into mainstream Israeli food, but you think Yemeni Jews eat Blinces? Certain foods in Israel are in mainstream Israeli culture (for example, something like shakshuka or cous-cous), while some are still only associated with which Jewish community they're from (like Chraime or Gefilte Fish).
Do you know how to make authentic strudel stretch dough? Also do you have a good kugel recipe? There are a lot of different recipes. My family recipe is made with buttermilk; it's really geshmak (tasty). A dank.
I know how to make strudel.We'll make a video im yirtze Hashem. We have a nice Yerushalmi kugl recipe. Would love to know yours too if you'd like to share 🙂
@@maxmalkiel7833 Here ya go. Real Ashkenazi kugel. I heard that Jerusalem kugel is really good, like caramel! I must say I like potato kugels as well as the sweet lokshyn ones like this.... Hanoe hobyn fun Canada :) Ingredients 1 - 12 ounce (350-g)bag wide egg noodles 60 ml unsalted butter 4 large beaten eggs 4 cups (about 1L) buttermilk One half cup(125)sugar 1 teaspoon(5ml) kosher salt 1 tablespoon (15ml) vanilla extract Topping 1 cup (250 ml) packed brown sugar 1 cup(250 ml) crushed corn flakes 2 tablespoons(30 ml) melted unsalted butter _________________ Method Pre heat oven to 350 F Lightly grease a 9 X 13 inch baking dish Cook and drain the noodles In a large bowl whisk together butter, eggs, buttermilk, sugar, salt, and vanilla. Add the noodles and blend. Transfer the noodle mixture to the greased baking dish and bake for 45 minutes. For the topping; mix the brown sugar, corn flakes and butter together in a small bowl to make a crumb topping. Remove the kugel from the oven and sprinkle the topping evenly over the top. Bake an additional 30 minutes. Remove from the oven and let stand for 10 minutes b4 serving.
I once tried to make falafel but it came out very heavy, hard to digest (not like the ones I have tried in Israel). The flavor was good . Do I have to remove the skin of the chick peas? I live in Mexico and the chick peas are suppose to be good here. Any suggestions? Thanks
I live in Berlin and I buy Mexican chick peas here 🙂 You don't need to remove the skins. Just follow this recipe and you will be happy with the results 🙂
@@maxmalkiel7833 Thank you very much for your answer. I hope you will publish more recipes in english since my hebrew is too basic (my husband loves your hebrew channel)
Thank you Max for your felafel recipe. I like the sound of the red Yemini mix & the Iraqi mango paste, is it possible to send us a link to the recipe. I like sticking to a recipe that anyone gives before experimenting as the giver of the recipe in this case is the expert. Then when I have tasted the original recipe I then experiment. Thank you to your wife too for making this vlog possible. Take care.
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If you liked our video please consider buying us a coffee . Merci! 🌷
ko-fi.com/maxmalkiel
Salaam or shalom thank you for the videos very cool what was your old channel
Thank you Max .. and thanks to your honourable lady .. you do not let me down ! Thank you Allah Bless you .. awaiting Basboussa recipe
Thank you Max. I am really enjoying your relaxed method of presentation, and learning new techniques. Oh, and thank you to your good wife as well. (I wish I lived near enough to buy you both a coffee)
that makes me hungry :D .instead of water,you can try adding yogurt to moist the mixture.that's what i use and it makes it more fluffy.
Thank you for the tip !
You have said it soo well “ An artist should know when to stop “ so is for cooking ... love the way you put it ...
thank you very much ,i see you say salam alaikom,and i hear alotof words in arabic,thank you very much,i like your youtube,
Today we had falafel with pita-bread according to your recipe. It was delicious! I haven't had such a good falafel since I visited Israel decennia ago. Thank you so much, you've got a new fan!
One question though. The pita-bread in your video rises so beautifully, with a bell of air in the middle, which creates the opening in the pita that can be stuffed. Mine didn't do that. They rose quite a bit, but not enough to create the hole between top and bottom. What would be the likelyest cause for that?
Kindest regards, Arne Greven
What a chef! I will try your recipe, you make it look so easy. Make more dishes. It’s been so long!
מצויין.
תודה רבה.
I am from Yemen 😄
I realise this is an older video but I just wanted to say thank you. I made these last night and these are the nicest falafel’s we have eaten …both here in Australia and overseas. Thank you.
Pls make authentic shawarma
Your recipe is perfect and love the way you shared to use the intuition and cook accordingly.
Your wife is doing a good job in filming , quite precisely shot
Thank you 🙂🌷
Bravo my friend, well done
Thank you Max and your lovely wife. I have used your pita bread recipe successfully. I have had a falafel tool for 2 years and had no idea it needed to be prepped! Thank you for explaining this.
אם הכנתי יותר מדי עיסה לתיאבוני, איך אתה ממליץ לאחסן אותה לשימוש חוזר? או שמא אתה ממליץ להכין כדורים באהבה, להקפיא את השאריות, ולחמם בתנור בהזדמנות?
אפשר להקפיא. גם כדורים וגם עיסה.
love it
Another fantastic recipe. I personally prefer split fave beans in making falafel paste: however, your recipe seems very tempting to give it a try and surely, I will like it. With some tahini sauce or babaganough (roasted eggplant) , you’ll feel like you’re in heaven. Great job chef.
Thank you 🙂
Falafel, hummus, pitta-
My favorite dishes.
So simple and tasty !
I hope one day you will open a restaurant here in Israel,
When you do- inshalla- I’ll be running to eat at your place!
Hi Max, thank you for the video. I love your refreshing style while doing this. Can you please share which food processor you are using?
Philips, 600 watt 🙂 But any food processor will do.
Well done chef, falafel is a wonderful meal, by the way what is Amba sauce? Do you make it or buy it from the market. Thank you
Thank you! Amba عنبة is an Iraqi pickled mango sauce. You can buy pickled mangos from Indian and some Arabic grocery shops or you can make it yourself. I have a video on how to make it. It's in Hebrew, but there are English captions at the key moments
th-cam.com/video/goY5-ru09l4/w-d-xo.html
@@maxmalkiel7833 Thank you so much
I am from India .I love your food
My arab mom makes this 😋
O my did my mouth water
Hi, may you please share the amba sauce recipe?
You inspire people to cook.made it look so simple.. It did not feel like a military protocol.. Do this do that..blah blah...
The way you narrated and cooked It was like an art !
Cooking is an art indeed !!!
Thank you so much
Wow!!!! This is amazing!!
Keep your videos coming.
These are great videos, keep up the good work Max! thanks for sharing. درود بر شما برادر
Thank you !
زنده باشید جواد جان !
beautiful ) love ur channels
Basboussa please Max .. you are a brilliant couple
Thank you Mohamad. Basbousa is a good idea !
Loving your videos! ☺️ Which violinist is playing this performance of Paganini in the music?
Dear Max..great recepies..thank you so much..which tahini sauce do you use, are you making it yourself or do you buy it and then please tell me which one and where to buy it..
Have been to beautiful Israel last year and loved the food,and the people and just everything...
Greetings from the beautiful Bodensee in south Germany...
Hi Max, obrigada for how you explain the recipe. I love it...
Thank you!🌷
Oh, Jewish falafels .... ;)
PS What is chick peas in HEBREW? Speaking of Hebrew, you have a Hebrew tattoo; what does it say?
I haven't seen the tattoo but just a tip: call it Israeli or Middle Eastern falafel. Jews are not always synonymous with Israel, and while falafel is widely eaten in Israel, it is not in many European Jewish communities like Ashkenazis in America. Falafel is also eaten in Lebanon, the divided Shia, Sunni, and Christian country to the North, which is Arab.
@@SumSum030 I know that. I'm Ashkenazi and never even heard of that stuff until fairly recently. An uncle of mine married an Ashkenazi that was born in Israel. She introduced us to this stuff. This food is regional to the Mediterranean, including European Mediterranean countries.
Personally I like Ashkenazi food way more but of course I was raised on it.
PS Jews ARE synonymous with Israel. It is the aboriginal lands of the Jewish people and only the Jewish people BTW, regardless who has lived on the Jewish lands in the past or present. It's all Jewish; all you need to do is scratch the surface and you will find Jewish history dating back 1000s of years.
@@Lagolop Oh. I'm an Ashkenazi too and my father was born in Israel. I was just saying that even though Jews are related to Israel, not everything that is Israeli food is Jewish. I would say many foods are Arab (especially Lebanese) with an Israeli twist, but not necessarily Jewish or Arab exclusively. This falafel, for example, is Israeli, because it is widely enjoyed by Jews in Israel. Same as how something like choulent is Ashkenazi, but not Israeli. Also, chickpea is חומוס, so basically just hummus
@@SumSum030 The thing about Israel is that there are Jews there that came from all over the planet which his why the food is so diverse. Lots of it is not local to the region either.
And much of what is considered Middle Eastern was taken from the Greeks, Macedonian, Romans. But you are right, there is always a Jewish twist on recipes that make them unique to Jewish cuisine. That can be said about ALL Jewish cuisine regardless of where the Jews came from.
Babka is synonymous with Israeli JEWISH cuisine but it is an Ashkenazi and has zero to do with anything arab.
Blaybn gezunt ...
@@Lagolop True, Babka has been mixed into mainstream Israeli food, but you think Yemeni Jews eat Blinces? Certain foods in Israel are in mainstream Israeli culture (for example, something like shakshuka or cous-cous), while some are still only associated with which Jewish community they're from (like Chraime or Gefilte Fish).
Great stuff guys. Now I'm really hungry. Top job mate
falafel tool spoon : 6:33
Thank you !
Do you know how to make authentic strudel stretch dough? Also do you have a good kugel recipe? There are a lot of different recipes. My family recipe is made with buttermilk; it's really geshmak (tasty). A dank.
I know how to make strudel.We'll make a video im yirtze Hashem. We have a nice Yerushalmi kugl recipe. Would love to know yours too if you'd like to share 🙂
@@maxmalkiel7833 Here ya go. Real Ashkenazi kugel. I heard that Jerusalem kugel is really good, like caramel!
I must say I like potato kugels as well as the sweet lokshyn ones like this.... Hanoe hobyn fun Canada :)
Ingredients
1 - 12 ounce (350-g)bag wide egg noodles
60 ml unsalted butter
4 large beaten eggs
4 cups (about 1L) buttermilk
One half cup(125)sugar
1 teaspoon(5ml) kosher salt
1 tablespoon (15ml) vanilla extract
Topping
1 cup (250 ml) packed brown sugar
1 cup(250 ml) crushed corn flakes
2 tablespoons(30 ml) melted unsalted butter
_________________
Method
Pre heat oven to 350 F
Lightly grease a 9 X 13 inch baking dish
Cook and drain the noodles
In a large bowl whisk together butter, eggs, buttermilk, sugar, salt, and vanilla.
Add the noodles and blend.
Transfer the noodle mixture to the greased baking dish and bake for 45 minutes.
For the topping; mix the brown sugar, corn flakes and butter together in a small bowl to make a crumb topping.
Remove the kugel from the oven and sprinkle the topping evenly over the top. Bake an additional 30 minutes.
Remove from the oven and let stand for 10 minutes b4 serving.
@@Lagolop Thank you so much indeed! Really appreciated.
Great channel, needs more attention.
And more videos!
I once tried to make falafel but it came out very heavy, hard to digest (not like the ones I have tried in Israel). The flavor was good . Do I have to remove the skin of the chick peas? I live in Mexico and the chick peas are suppose to be good here. Any suggestions? Thanks
I live in Berlin and I buy Mexican chick peas here 🙂 You don't need to remove the skins. Just follow this recipe and you will be happy with the results 🙂
@@maxmalkiel7833 Thank you very much for your answer. I hope you will publish more recipes in english since my hebrew is too basic (my husband loves your hebrew channel)
@@maxmalkiel7833 Is it possible to make good "israeli" cottage cheese at home? thanks
Looks so good
Nice touch with Dostoyevsky 👍👍👍
I am Italian I love your videos. Well done
Thank you 😊
You hav not mentioned baking powder in ingredients list
Thank you so much! Fixing it right away .
bhawana bothra yes he did on 3:50
Thank you Max for your felafel recipe. I like the sound of the red Yemini mix & the Iraqi mango paste, is it possible to send us a link to the recipe. I like sticking to a recipe that anyone gives before experimenting as the giver of the recipe in this case is the expert. Then when I have tasted the original recipe I then experiment. Thank you to your wife too for making this vlog possible. Take care.
You are welcome 🙂 I've got these recipes in my Hebrew channel. Will make them in English soon!
Max Malkiel thank you so much, looking forward to the recipes in English. Take care.
I want to see how to make the hot sauce used with the hummus 😁 that would be awesome thank you Max
Good idea ! Will do 🙂