Layal Chehade yea, I’m just not sure this would actually taste like fattoush without the sumac. Along with the fried pita, it’s what sets this apart from other salads.
Every day I watch these videos and I get so inspired to make new things. It's extremely helpful to see it all being done in real time. I feel like it gives me a much more realistic glimpse of the process it takes to cook something.
"to prove that i don't eat carbs and cheese all the time i'm going to make 100 salad videos" -- kenji, probably (not complaining, love me a good salad)
in season 3 episode 12 (Platanos Maduros con Bocadillo y Queso) you did indeed use the "burnie" joke in reference to your own mouth, having committed the eternal mortal sin of eating food that really was way too gosh darn hot oof ah ah ow
@@maxvetter1336 Za'atar is the name of the herb itself (a relative of Oregano but quite different, as far as I know) and the spice blend, which also includes some other herbs and usually sesame seeds. You'll prob be able to find it in any spice shop or Mediterranean products market, if you have any nearby. You can put it on anything, but it goes well with acidic cheese products and with fried things. Hope you find some to try!
Something that even most Lebanese people don't know is that fattoush comes from the word "fattesh" which means search as in search for whatever you have in your fridge.
Those are the absolute best salads. Especially tabouleh. I like mine with heavy on the parsley and mint, light on the wheat. I’m now craving it immensely.
I'm Lebanese and this is one of the most faithful renditions of fattoush on TH-cam. A lot of people would advocate for putting only certain vegetables, but it really is whatever you have on hand + pita, lemon juice, olive oil and pomegranate molasses. I love your videos!
Somehow quarantine led me to these videos and it's been the best 9 weeks ever. I'm really gonna miss when Kenji is back to the crazy grind of restaurant life and there aren't daily uploads like this anymore.
Yesterday I was making a Greek salad when I sadly realized that I'd forgotten to buy the red wine vinegar I needed. I also knew it wouldn't be responsible to go back to the store for just one item, and then I remembered what you said in this video; "Work with what you've got." So I went ahead and put in some balsalmic vinegar instead, and I actually preferred it! Definitely trying this salad next.
It makes me feel good somehow that we have the same toaster oven and blender. And his spice storage was the same as mine before he upgraded the cabinet with the vertical pull out. Now I’m jealous.
I LOVE LOVE LOVE bread in salad. Lightly toasted, plenty of oil/salt, still with a hint of chewiness. PS, your cookbook happens to be the most used on my shelf right now. It has completely enriched my cooking life. Namaste!
Hi Kenji! Hopefully you'll get to read this. Just wanted to say you are an inspiration and watching you cook is really a privilege! Thank you for uploading these videos - I've tried a number of your recipes. I was wondering if you know any Brazilian dishes ? Would love to see you cook anything from my country :D
I commened you on the way you opened that pomegranate. My family had cultivating pomegranate for as long as we remember and that is how we open it. It shocks me how some people cut it all the way through.
Great recipe, Kenji. I am a hardcore fan of your carnivore recipes and scientific approach to reach optimization which entice me to suggest Sumac powder (a must ingredient for a traditional Lebanese Fattoush) to be generously sprinkled over the pita crips and in the dressing with the lemon juice, EV olive oil and optional pomegranate molasses vinaigrette. The addition of the snap peas makes it less traditional IMO. Otherwise, it can't get closer... thank you.
I bought ground sumac at a Mediterranean store in the US. It was bland. I think it was old. But it did have a unique flavor that could have been amazing. Can people grow sumac on their own?
I worked in a lot of restaurants in the '80s. One common thing in most of them was once a week tacos would be made by the, mostly Mexican, kitchen staff. This was usually in the brief lull between lunch and dinner service. It was served buffet style in the kitchen out of public sight. Always right in the middle was and inordinately large bowl of shredded iceburg lettuce tossed with fresh lemon/lime juice. Some times there were leftovers of a few things but NEVER leftover shredduce. Girls from front of the house would heap up the iceburg and make taco salads some would just stand aroud the bowl and eat it with their hands. But that huge bowl always ended up empty. Never understood the disatain for shredduce.
I like how shaboo listened when you said not to touch the spider that fell on the floor because it was hot almost like he understands english perfectly
We don't get pomegranates that often cause they're quite expensive where I live, and not always fresh either, but when we do, our family of four will finish off two whole fruits with evening coffee.
@@kathleeninkansas1770 here in lebanon pita is widely available so it would cost less and take less effort to find and make toasted pitas rather than buying them ready
@@charlietudju8238 i use a panini press But i guess the oven would be ideal You want them evenly toasted and in the pan they might be hard to deal with once one side is toasted Just put them in the oven on low heat and flip them throughout toasting
I've seen you wear that tshirt before and I would chuckle at that phrase. But now I connected the dots, Wurst oh ya ... and it hall makes much more sense now.
Kenji is the first person on the planet who agrees with my lettuce flavor argument ... Iceberg has heaps of flavor and romaine has less, the main difference is that most commonly romaine is used on its own with a much heavier more flavorful dressing (Caesar salad) and Iceberg is frequently used with brighter dressings and other more flavorful veggies that might take away from the Iceberg flavor
Thanks to all the quesa videos I've been making them using lebanese flat bread as a substitute, it works well enough and it's what I've got. It's taking all the willpower not to make and eat them as a late night snack like a certain person with a go pro strapped to their head. :>
I love the advice to wash the veg the day you get them. Seems like a PIA at the time, but so much less grief later. Says me who has a kitchen full of drying veg the day the CSA comes in.
Forgot the spices, Cumin, sumak, dried mint, chillies Sumak is very important and it's what makes fattoush unique, otherwise it's just a salad And in some areas they add white cheese cubes on top like feta
@@herrpres I don't think cumin is that traditional for fattoush at least in most areas of Lebanon, but sumac is pretty standard. Fresh zaatar is also super common and makes it 2x better imo.
It's amazing how different it is from one region to the other, i guess it goes without cumin, and i crush the mint with garlic when i mix it with lemon juice
seems to me if you browned both sides of an uncut flat bread in some oil in a flat-bottomed frying pan you'd get more even browning with less fuss, i.e. flip the bread once instead of stirring it so much then cut it into squares after browning ; incidentally, your interpretation of baba ghanoush as an emulsion (like mayonnaise) was very helpful, I thought.
Sixty years ago, y first grade teacher chastised me for coloring a sheet of geometric shapes in black and red only. It's still my favorite color scheme.
"snap peas are my favourite"
"I'm only saying that because they're in front of me and I don't want to hurt their feelings"
he says as he beheads them D:
Really loving the daily uploads and seeing how you home cook. Much more attainable for the everyday cook
And for the $200 plate version, you carefully open the pea pods, remove the peas, and replace them with pomegranate seeds.
We need a whole episode from Shabu's POV
Suggest that closer to April 1st next year.
Shabu is a metaphor for TH-cam viewers
I myself am Lebanese, and this is a great recipe! The only thing missing is sumac :D
Layal Chehade yea, I’m just not sure this would actually taste like fattoush without the sumac. Along with the fried pita, it’s what sets this apart from other salads.
The sumac is key.
Good callout!
exactly what I was thinking ! Can't be perfect without sumac :)
Every day I watch these videos and I get so inspired to make new things. It's extremely helpful to see it all being done in real time. I feel like it gives me a much more realistic glimpse of the process it takes to cook something.
"to prove that i don't eat carbs and cheese all the time i'm going to make 100 salad videos"
-- kenji, probably
(not complaining, love me a good salad)
Cucumber is a carb. Stop believing BS diets
“Working with what you got” has been the name of the game for a couple months
It still is...
in season 3 episode 12 (Platanos Maduros con Bocadillo y Queso) you did indeed use the "burnie" joke in reference to your own mouth, having committed the eternal mortal sin of eating food that really was way too gosh darn hot oof ah ah ow
Protip: spread a boatload of Za'atar on the fried pita as you remove it from the oil.
Ooooh good idea!
Hey, unknowledgeable American here, what’s Za’atar? Apparently it tastes good, but what’s it made out of? What do you put it on?
@@maxvetter1336 Za'atar is the name of the herb itself (a relative of Oregano but quite different, as far as I know) and the spice blend, which also includes some other herbs and usually sesame seeds. You'll prob be able to find it in any spice shop or Mediterranean products market, if you have any nearby. You can put it on anything, but it goes well with acidic cheese products and with fried things. Hope you find some to try!
@@Nissimke Thanks! I’ll check it out!
Or sumac! :D
Something that even most Lebanese people don't know is that fattoush comes from the word "fattesh" which means search as in search for whatever you have in your fridge.
I am lebanese and we are in Ramadan now and there's always a bowl of either fattoush or tabouleh on iftar table.
I enjoy your videos btw👍
@@fantommm I'm in no place defending or explaining anything to a person so close minded
Allah we lebnan
@@ikhlasmkheiber what had they said?
Those are the absolute best salads. Especially tabouleh. I like mine with heavy on the parsley and mint, light on the wheat. I’m now craving it immensely.
17:20 “ and there’s the salad!” Child immediately screams.
I'm Lebanese and this is one of the most faithful renditions of fattoush on TH-cam. A lot of people would advocate for putting only certain vegetables, but it really is whatever you have on hand + pita, lemon juice, olive oil and pomegranate molasses. I love your videos!
Somehow quarantine led me to these videos and it's been the best 9 weeks ever. I'm really gonna miss when Kenji is back to the crazy grind of restaurant life and there aren't daily uploads like this anymore.
Yesterday I was making a Greek salad when I sadly realized that I'd forgotten to buy the red wine vinegar I needed. I also knew it wouldn't be responsible to go back to the store for just one item, and then I remembered what you said in this video; "Work with what you've got." So I went ahead and put in some balsalmic vinegar instead, and I actually preferred it! Definitely trying this salad next.
I love that he has the kitchen of an average man that robbed a whole entire bed bath & beyond
It makes me feel good somehow that we have the same toaster oven and blender. And his spice storage was the same as mine before he upgraded the cabinet with the vertical pull out. Now I’m jealous.
You're on fire with these middle eastern dishes kenji!
I LOVE LOVE LOVE bread in salad. Lightly toasted, plenty of oil/salt, still with a hint of chewiness. PS, your cookbook happens to be the most used on my shelf right now. It has completely enriched my cooking life. Namaste!
Im lebanese and fatouch is one of my favourite salads . Good work!
There’s Shabu and sous chef Erik is nowhere in sight. Hmmmm
"People who live their lives in fear are destined for uncomfortable feet" - J. Kenji Lopez-Alt, 2020
Very wise
Should we live in fear of hot pan/pot handles though?
Now he has a kitchen mat whith that written 😂
thanks for recommending the Kan core! Mine came in the mail yesterday. its amazing!
Wow damn man, u keep makin my day (night though, since im from south east asia). Awesome vid as always mr kenji
One of the best things about lockdown/quarantine has been your more regular uploads! Thank you Kenji!
Hi Kenji! Hopefully you'll get to read this. Just wanted to say you are an inspiration and watching you cook is really a privilege! Thank you for uploading these videos - I've tried a number of your recipes.
I was wondering if you know any Brazilian dishes ? Would love to see you cook anything from my country :D
THE BOB ROSS REFERENCE. I feel like so many parts of my life are merging now.
Ikr?
Finally! I found the source of the “Those who live their life in fear, are destined to have uncomfortable feet” quote. Legendary!
Really digging the cheerful, sunny vibe in this video ❤️
Wow. Me and my girlfriend are just watching one of your videos. And now you got another one fired up. Your contents really great and comforting Kenji.
We usually get it with sumac and diced/grated feta cheese on top.
Love your free masterclasses! One day you may show us that badass knife drawer that you have!
These videos are so relaxing
Love your book and your videos Kenji!!
Strawberry nerds... 😄 Now I definitely need to get that pomegranate molasses and make this salad.
I commened you on the way you opened that pomegranate. My family had cultivating pomegranate for as long as we remember and that is how we open it. It shocks me how some people cut it all the way through.
Great recipe, Kenji. I am a hardcore fan of your carnivore recipes and scientific approach to reach optimization which entice me to suggest Sumac powder (a must ingredient for a traditional Lebanese Fattoush) to be generously sprinkled over the pita crips and in the dressing with the lemon juice, EV olive oil and optional pomegranate molasses vinaigrette. The addition of the snap peas makes it less traditional IMO. Otherwise, it can't get closer... thank you.
I forgot the sumac!! I actually added it at the table after.
@@JKenjiLopezAlt I am glad that you did! looking forward to your next creation! keep safe!
Lucky dogs 😊. Always tasting delicious food.
Chimichurri is a great way to use up extra parsley. Especially good with sesame seeds and lasts for about a month in the fridge
love your attitude towards life Kenji.
As soon as the pita hit the cutting board Shabu appeared 🥰 Jamon has been hanging out more which is sweet.
Love the term plantery! Logical!
Rockin the subtle Weird Al references! Love it!
Strawberry nerds seriously kills me every time he says it.
Wife and I didn't realize just how popular Backhaus is... Finally able to get a heavy seeded rye loaf today.
Great recipe, we make Fattoush very similar. I agree that Iceberg gets a bad rap, I love it. We seed the pomegranate just like you do.
Well done Kenji. I would suggest using lime instead and adding sumac.
As a Lebanese person, I can confirm that you nailed it
Gonna need a full version of that tomato love song Kenji
I love that Jamón comes and gets his fair share of goodies now. At least in the recent videos!
Looks delicious! In Lebanon we don’t usually add peas. We also add sumac for a lot more flavor!
I bought ground sumac at a Mediterranean store in the US. It was bland. I think it was old. But it did have a unique flavor that could have been amazing. Can people grow sumac on their own?
I worked in a lot of restaurants in the '80s. One common thing in most of them was once a week tacos would be made by the, mostly Mexican, kitchen staff. This was usually in the brief lull between lunch and dinner service. It was served buffet style in the kitchen out of public sight. Always right in the middle was and inordinately large bowl of shredded iceburg lettuce tossed with fresh lemon/lime juice. Some times there were leftovers of a few things but NEVER leftover shredduce. Girls from front of the house would heap up the iceburg and make taco salads some would just stand aroud the bowl and eat it with their hands. But that huge bowl always ended up empty. Never understood the disatain for shredduce.
This man is yet to fail to amaze me in a video of his...
I guess Kenji is feeling the Middle Eastern Vibe lately
Papa Kenji, you having that slip confusing fattoush with fatteh really makes me want to see you make fatteh. You must have a recipe.
5:13 Kenji over here trying to turn a parody song about Oreos into something healthy.
Thanks for confirming that it was that weird al song.
I feel like I know Kenji's kitchen almost as well (if not better) than my own at this point.
Love fattoush. That is one fine plate of fattoush.
I like how shaboo listened when you said not to touch the spider that fell on the floor because it was hot almost like he understands english perfectly
Please make muhammara its our favourite dip from the Middle Eastern restaurants but never made it from home
We don't get pomegranates that often cause they're quite expensive where I live, and not always fresh either, but when we do, our family of four will finish off two whole fruits with evening coffee.
5:00 That sourdough bread looks amazing.
Pretty good recipe
Id usually use toasted pita bread, less oily and much less effort
But great job anyway
Greetings from lebanon
I was thinking ready made pita chips for easy prep and similar flavor.
@@kathleeninkansas1770 here in lebanon pita is widely available so it would cost less and take less effort to find and make toasted pitas rather than buying them ready
Would you toast them on a pan or in the oven ? Looking forward to trying this but I don't really like frying stuff.
@@charlietudju8238 i use a panini press
But i guess the oven would be ideal
You want them evenly toasted and in the pan they might be hard to deal with once one side is toasted
Just put them in the oven on low heat and flip them throughout toasting
@@gc1121 Thank you !
I love your videos and I watch almost all of them. Fattoush without Sumac and purslane is just panzannia.
Can you please do Tabouleh sometimes, I'm from the middle east and would love to see your take on it
I learn so much from you
I think kenji might have smoked a lil weed before this video his humor was on point today 😂
I've seen you wear that tshirt before and I would chuckle at that phrase. But now I connected the dots, Wurst oh ya ... and it hall makes much more sense now.
Sumac is missing which is the key ingredient in addition to the pomegranate syrup.
Great recipe you should throw some sumac on there for though, as I’m sure many have already pointed out
Kenji is a Costco man and i'm HERE for it.
Kenji shouting out bob ross = the world is a better place now
Love the videos!! Any chance of making some Al pastor at home??
Keep those low key Weird Al references coming!!
Where does one get strawberry nerd juice (Pom molasses)? Only at a Lebanese market?
I feel like creating a verb "fattoushed" where you add pita croutons to a salad.
Kenji is the first person on the planet who agrees with my lettuce flavor argument ... Iceberg has heaps of flavor and romaine has less, the main difference is that most commonly romaine is used on its own with a much heavier more flavorful dressing (Caesar salad) and Iceberg is frequently used with brighter dressings and other more flavorful veggies that might take away from the Iceberg flavor
I was planning to visit lebanon JUST before coronavirus became a big deal. I'll use your recent recipes to pretend I'm there haha
OMG you sang new kids on the block with tomatoes... I can't
Lots of great Lebanese restaurants in California
That creepy guy from ATK was on yesterday telling us to wash and salad spin herbs and store in paper towels. Thanks for restoring balance.
Thanks to all the quesa videos I've been making them using lebanese flat bread as a substitute, it works well enough and it's what I've got. It's taking all the willpower not to make and eat them as a late night snack like a certain person with a go pro strapped to their head. :>
Where's the sumac dressing? Is it fattoush without the sumac? (I'm teasing...just a little)
Kenji: god of cooking and dad jokes.
I love the advice to wash the veg the day you get them. Seems like a PIA at the time, but so much less grief later. Says me who has a kitchen full of drying veg the day the CSA comes in.
I eat the heck out of this when I'm in Saudi Arabia. Thanks Kenji!
Kenji says he doesn't want to hurt the snap peas feelings just as he rips the spine off of them 😂
Forgot the spices,
Cumin, sumak, dried mint, chillies
Sumak is very important and it's what makes fattoush unique, otherwise it's just a salad
And in some areas they add white cheese cubes on top like feta
It that traditional? Genuinely curious
@@SHeltFC as traditional as it gets
@@herrpres I don't think cumin is that traditional for fattoush at least in most areas of Lebanon, but sumac is pretty standard. Fresh zaatar is also super common and makes it 2x better imo.
I've never seen a fattoush wth mint or cumin or cheese or chillies. Maybe a mountain salad🤷🏻♀️but agree on the sumac
It's amazing how different it is from one region to the other, i guess it goes without cumin, and i crush the mint with garlic when i mix it with lemon juice
"People who live their life in fear are destined for uncomfortable... feet" - How profound
seems to me if you browned both sides of an uncut flat bread in some oil in a flat-bottomed frying pan you'd get more even browning with less fuss, i.e. flip the bread once instead of stirring it so much then cut it into squares after browning ; incidentally, your interpretation of baba ghanoush as an emulsion (like mayonnaise) was very helpful, I thought.
Sixty years ago, y first grade teacher chastised me for coloring a sheet of geometric shapes in black and red only. It's still my favorite color scheme.
Is the big boy called Jamón?
The big dog, yes.
Welp, now that pomegranate molasses is in the cupboard you have to make fesenjun Kenji
Do you think adding balsamic vinegar along with the toss is a good idea?
Now I really want to try pomegranate molasses
It's literally so delicious that I add it to everything from fattoush to pomegranate steak tacos 👌🏼
This is how you learn to cook, you don't learn anything with the cooking competition shows that are now on tv
I just cut the pomegranate "across the equator" and whack the poles with a wooden spoon while holding the half above a bowl. Seeds pop right out.
How are you liking the Shun knife?
Love you kenji
Would love to see a chicken shawarma video!
"Fear is the feet killer" - Frank Herbert