My uncles farmed sweet potatoes their whole lives - I never bought one until I moved out of state. What a horrible surprise, the first time I cooked a bland, dry grocery store sweet potato! Just like apples, there are a ton of varieties and the ones that are grown for the grocery chains are the ones that last longest (dryer, with less sugar and of the enzyme amylase, which turns starch into sugar), rather than the ones that taste best. If you're in the US, especially in the US south, try to get your hands on Covingtons, Porto Rico, or Beauregard if you can - when slow-roasted (wash and oil the skin, then bake around 300 degrees until super soft inside, wrap in foil if you want them extra moist and fluffy) they're like candy. Sweet potatoes are also much easier to grow in your garden or even in a container than you probably think, and produce beautiful vines! A slow-cooked sweet potato is always going to be sweeter than a steamed or quick-roasted one - a lot of the sugar in a sweet potato is locked up in starch, and slow cooking converts it to sugars. It's just like a green versus ripe banana - all those starches break down into sugars and make the food sweeter and more flavorful. The great news is, you could fill your whole oven with sweet potatoes and cook them all at once, then freeze them for later.
I've been loving your videos recently, it's been nice to see such a wide and varied style of cuisine get its own well presented and accessible visual cookbook, so to speak. Watching this channel has really helped me to be able to create flavours I've only ever been able to experience in restuarants at home. I hope you explode in reknown in this new year.
As an Indian Bengali, I grew up with the vermicelli kheer too… yeah, cardamom is correct, possibly with some cashews and sultanas (though I only like sultanas in savory dishes so I pick them out). I don’t remember kheer being winter-specific; I thought it was common to make for your family members’ birthdays, religious offerings, and other celebrations. I think it’s more of a treat because we have to turn the milk/cream halfway to Dulce de leche for the proper khoya flavor. (Recently I learned a tip to save time by using sweetened condensed milk!) The other major flavor difference I remember is that Bengalis nerd out about which jaggery, aka gur, is used as a sweetener. Lacking those rich flavors, I sometimes just add your “favorite”, rose water.
Been meaning to look for a Sahlab recipe and this looks perfect. Thank you as always for producing content. Its really appreciated by this daughter of مصر living in the US!
It’s been almost 20 years since I spent a few months in Egypt but I’ve never forgotten the food .. one of my favourite things in the neighborhood I stayed was a nice man and his cart with roasted sweet potatoes.. I ate so many.. and salahb the most delicious drink/desert.. thank you so much for your recipes!
One thing I like learning about other countries and their foods is how some things are similar! My parents grew up eating a "hot potato" in their pockets in winter. 1-it kept their hands warm and 2-ate it for snack. My grandpa still did it when I was growing up. Just sit and eat a baked sweet 'pahtatah' LOL!
It is wonderful hearing about different foods and ingredients in the middle east that I have never tried or heard of. Keep up the good work. It looks like I need to visit Egypt someday.😁
for any lactose intolerant/vegan friends- i've discovered vermicelli pudding is best made with almond milk and soy or cashew heavy cream, oat milk is too watery and soy milk tends to burn too easily! half soy milk, half almond milk also works well for added thickness :) thank you so much for this lovely video, middle eats! i'd never heard of hummus el sham and it looks absolutely amazing for a little winter pick-me-up when you're cold!
I find coconut milk as a great substitute for these recipes as well .. lends the coconut flavor as well. Dilute with a little water coz canned coconut milk is super thick
Warming video on this cold weather. All lovely dishes; Thanks Obi . If I had to pick out one, it's the Sweet potato. And you're absolutely right , (from a person who tried many ) The Egyptian kind IS THE BEST .
Bengali cooking, vermicelli pudding is cooked exactly the same. Cardamoms. Some people even add sultanas or desiccated coconut. I always look forward to your videos. Thanks for such wonderful descriptions and step by step process. That’s what make you guys stand out from the rest. 🙏 Do you know how to make salad Olivia?
Chickpeas are one of my favorite foods and yet I've gone all these years not knowing about Hummus El Sham! All of these look delicious :) Thank you Obi!!
So, i've been a huge fan of the humble sweet potato since I was a child and while my family normally serves them baked with a little bit of butter mashed into the flesh after it's done, somewhere along the line when I was VERY young I added some yellow mustard to the sweet potato along with a little butter and it's AMAZING. It's the way I've eaten them ever since and I know it's weird but I really recommend giving it a try. It tastes a little like a corn dog and the sour/sweet taste is just great. FWIW.
I live in Israel which is a mix of cultures, love seeing dishes which are familiar to me and bring a sense of nostalgia. I could go for sahleb right now :)
Fun fact: Throughout winter, you'll find in Portugal chestnuts roasted over a charcoal fire that are also served in newspaper cones. Well, it used to be from newspapers, until the food authorities decided that it wasn't really safe and now it's purpose made paper that looks like newspaper
Actually, the chestnuts paper cones and sweet potato wrapped all in newspaper are common in so many countries! In Catalonia is common in winter, but I've also seen it in China. I'm always amused when finding something that connects so many cultures together!
In Italy roasted chestnuts are sold in winter too! They are so easy to make but oh so irresistible! I guess all around the world we all need roasted carbs in winter. :D
Oh yum! My Mother [turkish/pakistani] woud make salep with cinnamon and nutmeg, the flour seemed to be farina and a starch, usually topped with pistachios and dried apricots, and really similar profile with the vermicelli. Now I just have to decide which to make :) !!
In Saudi Arabia especially Riyadh Region We have a lot of dates and whole wheat dishes. Like (عفيس)(فريك)(محلى)(حنيني) Usually combined with butter or clarified butter, black pepper, ginger and/or other spices. And we drink ginger warm milk or arabic coffee with them. For the chickpea dish we usually have it the Hejazi way (بليلة حجازية) and it is very delicious.
Ah I was looking for more Saudi dishes but didn't find them. From what I know khabees is Emirati and Saudi. The difference is in the Emirates they make a caramel before turning it into a syrup.
@@MiddleEats Yes it is correct, Eastern Region have similar dishes to the gulf countries. I am form Riyadh and lived some time in Jeddah so I am not familiar with shargiah food.
Oh, the things I have been missing out on! As I have been vegetarian and then vegan, I have been discovering the most wonderful foods from all over the world that don't have animal products. Many I modify to be vegan. Thank you for these additions!
Yes! Hummus El Sham! You da man! My dad does it slightly differently though. What he does is essentially make da'ah but also adds in quite a lot of fresh green chilli. We then add that to our own taste, which is a LOT for me and my dad and almost none for everyone else! 🤣 Forget tea, coffee and soups! Hummus El Sham is everything rolled into one! We used to have it for breakfast and I'd be powering through the day.
I'm not a big fan of rose but I'm a huge fan of anything made with toasted flour, definitely going to force myself to get some rose water to give it a try.
The timing on this is perfect! I was just putting together my grocery list. Sweet potatoes have a bad reputation in the US, maybe because of the marshmallow loaded sweet potatoes...a nicely baked sweet potato on it's own or with good butter is completely different!
I'm a vegan and can't eat much of what you make but it's so satisfying to watch your videos, whatever you are making and learn about cuisine that I know very little about! Particularly your enthusiasm when tasting the finished dish always makes me smile! I was watching with subs and when you introduced the chickpea broth at the beginning, it interpreted it as 'homosexual', so extra lols on this vid :)
great video Obi, i wish you made karawiah, its a dessert made basically from Caraway which jordanian and Palestinian people serve it in winter or to celebrate a new baby born (maybe syrian and Lebanese people too) , its extremely delicious and fits easy in "winter drinks/desserts" list greetings from jordan 👋
When you got to the ghulfie khabees, I have to admit my eyes popped a bit at how much rose water went in. I’m not shy about using the stuff, but even so! I can’t wait to give it a try!
@@MiddleEats tasha might be a bit garlic overkill but now that I think about it, hummus was all about experimentation in my family so yeah! Try it with tasha it's delicious with whatever
I've always wondered if this kind of middle eastern wheat "vermicelli" are an egg pasta or an eggless pasta. They ressemble what here in Italy we call "filini" and they can be both (to us, "vermicelli" are a kind of thick spaghetti, so something pretty different). I just bought, by chance, a couple of Egyptian sweet potatoes, so I will probably try that snack pretty soon. All of these snacks look enjoyable.
Egyptian here! They’re almost always eggless. Egg pastas are very uncommon here. A quick google search shows that what we use is, indeed, filini/fideo, but for some reason it’s always marketed in the middle east as “vermicelli”
I can now officially announce that I love u chef this video warmed me inside out⚘ I forgot to remind u of belilla and cinnamon drink with or without milk 😉
I made the hummus elsham and khabees! Hummus elsham was sooo delicious perfectly sour, salty, and spicy! Khabees was very good as well. It is similar to Indian halwa but in the halwa we make ratio of flour to butter and sugar is 1:1:1 so this is a slightly healthier version! But I feel like the taste of the rose water burns off
One time I cooked an elaborate dinner & one of the side dishes was the sweet potato. Everything was delicious but I felt this absolute sadness when I bit into the potato & knew it was the best thing out of the spread.
Would it be possible to update the link for your cookware in the description? The link is broken 😊 Great channel and content, I have been enjoying your videos for a few months now. Keep up the excellent work! 👌
Thank you for highlighting baked sweet potato. Another way is it to bake it in a mixture of sand and salt, without burning the skin. I really fail to understand why sweet potato is not more popular.
When you said sahlep, I almost snorted in laughter. In my language, 'salap' refers to medicated cream that you spread on skin infections. Both words sound similar enough. I would have doubled over if I didn't have context from watching your previous sahlep video 😂😂
So the dish is common in the Emirates, and also in Saudi but the areas closer to the Emirates. Its very interesting and delicious with tea or Arabic coffee
@@MiddleEats Jeddah has a humid weather so it is not that cold. I lived there sometime. Here in Riyadh it way more colder and go straight to your bones.
Hey Obi and Salma, thanks for the amazing recipes . My question is if we find the original sahlab powder , how do we use it ? Is it one table spoon per 1 cup of milk? Thank you ❤️🌸
The harvesting of Salep has lead to the widescale extinction of hundreds of orchid species, and most of the ones that remain are endangered. Hardly the same thing is it?
@@MiddleEats Indeed, there's a big difference between unfeeling, non-sentient plants going extinct, and paying for the abuse and exploitation of a sentient, suffering being.
Ooops, I messed up the volume of this video, so I had to take it down and fix then re-upload it. Sorry if you get two notifications for this!
We tried the garbanzo beans and the sweet potato.
Both were amazing. Thank you.
,,💯🔥
My uncles farmed sweet potatoes their whole lives - I never bought one until I moved out of state. What a horrible surprise, the first time I cooked a bland, dry grocery store sweet potato! Just like apples, there are a ton of varieties and the ones that are grown for the grocery chains are the ones that last longest (dryer, with less sugar and of the enzyme amylase, which turns starch into sugar), rather than the ones that taste best.
If you're in the US, especially in the US south, try to get your hands on Covingtons, Porto Rico, or Beauregard if you can - when slow-roasted (wash and oil the skin, then bake around 300 degrees until super soft inside, wrap in foil if you want them extra moist and fluffy) they're like candy. Sweet potatoes are also much easier to grow in your garden or even in a container than you probably think, and produce beautiful vines!
A slow-cooked sweet potato is always going to be sweeter than a steamed or quick-roasted one - a lot of the sugar in a sweet potato is locked up in starch, and slow cooking converts it to sugars. It's just like a green versus ripe banana - all those starches break down into sugars and make the food sweeter and more flavorful. The great news is, you could fill your whole oven with sweet potatoes and cook them all at once, then freeze them for later.
Thanks
I started going to this farmer's market....the SWEET POTATOES!!!!!! YUMMO!!!!!!
اختيارك للمجلة اللي تحت البطاطايا رائع .. دايما بتسعدني بذكرك فلسطين وبطبخاتك الحلوة .. شكرا ليكم
Thank you, it's a beautifully made paper!
Un bon il
I've been loving your videos recently, it's been nice to see such a wide and varied style of cuisine get its own well presented and accessible visual cookbook, so to speak. Watching this channel has really helped me to be able to create flavours I've only ever been able to experience in restuarants at home. I hope you explode in reknown in this new year.
Thank you so much! We hope so too! Hope you continue to enjoy our videos this year!
As an Indian Bengali, I grew up with the vermicelli kheer too… yeah, cardamom is correct, possibly with some cashews and sultanas (though I only like sultanas in savory dishes so I pick them out). I don’t remember kheer being winter-specific; I thought it was common to make for your family members’ birthdays, religious offerings, and other celebrations. I think it’s more of a treat because we have to turn the milk/cream halfway to Dulce de leche for the proper khoya flavor. (Recently I learned a tip to save time by using sweetened condensed milk!) The other major flavor difference I remember is that Bengalis nerd out about which jaggery, aka gur, is used as a sweetener. Lacking those rich flavors, I sometimes just add your “favorite”, rose water.
Been meaning to look for a Sahlab recipe and this looks perfect. Thank you as always for producing content. Its really appreciated by this daughter of مصر living in the US!
Thank you so much. Sorry for the late reply.
It’s been almost 20 years since I spent a few months in Egypt but I’ve never forgotten the food .. one of my favourite things in the neighborhood I stayed was a nice man and his cart with roasted sweet potatoes.. I ate so many.. and salahb the most delicious drink/desert.. thank you so much for your recipes!
One thing I like learning about other countries and their foods is how some things are similar! My parents grew up eating a "hot potato" in their pockets in winter. 1-it kept their hands warm and 2-ate it for snack. My grandpa still did it when I was growing up. Just sit and eat a baked sweet 'pahtatah' LOL!
It is wonderful hearing about different foods and ingredients in the middle east that I have never tried or heard of. Keep up the good work. It looks like I need to visit Egypt someday.😁
This is the absolute best kind of cooking video: showing the audience things they didn't even know existed yet suddenly must try!
Thanks, hope you try them out
for any lactose intolerant/vegan friends- i've discovered vermicelli pudding is best made with almond milk and soy or cashew heavy cream, oat milk is too watery and soy milk tends to burn too easily! half soy milk, half almond milk also works well for added thickness :)
thank you so much for this lovely video, middle eats! i'd never heard of hummus el sham and it looks absolutely amazing for a little winter pick-me-up when you're cold!
Thanks for the milk suggestions, it makes so much sense. Hope you like the Hummus El Sham!
Almond milk & cashew cream sound soooo good even if dairy is part of your diet. I like toasted cashew halves in my vermicelli/rice pudding anyway!
I find coconut milk as a great substitute for these recipes as well .. lends the coconut flavor as well. Dilute with a little water coz canned coconut milk is super thick
@@stutisingh469 Yes, coconut milk when diluted totally works great too!
Warming video on this cold weather.
All lovely dishes; Thanks Obi .
If I had to pick out one, it's the Sweet potato. And you're absolutely right , (from a person who tried many ) The Egyptian kind IS THE BEST .
Bengali cooking, vermicelli pudding is cooked exactly the same. Cardamoms. Some people even add sultanas or desiccated coconut. I always look forward to your videos. Thanks for such wonderful descriptions and step by step process. That’s what make you guys stand out from the rest. 🙏
Do you know how to make salad Olivia?
I'm so glad I've found this channel!
Chickpeas are one of my favorite foods and yet I've gone all these years not knowing about Hummus El Sham! All of these look delicious :) Thank you Obi!!
So, i've been a huge fan of the humble sweet potato since I was a child and while my family normally serves them baked with a little bit of butter mashed into the flesh after it's done, somewhere along the line when I was VERY young I added some yellow mustard to the sweet potato along with a little butter and it's AMAZING. It's the way I've eaten them ever since and I know it's weird but I really recommend giving it a try. It tastes a little like a corn dog and the sour/sweet taste is just great. FWIW.
I live in Israel which is a mix of cultures, love seeing dishes which are familiar to me and bring a sense of nostalgia. I could go for sahleb right now :)
Fun fact: Throughout winter, you'll find in Portugal chestnuts roasted over a charcoal fire that are also served in newspaper cones. Well, it used to be from newspapers, until the food authorities decided that it wasn't really safe and now it's purpose made paper that looks like newspaper
Yes that's exactly what I used in this video, it's made to look like paper. It has the same charm to me
Actually, the chestnuts paper cones and sweet potato wrapped all in newspaper are common in so many countries!
In Catalonia is common in winter, but I've also seen it in China.
I'm always amused when finding something that connects so many cultures together!
In Italy roasted chestnuts are sold in winter too! They are so easy to make but oh so irresistible! I guess all around the world we all need roasted carbs in winter. :D
Man I can tell you enjoy food so much which makes me enjoy the food vicariously through you
I live where it very often drops below 0F, as low as -25. These are wonderful recipes!
Hummus El Sham is the next Boba!!
Hahaha milk tea with chickpea boba
Oh yum! My Mother [turkish/pakistani] woud make salep with cinnamon and nutmeg, the flour seemed to be farina and a starch, usually topped with pistachios and dried apricots, and really similar profile with the vermicelli. Now I just have to decide which to make :) !!
In Saudi Arabia especially Riyadh Region
We have a lot of dates and whole wheat dishes. Like (عفيس)(فريك)(محلى)(حنيني)
Usually combined with butter or clarified butter, black pepper, ginger and/or other spices.
And we drink ginger warm milk or arabic coffee with them.
For the chickpea dish we usually have it the Hejazi way (بليلة حجازية) and it is very delicious.
Ah I was looking for more Saudi dishes but didn't find them. From what I know khabees is Emirati and Saudi. The difference is in the Emirates they make a caramel before turning it into a syrup.
@@MiddleEats Yes it is correct, Eastern Region have similar dishes to the gulf countries. I am form Riyadh and lived some time in Jeddah so I am not familiar with shargiah food.
Your videos lately have been amazing
Glad you like them!
Oh, the things I have been missing out on! As I have been vegetarian and then vegan, I have been discovering the most wonderful foods from all over the world that don't have animal products. Many I modify to be vegan. Thank you for these additions!
Perfect way to start my day. This is one of my favorite channels on this website
I adore Sahleb. I used to be able to get it where I live in Canada, but haven’t seen it for a few years now. You’re making me jealous.
Hi Obi! I've been loving your videos, and honestly I craved Hawawshi recently, would you make a video on them? Delicious and easy Cairo delicacy
Yes we will, just need to make baladi bread first
@@MiddleEats would be good to add the alex version as well to the video, to show all the options 😃
Yes! Hummus El Sham! You da man!
My dad does it slightly differently though. What he does is essentially make da'ah but also adds in quite a lot of fresh green chilli. We then add that to our own taste, which is a LOT for me and my dad and almost none for everyone else! 🤣
Forget tea, coffee and soups! Hummus El Sham is everything rolled into one! We used to have it for breakfast and I'd be powering through the day.
Oooh that sounds good, in fact the marinade I made for the bamia pickle would be great.
@@MiddleEats yeah absolutely spot on man!
This video is great!! and so is your cat :)
Thank you, I agree she is
Baked sweet potatoes ❤ my favorite drowned in butter , yummy.
So curious/excited to try all of these dishes - excellent video
I'm so excited to make some of these! I'll definitely come back and comment more when I do make them :)
I'm not a big fan of rose but I'm a huge fan of anything made with toasted flour, definitely going to force myself to get some rose water to give it a try.
We don't like rose flavour either but were pleasantly surprised by how different this tasted. The rose flavour mellowed with the cooking process.
My dad used to bake some sweet potatoes for snacks when we had them.
The timing on this is perfect! I was just putting together my grocery list.
Sweet potatoes have a bad reputation in the US, maybe because of the marshmallow loaded sweet potatoes...a nicely baked sweet potato on it's own or with good butter is completely different!
They don't have a "bad reputation " 🤣 only that casserole does made with horrible canned sweet potatoes.
@Cee Lee maybe it's just my social circle, then? I eat steamed sweet potatoes regularly but no-one else I know IRL does.
Try sprinkles of ground cinnamon along with a spoon of honey if it is not sweet enough on its own ..sometimes sweet potato have a less sweet varieties
I completely agree! It also depends on the variety of the sweet potatoes.
A good sweet potato cooked well shouldn't need anything added, though a bit of butter and salt makes ANYTHING even better
I'm a vegan and can't eat much of what you make but it's so satisfying to watch your videos, whatever you are making and learn about cuisine that I know very little about! Particularly your enthusiasm when tasting the finished dish always makes me smile! I was watching with subs and when you introduced the chickpea broth at the beginning, it interpreted it as 'homosexual', so extra lols on this vid :)
lol it does say that.
"the next drink is homosexual, so technically speaking it's cooked chickpeas"
You can veganize many of his recipes. I am vegan, too, and I use many of his recipes
Hahaha yeah that's a pretty funny mistranslation. Check out my Vegan and Vegan adaptable playlists for plenty of vegan ideas.
@@MiddleEats Yes, appreciate that playlist, thanks!
You can make the vermicelli with vegan milk and butter it’s delicious!
great video Obi, i wish you made karawiah, its a dessert made basically from Caraway which jordanian and Palestinian people serve it in winter or to celebrate a new baby born (maybe syrian and Lebanese people too) , its extremely delicious and fits easy in "winter drinks/desserts" list
greetings from jordan 👋
Yes in Syria and Lebanon too! Levantine cuisine is almost identical in all Levantine countries which is amazing 😇
Helo kteer! Rez b7aleeb next? :) الغربة قتلتنا away from these delicious dishes 💁♀️
When you got to the ghulfie khabees, I have to admit my eyes popped a bit at how much rose water went in. I’m not shy about using the stuff, but even so! I can’t wait to give it a try!
Also, YES to cardamom in the sweet vermicelli pudding! Cardamom is CRIMINALLY underrated in the west.
Yeah we thought it would be overwhelming, but the second time we made it, we added even more. The flavour is great
i love your cooking video
Just to add to the sauces of hummus, some like it with vinegar others with black pepper my favourite is lemon juice and cumin.
I haven't had the vinegar one, sounds good! Maybe even make a full on Tasha 😅
@@MiddleEats tasha might be a bit garlic overkill but now that I think about it, hummus was all about experimentation in my family so yeah! Try it with tasha it's delicious with whatever
I love your videos! You put so much effort into it. Thank u so much💐🌷🌷😊
all yummy, memory of my childhood🤗😋
love your channel and love middle eastern cuisine! Im in San Francisco and wonder if youve done a baba ganoush recipe yet.
I haven't yet, but I'm going to do a bunch of mezze videos in the spring, and will cover baba ghanoush there
sweet potato! i love eating with pickled vegies like kimchi or sauerkraut
This is such an amazing video!!!! Thank you for sharing mate!!!
sahlap main toppings is cinnamon, you have to try it, its on another level
......فلسطين ✌✌✌
The vermicelli dish, we call it Semai, is a very common dish in India.. Loved all the dishes 💜
Yes I love Semai, used to have it a lot when I was little
Nice
You should have made meghli
Oh boy! Now I’m in trouble. I want everything you make!
Swet potatos seem to be a common streetfood all around they world. They also are all around Asia...
Nutmeg and cloves go great with the vermicelli
No doubt, tomorrow I am having Hummus El Sham for lunch. Just soaked the chickpeas.
Amazing! Can't wait to hear what you think if them. Feel free to make them your own too by adding in hot sauce or whatever.
I've always wondered if this kind of middle eastern wheat "vermicelli" are an egg pasta or an eggless pasta. They ressemble what here in Italy we call "filini" and they can be both (to us, "vermicelli" are a kind of thick spaghetti, so something pretty different). I just bought, by chance, a couple of Egyptian sweet potatoes, so I will probably try that snack pretty soon. All of these snacks look enjoyable.
Egyptian here! They’re almost always eggless. Egg pastas are very uncommon here. A quick google search shows that what we use is, indeed, filini/fideo, but for some reason it’s always marketed in the middle east as “vermicelli”
@@sal_alaa Thank you!
Yum to all of these! 😋
Yay the kitty made an appearance! What is his/her name? So precious.
Also...I am definitely making ALL of these dishes. 🤤🤤🤤🤤
I can now officially announce that I love u chef this video warmed me inside out⚘
I forgot to remind u of belilla and cinnamon drink with or without milk 😉
Haha yeah I didn't want to make belilah as it's basically porridge.
Is Saudi Arabia we have balillah (بَليله) as salty dish which is similar to hummus alasham with pickles and hot sauce.
Interesting, our balillah is oat porridge.
Excellent. Obi you are definitely NOT stupid. Loved the comment re skimmed milk, funny and true
I made the hummus elsham and khabees! Hummus elsham was sooo delicious perfectly sour, salty, and spicy! Khabees was very good as well. It is similar to Indian halwa but in the halwa we make ratio of flour to butter and sugar is 1:1:1 so this is a slightly healthier version! But I feel like the taste of the rose water burns off
One time I cooked an elaborate dinner & one of the side dishes was the sweet potato. Everything was delicious but I felt this absolute sadness when I bit into the potato & knew it was the best thing out of the spread.
Hi Would you please make Fatter (The bread like soft buttery dough), Thanks
All look good but thinking of trying the sahleb first 👍
🤣🤣 I love the self promotion! It. Caught me off guard. You are 100% correct Obi, this is an amazing channel! 👌
Haha, I'm so humble
@@MiddleEats humour is always better when it's true!
Would it be possible to update the link for your cookware in the description? The link is broken 😊 Great channel and content, I have been enjoying your videos for a few months now. Keep up the excellent work! 👌
Nice Recipe
I love catching up 🤤
The Sweet vermicelli dish is exactly what we called payasam in India. We make it with rice/vermicelli/sago pearls.
Thank you for highlighting baked sweet potato. Another way is it to bake it in a mixture of sand and salt, without burning the skin. I really fail to understand why sweet potato is not more popular.
A real "snack attack" there! 😊 I got hungry just from watching the video! 😁
I will be trying this, I am the biggest fan of rosewater that I know.
You can increase the rose for even more flavour if you feel it's needed
Wow thank u for such another great vid! Is there anyway to make sahleb vegan? :( or have u seen any vegan ones?
Hummus infusion. Now I've seen everything.
Oh yeah, and it tastes amazing
The name of the Egyptian drink is Halabisa, by the way, and it can be called hims alshaam, but its original name is Halabisa
Can I use cornflour instead of sahleb?
Definitely! That's how it's made in the Levant.
Baked sweet potato on the streets is also popular in China. Some food is universal.
the hummus el sham sounds like it could be an interesting and yummy twist on a bloody mary. have you tried adding vodka to it?
We can't drink alcohol, but feel free to try it.
Last 2 of the dishes are still made and eaten in India that Vermicelli noodles with milk that’s seway that’s specially famous In Ramadan season
Shouting out your own channel was really funny 😂
I keep stealing their recipes 😂
Can you suggest any substitute for the saffron in the khabees? it's quite expensive and hard to find here.
You can use turmeric
It's a background flavour, I would just add a tad more rose water if you can't get it.
When you said sahlep, I almost snorted in laughter. In my language, 'salap' refers to medicated cream that you spread on skin infections. Both words sound similar enough. I would have doubled over if I didn't have context from watching your previous sahlep video 😂😂
حلوه الدقيق معموله بطريقه غريبه عكس الطبيعي
اتوقع هذه الطريقة امارتية او عُمانية
So the dish is common in the Emirates, and also in Saudi but the areas closer to the Emirates. Its very interesting and delicious with tea or Arabic coffee
hello greats videos
any chance you could do a video on habiiscus flower drink ? karkaray)(enabe) where it comes from and how to prepare it
You'll find a recipe for that in the Ramadan drinks video on the channel.
SO the Khabees is essentially a kind of flour halva flavoured with rose and cardamom and with a sandy consistency !
Sold me on the sweet potatoes
For us here in jeddah are no winter snacks since it’s always summer lmao
Ok this comment aged like milk, the weather is super nice
Come on now, it's been really nicely cold recently, especially in the south region and around the center.
@@رزيئة this year is an exception lmao
It must get cold in the desert though? In Egypt it can be 15 degrees, but the cold bites and sinks into your bones
@@MiddleEats idk it’s been years since I went to the desert
@@MiddleEats Jeddah has a humid weather so it is not that cold. I lived there sometime. Here in Riyadh it way more colder and go straight to your bones.
You forgot بليلة 😍
Yum 🤤
Hey Obi and Salma, thanks for the amazing recipes . My question is if we find the original sahlab powder , how do we use it ? Is it one table spoon per 1 cup of milk? Thank you ❤️🌸
I think the fact that he indicated that the original powder is unethical because the orchids are endangered probably means you should avoid it
انا بحبك يا جدع
اعملو بقا من غير بصل حط الحمص مع الثوم وشطه وكمون ولمون بيبقى احلى من البصل بكتير
10:41 with subtitles 💀
I thought that was a glass of Heinz baked beans 😭
Hahaha 😂😂 🤢🤢🤢 🤮🤮
واو 🇪🇬🇪🇬🇪🇬
That Gulfie Kabees is known as halwa in India 🇮🇳
اسمها حلبيسه علي فكره انا حاسه انك مصري انت مصري صح
I thought that was baked beans in a glass.
"Sahlab can't be sourced ethically."
*uses milk*
🥴🥴
The harvesting of Salep has lead to the widescale extinction of hundreds of orchid species, and most of the ones that remain are endangered. Hardly the same thing is it?
@@MiddleEats Indeed, there's a big difference between unfeeling, non-sentient plants going extinct, and paying for the abuse and exploitation of a sentient, suffering being.
Laughing out Loud here. Had the subtitles on, the second drink appears to be called homosexual!!
Where ترمس >:(