Roasted Eggplant Spread Ingredients: - Eggplants (2) - Garlic (2-4 cloves) - Tahini sauce (1 tablespoon) - Salt (to taste) - Pepper (to taste) Steps: 1. Take the eggplants, poke some holes in them and shove in few garlic cloves. 2. Wrap that in tinfoil. Bake it at 450°F for an hour and 30 minutes. 3. Let that cool down, and remove the skin. 4. Take a mixing bowl, add in the roasted skinless eggplants, roasted garlic, tahini sauce, salt, and pepper; mix them together. If you want it to be more creamy, add in some of the roasted eggplant juice. 5. Enjoy! Cucumber and Red Onion Salad Ingredients: - Cucumber (2) - Red onion (½ of medium red onion) - Salt (a lot of salt) - White wine vinegar (2 teaspoons) - Apple cider vinegar (2 teaspoons) Steps: 1. Take 2 cucumbers and slice them really thin. 2. Take a bowl and salt your sliced cucumber heavily and let it sit for about 30 minutes until the moisture is pulled out. 3. Slice the red onion really thin. 4. Grab a mixing bowl, add in your rested cucumbers(without the moisture we pulled out), thinly sliced red onions, white wine vinegar, and apple cider vinegar. 5. Mix it and Enjoy! Creamy Feta Yogurt Sauce Ingredients: - Feta (¼ cup) - Parsley (a handful) - Lemon (1 whole; little zest and whole juice ) - Olive oil (1 tablespoon) - Yogurt (1 packet /5.3oz) - Salt (to taste) - Pepper (to taste) Steps: 1. Add all your ingredients into a food processor or a blender. And blend! 2. If your sauce is too thin, you can add more yogurt. 3. Put them into a container and store it in the fridge, you can use it right away, but it will get more flavors the next day. Fresh Pita Pockets Ingredients: - Dried active yeast (2 teaspoons) - Warm water (1 cup, DO NOT use boiling water) - Maple syrup (a drizzle) - Flour (3 cups) - Olive oil (2 teaspoons) - Salt Steps: 1. Take a mixing bowl, add in 2 teaspoons of yeast, 1 cup of warm water, and a drizzle of maple syrup to activate the yeast. Let it sit for 20 minutes until it starts to bubble. 2. Then add in 3 cups of flour to the mixing bowl and some olive oil and salt. 3. Stir them until it starts to form little chunks, and put them on the floured board to knead. 4. Knead the dough until it forms into a nice dough ball, and let it sit for 30 minutes. 5. Take out the rested dough, and knead for another 5 minutes. 6. Put it in a bowl with olive oil to proof for an hour. 7. After an hour, you will see your dough expands and rises up. 8. Take your dough to the floured surface, chop into little pieces and form them into balls. 9. Preheat your pan (the highest you can go ) before you roll out your pita ball. 10. Roll out your pita balls to flat pita bread shape. 11. After the pan is heated, put your flat pita dough into the pan for just 3 minutes, and you will get a puff up pita bread! Enjoy! Crispy Falafel Ingredients: - Dried chickpeas (1 cup) - Lemon (1/2/lemon juice) - Mint (a handful) - Parsley (a handful) - Garlic (2 cloves) - Salt (to taste) Steps: 1. Soak the dried chickpeas overnight. 2. After your chickpeas are rehydrated, dump out the water. 3. Add mint, parsley, 2 cloves of garlic, rehydrated chickpeas, lemon juice, and salt into the food processor. 4. Then pulse it a few times to find the nice balance between fine and super coarse. 5. When you find the perfect balance, take your falafel mixture and form it into little balls. As long as they clumps together, the falafels should be good to go. 6. Get your oil hot around 350°F -375°F in a pan, and put in your falafel balls 7. Fry them on the each side for about 3 minutes. 8. Enjoy!
yo mike you should DEFINITELY check out danish ribbenssandwich, it's the shit. it's basically a pork roast burger with beet slaw, roasted onions, brown sauce(from the pork roast) and pickles between either a burger bun/reg bun or toast. obviously everyone has their own garnishes, but those are the basics
There is nothing better than a home made fancy-ass sandwich. I was driving to Sweden for the weekend from Norway and brought a picnic along and I had the most amazing rye bread with fennel, caraway seed and molasses in it topped with sunflower seeds and I filled it with norwegian smoked salmon, dill and chive cream cheese, little sprouts and some cucumber and it was so good... I am still in love with it.
You and your brother take me back to my childhood when many of your recipes could be bought in a restaurant or street vendor. It was in Chicago walk down Maxwell street and you heard Russian, Polish or Yiddish. The parents were born in Europe and the kids in the US.. This Falafel well my grand mother made it and I was a kid again watching you. I am 79. Thank you for the trip n Memory Lane/ My area of Chicago was called Jew town. I miss it.
@@milk.tea1 Actually it was Jews who invented putting falafel in pita: "The pita falafel sandwich was popularized after Israel's independence and in the 1950s by Jewish Yemeni immigrants. Yemeni Jews were the first to introduce the concept of serving falafel in a pita with condiments. A 19 October 1939 The Palestine Post article is the first mention of the concept of falafels served in a pita bread as a street food. When served as a sandwich, falafel is often wrapped with flatbread or stuffed in a hollow pita bread,[58] or it can be served with flat or unleavened bread." en.wikipedia.org/wiki/Falafel#:~:text=A%2019%20October%201939%20The,with%20flat%20or%20unleavened%20bread.
i'll be 65 next month, and i've been involved in a passionate love affair with sandwiches since i was a mere slider. while watching your first episode in this Sandwich Break-Down series, i had a really delicious sammy made like so: a grocery-store bakery roll (i used garlic ciabatta rolls, but something sub-like would work better. (hey, it's what i had.) they were refrigerator-cold so i heated them up in a 350F oven ~5 min. +/-. when i could handle the bread, i sliced it and spread the bottom, flatter slice with a spiced anchovy paste (The Gentleman's Relish), then scattered torn fresh mint leaves over (be generous; the mint can get overpowered, otherwise). i squeezed a mega-squiggle of Kewpie Japanese mayonnaise on the other slice and spread it, then covered the torn mint leaves and pressed down on it. lift it back up; the majority of the mint will cling to the mayo -- that's what you want. on top of the anchovy paste, now scatter a bunch of torn cilantro, leaves AND stems. top that with spoonfuls of pico de gallo; i used store-bought so i had to doctor it up, like so: more cilantro and salt, 2 Tabasco sauces (Garlic Pepper and Scorpion), grated zest + juice of one lime, and a few squeezes of Kewpie. mix it up per your taste. then eat.
Here in South Africa we have a sandwich made on the grill. Over here it's called a Braai Broodtjie, but you may know it as a Toastie. Ingredients: cheese, tomato, onion, chutney and preferably the generic pre-cut white bread although you can choose a sliced bread of your choosing. Butter the outside and slap it onto a grill until it's near burnt (or burnt, some people like that).
Making this one for sure. It's always good to see a new vegetarian dish from you guys. Also loved the tip to put garlic into the egglant. Gotta try that soon
I live in an Arabian city,falafel sandwiched are everywhere and it tastes so delicious!,the pita bread the tahini the falafel so yummy,gotta buy one today
I remember my first falafel... a kid growing up in Northern Wisconsin, born in the Fifties, we didn't know about them. Then I moved to California in the Seventies, and had my first falafel, and my palate just lit up. I couldn't believe how good it was. Absolutely one of my top five sandwiches to this day. Great video!
I like your approach to Falafel, though my favorite is still: saj bread, yoghurt and tahini sauce, turnips and beets pickles, chickpeas falafel, tomatoes, lettuce, parsley, pomegranate molasses and sumac. This is the most simple yet delicious falafel combination that you should definitely try, i can give you the ingredients and the way if you are interested.
I'm so grateful for what you guys do, and thankful I found your channel. Your stuff has significantly elevated the quality of my life - took me from eating takeout every day to being able to feed myself. Gave me a skill I'll have forever.
Something my dad does with feta is garlic, herbs (dill and whatever else he has on hand), olive oil, seasoned to taste. It comes out with the distinct feta flavor, sweet garlic flavor, dill, peppery. So good
From Quebec, I've had this sandwich loaf since the late sixties at christmas time. It's a 7 layer sandwich loaf with egg salad, chicken salad and ham salad all covered with a cheese spread. I kid you not! Every christmas since the sixties!! Ya baby!
I know you’ve done the Venezuelan Arepa “sandwich” but you should make it again for this series. I am Colombian and we also use arepas. Stuffing meat, cheese, vegetables, and an amazing sauce inside of one is just GENIUS and delicious.
Falafel is the most exotic vegetarian invention but at the same time it makes the most inviting, unobjectionable sandwich. I think it’s the perfect gateway sandwich for picky eaters and diehard carnivores. This is currently my favorite sandwich, and the infinite ways to make this sandwich your own signature dish (in MY home the highlight is the signature sandwich) - are fresh and widely available. Excellent series, thanks!
First had falafel in a Brussels Israeli café and became hooked; agree don't miss the meat. A few year later enjoyed coming off night shift at the old St. Joe's Hospital (now gone) in Providence RI , recharging at the Duck Soup restaurant (sold in the 80's) for breakfast, and final stop before collapsing at home, at the Lebanese bakery to grab pitas off the 600 degree + blast furnace conveyor belt. Thanks for showing how to produce those mylar balloon wonders in a home oven. Love your channel!
Vadapav would be my pick. It's a simple veggie Indian burger type snack but we're crazy for it in the western part of the country. The bun has a potato ball fried in a batter. With three different types of chutneys. A spicy one made from mint, a sweet one made with dates and a dry one with garlic. Oh dear, I'm hungry.
From India, you could try these 1) Vadapav as my friend suggested.. 2) Bombay masala sandwich 3) if you wanna go crazy and inventive then maybe you could create a butter chicken sandwich..;)
i live in australia, and hands down the best sandwich is the classic bunnings snag. not sure if you would fully classify it is a sandwich but i would say it qualifies anyway. nothing beats the perfect mix of the classic meaty beef sausage, with the perfectly light white bread, you add your favorite sauce whether it be barbeque or tomato sauce with mustard, nothing beats it. some people like to add beautiful caramelised onions which add th perfect sweetness and a great texture. overall, nothing beats the bunnings snag, it is easily accessible, and you cant go to bunnings without getting one.
I'm really enjoying this series. My Ultimate sandwich is a toasted, "Chicken - Cheese - Tomato" Sandwich. This is not the same as a chicken - tomato - cheese sandwich, or a cheese - chicken - tomato sandwich. Ingredient order matters if the ingredients are kept whole. If they are diced and mixed, it's a different, and equally tasty, sandwich again.Of course, salt, pepper, herbs, and/or EVO infused with black garlic, elevate this sandwich to another level.
Love your sandwich series, particularly the ones with some added historical and cultural content. Have you done one of the Vietnamese Bahn Mi yet? The fusion of Asian cuisine with the French colonial influence is amazing and a great excuse to stuff a baguette with Vietnamese fillings.
In Saudi Arabia we make it with: Much finer peta bread. Hummus and tahini sauce (tahini +lemon juice + crushed garlic + salt+ water) a little mayo and ketchup as sauces Falafel French fries Fried eggplant slices Dill pickle slices Tomato slices Shredded greek lettuce Boild egg slices And a little bit of mint and parsley And it taste divine!! You should try it 😍❤
The Baba Ganoush.......use a little less tahini and add a touch of lemon juice and olive oil, if you want it creamier instead of the juices a teaspoon or two of fresh yoghurt works great. All this together gives a sharpness and freshness to your BG that will keep you wanting to make it every day. Also lil tip, at the bottom of each eggplant is either a slot shape or dot shape. 'Slots' are female eggplants and contain a lot more seeds. Male 'Dot' eggplants are better for making BG because they have less seeds. Gonna try these falafels out on Tuesday.
I enjoy the did I make at home more than when I buy it premade. And I recognize the flavors I put in as I taste them and recall how I put them in. There's literally a connection in my brain to my food, and the more I cook the better I get.
Things I'd change as a middle easterner: 1. The onions need to be fermented with Sicilian sumac 2. The cabbage should be lemony and slightly simmered. 3. The tomatoes need to be way more finely chopped , in to very small cubes Otherwise cool video and i love the whole sandwich series, Enjoying the DIY aspect of it a lot
Chicken Fillet Roll - French Baguette, butter/mayo, ice berg lettuce, grated cheese, red onion, spicy breaded chicken fillet, sliced and stuff in. Delish
The most fun I have ever had cooking was when my friend who is an Egyptian chef came over and we made everything for falafel from scratch...it took all day and half the night, we had a blast! Even made the yogurt and pita bread.
My two favourite types if sandwiches are these: 1) what ever you cooked yesterday, put it on a bread, done 2) "microwave pizza" which is basically bread, some type of ketchup, any type of sausage you have, and then cheese, in the microwave for 1-2 minutes
You should try to make "bocadillo de calamares" , is a typical squid sandwich from Madrid , the capital city of Spain, pretty simple to make too, just some good fried squid rings with a bit of lemon on top and garlic mayo if you want.
A bit of the oil used to fry the calamari is important to add to the sandwich too. Another great “Spanish” sandwich is pa amb tomquet. It’s a great base for jamon, chorizo, or a tortilla.
I cannot wait to make your pitas! Many thanks. I haven't as yet managed to watch your entire sandwich series, and realise that u may have covered it already but have you heard of the bunny chow? It's made from a portion of a white loaf of bread, usually the loaf is cut in half so you have two ends. Each half of bread is hollowed out and is filled with curry & topped with a fresh sambal (a salad made with some freshly grated Carrot, diced cucumber & cubed tomato, chopped cilantro & pickled in a mixture of vinegar, water & salt & pepper & sugar). Finally, the bread you took out, is used as a lid to cover the salad. No one knows the origin of the bunny chow in South Africa except that it had its roots in our city of Durban which is a port city in the Natal Province of South Africa. It's somehow connected to sailors from back in the day.
Puertorrican Sandwitch called: TRIPLETA Triple action in all elementes; you got hot and cold ingridients, sweet and salty, soft and crunchy as well meaty and fresh salad. I WILL LOVE TO SEE YOUR SPIN ON THIS....
have you ever had (or even heard of) Casamento Restaurant's Fried Oyster Loaf? they're a New Orleans institution. i had the Oyster Loaf twice, both times pre-1979, so it's been a while. doesn't matter. i am, as yet, able to consult and indulge my memories at will. and don't listen to what the linked Saveur article says about how *purists* eat their Oyster Loafs (i debated with myself, and *Loaves* lost) -- i'm usually a purist (in an eclectic way), but i love this sammy dressed the usual way (which itself is HIGHLY unusual for me,). www.saveur.com/fried-oyster-loaf-sandwich-recipe
My mom makes the best "torta de pierna", she cooks the pork in to a garlic, onion, echalot, spices and pineple juice mix, and after that she puts it in to the oven, then slice it and grills it with cheese, put it in to a bread with butter on it, some mustard-jalapeñoish mayo, lettuce, tomatoes and onions
The tunisian sandwich or tunisian kasskrout as we call it It's made with baguette, hrissa which is a hot sauce with more of a paste consistency, a soft boiled egg or runny yolk sunny side up egg, tuna, olives and the salad (tomatoes, onions and cucumbers ) if u feel fancy u can add a simple dressing to the salad ( vinegar or lemon juice, oil, salt and pepper and dried mint) U can also add some parsley , capres or a pickled lemon for extra flavour
I make them at home too. I add a little baking soda and i shape it like a small donut with hole in the middle to make it extra crispy and add sesame seeds on top then fry them .wish you success brother.
The best sandwich you’ll ever have is shawarma. Can you do a video on shawarma? But if you want the best version of shawarma it’s from Paraguay and it’s called Lomito Arabe with the garlic sauce. It is to die for. Please do a video on that!!!
Hunikengt why would a doctor say that? Are you sure this one has actual medical degree, not just hours of vegan propaganda? Just saying. Take care man.
@@sokol5410 - Dude, there is nothing special or unique about meat. There are plenty of healthier sources of protein with 0 cholesterol, 0 saturated fats, 0 inflammatory effects, 0 carcinogenic factors, plus more fiber content, vitamin & mineral content, water content, and more phytonutrients. Name just one essential nutrient found in meat that you can't find anywhere else. I'll wait.
@@YourMajesty143 as a vegetarian, I can say that we can't find b12 vitamin as much as in meat, but we can find it in eggs or milk-based products. But vegans need to buy complements to have their level of b12 vitamin. But I do agree with you, getting protein and iron from other sources than meat is often healtier
@@thibautmoal9987 - B12 is artificially supplemented into meat, just like other vitamins, minerals, and fatty acids. Meat-eaters and vegetarians are supplementing just as much as vegans, they just don't realize it. Rather than filter our B12 supplement through a carcass or its secretions, we get it directly over the counter. FYI Cows are the biggest predator of the oceans, specifically bc the billions of cattle we breed are fed millions of tons of fish pellets in order to supplement them with Omega fatty acids. Here's another factoid, Big Pharma would go bankrupt if it wasn't for the meat, egg, & dairy industries, 80% of their drugs are given to farm animals who deal with infection and disease on a regular basis. Which leads to another factoid, butchers are known to cut tumors out of meat that gets sold to the public and carbon dioxide is injected into the meat in order to give it that "fresh" pinkish red color, bc carcasses turn grey during tenderizing (this involves allowing bacterial slime to accrue on hung meat, then scraping it off to reveal flesh that's easier for our non-carnivorous teeth to chew). Yum 😒
@@YourMajesty143 Don’t forget “meat glue” which is made from the poop of bacteria. The butcher then takes smaller pieces of meat and “glues” the meat to kind of Frankenstein together the cut of meat he needs. Look it up.
You can make a "torta al pastor". It is a sandwich with carne al pastor. You only need a "bolillo or telera" (type of Mexican bread based on French bread) carne al pastor, onion, coriander, Piña tatemada ( burn pineapple which is a Mexican cooking technique) and a salsa (green, red, habanero paste etc..)
I loved it when you had the recipes and instructions written down in your video descriptions. It was very useful and I hope you might start doing it again. :-)
Have you ever tried the famous Swedish Smörgåstårta? It is an interesting take on sandwiches that can be modified to fit any occasion and personal taste. Another Swedish delicacy is the strömmingsmacka which I used to eat a lot growing up in Stockholm. Strömming is a type of herring (I think it is called Baltic Herring). The sandwich is often eaten as lunch or appetizer and taste best with really fresh fish! :)
omg, man! to spend a couple of days on a sandwich - that's a rare dedication to the craft :) *it was so inspirational that i'll now go and try to retrace all your steps on this sandwich*
Don't know if this is a swedish sandwich but it's very common in Sweden, and Scandinavia. It's called "räkmacka", "shrimp sandwich" if I was to translate. You start with the bread, often a dark grain bread, put lemon mayo on, lettuce, tomatoes, hard boiled eggs, of course shrimps, maybe some cucumber, a slice of lemon and some dill. It's delicious!
”Toast Skagen”! Probably the best invention from Sweden, period. Really simple, yet so delicious. Just make sure you get some good fresh shrimps (frozen is a big no-no). I’m sure you can find some recipes if you Google it. What I like to do (which you wont find in any recipes) is add a little bit of parmesan cheese ... yum! Cheers from Stockholm.
Komplet lepinja from Serbia, Yugoslavia. It is made with a type of a bun (called lepinja), fermented milk cream (kajmak), eggs and, the crucial part - pretop, which basicaly is the juice that drains from a lamb that is roasted on a skewer above on hot embers. It litteraly translates closest to "Complete bun".
Made these today, it took me 5 hours exactly from yeast starter to serve. I made everything from scratch but I made authentic hummus from overnight soaked chickpeas instead of eggplant spread and I added half tsp of sugar in fresh pickle. Now my feet are hurting and I dont even like filafel 😂😭. I made for 9 people so it was bigger batch. I saved some dough to make veg pizza for myself. 🍕😍
Garlic in the eggplant? Genius! I've done that with roast meats, but it never occurred to me to do the same thing with veggies. If you like a smokier flavor, you can do the eggplant in a cast iron pan until the outside is literally burnt (or under the broiler). Really makes a smokey Babaga... Try making the pita without yeast some time. The first recipe I used was just water and flour (IIRC). A lot of resting the dough, but the puff was just the hot pan (on the stove) for lift. It's not as tender as the yeasted version, but if you're really stuffing you pocket, it holds up much better.
I like mine with cucumber, tomato, radish, mint leaves, pickles and of course the falafel. Drench it all with tahini sauce which is basically tahini with some yogurt, lemon and salt. It’s a nice sauce much thinner than hummus and is absolute goodness 🤤
The best way to roast an eggplant is over an open flame (with the garlic inserted ofc). In India, we often do that for bharta and chokha (mashed potatoes with roasted tomatoes and roasted eggplant)
That looks delicious! I’m presenting awaiting my eggplant to cool so I can make some Baba Ganoush. Falafel is on my list of things to make from scratch.
Valshito yes! I've been trying to get this video to load properly since it first uploaded. I've literally tried it on every device I own, and still it continues to load as I type this.
For those who might think it takes a lot of time, 1-you can easily buy the bread instead of doing it on your own. 2- Baba-Ghanough is additional. 3- instead of cheese sauce, you can put only taheni, cucumber, and tomato.
I was gonna say the same thing until Mike mentioned it at the end. Falafel has this level of satisfaction, density, and deliciousness that I don't even think about meat when I eat it
This is almost similar to the way we make it in the middle east... Although we don't add baba ganouch and that yoghurt sauce... We add tahini sauce with crushed garlic mixed in... The cabbage and tomato is complete clsssic.... Just a little tip... Crush the felafel ball inside the sandwich with a fork just once.... Trust me... This small thing will make it taste 100 times AMAZING! Walaikum-Wasalam. Oh and add hotsauce. Always add hotsauce 😂.
There is a Turkish sandwich that called "Yengen". It is specially popular in west part of the Turkey and includes bunch of ingredients like Turkish sausage, salami, different kind of cheeses, etc. It would be very challenging sandwich if you try to make it from scratch but I am sure you gonna have fun. If you want any other basic option from Turkey just make "Tombik Doner" which is includes doner and some topics inside a special bread called "bazlama".
@prohomecooks Here's a sandwich idea El Jibarito : A Puerto rican sandwich Bun- two twice fried and smashed green plantain patties aka tostones. Sauce- Garlic mayo ketchup mixture Meat- roasted pork shoulder pulled Cheese-swiss Veggie- LTO The important part is the buns and sauce everything else is for interpretation .🇵🇷 Keep on sandwiching!
Hi we use tahini sauce for falafel and shawarma sandwich it's tahini which i.e. Sesame paste we lighten it wit water lemon juice and salt you can adjust the sauce thick or thin to your liking
This series is quite ambitious, considering that there is insane amount of variations only for falafel. I usually have this as wrap for example with complete different pickles and sauce. Then there are so many variations of meat based sandwiches in middle east and balkan countries which are all amazing. Now i am not sure if it qualifies as a sandwich, but Turkish gözleme is amazing
So, I just made the Pita bread yesterday. Had never tried making pita before. Awesome!! So fresh and fun to make! Also started Sourdough pizza crust using my 100% rye starter.
My perfect cheap & fast pita/kebab is just minced beef or whatever I have, thinly sliced red cabbage that is salted like the cucumbers in this video to pickle it, then squeezed and tossed with some lemon or vinegar. Then some Turkish yogurt(you could also go for tzaziki), hot sauce(or fresh chili), pepperoncini, pickled or raw onion and tomato. That's pretty much it, really easy fast and tasty. It's easy to customize and it's actually really healthy as I usually only use little meat and a lot of veggies. Just remember to season the meat with some middle Eastern spices and if you use mince really fry them till all the water evaporates and you actually get some color. Red cabbage to me is only crucial ingredient, it's much more flavorful than normal cabbage or infamous lettuce and it's going to fill large bulk of your pita. Not to mention it has much more nutrients.
This is great. And I could probably make some badass falafel now . . . if I had all day to do it, lol. What would really be useful, is a breakdown of the workflow that goes into making these in a reasonable amount of time. When to start what, and how to integrate it all in the end so everything comes out at the right temp/crispness/restedness . . . time management. That's the REAL hard part of cooking.
Roasted Eggplant Spread
Ingredients:
- Eggplants (2)
- Garlic (2-4 cloves)
- Tahini sauce (1 tablespoon)
- Salt (to taste)
- Pepper (to taste)
Steps:
1. Take the eggplants, poke some holes in them and shove in few garlic cloves.
2. Wrap that in tinfoil. Bake it at 450°F for an hour and 30 minutes.
3. Let that cool down, and remove the skin.
4. Take a mixing bowl, add in the roasted skinless eggplants, roasted garlic, tahini sauce, salt, and pepper; mix them together. If you want it to be more creamy, add in some of the roasted eggplant juice.
5. Enjoy!
Cucumber and Red Onion Salad
Ingredients:
- Cucumber (2)
- Red onion (½ of medium red onion)
- Salt (a lot of salt)
- White wine vinegar (2 teaspoons)
- Apple cider vinegar (2 teaspoons)
Steps:
1. Take 2 cucumbers and slice them really thin.
2. Take a bowl and salt your sliced cucumber heavily and let it sit for about 30 minutes until the moisture is pulled out.
3. Slice the red onion really thin.
4. Grab a mixing bowl, add in your rested cucumbers(without the moisture we pulled out), thinly sliced red onions, white wine vinegar, and apple cider vinegar.
5. Mix it and Enjoy!
Creamy Feta Yogurt Sauce
Ingredients:
- Feta (¼ cup)
- Parsley (a handful)
- Lemon (1 whole; little zest and whole juice )
- Olive oil (1 tablespoon)
- Yogurt (1 packet /5.3oz)
- Salt (to taste)
- Pepper (to taste)
Steps:
1. Add all your ingredients into a food processor or a blender. And blend!
2. If your sauce is too thin, you can add more yogurt.
3. Put them into a container and store it in the fridge, you can use it right away, but it will get more flavors the next day.
Fresh Pita Pockets
Ingredients:
- Dried active yeast (2 teaspoons)
- Warm water (1 cup, DO NOT use boiling water)
- Maple syrup (a drizzle)
- Flour (3 cups)
- Olive oil (2 teaspoons)
- Salt
Steps:
1. Take a mixing bowl, add in 2 teaspoons of yeast, 1 cup of warm water, and a drizzle of maple syrup to activate the yeast. Let it sit for 20 minutes until it starts to bubble.
2. Then add in 3 cups of flour to the mixing bowl and some olive oil and salt.
3. Stir them until it starts to form little chunks, and put them on the floured board to knead.
4. Knead the dough until it forms into a nice dough ball, and let it sit for 30 minutes.
5. Take out the rested dough, and knead for another 5 minutes.
6. Put it in a bowl with olive oil to proof for an hour.
7. After an hour, you will see your dough expands and rises up.
8. Take your dough to the floured surface, chop into little pieces and form them into balls.
9. Preheat your pan (the highest you can go ) before you roll out your pita ball.
10. Roll out your pita balls to flat pita bread shape.
11. After the pan is heated, put your flat pita dough into the pan for just 3 minutes, and you will get a puff up pita bread! Enjoy!
Crispy Falafel
Ingredients:
- Dried chickpeas (1 cup)
- Lemon (1/2/lemon juice)
- Mint (a handful)
- Parsley (a handful)
- Garlic (2 cloves)
- Salt (to taste)
Steps:
1. Soak the dried chickpeas overnight.
2. After your chickpeas are rehydrated, dump out the water.
3. Add mint, parsley, 2 cloves of garlic, rehydrated chickpeas, lemon juice, and salt into the food processor.
4. Then pulse it a few times to find the nice balance between fine and super coarse.
5. When you find the perfect balance, take your falafel mixture and form it into little balls. As long as they clumps together, the falafels should be good to go.
6. Get your oil hot around 350°F -375°F in a pan, and put in your falafel balls
7. Fry them on the each side for about 3 minutes.
8. Enjoy!
Brothers Green Eats i love you
goddamn dude
that's one magnificent sexy sandwich
i like your apron, which brand is it
yo mike you should DEFINITELY check out danish ribbenssandwich, it's the shit. it's basically a pork roast burger with beet slaw, roasted onions, brown sauce(from the pork roast) and pickles between either a burger bun/reg bun or toast. obviously everyone has their own garnishes, but those are the basics
Can you make shawarma? Or the even better version of it from Paraguay called Lomito Arabe with garlic sauce. Trust me it’s the best!!!
There is nothing better than a home made fancy-ass sandwich. I was driving to Sweden for the weekend from Norway and brought a picnic along and I had the most amazing rye bread with fennel, caraway seed and molasses in it topped with sunflower seeds and I filled it with norwegian smoked salmon, dill and chive cream cheese, little sprouts and some cucumber and it was so good... I am still in love with it.
wow sounds great
damn, that sounds good! 😰👌
You've got talent !
Detta må jeg prøvde! ;D
Great combination!!
Please never take this video down.
I've always liked the Lebanese version best, with the pickled beets & garlic-tahini sauce.
Me too.. bring on the toum
@@shellymb not toum ! .. tahini
Oh yeah, Lebanese is the absolute best for falafel, shawarmas, gyros, hummus. Most US restaurants don’t compare.
You and your brother take me back to my childhood when many of your recipes could be bought in a restaurant or street vendor. It was in Chicago walk down Maxwell street and you heard Russian, Polish or Yiddish. The parents were born in Europe and the kids in the US.. This Falafel well my grand mother made it and I was a kid again watching you. I am 79. Thank you for the trip n Memory Lane/ My area of Chicago was called Jew town. I miss it.
glad I could help take you back to jew town ;)
Falafel remains an Arab heritage even if it is moved and stolen Do not try to steal the Arab heritage, you are strange people
Each video contains a topic about Arab food, we find the Jew always present Why don't you care about your Jewish food instead of bothering us?
@@milk.tea1 Actually it was Jews who invented putting falafel in pita: "The pita falafel sandwich was popularized after Israel's independence and in the 1950s by Jewish Yemeni immigrants. Yemeni Jews were the first to introduce the concept of serving falafel in a pita with condiments. A 19 October 1939 The Palestine Post article is the first mention of the concept of falafels served in a pita bread as a street food. When served as a sandwich, falafel is often wrapped with flatbread or stuffed in a hollow pita bread,[58] or it can be served with flat or unleavened bread."
en.wikipedia.org/wiki/Falafel#:~:text=A%2019%20October%201939%20The,with%20flat%20or%20unleavened%20bread.
On the first episode we're breaking down the Falafel Sandwich, but let me know what's on your sandwich mind for upcoming episodes of this series!
Brothers Green Eats where is the third brother Green?
A bit of a weird one "Schnitzelsemmel" - Basically Viennese Schnitzel in a roll
Bruh do a cubano. This would be a glorious video brother.
The "Mitraillette" from Belgium
qchen
Mustard is key in your Schnitzel game :) And don't forget the letice tomato combo
i'll be 65 next month, and i've been involved in a passionate love affair with sandwiches since i was a mere slider. while watching your first episode in this Sandwich Break-Down series, i had a really delicious sammy made like so: a grocery-store bakery roll (i used garlic ciabatta rolls, but something sub-like would work better. (hey, it's what i had.) they were refrigerator-cold so i heated them up in a 350F oven ~5 min. +/-. when i could handle the bread, i sliced it and spread the bottom, flatter slice with a spiced anchovy paste (The Gentleman's Relish), then scattered torn fresh mint leaves over (be generous; the mint can get overpowered, otherwise). i squeezed a mega-squiggle of Kewpie Japanese mayonnaise on the other slice and spread it, then covered the torn mint leaves and pressed down on it. lift it back up; the majority of the mint will cling to the mayo -- that's what you want. on top of the anchovy paste, now scatter a bunch of torn cilantro, leaves AND stems. top that with spoonfuls of pico de gallo; i used store-bought so i had to doctor it up, like so: more cilantro and salt, 2 Tabasco sauces (Garlic Pepper and Scorpion), grated zest + juice of one lime, and a few squeezes of Kewpie. mix it up per your taste. then eat.
Here in South Africa we have a sandwich made on the grill. Over here it's called a Braai Broodtjie, but you may know it as a Toastie. Ingredients: cheese, tomato, onion, chutney and preferably the generic pre-cut white bread although you can choose a sliced bread of your choosing. Butter the outside and slap it onto a grill until it's near burnt (or burnt, some people like that).
Making this one for sure. It's always good to see a new vegetarian dish from you guys. Also loved the tip to put garlic into the egglant. Gotta try that soon
I live in an Arabian city,falafel sandwiched are everywhere and it tastes so delicious!,the pita bread the tahini the falafel so yummy,gotta buy one today
Army?
@@NeiradTheGoat read his name pls
@@Hema115 Kcuf ouy too.
3 years later and STILL so valuable. Thank you ! Made cooking so much fun & less intense 💙💙🥰🥰
I remember my first falafel... a kid growing up in Northern Wisconsin, born in the Fifties, we didn't know about them. Then I moved to California in the Seventies, and had my first falafel, and my palate just lit up. I couldn't believe how good it was. Absolutely one of my top five sandwiches to this day. Great video!
I like your approach to Falafel, though my favorite is still: saj bread, yoghurt and tahini sauce, turnips and beets pickles, chickpeas falafel, tomatoes, lettuce, parsley, pomegranate molasses and sumac.
This is the most simple yet delicious falafel combination that you should definitely try, i can give you the ingredients and the way if you are interested.
Yes sir! I'm a simple man, I see Saj bread, I press like.
(Add couple of mint leafs too)
I'm so grateful for what you guys do, and thankful I found your channel. Your stuff has significantly elevated the quality of my life - took me from eating takeout every day to being able to feed myself. Gave me a skill I'll have forever.
Something my dad does with feta is garlic, herbs (dill and whatever else he has on hand), olive oil, seasoned to taste. It comes out with the distinct feta flavor, sweet garlic flavor, dill, peppery. So good
From Quebec, I've had this sandwich loaf since the late sixties at christmas time. It's a 7 layer sandwich loaf with egg salad, chicken salad and ham salad all covered with a cheese spread. I kid you not! Every christmas since the sixties!! Ya baby!
My Arabian brain was screaming the whole time:
Cheeesee withhhh flafel nooooo
Lol
Then don’t eat it with cheese, it’s just food.
What cheese?
@@haythamhmiedat253 feta
I’m “Arabian” and honesty you can eat falafel with whatever you want ..
thank you.
in Israel, most Falafel places are kosher and sell meat as well. so no yogurt on you falafel!!!
and what about hot sauce???
I know you’ve done the Venezuelan Arepa “sandwich” but you should make it again for this series. I am Colombian and we also use arepas. Stuffing meat, cheese, vegetables, and an amazing sauce inside of one is just GENIUS and delicious.
Falafel is the most exotic vegetarian invention but at the same time it makes the most inviting, unobjectionable sandwich. I think it’s the perfect gateway sandwich for picky eaters and diehard carnivores.
This is currently my favorite sandwich, and the infinite ways to make this sandwich your own signature dish (in MY home the highlight is the signature sandwich) - are fresh and widely available.
Excellent series, thanks!
First had falafel in a Brussels Israeli café and became hooked; agree don't miss the meat. A few year later enjoyed coming off night shift at the old St. Joe's Hospital (now gone) in Providence RI , recharging at the Duck Soup restaurant (sold in the 80's) for breakfast, and final stop before collapsing at home, at the Lebanese bakery to grab pitas off the 600 degree + blast furnace conveyor belt. Thanks for showing how to produce those mylar balloon wonders in a home oven. Love your channel!
I need to stop watching these in the middle of the night while I'm super hungry.
Same 😂
Vadapav would be my pick. It's a simple veggie Indian burger type snack but we're crazy for it in the western part of the country. The bun has a potato ball fried in a batter. With three different types of chutneys. A spicy one made from mint, a sweet one made with dates and a dry one with garlic.
Oh dear, I'm hungry.
i've been trying to figure out a good indian sandwich so thanks for the lead
Brothers Green Eats you can check out Dabeli too if you want. If I think of others stuff I'll write it
From India, you could try these
1) Vadapav as my friend suggested..
2) Bombay masala sandwich
3) if you wanna go crazy and inventive then maybe you could create a butter chicken sandwich..;)
Belatedly; Pav bhaji. Not a sandwich, but amazing.
He finally did it, and the Bombay sandwich
i live in australia, and hands down the best sandwich is the classic bunnings snag. not sure if you would fully classify it is a sandwich but i would say it qualifies anyway. nothing beats the perfect mix of the classic meaty beef sausage, with the perfectly light white bread, you add your favorite sauce whether it be barbeque or tomato sauce with mustard, nothing beats it. some people like to add beautiful caramelised onions which add th perfect sweetness and a great texture. overall, nothing beats the bunnings snag, it is easily accessible, and you cant go to bunnings without getting one.
Angus Plaz Hahahaha I don’t think so but it is good hang over helper when you gotta to go Bunnings on a Sunday
I'm really enjoying this series. My Ultimate sandwich is a toasted, "Chicken - Cheese - Tomato" Sandwich. This is not the same as a chicken - tomato - cheese sandwich, or a cheese - chicken - tomato sandwich. Ingredient order matters if the ingredients are kept whole. If they are diced and mixed, it's a different, and equally tasty, sandwich again.Of course, salt, pepper, herbs, and/or EVO infused with black garlic, elevate this sandwich to another level.
Love your sandwich series, particularly the ones with some added historical and cultural content. Have you done one of the Vietnamese Bahn Mi yet? The fusion of Asian cuisine with the French colonial influence is amazing and a great excuse to stuff a baguette with Vietnamese fillings.
I'd love to see you attempt the most perfect peanut butter and jelly sandwich.
I don't know. Seems almost juvenile.
There's no cooking and it is below their level of complexity.
@@yourmajesty3569 you could make your own jam,peanut butter and bread
Yes start with a classic
llias Naoumin je actually did that just recently 😱
dude ur finally getting it
In Saudi Arabia we make it with:
Much finer peta bread.
Hummus and tahini sauce (tahini +lemon juice + crushed garlic + salt+ water) a little mayo and ketchup as sauces
Falafel
French fries
Fried eggplant slices
Dill pickle slices
Tomato slices
Shredded greek lettuce
Boild egg slices
And a little bit of mint and parsley
And it taste divine!!
You should try it 😍❤
The Baba Ganoush.......use a little less tahini and add a touch of lemon juice and olive oil, if you want it creamier instead of the juices a teaspoon or two of fresh yoghurt works great. All this together gives a sharpness and freshness to your BG that will keep you wanting to make it every day.
Also lil tip, at the bottom of each eggplant is either a slot shape or dot shape. 'Slots' are female eggplants and contain a lot more seeds. Male 'Dot' eggplants are better for making BG because they have less seeds.
Gonna try these falafels out on Tuesday.
The Classic Greek Gyro. One of my favorites. Please.
It's almost February 2019 and I'm still thinking about this sandwich
I enjoy the did I make at home more than when I buy it premade.
And I recognize the flavors I put in as I taste them and recall how I put them in.
There's literally a connection in my brain to my food, and the more I cook the better I get.
My favorite part of this whole video is the little pat you give the dough before covering it up
Things I'd change as a middle easterner:
1. The onions need to be fermented with Sicilian sumac
2. The cabbage should be lemony and slightly simmered.
3. The tomatoes need to be way more finely chopped , in to very small cubes
Otherwise cool video and i love the whole sandwich series, Enjoying the DIY aspect of it a lot
Noticed the right-to-left order you mention the steps at 2:30. Neat little nod to the Arabic reading order :)
I am pretty sure he was just doing left-to-right but it was from his perspective.
Li4m Boy13 100% 😂
That’s how it is in every video
Chicken Fillet Roll - French Baguette, butter/mayo, ice berg lettuce, grated cheese, red onion, spicy breaded chicken fillet, sliced and stuff in. Delish
The most fun I have ever had cooking was when my friend who is an Egyptian chef came over and we made everything for falafel from scratch...it took all day and half the night, we had a blast! Even made the yogurt and pita bread.
This looks like a van life layout of a kitchen ❤️
Ya I get what you mean, it’s small and narrow. I think this is called a galley kitchen. It def looks like it could be a vanlifer’s kitchen.
Love this series. In Mexico we have some pretty good "tortas", take a look at:
Torta de milanesa
Torta de la barda
Torta cubana
Torta ahogada
Love love love how you add little pictures & time stamps & little clips of the process , it’s highly appreciated ! 👏🏼 not to mention the editing 👌🏼
My two favourite types if sandwiches are these:
1) what ever you cooked yesterday, put it on a bread, done
2) "microwave pizza" which is basically bread, some type of ketchup, any type of sausage you have, and then cheese, in the microwave for 1-2 minutes
omg the Arab food is amaaaaaaaazing and has a lot of veggies
You should try to make "bocadillo de calamares" , is a typical squid sandwich from Madrid , the capital city of Spain, pretty simple to make too, just some good fried squid rings with a bit of lemon on top and garlic mayo if you want.
XxmorataxX I love them so much, when I went to Madrid I ate a bunch of them in a place close to Plaza de Mayor
wow sound great, I've been dreaming about making some type of bacadillo from scratch but i'm a little nervous because every element has to be perfect!
Oooooh that sounds really good
A bit of the oil used to fry the calamari is important to add to the sandwich too. Another great “Spanish” sandwich is pa amb tomquet. It’s a great base for jamon, chorizo, or a tortilla.
Oh, that sounds so delicious !
I cannot wait to make your pitas! Many thanks. I haven't as yet managed to watch your entire sandwich series, and realise that u may have covered it already but have you heard of the bunny chow? It's made from a portion of a white loaf of bread, usually the loaf is cut in half so you have two ends. Each half of bread is hollowed out and is filled with curry & topped with a fresh sambal (a salad made with some freshly grated Carrot, diced cucumber & cubed tomato, chopped cilantro & pickled in a mixture of vinegar, water & salt & pepper & sugar). Finally, the bread you took out, is used as a lid to cover the salad. No one knows the origin of the bunny chow in South Africa except that it had its roots in our city of Durban which is a port city in the Natal Province of South Africa. It's somehow connected to sailors from back in the day.
13:20 the way he put things and the beautiful melody its just hits differently
Puertorrican Sandwitch called: TRIPLETA
Triple action in all elementes; you got hot and cold ingridients, sweet and salty, soft and crunchy as well meaty and fresh salad.
I WILL LOVE TO SEE YOUR SPIN ON THIS....
Please do a shrimp Po’ Boy. It’s godlike
have you ever had (or even heard of) Casamento Restaurant's Fried Oyster Loaf? they're a New Orleans institution. i had the Oyster Loaf twice, both times pre-1979, so it's been a while. doesn't matter. i am, as yet, able to consult and indulge my memories at will. and don't listen to what the linked Saveur article says about how *purists* eat their Oyster Loafs (i debated with myself, and *Loaves* lost) -- i'm usually a purist (in an eclectic way), but i love this sammy dressed the usual way (which itself is HIGHLY unusual for me,). www.saveur.com/fried-oyster-loaf-sandwich-recipe
My mom makes the best "torta de pierna", she cooks the pork in to a garlic, onion, echalot, spices and pineple juice mix, and after that she puts it in to the oven, then slice it and grills it with cheese, put it in to a bread with butter on it, some mustard-jalapeñoish mayo, lettuce, tomatoes and onions
The tunisian sandwich or tunisian kasskrout as we call it
It's made with baguette, hrissa which is a hot sauce with more of a paste consistency, a soft boiled egg or runny yolk sunny side up egg, tuna, olives and the salad (tomatoes, onions and cucumbers ) if u feel fancy u can add a simple dressing to the salad ( vinegar or lemon juice, oil, salt and pepper and dried mint)
U can also add some parsley , capres or a pickled lemon for extra flavour
I learned a lot more than I thought I would from this video. Thank you for making these.
more to come, always trying to slip in as much education as possible
Banh mi
William Nguyen Yes!
William Nguyen they already have done the banh mi quite frequently. I prefer their version to since I can't eat pork.
The pita making part was so soothing
I make them at home too. I add a little baking soda and i shape it like a small donut with hole in the middle to make it extra crispy and add sesame seeds on top then fry them .wish you success brother.
The best sandwich you’ll ever have is shawarma. Can you do a video on shawarma? But if you want the best version of shawarma it’s from Paraguay and it’s called Lomito Arabe with the garlic sauce. It is to die for. Please do a video on that!!!
Yes love these to
Shawarma is more like wrap
When my Doc said no more meat, I was like "Challenge accepted"!! Falafel is king! :D
Hunikengt why would a doctor say that? Are you sure this one has actual medical degree, not just hours of vegan propaganda? Just saying. Take care man.
@@sokol5410 - Dude, there is nothing special or unique about meat. There are plenty of healthier sources of protein with 0 cholesterol, 0 saturated fats, 0 inflammatory effects, 0 carcinogenic factors, plus more fiber content, vitamin & mineral content, water content, and more phytonutrients. Name just one essential nutrient found in meat that you can't find anywhere else. I'll wait.
@@YourMajesty143 as a vegetarian, I can say that we can't find b12 vitamin as much as in meat, but we can find it in eggs or milk-based products. But vegans need to buy complements to have their level of b12 vitamin. But I do agree with you, getting protein and iron from other sources than meat is often healtier
@@thibautmoal9987 - B12 is artificially supplemented into meat, just like other vitamins, minerals, and fatty acids. Meat-eaters and vegetarians are supplementing just as much as vegans, they just don't realize it. Rather than filter our B12 supplement through a carcass or its secretions, we get it directly over the counter. FYI Cows are the biggest predator of the oceans, specifically bc the billions of cattle we breed are fed millions of tons of fish pellets in order to supplement them with Omega fatty acids.
Here's another factoid, Big Pharma would go bankrupt if it wasn't for the meat, egg, & dairy industries, 80% of their drugs are given to farm animals who deal with infection and disease on a regular basis.
Which leads to another factoid, butchers are known to cut tumors out of meat that gets sold to the public and carbon dioxide is injected into the meat in order to give it that "fresh" pinkish red color, bc carcasses turn grey during tenderizing (this involves allowing bacterial slime to accrue on hung meat, then scraping it off to reveal flesh that's easier for our non-carnivorous teeth to chew). Yum 😒
@@YourMajesty143
Don’t forget “meat glue” which is made from the poop of bacteria.
The butcher then takes smaller pieces of meat and “glues” the meat to kind of Frankenstein together the cut of meat he needs. Look it up.
You can make a "torta al pastor". It is a sandwich with carne al pastor. You only need a "bolillo or telera" (type of Mexican bread based on French bread) carne al pastor, onion, coriander, Piña tatemada ( burn pineapple which is a Mexican cooking technique) and a salsa (green, red, habanero paste etc..)
Such a great video , technique and fresh ingredients in a lovely combination
I loved it when you had the recipes and instructions written down in your video descriptions. It was very useful and I hope you might start doing it again. :-)
Have you ever tried the famous Swedish Smörgåstårta? It is an interesting take on sandwiches that can be modified to fit any occasion and personal taste. Another Swedish delicacy is the strömmingsmacka which I used to eat a lot growing up in Stockholm. Strömming is a type of herring (I think it is called Baltic Herring). The sandwich is often eaten as lunch or appetizer and taste best with really fresh fish! :)
haven't tried either of them. Ill check it out
omg, man!
to spend a couple of days on a sandwich - that's a rare dedication to the craft :)
*it was so inspirational that i'll now go and try to retrace all your steps on this sandwich*
Don't know if this is a swedish sandwich but it's very common in Sweden, and Scandinavia. It's called "räkmacka", "shrimp sandwich" if I was to translate. You start with the bread, often a dark grain bread, put lemon mayo on, lettuce, tomatoes, hard boiled eggs, of course shrimps, maybe some cucumber, a slice of lemon and some dill. It's delicious!
YUM! That has my vote. I really don’t need to see any other sandwich!
Why'd you only season the falafel with a little salt and nothing else? What about Mediterranean spices?
You don't put spices in the falafel, it's very puristic. But I like to add garlic and tomato puree to it
Also he sesoned the falafel with a ton of herbs...
Mint
Parsley
Lemon
Garlic
Salt
Lots of flavor. Add anything else you want.
”Toast Skagen”! Probably the best invention from Sweden, period. Really simple, yet so delicious. Just make sure you get some good fresh shrimps (frozen is a big no-no). I’m sure you can find some recipes if you Google it. What I like to do (which you wont find in any recipes) is add a little bit of parmesan cheese ... yum! Cheers from Stockholm.
Komplet lepinja from Serbia, Yugoslavia. It is made with a type of a bun (called lepinja), fermented milk cream (kajmak), eggs and, the crucial part - pretop, which basicaly is the juice that drains from a lamb that is roasted on a skewer above on hot embers. It litteraly translates closest to "Complete bun".
+1 for tunisian sandwich. Either the classic one with Harissa, Tuna, Eggs, etc... or the Kefteji one.
This looks hella good. I can already tell that this series is gonna be the bomb.com
hell yes, spread the good love on this!
rye bread with thick cuts of cheddar cheese and branston spread to put the cheese on, is one of my favorites
Made these today, it took me 5 hours exactly from yeast starter to serve. I made everything from scratch but I made authentic hummus from overnight soaked chickpeas instead of eggplant spread and I added half tsp of sugar in fresh pickle. Now my feet are hurting and I dont even like filafel 😂😭. I made for 9 people so it was bigger batch. I saved some dough to make veg pizza for myself. 🍕😍
Garlic in the eggplant? Genius! I've done that with roast meats, but it never occurred to me to do the same thing with veggies. If you like a smokier flavor, you can do the eggplant in a cast iron pan until the outside is literally burnt (or under the broiler). Really makes a smokey Babaga...
Try making the pita without yeast some time. The first recipe I used was just water and flour (IIRC). A lot of resting the dough, but the puff was just the hot pan (on the stove) for lift. It's not as tender as the yeasted version, but if you're really stuffing you pocket, it holds up much better.
Do a cubano btw wow the Diamond at the end amazing it's still there. 💎
I've actually never had or made one so that might be on the list
Gosh you made me look for that Diamond lol. Great observation!
AngelOne11 lol its been at that area along with alot more from like 5 years ago
I like mine with cucumber, tomato, radish, mint leaves, pickles and of course the falafel. Drench it all with tahini sauce which is basically tahini with some yogurt, lemon and salt. It’s a nice sauce much thinner than hummus and is absolute goodness 🤤
The best way to roast an eggplant is over an open flame (with the garlic inserted ofc). In India, we often do that for bharta and chokha (mashed potatoes with roasted tomatoes and roasted eggplant)
That looks delicious! I’m presenting awaiting my eggplant to cool so I can make some Baba Ganoush. Falafel is on my list of things to make from scratch.
I don't know how but this is the only video which lags... Well done!
Valshito yes! I've been trying to get this video to load properly since it first uploaded. I've literally tried it on every device I own, and still it continues to load as I type this.
Me too!! :(
So glad I'm not the only one 😂
Same here
Same
For those who might think it takes a lot of time, 1-you can easily buy the bread instead of doing it on your own. 2- Baba-Ghanough is additional. 3- instead of cheese sauce, you can put only taheni, cucumber, and tomato.
I was gonna say the same thing until Mike mentioned it at the end. Falafel has this level of satisfaction, density, and deliciousness that I don't even think about meat when I eat it
Tradtional!!
;)
Hey man love this channel watch it all the time I think sambussa would be a unique very good non messy snack or lunch.
Yes! Need more veggie options!
You, sir, are incredible. Thank you for breaking that down for us!
Fun vid. Langerstrom's idea to pulse the chickpeas (coarse) and herbs (smooth) separately is I think really great.
This is almost similar to the way we make it in the middle east... Although we don't add baba ganouch and that yoghurt sauce... We add tahini sauce with crushed garlic mixed in... The cabbage and tomato is complete clsssic.... Just a little tip... Crush the felafel ball inside the sandwich with a fork just once.... Trust me... This small thing will make it taste 100 times AMAZING! Walaikum-Wasalam. Oh and add hotsauce. Always add hotsauce 😂.
Chinese pulled pork sandwich with cilantro is the best
yummm
There is a Turkish sandwich that called "Yengen". It is specially popular in west part of the Turkey and includes bunch of ingredients like Turkish sausage, salami, different kind of cheeses, etc. It would be very challenging sandwich if you try to make it from scratch but I am sure you gonna have fun. If you want any other basic option from Turkey just make "Tombik Doner" which is includes doner and some topics inside a special bread called "bazlama".
In IRAQ we put Amba ( it is typically made of green mangoes, vinegar, salt, turmeric, chili and fenugreek) on falafel.
Try to make falafel with fava beans next time. It's how they are traditionaly made in Egypt, where it's thought they have originated
wow never new that but I do like making it with beans a chickepeas sometimes
thats Ta'mya not Falafel , they look the same but its different
q8rogue
?? Really ? Actually nvm not going to argue with a stranger on the internet.
wow that was the fastest reply ever
Falafel is syrian/labanese never been Egyptian dish
9:30 I became sad when he started to beat that beautiful dough :(
@prohomecooks Here's a sandwich idea El Jibarito : A Puerto rican sandwich
Bun- two twice fried and smashed green plantain patties aka tostones.
Sauce- Garlic mayo ketchup mixture
Meat- roasted pork shoulder pulled
Cheese-swiss
Veggie- LTO
The important part is the buns and sauce everything else is for interpretation .🇵🇷
Keep on sandwiching!
Hi we use tahini sauce for falafel and shawarma sandwich it's tahini which i.e. Sesame paste we lighten it wit water lemon juice and salt you can adjust the sauce thick or thin to your liking
Brother, you must try a choripan with chimichurri. Its THE argentinan staple.
thats high on the list!
One of my favourite sandwiches is the swedish "toast skagen", you can google "skagenröra", trust me its the best!
The fresh pita looks stellar.
pineapple / spanish rice and mustard sandwhich on honey wheat bread... so goooooooooooooood
Do a Cuban Pan con Lechon.
Do a torta bro idk where it’s originally from but I’m from 🇲🇽
I know, I love the torta, that might have to make the list
you should also consider gyros :D
It comes from Mexico
This series is quite ambitious, considering that there is insane amount of variations only for falafel. I usually have this as wrap for example with complete different pickles and sauce. Then there are so many variations of meat based sandwiches in middle east and balkan countries which are all amazing. Now i am not sure if it qualifies as a sandwich, but Turkish gözleme is amazing
So, I just made the Pita bread yesterday. Had never tried making pita before. Awesome!! So fresh and fun to make! Also started Sourdough pizza crust using my 100% rye starter.
Do a German Mettbrötchen. Just do it. Please.
Make a traditional Australian chip sanga
My perfect cheap & fast pita/kebab is just minced beef or whatever I have, thinly sliced red cabbage that is salted like the cucumbers in this video to pickle it, then squeezed and tossed with some lemon or vinegar. Then some Turkish yogurt(you could also go for tzaziki), hot sauce(or fresh chili), pepperoncini, pickled or raw onion and tomato. That's pretty much it, really easy fast and tasty. It's easy to customize and it's actually really healthy as I usually only use little meat and a lot of veggies.
Just remember to season the meat with some middle Eastern spices and if you use mince really fry them till all the water evaporates and you actually get some color.
Red cabbage to me is only crucial ingredient, it's much more flavorful than normal cabbage or infamous lettuce and it's going to fill large bulk of your pita. Not to mention it has much more nutrients.
This is great. And I could probably make some badass falafel now . . . if I had all day to do it, lol. What would really be useful, is a breakdown of the workflow that goes into making these in a reasonable amount of time. When to start what, and how to integrate it all in the end so everything comes out at the right temp/crispness/restedness . . . time management. That's the REAL hard part of cooking.