@@MiddleEats Please show more lazy versions. I am quite intimidated by most of your recipes (this weeknight version is a weekend challenge for me). I watch mainly so that I can appreciate the difficulty of the food I get at good Chicago restaurants.
@@Nyx773 With a dash of ingenuity, willpower, and trial&error you can adapt some of the recipes on this channel to prep-meals. Make a batch sometime when you have a couple of hours to spare and have yourself a week's worth of meals. It's really worth it.
@@pubcollize To expand and reiterate .... By "intimidated" I mean that I am an unexperienced cook with little ingenuity, willpower, or patience. I already do batch cooking. I need easier recipes for that batch cooking.
I have been eating fattet magdoos and fattet hommus my whole life, but never really knew what fatteh meant!! I have learned a lot about different Middle Eastern cuisine since watching your channel. Great work, I really liked that you gave a minimal prep weeknight version, as well.
My husband and I made this over the weekend, and it became an instant favorite. This is an excellent recipe we see ourselves making all the time. Thanks for the great video!
Really amazing video. Special I’d like to thank you for modification in the end. It really help me when I’m in rush I don’t have a time to cook. Would you mind to make more videos using simple ingredients from supermarket, please?
My wife and I made this recipe and absolutely loved it. I definitely believe your food is far more authentic to the cuisines than most TH-camr recipes out here. Thank you for doing an awesome job! Also, any chance you can take a shot at making Turkish Iskender?
I made this tonight - the simpler version - and it was lovely! I made a boatload of the tahini yogurt sauce (mostly because I didn't think to scale down the recipe), so guess what I'll be eating over the next couple of days? :) Good job it's super tasty.
@@MiddleEats I must admit most of the bread was dipped and eaten before the chicken and rice were cooked 😁 But I had enough to put on my plate, and they stayed crispy right to the last bite. Thanks for another tasty recipe Obi!
Thank you very much for this recipe! I cooked it for a hungry husband and he said it's the best I've ever cooked for him! Keep those recipes coming pls! 😊
hmm... i've looked through your videos and noticed you havent made Bukhari rice yet. the 2 things i miss about my childhood in Saudi Arabia are Ruz Bukhari and the local fried chicken franchise Al Baik. You can tell where my priorities are. A video on Ruz bukhari would be very appreciated.
Glad I've found this channel. I've always wanted to be able to cook authentic middle Eastern food, I'm good at cooking British food, but it's totally different to this.
I like the use of the pitta breads, i have done similar with leftover wraps. I normally season with salt, pepper and paprika prior to baking, I put the bread pieces in a plastic bag with the seasoning and give it a good shake for even coverage. Using a pump oil sprayer give a better coverage of oil using less oil, normally i use a garlic and tyme infused oil for abit of flavour as these are normally eaten like crisps. I will give this a try later this week for supper, thank you for the recipe and video, take care, God bless one and all.
@@shawn6669 Thank you for the tip, I made the baked pita "croutons" as i had acouple in the fridge from saturday that needed using. I think it will be my new way for using leftover pita's. Take care, God bless.
Instead of microwaveable rice, you can definitely boil basmati rice for 10 minutes with good enough results. Long grain can be done in 12. I know boiling rice is considered a sin, but microwave rice is evil
This looks so good. I used to make a lentil fattah pretty often and have made your eggplant version and loved it. Anything with fried or toasted bread has my attention.
What an interesting and well spoken cook you are I really like your channel and I’ve never seen this kind of recipe before so it’s brand new to me it looks super good and easy
Obi, I watched a video in which you mentioned reading _The Name of the Wind,_ so I searched around and found a copy. I see what you mean; but I wasn't prepared for it to be 40,000 pages long (ok, maybe I exaggerated a little.) I'm already anxious that the final book won't be out when I finish the first two-- less anxious now that I know it will take me quite some time to read them. But, still.
Ooh this looks excellent! I mostly buy whole chickens and break them down, so I often have leftover chicken breasts which I don't often know how to use. I also have a lot of mastic. And I love tahini. And yoghurt. Do the pita chips keep once baked/fried? I might throw them into the oven when I am baking something else, if so.
While the crispy pita you make yourself looks REALLY TASTY, could you also swap in store-bought pita chips to make it *even* faster? (Not sure if they have those in the UK, but they're popular here in the States)
The pitta chips I've tasted have been quite dry and stale, the fresh ones keep for a good month so they are worth making. I don't doubt you can still use them though
I've started buying flatbreads (mum loves the cheats pizza I make with them) but I find they go mouldy before they go stale. How am I supposed to keep pita and similar middle eastern breads?
My dad used to make cheat pizzas with flatbreads too. I defrost pita and flatbreads nearly every day for years, my method is to completely wrap one in a teatowel \ muslin \ paper towel, set the microwave to relatively low power for about a minute. Different microwaves have different power and different flatbreads behave differently, so YMMV, but I narrowed it down to 60% 1m20s + 30-60s rest for a pita (the pitas I get are thicc) and 60% 1m50s + 30-60s rest for a large diameter flatbread. Best practice is to wrap them and leave them for a couple hours at room temp to defrost, but I don't do that for reasons. Also some flatbreads can stick to one another when freezing so keep that in mind.
I make fatteh with oyster mushrooms or mock chicken, or even a mix of both. You could probably make it with aubergine or cauliflower, but you'd cook them differently and you don't boil them.
Tiseye is similar and vegetarian. Remember to top with lots of yogurt (full fat) then fry up some nuts with butter and Syrian pepper (spice mix) and dump that on top.
You always use butter, I feel like olive oil and ghee are a lot more common in the Middle East. But might be wrong since it varies from country to country.
Love the vid! I think it's fair to mention however that not *all* Fattah variations are made with crispy/fried/toasted bread; some countries use stale bread, while others use markook (a very thin type of flat bread).
@@MiddleEats ah, sorry, I meant ruqaq! Ruqaq comes in both dry and non-dry varieties, the latter of which my mom and her mom before here made their fattah with.
Yeah, Gazan fatteh is very different from other fattehs and is made with shrak bread. We also don't make it with a tahina sauce but with broth and a spicy dagga sauce. I love all versions.
so much salt again... really high blood pressure food the way you cook... 2 spoons in the stock, then you add another spoon in the rice, you add salt to the pita and the almonds and tahini sauce... and you add stock over those things too... you should only consume 1 gram of salt per day in total over all three meals and this has at least 2 grams in a normal size serving already
the 3 spoons in the stock and rice are for the whole batch, i'm pretty sure this makes a few servings... i would skip the salt on the almonds and the pita
The salt on the almonds and pitta are pinches. If you don't want to use them then don't. You also don't use the whole stock and this makes 4-6 servings. Don't like the salt, then reduce it.
love the fatteh, any excuse to make delicious little pitta chips... I was planning to make this today, but due to some "forgot to get anything for the tahini" and "already have too much rice" conflicts I ended up just having the chicken over rice and fatteh. I'm really excited to try the full dish because I just Know that yogurt is going to bring the whole thing up to another level but with what I *did* have? man I didn't think that freezerburned chicken I had been holding onto could be so soft and flavorful.. its a simple way to cook chicken so I'll definitely keep it in my back pocket! AND will be sure to cook the whole proper meal soon as well :)
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
Love the inclusion of both traditional and quick-weeknight takes on the recipes!
Thanks, sometimes you just need a lazy version to make life easier
@@MiddleEats Please show more lazy versions. I am quite intimidated by most of your recipes (this weeknight version is a weekend challenge for me). I watch mainly so that I can appreciate the difficulty of the food I get at good Chicago restaurants.
@@Nyx773 With a dash of ingenuity, willpower, and trial&error you can adapt some of the recipes on this channel to prep-meals. Make a batch sometime when you have a couple of hours to spare and have yourself a week's worth of meals. It's really worth it.
@@pubcollize To expand and reiterate .... By "intimidated" I mean that I am an unexperienced cook with little ingenuity, willpower, or patience.
I already do batch cooking. I need easier recipes for that batch cooking.
Will do, I'll try do a video on easier recipes.
I have been eating fattet magdoos and fattet hommus my whole life, but never really knew what fatteh meant!! I have learned a lot about different Middle Eastern cuisine since watching your channel. Great work, I really liked that you gave a minimal prep weeknight version, as well.
Glad to help and hope you try this one!
Ah! Makes sense now…..Fattoush salad also had pita bread chips in it!
@@lenaamin8017 🤯🤯🤯
@@nushieeee I know right! Lol
My husband and I made this over the weekend, and it became an instant favorite. This is an excellent recipe we see ourselves making all the time. Thanks for the great video!
Really amazing video. Special I’d like to thank you for modification in the end. It really help me when I’m in rush I don’t have a time to cook. Would you mind to make more videos using simple ingredients from supermarket, please?
Would you ever consider making a cookbook? I’d love to have your recipes in one place
My wife and I made this recipe and absolutely loved it. I definitely believe your food is far more authentic to the cuisines than most TH-camr recipes out here. Thank you for doing an awesome job!
Also, any chance you can take a shot at making Turkish Iskender?
Unique and refreshing!
I made this tonight - the simpler version - and it was lovely! I made a boatload of the tahini yogurt sauce (mostly because I didn't think to scale down the recipe), so guess what I'll be eating over the next couple of days? :) Good job it's super tasty.
That's awesome, glad you enjoyed it. Just don't mix the bread in until you're going to eat it so that it stays crispy
@@MiddleEats I must admit most of the bread was dipped and eaten before the chicken and rice were cooked 😁 But I had enough to put on my plate, and they stayed crispy right to the last bite. Thanks for another tasty recipe Obi!
Good stuff! Love the channel.
I never had the chance to have Fetta since we don't make it in Algeria but just seeing this (while also fasting) makes crave it so much ! Saha ftourek
@Julien Bertrand You too !❤️
Middle Eastern nachos!
Thank you very much for this recipe! I cooked it for a hungry husband and he said it's the best I've ever cooked for him! Keep those recipes coming pls! 😊
Ah that's so awesome. Glad he enjoyed it!
I follow all the cooking channels, but this is secretly my fav ❤️
I love this channel! It brings me right back home!
Ever since discovering your channel , I make one of your fatteh dishes once every week. Such good comfort food! Thank you for sharing!
Ah that's so cool. Glad you enjoy them!
hmm... i've looked through your videos and noticed you havent made Bukhari rice yet. the 2 things i miss about my childhood in Saudi Arabia are Ruz Bukhari and the local fried chicken franchise Al Baik. You can tell where my priorities are.
A video on Ruz bukhari would be very appreciated.
Good stuff. You make fasting difficult! 🤣
It's even harder when you are cooking 😁
underrated video
Looks amazing 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Glad I've found this channel. I've always wanted to be able to cook authentic middle Eastern food, I'm good at cooking British food, but it's totally different to this.
Absolutely fantastic content as always
Just made this and my goodness it is delicious thank you very much. Its amazing how much flavor can be obtained in like 30 minutes
Glad you enjoyed it Jared! It really doesn't look like much but it tastes so good
Super recipe 👍
WOW, that looks amazing.
Please do haneeth and tagine
i do not know why but when i start with a cold oven i get a better crisp on my bread . try it , love your videos and thank you
I like the use of the pitta breads, i have done similar with leftover wraps. I normally season with salt, pepper and paprika prior to baking, I put the bread pieces in a plastic bag with the seasoning and give it a good shake for even coverage. Using a pump oil sprayer give a better coverage of oil using less oil, normally i use a garlic and tyme infused oil for abit of flavour as these are normally eaten like crisps. I will give this a try later this week for supper, thank you for the recipe and video, take care, God bless one and all.
You should try Fatoush salad.
@@shawn6669 Thank you for the tip, I made the baked pita "croutons" as i had acouple in the fridge from saturday that needed using. I think it will be my new way for using leftover pita's. Take care, God bless.
Rotisserie chicken oyakadon is a favorite of mine. This weeknight fattah will be a great companion, especially with homemade chappati.
please make a video on vegeterian middle eats food, i am in love with your channel
Instead of microwaveable rice, you can definitely boil basmati rice for 10 minutes with good enough results. Long grain can be done in 12. I know boiling rice is considered a sin, but microwave rice is evil
This looks so good. I used to make a lentil fattah pretty often and have made your eggplant version and loved it. Anything with fried or toasted bread has my attention.
So basically Middle Eats Nachos? So down with this, lol
What an interesting and well spoken cook you are I really like your channel and I’ve never seen this kind of recipe before so it’s brand new to me it looks super good and easy
Thanks!
Is there a specific brand of tahini that you would recommend?
anything organic/fairtraid is best
We prefer to make our own, we have a video that shows how to do it. Pale tahini is better than brown though if you must buy it.
There is something about the texture of crispy bread soaking up the juices of a dish that is just delightful. It's my favourite thing about iskender.
My mom makes this as a treat but no more!!! I'm making my own now momma 🙂
Love your videos ❤️
hell yeah pita with rice
Thank you so much for this recipe. That's a dinner this week sorted.
I love your videos! All of your dishes look so good, they make me want to get cooking :)
Could you tell us which country the dishes comes from?
This is from Syria and Lebanon!
@@MiddleEats Thank you so much for the info :)
Obi, I thought the fatta needed taqliyyah at the end. Does it? The dish looks amazing! I love the shortcut!
I want a giant bowl of this please
here to stan obi
Obi, I watched a video in which you mentioned reading _The Name of the Wind,_ so I searched around and found a copy. I see what you mean; but I wasn't prepared for it to be 40,000 pages long (ok, maybe I exaggerated a little.) I'm already anxious that the final book won't be out when I finish the first two-- less anxious now that I know it will take me quite some time to read them. But, still.
I'm making this tonight, looks and sounds amazing
Ooh this looks excellent! I mostly buy whole chickens and break them down, so I often have leftover chicken breasts which I don't often know how to use. I also have a lot of mastic. And I love tahini. And yoghurt.
Do the pita chips keep once baked/fried? I might throw them into the oven when I am baking something else, if so.
While the crispy pita you make yourself looks REALLY TASTY, could you also swap in store-bought pita chips to make it *even* faster? (Not sure if they have those in the UK, but they're popular here in the States)
Sure, if you are willing to consume the questionable ingredients
Can't see why you couldn't :) I think it's not included in the shortcuts at the end because Pitta chips aren't really a common think in the UK
@@Nyx773 no more questionable than microwavable rice or store bought stock. That is to say not really questionable at all
The pitta chips I've tasted have been quite dry and stale, the fresh ones keep for a good month so they are worth making. I don't doubt you can still use them though
Very nice.
Is the mastic you're using the same as mastic gum? That's all I can seem to find. I know it's optional but I'd like to use it if I can find it.
Sounds kind of like Chilaquiles...or at least they both start from a common concept.
I was about to comment the same thing
Amazing content, question please why don't you feature any Algerian food 🇩🇿🇩🇿🇩🇿
Yes
What does the mastic add to the dish?
Haha, those sealable IKEA bags are my go-to storage bags of choice, too. 😅
Omg this looks so good! 😍
Obe, where did you get those wonderful photos or various doors that are behind you?
They were on Etsy, search for arabesque doors
@@MiddleEats Thank you, also, incredible recipe as always
I've started buying flatbreads (mum loves the cheats pizza I make with them) but I find they go mouldy before they go stale. How am I supposed to keep pita and similar middle eastern breads?
Frozen, they reheat well.
My dad used to make cheat pizzas with flatbreads too.
I defrost pita and flatbreads nearly every day for years, my method is to completely wrap one in a teatowel \ muslin \ paper towel, set the microwave to relatively low power for about a minute.
Different microwaves have different power and different flatbreads behave differently, so YMMV, but I narrowed it down to 60% 1m20s + 30-60s rest for a pita (the pitas I get are thicc) and 60% 1m50s + 30-60s rest for a large diameter flatbread.
Best practice is to wrap them and leave them for a couple hours at room temp to defrost, but I don't do that for reasons.
Also some flatbreads can stick to one another when freezing so keep that in mind.
I want this🤤😋
do you guys have any tips on making this vegeterian :) it looks delish and want to make it for my friends, but i do not eat meat
Not for this dish, but we have hummus and aubergine fatteh recipes which are vegetarian
I make fatteh with oyster mushrooms or mock chicken, or even a mix of both. You could probably make it with aubergine or cauliflower, but you'd cook them differently and you don't boil them.
Oyster mushroom Fatteh sounds incredible! I have to try that sometime!
Tiseye is similar and vegetarian. Remember to top with lots of yogurt (full fat) then fry up some nuts with butter and Syrian pepper (spice mix) and dump that on top.
I like the pitta baking thing. Though could you use garlic salt instead of regular salt when seasoning? Asking because I love garlic.
Ofcourse you can!
You always use butter, I feel like olive oil and ghee are a lot more common in the Middle East. But might be wrong since it varies from country to country.
True, I’m Lebanese and we never use butter, always Olive oil or Ghee but mainly Olive Oil.
For how many people would you rate this dish (with those measurements)?
4-6 servings. It all depends upon how you serve it. As a main or with other dishes
@@MiddleEats Thanks, mate
Love the vid! I think it's fair to mention however that not *all* Fattah variations are made with crispy/fried/toasted bread; some countries use stale bread, while others use markook (a very thin type of flat bread).
Markook is still crispy right? That makes sense to me.
@@MiddleEats ah, sorry, I meant ruqaq! Ruqaq comes in both dry and non-dry varieties, the latter of which my mom and her mom before here made their fattah with.
I guess maybe it's just a thing that my family does differently lol.
Yeah, Gazan fatteh is very different from other fattehs and is made with shrak bread. We also don't make it with a tahina sauce but with broth and a spicy dagga sauce. I love all versions.
Hey Obi, it'd be great to know the calories in these dishes. They look delicious but I'm trying to be a bit healthier these days!
make in 17 minutes? No way!
It looks delicious, but what about the 17 minute ? 🤔
Who do you think you are? James Butterver?
yeah there's an Egyptian suits, but it's worse than the smell of rotten eggs 😂😂😂😂
so much salt again... really high blood pressure food the way you cook... 2 spoons in the stock, then you add another spoon in the rice, you add salt to the pita and the almonds and tahini sauce... and you add stock over those things too... you should only consume 1 gram of salt per day in total over all three meals and this has at least 2 grams in a normal size serving already
the 3 spoons in the stock and rice are for the whole batch, i'm pretty sure this makes a few servings... i would skip the salt on the almonds and the pita
The salt on the almonds and pitta are pinches. If you don't want to use them then don't. You also don't use the whole stock and this makes 4-6 servings. Don't like the salt, then reduce it.
By the time this video ended I was exhausted listening to this guy speed talk.
love the fatteh, any excuse to make delicious little pitta chips...
I was planning to make this today, but due to some "forgot to get anything for the tahini" and "already have too much rice" conflicts I ended up just having the chicken over rice and fatteh. I'm really excited to try the full dish because I just Know that yogurt is going to bring the whole thing up to another level but with what I *did* have? man I didn't think that freezerburned chicken I had been holding onto could be so soft and flavorful..
its a simple way to cook chicken so I'll definitely keep it in my back pocket! AND will be sure to cook the whole proper meal soon as well :)