5 AMAZING Palestinian Breakfast Dishes

this video is sponsored by audible that's excellent hello i'm obi and i'm salman and welcome back to another episode of breakfast for dinner we have got a breakfast for you here with some amazing palestinian dishes um all things you'd get at a palestinian breakfast and you'd be surprised about some of these dishes because although you'd have heard of a few of them there's some really interesting ones here which i think you won't get anywhere else other than in palestine when you think about palestinian cuisine what comes to mind is obviously zartar and falefel and hummus and those kinds of things but we found that a lot of the stuff in palestinian cuisine is really just about the fresh ingredients and so yeah you've got a lot of fresh flavors in this breakfast and i'm really excited to dig in should we start with some tea let's do that this is a traditional palestinian tea which is black tea with sage it's actually called mermaria which stands for dried sage in palestinian that smells like and why is that roast chicken a bit of a strange one but i am definitely up for trying this to make this a central component of a palestinian breakfast you'll need some middle eastern tea bags and i like this whizzer or swan brand because it gives great flavor without going bitter add one tea bag per person then you'll need to add dried sage this amount was good for two people and if you're using fresh sage you'll need to use even less add your hot water then let it brew for two to three minutes before removing the tea bags and serving that is very different it is easier you wouldn't expect that flavor because you associate sage with like roast chicken dinners and stuff but it's it's like having tea with cloves yeah and the cardamom so first let's explain the dishes that we've got for you today first up we've got a layered banadora and this is basically um tomatoes which have been cooked down with some olive oil and garlic and they're cooked down into kind of like a mash it's really interesting because usually when you cook tomatoes their flavor gets really rich and intense whereas these they're cooked for just enough time to break the acidity but they're still really really nice yeah and it maintains the freshness to make the alley at bonadora add a quarter cup of olive oil to a pan over medium heat then add in a green chili which you should top and tail fry this for a couple of minutes until it's well browned on both sides then add in 6 cloves of garlic thinly sliced like so let the garlic fry for 30 to 60 seconds until it just starts to go golden now add in 750 grams of vine ripened tomatoes which you want to slice in half and place open side down cover the pan with a lid and let this steam for about 5 minutes when the time is up the skin of your tomatoes should have blistered and you should be able to easily remove them with the help of a fork season the tomatoes with half a teaspoon of salt and a quarter teaspoon of black pepper then gently break the tomato halves into two chunks i'd recommend you don't use a masher like i'm doing because you want it to be a bit chunkier now let your tomatoes simmer with the lid off for about 10 to 15 minutes until they have reduced and you have a chunky tomato hash like this top it with some parsley and it's ready to serve salmon do you want to explain what this other one is okay so this one over here is called or batota obeyed which basically stands for potatoes and egg you basically fry up some cubed potatoes and then once these are cooked you add in the eggs it's just two ingredients two seasonings salt and pepper it seems so simple but it's actually so good take 300 grams of frying potatoes and peel off their skins then slice them up into small cubes like this make sure you don't cut them too big otherwise they'll take ages to fry and then fill a pan with enough oil to go halfway up your potatoes heat your oil over medium high heat then once heated add in your potatoes in a single layer let these fry for about 10 to 15 minutes turning them every so often and they're done when they turn this mostly golden color drain off most of the oil leaving about two tablespoons then turn your heat to medium add in half a teaspoon of salt and a quarter teaspoon of pepper then mix until all the potatoes are well seasoned add three whole eggs to the pan and then scramble this with the potatoes once the egg is cooked through the mafadka is done and you can plate this up and serve right away i was surprised by how great this tasted and i think you will be too so this dish is uh saya or a fubel hummus and basically it is fava beans and chickpeas together um but it's seasoned with this fresh green chili sauce that they make so it's kind of like a dressing or seasoning that they put on the fool and yeah it's really fresh tasting it's really nice and it gives a nice kick to that food so here i've got three kinds of green chilies that i'll be using to make the green chili dressing turkish silvery bullet chilies and these pale green ones you can use any green chili they sell at your supermarket but i'd recommend blending at least three varieties with different heat levels that gives a more rounded flavor to chili sauces and because this sauce isn't cooked it also hides the raw pepper flavor so i'm using 200 grams of green chilies in total of which there are 100 grams of mild siviri 60 grams of these hot pale ones and about 40 grams of bullet chilies slice off their tops then remove their cores and roughly chop them into large pieces like this add them to a blender or food processor as well as 5 cloves of garlic and process this until the chili is finely ground add 60 milliliters or a quarter cup of lemon juice and the same amount of olive oil and mix that in add a quarter teaspoon of salt and taste for seasoning and your chili sauce should be done it should have a slightly chunky texture like this and its flavors will continue to develop over the next few days to make the fool empty a 400 gram can of cooked fava beans into a pot and heat over medium low heat you'll want the beans quite soft for this so let them steam with the lid on for about 10 minutes until they are tender now take a potato masher and lightly crush the fava beans once they're at this half mashed phase you can put them in a bowl and we can make the kotseya now add 75 grams of prepared hummus and if you want to make this yourself check out this video where i show you how to make smooth hummus at home follow that top with one tablespoon of tahini paste and about four to five heat tablespoons of the chili seasoning add a handful of cooked chickpeas and i was just using canned ones that mix everything together when it looks like this give it a taste and mine needed some more chili as well as a quarter teaspoon of salt plate this up with more chili sauce and chickpeas on top and i'm sure you'll really love this food the only problem with making a delicious breakfast like this is that it 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on manish it's got a zesty tangy flavor right but at the same time it's herby it's green it tastes fresh which is really really nice and yeah that is that is breakfast by itself i mean for a lot of people yeah this is just standard you just have this with some bread and you just dip it of course you've got to use good quality olive oil when you do this i mean if you are doing a palestinian breakfast you'll need a bunch of olive oil and so you probably should go and get some good one yeah exactly buy the expensive stuff trust me it's worth it when you're shopping for zato you'll likely find a load of different varieties from all countries of the levant the raw leaves look like this and they're ground up and mixed with other spices and sesame seeds into a mixture like this your best bet is to buy palestinian or lebanese zatar and it should be a deep green color every household is different but i found that mixing one tablespoon of olive oil with two tablespoons of zartar gives you a great consistency perfect for dipping with bread what's this so these are spinach pies or and they're like these dough parcels that are stuffed with a very nice tangy spinach mixture it's got onions in there it's got some sumac and a bunch of other stuff in there and it's nice and tangy and i absolutely love these i could live off of these for breakfast we didn't actually make these though we went to a bakery and got them just because we haven't nailed the recipe and as mine as hellmuth policy if we don't think we've nailed the recipe we're not going to put something out there i promise we will show you how to make these at some point but unfortunately that's not right now because we haven't figured it out yet you can actually get these with loads of other things then but usually this shape is the spinach ones and then you get and the other flavors usually come in a round one so this is the zartar one you put that same olive oil mixture on there and you put it in the oven and the bread just soaks it up while baking so when i was growing up i used to have one of these for breakfast every single day on the way to school my dad would stop by a bakery and he'd pick some of these up for us this is how i've always eaten it so fold it in half and you just eat it like a sandwich some people just slice it into quarters and eat it like a pizza but i prefer eating it this way just because it's nostalgic so we got the mana each and the bread from a palestinian bakery which is just around the corner from us really and yeah the owners were very kind to us they um showed us a lot of different things they allowed me to get a bit of footage behind the scenes and i'm hoping that one day i can go back and film some mana each and other stuff with them which would be really cool so we also picked up a few things for dessert from that bakery over here we've got khalee te nahl which basically stands for honeycomb it's like a soft red room yeah like a bread roll um stuffed with cream cheese and um soaked in honey yeah they brush it with honey yeah it's brushed in honey and it's baked in a tray next to each other so it looks like honeycomb so we've got three of them which kind of shows you what we mean it's quite cool can't wait to try that one yeah and over here we've got hilba we we say helba in egypt palestinians say halber and holber basically stands for fenugreek in this case halba is the name of the dessert because like the main ingredient or the ingredient that shines is fenugreek and it's like a semolina cake that's made with a halber and turmeric i think it was jealousy and nigella seeds it's unique to palestine so we've also got another molasses with tahina and if you saw the egyptian breakfast video we did sugarcane molasses with tahina and this time we've got carob molasses with tahina and caribou is interesting because in egypt we use it for juice whereas in palestine it's used for molasses and i had a taste of it it's got a very interesting complex flavor there's another essential component that is missing on this table and that's palestinian fallen we have a video for egyptian felefil which uses fava beans however palestinian and 11th time falafel use chickpeas instead we are planning a video for this in the future but until we've nailed the recipe try the egyptian one but just don't tell anyone should we dig in let's dig in i'm so excited fantastic so unfortunately the camera stopped and we didn't realize so we lost a bunch of footage but i just wanted to uh go over a few things that might have been missed off so firstly uh these honey buns are fantastic they're brushed with a light amount of honey on them right and they're so incredibly soft i mean look at that that's fantastic i really really love these yeah so the other thing we missed is this holbe and it's funny it doesn't taste like it smells you try it and you're like you're expecting it to taste of spices which is what holo smells like but it's really nice you can taste all the flavors there you can taste it yeah it's so so good it's such a pleasant surprise really i think the bakery did a fantastic job on this and yeah i think we're going to be making this one soon because it's so interesting until we do we're probably going to go back and get some more oh yeah we'll be going back for a lot more of this i think that's about it hopefully we haven't missed anything else off uh sorry if we're missing some stuff the camera did just cut off and we didn't realize let us know which country you want to see breakfast from next time around and we'll try to one of these episodes every month because i think people really like them but i think for this episode that is about it thank you very much for watching and we will see you again soon bye bye

Channel: Middle Eats

Views: 378,259

Keywords: Mfarakeh, Mfarakeh recipe, Mferkeh, Mferkeh recipe, Middle Eats, Qalayaet Bandoura, Qalayet Banadoura, Qudseya, Qudseya recipe, Qudsiya, Qudsiya recipe, middle eastern cuisine, middle eastern food, palestine breakfast, palestinian breakfast, palestinian breakfast dish, palestinian breakfast dishes, palestinian breakfast food, palestinian cuisine, palestinian eggs, palestinian eggs recipe, palestinian food, palestinian foul mudammas, palestinian ful, فطور فلسطيني

Id: oONkKLgh5ZY

Length: 13min 54sec (834 seconds)

Published: Sun Dec 12 2021