How To make Alexandrian Cumin Bread

Egyptian FAVA BEANS - FUL MEDAMES & BALADI BREAD, the ancient vegan breakfast فول مدمس ‏وعيش بلدي

⬇️ Check Recipe below ⬇️

EGYPTIAN FUL - Street Food - Vegan breakfast

Ful - is a stew of cooked fava beans, it is very famous staple food in Egypt, especially in the northern cities of Cairo and Giza.


Ancient Egyptians opted for beans as an alternative to meat as the crop is rich in protein and nutrients that boost immunity.

This is the Ful episode from our FAVA BEANS mini-series.

This series presents two dishes from across the Mediterranean that share similar cooking methods and the same main ingredient fava beans but presented and served in a different and intriguing way.

Please let us know what you think of this episode. Ensure you subscribe to our channel so you do not miss any of our new episodes. We are releasing another episode this week!

Please consider becoming a Patron of this channel. Both of us script, film and cook everything ourselves and this very expensive hobby will need a lot of your support!

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00:00 Flashforward
00:12 Introduction
01:14 Spoaking the Ful
02:41 Egyptian Baladi bread
04:39 Proving the Bread
06:40 Sara's dad ful recipe (Alexandrian recipe)
08:39 Plain Traditional Ful Medames
09:26 Stefano enjoying the ful
10:33 Ful Medames History
12:18 Bloopers


How to make Ful at home: 8/10 Servings

FUL
500g Small brown Fava beans
1 Squeeze ½ lemon
Sea Salt Flakes
Sunflower Oil

Soak the fava beans or in water for at least 12 hours.
Then wash and put the ful in the pot covered with boiling water then on to the hot plate for a few hours. This can take anything from 3 to 6 hours, depending on how dry the beans were.

Once ready leave it aside before serving it depending if you want it plain or seasoned.

If you serve it plain you just add salt sunflower oil and a squeeze of lemon.

BALADY BREAD
4 Cups of bread Flour or 480g
15g fresh yeast
8g table salt
90ml warm water yeast
455ml Water
Wheat Bran

Sieve the flour in a large bowl, put the yeast in warm water and dissolve it by mixing them together… you can always add some sugar to speed up this process.
Leave it to get activated for about 5 minutes for a better proof.
Put the foamy yeast mixture on the flour and mix, then start adding water a little at a time while mixing until it forms a thick but loose dough. Work the dough for 10/15 minutes to give elasticity.
Cover with cling film and leave it to rest and prove in a warm place for about 1 hour to 1 ½ depending on your room temperature.
Get a bowl filled with water and wet your hands before handling the dough so it wouldn’t stick to them and start dividing the dough into balls.
Put these dough balls on a bed of bran leaving space between each one of them so they wouldn’t stick together as they will spread. Leave it to rest and prove again for half an hour, again, the proving time depends on how warm the temperature of the environment is.

Meanwhile, preheat your oven on the highest temperature, at least 250 C with the baking tray in. Passed the second fermentation on the bran slowly, and carefully lift each dough and stretch it to a thickness of ½ cm. Then lift each piece and transfer them on the hot baking tray and bake for about 4 minutes or until the bread puffs up completely, flip the bread on the other side and bake for a further 2 minutes to take colour. Take the bread off the oven and put them on a towel and leave to cool off.


SARA'S DAD RECIPE (ALEXANDRIAN FUL) 3/4 Servings
3 medium heat sliced chilis (red and green)
2 cloves of chopped garlic
1 ½ chopped tomatoes
4 Tbsps of sunflower oil to cook and another 2 Tbsps to drizzle on top
2 Tbsps of sugar cane white vinegar
2 cups of the cooked fava beans or Ful
1 Tbsp of tahini paste
Salt to taste
Some parsley to garnish

In a medium pan, pour 4 Tbsps of oil and fry or sizzle the chilis for a few minutes then add the garlic and give it a stir, make sure it doesn’t burn, add the tomatoes and cook for a few minutes more.When the tomatoes lose their juice add the vinegar and Ful and leave to cook for few minutes or so then add the salt and tahini and start mashing everything together with a fork.
Put the Ful on a serving plate then drizzle with oil and put some chopped parsley on top.


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Music by Epidemic sound:

Director, Authors, Hosts & Camera :
Sara and Stefano

Editors:
Ahmed Shawky
Sara & Stefano

Voice Over audio edited by:
Luigi Cosi

#vegan

Kebda Iskandarani - Alexandrian liver sandwiches Recipe - كبدة إسكندراني

Description:

Here's my recipe for the worlds best liver sandwiches, cooked Alexandrian style. These sandwiches are served all over Egypt and are full of Tangy and Zesty liver as well as a delicious Tahini sauce.

I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below.

Marinade:
500g (1lb) of Beef or Lamb liver (lamb or veal liver is milder in flavour)
1 Tbsp White Vinegar
6 Cloves of garlic
1 Tsp Cumin
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Chilli powder

Tahini Sauce:
70g (2.5 oz) Tahini
70g (2.5 oz) Yoghurt
2 Cloves of garlic
1 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Chilli Powder
1/4 Tsp Cumin
1 Tbsp Lemon Juice
1/2 Tbsp White Vinegar
50-100ml (1.7 - 3.5 fl oz) Water

To cook:
2 Tbsp Vegetable Oil
5 Cloves of garlic
1/2 - 1 Cup Sliced Green chillies
1 1/2 Tsp Salt
1/2 Tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp White Vinegar

How to Prepare the liver:
Slice your liver into strips about 5cm (2 inches) long and 1/2cm (0.2 inch) wide
Place the strips in a bowl and cover with water, add 2 tablespoons of vinegar to the water and mix it together
Let it sit for 15 minutes then drain, this helps remove some of the liver flavour and any trapped blood
Peel and mince your garlic cloves, combine them with the rest of the marinade ingredients (except the liver) in a small bowl and mix into a well combined paste
Add the marinade to the drained liver and mix till well combined
Leave to marinade for a minimum of 1 hour but preferably 2

How to prepare the Tahini Sauce:
Add all your ingredients except the water to a mixing bowl
Mix to combine until a thick sauce forms
Add your water a little bit at a time and mix it into the sauce
Your target is a liquid but not runny sauce, add water until you achieve the right consistency. You may need more or less water than mentioned
Taste your sauce to make sure it is well seasoned and tastes bright and tangy

To cook the Liver:
Slice your chillies into circles till you have about 1/2 - 1 cup of sliced chillies
Add 2 Tbsp Vegetable oil to a heavy pan on medium high heat
Add in your minced garlic and chillies, cook them together for a few minutes until the garlic and chillies are fragrant. You aren't looking to brown the garlic
Add your marinated liver straight into the pan, feel free to pour in any leftover marinde
Add 1 and a half teaspoons of salt and 1/2 a teaspoon of black pepper then stir it all together
Keep cooking it for a total of minutes, stirring often
The liver will release a load of liquid and will turn brown, it's ready when all the liver is browned and no pink remains
Don't cook for longer than 7 minutes as this will overcook the liver, you can test doneness by slicing a piece in half, it should be cooked through
Turn off the heat and add 2 Tablespoons of Lemon juice and 2 Tablespoons of white vinegar
Give it one final mix and set aside

To assemble your sandwiches:
Slice open some soft bread rolls, milk bread rolls are best for this
Add a tablespoon or two of your Tahini Sauce and spread it out
Add a few tablespoons of liver to your sandwich and top with some of the pan juices
Top with a few raw chilli slices and serve

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Healthy Bread Recipe with Black Cumin Seeds #healthy #food

#bread #cumin #seeds #healthy

Sumac Onion Flatbread - Palestinian Musakhan Recipe - المسخن الفلسطيني

Description:

Here's my recipe for Palestinian Musakhan, chicken with sumac confit onions served on flatbread.

I'm Obi from Middle Eats and I'm on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below.

Ingredients:

Stock:
1 Large or Mediumchicken cut into 4 pieces
1 Tbsp olive oil
1 Medium onion (diced)
4 Garlic cloves
2 Pieces of Mastic or 4 small pieces
5 Whole cardamoms pods
1 Cinnamon stick broken into 2 pieces
2 Bay leaves
1 Tsp Boharat or All spice
1/2 Tsp cumin
1/2 Tsp black peppercorns
2 Tsp salt
1 Vegetable Stock cube (optional)

Onion mixture:
6-8 medium onions
350ml (12 fl oz) olive oil
100g (3.5 oz) sumac
1.5 Tsp salt
1/2 Tsp pepper

You'll also need:
4-6 Flat breads (this recipe is good if you cant find any
A handful of Pine nuts
A handful of Coriander

To make the stock:
Chop an onion into large pieces
Add a tablespoon of olive oil to a heavy pot on medium heat
Add your mastic and let it melt into the oil
Add your whole spices and toast till fragrant
Add your chopped onion and cook until it begins to sweat
Add the Cumin and Boharat or All Spice and mix into the onions
Place your chicken pieces into the pot skin side down and sear till they have browned slightly
Boil your kettle and pour in enough water to cover your chicken
When it boils skim off any floating scum and discard
Turn the heat down to low and let it simmer for half an hour

To make the onions:
Dice 6-8 medium onions into medium cubes
Add your olive oil to a pot and place on medium heat
Add your chopped onions, salt and pepper then mix well
Cover and leave to cook for 20 minutes stirring occasionally until the onions have softened slightly
Add in your sumac and mix thoroughly then cover and leave it to cook for another 20 minutes
When the time is up your onions and olive oil should be a slight purple colour

To assemble:
Layer a couple of flat breads in a baking tray or dish
Add half a ladle of the chicken stock to each flatbread
Spoon over some of the onion mixture to coat each of the flatbreads and spread to an even layer
Add another layer of flatbreads and repeat adding the stock and onions until you have used all your bread
Finally top the dish with your chicken pieces from earlier and spoon over some of the olive oil from your pot
Preheat your oven to 180 degrees and bake the dish for 10-15 minutes until golden brown
Remove and decorate with some toasted pine nuts and some coriander
Serve a flatbread and piece of chicken on each plate


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EGYPT SEAFOOD ..ALEXANDRIA RECIPE

Egypt is luxurious in culture of seafood
Every city has its own recipes of seafood dishes.

Alexandria is the pride of mediternian sea holds all seafood flavors inside it.
My dishes for today are prepared with mullet sea fish& shrimps .Sayyadiah brown rice.tihina dipping sauce.

Egyptians do love fish. Especially those from Alexandria like me, we're a fish feind. We have these amazing specisl seafood recipes
Try it .....waiting for your opinion

LiVeR SandWicH sPReaD/سندوتش كبده

This recipe is my own way for liver spread sandwich and hope u likely it...Ingredients oil (estimated) 3 pcs sandwich bread,1/2 kilo beef liver,1 of capsicum,1 large fine chop onion,1/2 tspn garlic paste,1 1/2 Tspn blackpepper (including the coating process),1tspn cumin powder,1tblspn soy sauce,1tblspn ketchup and one tablespoon salt,Mayonnaise for spread..fb account JaniceMeh