KOSHARY | The Ultimate Vegan Street Food - الكشري المصري الأصلي أحلى من كشري المحلات
⬇️ Check Recipe below ⬇️
The ultimate Egyptian street food which is naturally vegan.
This is the Koshary episode from our Koshary & Orecchiette mini-series.
This is our first video following our channel trailer so we hope you like it but please leave us comments and suggestions. We want to know how you think we can improve and deliver better content.
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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Studio camera equipment:
Our studio’s main lights -
Our studio’s secondary LED lights -
Main camera - iphone 11pro max -
Camera 3 -axis video recording stabilizer -
Camera rig -
Camera tripod -
Camera 11” rig -
Kitchen appliances
Elica extractor hob -
Quooker tap (boiler water tap) -
Editing equipment
Macbook Pro -
How to make Koshary at home: 6 Servings
Onions
2 Big Yellow Onions (finely sliced)
Vegetable Oil
We start off by peeling two medium to large yellow onions, then slice them up thinly. Not too thin to burn easily and not too thick, so they wouldn’t be soft in the middle.
Pour enough sunflower oil in a big frying pan then add the sliced onions, make sure the oil is not hot yet otherwise the onions will burn faster.
Keep the heat low all the time so the onion loses all its juices and becomes crispy inside and out.
Remember not to throw this frying oil away as it has all the aroma and fragrance of the onions and we will use it to make the rice, chickpeas and tomato sauce
Lentils
1 cup black or green lentils
In a deep saucepan, put some water and bring it to a boil.
Then add the lentils, put the lid on and leave to cook for 10 to 15 minutes or until cooked thoroughly but not too soft.
Rice
2 cups Egyptian Rice (short grain rice or pudding rice)
2 ½ cups Boiling Water
1 Tbsp Cumin Powder
4 Tbsps of the Frying Oil
Salt
In a big pot, add the cooked lentils then, the rice, 2 cups and a half of boiling water, 4 Tbsps of the frying oil, 1 Tbsp of cumin powder and salt to taste. Stir the rice to mix everything together then leave to boil on high heat for about 30 seconds then lower the heat and simmer for 30 minutes.
Pasta
1 cup Macaroni Pasta (or mixture of any shape)
Boil the pasta in a saucepan for about 8 to 10 minutes, drain it and you can drizzle some oil on top to stop it from sticking together
Chickpeas
1 Tbsp of the Frying Oil
1 Can of Chickpeas
½ tsp Garlic Powder
½ tsp Cumin Powder
Sizzle the chickpeas in some oil (1 tbsp of this same frying oil) adding ½ tsp of garlic powder and ½ tsp of ground cumin.
Tomato sauce & vinaigrette
3 Tbsps of the frying oil
3 Big Cloves of Garlic (finely chopped)
⅓ cup White Sugar Cane Vinegar
2 tsp Cumin Powder
1 tsp Ground Dried Coriander
Table Salt and Black Pepper (to taste)
Chili flakes (as desired)
½ Lemon Juice
¼ cup of water
400 g Chopped Tomatoes Salsa
2 Tbsp of Tomato Puree
In a skillet over medium heat, put 2 Tbsp of oil and quickly stir in the garlic for a few seconds, then add the vinegar, 2 tsps of cumin powder, 1 tsp of ground coriander, salt, pepper and some chili flakes as desired.
Take half of this mixture and put it in a little bowl aside. In the skillet add the canned chopped tomatoes or tomato juice along with tomato paste and some extra salt to taste.
Leave it to simmer for a few minutes and you can always add boiling water to the sauce to adjust the consistency to your taste.
Take that half of the vinaigrette mixture we put in a little bowl, add a squeeze of lemon and a ¼ cup of water. Season with some salt to your taste.
Hope you enjoy this dish & welcome to Culture Whisk...
Our social accounts :
Music by Epidemic sound:
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Culture Whisk Logo by:
Fareeda Shawky
*Special thanks to Mohammed Abaza for shooting the Koshary video in Egypt*
#كشرى #vegan #Egypt
Fettuccine Alfredo recipe - Easy 10 minutes recipe.
Join Alessandra cooking authentic recipe learned while growing up in Vico equense-Italy.
In her cooking channel 'Alessandras food is love', she shows simple and homemade recipes.
Alessandra is widely known for her authentic Italian recipes and personality. While cooking during her videos, Alessandra shares family stories, inspiration behind her recipes, Italian culture and cooking tips. Below is the recipe and directions for cooking Fettuccine Alfredo,
Ingredients:
Fettuccine Alfredo Italian style
4 tablespoons of butter
1 cup Parmigiano Reggiano (best you can find in the market and freshly grated)
1 clove garlic
8 ounces fettuccine (egg fettuccine would be best)
Salt
Fresh cracked black pepper
A pinch of nutmeg (optional)
Directions:
Step#1- In a large pot filled with water. Salt it and bring to a boil.
Step#2- Add the fettuccine and start the sauce. Once fettuccine is boiling reserve a cup of pasta water.
Step#3- Cut garlic in half and rub the bottom of a large sauté pan.
Step#4- Add the butter and melt it on medium heat.
Step#5- Using tongs remove al dente fettuccine and add to the butter. No more heat is needed.
Step#6- Stir and gradually stir Parmigiano and a little of pasta water at a time. Keep stirring. You’ll see that a delicious cream will slowly create.
Step#7- Grate a little nutmeg and lots of fresh cracked pepper.
Serve immediately!
To print the recipe, please click the link below:
Enjoy.
Eggplant in Carrozza: Crispy, Cheesy, and Irresistible!
Eggplant in Carrozza is a delightful Italian appetizer that combines the rich flavors of eggplant, mozzarella cheese, and a crispy golden crust. Join us as we guide you through the step-by-step process of creating this scrumptious dish in the comfort of your own kitchen.
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Ingredients:
For Sauce:
1 25 oz. Passata di Pomodoro or 28 oz. San Marzano/Peeled tomatoes
2 cloves garlic
4 tbsp. extra virgin olive
For Eggplant Prep:
2 large eggplants
4 eggs
1 cup flour
1 cup bread crumbs
1 pound mozzarella sliced
1/2 cup Pecorino Romano grated
Fresh basil
Salt
Pepper
Parmigiano Reggiano
2 cups peanut or sunflower oil for frying
Directions:
Preparing Sauce:
Step#1- Add oil and garlic to pan and sauté until garlic is golden.
Step#2- Remove garlic and add tomato passata a little at a time and let it fry gently.
Step#3- Add remaining, add water to jar to rinse. Add to pan. Bring to a boil and lower heat. Add salt and a few leaves of fresh basil. Let it cook for 45 minutes.
Preparing Eggplant:
Step#1- Beat eggs, add salt, pepper and pecorino romano.
Step#2- Peel and slice eggplants in rounds about 1/4 inch thick.
Step#3- Take 2 slices and add a slice of mozzarella. First coat with flour, then dip in egg wash and finally into the breadcrumbs. Make sure that the breadcrumbs sticks all around the eggplant. This avoid the cheese running out when frying.
Step#4- Fry in oil at 350°F until golden on both sides. Place on paper towel to absorb any oil.
Bringing it all together:
Step#1- Plate and pour steaming hot sauce on top.
Step#2- Grate parmigiana Reggiano and far sun with fresh basil.
The Eggplant in Carrozza is wonderful just fried too.
Buon appetito!
Panisse l Chickpea Fries | Bean FriesI
2.5 c water
2 t olive oil
1 c chickpea (garbanzo) flour
Optional: Use cumin, coriander, paprika, to suggest a few, to give a punch of flavor. Add to flour before mix in heated water.
1. Heat water and olive oil in saucepan over medium heat. DO NOT BOIL!
2. Once heated, whisk in chickpea flour, and any seasonings, keeping on heat.
3. Mixture will begin to thicken as you continue to whisk for 5-7 mins.
4. Change to a heat-resistant spatula to continue to stir the last few mins over low heat.
5. Spray a glass pan with coconut or olive oil then add panisse mixture.
6. Smooth out and tap pan on counter.
7. Cover with plastic wrap where the wrap is touching the panisse.
8. Refrigerate for 2 hours, or in the freezer for 30 mins.
9. Run knife along edges then cover with cutting board then invert.
10. Panisse will fall out in a block.
11. Cut into fries, blocks, or circles then pan-fry or deep-fry at 350 F until golden brown.
12. Drain on a cooling rack and sprinkle with a finishing salt like sea salt, pink Himalayan, or Kosher.
13. Serve immediately with sauce of choice. Dill yogurt or Tahini yogurt sauces are suggested.
14. Enjoy the crunchy bites outside, and creamy center! Enjoy!
PANELLE & MAFALDE | SICILIAN VEGAN STREET FOOD | CHICKPEAS FRITTERS | MAFALDA BREAD & LEMON SALAD
⬇️ Check Recipe below ⬇️
Panelle - chickpeas flour fritters are a must try in Sicily.
Panelle is one of the most Iconic Sicilian street food recipes! These fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll called Mafalda.
Born as food for poor people.
This is the Panelle episode from our Falafel and Panelle mini-series.
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 Culture Whisk Introduction
00:31 Panelle mix
02:20 Starter Dough
02:52 Mafalda Bread
05:03 Lemon Salad
06:16 Frying Panelle
08:40 Panelle Background and a bit of history
How to make Panelle at home: 6 Servings
PANELLE MIXTURE:
250 g Chickpea flour
665 g Cold water
15 g Parsley Leaves
10 g Table Salt
1 pc Large Lemon
Black Peppercorn to your taste
Drizzle of extra virgin olive oil
Sunflower Oil for deep-frying
Pour the water into a large bowl, then steadily whisk in the chickpea flour a bit at the time.
Continue whisking till all the flour is incorporated. Whisk vigorously to avoid lumps, and the batter should be loose.
At this point, pour the mixture into a large pot, and cook over medium heat until as thicken as Polenta.
Continue to whisk until it starts to thicken, then change for a spatula and carefully stir the bottom of the pot to avoid any burns.
Once it starts bubbling and it has a creamy consistency far from the heat add fresh chopped parsley, stirring well.
Pour the mixture in a rectangular plum cake mould or if you prefer onto a cold surface, marble if possible, previously oiled and leave it to cool off for at least 2 hours.
Once cooled, cut the chickpea log or sheet in squares or triangles or the shape you prefer and deep-fry in hot oil, at 190° C, until golden brown.
MAFALDA BREAD:
For the starter dough :
168g Bread Flour
75g Tepid Water
1.7g Fresh Yeast
Dissolve the fresh yeast in tepid water and mix in the Flour till you end up with a dough. Put it in a bowl covered with cling film. Leave it to rest at 17°/20° room temperature for 16/20 hours.
For the dough:
starter dough
500g Semolina Flour
295g Water
15g Yeast
14g Salt
10g Honey
White Sesame seeds to sprinkle
Start by mixing part of the water with fresh yeast and honey. Once foamy knead it together with the rest of the ingredients adding the salt after 10 minutes. Continue mixing for another 10 minutes or so till the dough reaches a temperature of 25 °C. Let it rest for 20 minutes. Take off the desired weight, or about 165/170g by each. Form it into long strips, making them to the desired length and giving it the classic shape or a simple bun. Dampen the surface of the dough with water and sprinkle on the sesame seeds. Place on a baking tray and let rise for around 60 minutes at 27°/28°C. Preheat the oven at 220 °C , once the oven has reached the desired temperature add a tray filled with water and bake the bread for the first 10 minutes. Then lower it at 190/200 °C remove the tray with water and bake for another 10 minutes. Pass this time open the door, remove the pot, let some steam come out and dry the mafalda bread at the same temperature for a few minutes more to be crunchy. Cool it off on a rack.
LEMON SALAD:
1 Amalfi Lemon
Maldon Salt
Extra Virgin Olive Oil
Simply carve the lemon skin out, remaining with lemon segments all cleaned and deseeded.
Cut it in chunky cubes and season it with salt first and then extra virgin olive oil.
Keep it aside and drizzle the panelle with before serving.
FINISHING THE DISH:
Simply stuff the mafalda bread with a generous amount of panelle, sprinkle some salt crystals to your desire and a nice drizzle of the lemon salad. Garnish with few fresh parsley leaves and enjoy it.
TIPS:
Do not overcrowd the pan when frying. Fry 3-4 at a time for best results.
Pour the panelle hot mixture in a mould to facilitate the cutting.
Check the time and temperatures of the bread each step for a better result
Links:
Hope you enjoy this dish and look forward to hearing from you soon.
Our social accounts :
Music by Epidemic sound:
Director, Authors, Hosts & Camera :
Sara and Stefano
Editors:
Ahmed Shawky
Sara & Stefano
Voice Over Audio edited by:
Luigi Cosi
#Vegan #Panelle #streetfood
Cod Fish Recipe | How to cook Cod Fish with Creamy Butter Garlic Sauce
Cod Fish is known for its flaky white flesh and mild taste. Today I will show you how to cook Cod Fish with Creamy Butter Garlic Sauce. This Cod Fish Recipe is sure to become a favorite.
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✦INGREDIENTS✦
☐ Fresh Cod Fish
☐ Olive or Avocado oil
☐ Salt/Pepper
☐ Thyme
☐ Rosemary
☐ Cajun Seasoning
❋TO PAN:
☐ 2 Tbsp Olive oil
☐ 4 Tbsp unsalted better
☐ 1 sprig of rosemary and thyme
☐ 2 cloves of garlic
❋SAUCE:
☐ 3 Tbsp unsalted butter
☐ 1/3 cup diced onions
☐ 3 cloves of garlic minced or 3 tsp minced garlic
☐ 1 tsp rosemary
☐ 1 tsp thyme
☐ 1/4 Cup white cooking wine
☐ 3/4 Cup heavy cream
❋ Garnish with chopped parsley
❋ Serve with Asparagus or your favorite veggies
✅ WATCH VIDEO FOR COMPLETE COOKING INSTRUCTIONS!
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