Short story:
This is Sahtein. Here we believe that food is medicine and that every human has a right to find joy and pleasure in nourishing themselves.
Bigger story:
I am a Palestinian-American chef, immersive & visual artist, storyteller & producer. I am a trained Reiki Master and embodiment facilitator. Each of us can find joy and power in intuitive nourishment, and bring that presence into every moment of our lives. Join me and let's awaken to our highest potential.
Important note because I get so many comments about this:
I am not vegan and this is not a vegan channel. I just enjoy making plant based foods and exploring all the different ways plants can be used.cThe only meat I don't cook is pork.
I use all pronouns.
Пікірлер
I’m the opposite..I use my kitchenaid for mixing all doughs because I have a lot of neck hardware and pain, but the machine allows me to have consistency..when doughs come together and then clear the bottom of the bowl, the gluten has developed perfectly, and some really wet doughs (Brian Lagerstrom’s ciabatta recipe..try it, it changed my bread making life) the machine does a superior job. I’ve started subbing in butter for oils in tortillas and various breads..nice organic butter is super tasty in breads..
Nice organic sunflower oils now, thanks for being anti-canola..I don’t know why anyone likes that! Toasted pine nuts in there? I think my Lebanese neighbors gave me some of these and they had pine nuts in there. Easy to burn..whenever toasting pine nuts, put a heavy glass bowl in the freezer (or fridge if it’s delicate) and chill well, when you have the pine nuts toasted, throw them in the frozen or well chilled bowl and stir to stop their cooking..they have a lot of oil that makes them continue cooking off heat unless you take steps to stop them from over browning..an egg wash before baking would make these look a lot prettier..just my opinion..
I live in Utah, my Lebanese neighbor freaked out when she saw me growing purslane, parsley, mint and oreganos, thymes, basils in my garden..I learned Fattoush from her, they own a restaurant. One of her “secrets” was to take a very to overripe tomato and really mince it up including its seeds and juices into the lemon/olive oil dressing. It increases the immediate juices and acidity..I love cultivated purslane, they have lovely seeds at Baker Creek and Territorial, many others. I don’t mind a soggy, juicy salad the next couple days, the juice over bread and toasted is great..I encourage everyone to try this salad..I made and ate it nonstop when I first learned it!
Yum 🎉
So it's basically refried beans.
When I visited Israel, I had this for breakfast
@@deanmcdiarmid7068 no
@@NadiaGilbert ?
ich kann nichts scharfes hineintun, meine katze verträgt das nicht
Hey Nadia I got hooked up to your channel ! All the way from Dubai !
I sprinkle a little Za atar over the pita before baking..
your a cutie pie
Ful in the can? No way
Thanks for this deliciousness, what an awesome way to make use of our squash bounty -- I've been obsessed & shared this with so many family & friends 💖 It's a big hit at parties. I've even used it as an add-in to soups & curries, it works in almost anything.
It looks like the canned favas don’t have the skin on them, or do they? I grow favas and that skin can be tough to mash.
This looks amazing, can't wait to try. Just a random compliment, I can't say how much I appreciate you follow the steps someone who would be actually cooking would follow. Like precutting the herbs and tomatoes for garnish. I don't think I've ever really seen any cooking videos do this, or it's not common anyway. Big thumbs up!
What a beautiful mug
Hai Nadia how are you
Hi , I was introduced to Arabic food thru a Palestinian coworker and really enjoy it. This is going to be my 3rd try in making this dish. My mistake in the past was incorporating too many ingredients- tomato potato carrots eggplant cauliflower and chicken . After layering the ingredients and placing the rice on top and adding broth to cover the rice, I’ve found that I have to keep cooking to where the water is evaporated or absorbed. This makes for soggy but still delicious dish. This time maybe I’ll use less ingredients or just cook the chicken separately and combine it when flipping the pot. Thanks for your videos- subscribed.
ورق عنب
Can u show us how to make spinach pie?
My wife is Palestinian and I just found your channel. We are enjoying the videos a lot and just made this recipe this morning for breakfast. We do Arabic breakfast regularly and love the additions to our usual boring foul recipe! Thank you so much for being there. Sahtein!
I really hope they are alive and safe
Hi Nadia, what is all spice ? I am new to cooking … is it a spice in the store which will say all spice :$
Love Palestinian food....tasted this ..some of my Palestinian friends used to bring for me. Thank you for sharing Hope your family is safe. Love from South Africa.
Just a message in a bottle from the middle of nowhere, wishing you well and hoping that you are safe. I thought about asking where all da new recipes be, but that just seems so meaningless now. You ma'am are a truly beautiful soul, may God bless and keep you and all your loved ones forever.
Wow, looks so good, I want to go back to Jordan to eat this deliciousness!
a drizzle of olive oil
sumaq and tahini would be wonderful with this dish
with this amount of onion and green onion people usually use lettuce
this salad needs fresh mint
then do that on your own
too much onion
then put less in yours
Would it be ok to garnish with a little zahtar?
always
Delicious 😋
I wish there were more Palestinian ladies around here in Texas lol. We need more of our culture out here. Lol. I just made some stuffed squash, now it’s time to make some stuffed cabbage rolls.
Just found you ❤ going to a Palestinian restaurant tonight w my friends and will look for Ful on the menu! And of course I will try your recipe at home soon too 😊 I went plant based last year and love trying new dishes! I can't imagine what you, your family and your community must be feeling or going through right now. As an American, I am horrified by the decisions my country has made since 1948 in the continued oppression, violence and now genocide of Palestinians. I'm so deeply sorry ❤ Free Palestine 🇵🇸
They do the same dish in Croatia but they cook the rolls in mashed tomatoes, or tomatoesauce and they stick a few cloves into the sause, between the rolls and it is so tasty. I use brown rice, mixed with white rice, preferably round. Organic round rice is the healthiest. To make sure it gets soft, when cooking rice and especially brown rice, add salt only after it has cooked fr a while or it hinders water from entering the rice. If you like to be healthier, use Corning Vision stove top skillets in glass. No metal, no teflon, no aluminium.
Watching this in 2024 for new food ideas & to honor those lost. Hope your family is safe! Free Palestine ❤️
Gona try this amazing dish greetings from south africa
Beautiful
I like your grinder 😊
Food of the giants.
That's a cool tip about putting onions in the fridge. I light a candle near where I'm cutting and it draws the fumes to it somehow. Also I'm vegan but maybe I'll try to fry some vegan cheese eventhough it's gunna be different. Miyoko's makes a vegan mozzarella that's also about $8 or maybe I could make a homemade one. Edit: I love mint!
I think I want to move to Jordan!!!
The people who run this world deliberately create these stereotypes to divide us.
What about adding tahin??
Ful Mudammas and Falfal are the national dish to Egypt from Pharos time till now .
I keep watching this and I have made it so many times. Thank you so much. 🥰
Alhamdulilah
What is all spices
if you watch the video you'll recieve everything u need xx
A salaam alaikam Nadia, I ❤the channel what is the blender you use minfadlik?
Your videos are such a treasure trove. Gonna try it with Japanese eggplants.