4 AMAZING Lebanese Breakfast Dishes скачать в хорошем качестве

4 AMAZING Lebanese Breakfast Dishes

We're making 4 classic Lebanese Breakfast Dishes that are AMAZING! First we have Msabaha, a crushed Chickpea dish, then we have Lebanses Ful Medames with Fava Beans and Chickpeas. Next is Fattet Hummus, and finally we have Eggs with confitted meat. ---- 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates   / middleeats   ___ Sources: Anthony Rahayel - Al Soussi: The Best Traditional Lebanese Breakfast (eggs, hummus, foul, Fatteh)    • Al Soussi: Lebanese Breakfast السوسي ...   How to Prepare Dried Chickpeas: The BEST Koshari in the world - Egyptian Vegan Street Food Ful Medames Video: Ful Medames - Fava beans served 3 DELICIOUS ways Hummus Fatteh Video: Hummus but make it a main - Hummus Fatteh How to fry pitta bread: Hummus but make it a main - Hummus Fatteh ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Microplane grater: https://geni.us/qzqTzve OXO Kitchen Scissors: https://geni.us/ihA8Wq Borner Mandoline: https://geni.us/BPzBw Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... __ 0:00 Intro 0:40 Msabaha - Smashed Chickpeas 2:42 Lebanese Ful Medames 4:19 Fattet Hummus 6:21 Homemade Kawarma & eggs 8:42 Taste Test & Outro __ Msabaha: (Makes 2 portions) 400g Chickpeas 1/2 Cup chickpea liquid 1 1/2 Tbsp Tahina 1 Tbsp Lemon Juice 1/4 Tsp Salt 1/4 Tsp Cumin 1 clove of Garlic Some countries add yoghurt to it Lebanese Ful: (Makes 2 portions) 400g Fava beans 100g Chickpeas 2 Tbsp Lemon Juice 1 Tbsp Olive Oil 1/4 Tsp Salt 1/4 Onion 1/4 Tomato 1 Garlic Clove Fattet Humous: (Makes 2 portions) 200g Chickpeas (1/2 can) 140g yoghurt 1/4 Cup Chickpea Liquid 1 1/2 Tbsp Lemon Juice 1 Tbsp Tahina 1/4 Tsp Salt 1/4 Tsp Cumin 1 clove garlic 2 thin Lebanese Pitta breads Kawarma: 300g Lamb Cubes or Mince (or beef) 300g Lamb fat (or beef) 1 Tbsp salt For garnish: Olive oil Parsley Lebanese pitta bread Directions: To soften and heat chickpeas: 1- Drain your canned chickpeas and rinse with cold water *(If you want to peel your chickpeas, rub them together in a bowl of water to loosen the skins) 2- Place in a pot with 1 Tsp of Cumin and 1/4 Tsp Chilli powder 3- Cover with boiling water, and bring to a boil 4- Allow to simmer for 10-30 minutes, until the chickpeas are soft and tender 5- Once cooked, retain chickpeas and their water until needed To make Msabaha: 1- Place your chickpeas in a bowl and use a potato masher to lightly crush them 2- Add the tahini paste, mince the garlic and add, then add the lemon juice, cumin and salt 3- Mix thoroughly then mix in 1//2 a cup of cooked chickpea liquid 4- Place in a serving bowl and garnish with chopped parsley To make the Ful: 1- Pour your can of ful into a pot and heat on medium heat until boiling and warmed through 2- Place the ful in a bowl and mash lightly untill the beans are broken 3- Add in the minced garlic, lemon juice, olive oil, salt and about 50g or a few tablespoons of lightly crushed chickpeas 4- Mix together well, then plate in a bowl. Make a small dip in the middle, add some more chickpeas and garnish the dish with small diced tomato and onion. Add a little parsley and pour loads of olive oil into the dish To make the Fatteh: 1- Cut your bread into bite sized pieces 2- Mix well with 1 Tbsp Olive oil and 1/4 Tsp each of Salt and Pepper 3- Bake for 8-10 minutes at 180c until golden and crispy 4- Place your chickpeas in a bowl and lightly crush 5- In a serving bowl, place a bed of toasted pitta. Add a few tablespoons of chickpea liquid and mix well 6- Top with the crushed chickpeas 7- Mix the Yoghurt, lemon juice, Tahini, salt, cumin, garlic and 1/4 cup chickpea liquid together 8- Pour the sauce onto your serving bowl until the whole thing is covered 9- Add more bread on top for decoration 10- You can optionally fry some pine nuts in butter or ghee and pour over the dish To make Kawarma: 1- Slice the meat into small cubes about 1cm in size 2- Slice the fat into smallish pieces 3- Place the fat into a pot over medium heat and allow it to melt completely 4- Once melted add the meat and turn to the lowest heat possible 5- Cook for 30-40 minutes then add the salt 6- Place in a sterile jar and cover with the rendered fat