That would be awesome! I'd love to watch you talking about some of the many pickled and preserved ingredients the Middle Eastern kitchen uses: salty lemons, yoghurt and laban, pickled vegetables,...

Thanks for your suggestion! I tried a couple of pickle experiments last month and have a few more to get right, then hopefully I can do a pickle extravaganza. Only issue with the pickles is it literally takes a couple weeks to make them, so it's a little hard to determine if it worked first time.

Vegetarian recipes please. Would appreciate if you could add a separate vegetarian playlist too.

Buddy i put the mollasses when i brew the tea! The tea is good

It's a lot better now, thanks for asking. It just delayed my filming process a bit. No problem at all, time and tide wait for no man.

Hopefully one day I'll be able to do just that. I think I still have a lot more to learn in terms of techniques, as I've barely scratched the surface of things like grilling, smoking and drying the various foods we eat in the region. Maybe I'll do a mini book in the near future. Thanks

For sure! Ive been thinking of doing something like that on my patreon. Maybe once I get a bit more time

Great idea. I’d love a book.

Hahaha, well as long as it tastes good, then that's all that matters. Hope I have you a few ideas.

Thank you Tobias, it's much appreciated and I hope you learnt a thing or two. Let me know if you try out the recipes.

Indeed, I'm sure we can bring some people over to the dark side with this.

Thank you Amin! Good to see you here

Indeed, it goes well with nearly anything! I'll have to buy some of those when I visit.

Yay, well hopefully you like this and find many uses for it

Exactly the problem I was hoping to solve. I'm sure you'll come up with some great uses of your own

Aww thank you, glad to have you here. Be sure to send us some photos when you try the recipes.

Thank you! Well it's all part of the journey we are on together, now I just need to replace that broken one. If the reviews vary, then see if you can get fresh pomegranates cheaper. You might want to make a smaller amount at first. If you're in a farming state, then you may be able to pick them up cheaply from a fruit market or whole seller. But yeah it's definitely something you should try! Thanks for watching and being a Patron!

Thank you, I hope you try some of them. If recommend the aubergine fatteh to start, it's super easy. Check out Claudia Rhoden's books, they are pretty good!

Thanks for the suggestion! I'll try include that in the next videos.

Interesting, I've never heard of that. I've had chocolate coated pomegranate before and it's amazing! Hope you like it

Hahaha well it can be tempting to consume like that. Try it which ever way feels natural, it's a great ingredient whether used sweet or savoury.

Bademjan Polow looks like a saffron infused Maqluba, definitely an interesting dish. I'll have to try it. Thanks!

No problem, hope you make some delicious molasses!

Yin and Yang! 😁 Glad you found that funny 😂

Oh so I thought I addressed that in the video. Basically the test batch with fresh juice was really nice, it was sweet and tangy and tasted berry like. The one from store bought juice was good, the flavours were a bit more cooked, I think that happens because the juice is pasteurised, but it was still really good. Then there's the ready made molasses, the one I currently have is not great, but sometimes I get a good one that tastes similar to the one made from store bought juice. My ranking is: 1- Freshly squeezed juice Molasses 2- Store bought juice molasses 3- ready made molasses.

Indeed, there's actually a lot of drinks made with grenadine syrup, basically the same thing. Hope you try some out.

Ooh and add some chimmichurri, that would be a match made in heaven

Thank you, pretty much all better now! Hope it turns out great and you make many delicious meals with it. Glad to hear you've been enjoying them and hope you do for many more recipes to come. I'll definitely look into Amba, tho it might have to wait till July August for the start of mango season. Thank you for watching!

Happy to hear your healing. Something more to look forward to. Thank you

🅱️omegranite mollases

@@hussainkothari7432 i was watching making ceasar sause and muhamara lead me here

Amazing, it's definitely a versatile ingredient and your salad dressing sounds amazing. Try adding in some pomegranate seeds as well, they really take it to the next level.

@@MiddleEats I'll have to try that! Thanks again for sharing your recipes and insights :)

No problem

Amazing, hope you like it and be sure to let us know how it turns out.

Cherries will make a good replacement I think for the pomegranates. If the cherries are organic/homegrown, it's worth checking them for worms/maggots. Cherries are VERY susceptible to infestations in colder climates. It's almost guaranteed in the UK.

@@MiddleEats So far, the pest damage has been mostly bird-related; less gross than worms, but I'll be investing in netting for next year! As they don't hold well once picked, homegrown is about the only way to get them. Luckily they make good hedging or landscape specimens, so if you want to try them, ask around and you might be able to find some bushes to harvest in unexpected places. They have a few common names (Nanking cherry, downy cherry, etc.) and the scientific name is Prunus tomentosa.

Yeah if you consume a lot, it's definitely cheaper to buy it. But it's worth trying this just so you know what the fresh one tastes like, it's amazing. Yay, so happy to know it worked well for you. I was amazed the first time I tried it!

Thank you Max, glad you are enjoying it.

Haha thanks Tam Mam

Absolutely, I think most grenadine syrups are quite high in sugar so this would be a less sweet equivalent!

@@MiddleEats I mean you often use molasses in addition to juice. gives the grenadine a really nice kick.

Great, glad it worked out for you. How are you finding the pomegranate molasses?

Thank you. Check out the Iraqi Dolma recipe on my channel. You can make that and stuff the vine leaves with it. I show how to prepare the vine leaves and roll them in that video. It really tastes amazing!

@@MiddleEats I must have missed it. I'll check it out thanks!

Thank you Marcos!

You know what, it never crossed my mind to check for them and what do you know, they exist! Yes they can definitely be used in place of fresh pomegranate seeds, just remember to defrost them fully before blending them!

@@MiddleEats thank you! I'll definitely try this out soon! :) but first tonight I will make your shawarma recipe ^^

Amazing, hope you like it!

I've got a similar recipe on the channel, it was the first I ever did. You basically cook the wings about 90% of the way then glaze them a couple times.

I'm glad I caught it on camera, I literally cried. So much delicious juice wasted.

Yes, I'm excited to make more Iranian dishes

Thank you, glad you are enjoying it! Hope you try some of the recipes.

@@MiddleEats I'll be trying the pita recipe tomorrow, but gluten free.

How did it work out?

@@MiddleEats Very well. I made six, ate four for breakfast (!), and had two with dinner. Gluten-free doughs are very wet, and this was no exception. Making it into rounds is tricky, but doable. In much the same manner as you demonstrated when making Egyptian falafel, one has to form the rounds on parchment and bravely apply them to the hot steel (or pan). When they're warm, there's little noticeable difference from wheat bread, aside from the fragrance, but leftovers need toasting or reheating to not be ever so slightly chalky. Brown rice flour does not hydrate significantly. I pair it with an equal measure of tapioca starch flour for all my gf breads.

Well I'm glad to hear that, did they puff up well? I was concerned if they would rise properly.

Yes I've covered it on the channel previously.