Henry....... thank you so much for this recipe. My family and I travel for miles on weekends just to purchase one of the best tasting breads we all just love. Semper Fi Henry.....and God Bless you and your family.
I'm Persian/American and used to love cooking. I say "used to" because I became paralyzed 2 years ago therefore can't anymore. You should do a video on how to make Persian dolmeh (stuffed bell peppers or grape leaves) and dedicate it to me,if you want. I enjoy your videos and just subscribed to your channel. Your brother, BiZ
+Kambiz ' BIZ ' Tehrani hey brother, I'm sorry to hear, I hope everything is okay. I am actually working on a recipe for dolmeh, hopefully sometime soon I'll put it up
Kambiz ' BIZ ' Tehrani hello dear hope u get well am just someone random but I will make it and dedicate it to u from now love from Cairo we make them too
Middleastern Zaatar is a plant Of dry all ingredients of Thymus vulgaris and Origanum majorana , sumac or citric acid, sage, sasemi, cumin, and in syria they add pimpinella anisum, pistachio or peanuts, salt and pepper! you can buy it ready at middle eastern markets!
Better way to do this is to roll the dough a bit thicker, create pizza style edge and bake it on a very hot oven stone for 4 minutes or so...but what you did was fine still.
They looked lovely I've just subscribed to your channel as all your food looks amazing it's nice to learn other cultures food could you please do a recipe for ghormeh sabsi please I love it.
hi...i am from indonesia and loves your video. did you ever use instant yeast when making bread instead of dry active ? what is the difference in term of results. thanks
Results are the same to be honest, difference is with non active, you have to wait for the yeast to activate before adding everything. Instant active just speeds up the process
@@HenrysHowTos thank you very much. for your kind and prompt repky. Your videos inspire my menu for my upcoming restaurant that solely serving goat meat. please do call me when you have a chance visiting jakarta.
The recipe I followed and it said let the sugar and yeast sit for 10 minutes..then add,salt, flour and oil after the 10 mins is complete. Mix, make it into a ball and set for 1 1/2 hours
The plant that is often referred to as za’atar is origanum syriacum (syrian or levantine oregano), though often referred to as wild or oriental thyme. It grows wild in the levant including historical Palestine, and is widely thought to be the hyssop of biblical and Jewish tradition. The spice called za’atar is usually a blend of origanum syriacum, common thyme, and sometimes other herbs with sesame seed and salt. It does have a taste that is similar to oregano, so the use of a blend of thyme and oregano together seems quite an apt substitution for wild thyme or za’atar leaf.
beautiful memories you brought back to me from my childhood. Thank you.
Glad you enjoyed it
Thank you. You make it seem so do-able and I have tried a couple of your recipes. They come out perfect!
Henry....... thank you so much for this recipe. My family and I travel for miles on weekends just to purchase one of the best tasting breads we all just love. Semper Fi Henry.....and God Bless you and your family.
I'm Persian/American and used to love cooking. I say "used to" because I became paralyzed 2 years ago therefore can't anymore. You should do a video on how to make Persian dolmeh (stuffed bell peppers or grape leaves) and dedicate it to me,if you want. I enjoy your videos and just subscribed to your channel. Your brother, BiZ
+Kambiz ' BIZ ' Tehrani hey brother, I'm sorry to hear, I hope everything is okay. I am actually working on a recipe for dolmeh, hopefully sometime soon I'll put it up
Kambiz ' BIZ ' Tehrani hello dear hope u get well am just someone random but I will make it and dedicate it to u from now love from Cairo we make them too
Kambiz ' BIZ ' Tehrani so sorry to hear what happened. I will pray for you. Love and hope from Texas, USA.
So sorry, you will be in my thoughts,.pray for your recovery... God Bless 🙌💕
I made it exactly how you said and Mate it was bloody Beautiful! Thanks heaps
I'm an Australian this is the best any time of day!
Thanks so much for your lovely, step by step demo. Looks fabulicious!! I'm definitely going to try it
Thanks for sharing..!!! Question, do you grill a little de sesame seeds? Thanks!!!!!
Middleastern Zaatar is a plant Of dry all ingredients of Thymus vulgaris and Origanum majorana , sumac or citric acid, sage, sasemi, cumin, and in syria they add pimpinella anisum, pistachio or peanuts, salt and pepper! you can buy it ready at middle eastern markets!
Another good one to try!! Used a store bought Za'atar that was way too salty last attempt. I was the only one eating,
cprpottsville I wonder if the people that make store bought Zaatar actually taste test their own made Zaatar
Going make this recipe today. Looks delicious.
Hi! Made your Manakish Za'atar recipe today. It came out perfect, thank you!
E NM was that the first time you tried it?
Better way to do this is to roll the dough a bit thicker, create pizza style edge and bake it on a very hot oven stone for 4 minutes or so...but what you did was fine still.
They looked lovely I've just subscribed to your channel as all your food looks amazing it's nice to learn other cultures food could you please do a recipe for ghormeh sabsi please I love it.
I made these and they turned out perfect, thank you for your videos, Ive learnt a lot :D
+Tess Brown I'm glad 😋 hope you enjoyed them!
احلى مناااااااقيش:)))
These look really good! Like the idea of having it with feta cheese. Henry could you please make a Torshi or some nice mixed pickles. Thanks.
I love your videos ,keep up the great work buddy
hi...i am from indonesia and loves your video. did you ever use instant yeast when making bread instead of dry active ? what is the difference in term of results. thanks
Results are the same to be honest, difference is with non active, you have to wait for the yeast to activate before adding everything. Instant active just speeds up the process
@@HenrysHowTos thank you very much. for your kind and prompt repky. Your videos inspire my menu for my upcoming restaurant that solely serving goat meat. please do call me when you have a chance visiting jakarta.
Will definitely try, explanation was too good
The recipe I followed and it said let the sugar and yeast sit for 10 minutes..then add,salt, flour and oil after the 10 mins is complete. Mix, make it into a ball and set for 1 1/2 hours
Thank you 😊 that’s good it is so easy
I'm going to follow this recipe in the morning.
What would be a better texture, masa used for Mexican meals or biscuit mix
Maybe I'll do a coconut flour with almond flour instead im not sure lol
Hi chef how grams in a sachet a yeast? Please Thank you 😊
Hi love all your videos can you show us how to make the red cabbage that is in the Turkish kebab shops thanks
Another keeper!
Love your videos, keep it up mate
Hello. Where do I get those round baking trays from? Thank you!
i got mine from a kitchen supply shop. Only about $5 each
Can u plz teach us to make Toum in a mortar n pestle pleeezz??
M gonna try this 😋
Nom nom 🤗
another excellent video
It’s perfect!
How much is one sachet of yeast equal in grams or in tsp ?
7 grams
Love manaeesh!
Claudine McKay yeah, it’s hard not to love it
Spread some libni on the bread...yummmmm
Raizel M exactly
مشكور حبيبى مشكور
🖒🖒🖒🖒🖒🖒
And a cup of mint green tea
je ne parle pas arabe, pouvez-vous juste me donner quel engredients et la quantité pour la pâte? merci beaucoup
Do the quantity change if you use whole wheat flour?
It shouldn’t change by much, you could possibly need just a touch more water
Well done!
First one habib
Religious leaders complain that Henry is having way too much fun in the kitchen. They are getting fat, fat, fat.
👍👍👍
thanks
I thought za’atar was made of hyssop, not thyme or oregano. The additions are sumac, salt and sesame seeds.
The plant that is often referred to as za’atar is origanum syriacum (syrian or levantine oregano), though often referred to as wild or oriental thyme. It grows wild in the levant including historical Palestine, and is widely thought to be the hyssop of biblical and Jewish tradition. The spice called za’atar is usually a blend of origanum syriacum, common thyme, and sometimes other herbs with sesame seed and salt. It does have a taste that is similar to oregano, so the use of a blend of thyme and oregano together seems quite an apt substitution for wild thyme or za’atar leaf.
can i put zaatar on pita bread???
anthony yan yup
الله لا يا يعطيك العافية على التخبيص
You rolled the dough way too thin