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Kenji's Cooking Show | Fattoush (Lebanese Chopped Salad)
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- Опубліковано 19 тра 2020
- Fattoush is a Levantine chopped salad made with stale, toasted or fried pita, chopped vegetables and lettuces, dressed with lemon juice, olive oil, and strawberry nerds. I mean pomegranate molasses.
"snap peas are my favourite"
"I'm only saying that because they're in front of me and I don't want to hurt their feelings"
he says as he beheads them D:
And for the $200 plate version, you carefully open the pea pods, remove the peas, and replace them with pomegranate seeds.
We need a whole episode from Shabu's POV
Suggest that closer to April 1st next year.
Shabu is a metaphor for UA-cam viewers
in season 3 episode 12 (Platanos Maduros con Bocadillo y Queso) you did indeed use the "burnie" joke in reference to your own mouth, having committed the eternal mortal sin of eating food that really was way too gosh darn hot oof ah ah ow
Protip: spread a boatload of Za'atar on the fried pita as you remove it from the oil.
Ooooh good idea!
Hey, unknowledgeable American here, what’s Za’atar? Apparently it tastes good, but what’s it made out of? What do you put it on?
@@maxvetter1336 Za'atar is the name of the herb itself (a relative of Oregano but quite different, as far as I know) and the spice blend, which also includes some other herbs and usually sesame seeds. You'll prob be able to find it in any spice shop or Mediterranean products market, if you have any nearby. You can put it on anything, but it goes well with acidic cheese products and with fried things. Hope you find some to try!
@@Nissimke Thanks! I’ll check it out!
Or sumac! :D
Really loving the daily uploads and seeing how you home cook. Much more attainable for the everyday cook
I myself am Lebanese, and this is a great recipe! The only thing missing is sumac :D
Layal Chehade yea, I’m just not sure this would actually taste like fattoush without the sumac. Along with the fried pita, it’s what sets this apart from other salads.
The sumac is key.
Good callout!
exactly what I was thinking ! Can't be perfect without sumac :)
Every day I watch these videos and I get so inspired to make new things. It's extremely helpful to see it all being done in real time. I feel like it gives me a much more realistic glimpse of the process it takes to cook something.
"to prove that i don't eat carbs and cheese all the time i'm going to make 100 salad videos"
-- kenji, probably
(not complaining, love me a good salad)
Cucumber is a carb. Stop believing BS diets
Something that even most Lebanese people don't know is that fattoush comes from the word "fattesh" which means search as in search for whatever you have in your fridge.
“Working with what you got” has been the name of the game for a couple months
It still is...
17:20 “ and there’s the salad!” Child immediately screams.
I love that he has the kitchen of an average man that robbed a whole entire bed bath & beyond
It makes me feel good somehow that we have the same toaster oven and blender. And his spice storage was the same as mine before he upgraded the cabinet with the vertical pull out. Now I’m jealous.
"People who live their lives in fear are destined for uncomfortable feet" - J. Kenji Lopez-Alt, 2020
Very wise
Should we live in fear of hot pan/pot handles though?
Now he has a kitchen mat whith that written 😂
Somehow quarantine led me to these videos and it's been the best 9 weeks ever. I'm really gonna miss when Kenji is back to the crazy grind of restaurant life and there aren't daily uploads like this anymore.
Yesterday I was making a Greek salad when I sadly realized that I'd forgotten to buy the red wine vinegar I needed. I also knew it wouldn't be responsible to go back to the store for just one item, and then I remembered what you said in this video; "Work with what you've got." So I went ahead and put in some balsalmic vinegar instead, and I actually preferred it! Definitely trying this salad next.
There’s Shabu and sous chef Erik is nowhere in sight. Hmmmm
I am lebanese and we are in Ramadan now and there's always a bowl of either fattoush or tabouleh on iftar table.
I enjoy your videos btw👍
@@fantommm I'm in no place defending or explaining anything to a person so close minded
Allah we lebnan
@@ikhlasmkheiber what had they said?
Those are the absolute best salads. Especially tabouleh. I like mine with heavy on the parsley and mint, light on the wheat. I’m now craving it immensely.
I'm Lebanese and this is one of the most faithful renditions of fattoush on UA-cam. A lot of people would advocate for putting only certain vegetables, but it really is whatever you have on hand + pita, lemon juice, olive oil and pomegranate molasses. I love your videos!
You're on fire with these middle eastern dishes kenji!
THE BOB ROSS REFERENCE. I feel like so many parts of my life are merging now.
Ikr?
I LOVE LOVE LOVE bread in salad. Lightly toasted, plenty of oil/salt, still with a hint of chewiness. PS, your cookbook happens to be the most used on my shelf right now. It has completely enriched my cooking life. Namaste!
Im lebanese and fatouch is one of my favourite salads . Good work!
Great recipe, Kenji. I am a hardcore fan of your carnivore recipes and scientific approach to reach optimization which entice me to suggest Sumac powder (a must ingredient for a traditional Lebanese Fattoush) to be generously sprinkled over the pita crips and in the dressing with the lemon juice, EV olive oil and optional pomegranate molasses vinaigrette. The addition of the snap peas makes it less traditional IMO. Otherwise, it can't get closer... thank you.
I forgot the sumac!! I actually added it at the table after.
@@JKenjiLopezAlt I am glad that you did! looking forward to your next creation! keep safe!
Wow damn man, u keep makin my day (night though, since im from south east asia). Awesome vid as always mr kenji
Finally! I found the source of the “Those who live their life in fear, are destined to have uncomfortable feet” quote. Legendary!
thanks for recommending the Kan core! Mine came in the mail yesterday. its amazing!
Love your book and your videos Kenji!!
Really digging the cheerful, sunny vibe in this video ❤️
I guess Kenji is feeling the Middle Eastern Vibe lately
5:13 Kenji over here trying to turn a parody song about Oreos into something healthy.
Thanks for confirming that it was that weird al song.
Strawberry nerds seriously kills me every time he says it.
love your attitude towards life Kenji.
Wow. Me and my girlfriend are just watching one of your videos. And now you got another one fired up. Your contents really great and comforting Kenji.
Hi Kenji! Hopefully you'll get to read this. Just wanted to say you are an inspiration and watching you cook is really a privilege! Thank you for uploading these videos - I've tried a number of your recipes.
I was wondering if you know any Brazilian dishes ? Would love to see you cook anything from my country :D
Love your free masterclasses! One day you may show us that badass knife drawer that you have!
These videos are so relaxing
Strawberry nerds... 😄 Now I definitely need to get that pomegranate molasses and make this salad.
Kenji shouting out bob ross = the world is a better place now
Rockin the subtle Weird Al references! Love it!
"Fear is the feet killer" - Frank Herbert
One of the best things about lockdown/quarantine has been your more regular uploads! Thank you Kenji!
Lucky dogs 😊. Always tasting delicious food.
Papa Kenji, you having that slip confusing fattoush with fatteh really makes me want to see you make fatteh. You must have a recipe.
As a Lebanese person, I can confirm that you nailed it
I think kenji might have smoked a lil weed before this video his humor was on point today 😂
We love your dumb jokes!
I commened you on the way you opened that pomegranate. My family had cultivating pomegranate for as long as we remember and that is how we open it. It shocks me how some people cut it all the way through.
We usually get it with sumac and diced/grated feta cheese on top.
Keep those low key Weird Al references coming!!
Wife and I didn't realize just how popular Backhaus is... Finally able to get a heavy seeded rye loaf today.
I learn so much from you
Kenji is the first person on the planet who agrees with my lettuce flavor argument ... Iceberg has heaps of flavor and romaine has less, the main difference is that most commonly romaine is used on its own with a much heavier more flavorful dressing (Caesar salad) and Iceberg is frequently used with brighter dressings and other more flavorful veggies that might take away from the Iceberg flavor
Pretty good recipe
Id usually use toasted pita bread, less oily and much less effort
But great job anyway
Greetings from lebanon
I was thinking ready made pita chips for easy prep and similar flavor.
@@kathleeninkansas1770 here in lebanon pita is widely available so it would cost less and take less effort to find and make toasted pitas rather than buying them ready
Would you toast them on a pan or in the oven ? Looking forward to trying this but I don't really like frying stuff.
@@charlietudju8238 i use a panini press
But i guess the oven would be ideal
You want them evenly toasted and in the pan they might be hard to deal with once one side is toasted
Just put them in the oven on low heat and flip them throughout toasting
@@gc1121 Thank you !
First!
Love the show Kenji!
Love fattoush. That is one fine plate of fattoush.
I eat the heck out of this when I'm in Saudi Arabia. Thanks Kenji!
Gonna need a full version of that tomato love song Kenji
This man is yet to fail to amaze me in a video of his...
I feel like I know Kenji's kitchen almost as well (if not better) than my own at this point.
As soon as the pita hit the cutting board Shabu appeared 🥰 Jamon has been hanging out more which is sweet.
Love the term plantery! Logical!
"People who live their life in fear are destined for uncomfortable... feet" - How profound
I love that Jamón comes and gets his fair share of goodies now. At least in the recent videos!
Welp, now that pomegranate molasses is in the cupboard you have to make fesenjun Kenji
I was planning to visit lebanon JUST before coronavirus became a big deal. I'll use your recent recipes to pretend I'm there haha
I like how shaboo listened when you said not to touch the spider that fell on the floor because it was hot almost like he understands english perfectly
I love your videos and I watch almost all of them. Fattoush without Sumac and purslane is just panzannia.
I worked in a lot of restaurants in the '80s. One common thing in most of them was once a week tacos would be made by the, mostly Mexican, kitchen staff. This was usually in the brief lull between lunch and dinner service. It was served buffet style in the kitchen out of public sight. Always right in the middle was and inordinately large bowl of shredded iceburg lettuce tossed with fresh lemon/lime juice. Some times there were leftovers of a few things but NEVER leftover shredduce. Girls from front of the house would heap up the iceburg and make taco salads some would just stand aroud the bowl and eat it with their hands. But that huge bowl always ended up empty. Never understood the disatain for shredduce.
Chimichurri is a great way to use up extra parsley. Especially good with sesame seeds and lasts for about a month in the fridge
Love you kenji
Great recipe, we make Fattoush very similar. I agree that Iceberg gets a bad rap, I love it. We seed the pomegranate just like you do.
Kenji: god of cooking and dad jokes.
sick dinosaur coloring on the fridge also
Kenji is a Costco man and i'm HERE for it.
Forgot the spices,
Cumin, sumak, dried mint, chillies
Sumak is very important and it's what makes fattoush unique, otherwise it's just a salad
And in some areas they add white cheese cubes on top like feta
It that traditional? Genuinely curious
@@SHeltFC as traditional as it gets
@@aaa89h I don't think cumin is that traditional for fattoush at least in most areas of Lebanon, but sumac is pretty standard. Fresh zaatar is also super common and makes it 2x better imo.
I've never seen a fattoush wth mint or cumin or cheese or chillies. Maybe a mountain salad🤷🏻♀️but agree on the sumac
It's amazing how different it is from one region to the other, i guess it goes without cumin, and i crush the mint with garlic when i mix it with lemon juice
We don't get pomegranates that often cause they're quite expensive where I live, and not always fresh either, but when we do, our family of four will finish off two whole fruits with evening coffee.
Thanks to all the quesa videos I've been making them using lebanese flat bread as a substitute, it works well enough and it's what I've got. It's taking all the willpower not to make and eat them as a late night snack like a certain person with a go pro strapped to their head. :>
Looks delicious. Loving the uploads and your educational commentary. I aspire to be as good as you one day. You are one of my inspirations. My video style is a bit dfferent tho.
That creepy guy from ATK was on yesterday telling us to wash and salad spin herbs and store in paper towels. Thanks for restoring balance.
Please make muhammara its our favourite dip from the Middle Eastern restaurants but never made it from home
OMG you sang new kids on the block with tomatoes... I can't
Where does one get strawberry nerd juice (Pom molasses)? Only at a Lebanese market?
Sixty years ago, y first grade teacher chastised me for coloring a sheet of geometric shapes in black and red only. It's still my favorite color scheme.
Sumac is missing which is the key ingredient in addition to the pomegranate syrup.
Looks delicious! In Lebanon we don’t usually add peas. We also add sumac for a lot more flavor!
I bought ground sumac at a Mediterranean store in the US. It was bland. I think it was old. But it did have a unique flavor that could have been amazing. Can people grow sumac on their own?
Kenji says he doesn't want to hurt the snap peas feelings just as he rips the spine off of them 😂
I feel like creating a verb "fattoushed" where you add pita croutons to a salad.
5:00 That sourdough bread looks amazing.
Now I really want to try pomegranate molasses
It's literally so delicious that I add it to everything from fattoush to pomegranate steak tacos 👌🏼
Now I need a bench scraper!
I've seen you wear that tshirt before and I would chuckle at that phrase. But now I connected the dots, Wurst oh ya ... and it hall makes much more sense now.
Lots of great Lebanese restaurants in California
I love the advice to wash the veg the day you get them. Seems like a PIA at the time, but so much less grief later. Says me who has a kitchen full of drying veg the day the CSA comes in.
Kenji smoking that dank Skywalker OG.
This is how you learn to cook, you don't learn anything with the cooking competition shows that are now on tv
"more inexpensive" Totally Californeen. Hilarious!
MA-NA-KEESH! MA-NA-KEESH! MA-NA-KEESH!
The Bob Ross reference was beautiful, he was nice
Well done Kenji. I would suggest using lime instead and adding sumac.
Thank you kenji for the justice for iceberg