Don't Make Hummus, Make Msabbaha Instead
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- Опубліковано 14 лип 2023
- Msabbaha Is the New Hummus! Go to drinkag1.com/andong to get started on your 1st purchase and receive FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thank you AG1 for sponsoring this video!
📘 My Cook Book KITCHEN PASSPORT 😍
bit.ly/kitchenpassport
🥣 Msabaha Recipe
1,5 Tbsp olive oil
1 clove of garlic, minced
1 can chickpeas (400g incl. liquid)
1/2 tsp ground cumin
1 Tbsp tahini
1 Tbsp yogurt
juice of 1/2 lemon
salt to taste
chopped parsley (optional)
feta (optional)
toasted pine nuts (optional)
🌿 Habibi-Churri Recipe
1 shallot
1 clove of garlic
juice of 1/2 lemon
salt to taste
1 small bunch dill
1 small bunch mint
1 small bunch flat leaf parsley
2 Tbsp olive oil
🌶️ Sweet Onion Harissa Recipe
2 Tbsp olive oil
1 tsp whole cumin seeds
1 large onion, grated
1/2 tsp salt
1 Tbsp harissa (or less if you dont like 🔥)
200g pureed tomatos
1/2 Tbsp sugar
1/2 Tbsp vinegar - Навчання та стиль
Andong summer season has begun :) Happy to see you guys again! Also I'm looking for your tips on what to do with aquafaba. Thank you AG1 for supporting this video. Go to drinkag1.com/andong to get started on your 1st purchase and receive FREE 1-year supply of Vitamin D3+K2 and 5 travel packs 💚
ua-cam.com/video/n1I4MorDvKU/v-deo.html
A great use for aquafaba is making mayo/aioli. Works beautifully.
I haven't tried it myself, but I heard it can replace egg whites in margaritas.
Mach doch nicht Werbung für diesen Müll der schon längst bei ZDF Besseresser entlarvt wurde. Dachte du wärst seriöser
I make vegan pavlova with aquafaba 😁
99% of Hummus places in the Middle East don't peel their chickpeas, that would be an insane amount of labor to do basically around the clock.
yeah, I think the main reason why restaurants have better Hummus than what you could make at home is the availability of high powered blenders than pulverizes everything into a smooth cream
@@AdoobII25 This + they always have hummus cooking so they can allow it the 4-5 hours it needs to fully soften. The lady who runs my favorite hummus restaurant arrives there each night at 3AM to begin cooking the hummus. I used to go there after long nights out with bread from a nearby bakery because they had not received the pita bread yet.
I don't peel my humus and it always turns out quite smooth and restaurant quality. Maybe the secret is more cooking the hummus yourself because I've never bought canned. Last year I started canning up cooked chickpeas myself so I have them whenever I want, and I make the hummus right in the glass canning jar.
@@YasuTaniina canning your own is genius!!!
@@YasuTaniina BTW cool tip I learned in Lebanon: try 1-2 tbsp of curd or greek yogurt in your hummus. It's delicious and apparently traditional :)
You had me at "habibi-churi"! Greetings from Detroit, where we are spoiled with awesome Middle Eastern, especially Lebanese, Yemeni and Iraqi, foods. I live on the border with Dearborn, so yes, I am very, very spoiled with access to the best ingredients and lovely people.
So SO GLAD to have our old Andong back. I making this recipe today. As always, you rock !!!
Aquafaba is used as a egg white substitute in cocktail making. Egg whites are used to bring in foam, smoothness and texture to the drink. But they aren’t vegan.. so a lot of people use aquafaba as a vegan alternative to the egg whites
It’s also an egg-free alternative, which is important to anyone with egg allergies.
@@ragnkja Are there people who think aquafaba has eggs in it?
@@WanderTheNomad
Not that I know of, which is why it’s so allergy friendly.
You can whip aquafaba into a meringue!
There’s one more “level”: the meshulash, it’s a hummus topped with whole chickpeas in tehina and with a “red bean masabachah”. It’s like a triple hummus!
Whoa, hang on...I love red beans as well. I need to look into this.
@@Anesthesia069 dude for sure, it’s fire and I can’t get enough of this style
Must. Learn. More.
That's not red beans!! This foul is (broad beans). Much loved in Egypt, and eaten in the land of Israel since biblical times.
@@ozilan7284 Good job I equally love broad beans as well!
As someone from the middle east, I've always been obsessed with this stuff. More people should definitely know about this! I also recommend using slices of separated onion to scoop it into your mouth. Extremely good
1:01
@@2peoplebrothers good eye you got there! Didn't notice it myself, so I hope others who haven't noticed as well and plan to make this dish see my comment
Thanks for the tip! I was wondering how this was "supposed to be" eaten. I was assuming it is meant to be a dip, but there were a number of shots showing it just being eaten with a spoon.
@@ryanm1254 it's normally eaten with a flat bread and sliced vegetables/pickles
To easily make extra smooth hummus, the best way in my opinion is to use Chana Dal instead of whole chickpeas.
Chana Dal are split chickpeas you can buy from an indian/asian grocery, so they don't have the skins and take less time to cook due to being split. Just soak them in salted water and cook them in the same water until they become a creamy paste. If you have not tried this personally, don't just doubt me here, just try it out!
This is... Next level smart. I need to keep an eye out. Might have to go hunting a bit tho where I'm at. I've got some ideas
Genius, thanks!
Then that's not hummus! It's a different dish .
@@yasminas83 and?
@@yasminas83 in what way is it not hummus? It's made from chickpeas in both cases, just a slightly different form of chickpeas
I made this recipe yesterday, and it was amazing!
I skipped the extra sugar for the red sauce. Between the caramelized onions and the tomato sauce it was plenty sweet enough.
I forgot the olive oil for the Habibi-churri, but I don't think it needed it. I also used a small onion instead of a shallot. But it still turned out great.
Just perfect!
I love that this has a creamy tahini texture, a rough-mashed chicpea texture, and a whole chickpea texture. It's like a hummus layer cake!
But the icing on that cake would be some *crispy baked/fried chickpeas* as a garnish.
oooooh love this idea. chickpeaception
Glad you're back, always enjoy your content Andong! Thanks for being fab.
Aquafaba is surprisingly good as a general vegan egg substitute in baking! Three tablespoons of aquafaba is generally equal to an egg in cakes, cookies, and even vegan mousse. The strangest thing I've ever seen aquafaba used for was in vegan meringues and macarons, which are actually pretty good but kind of tricky to make!
Vegan meringues was the first thing to come to my mind with regards to Aquafaba as well! They can be incredibly textured and tasty, but if you want you can keep it extremely simple with only aquafaba and sugar.
I've noticed that the whipping time is much longer than for egg-white based meringues, you can really be standing with the mixer for 10+ minutes and nothing happening yet, but eventually the magic happens :)
and what helped for me was to add some of the sugar before you start whipping
@@reinier20004life add some lemon juice before whipping.
does aquafaba taste like the tin and salty?
This is great, Andong's videos always seem to align with the thing im into at the moment and ive just been putting my chickpea water down the sink for lack of a use.
for sure gonna try this soon.
Cheers!
Incredible receipeS, thank you !
Wow, now I gotta try this recipe! Looks really tasty and delicious, can’t wait to try it! Thank you again!
You are totally forgiven, And OMG. I didn't mind the ad content of the last video; your feedback was honest and helpful.
I am looking forward to trying this dish. I love the chunkiness of chick peas, and all those beautiful textures together - wow!
This looks absolutely delicious! I'm trying it tonight, got nearly all of the ingredients anyway so I'm really looking forward to it!
I've always used aquafaba in soft cookies as an alternative for eggs but it can be used in a variety of baked goods.
Lovely, thank you 😊
An even better alternative to chimichurri is yemenese Zhoug which is zesty, herby, spicy and has a beautiful green cardamom flavor to it. I also never peel my chickpeas just cook the canned chickpeas for 10 minutes with a cup of additional water and a tablespoon of baking soda it cuase the skins to break down and makes it lighter and smoother then blend with ice water to get the ultimate velvety texture hummus in under 20 minutes.
I'm going to try this! Thank you so much for having a recipe here with your video.
I struggled with getting that smooth texture with hummus for a long time until watching the Middle Eats channel's video on hummus. You do need to get dry chickpeas and soak them. But they basically recommend that you boil the chickpeas with baking soda until quite mushy and starting to break down. I always stopped cooking earlier on previous attempts. This way results in a smooth hummus and works better than skinning the chickpeas (I tried that too).
This looks so amazing!! I gotta try this
That looks so delicious 😋
This looks great - will try it
Nice! Will definitively give this a try.
Will definitely make this! Been watching you for years Andong and have no idea how you're not at 1 million subs yet?
This looks so tasty....can't wait to make it!
I use Aquafaba cubes instead of ice cubes to make hummus.
Just throw it in while mixing, as you would do with the ice cubes. The texture difference is clearly noticeable to me, plus it does not water down the taste.
...ice cubes to make hummus?
@@nuberifficCommon trick to help get more air into hummus as you blend for a creamier texture
@@dickchao how does adding ice get you more air?
with aquafaba I like to make what I call hummus mousse, I make humms , then whip the aquafaba utilll a stable foam, then slowly mix in the hummus. I use as a sauce.
awesome video! I am trying to make this tomorrow!!!
I loved this video thank you
i just made this along with the two condiments and it is outstanding! adding to our rotation!
Gonna have to make it looks super tasty
Always happy to see AP!
Love it. Thanks for everything you do and Im hoping that sponsored video helped keep the lights on and the videos coming ^.^
Thank you Andong!
Yep! This will be made...all of it. Thank you.
Welcome back, Andong! Msabbaha seems like a good alternative, especially something easier to cook! 😀
Wow. Thanks.
YESSSS Andong is back! Now the summer can begin!
When an episode starts with a visit to Big Bascha, you know it's going to be good! I think I've posted this before, but thank you so much for showing the internet one of the food highlights of Moabit. Big Bascha's musabbaha is just amazing, and I'm so glad I live around the corner from it.
Thanks for your recepice dear friend ❤❤❤❤❤❤
that looks so good
I didn't have the ingredients for the Habibi-Churri and Sweet Onion Harissa, but the Msabbaha itself (with some caramelised onions) was absolutely incredible. Thank you for sharing, I wouldn't've tried this dish otherwise!
Not many youtubers can instill their sense of passion in the viewer quite like Andong here. Great videos. Cheers!
Great video, I must try this when I get home, I'm actually visiting a very varm Berlin this weekend.
I mostly make vegan mousse au chocolat with aquafaba. It's important to gently stir in the chocolate by hand instead of trying to whip it in with the electric hand mixer! 😋
Would you care to share the recipe?
Respect I can't wait to make this!❤
Please! I would love a video on how to use acqua fava!
I'm going to be in Berlin in September. Have you ever done a video on the best restaurants in the city? Would love some recommendations!
That looks so much better than regular, almost boring, hummus. Thank you for this recipe!
You can use aquafaba in cocktailmaking as a substitute for egg-white for a vegan cocktail :)
you'll still get the frothy foamy texture with the exact same steps (shaking)
just play around a bit with dosage to find your preferred version and you'll be making vegan pisco sours in no time
I'm really looking forward to trying msabbaha tonight - it looks (and sounds) delicious. Also, thank you for that harissa -caramelized onion condiment recipe! That sounds fabulous! Cheers!
That looks great. Is it something you'd normally eat straight from the bowl or some sort of bread?
We have same flavors, VERY BIG THANKS FOR THIS ONE, going to try this once my girl is back from her trip
Great Video!
In Israel and Palestine they often serve it with Zhoug, pickles and hard boiled eggs. It's soooo good!
I really like to see people eat their food like you do, truly enjoying themselves with feeling, enthusiasm & appreaciating & respecting the food 👌😁🤤
That was a great video. I subscribed.
This exstended Version is just great...
Awesome recipe! One of the more well-known but nonetheless fantastic applications of aquafaba is to use it for vegan mayonnaise. Works like a charm, though it does have the slight disadvantage of turning the mayo a little runny if you let it rest for more than 24 hours.
Never heard of this and i live in the Middle East now so thank you. Looks right up my alley 😍
It's a good thing I have all of this in my pantry.
best part of this recipe!! perfect emergency meal
It's so unfortunate that the algorithm is hiding such well produced and entertaining content. Always love your stuff Andong, wish the team all the best ♥️.
Algorithm brought me here
Gonna use this recipe at my next get together with friends!!
I have GOT to get one of these microplane box graters! What make and model is that, Andong?
A sprinkle of ground sumac over the top would also pretty it up while also adding a light citrusy flavor.
Aqua faba meringues are actually pretty neat! And the methods don't change.
This honestly looks like one of the most delicious meals ever
Really Y'all? He has an awesome personality, puts together amazing videos, And selling ads space is probably how he some majority of his income. Grow up commercials are everywhere.
Thank you - I hat to try it directly after seeing the video - was really good
Grüße vom Niederrhein
Klaus
This chickpea recipe sounds interesting. Especially since I have not been able to make my own hummus taste better than the store bought one. And I will definitely be making the habibi-churri.
My 17-year-old just made this stuff for dinner. It's their new favorite meal, they say they could eat this every day.
You should try the al-yaman tahini! It's the best i found so far in germany...
Love to see a Berlin-based creator putting out great content. I think I'll need to find Big Bascha - their bread looks fantastic and is all too often not what it could be at some of the spots on the east side. And may make Msabbaha today!
You should try qudsiyeh, which is humous with foul (fava beans), also amazing
guys, this combination works! I didn’t have any bread at home but wanted msabaha and I felt like having a nori..so I made a wrap of piece of icebearg lettuce,nori and teaspoon of msabaha and it is perfect bite deliciousness! ❤
Oh I lost this channel a while ago, glad I found it again. Commenting to get notifications
I made it and it came out delicious. Its a lot more easier to make as compared to hummus. Its very easy and turned out amazing. Took me 15 mins to make a big bowl.
Als Fellow Berlinerin Danke für den Tipp mit Big Pascha. ich denke ich werde heute mal die selbstgekochte Variante probieren und schaue mir am WE mal die Referenz an. :) VG
In Israel Meshulash, triangle, is a popular dish. third hummus, third massabacha, third ful. this way you get a variety of textures in the same meal.
Just made this tonight and my wife could not stop talking about how delicious it was. I made some flatbread to go with it and loved every bite.
Fava >>
love you andong
yesterday I was at a party of a friend of mine and I had a couple of vegan ( aquafaba) pisco sours, they were excellent!
Aquafaba is commonly used in Cocktails when you want a frothy texture, most often in a whiskey sour or similar build. It is substituted in place of raw egg white for those with an egg allergy or vegan/vegetarian diet.
Just made this. Everyone loved it. I left out the dairy products. I enjoy your videos very much. Thanks.
I enjoyed this! I use aquafaba as an egg white replacement in meringues and cakes. I Hope you’ll come up with a few vegan recipes ❤
Best Msabbaha in Berlin is in two places, my kitchen and Akko at Pankstrasse!
I don't think I've clicked on a video faster 😂
I make mayo with aquafaba! But sometimes It turns a little runny so I blend It further with chickpeas, capers and pickled cucumbers.. it's not mayo anymore but I find It very good 😅 I'll try your recipe soon!
Capers... why are rich people peas so salty?
@@zyxwvutsrqponmlkh Rich people peas 😅
@@0senggy They are little too, I would think gourmet peas would be some massive thing the size of a grape, but these capers are like half the size of normal peas.
@@zyxwvutsrqponmlkh You know, a caper is the flower of the plant before It blooms! The fruits are actually bigger.. maybe they really looks like tiny grapes 😅 I don't know the english name, we call It "cucunci"
@@0senggy But they are so salty, I can't even eat a whole can.
Love those happy faces after a spoonful!
I'm gonna try this, but I have done the boiled can chickpeas with a 1/8 teaspoon baking soda and carefully blend with the olive oil, tahini, and cold water method. The hummus tastes almost buttery smooth.
Honestly, I don't care how much time you need for a video: take as much time as you want, I'll still watch all your uploads! Love how you are able to turn cooking videos into so inspiring and interesting ones! :)
Use aqua faba to make a vegan lemon meringue pie! Even better if you use sesame seed oil in the short crust, with 1/3 toasted and 2/3 raw oil
plz do moloukhia
This is the first time I've seen one of your vids and whoa, I'm def making this! Also, I haven't tried it, but I've heard aquafaba can be used to make vegan mayonnaise. Gonna try that soon too ;)
I'm a big fan of beans & pulses. Just find them very satisfying to eat... & they're good for me too. A suggestion for a dish you may like to try is not with chickpeas but broadbeans/fava beans. Its a Turkish dish called Bakla Ezmesi or just Fava. You'll need:
Dried broad beans; 500 gr
Onions; 2 small, cut in half length-ways
Olive oil, 1/3 cups - 80 ml
Salt; 1- heaped teaspoon
Sugar; 1 teaspoon
Water; 1.4 litres
• Place in the broad beans and the onions in the pressure cooker.
• Fill with soft drinking water. The water should be 2-3 cm higher than the beans.
• Close the lid and cook until the pressure gets high, cook 5 minutes and open the lid. If you don’t have a pressure cooker, the water you add should be 4 cm above the beans and you’ll need to cook them for about 10-15 minutes until they soften.
• Then add olive oil, sugar, and salt. Use a hand blender to make it silky smooth.
• Take the dish or bowl that you want your fava to take the shape of, pour some olive oil and rub so that the fava would be able to slide once it is cold.
• Place the mixture in the dish. First, allow it to cool at room temperature. Once cool, refrigerate for at least 2 hours.
• Your fava is now ready to be turned out onto a plate, cut in slices to serve.
This is Refika's recipe from Refika's Kitchen. I like to add some sliced fennel bulbs & or fennel seeds in as the pressure cooking stage & occasionally some Urfa Biber/isot pepper Turkish dried chilli for the smokey flavour. It's one of my favourite sides, especially in summer. You can also use slices of it like you would avocado in sandwiches. I'm also a big fan of fava bean hummus.
I use aquafaba in breads. Helps levening. Also, long soaked (2 days) chickpeas lroduce a very funky, cheese flavoured aquafaba.
wow those are super advanced aquafaba tips!! love them. thanks for sharing