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Thank you for telling them this!! 🥲 It breaks my heart when people smack pomegranates like that. Those ungrateful pieces of ship don't deserve pomegranates 🥲

Homemade yogurt 🐮 Skip the grocery store and use what’s left on the bottom of your yogurt container to make a whole new batch of homemade yogurt! CHECK THE COMMENTS FOR TIPS & NOTES! Why make your own yogurt? 1. Milk is cheaper than yogurt 2. Use the last batch of yogurt to make a new batch.. Infinite yogurt glitch 3. Uhmm hello.. you just made your OWN YOGURT. You’re basically a self sufficient farmer now Give it a try ⤵️ 4L whole fat milk 1 tsp plain whole fat yogurt Add the milk to a large pot and heat it up on the stove, stirring constantly, just until it comes up to just before boiling point (about 180F), once you see the first sign of a bubble, you can remove from the heat. Reserve 1 ladle of the hot milk in a bowl to cool down faster than the pot. At this time, also set aside 1 tsp of yogurt in another bowl to come to room temperature. Then, cool down the pot of milk to 120F by placing it in an ice bath in the sink for about 10 minutes, or about 30 mins just sitting at room temp without the ice bath. You know it’s cooled enough when you can withstand putting your pinky in it for 10 seconds, or use a thermometer. It should still be hot. Remove it from the ice bath. Mix together the reserved yogurt starter into the reserved ladle of milk (doesn’t need to be totally smooth), then add it to the pot of milk and whisk it in gently. Cover the pot with a lid, then with a couple layers of towel or blanket. Set it aside somewhere draft-free where it won’t be bothered or touched. Let it incubate untouched for anywhere between 8-30 hours, depending on the level of tang your looking for. The longer it incubates, the thicker it’ll be and the more sour it’ll be. I do 24 hours for a tangy yogurt used in Arabic cooking. After 24 hours, unravel the towel/blankets and transfer straight to the fridge for a minimum of 6 hours (preferably overnight) before scooping from it. Try not to open the lid so as not to introduce new bacteria into your yogurt. Enjoy in your dips, sauces, salads, and stews!! TIPS & NOTES: - You NOT need to use 4L of milk. Use as much or as little as you’d like, the method shown in the video stays the same - You do NOT need to incubate for 24 hours. I do this because I use it in savoury preparations like stews, salads and dips so I like for it to be sour. The longer you incubate, the more tang. If you want to use it in sweet preparations like breakfast or just don’t want it to be sour, incubate for only 8 hours before refrigerating - If you would like to flavour your yogurt with fruit or jam, I’d recommend doing that after it’s fermented and set. If you would like to sweeten or add vanilla to the whole batch, do that as you’re bringing the milk up to heat so that it dissolves and disperses evenly - You don’t have to leave the yogurt in the same pot to ferment. You can gently pour it into another jar or container that the yogurt will set in and then transfer to the fridge - make sure to use whole fat milk and whole fat yogurt for thick yogurt - Make sure to use a yogurt starter from yogurt you ACTUALLY ENJOY, your yogurt will mimic it

Funny because I just ate mloukhiya yesterday but the tunisian way. I've never seen this version before !

Pick me over some soup 😅

I don't think I've ever had jute mallow. Internet says it has levels of cyanide and oxalates that people should mind. Does the drying and reconstitution remove the toxins?

Full video can be found on my Instagram!

Mloukhiyeh Jute mallow stew (AKA Egyptian spinach) The Syrian/Lebanese way Recipe ⤵️ Chicken broth: 2.5 lbs bone-in skin-on chicken pieces 1 small onion 1 carrot 2 celery stalks 3 bay leaves 4 cardamom pods 1 tsp whole cloves water to cover Mloukhiyeh stew: 100g dried mloukhiyeh leaves 1/2 bunch cilantro, chopped 1.5 head garlic, crushed Juice of 2 large lemons + more for serving 1 tbs salt (to taste) Ghee Chili sauce 1/2 head of garlic 2 small jalapeños (or chilies of your choice) Juice of 2 large lemons Pulse garlic and jalapeños in a mini food processor with salt until fine, then submerge in lemon juice. 1. Sear chicken in olive oil until browned lightly, then add celery, carrot, onion. Submerge with water and bring to a boil. Remove any foam that forms on top, then add the cloves, cardamom pods and bay leaves. Partially cover the pot with a lid and cook on medium heat for 45 mins - 1 hr. 2. Soak the mloukhiyeh leaves in water for 20-30 mins. Once rehydrated, discard the water and wash a handful of leaves at a time under running water, squeezing out all the excess moisture and setting it aside in a clean bowl. Repeat 2-3x. 3. Remove the chicken from the pot and strain the broth. Once cooled, shred the chicken and discard the bone and skin. Use the pot to cook vermicelli rice. 4. In the another large pot, sauté most of the garlic and cilantro in 2 tbs ghee until fragrant (reserve some garlic and cilantro to add at the end). Then add the cleaned mloukhiyeh leaves, and continue to sauté for another minute. Add the strained chicken broth (enough to submerge the leaves and more) as well as the salt, pepper and lemon juice. Simmer for 20-30 mins on medium-low. Do not cover or it will darken the colour of the broth. 5. Add the shredded chicken, the remaining garlic and cilantro let it simmer for another 10-15 mins. Adjust salt/lemon to taste. Serve with vermicelli rice and extra lemon wedges on the side as well as the chili salsa.

hey, what kind of rice recommended for this dish?

Why so judgey??

Sure, there's your way of doing it, but why can't I beat it with a spoon in 45 seconds? Less time is better right?

What's wrong with using a spoon though? Nothing wrong with people wanting to use a wooden spoon. Also if you dunk the sections in ice water for a bit the white bits sort of tense up and it's easier to separate the seeds

I haven't had this soup since I was a kid at my friend's house. I think I'm going to make some this week. 🥰

I’ve seen ppl open it in a bowl of water. Then drain the water to be left with just the seeds.

Wooden spoon is much faster

Pomegranate and pineapple is the absolute best fruit combo in the world

I always peel a ton and watch tv doing it!

Finally someone that acknowledges that it’s actually Syrian.

@breakingbreadwithbayan it would be nice if you could write the ingredience and the amounts in the comments.

Do you put fresh chopped mint? And for th dressing ? Do you add debs ?

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I love this plant ❤ In tunisia we make a little hot sauce with tomatoes ,peppers, chatta, onions and lots of garlic and we add the chopped plant with lemon and olive oil. Its so delicious. It s called bendleka in tunisia

I discovered your RUclips channel weeks ago. And I really really loved it. My husband loved it especially 😍. Am Tunisian married recently to a Syrian who s living in France for 14 years. So when I asked him what tradionnal dish he would like to eat. He hadn't many ideas. I am a good cook but don't know much about Syrian cuisine.so now he goes through your channel and it brings him memories. I learned many things from you thank you 💕

Gonna try this today

جربي مع الجزر بس ابشري لا تسوي قطع

Oh we have a similar dish in West Bengal India. We call it "tok dal" Which again means sour lentils. We do use a lot more spices and use raw mango or tamarind pulp to make it sour. It is so good that I would definitely try this new calmer recipe with no spices. Love the work you're doing.

So it's a bit like a dhal with pumpkin?

Syrian Sour Lentil Soup ‏عدس بحامض حلبي Super simple and easy lemony, garlicky lentil soup with chunks of pumpkin. The perfect fall comfort soup 🧡🤎❤️ 1.5 cups split red lentils 5 cups water (may need more) 1 + 1 tsp salt 1/2 tsp turmeric (optional) 3 large garlic cloves Juice of 2 lemons 1 cup cubed pumpkin, squash/zucchini, or potato (optional) 1/4 cup olive oil Garnishes: Lemon juice Aleppo pepper Olive oil Dry, stale bread Wash the lentils really well until the water comes out mostly clear. Add them to a pot and submerge with water. Boil for about 20 minutes on medium heat or until the lentils are soft, skimming any foam that forms on top for a clearer soup. Make sure to stir occasionally. While the lentils cook, squeeze the lemons, crush the garlic with 1 tsp salt, and peel & cut the pumpkin into small cubes. After the lentils have softened, add the other 1 tsp salt, 1/2 tsp turmeric, the pumpkin and the crushed garlic. Let it cook for another 15 minutes, stirring occasionally, until the pumpkin is tender. If at any point the soup becomes too thick, add more water. Once the pumpkin is almost tender, add the lemon juice (add about 3/4 and adjust after tasting) and more salt to taste. Once the pumpkin is tender, turn off the heat, add the olive oil and mix it in. Serve with the garnishes of your choice and enjoy!

Awesome. Thanks

Honestly please try Keto, I was in the same situation , and I've lost 5kgs in 6 weeks and you don't have to starve yourself. I never feel hungry at all!

lol, this is clean eating? carbs with fat and sugar sause?

Talks about clean eating proceeds to use a fuck ton of mayo

This isn't a healthy meal

I thought those were carrot fries Ngl

That seems delicious, but if you really want to control calorie intake, that dipping sauce will outdo anything you try to achieve with the sweet potatos, at that point just have fries hahaha

no disrespect here I because know you just meant to be honest and share your personal experience with weight gain/loss but please don’t ever say something like “I’d rather be unhappy and skinny” on a public platform like this. As a grown adult woman you should be holding yourself to a higher standard and set a better example for your viewers. There are so many impressionable young people or just people in general who will hear something like that and internalize this as a dangerous sentiment that might ultimately trigger an eating disorder for them. Thoughts like that are something that should be shared with a licensed professional therapist or with someone you can trust, not to be just stated for everyone and anyone to hear, because you truly don’t know who is listening, or how people will receive that. It comes off as incredibly tone deaf and cruel.

You didn’t do the intermittent fasting correctly.

"I would rather be unhappy and skinny" - Someone who needs therapy

you’d rather be unhappy and skinny? yikes. how about happy and healthy???

I rather be unhappy and skinny 😂😂😂 I gained 20kg on the first year with my second marriage. I'm finally getting rid of that much weight

Jesus is coming soon guys repent ❤️

Girly the way youre handling that knife 😭😭 please watch a youtube video or something

This is a sign you need to change your diet and get a better understanding of healthy foods. Hint: red meat is very unhealthy, not because of fat content but because it causes cascade inflammation throughout your body, which will m your health worst over all. Hint 2: There are good carbs and bad cabs. Bread = bad carbs, Cauliflower = good crab. Bet yall didn't know Cauliflowe was a carb. So are chickpeas, but they are the best thing you can put in your body EVER. Hint 3: This is for my diabetic ignorant people. It's not about sugar and carbs. it's about fiber. Apple juce will literally make your condition worse and not a good choice if you have low blood sugar. But if you eat a whole apple, it is amazing for your body because of fiber. Never underestimate how much fiber we all need. Because no one gets enough fiber. Hint 4: Take up an anti-inflammatory diet, everyone. Just help your body out and don't make yourself sick just because you want stake and potatoes. Unhealthy foods aren't chips and soda. They are foods with little to no fiber content, too much protein for your body, too much buter, and unhealthy fats. Women need 2x as much protein as men. Men don't actually need a lot of protein. Honey is unhealthy, but whole dates are healthy. If your doctor says otherwise, you need a new doctor who is keeping up with new medicine. Yes, your Gen z doc is more qualified to treat you than the doc that has been in the field for 30 years. Why? They keep up with new medicine, that experience doc has a big enough ego to seriously believe just because they have been doing this a long time that they have a better understanding. Meanwhile, the last time they read a research paper was when they were in residency.

Same thing happened to me when I first started dating my now husband, gained 40 pounds in the first 7/9 months of our relationship, I’ve just come to accept that I’ll never be as skinny or thin as I was before I met him, but at this point in my life it just reminds me how comfortable I am with him and luckily he still loves me just the same ❤

Sweet potato fries w/ sweet + spicy dipping sauce 1 large sweet potato, peeled Salt Pepper Garlic powder Onion powder Paprika Olive or avocado oil Cut into fries, season lightly. Bake in a single layer on parchment paper for about 40 minutes, flipping halfway through. Sauce: 1/2 cup mayo 1 tablespoon sriracha 1 tablespoon honey 1/4 tsp black pepper 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder

1 box (2 sheets) puff pastry 450g 1 block cream cheese 226g, softened 1/4 cup powdered sugar 1 tsp vanilla 1 egg yolk Peach or apricot jam 2 peaches or nectarines, sliced 1 egg, whisked Sliced raw almonds Mix together the cream cheese, powdered sugar, vanilla and egg yolk until completely smooth. Set it aside. Lightly flour your surface and lay out your puff pastry. Cut into squares (about 4 per sheet depending on the brand you use). Fold your pastries however you’d like, I displayed two different ways in my video above (we preferred the more squared off one). Add a heaping tablespoon of the cream cheese mixture to the centre of the pastry and spread it slightly. Top with a spoonful of the peach or apricot jam and spread it out. Top with 2-3 slices of your peach/nectarine. Brush all the sides of the pastry with egg wash, then top with sliced almonds. Bake at 375 for about 30 mins or until the pastry is golden and crispy.

Can you write down the recipe please?

Cool

Safarjelli / Quince Stew ‎سفرجلية One of 7alab (Aleppo), Syria’s specialties with the most unique flavours👌🏻 3 lb lamb or beef stew 2 bay leaves 1 medium onion, halved 3 medium quince, cut bite-size 1.5 cups passata or crushed tomato 1/3rd cup sugar 1/3 cup pomegranate molasses 5 cloves crushed garlic 1.5 tbs dried mint 2 tsp salt (more to taste) Add the bay leaves and onion to the meat and submerge with water. Once it comes to a boil, remove any foam/scum that forms on top. Boil the meat just until tender, add water if needed to make sure the water level is always above the meat. Once the meat is tender, add the cubed quince, passata, sugar, pomegranate molasses, garlic, mint, and salt. Let it boil for another 15 minutes or until the quince is soft but not falling apart. Serve with white rice and enjoy!

I agree about the crispy rice!