HAM!!! So excited he’s on NYT solo. Don’t get me wrong, I love Solah and Ham together but I could just watch Ham cook all day. He’s so happy, down to earth and knows how to cook!
Za'atar the plant is very easy to grow in the Mid-Atlantic, in case anyone wants to go that direction. I'm in Philadelphia and we've been growing Lebanese za'atar for several years. It's good on everything.
Za'atar is the name of an herb (or actually, a few related herbs). The spice mix takes its name from the herb, which is also known as "hyssop" or origanum syriacum (Syrian oregano). Confusingly, the term is also used to refer to the whole family of herbs that includes thyme, oregano, and savory. @@jaxlaxsurprise
Growing up in a mixed Cuban/Lebanese household, we had some interesting mash ups like pseudo Alfredo though in our case it was lemon zest with the Labneh and black pepper and toum as opposed to sliced garlic. Toum/Lemon/Zaatar/Olive Oil make a great marinade for seafood before you grill it as well. Sahtain!
@@DizzyBusy my Teyta (Grandmother in Arabic) made a refreshing summer "soup" that was labneh, a small amount of toum which goes a long way, lots of cucumber and fresh mint. Occasionally she'd add some chopped tomatoes but either way, it was fantastic on a hot summer afternoon with some bread and za'atar in our home made olive oil.
@@DizzyBusyThe dish in this vid is very likely inspired by a super common Arab dish called macaroni w Laban. Laban (which is the unstrained form of labneh, so it’s closer to Greek yogurt in texture) was mixed with crushed garlic and salt and then mixed with the noodles. We didn’t heat the yogurt or anything. On the side, we’d cook some ground beef with pine nuts to top it. I didn’t always need it though. It’s like the Arab kraft dinner lol very nostalgic
Watched this episode last night on the train after a few beers. Took what I had in the kitchen - greek yogurt, sour cream, za'atar seasoning, and garlic salt and threw it on some sauteed adult spinach w/ garlic slices. Oh boy oh boy didn't know how to use za'atar before this and now I'm educated.
why do i read your name and immediately think "oh, this is Kal-el's brother from kansas that just went to culinary school. he's Ham El. ma and pa kent thought it would be good if kal had a brother to grow up with. so they adopted Ham too. when clark is having a rough day, he just goes down the street to this guys shop for a bowl of soup, and nice talk". edit: great recipes man. i bet the acidity from the yogurt goes great with the olive oil and garlic. i really want to get some yogurt and try this now. dang.
"Tastey water flavored broth" Ive never heard before but thats basically exactly how I go about it. Perfect explanation. Dont make it taste like the ocean, make it taste good.
my family serves any kind of pasta alongside a container of labne. great stuff! it instantly makes any dish so creamy and delicious, especially when you have a spicy sauce to mix it with
My thoughts chronologically: 1. What the fish?? I love pasta and I love labneh-zaatar-pita but together?? intrigued!! 2. I thought Zaatar was just a different oregano?!? wow now I know! 3. I am loving him, who is this guy?? Last name matches with Sohla....hmmm.... 4. I too always spill water from the measuring cup!! Only way I found not to spll is to go slow 5. Yes!!, now I can use my leftover Labneh to make alfredo! 6. Question to Ham, which brand of labneh you use? the labneh varies a lot by brand/country of origin
Something NYT conveniently forgot to mention - For Palestinians, za'atar has historical significance; some consider its presence to be a sign of a Palestinian home.[30] For Palestinian refugees, plants and foods such as za'atar also serve as signifiers of the house, village, and region from which they hailed.[31] In 1977, an Israeli law was passed declaring it a protected species.[32][33] Violators are subject to fines. Some Arab citizens of Israel (who traditionally picked the wild herbs[33]) have described the legislation as "almost anti-Arab".[34] The ban on picking wild za'atar is also enforced in the West Bank. In 2006, za'atar plants were confiscated at IDF checkpoints.[35][36]
thank you for adding this and pushing back. the NYT is Zionist to the core. and the endless Thanksgiving content on this YT channel should be a sign for anyone of their stances on colonial narratives and Indigenous liberation (not aimed at you at all BTW just a broader relevant point).
The law was changed in 2019 and now anyone can pick small quantities in the wild for personal use. No one is preventing anyone from growing zaatar or from buying it from a store. You yourself conveniently presented a distorted picture!
Do you hear yourself? @@eyalurim The criminalisation and complete ban has been slightly amended in 2019 (thanks to the effort of Palestinians btw) after decades of injustice. But since the pandemic, the policy (that allowed the picking in some areas) has been suspended and the former ban is still being enforced which affects Palestinians.
I just made this- OMG it’s amazing. I love watching both Sohla and Ham. They both have a really clear and fun way of teaching cooking. My husband even wants to cook their recipes- Start Here is a MUST have cookbook
I'd take more labnah za'tar recipes from Ham! This dish is amazing both fresh and cold as leftovers. We make it often from the short that was posted before. This is clearer and easier to follow.
my dear beautiful husband is egyptian//(I see ur half egyptian) and he is a chef//so love that you incorporating zataar and labna even though it's more a lebanese/syrian thing/they do somewhat do it in egypt//I eat it on bread a lot/salaam from Dearborn
Yes!! i love seeing more za'taar recipes and also seeing more of Ham. As another commenter mentioned, he's like a male version of Sohla, they're perfect for eachother 😍
loved this episode! I bought za'atar for the first time recently and it's incredible! I've been trying it on pretty much any savory dish. Looking forward to seeing more Ham!
@@rockpooladmirer it is SO good. I usually sauté the pasta with some garlic and olive oil. On the side mix yogurt, fresh garlic,dried mint and salt. Mix it up and top it with fried pine nuts. So good and cheap!
To all the vegan peeps, you can make labnah with plain soy yoghurt! Just strain it in a cheese cloth for a few days and you're set. It lasts about a week in the fridge once strained too.
We always cooked a similar dish at home (sicily) with fresh sheep ricotta, spaghetti, a ton of fresh olive oil and some oregano, basil or whatever herb was at hand. Please keep doing this type of dishes! Will try it with za'atar soon as well
I love the tanginess of labneh, and I cant wait to try the Pseudo Alfredo. It looks like a quick and delicious dish...with a salad,mit would be a perfect fast dinner.
Ham, great recipe that I actually discovered ten years ago when we visited beautiful Lebanon. Their food is unparalleled! Luckily, we have it all over Boston ! What i’ve just discovered through an Erasmus program in Palermo Sicily , is that the Arabs brought Pasta, Pizza, Pesto, coffee, Sorbet, Pistachio, Artichokes, Spinach to Italy, Spain, Portugal, Malta, France… so you Aren’t offending Italians! The Arabs brought them Pasta after all!
I am Italian and my middle-eastern girlfriend likes to torture me with videos like this. I admit, I started this video with my hands on my face watching through a tiny gap in my fingers waiting for him to disrespectfully torture the pasta (look up Iranian "macaroni" if you would like to see an example). However, as he spent many minutes explaining how to salt water and cook pasta perfectly (the package directions are lies), discussed his love for ridiculous amounts of garlic, used the pasta water properly, and was basically making cacio e pepe, I realized I was watching my brother from another mother make a respectful variant of my favorite dish from childhood, just with different ingredients. The only modification I would add is you need to have everything ready when the pasta comes out so you can very quickly drain it, make the sauce and serve it in
Za’atar is very important to be authentic. Yogurt is very important to be authentic. And he cooks it with Italian pasta:)). And this is very authentic dish:)).
You have to put the whole cup over the pot when tipping it because the spout is terrible lmao. That way, the spill over gets in the pot, not on the kitchen counter.
@@SrJohnnyCatIt's more convenient to just pour over the side like a regular cup because of spouts like that. The spout only makes it run down the side. I learned from years as a server pouring from pitchers with those short stubby spouts
This guy over salts his pasta water then apologizes for garlic while ignoring the ridiculous amount of olive oil. Garlic that is cooked is fine. Too much oil too much salt just shows you don’t know how to cook.
![BAK Jay - Find Out (For Your Love) [Official Music Video]](http://i.ytimg.com/vi/10FJO_XBCvY/mqdefault.jpg)
Get Ham’s recipe for Za'atar and Labneh Spaghetti: nyti.ms/3ThU8Tr
Now why would anyone want to pay for subscription to my times Cooking when you just gave us the recipe plus a bonus one?
HAM!!! So excited he’s on NYT solo. Don’t get me wrong, I love Solah and Ham together but I could just watch Ham cook all day. He’s so happy, down to earth and knows how to cook!
His little hand gestures are hella cute
@@ctfddftba They are the same as Sohla's. I wonder who started it.
I love how Sohla and Ham share mannerisms and vocabulary. The chef mind-meld is adorable!
When he tastes the pasta water and says "Wow!"
I thought Sohla was mocking him 😅
@@mammontustado9680 I got the impression he was mocking Sohla… 😅
I don't think I've ever heard Za'atar pronounced before. Learning things from the first sentence, and it just gets better from there! Thank you, Ham.
Finding out how it was pronounced was literally the only reason I clicked the video.
Sohla is one lucky lady. She and Ham are just the cutest dang chefs of all time.
So glad Ham has his own show❤
Going Ham would be a good name.
Za'atar the plant is very easy to grow in the Mid-Atlantic, in case anyone wants to go that direction. I'm in Philadelphia and we've been growing Lebanese za'atar for several years. It's good on everything.
yes!!!!! thank you!
That's a bit confusing to me, because it is a spice mix. Do you mean sumac or thyme?
Za'atar is the name of an herb (or actually, a few related herbs). The spice mix takes its name from the herb, which is also known as "hyssop" or origanum syriacum (Syrian oregano). Confusingly, the term is also used to refer to the whole family of herbs that includes thyme, oregano, and savory. @@jaxlaxsurprise
@@jaxlaxsurprise Za'atar = Syrian thyme (Origanum syriacum). Sumac is just called sumac in Arabic. You use za'atar (plant) to make za'atar (spice).
Genuinely got excited seeing Ham! His recipes are genius but approachable and simple in a good way
There's an old saying " if you can't explain it in a simple way, you don't know it well enough "
Growing up in a mixed Cuban/Lebanese household, we had some interesting mash ups like pseudo Alfredo though in our case it was lemon zest with the Labneh and black pepper and toum as opposed to sliced garlic. Toum/Lemon/Zaatar/Olive Oil make a great marinade for seafood before you grill it as well.
Sahtain!
I'd have thought labneh and toum to be like a hat on a hat, bu you're right! There's no reason those two wouldn't go together in a dish
@@DizzyBusy my Teyta (Grandmother in Arabic) made a refreshing summer "soup" that was labneh, a small amount of toum which goes a long way, lots of cucumber and fresh mint. Occasionally she'd add some chopped tomatoes but either way, it was fantastic on a hot summer afternoon with some bread and za'atar in our home made olive oil.
@@MelvisVelour Sounds yummy!
@@DizzyBusyThe dish in this vid is very likely inspired by a super common Arab dish called macaroni w Laban. Laban (which is the unstrained form of labneh, so it’s closer to Greek yogurt in texture) was mixed with crushed garlic and salt and then mixed with the noodles. We didn’t heat the yogurt or anything. On the side, we’d cook some ground beef with pine nuts to top it. I didn’t always need it though. It’s like the Arab kraft dinner lol very nostalgic
@@MelvisVelour❤ khyar w laban aka cucumbers and yoghurt. This was my favorite to drink or to eat with rice and green fava beans.
These two are so similar. I can imagine Sohla saying “no offence to Italians. But actually yes offence to Italians” in the same way! And “wow”.
You can tell they spend a lot of time together, and it's adorable lol
Watched this episode last night on the train after a few beers.
Took what I had in the kitchen - greek yogurt, sour cream, za'atar seasoning, and garlic salt and threw it on some sauteed adult spinach w/ garlic slices.
Oh boy oh boy didn't know how to use za'atar before this and now I'm educated.
Congrats to you and Sohla on the new baby, Ham!
YAY HAM YAY!!!!!!!!!!! COME THRU COME BACK STAY FOREVER
Yay Ham! Also so glad for za'atar recipes. I have a Lebanese mom who taught me nothing, so now thanks to Ham I get a little heritage with my pasta!
My mom didn't teach me anything either, but she's Korean, lol.
Yes please, more za'atar everywhere.
Clicked so fast and liked the video as soon as I saw it's Ham! I especially love all videos with Ham and Sohla working together.
I’m Syrian and we pronounced it leb nay. Like Hams way. Bringing back happy memories of my grandmother
Only thing better than watching Ham cook is having Sohla in the kitchen, too.
Love seeing Ham make a vid, immaculate vibes on an extremely chill dude
So excited to see Ham get his own show!
Aww, he said "Wow!" after taking a bite like Sohla! That's cute.
why do i read your name and immediately think "oh, this is Kal-el's brother from kansas that just went to culinary school. he's Ham El. ma and pa kent thought it would be good if kal had a brother to grow up with. so they adopted Ham too. when clark is having a rough day, he just goes down the street to this guys shop for a bowl of soup, and nice talk".
edit: great recipes man. i bet the acidity from the yogurt goes great with the olive oil and garlic. i really want to get some yogurt and try this now. dang.
Ham and Sohla are my favorite power couple
"Tastey water flavored broth" Ive never heard before but thats basically exactly how I go about it. Perfect explanation. Dont make it taste like the ocean, make it taste good.
so special to see more of Ham on this channel!! He is such a delight
"Show some restraint" with five HEAPING huge spoonfuls of salt.
The level of self control 🤣🤣🤣
Your pasta water needs to be salty otherwise it’s bland and gross lol and you’re not eating all that salt anyway so go for it
...made Molly Baz look salt-phobic!
@@frankyates5412 lol seriously! These chefs are desensitized to how much salt they use in everything
@@godbelowThe trick is to not drink the water
my family serves any kind of pasta alongside a container of labne. great stuff! it instantly makes any dish so creamy and delicious, especially when you have a spicy sauce to mix it with
Love Ham! Clementine cooks better be next!
My thoughts chronologically:
1. What the fish?? I love pasta and I love labneh-zaatar-pita but together?? intrigued!!
2. I thought Zaatar was just a different oregano?!? wow now I know!
3. I am loving him, who is this guy?? Last name matches with Sohla....hmmm....
4. I too always spill water from the measuring cup!! Only way I found not to spll is to go slow
5. Yes!!, now I can use my leftover Labneh to make alfredo!
6. Question to Ham, which brand of labneh you use? the labneh varies a lot by brand/country of origin
Buy Palestinian za'atar! It's the best ❤🇵🇸
Brand please.
@@onerainiday Al'ard is amazing!
lovely to see ham! would love to learn more about mid eastern recipes
Yay for Ham!! He's awesome.
Something NYT conveniently forgot to mention -
For Palestinians, za'atar has historical significance; some consider its presence to be a sign of a Palestinian home.[30] For Palestinian refugees, plants and foods such as za'atar also serve as signifiers of the house, village, and region from which they hailed.[31]
In 1977, an Israeli law was passed declaring it a protected species.[32][33] Violators are subject to fines. Some Arab citizens of Israel (who traditionally picked the wild herbs[33]) have described the legislation as "almost anti-Arab".[34] The ban on picking wild za'atar is also enforced in the West Bank. In 2006, za'atar plants were confiscated at IDF checkpoints.[35][36]
👏🏾👏🏾👏🏾
thank you for adding this and pushing back. the NYT is Zionist to the core. and the endless Thanksgiving content on this YT channel should be a sign for anyone of their stances on colonial narratives and Indigenous liberation (not aimed at you at all BTW just a broader relevant point).
this. NYT is Zionist and colonialist to its core (outside of its reporting on the genocide, see the endless Thanksgiving content on this channel)
The law was changed in 2019 and now anyone can pick small quantities in the wild for personal use. No one is preventing anyone from growing zaatar or from buying it from a store. You yourself conveniently presented a distorted picture!
Do you hear yourself? @@eyalurim
The criminalisation and complete ban has been slightly amended in 2019 (thanks to the effort of Palestinians btw) after decades of injustice. But since the pandemic, the policy (that allowed the picking in some areas) has been suspended and the former ban is still being enforced which affects Palestinians.
I wholeheartedly approve of any and all Sohla and/or Ham content. Bring it on.
Ham's opening theme music is epically perfect *chef's kiss*
I just made this- OMG it’s amazing. I love watching both Sohla and Ham. They both have a really clear and fun way of teaching cooking. My husband even wants to cook their recipes- Start Here is a MUST have cookbook
I'd take more labnah za'tar recipes from Ham! This dish is amazing both fresh and cold as leftovers. We make it often from the short that was posted before. This is clearer and easier to follow.
my dear beautiful husband is egyptian//(I see ur half egyptian) and he is a chef//so love that you incorporating zataar and labna even though it's more a lebanese/syrian thing/they do somewhat do it in egypt//I eat it on bread a lot/salaam from Dearborn
Yes!! i love seeing more za'taar recipes and also seeing more of Ham. As another commenter mentioned, he's like a male version of Sohla, they're perfect for eachother 😍
New weekend night dinner has entered the rotation 🫡
loved this episode! I bought za'atar for the first time recently and it's incredible! I've been trying it on pretty much any savory dish. Looking forward to seeing more Ham!
Dear @PYREX, please improve the pour spout on your liquid measuring vessels. Excellent recipes, Ham. Thank you.
Lovely episode Ham. I love the flavor of Za’atar so especially looking forward to making this. Congrats to both of you in your new Bebe.
Hooray for Ham! Love seeing you get your own spot. Super helpful informative and casual and most of all delightful!
Is it just me or does everyone see the effects of the relationship resemblance syndrome? Def seeing Sohla in Ham in this video ❤
Totally. All the same mannerisms.
Oh I'm ao excited. In Lebanon we have a yogurt pasta dish and this looks like a great variation of this!
In lebanon we use laban instead of labne(the non-strained version) add garlic and dried mint! all topped with fried pinenuts.
omg that sounds so good
@@rockpooladmirer it is SO good. I usually sauté the pasta with some garlic and olive oil. On the side mix yogurt, fresh garlic,dried mint and salt. Mix it up and top it with fried pine nuts. So good and cheap!
lets gooooo love to see ham doing his thing, looks delicious!
Ooooh - solo Ham! Hope NYT lets him get out of the box with his recipes
Ham!
Sohla in male form, it's insane 😆. they're so perfect together
8:40 “Wow!” They both exclaim it in exactly the same way, for exactly the same reason!
I need to look into Za'atar and lebneh! They both sound tasty
I love Ham!!!! More Ham!!!
perfect amount of garlic!
More Mystery Menu please!
pleaseeeee yes
To all the vegan peeps, you can make labnah with plain soy yoghurt! Just strain it in a cheese cloth for a few days and you're set. It lasts about a week in the fridge once strained too.
Love Ham Solo!!!
It was kosher salt … BIG difference than processed table salt. You can use 2 to 2 1/2 times kosher salt compared to processed table salt
Love how he's actually pronouncing it right! Love transforming these staples.
I’m so excited to see Ham with his own show
I’d eat the heck out of this! Thanks for this interesting recipe!
So cute imagining a 10-year-old Ham (in my mind, he still has a mustache,) making this!
I love that he always wears that Clementine hat!!!
And dad !!!❤
Yeah!! It's Ham! So glad to see him.
Both of these look super delicious
This might be my dream pasta 🧡
Ham is the BEST!
What’s funny is, when I saw the garlic I thought it was the correct amount and maybe could use even more? Haha
Reminds me a bit of spaghetti in yogurt and dry mint sauce which my grandma used to make for me in the summer in lebanon.
This is a brilliant creation
We always cooked a similar dish at home (sicily) with fresh sheep ricotta, spaghetti, a ton of fresh olive oil and some oregano, basil or whatever herb was at hand. Please keep doing this type of dishes! Will try it with za'atar soon as well
“I trust nobody” 😂😂 Love this!
Three cheers for Ham! Keep him coming back.
HAM TIME HAM TIME HAM TIME
I love the tanginess of labneh, and I cant wait to try the Pseudo Alfredo. It looks like a quick and delicious dish...with a salad,mit would be a perfect fast dinner.
I love everything about this video!
Ham, great recipe that I actually discovered ten years ago when we visited beautiful Lebanon. Their food is unparalleled! Luckily, we have it all over Boston ! What i’ve just discovered through an Erasmus program in Palermo Sicily , is that the Arabs brought Pasta, Pizza, Pesto, coffee, Sorbet, Pistachio, Artichokes, Spinach to Italy, Spain, Portugal, Malta, France… so you Aren’t offending Italians! The Arabs brought them Pasta after all!
I am Italian and my middle-eastern girlfriend likes to torture me with videos like this.
I admit, I started this video with my hands on my face watching through a tiny gap in my fingers waiting for him to disrespectfully torture the pasta (look up Iranian "macaroni" if you would like to see an example).
However, as he spent many minutes explaining how to salt water and cook pasta perfectly (the package directions are lies), discussed his love for ridiculous amounts of garlic, used the pasta water properly, and was basically making cacio e pepe, I realized I was watching my brother from another mother make a respectful variant of my favorite dish from childhood, just with different ingredients.
The only modification I would add is you need to have everything ready when the pasta comes out so you can very quickly drain it, make the sauce and serve it in
these look amazing! thankyou, ham!
Absolutely love zaatar, definitely gonna try this recipe soon ❤️
HAM! Hey, dad!
Za’atar is very important to be authentic. Yogurt is very important to be authentic. And he cooks it with Italian pasta:)). And this is very authentic dish:)).
HAM! Excellent!
Love this, super delicious! Zaatar is the best on everything, meat, sauces, etc.!
Alright, this has done it- I’ve got to try labneh now!!
That measuring cup is terrible lol
I have a different brand but mine is also terrible in that way. I wish I could find a non-terrible one now!
You have to put the whole cup over the pot when tipping it because the spout is terrible lmao. That way, the spill over gets in the pot, not on the kitchen counter.
I knew it was gonna be Pyrex before I even got to that part of the video lol
@@SrJohnnyCatIt's more convenient to just pour over the side like a regular cup because of spouts like that. The spout only makes it run down the side. I learned from years as a server pouring from pitchers with those short stubby spouts
This guy over salts his pasta water then apologizes for garlic while ignoring the ridiculous amount of olive oil. Garlic that is cooked is fine. Too much oil too much salt just shows you don’t know how to cook.
We love Chef Ham!
Love a Ham video!!
We just tried this and it was so good! Next time I think I'll add some za'atar-seasoned grilled chicken.
HAM!!!!!! ANGEL MAN 🎉🎉🎉
El-Waylly takeover!!!! This looks fire!
Get in Ham lad
Oooh these both look delicious!!
Sidecar a zaatar!
Ham is great! His mannerisms are similar to Sohla's! You can tell they're partnered LOL
I'll take both!!❤
Ham is such a fun chef to watch
I love Ham, and this dish is wonderful