My Egyptian family makes this dish when serving fish or shrimp. But they don't add any fish/shrimp shells to make the stock. Even so it's delicious. I was hoping you'd make this rice. Thanks as always for the detail, detail, detail! It makes all the difference.
I made this and served it with snapper cooked according to your singari recipe. It was absolutely delicious. This one is definitely a keeper. The mix of caramelized onions and the seasoned stock for the rice is genius! Thank you so much!
Haha yeah, it was a lot simple than digestive tract, and vein doesn't sound serious enough. I think calling it poop line might just make people take it seriously 💩
@@MiddleEats It won't hurt someone if they don't, but it'll make the shrimp bitter... I think I heard say it can make the shrimp mushy before too, but I've never left it in, so I have no clue if that one is true (and I don't have a desire to experiment and find out LOL!)
@@Axezz97 yes we have many many Spanish words that are rooted in Arabic... Alhamdoulilah I’m a latina Muslim .... & I love to teach people all the similar words ! MashAllah
@@jamilasalaam That's exciting to hear! An Egyptian told me that 40% of common Spanish words are from the Arabic, from the centuries when the Moors were in Spain. I recognize more Egyptian Arabic words (from Spanish) than eastern Arabic, though, so the dialects may be separating over time. Thanks for that insight.🤗
So happy you lot are getting sponsored! And this sounds divine, i think prawns & rice are a match made in heaven. If i find some good looking prawns, i’m def making this.
I saved some shrimp shells from the last time I bought the wrong kind. This recipe sounds perfect to use them up, as I have everything for it! Looks so good, thanks for sharing
DAMN! that صيادية was fire! I will 100% now cook it instead of just eating it in restaurants lol . Thanks for the incredible and tasty content Obi and Salma
Obi, most of your dishes make me feel like I am sitting on the coast of Al Iskandreya eating fish fresh from the sea with my grandmother! You really bring us the feeling with the flavor.😎😊🌴
Not the first time someone requested this, but we NEED a video about how to make proper, real hummus! I could even see that as a 100k video, it's kind of crazy to me at least that there is no video that just covers hummus making on your channel! It's literally the ony middle eastern food I make on a regular basis, but I have so many questions about making "proper" Hummus, like: Cumin, yes or no? Chili Flakes, yes or no? What kind of Oil? How much Oil? Garlic, a lot or just a bit? How smooth should it be? How fluid should it be, drippy or pasty? Chickpeas, can or dry and soked over night? Do you need to boil canned Chickpeas? Do Middle Eastern People use the Aquafaba from the chickpeas, and if so, in what ways? What is the history of hummus? What are the traditional dishes hummus is served with or used for? Is there way to make hummus more diet-friendy (sub some oil with water or stock maybe) Are there any other variants of classic hummus, like curry-hummus, chilli-hummus or something complety different I can't imagine? Are there any ways of making hummus without a power tool like a blender or food processor (how did they do it the olden days)? AND THAT IS JUST WHAT I CAN THINK OF FROM THE TOP OF MY HEAD! So please, please gift us all with a hummus video! Much love
There absolutely is a big hummus episode in the works, and I was planning for it to be an a-z guide answering many of the questions you asked. Stay subscribed and you'll see it soon enough. Thanks
A tip when cleaning your prawns/shrimp: after shelling and de-veining, it is important to wash and rinse your prawns in saline (salt water) as, through osmosis as prawns live in brine, they can become soggy and waterlogged
I really love and appreciate your content. if you won't mind i would suggest you to try and dive in more in egypt's rich culinary traditions in baking, but i'm not sure if you are into baking tho. But if you are, then i would like to suggest feteer meshltet, eish maltot, spiral pie aka the old lady's neck, eish merahrah, eish shamsi , betaw bread (roqaq bread) , kabed nubian bread (the original crepes) , metabaq pies, kamaj (bakaken) and another stuffed bread/pie that is made drom kamag is abori/ hanon/bakona bread and thats just a handful of the very diverse egyptian cuisine that is not known as such because most people are not aware. Many old Egyptian recipes actually became famous all throughout the Mediterranean by the romans and greeks and arabs, including the technique of toasting bread feeding animals forcibly to fatten them etc
I'll definitely cover more bread recipes, but my current kitchen isnt suited to bread as the oven doesn't get hot enough, nor does my stove have a big enough ring. I promise I'll do more though in the future.
@@MiddleEats That's okay with me. The idea of heating up a kitchen will not be very appealing for quite a while. Just hearing about all the wildfires, from Australia to Greece and Turkey to Siberia to Canada to the western US to the Amazon and on and on... Nah. I'll pass on baking.
I usually don't comment for privacy reasons but this along with the Singary fish was hands down the best egyptian meal we have had outside of egypt. Thank you for your content
Good sir your videos are top notch very very well made and informative a lot of effort is put into them and all that i can say that you're extremely underrated but I'm sure that will change one day .best of luck and keep on making this very amazing content!
As usual this looks awesome, I'll be making it next time I catch a decent fish. Any suggestions for spicing a whole white fish cooked over fire to go with it?
Awesome videos!! This is going to grow huge! I was wondering if you can do a video on Yemenite Matzah/maṣṣah. Originally all matzah was made as a flatbread but after the industrial revolution the shelf stable supermarket cracker took over. It’s pretty much just Jewish roti but I’d love to see your take on it!
This looks great! Would love to try it! As a student in the US this channel is helping me cook the food I crave from back home. In Saudi Arabia we make the Sayyadiah with long grain basmati rice. What adjustments should I make for that type of rice?
Soak long grain rice in water for 10-15 min before cooking, then strain it. When you cook it, the water should be higher than the rice by about one knuckle, even more if you’re going to keep opening the pot like Obi was at the beginning. Long grain rice has less starch so it will be more fluffy, less sticky. Good luck!
when i was a kid i hated sayadya rice i call it the black rice . now i wish to eat it with my family again . my dad was fan of it . its to bad to grow old regards from arabia 🌷
As an Alexandrian , this recipe is perfect ! your tricks to make the stock are exactly the same to my mother's. I really enjoyed this and can't wait to see more seafood recipes!!
Are there two types of Egyptian rice you use? You referred to 'short' grain Egyptian rice here while you used 'medium' grain Egyptian rice in the Egyptian Vermicelli Rice video! I won't find any Egyptian rice where I am, but the point is I'm confused whether it's short grain or medium grain rice I should be using. This recipe looks freaking delicious, btw!
Hi Obi and Salma, just came across your channel and found this. I've subscribed, btw. My question: if long grain rice is used, can Basmathi rice be used? Uncle Ben's is not available in my area.
THIS LOOKS WONDERFUL.. ONE DETAIL ABOUT CLEANING THE PRAWNS THOUGH..THEIR 'POOP' LINE DOESN'T JUST RUN ALONG THE BACK OF THE PRAWN - IT RUNS AROUND THE PRAWNS ALONG THE FRONT AND UNDERSIDE.
I was just asking my syrian friend if it would be sacrilegious to make maqlooba with fish, and he told me to just make this dish instead... you guys must have bugged our phones.
I used mushrooms instead of prawns because the preparing process just looks troublesome (although I know I can do it if I want to). The smell from the stock was great.
That were some really good looking prawns. Wish I could find some like that here. I once tried to make stock from vannamei shrimp shells and failed miserably. They had no taste at all. Interesting dish. I would not have thought that caramelized onions and seafood were a match. That's probably because of the Scandinavian in me.
Yeah I had to go to the fishmonger for the prawns. Supermarket prawns never are as good quality as fresh ones from a fish market. I mean, gravalax and dill sauce also does the sweet seafood thing. I'm sure you'll like this!
Authentic Egyptian seafood dish
Blessings to you and yours.
Greetings from Dallas Texas
Thanks Michael!
Finally!! The hidden gems of Egyptian cuisine, the seafood cuisine! 😍😍😍
Yes lots more seafood recipes to come!
This dish to die for... I am so glad to see Egyptian seafood videos which are my absolute favourite. I always have Tahini as a side with this dish.
Same here, is happily eat this race every week!
I agree tahini is perfect with it.
@@truth4004 with the thinly sliced raw hot peppers 😳😈
My Egyptian family makes this dish when serving fish or shrimp. But they don't add any fish/shrimp shells to make the stock. Even so it's delicious. I was hoping you'd make this rice. Thanks as always for the detail, detail, detail! It makes all the difference.
I made this and served it with snapper cooked according to your singari recipe. It was absolutely delicious. This one is definitely a keeper. The mix of caramelized onions and the seasoned stock for the rice is genius! Thank you so much!
“Poop line” made me giggle every time you said it
so honest instead of "vein"
Haha yeah, it was a lot simple than digestive tract, and vein doesn't sound serious enough. I think calling it poop line might just make people take it seriously 💩
@@MiddleEats It won't hurt someone if they don't, but it'll make the shrimp bitter... I think I heard say it can make the shrimp mushy before too, but I've never left it in, so I have no clue if that one is true (and I don't have a desire to experiment and find out LOL!)
We call it the 'poop chute' in Australia
Yuummm, this is very similar to a dish we have in my home country Colombia "Arroz marinero", love your channel ♥️♥️♥️🇨🇴🇨🇴🇨🇴
Oh very interesting. Thanks for sharing.
It's quite interesting cause Arroz means "The rice" in arabic
Big up Colombia 💪💪💪
@@Axezz97 yes we have many many Spanish words that are rooted in Arabic... Alhamdoulilah I’m a latina Muslim .... & I love to teach people all the similar words ! MashAllah
@@jamilasalaam That's exciting to hear! An Egyptian told me that 40% of common Spanish words are from the Arabic, from the centuries when the Moors were in Spain. I recognize more Egyptian Arabic words (from Spanish) than eastern Arabic, though, so the dialects may be separating over time. Thanks for that insight.🤗
So happy you lot are getting sponsored! And this sounds divine, i think prawns & rice are a match made in heaven. If i find some good looking prawns, i’m def making this.
YOOOOOOOOOOOOO. I always wanted to know how to do this rice because I always loved it with seafood in Egypt. TQQQQ
No problem! Hope you try it out.
I saved some shrimp shells from the last time I bought the wrong kind. This recipe sounds perfect to use them up, as I have everything for it! Looks so good, thanks for sharing
great video, bon appetit ... or as we say it in Egypt
ألف هنا وشفا
Thank you!
Wow, this looks good! I love seafood, I love Middle Eastern food, and I love caramelised onions. This looks like my food heaven!
Fish and rice is my favourite dish, so that final shot of the rice alongside the seabass had me literally slathering.
DAMN! that صيادية was fire! I will 100% now cook it instead of just eating it in restaurants lol . Thanks for the incredible and tasty content Obi and Salma
Ayyyy we got the long awaited seafood dishes on the channel!
Just getting started with them, but I've added a playlist so people can keep up to date with the seafood recipes.
As always Obi brightening my Sunday with a new recipe! 😘
Another banger! Thank you for the wonderful video~
No problem! Hope you give it a try.
In one word "Amazing" !! Like you guys
Oooh are we getting more seafood recipes? That sea bass looks delicious, too!
You make everything looks so easy... thank you chef
Love your friendly smile at the beginning and end of video, you are awesome :D
Thanks Obi for the rice dish that looks like my Grandmother's dish, memories eating it w/tons of fish straight on the Coast of Alexandria...
Obi, most of your dishes make me feel like I am sitting on the coast of Al Iskandreya eating fish fresh from the sea with my grandmother! You really bring us the feeling with the flavor.😎😊🌴
This channel is just a hidden gem!!! ♡♡♡
Going to have to try this at some point over the next few days. Thank you.
The first *1000* people to use this link will get a free trial of *Skillshare* *Premium* *Membership* :
skl.sh/middleeats06211
I'm really pleased to see a seafood recipe here after your FAQ / many subscribers video! Excellent.
Not the first time someone requested this, but we NEED a video about how to make proper, real hummus!
I could even see that as a 100k video, it's kind of crazy to me at least that there is no video that just covers hummus making on your channel!
It's literally the ony middle eastern food I make on a regular basis, but I have so many questions about making "proper" Hummus, like:
Cumin, yes or no?
Chili Flakes, yes or no?
What kind of Oil?
How much Oil?
Garlic, a lot or just a bit?
How smooth should it be?
How fluid should it be, drippy or pasty?
Chickpeas, can or dry and soked over night?
Do you need to boil canned Chickpeas?
Do Middle Eastern People use the Aquafaba from the chickpeas, and if so, in what ways?
What is the history of hummus?
What are the traditional dishes hummus is served with or used for?
Is there way to make hummus more diet-friendy (sub some oil with water or stock maybe)
Are there any other variants of classic hummus, like curry-hummus, chilli-hummus or something complety different I can't imagine?
Are there any ways of making hummus without a power tool like a blender or food processor (how did they do it the olden days)?
AND THAT IS JUST WHAT I CAN THINK OF FROM THE TOP OF MY HEAD!
So please, please gift us all with a hummus video!
Much love
There absolutely is a big hummus episode in the works, and I was planning for it to be an a-z guide answering many of the questions you asked. Stay subscribed and you'll see it soon enough. Thanks
Leveling up my rice game. Thank you!!!
OBI!!! This dish looks INSANELY DELICIOUS!! Thank you so much for sharing!
This looks fantastic! I’d love to try Egyptian short-grain rice; I’ve only had Japanese short-grain. ❤️🌺
Might be too sticky, but I've never tried that.
Its basically the same thing. Ordinary Japanese rice is a perfect substitute for Egyptian rice.
Good to know, thanks!
Now I know what I can do with my prawn stock!
A tip when cleaning your prawns/shrimp: after shelling and de-veining, it is important to wash and rinse your prawns in saline (salt water) as, through osmosis as prawns live in brine, they can become soggy and waterlogged
This sounds fantastic! I love shrimp. I'll definitely have to try this.
Beautiful, simple recipe! Looks so delicious.
Your channel is a hidden gem 💎
I really love and appreciate your content. if you won't mind i would suggest you to try and dive in more in egypt's rich culinary traditions in baking, but i'm not sure if you are into baking tho. But if you are, then i would like to suggest feteer meshltet, eish maltot, spiral pie aka the old lady's neck, eish merahrah, eish shamsi , betaw bread (roqaq bread) , kabed nubian bread (the original crepes) , metabaq pies, kamaj (bakaken) and another stuffed bread/pie that is made drom kamag is abori/ hanon/bakona bread and thats just a handful of the very diverse egyptian cuisine that is not known as such because most people are not aware. Many old Egyptian recipes actually became famous all throughout the Mediterranean by the romans and greeks and arabs, including the technique of toasting bread feeding animals forcibly to fatten them etc
I'll definitely cover more bread recipes, but my current kitchen isnt suited to bread as the oven doesn't get hot enough, nor does my stove have a big enough ring. I promise I'll do more though in the future.
If you don't have a bakery yet, I'm willing to invest in it :D
@@MiddleEats That's okay with me. The idea of heating up a kitchen will not be very appealing for quite a while. Just hearing about all the wildfires, from Australia to Greece and Turkey to Siberia to Canada to the western US to the Amazon and on and on... Nah. I'll pass on baking.
Yes finally! This is a special Egyptian dish I can’t seem 2 get anywhere else
Congratulations on the sponsorship!
Congratulation for 1st sponsor (i guess) obi!
Thank you! It's been a long time coming.
I usually don't comment for privacy reasons but this along with the Singary fish was hands down the best egyptian meal we have had outside of egypt. Thank you for your content
Fantastic channel you’ve got here. Keep up the great work. متشكرين جدا
Good sir your videos are top notch very very well made and informative a lot of effort is put into them and all that i can say that you're extremely underrated but I'm sure that will change one day .best of luck and keep on making this very amazing content!
This looks absolutely delicious.
Loving your recipes cheers from Australia.🦘
As usual this looks awesome, I'll be making it next time I catch a decent fish. Any suggestions for spicing a whole white fish cooked over fire to go with it?
A dish with shrimp? I love shrimp, so I have no choice but to make this, it looks absolutely delicious
That looks terrific.
Awesome videos!! This is going to grow huge! I was wondering if you can do a video on Yemenite Matzah/maṣṣah. Originally all matzah was made as a flatbread but after the industrial revolution the shelf stable supermarket cracker took over. It’s pretty much just Jewish roti but I’d love to see your take on it!
You absolutely smashed it bro 🇪🇬
I remember when this channel was tiny, and honestly I am so happy it got so big
that looks divine
Obi could you please do a video on a stable egyptian vegetable stock. If you already have one please share the link. Thank you
Try the stock from the Molokhia episode. Just add carrot and celery in place of the chicken. That should get you to the flavour you're looking for.
Gratz on the sponsor mate, keep up the good stuff.
this guy is GREAT!!!!
I cannot wait to try this recipe...also amazing skill to wash the rice :) Thanks
Delicious recipe, i tried it with chicken 🐔, came out to be brilliant!!! Lots of love from Kerala, India.
This looks great! Would love to try it! As a student in the US this channel is helping me cook the food I crave from back home. In Saudi Arabia we make the Sayyadiah with long grain basmati rice. What adjustments should I make for that type of rice?
Soak long grain rice in water for 10-15 min before cooking, then strain it. When you cook it, the water should be higher than the rice by about one knuckle, even more if you’re going to keep opening the pot like Obi was at the beginning. Long grain rice has less starch so it will be more fluffy, less sticky. Good luck!
Im looking forvard to try out some of your dishes . Keep up the good work .
when i was a kid i hated sayadya rice i call it the black rice . now i wish to eat it with my family again . my dad was fan of it . its to bad to grow old
regards from arabia 🌷
Looks yummy!
Looks delicious❤️❤️
Thank you!
My man finally got a sponsor! Congratz i am cheering for u
Very well explained. Thanks. Zaida Puerto Rico
As an Alexandrian , this recipe is perfect !
your tricks to make the stock are exactly the same to my mother's. I really enjoyed this and can't wait to see more seafood recipes!!
Congratulations on the sponsor! 🎉
looks good!
I've carmelized without oil. Greatly reduces calories and fat, but still as flavorful.
Here in qatif from saudi arabia we call it Mahmoos. I love it
Can you please make a video on how to make Chebakia.
I recommend trying this out with breaded fried fish, the crunch gives a good contrast!~
Yes, please
You will hit 100k subs soon!!
Thank you, thank you 😊😊
You missed the perfect pun with the intro: "packed to the gills with flavor."
or "filled to the bream with flavor" lol
Get those sponsors Obi and Salma! ✨Well deserved
yummy and perfect!
How much stock is needed? I made this and it was very yummy but it felt like i added too much liquid..
Are there two types of Egyptian rice you use? You referred to 'short' grain Egyptian rice here while you used 'medium' grain Egyptian rice in the Egyptian Vermicelli Rice video! I won't find any Egyptian rice where I am, but the point is I'm confused whether it's short grain or medium grain rice I should be using. This recipe looks freaking delicious, btw!
Wow!
can you show us how to make Turkish Pastirma?
OMG I want this!
This is what Alexandria tastes like ❤
Hi Obi and Salma, just came across your channel and found this. I've subscribed, btw.
My question: if long grain rice is used, can Basmathi rice be used? Uncle Ben's is not available in my area.
Hey Obi, did you leave the chillies on your plate?!? Lightweight 😂😂😂😂😂
Mmmmmm so good.yummy
THIS LOOKS WONDERFUL..
ONE DETAIL ABOUT CLEANING THE PRAWNS THOUGH..THEIR 'POOP' LINE DOESN'T JUST RUN ALONG THE BACK OF THE PRAWN - IT RUNS AROUND THE PRAWNS ALONG THE FRONT AND UNDERSIDE.
This looks so good. Might break my ‘no rice rule’.
What's the texture of an Egyptian short rice? Is it towards stick-together like sushi rice or leave-me-alone like basmati rice?
Thanks for the recipe BTW !!!!!!
Can I use frozen full prawns that have been defrosted?
What kind of chilies do you use?
What type of rice do you normally use for this?
He says he prefers Egyptian short grain but it also works with long grain
I was just asking my syrian friend if it would be sacrilegious to make maqlooba with fish, and he told me to just make this dish instead... you guys must have bugged our phones.
Oh yeah, making this as soon as it's cool enough to turn on the stove...
I used mushrooms instead of prawns because the preparing process just looks troublesome (although I know I can do it if I want to). The smell from the stock was great.
How about a mujaddara recipe
Fish stock do i have to shell
This reminds me of Louisiana dirty rice.
go get that skillshare sponsor obi!
I ADORE READING
That were some really good looking prawns. Wish I could find some like that here. I once tried to make stock from vannamei shrimp shells and failed miserably. They had no taste at all.
Interesting dish. I would not have thought that caramelized onions and seafood were a match. That's probably because of the Scandinavian in me.
Yeah I had to go to the fishmonger for the prawns. Supermarket prawns never are as good quality as fresh ones from a fish market. I mean, gravalax and dill sauce also does the sweet seafood thing. I'm sure you'll like this!
I order in Baltic shrimp from a supplier.
And, Swedes do knacke, gravalax, and onion.