Mbatten video without Libyans arguing about whether the filling should be cooked or not!! I'm shocked 😳 But seriously I love that the recipe is authentic every part of it is on point even the frying method. Well done 👏🏾👏🏾👏🏾
Dear Obi, a tip I learned recently for koftas - squeeze the shredded onions out, only use the squeezed shredded onions. This way the kofta isn't too wet. My version on this is to keep the onion water in a bowl so I can adjust the wetness. This allows to achieve a better ratio of bread crumbs or chickpea flour to everything else because you're not battling against a soupy mix. Bread crumbs, chickpea flour, rice, whatever are integral to koftas but sometimes the mix is just too watery so you end up with too bready of a kofta which is kinda f.
Thanks, and I have done that before in other recipes, using the onion liquid vs the whole onion, is a very subjective thing. The liquid of the onion also contains enzymes which tenderize meat, and so squeezing them out can make a kofta less tender. Regardless the idea was to keep it whole in this recipe, every country does it slightly different.
FWIW I think I remember hearing that acidic marinades dont really do much to the interior of the meat. Obviously different from enzymes in shredded meat, but interesting nonetheless
@@MyCommentsRMaturelol I usually prefer to work with recipes I narrowed down to measurements so I don't have to balance them on the fly. But with some things you can't avoid balancing by feel, and in those cases I find it easier if I have two opposing ingredients so I can correct in either direction. So for example if I want to thicken a broth with cornstarch slurry, I'll have a cup of water ready in case I overshoot. And in this case - better to have an ingredient to soak the water in the kofta mix and an ingredient to wetten the kofta mix, than to only be able to go in one direction. Also 100% about the macros. Breadcrumbs are really necessary for lots of such things because they lock the fats and thus flavors inside, but for some things you can switch at least part of them with chickpea flour (preferably toasted) or other legume meal. If you care about macros you might be interested in Gondi, it's a Persian dumpling made with close to 1:1 toasted chickpea flour and chicken, cooked in chicken broth. The only carbs in it are the onions.
The crunch that makes when you bite into it... Just wow! Totally gonna give these a go, if they are half as good as your falafel recipe (which all my family love btw) then I reckon this will be yet another winner!
These look great! We do the clamshell method and skip the breadcrumbs, but seeing it like this I think the breadcrumbs will go on next time! Here's also a simple sauce that you can make to accompany these delicious bites. Sweat onions and and the saute in some tomato paste and spice mixture, add about a cup of boiling water. Reduce. Pour over embatin, add some dollops of ghee, sprinkle cinnamon.
Sorry I realised that maybe came off as a little disparaging, which obviously it wasn't meant to be! I mean that it's really exciting when you post recipes like this, shuwa, mansaaf, charmoula chicken, etc, because these dishes are more obscure for the non Middle-Easterner. Your fesenjan is probably my favourite video, I made it at home and it was one of the nicest things I've ever made, was such a unique experience trying it. The recipes for things like hummus, fatteh, kebabs, and other things more known to the average person all look amazingly delicious!! But just meant that my enjoyment comes most when you introduce me to new things, that's all 😊
Obi, next time you should try the baking method after frying them. They become even softer and scrumptious! n a cup just add: tomato paste, ghee, same spices as the kofta filling and some hot water. Mix them and pour them over the Embatin before putting in the oven for 30 mins. This baking method is more favoured in the Western parts of Libya 🇱🇾👍🏼
I love all of your videos and recipes , they are wonderful insight into many cuisines and styles of cooking and oh yeah , I did cooked the chamoula chicken dish and it turned out to be the family favorites.
Just made these for my husband and his friend for break fast along side mashi (think that's how its spelled) They are in for a treat. Their crunchy and delicious. 😋
These look so good. I make a similar dish (I think it's called mafroum?) where the potato slices are not breaded but covered in egg and flour, then deepfried, and finally everything is cooked in tomato sauce and served with rice. I haven't made it for a while though as it's a project.
This is one of my dishes I had growing up all the time. It is quite similar to the Egyptian version of the recipe but both the mince meat and potatoes are mashed together
هذه بطاطا المبطنه الليبية ارجوا ذكر المصدر في الوصف هذه تعتبر من التراث الليبي في اكلاتنا تعد في رمضان وهي نوعين في الزيت وفي الكوشه بالصالصه اذا شخص يحبها صحيه بدون قلي في الزيت صحه وعافيه💙🌿
Salam brother - thank you for sharing your recipes from the various parts of the middle east & im learning about dishes are new to me, alhamdullilah. I am a muslim from south east asia - i always get confused by the different rice dishes from the middle east - is bukhari rice, mandi rice, maqhbous rice , kabsa, persian rice and syrian rice all the names for the same dish? Over here in S.E.A - we sometimes find restaurants selling these dishes which suspiciously look alike and taste alike but with differnt names. So im not sure if it "false marketing" on the part of the restaurants or if all of those mentioned are the same dish but just different names from different parts of the middle eastern countries?? Hope you can clarify ?? & have a blessed ramadan brother -- from singapore
They are different things, usually from different countries. A Saudi Mandi will not be the same as a Omani Mandi or a Egyptian Mandi, and across the borders those mean different things. Kabsa is usually always a red rice, Mandi is usually a yellow rice, Persian rice is usually white rice with saffron.
you missed last step , after fried you prepare sauce of tomato paste and few water mixed together to be liquid sauce , then you take one by one impten put all in sauce make them all and to the oven for only few minutes
There are two different kinds of Mbattan, this is the dry kind without the sauce, but yes the one with tomato sauce is more common. I just need to try some recipes for that.
@@MiddleEats With sauce or without is a serving technique. The actual material in the video is a pure Libyan mbattan. Please, Middle Eats accredits that in your video. Please refer to the Libyan cuisine for the difference between Mbattan and Mafrum
Thanks for sharing! I guess cooking is both science and art - thats why differnt families have slightly different recipes for the same dish! - from singapore
I never use egg in meatballs or kofta/kofte ... It doesn't make sense to me, unless there's something egg adds to the flavour? Have you tried using just breadcrumbs soaked in milk? I think it tenderises the meat and keeps the meatball/kofta soft and moist. It depends how you cook it (oven/pan or both), but, if you want a crisp exterior you can glaze the meatball/kofta in honey.
There is another version, where you fry it then pour on a tomato sauce and bake it. But you can also serve this with any sauce like a chilli or garlic sauce. They are great for dipping!
@@MiddleEats my memory of this moment is quite foggy; I looked at the text, made some sort of connection with the Southeastern Turkish village of Batman and the fact that your channel is about middle Eastern food, and my brain went on complete autopilot as I gracefully tapped on the video.
I really appreciate you researching very traditional recipes from Libya , hardly anybody on the internet does that ..really impressive
Thank you for explaining why you add shredded onions to the meat. I appreciate these small details a lot.
finally something from my country, glad you picked one of the best small bite recipes that is mainly cooked in Ramadan
We've made two other dishes before from Libya. Mbakbaka and Shorba Libiya. Glad you enjoyed it!
Mbatten video without Libyans arguing about whether the filling should be cooked or not!! I'm shocked 😳
But seriously I love that the recipe is authentic every part of it is on point even the frying method.
Well done 👏🏾👏🏾👏🏾
Dear Obi, a tip I learned recently for koftas - squeeze the shredded onions out, only use the squeezed shredded onions. This way the kofta isn't too wet.
My version on this is to keep the onion water in a bowl so I can adjust the wetness. This allows to achieve a better ratio of bread crumbs or chickpea flour to everything else because you're not battling against a soupy mix. Bread crumbs, chickpea flour, rice, whatever are integral to koftas but sometimes the mix is just too watery so you end up with too bready of a kofta which is kinda f.
Thanks, and I have done that before in other recipes, using the onion liquid vs the whole onion, is a very subjective thing. The liquid of the onion also contains enzymes which tenderize meat, and so squeezing them out can make a kofta less tender. Regardless the idea was to keep it whole in this recipe, every country does it slightly different.
@@MiddleEats ah i must've missed when you used it. also didn't consider the tenderization enzymes - makes sense.
I love these little variations. On one hand, decision paralysis. On the other, it let's me tweak the macros by having less bread crumbs.
FWIW I think I remember hearing that acidic marinades dont really do much to the interior of the meat. Obviously different from enzymes in shredded meat, but interesting nonetheless
@@MyCommentsRMaturelol I usually prefer to work with recipes I narrowed down to measurements so I don't have to balance them on the fly. But with some things you can't avoid balancing by feel, and in those cases I find it easier if I have two opposing ingredients so I can correct in either direction.
So for example if I want to thicken a broth with cornstarch slurry, I'll have a cup of water ready in case I overshoot.
And in this case - better to have an ingredient to soak the water in the kofta mix and an ingredient to wetten the kofta mix, than to only be able to go in one direction.
Also 100% about the macros. Breadcrumbs are really necessary for lots of such things because they lock the fats and thus flavors inside, but for some things you can switch at least part of them with chickpea flour (preferably toasted) or other legume meal.
If you care about macros you might be interested in Gondi, it's a Persian dumpling made with close to 1:1 toasted chickpea flour and chicken, cooked in chicken broth. The only carbs in it are the onions.
The crunch that makes when you bite into it... Just wow!
Totally gonna give these a go, if they are half as good as your falafel recipe (which all my family love btw) then I reckon this will be yet another winner!
These look great! We do the clamshell method and skip the breadcrumbs, but seeing it like this I think the breadcrumbs will go on next time!
Here's also a simple sauce that you can make to accompany these delicious bites. Sweat onions and and the saute in some tomato paste and spice mixture, add about a cup of boiling water. Reduce. Pour over embatin, add some dollops of ghee, sprinkle cinnamon.
Loving the more original content last couple of weeks Obi!! Love it when you introduce me to a dish I've never heard of
Thanks, but how has it changed. I don't really feel I've been doing anything different 😀
Sorry I realised that maybe came off as a little disparaging, which obviously it wasn't meant to be!
I mean that it's really exciting when you post recipes like this, shuwa, mansaaf, charmoula chicken, etc, because these dishes are more obscure for the non Middle-Easterner. Your fesenjan is probably my favourite video, I made it at home and it was one of the nicest things I've ever made, was such a unique experience trying it.
The recipes for things like hummus, fatteh, kebabs, and other things more known to the average person all look amazingly delicious!! But just meant that my enjoyment comes most when you introduce me to new things, that's all 😊
Oh goodness this looks amazing. Like all the things I love put together!
Yum! Makes me want to try the same but with a falafel type filling in the middle
Vegetarian sighted
Obi, next time you should try the baking method after frying them. They become even softer and scrumptious! n a cup just add: tomato paste, ghee, same spices as the kofta filling and some hot water. Mix them and pour them over the Embatin before putting in the oven for 30 mins. This baking method is more favoured in the Western parts of Libya 🇱🇾👍🏼
I love all of your videos and recipes , they are wonderful insight into many cuisines and styles of cooking and oh yeah , I did cooked the chamoula chicken dish and it turned out to be the family favorites.
These look wonderful! I really want to make these. I want to make many of the recipes you share---but these have rocketed to the top of the list!!
Great content! Thanks for making it!
Yummy! Finally, the recipe to one of my favorite dishes in the whole world!
Brilliant recipe for any occasion. Joyful Ramadan to you, your wife and family.
Ramadan Kareem Obi and Salma!
Love your recipes, will try and make this for iftar in the coming days!
It looks absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you! You too!
I'm Puerto Rican and I can NOT WAIT to make these. Yuuuummmmm...
🥰🤩🥔🥩
Happy 200k subscribers! looks yummy!
Just made these for my husband and his friend for break fast along side mashi (think that's how its spelled) They are in for a treat. Their crunchy and delicious. 😋
This reminds me of the Egyptian dish Koftat Batatas (though our version is more of a croquette)
Excellent video, thanks...! Cheers from Canada...
Looks delicious! Can't wait to try it
These look so good. I make a similar dish (I think it's called mafroum?) where the potato slices are not breaded but covered in egg and flour, then deepfried, and finally everything is cooked in tomato sauce and served with rice. I haven't made it for a while though as it's a project.
My family makes Mafrum! My mom’s side is from Djerba peninsula in Tunisia
mafroum is the meat that is used in it but the dish itself is patata imbadna
@@zeko6788 never heard that name while evidence of mafroum is plenty, so...
@@hengwin my real name is Zakaria
@@hengwin + bro i was legit born in libya my mom makes this weekly
Yessss our libyan Embaten is sooo goooood finally libyan food going internationally ❤❤❤❤
It looks absolutely amazing!!!!! im definitely giving this Libyan recipe a try, thank you.
Any vegetarian substitution ideas? Maybe some Impossible meat, maybe some eggplant...
The tupperware you use is always so pretty, can I know where you get it?
I love your explanations 👏👏👏
Definitely going to make! I know it's easier said than done, but keep your Head up Sir and keep up the good Work!
They look amazing! I’ll be trying them soon, thanks for the great video 👍
Made these the other day, delicious 🤤
That looks so good. I'll be trying my hand at these as soon as I can.
I'm waiting for you to put out a cookbook, you've so many wonderful looking recipes I want to try. I'd happily pay shipping from Britain.
looks delicious! great video as always :)
Thank you 😋
That looks amazing!
This is one of my dishes I had growing up all the time. It is quite similar to the Egyptian version of the recipe but both the mince meat and potatoes are mashed together
How can I give my extra egg to your cat? I don't have one. 😆 All jokes aside, this looks delicious. Can't wait to try it. Thanks!
sandwiched by potatoes, that's just genius!!!
Looks great, that’s coming from a Libyan.
Keep up the great videos. Also this is called mbatan and it’s a Libyan food.
For some reason I think of them as a savory version of a deep fried Oreo. Just my brain being weird. 😅
Hmm RUclips hasn't served your videos to me in ages dang it, this looks amazing, glad I'm back!
There's something called a subscribe button 🤦
Yep, food hasn't been bestfriends with the algorithm since December.
@@rakeshhippityhoppitus8867 I am a subscriber. We all know that RUclips doesn't show us all our subscriptions though right?
I don't know why...but it looks like a savoury Oreo.
😁
بطاطا امبطنة اكله ليبية جميلة ❤
I'm assuming I can just panko breadcrumbs instead, right? Looks fantastic in any case!
It would be a bit crispier, but yes. You can also blitz the panko in a blender to get fine breadcrumbs.
@@MiddleEats Thank you! I like crispy, that's why I asked 😊
هذه بطاطا المبطنه الليبية ارجوا ذكر المصدر في الوصف هذه تعتبر من التراث الليبي في اكلاتنا تعد في رمضان وهي نوعين في الزيت وفي الكوشه بالصالصه اذا شخص يحبها صحيه بدون قلي في الزيت صحه وعافيه💙🌿
Reminds me of mafroum
My cat agrees with getting egg yolk. If the humans are cooking without giving her egg, are they really actually cooking?
Hahaha, yeah, she needs to sniff and taste everything.
Beautiful
Salam brother - thank you for sharing your recipes from the various parts of the middle east & im learning about dishes are new to me, alhamdullilah. I am a muslim from south east asia - i always get confused by the different rice dishes from the middle east - is bukhari rice, mandi rice, maqhbous rice , kabsa, persian rice and syrian rice all the names for the same dish? Over here in S.E.A - we sometimes find restaurants selling these dishes which suspiciously look alike and taste alike but with differnt names. So im not sure if it "false marketing" on the part of the restaurants or if all of those mentioned are the same dish but just different names from different parts of the middle eastern countries?? Hope you can clarify ?? & have a blessed ramadan brother -- from singapore
They are different things, usually from different countries. A Saudi Mandi will not be the same as a Omani Mandi or a Egyptian Mandi, and across the borders those mean different things. Kabsa is usually always a red rice, Mandi is usually a yellow rice, Persian rice is usually white rice with saffron.
@@MiddleEats ok thanks!
These sound amazing but with my toddler IDK when I'd find the time 🙈
The good thing is this takes about half an hour if you're generally quick.
Does this also go in the air fryer instead of deep frying in oil?
🤷♂️
you missed last step , after fried you prepare sauce of tomato paste and few water mixed together to be liquid sauce , then you take one by one impten put all in sauce make them all and to the oven for only few minutes
That’s how my family makes Mafrum
There are two different kinds of Mbattan, this is the dry kind without the sauce, but yes the one with tomato sauce is more common. I just need to try some recipes for that.
@@MiddleEats With sauce or without is a serving technique. The actual material in the video is a pure Libyan mbattan. Please, Middle Eats accredits that in your video. Please refer to the Libyan cuisine for the difference between Mbattan and Mafrum
Thanks for sharing! I guess cooking is both science and art - thats why differnt families have slightly different recipes for the same dish! - from singapore
I never use egg in meatballs or kofta/kofte ... It doesn't make sense to me, unless there's something egg adds to the flavour? Have you tried using just breadcrumbs soaked in milk? I think it tenderises the meat and keeps the meatball/kofta soft and moist. It depends how you cook it (oven/pan or both), but, if you want a crisp exterior you can glaze the meatball/kofta in honey.
Hey how long does it take to make this?
Half an hour if you are quick
@@MiddleEats thank you
Lucky cat! 😋
Im from saudi and we dont put meat instead we mash the potatos add the seasonings and add egg and breadcrumbs and fry
Bismillah
Almost like potato balls from I think Cuba
Is there a sauce that goes with this?
There is another version, where you fry it then pour on a tomato sauce and bake it. But you can also serve this with any sauce like a chilli or garlic sauce. They are great for dipping!
And I shape them in potato a day before and fry it the next day
المبطن الليبي اكله ليبية 🇱🇾💙
2:14 did you say you gave the egg yolk to your cat? hmm i did not know cats ate raw eggs
I'm a simple man
I misread the text on the thumbnail as "batman"
I click.
Fried Batman, imagine
@@MiddleEats my memory of this moment is quite foggy; I looked at the text, made some sort of connection with the Southeastern Turkish village of Batman and the fact that your channel is about middle Eastern food, and my brain went on complete autopilot as I gracefully tapped on the video.
If anyone sees this in 2024, BetterHelp offered mental health support for Israelis in October but not Palestinians. Skip them!
🤤😋😎
👍🏴
🇱🇾🇱🇾🇱🇾
meat oreo
Lamb? Pork would be much better
We don't eat pork 🤮
Well, to make Kefta is not exactly rocket science.
OMG buddy, you’ve gained lots of weight man. I’m shocked 😳
So incredibly rude, I suggest you get in touch with Better Help who sponsored this video.