3 Middle Eastern Dessert Essentials - How to make Clarified Butter, Clotted Cream, and Simple Syrup

[@TuckerSP2011]

You are always so informative! Thank you for also including written recipes in the description box. Have a blessed Ramadan.

[@MiddleEats]

Thank you Tucker! We're going to be using these in a bunch of recipes so it pays to be detailed. It also means the videos where I use them can be just a bit shorter! Thanks!

[@BenberOdred]

I really liked the depth you went into with these integral ingrediants. Looking forward to seeing all the desserts that they are used in. Thanks for sharing!

[@MiddleEats]

Thanks Bryan! It pays to be detailed especially because we'll be using them so much! I'm about to start editing the next video now! Should be out sunday!

[@alanlamb8027]

As a scientist really appreciate your approach to your videos. My wife and I have tried making hummus following various recipes and despite putting in a lot of effort have never managed to make anything that is much better than store bought. As such, we were rather nervous to try making falafel, but followed your video and it turned out fantastically (plus because you showed how they do things outside the home we got the idea of using our wet grinder, which made a fantastic fluffy batter!). Thanks again for your videos, would love to see one on hummus at some stage, I'm sure it will help us make something tastier next time we try!

[@MiddleEats]

Thank you Alan, my wife is a scientist and she does all the recipe development, this is just her science mind rubbing off on me. Glad to hear you found a use for your wet grinder, now I want to get one! What else do you use it for? We tried to make hummus a few times, but my wife loves the super smooth almost yoghurt kind and we haven't been able to perfect that yet. Hopefully it will work out in the future.

[@viviryder]

I can so understand why the left over milk solids from clarifying butter is a delicacy in Egypt. It is so moorish!! I save it to spread on crumpets with marmite instead of butter. Or on a ritz cracker. On its own... It's just so good! I hadn't tried it till i came across this channel. Thanks mate!

[@ladylovedies4922]

Another wonderful video, Obi. Flavouring the simple syrup is a great tip and allows for creativity. Once I started adding lime to my layali lubnan sharbat, I never looked back!

[@MiddleEats]

OMG, I just googled Layali Lubnan and it looks amazing. I will have to try that soon! The lime sounds fantastic. We made pistachio cream Qatayef last year with orange in the syrupe, and made some candied orange. They were amazing. I could imagine this is as good!

[@ladylovedies4922]

@@MiddleEats I'm sure everything you and your family cook is delicious. Can't wait for the next video!

[@MiddleEats]

Thank you! It explains my belly.

[@xZOOMARx]

Joined your Patreon because of quality content like this.

[@MiddleEats]

Thank you! That's much appreciated. Not sure which user you are but thanks for supporting the channel!

[@DragonwithaGirlTattoo]

this is the content I didn't know I needed

[@MiddleEats]

Thank you!

[@chanceDdog2009]

@@MiddleEats www.tastingtable.com/dine/national/tacos-pastor-history

[@mrhappyfoot]

home made clotted cream!!!! You sir, are a legend!

[@Antaios632]

Light corn syrup is another commonly available ingredient that will stop crystalization (it is almost 100% glucose, so it's basically the same thing you're using, but you see it sold as corn syrup most commonly in the US). Great video!

[@MiddleEats]

Ah good point, you can't really get corn syrup at grocery stores here in the UK, but I suspect the glucose I used was actually corn syrup. Thanks for the tip!

[@AngelMGordon]

Sadly corn syrup in the USA is made from gmo corn. Corn that is grown in fertilized soil that uses industrial slug and raw sewage not composted ruminant manure(check epa.gov infor). Corn crops and soil are also subjected to petroleum based toxic pesticides and herbicides. Many countries will not allow some of the usa produce/products into their country. Many countries have a ban also on artificial fluoride being used in the USA. Food and crops should be healthy not toxic.

[@MiddleEats]

The EU doesn't allow most US food imports for precisely this reason. The overuse of pesticides and antibiotics is very worrying.

[@hkalsa7200]

I needed all three of these tutorials, so thank you! I love the look of the desserts in this video 😍🌷

[@MiddleEats]

No problem, I thought people would like the extra detail, and it means I can cut down the explanation in the next videos. Hoping to get all the videos out in the next month.

[@Marymina6754]

Amazing, informative, the new Alton brown is here guys , blessings to you and yours. Greetings from Dallas Texas

[@MiddleEats]

Haha thanks, he's always been inspirational to me. Maybe I can get him to try making some middle eastern food.

[@treizeheures]

thank you for these helpful recipes, as always!

[@MiddleEats]

Glad you like them! Hope you make these when we do the desserts!

[@markadamcheirif]

Great content! Your channel reminds me of a Middle Eastern food version of Ethan Chlebowski, in the best way!

[@MiddleEats]

Thank you Mark. Ethan has been a real inspiration this past year. I started watching him just when his channel started to blow up and it really showed me that people are interested in the detailed and educational side of cooking! Hope you try some of the recipes out that we'll be using these in!

[@tammam8776]

Is it already Eid Obi? I am surprised and happy that you posted earlier this week! 🥰🤣

[@MiddleEats]

Well then it will be Eid for the next 4 weeks. Thanks, I'm trying to post 2 videos a week during Ramadan. It's a lot of work but I think it's totally worth it! There should be another video on sunday!

[@roshneep9843]

Such an informative video! Can't wait for the next two videos :)

[@MiddleEats]

Thanks roshnee. I worked on them all weekend.

[@sabhiasheikh9459]

Love your videos, the detail you provide is quite informative for newbies like me to Middle Eastern cooking. Have a blessed Ramadhan and look forward to seeing more recipes leading up to festive Eid celebrations.

[@MiddleEats]

Thanks, that's my whole intention on making it easy for anyone to try. Got loads of great stuff coming up.

[@peterwolf8092]

Thank you Obi, wise master for showing us the way of the power 😄

[@KevinOutdoors]

Nice! I learned a lot!

[@منوعاتىمنوعاتى-ر8ي]

Ramadan Kareem.

[@MiddleEats]

Ramadan Kareem to you too.

[@Mohamad4All]

Quality. May God bless you enshalah.

[@MiddleEats]

Thank you

[@licq]

didn't know you started a patreon, I do want to help support so i'll hop on that rn^^

[@MiddleEats]

Thank you licurr, that's much appreciated! I've been mentioning it at the end of every video, but do you think I should bring it forward so more people notice it? Kind of like "this video is brought to you by our patrons" section.

[@overlaydone]

انت مصري صح ... اخوك من الاقصر هنا بتفرج عليك You're Egyptian right ? .... Tony here watching you from Luxor in Egypt

[@mimihello4410]

good~THX

[@smooverthanyou3136]

Best channel on yt

[@gianantonamor1559]

Great video! Do you recommend using eshta as a filling for kunafa?

[@MiddleEats]

We actually do a kinda with eshta in egypt and I have a recipe for it from last ramadan. The difference is that filling has more vanilla and a different milk/cream ratio which makes it richer like a custard. We made it again a few days ago and it was amazing. Hope you check it out.

[@gianantonamor1559]

@@MiddleEats i saw your recipe just now. Will definitely try it at home. Keep up the good work. Ramadan Kareem.

[@MiddleEats]

Thank you. Ramadan Kareem to you too

[@sonofachef1470]

Is the ghee the same ghee you buy in Indian stores?

[@sylvestersinead2663]

Great Video as always! Say, what's the delicious looking morsels at 11:08? They look divine. Hope there's a recipe for them soon?

[@MiddleEats]

It's basbousa, a semolina cake. I'll cover it at some point in the future

[@Kandalama59]

Thanks Obi, wonderful video as always. I also learned a new word for قطر (not the country) and شيره. 😊

[@MiddleEats]

Ah I knew I was forgetting the other name for syrup! Thanks for reminding me. What is شيره, is that samn?

[@Kandalama59]

@@MiddleEats Sheera شيره is also Sharbat. It’s the word used in Saudi Arabia and probably the Gulf region.

[@MiddleEats]

Ah thanks for sharing that with me. Good to know!

[@lovelyunicorn610]

Which butter please thank you

[@emir1453_9]

Great video!🤙🏼

[@MiddleEats]

Thank you Emir. Glad you found it useful!

[@opticalpie]

bravo!

[@MiddleEats]

Thanks

[@kholiotube5247]

حلو الكلام والله

[@critterjon4061]

Does anyone know how well that mock clotted cream stores

[@rosfarizamohamadsalleh7101]

So samna equals to ghee?

[@MiddleEats]

Yes, however we cook it at a lower heat so the solids don't brown at all. That way you end up with a pure butter taste rather than the cheesier taste you get in commercial ghee.

[@el-sd8oo]

I freaking LOVE this video

[@heavenlymilano]

I am a PhD in Food Science and this is a very thorough and accurate explanation regarding clarified butter. However, when you make a sherbet never add vanillin powder in the beginning if you ever consider adding it. It will decompose due to heating. It should be added at the end. By the way, it is not a typical sherbet ingredient. Regarding clotted cream, using the fake one is a shame. Fake one is nothing but a high fat pudding which is never to replace real clotted cream. Clotted cream melts in your mouth, pudding does not.

[@kitchen266]

Looks Yummy and tasty 😋😋😋💐💐💐

[@MiddleEats]

Thanks!

[@fairtraveller5809]

Wowwww

[@MiddleEats]

Thanks!

[@Anesthesia069]

Is that al almond halva at 11:08?

[@MiddleEats]

Actually it's basbousa. It's a semolina cake that is sometimes made with coconut and drenched in syrup of course.

[@Anesthesia069]

@@MiddleEats I was looking at recipes for this a couple of weeks ago! Please tell me this footage is from an upcoming video :)

[@MiddleEats]

Not yet. We are going to do it soon, but it will probably come out after ramadan.

[@Anesthesia069]

@@MiddleEats I look forward to it 😁

[@arak2551]

I have an older cookbook that tells you how to make real ashtah. You start with full fat milk (thr kind that has a 2 inch layer of cream on top), simmer it, then take a ladle and scoop some milk, hold it high and let it drop back into the milk. Repeat for at least (!!!) 30 minutes. No thank you.

[@user-wo5rb8ow2f]

Can you tell me the name of the cookbook?

[@chanceDdog2009]

Have you done any research on tacos arabes. Or Arab tacos . Middle easterners brought influence to Mexican cooking..

[@akku97]

Indian and Middle Eastern cuisine solidarity: using a laughably unhealthy amount of ghee in our cooking. But fuck me if I’m going to do it any other way.

[@MiddleEats]

It always tastes the best!

[@maorshalom444]

You should add to future videos the writted name of uncommon ingredients, i have no idea how to say them

[@namingisdifficult408]

Hello

[@MiddleEats]

Bonjour!

[@rabbitskinner]

Why oh why is everything that's nice bad for you....😐