Although Harira is a famous Moroccan soup associated Ramadan dish, it's also perfect year-round, especially for cold winters. It's one of the most comforting soups with lots of background flavors and great aroma, this recipe will be your new favorite for the winters. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa ? Baking Sheet: https://amzn.to/3QtKPgg ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X ? Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 250 g lamb, cut into very small cubes (alternatively use beef or skip for vegetarian) • 1 large onion, finely chopped • 1 - 2 celery stalks with leaves, medium size, finely chopped • 100 g dry chickpeas (soaked overnight) • 100 g green lentils • ¼ cup finely chopped parsley • ¼ cup finely chopped coriander • 3 tbsp olive oil • 1 tbsp clarified butter • 400 g tomato puree • ¼ cup - 50 g vermicelli pasta / shaeiria • 1 tsp turmeric • 1 tsp ginger powder • 2 tsp salt • ½ tsp ground black pepper • ¼ tsp cinnamon powder (optional) • 2 tbsp tomato paste • hot water • Lemon wedges to serve Tedouira/ slurry: • 200 ml water • 3 tbsp flour Instructions: 1. Soak the chickpeas overnight, drain and wash and rinse the lentils, set aside 2. Very finely chop the celery stalks, onion and mince the parsley, coriander and set aside 3. Dice the lamb into small, about 1 cm – 1/2 inch large cubes 4. Heat up 3 tbsp olive oil and 1 tbsp clarified butter in a large pan or Dutch oven, heat up and melt 5. Switch to high heat and add the lamb, stir occassionally until lightly browned on all sides 6. Switch to medium heat, add the diced onions, stir and cook for 5 - 6 mins until translucent 7. Add the chopped celery, stir, cook for 2 mins until fragrant and add the chickpeas 8. Add the tomato puree, stir and de-glaze the pan 9. Add 1 tsp turmeric, 1 tsp ginger, ½ tsp black pepper and ¼ tsp cinnamon (opt.) 10. Stir and cook for 1 - 2 mins until fragrant and add 2 cups - 1/2 liters hot water 11. Bring to a boil, switch to low heat, let it simmer covered for 45 mins 12. Combine 3 tbsp tomato paste with 1 cup of hot water, stir well to combine 13. Add tomato sauce, washed lentils, 2 tsp salt and 2 cups hot water, stir and let it simmer for 30 minutes 14. In a bowl, mix 1 cup - 200 ml water with 3 tbsp all purpose flour, whisk until you get a smooth slurry 15. Add the slurry into the soup while stirring constantly until the slurry is incorporated to the soup 16. Add 50 g vermicelli, the chopped parsley and the coriander, stir in 17. Let the soup simmer while stirring occassionally for another 10 - 15 mins until the soup is thickened and the vermicelli is cooked 18. Serve a bowl, garnish with extra parsley or coriander and generous amount of freshly squeezed lemon juice *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=p5Lnbn2IqX8

Cantik is a version of Turkish pide / topped flatbread originating from the city of Bursa. It’s usually filled with meat and traditionally baked in stone ovens. It looks like a small pizza with Turkish flavors. I am confident this will blow your mind and quite simple to make at home. Please consider subscribing and help my channel to improve for better content: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support the channel on Patreon: https://www.patreon.com/HungryManKitchen Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Kabob Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X Ingredients: Dough • 300 g flour (strong wheat flour), 2.5 cups • 200 ml luke warm water, 1 cup • 5 g salt, 1 tsp • 4 g dry yeast, 1 tsp • 5 g sugar, 1 tsp (optional) Topping: • 300 g regular or high fat minced beef (20% or higher) Optionally add 50 g minced beef or lamb fat for extra flavor • 1 medium tomato – 100 g diced • 1 small onion – 80 g finely chopped • 1 tsp salt • 1 tsp dried thyme • 1/2 tsp black pepper (optional) • 1 tbsp melted butter Instructions: 1. Mix and melt 1 tsp sugar, 1 tsp yeast in 1 cup / 220 ml luke warm water 2. Gradually add 300 g / 2.5 cups flour and mix until a rough dough forms 3. Add 1 tsp salt and knead until a soft and slightly sticky dough is formed 4. Cover and let the dough rest and relax for 40 mins 5. In the meantime, finely chop the onion and dice the tomato 6. In a bowl, mix the onions and tomatoes with 300 g minced beef 7. Optionally, for extra flavor add 50 g minced beef or lamb fat (or lard) 8. Add 2 tsp salt, 1 tsp dried thyme and optionally 1 tsp black pepper 9. Mix until all the ingredients are combined and set aside 10. Divide the dough into 4 - 5 pieces, about 120 - 150 g each 11. Shape into smooth balls and cover and let them rest for 15 minutes 12. Using your fingers, gently press in the middle of the dough and make a 15 cm wide disc shape with a large well in the middle, leaving 2 cm / 1 inch on the edges for the crust 13. Take a handful of the toppings and layer in the middle leaving the thick edges empty 14. Pre-heat the oven to 250°C / 480°F (if possible to 300°C / 570°F) 15. Transfer the pides to a baking tray or hot pizza stone 16. Bake in the oven at 300°C / 570°F for 7-8 minutes until the meat is cooked and the dough is golden and crispy (if possible, with a pre heated pizza stone) 17. Alternatively bake at 250°C / 480°F for 15 minutes 18. Brush the crust on the edges with butter and cut to slices 19. Enjoy with Turkish ayran or tea *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=wEqfCWxd7N4

The word "Moussaka" itself has Arabic origins, derived from the word "musaqqa'a," which means "chilled." Early versions of this dish were made with layered vegetables and sometimes meat, then baked and served at room temperature. The concept of layering and baking vegetables eventually spread to other parts of the Mediterranean, including Greece. Greek Moussaka, as we know it today, is said to have been adapted and popularized by the Greek population during the Ottoman era. This widely known Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ? Vegetable grill pan: https://amzn.to/3N8KrDU ? Baking Sheet: https://amzn.to/3QtKPgg ? My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM ? SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 ? Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 ? Flat Kebab Skewers: https://amzn.to/3DYZMlq ? Square Skewers: https://amzn.to/3rqlzxc ? Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 ? Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Traditional Greek Moussaka Ingredients: • 3 large eggplants, thinly sliced • 3 medium potatoes, peeled and sliced • 1 zucchini, thinly sliced (optional) • 500 ml olive oil for frying Ground beef: • 500 g ground beef or lamb, medium fat • 500 g grated tomatoes or tomato puree • 1 onion, chopped • 1 clove of garlic, minced • 2 tbsp, tomato paste • 1/2 tsp ground cinnamon • 1 tsp ground allspice • 1 tsp black pepper • 2 tsp thyme (dried or fresh chopped) • 1 bay leaf • 1.5 tsp salt • 1 tbsp olive oil • 1 cup chopped parsley (optional) • 1/2 cup beef stock or water (optional, depending on the juice of tomatoes) Mornay (Greek Bechamel with egg yolks): • 100 g olive oil • 100 g flour • 1 liter full fat warm milk • 1 tsp black pepper • 1 tsp grated nutmeg • 2 egg yolks • 150 g graviera or kefalograviera cheese, grated (alt: gruyere, myzithra, parmesan or pecorino) • 1 tsp salt *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=yleYPnIJnKE

Did you know that it takes only two simple ingredients to make your own homemade tahini? Also imagine a homemade hummus made with your own tahini with no additives and as fresh as it can get! Tahini or tahina is a Middle Eastern condiment made from sesame. It can be served by itself as a dip or as a major ingredient in various dishes and mezze such as hummus, baba ghanoush and halva. It's also perfect to combine with grape molasses which is a staple in a traditional Turkish breakfast. Hummus, also a very popular dip or meze throughout the world, is widely available in supermarkets. However, homemade hummus without any additives is always my favorite and never buy hummus anymore since it's so easy to make and takes only minutes. Even better and satisfying if you make it with a homemade tahini! Let's see how you can make tahini and hummus at home, the best you ever had! ✔️ Subscribe and enable notifications not to miss the future recipe and videos: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 ✔️ Follow me on: Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ☕Glass Measuring Jug: https://amzn.to/3a0uWLm ? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3csFXFD ? Food Safe Black Nitrile Gloves: https://amzn.to/3bKA73h Ingredients: Tahini: • 200 g sesame seeds • 4 tbsp oil (any neutral tasting seed oil) • ½ tsp salt (optional) Hummus: • Boiled chickpeas, 300 g • Tahini, 4 tbsp • 1 – 2 lemon, (juice, 50 ml) • Extra virgin olive oil, 2 Tbsp • Garlic, 2 cloves • Ice cubes (4 small cubes) or 3 tbsp chilled water • Cumin, ½ tsp • Salt, 1/2 tsp (optional) Garnish (optional): • Extra virgin olive oil • Chopped Parsley • Cumin • Chili flakes • Chickpeas • Pine nuts #hummus #tahini #mezze 0:00 Intro 0:15 How to make Tahini 3:05 How to make Hummus *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. ... https://www.youtube.com/watch?v=gda-9s8NnsI