Cooking for my Korean Parents’ First Middle Eastern Food Experience

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Crazy Korean Cooking Container:
(1.3Gal size used for meat marination, 0.9 Gal size used for pickles)
Watch next video for eating. Cooking for my Korean Parent’ First Middle Eastern Food Experience. I learned many Middle Eastern countries share similar dishes with different takes. So I tried to select a few styles to focus on based on what I think mom and dad might like. I hope to cook many more dishes from other countries in the future. I made lamb shawarma (Syrian style) paired with markook (saj bread, traditionally unleavened but I learned many modern recipes use a bit of yeast for better texture), pickled veggies, pomegranate molasses and tarator sauce, ta’ameya (Egyptian falafel which is made with fava beans instead of chickpeas), kibbeh nayeh (Labanese style) paired with pita. Made some hummus too of course. For dessert, I made knafeh nabulseyeh (Palestinian style).

Ironically most challenging thing to make was actually saj bread and pita which seemed to be the simplest things. To get the right texture, I had to try multiple times and still need more improvements. The most delicious component for me was pomegranate molasses which costed me $50 to make one small jar. But honestly it was the most divine sauce I’ve ever had. Most interesting dish to make was kibbeh nayeh because Koreans also have a similar dish called yuk-whe (raw beef seasoned with bulgogi seasoning) but kibbeh nayeh is so much prettier with all the patterns.
I learned recipes and tips from hundreds of creators and chefs including: @shamichef , @Hadia983 , @ChefAhmadTawil , @MiddleEats , @faouzialkhatib_chef @cleobuttera , @Hammoda1 , @Chefomar
#middleeasternfood #middleeastern #arabfood #arabicfood #lebanesefood #syrianfood #egyptianfood #palestinianfood #arabtiktok #shawarma #hummus #pita #kibbeh #Knafeh #Kunafa

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Follow us on:
Instagram:
Facebook:
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Snapchat: crazykoreancook