5 AMAZING Palestinian Breakfast Dishes

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We're making an amazing Palestinian breakfast, with 5 amazing breakfast dishes, 3 of which I'll show you great recipes for. We'll also talk Palestinian cuisine and discuss some foods you probably haven't heard about
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0:00 Intro
0:45 Palestinian Sage Tea
1:45 Qalayet banadoura (Palestinian Tomatoes)
3:11 Mferkeh (Potatoes and Eggs)
4:23 Qudseya (Palestinian Ful)
4:44 Chilli seasoning
5:44 Making the Qudseya
7:46 How to serve Zaatar
9:17 Fatayer and manakish
10:52 Honey Bread and Helbah Cake
11:44 Other accompaniements
12:34 Conclusion
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Chilli sauce:
200g Green Chillies ( I recommend using 3 kinds)
5 cloves garlic
60ml Lemon Juice
60ml Olive Oil

Qudseya:
400g Ful medames
100g Cooked Chickpeas
75g Hummus
1 Tbsp Tahini
4-5 Tbsp Chili sauce

Mferkeh:
300g Frying potatoes
3 Eggs
1/2 Cup olive oil
1/2 Tsp Salt
1/4 Tsp pepper

Qalayet Banadoura:
750g Tomatoes
1/4 Cup olive oil
6 Cloves Garlic
1/2 Tsp salt
1/4 Tsp black pepper

To make the Chilli sauce:
Add ingredients to a food processor or blender, and blend until chunky. Flavour will develop over a couple days

To make Qudseya:
1- Heat the ful in a pot and cook until the beans are soft
2- Lightly mash them, then mix with the remaining ingredients

To make Mferkeh:
1- Slice the potatoes into small chunks, and heat a pan with the olive oil
2- Fry the potatoes on all sides until golden, then remove most of the oil
3- Add the salt and pepper and mix, then crack in the eggs
4- Scramble together and serve

To make the Qalayet Banadoura:
1- Add olive oil to a pan and add a green chilli
2- Cook on medium heat till the chilli is seared
3- Thinly slice the garlic then add to the pan, and cook until turning golden
4- Add your tomatoes sliced in half, open side facing down
5- Cover with a lid and cook for 5 minutes
6- Remove the skins of the tomatoe halves, then break each one into 2 pieces
7- Cook for another 10-15 minutes until chunky