We’re back in the kitchen with Served Fresh with Layal – the cooking show you can’t get enough of starring Layal Harmoush Takieddine (aka @geminibakes) and powered by Careem Quik 💚
This week, Layal’s back with two vibrant, flavour-packed dishes that are as Quik 😉 as they are irresistible: Shrimp Fatteh and Lentil Salad.
The Shrimp Fatteh adds a rich, delicious twist to a classic favorite – perfectly paired with a bright, refreshing Lentil Salad that brings every bite into balance 🦐✨🥗
SHRIMP FATTEH
450g shrimps with their tail
4 cups whole milk plain yogurt (2 yogurt buckets 2kg in total)
1/4 cup tahini
2 garlic cloves
1 medium eggplant
½ can chickpeas
4/1 cup pine nuts
1 teaspoon paprika
2 Lebanese bread
2 tbsp butter
1 tsp cumin
2 cup canola oil
2 tbsp olive oil
1 tsp Salt
SIDE LENTIL SALAD
1 cup lentils
1 tomato
1/2 onion
1/2 cup chopped fresh parsley
1/4 cup pomegranate
Fresh lemon rind and juice
Olive oil
Salt
[Music] Hello everyone and welcome to my kitchen. My name is Leal and we’re going to make two amazing recipes together. Shrimp fete and lentil salad. Thanks to Karium Quick, I’ve got everything I need right here. They deliver farm fresh ingredients in 15 minutes. So you can make a delicious meal in no time. Are you ready to make the recipes with me? So, whenever I make a recipe, I like to prepare all of my ingredients first. So, it makes the whole process much easier and faster. So, we’re going to unbox everything and then clean the vegetables and get the recipe ready. We’re going to start by preparing the fet. Now, with fet, I’m sure you’ve had fet with chickpeas, with eggplant, or even with shrimp. In this recipe, we’re going to use all three because they work really well together. Now, first and foremost, I’m going to start by heating up the oil. And I’m going to chop the eggplants so I can deep fry them. All right, I’m going to put a bit of salt on the eggplants and put them aside just for about 5 minutes to remove a bit of the moisture. I’m going to cut the bread into small squares. There, it’s all ready. Now, we’ll check if the oil is hot enough and we’ll start deep frying. Now, we’re going to pat dry the eggplant to make sure that there’s no excess moisture. And now, we’re going to deep fry them. Of course, you can uh use the air fryer, you can um use um the oven, but in this case, I really like to deep fry the eggplant and the bread. I’m preparing a plate with a kitchen towel, so that way we can put the eggplant as soon as they’re done so it can just absorb uh a bit of the oil. Um and also always watch your eggplants while um they’re deep frying because you want to make sure they’re golden but not burnt. And now we’re ready to scoop the eggplant. Look at this. And now it’s time to deep fry the bread. Careful your hands. Of course, you can also uh toast the bread. Uh you can also use an air fryer, but again, I like to deep fry the bread. The bread is done as well. Look at this color. Now, here’s a little tip for you. If you want to make your feta more flavorful, you have to put the chickpeas um on low fire just for a little bit and add a bit of cumin. This will add an amazing flavor. So, let’s prepare the chickpeas. Try to remove a bit of the water because you don’t need it. and we’ll heat it up for a little bit. I’m going to add around half a teaspoon of cumin. Boiling it will help the chickpeas soften a bit as well. You can add a tiny bit of salt if you’d like. And we let it boil for about 2 to 3 minutes. M my god, that smells very nice. And we’re going to strain them. And now, let’s cook our shrimp. I’m just going to use olive oil and a tiny bit of salt. I’m going to put them on a plate and I’m going to pat them dry before I cook them. It’s so convenient. They’re already cleaned. I don’t need to do anything. Let’s add a bit of salt. And now they’re ready to be cooked. You only need around 1 minute on each side. Shrimps are super fast to cook. As soon as they turn pink, you know that they’re done. And now you just turned them to the other side so they’re equally cooked. Smells amazing. I can’t wait to assemble it and put it all together. And now, last but not least, we’re going to fry the pine nuts. Now, for the pine nuts, I really like to use butter because then when you’re putting them on top of the feta, it gives it a very rich flavor. Be generous with the butter. Let’s add the pine nuts. Now, with the pine nuts, you have to be very careful because with butter specifically, they can burn very fast. So you have to keep watching them and as soon as you feel that they’re turning golden, get them off the fire. You think they’re not finished, but then all of a sudden they become golden. And by the way, even when you remove them off the fire, they keep cooking in the butter. So be very careful, it’s all done. See, last but not least, we’re going to prepare the yogurt. First, you need fresh yogurt. I’m going to use around four cups. Here we go. And then I’m going to use one garlic clove. You can use two for a stronger kick. Let’s add a bit of tin. About 1/4 cup. And last but not least, a bit of salt. We have to mix it all up. Now we’re ready to assemble. I’m going to use this bowl. Okay. So, first I’m going to put a bit of the bread and then add um some yogurt, add the chickpeas, the eggplant, and in the end I’m going to put the shrimps really nicely and then put the pine nuts around. And I’m going to decorate with a bit of parsley. So, are you ready? Let’s do it. First, the bread. Add it around. Here we go. Bit more. Let’s add a bit of the yogurt. And then we start adding our chickpeas. [Music] A bit more yogurt. We add the eggplant. [Music] I can’t wait to try. Let’s add a bit more yogurt. Here we go. Let’s add a bit more bread around. Now we start adding the shrimp. Presentation is everything there. And now we add the pine nuts with the butter. I’m going to add a bit of paprika for the color. And last but not least, a bit of parsley to decorate. And guys, this is our fat. This lentil salad is one of my favorite salads because it’s packed with fresh veggies. So now we’re going to start off by boiling the lentils. I’m going to use around one cup. While the lentils are boiling, I’m going to start chopping off my vegetables. the tomato, the parsley, and the onion. For the tomato, I like to chop it into small cubes. As if you were making tambul, it’s so important to have a sharp knife. See? Okay. And now the tomatoes are ready. Let’s put them aside. And now, let’s cut the onion. You need a small red onion. And you also chop it very finely. I like red onions because their taste is not overpowering in a salad. So that works very well with the rest of the ingredients. Add a bit of tears. And now let’s cut the parsley. Try to chop them as finely as you can. And done. We set them aside. Um the lentils are still boiling, so we just need to wait for them to become softer. But in the meantime, I’m going to prepare the sauce. It’s literally just three ingredients. Lemon, salt, and olive oil. Okay, the better the quality of the olive oil, the better the flavors as usual. So, I just need juice of one lemon. Squeeze it as much as you can. Some lemon juice, salt, olive oil. Usually the proportion for any sauce is one part lemon and then two parts olive oil. We mix them together and in the end I’m going to add some lemon ride to give it this extra kick. Sauce is done, veggies are done. We wait for the lentils and then we assemble. Guys, the lentils are done. We’re going to strain them and let them cool down a bit and then we’re going to mix everything together. Be careful. Just do it very slowly. Okay, we’ll just give them a bit of time to cool. And now we’re going to mix these together. I’m going to leave a little bit of parsley just for decoration. I really like to add pomegranate, but it’s totally optional. We’re going to add a little bit, guys. Honestly, this is one of the best salads in the world. Like, look at how fresh these ingredients look. I love it. So, I’m just waiting for the lentils to cool a bit and then I’m going to add them. Then, we add the sauce. We mix it all up and then we plate it. Okay, now we’re going to add the lentils and mix everything up. And we mix. Oh my god, guys, the smell. I’ll mix it a tiny bit more. See? [Music] So good. Needs a tiny bit more salt. It’s one of the yummiest, healthiest salads you’ll ever try. Now, let’s plate it. I have this beautiful plate, and we’re going to serve the salad in it. I’m going to add a bit of pomegranate and a bit of parsley to decorate. And here we go. Our lentil salad is ready. It looks so good. I need a shot for me. How amazing do these recipes look? All thanks to Karim Quick. I ordered everything on the app. I got everything in 15 minutes. And you can do exactly the same. I can’t wait for you to try them and love them as much as I did. Enjoy.
Dining and Cooking