Surviving Lebanon!! Extreme Middle Eastern Food!!

[Music] before coming to Lebanon I was in Ethiopia and in Ethiopia I ate raw liver three times and my favorite thing about leaving Ethiopia was the thought that I don't have to eat raw liver again for a while and here it is Beirut the vibrant capital of Lebanon a nation with a massive PR crisis from a devastating Civil War to a financial crisis caused by governmental mismanagement Lebanese citizens have been through a lot it's a region of the world that has a lot of conflict because of the history it has and I mean religions are born here I actually even fled at one point in 2020 they saw their currency devalued by nearly 97% inflation has driven the country's currency to historical lows followed by the global pandemic banking restrictions are pushing the healthc care system to the brink of collapse then the tragic Bay explosion which instantly claimed countless lives and ravaged the city Lebanon is a country that knows struggle but it's also a country of survivors tough cookies your breakdown is their Tuesday afternoon so when more bad news piles on why not have a smoke or a drink and sit back with some world-renowned food all of these are appetizers I'm definitely appetizing for me coming to Beirut for the first time I'm on a mission to understand Lebanese culture and food from folks who are damn passionate about cooking wow she's happy because you're happy though it population is only about 6.5 million with a quarter of those being serious Lebanon has had an outsized impact on the world of food Lebanese foods with the little ingredients we have we make the most out of it so I think in terms of taste it's one of the best in the world and I'm not being biased here recipes go back Beyond memory Beyond Generations the place here is about 100 years old his father was working here and his grandfather and his grand grandfather and in a country that can be traversed in just a couple hours there's no excuse not to see it all there's the street food in the big cities Beirut and tripol piles of succulent protein it's like little discs of meat and revolving meat Towers it looks like a giant red Filipino sausage what is that attracting the late night drinking crowd in a country where boozing is not only permitted it encourag have you ever heard of potentially someone drinking too much and then eating one of these at the end of the night obviously from Beirut just an hour's Drive will'll bring you to the highlands where young innocent sheep are transformed into an array of Middle Eastern Delicacies both delicious this looks incredible and also daring on the table right now we have the two organs that every man uses to make make every decision in his life the brain the testicles then there's the seafood Lebanon a country with 140 M of Coastline on the Mediterranean as some of the most captivating seafood dishes in the world this is probably one of the most beautiful sea Origins I've ever seen whether they're cooking up the most venomous fish in the ocean have you ever been stabbed by one of these fish I was this finger was totally black or gathering sea snails by hand and steaming them with spices that'll put you in a state of ecstasy collecting the snails does require a degree of skill and patience uhoh mine's stuck in there passion for food here means creators people with a voice sharing their culture with the world you must show how cooking is a nice thing is a feeling is much more than just a dish or a meal like a beer isolated in the far off reaches of the countryside who in just a couple years has garnered 20 million plus followers an audience eager to challenge their concept of what makes an amazing meal cooking food like this is what put you on the map but what is the downside of that but you can't talk about Lebanon without talking about Syria over 25% of the population here consists of syrians many arrived here after fleeing their homes during the Syrian Civil War and many ended up in places like this a Syrian refugee camp when you came here 10 years ago did you ever imagine you would be here this long wow when they first came here they thought they were going to stay 2 months and they left everything back home oh no a respit from the violence of their Homeland but a new environment with new daily challenges they get every month $25 for eight people they make the most out of their difficult living conditions and lack of resources still creating moments of Brilliance during special occasions this might be some of the best food I've had in Lebanon yo controversial the people of Lebanon are tough bold and outspoken the government pulled off a py scheme on us it's corruption if you will like many of us around the world their day-to-day lives are in the hands of elected officials my salary is 700 800 now my salary 100 but their day-to-day mood and actions illuminate a pride in a country that's just a few steps away from realizing its full potential do you see a future for your daughter in Lebanon yeah I see a future for her here in Lebanon Lebanon a Middle Eastern country known for conflict is one of the most open liberal outgoing places in the world with foods that will Amaze you it all starts here in Triple E here's how I know this is a good place first of all you go outside there's a huge group a throng of people waiting for fresh bread to come out secondly the guy baking the bread is smoking a cigarette that's how I know this is the real authentic Place sir meet Master bread maker and owner of this Bakery Mr Abdel nasur alri I know you're very busy how much of your time can we take 5 we got 5 minutes oh my God okay where do I start we are in this market this Market is wild it's incredibly busy I there's so many vegetables produce fruits all the local food is here souk it's a word that rolls out the tongues of locals to describe a Marketplace like this it thrives in open air nestled within a complex of streets a repository of life's Necessities waiting to be discovered how long have you been in this market the place here is about 200 years old but he has been in the market here for 60 years in this place they are very famous for man it's one of the most popular bre in leanon manou it's like a Lebanese version of a pizza consisting of flatbread and toppings but instead of cheese and meat the manouch is crowned with its own unique zatar a local spice plant crafted from time black and white sesame seeds and olive oil the visuals in here are incredible it's like a well oiled Factory they put the dough in here it fits out these dough balls they flatten it he put some sauce onto the dough and then they throw it into the [Music] oven oh here we go he gives me a whole Board of bread right here oh wow it's such a thick sauce and you can see all the seeds inside their sesame seeds you can fold it like this does he still want bread he's been in this Factory for 60 years oh yes just like the very first time it's very warm that is the only way to eat it fresh out of the oven it's so soft and what an amazing taste means grumpy people do not smile for fresh bread because really fresh bread can make you smile joining me today let out she's a Lebanese architect local guide and food blogger displaying her passion for cuisine on Instagram and Tik Tok for a global audience that first bite was like a crust bite but this is a pure seasoning right here is very delicious how much bread are you making in a day 5,000 5,000 but I'm told the bread is extremely affordable it's very cheap before the economic crisis in Lebanon it used to be around 70 Cent now it's sold for less than 1 cent that's why you can see all the crowd waiting in in line to get this man the Lebanese economic crisis began to escalate around early 2020 has left half the population living below the poverty line a crisis that emerged from years of governmental mismanagement and made worse by the co pandemic the Ukrainian conflict and the tragic explosion in Beirut hyperinflation meant that at its peak the Lebanese pound was decimated at a staggering 97% for some time cash became close to worthless are you able to get by selling bread for 1 cent a piece he's thanking God for for this do you ever think about um raising your prices blaming it on inflation and all that I mean that's what they do in the US oh he can't people wouldn't accept this really because people in For Better or Worse life goes on while some businesses have been unable to weather the financial storm people here remain resilient continuing to do what they do best sir put her there where am [Music] I my Arabic is going to need some work it turns out the Arabic name for this place translated into English means king of sweets A fitting name for this half century old confectionary is Lebanon really a dessert culture there's certain countries you go to I would say India where you go there and you see dessert shops and just piles and piles of different colorful sugar sugary sweet desserts is Lebanon like that yes definitely there's around 50 sweet types in this shop they are very famous especially about this I've never seen any dessert like this I saw a video of it before I came here and I looked at it and I said I have to know what that tastes like there's cheese there's simina there's clotted cream there's all these interesting ingredients together so we have two different sides what is this it's the same halib this is the skin here's how it's made start with bat a type of local White cheese then melt it down in hot water until it reaches a velvety texture now mix it with sugar syrup and Semolina a coarse flower made from Durham wheat with a distinct yellow color and slightly gritty texture the dough comes to life as it's skillfully shaped and kneaded with Precision after some more handiwork let it rest a bit before the cutting begins what is the secret to not screwing this up the secret of making is that you have to be passionate about it you have to love it in order to make people enjoy it I thought I was enjoying the cheese but now that he mentions that I taste the passion too it's thin it's sweet but not too sweet it's made of cheese given the sourness yes it has a great almost like a slightly chewy texture to it I like that what truly levels up this experience is its filling made from a blend of Fresh Cream semolina and just a hint of floral Essence and even more of this creamy goodness on the outside and as a final touch a Sprinkle of crushed pistachio oh he's ding it this is a thick sweet syrup he's got on there can you sauce me up cheers M you know clotted cream it has such a unique texture to it it's heavy it's fatty it's kind of like whipped cream but even more thick and a little bit coarse and then of course the syrup gives it some sweetness we have that awesome texture from the skin and then some nuts in there for a little bit of crunch that's delicious soon we'll be diving deep into the heart of this country's Heavenly meat factory what is that where the patriarch of protein shapes and roasts this country's most Edition it looks like a giant red Filipino sausage sir but before that how you doing I can't leave tripol without trying this peculiar food combination made by the hands of Aman what is this dish called that you're about to make MAA MAA maua it's like a mixture of crown because they are putting cheese with simina and Rose Water I love anything that includes cheese step one he slices up the cheese he puts it on the flat top he hits that with some rose water underneath and he turns up the fire I like how he really gets his hand in there this is a Molina oh wow so he's really mashing it up this is just like a giant gooey piece of deliciousness right now oh yeah cheese pull shot that looks delicious now the next step DSE it in powdered sugar put it inside the bread throw it on some paper and that is ready to eat wow oh man that is such a confusing experience it's cheese it's heavy but it's sweet obviously the outside is very bready it's like stuffed crust pizza but the whole thing is the stuffed crust where does this come from so his grandfather started it in 1930 around 100 years ago Ahmad is the third generation in this family business his grandfather was the first to bring these originally Moroccan recipes to Lebanon now he is a sole practitioner in Tripoli crafting these two highly sought after dishs this is the famous M sandwich in Tripoli how do you say it m I got to work on my M all right this is interesting cuz it's a carbohydrate bomb it has like a little balls yes this is a kind of simina made like balls mixed with chickp onion spices and cinnamon now I'm used to having cinnamon in things like Christmas cookies maybe far this is my first time having it in this type of a creation let's try it out M It's a combination of flavors I've never had before the bread just absorbs the whole spices I agree with that the bread is very warm it's soft it's stretchy inside these weird contrasting flavors I've got a very strong punch of cinnamon and then there's some really sour pickle in there too it makes people completely full because it's all about carbs M the more I eat the more I'm coming around it's a very confounding dish and every bite is a new surprise so this is my first city in Lebanon how different is Tripoli from beut oh it's very different Tripoli is more authentic it's more historical here you can walk you can feel how old it this city how was their lives like before modernity see this culture the spirit and the market how it goes how it works it's just amazing but unfortunately it's not very innovated actually beut is more modern now it has more High Towers it has more works and more active night life vibrant Charming like the Miami of the Middle East beout pulses with life and knows how to turn up the heat and keep the good times rolling is the city of contrast let's say it's very different in very different ways you got highs you got lows you got very old buildings very new buildings you got very conservative people you got super open-minded people amidst the bustling streets and bustling Souls Beirut offers a culinary Journey that's equally unique meeting me at barbar resta Rob hu a lanese filmmaker who's currently documenting his bike trip across the entire continent of Africa when you come here what foods do you crave I love FAL when you eat it fresh it's crunchy and you have all this diversity of sauces I mean look at this right Falafel is an Arab deep fried ball made from a mixture of ground chickpeas onion garlic parsley ground cumin ground coriander salt and pepper so what I usually like to do is I cut some bread like that dunk it into the tahina that's a good [Music] you got a little sauce right there I'm sorry and beard is a magnet for sauce the Falafel alone is like me without the bandan it can be kind of dry it's like so oily but then you mix it with some tomato you put some tahini in it the more you add to it the better it is but this isn't why I came here upon the fiery stage a dance of meat flames and spices intertwined resulting in the most iconic sizzling star of Beirut the Kebab all put it there meet the restaurant owner Al his family not only owns this Kebab joint but also this and this and this literally the entire block itself tell me about the kebabs here because what I noticed is that they have a very unique shape a shape unlike any other place I've seen the Kebab is is a leon food Lebanon because it's strategically in the middle of these countries it has taken from all these countries and made it a bit different you take the best of all that sweats around are your kebabs better than everyone else's let's see you're the judge of that when it comes to Kebab the choice of meats are many chicken beef lamb or even this but here it's a mixture of beef and lamb now the seasoning you can keep it light with salt black pepper and bell peppers or you can go all in with local herbs chopped onion salt cumin and Boer a type of cereal made from whole wheat wow it's like little discs of meat this seems like it would be easy but there's no threads on the skewer and somehow you has to make the meat stick on there I challenge any of you to try this the meat W fall off immediately how long did it take you to get this good he learned it in 10 days that means for N9 days you have a skewer with just Blobs of meat falling off and you're like how do I make it stick and then on day 10 it's like oh like that magic is it kind of like that yeah when the Kebab meets The Roaring Flames the transformation unfolds creating a tantalizing outer crust that teases out the meats natural succulents while at the same time sealing the juices within right here we've got some meat so these are both a mixture of beef and lamb but they both have different seasonings I'm going to try this smaller one with the veggies super flavorful fatty and savory the meat really bounces as you eat it I'm going to get one of these chilies it's addictive when you start you can't finish chili is super spicy meanwhile we have nothing to drink here we have these big discs of meat oh you're going to do two in one I like it two in one we have kind of an herb salad here we can also dunk there's no rules oh yes I love dunking Cheers Cheers wow that's delicious one thing that's remarkable about Lebanon is it's a small country with a pretty small population approximately 6 million and one quar of it is refugees actually and so among that small number of people Lebanese Cuisine has made a huge impact around the world I'll tell you why because the diaspora is estimated to be between 14 to 18 million people and when the Lebanese started immigrating abroad they brought that culture and that richness elsewhere so are you telling me there's more leban people outside of Lebanon inside of Lebanon there's almost as many Lebanese people in Brazil than in Lebanon itself I think Brazil is like 4.5 million 11 out of6 million including refugees so it's pretty crazy fact right wow diaspora getting busy out there as you know it's a region of the world that has a lot of conflicts perhaps that forced people out over the years people felt like they didn't have any other options exactly so yeah it's part of us you know Lebanon it's it's a love and hate relationship you can ask any Lebanese person they're going to be like I love it and I want to go back but sometimes the instability is too is too much for me you know yeah it's 11 and yeah well listen this is just our start we're building up to one of the most iconic Foods in all of Beirut that is next save some room but you do have to eat all of this or people on the internet will get mad at [Music] you oh as the Evening Sun dips below the Horizon a sense of anticipation fills the air in beay streams of people begin to gather on the streets drawn by an irresistible Temptation This is shawarma it's meat solely roasted on its spindle but at this joint this place is full of energy they're serving a special meat Tower the same shade as Clifford the Big Red Dog it looks awesome it's like uniform and shape it's a perfect cylinder of meat what is that this is an Armenian Su a type of reddish sausage consisting of beef and an array of spices it's a secret recipe how we made it if it's a secret is this being made in your bedroom no no we have actually a city its roots can be traced back to Armenia but this sausage took on a new identity when it found its way to B root transforming into a beloved shuarma it looks abundant it's juicy it's freshly shaven pinkish red meat every time I look at this man I want to eat oh you look like you're about to cry I like it cheers cheers guys M human we don't know yes this is a recipe okay first all I respect at first they reminded me of the seasonings that you would find in the lamb but the flavors are much more powerful there's definitely a boatload of of humanum in there it's spicy it's greasy it's like heavy in a in a very satisfying way it has a great uniform texture this is fantastic we are not only here for this we also want to try the lamb Shawarma Shawarma is not just a food but a piece of art constructed layer by layer this one is made with marinated lamb meat how do you balance the fat with the protein we have like almost 80% protein pureed meat almost 20% fat in it I'm all the same ratio a schwarma stack can reach about 3 ft in height and weigh anywhere from 50 to 200 lb or more when this pillar of protein is ready they slice it off then stuff it in a flat bread along with tomato onion pickled vegetables and Tahini these look so delicious and so plump and juicy what do you think I just want to stop speaking and indulge we will very shortly I like that the meat is literally falling out of the mouth of this Sharma you can see the difference between the fat and the protein right here oh we should take a fight let's go for it creamy very creamy and I taste cinnamon I don't remember like tasting the cinnamon coming here usually you're right they may have changed their items or maybe you have a more refined palette now that's true hanging out with you here's what's really different about it to me the lamb is delicious it's awesome the tahini is something that tastes getting used to for me cuz it is so thick it's really salty what do you think people Leon like about the tahini cuz it's in many dishes I don't even know how to do Define The Taste in terms of vocab like it's it's a very unique taste I like it cuz it adds a lot more flavor and also creaminess and moisture I respect the creaminess it's like if you could take a toasted flavor and put it into a cream so some countries put in the garlic sauce the white garlic sauce some countries I believe turkey did nothing you had to just dry mouth it so what do you think who does the better up between Lebanon and turkey do you want the bias answer or the normal answer are they're not the same answer I'm going to be biased I'm going to say Lebanon want to talk a little bit about the economic crisis that took place here in Lebanon and maybe it's still going on to this day earlier in this video when I was in Tripoli I was with a woman who was explaining that the bread they're making they used to charge around 70 cents for it and now they charge less than 1 cent he's making 5,000 pieces of bread a day he's not crushing it like this has really destroyed his business in a way and who knows if it will go on to the next Generation there's been a horrible inflation basically I mean $1 was 1,500 Lebanese pound now it's more than 100,000 Lebanese pound W yeah so the people still earning their salary in Lebanese pounds horrible right and all the jobs are affecting my own father like he can't access a lot of his money that he earned through decades it's my worst nightmare like you work your whole life you save you save you save and then through no fault of your own it's all taken away from you one great thing about Lebanese people is we're very adaptable right you can put a Lebanese person anywhere they'll make the best out of their situation and even now right the country is still functioning but there's like 4 hours on average of electricity a day sometimes it's hard to access water water you know like basic things like that you don't but you still find a weight and you don't complain and you stay resilient but sometimes if you want to if you want things to change in the long term resence is not enough well sometimes it would be nice for resilience not just to be a baseline requirement every day like hey how about sh just works out how about we get taken care of by our leadership has the leadership changed since then some left some are still around it's the same thing all the people that are not happy with the status quo are trying to leave or have either left the country unfortunately it's aide a reality I think maybe 2third of my friends in Lebanon are not in Lebanon anymore they always come back cuz they love their country so much but it reached the point where it's almost unbearable to live sometimes here you know Rob Tony big pleasure thank you super nice to meet you man just a 1hour drive will bring you nearly halfway across this narrow [Music] country the mountainous landscape here is home to a completely different way of life than on the coast it's a good place for those who want to retire peacefully where Farmers make efficient use of their steep sloping land to create grazing pastures for their cattle oh my God cattle will soon be feasting on we have the two organs that every man uses to make every decision in his life most of the people they don't have the first one today I'm on a mission to embrace lebanon's Countryside lifestyle you don't take it like a shot I don't recommend don't do like this I'm so sorry including a full cattle canteen is this common to eat the Raw Liver from the Sheep normal it all starts with the most important Lebanese meal of the day this looks very different from anything I've seen inside the city this is one of the things that you can distinguish the mountains from here breakfast begins with a unique ingredient common in mountainous regions a lamb confe known as a warmup a warmup consists of bits of lamb meat preserved in Lamb fat cured by being cooked in salt then stored in a jar for many months you know no electricity no refrigerator nothing they was like this then you can keep this ready for 1 year not spoiled really yes they think like that you don't have to trust but they used to think this way H in this traditional Lebanese dish fresh lamb meat is cooked and so how old is this one 3 month or 4 month yeah so we will eat first after half an hour if nothing goes wrong and the hospital it is close by here was close by then an onslaught of eggs are added and cooked until the different ingredients melt into one delicious chunk of scrambled eggs finally a Lebanese flatbread to marry it all together you have to start our guest well thank you so I just grab some of this grab [Music] it wow it's very unique cuz I've never had eggs that were gaming it's an intense sheet taste mixed with fluffy eggs I do like it it's delicious how often would you have a breakfast like this in the village you can have it on a daily basis in you have to go to a restaurant or it should be a kind of activity Corel is a tranquil Mountainside Village nearly 4,000 ft above sea level people from all over the country come here to kick back during the summer it's also home to our bridge to Lebanon local producer FAS who also lives with his father Mr waj D or maybe his father lives with him but let's not get lost in the details I want to ask a little bit more about Lebanon I'm still very new here it's just my second day I think most people looking at this country might assume since it's in the Middle East that it's a Muslim country but that's not the case how does it break down here it is 50/50 Muslim and Christian this is the only one country in the Middle East the president it is Christian not Muslim Lebanon is the most religiously diverse country in the Middle East officially recognizing 18 different religions within its parliamentary system the religion is not indicated you have the freedom to believe in whatever you want so you can find a Muslim girl wearing a hijab sitting next to another girl who doesn't wear a hijab you can find a mosque or a church and next to it you can find a PO where people go celebrate this night Liv that's actually one of the main things that made Lebanon special in the Middle East you are making me speak and you are eating alone but this is okay I know that's what I do we have a big day today we're going to be slaughtering a sheep we're going to be cooking the entire sheep soon we'll be trying a meat heavy traditional meal with offerings that are both delicious and others that are Daring Do you eat the testicles but before that we need to find a sheep here the sheeps and goats feed on natural grasslands mostly operated by small farmers sir Wally like wall this is your goat right yes it is my goat I thought we were slaughtering a sheep why am I standing behind a goat before I meet today's meet so you have to close the tip I've been volunteered to help um and then you squeeze with the other finger oh okay it's like a valve produce an ingredient essential to many Lebanese dishes oh my god wow it's real warm it is warm it's 37° how prevalent is goat milk in Lebanese Cuisine it's very preval especially in the mountain here you would be selling every drop of the milk so there's actually not enough goat milk that is not enough we need more goat milk yes I think I'm good so do you think there's any more milk in here there's a lot more milk can you say it's done we emptied it completely can I try this yeah yeah still a little bit warm a bit goaty yeah it's thick creamy fatty I like it what do folks here love so much about goat milk medically it is much healthier it has better entic content well you can also make it into a bunch of different stuff what are these here so start with the milk pasteurized milk then this is drained goat milk and we call it Lebon in this country maybe 75% of the people that's their daily morning breakfast can we try the lebna yeah please do break off a piece of bread scoop up some of the labna with the olive [Music] oil the olive oil is so delicious and fresh such a nice counterpart to that thick cream I thought it would taste goaty or gy or kind of funky but just a thick creamy delicious flavor this is Che your basic goat cheese and it's the one that you can flavor with lots of different herbs wow it's really unique very creamy almost a neutral flavor slightly sour and it has a little like just a little bit of a skin on the outside this is like maybe a month or typically it's 6 months and then it adds more flavor to it we came here today to solder a sheep and see how that was prepared into several different dishes it's a time for that yeah then let's get to it the Sheep is prep prepared the whole long way meaning the slaughter must be executed by a Muslim and the animal must have its blood drained once this task is complete butchering can begin most every part of this sheep will be utilized the meat the intestines the lungs the testicles they'll all be cooked up with varying degrees of heat however there are two particular body parts that Mr Wy insists I experience before any cooking Begins the Raw and raw sheep fat before coming to Lebanon I was in Ethiopia and in Ethiopia I ate raw liver three times my favorite thing about leaving Ethiopia was the thought that I don't have to eat raw liver again for a while and here it is turns out Lebanon is no stranger to raw meat you can start now aside from raw liver and tail fat there are a myriad of dishes that feature uncooked protein most notably Kean NAA consisting of minced raw lamb or beef blended with spices we start with the fat and one pie of this hit the liver with salt and cinnamon and you make your hand like there I think I need more bread all right cheers [Music] Che fun oh delicious so delicious so it's really G me has a strong sheepy taste to it the cinnamon didn't do much the salt just makes it more intense I thought it would give it some other flavor but no it just brought out the intensity even more I think better to eat it Bland good with this you like it okay you're eating another okay I'm going to eat one more all right the second bite was better maybe I'm coming around like in Japan sushi this is the Lebanese Sushi Lebanese sushi so this is sheep we saw a goat earlier I got very close and intimate with the goat I assume people eat beef here I've seen chicken are those the main types of protein available in Lebanon you know there's another white meat though what is it pork you know there is Christian and Muslim the Christian sure they are eating for meat but the Muslim not a big mark there is Haram but forget the religion if you see what the book Eat is eating the rubbish and these things the pigs eat trash but I'm guessing there are farmers out there who have like a no trash guarantee oh what he will be it's not mandatory you don't have to feed the pig's trash so we've eaten the liver we've eaten the tail fat but there are some other prized organs are you eating every organ from the Sheep 90% of the sheep we are eating do you eat the testicles yeah yeah yeah healthy of course healthy are the testicles cooked yeah perfect [Applause] the testicle is sliced into bite-sized chunks then cooked with garlic salt and pepper when finished add a lime juice Blend on top then get to work on your next bizarre meat offering sheep brains are cooked with bay leaves cinnamon sticks nutmeg and cumin gentlemen on the table right now we have the two organs that every man uses to make every decision in his life I agree additionally we have something we were missing while we eating the raw liver in some areas of Lebanon a meal is not complete without a glass of ARA the country's national drink made from distilled grape Vines you don't take it like a shot I don't recommend don't do like this I'm so sorry it's like you get drunk quickly oh isn't that the goal is just to take it slowly so that you get drunk we can stay drunk longer and especially arak don't smell it so if you don't smell it you don't get drunk all generation recommendations I'm not sure if it is true that's why I like to have you here as a fact cuz he says a lot of stuff when you're not around I know that I'm going to hit it with the brain it's creamy it's just like a brain spread and then some of this garlic and Lama oh it smells really [Music] good wow the sauce has a very strong flavor it's actually much more citrusy than I expected so it's oily buttery sour and then garlicky too so it's a very powerful flavor to go with the brain cuz the brain can be kind of Livery but when you mix it all together it kind of balances out a bit this I got to say those two testicles amounted to a lot of meat it feels so far like everything in Lebanon is about the bread like in Far East and this is the rice right this is tasty mhm it's tasty I like it it's fatty but not you know so creamy like the brain not as bold of flavor but I'm sure you ate before something similar I've had every type of ball you can imagine I've had in my mouth and it's I'm really curious the whole time since I've been here the conversation of the economic crisis comes up it's like unavoidable the economic crisis in Lebanon has caused millions of people to struggle with buying even basic necessities how has it affected food prices for people for example 1 kilg of meat it was $16 now it is around $16 but before for example my salary is 700 800 now my salary 100 it's not necessarily that all the prices went up it's all the salaries went down the value of the salaries went down food inflation has increased over 11,000 since 2019 and Lebanon has just recorded the highest food price inflation in the world at a rate of 280% per year money has no inic value it's paper that we all agree has value and if the trust isn't there the game doesn't work when it comes to the Lebanese pound yes and can that trust ever come back no no no he says no I think they will of course the quantities they are having or the type of food they are having is not similar to what they are used to before but still everybody can manage in one way or another our final course features some local barbecue and this a dish made from the Sheep's intestines it's made with rice minced meat onions chickpeas and seven spices then that mixture is stuffed inside the Sheep's intestines before its own shut boil along with cinnamon and pepper while that cooks Frost's wife Nancy and their kids prepare a second dish a lamb meat and fat skewer grilled over hot coals for just a few minutes ladies and gentlemen this looks incredible it is incredible we have a lot here we have the kebabs this is Kebab no oh I'm so sorry this is meat meat this is meat so what would make it a kebab if it was minc yeah Kebab you put spices it depends on where you go in the USA if it's on a skewer we say Kebab but then in some parts of the world you say kebab and it means Shawarma and you come here and that's not a kebab I've noticed on some of our plates we have this right here this is a broth this is the water when we boil this ah so like an intestinal stock like oily and yeah it's nice can we try some of these intestines of course M it's fascinating cuz you really feel the texture of the rice and the chick peas inside with the broth that has a strong cinnamon flavor no gy flavor it's not like our eggs this morning when you sit down at home to have a more typical leonese meal what are some things that have to be on the table it's our traditional salad and you eat it with the meat can I try some of the meat yeah yes I'm going to try the meat alone to begin with it looks fantastic very delicious it has a great sheepy flavor this one has more fat on it I'm going to hit it with some of this hummus right here the hummus is so good it's Rich it's toasty kind of roasted flavor which is nice along with the olive oil oh my gosh I drank the whole thing on accident yeah I'm a big Wine Guy suddenly between yesterday and today I've been hearing about people's different personal experiences with the economic crisis that took place here you two have a daughter yeah do you see a future for your daughter or maybe other future children in Lebanon when times are tough it's understandable that those who can leave choose to do so in the last 3 years a whopping 10% of Lebanese have immigrated elsewhere which means Lebanon is seeing its largest Exodus yet concerning my daughter yeah I see a future for her here in Lebanon because is the country where people live like this our parents passed by an economic cres Wars and we grew up here we have our own career and families and so our children can they here it's up to her at the end of the day when she grow up to decide if her future is here or no but as Nancy said since a long time we have been able to produce talents produce art we achieved many regardless of the political situations that was never good at any time so we would like her to be proud of her country and to make a career here Lebanon a country with 140 Mi of Coastline on the Mediterranean has some of the most captivating seafood dishes in the world this body of water shared by 22 countries is a vital provider of Life the seafood is very popular in Lebanon and there are too many kinds of fish now I'm on a mission to see how the Middle East treats snails I've had snails in Vietnam and in France but this will be my first time having them anywhere else see urchin look at this these eggs are just bright and beautiful and one of the world's most venomous fish have you ever been stabbed by one of these fish yes this finger was totally black it all starts early morning at the fish auction the air carries a heavy blend of punching yet alluring Seafood Aroma the ground swarms with hundreds of Shoppers bargaining for the juiciest deals at 5: a.m. you won't find this scene anywhere else other than beirut's biggest fish auction scum here Traders come here and normal people also come here to bring their for meet Omar my guide for the day he's a seasoned television presenter and food show host so he has all the qualifications to host my show while I battle with my snooze button back at the hotel the fisherman brings the fish to a certain gentleman here that works in the auction here he start yelling and shouting about the price of the fish and the kind of the fish and the hunger men gather around and they start giving a price as a traditional auction that happens everywhere the world the be Fish Market kicks off daily at 2 a.m. with over 5,000 tons of seafood from across Lebanon put on display this guy just bought 15 kilos for $3 of Sardine by 8:00 a.m. it's a clean Suite vendors tally up their fortunes while Shoppers head to their restaurants to start their day how was the market oh the market was noisy little bad smell a little bit of a big bad smell but the scene was beautiful I wish I could join you but I had to do a thing fully awakened and refreshed I join Omar for breakfast at a 30-year-old classic Street side joint Freddy the owner and Maestro of the kitchen hooks us up with lion fish snatched fresh from the auction now I've covered the lion fish before when we were in Jamaica you know they're an invasive species around that area in those Waters they're very aggressive and they feed on young fish on the reap and once they come out The Reef is basically dead is this also invasive in the Mediterranean yeah yeah these tropical creatures have created a nightmare in the North Atlantic waters for half a century International Organization are always demanding and telling people eat this fish but people didn't buy it at first the fishermen were afraid W it's freaky now it's butter and by the way it's delicious we give it a try yeah of course first her Chef cleans the fish and removes its spiky fins mind you a single poke from these venomous prongs is still enough to send you to the emergency room so do be careful next lightly coat the fish with flour then throw them on the flat [Applause] top while the fish are sizzling away the chef prepares a sauce made from coriander red chilies a secret mix of spices tomato paste and soy sauce dilute the mixture with water and pour it on the steaming flat top does it look like the Jamaican fish no it looks a bit different but it does look quite delicious I like that they have kind of a crust on the outside and then they put their own sauce on here oh my God it's already steaming there are a lot of Bones and ribs that you have to be careful for but if you can finesse your way around that you'll be good and it's poisonous you know that not anymore I hope no no not unless you added something to the recipe cheers M mhm it's good yeah watch out one of the things that people don't buy it a lot because of the bones hidden labanon people like the fet of course it's easier way easier but I got to say it is a very delicate white flaky fish it has a nice flavor a very clean flavor and then it really is kind of a canvas to put whatever seasonings you want on there and the spices you put on here are delicious a little shower salty a little bit of spice and I love it because the fish tastes familiar but the way it's been prepared feels very Lebanese yeah yeah exactly I'm curious from all over Lebanon how prevalent is seafood in Lebanese Cuisine Seafood is very popular in Lebanon there are too many kinds of fish lebanon's fishing indust history has long been pivotal to the nation's economy culture and food security the Lebanese they organize their week a day for chicken a day for meat and a day for fish but here there is a problem in the Lebanese sea the fish are getting a lot of lower lower lower lower and until they are gone on a mission to uncover lebanon's most distinct seafood dishes this is the best dish I've had so far in Lebanon and to learn more about what may be the end of seafood in this country so what does the future hold for people like you who are independent fishermen we head to batun a coastal h here we revu with one of lebanon's oldest fishermen Oho hi all meet the best fishermen in town to fish this this his usual uniform yeah I asked him before tried to wear a shirt or something for the mic he told me no this is my costume at 78 years of age he's still going out fishing twice a day once before Dawn and once after dusk this morning you went out fishing was today a good day the it's not a very good amount but thanks God it's not great but he's grateful he's going to reveal it yeah bom oh nice that's pretty good I see some things that are familiar could you pick up one of these big ones the Yuna what else you got there sir oh so that is what we ate already that is the lion fish have you ever been stabbed by one of these fish yes this finger was totally black he had an infection oh my God all this infection talk is making me really hungry TK is a steady supplier for the bayroot fish market and many restaurants in betun yet his primary income flows from a family restaurant just a few steps away from this dock here the Kitchen Boss T fix's Wife May will treat us to some of lebanon's seafood wonders while she's preparing the feast TK introduces me to a strange snack a type of seaweed that doesn't live in the sea okay he just picked some and he's eating it so can we pick some of of course first of all I thought seaweed had to be in the sea it can just be somewhat near the sea that counts do you know the name of it oh I like hash yeah I like hash we all right let me try it but this won't get you high right no no it tastes a little bit like celery tastes like the sea the salt of the sea he was telling me it's very healthy and it's three times better than caviar for the sexual issues I got to slip this into my wife's um smoothie in the morning your wife is not good well it's just when she looks at me she loses interest I don't know what to do about that so it seems you lived your whole life on the coast when did you get into fishing I'm when he was 12 he stopped school and he kept on fishing from 1955 he's in the waters that's a long life of fishing what made you want to start the restaurant the pollution the Mediterranean Sea is one of the most affected zones by Marine plastic pollution in the world leading to annual losses of 700 million in recent years as a result hundreds of fishermen in betun have given up their ancestral fishing traditions in search of more reliable sources of income Captain this is your son yes yeah you didn't inherit your father's shirtlessness you like shirts more no I have to I have to as well to protect the audience let's talk about what's on the table right now so we saw this already this is the plant from the Coral Rock but this has been pickled right yes can we try it out yeah yeah of course he's like I'm like please try he's like I don't care it's still very firm slightly sour but it still maintain a lot of the original taste too it doesn't taste overly pickled cuz it's new since they pickled it like two months ago that was very nice now we have two seafood dishes on the table let's talk about this one first is a k kibbe is often described as Middle Eastern meatloaf instead of the typical beef or lamb aret is made with fresh tuna caught by tofi just hours ago so I guess this will be like a fish loaf first our Chef has it cubed and finally ground onion Orange Peel cinnamon a secret spice mix coriander and sea salt whirl in a chopping frenzy this flavor pack makes is hand needed with ground tuna and cracked wheat our Chef shapes The Artful orbs and sneaks some minced onion in the middle finally she throws the balls into a frying pan and lets them tan inside a pool of boiling [Music] oil do we start with eating or do we start with drinking cuz I see everybody eyeballing the alcohol yeah we start with drinking drinking ER right traditionally made of grapes and Ana is Hil as a national drink of Lebanon though it's not for everyone ah Goes Down Smooth it's like black licorice and super sweet somebody told me previously if you smell it while you drink it you get more drunk that's why we use the small glasses so your nose is over here oh wow it's more moist than it looks when you pick it up yeah you can eat it look like that [Music] M oh my god wow that's really impressive so it's like a scotch egg except for the egg has been replaced with a bunch of seasoned onions and some nuts in there too so you likeed it huh I really like it you can also put some lemon on [Music] it m oh man very nice with the lemon it cuts through any heaviness in there and just delicious flavors I'm really blown away this is not something you just pop in the microwave this really takes some time effort and some skill who's the one making this my mother ah I like how you pointed yourself and then you said your mother so is the operation like he's catching the fish and Mom is cooking the fish that's right are you also catching Seafood for the restaurant yes I did see you had black sea urchin this morning is that popular we back to taste them sure oh okay so we have a couple of sea urchins being brought here look at this these eggs are just bright and beautiful that is really fresh and really big I don't know if it gets much bigger than that this is probably one of the most beautiful sea orins I've ever seen [Music] cheers it's creamy it's buttery it's a little bit Briny it's a very nice flavor incredible alas we have this one right here this is Taj or Tajin in Leones it's with the star of a Tajin dish is the sauce leanon Savory tahini sauce and lime juice come together in a bowl add some water and sea salt then stir continuously until it forms a silky smooth white [Music] sauce well Tui is busy with the sauce his son takes over the fish of the day this fine foot after cleaning and gutting use gets the fish crispy with an old school deep fry then the father Sun Duro joins forces in shredding the fish tuix Smothers the meat with his white sauce and pine nuts before sending it to the table so just scoop it out yes are there bones no bones oh I love it I genuinely like it very creamy the fish has some nice bite to it Savory flavors and then when you get to the nuts these nuts have a great crunch it's really outstanding and what I love about it is it's such a different take on Seafood it's like no one's going to eat this and think oh that's similar to Vietnam or Jamaica no this is Lebanese you like with B today yeah I would say this is like bahini light it's not so intense like the Sharma I can still taste the fish it tastes very balanced even it tastes like maybe there's some Citrus or lemon inside is there lemon no on the show I put the title food expert but I just made that up if it's your show you can put whatever title you want I could put like scientist it doesn't matter I do have a few more questions you know he's talking about when he was younger it was easier there's more fish out there now there's more difficulty meanwhile you're younger but in the same trade essentially in the same career going out there into the Waters Fishing getting what you can so what does the future hold for people like you it's getting worse so every day the fish are getting a lot of lower lower lower lower and until they are gone I think they will be gone there's a lot of fish we have in Lebanon they disappear already yes what do you think the reason is pollution from all countries south there is Israel and on the North Cal both of them are uh dropping chemical in the sea that's why do you think that's going to continue I mean it's not in their interest to do that either maybe someone will stop them maybe so you don't sound very hopeful for the future no so how can you continue in this trade I try my best every day by day we try a lot the media or National Organization local organization but it needs much time till we have a healthy environment for our next Middle Eastern Seafood Adventure tufin steers us toward one of his regular customers chef Maggie in her Oceanside beastro will get a taste of some slimy Mediterranean snails I've had Middle Eastern food but never anything like this say Maggie I noticed a lot of people are are swimming tanning what kind of Beach Activity is this exactly I she's hunting snails oh hunting that sounds incredibly badass that she's hunting them and not just collecting or gathering them me's life depends entirely on the ocean's Mercy left a widow with two daughters at the age of 22 she went on to run her her own restaurant where she sources much of the seafood herself this is amazing cuz her restaurant is just literally right here behind us perched on the edge of this Cliff looking out into the ocean and she can just walk down here from her home which is also in the restaurant and get the food for the day that she needs how many ingredients from your restaurant are you able to collect here they some of the fish calamari the snails wow well done then they're definitely alive cuz they're trying to suck back into their shelves no I'm asking her if we can eat them so she told me oh thank God I mean I can eat raw liver apparently but not raw this happy with her snail hunt Maggie invites Omar and me back to her restaurant where she treats us to a meal of her best sellers and those snails have slid their way into our first course these shelled gastro pods are due for a sauna therapy with onion and cinnamon clothes meanwhile our Chef conjures up a dipping sauce with garlic salt olive oil and lime [Music] juice AR with a toothpick so she uses a toothpick she goes deep inside okay ah collecting the snails does require a degree of skill and patience and if you lack either one you will eat nothing oh and she's giving it to me thank you so much oh that's really nice the sail meat it's a bit small but it's very tender the tradition here you should eat it with garlic lemon lime olive oil and some salt uhoh mine's stuck in there oh thank you oh my God I'm so bad at this I didn't get a single sale yet give it a little dip here they are tasty huh this sauce is to die for this a incredible fragrant powerful combination the olive oil makes it so rich the garlic and the lemon oh it's so fresh and so flavorful I love it here is our main course right here it's time for the grand ending with Sam Kara a dish born in Northern Lebanon but cherished all over the country miy slices a gray mullet and rubs its scrumptious meat with a garlic and parsley mix she places the fish on the grill next to it cashew nuts and almonds are roasted in two separate iron skillets letting the fire do its job magy shifts her attention to a salsa likee sauce that starts with olive oil garlic and jalapeno soon diced onion tomato and green pepper join the vibrant pot clove powder and salt finish the flavor profile magy shreds the fish meat and removes all the [Music] bones then she plates it with roasted nuts and fresh lemon now the feast is complete all right so she's scooping the lemones salsa on top of the fish oh my God it looks absolutely stunning I love it try oh no can you here oh it's clean Che [Music] it's so good it's Rich it's oily it's spicy it's fresh with the cashew nuts and with the Almond also they give it that yeah wonderful roasted toasted texture this is the best dish I've had so far in leanon oh okay you know I've had Middle Eastern food but never anything like this and I know the middle EAS is a big place a lot of different people and cultures are represented here but this is 10 out of 10 hold on I found a bone 9.5 9.5 this is a small explosive in the I like casual explosive jokes in the Middle East that's [Laughter] fun how long has this restaurant been here 1995 she opened this place and she started fetching for the best fish she can find or she can buy and she had lots of relations with fisherman and so I'm sure you've seen this place change a lot now it feels maybe like a maure Pico MOS Pinos did I say Picos that's where Pikachu is from I enjoy bayot but it has a different more like pushy nature to it people are in a rush it's a big city but here it's much more laidback people are very sweet and thoughtful and it's somewhere completely different than I've ever been before but the bigger question is this how have you seen this place change and develop since 38 years ago is a very nice city it looks like a village and at the same time it's a city it kepts its authentic look through the years she hopes that everything stays somehow the same because she loves it as it is is there a big danger or concern of things changing as the years go on she's afraid from the people that are coming to B maybe tourism and so many restaurants to change the personality of Bon and the people here the rocks and the all this buildings and everything around she's not afraid of losing them but she's afraid of losing the people and she loves the people mainly do you plan to stay here for the rest of your life more she lived here and if God says let's die she will die here do you think God can let me live here of course God will let you stay here because you're very similar to us with your sweetheart and your sweet actions oh my God this welcome to she is such a hello welcome to the club to the club now I'll visit Three accomplished chests who are bringing unique Lebanese Cuisine to the Limelight we do also eat me even in some Arab countries they are surprised of that from rare meat Delicacies in the middle of the mountains I don't think I've ever been overwhelmed by food for there is so much around me right now all of these are appetizers to a fast rising culinary Tik tocker with over 23 million followers who's going to roast up an entire sheep head and other sheep appendages it looks like some kind of a mutant sheep with six legs but before that let's visit the unusual Chef making an unusual dish keep an this is made with raw meat now I thought I was done with raw meat I just had Raw Liver the other day oh you know what it tastes like granola bars just kidding it doesn't and this is raw lamb or Raw sheep L right you got to get them when they're young super tender we have the r meat Lebanese seven spices white pepper salt and then start mining them and you can use what you are seeing here it's called J catering Chef Sama is a k NAA Legend her typical order involves a meat minimum of 22 lb it's worth mentioning that the traditional Stone mortar and pestle she utilizes weighs an impressive 100b whenever a guy wants to do a proposal for a girl he goes to the family of the girl they will ask him to carry joural K just to check that he is strong enough and he will be able to protect her later on ah she's challenging you it's like pulling the sword out of the stone okay I'm going to need help I think I have internal bleeding once she's happy with the consistency Sama throws in a handful of cracked wheat salt and olive oil she thoroughly needs the mixture then shapes it into bite-sized portions the dish is brought to life with vibrant mint leaves spring onions cucumber and tomatoes you just go for it you just grab a piece mhm you feel the oil starting to pour out of it it's gooey it definitely feels like raw meat are you going to try any yeah you kind that's the only way I know it's not [Music] poisonous warm maybe from sitting in the sun it tastes good I think the most unusual part would just be the texture sticky gooey there's olive oil but there's also the fat from the lamb in there too if you're eating this are you usually eating this alone or are there going to be many other dishes on the table many many many other here in Lebanon maybe you get full before having the main course just from mes and kibbe is one of them mes it's something you start with before having the main course like small bites but they are not small and the portions are not small and the quantity is not small with the steady guidance of local food blogger hea I'm diving head first into lebanon's most important food custom the making and sharing of Meza dozens of smaller dishes amounting to one big Feast I cannot believe people would eat like this and then eat a main course first on the menu this is halumi cheese with olive oil cherry tomato and th halumi cheese born in Cypress and traditionally crafted from sheeps or goats milk made its way into the Middle East faster than the ottoman the defining characteristics of the halumi cheese are that it's very dense and very salty and then when you put it on a flat top or when you heat it up something magical [Music] happens re's a halumi slices with olive oil until they put on a brown crust then she tosses it with cherry tomatoes and Thyme it's so crispy wow W thank you it's like Wisconsin cheese curtains but we are very far from Wisconsin the cheese is squeaking on my teeth as I eat it oh my God it's so good it's soft it's h it's very salty a little melty and then there's a strong herbal aromatic flavor coming from the time that is fantastic [Applause] she's happy because you're happy meet Rita the Maestro behind one of this town's best mesad destinations how many different types of ma dishes do you offer she doesn't have your name them all okay so almost 13 now hea and I are sitting down to what may be everything on the menu I don't think I've ever been overwhelmed by food before there's so much around me right now all of these are appetizers I'm definitely appetizing can we start with this yes this is taboule taboule kicks off the flurry of parsley tomato and onion chopping so my understanding is that there are both cold and hot Mesa right yes does it matter what order you eat them in are you supposed to have the cold first or the hot first so it's the cold and then you have the hot cold Mesa preparation is more straightforward than its hot counterpart requiring only a quick combination of ingredients here freshly chopped veggies salt sumac cracked wheat and olive oil together to form the taboule parsley is not on my top five favorite herbs here it's different the flavors were mixed together this is the secret of a good taboule perfect very fresh I love this combination of lemon and olive oil that I'm seeing all over the place here in Lebanon I think that really elevates us to the next level The Parsley is kind of a tough plant and so when you're eating it it has some kind of chew to it it tastes like a dry a little bit dry for my second fet into cold Mesa curled yogurt is rolled into a tennis ball and dried Under the Sun for a week until it becomes something they call Lebanese blue cheese this is a cheese i' never seen before it's coated in green is that pistachio No it should be time you can enjoy it like this or elevate it by shredding and mixing it with parsley onion and tomato you can eat it like that or even you can eat it in bread flatbread is a staple in the Lebanese diet accompanying nearly every meal wow strong flavors very aromatic creamy cheese crunchy onions really quite a blend of flavors but if you're just at a dinner table and there's no bread do you just feel naked not really no we love eating bread almost with everything but in general if there's no bread it's fine you have here grape leaves you can eat them it's without bread our salads without bread here the K you can eat it without bread so many places IBA has spent over four years Globe trotting to 25 countries showcasing top-notch Global and Lebanese destinations basically I'm a pharmacist but I love food and I love discovering new places restaurants it used to a hobby and then when I quit my job I find out that this is my real passion so I started on social media I've done my group on Facebook and then Instagram to Tik toks and I became where to go by hio so as a local food expert we've tried two dishes here what do you think so far for me I cannot tell it's my daily routine here but they're meeting the standard at least yeah yeah sure well maybe this next dish is what we set it apart this is like a kind of small sausages and they are stuffed in cheap casing this sausage Master blends minced mutton salt pepper a confidential blend of 18 spices and a touch of wine two bottles of wine then he loads the mixture into a sausage stuffing machine this hot mzza is one of Rita's best sellers the restaurant it's actually for her son so he wanted to open a business and he decided to do this restaurant then she found out that he doesn't know how to cook so she decided to start cooking here it's like when you buy your kid a dog and they're like I promise I'll take care of it I'll do everything and then Mom has to take care of everything she's like I'll get you a restaurant and then it turns out it's really hard to run a restaurant our sausages Sizzle in olive oil and glisten with pomegranate molasses before our Chef tosses in cute potatoes they're like little Vienna sausages but they look much much better yeah M wow pong Granite is fascinating cuz I've seen it used when I was in Iran it was used quite extensively there it's a very unique flavor cuz it's a little bit sweet and a little bit tart and even the sausage itself the casing is wonderful cuz it's fatty and your teeth can kind of break through that but the insides are kind of coarse and a little bit of a sour taste in there too while we're still under the enchanting spell of this pomegranate molasses this is H and liver of chicken done also with pomegranate molas chicken heart and liver dance in a sizzling pan until they form a brown crust then they're pan fried with pmeg granate molasses garlic chicken stock dried coriander and [Music] salt so what I really like about these livers is how they're cooked I mean just the fact that they're cooked cuz I see that there's raw liver on the table not that tempting M that pomegranate it is like a sticky glaze and it's slightly sour slightly tart and a little bit sweet which is very unique cuz usually I would just have something like garlic oil and chicken liver and so this is bringing the liver to a whole new dimension you can you can eat it with the garlic it's allowed it's not Harum the Mesa experience is a social gathering at heart it provides a platform for bonding with those with whom you share a table I cannot believe people would eat like this and then eat a main course is the main course usually small no not really because we have mixed Grill so you have t you have chicken meat kafta Kebab whatsoever soon I'll round off my day with the main course in the form of a sheep head prepared by a global culinary icon you have this big beautiful sheep head if you put it on Tik Tok how many views are we looking at but before that the national dish of Lebanon it's K like the one you ate in the morning but here it's fried and stuffed inside and you eat it with humos wow this is incredible it's meat peeled with meat I had the fish version of this yesterday but it was full of onions we can do it with pumpkin also when you are fasting for Easter you cannot eat meat oh so you're Christian I'm Muslim but I've been raised in a Christian School and University and I have so many friends from other religions Lebanon home to three major faiths Islam Christianity and Dre is known for its unique and diverse religious landscape as far as I know as an outsider that Middle East can be a very complicated place so I'm curious in Lebanon for Muslim women how is a culture here different from other surrounding Middle Eastern countries here in Lebanon you don't have to do uh anything if you don't want it I'm a Muslim girl and I'm free to do whatever I want to wear whatever I want so we don't really care who you are or what you do or your religion as much as we care that you are a good a nice a decent respectful person for today's main course I'm headed to a small village in Bea we're all dying in a kitchen that's been viewed online over 250 million times a beer meet Tik Tock sensation a beer in just a few years she's amassed an audience of over 23 million I love cooking from when I was young 8 n years old but my mom doesn't like me to go into kitchen and cook but I wanted so bad so I started learning alone like in secret yeah somehow soon after the pandemic broke out and the world went into lockdown a Beer's Tik Tok Channel took off and quickly soared to unprecedented success her audience is drawn to her unique t on cooking videos blending music video elements with beautiful backdrops and mouthwatering Foods today you're going to be cooking up something pretty epic for us can you tell me about the meat that we're using today sheep head a Beer's food prep started last night with a sheep head and legs left to marinate in olive oil salt pepper paprika and a secret mix of spices is there anything special about the sheep head it looks nice over the dish oh you like how it looks yeah do you feel more close to the Sheep she wraps the protein in foil then places it in a unique Barrel roasting device that she created avoiding the traditional but labor intensive method of roasting meat underground a beer employs a barrel lined with bricks secured with a strap to avoid heat loss as the sheep's head and legs roast in the barrel a beer begins assembling the next part of her dish first we'll take the grape leaves we boil it about 4 or 5 minutes and then the rice mixture for the filling made out of fries Tomatoes parsley onions and some seasoning we cover it this way from one side and from the other side and we'll roll it it doesn't have to be so tight because when the rice is cooked it needs more space and now we'll arrange everything in the pot we'll go first with some grape leaves just be sure nothing will get stick in the bottom and on the sides then we'll go with the firsty stem now I'll go with the vegetables we'll go first with the potatoes because it take more time to cook we'll go now with the grape leaves now we'll go with the onions and tomatoes now we'll go with the sauce this sauce is made of water tomato paste seasoning olive oil and some lime juice this will take like 2 hours over the stove and the water will be boiling so for the leaves not to open and the rice goes out we place a heavy thing to keep them in the same way with some spare time before the food is ready a beer treats me to a dish unique to her hometown this dish is called zingle this dish used to be prepared by poor families because they can't afford meat cracked wheat rolled into small balls and mixed with a yogurt sauce create this hearty Bowl M oh wow so the flavor is just pure yogurt and then these little balls have a wonderful texture they're very dense and kind of doughy yeah we boil them for 5 6 minutes then let them cool down then we add the yogurt with the salt and mint leaves and serve it so many meals in lemonon revolve around meat but this is something where you don't feel like anything is missing it's very hearty it's very real bust the texture is really addictive so we're in your home now we're in your studio what is your average day like here I use daylight in my videos that's why I prefer to do my videos in the morning I wake up early prepare myself get dressed then we'll go to the kitchen start cooking and filming it takes me 5 6 hours doing it then we'll edit editing takes around 1 hour and we'll post then we'll stay up late at the night to prepare a nice idea for the second day how many people do you have on your team camera person isir the editor isir the producer isir the chef isir yeah I do it alone I think then we must show how cooking is a nice thing is a feeling is much more than just a dish or a meal I think that's why I succeeded in it because I love doing did you imagine ever 3 years ago that you would be here that you would have some weirdo with a bandana talking to no but I had a dream to be famous I want people to know like she's that one we love her and have you succeeded and doing that yeah I did having achieved so much at a young age a Beer's future is wide open with infinite possibilities having come so far at such a young age what do you want to do next this question will have to wait because the main course is ready and now it's time to flip the PO and a beer may need a helping hand it's legitimately heavy it's like 25 lb how do you make the juice not come out you have to flip it quickly one one time yeah here we go I'm worried if you're not sure about this I'll do it you think you can do it yeah I can do it I did it before you want to try yeah she doesn't trust me it's the main issue no I don't one two oh my God ready yes one two three wait four three oh my gosh it's stunning it looks like a little Fortress it's like pineapple upside down cake I have one reference for things that are cooked upside down so this part is complete all it needs now is the meat on top is that right yeah AER carefully relocates the meal star from its fiery Sanctuary to rest at top a throne of grap leaves the Majestic mound of sheep's head is adorned with toasted almond awaiting its grand entrance at our dining table a beer what do you think are you satisfied with your work absolutely so I think we should start with uh the leg right here it's super soft succulent tender juicy with no effort at all it just peels off but it's not like it's soggy it still has a delicious texture to it oh my gosh well cooked you'll take some meat from here and we'll take one grape Lea slice it this way [Music] I've never had a flavor like that before so this is pretty new to me the grape leaf and there's so many different foods here wrapped in the grape leaf it tastes like a burst of pomegranate we add more lime in there so it comes like sour exactly yeah it's a great blend of something heavy and something more like fresh or refreshing I think this is my favorite food so far in Lebanon really it's been a really good day of eat it everything cooked in home is better I agree completely for you cooking food like this is what put you on the map from the time that you started until now does it feel different was it more fun in the beginning yes it was more fun in the beginning because at the beginning I didn't have a circle of people that want something from you and this comes tiring because at the beginning you have a lot of ideas to make but when you reach highest level you feel like no more ideas I'm tired this is exhausting you need always to update and do new things and come out with better work than the first time this is a full job full-time job yeah but in the videos I rarely or maybe never see you actually eating the food no I love to show the process more than the results fortunately people are going to see you enjoy your own food perhaps for the first time now with this head there's potatoes over there you can enjoy the potatoes also M potatoes very nice you'll open it this way ready okay yeah oh wow it's like it's yawning but it never stopped this is the top it's still steaming inside that looks awesome that's good oh my gosh it is good it's fatty and all the seasoning you rub this down with has soaked into the meat it's very delicious for me what I really like about animal heads they have so many different parts right there that's the roof of the mouth which is really creepy if you think about it cuz if you like use your tongue right now and touch the roof of your mouth they like oh that's what that is right here okay so don't do that but it's not just that it's like uh cheeks here too it that's some of the best meat right here and so there's so many different textures with different ratios of fat and protein right here it has that gnarly cheek texture inside even see these little bumps you don't usually eat that either it's really good oh my god oh this is good it's good right it's really one of the most coveted parts of the cheap pet there just muscle they use for all that chewing it's really good so you've come so far in such a short amount of time how old are you now I'm 24 for you having come so far at such a young age what do you want to do next cuz the goal initially was just make good videos make food videos have a lot of people see them become famous okay check check check check done now [Music] what I wanted to spread Good Vibes and another way other than just doing videos the main thing of what I'm doing and what I will do everything in my life is just to spread Good Vibes make people feel better see good food you know a food is a thing that can makes everyone happy but are you happy with what you're doing right now absolutely fantastic you're young you're from this Village kind of in the middle of nowhere no offense and somehow youve made this food Empire just in your own home and you took that time during Corona during Co during lockdown when people were stuck and you used it to be creative and create this uh huge machine that is entertaining people and spreading Good Vibes like you said so well done it's a fantastic story and I wish you all the luck in the future thank you hope you enjoyed the che P it was fantastic can I take it home yeah sure okay [Music] great you can't talk about Lebanon without talking about [Music] Syria Lebanon is a country of only about 52 million but of that population a staggering 1.5 to 2 million are Syrian migrant workers or refugees every year the increasing Refugee crisis puts more and more strain on a country that's already battling rapid inflation but in the camp men women and children face their own ongoing challenges huh now I'm on a mission to live a day in their shoes I want to understand life in the camp how do people get money here I want to see how they live I can see that people have structures they have homes they have cell phones apparently and what they eat this smells amazing so what do Syrian refugees start their day with let's find out [Music] this is going to be an interesting day this is not an easy type of video to make I know off the bet we could have brought a bunch of food here we could have brought cattle here we could have brought a cow or a goat but approaching food in this episode is a lot more difficult and I think we need to be a little bit more sensitive firstly there are over 600 people in this refugee camp bringing a bunch of food for some people is not a good idea cuz that automatically creates a huge disparity in a place where people already don't have much life here is unlike anywhere else on Earth and we're about to see what it's like next and just like anywhere else in the world it all starts with breakfast you may be no stranger to what happens once flour and water meet but here in the heart of a Syrian refugee camp bread isn't just sustenance it's a Lifeline an echo of home and all they've had to leave behind the most cherished Treasures that were carried here were their recipes when you come in here you see that many people here have built their own Tor this is essentially an above the ground ground oven it's super hot with each dough ball of this flat leaven bread she pounds it out she tosses it on the wall let it cook for about 2 3 minutes and then that is breakfast very remarkable oh there you go oh my God that's [ __ ] hot I meant eing hot I'm on my best behavior and if weariness beckin a cup of coffee is ever ready to greet the day oh it's nice and hot okay no coffee for yourself need the c ah the the doctor said caffeine probably miss with her system so I think my doctor would probably say the same thing but I going to try it anyways cheers joining me on today's mission is none other than my fellow Explorer Rob oh wow and right now we're in the shelter of Fatam and husa I understand her doctor's warning it's very strong crash incoming I'm Feeling High can we try some of the bread cheers the bread is good it's soft it's crispy it's delicious I'm curious how does this differ from a breakfast you might have eaten in the past in Syria oh yeah so usually they say they eat this with okra and they add the okra with like a special sauce and then they just eat but here because of the economical situation it's a bit tough for them to access the okra she said let's go and kill a sheep and have that with it so is there any livestock [Music] here for the livestock they're not allowed to raise any here and they have to depend on what's outside of the camp life of a refugee is undeniably challenging [Music] tarp canvas or whatever materials are available come together to create a shelter that offers minimal protection from harsh weather when it comes to electricity it comes and goes but never lasts more than 4 hours per [Music] day as far as clean water and sanitation go it's best not to ask they didn't choose this life but still it's better than home mhm when she lived in a city called deor it's on the Euphrates river and Isis came and took over the city Bashar Al Assad his army basically they started barding Isis as well so it just became very chaotic she said that life was very hard and like they were killing whoever they saw the devastating Syrian Civil War began in 2011 and brought widespread violence including bombings and shootings disrupting essential Services leading to economic collapse and creating dire living conditions for civilians could you tell me what year did you first come here to Lebanon she came in 2017 and she came in 2014 it's been almost 10 years oh my gosh that's a long time as we begin today I'm curious to learn how this place works I kind of want to understand and be able to show people the day-to-day life of what it's like for folks here could you talk about a day in your life in this camp and what that's like so at 5:30 they go and work in the fields she gave some examples of what they plant here potatoes onions Etc and then after 3:00 p.m. they come back here they cook they eat they sleep is that the same every day 7 days a [Music] week are people allowed to leave the camp so she said they can go out of the camp to work or to buy things but the Lebanese government won't let them live elsewhere and that's why camps are created amidst the challenging living conditions a system does exist the UN plays a pivotal role in providing assistance though often just enough for survival they get every month 2 million a half Lebanese pounds for eight people and would be very difficult to work with that there are Healthcare Services there are schools for kids there are employment opportunities most of the men obviously work the women sometimes have to work as well and every kid that is above 12 goes and works as well and of course there are also the indispensable grocery stores the sole place where essential goods and food are sourced how often are you coming here meeting us here Mr Hassan father to a family of nine right now he's picking up ingredients for today's lunch he said that when he has money he comes when he doesn't he doesn't come can I ask how do you ration out your money to make sure you have enough food for the whole week for the whole month he gets around 16 million Lebanese pounds per month a lot of what he gains every month is spent on just flour to be able to make the breads every morning he said the cheapest item here is greens vegetables and the meat is the most expensive he eats meat once a month what are the most coveted items in here what is it that people want the most he said most people here they buy greens so all types of vegetables and the kids they like all that sweet us the end chips and stuff like that in a heartwarming gesture I've been invited to join his family for a meal while I'm not able to provide food I've chosen to express my appreciation through a financial donation to each family we visit today and so far it seems his contribution has been put to good use at the Helm of the kitchen Hassan's wife Miss Bayes today she'll whip up this lamb meat into a Syrian classic Machi molu rolled dishes are found in many corners of the world but have you ever had a cabbage roll if you're not from Syria the answer is probably no boiling cabbage leaves and spreading them out creates the perfect canvas for the flavorful filling that comes next finally Cho parsley mint and tomatoes then add to a pot with rice sizzling in a blazing hot pot with a lamb meat seared then added to the filling mixture along with the seven spice seasoning salt garlic and tomato paste now let the rolling action [Music] begin finally place them in a pot with additional seasonings salt garlic local herbs oil and tomato paste now let the fire do its [Music] work over time does somebody develop a reputation for being the best cook in the community cuz this smells amazing I'm joining our meal Hassan's neighbors friends of their family kareim and Aisha they said everybody is a good cook in the camp some cook dishes better than others and that's how we roll here oh that's what he said at the end he said to roll that's how you you would translate that they're also contributing another Syrian classic to our meal oh look at that I didn't know what to expect when I came here today but this is legitimately outstanding b or OK stew sauté onions and lamb meat in hot oil until the meat is browned and the onions are translucent add all [ __ ] seasoning paprika and cinnamon introduce the okra to the pot pour in water add diced tomatoes a pinch of salt and allow the mixture to simmer until everything is tender serving as the perfect accompaniment a rich flavorful verelli rice dish made from a combination of ghee verelli noodles rice and water so we have it here you mix a little bit of meat a little bit of rice you don't see that much okra and it's certainly not slimy like what okra usually does to most Foods is making it a little bit more slimy exactly Cheers Cheers [Music] oh that's undeniable wow these folks don't how to cook I love the rice with the noodle it's very Lammy in a way that I enjoy and then just tons of spices it's very shaver and almost buttery B so he said it's ghe that they use you definitely taste it they put a lot in there and it tastes delicious are there any foods from Syria that are impossible to replicate here so they basically said you can find all the seran dishes in Lebanon for you as someone who's Lebanese who grew up in Beirut is this something you've ever tried before yeah I've had this multiple times I rarely found it in a restaurant so it's mostly back home this is stuffed cabbage we call it you just have 15 minutes to eat it after 15 minutes it doesn't hold together anymore so you got to eat it very fresh it kind of reminds me of the grape leaves except for with cabbage and this mixture on the inside all right I'm going to what do I do I cut it eat it with my hand W it's really hot oh my God it's a delicious thin cabbage wrapper and it just holds in this tasty well very seasoned mixture oh man it's really good and it satisfying texture as you Chomp through it the Cabbage has some bite and then just really steamy soft fillings on the inside I can't believe it this is so good when people cook here is it mostly each family cooking for themselves or how often are people cooking for the Greater Community so she said every family cooks for themselves but during the month of Ramadan each family is responsible for one dish and then they all join forar at the end of the day to break the fast and they each get to taste the diversity of food I didn't have any set expectations for today but this might be some of the best food I've had in Lebanon yo controversial no offense no offense you're both husband and wife two different couples here who have different histories came here at different times when you came here did you ever imagine you would be here this long they said that when they first came here they thought they were going to stay two months and they left everything back home oh no and it's been 10 years so yeah it's uh even for me listening to this it's yeah it's back in Syria what did you used to do there for a living he worked in uh wheat Fields back in deor and then when the situation started becoming a bit harder he started being like a merchant of tobacco and then when Isis came Isis considers it a sin and they don't allow it so they specifically went to his house to just take him away and God knows what to do with him and what happened was that he had to flee and he walked for 15 days he said he passed through multiple Syrian regions that that were controlled by the Syrian Army by rebels by the free Syrian Army as well and then he arrived in Damascus and from Damascus he got to go as a refugee to Lebanon and then he mentioned to me a bit earlier today also that only 3 years later that he got to bring his family to Lebanon oh wow yeah the hardest part for me to wrap my brain around uh and being here is like it's it's so complex it's like you can't just say well at least you're not in Syria and I can see that people have you know they have structures they have homes they have enough Provisions or or money for food they have cell phones apparently so life is about a lot more than just you know I have food I have shelter I have clothing I have water that's just like really the bare bottom of the pyramid exactly and so for you I mean how do you see your purpose here in this camp now these days after 10 years of being here M makes she said there's no goal there's no real purpose here uh it's we're struggling he said most Syrian refugee camps are in the same situation as us or even worse he said some people don't even have dinner to get it's very hard to live in those conditions so we can't rely on Lebanon we can't rely on Syria our only hope is for a foreign country western probably that's what he means to uh come and help us and take us out of this of this hell [Music] basically the life of a refugee is undeniably challenging it often means being unable to actively work study or contribute to society void of purpose but still unable to go back home or anywhere else for that [Music] matter most syrians were driven here for the same reasons but while many spend years stuck in limbo or living living in a state of uncertainty some fortunate individuals discover a path to a more manageable existence a 40-minute drive to the southwest of the camp transports us to the central fruit and vegetable market of quab elas here we meet abdal razak a Syrian man who arrived to Lebanon in 2013 and who's been diligently working in this market ever since can you tell me a little bit about what you do here he's an accountant here in the market basically we've interacted with so many people today who are in the refugee camp he came at a other time but he's here what's the journey uh he was a teacher back in Syria he lived in in Aleppo which is a big city so his cousins came before the war so they were kind of established here because they built credibility through time they were able to find him a job are you free to quit this job and do something else he said here it's basic you have a job you take it and you have to stick to it you don't have the opportunity like other people living in the country to have jobs in the same way that lebanes you know are most of the people here in this market serious about 35% of the market would be Syrian and the rest is Lebanese people not all refugees are relegated to living in a camp having proper documentation work permits sponsorship or a more stable economic situation could all contribute to getting the permissions necessary to live outside the camp and life outside the camp is undoubtedly better than inside abell's home isn't fancy but it accommodates his family's needs with basic amenities as for food today they have enough to feed a small army abell's wife Miss Tama is preparing Mansa for dinner an iconic Middle Eastern dish traditionally served on a large communal platter with fragrant rice and bulgar arranged at the base it's topped with tender slow cooked lamb before receiving its Crown a beautifully brazed lamb head garnished with herbs and nuts and serve with bread yogurt and more greens this looks like a freaking Masterpiece I assume you eat like this every day yes all she said once a year oh once a year okay is this something you used to have back in Syria weddings and holidays that's when they eat this dish well this is a very special occasion and a special treat for us it's interesting I'm used to eat it all together in like one bowl I mix everything they eat whatever they want it's like a bouet on one little plate what do you think tasty she's like obviously yeah wow all right I'm going to try this bulgar M it reminds me of I don't know salty steel cut oats almost with l oh oh I'm just eating the B now I got to take some yogurt what I would do is take a spoon maybe dip it in oh wow Advanced Next Level move it has a great texture completely different than rice obviously and just really warm salty Savory and delicious here I've got some rice oh the rice is great super heavy and a different flavor from the boar what do you think is the best meat on here zint is the arm yeah the arm please eat some zint all this meat looks so delicious it looks like it's just been brazed for hours soft and tender outstanding this might even be part of the head back yeah totally that's what I said did I say head I meant back I'm looking at this this is the head right here is one of the best bites of mean so this is that cheek meat yeah that looks really good you want to try half of this this should be very tender oily meaty fatty delicious mhm mix it with a little bit of everything a little bit of yogurt wow that was the bite and then washing it down with yogurt is strangely satisfying she's asking are you liking this mhm like it's a little sour and it's a bit heavy but heavy it just kind of cleanses the pette in a way how long have you lived in this house he's renting this house since he came to Lebanon what's fascinating is as we come here this is obviously a residential home but then just across the field here maybe 100 m away you can see there's a refugee camp a different refugee camp from what we'd seen before as somebody who had the opportunity to live in a place like this what is it like looking out your front door and you see hundreds of people across the field who do live in a camp he said it's tough as a seran to watch other syrians live in such conditions they have to deal with extreme heat in summer extreme cold in Winter there's sand and Earth everywhere it goes into the houses those are the conditions in which they are and they can't go back to Syria as easily he can't either help them get jobs it's kind of helpless it kind of is yes he wishes as a Syrian that foreign Nations that have the real power in the region like especially the UN to uh take out this pressure out of Lebanon because 2 million people in a country of 6 million is a huge amount and the crisis is affecting the whole country and the inflation like if they could take us out of Lebanon that already is struggling enough and affecting our fellow Lebanese that better and everyone would be happier the Lebanese would be able to cope better with their own problems and we would be able to live in a country in a more safe way he even said he's excited to go back to Syria if they're able to secure some cities that are safe and where they're able to live the way they were living before the Civil War there the hardest endings are the uncertain ones the UN is committed to sustaining living conditions to those who fled Syria and Lebanon is committed to being a host country for Millions stuck in a Perpetual limbo but what does the future hold for those who have called these camps home for over a [Music] decade where do you see yourself in 10 years you know ideally it's beautiful because every time you ask a personal question to them they always go back to their kids I think that's their top priority uh he said right now they don't see any future cuz their kids are barely barely have any education I asked around today the maximum they they get to learn is uh reading and writing and at a very uh basic level he said I can't see my my children not being educated now they're working in fields picking up potatoes and and vegetables but I want them to learn like a proper profession having an occupation that could earn them a living and uh all we want is to send our children abroad and we're trying to do this every day basically that's their goal I can see [Music] there show me [Music] I love you I love you oh guys that is the end of video number five and the end of our series here in Lebanon today was a very interesting challenging and insightful video I would say and it was uh a worthwhile experience what do you think also I mean there's a lot to take in a lot to process even if I knew most of those things to hear them from the mouths themselves of of the people is yeah there's a lot of process there's lot of process I also want to say a huge thank you to Rob right here for being with me today and helping out with this series you can find Rob right here on his YouTube channel right now he is biking all the way across Africa starting in Egypt going all the way down to Cape Town he has so many amazing stories on YouTube already and so many more to come please go to his YouTube channel and give him a subscribe otherwise guys that is it for this one thank you so much for watching I will see you next time a peace

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