I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words Let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello and welcome to 3ABN Today.
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My name is Angela Lomacang
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and I am so excited
about today's program.
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And we have Dr. Fay Kazzi
from Loma Linda, California.
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And I know our
viewers and listeners,
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they always want to know a
little more about our guest.
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So tell us about who you are.
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Yeah. Okay.
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Well, first of all,
thank you so much for having me
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on this fabulous show.
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So a little bit about
me, my name is Fay Kazzi.
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I grew up partly in California,
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and then when I
was around 11, 12
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my family decided
to do a really big move
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and move to the Middle East.
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And I spent 13 years living
in the country of Lebanon,
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which was mentioned
60 times in the Bible,
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which I always like
to show off about that.
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And then later on,
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we decided to
pursue Higher Education
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and we came back to California
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and I got my masters
in nutrition and dietetics
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at Loma Linda University.
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And I also pursued a PhD
in Rehabilitation Science.
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And before that, I
became a registered dietitian.
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And so a lot of my research
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that I did
during my clinical work
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and my doctor had to
do with probiotic therapy
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as a form of gut therapy,
you know, for individuals,
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and it was a
wonderful, wonderful process.
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But I think I'm pretty
much done with school right now.
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Of course.
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And then a few
other things I like to do
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is food photography
and recipe creation.
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Ah, that sounds
very interesting.
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And also you are married. Yes.
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I'm very grateful to have
found the love of my life.
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And we've been married
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for about a year and a half now.
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All right.
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And what else is
happening with you?
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So I am currently
pregnant with our first child,
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and five months, so
in case you're wondering
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this food
doesn't make you large,
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it's just I'm
pregnant at this time.
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Well, speaking of food,
we have a wonderful recipe.
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We have several recipes
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you would like to
share with us today.
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Now let's see what we're
going to share with our viewers.
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So I am Mediterranean,
obviously I'm Lebanese.
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So I wanted to do a lot of
Mediterranean cuisine items.
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So we're going to
be doing tabule today,
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a traditional take on tabule
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and we're going
to also be creating
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a beautiful
hummus dish, authentic.
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I like to really keep
on saying it's authentic.
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And babaghanoush,
we're going to attempt
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to do it the correct way,
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with all due respect to
everyone else who's done it.
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And then we're going to do
doulma, stuffed grape leaves,
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which is a very...
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It's kind of
like a peasant dish,
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but it's an amazing one.
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And then we have fattoush salad,
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it's like the sister of tabule,
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you can think about it that way.
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And Tzatziki is
actually a form...
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It's a non...
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You can do it with real yogurt,
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but we're going to
make it without real yogurt.
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We'll be using
coconut yogurt today,
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and that's a side dish
that goes with the doulma.
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This is a typical Mediterranean
Meze, that's what we call it.
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That means that the
joining of dishes together.
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And they're usually
presented at one dinner.
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There are meat versions of it,
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but of course we
won't be using any meat
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with these ingredients.
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And everything is
plant based and incredible.
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So I hope that
you guys will like it.
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Now tell us what is
our first recipe for today.
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The first recipe is tabule.
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Now traditionally,
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it's a very simple dish to make,
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but it is
mostly made of parsley.
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And I know parsley
sometimes used as a garnish.
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The ingredients are basically...
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Would you like
to read them? Sure.
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Go for it. For
the salad, it's...
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Yes, and the dressing
that goes along with it.
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And here's the dressing...
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Yeah.
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So it's actually a
very simple recipe,
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but it's actually
one of my favorites.
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Yeah, sounds good.
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And I'm really craving
salty lemony things right now.
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Oh, okay.
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So a few tips about
some of the ingredients.
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For the parsley,
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we are using a
large amount of parsley
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usually, when
it's made in this area
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that I've seen in America,
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they usually add a
lot more of the bulgur
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and a lot less of the parsley,
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but it's
supposed to be inversely.
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It's actually an
inverse issue right there.
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Now what is bulgur?
What is that made of?
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Bulgur is a type of grain.
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It does contain
gluten, but it's a high fiber,
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high mineral grain.
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And basically all you do with it
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is that you soak it in water
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'cause that's what
we use the water for.
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You soak in water for about,
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maybe you can
do it for overnight
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or you can do it
for maybe an hour
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before you're ready
to prepare your meal.
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Then that doesn't
require any cooking.
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Oh.
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So you just toss
all that together.
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It's easy. So
let's get this going.
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Yeah, let's do that.
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So we're going to go
ahead and start with parsley.
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Just going to
toss that right in.
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And we do try to
get rid of the stems.
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So we recommend
doing that, yeah.
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And then we have
an entire white onion.
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Yum. And I... we...
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I'm going to tell you,
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you're going to
eat a lot of onion
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and a lot of garlic.
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What about red onions?
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Red, is that okay to use?
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Yeah, you can use red
onions, but traditionally,
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it is used with white onions.
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But I guess you
can go either way.
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Then we're going to
toss in our tomatoes,
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and it's a good
amount of tomatoes,
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it's like 2-3 tomatoes in there.
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And then do you want
to do the mixing for me?
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I sure will. Glad to mix it up.
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Fantastic. Here we go.
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Now we're going to go ahead
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and toss our
bulgur right in there.
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Nice.
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So easy, seems so easy to make.
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Yeah, it's quite simple.
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It's the chopping that
takes most of the time,
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but we've already taken
care of that for you guys.
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And we're going to
throw in our lemon in there.
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And as you can see,
it's quite a lot of lemon.
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Yeah.
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A good amount of
vitamin C in there.
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Is it okay to use lemon juice
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or is it best
to use fresh lemon?
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Just because I'm a
dietitian here talking,
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when I think about it,
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but I feel like I
like using fresh lemon.
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It has a little bit
more of some extra acidity
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that you might not
get in bottled lemon.
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But if that's all you have,
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definitely by all
means use regular,
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I mean, use bottled
lemon if you have to.
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You can go more
with the olive oil.
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We're just doing about 2.5
to 3 tablespoons over there.
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You can do the same
with the salt as well.
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We have about 1.5 teaspoon.
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And then we have some
cayenne pepper as well.
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Oh, that's to
give it a little zip.
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Yeah, just a little something,
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you can always add a lot
more if that's what you choose.
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But generally, you know,
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you might not
want to put too much.
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Now cayenne's good
for circulation, isn't it?
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Absolutely.
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It improves the circulation,
it dials up the blood vessels
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and helps to lower hypertension.
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Oh.
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Now here's a little thing,
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my grandma likes to use cinnamon
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in her tabule,
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which is kind of
like her little trick.
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So but I got that from her.
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Cinnamon surprisingly adds
another layer of earthiness
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to this already
very earthy salad,
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so it's quite nice.
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We're just going to
throw that in there.
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Never had salad
with cinnamon before.
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Yeah, yeah.
It's just a little...
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You can't really sense it.
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But the more you eat
it and think about it,
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you'll kind of feel it,
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but it just adds that perfect
layer of earthiness to it.
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So I'll go ahead and
just continue mixing it.
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Here we go.
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If you want to grab that,
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we'll just go ahead and style it
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and show you how it's
supposed to be presented.
00:08:29.27\00:08:30.61
Yeah.
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Here's something about me,
I like to use white dishes.
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That's kind of like a
little thing that I have.
00:08:33.61\00:08:36.75
So do I.
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Yeah, I just feel
like it helps the food
00:08:38.41\00:08:39.75
pop up so nicely.
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So we're just
gonna give that nice mix.
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And this is going
to be a wonderful salad
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for a big family.
00:08:45.42\00:08:46.76
Yes.
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It actually smells really good.
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Yeah, it smells quite delicious.
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I'm gonna toss
that right in there.
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And... Look how beautiful.
00:08:54.53\00:08:56.26
Yes.
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Oh my!
00:08:57.67\00:08:59.37
Oh. I'll fix that.
00:08:59.40\00:09:00.74
Let me just put this back here.
00:09:00.77\00:09:02.10
Absolutely beautiful.
00:09:02.14\00:09:04.24
Wow. Yeah.
00:09:04.27\00:09:05.61
And then all we do is
00:09:05.64\00:09:08.08
kind of scoop it
upwards in the center.
00:09:08.11\00:09:10.45
And you can put
that in there and then...
00:09:10.48\00:09:12.61
This is something that
we like to do in Lebanon,
00:09:12.65\00:09:14.42
we take a tomato, and
we cut it kind of floral.
00:09:14.45\00:09:17.49
Beautiful. Put that
right in the center.
00:09:17.52\00:09:19.52
And then you can if
you want to throw in
00:09:19.55\00:09:22.09
some radishes on the side.
00:09:22.12\00:09:25.09
I'm just going to try to make
00:09:25.13\00:09:26.46
that look a little bit prettier.
00:09:26.49\00:09:28.10
And then that's
pretty much the tabule.
00:09:28.13\00:09:30.47
And as you can see,
00:09:30.50\00:09:31.83
it was very,
very simple to make.
00:09:31.87\00:09:33.74
Very, very easy to make.
00:09:33.77\00:09:35.57
And what we also like to do,
00:09:35.60\00:09:37.24
sometimes we serve it
within a cabbage leaf,
00:09:37.27\00:09:42.01
within a smaller bowl.
00:09:42.04\00:09:43.38
That's the
traditional way of doing it.
00:09:43.41\00:09:44.75
Really? Yeah.
00:09:44.78\00:09:46.11
But just wanted to show you guys
00:09:46.15\00:09:47.48
how it looks in there.
00:09:47.52\00:09:49.08
And then what we
do, also we take lettuce
00:09:49.12\00:09:52.25
and we actually
break it like bread.
00:09:52.29\00:09:54.09
And we scoop into it.
00:09:54.12\00:09:56.09
Oh, yeah, it's
really Mediterranean.
00:09:56.12\00:09:58.19
Yeah, that's a very, very
Mediterranean style concept
00:09:58.23\00:10:00.83
that we like to do,
00:10:00.86\00:10:02.20
and so that's pretty
much it for the tabule.
00:10:02.23\00:10:04.00
And very simple.
00:10:04.03\00:10:05.53
Very simple. Wow.
00:10:05.57\00:10:06.90
High in
antioxidants, high in nutrients,
00:10:06.94\00:10:08.64
high in vitamins.
00:10:08.67\00:10:10.07
And tastes good.
And tastes amazing.
00:10:10.11\00:10:12.01
Absolutely delicious.
00:10:12.04\00:10:13.38
We will try this later on.
00:10:13.41\00:10:15.04
Right now, we're going
to go into our next recipe.
00:10:15.08\00:10:18.35
Our next recipe is
called, what, hummus?
00:10:18.38\00:10:21.15
Hummus, yeah.
00:10:21.18\00:10:22.55
We're going to use...
00:10:22.58\00:10:23.92
For the garnish,
it's going to be...
00:10:37.20\00:10:38.53
And what is this? Olive?
00:10:41.44\00:10:42.84
Kalamata
olives. Kalamata olives.
00:10:42.87\00:10:45.17
Okay, we're going
to try this hummus.
00:10:49.51\00:10:52.35
When I was in the Middle East,
00:10:52.38\00:10:54.18
that's what we had
00:10:54.22\00:10:55.55
and it seems like
a staple out there.
00:10:55.58\00:10:57.02
It is.
00:10:57.05\00:10:58.39
It's like chips and dip
00:10:58.42\00:10:59.75
but the
Mediterranean version of it.
00:10:59.79\00:11:01.32
And we go hard
with a lot of garlic.
00:11:01.36\00:11:03.09
Oh. Love the garlic.
00:11:03.12\00:11:04.49
We hope you love garlic
00:11:04.53\00:11:05.86
'cause there's a
lot of that in there.
00:11:05.89\00:11:07.23
I do. Okay, where do we start?
00:11:07.26\00:11:08.60
So we can go ahead and
start with our chickpeas,
00:11:08.63\00:11:09.96
so just some
canned, rinsed chickpeas.
00:11:10.00\00:11:12.10
And we're only
using two cans of that.
00:11:12.13\00:11:14.47
Two cans.
00:11:14.50\00:11:15.84
And, you know, chickpeas
are obviously a legume.
00:11:15.87\00:11:17.94
So they're
excellent sources of protein.
00:11:17.97\00:11:20.11
That's right.
00:11:20.14\00:11:21.48
And they're also
really good in terms of the...
00:11:21.51\00:11:23.28
They release
carbohydrates very slowly.
00:11:23.31\00:11:25.31
So they are what you
would call slow acting carbs.
00:11:25.35\00:11:28.48
And so that's the complex carbs,
00:11:28.52\00:11:30.29
which is really great,
00:11:30.32\00:11:31.65
and it's even
recommended for some diabetics.
00:11:31.69\00:11:33.56
Just make sure you
confirm with your doctor
00:11:33.59\00:11:35.29
to be able to have good amounts
00:11:35.32\00:11:37.69
or healthy amounts
of legumes in your diet.
00:11:37.73\00:11:39.66
Then we're going
to go with the tahini.
00:11:39.69\00:11:41.03
This is the tahini?
Tahini, it's basically...
00:11:41.06\00:11:43.16
Now what is tahini? Yeah.
00:11:43.20\00:11:44.53
Yeah, it's
basically ground sesame seeds.
00:11:44.57\00:11:46.90
And sesame seeds are packed
full of calcium and nutrients.
00:11:46.94\00:11:50.91
A really great source
of essential fats as well.
00:11:50.94\00:11:53.71
So I absolutely love tahini.
00:11:53.74\00:11:56.08
And then we're going to put
00:11:56.11\00:11:57.45
a good amount of lemon in there.
00:11:57.48\00:11:58.81
Wow. Fresh lemon.
00:11:58.85\00:12:00.18
Yeah, we're adding that acid,
00:12:00.22\00:12:01.55
it's going to
give it a nice kick.
00:12:01.58\00:12:02.92
And here's the best part.
00:12:02.95\00:12:04.29
Garlic. Garlic.
00:12:05.22\00:12:06.92
Now the garlic
cloves that I used
00:12:06.96\00:12:08.72
for this particular
recipe were very large,
00:12:08.76\00:12:10.56
but essentially, you know,
00:12:10.59\00:12:11.99
you can add as
much garlic as you want
00:12:12.03\00:12:13.36
or as little garlic as you want.
00:12:13.40\00:12:14.73
It just depends on
what you're interested in.
00:12:14.76\00:12:16.67
But I'm a garlic lover,
00:12:16.70\00:12:18.03
so I'm going to always add more.
00:12:18.07\00:12:20.17
And then last, we're
going to add some salt.
00:12:20.20\00:12:21.80
So it's very simple. Yes.
00:12:21.84\00:12:24.21
We're also going to
throw in a little bit of water,
00:12:24.24\00:12:27.04
just because we want
it to kind of move well
00:12:27.08\00:12:30.31
in the recipe and rotate.
00:12:30.35\00:12:31.91
And then we're just
going to put it right on.
00:12:31.95\00:12:33.68
All right.
00:12:33.72\00:12:35.98
And then skip this lid on.
00:12:36.02\00:12:37.95
And we're just going
to go ahead and pulse.
00:12:37.99\00:12:39.39
All right, and that is it. Wow.
00:13:10.35\00:13:12.29
That's simple.
00:13:12.32\00:13:13.66
Now you could put this on for
at least another three minutes
00:13:13.69\00:13:15.92
if you wanted to,
00:13:15.96\00:13:17.29
but I like it to be
somewhat a little bit chunky.
00:13:17.33\00:13:19.39
So I'm just
going to use a spatula
00:13:19.43\00:13:20.83
and just get it
right on to this...
00:13:20.86\00:13:22.20
Creamy and nice.
So creamy and nice.
00:13:22.23\00:13:24.13
And again, I like to remind
people that this is legumes.
00:13:24.17\00:13:27.24
So this is a lot of
nutrients, a lot of protein,
00:13:27.27\00:13:31.87
a good amount of fiber in there.
00:13:31.91\00:13:34.24
And that is it.
See how simple it is?
00:13:34.28\00:13:36.85
It is so simple
and easy to make.
00:13:36.88\00:13:38.71
Anyone can make it.
00:13:38.75\00:13:40.08
A lot of people think
that plant based foods
00:13:40.12\00:13:41.45
are really difficult, complex.
00:13:41.48\00:13:43.45
But really, if you
have a good food processor
00:13:43.49\00:13:45.62
and a place where you can get
good quality legumes in cans,
00:13:45.65\00:13:49.36
you don't even have to cook it,
00:13:49.39\00:13:50.73
I mean, that's
how wonderful it is.
00:13:50.76\00:13:52.09
Let's put this right here.
00:13:52.13\00:13:53.46
Once again, it smells so good.
00:13:53.50\00:13:54.83
Smells so good. And
the way you want to...
00:13:54.86\00:13:57.77
The way you want to
style it is really very simple.
00:13:57.80\00:14:00.50
You want to kind of just make it
00:14:00.54\00:14:01.87
so that it has like a...
00:14:01.90\00:14:03.74
Oh, I like that.
Like edges on the sides.
00:14:03.77\00:14:06.57
And then you want to make
a little dip in the middle
00:14:06.61\00:14:08.34
because that's where
you put the olive oil.
00:14:08.38\00:14:10.38
But I personally like...
00:14:10.41\00:14:11.75
I prefer to use a spoon. Yes.
00:14:11.78\00:14:13.11
So I'm just gonna get a
spoon and do that with it.
00:14:13.15\00:14:16.22
And of course you can
style it however you like.
00:14:16.25\00:14:19.32
But I do... Like a sombrero.
00:14:19.35\00:14:20.69
Yeah, but because
I do food photography
00:14:20.72\00:14:22.82
and I do a lot of styling,
00:14:22.86\00:14:24.76
I like to always make sure
that my food looks really good.
00:14:24.79\00:14:28.03
Yes.
00:14:28.06\00:14:29.40
And I think that's something
00:14:29.43\00:14:30.77
that we should
all take time to do
00:14:30.80\00:14:32.13
because the first
thing you're going to do
00:14:32.17\00:14:33.50
is you're going to
eat with your eyes first.
00:14:33.54\00:14:34.87
Exactly.
00:14:34.90\00:14:36.24
So that's something important.
00:14:36.27\00:14:37.61
So that's that.
00:14:37.64\00:14:38.97
And then for garnishing,
00:14:39.01\00:14:40.34
I always love to
add Kalamata olives
00:14:40.38\00:14:42.78
because they're
absolutely delicious
00:14:42.81\00:14:44.51
and they have a really
good type of bitterness to it.
00:14:44.55\00:14:46.72
Oh, really? Yeah.
00:14:46.75\00:14:48.08
Kalamata. Kalamata.
00:14:48.12\00:14:50.02
And they're a typical type
of Italian Mediterranean olive.
00:14:50.05\00:14:54.19
And then we take a
little bit of parsley.
00:14:54.22\00:14:55.86
Oh, yeah.
00:14:55.89\00:14:57.23
And you can see I'm
taking some time in doing this.
00:14:57.26\00:14:59.06
I'm not just
throwing it together.
00:14:59.09\00:15:00.43
No, you're not.
00:15:00.46\00:15:01.80
It is important, like I said,
00:15:01.83\00:15:03.16
to spend a little bit
of time with garnishing.
00:15:03.20\00:15:05.60
And here is a little bit
of cayenne pepper or paprika.
00:15:05.63\00:15:09.00
If you're a little... Ooh.
00:15:09.04\00:15:10.37
If you're a little sensitive,
00:15:10.41\00:15:11.74
you might want
to just go with...
00:15:11.77\00:15:13.11
Nice color. Paprika.
00:15:13.14\00:15:14.48
And it's a
pretty color, exactly.
00:15:14.51\00:15:16.18
And that's what I like about it.
00:15:16.21\00:15:17.95
Oh, look at that.
00:15:17.98\00:15:19.75
Oh.
00:15:19.78\00:15:21.12
And then we have
a little space left
00:15:21.15\00:15:22.58
for our olive oil
right there in the center
00:15:22.62\00:15:25.75
so that when you're dipping...
00:15:25.79\00:15:27.12
You're dipping, yeah.
00:15:27.16\00:15:28.49
You can get some
right from there.
00:15:28.52\00:15:29.86
And if you prefer to
go without olive oil,
00:15:29.89\00:15:31.46
you can do that as well.
00:15:31.49\00:15:33.23
Now just add a
little bit more detail.
00:15:33.26\00:15:35.36
Oh, how beautiful.
And there you have it.
00:15:35.40\00:15:37.53
And you want to
always have your...
00:15:37.57\00:15:39.83
What kind of bread is this?
00:15:39.87\00:15:41.20
This is a very
simple type of pita bread.
00:15:41.24\00:15:44.01
It's only made out of
flour, yeast, and water.
00:15:44.04\00:15:46.41
That's it. Very simple.
00:15:46.44\00:15:47.78
No oil, no salt.
00:15:47.81\00:15:49.41
You can have this
with that, you can dip it,
00:15:49.44\00:15:50.95
you can kind of design it
00:15:50.98\00:15:52.31
like you put all
around the dish if you want.
00:15:52.35\00:15:54.22
It's really your decision
of how you want to present it.
00:15:54.25\00:15:56.69
I also recommend
having it with lavash bread
00:15:56.72\00:15:59.05
and/or with pita bread.
00:15:59.09\00:16:01.19
You know, it's the wonderful...
It's the best way to eat it.
00:16:01.22\00:16:03.39
And that's pretty much it.
00:16:03.43\00:16:04.76
Wow.
00:16:04.79\00:16:06.13
All right, it looks
good and we'll try it later.
00:16:06.16\00:16:08.16
So right now, we're going
to go on to our next recipe.
00:16:08.20\00:16:11.57
Our next recipe is...
00:16:12.60\00:16:13.94
You better say this one.
00:16:13.97\00:16:15.34
So the Arabic way of
saying it is babaghanoush.
00:16:15.37\00:16:18.27
But the way we'll
say here is babaghanoush.
00:16:18.31\00:16:20.71
Baba... Babaghanoush.
00:16:20.74\00:16:22.21
Babaghanoush. Okay.
00:16:22.24\00:16:23.58
Go for it. And it's a dip, huh?
00:16:23.61\00:16:24.95
It is a dip. Okay.
00:16:24.98\00:16:26.31
We're going to use...
00:16:26.35\00:16:27.68
Now for the garnish, it's...
00:16:44.70\00:16:46.67
Okay, let's do this. Yeah.
00:16:55.21\00:16:57.45
I'm very excited
about babaghanoush.
00:16:57.48\00:16:59.11
So normally, what you
would do, the authentic way...
00:16:59.15\00:17:02.05
Yeah, we want authentic.
00:17:02.08\00:17:03.42
Of presenting or
getting babaghanoush ready
00:17:03.45\00:17:06.32
is that you take
a readymade egg...
00:17:06.35\00:17:07.96
A fresh eggplant. Excuse me.
00:17:07.99\00:17:09.66
And you put it on an open flame.
00:17:09.69\00:17:11.83
And that's the
right way of doing it.
00:17:11.86\00:17:13.36
Really?
00:17:13.40\00:17:14.73
You take it right
on the open flame,
00:17:14.76\00:17:16.10
you place it and you literally
let it cook on an open flame...
00:17:16.13\00:17:18.73
What?
00:17:18.77\00:17:20.10
Until the skin has
completely charred.
00:17:20.14\00:17:22.74
Yeah.
00:17:22.77\00:17:24.11
Now don't worry
about carcinogens.
00:17:24.14\00:17:25.84
What you're going to do is that
00:17:25.87\00:17:27.21
you're going to
peel that part off
00:17:27.24\00:17:28.58
but that smoky
flavor will be in there
00:17:28.61\00:17:30.41
and you just
keep on rotating it,
00:17:30.45\00:17:31.81
keep on rotating it.
00:17:31.85\00:17:33.18
It takes about 15 to 20 minutes
00:17:33.21\00:17:34.82
for the insides to
cook in this method.
00:17:34.85\00:17:37.59
But if this is a
little too daunting
00:17:37.62\00:17:39.39
for some of our viewers at home,
00:17:39.42\00:17:40.99
what we recommend is
also placing it in an oven
00:17:41.02\00:17:43.89
on broil.
00:17:43.93\00:17:45.33
It could take up to
30-40 minutes to get it
00:17:45.36\00:17:47.33
to where you
really want it to be.
00:17:47.36\00:17:49.50
But that broiling will help
00:17:49.53\00:17:51.50
the outside of
the eggplant to char.
00:17:51.53\00:17:53.97
You can peel that part right off
00:17:54.00\00:17:55.57
and then scoop out the inside
00:17:55.60\00:17:56.94
and use that for
the babaghanoush.
00:17:56.97\00:17:58.31
But I'm showing you again
00:17:58.34\00:17:59.67
I wanted to promise the viewers
that we're going to show them
00:17:59.71\00:18:01.24
authentic Lebanese Arab cuisine.
00:18:01.28\00:18:03.08
I like that.
00:18:03.11\00:18:04.45
And so that's the
correct way of doing that.
00:18:04.48\00:18:05.81
But we're not going to set
this place on fire just yet.
00:18:05.85\00:18:08.48
So we're going to
close that off right now.
00:18:08.52\00:18:10.02
I've already prepared some
00:18:10.05\00:18:11.39
and we actually did
do this in the oven.
00:18:11.42\00:18:14.96
So we did broil them, I
already feel part of it off
00:18:14.99\00:18:17.13
so you can see.
00:18:17.16\00:18:18.49
So you can see we're exposing
the inside of the eggplant.
00:18:18.53\00:18:21.46
You can see it's a little
bit charred but not too much.
00:18:21.50\00:18:24.13
And we're just
going to need to take that
00:18:24.17\00:18:25.50
and we're going to
pull out the inside.
00:18:25.53\00:18:27.90
And you can do this
with a... Yeah, go on.
00:18:27.94\00:18:29.50
How long do you
bake it in the oven for?
00:18:29.54\00:18:30.87
It really depends
on the temperature
00:18:30.91\00:18:32.54
and on your oven.
00:18:32.57\00:18:33.91
But essentially it shouldn't
take more than half an hour
00:18:33.94\00:18:35.68
if you have it on
a high temperature.
00:18:35.71\00:18:37.55
But it scoops out really nicely.
00:18:37.58\00:18:38.91
It does. Very nice.
00:18:38.95\00:18:40.35
And you can just
forget about the skin.
00:18:40.38\00:18:41.72
This is not as charred
as I would like it to be.
00:18:41.75\00:18:43.92
Normally it's like black
00:18:43.95\00:18:45.29
and you can peel
it off really nicely.
00:18:45.32\00:18:47.56
And then all
you're going to need
00:18:47.59\00:18:48.92
is two eggplants for that.
00:18:48.96\00:18:50.29
Just two. Just two.
00:18:50.33\00:18:51.66
These ones did
get a bit dehydrated,
00:18:51.69\00:18:53.29
you normally want a
little bit more juice in there,
00:18:53.33\00:18:55.63
but that's totally fine.
00:18:55.66\00:18:57.13
And just take off the
head and then you can just...
00:18:57.17\00:18:59.77
You can use your
hands. Oh, look at that.
00:18:59.80\00:19:01.14
Yeah, it comes
off really nicely.
00:19:01.17\00:19:02.50
Yeah.
00:19:02.54\00:19:03.87
And then you
just grab your spoon
00:19:03.91\00:19:05.74
and then you just scoop it out.
00:19:05.77\00:19:07.11
This is loaded
with vitamins, isn't it?
00:19:07.14\00:19:08.48
Loaded with vitamins and
nutrients, it's high in fiber.
00:19:08.51\00:19:10.15
And the thing I
love about eggplants
00:19:10.18\00:19:11.81
is they're very versatile.
00:19:11.85\00:19:13.18
You can make eggplants lasagna.
00:19:13.21\00:19:15.28
Parmesan. You can make parmesan.
00:19:15.32\00:19:17.95
I like to do a really good...
00:19:17.99\00:19:20.59
I like to do a really
good Alfredo fettuccine
00:19:20.62\00:19:23.19
and I do eggplant chips,
00:19:23.22\00:19:25.19
where I cut
them into thin slices
00:19:25.23\00:19:26.80
and I place them in the oven
00:19:26.83\00:19:28.36
and they crisp up really nicely.
00:19:28.40\00:19:30.10
Yeah, eggplant chips?
00:19:30.13\00:19:31.50
And I add cashew and
nutrition leaves to them.
00:19:31.53\00:19:33.44
Like and it
literally has... Tasty.
00:19:33.47\00:19:35.80
It tastes like
parmesan, a parmesan type dish.
00:19:35.84\00:19:38.84
And then it's quite simple.
00:19:38.87\00:19:40.68
We're just going to go
ahead and grab the tahini.
00:19:40.71\00:19:44.41
Okay.
00:19:44.45\00:19:45.78
And pour that right on top.
00:19:45.81\00:19:47.55
And again, I'm
showing you the authentic way
00:19:47.58\00:19:49.48
of getting this ready.
00:19:49.52\00:19:50.85
And that's what we want.
00:19:50.89\00:19:52.22
And that's what we
need. Yes, the authentic way.
00:19:52.25\00:19:56.06
And then we're
going to put in our lemon,
00:19:56.09\00:19:57.93
just right on top,
00:19:57.96\00:19:59.49
and then I'm just gonna start...
00:19:59.53\00:20:00.86
You take a fork. Okay.
00:20:00.90\00:20:02.23
You could do this in a
blender or in a food processor,
00:20:02.26\00:20:04.60
but I prefer to
do it with a fork
00:20:04.63\00:20:07.27
'cause that's
the way the the mamas
00:20:07.30\00:20:09.04
and the aunties
and the grandmothers
00:20:09.07\00:20:11.91
in Lebanon would do it.
00:20:11.94\00:20:13.27
They use forks and
they just begin to mash it.
00:20:13.31\00:20:15.71
And yeah, it's a
really simple dish to do.
00:20:15.74\00:20:18.85
Wow.
00:20:18.88\00:20:20.22
You just keep on
mashing it together.
00:20:20.25\00:20:21.58
Now I know I recommend
using 1/4 cup of tahini,
00:20:21.62\00:20:24.49
but you can
always use more or less.
00:20:24.52\00:20:25.95
You could use more, okay.
00:20:25.99\00:20:27.32
It is essential
fat, I mean, it is...
00:20:27.36\00:20:29.36
What is tahini good for?
00:20:29.39\00:20:30.73
Tahini is good...
It's high in calcium.
00:20:30.76\00:20:32.69
It's high in
essential fats. Yes.
00:20:32.73\00:20:34.56
It does contain omega-3s,
which is heart healthy fats.
00:20:34.60\00:20:37.53
Oh, yeah.
00:20:37.57\00:20:38.90
And it's basically a
great source of minerals.
00:20:38.93\00:20:42.54
So I mean, to me,
00:20:42.57\00:20:43.91
that's like the
most important thing.
00:20:43.94\00:20:45.27
Yes.
00:20:45.31\00:20:46.64
And it's also made
straight from plants.
00:20:46.68\00:20:49.81
And it's not necessarily oil
00:20:49.84\00:20:51.91
because it does
have a lot of other
00:20:51.95\00:20:53.78
nutritive components to it.
00:20:53.82\00:20:56.15
And so that's basically
babaghanoush right here,
00:20:56.18\00:20:58.25
essentially.
00:20:58.29\00:20:59.62
Now do you have this at
dinnertime or is it a...
00:20:59.65\00:21:02.12
You can have it as a side.
00:21:02.16\00:21:03.49
I'm just going to
add some salt right now.
00:21:03.53\00:21:05.33
You can have it as a side dish.
00:21:05.36\00:21:07.30
We also add quite a
bit of garlic to it.
00:21:07.33\00:21:09.63
You could have it
along with the Meze dish,
00:21:09.66\00:21:11.77
which is the traditional spread.
00:21:11.80\00:21:13.47
But essentially, you
can have it for breakfast.
00:21:13.50\00:21:16.71
Yeah, for lunch or
for dinner, it depends.
00:21:16.74\00:21:18.74
But I don't know if you want
to have garlic infused breath
00:21:18.77\00:21:22.31
starting from the morning.
00:21:22.34\00:21:23.68
That's true.
00:21:23.71\00:21:25.05
But a lot of the recipes that
00:21:25.08\00:21:26.68
Arabs do is they can
eat it in the morning
00:21:26.72\00:21:28.92
or in the evening.
00:21:28.95\00:21:30.45
That's right. Yeah.
00:21:30.49\00:21:31.82
And so that's
basically how it's put together.
00:21:31.85\00:21:33.86
Nice.
00:21:33.89\00:21:35.42
And we can go ahead
00:21:35.46\00:21:36.79
and start
putting it on the plate.
00:21:36.83\00:21:39.23
If you want to throw
a little bit of a kick,
00:21:39.26\00:21:41.50
you can put some
cayenne pepper in there.
00:21:41.53\00:21:44.47
Very nice.
00:21:44.50\00:21:46.07
And you just mix it up.
00:21:46.10\00:21:47.44
Just mix it all up.
00:21:47.47\00:21:48.80
You could add the third eggplant
00:21:48.84\00:21:50.17
if you wanted to.
00:21:50.21\00:21:51.54
But I think this is... Oh, yeah.
00:21:51.57\00:21:52.91
This is okay with just two.
00:21:52.94\00:21:54.94
And then you eat this with bread
00:21:54.98\00:21:56.64
or you can eat
it with your salad
00:21:56.68\00:21:58.48
or whatever it
is that you choose.
00:21:58.51\00:22:00.45
So we can go
ahead and grab that.
00:22:00.48\00:22:02.78
All right.
00:22:02.82\00:22:04.15
Let's put that here.
00:22:04.19\00:22:05.62
Very nice.
00:22:05.65\00:22:06.99
When I was in
Jordan, I mentioned to you,
00:22:07.02\00:22:08.79
we had food like this
00:22:08.82\00:22:11.03
and the food is
delicious in Jordan.
00:22:11.06\00:22:13.09
Yeah. It's amazing.
00:22:13.13\00:22:14.63
It's not too far from Lebanon.
00:22:14.66\00:22:17.17
They may have gotten most
of the recipes from Lebanon.
00:22:17.20\00:22:19.70
Who knows, yeah.
00:22:19.73\00:22:21.10
I'm sorry, I'm unapologetically
bias for my country, yeah.
00:22:21.14\00:22:24.24
So you're proud. Very good.
00:22:24.27\00:22:25.61
Very proud.
00:22:25.64\00:22:26.98
I was spoiled for the
few years I've been there.
00:22:27.01\00:22:28.34
So your mom and
dad are from Lebanon?
00:22:28.38\00:22:30.15
Yes. My mother is...
00:22:30.18\00:22:32.01
So the funny thing is
my mother is Egyptian,
00:22:32.05\00:22:35.32
but she went to Middle
East College in Lebanon
00:22:35.35\00:22:37.72
which is an
Adventist University.
00:22:37.75\00:22:39.69
It's the only one out there.
00:22:39.72\00:22:41.72
So but she didn't
meet my dad there.
00:22:41.76\00:22:43.32
She met him out here,
my father is Lebanese,
00:22:43.36\00:22:45.66
part Lebanese, part Syrian,
00:22:45.69\00:22:47.46
and they met out
here at La Sierra.
00:22:47.50\00:22:50.10
So it was quite...
00:22:50.13\00:22:51.47
How nice, they
didn't meet out there.
00:22:51.50\00:22:52.83
Yeah, no, it was incredible,
and she was there in Lebanon
00:22:52.87\00:22:55.14
'cause, I mean, she's Egyptian,
but she went there for school
00:22:55.17\00:22:57.37
but she met him there obviously.
00:22:57.41\00:22:59.54
So I thought
that's quite incredible.
00:22:59.57\00:23:01.68
They have an amazing
story, but that's another...
00:23:01.71\00:23:04.18
It's another episode. Yes, yes.
00:23:04.21\00:23:05.91
So then we take
some pomegranate seeds.
00:23:05.95\00:23:07.58
And we're just going to...
00:23:07.62\00:23:08.95
Have a lot of that
in the Middle East.
00:23:08.98\00:23:10.32
Yeah.
00:23:10.35\00:23:11.69
And you would be
surprised to think that
00:23:11.72\00:23:13.05
people put pomegranate
seeds on their babaghanoush,
00:23:13.09\00:23:16.02
but that's actually the
correct way of presenting it.
00:23:16.06\00:23:19.49
And then it's the same thing
kind of like with the hummus.
00:23:19.53\00:23:21.90
And then you take the olive oil,
00:23:21.93\00:23:23.26
you put that in the center.
00:23:23.30\00:23:24.97
Olive oil is in a
lot of stuff. It is.
00:23:25.00\00:23:27.30
Mediterranean. Yes.
00:23:27.34\00:23:28.67
Because the olive tree is very
prominent in the Middle East.
00:23:28.70\00:23:30.27
Yes. Yes.
00:23:30.31\00:23:31.64
And we had several
olive trees in our garden.
00:23:31.67\00:23:33.88
Oh, you did. Over there, yeah.
00:23:33.91\00:23:35.91
We have...
00:23:35.94\00:23:37.28
My father built a beautiful home
00:23:37.31\00:23:38.65
out in the Rhodope
mountains, which is incredible
00:23:38.68\00:23:41.25
'cause you can see the
beautiful hills of Lebanon,
00:23:41.28\00:23:44.05
the mountains, and
then you can see the ocean.
00:23:44.09\00:23:46.05
Oh my. Sorry, the
Mediterranean Sea.
00:23:46.09\00:23:48.22
Yes. Yeah.
00:23:48.26\00:23:49.59
And so that's
basically our babaghanoush dish.
00:23:49.62\00:23:52.33
Look at that.
Absolutely delicious.
00:23:52.36\00:23:54.63
I tell you, I look forward
to tasting this once again.
00:23:54.66\00:23:58.10
Yes. Mediterranean food.
00:23:58.13\00:23:59.60
So we need to go
on to our next recipe.
00:23:59.63\00:24:03.74
And our next recipe is...
00:24:03.77\00:24:05.54
Pronounce it, please.
00:24:05.57\00:24:06.91
It's doulma.
00:24:06.94\00:24:08.28
Doulma.
00:24:08.31\00:24:09.64
Okay. We're going to use...
00:24:09.68\00:24:11.01
And for the cooking broth...
00:24:46.15\00:24:47.62
Okay, now let's...
00:24:58.26\00:25:00.86
Tell me about this doulma. Okay.
00:25:00.90\00:25:02.80
So have you seen
a grape leaf before?
00:25:02.83\00:25:04.63
No. Okay.
00:25:04.67\00:25:06.00
So this is a just
a regular grape leaf
00:25:06.03\00:25:08.40
that has been soaked in brine.
00:25:08.44\00:25:10.41
And what happens with it is
00:25:10.44\00:25:11.77
that you take it and
you make something called
00:25:11.81\00:25:13.38
Warak Enab or doulma,
00:25:13.41\00:25:15.14
that's the
Arabic way of saying it.
00:25:15.18\00:25:16.51
Warak Enab, literally
translates to grape leaves.
00:25:16.54\00:25:20.25
But we basically going
to take these grape leaves
00:25:20.28\00:25:22.08
and use them as
the outer version,
00:25:22.12\00:25:23.89
the outer part of a stuffing,
00:25:23.92\00:25:25.92
and then we're
going to roll it up.
00:25:25.95\00:25:27.29
So the
ingredients are very simple.
00:25:27.32\00:25:28.99
Let's see,
let's put it together.
00:25:29.02\00:25:30.36
We already went through them.
00:25:30.39\00:25:31.73
So we're going to
start with the rice.
00:25:31.76\00:25:33.09
So this is just some
basic white cooked...
00:25:33.13\00:25:34.60
Well, we're going
to start with uncooked,
00:25:34.63\00:25:36.13
it's going to cook later.
00:25:36.16\00:25:37.50
Yeah, so it's all
going to go in raw.
00:25:37.53\00:25:39.23
So basic white rice,
you could use brown rice,
00:25:39.27\00:25:42.80
it just takes a
little bit longer.
00:25:42.84\00:25:44.64
Then we're going to
toss in an entire onion.
00:25:44.67\00:25:47.18
Put that in there.
00:25:47.21\00:25:48.58
And then we're going
to put some fresh parsley.
00:25:48.61\00:25:50.88
This is about half a
head of fresh parsley.
00:25:50.91\00:25:53.55
And then we're going to take
this tomato paste over here.
00:25:53.58\00:25:57.62
Okay. And pop that in there.
00:25:57.65\00:25:59.65
Is this certain
tomato paste that you...
00:25:59.69\00:26:02.06
Just regular tomato paste.
Just regular tomato paste.
00:26:02.09\00:26:03.79
Don't have to go
to fancy with that.
00:26:03.83\00:26:05.19
Very good.
00:26:05.23\00:26:06.56
And then we're going to put in
00:26:06.59\00:26:08.76
about 2-3
tablespoons of grape seed oil.
00:26:08.80\00:26:12.50
Okay.
00:26:12.53\00:26:13.87
And you can add less or more.
00:26:13.90\00:26:15.24
Traditionally, the
Lebanese... Is it more?
00:26:15.27\00:26:17.37
Let me tell you,
they like a lot of oil.
00:26:17.41\00:26:19.81
But we're going to try to make
this as healthy as possible.
00:26:19.84\00:26:21.88
Yes. There you go.
00:26:21.91\00:26:23.24
Good amount of garlic in there
00:26:23.28\00:26:24.61
'cause now you can see
we have a lot of garlic
00:26:24.65\00:26:26.18
and a lot of onion in one place.
00:26:26.21\00:26:27.78
Yeah. We have some salt.
00:26:27.82\00:26:30.09
And then we're going to go ahead
00:26:30.12\00:26:31.45
and put a little bit of...
00:26:31.49\00:26:32.82
What is this here?
00:26:32.85\00:26:34.19
A little bit of cayenne pepper.
00:26:34.22\00:26:35.56
You don't have to, but again,
00:26:35.59\00:26:36.93
I like things a
little bit spicy.
00:26:36.96\00:26:38.29
I do too.
00:26:38.33\00:26:39.66
And again, we're going to
add a little secret ingredient
00:26:39.69\00:26:41.03
that my grandma likes.
00:26:41.06\00:26:42.40
The cinnamon. A
little bit of cinnamon.
00:26:42.43\00:26:43.77
Okay.
00:26:43.80\00:26:45.13
And she always likes to
act like no one else knows
00:26:45.17\00:26:47.70
this little secret,
but I figured it out.
00:26:47.74\00:26:50.47
And we're just going to go ahead
00:26:50.51\00:26:51.84
and give us a nice mix.
00:26:51.87\00:26:53.21
Very good. Yeah.
00:26:53.24\00:26:54.61
Mix it all up.
00:26:54.64\00:26:55.98
Now you speak
another language, don't you?
00:26:56.01\00:26:58.21
Yes. Yes.
00:26:58.25\00:26:59.58
What is this language you speak?
00:26:59.61\00:27:00.95
I speak Lebanese.
00:27:00.98\00:27:02.48
Do you speak it fluently?
00:27:02.52\00:27:03.89
Yes, I speak it fluently,
00:27:03.92\00:27:05.25
and I can write and read Arabic.
00:27:05.29\00:27:07.46
Really? Yeah.
00:27:07.49\00:27:08.82
It's not... I mean,
I spent 13 years there.
00:27:08.86\00:27:11.26
So, you know, it is
a difficult language
00:27:11.29\00:27:13.60
but I was able to...
00:27:13.63\00:27:15.06
Okay, you need to
say something too.
00:27:15.10\00:27:16.67
What would you like me to say?
00:27:16.70\00:27:18.03
Oh, say something
about what you're making?
00:27:18.07\00:27:20.00
Okay.
00:27:20.04\00:27:21.37
â | which means this food
is really, really delicious.
00:27:24.17\00:27:26.98
Oh my.
00:27:27.01\00:27:30.51
â | which means I'm very
happy to be here with you today.
00:27:30.55\00:27:33.31
Wow.
00:27:33.35\00:27:34.68
Was it the Bible? Well,
Daniel written in Arabic.
00:27:34.72\00:27:37.35
I'm not sure.
00:27:37.39\00:27:38.72
Probably, might
have been Aramaic.
00:27:38.75\00:27:40.09
Aramaic.
00:27:40.12\00:27:41.46
A lot of
different parts of the Bible
00:27:41.49\00:27:42.82
were written in Aramaic.
00:27:42.86\00:27:44.19
I don't understand Aramaic.
00:27:44.23\00:27:45.56
Some people
believe... So it's different.
00:27:45.59\00:27:46.93
It's different.
00:27:46.96\00:27:48.30
Actually, it's like a
more sophisticated dialect.
00:27:48.33\00:27:50.63
If you really tried,
you might understand some.
00:27:50.67\00:27:53.23
But I could tell
you I can speak Syrian,
00:27:53.27\00:27:55.30
I can speak Egyptian,
00:27:55.34\00:27:58.01
and I can speak a
little bit Saudi Arabian.
00:27:58.04\00:28:01.21
But the idea is
they're different dialects.
00:28:01.24\00:28:02.98
So if you understand
one of those dialects,
00:28:03.01\00:28:06.35
you can kind of
understand the others.
00:28:06.38\00:28:07.72
Right. So yeah.
00:28:07.75\00:28:09.12
Wow, that's pretty good.
00:28:09.15\00:28:12.19
Yeah, so what are we
gonna do with this right now?
00:28:12.22\00:28:13.82
So right now this
is probably a good mix.
00:28:13.86\00:28:16.56
I think it's ready.
00:28:16.59\00:28:17.93
So what we're going to do
is that we're going to take
00:28:17.96\00:28:21.30
our little spoons that we have.
00:28:21.33\00:28:23.16
And we're going to take a leaf,
00:28:23.20\00:28:24.53
I'm going to go
ahead and give you one.
00:28:24.57\00:28:25.90
Give me a leaf,
yeah. Give you a leaf.
00:28:25.93\00:28:27.27
And then you're
going to spread it out
00:28:27.30\00:28:28.64
as much as you can.
00:28:28.67\00:28:30.01
So you can see
that there's parts
00:28:30.04\00:28:31.37
that are still kind of folded.
00:28:31.41\00:28:32.87
You want to spread it
out as much as you can.
00:28:32.91\00:28:34.94
What kind of
tree is this grown on?
00:28:34.98\00:28:36.58
It's a grapevine.
00:28:36.61\00:28:37.95
Oh. Yeah.
00:28:37.98\00:28:39.31
It's literally the
grapes, the grapes,
00:28:39.35\00:28:40.68
the leaves that
grow with the grapes.
00:28:40.72\00:28:42.05
You take those. Really?
00:28:42.08\00:28:43.42
Yeah.
00:28:43.45\00:28:44.79
So you'll never going
to look at your grapevine
00:28:44.82\00:28:46.15
in the backyard the same again.
00:28:46.19\00:28:47.52
No. I worked in
Napa, California.
00:28:47.56\00:28:50.93
So I have always
seen, going to work,
00:28:50.96\00:28:52.89
I always passed
through the grapevine.
00:28:52.93\00:28:54.46
That's all food. All food.
00:28:54.50\00:28:55.86
As far as the
Lebanese cuisine is concerned.
00:28:55.90\00:28:58.00
Okay, so let's see how
you're going to wrap this.
00:28:58.03\00:28:59.37
So here we go. Here we
have a leaf right here.
00:28:59.40\00:29:01.50
This is a good size leaf.
00:29:01.54\00:29:02.87
And what we're going to do
is take about a spoonful or so.
00:29:02.90\00:29:06.37
Now traditionally,
the Lebanese like to put
00:29:06.41\00:29:08.31
very little of
this mixture in it,
00:29:08.34\00:29:10.38
but I like it to be a
little bit more hefty.
00:29:10.41\00:29:13.68
So I'll put a little bit more.
00:29:13.72\00:29:15.58
That's enough for that one.
00:29:15.62\00:29:16.95
Is that enough? Yeah.
00:29:16.99\00:29:18.32
This is a small one.
00:29:18.35\00:29:19.69
And then what you're going to do
00:29:19.72\00:29:21.06
is that you're
going to roll this up
00:29:21.09\00:29:22.42
the same way you
would roll up a burrito.
00:29:22.46\00:29:23.79
Okay? Okay.
00:29:23.83\00:29:25.16
The first thing you do,
you start out from the sides.
00:29:25.19\00:29:26.53
Oh, yeah.
00:29:26.56\00:29:28.40
Very good. Starting at sides.
00:29:28.43\00:29:29.76
And then you
kind of press down...
00:29:29.80\00:29:31.97
You bring this
part forward, the back,
00:29:32.00\00:29:34.30
and as you can see,
00:29:34.34\00:29:35.67
it's already beginning
to form into that burrito
00:29:35.70\00:29:37.64
I was telling you about.
00:29:37.67\00:29:39.54
And then you just roll it up.
00:29:39.57\00:29:41.18
There you go. Very good.
00:29:41.21\00:29:42.54
Very good for a first one.
00:29:42.58\00:29:44.08
And that's how you
can kind of imagine
00:29:44.11\00:29:46.55
how it's going to
look like when it's cooked.
00:29:46.58\00:29:48.28
Oh, very nice and
cute like a little burrito.
00:29:48.32\00:29:51.49
Yes. So this would take...
00:29:51.52\00:29:52.85
How long do you cook this for?
00:29:52.89\00:29:54.32
This would take probably
about half an hour to cook.
00:29:54.36\00:29:57.59
So you want to
bring it to a boil.
00:29:57.63\00:29:59.39
Once it boils,
you set it to simmer
00:29:59.43\00:30:01.06
for about 25 minutes or so.
00:30:01.10\00:30:03.30
So it doesn't take
that long to get together,
00:30:03.33\00:30:05.23
the long part is
actually assembling it
00:30:05.27\00:30:08.10
because this is a small amount.
00:30:08.14\00:30:09.47
Normally you go with probably
triple this amount of leaves,
00:30:09.50\00:30:12.77
and then you
pack that into a pot.
00:30:12.81\00:30:14.24
So what we're going to
do over here we have a pot,
00:30:14.28\00:30:16.24
I'm just going to give you
an idea what it looks like.
00:30:16.28\00:30:17.65
Go ahead.
00:30:17.68\00:30:19.01
First thing I like to
do is take some carrots.
00:30:19.05\00:30:20.38
Okay.
00:30:20.42\00:30:21.75
And I'm just going to
put that on the bottom.
00:30:21.78\00:30:24.15
And it just helps to make
the whole dish come together,
00:30:24.19\00:30:26.99
gives it some some nice flavor.
00:30:27.02\00:30:28.79
And we're
literally going to pack up
00:30:28.82\00:30:30.36
the grape leaves like sardines
00:30:30.39\00:30:34.03
into the inside of this pot.
00:30:34.06\00:30:38.00
So you don't
have to put that much
00:30:38.03\00:30:39.37
but just enough
to cover the bottom.
00:30:39.40\00:30:41.14
And then you
take your grape leaf.
00:30:41.17\00:30:42.50
Right.
00:30:42.54\00:30:43.87
And we place it right
inside and just press it down.
00:30:43.91\00:30:46.34
I'm gonna take
the one that you made
00:30:46.37\00:30:47.71
and we put it right next to it.
00:30:47.74\00:30:49.08
I see and so on
all the way around.
00:30:49.11\00:30:50.45
And so on all the way around.
00:30:50.48\00:30:51.81
You can do with a good amount.
00:30:51.85\00:30:53.65
If you buy a jar of grape leaves
00:30:53.68\00:30:55.12
from your local
international store
00:30:55.15\00:30:56.89
or culture store,
Arab store, you can...
00:30:56.92\00:30:59.69
One jar should do
about three layers
00:30:59.72\00:31:02.09
in a medium sized plot.
00:31:02.12\00:31:03.59
About three
layers. About three layers.
00:31:03.63\00:31:05.79
You just roll it
all the way around,
00:31:05.83\00:31:07.16
and then you do another
layer right on top of it,
00:31:07.20\00:31:09.20
you build that up.
00:31:09.23\00:31:10.57
Okay.
00:31:10.60\00:31:11.93
Now with the
magic of television.
00:31:11.97\00:31:13.30
Magic of television.
00:31:13.34\00:31:14.67
We can just show
you what she made.
00:31:14.70\00:31:17.51
Here's one that's
already been done.
00:31:17.54\00:31:19.37
You can kind of
see how it looks.
00:31:19.41\00:31:21.31
So we have the grape leaves
00:31:21.34\00:31:22.98
that are rolled around the side,
00:31:23.01\00:31:24.85
I like to cook it with a
little bit of lemon as well.
00:31:24.88\00:31:27.62
I just put slices of lemon
00:31:27.65\00:31:28.98
and what you're going to do
before you start cooking it,
00:31:29.02\00:31:31.22
you're going to add
00:31:31.25\00:31:32.59
probably about two
cups to three cups of water
00:31:32.62\00:31:34.49
to your previous,
00:31:34.52\00:31:35.86
I mean, before it's cooked.
00:31:35.89\00:31:37.23
You're also going to
add lemon and olive oil,
00:31:37.26\00:31:40.03
and that's going to
be kind of the broth
00:31:40.06\00:31:41.53
that it cooks in it.
00:31:41.56\00:31:42.90
So when it's done,
00:31:42.93\00:31:44.27
it's going to have a
nice acidic taste to it.
00:31:44.30\00:31:45.80
And it looks very pretty.
00:31:45.83\00:31:47.17
You can put
roasted carrots on the top.
00:31:47.20\00:31:48.84
And I'm going to
have you taste one...
00:31:48.87\00:31:50.24
Oh, sure. To see what you think.
00:31:50.27\00:31:52.14
So here's one and
it is a finger food.
00:31:52.17\00:31:54.01
You said it's a finger
food, so I'm going to do it.
00:31:54.04\00:31:55.51
So she's not
being disrespectful.
00:31:55.54\00:31:57.78
No, no.
00:31:57.81\00:31:59.15
This is the
correct way of eating it.
00:31:59.18\00:32:00.52
Okay. Let's try this. Go for it.
00:32:00.55\00:32:01.88
Here we go.
00:32:01.92\00:32:03.25
Mmm.
00:32:04.05\00:32:06.86
It's delicious, it's healthy.
00:32:06.89\00:32:08.52
And oh my.
00:32:08.56\00:32:10.89
Has a lot of flavor to it.
00:32:10.93\00:32:12.26
So you're getting in some acid,
you're getting some saltiness.
00:32:12.29\00:32:14.66
You're getting the garlic
00:32:14.70\00:32:16.03
and the onion, a
little bit of heat.
00:32:16.06\00:32:17.40
Bursting with flavor. Yeah.
00:32:17.43\00:32:18.77
I'm eating one more bite, okay?
00:32:18.80\00:32:20.14
Go for it.
00:32:20.17\00:32:21.84
Okay.
00:32:21.87\00:32:24.14
Wow.
00:32:24.17\00:32:27.34
Now we are going to
go into our next recipe.
00:32:27.38\00:32:31.31
Our next recipe
is fattoush salad.
00:32:31.35\00:32:34.48
Now, Fay, why don't
you read the ingredients?
00:32:34.52\00:32:36.08
Sure. So we have...
00:32:36.12\00:32:37.45
And then for the
dressing we have...
00:32:52.77\00:32:54.50
And for the pita chips,
00:33:09.82\00:33:11.15
we're going to go with one
or two pitas cut into squares
00:33:11.19\00:33:13.15
and you can spray oil them.
00:33:13.19\00:33:14.89
Okay.
00:33:14.92\00:33:16.26
Let's get started with this.
00:33:16.29\00:33:17.63
Okay, fantastic.
Where do we start?
00:33:17.66\00:33:19.59
So first thing is
let's just go ahead
00:33:19.63\00:33:20.96
and start with the lettuce.
00:33:21.00\00:33:22.33
Okay. Yeah.
00:33:22.36\00:33:23.70
Seems... It's a
good amount of lettuce.
00:33:23.73\00:33:25.07
This is a hefty salad.
00:33:25.10\00:33:26.43
And I like to
think about fattoush
00:33:26.47\00:33:27.80
as the sister to the tabule,
00:33:27.84\00:33:29.17
usually on our dishes, we put...
00:33:29.20\00:33:30.81
Oh, that's a good
amount of lettuce too.
00:33:30.84\00:33:32.17
Nice.
00:33:32.21\00:33:34.21
Usually, we like
to add the fattoush
00:33:34.24\00:33:36.34
with the tabule
right next to it.
00:33:36.38\00:33:37.71
So you go ahead and
toss in the cucumbers.
00:33:37.75\00:33:40.05
Cucumbers, right here. Yeah.
00:33:40.08\00:33:41.82
Here we go.
00:33:41.85\00:33:43.18
And this will wilt,
so it's large right now,
00:33:43.22\00:33:44.99
but remember, it's gonna
wilt after you add the dressing.
00:33:45.02\00:33:46.35
Oh, yeah. Yeah.
00:33:46.39\00:33:47.92
We can go ahead and
throw in the onions.
00:33:47.96\00:33:49.62
There we go. Nice red onions.
00:33:49.66\00:33:51.19
Beautiful red onions.
00:33:51.23\00:33:52.56
One of my favorite
onions is red onions.
00:33:52.59\00:33:54.90
They look gorgeous. Yeah.
00:33:54.93\00:33:56.70
It's like regular
onions have an upgrade.
00:33:56.73\00:33:58.47
Yeah.
00:33:58.50\00:33:59.83
And then the tomatoes.
00:33:59.87\00:34:01.20
And I love cherry tomatoes
because they're extra sweet.
00:34:01.24\00:34:03.34
Yeah. Oh, yeah. They are.
00:34:03.37\00:34:05.01
So it's quite delicious.
00:34:05.04\00:34:07.18
You can throw in
the garbanzo beans.
00:34:07.21\00:34:08.54
So again, we're throwing
in some protein in there.
00:34:08.58\00:34:11.41
Oh, yeah. Yeah.
00:34:11.45\00:34:13.11
And then radishes.
00:34:13.15\00:34:14.65
What is radish? How is that...
00:34:14.68\00:34:16.02
It's basically a root vegetable.
00:34:16.05\00:34:18.45
It's high in a lot
of great components,
00:34:18.49\00:34:20.99
sulfuric components.
00:34:21.02\00:34:22.36
So we have a
little bit of heat to it.
00:34:22.39\00:34:23.83
That's heart healthy,
00:34:23.86\00:34:25.19
so we'd recommend
radishes for individuals
00:34:25.23\00:34:27.33
who have a history.
00:34:27.36\00:34:29.00
And then we're going
to throw in some parsley.
00:34:29.03\00:34:30.63
Again, parsley is
just such a great green
00:34:30.67\00:34:33.44
and it's high in nitrates.
00:34:33.47\00:34:35.04
It's also great
for helping to dilate
00:34:35.07\00:34:37.21
or widen the blood vessels.
00:34:37.24\00:34:38.57
Really?
00:34:38.61\00:34:39.94
And even helps to
decrease hypertension.
00:34:39.97\00:34:41.31
Parsley. Yeah,
it's quite incredible.
00:34:41.34\00:34:42.68
I didn't know that.
00:34:42.71\00:34:44.05
So I'm going to let you...
00:34:44.08\00:34:45.41
slightly try as much as possible
00:34:45.45\00:34:46.78
to just go ahead and toss that,
00:34:46.82\00:34:48.15
while I go ahead and prepare
the dressing for you guys.
00:34:48.18\00:34:49.98
So we're going to be
looking at the lemon.
00:34:50.02\00:34:53.05
You can add as
much lemon as you want.
00:34:53.09\00:34:54.99
And then the garlic. Nice.
00:34:55.02\00:34:57.13
Toss that in there.
00:34:57.16\00:34:58.49
Again, garlic
and onion everywhere.
00:34:58.53\00:35:00.40
It's a staple. Yep.
00:35:00.43\00:35:01.83
And then we're going
to throw in the olive oil,
00:35:01.86\00:35:03.33
you can add as much
or as little olive oil
00:35:03.37\00:35:05.33
as you choose.
00:35:05.37\00:35:06.87
And we're also
going to add molasses.
00:35:06.90\00:35:08.50
Now traditionally,
they like to use...
00:35:08.54\00:35:10.91
We like to use
pomegranate molasses,
00:35:10.94\00:35:12.71
but I couldn't find some.
00:35:12.74\00:35:14.08
So you could...
I've never heard of that.
00:35:14.11\00:35:15.44
Yeah. It's basically as...
00:35:15.48\00:35:17.51
It's almost like
a tartare version
00:35:17.55\00:35:19.51
if I can say that.
00:35:19.55\00:35:20.88
A more tartare
version of regular molasses,
00:35:20.92\00:35:22.52
and it has a fruitiness to it.
00:35:22.55\00:35:24.35
This is regular molasses though,
00:35:24.39\00:35:25.72
so you can get away with
just doing it with regular.
00:35:25.75\00:35:27.86
But if you can get your hands
on the pomegranate molasses,
00:35:27.89\00:35:32.66
I really recommend that.
00:35:32.69\00:35:34.03
And a little bit cayenne pepper.
00:35:34.06\00:35:35.43
Nice. And a little bit of salt.
00:35:35.46\00:35:38.30
You can add more or less.
00:35:38.33\00:35:39.67
Now this is the best ingredient
that I want to talk about,
00:35:39.70\00:35:41.70
it's sumac.
00:35:41.74\00:35:43.07
Oh, yeah, I have
never heard of sumac.
00:35:43.10\00:35:44.44
Yeah, sumac is a
really cool herb.
00:35:44.47\00:35:47.08
It's actually a
berry that is dried up.
00:35:47.11\00:35:50.95
And you can get it at...
00:35:50.98\00:35:52.31
It's quite
prevalent in the Middle East.
00:35:52.35\00:35:53.68
Okay.
00:35:53.72\00:35:55.05
You dry it up and
then you ground it and...
00:35:55.08\00:35:56.72
You grind it and then it
turns into this sumac powder.
00:35:56.75\00:35:59.12
It's a very tart sour
type of spice if you will.
00:35:59.15\00:36:04.39
And it adds a really wonderful
dimension to the salad.
00:36:04.43\00:36:07.80
Usually Arabs will
add a lot more sumac
00:36:07.83\00:36:10.67
than I'm adding.
00:36:10.70\00:36:12.03
But I'm just going to
not shock everybody here.
00:36:12.07\00:36:15.87
But yeah, they like this
dressing to be very tart.
00:36:15.90\00:36:18.81
Yes. And salty
and full of flavor.
00:36:18.84\00:36:23.04
And that's
basically it for that.
00:36:23.08\00:36:26.15
It's so simple, isn't
it? Yeah, very simple.
00:36:26.18\00:36:27.72
We're going to toss that in.
00:36:27.75\00:36:29.75
And this is something
that you toss ahead of time.
00:36:29.78\00:36:33.02
Yeah. Okay.
00:36:33.05\00:36:34.39
So you will want
it to wilt a little.
00:36:34.42\00:36:36.06
Normally, we don't want our
salads to wilt, but this one,
00:36:36.09\00:36:38.59
we want it to
wilt just a tiny bit.
00:36:38.63\00:36:40.10
Okay. Oh, that looks so good.
00:36:40.13\00:36:42.73
Yeah, and...
00:36:42.76\00:36:44.63
Delicious and healthy.
00:36:44.67\00:36:46.10
Now traditionally, what we do...
00:36:46.13\00:36:48.90
When I say we, it's
not me, it's my people.
00:36:48.94\00:36:50.81
Right, right.
00:36:50.84\00:36:52.17
But on top of the
salad or within the salad,
00:36:52.21\00:36:54.38
they will add fried pita bread,
00:36:54.41\00:36:57.35
little bits of fried pita bread,
00:36:57.38\00:36:58.91
deep fried.
00:36:58.95\00:37:00.28
And it's quite fattening.
00:37:00.32\00:37:01.65
So I did a healthier
version of that for you.
00:37:01.68\00:37:04.82
And we're not going to
add it to the salad itself.
00:37:04.85\00:37:07.49
We're only going
to put it on top.
00:37:07.52\00:37:08.86
And the reason is because
we don't want to get soggy
00:37:08.89\00:37:10.66
because, again, the one that
we're going to be showing you
00:37:10.69\00:37:13.16
does not have a
lot of oil in it.
00:37:13.19\00:37:16.56
That's a nice toss right there.
00:37:16.60\00:37:17.93
Look at that.
00:37:17.97\00:37:20.04
And I like garbanzo beans.
00:37:20.07\00:37:21.44
That's so good how
you mix it in the salad.
00:37:21.47\00:37:24.04
Yeah, yeah, it's wonderful.
00:37:24.07\00:37:25.41
And so we're just going
to transfer some of this.
00:37:25.44\00:37:27.74
As you can see,
this is quite a lot.
00:37:27.78\00:37:29.88
Yes.
00:37:29.91\00:37:31.38
More than we
wanted to put in the dish.
00:37:31.41\00:37:34.18
I'm going to ask you probably
could carry this over...
00:37:34.22\00:37:35.85
Here we go. So I
can get some in there.
00:37:35.88\00:37:37.32
Thank you.
00:37:37.35\00:37:38.69
Here we go.
00:37:38.72\00:37:40.06
Oh, wonderful. Look at this.
00:37:40.09\00:37:42.09
This looks like it
will feed a big crowd.
00:37:42.12\00:37:44.66
Yeah, it's a great
potluck option, by the way.
00:37:44.69\00:37:46.53
Exactly.
00:37:46.56\00:37:47.90
Yeah, I would really
recommend this for potluck.
00:37:47.93\00:37:49.26
You are so right.
00:37:49.30\00:37:50.63
For those of us
who, okay, that's good.
00:37:50.67\00:37:52.10
Here we go. Fantastic.
00:37:52.13\00:37:53.80
And then...
00:37:53.84\00:37:55.17
There's your white bowl.
00:37:55.20\00:37:56.54
There's my white bowl as usual,
00:37:56.57\00:37:58.47
and then we're
going to just clear that.
00:37:58.51\00:38:00.88
And then I'm going to take...
00:38:00.91\00:38:02.24
These are the pita breads
that I was telling you about.
00:38:02.28\00:38:04.21
Oh, yes. And so...
00:38:04.25\00:38:05.71
And you sprayed
it with oil. Yeah.
00:38:05.75\00:38:07.22
So you do...
00:38:07.25\00:38:08.58
You cut them into little squares
00:38:08.62\00:38:09.95
and then you take them apart
because they're two layered.
00:38:09.98\00:38:11.49
Yes.
00:38:11.52\00:38:12.85
And then you
spray it with olive oil.
00:38:12.89\00:38:15.12
I recommend olive
oil over cooking oil.
00:38:15.16\00:38:16.89
You can use
cooking oil of course.
00:38:16.93\00:38:18.26
You just give a light spray
00:38:18.29\00:38:19.63
and then toast it
in the oven on bake
00:38:19.66\00:38:21.93
for about maybe 10
minutes at 350 degrees.
00:38:21.96\00:38:25.00
And it just
becomes this really...
00:38:25.03\00:38:27.14
Like chips. You can try one.
00:38:27.17\00:38:28.50
And so they can
hear how crunchy it is.
00:38:28.54\00:38:30.91
Yeah.
00:38:30.94\00:38:32.27
And then you take a
little bit of that...
00:38:32.31\00:38:33.68
Wow.
00:38:33.71\00:38:35.04
And you just
top it right on top.
00:38:35.08\00:38:36.41
And that's going to
act like your croutons.
00:38:36.44\00:38:38.18
You can add as much as you want,
00:38:38.21\00:38:39.55
but I'm only
going to put that much,
00:38:39.58\00:38:40.92
don't cover the salad.
00:38:40.95\00:38:42.28
And there you have it.
00:38:42.32\00:38:43.65
Your fattoush salad
presented in a wonderful way
00:38:43.69\00:38:45.99
that's healthy, heart healthy.
00:38:46.02\00:38:48.09
Heart healthy is important.
00:38:48.12\00:38:49.46
We're not killing
people with the amount of oil
00:38:49.49\00:38:50.86
that's in those...
00:38:50.89\00:38:52.23
In those croutons.
00:38:52.26\00:38:54.03
Wow, this is
absolutely delicious.
00:38:54.06\00:38:56.20
And well, we're
going to go straight
00:38:56.23\00:38:58.63
to our next recipe.
00:38:58.67\00:39:00.54
Our next recipe,
what is the name of that?
00:39:00.57\00:39:03.84
Tzatziki. Tzatziki.
00:39:03.87\00:39:05.97
Tzatziki. Wow.
00:39:06.01\00:39:07.34
So the right way of
saying it is like...
00:39:07.38\00:39:09.64
So you'd say in
Arabic cucumbers and yogurts.
00:39:09.68\00:39:12.41
It's going to be laban bi khyar,
00:39:12.45\00:39:15.08
which literally means
yogurt with cucumbers.
00:39:15.12\00:39:17.92
Okay.
00:39:17.95\00:39:19.29
And this is actually
what you would describe
00:39:19.32\00:39:20.66
as the side dish to the doulma
00:39:20.69\00:39:22.82
and that you would eat it
by dipping the doulma in it.
00:39:22.86\00:39:25.43
Now of course,
we're not using any dairy,
00:39:25.46\00:39:27.20
this is going to
be coconut yogurt
00:39:27.23\00:39:28.70
that we'll be using today,
but it's a really fun recipe.
00:39:28.73\00:39:30.93
Very simple recipe. Okay.
00:39:30.97\00:39:32.63
And what we need is...
00:39:32.67\00:39:34.00
Wow, let's get into this.
00:39:53.49\00:39:55.22
This is interesting. Yeah.
00:39:55.26\00:39:57.06
Tell us about this.
It's a very easy recipe.
00:39:57.09\00:39:58.93
It seems easy.
00:39:58.96\00:40:00.30
It's almost so easy that
I'm embarrassed to share it.
00:40:00.33\00:40:01.86
But I'm going to
share it with you anyway.
00:40:01.90\00:40:03.90
So tzatziki or laban bi
khyar is the traditional dish
00:40:03.93\00:40:08.24
that we serve
next to the doulma.
00:40:08.27\00:40:10.94
Usually, it's made with
full fat regular yogurt.
00:40:10.97\00:40:14.38
But today, we're
using coconut milk yogurt.
00:40:14.41\00:40:17.25
I never heard of that.
00:40:17.28\00:40:18.61
Yeah. And it's non-sweetened.
00:40:18.65\00:40:19.98
You can find them at
your larger high-end stores.
00:40:20.02\00:40:23.08
So it should be
something that you can get,
00:40:23.12\00:40:25.62
especially health food
stores will carry them.
00:40:25.65\00:40:26.99
All right.
00:40:27.02\00:40:28.36
The thing that's
unique about coconut
00:40:28.39\00:40:30.83
yogurt compared
to regular yogurt,
00:40:30.86\00:40:32.46
regular yogurt has
a bit more acid in it.
00:40:32.49\00:40:35.93
So we're missing that tartness
00:40:35.96\00:40:38.03
because they're using
animal fats and proteins
00:40:38.07\00:40:40.10
to create that,
00:40:40.14\00:40:41.47
so we're losing that
tartness with the coconut yogurt
00:40:41.50\00:40:43.37
which is why
we're going to be adding
00:40:43.41\00:40:44.74
some lemon to it
00:40:44.77\00:40:46.11
to kind of replace
that missing tartness.
00:40:46.14\00:40:47.81
Oh, okay.
00:40:47.84\00:40:49.18
So fresh lemon,
we're going to be adding.
00:40:49.21\00:40:50.55
Fresh lemon, normally you
would not add lemon to tzatziki.
00:40:50.58\00:40:52.51
But, again, because
we're going with a non-dairy,
00:40:52.55\00:40:54.22
so it's recommended.
00:40:54.25\00:40:55.95
Now what kind of
dish, is this from Lebanon?
00:40:55.98\00:40:58.32
This is Lebanese. Lebanese.
00:40:58.35\00:40:59.69
And partly Greek.
00:40:59.72\00:41:01.06
I think the Greeks
stole it from the Lebanese.
00:41:01.09\00:41:02.86
But... Of course.
00:41:02.89\00:41:04.29
But let's just say that
it's a Mediterranean side dish.
00:41:04.33\00:41:07.53
Yeah. Okay, let's mix it up.
00:41:07.56\00:41:09.00
And we could talk
about your photography
00:41:09.03\00:41:10.97
because you are
into photography.
00:41:11.00\00:41:12.83
Yes, I'm an
obsessed food photographer.
00:41:12.87\00:41:15.07
It's my favorite thing to do.
00:41:15.10\00:41:17.34
How did you get into that?
00:41:17.37\00:41:18.77
That's a very interesting story.
00:41:18.81\00:41:21.51
When I was
working on my doctorate,
00:41:21.54\00:41:23.14
I was also juggling
three jobs at the time
00:41:23.18\00:41:25.91
because I really wanted to,
00:41:25.95\00:41:27.35
I had a goal to
graduate debt-free,
00:41:27.38\00:41:29.18
and praise God, He
helped us reach that goal.
00:41:29.22\00:41:32.75
And I'm very grateful
00:41:32.79\00:41:34.12
because in the
midst of that time,
00:41:34.16\00:41:35.96
it was very
stressful and I was burned out.
00:41:35.99\00:41:38.86
And I was really seeking
some sort of creative outlet
00:41:38.89\00:41:41.00
'cause I'm a
creative person by nature.
00:41:41.03\00:41:42.93
But I was forced to kind
of get my mind in the sciences
00:41:42.96\00:41:45.70
and get this clinical
trial that I was running down
00:41:45.73\00:41:48.10
and manage the grants
00:41:48.14\00:41:49.54
I was working on for
like a school district.
00:41:49.57\00:41:51.97
And it was just
so much going on.
00:41:52.01\00:41:53.74
So I prayed with all of my heart
00:41:53.78\00:41:55.88
and I said, "Lord, I really need
00:41:55.91\00:41:57.71
some sort of
healthy creative outlet
00:41:57.75\00:42:00.12
that could somehow utilize
what I already have learned
00:42:00.15\00:42:02.78
as a dietitian and
nutrition all that."
00:42:02.82\00:42:05.29
So I kid you not.
00:42:05.32\00:42:06.86
A few weeks
later, it was no surprise
00:42:06.89\00:42:08.42
because I prayed about it.
00:42:08.46\00:42:10.53
A few weeks later,
00:42:10.56\00:42:11.89
I stumbled across
this idea of shooting food,
00:42:11.93\00:42:13.86
taking food
photography more seriously.
00:42:13.90\00:42:16.73
I had done some
portrait photography,
00:42:16.77\00:42:18.73
but it wasn't food photography.
00:42:18.77\00:42:20.54
And then I
started and I was like,
00:42:20.57\00:42:21.90
"Wow, I really like this."
00:42:21.94\00:42:23.51
And then as I was
continuing to work on it,
00:42:23.54\00:42:25.41
I was like, "Well,
00:42:25.44\00:42:26.78
why don't I
shoot healthier foods?"
00:42:26.81\00:42:28.14
I'm a dietitian.
00:42:28.18\00:42:29.51
I shouldn't be
shooting cheesecake,
00:42:29.54\00:42:31.61
even though
it's very photogenic.
00:42:31.65\00:42:33.78
And then I started to create
healthier recipes of the things
00:42:33.82\00:42:37.05
I was shooting,
and before I knew it,
00:42:37.09\00:42:38.69
food
photography, recipe creation
00:42:38.72\00:42:40.92
became like this side gig.
00:42:40.96\00:42:43.26
And I even told my
mom, just jokingly,
00:42:43.29\00:42:44.99
I'm like, "Mom, I
love this so much.
00:42:45.03\00:42:46.36
I'm going to get
paid to do it one day."
00:42:46.39\00:42:48.16
And praise God, like
I began to get clients
00:42:48.20\00:42:50.77
and it just
became a huge blessing.
00:42:50.80\00:42:53.00
So that's why I
am very passionate
00:42:53.03\00:42:55.57
about styling food
and making it look pretty
00:42:55.60\00:42:58.07
because a lot of the aesthetics
00:42:58.11\00:42:59.84
about presentation
encourages an individual
00:42:59.87\00:43:02.64
to want to adhere
00:43:02.68\00:43:04.01
or commit to a
lifestyle change of that nature.
00:43:04.05\00:43:07.12
So it needs to look good.
00:43:07.15\00:43:08.48
That's right. As
well as tastes good.
00:43:08.52\00:43:09.98
So let's get
into this one. Yeah.
00:43:10.02\00:43:11.35
Let's mix this up.
00:43:11.39\00:43:12.82
So we're just gonna go ahead
00:43:12.85\00:43:14.19
and throw in all
these beautiful cucumbers.
00:43:14.22\00:43:16.32
Now these are chopped.
00:43:16.36\00:43:17.69
These are chopped.
00:43:17.73\00:43:19.06
I like to go with
Persian cucumbers.
00:43:19.09\00:43:20.70
They're a little bit sweeter.
They're a little bit sweeter.
00:43:20.73\00:43:22.93
You can use any
type of cucumbers.
00:43:22.96\00:43:24.30
Where do you get
these Persian cucumbers?
00:43:24.33\00:43:25.67
They're these smaller cucumbers.
00:43:25.70\00:43:27.04
You can find them at a lot of...
00:43:27.07\00:43:28.87
They're
available. They're smaller.
00:43:28.90\00:43:30.84
Yeah. Yeah.
00:43:30.87\00:43:32.21
Yeah, they're
smaller and a little sweeter
00:43:32.24\00:43:33.58
than the larger cucumbers.
00:43:33.61\00:43:34.94
Yes.
00:43:34.98\00:43:36.31
And they have
grooves on the side.
00:43:36.34\00:43:37.68
So once you see them,
you'll recognize them.
00:43:37.71\00:43:39.81
And then we can go ahead
00:43:39.85\00:43:41.18
and throw in the coconut yogurt.
00:43:41.22\00:43:42.55
Now this is the coconut yogurt.
00:43:42.58\00:43:44.62
Wow. Wow. Wow.
00:43:44.65\00:43:46.49
Let's see, it's very creamy.
00:43:46.52\00:43:49.32
It's just like
yogurt, but no dairy.
00:43:49.36\00:43:52.06
No dairy. As you mentioned.
00:43:52.09\00:43:53.43
No dairy at all.
00:43:53.46\00:43:54.80
And we're gonna
throw in that lemon
00:43:54.83\00:43:56.16
to get that acid in there
00:43:56.20\00:43:57.63
and then we have a good
amount of garlic right here.
00:43:57.67\00:44:00.74
Yeah. There's that garlic again.
00:44:00.77\00:44:02.10
So we're gonna
toss that as well.
00:44:02.14\00:44:04.87
Oh, yeah. And some salt.
00:44:04.91\00:44:06.88
That's right.
00:44:06.91\00:44:08.44
Salt and the last...
00:44:08.48\00:44:11.45
Oh, look at this.
00:44:11.48\00:44:12.81
Last but not least is our mint.
00:44:12.85\00:44:16.02
The mint.
00:44:16.05\00:44:17.75
Yeah, you could add
fresh mint if you like.
00:44:17.79\00:44:21.99
But I prefer the
dry mint personally,
00:44:22.02\00:44:23.86
but it doesn't really
make that much of a difference.
00:44:23.89\00:44:26.96
You just have to
cut them in very fine.
00:44:27.00\00:44:29.16
If you wanted it
to be in the tzatziki.
00:44:29.20\00:44:31.40
And that's it, now
we can go ahead and...
00:44:31.43\00:44:32.77
This is almost like a dessert.
00:44:32.80\00:44:34.60
Yeah, it's wonderful.
00:44:34.64\00:44:35.97
And as you can
see, it's very simple
00:44:36.00\00:44:37.37
and you can also eat
it like with pita bread,
00:44:37.41\00:44:39.64
make like falafel sandwiches.
00:44:39.67\00:44:41.38
And you can pour it on
top of the falafel sandwiches.
00:44:41.41\00:44:43.98
So it's another
fun way to to eat it.
00:44:44.01\00:44:47.52
Pour this in.
00:44:47.55\00:44:48.88
Now go ahead and
pour that right in.
00:44:48.92\00:44:50.25
Yeah, look at that.
00:44:50.29\00:44:51.62
Easy, this is.
00:44:51.65\00:44:53.89
And this is a
wonderful side dish
00:44:53.92\00:44:55.72
to have with your tzatziki
00:44:55.76\00:44:57.09
on your
Mediterranean Meze spread.
00:44:57.13\00:44:59.66
Oh my!
00:44:59.69\00:45:01.03
And then you can take a
little bit more of your mint
00:45:01.06\00:45:03.03
and just put that right on top.
00:45:03.06\00:45:04.40
Oh, there you go.
00:45:04.43\00:45:05.80
Always have that
little aesthetic touch.
00:45:05.83\00:45:07.17
Beautiful. That's right.
00:45:07.20\00:45:09.07
And there you go. Voila.
00:45:09.10\00:45:10.77
Look at that.
00:45:10.81\00:45:12.51
Now how did you
learn to cook like this?
00:45:12.54\00:45:17.71
Where did that desire come from?
00:45:17.75\00:45:20.02
I came from a
Mediterranean family, obviously,
00:45:20.05\00:45:22.52
that loves food.
00:45:22.55\00:45:23.89
And so my family
really always encouraged
00:45:23.92\00:45:27.46
more plant
based recipes at home.
00:45:27.49\00:45:29.62
And so that's
something I grew up with.
00:45:29.66\00:45:31.29
But I personally didn't
start developing my own recipes.
00:45:31.33\00:45:33.43
Like all the
recipes that you saw today
00:45:33.46\00:45:34.86
are my own versions.
00:45:34.90\00:45:36.60
Really?
00:45:36.63\00:45:37.97
I didn't start
recipe development
00:45:38.00\00:45:39.33
until this food
photography thing came along.
00:45:39.37\00:45:40.90
So my relationship with food
didn't really start intimately
00:45:40.94\00:45:44.77
until about two years ago,
00:45:44.81\00:45:47.28
in the midst of
my doctoral program,
00:45:47.31\00:45:49.11
among all places.
00:45:49.14\00:45:50.48
But it was my
escape, you know, I enjoy it.
00:45:50.51\00:45:52.68
Food to me
brings people together.
00:45:52.71\00:45:54.32
It's a wonderful way to
show people that you love them,
00:45:54.35\00:45:57.15
you know, and it's the one thing
00:45:57.19\00:45:58.95
that no one has got...
00:45:58.99\00:46:00.32
It's the one thing that I
feel you can do with someone
00:46:00.36\00:46:03.43
that just shuts
down all the barriers.
00:46:03.46\00:46:05.89
You know, as long as
you can break bread together
00:46:05.93\00:46:07.63
and eat something,
00:46:07.66\00:46:09.36
I just feel it's a wonderful
way to kind of keep things
00:46:09.40\00:46:11.90
going on a relationship
status in a healthy way.
00:46:11.93\00:46:15.27
So yeah, it just
developed over that period.
00:46:15.30\00:46:18.07
And I became more
inquisitive about creating vegan
00:46:18.11\00:46:21.11
plant based versions...
00:46:21.14\00:46:22.48
I like that, vegan.
Of those recipes, right.
00:46:22.51\00:46:23.95
Because I don't like
to use any processed meats
00:46:23.98\00:46:26.51
or processed fake cheeses
00:46:26.55\00:46:28.55
or the kind of the
substitute ingredients that,
00:46:28.58\00:46:32.19
you know, we've...
00:46:32.22\00:46:33.56
It's a good step
in the right direction
00:46:33.59\00:46:34.92
in terms of
environmental sustainability
00:46:34.96\00:46:36.49
and health of course,
00:46:36.52\00:46:38.09
but in terms of
actual ingredients,
00:46:38.13\00:46:40.33
some of the ingredients
can be very saturated
00:46:40.36\00:46:43.60
with a lot of
different types of fats
00:46:43.63\00:46:45.87
that are
unhealthy, processed fats,
00:46:45.90\00:46:49.04
and also preservatives
and chemicals and salts.
00:46:49.07\00:46:51.84
These are all things
that are hiding in these
00:46:51.87\00:46:53.44
"vegan" ingredients.
00:46:53.48\00:46:54.91
So a lot of what
I do on my website
00:46:54.94\00:46:56.44
with my recipe creation is that
00:46:56.48\00:46:57.98
I use whole food
plant based ingredients.
00:46:58.01\00:47:00.88
So like all my creams
00:47:00.92\00:47:02.25
are either made out of
coconut milk or cashews,
00:47:02.28\00:47:04.49
a lot of them are nut based.
00:47:04.52\00:47:06.72
I don't like to use packaged.
00:47:06.76\00:47:08.19
And I'm not against
anyone who wants to do that,
00:47:08.22\00:47:10.39
that's fine.
00:47:10.43\00:47:11.76
But I feel a need
to elevate our palate
00:47:11.79\00:47:14.20
to this area of more
whole food plant based sources
00:47:14.23\00:47:17.63
because, I mean, that's what
God instructed us to do anyway.
00:47:17.67\00:47:20.44
And I was just
talking to my sister-in-law
00:47:20.47\00:47:21.80
about this the other day.
00:47:21.84\00:47:23.41
We were talking about how
00:47:23.44\00:47:25.07
the first book of
the Book of Daniel...
00:47:25.11\00:47:27.84
That's right.
00:47:27.88\00:47:29.21
Was actually an
instructional diet plan.
00:47:29.24\00:47:31.68
That was
completely 100% plant based.
00:47:31.71\00:47:33.48
Yes, it was.
00:47:33.52\00:47:34.85
And it wasn't that
the king's food was...
00:47:34.88\00:47:36.79
Okay, we understand it
wasn't healthy because of what,
00:47:36.82\00:47:39.02
you know, it
was unhealthy meats,
00:47:39.05\00:47:40.52
unclean animals,
whatever those things were.
00:47:40.56\00:47:43.66
But nowadays, we
eat a lot of foods
00:47:43.69\00:47:45.16
that are douched in
chemicals and preservatives.
00:47:45.19\00:47:48.06
I mean, that would be
considered unclean as well.
00:47:48.10\00:47:50.40
So I just feel like we
have a divine responsibility
00:47:50.43\00:47:52.87
to kind of elevate our palate
to more plant based sources.
00:47:52.90\00:47:56.27
Oh, this is so
good. And it's easy.
00:47:56.30\00:47:58.57
It's simple.
00:47:58.61\00:47:59.94
And that's what I like.
00:47:59.97\00:48:01.31
You know, these days,
people are in a hurry.
00:48:01.34\00:48:03.75
They work and they
just don't have time.
00:48:03.78\00:48:06.21
But you could
prepare this ahead of time,
00:48:06.25\00:48:08.12
put it in refrigerator
00:48:08.15\00:48:09.88
during the week
and you have a nice,
00:48:09.92\00:48:12.12
really nice recipe.
00:48:12.15\00:48:14.29
And so your
father, does he cook also?
00:48:14.32\00:48:19.86
My father, he does
cook, he does cook also.
00:48:19.89\00:48:23.06
I guess my mother is
the queen of the castle
00:48:23.10\00:48:24.83
in that department,
00:48:24.87\00:48:26.20
but my father does surprise us
00:48:26.23\00:48:28.04
every now and
then with something
00:48:28.07\00:48:29.40
very authentic and Lebanese.
00:48:29.44\00:48:30.81
Right, right.
00:48:30.84\00:48:32.17
So what we're going to do.
00:48:32.21\00:48:33.94
We are going to come back,
we're going to take a break,
00:48:33.98\00:48:37.08
and we're going to
show a beautiful display
00:48:37.11\00:48:40.65
of all the food
that we just made.
00:48:40.68\00:48:42.38
So stay right here.
We'll be right back.
00:48:42.42\00:48:46.25