WEBVTT 00:02.766 --> 00:06.900 align:start position:25% line:79.33% size:37.5% Today's show is my love letter to Lebanon. 00:09.000 --> 00:13.666 align:start position:20% line:74% size:42.5% "Julie Taboulie's Lebanese Kitchen" is made possible by... 00:16.866 --> 00:19.033 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:19.133 --> 00:21.200 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:21.300 --> 00:23.466 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:23.566 --> 00:25.733 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:25.833 --> 00:28.000 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:28.166 --> 00:31.966 align:start position:20% line:84.67% size:60% [Lebanese music playing] 01:15.933 --> 01:20.300 align:start position:10% line:79.33% size:62.5% As a first-generation and full-blooded Lebanese-American 01:20.400 --> 01:23.500 align:start position:10% line:79.33% size:52.5% born to an immigrant, Catholic, Lebanese family, 01:23.600 --> 01:26.766 align:start position:10% line:79.33% size:67.5% I was immersed in learning, making, and sharing 01:26.866 --> 01:30.866 align:start position:10% line:79.33% size:40% Lebanese cuisine and culture my whole life. 01:30.966 --> 01:34.300 align:start position:20% line:79.33% size:62.5% My Lebanon is a beautiful and breathtaking country, 01:34.400 --> 01:37.833 align:start position:20% line:74% size:40% filled with warm and welcoming arms and open hearts, 01:37.933 --> 01:41.333 align:start position:10% line:79.33% size:70% generous and gracious people that are as proud and resilient 01:41.433 --> 01:43.300 align:start position:10% line:84.67% size:72.5% as the inspiring land itself, 01:43.400 --> 01:45.566 align:start position:10% line:84.67% size:67.5% and many, many, many smiles 01:45.666 --> 01:48.600 align:start position:22.5% line:79.33% size:57.5% meeting and greeting me wherever I should go. 01:48.700 --> 01:52.366 align:start position:10% line:79.33% size:77.5% So what better way to celebrate the glorious land of Lebanon 01:52.466 --> 01:56.700 align:start position:10% line:79.33% size:75% than with cooking the national dish itself, called kibbeh. 01:56.800 --> 02:01.333 align:start position:20% line:74% size:55% Kibbeh is an authentic and absolutely delicious Lebanese dish 02:01.433 --> 02:05.100 align:start position:22.5% line:74% size:45% that combines meat or vegetables with fine bulgur wheat, 02:05.200 --> 02:08.600 align:start position:17.5% line:79.33% size:65% kneaded together to create countless combinations. 02:08.700 --> 02:12.500 align:start position:10% line:79.33% size:65% I may not live in Lebanon, but Lebanon lives in me. 02:12.600 --> 02:14.500 align:start position:20% line:84.67% size:50% Ana Uhibbuka Lubnan. 02:14.600 --> 02:16.300 align:start position:20% line:84.67% size:50% I love you, Lebanon. 02:28.900 --> 02:32.666 align:start position:20% line:79.33% size:45% Today is all about my love of Lebanon. 02:32.766 --> 02:34.600 align:start position:32.5% line:79.33% size:30% So, Lebanon, this is for you 02:34.700 --> 02:36.866 align:start position:22.5% line:79.33% size:57.5% and for all of you here in the States, as well, 02:36.966 --> 02:41.100 align:start position:10% line:79.33% size:65% that are Lebanese-American or Middle Eastern or Arabic, 02:41.200 --> 02:44.100 align:start position:10% line:79.33% size:65% and for all of my American audiences as well. 02:44.200 --> 02:47.466 align:start position:25% line:79.33% size:47.5% And what better way to showcase my love of Lebanon 02:47.566 --> 02:52.000 align:start position:10% line:79.33% size:70% than by sharing the national dish Lebanon, called kibbeh. 02:52.100 --> 02:53.366 align:start position:32.5% line:84.67% size:37.5% I just love it. 02:53.466 --> 02:56.033 align:start position:20% line:79.33% size:62.5% It's an amazing, amazing, amazing food. 02:56.133 --> 02:58.366 align:start position:20% line:79.33% size:60% And today I'm showcasing and sharing 02:58.466 --> 03:00.800 align:start position:20% line:79.33% size:42.5% 3 different types of kibbeh with you. 03:00.900 --> 03:02.200 align:start position:32.5% line:79.33% size:32.5% The first one we're gonna do 03:02.300 --> 03:03.833 align:start position:20% line:10% size:50% is our kibbeh nayeh, 03:03.933 --> 03:07.033 align:start position:10% line:10% size:70% which is a delicacy and it's served tartare style. 03:07.133 --> 03:09.333 align:start position:20% line:10% size:42.5% The second one up is our kibbeh kbekib. 03:09.433 --> 03:13.033 align:start position:20% line:10% size:50% They're these little sort of small spheres of kibbeh meats, 03:13.133 --> 03:16.700 align:start position:10% line:10% size:72.5% and they're stuffed with meat and pine nuts and mint, 03:16.800 --> 03:18.200 align:start position:10% line:10% size:75% and it's absolutely addictive. 03:18.300 --> 03:20.366 align:start position:10% line:79.33% size:72.5% You're just gonna love these. Once you eat one, 03:20.466 --> 03:22.366 align:start position:30% line:79.33% size:40% you're not gonna be able to stop. 03:22.466 --> 03:23.666 align:start position:20% line:84.67% size:55% And then the third one 03:23.766 --> 03:25.133 align:start position:20% line:10% size:62.5% is for all my vegetarians out there, 03:25.233 --> 03:28.600 align:start position:10% line:10% size:57.5% and it's a potato style vegetarian kibbeh, and, uh, 03:28.700 --> 03:30.433 align:start position:30% line:10% size:35% kibbeh batata. 03:30.533 --> 03:31.833 align:start position:10% line:10% size:45% So the first thing that we're gonna get started 03:31.933 --> 03:34.266 align:start position:20% line:79.33% size:37.5% on making today is our kibbeh nayeh, 03:34.366 --> 03:35.966 align:start position:20% line:84.67% size:62.5% because I have our fresh, 03:36.066 --> 03:39.400 align:start position:10% line:84.67% size:72.5% finely, finely, finely ground 03:39.500 --> 03:42.600 align:start position:22.5% line:79.33% size:57.5% and finely, finely lean sirloin meat. 03:42.700 --> 03:45.700 align:start position:20% line:79.33% size:55% And I just took it out of the refrigerator. 03:45.800 --> 03:48.166 align:start position:20% line:84.67% size:55% You can use lamb also, 03:48.266 --> 03:50.933 align:start position:30% line:79.33% size:42.5% but I like to use the sirloin. 03:51.033 --> 03:54.900 align:start position:10% line:79.33% size:62.5% OK, so now I'm just gonna place our kibbeh nayeh meat 03:55.000 --> 03:56.666 align:start position:20% line:84.67% size:55% in our food processor. 03:56.766 --> 04:00.766 align:start position:20% line:79.33% size:52.5% I'm also going to add a little bit of sea salt 04:00.866 --> 04:04.500 align:start position:22.5% line:79.33% size:52.5% right on top, just to give it some seasoning. 04:04.600 --> 04:08.600 align:start position:20% line:10% size:45% I'm using 4 pounds of our meat today, 04:08.700 --> 04:10.300 align:start position:20% line:10% size:47.5% because we're going to be using half of it 04:10.400 --> 04:11.700 align:start position:20% line:10% size:52.5% for our kibbeh nayeh, 04:11.800 --> 04:13.100 align:start position:20% line:10% size:60% and we're gonna be using the other half 04:13.200 --> 04:16.633 align:start position:10% line:10% size:65% to make our kibbeh sort of meatball spheres, if you will. 04:16.733 --> 04:20.000 align:start position:10% line:79.33% size:70% OK, so now we're gonna add-- I have some ice cubes. 04:20.100 --> 04:22.500 align:start position:10% line:79.33% size:50% We're gonna add just a couple ice cubes as well, 04:22.600 --> 04:25.500 align:start position:10% line:79.33% size:65% because this is gonna help to keep the meat 04:25.600 --> 04:26.766 align:start position:20% line:84.67% size:45% nice and ice cold, 04:26.866 --> 04:29.533 align:start position:30% line:79.33% size:40% and also to keep the blades cold, 04:29.633 --> 04:31.233 align:start position:20% line:79.33% size:55% because we're gonna be sort of whipping it 04:31.333 --> 04:33.500 align:start position:10% line:84.67% size:65% and blending it even more. 04:33.600 --> 04:36.633 align:start position:10% line:79.33% size:60% So I just added about 3, so we'll see how that looks. 04:45.300 --> 04:48.433 align:start position:22.5% line:84.67% size:57.5% OK. That looks perfect. 04:48.533 --> 04:50.200 align:start position:10% line:84.67% size:72.5% You can see how smooth it is. 04:50.300 --> 04:53.033 align:start position:20% line:79.33% size:30% Look at that beautiful red color. 04:53.133 --> 04:55.133 align:start position:20% line:79.33% size:32.5% It's gorgeous for our kibbeh nayeh 04:55.233 --> 05:00.866 align:start position:10% line:79.33% size:57.5% and for our kibbeh base for our little meatball spheres. 05:00.966 --> 05:03.500 align:start position:20% line:84.67% size:52.5% [Laughs] If you will. 05:03.600 --> 05:07.500 align:start position:22.5% line:79.33% size:57.5% So we're gonna take two plastic freezer bags. 05:07.600 --> 05:09.100 align:start position:20% line:79.33% size:42.5% I'm gonna use one for our kibbeh nayeh, 05:09.200 --> 05:11.066 align:start position:10% line:79.33% size:67.5% and I'm gonna use the other one for our kibbeh base 05:11.166 --> 05:14.333 align:start position:10% line:79.33% size:55% for our kibbeh kbekib, our little meatball spheres. 05:14.433 --> 05:18.033 align:start position:10% line:79.33% size:52.5% So now I'm just gonna sort of open one up at a time. 05:18.133 --> 05:20.933 align:start position:10% line:79.33% size:67.5% OK, so now we're gonna take half of the meat, 05:21.033 --> 05:23.366 align:start position:20% line:84.67% size:50% place it in the bag. 05:23.466 --> 05:26.166 align:start position:10% line:84.67% size:70% So centuries ago in Lebanon, 05:26.266 --> 05:27.333 align:start position:30% line:79.33% size:35% and throughout the Middle east, 05:27.433 --> 05:30.033 align:start position:20% line:79.33% size:47.5% they would actually make the kibbeh, 05:30.133 --> 05:32.133 align:start position:20% line:84.67% size:50% that resembles this, 05:32.233 --> 05:36.966 align:start position:20% line:79.33% size:55% in a oversized granite or marble jurn, 05:37.066 --> 05:38.033 align:start position:20% line:84.67% size:50% a mortar and pestle. 05:38.133 --> 05:40.466 align:start position:10% line:84.67% size:72.5% And they still do that today, 05:40.566 --> 05:43.766 align:start position:10% line:79.33% size:52.5% and you can certainly try that at home of you like, 05:43.866 --> 05:47.400 align:start position:10% line:79.33% size:77.5% but our friendly food processor does all the work for us 05:47.500 --> 05:48.966 align:start position:30% line:84.67% size:42.5% in today's times. 05:49.066 --> 05:52.200 align:start position:10% line:79.33% size:67.5% OK, so now we're just gonna sort of press the bag 05:52.300 --> 05:54.233 align:start position:22.5% line:79.33% size:57.5% just to get any air out from it first 05:54.333 --> 05:56.066 align:start position:20% line:84.67% size:45% before we lock it. 05:56.166 --> 06:02.100 align:start position:10% line:79.33% size:50% And then we're gonna smooth out the kibbeh meat. 06:02.200 --> 06:06.933 align:start position:22.5% line:79.33% size:50% I'm just looking for sort of one thin layer. 06:07.033 --> 06:09.833 align:start position:20% line:84.67% size:60% OK. So that looks great. 06:09.933 --> 06:11.866 align:start position:22.5% line:84.67% size:57.5% Just gonna zip this up. 06:11.966 --> 06:14.366 align:start position:20% line:79.33% size:45% And we're gonna do our next bag. 06:14.466 --> 06:16.733 align:start position:20% line:79.33% size:40% This one's gonna go in the freezer. 06:19.433 --> 06:22.100 align:start position:20% line:79.33% size:45% Look how beautiful our red-as-can-be, 06:22.200 --> 06:24.866 align:start position:30% line:79.33% size:25% ultra lean and triple-ground meat is. 06:24.966 --> 06:26.533 align:start position:20% line:79.33% size:60% I'm gonna place this one in the freezer 06:26.633 --> 06:29.200 align:start position:20% line:79.33% size:50% for about 15 minutes for our kibbeh nayeh, 06:29.300 --> 06:32.066 align:start position:30% line:79.33% size:40% our tatare style served kibbeh. 06:32.166 --> 06:34.566 align:start position:10% line:79.33% size:55% And then the other one is going in the refrigerator 06:34.666 --> 06:37.166 align:start position:17.5% line:79.33% size:52.5% to stay nice and cold while we make our hushwee, 06:37.266 --> 06:40.666 align:start position:22.5% line:79.33% size:57.5% our mouth-watering meat and pine nut mixture. 06:43.166 --> 06:47.100 align:start position:10% line:79.33% size:70% Kibbeh is one of my favorite dishes of all time. 06:47.200 --> 06:49.000 align:start position:20% line:79.33% size:55% There's just something that's so alluring 06:49.100 --> 06:53.066 align:start position:20% line:79.33% size:37.5% and addictively appetizing about kibbeh. 06:56.666 --> 07:00.333 align:start position:10% line:79.33% size:72.5% I am just finishing up finely dicing our yellow onion, 07:00.433 --> 07:01.866 align:start position:20% line:84.67% size:47.5% also Spanish onion, 07:01.966 --> 07:04.466 align:start position:20% line:79.33% size:55% for our mouth-watering meat and pine nut mixture 07:04.566 --> 07:06.166 align:start position:20% line:84.67% size:52.5% that we call hashwee, 07:06.266 --> 07:08.833 align:start position:10% line:10% size:50% that's gonna go into our little kibbeh kbekibs, 07:08.933 --> 07:11.166 align:start position:10% line:10% size:67.5% our little sort of spheres, 07:11.266 --> 07:13.100 align:start position:12.5% line:10% size:77.5% kind of meatballs, if you will, 07:13.200 --> 07:15.200 align:start position:10% line:84.67% size:80% but kind of to the umpth degree. 07:15.300 --> 07:16.800 align:start position:40% line:84.67% size:20% [Laughs] 07:19.333 --> 07:22.033 align:start position:20% line:79.33% size:47.5% Now we're gonna get our onions... 07:22.133 --> 07:23.866 align:start position:30% line:84.67% size:27.5% In our pan. 07:23.966 --> 07:24.900 align:start position:30% line:84.67% size:25% [sizzling] 07:25.000 --> 07:26.400 align:start position:22.5% line:84.67% size:57.5% Whoo! Love that sizzle. 07:26.500 --> 07:27.933 align:start position:40% line:84.67% size:20% [Laughs] 07:28.033 --> 07:29.800 align:start position:20% line:79.33% size:62.5% It's a good sound to hear in the kitchen. 07:29.900 --> 07:35.400 align:start position:10% line:79.33% size:75% Now we're just gonna give them a little toss-around here. 07:35.500 --> 07:39.300 align:start position:10% line:74% size:70% We're basically just getting our onions sort of cooked down a little bit, 07:39.400 --> 07:41.466 align:start position:20% line:79.33% size:42.5% till they're nice and translucent in color. 07:41.566 --> 07:45.700 align:start position:10% line:74% size:67.5% We're not caramelizing them at all, and we don't want them to turn brown. 07:45.800 --> 07:49.566 align:start position:20% line:79.33% size:47.5% And I'm using 80-20 of sirloin meat. 07:49.666 --> 07:51.800 align:start position:20% line:79.33% size:45% You could also use lamb meat if you like, 07:51.900 --> 07:54.433 align:start position:22.5% line:79.33% size:45% or you could blend the two meats together. 07:54.533 --> 07:56.766 align:start position:20% line:79.33% size:45% And the reason why I'm using 80-20 07:56.866 --> 07:58.600 align:start position:20% line:79.33% size:42.5% is because I want a little bit of fat 07:58.700 --> 08:00.766 align:start position:10% line:84.67% size:65% and flavor in our filling, 08:00.866 --> 08:04.766 align:start position:10% line:79.33% size:70% since our base of our kibbeh is extremely lean. 08:04.866 --> 08:08.333 align:start position:10% line:79.33% size:80% OK, so now we're gonna season it with some sea salt first 08:08.433 --> 08:10.433 align:start position:10% line:84.67% size:75% and our freshly-ground pepper. 08:10.533 --> 08:13.300 align:start position:22.5% line:79.33% size:57.5% You can do about a half a tablespoon of this. 08:13.400 --> 08:17.800 align:start position:10% line:74% size:67.5% And then also I love to add some allspice and some 7 Arabic spice. 08:17.900 --> 08:20.633 align:start position:20% line:79.33% size:55% All right, so now that our meat is completely 08:20.733 --> 08:23.400 align:start position:10% line:79.33% size:50% browned and seasoned really well, we're just gonna 08:23.500 --> 08:26.900 align:start position:30% line:79.33% size:42.5% turn off our heat just like that, 08:27.000 --> 08:29.966 align:start position:20% line:74% size:55% and we are gonna start on our pine nuts and our nana. 08:30.066 --> 08:34.866 align:start position:22.5% line:74% size:57.5% It's always a good idea to have nice buttery toasted pine nuts 08:34.966 --> 08:38.666 align:start position:10% line:79.33% size:65% to go in hashwee fillings, your meat fillings. 08:38.766 --> 08:41.100 align:start position:20% line:79.33% size:42.5% All right, so now we have our fresh mint 08:41.200 --> 08:44.333 align:start position:20% line:74% size:45% that we call nana. It's spearmint and not peppermint. 08:44.433 --> 08:46.000 align:start position:30% line:79.33% size:42.5% And traditionally with the kibbeh, 08:46.100 --> 08:48.566 align:start position:10% line:84.67% size:75% you always will find the mint. 08:48.666 --> 08:53.233 align:start position:20% line:74% size:60% You see, it just sort of brightens the meat mixture up already. 08:53.333 --> 08:58.166 align:start position:10% line:79.33% size:55% And we're going to mix the mint in with our meat. 08:58.266 --> 09:01.033 align:start position:20% line:79.33% size:60% Meat and mint day today. [Laughs] 09:01.133 --> 09:05.000 align:start position:10% line:79.33% size:42.5% And national dish of Lebanon day with kibbeh. 09:05.100 --> 09:07.933 align:start position:12.5% line:79.33% size:67.5% All right, so our pine nuts have browned up beautifully. 09:08.033 --> 09:09.533 align:start position:20% line:84.67% size:62.5% They're nice and buttery. 09:09.633 --> 09:14.100 align:start position:20% line:74% size:40% We're just gonna add all of those to our meat mixture, 09:14.200 --> 09:17.533 align:start position:32.5% line:84.67% size:37.5% just like that. 09:17.633 --> 09:19.566 align:start position:30% line:79.33% size:40% I love the taste and the texture 09:19.666 --> 09:22.400 align:start position:17.5% line:79.33% size:45% and the appearance of the pine nuts with meat. 09:22.500 --> 09:24.233 align:start position:30% line:79.33% size:40% OK, so that's it for our filling. 09:24.333 --> 09:26.700 align:start position:10% line:74% size:55% I just want to give it a little taste to make sure that we're on point, 09:26.800 --> 09:30.666 align:start position:22.5% line:74% size:52.5% because it's gonna be stuffed into our little Lebanese meatballs, 09:30.766 --> 09:33.466 align:start position:30% line:84.67% size:27.5% or kbekibs. 09:33.566 --> 09:34.933 align:start position:40% line:84.67% size:10% Mmm. 09:35.033 --> 09:38.466 align:start position:20% line:84.67% size:52.5% That is so delicious. 09:38.566 --> 09:41.500 align:start position:30% line:79.33% size:32.5% The seasoning is so, so savory 09:41.600 --> 09:43.800 align:start position:22.5% line:79.33% size:42.5% with the allspice and the 7 Arabic spice. 09:43.900 --> 09:46.033 align:start position:20% line:79.33% size:52.5% And I love the crunch of the pine nuts. 09:46.133 --> 09:49.800 align:start position:22.5% line:74% size:52.5% It's gonna be so good stuffed into our little kibbeh kbekibs, 09:49.900 --> 09:53.766 align:start position:20% line:79.33% size:45% our Lebanese style savory little meatballs. 09:57.266 --> 09:59.800 align:start position:20% line:79.33% size:55% Kibbeh is the national dish of Lebanon, 09:59.900 --> 10:01.900 align:start position:20% line:79.33% size:50% and it sort of leads the land of Lebanon 10:02.000 --> 10:03.300 align:start position:30% line:79.33% size:35% and throughout the Middle East. 10:03.400 --> 10:05.866 align:start position:20% line:79.33% size:40% It's this famous and fascinating food, 10:05.966 --> 10:07.566 align:start position:22.5% line:79.33% size:57.5% and it comes in so many different types 10:07.666 --> 10:10.666 align:start position:10% line:79.33% size:65% of varieties and versions, tastes and textures, 10:10.766 --> 10:12.800 align:start position:20% line:84.67% size:52.5% and shapes and sizes. 10:12.900 --> 10:16.400 align:start position:25% line:79.33% size:42.5% And traditionally it is made with a meat base, 10:16.500 --> 10:19.366 align:start position:20% line:79.33% size:45% although there are vegetarian versions, too. 10:21.700 --> 10:26.800 align:start position:10% line:79.33% size:75% So I just pulled our beautiful red, lean, and triple-ground 10:26.900 --> 10:28.700 align:start position:20% line:79.33% size:30% sirloin meat that I'm using today-- 10:28.800 --> 10:30.300 align:start position:20% line:79.33% size:62.5% but you can also use lamb if you like-- 10:30.400 --> 10:32.633 align:start position:20% line:79.33% size:37.5% for our base of our kibbeh kbekib, 10:32.733 --> 10:36.666 align:start position:20% line:74% size:62.5% our little Lebanese style savory sort of stuffed meatballs, if you will. 10:36.766 --> 10:39.000 align:start position:27.5% line:79.33% size:30% I have about two pounds of meat, 10:39.100 --> 10:43.200 align:start position:10% line:79.33% size:70% so I'm going to use two cups of our fine bulgur wheat. 10:43.300 --> 10:45.266 align:start position:20% line:79.33% size:45% And I'm just gonna rinse it a little bit. 10:45.366 --> 10:46.666 align:start position:20% line:84.67% size:60% We're not gonna soak it. 10:46.766 --> 10:51.266 align:start position:20% line:79.33% size:55% We just want to get it a little bit wet. 10:51.366 --> 10:54.466 align:start position:10% line:79.33% size:75% So I'm just sort of running my fingers through the bulgur wheat 10:54.566 --> 10:57.500 align:start position:20% line:79.33% size:62.5% so that it's nice and wet with the water. 10:57.600 --> 11:03.266 align:start position:20% line:74% size:62.5% OK, so now I'm just gonna wring any excess water from the bulgur wheat, 11:03.366 --> 11:04.900 align:start position:20% line:84.67% size:60% and we're gonna place it 11:05.000 --> 11:08.600 align:start position:20% line:79.33% size:25% right into our large mixing bowl. 11:08.700 --> 11:10.500 align:start position:20% line:79.33% size:60% And we're not soaking it because we don't want 11:10.600 --> 11:13.133 align:start position:30% line:79.33% size:40% the bulgur wheat to expand on us. 11:13.233 --> 11:14.800 align:start position:20% line:79.33% size:52.5% We want it to be fine as possible 11:14.900 --> 11:17.400 align:start position:20% line:79.33% size:42.5% so it can sort of seamlessly blend in 11:17.500 --> 11:21.133 align:start position:22.5% line:79.33% size:55% with our triple-ground lean meat that we have. 11:21.233 --> 11:28.133 align:start position:10% line:79.33% size:62.5% All right. And now we are going to grate a small onion 11:28.233 --> 11:31.733 align:start position:20% line:74% size:55% into our bulgur wheat. It's gonna give some nice flavor. 11:31.833 --> 11:33.233 align:start position:20% line:84.67% size:55% OK, that should do it. 11:33.333 --> 11:35.333 align:start position:20% line:79.33% size:50% We don't want to get our fingers, now, do we? 11:35.433 --> 11:37.366 align:start position:30% line:79.33% size:42.5% So I'm just gonna set this aside. 11:37.466 --> 11:40.066 align:start position:20% line:79.33% size:55% And we're gonna season our bulgur wheat 11:40.166 --> 11:44.266 align:start position:10% line:79.33% size:65% with about half a teaspoon of sea salt 11:44.366 --> 11:46.866 align:start position:20% line:79.33% size:47.5% and half a teaspoon of freshly-ground pepper. 11:46.966 --> 11:49.033 align:start position:20% line:79.33% size:50% I have a little bowl of ice-cold water, 11:49.133 --> 11:51.133 align:start position:20% line:79.33% size:37.5% which is always a really good idea 11:51.233 --> 11:52.600 align:start position:10% line:84.67% size:75% whenever you're making kibbeh. 11:52.700 --> 11:56.100 align:start position:10% line:79.33% size:57.5% Just have it on standby to sort of dip your fingers in 11:56.200 --> 11:59.500 align:start position:10% line:74% size:65% to keep them nice and cold as you're working with the mixture. 11:59.600 --> 12:03.900 align:start position:20% line:79.33% size:62.5% So I'm just gonna sort of mix it together first. 12:04.000 --> 12:06.933 align:start position:32.5% line:84.67% size:37.5% Just like that. 12:07.033 --> 12:09.766 align:start position:20% line:79.33% size:60% And then, using my fist, we're just gonna sort of 12:09.866 --> 12:12.233 align:start position:22.5% line:79.33% size:32.5% kind of knead the bulgur wheat first. 12:12.333 --> 12:14.133 align:start position:22.5% line:79.33% size:57.5% I want to break it down a little bit 12:14.233 --> 12:16.766 align:start position:22.5% line:74% size:57.5% before we add the meat, and then we're gonna knead that, too. 12:16.866 --> 12:19.600 align:start position:10% line:79.33% size:67.5% But it's always a good idea to do this first. 12:19.700 --> 12:23.133 align:start position:20% line:79.33% size:60% Wonderful. So now we are going to add our meat. 12:23.233 --> 12:24.966 align:start position:20% line:79.33% size:50% Can't wait for this. [Laughs] 12:25.066 --> 12:26.900 align:start position:20% line:84.67% size:47.5% It's nice and cold. 12:27.000 --> 12:31.133 align:start position:10% line:79.33% size:55% I'm gonna dip my hands into some nice ice-cold water. 12:31.233 --> 12:32.733 align:start position:20% line:79.33% size:62.5% OK, so now the first step that we're gonna do, 12:32.833 --> 12:35.933 align:start position:10% line:79.33% size:62.5% we're gonna start to fold the bulgur wheat into the meat, 12:36.033 --> 12:41.800 align:start position:20% line:79.33% size:62.5% and then we are going to, uh, knead it. 12:41.900 --> 12:44.533 align:start position:20% line:79.33% size:50% My kibbeh base looks beautiful to me. 12:44.633 --> 12:46.566 align:start position:20% line:79.33% size:30% You can see, actually hardly see, 12:46.666 --> 12:49.266 align:start position:10% line:79.33% size:42.5% the bulgur wheat, 'cause we used number one, 12:49.366 --> 12:52.300 align:start position:10% line:79.33% size:52.5% it sort of blended in so seamlessly with the meat. 12:52.400 --> 12:54.600 align:start position:10% line:79.33% size:52.5% So now I'm just gonna sort of clean everything up, 12:54.700 --> 12:57.566 align:start position:10% line:79.33% size:62.5% I'm gonna get some fresh, new cold water with ice cubes, 12:57.666 --> 12:59.600 align:start position:12.5% line:84.67% size:77.5% I'm gonna give my hands a wash, 12:59.700 --> 13:01.733 align:start position:20% line:74% size:50% and then we're gonna start to make our little kbekib, 13:01.833 --> 13:06.166 align:start position:10% line:79.33% size:77.5% our kibbeh kbekib, our Lebanese style stuffed meatballs. 13:08.566 --> 13:14.133 align:start position:10% line:74% size:65% Kibbeh nayeh is a delicacy that is prepared, served, and eaten tartare style 13:14.233 --> 13:16.033 align:start position:20% line:79.33% size:62.5% in Lebanon and throughout the Middle East. 13:16.133 --> 13:18.600 align:start position:10% line:79.33% size:75% And actually, some restaurants here in the States 13:18.700 --> 13:20.033 align:start position:30% line:84.67% size:42.5% serve it as well. 13:20.133 --> 13:22.533 align:start position:30% line:79.33% size:42.5% And Americans eat similar dishes, 13:22.633 --> 13:25.400 align:start position:20% line:79.33% size:47.5% like beef carpaccio or steak tartare, 13:25.500 --> 13:27.266 align:start position:20% line:79.33% size:45% but there's really no comparison, 13:27.366 --> 13:29.966 align:start position:20% line:79.33% size:60% because the kibbeh nayeh is this incredible 13:30.066 --> 13:32.600 align:start position:30% line:79.33% size:35% sort of iconic edible experience 13:32.700 --> 13:35.533 align:start position:10% line:79.33% size:55% that you're just gonna have to taste for yourself. 13:38.133 --> 13:41.133 align:start position:10% line:79.33% size:80% I have our fresh cold water that I have some ice cubes in it, 13:41.233 --> 13:43.566 align:start position:20% line:79.33% size:57.5% so we can finally start making our kibbeh kbekib, 13:43.666 --> 13:46.200 align:start position:20% line:10% size:45% our Lebanese style stuffed meatballs. 13:46.300 --> 13:49.733 align:start position:10% line:10% size:72.5% OK, so I'm gonna dip my hands into the cold water, 13:49.833 --> 13:52.133 align:start position:20% line:10% size:45% and I'm gonna take about a tablespoon 13:52.233 --> 13:54.033 align:start position:20% line:84.67% size:52.5% to 1 1/2 tablespoons. 13:54.133 --> 13:57.200 align:start position:10% line:79.33% size:67.5% And you can make them small or you can make them large. 13:57.300 --> 13:59.333 align:start position:20% line:79.33% size:62.5% These are sort of medium, I would say. 13:59.433 --> 14:03.300 align:start position:20% line:79.33% size:60% So, I think I have about a tablespoon and a half 14:03.400 --> 14:06.233 align:start position:20% line:79.33% size:37.5% of our meat and bulgur wheat mixture. 14:06.333 --> 14:09.633 align:start position:10% line:79.33% size:67.5% I'm just sort of tossing it between my two hands right now. 14:09.733 --> 14:13.300 align:start position:22.5% line:74% size:57.5% I'm gonna be constantly dipping my hands in that ice-cold water 14:13.400 --> 14:14.666 align:start position:30% line:79.33% size:40% to keep my hands nice and cool 14:14.766 --> 14:16.433 align:start position:10% line:84.67% size:67.5% and the meat nice and cold. 14:16.533 --> 14:18.533 align:start position:10% line:84.67% size:65% OK, so now we have a ball. 14:18.633 --> 14:21.566 align:start position:10% line:79.33% size:75% I'm just gonna sort of roll it between the palm of my hands. 14:21.666 --> 14:22.933 align:start position:30% line:84.67% size:25% Beautiful. 14:23.033 --> 14:25.166 align:start position:20% line:79.33% size:45% Now I'm gonna take my index finger 14:25.266 --> 14:29.133 align:start position:20% line:79.33% size:45% and just insert it right into the center. 14:29.233 --> 14:33.733 align:start position:22.5% line:79.33% size:47.5% And I'm gonna start to rotate it around. 14:33.833 --> 14:36.066 align:start position:20% line:79.33% size:45% So we're basically creating an opening, 14:36.166 --> 14:39.633 align:start position:20% line:79.33% size:62.5% a large opening so we can fill it with our hashwee, 14:39.733 --> 14:40.900 align:start position:30% line:84.67% size:42.5% our meat mixture. 14:41.000 --> 14:43.066 align:start position:20% line:84.67% size:60% OK. So that's beautiful. 14:43.166 --> 14:46.033 align:start position:22.5% line:79.33% size:57.5% You have a nice sort of wide opening there, 14:46.133 --> 14:48.133 align:start position:30% line:79.33% size:37.5% and I feel that it's thin enough, 14:48.233 --> 14:53.966 align:start position:20% line:79.33% size:60% and I'm gonna take about a teaspoon to start with 14:54.066 --> 14:55.533 align:start position:32.5% line:84.67% size:37.5% of our filling. 14:55.633 --> 14:57.766 align:start position:20% line:79.33% size:40% That looks good. I'm gonna just press it down 14:57.866 --> 15:00.300 align:start position:10% line:79.33% size:67.5% using the back of my spoon, so it's just like this. 15:00.400 --> 15:02.333 align:start position:22.5% line:79.33% size:35% You don't want to overfill the kibbeh. 15:02.433 --> 15:05.266 align:start position:10% line:79.33% size:65% And then I'm gonna sort of just squeeze it between 15:05.366 --> 15:09.566 align:start position:10% line:79.33% size:62.5% both of my fingers there, my thumb and my index finger 15:09.666 --> 15:12.500 align:start position:20% line:79.33% size:32.5% and rotate it from the bottom now, 15:12.600 --> 15:15.400 align:start position:32.5% line:84.67% size:37.5% just like that. 15:15.500 --> 15:18.633 align:start position:10% line:79.33% size:62.5% Press in the meat filling that's sort of peeping out... 15:18.733 --> 15:23.733 align:start position:15% line:74% size:57.5% to enclose it, and then you're making this sort of point at the top, too. 15:23.833 --> 15:25.566 align:start position:32.5% line:84.67% size:37.5% Just like that. 15:25.666 --> 15:29.466 align:start position:22.5% line:79.33% size:45% Now I'm gonna take some of my water again, 15:29.566 --> 15:33.966 align:start position:22.5% line:79.33% size:57.5% with my hands, and just sort of smooth it out, 15:34.066 --> 15:35.333 align:start position:32.5% line:84.67% size:37.5% just like that. 15:37.966 --> 15:41.933 align:start position:10% line:79.33% size:65% And also getting our point at the top, too. 15:42.033 --> 15:43.600 align:start position:30% line:84.67% size:35% OK. Beautiful. 15:43.700 --> 15:45.300 align:start position:10% line:84.67% size:70% You have your kibbeh kbekib. 15:45.400 --> 15:49.600 align:start position:10% line:79.33% size:55% It's this nice stuffed Lebanese style sort of meatball, 15:49.700 --> 15:53.133 align:start position:20% line:79.33% size:55% or sphere or football. [Laughs] Just like so. 15:53.233 --> 15:58.100 align:start position:10% line:79.33% size:72.5% All right. And I'm just going to place it on our sheet pan. 15:58.200 --> 16:02.000 align:start position:10% line:79.33% size:57.5% And then I'm gonna take a little bit of unsalted butter. 16:02.100 --> 16:04.433 align:start position:20% line:79.33% size:45% We're gonna butter each one as we go. 16:04.533 --> 16:06.000 align:start position:20% line:79.33% size:55% We're just gonna place that right on top 16:06.100 --> 16:08.500 align:start position:10% line:79.33% size:57.5% so we can get this nice sort of golden-brown color 16:08.600 --> 16:12.200 align:start position:10% line:79.33% size:65% and have this nice crispy, crunchy outer texture, too, 16:12.300 --> 16:16.533 align:start position:20% line:74% size:55% and then it's gonna be nice and sort of moist on the inside. 16:29.733 --> 16:34.866 align:start position:10% line:74% size:67.5% So I just placed our kibbeh kbekib, our Lebanese style stuffed meatballs, if you will, 16:34.966 --> 16:39.266 align:start position:20% line:74% size:27.5% in my oven. I have it preheated at 375 degrees. 16:39.366 --> 16:40.866 align:start position:20% line:79.33% size:45% They're gonna bake for about 30 minutes, 16:40.966 --> 16:43.066 align:start position:10% line:79.33% size:60% and then halfway through I'm going to turn them over 16:43.166 --> 16:46.000 align:start position:20% line:79.33% size:52.5% so that they can cook evenly on all sides 16:46.100 --> 16:48.066 align:start position:20% line:79.33% size:45% until they're nice and brown and beautiful. 16:48.166 --> 16:54.066 align:start position:10% line:74% size:65% And next stop is my potato kibbeh for all of you vegetarians out there. 16:56.100 --> 16:59.300 align:start position:10% line:79.33% size:55% Although traditionally kibbeh is prepared using meat, 16:59.400 --> 17:02.200 align:start position:22.5% line:79.33% size:57.5% whether it be lamb meat or sirloin, 17:02.300 --> 17:05.600 align:start position:20% line:74% size:62.5% there's so many different types of vegetarian versions as well. 17:05.700 --> 17:08.433 align:start position:10% line:79.33% size:65% There's our potato kibbeh, we have pumpkin kibbeh, 17:08.533 --> 17:13.033 align:start position:10% line:79.33% size:55% and I recently created a zucchini squash kibbeh, too. 17:13.133 --> 17:18.133 align:start position:10% line:74% size:55% So we have some things for the vegetarians and vegans out there as well. 17:19.733 --> 17:26.366 align:start position:10% line:79.33% size:67.5% I am peeling our Yukon gold potatoes for our potato kibbeh. 17:26.466 --> 17:28.033 align:start position:20% line:84.67% size:47.5% It's kibbeh batata. 17:28.133 --> 17:30.900 align:start position:22.5% line:10% size:45% And it's a vibrant vegetarian style kibbeh 17:31.000 --> 17:34.366 align:start position:22.5% line:10% size:57.5% that my situ would make often in Lebanon, 17:34.466 --> 17:37.800 align:start position:10% line:10% size:70% especially in the springtime and during Lent as well. 17:37.900 --> 17:41.533 align:start position:10% line:79.33% size:57.5% And basically I started with 3 Yukon gold potatoes. 17:41.633 --> 17:44.233 align:start position:20% line:79.33% size:55% You can use any potato that you like. 17:44.333 --> 17:46.966 align:start position:20% line:79.33% size:42.5% And I boiled them with their skins on 17:47.066 --> 17:48.900 align:start position:10% line:84.67% size:70% until they were fork tender. 17:49.000 --> 17:51.566 align:start position:20% line:79.33% size:55% And then I placed them in ice-cold water 17:51.666 --> 17:54.100 align:start position:20% line:79.33% size:52.5% just so it could stop the cooking process. 17:54.200 --> 17:56.866 align:start position:10% line:79.33% size:72.5% And then after that I drained and strained them, 17:56.966 --> 17:58.833 align:start position:20% line:79.33% size:55% And then I placed them in the refrigerator 17:58.933 --> 18:01.233 align:start position:20% line:79.33% size:55% so that they could get nice and cold. 18:01.333 --> 18:04.966 align:start position:22.5% line:79.33% size:57.5% OK, so now that we have our potatoes skinned, 18:05.066 --> 18:06.766 align:start position:30% line:79.33% size:42.5% we're going to do our next step, 18:06.866 --> 18:10.900 align:start position:20% line:74% size:40% And I have about a half a cup of fine bulgur wheat. 18:11.000 --> 18:12.733 align:start position:10% line:84.67% size:72.5% We're using number one again. 18:12.833 --> 18:16.133 align:start position:20% line:74% size:60% I'm just going to simply place it into our bowl, just like that, 18:16.233 --> 18:17.400 align:start position:20% line:79.33% size:60% and we're gonna cover it with some cold water 18:17.500 --> 18:20.700 align:start position:20% line:79.33% size:35% so it can soak and soften for us. 18:20.800 --> 18:25.266 align:start position:20% line:74% size:50% OK. That is perfect. We're just gonna let our bulgur wheat 18:25.366 --> 18:28.400 align:start position:10% line:79.33% size:60% soak for us in the water until it's nice and softened. 18:28.500 --> 18:30.733 align:start position:20% line:74% size:40% In the meantime, we're gonna mash up our potatoes, 18:30.833 --> 18:32.500 align:start position:10% line:84.67% size:67.5% and remember, they're cold, 18:32.600 --> 18:35.600 align:start position:22.5% line:79.33% size:45% so we want them to sort of have this nice, 18:35.700 --> 18:40.800 align:start position:22.5% line:79.33% size:47.5% kind of substantial consistency to them. 18:40.900 --> 18:42.566 align:start position:20% line:79.33% size:37.5% Just like that. Now we're gonna add 18:42.666 --> 18:45.300 align:start position:22.5% line:79.33% size:57.5% some olive oil and some fresh lemon juice, too. 18:45.400 --> 18:52.000 align:start position:22.5% line:74% size:45% I'm gonna blend in the oil and lemon juice with our potatoes. 18:52.100 --> 18:54.366 align:start position:20% line:79.33% size:60% So now we're gonna check our bulgur wheat. 18:54.466 --> 18:56.100 align:start position:10% line:84.67% size:72.5% It should be softened for us. 18:56.200 --> 18:58.766 align:start position:20% line:79.33% size:50% And we're just gonna wring it from the water, 18:58.866 --> 19:02.033 align:start position:10% line:79.33% size:70% and we're gonna sprinkle the grains right into the potato. 19:02.133 --> 19:07.333 align:start position:10% line:74% size:67.5% Now we are going to sort of blend the bulgur wheat into the potatoes 19:07.433 --> 19:12.166 align:start position:20% line:79.33% size:30% and get them incorporated evenly. 19:12.266 --> 19:15.000 align:start position:20% line:79.33% size:50% And then we're gonna knead it as well. 19:17.666 --> 19:20.233 align:start position:20% line:84.67% size:55% OK, that is beautiful. 19:20.333 --> 19:22.966 align:start position:10% line:79.33% size:67.5% It's really nice and moist, it's nice and soft, 19:23.066 --> 19:24.766 align:start position:20% line:84.67% size:62.5% it's blended really well. 19:24.866 --> 19:26.666 align:start position:20% line:79.33% size:40% You can see that it's really pliable, 19:26.766 --> 19:28.266 align:start position:20% line:84.67% size:55% which is what we want. 19:28.366 --> 19:32.066 align:start position:10% line:79.33% size:67.5% And now we're gonna chop up all of our fresh herbs. 19:43.500 --> 19:45.900 align:start position:10% line:79.33% size:75% And I love that I'm sharing it with you all at home, 19:46.000 --> 19:50.300 align:start position:20% line:74% size:55% because this is really a super simple kibbeh dish to make. 19:50.400 --> 19:53.366 align:start position:20% line:79.33% size:55% OK, so now we're gonna plate this up. 19:53.466 --> 19:57.066 align:start position:22.5% line:79.33% size:45% I'm gonna show you how I like to serve it. 20:05.333 --> 20:08.333 align:start position:10% line:79.33% size:45% There you have it. There is your kibbeh batata. 20:08.433 --> 20:11.100 align:start position:20% line:79.33% size:47.5% It's our vegetarian potato kibbeh. 20:11.200 --> 20:13.333 align:start position:22.5% line:79.33% size:57.5% And last, but certainly not least, 20:13.433 --> 20:16.333 align:start position:17.5% line:79.33% size:40% is our star dish of the day for our kibbeh, 20:16.433 --> 20:20.400 align:start position:10% line:79.33% size:72.5% our national dish of Lebanon, which is our kibbeh nayeh. 20:28.333 --> 20:31.766 align:start position:10% line:79.33% size:67.5% So I'm just rinsing our cup of fine bulgur wheat 20:31.866 --> 20:35.633 align:start position:20% line:79.33% size:47.5% for the finale dish of my love to Lebanon, 20:35.733 --> 20:37.100 align:start position:10% line:84.67% size:65% which is our kibbeh nayeh. 20:37.200 --> 20:39.133 align:start position:20% line:10% size:55% It's the national dish of Lebanon, 20:39.233 --> 20:42.700 align:start position:10% line:10% size:55% and it's our delicacy, and it's served tartare style. 20:42.800 --> 20:47.200 align:start position:10% line:74% size:52.5% So I basically grated a small onion in our big bowl right here. 20:47.300 --> 20:52.633 align:start position:10% line:79.33% size:70% And I took out our beautiful red, lean, extremely lean, 20:52.733 --> 20:55.600 align:start position:10% line:84.67% size:80% triple-ground, uh, sirloin meat. 20:55.700 --> 20:58.566 align:start position:20% line:79.33% size:57.5% I had it in the freezer to get nice and ice cold. 20:58.666 --> 21:00.200 align:start position:10% line:84.67% size:67.5% So now what we're gonna do, 21:00.300 --> 21:03.700 align:start position:10% line:79.33% size:57.5% we're just simply going to wring the fine bulgur wheat 21:03.800 --> 21:11.200 align:start position:10% line:79.33% size:65% from the water and toss it into the grated onions. 21:11.300 --> 21:15.266 align:start position:20% line:79.33% size:70% And now to season our bulgur wheat and our grated onion 21:15.366 --> 21:18.800 align:start position:10% line:79.33% size:75% with a little bit of sea salt, about a half a teaspoon, 21:18.900 --> 21:22.333 align:start position:10% line:79.33% size:55% and half a teaspoon of freshly-ground pepper as well. 21:22.433 --> 21:25.166 align:start position:32.5% line:84.67% size:37.5% Just like this. 21:25.266 --> 21:28.833 align:start position:10% line:79.33% size:60% And now I'm just sort of going to work the bulgur wheat 21:28.933 --> 21:31.600 align:start position:20% line:84.67% size:62.5% in with the grated onion. 21:31.700 --> 21:34.733 align:start position:10% line:79.33% size:52.5% And the fact that all of our dishes are done already 21:34.833 --> 21:36.466 align:start position:20% line:79.33% size:37.5% and we're doing the kibbeh nayeh last 21:36.566 --> 21:38.100 align:start position:32.5% line:79.33% size:37.5% is exactly what you want to do. 21:38.200 --> 21:40.833 align:start position:22.5% line:79.33% size:52.5% You want to basically prepare it and serve it 21:40.933 --> 21:43.466 align:start position:30% line:84.67% size:35% right at once. 21:43.566 --> 21:48.233 align:start position:22.5% line:79.33% size:45% Just gonna sort of take it out of our bag, 21:48.333 --> 21:49.533 align:start position:32.5% line:84.67% size:37.5% just like that. 21:49.633 --> 21:53.733 align:start position:37.5% line:79.33% size:27.5% You can see the beautiful red color. 21:53.833 --> 21:57.366 align:start position:10% line:79.33% size:67.5% And now we are simply going to start to knead it together 21:57.466 --> 21:59.000 align:start position:20% line:84.67% size:55% with our bulgur wheat. 21:59.100 --> 22:02.066 align:start position:10% line:79.33% size:67.5% I have another bowl of some fresh water with ice in it, 22:02.166 --> 22:06.133 align:start position:10% line:79.33% size:65% so it's nice and ice cold. I'm gonna dip my hands into it. 22:06.233 --> 22:09.466 align:start position:10% line:79.33% size:65% And now we're just sort of going to blend the bulgur wheat 22:09.566 --> 22:14.300 align:start position:10% line:84.67% size:75% in with our kibbeh nayeh meat. 22:14.400 --> 22:16.933 align:start position:10% line:79.33% size:60% So I'm just gonna dip my fingers in the ice-cold water 22:17.033 --> 22:19.766 align:start position:20% line:79.33% size:55% one last time and just sort of smooth it out, 22:19.866 --> 22:22.700 align:start position:30% line:79.33% size:42.5% While also making a nice round ball 22:22.800 --> 22:26.566 align:start position:20% line:79.33% size:60% to make it easier for us to plate it and serve it. 22:26.666 --> 22:28.000 align:start position:32.5% line:84.67% size:37.5% Just like that. 22:28.100 --> 22:29.533 align:start position:30% line:84.67% size:25% Beautiful. 22:29.633 --> 22:31.633 align:start position:20% line:79.33% size:32.5% And now using the palms of my hands, 22:31.733 --> 22:35.266 align:start position:20% line:79.33% size:37.5% I'm just simply going to press it down 22:35.366 --> 22:38.366 align:start position:10% line:84.67% size:65% and get a nice even layer. 22:38.466 --> 22:41.666 align:start position:30% line:79.33% size:42.5% I'm going to give my hands a wash. 22:41.766 --> 22:45.133 align:start position:20% line:79.33% size:35% I like to take the back of a fork 22:45.233 --> 22:47.333 align:start position:30% line:79.33% size:40% and just sort of make a design, 22:47.433 --> 22:49.766 align:start position:20% line:79.33% size:47.5% just sort of pierce through the meat. 22:49.866 --> 22:53.366 align:start position:20% line:74% size:60% And now we're gonna take some good-quality extra-virgin olive oil, 22:53.466 --> 22:55.400 align:start position:22.5% line:79.33% size:57.5% and we're gonna drizzle this right on top. 22:55.500 --> 22:59.600 align:start position:10% line:79.33% size:67.5% And now I'm just gonna take some of the fresh nana 22:59.700 --> 23:02.400 align:start position:20% line:84.67% size:60% and place this all over. 23:02.500 --> 23:04.866 align:start position:20% line:79.33% size:62.5% That is really what makes kibbeh kibbeh, I feel, 23:04.966 --> 23:08.600 align:start position:10% line:79.33% size:45% is the fresh mint, the spearmint that we have. 23:08.700 --> 23:10.333 align:start position:22.5% line:79.33% size:42.5% What I like to do is I like to serve 23:10.433 --> 23:13.266 align:start position:20% line:79.33% size:37.5% just, you know, sort of a bowl or platter 23:13.366 --> 23:16.000 align:start position:20% line:79.33% size:45% of the fresh nana, the fresh mint, with it. 23:16.100 --> 23:19.266 align:start position:20% line:79.33% size:52.5% And then also, I have right over here, uh, 23:19.366 --> 23:22.833 align:start position:10% line:79.33% size:67.5% some onions and some little different types of hot peppers 23:22.933 --> 23:24.566 align:start position:20% line:79.33% size:45% that you can serve with it, too. 23:24.666 --> 23:28.433 align:start position:10% line:79.33% size:60% And without further ado, we're gonna try our kibbeh nayeh 23:28.533 --> 23:30.200 align:start position:20% line:84.67% size:47.5% that we made today. 23:30.300 --> 23:34.133 align:start position:20% line:74% size:42.5% So I'm just gonna scoop up my khebz, my pita bread, 23:34.233 --> 23:37.233 align:start position:10% line:79.33% size:75% take some of our kibbeh nayeh, just like that. 23:37.333 --> 23:40.566 align:start position:30% line:79.33% size:42.5% And I like to put a nice piece 23:40.666 --> 23:43.833 align:start position:20% line:79.33% size:45% of our fresh mint, or nana, right on top. 23:43.933 --> 23:47.733 align:start position:30% line:79.33% size:42.5% And just enjoy it just like that. 23:47.833 --> 23:50.366 align:start position:40% line:84.67% size:10% Mmm. 23:50.466 --> 23:55.066 align:start position:30% line:84.67% size:42.5% It is incredible. 23:55.166 --> 23:56.833 align:start position:30% line:84.67% size:35% Indescribable. 23:56.933 --> 23:59.300 align:start position:20% line:79.33% size:50% You're gonna have to taste this for yourself, 23:59.400 --> 24:02.833 align:start position:20% line:74% size:50% along with all of my other kibbeh dishes that we made today, 24:02.933 --> 24:04.933 align:start position:32.5% line:79.33% size:27.5% our kbekib, right in front of me, 24:05.033 --> 24:08.100 align:start position:20% line:79.33% size:62.5% our little Lebanese style stuffed spheres. 24:08.200 --> 24:12.766 align:start position:10% line:74% size:65% And also our potato kibbeh for all of my vegetarians out there. 24:12.866 --> 24:14.433 align:start position:20% line:84.67% size:50% This one is for you. 24:14.533 --> 24:16.900 align:start position:22.5% line:79.33% size:40% And I'm so happy that I could share and show 24:17.000 --> 24:19.500 align:start position:20% line:10% size:45% my love of Lebanon with all of you. 24:19.600 --> 24:22.500 align:start position:25% line:10% size:35% And as always, I wish you and yours to... 24:22.600 --> 24:23.733 align:start position:20% line:10% size:52.5% takloull bil' hanna-- 24:23.833 --> 24:26.433 align:start position:20% line:10% size:42.5% eat in happiness, and sending smiles. 24:26.533 --> 24:28.600 align:start position:40% line:10% size:15% [Kiss] 24:28.700 --> 24:33.466 align:start position:20% line:10% size:50% Ana uhibbuka Lubnan. I love you, Lebanon. 24:37.766 --> 24:39.733 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:39.833 --> 24:42.533 align:start position:22.5% line:10% size:45% "Authentic Recipes for Fresh and Flavorful 24:42.633 --> 24:45.533 align:start position:10% line:10% size:70% Mediterranean Home Cooking," is now available. 24:45.633 --> 24:48.400 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 24:48.500 --> 24:51.300 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.400 --> 24:54.400 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 24:54.500 --> 24:57.966 align:start position:17.5% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 24:58.066 --> 24:59.266 align:start position:30% line:10% size:35% right at home. 24:59.366 --> 25:02.300 align:start position:20% line:10% size:45% To order a copy... 25:07.633 --> 25:08.966 align:start position:20% line:84.67% size:47.5% Join Julie Taboulie 25:09.066 --> 25:10.966 align:start position:22.5% line:79.33% size:57.5% for fresh and flavorful Lebanese foods 25:11.066 --> 25:14.000 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:14.100 --> 25:15.600 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:15.700 --> 25:18.500 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:18.600 --> 25:21.100 align:start position:22.5% line:10% size:42.5% It's Julie tested and Mama approved. 25:21.200 --> 25:23.833 align:start position:10% line:10% size:75% Visit JulieTaboulie.com today. 25:24.000 --> 25:25.633 align:start position:20% line:79.33% size:60% Julie: "Julie Taboulie's Lebanese Kitchen" 25:25.733 --> 25:27.800 align:start position:20% line:84.67% size:55% is made possible by... 25:33.366 --> 25:35.766 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 25:35.866 --> 25:37.700 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:37.800 --> 25:40.600 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:40.700 --> 25:42.600 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:42.700 --> 25:44.900 align:start position:17.5% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:45.066 --> 25:47.233 align:start position:20% line:84.67% size:60% [Lebanese music playing]