WEBVTT 00:18.066 --> 00:19.400 align:start position:20% line:84.67% size:62.5% I'm falling for fattoush, 00:19.533 --> 00:21.966 align:start position:10% line:84.67% size:72.5% my peasant-style bread salad. 00:25.166 --> 00:26.800 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:26.933 --> 00:28.466 align:start position:20% line:84.67% size:55% is made possible by... 00:32.766 --> 00:34.733 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:34.866 --> 00:36.833 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:36.966 --> 00:39.600 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:39.733 --> 00:41.666 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:41.800 --> 00:44.200 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:44.333 --> 00:46.133 align:start position:10% line:84.67% size:75% [Middle Eastern music playing] 01:32.533 --> 01:34.666 align:start position:10% line:84.67% size:72.5% If tabouli is the queen salad 01:34.800 --> 01:37.233 align:start position:10% line:79.33% size:75% throughout the land of Lebanon and the Middle East, 01:37.366 --> 01:39.533 align:start position:20% line:79.33% size:55% then fattoush would be the princess. 01:47.033 --> 01:49.833 align:start position:10% line:79.33% size:65% Belonging to the family of dishes known as fatteh, 01:49.966 --> 01:52.133 align:start position:10% line:79.33% size:70% meaning to use day-old bread as a base, 01:52.266 --> 01:54.533 align:start position:10% line:79.33% size:67.5% this Lebanese peasant-style bread salad 01:54.666 --> 01:56.766 align:start position:32.5% line:79.33% size:37.5% is anything but peasant-tasting, 01:56.900 --> 01:59.533 align:start position:30% line:79.33% size:35% and is full of sudden surprises. 01:59.666 --> 02:02.466 align:start position:20% line:79.33% size:52.5% This festive salad is an exhilarating taste 02:02.600 --> 02:05.400 align:start position:20% line:79.33% size:55% of fresh and flavorful vegetables and herbs 02:05.533 --> 02:07.833 align:start position:20% line:79.33% size:45% that meet a medley of mixed greens 02:07.966 --> 02:10.800 align:start position:27.5% line:79.33% size:45% coated in a lemony and garlicky vinaigrette 02:10.933 --> 02:13.866 align:start position:20% line:79.33% size:52.5% that is seasoned with tangy sumac spice, 02:14.000 --> 02:16.933 align:start position:20% line:79.33% size:62.5% then tossed together with my crispy and crunchy, 02:17.066 --> 02:19.800 align:start position:20% line:79.33% size:52.5% toasted-to-perfection pita bread pieces 02:19.933 --> 02:22.833 align:start position:20% line:79.33% size:55% that is sure to become your new favorite salad. 02:22.966 --> 02:25.833 align:start position:10% line:79.33% size:65% Fattoush. It's a waterfall of freshness. 02:40.200 --> 02:42.600 align:start position:20% line:79.33% size:50% I gathered all of my glorious goodies today 02:42.733 --> 02:45.333 align:start position:22.5% line:79.33% size:47.5% from Mama's garden, and "garden" we call 02:45.466 --> 02:48.733 align:start position:12.5% line:79.33% size:77.5% [speaks Arabic word] in Arabic, for one of my favorite salads, 02:48.866 --> 02:51.933 align:start position:10% line:79.33% size:80% and I know it's gonna become one of your favorite salads, too, 02:52.066 --> 02:53.933 align:start position:20% line:84.67% size:62.5% and it's called fattoush. 02:54.066 --> 02:56.666 align:start position:10% line:79.33% size:70% I love just saying that word with my hands 02:56.800 --> 02:59.000 align:start position:20% line:84.67% size:62.5% sort of open wide. Ha ha! 02:59.133 --> 03:01.233 align:start position:22.5% line:79.33% size:57.5% And the word "fattoush" literally means 03:01.366 --> 03:03.800 align:start position:22.5% line:79.33% size:47.5% to crush, or little bread crumbs, actually, 03:03.933 --> 03:07.166 align:start position:20% line:10% size:60% referring to the toasted and crispy and crunchy 03:07.300 --> 03:10.166 align:start position:10% line:10% size:75% pita bread pieces that sort of get topped all over 03:10.300 --> 03:12.466 align:start position:10% line:10% size:65% this fresh-from-the-garden salad. 03:12.600 --> 03:14.800 align:start position:10% line:79.33% size:60% And the first thing that we're gonna get started on 03:14.933 --> 03:19.533 align:start position:10% line:79.33% size:65% to make our fattoush salad is, of course, our bread. 03:19.666 --> 03:22.766 align:start position:10% line:79.33% size:70% Fattoush is actually part of the fatteh family, 03:22.900 --> 03:24.833 align:start position:10% line:79.33% size:70% and actually, all the dishes that we're making today 03:24.966 --> 03:26.833 align:start position:10% line:84.67% size:75% are part of the fatteh family, 03:26.966 --> 03:30.866 align:start position:10% line:79.33% size:72.5% meaning to use leftover bread as a base. 03:31.000 --> 03:35.766 align:start position:10% line:79.33% size:67.5% So we're just gonna drizzle a little bit of olive oil. 03:35.900 --> 03:39.300 align:start position:20% line:79.33% size:50% I have 3 pita loaves because I want lots of 03:39.433 --> 03:42.633 align:start position:20% line:79.33% size:37.5% crunchy, crispy pita bread pieces. 03:42.766 --> 03:45.733 align:start position:20% line:79.33% size:42.5% Ha ha! So now I'm gonna grab my sea salt 03:45.866 --> 03:49.733 align:start position:10% line:79.33% size:65% and I'm going to make sure to season this well. 03:49.866 --> 03:54.333 align:start position:20% line:79.33% size:52.5% OK. So I'm gonna grab our sumac spice, 03:54.466 --> 03:58.133 align:start position:10% line:79.33% size:70% because I'm going to enhance the sumac flavor, 03:58.266 --> 04:00.666 align:start position:20% line:79.33% size:50% and this is actually the signature spice 04:00.800 --> 04:02.566 align:start position:20% line:84.67% size:55% in the fattoush salad. 04:02.700 --> 04:05.300 align:start position:20% line:79.33% size:52.5% So I thought it would be nice to sprinkle 04:05.433 --> 04:10.566 align:start position:10% line:79.33% size:80% some of the sumac spice all over our pita bread loaves, too. 04:10.700 --> 04:13.466 align:start position:20% line:79.33% size:60% All right, and now we're gonna get the bread in my oven. 04:13.600 --> 04:15.566 align:start position:10% line:10% size:65% You can fry the pita bread as well, 04:15.700 --> 04:17.500 align:start position:30% line:10% size:42.5% but you know me-- fresh is best. 04:17.633 --> 04:19.566 align:start position:30% line:10% size:30% So I'm going to basically bake it 04:19.700 --> 04:23.100 align:start position:10% line:10% size:65% until it's nice and crispy and crunchy on both sides 04:23.233 --> 04:27.066 align:start position:17.5% line:79.33% size:50% at about 425 degrees for about 10 to 15 minutes. 04:27.200 --> 04:28.933 align:start position:20% line:79.33% size:60% I'm gonna flip them over halfway through. 04:36.933 --> 04:38.633 align:start position:30% line:79.33% size:30% So now while they are baking away, 04:38.766 --> 04:40.166 align:start position:22.5% line:79.33% size:57.5% we're gonna get started on making 04:40.300 --> 04:42.400 align:start position:10% line:84.67% size:70% our fabulous fattoush salad, 04:42.533 --> 04:45.133 align:start position:22.5% line:79.33% size:57.5% and I have all of these delicious and fresh 04:45.266 --> 04:47.733 align:start position:10% line:79.33% size:80% sort of effervescent ingredients right before me. 04:47.866 --> 04:51.300 align:start position:42.5% line:79.33% size:17.5% OK, so, I'm actually gonna start 04:51.433 --> 04:53.166 align:start position:20% line:84.67% size:62.5% with our romaine lettuce. 04:53.300 --> 04:57.533 align:start position:10% line:79.33% size:65% That's the typical sort of traditional choice 04:57.666 --> 05:01.833 align:start position:22.5% line:79.33% size:55% of lettuce that we use when we're making our fattoush. 05:01.966 --> 05:05.366 align:start position:10% line:79.33% size:80% I'm just gonna slice off the end just like that. 05:05.500 --> 05:08.966 align:start position:10% line:79.33% size:65% And I like to run my knife through the center 05:09.100 --> 05:11.466 align:start position:20% line:84.67% size:50% of the romaine heart 05:11.600 --> 05:16.633 align:start position:30% line:79.33% size:40% and then sort of roughly chop each half. 05:16.766 --> 05:18.666 align:start position:20% line:79.33% size:47.5% It's very much like a festive salad 05:18.800 --> 05:22.033 align:start position:10% line:79.33% size:72.5% that brings all of the family and friends around to the table. 05:22.166 --> 05:23.833 align:start position:30% line:79.33% size:42.5% I love this salad so much because 05:23.966 --> 05:26.800 align:start position:10% line:79.33% size:75% we have so many different type of fresh vegetables 05:26.933 --> 05:29.600 align:start position:20% line:79.33% size:55% and herbs going in it, and we're gonna start off 05:29.733 --> 05:32.266 align:start position:22.5% line:79.33% size:42.5% with layering our Persian cucumbers, 05:32.400 --> 05:34.933 align:start position:22.5% line:79.33% size:52.5% and they are for sure my cucumber of choice. 05:35.066 --> 05:36.800 align:start position:32.5% line:79.33% size:27.5% You can see that they're smaller 05:36.933 --> 05:38.833 align:start position:22.5% line:79.33% size:47.5% and they're sort of lighter green in color. 05:38.966 --> 05:42.200 align:start position:25% line:79.33% size:52.5% They have a thin skin and they have really tiny seeds 05:42.333 --> 05:46.066 align:start position:10% line:79.33% size:75% so you don't have to seed them at all for this recipe 05:46.200 --> 05:48.666 align:start position:20% line:79.33% size:62.5% or for any of the recipes where I use a Persian cucumber, 05:48.800 --> 05:50.933 align:start position:20% line:79.33% size:50% which is pretty much all the time. Ha ha! 05:51.066 --> 05:54.000 align:start position:20% line:79.33% size:62.5% All right, I'm just gonna slice off the little ends 05:54.133 --> 05:57.800 align:start position:12.5% line:79.33% size:77.5% just like that, just slice them down the center, 05:57.933 --> 06:01.133 align:start position:20% line:79.33% size:45% and then I'm gonna run my knife across 06:01.266 --> 06:04.366 align:start position:10% line:79.33% size:70% to do these, like, half-moon shapes, just like that. 06:04.500 --> 06:07.900 align:start position:30% line:74% size:35% OK, beautiful. Our radishes are nice and sliced, 06:08.033 --> 06:11.800 align:start position:12.5% line:79.33% size:75% and I just love that white and that sort of pinkish-red color, 06:11.933 --> 06:13.100 align:start position:20% line:79.33% size:47.5% and now we're gonna grab ourselves 06:13.233 --> 06:15.233 align:start position:10% line:84.67% size:70% some beautiful bell peppers. 06:15.366 --> 06:18.366 align:start position:22.5% line:79.33% size:57.5% I like to use a variety of colors for the salad, 06:18.500 --> 06:21.900 align:start position:10% line:79.33% size:70% again, part for presentation and part for taste, 06:22.033 --> 06:24.500 align:start position:30% line:79.33% size:42.5% so I have a nice, beautiful yellow. 06:24.633 --> 06:27.833 align:start position:10% line:79.33% size:80% I have an orange and some little sort of baby orange ones, too, 06:27.966 --> 06:29.266 align:start position:20% line:79.33% size:60% because they're so cute. Ha ha! 06:29.400 --> 06:31.000 align:start position:22.5% line:79.33% size:57.5% They're nice and tender and tasty, too. 06:31.133 --> 06:34.366 align:start position:32.5% line:79.33% size:37.5% And a beautiful red bell pepper. 06:34.500 --> 06:37.866 align:start position:10% line:79.33% size:77.5% OK, so now we're gonna take our scallions, our spring onions, 06:38.000 --> 06:43.066 align:start position:10% line:79.33% size:72.5% and we're gonna just trim off the end stems just like that. 06:43.200 --> 06:45.900 align:start position:22.5% line:79.33% size:52.5% Then we're gonna take half of them at a time, 06:46.033 --> 06:48.633 align:start position:10% line:79.33% size:75% and I also like to slice these on the bias, 06:48.766 --> 06:51.900 align:start position:10% line:79.33% size:77.5% on that angle, just like we did with the Persian cucumbers. 06:52.033 --> 06:53.200 align:start position:30% line:84.67% size:25% Beautiful. 06:54.866 --> 06:56.966 align:start position:20% line:84.67% size:52.5% OK, so now for some-- 06:57.100 --> 06:58.500 align:start position:10% line:84.67% size:72.5% let's go for our chives next. 06:58.633 --> 07:00.900 align:start position:20% line:79.33% size:45% What do you think? These look beautiful. 07:01.033 --> 07:04.300 align:start position:20% line:79.33% size:55% Just gonna take myself a nice, big bunch. 07:04.433 --> 07:06.366 align:start position:10% line:79.33% size:62.5% You definitely want to be abundant with the herbs, 07:06.500 --> 07:07.866 align:start position:20% line:79.33% size:62.5% because they're gonna add a lot of flavor 07:08.000 --> 07:09.766 align:start position:10% line:84.67% size:70% to our fattoush salad today. 07:09.900 --> 07:11.600 align:start position:30% line:79.33% size:25% Wonderful. I'm feeling the freshness. 07:11.733 --> 07:14.933 align:start position:10% line:79.33% size:70% It smells absolutely amazing in this kitchen today. 07:15.066 --> 07:17.333 align:start position:10% line:79.33% size:67.5% OK, so now we're gonna grab a nice, big bunch 07:17.466 --> 07:21.133 align:start position:10% line:79.33% size:72.5% of our na'na, our fresh mint, and again, it's spearmint. 07:21.266 --> 07:23.466 align:start position:20% line:79.33% size:62.5% I get asked that question all the time, 07:23.600 --> 07:26.733 align:start position:20% line:79.33% size:60% what type of mint I use, and it's spearmint. 07:26.866 --> 07:28.333 align:start position:32.5% line:84.67% size:37.5% Not peppermint. 07:28.466 --> 07:31.333 align:start position:10% line:79.33% size:72.5% OK, so now we need some fresh flat-leaf parsley, 07:31.466 --> 07:33.566 align:start position:10% line:84.67% size:75% also known as Italian parsley. 07:33.700 --> 07:37.500 align:start position:10% line:79.33% size:72.5% I'm gonna grab myself a nice, small bunch of this as well. 07:39.400 --> 07:41.033 align:start position:30% line:84.67% size:25% Wonderful. 07:41.166 --> 07:43.633 align:start position:12.5% line:79.33% size:77.5% And now for one more final herb that we have, 07:43.766 --> 07:46.200 align:start position:30% line:84.67% size:42.5% some fresh thyme. 07:46.333 --> 07:48.633 align:start position:20% line:79.33% size:47.5% I'm just gonna take a couple of sprigs 07:48.766 --> 07:51.633 align:start position:17.5% line:79.33% size:57.5% and just run my fingers right down the little stem 07:51.766 --> 07:55.666 align:start position:22.5% line:79.33% size:52.5% just to release those little, tiny, fragrant leaves. 07:55.800 --> 07:57.900 align:start position:30% line:84.67% size:42.5% Super easy to do. 07:58.033 --> 08:00.933 align:start position:22.5% line:79.33% size:57.5% I'm doing it right over the bowl, also. 08:01.066 --> 08:03.633 align:start position:20% line:79.33% size:47.5% Now we're gonna get two tomatoes. 08:03.766 --> 08:06.733 align:start position:10% line:79.33% size:67.5% You want to pick some nice, vine-ripe ruby red tomatoes 08:06.866 --> 08:10.133 align:start position:22.5% line:79.33% size:57.5% just like this that are nice and juicy, but still firm. 08:10.266 --> 08:11.766 align:start position:10% line:84.67% size:75% You don't want them too mushy. 08:11.900 --> 08:13.033 align:start position:10% line:84.67% size:65% So I'm gonna take about 3, 08:13.166 --> 08:16.366 align:start position:20% line:79.33% size:62.5% because I also have these beautiful red and yellow 08:16.500 --> 08:18.966 align:start position:20% line:84.67% size:52.5% cherry pear tomatoes, 08:19.100 --> 08:20.900 align:start position:20% line:79.33% size:47.5% and we're gonna put those on top, too. 08:21.033 --> 08:22.533 align:start position:12.5% line:84.67% size:77.5% This salad is looking stunning. 08:22.666 --> 08:23.900 align:start position:27.5% line:79.33% size:30% I don't know about you guys, but 08:24.033 --> 08:26.800 align:start position:10% line:79.33% size:65% I am feeling very inspired by this salad right now 08:26.933 --> 08:29.133 align:start position:20% line:79.33% size:52.5% and I think that it's gonna definitely impress 08:29.266 --> 08:30.600 align:start position:10% line:84.67% size:67.5% when you make this at home. 08:30.733 --> 08:32.933 align:start position:22.5% line:79.33% size:47.5% OK, so for one last special ingredient-- 08:33.066 --> 08:35.700 align:start position:10% line:79.33% size:55% I saved it to the last because it is very special-- 08:35.833 --> 08:38.033 align:start position:20% line:84.67% size:45% is our watercress. 08:38.166 --> 08:40.866 align:start position:30% line:79.33% size:30% So typically in a fattoush salad, 08:41.000 --> 08:43.700 align:start position:10% line:79.33% size:72.5% you would add sort of bakleh, we call it, 08:43.833 --> 08:48.300 align:start position:10% line:79.33% size:75% which is purslane in American, or watercress, 08:48.433 --> 08:50.066 align:start position:10% line:84.67% size:75% or you could also use arugula. 08:50.200 --> 08:52.966 align:start position:27.5% line:79.33% size:37.5% So I found this beautiful watercress, 08:53.100 --> 08:56.633 align:start position:10% line:84.67% size:72.5% and I'm just going to sort of 08:56.766 --> 08:59.100 align:start position:20% line:79.33% size:45% release the small, little leaves, 08:59.233 --> 09:02.333 align:start position:10% line:79.33% size:72.5% and we're just gonna sprinkle some of these tender, 09:02.466 --> 09:07.000 align:start position:20% line:79.33% size:45% pleasantly bitter, somewhat sweet leaves 09:07.133 --> 09:11.666 align:start position:10% line:79.33% size:72.5% right on top of our beautiful fattoush bowl. 09:11.800 --> 09:14.200 align:start position:22.5% line:79.33% size:57.5% And the next thing that we are gonna be making 09:14.333 --> 09:18.133 align:start position:10% line:79.33% size:70% is our vivacious vinaigrette to coat our fattoush salad 09:18.266 --> 09:19.800 align:start position:22.5% line:84.67% size:57.5% with our toasted bread. 09:38.633 --> 09:42.200 align:start position:17.5% line:79.33% size:55% I have started to make our vivacious vinaigrette. 09:42.333 --> 09:47.300 align:start position:10% line:10% size:80% It's a garlicky, lemony, sort of vinegary fresh herb dressing 09:47.433 --> 09:49.366 align:start position:22.5% line:10% size:57.5% for our fattoush salad, 09:49.500 --> 09:52.600 align:start position:20% line:79.33% size:55% and I started off with one whole head of garlic, 09:52.733 --> 09:55.333 align:start position:10% line:79.33% size:62.5% and the reason why I have one whole head of garlic 09:55.466 --> 09:58.300 align:start position:10% line:79.33% size:80% is because look at this big bowl of fattoush before me. 09:58.433 --> 09:59.866 align:start position:35% line:79.33% size:15% Ha ha! So if you're making 10:00.000 --> 10:02.200 align:start position:10% line:84.67% size:75% a smaller-size fattoush salad, 10:02.333 --> 10:04.300 align:start position:30% line:79.33% size:40% then you can use about 4 cloves, 10:04.433 --> 10:06.166 align:start position:20% line:79.33% size:60% 4 to 6 cloves of garlic, I would say. 10:06.300 --> 10:07.600 align:start position:32.5% line:79.33% size:37.5% So don't be shy with the garlic, though, 10:07.733 --> 10:10.866 align:start position:10% line:79.33% size:67.5% because it really makes the dressing absolutely delicious. 10:11.000 --> 10:14.600 align:start position:22.5% line:79.33% size:57.5% OK, so we're gonna just sort of take a whisk 10:14.733 --> 10:20.400 align:start position:22.5% line:79.33% size:47.5% and start to stream some of this olive oil. 10:20.533 --> 10:24.600 align:start position:10% line:79.33% size:70% And now I'm gonna drizzle in some red wine vinegar. 10:27.566 --> 10:29.633 align:start position:20% line:84.67% size:52.5% OK, that looks great. 10:29.766 --> 10:34.500 align:start position:10% line:79.33% size:75% And now we are going to season with some sea salt 10:34.633 --> 10:38.433 align:start position:12.5% line:79.33% size:77.5% and some freshly ground pepper, about a teaspoon of each, 10:38.566 --> 10:41.466 align:start position:10% line:84.67% size:65% and also some sumac spice. 10:41.600 --> 10:43.833 align:start position:20% line:79.33% size:50% And this was a spice that also went on 10:43.966 --> 10:47.033 align:start position:10% line:79.33% size:75% our pita bread loaves that are hanging out right over here-- 10:47.166 --> 10:49.200 align:start position:30% line:79.33% size:40% ha ha!--until we toss our salad. 10:49.333 --> 10:50.833 align:start position:22.5% line:84.67% size:57.5% About a teaspoon or so. 10:50.966 --> 10:52.500 align:start position:10% line:79.33% size:75% You want to really be generous with this spice 10:52.633 --> 10:55.033 align:start position:20% line:79.33% size:50% because it is one of the main ingredients 10:55.166 --> 10:56.700 align:start position:20% line:84.67% size:55% in our fattoush salad. 10:58.766 --> 11:01.066 align:start position:27.5% line:79.33% size:30% It's looking and smelling good already. 11:01.200 --> 11:03.066 align:start position:40% line:84.67% size:20% Love it. 11:03.200 --> 11:04.833 align:start position:10% line:84.67% size:70% And now for our fresh herbs. 11:04.966 --> 11:07.500 align:start position:20% line:79.33% size:62.5% We're sort of gonna mimic the fresh herbs 11:07.633 --> 11:09.433 align:start position:30% line:79.33% size:40% that were in our fattoush salad. 11:09.566 --> 11:12.366 align:start position:20% line:79.33% size:62.5% So I have some beautiful, fresh, flat-leaf parsley, 11:12.500 --> 11:15.233 align:start position:10% line:84.67% size:75% also known as Italian parsley. 11:15.366 --> 11:18.500 align:start position:10% line:79.33% size:72.5% And now for some fresh na'na, our spearmint. 11:20.433 --> 11:23.800 align:start position:10% line:79.33% size:55% And last but not least is some fresh thyme leaves, 11:23.933 --> 11:28.633 align:start position:10% line:79.33% size:67.5% and now certainly not least is our fresh lemon juice. 11:28.766 --> 11:29.833 align:start position:12.5% line:84.67% size:77.5% Got to have lemon juice, right, 11:29.966 --> 11:32.866 align:start position:20% line:79.33% size:45% when you're making salad dressings? 11:33.000 --> 11:36.533 align:start position:20% line:79.33% size:60% OK, now we're just gonna whisk this all together 11:36.666 --> 11:38.133 align:start position:30% line:84.67% size:32.5% just like so. 11:38.266 --> 11:41.800 align:start position:10% line:79.33% size:65% Wow. You see how beautiful that is, right? 11:41.933 --> 11:43.200 align:start position:20% line:84.67% size:55% Let's give it a taste. 11:46.666 --> 11:52.400 align:start position:35% line:79.33% size:30% Mmm. That is absolutely sensational. 11:52.533 --> 11:54.733 align:start position:20% line:79.33% size:35% So what we are going to make next 11:54.866 --> 11:57.600 align:start position:20% line:79.33% size:47.5% is another fabulous fatteh dish. 11:57.733 --> 11:59.100 align:start position:10% line:84.67% size:75% It's part of the fatteh family 11:59.233 --> 12:01.866 align:start position:10% line:84.67% size:67.5% to use leftover pita bread, 12:02.000 --> 12:04.200 align:start position:20% line:79.33% size:45% and that is called our fatteh hummus. 12:23.566 --> 12:26.400 align:start position:22.5% line:79.33% size:52.5% So I have started our second dish of the day 12:26.533 --> 12:29.700 align:start position:20% line:79.33% size:55% for our fatteh family, meaning to use 12:29.833 --> 12:34.033 align:start position:20% line:79.33% size:50% leftover pita bread, and we're making 12:34.166 --> 12:37.566 align:start position:22.5% line:10% size:57.5% a dish by the same name called fatteh hummus. 12:37.700 --> 12:40.500 align:start position:20% line:10% size:62.5% And what it is, it's this luscious Lebanese 12:40.633 --> 12:42.233 align:start position:20% line:10% size:62.5% layered dip, if you will. 12:42.366 --> 12:44.933 align:start position:20% line:10% size:47.5% It's actually eaten most frequently 12:45.066 --> 12:48.833 align:start position:20% line:79.33% size:52.5% in the breakfast time and also at brunch time. 12:48.966 --> 12:51.400 align:start position:20% line:79.33% size:47.5% OK, so I've started with our pita bread 12:51.533 --> 12:54.800 align:start position:10% line:79.33% size:65% that I've basically sliced into, like, a pie, 12:54.933 --> 13:00.133 align:start position:12.5% line:79.33% size:75% and now I have these wonderful triangular slices just like so, 13:00.266 --> 13:02.366 align:start position:10% line:10% size:65% and I'm gonna grab--I have two sheet pans, because 13:02.500 --> 13:05.200 align:start position:20% line:10% size:50% we're gonna use lots of toasted pita, 13:05.333 --> 13:06.700 align:start position:20% line:10% size:47.5% actually chips that we're making today. 13:06.833 --> 13:08.966 align:start position:32.5% line:10% size:35% I call them my crispy, crunchy crisps. 13:09.100 --> 13:11.766 align:start position:22.5% line:79.33% size:55% And what I like to do, which I think makes for 13:11.900 --> 13:14.800 align:start position:10% line:79.33% size:65% really perfect pita chips, is I like to sort of 13:14.933 --> 13:19.600 align:start position:10% line:79.33% size:67.5% separate the loaves and the triangle pieces just like so, 13:19.733 --> 13:22.533 align:start position:20% line:79.33% size:45% and I'm just gonna drizzle some olive oil 13:22.666 --> 13:25.000 align:start position:20% line:79.33% size:52.5% and also a little bit of sea salt. 13:27.800 --> 13:31.933 align:start position:10% line:79.33% size:67.5% And I'm gonna add a special touch of some sesame seeds. 13:32.066 --> 13:34.033 align:start position:20% line:79.33% size:55% OK, so now we're gonna get these in our oven. 13:34.166 --> 13:36.900 align:start position:20% line:79.33% size:47.5% I have it preheated at 350 degrees, 13:37.033 --> 13:39.733 align:start position:17.5% line:79.33% size:55% and they're gonna bake for about 12, 15 minutes tops 13:39.866 --> 13:41.733 align:start position:10% line:79.33% size:72.5% until they're nice and crispy and crunchy 13:41.866 --> 13:43.566 align:start position:20% line:84.67% size:55% for our fatteh hummus. 14:12.666 --> 14:14.466 align:start position:20% line:79.33% size:55% So it's fatteh hummus, which means 14:14.600 --> 14:17.266 align:start position:10% line:79.33% size:67.5% the chick peas, the hummus, is our main part 14:17.400 --> 14:18.766 align:start position:20% line:84.67% size:50% of this layered dip. 14:18.900 --> 14:21.133 align:start position:20% line:79.33% size:40% So I started off with dried chick peas 14:21.266 --> 14:24.433 align:start position:22.5% line:79.33% size:57.5% that I soaked overnight in some cold water, 14:24.566 --> 14:27.433 align:start position:12.5% line:79.33% size:77.5% and then I started to cook them the next day, 14:27.566 --> 14:31.066 align:start position:10% line:79.33% size:67.5% and now they are completely nice and cooked for us, 14:31.200 --> 14:33.833 align:start position:20% line:79.33% size:57.5% and we're gonna sort of mash them up a little bit 14:33.966 --> 14:36.200 align:start position:10% line:84.67% size:65% and also leave some whole. 14:36.333 --> 14:39.300 align:start position:10% line:79.33% size:75% They're mashing up beautifully and as you're going along, 14:39.433 --> 14:43.033 align:start position:20% line:79.33% size:55% if you see some skins, pick those off, too. 14:43.166 --> 14:45.733 align:start position:20% line:79.33% size:50% Then we're gonna add some garlic paste 14:45.866 --> 14:47.366 align:start position:20% line:84.67% size:55% that I have over here. 14:47.500 --> 14:48.633 align:start position:10% line:84.67% size:65% It's about one tablespoon. 14:48.766 --> 14:52.966 align:start position:20% line:79.33% size:40% We want it to be nice and flavorful. 14:53.100 --> 14:59.266 align:start position:22.5% line:79.33% size:52.5% And we are also going to take some fresh mint 14:59.400 --> 15:01.033 align:start position:20% line:79.33% size:37.5% and we're gonna finely chop this up 15:01.166 --> 15:03.233 align:start position:20% line:79.33% size:60% and we're gonna add that to the bowl as well. 15:03.366 --> 15:07.000 align:start position:22.5% line:79.33% size:57.5% And we're also going to add in some olive oil. 15:07.133 --> 15:09.600 align:start position:10% line:84.67% size:80% Just a couple tablespoons or so. 15:09.733 --> 15:11.733 align:start position:20% line:79.33% size:32.5% And also some fresh lemon juice. 15:11.866 --> 15:15.500 align:start position:10% line:79.33% size:60% It looks so good already and we've only just begun. 15:15.633 --> 15:18.966 align:start position:10% line:79.33% size:67.5% And now we just need to add a little bit of sea salt 15:19.100 --> 15:22.066 align:start position:30% line:79.33% size:40% so we can season our chick peas. 15:22.200 --> 15:25.900 align:start position:10% line:79.33% size:80% And now we're just gonna sort of blend this mixture together. 15:26.033 --> 15:27.833 align:start position:10% line:84.67% size:65% Doesn't it look delicious? 15:27.966 --> 15:30.666 align:start position:20% line:79.33% size:47.5% I'm gonna taste it. I want to make sure 15:30.800 --> 15:32.633 align:start position:10% line:84.67% size:75% that it is seasoned correctly. 15:32.766 --> 15:35.733 align:start position:10% line:79.33% size:70% We're gonna taste each layer as we go. 15:40.566 --> 15:41.633 align:start position:40% line:84.67% size:7.5% Mm. 15:43.000 --> 15:45.066 align:start position:20% line:79.33% size:42.5% Wow. Oh, my gosh. This is incredible. 15:46.600 --> 15:49.500 align:start position:10% line:79.33% size:80% The flavor just sort of explodes right in your mouth. 15:49.633 --> 15:51.766 align:start position:27.5% line:79.33% size:47.5% The warm chick peas are absolutely delicious. 15:51.900 --> 15:53.566 align:start position:17.5% line:79.33% size:65% They're so soft and moist, and I love 15:53.700 --> 15:55.466 align:start position:37.5% line:79.33% size:25% the garlic and the mint combination 15:55.600 --> 15:58.533 align:start position:27.5% line:79.33% size:45% with the olive oil and the lemon and the sea salt. 15:58.666 --> 16:00.566 align:start position:32.5% line:79.33% size:25% OK, so now it's our third layer. 16:00.700 --> 16:03.433 align:start position:10% line:79.33% size:67.5% The first layer is gonna be our pita chips, 16:03.566 --> 16:05.600 align:start position:20% line:79.33% size:37.5% our sesame seed pita chips, actually. 16:05.733 --> 16:08.133 align:start position:10% line:79.33% size:75% They're gonna layer the bottom of our casserole pan. 16:08.266 --> 16:09.400 align:start position:10% line:84.67% size:70% The second layer is gonna be 16:09.533 --> 16:11.833 align:start position:20% line:79.33% size:52.5% our warmed chick peas that we just made, 16:11.966 --> 16:13.866 align:start position:22.5% line:79.33% size:47.5% and our third layer is gonna be our labneh, 16:14.000 --> 16:17.400 align:start position:10% line:79.33% size:72.5% our homemade Lebanese yogurt, and tahini sauce. 16:17.533 --> 16:19.300 align:start position:20% line:79.33% size:50% So we're gonna start by making this. 16:19.433 --> 16:22.166 align:start position:10% line:84.67% size:65% I have two cups of labneh. 16:22.300 --> 16:25.100 align:start position:10% line:84.67% size:75% And this is unstrained yogurt. 16:26.800 --> 16:31.866 align:start position:22.5% line:79.33% size:57.5% OK, so now we are going to take our tahini, 16:32.000 --> 16:34.400 align:start position:12.5% line:84.67% size:77.5% which is our sesame seed paste, 16:34.533 --> 16:37.666 align:start position:10% line:79.33% size:75% and we're just gonna pour that right in just like that. 16:37.800 --> 16:42.133 align:start position:10% line:79.33% size:67.5% We're gonna whisk these two liquids together 16:42.266 --> 16:43.566 align:start position:20% line:84.67% size:47.5% so they become one. 16:45.533 --> 16:47.566 align:start position:32.5% line:79.33% size:32.5% Look at that. It's beautiful, right? 16:47.700 --> 16:49.200 align:start position:12.5% line:84.67% size:77.5% OK, so now we're also gonna add 16:49.333 --> 16:51.900 align:start position:30% line:79.33% size:30% a little bit of our garlic paste, 16:52.033 --> 16:54.600 align:start position:20% line:79.33% size:45% another tablespoon that was left over 16:54.733 --> 16:56.533 align:start position:10% line:79.33% size:70% in our [speaks Arabic word], our mortar and pestle. 16:58.266 --> 16:59.766 align:start position:12.5% line:84.67% size:77.5% Then we're gonna whisk this in. 17:02.333 --> 17:04.166 align:start position:20% line:79.33% size:62.5% And one more ingredient-- we're gonna grab 17:04.300 --> 17:07.866 align:start position:10% line:79.33% size:60% a little bit more of our fresh na'na, our fresh mint, 17:08.000 --> 17:11.566 align:start position:10% line:79.33% size:65% and we're gonna whisk this just like that. 17:11.700 --> 17:14.433 align:start position:10% line:79.33% size:70% All right, so I'm just gonna get my heat onto low 17:14.566 --> 17:16.933 align:start position:10% line:84.67% size:67.5% and we are going to pour in 17:17.066 --> 17:20.000 align:start position:20% line:84.67% size:60% our labneh tahini sauce. 17:20.133 --> 17:21.933 align:start position:10% line:79.33% size:65% We're gonna keep our whisk on hand here, 17:22.066 --> 17:25.200 align:start position:12.5% line:79.33% size:77.5% because whenever you're warming labneh yogurt, 17:25.333 --> 17:27.833 align:start position:20% line:79.33% size:52.5% you want to make sure to keep your whisk 17:27.966 --> 17:31.966 align:start position:10% line:79.33% size:65% running through the yogurt so that it doesn't curdle. 17:35.000 --> 17:37.066 align:start position:20% line:79.33% size:50% And we're not really bringing it to a boil at all, 17:37.200 --> 17:38.533 align:start position:10% line:84.67% size:72.5% or a simmer, for that matter. 17:38.666 --> 17:40.066 align:start position:10% line:84.67% size:75% We're just warming it through, 17:40.200 --> 17:44.200 align:start position:10% line:79.33% size:75% because this is a warm sort of beautiful breakfast bowl 17:44.333 --> 17:46.600 align:start position:35% line:79.33% size:32.5% that is eaten traditionally like this 17:46.733 --> 17:50.466 align:start position:10% line:79.33% size:62.5% in Lebanon and throughout the Middle East for breakfast. 17:50.600 --> 17:52.600 align:start position:20% line:79.33% size:50% It's actually one of my Uncle Dominic's 17:52.733 --> 17:54.833 align:start position:20% line:79.33% size:55% favorite dishes to eat for breakfast. 17:54.966 --> 17:59.033 align:start position:12.5% line:79.33% size:77.5% When he's in Lebanon, he visits my sitto, my grandmother, 17:59.166 --> 18:01.166 align:start position:10% line:79.33% size:67.5% who is in northern Lebanon, and he visits 18:01.300 --> 18:03.900 align:start position:10% line:79.33% size:72.5% this little restaurant of his every morning 18:04.033 --> 18:07.933 align:start position:10% line:79.33% size:70% and orders a nice, big, warm bowl of fatteh hummus, so, 18:08.066 --> 18:09.500 align:start position:32.5% line:79.33% size:37.5% this one is for my uncle Dominic 18:09.633 --> 18:12.333 align:start position:10% line:79.33% size:70% and for all of you out there who love fatteh hummus, too. 18:14.100 --> 18:16.700 align:start position:20% line:79.33% size:52.5% All right, so now I'm just gonna shut this off, 18:16.833 --> 18:18.466 align:start position:10% line:84.67% size:72.5% because it is where I want it 18:18.600 --> 18:20.800 align:start position:22.5% line:79.33% size:45% and I'm gonna quit while I'm ahead. Ha ha! 18:20.933 --> 18:24.600 align:start position:22.5% line:79.33% size:57.5% And I've also taken out our beautiful homemade 18:24.733 --> 18:26.400 align:start position:20% line:84.67% size:50% pita crunchy crisps. 18:26.533 --> 18:29.466 align:start position:17.5% line:79.33% size:52.5% I seasoned those with a little bit of olive oil, 18:29.600 --> 18:31.033 align:start position:10% line:84.67% size:67.5% sea salt, and sesame seeds, 18:31.166 --> 18:32.766 align:start position:30% line:79.33% size:42.5% and now it's time for the fun part 18:32.900 --> 18:37.033 align:start position:12.5% line:79.33% size:77.5% of making our warm, comforting, casserole breakfast bowl 18:37.166 --> 18:40.633 align:start position:10% line:79.33% size:67.5% that we traditionally enjoy at breakfast time in Lebanon. 18:40.766 --> 18:45.500 align:start position:20% line:79.33% size:55% So what we're gonna do is we're gonna layer 18:45.633 --> 18:50.533 align:start position:10% line:84.67% size:70% the pita chips on the bottom 18:50.666 --> 18:53.533 align:start position:10% line:79.33% size:70% of a deep-dish casserole pan just like this. 18:56.700 --> 19:01.633 align:start position:20% line:79.33% size:47.5% OK, just like that, and we are gonna take 19:01.766 --> 19:04.066 align:start position:20% line:79.33% size:37.5% our chick peas, our warm chick peas 19:04.200 --> 19:06.833 align:start position:10% line:79.33% size:65% that were partially mashed and partially whole. 19:06.966 --> 19:10.800 align:start position:20% line:79.33% size:55% We added in olive oil. We added in fresh lemon juice. 19:10.933 --> 19:13.600 align:start position:20% line:79.33% size:45% We added in garlic and we added in some mint. 19:13.733 --> 19:17.833 align:start position:20% line:79.33% size:50% And we're just gonna layer those right on top. 19:17.966 --> 19:23.000 align:start position:10% line:79.33% size:70% And now we are going to take our labneh and tahini sauce. 19:25.900 --> 19:27.966 align:start position:12.5% line:84.67% size:77.5% OK, so now we are going to take 19:28.100 --> 19:30.933 align:start position:10% line:84.67% size:75% some reserved whole chick peas 19:31.066 --> 19:34.433 align:start position:27.5% line:79.33% size:37.5% and we're gonna sprinkle these on top 19:34.566 --> 19:36.333 align:start position:32.5% line:84.67% size:37.5% just like that. 19:36.466 --> 19:39.300 align:start position:20% line:84.67% size:60% Beautiful. Looking good. 19:39.433 --> 19:42.533 align:start position:10% line:79.33% size:67.5% And now we are going to add a really flavorful 19:42.666 --> 19:45.800 align:start position:20% line:79.33% size:55% finishing topping with some toasted pine nuts 19:45.933 --> 19:51.000 align:start position:10% line:74% size:72.5% over our layered chick pea... [Sizzling] 19:53.466 --> 19:54.333 align:start position:40% line:84.67% size:10% pan. 19:54.466 --> 19:55.666 align:start position:40% line:84.67% size:22.5% Ha ha ha! 19:55.800 --> 19:57.166 align:start position:30% line:84.67% size:42.5% Hear that sizzle, 19:57.300 --> 20:00.000 align:start position:22.5% line:79.33% size:57.5% sizzle just hitting all those other ingredients. 20:00.133 --> 20:03.566 align:start position:20% line:79.33% size:47.5% Isn't that amazing? Beautiful. OK. 20:03.700 --> 20:07.433 align:start position:20% line:79.33% size:52.5% So just a couple more finishing touches. 20:07.566 --> 20:10.066 align:start position:20% line:79.33% size:47.5% We are going to add a little finishing touch 20:10.200 --> 20:12.533 align:start position:30% line:84.67% size:40% of some paprika. 20:12.666 --> 20:16.400 align:start position:20% line:79.33% size:62.5% I'm using the traditional paprika or sweet paprika. 20:16.533 --> 20:18.600 align:start position:10% line:79.33% size:75% You could also use smoky, too, if you like. 20:18.733 --> 20:23.000 align:start position:22.5% line:79.33% size:57.5% And just one more touch of some fresh parsley, 20:23.133 --> 20:24.633 align:start position:20% line:84.67% size:55% just finely chop this. 20:24.766 --> 20:27.566 align:start position:10% line:79.33% size:75% Wonderful. And now we're gonna take our other pita chips, 20:27.700 --> 20:30.733 align:start position:30% line:79.33% size:42.5% because remember, we did two pans. 20:30.866 --> 20:35.166 align:start position:10% line:79.33% size:75% Just arrange them going around the casserole pan. 20:35.300 --> 20:38.500 align:start position:10% line:79.33% size:62.5% OK, so there you have it. There is our fatteh hummus. 20:38.633 --> 20:40.600 align:start position:20% line:79.33% size:42.5% It's our luscious Lebanese layered dip, 20:40.733 --> 20:42.600 align:start position:30% line:79.33% size:40% and we are going to have this join 20:42.733 --> 20:45.266 align:start position:20% line:79.33% size:47.5% our fattoush that's been on standby. 20:45.400 --> 20:47.900 align:start position:10% line:79.33% size:67.5% We're gonna toss everything together and taste them. 21:06.800 --> 21:09.233 align:start position:30% line:79.33% size:37.5% It's the finale of our fatteh day 21:09.366 --> 21:11.233 align:start position:10% line:84.67% size:70% with our flavorful fattoush, 21:11.366 --> 21:14.466 align:start position:20% line:79.33% size:52.5% our big bowl of salad that we have created, 21:14.600 --> 21:17.533 align:start position:20% line:79.33% size:52.5% and our fatteh hummus that's just sitting there 21:17.666 --> 21:19.566 align:start position:20% line:79.33% size:47.5% and calling my name that we just made, 21:19.700 --> 21:22.466 align:start position:20% line:79.33% size:55% and now for the finale of our fattoush, 21:22.600 --> 21:27.866 align:start position:10% line:79.33% size:70% I'm gonna break--ha ha ha!-- our toasted pita bread loaves. 21:28.000 --> 21:29.733 align:start position:20% line:79.33% size:50% So fun to do, right? You can just sort of 21:29.866 --> 21:34.800 align:start position:10% line:79.33% size:67.5% rustically sort of break up the loaves just like that. 21:34.933 --> 21:37.000 align:start position:30% line:79.33% size:42.5% Lovely. And we're gonna sprinkle 21:37.133 --> 21:39.233 align:start position:20% line:84.67% size:60% some of our sumac spice. 21:39.366 --> 21:41.600 align:start position:10% line:84.67% size:67.5% A little bit of sumac spice 21:41.733 --> 21:44.166 align:start position:20% line:84.67% size:55% is a really nice touch 21:44.300 --> 21:47.866 align:start position:27.5% line:79.33% size:42.5% before we add our vivacious vinaigrette dressing 21:48.000 --> 21:50.400 align:start position:20% line:84.67% size:52.5% that we made as well. 21:50.533 --> 21:52.566 align:start position:10% line:79.33% size:65% And we layered everything, so I'm just actually gonna 21:52.700 --> 21:54.533 align:start position:10% line:84.67% size:67.5% take a little section here, 21:54.666 --> 21:58.666 align:start position:10% line:79.33% size:57.5% and that way it'll have everything that we layered 21:58.800 --> 22:01.233 align:start position:20% line:79.33% size:55% on top of one another, and I'm also 22:01.366 --> 22:05.066 align:start position:10% line:79.33% size:60% going to scoop up myself some of our fatteh hummus. 22:05.200 --> 22:07.400 align:start position:20% line:79.33% size:52.5% I'm going to actually grab a couple of our 22:07.533 --> 22:11.000 align:start position:10% line:79.33% size:72.5% homemade pita chips that were drizzled with olive oil, 22:11.133 --> 22:14.100 align:start position:10% line:79.33% size:67.5% sea salt, and sesame seeds, which I just love. 22:14.233 --> 22:16.300 align:start position:20% line:79.33% size:52.5% Look at this luscious layered dip. 22:16.433 --> 22:20.900 align:start position:22.5% line:79.33% size:47.5% OK. I must say that fattoush is my favorite, but 22:21.033 --> 22:23.100 align:start position:20% line:79.33% size:60% I'm gonna have to go for a bite of the--ha ha!-- 22:23.233 --> 22:24.733 align:start position:20% line:84.67% size:50% fatteh hummus first. 22:28.100 --> 22:29.900 align:start position:40% line:84.67% size:22.5% Mmm. Wow. 22:32.200 --> 22:33.433 align:start position:20% line:84.67% size:70% and that's the wayt's nice , 22:33.566 --> 22:35.766 align:start position:27.5% line:79.33% size:32.5% that you want to enjoy this dish. 22:35.900 --> 22:37.966 align:start position:30% line:79.33% size:40% It's got so much flavor going on 22:38.100 --> 22:40.300 align:start position:10% line:84.67% size:67.5% with those warm chick peas. 22:40.433 --> 22:44.133 align:start position:20% line:79.33% size:55% The sauce, the yogurt, and tahini sauce is warm, too. 22:44.266 --> 22:46.633 align:start position:20% line:79.33% size:52.5% And I love the crunch of the pita chips 22:46.766 --> 22:47.900 align:start position:20% line:84.67% size:50% and those pine nuts. 22:48.033 --> 22:49.866 align:start position:40% line:84.67% size:10% Mmm. 22:50.000 --> 22:51.900 align:start position:32.5% line:84.67% size:37.5% Just delicious. 22:52.033 --> 22:54.633 align:start position:20% line:84.67% size:55% It's a really fun dish 22:54.766 --> 22:56.733 align:start position:20% line:79.33% size:32.5% to share with family and friends 22:56.866 --> 22:58.800 align:start position:30% line:79.33% size:42.5% at breakfast time and at brunch. 22:58.933 --> 23:00.966 align:start position:10% line:79.33% size:75% Or really any time of the day, because you can make this 23:01.100 --> 23:04.400 align:start position:25% line:79.33% size:45% for lunch, dinner, late night snack, you name it. 23:04.533 --> 23:06.266 align:start position:10% line:84.67% size:65% Fatteh hummus is your dish 23:06.400 --> 23:08.366 align:start position:30% line:79.33% size:42.5% that you guys are gonna just love. 23:08.500 --> 23:11.333 align:start position:10% line:84.67% size:75% And now for my fattoush salad. 23:11.466 --> 23:15.100 align:start position:20% line:79.33% size:50% I'm gonna get myself my Persian cucumber 23:15.233 --> 23:18.966 align:start position:20% line:79.33% size:52.5% and a radish, because I love radishes so much. 23:19.100 --> 23:21.966 align:start position:27.5% line:79.33% size:40% And a little bit of the romaine lettuce 23:22.100 --> 23:24.866 align:start position:22.5% line:79.33% size:45% with my watercress and all of those fresh herbs. 23:26.500 --> 23:27.566 align:start position:40% line:84.67% size:10% Mmm. 23:29.400 --> 23:30.333 align:start position:30% line:84.67% size:25% Delicious. 23:31.900 --> 23:34.900 align:start position:27.5% line:79.33% size:45% Take a little bite of the toasted pita bread 23:35.033 --> 23:36.166 align:start position:20% line:84.67% size:52.5% with the sumac spice. 23:39.600 --> 23:43.866 align:start position:20% line:79.33% size:50% Mmm. There's so much flavor going on. 23:44.000 --> 23:47.200 align:start position:10% line:79.33% size:65% I love all of the textures and the colors. 23:47.333 --> 23:50.000 align:start position:10% line:79.33% size:65% Such an amazing way to use leftover pita bread, 23:50.133 --> 23:51.966 align:start position:30% line:79.33% size:40% and I'm so happy that our culture, 23:52.100 --> 23:54.166 align:start position:27.5% line:79.33% size:30% our Lebanese and Middle Eastern culture, 23:54.300 --> 23:57.133 align:start position:20% line:79.33% size:62.5% is founded on these types of fatteh dishes, 23:57.266 --> 24:00.433 align:start position:12.5% line:10% size:72.5% and I'm so happy that I could share them all with you today. 24:00.566 --> 24:03.666 align:start position:10% line:10% size:80% I wish for you to make them with your family and friends, too, 24:03.800 --> 24:06.866 align:start position:10% line:10% size:60% and until we cook again, I always wish you and yours 24:07.000 --> 24:08.566 align:start position:20% line:84.67% size:60% to takloull bil' hanna-- 24:08.700 --> 24:09.833 align:start position:20% line:84.67% size:45% eat in happiness-- 24:09.966 --> 24:11.366 align:start position:20% line:84.67% size:47.5% and sending smiles. 24:52.933 --> 24:54.900 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:55.033 --> 24:57.666 align:start position:22.5% line:10% size:45% "Authentic Recipes for Fresh and Flavorful 24:57.800 --> 24:59.200 align:start position:10% line:10% size:70% Mediterranean Home Cooking," 24:59.333 --> 25:00.533 align:start position:30% line:10% size:42.5% is now available. 25:00.666 --> 25:03.500 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 25:03.633 --> 25:06.233 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 25:06.366 --> 25:09.433 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 25:09.566 --> 25:13.133 align:start position:10% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 25:13.266 --> 25:14.200 align:start position:30% line:10% size:35% right at home. 25:14.333 --> 25:17.366 align:start position:20% line:10% size:40% To order a copy, call 1-800-PLAY-PBS 25:17.500 --> 25:20.933 align:start position:12.5% line:10% size:77.5% or order online at shopPBS.org. 25:22.833 --> 25:23.966 align:start position:20% line:84.67% size:47.5% Join Julie Taboulie 25:24.100 --> 25:26.200 align:start position:22.5% line:79.33% size:57.5% for fresh and flavorful Lebanese foods 25:26.333 --> 25:29.000 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:29.133 --> 25:30.633 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:30.766 --> 25:33.366 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:33.500 --> 25:36.133 align:start position:22.5% line:10% size:42.5% It's Julie-tested and Mama-approved. 25:36.266 --> 25:38.666 align:start position:10% line:10% size:75% Visit JulieTaboulie.com today. 25:38.800 --> 25:40.733 align:start position:20% line:79.33% size:60% Julie: "Julie Taboulie's Lebanese Kitchen" 25:40.866 --> 25:42.466 align:start position:20% line:84.67% size:55% is made possible by... 25:48.900 --> 25:50.700 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 25:50.833 --> 25:52.733 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:52.866 --> 25:55.500 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:55.633 --> 25:57.600 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:57.733 --> 25:59.700 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:59.833 --> 26:01.700 align:start position:10% line:84.67% size:75% [Middle Eastern music playing]