WEBVTT

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Stop and...
smell the roses

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with my rosewater sweets
from the Middle East.

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Announcer: "Julie Taboulie's
Lebanese Kitchen"

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is made possible by...

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Man: ♪ Do your thing ♪

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♪ Do your thing, do your thing ♪

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♪ Syracuse, do your thing ♪

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♪ Do your thing, do your thing ♪

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♪ Syracuse, do your thing ♪

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[Middle Eastern music playing]

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In our super busy,
hustle and bustle,

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can't even take a second
to breathe schedules,

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sometimes we really
just need to stop

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and take in
our surroundings.

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Whether it be in beautiful
and breathtaking indoor spaces
or outdoor places,

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near or far, or right
in our very own backyard,

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be it by ourselves

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or amongst the people
that mean the most to us,

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we truly just need to take
more time to take it all in.

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And on today's show, I want you
to sit back and relax

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while we create some of
my signature rosewater sweets
straight from the Middle East

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that is sure to bring your mind
at ease.

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First up is my bellawriyeh,

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a sumptuous shredded
Phyllo dough sweet

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layered with a perfect
pistachio and walnut filling,

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followed by my
"eish al bolbol,"

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blossoming birds' nests
filled with plush
pistachio nuts,

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baked blissfully as can be,

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and both are finished off
with, you guessed it,

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my signature rosewater syrup

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that is subtly sweet,
slightly sticky,

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and splendid to the senses!

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My rosewater signature sweets
will surely have you...

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stopping to smell the roses.

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Visiting the rose gardens today
near me

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inspired me so much to get
myself this big, beautiful
bouquet of pink roses,

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and I'm just going to snip off
the last one.

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Whew! Ha!

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That one just flew over
my kitchen.

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And just get it in our beautiful
bouquet of flowers
that we have here,

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and as you can see, I've filled
up the whole kitchen today
with pink,

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including myself,
in honor of our stopping
to smell the roses

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with our rosewater sweets
from the Middle East.

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And the first thing
that we are starting on

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when you're making
any of our Lebanese
or Middle Eastern sweets

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is clarifying our butter,

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and I started off with
4 sticks of unsalted butter,

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and I'm just slowly melting them
in our sauce pot that
we have over here,

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and then what is going to happen
is it's going to start to
sort of boil a little bit,

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and then once it starts to boil,
we're going to lower our heat,

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and then we're just going
to let it sort of slowly simmer,

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sort of slowly boil away,

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and all of the milk solids
in the salt that's in
the unsalted butter

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is going to sort of dissipate
and start to dissolve

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and kind of stick
to the bottom of the pot,

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and then what we're left with
is this beautiful sort of--

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I call it liquid gold--
clarified butter,

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and then we're going to be using
that clarified butter

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to make all of our sweets today,

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which we're making
one of my favorite sweets

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called bellawriyeh.

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It's a shredded dough dessert.

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It's the shredded Phyllo dough
that sort of resembles

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angel hair pasta in a way,
actually.

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And then the other sweet
that we're making

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is called birds' nests,

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and we're using
the flat Phyllo dough,

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number 4, actually,
so it's pretty thin.

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So let's get started

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on our shredded Phyllo dough,
shall we?

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So I have it
right here before me,

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And the first thing
that you want to do

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is you just sort of want to
tear it apart a little bit
but gently,

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and what I had done before
I started sort of shredding it
before you

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is that I took it out
from our refrigerator

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and just let it sit on the
countertop for a little bit,

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maybe about 15, 20 minutes,
30 minutes max

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just to sort of come to
room temperature.

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OK, so I have our water
right over here that's
been boiling away,

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and I have a strainer
that's sitting right atop.

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I'm going to take
half of the amount
of the shredded Phyllo dough,

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and at this point, you just need
to tear it just a little bit

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so you can get two sections.

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OK, we're just going to put this
right in the steamer.

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You just kind of, again,
break it apart a little bit
with your fingers.

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And we're just going to steam it
just for a little bit,

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just for a couple of minutes,
actually,

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just so it can become
a little bit moist for us.

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And then we're going
to put it on our sheet pan
and do our second batch.

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All right, so now we're going
to get it onto our board.

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And we're going to just sort of
spread it all apart
with our fingers.

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Just like that.

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You can see it's very easy now
for me to work through it.

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It's very pliable,
which is a good sign.

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And we're going to take some
of that beautiful liquid gold,

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that clarified butter.

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And we're just going
to sort of...

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spoon it right over
the shredded Phyllo dough.

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And now I'm just going to
sort of toss it together.

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Just like that.

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Beautiful, right?
It feels so good.

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It's nice and moist.

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It's soft, it's pliable,

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and that's definitely what
you are looking for

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when you're making the shredded
Phyllo dough desserts,

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this one or any of them,
actually.

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And that little touch of the
clarified butter really helps,

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and it makes it delicious, too.

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Ha ha!

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OK. So now this looks
good to go.

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We are going to just
set it aside momentarily.

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The first ingredient up
for our bellawriyeh filling
is our pistachio nuts,

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and they're beautiful,
plush, big pistachio nuts.

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They are unsalted,
and they are whole,

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so that's definitely
what you want to use.

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So we are going to use
two cups of pistachio nuts,

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and I also have
our beautiful, nice walnuts.

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They are also whole.
They're raw. They're unsalted.

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Just going to get
one cup of these.

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So we have two cups
of the pistachio

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to one cup of
the walnut filling.

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And I also need
some granulated white sugar.

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We are going to use one cup.

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And we're just going to grind
them until they're sort of like
a coarse meal.

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We don't want them to be ground
too fine,

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and we don't want them
to be ground too coarse.

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So sort of like
right in the middle.

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OK, that looks good.

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Let's take a look.

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Let's make sure that we have
the right consistency
and texture.

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And that actually looks perfect.

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Now we are going to get it
into our mixing bowl.

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See that? We still have the sort
of like little kind of bits and
pieces of the pistachio nuts,

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which you definitely want

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when you're making a delicious
pistachio nut filling.

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Ha ha!

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And we are going to finish
this filling

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with a little bit
of our liquid gold,
a.k.a. clarified butter.

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Ha ha ha!

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And of course it's all about
stopping to smell the roses

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and eating the roses.

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Uh, not exactly, you know,
eating them actually,

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but the essence of roses
with our rosewater.

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In Arabic, we call it maward.

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And it's distilled
from rose petals,

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and it's just an amazing,
amazing flavor

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that we cook with and bake with
in all of our sweets.

08:29.533 --> 08:34.900 align:start position:10% line:74% size:70%
So I'm just going to measure
about one tablespoon
of this, also.

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Just like that.

08:36.700 --> 08:41.500 align:start position:20% line:74% size:45%
Using our spatula,
we're just sort of going
to mix this together.

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So we don't want the mixture
to be dry,

08:43.866 --> 08:45.600 align:start position:20% line:79.33% size:50%
and we don't want it
to be too wet.

08:45.700 --> 08:47.566 align:start position:20% line:79.33% size:45%
We kind of want it
right in the middle,

08:47.666 --> 08:49.300 align:start position:20% line:79.33% size:55%
and we want it to have
lots of flavor,

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and we're getting that flavor
from the sugar,

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from the clarified butter,
and from the rosewater.

08:55.733 --> 08:58.066 align:start position:20% line:79.33% size:55%
So, look how beautiful
that looks. See that?

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You can see that it's not
too dry and it's not overly wet.

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It's just nice and moist.

09:03.800 --> 09:05.200 align:start position:40% line:84.67% size:7.5%
OK.

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Smells good. Ha ha!

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My brother Eddie and I kid.

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He actually calls it
like orange blossom pop
and rosewater pop

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because of the, you know,
clear sort of, like, um...

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you know, soda bottles
that they come in,

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but you can easily find these,
I should say,

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in actually
major supermarkets now

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in addition to Middle Eastern
and Mediterranean
specialty stores.

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What we're going to do now

09:27.666 --> 09:29.266 align:start position:20% line:79.33% size:55%
is we're going to take
a pastry brush,

09:29.366 --> 09:35.733 align:start position:20% line:74% size:50%
and we're just going
to dip it in and coat
the bottom of the pan.

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OK. We're going to take
half the amount of the
shredded Phyllo dough,

09:40.900 --> 09:43.100 align:start position:32.5% line:84.67% size:37.5%
just like that.

09:43.200 --> 09:45.933 align:start position:22.5% line:79.33% size:47.5%
Kind of eyeball it,
as close as you can.

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And using your fingers again,
just sort of spread the
Phyllo dough evenly out

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on the bottom of the pan
just like so.

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And then, using
the palms of your hands,

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you want to sort of like
firmly press down

09:59.766 --> 10:04.166 align:start position:10% line:79.33% size:70%
on the shredded Phyllo dough
all around.

10:04.266 --> 10:09.200 align:start position:12.5% line:74% size:60%
So you can see that it's
pretty much stuck together
at this point.

10:09.300 --> 10:12.866 align:start position:10% line:84.67% size:70%
And it's nice and flattened.

10:12.966 --> 10:16.666 align:start position:10% line:79.33% size:67.5%
And this is a key, key step
in making this sweet.

10:16.766 --> 10:19.966 align:start position:10% line:79.33% size:67.5%
OK, now we're going to grab
our pistachio nut filling.

10:20.066 --> 10:22.066 align:start position:10% line:79.33% size:67.5%
I'm going to take all of it
and just pour it

10:22.166 --> 10:25.266 align:start position:30% line:79.33% size:30%
right on top
of that first layer.

10:25.366 --> 10:26.766 align:start position:22.5% line:79.33% size:57.5%
And then using the back
of your spatula,

10:26.866 --> 10:32.233 align:start position:10% line:79.33% size:75%
just sort of evenly spread the
pistachio and walnut mixture

10:32.333 --> 10:37.600 align:start position:20% line:74% size:60%
so that it covers all of
the shredded Phyllo dough
on the bottom,

10:37.700 --> 10:40.600 align:start position:20% line:79.33% size:50%
and it goes right up
to the edges, too.

10:40.700 --> 10:43.533 align:start position:20% line:79.33% size:50%
Now, using the palms
of your hands again,

10:43.633 --> 10:47.200 align:start position:10% line:84.67% size:67.5%
press down on that filling,

10:47.300 --> 10:51.466 align:start position:10% line:79.33% size:67.5%
and you're pressing it down
to flatten it, number one,

10:51.566 --> 10:53.933 align:start position:10% line:84.67% size:80%
and you're also pressing it down

10:54.033 --> 10:56.500 align:start position:22.5% line:79.33% size:52.5%
so that it can really
kind of get right into

10:56.600 --> 10:58.800 align:start position:10% line:79.33% size:65%
that shredded Phyllo dough
that's on the bottom.

10:58.900 --> 11:04.433 align:start position:10% line:74% size:65%
Now for our second half of
and final half of shredded
Phyllo dough.

11:04.533 --> 11:06.833 align:start position:22.5% line:79.33% size:45%
OK, so now, again,
using the palms of my hands,

11:06.933 --> 11:13.300 align:start position:10% line:74% size:72.5%
I'm just pressing down firmly
on that top layer
of the Phyllo dough

11:13.400 --> 11:17.233 align:start position:10% line:79.33% size:70%
so that it can come together
with the filling in the center.

11:17.333 --> 11:20.033 align:start position:20% line:79.33% size:62.5%
OK, now I'm going to take
the clarified butter.

11:20.133 --> 11:21.900 align:start position:20% line:79.33% size:55%
I just want to drizzle
a little bit more,

11:22.000 --> 11:26.200 align:start position:10% line:79.33% size:77.5%
about another tablespoon or so,
right over that entire top.

11:26.300 --> 11:29.100 align:start position:12.5% line:84.67% size:77.5%
All right, so my tip and trick.

11:29.200 --> 11:32.100 align:start position:10% line:79.33% size:55%
So we're going to take
a piece of parchment paper

11:32.200 --> 11:34.533 align:start position:22.5% line:79.33% size:42.5%
and press it down
into our bellawriyeh sweet,

11:34.633 --> 11:36.100 align:start position:10% line:84.67% size:80%
and then I have an identical pan

11:36.200 --> 11:38.333 align:start position:10% line:79.33% size:70%
that I'm going to put on top
of the parchment paper

11:38.433 --> 11:40.266 align:start position:10% line:84.67% size:67.5%
into that bellawriyeh sweet

11:40.366 --> 11:42.933 align:start position:20% line:79.33% size:52.5%
so that it can become
bound together.

11:43.033 --> 11:45.266 align:start position:10% line:79.33% size:67.5%
So I'm just going to get it
in the refrigerator,

11:45.366 --> 11:48.500 align:start position:10% line:79.33% size:72.5%
and we're going to let it set
for a couple of hours.

12:05.166 --> 12:07.766 align:start position:30% line:79.33% size:40%
The rose gardens
are so gorgeous,

12:07.866 --> 12:09.500 align:start position:12.5% line:84.67% size:77.5%
and they completely inspired me

12:09.600 --> 12:14.166 align:start position:10% line:74% size:65%
to be making our rosewater
Lebanese and Middle Eastern
sweets today.

12:14.266 --> 12:16.933 align:start position:20% line:79.33% size:52.5%
And we're starting on
our second one,

12:17.033 --> 12:20.366 align:start position:22.5% line:10% size:55%
which is our beautiful
little blossoming birds' nests.

12:20.466 --> 12:22.700 align:start position:10% line:10% size:75%
And I'm going to reveal to you
right now

12:22.800 --> 12:24.766 align:start position:30% line:84.67% size:42.5%
our Phyllo dough.

12:24.866 --> 12:28.500 align:start position:10% line:79.33% size:80%
I just have a sort of damp cloth
that's covering it.

12:28.600 --> 12:32.033 align:start position:10% line:79.33% size:72.5%
But there are these beautiful
thin sheets of Phyllo dough,

12:32.133 --> 12:35.733 align:start position:12.5% line:79.33% size:72.5%
and you can, again, find them
with the shredded Phyllo dough

12:35.833 --> 12:39.533 align:start position:25% line:74% size:47.5%
in the refrigerator
or frozen food section
of your supermarkets

12:39.633 --> 12:42.800 align:start position:30% line:74% size:25%
or, again,
specialty Mediterranean
and Middle Eastern stores,

12:42.900 --> 12:45.600 align:start position:10% line:79.33% size:80%
and the one that I'm using today
is number 4.

12:45.700 --> 12:48.933 align:start position:10% line:79.33% size:70%
They are marked on the front
of the box with a number

12:49.033 --> 12:52.966 align:start position:10% line:79.33% size:80%
indicating how thin or how thick
the Phyllo dough sheets are.

12:53.066 --> 12:54.966 align:start position:20% line:79.33% size:45%
And for this sweet
and most of my sweets,

12:55.066 --> 12:58.133 align:start position:27.5% line:79.33% size:40%
I would say that
I'm always using number 4, OK?

12:58.233 --> 13:00.300 align:start position:20% line:79.33% size:47.5%
So I just have this
right before me.

13:00.400 --> 13:02.133 align:start position:10% line:79.33% size:65%
I'm just going to continue
to cover it

13:02.233 --> 13:06.966 align:start position:12.5% line:79.33% size:77.5%
because we're going to make our
pistachio nuts singular filling

13:07.066 --> 13:09.566 align:start position:20% line:84.67% size:52.5%
for our sweets today.

13:09.666 --> 13:11.966 align:start position:10% line:79.33% size:70%
And I have my little chopper
that I'm using

13:12.066 --> 13:13.900 align:start position:20% line:79.33% size:62.5%
because we're just making
a little bit of filling

13:14.000 --> 13:18.900 align:start position:20% line:74% size:60%
because we're only using
about a teaspoon or so
of the pistachio nuts.

13:19.000 --> 13:22.833 align:start position:20% line:79.33% size:62.5%
Just going to use one cup
of the pistachio nuts.

13:22.933 --> 13:28.233 align:start position:10% line:68.67% size:80%
And we're also just going to use
a little bit of granulated
white sugar,

13:28.333 --> 13:29.966 align:start position:20% line:84.67% size:50%
about a quarter cup.

13:30.066 --> 13:31.733 align:start position:20% line:79.33% size:50%
And we're just going
to grind them, again,

13:31.833 --> 13:33.766 align:start position:12.5% line:84.67% size:77.5%
so they're about a coarse meal.

13:33.866 --> 13:37.066 align:start position:10% line:79.33% size:80%
They're not going to be too fine
and not too large, either.

13:37.166 --> 13:39.666 align:start position:30% line:79.33% size:32.5%
Transfer this
into our mixing bowl.

13:39.766 --> 13:44.000 align:start position:12.5% line:79.33% size:77.5%
You can see sort of the texture
of the pistachio nuts,

13:44.100 --> 13:45.933 align:start position:20% line:79.33% size:60%
so some are a little bit
more finely ground,

13:46.033 --> 13:50.333 align:start position:27.5% line:74% size:42.5%
and then you have
these sort of nice little
kind of pistachio pieces, too,

13:50.433 --> 13:53.766 align:start position:10% line:74% size:67.5%
which is really a nice bite
with these blossoming
birds' nests.

13:53.866 --> 13:57.766 align:start position:10% line:74% size:67.5%
And now we are going to get
a little bit of our
clarified butter

13:57.866 --> 13:59.900 align:start position:22.5% line:79.33% size:57.5%
to give it a little bit
more flavor.

14:00.066 --> 14:02.833 align:start position:20% line:79.33% size:45%
Maybe about a half
of a tablespoon,

14:02.933 --> 14:06.300 align:start position:10% line:79.33% size:55%
and we're going to get
our rosewater, our maward,

14:06.400 --> 14:09.433 align:start position:20% line:79.33% size:55%
because it is stopping
to smell the roses.

14:09.533 --> 14:13.866 align:start position:10% line:79.33% size:80%
Ha ha! About a half a tablespoon
of this, too.

14:13.966 --> 14:19.433 align:start position:10% line:74% size:70%
It's going to infuse lots of
beautiful sort of fragrant
flora leaf flavor--

14:19.533 --> 14:24.933 align:start position:20% line:79.33% size:60%
I love my alliteration--
into our pistachio nut filling.

14:25.033 --> 14:29.166 align:start position:10% line:79.33% size:70%
And then we're just going to
simply stir it all together.

14:29.266 --> 14:33.333 align:start position:10% line:74% size:72.5%
So now what we're going to do
is we're simply going to take
a sharp, small paring knife,

14:33.433 --> 14:38.533 align:start position:20% line:79.33% size:62.5%
and we are going to slice
the sheets right in half.

14:38.633 --> 14:41.466 align:start position:10% line:79.33% size:65%
So now we're going to take
our pastry brush

14:41.566 --> 14:44.900 align:start position:20% line:79.33% size:45%
and lightly dip it
into our clarified butter.

14:45.000 --> 14:47.066 align:start position:20% line:74% size:47.5%
See how we're using
our clarified butter
all day today

14:47.166 --> 14:50.400 align:start position:10% line:79.33% size:80%
for making our luscious Lebanese
and Middle Eastern sweets?

14:50.500 --> 14:53.966 align:start position:10% line:79.33% size:67.5%
And now we're just going to
lightly brush our Phyllo dough

14:54.066 --> 14:58.733 align:start position:10% line:79.33% size:72.5%
or half a Phyllo dough sheet,
I should say, just like so.

14:58.833 --> 15:02.766 align:start position:10% line:79.33% size:67.5%
And now we're going to grab
our marble dowel,

15:02.866 --> 15:06.600 align:start position:22.5% line:79.33% size:57.5%
and we're going to roll
this sheet on the dowel.

15:06.700 --> 15:10.366 align:start position:20% line:79.33% size:40%
Just kind of let
your fingers roll,

15:10.466 --> 15:13.300 align:start position:10% line:84.67% size:80%
not too light and not too tight,

15:13.400 --> 15:16.233 align:start position:10% line:79.33% size:70%
and then we're going to take
our pastry brush again

15:16.333 --> 15:19.666 align:start position:10% line:79.33% size:72.5%
and just do a little bit more
butter right on the very end

15:19.766 --> 15:25.133 align:start position:20% line:79.33% size:52.5%
just so it can adhere
to the pastry dowel.

15:25.233 --> 15:27.933 align:start position:10% line:79.33% size:67.5%
And now we're going to take
one hand,

15:28.033 --> 15:30.100 align:start position:20% line:79.33% size:55%
just sort of like this
on an angle,

15:30.200 --> 15:38.366 align:start position:25% line:79.33% size:50%
and sort of twist it
and scrunch it at the same time.

15:38.466 --> 15:41.633 align:start position:20% line:79.33% size:42.5%
Just sort of like
an accordion. Ha ha!

15:41.733 --> 15:43.500 align:start position:10% line:84.67% size:80%
OK, and now with our other hand,

15:43.600 --> 15:48.066 align:start position:10% line:79.33% size:67.5%
we're just going to sort of
roll it right off...

15:48.166 --> 15:50.700 align:start position:10% line:84.67% size:67.5%
and you have this beautiful

15:50.800 --> 15:55.900 align:start position:10% line:79.33% size:70%
sort of accordion-like shape
going on.

15:56.000 --> 16:00.333 align:start position:10% line:79.33% size:80%
You're going to take the one end
and tuck it under,

16:00.433 --> 16:01.866 align:start position:22.5% line:79.33% size:57.5%
so that way it can hold
the filling,

16:01.966 --> 16:05.633 align:start position:20% line:79.33% size:60%
and just sort of release
the other end,

16:05.733 --> 16:08.466 align:start position:10% line:84.67% size:65%
kind of winding it around.

16:08.566 --> 16:13.200 align:start position:10% line:74% size:47.5%
OK? And we're going
to take some of our lush
pistachio nut-only filling

16:13.300 --> 16:16.900 align:start position:10% line:84.67% size:80%
and just fill it just like that.

16:17.000 --> 16:20.400 align:start position:10% line:79.33% size:60%
So I'm using a teaspoon.
So it's about two teaspoons.

16:20.500 --> 16:21.933 align:start position:20% line:79.33% size:40%
Because you kind
of want it heaping

16:22.033 --> 16:24.900 align:start position:35% line:79.33% size:30%
sort of over
the Phyllo dough just like that.

16:25.000 --> 16:26.533 align:start position:30% line:84.67% size:42.5%
Beautiful, right?

16:26.633 --> 16:29.000 align:start position:20% line:79.33% size:47.5%
One little more bit
there on my board,

16:29.100 --> 16:31.133 align:start position:10% line:79.33% size:67.5%
and now we're going to take
our pastry brush again.

16:31.233 --> 16:33.600 align:start position:10% line:79.33% size:72.5%
We're going to lightly dip it
in the butter,

16:33.700 --> 16:39.500 align:start position:10% line:74% size:72.5%
and then we just sort of want
to coat the edges and sides
of the Phyllo dough,

16:39.600 --> 16:44.733 align:start position:10% line:79.33% size:80%
so that way when it bakes in our
preheated oven at 350 degrees,

16:44.833 --> 16:48.166 align:start position:20% line:79.33% size:60%
it gets nice and sort of
lightly golden brown.

16:48.266 --> 16:52.000 align:start position:25% line:74% size:40%
So now I'm going
to get to making
the rest of our birds' nests.

17:22.800 --> 17:25.400 align:start position:10% line:84.67% size:75%
OK. So I'm going to have these

17:25.500 --> 17:28.166 align:start position:20% line:79.33% size:37.5%
join the others
on our cookie sheet,

17:28.266 --> 17:30.700 align:start position:10% line:79.33% size:67.5%
and we're going to get them
into our preheated oven.

17:30.800 --> 17:32.566 align:start position:20% line:84.67% size:50%
It's at 350 degrees,

17:32.666 --> 17:36.600 align:start position:10% line:79.33% size:62.5%
and they're going to bake
for about 12, 15 minutes tops.

17:36.700 --> 17:39.366 align:start position:30% line:79.33% size:42.5%
And don't forget,
we have our bellawriyeh,

17:39.466 --> 17:42.933 align:start position:12.5% line:10% size:77.5%
our shredded Phyllo dough sweet
that we made first.

17:43.033 --> 17:44.666 align:start position:30% line:10% size:30%
It's sitting
in our refrigerator,

17:44.766 --> 17:46.066 align:start position:30% line:10% size:42.5%
and it's setting.

17:46.166 --> 17:48.600 align:start position:10% line:10% size:57.5%
It's being weighed down
so it can be bound together,

17:48.700 --> 17:51.166 align:start position:10% line:10% size:80%
And we're also going to get that
into the oven as well.

18:14.933 --> 18:19.233 align:start position:25% line:74% size:37.5%
Our bellawriyeh
and our birds' nests
are blissfully baking away,

18:19.333 --> 18:23.400 align:start position:10% line:79.33% size:65%
and they are going to need
a delicious syrup to top them.

18:23.500 --> 18:27.233 align:start position:10% line:79.33% size:70%
So we are going to start off
with making our rosewater syrup,

18:27.333 --> 18:29.100 align:start position:20% line:84.67% size:42.5%
our maward syrup,

18:29.200 --> 18:32.566 align:start position:10% line:79.33% size:67.5%
and we're starting off with
basically a simple syrup base.

18:32.666 --> 18:38.333 align:start position:10% line:74% size:67.5%
OK, so we are going to take
3 cups of our white
granulated sugar,

18:38.433 --> 18:41.633 align:start position:10% line:79.33% size:70%
and the best part about this
syrup is that you can infuse it

18:41.733 --> 18:44.266 align:start position:10% line:79.33% size:65%
with either the rosewater,
which we're doing today,

18:44.366 --> 18:46.733 align:start position:10% line:79.33% size:70%
or the orange blossom water,
the mazaher,

18:46.833 --> 18:50.000 align:start position:20% line:79.33% size:52.5%
that we do with other
Lebanese sweets.

18:50.100 --> 18:52.033 align:start position:10% line:79.33% size:67.5%
OK, now we're going to grab
our water,

18:52.133 --> 18:53.900 align:start position:10% line:84.67% size:67.5%
so we have 3 cups of sugar,

18:54.000 --> 18:58.133 align:start position:20% line:79.33% size:52.5%
and we're going to do
1 1/2 cups of cold water,

18:58.233 --> 19:01.000 align:start position:10% line:79.33% size:72.5%
and then one more ingredient,
which is our lemons,

19:01.100 --> 19:05.066 align:start position:10% line:79.33% size:77.5%
and we're just going to squeeze
the juice of half a lemon.

19:05.166 --> 19:09.233 align:start position:10% line:79.33% size:80%
So it should sort of yield about
one tablespoon or so,

19:09.333 --> 19:11.533 align:start position:32.5% line:79.33% size:35%
depending upon
how juicy the lemons are.

19:11.633 --> 19:16.033 align:start position:10% line:79.33% size:62.5%
Ha ha! And the reason why
we are adding the lemon juice

19:16.133 --> 19:18.533 align:start position:20% line:79.33% size:50%
is so that the syrup
doesn't crystallize.

19:18.633 --> 19:21.466 align:start position:20% line:79.33% size:55%
It's going to minimize
the possibility of that.

19:21.566 --> 19:25.433 align:start position:10% line:79.33% size:60%
And now we're just going
to turn our heat onto high.

19:25.533 --> 19:29.400 align:start position:10% line:79.33% size:70%
And we're going to give this
a nice stir just to incorporate

19:29.500 --> 19:33.866 align:start position:10% line:79.33% size:72.5%
and try to dissolve the sugar
with the water.

19:33.966 --> 19:37.600 align:start position:20% line:84.67% size:47.5%
Just like that. OK.

19:37.700 --> 19:40.166 align:start position:20% line:79.33% size:62.5%
And then once the mixture
starts to boil,

19:40.266 --> 19:42.233 align:start position:10% line:84.67% size:75%
we're going to lower our heat,

19:42.333 --> 19:44.533 align:start position:20% line:79.33% size:62.5%
and we're going to let it
simmer away

19:44.633 --> 19:46.466 align:start position:10% line:84.67% size:80%
until it becomes nice and thick,

19:46.566 --> 19:48.700 align:start position:22.5% line:79.33% size:57.5%
and then once the syrup
is nice and thickened,

19:48.800 --> 19:51.900 align:start position:10% line:79.33% size:80%
we're going to finish it, again,
with our rosewater,

19:52.000 --> 19:54.233 align:start position:20% line:79.33% size:45%
which is distilled
from rose petals,

19:54.333 --> 19:56.600 align:start position:10% line:79.33% size:72.5%
and it's our rosewater sweets
that I was inspired

19:56.700 --> 20:00.166 align:start position:10% line:79.33% size:57.5%
by visiting some of the
beautiful rose gardens near me.

20:16.033 --> 20:18.800 align:start position:25% line:79.33% size:40%
Our simple syrup
has thickened up beautifully,

20:18.900 --> 20:21.566 align:start position:20% line:79.33% size:45%
and now it's ready
for the star ingredient,

20:21.666 --> 20:25.766 align:start position:10% line:79.33% size:62.5%
which is going to make it
rosewater syrup, our maward.

20:25.866 --> 20:31.900 align:start position:10% line:74% size:67.5%
We're just going to pour in
about two teaspoons
just like that.

20:32.000 --> 20:36.000 align:start position:10% line:84.67% size:65%
Stir it. So simple, right?

20:36.100 --> 20:38.533 align:start position:30% line:79.33% size:30%
Simple syrup
into rosewater syrup.

20:38.633 --> 20:40.400 align:start position:30% line:84.67% size:40%
And that is all.

20:40.500 --> 20:44.266 align:start position:20% line:79.33% size:60%
And now you can see that
I have our birds' nests.

20:44.366 --> 20:46.033 align:start position:20% line:79.33% size:62.5%
They baked up beautifully
in the oven.

20:46.133 --> 20:48.100 align:start position:35% line:79.33% size:30%
They're nice
and lightly golden brown.

20:48.200 --> 20:50.566 align:start position:20% line:79.33% size:55%
I'm just going to take
a little bit

20:50.666 --> 20:55.300 align:start position:20% line:79.33% size:62.5%
and just sort of spoon it
right over the sweet.

20:55.400 --> 20:59.200 align:start position:22.5% line:74% size:50%
We want to make sure
to get around the edges
of the Phyllo dough,

20:59.300 --> 21:02.433 align:start position:20% line:79.33% size:47.5%
and also generously
in the center

21:02.533 --> 21:06.133 align:start position:20% line:74% size:50%
because that's where
all that delicious
pistachio nut filling is.

21:06.233 --> 21:10.000 align:start position:10% line:79.33% size:70%
And we want to have a really
nice bite for everybody. Ha ha!

21:10.100 --> 21:11.866 align:start position:30% line:84.67% size:35%
And ourselves.

21:11.966 --> 21:14.800 align:start position:32.5% line:84.67% size:37.5%
Just like that.

21:14.900 --> 21:18.333 align:start position:22.5% line:79.33% size:47.5%
So now we have some
pistachio powder that I made,

21:18.433 --> 21:21.100 align:start position:10% line:79.33% size:55%
and I simply made this
in our little food chopper.

21:21.200 --> 21:24.200 align:start position:20% line:79.33% size:62.5%
I just took about 1/2 cup
of pistachio nuts,

21:24.300 --> 21:28.033 align:start position:10% line:79.33% size:62.5%
and I just finely, finely
ground them into this powder.

21:28.133 --> 21:30.966 align:start position:32.5% line:79.33% size:37.5%
It's so simple,
and it makes a stunning finish.

21:31.066 --> 21:34.300 align:start position:12.5% line:79.33% size:77.5%
So now we're just going to take
these off of our cookie sheet.

21:34.400 --> 21:40.566 align:start position:25% line:79.33% size:50%
Just slide them onto
a little spatula just like that.

21:40.666 --> 21:46.000 align:start position:10% line:74% size:75%
Put them on this really pretty
tiered sweet tray
that I have here.

21:51.833 --> 21:55.100 align:start position:20% line:79.33% size:37.5%
Our bellawriyeh
baked up beautifully,

21:55.200 --> 21:56.800 align:start position:30% line:79.33% size:30%
our shredded
Phyllo dough dessert

21:56.900 --> 22:00.833 align:start position:22.5% line:79.33% size:47.5%
with that delicious
pistachio and walnut filling.

22:00.933 --> 22:06.200 align:start position:10% line:79.33% size:72.5%
And now we are going to spoon
our rosewater syrup all over it

22:06.300 --> 22:07.933 align:start position:20% line:84.67% size:60%
while it's nice and hot.

22:08.033 --> 22:11.200 align:start position:22.5% line:79.33% size:50%
That is also the key
when making our sweets,

22:11.300 --> 22:15.100 align:start position:17.5% line:74% size:60%
is that you want to take
the hot syrup to the hot sweet
right at once,

22:15.200 --> 22:20.633 align:start position:12.5% line:79.33% size:75%
so that way it can really soak
in all of that delicious syrup.

22:20.733 --> 22:23.466 align:start position:10% line:84.67% size:75%
Now, for the best part of all,

22:23.566 --> 22:28.633 align:start position:25% line:79.33% size:52.5%
we are going to taste
our delicious rosewater sweets.

22:28.733 --> 22:35.100 align:start position:10% line:79.33% size:65%
I'm just going to cut this
into little squares.

22:35.200 --> 22:38.866 align:start position:10% line:79.33% size:80%
I think I'm going to grab myself
a nice, crunchy corner piece.

22:38.966 --> 22:42.300 align:start position:20% line:84.67% size:60%
Look at that. Beautiful!

22:42.400 --> 22:46.566 align:start position:10% line:84.67% size:65%
I cannot wait to taste it.

22:46.666 --> 22:49.600 align:start position:10% line:79.33% size:67.5%
Just going to show you guys
how it looks, just like that.

22:49.700 --> 22:54.233 align:start position:10% line:74% size:65%
And I'm also going to grab
myself one of our beautiful
birds' nests, too.

22:54.333 --> 22:56.100 align:start position:20% line:79.33% size:52.5%
Just going to sort of
cut right into it.

22:56.200 --> 23:00.733 align:start position:25% line:74% size:42.5%
See how beautiful
that shredded Phyllo dough is
and the pistachios?

23:00.833 --> 23:03.833 align:start position:20% line:79.33% size:45%
Mmm. And of course
our rosewater syrup.

23:05.300 --> 23:06.600 align:start position:40% line:84.67% size:10%
Mmm.

23:06.700 --> 23:10.700 align:start position:20% line:79.33% size:55%
Nothing like the taste
of fresh rosewater

23:10.800 --> 23:13.266 align:start position:20% line:79.33% size:50%
and the flavor of it
and the fragrance of it,

23:13.366 --> 23:16.333 align:start position:35% line:79.33% size:32.5%
and it tastes
just absolutely delicious

23:16.433 --> 23:20.100 align:start position:10% line:79.33% size:75%
with our shredded Phyllo dough
and our pistachio nut filling.

23:20.200 --> 23:22.433 align:start position:10% line:79.33% size:70%
And then let's take a little
bite of our birds' nest,

23:22.533 --> 23:25.033 align:start position:10% line:79.33% size:65%
which is patiently waiting
for us.

23:25.133 --> 23:26.866 align:start position:40% line:84.67% size:20%
[Crunch]

23:26.966 --> 23:30.366 align:start position:40% line:84.67% size:10%
Mmm.

23:30.466 --> 23:32.233 align:start position:20% line:84.67% size:62.5%
You can hear that crunch.

23:32.333 --> 23:36.133 align:start position:20% line:79.33% size:52.5%
It's nice and crispy,
a little bit crunchy.

23:36.233 --> 23:38.533 align:start position:20% line:79.33% size:52.5%
It has that delicious
pistachio nut filling

23:38.633 --> 23:40.333 align:start position:12.5% line:84.67% size:77.5%
just with the rosewater itself.

23:40.433 --> 23:42.600 align:start position:20% line:79.33% size:52.5%
So it actually tastes
quite differently

23:42.700 --> 23:44.600 align:start position:20% line:79.33% size:42.5%
than the shredded
Phyllo dough dessert.

23:44.700 --> 23:48.700 align:start position:10% line:74% size:70%
I'm so happy that I was able
to share my rosewater sweets
with you today,

23:48.800 --> 23:51.200 align:start position:22.5% line:10% size:47.5%
and I hope that you
will make these recipes

23:51.300 --> 23:53.333 align:start position:22.5% line:10% size:57.5%
for you and your family
and friends soon,

23:53.433 --> 23:57.366 align:start position:17.5% line:10% size:60%
and I hope that you also
will stop and smell the roses,

23:57.466 --> 23:59.566 align:start position:10% line:84.67% size:75%
and until we sweet make again,

23:59.666 --> 24:03.400 align:start position:10% line:79.33% size:75%
I wish you and yours to always
takloull bil' hanna!

24:03.500 --> 24:05.366 align:start position:20% line:79.33% size:45%
Eat and sweet make
in happiness.

24:05.466 --> 24:07.333 align:start position:40% line:84.67% size:22.5%
Ha ha ha!

24:37.566 --> 24:39.866 align:start position:10% line:79.33% size:70%
Announcer: "Julie Taboulie's
Lebanese Kitchen,"

24:39.966 --> 24:41.366 align:start position:20% line:84.67% size:42.5%
authentic recipes

24:41.466 --> 24:44.366 align:start position:10% line:10% size:57.5%
for fresh and flavorful
Mediterranean home cooking,

24:44.466 --> 24:45.700 align:start position:30% line:10% size:42.5%
is now available.

24:45.800 --> 24:48.400 align:start position:10% line:10% size:80%
The cookbook offers 125 recipes,

24:48.500 --> 24:51.300 align:start position:20% line:79.33% size:55%
hands-on instructions,
and tips and tricks

24:51.400 --> 24:54.366 align:start position:25% line:74% size:40%
to help you make
all of Julie's dishes
from this season.

24:54.466 --> 24:58.033 align:start position:10% line:10% size:67.5%
Cook, create, and celebrate
Julie's authentic recipes

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right at home.

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To order a copy,
call 1-800-PLAY-PBS

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or order online at shopPBS.org.

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Join Julie Taboulie for fresh
and flavorful Lebanese foods

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for your family and friends
at JulieTaboulie.com.

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Find Julie's authentic recipes
for the tastiest Mediterranean
home cooking.

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It's Julie tested
and mama approved.

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Visit JulieTaboulie.com today.

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"Julie Taboulie's Lebanese
Kitchen" is made possible by...

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Man: ♪ Do Your thing ♪

25:36.033 --> 25:38.300 align:start position:10% line:10% size:80%
♪ Do your thing, do your thing ♪

25:38.400 --> 25:40.733 align:start position:10% line:10% size:67.5%
♪ Syracuse, do your thing ♪

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♪ Do your thing, do your thing ♪

25:42.900 --> 25:45.666 align:start position:10% line:10% size:67.5%
♪ Syracuse, do your thing ♪