WEBVTT 00:02.700 --> 00:05.866 align:start position:10% line:79.33% size:72.5% It's my street food superstar supreme sandwich, 00:05.966 --> 00:10.933 align:start position:20% line:84.67% size:62.5% shawarma, Lebanese style! 00:11.100 --> 00:12.600 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:12.700 --> 00:18.366 align:start position:20% line:84.67% size:55% is made possible by... 00:18.533 --> 00:20.766 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:20.866 --> 00:22.833 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:22.933 --> 00:25.500 align:start position:32.5% line:79.33% size:27.5% ♪ Syracuse, do your thing ♪ 00:25.600 --> 00:27.566 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:27.666 --> 00:30.300 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:30.466 --> 00:33.133 align:start position:20% line:84.67% size:52.5% [Theme music playing] 01:17.733 --> 01:21.500 align:start position:20% line:79.33% size:60% Succulent, spicy, saucy, and shaved off a spit, 01:21.600 --> 01:24.300 align:start position:10% line:79.33% size:70% shawarma is one of Lebanon's and the Middle East's 01:24.400 --> 01:27.366 align:start position:10% line:79.33% size:72.5% most signature supreme street food star supreme sandwiches 01:27.466 --> 01:30.933 align:start position:10% line:79.33% size:80% throughout the international and the American street food scene. 01:31.033 --> 01:33.800 align:start position:22.5% line:79.33% size:57.5% Translating to ".turn"/ or to ".rotate,"/ 01:33.900 --> 01:36.833 align:start position:10% line:79.33% size:65% shawarma is thinly sliced, luscious Lamb meat 01:36.933 --> 01:40.600 align:start position:10% line:79.33% size:75% that is mixed with caramelized onions and stewed tomatoes, 01:40.700 --> 01:44.400 align:start position:10% line:79.33% size:65% then smothered in my tangy tahini sauce and traditional 01:44.500 --> 01:46.600 align:start position:10% line:79.33% size:67.5% tasty toppings, all wrapped up in warm pita bread, 01:46.700 --> 01:48.300 align:start position:10% line:79.33% size:65% making this special street food star sandwich 01:48.400 --> 01:50.933 align:start position:10% line:79.33% size:72.5% something that you'll want to create, make, and taste 01:51.033 --> 01:54.266 align:start position:20% line:79.33% size:47.5% time and time again right at home, 01:54.366 --> 01:59.433 align:start position:20% line:84.67% size:62.5% and no rotisserie needed. 01:59.533 --> 02:03.233 align:start position:10% line:79.33% size:67.5% It's succulent. It's spicy. It's saucy. It's shawarma! 02:03.333 --> 02:06.533 align:start position:20% line:79.33% size:55% My supreme street food star sandwich. 02:20.566 --> 02:22.866 align:start position:10% line:79.33% size:67.5% Lebanon and the Middle East are known 02:22.966 --> 02:25.900 align:start position:10% line:79.33% size:67.5% for some of the most famous street food stars in the world, 02:26.000 --> 02:28.500 align:start position:20% line:79.33% size:50% and now, thankfully, in America, too. 02:28.600 --> 02:31.766 align:start position:10% line:10% size:75% And today we are making one of the most delicious sandwiches 02:31.866 --> 02:35.433 align:start position:10% line:10% size:70% of all time, and it's simply called shawarma. 02:35.533 --> 02:37.133 align:start position:10% line:10% size:70% There's many ways to say it, 02:37.233 --> 02:38.700 align:start position:20% line:10% size:52.5% and there's many ways to spell it, 02:38.800 --> 02:42.000 align:start position:10% line:10% size:72.5% but I have the most delicious way to make it right at home. 02:42.100 --> 02:47.166 align:start position:20% line:10% size:57.5% And the word "shawarma" literally just translates to "turn" or "to rotate," 02:47.266 --> 02:49.733 align:start position:10% line:79.33% size:55% which, if you frequent a lot of different Lebanese 02:49.833 --> 02:53.233 align:start position:20% line:74% size:45% or Middle Eastern, or Mediterranean eateries or restaurants out there, 02:53.333 --> 02:57.400 align:start position:10% line:79.33% size:67.5% you've probably come across a beautiful, big piece of meat 02:57.500 --> 02:59.900 align:start position:22.5% line:79.33% size:57.5% that's sort of rotating in rotisserie, 03:00.066 --> 03:03.433 align:start position:20% line:79.33% size:60% spinning round and round and round and round. 03:03.533 --> 03:06.100 align:start position:10% line:79.33% size:70% But today I'm gonna show you how to make it right at home, 03:06.200 --> 03:08.266 align:start position:10% line:84.67% size:67.5% and there's no spit needed. 03:08.366 --> 03:12.900 align:start position:10% line:79.33% size:55% So I have begun taking a sharp, small paring knife, 03:13.000 --> 03:16.933 align:start position:10% line:79.33% size:70% just like so, and I'm making slits into this beautiful 03:17.033 --> 03:20.000 align:start position:10% line:79.33% size:62.5% boneless leg of lamb meat that I have right before me. 03:20.100 --> 03:23.333 align:start position:10% line:79.33% size:55% You can also use beef. You can blend the two meats, 03:23.433 --> 03:27.100 align:start position:10% line:79.33% size:75% the lamb and the beef, but I'm gonna go traditional today 03:27.200 --> 03:29.166 align:start position:22.5% line:79.33% size:35% with our lamb, our luscious lamb meat. 03:29.266 --> 03:32.600 align:start position:22.5% line:79.33% size:50% And now I'm going to grab some garlic cloves 03:32.700 --> 03:36.233 align:start position:10% line:79.33% size:70% that I have right over here. They're absolutely beautiful. 03:36.333 --> 03:39.900 align:start position:10% line:79.33% size:70% And we're just gonna sort of slide those into the slits 03:40.000 --> 03:44.800 align:start position:10% line:79.33% size:70% that we've made, and this is going to add a lot of flavor, 03:44.900 --> 03:48.566 align:start position:10% line:79.33% size:57.5% a lot of garlic flavor, right inside the lamb meat. 03:48.666 --> 03:51.366 align:start position:10% line:79.33% size:75% Our lamb meat looks beautiful. We have our garlic cloves 03:51.466 --> 03:53.633 align:start position:22.5% line:79.33% size:42.5% just sort of slid right into those slits. 03:53.733 --> 03:55.500 align:start position:10% line:79.33% size:67.5% And now what we're gonna do is we're gonna get them 03:55.600 --> 03:59.033 align:start position:20% line:79.33% size:60% into our marinating bowl just like this. 03:59.133 --> 04:01.600 align:start position:20% line:79.33% size:45% Look how beautiful this looks, right? 04:01.700 --> 04:03.666 align:start position:22.5% line:79.33% size:57.5% You guys are just gonna love this recipe. 04:03.766 --> 04:05.300 align:start position:20% line:79.33% size:62.5% I can't wait for you guys to make it at home. 04:05.400 --> 04:09.666 align:start position:22.5% line:79.33% size:57.5% I'm gonna give my hands a quick rinse here. 04:09.766 --> 04:14.200 align:start position:10% line:79.33% size:65% Make sure that I wash them thoroughly. OK, very nice. 04:14.300 --> 04:17.100 align:start position:10% line:79.33% size:60% All right, and now we're gonna get to our marinade. 04:17.200 --> 04:20.700 align:start position:20% line:79.33% size:62.5% And we're gonna use about a half a cup of olive oil 04:20.800 --> 04:22.800 align:start position:20% line:84.67% size:52.5% and red wine vinegar. 04:22.900 --> 04:26.066 align:start position:20% line:74% size:55% If you have white wine vinegar, then you can also use that as well. 04:26.166 --> 04:27.933 align:start position:10% line:84.67% size:67.5% And the juice of one lemon. 04:28.033 --> 04:31.866 align:start position:10% line:79.33% size:67.5% This is gonna give a lot of nice, sort of tangy flavor 04:31.966 --> 04:35.266 align:start position:20% line:79.33% size:42.5% to the lamb meat. OK, that looks beautiful. 04:35.366 --> 04:39.233 align:start position:12.5% line:79.33% size:72.5% And now for our spices, which really make shawarma shawarma. 04:39.333 --> 04:41.866 align:start position:20% line:79.33% size:62.5% Heh heh! We're gonna grab our sea salt 04:41.966 --> 04:45.000 align:start position:10% line:84.67% size:75% and our freshly ground pepper. 04:45.100 --> 04:46.933 align:start position:22.5% line:79.33% size:45% Gonna make sure to generously season this. 04:47.033 --> 04:51.400 align:start position:10% line:79.33% size:70% So it's about one tablespoon of sea salt, 04:51.500 --> 04:56.800 align:start position:20% line:79.33% size:45% and one tablespoon of freshly ground pepper. 04:56.900 --> 04:58.800 align:start position:30% line:79.33% size:25% Beautiful. It's looking good already. 04:58.900 --> 05:01.633 align:start position:22.5% line:84.67% size:57.5% And now for our spices. 05:01.733 --> 05:05.933 align:start position:10% line:79.33% size:75% We're using one of my favorite spices, which is our allspice. 05:06.033 --> 05:10.566 align:start position:20% line:79.33% size:55% It's gonna give a nice warmth to our lamb. 05:10.666 --> 05:14.000 align:start position:10% line:79.33% size:62.5% Beautiful. And we're also gonna go for some cinnamon. 05:14.100 --> 05:17.700 align:start position:10% line:79.33% size:72.5% That was about one tablespoon of allspice, by the way. 05:17.800 --> 05:20.533 align:start position:10% line:79.33% size:65% We're gonna use about half a tablespoon of cinnamon. 05:20.633 --> 05:23.366 align:start position:10% line:79.33% size:67.5% Sort of all these beautiful earthy colors. Heh heh! 05:23.466 --> 05:26.466 align:start position:20% line:79.33% size:32.5% Reminds me of the sort of landscape, 05:26.566 --> 05:28.900 align:start position:10% line:84.67% size:75% the terrain in Lebanon itself. 05:29.000 --> 05:31.600 align:start position:10% line:79.33% size:70% We have some nutmeg as well, about a half a tablespoon. 05:31.700 --> 05:34.433 align:start position:20% line:79.33% size:52.5% And also some clove-- nice and woodsy. 05:34.533 --> 05:36.033 align:start position:20% line:79.33% size:62.5% Another half a tablespoon of this. 05:36.133 --> 05:39.433 align:start position:10% line:79.33% size:67.5% All of these spices you can actually find pretty much 05:39.533 --> 05:42.800 align:start position:10% line:79.33% size:67.5% in your local grocery store or supermarket, too. 05:42.900 --> 05:44.900 align:start position:20% line:79.33% size:42.5% There's a couple, like our sumac spice, 05:45.000 --> 05:49.266 align:start position:25% line:74% size:52.5% which you can find at Middle Eastern or Mediterranean specialty food stores. 05:49.366 --> 05:52.900 align:start position:10% line:79.33% size:65% And the sumac really makes the shawarma shawarma, I feel. 05:53.000 --> 05:56.000 align:start position:10% line:79.33% size:67.5% It had a really nice lemony sort of tart, tangy flavor, 05:56.100 --> 05:59.300 align:start position:20% line:79.33% size:62.5% and that's really kind of the flavors and the notes 05:59.400 --> 06:02.800 align:start position:27.5% line:74% size:47.5% that you'll find in a really true, authentic shawarma sandwich. 06:02.900 --> 06:08.366 align:start position:10% line:79.33% size:65% And look at that beautiful crimson sort of color, too. 06:08.466 --> 06:10.266 align:start position:20% line:79.33% size:60% A little bit more sumac. Heh heh! 06:10.366 --> 06:12.366 align:start position:12.5% line:84.67% size:77.5% Just because I love it so much. 06:12.466 --> 06:16.800 align:start position:10% line:79.33% size:60% And also we're gonna use a little bit of our cardamom, 06:16.900 --> 06:19.200 align:start position:20% line:79.33% size:45% which come of come in these whole pods. 06:19.300 --> 06:22.333 align:start position:20% line:79.33% size:50% You can also find it finely ground, too. 06:22.433 --> 06:25.266 align:start position:20% line:79.33% size:45% But I'm just gonna take a couple 06:25.366 --> 06:28.333 align:start position:22.5% line:79.33% size:40% and kind of just pound them out a little bit 06:28.433 --> 06:32.900 align:start position:10% line:79.33% size:62.5% with the back of my knife just to release the flavor. 06:33.000 --> 06:36.900 align:start position:20% line:84.67% size:55% Gives a nice richness. 06:37.000 --> 06:39.933 align:start position:10% line:79.33% size:52.5% Add those in as well. And we're gonna use our tongs. 06:40.033 --> 06:42.600 align:start position:20% line:79.33% size:60% We're gonna sort of just lift the lamb meat up 06:42.700 --> 06:47.366 align:start position:10% line:79.33% size:65% and sort of flip it around a little bit in the bowl. 06:47.466 --> 06:50.500 align:start position:10% line:79.33% size:67.5% Make sure to kind of really work the lamb 06:50.600 --> 06:53.900 align:start position:10% line:84.67% size:80% into the liquids and the spices. 06:54.000 --> 06:56.466 align:start position:10% line:79.33% size:75% So now I'm just gonna cover it with a nice big sheet 06:56.566 --> 06:59.766 align:start position:10% line:79.33% size:70% of plastic wrap that we have right over here. 06:59.866 --> 07:03.033 align:start position:10% line:79.33% size:70% You want to let it marinate, overnight preferably, 07:03.133 --> 07:05.400 align:start position:20% line:84.67% size:50% in the refrigerator, 07:05.500 --> 07:09.866 align:start position:20% line:79.33% size:62.5% or at least 6 to 12 hours if you can. 07:09.966 --> 07:12.633 align:start position:20% line:74% size:55% OK, so we're gonna get this in the refrigerator right over here. 07:12.733 --> 07:16.233 align:start position:12.5% line:84.67% size:77.5% Heh heh! And luckily I have one 07:16.333 --> 07:19.066 align:start position:20% line:79.33% size:42.5% that we have been marinating overnight. 07:19.166 --> 07:22.900 align:start position:10% line:79.33% size:65% Just want to show you guys how beautiful this looks. 07:25.400 --> 07:27.733 align:start position:20% line:79.33% size:45% The lovely reveal. Look at that. 07:27.833 --> 07:29.933 align:start position:20% line:79.33% size:50% It really has become nice and tender, 07:30.033 --> 07:33.100 align:start position:20% line:79.33% size:62.5% with all of those spices, and all of the oils, 07:33.200 --> 07:35.200 align:start position:10% line:84.67% size:80% and red wine vinegar, and lemon. 07:35.300 --> 07:38.233 align:start position:22.5% line:79.33% size:57.5% And we are gonna get it onto our roasting rack, 07:38.333 --> 07:41.433 align:start position:10% line:79.33% size:67.5% But first I'm gonna sort of create a nice sort of onion bed 07:41.533 --> 07:44.866 align:start position:20% line:79.33% size:45% for this lamb meat to kind of lie upon. 07:44.966 --> 07:48.133 align:start position:10% line:79.33% size:75% So we're gonna grab a big nice Spanish yellow onion. 07:48.233 --> 07:50.866 align:start position:20% line:79.33% size:52.5% We're also gonna grab a red onion as well. 07:50.966 --> 07:52.533 align:start position:30% line:84.67% size:40% And one shallot. 07:52.633 --> 07:56.766 align:start position:20% line:79.33% size:62.5% Sort of my three favorite onions. Heh heh! 07:56.866 --> 07:59.300 align:start position:20% line:79.33% size:55% So we're gonna get our aromatics into the bottom 07:59.400 --> 08:02.033 align:start position:22.5% line:79.33% size:47.5% of our roasting pan that I have right over here. 08:02.133 --> 08:04.666 align:start position:10% line:79.33% size:67.5% We're gonna remove the rack like I just did. 08:04.766 --> 08:07.733 align:start position:12.5% line:79.33% size:77.5% And now we're gonna split apart all of our red onions, 08:07.833 --> 08:10.466 align:start position:20% line:79.33% size:55% and our yellow onions, and our shallots 08:10.566 --> 08:14.600 align:start position:12.5% line:79.33% size:77.5% so they cover the entire bottom of the roasting pan. 08:14.700 --> 08:17.400 align:start position:32.5% line:79.33% size:35% OK, beautiful. Get all of our onions in. 08:17.500 --> 08:21.566 align:start position:20% line:79.33% size:62.5% And then I also have some hot water in my teapot 08:21.666 --> 08:24.600 align:start position:20% line:79.33% size:47.5% that's been kind of boiling away. 08:24.700 --> 08:29.000 align:start position:20% line:79.33% size:45% We're going to add about a couple cups. 08:29.100 --> 08:32.266 align:start position:10% line:79.33% size:80% Now we're gonna get our roasting rack right back on top. 08:32.366 --> 08:35.966 align:start position:10% line:79.33% size:75% We're gonna grab our lamb meat that's been marinated. 08:36.066 --> 08:38.066 align:start position:12.5% line:84.67% size:77.5% Lift it right out of that bowl. 08:38.166 --> 08:42.233 align:start position:10% line:79.33% size:70% Beautiful big piece of meat. Just like that. 08:42.333 --> 08:44.466 align:start position:22.5% line:79.33% size:45% So now we're gonna get this into the oven. 08:44.566 --> 08:47.900 align:start position:20% line:79.33% size:47.5% I have it preheated at 425 degrees. 08:48.000 --> 08:51.033 align:start position:10% line:79.33% size:67.5% It's gonna slowly roast for about an hour and 30 minutes. 08:51.133 --> 08:53.933 align:start position:25% line:79.33% size:35% It's basically 20 to 25 minutes per pound. 08:54.033 --> 08:56.233 align:start position:20% line:79.33% size:47.5% And because we have 5 pounds of meat 08:56.333 --> 08:59.900 align:start position:10% line:79.33% size:72.5% in our beautiful boneless leg of lamb meat that we have here, 09:00.066 --> 09:03.566 align:start position:10% line:79.33% size:65% that works out to be about an hour and 30 minutes. 09:03.666 --> 09:06.300 align:start position:32.5% line:84.67% size:37.5% [Music playing] 09:32.833 --> 09:36.700 align:start position:20% line:10% size:62.5% You can't have a shawarma sandwich without some tasty toppings, 09:36.800 --> 09:40.000 align:start position:10% line:10% size:67.5% and today we're making some of my favorites of all time 09:40.100 --> 09:43.266 align:start position:10% line:10% size:72.5% for our shaved meat sandwich. It's gonna be so succulent. 09:43.366 --> 09:46.566 align:start position:20% line:79.33% size:50% I have beautiful red bell peppers right before me, 09:46.666 --> 09:48.233 align:start position:10% line:84.67% size:75% and we're gonna roast them up. 09:48.333 --> 09:50.566 align:start position:27.5% line:79.33% size:45% Just gonna drizzle a little bit of olive oil 09:50.666 --> 09:53.166 align:start position:20% line:79.33% size:52.5% right on those skins. Just like that. 09:53.266 --> 09:57.066 align:start position:22.5% line:84.67% size:57.5% and some sea salt, too. 09:57.166 --> 09:59.200 align:start position:32.5% line:84.67% size:37.5% Just like that. 09:59.300 --> 10:01.800 align:start position:20% line:79.33% size:55% Gonna roll them around a little bit 10:01.900 --> 10:05.966 align:start position:10% line:74% size:50% so all the sides are evenly coated with the olive oil and the sea salt. 10:06.066 --> 10:10.166 align:start position:10% line:79.33% size:72.5% Beautiful. OK, so we're gonna get these in the oven. 10:18.000 --> 10:21.100 align:start position:10% line:79.33% size:60% So we're gonna let those red bell peppers fire roast 10:21.200 --> 10:23.366 align:start position:10% line:79.33% size:67.5% under the broiler for about 10 to 12 minutes. 10:23.466 --> 10:26.200 align:start position:10% line:79.33% size:70% And we're gonna periodically turn them through, you know, 10:26.300 --> 10:29.266 align:start position:20% line:79.33% size:42.5% over on all sides so that they char evenly. 10:29.366 --> 10:31.333 align:start position:22.5% line:79.33% size:57.5% And now we're gonna get to some onions. 10:31.433 --> 10:34.333 align:start position:20% line:74% size:52.5% I have some beautiful vidalia onions that we're gonna caramelize. 10:34.433 --> 10:38.066 align:start position:10% line:79.33% size:75% And I have some tasty tomatoes on the vine there, too. 10:41.600 --> 10:44.533 align:start position:20% line:79.33% size:52.5% Now it's time for our tasty tomatoes. 10:44.633 --> 10:47.433 align:start position:10% line:79.33% size:75% And I'm using--it's a shocker, I know--my tomatoes on the vine. 10:47.533 --> 10:52.133 align:start position:20% line:79.33% size:52.5% Heh heh heh! I do use other tomatoes, too. 10:52.233 --> 10:54.800 align:start position:10% line:79.33% size:65% But I do love the tomatoes on the vine. 10:54.900 --> 10:58.066 align:start position:22.5% line:79.33% size:52.5% They're just so juicy and just so delicious. 10:58.166 --> 11:00.133 align:start position:30% line:79.33% size:40% OK, that does it for our tomatoes. 11:00.233 --> 11:02.333 align:start position:20% line:79.33% size:37.5% Now we're gonna get these cooking, 11:02.433 --> 11:04.733 align:start position:10% line:79.33% size:70% so I'm just gonna start with a little bit of olive oil 11:04.833 --> 11:09.166 align:start position:10% line:79.33% size:62.5% in both of our saute pans that we have right over here. 11:09.266 --> 11:13.166 align:start position:22.5% line:79.33% size:42.5% Make sure to coat our vegetables really well. 11:13.266 --> 11:16.933 align:start position:10% line:79.33% size:50% We're gonna scoop up all of our vidalia onions. 11:17.033 --> 11:19.766 align:start position:12.5% line:84.67% size:77.5% Get those in our big saute pan. 11:19.866 --> 11:24.733 align:start position:10% line:74% size:50% Now we're just gonna scoop up all of our delicious tomato on the vine slices, 11:24.833 --> 11:29.300 align:start position:10% line:79.33% size:65% get those into our smaller saute pan just like that. 11:29.400 --> 11:31.466 align:start position:10% line:84.67% size:67.5% Oop, one fell out. Heh heh! 11:31.566 --> 11:35.066 align:start position:10% line:79.33% size:72.5% It's gotta get back in there, and the juices as well. 11:35.166 --> 11:38.866 align:start position:10% line:79.33% size:70% Juices are really gonna make this topping delicious. 11:38.966 --> 11:42.133 align:start position:20% line:79.33% size:60% And now we're just gonna get our heat onto low. 11:42.233 --> 11:46.233 align:start position:10% line:79.33% size:75% We want them to just to nicely sort of slowly cook down. 11:53.166 --> 11:56.766 align:start position:10% line:79.33% size:60% I smell that our roasted red peppers are just about done, 11:56.866 --> 12:00.400 align:start position:10% line:79.33% size:67.5% so we're gonna get our bowl ready to meet and greet them, 12:00.500 --> 12:03.266 align:start position:20% line:79.33% size:50% and we're gonna grab them from the oven. 12:03.366 --> 12:05.300 align:start position:20% line:79.33% size:50% It smells so amazing in this kitchen. 12:05.400 --> 12:08.733 align:start position:10% line:79.33% size:77.5% Between our roasted red peppers and our lamb meat, whoo! 12:08.833 --> 12:12.566 align:start position:10% line:84.67% size:75% Smokey. Fire roasted. Heh heh! 12:12.666 --> 12:17.633 align:start position:20% line:79.33% size:60% Gonna turn off our heat. Look at these beauties. 12:17.733 --> 12:20.733 align:start position:20% line:79.33% size:62.5% They're nice and charred, I would say, right? 12:20.833 --> 12:23.333 align:start position:22.5% line:79.33% size:50% OK, we're just gonna get them into our bowl. 12:23.433 --> 12:25.700 align:start position:20% line:79.33% size:62.5% Just beautiful, beautiful char that we got 12:25.800 --> 12:29.733 align:start position:10% line:79.33% size:65% on those bell red peppers. Just cool off a little bit. 12:29.833 --> 12:33.200 align:start position:10% line:79.33% size:65% And now what we want to do for our roasted red peppers 12:33.300 --> 12:37.233 align:start position:22.5% line:79.33% size:57.5% is we just want to grab a sheet of plastic wrap. 12:37.333 --> 12:41.800 align:start position:20% line:74% size:60% We're gonna cover these. We're gonna tightly cover them just like this. 12:41.900 --> 12:45.200 align:start position:10% line:79.33% size:65% And you can see that we're sort of locking in that steam, 12:45.300 --> 12:48.666 align:start position:10% line:79.33% size:75% which is going to help to sort of soften the skin even more, 12:48.766 --> 12:53.633 align:start position:10% line:74% size:60% and also help to release the char from the flesh of the roasted red peppers. 12:53.733 --> 12:56.466 align:start position:10% line:79.33% size:72.5% So we're just gonna set these aside on our counter top, 12:56.566 --> 13:00.300 align:start position:10% line:79.33% size:70% and now we're gonna get back to our onions and our tomatoes. 13:00.400 --> 13:03.166 align:start position:20% line:79.33% size:52.5% And we need to season these up a little bit 13:03.266 --> 13:06.033 align:start position:10% line:84.67% size:75% with a little bit of sea salt. 13:06.133 --> 13:08.766 align:start position:10% line:84.67% size:75% Beautiful. They smell so good. 13:08.866 --> 13:12.000 align:start position:20% line:79.33% size:60% [Sighs] Such a flavorful kitchen today. 13:12.100 --> 13:14.666 align:start position:22.5% line:79.33% size:57.5% The lamb meat roasting. We have our roasted red peppers. 13:14.766 --> 13:18.033 align:start position:22.5% line:74% size:42.5% Now we've got our stewed tomatoes and our caramelized onions. 13:18.133 --> 13:21.366 align:start position:10% line:79.33% size:67.5% I'm gonna grab a little bit of sumac spice, too, 13:21.466 --> 13:23.466 align:start position:30% line:79.33% size:42.5% because I want to sort of enhance 13:23.566 --> 13:26.633 align:start position:22.5% line:79.33% size:57.5% that sumac spice flavor from the lamb meat. 13:26.733 --> 13:29.433 align:start position:22.5% line:79.33% size:52.5% And I'm just going to sprinkle a little bit of these 13:29.533 --> 13:34.433 align:start position:30% line:79.33% size:40% onto our onions, a little bit of the sumac spice. 13:34.533 --> 13:39.100 align:start position:20% line:79.33% size:60% Sort of nice and lemony, tart and tangy. 13:39.200 --> 13:42.500 align:start position:32.5% line:84.67% size:37.5% Just delicious. 13:42.600 --> 13:45.233 align:start position:30% line:84.67% size:25% Beautiful. 13:45.333 --> 13:50.666 align:start position:12.5% line:79.33% size:77.5% Now we're just going to sort of toss these around a little bit. 13:50.766 --> 13:53.866 align:start position:10% line:79.33% size:67.5% Sort of multi-tasking today in the kitchen, right? 13:53.966 --> 13:57.266 align:start position:20% line:79.33% size:60% Heh heh heh! Got so many things cooking away. 13:57.366 --> 14:01.900 align:start position:10% line:74% size:65% But it's nice because then everything hopefully will be done around the same time. 14:07.100 --> 14:08.933 align:start position:10% line:84.67% size:72.5% They smell out of this world. 14:09.033 --> 14:11.866 align:start position:10% line:79.33% size:70% Absolutely out of this world in this kitchen today. 14:11.966 --> 14:15.533 align:start position:22.5% line:79.33% size:55% And now, by this time, our roasted red peppers 14:15.633 --> 14:19.566 align:start position:10% line:79.33% size:60% have really steamed away and softened away as well. 14:19.666 --> 14:23.733 align:start position:10% line:79.33% size:77.5% We're just going to place these on our board just like so. 14:23.833 --> 14:26.333 align:start position:20% line:79.33% size:45% Get them lined up. Heh heh heh! 14:26.433 --> 14:29.233 align:start position:10% line:79.33% size:45% Lovely. All right, so now what we want to do-- 14:29.333 --> 14:34.066 align:start position:20% line:74% size:40% you can actually just sort of pull out the stem just like that, 14:34.166 --> 14:37.233 align:start position:10% line:79.33% size:62.5% out of each one of these. And what I'm gonna do first, 14:37.333 --> 14:40.066 align:start position:20% line:79.33% size:62.5% I'm just gonna slice them down the center. 14:40.166 --> 14:44.200 align:start position:20% line:79.33% size:47.5% You can see they're still sort of steamy, 14:44.300 --> 14:45.600 align:start position:20% line:84.67% size:60% but I have cook's hands. 14:45.700 --> 14:47.766 align:start position:10% line:79.33% size:70% So if you want to leave them for a little bit longer, 14:47.866 --> 14:50.166 align:start position:10% line:79.33% size:65% until they're a little bit more manageable for you, 14:50.266 --> 14:52.166 align:start position:10% line:84.67% size:80% you can definitely do that, too. 14:52.266 --> 14:55.033 align:start position:22.5% line:79.33% size:57.5% And now, using a sharp, small paring knife, 14:55.133 --> 14:58.100 align:start position:20% line:79.33% size:60% we're just gonna kind of lay it flat on our board 14:58.200 --> 15:02.566 align:start position:10% line:84.67% size:72.5% and peel off the charred skin 15:02.666 --> 15:06.600 align:start position:22.5% line:79.33% size:42.5% with your fingers and with the paring knife. 15:06.700 --> 15:09.700 align:start position:20% line:79.33% size:55% You can see how easily it lifts up for you. 15:09.800 --> 15:12.433 align:start position:10% line:84.67% size:75% OK, beautiful, just like that. 15:12.533 --> 15:16.566 align:start position:22.5% line:74% size:47.5% And you can kind of use the kind of back of that sharp paring knife 15:16.666 --> 15:18.600 align:start position:22.5% line:84.67% size:57.5% just to scrape it away. 15:18.700 --> 15:22.200 align:start position:10% line:79.33% size:72.5% OK, beautiful. And then also, just flip it over. 15:22.300 --> 15:27.066 align:start position:10% line:79.33% size:60% And again, using kind of the edge of the paring knife, 15:27.166 --> 15:29.933 align:start position:20% line:79.33% size:50% you can just sort of scrape away any seeds. 15:30.033 --> 15:33.166 align:start position:20% line:79.33% size:62.5% All right, now we're just going to simply slice 15:33.266 --> 15:37.500 align:start position:20% line:79.33% size:55% the roasted red pepper into thin slices. 15:37.600 --> 15:40.133 align:start position:25% line:79.33% size:42.5% Kind of mimicking and mirroring, I should say, 15:40.233 --> 15:43.000 align:start position:10% line:84.67% size:70% the onions and the tomatoes, 15:43.100 --> 15:46.000 align:start position:10% line:84.67% size:65% Just like that. Beautiful. 15:58.833 --> 16:02.066 align:start position:22.5% line:79.33% size:57.5% Our roasted red peppers look absolutely perfect. 16:02.166 --> 16:03.866 align:start position:20% line:84.67% size:60% They're perfect peppers, 16:03.966 --> 16:06.500 align:start position:20% line:79.33% size:42.5% and now I'm gonna get them into our onions. 16:06.600 --> 16:09.666 align:start position:10% line:79.33% size:50% I just want to shift our onions over a little bit. 16:09.766 --> 16:12.333 align:start position:30% line:79.33% size:40% They're gonna go in the same pan, 16:12.433 --> 16:15.800 align:start position:32.5% line:79.33% size:27.5% on one side of the pan, actually. 16:18.500 --> 16:20.400 align:start position:40% line:84.67% size:15% Yummy! 16:20.500 --> 16:23.300 align:start position:10% line:10% size:50% Looking good in this Julie Taboulie kitchen today. 16:23.400 --> 16:25.933 align:start position:20% line:10% size:60% Heh heh! OK, so actually a this point, 16:26.033 --> 16:28.033 align:start position:10% line:10% size:67.5% the onions and the tomatoes are both done, 16:28.133 --> 16:30.166 align:start position:22.5% line:10% size:42.5% so I'm just gonna turn off our heat. 16:30.266 --> 16:33.766 align:start position:20% line:79.33% size:40% And our toppings need a sauce, right? 16:33.866 --> 16:36.433 align:start position:22.5% line:79.33% size:52.5% We're gonna be making our tasty tahini sauce 16:36.533 --> 16:38.800 align:start position:20% line:79.33% size:42.5% that's just gonna smother the toppings 16:38.900 --> 16:42.466 align:start position:10% line:79.33% size:67.5% in our shaved meat sandwich that I just can't wait for, 16:42.566 --> 16:44.100 align:start position:22.5% line:79.33% size:47.5% and I can't wait to share it with you guys. 16:44.200 --> 16:45.900 align:start position:10% line:84.67% size:80% And speaking of our shaved meat, 16:46.000 --> 16:50.566 align:start position:20% line:74% size:57.5% I can smell our roasted lamb meat sort of slowly roasting away, 16:50.666 --> 16:52.533 align:start position:30% line:79.33% size:32.5% and it smells absolutely delicious. 16:52.633 --> 16:54.533 align:start position:22.5% line:79.33% size:57.5% And I want to make sure that we baste it 16:54.633 --> 16:58.400 align:start position:10% line:79.33% size:60% with all those delicious juices on the bottom of the pan. 16:58.500 --> 17:01.000 align:start position:32.5% line:84.67% size:37.5% [Music playing] 17:17.400 --> 17:20.466 align:start position:20% line:79.33% size:62.5% We are going to be making our tasty tahini sauce. 17:20.566 --> 17:23.033 align:start position:20% line:79.33% size:45% It's our signature sesame seed sauce 17:23.133 --> 17:26.700 align:start position:10% line:74% size:65% that is a very traditional sauce in Lebanese and Middle Eastern cooking. 17:26.800 --> 17:29.300 align:start position:10% line:10% size:50% And it's gonna be an absolutely delicious sauce 17:29.400 --> 17:31.366 align:start position:20% line:10% size:50% that's gonna smother our shaved meat sandwich. 17:31.466 --> 17:33.600 align:start position:30% line:10% size:37.5% So I have three cloves of garlic, 17:33.700 --> 17:37.066 align:start position:20% line:74% size:50% And we're gonna just simply place these in our food processor. 17:37.166 --> 17:41.066 align:start position:10% line:79.33% size:70% And I'm also stepping up our signature sesame seed sauce, 17:41.166 --> 17:44.700 align:start position:20% line:74% size:42.5% our tahini sauce, with the addition of some fresh flat-leaf parsley 17:44.800 --> 17:46.200 align:start position:10% line:84.67% size:70% that I have right over here. 17:46.300 --> 17:49.066 align:start position:12.5% line:79.33% size:77.5% It--[inhales]--smells so fresh. Heh heh heh! 17:49.166 --> 17:53.500 align:start position:10% line:79.33% size:65% And also some fresh na'na, our fresh spearmint leaves, too. 17:53.600 --> 17:56.400 align:start position:22.5% line:79.33% size:37.5% And we're gonna give this a nice whirl. 17:56.500 --> 17:59.100 align:start position:10% line:84.67% size:80% We want to sort of finely mince. 18:02.233 --> 18:03.500 align:start position:30% line:84.67% size:35% OK, beautiful. 18:03.600 --> 18:06.700 align:start position:20% line:79.33% size:47.5% Now we are going to add our tahini. 18:06.800 --> 18:09.200 align:start position:22.5% line:79.33% size:35% And let's talk about tahini, shall we? 18:09.300 --> 18:12.633 align:start position:20% line:79.33% size:62.5% It's a sesame seed paste, and as you can see, 18:12.733 --> 18:17.066 align:start position:10% line:74% size:65% it just has this beautiful sort of like light caramel color to it. 18:17.166 --> 18:19.400 align:start position:20% line:79.33% size:60% And you can kind of just shake it a little bit 18:19.500 --> 18:21.866 align:start position:10% line:84.67% size:75% if it's a small jar like this. 18:21.966 --> 18:25.500 align:start position:10% line:79.33% size:60% It's a good idea also to stir it with a spoon, too. 18:25.600 --> 18:29.333 align:start position:10% line:79.33% size:57.5% Again, you just want to sort of incorporate the oil 18:29.433 --> 18:33.066 align:start position:12.5% line:79.33% size:72.5% that naturally settles to the top of the jar with the paste. 18:33.166 --> 18:34.900 align:start position:10% line:84.67% size:80% And I just want you guys to see, 18:35.000 --> 18:36.900 align:start position:20% line:79.33% size:47.5% this is really what you're going for 18:37.000 --> 18:39.100 align:start position:20% line:79.33% size:47.5% when you're looking for a tahini paste. 18:39.200 --> 18:42.100 align:start position:20% line:79.33% size:55% You want it to be nice and smooth and fluid. 18:42.200 --> 18:45.066 align:start position:20% line:79.33% size:47.5% Just like that, OK? Nice and creamy. 18:45.166 --> 18:49.233 align:start position:10% line:79.33% size:75% We're gonna pour about one cup of our tahini paste. 18:49.333 --> 18:53.500 align:start position:20% line:79.33% size:52.5% Just gonna eyeball it just like that. 18:53.600 --> 18:58.566 align:start position:20% line:79.33% size:62.5% Beautiful. And we're also gonna add ice cold water. 18:58.666 --> 19:02.266 align:start position:12.5% line:79.33% size:77.5% This is just gonna help sort of to get this whole sauce going. 19:02.366 --> 19:05.000 align:start position:10% line:79.33% size:72.5% It's gonna help to break down the paste a little bit 19:05.100 --> 19:08.133 align:start position:20% line:79.33% size:50% before we add all of our fresh lemon juice. 19:08.233 --> 19:11.866 align:start position:10% line:74% size:65% Gonna get our lid back on, and we're gonna give this a whirl. 19:16.933 --> 19:18.766 align:start position:20% line:79.33% size:35% OK, beautiful. Let's check on it. 19:18.866 --> 19:23.000 align:start position:10% line:79.33% size:62.5% OK, you can see that it's nice and sort of like fluid, 19:23.100 --> 19:24.900 align:start position:20% line:84.67% size:50% and nice and creamy, 19:25.000 --> 19:28.000 align:start position:20% line:79.33% size:40% which is exactly what we're going for. 19:28.100 --> 19:33.833 align:start position:22.5% line:79.33% size:55% And now we want to add some fresh lemon juice. 19:33.933 --> 19:35.433 align:start position:32.5% line:84.67% size:37.5% Just like that. 19:35.533 --> 19:38.600 align:start position:22.5% line:79.33% size:47.5% And we also want to season it with some sea salt. 19:38.700 --> 19:41.766 align:start position:20% line:79.33% size:60% And now we're just gonna sort of let it whirl 19:41.866 --> 19:49.833 align:start position:20% line:79.33% size:60% and come into this nice, smooth, creamy sauce. 19:49.933 --> 19:51.366 align:start position:20% line:84.67% size:55% OK, let's check on it. 19:51.466 --> 19:53.766 align:start position:20% line:84.67% size:47.5% Ooh! Looks perfect. 19:53.866 --> 19:55.266 align:start position:20% line:84.67% size:47.5% It looks delicious. 19:55.366 --> 19:57.666 align:start position:10% line:79.33% size:52.5% You can see that nice sort of creamy consistency, 19:57.766 --> 20:01.166 align:start position:10% line:74% size:67.5% and it has the subtle hints of garlic sort of running in the background, 20:01.266 --> 20:03.900 align:start position:10% line:79.33% size:70% and then those fresh flavors of the parsley and the mint. 20:04.000 --> 20:06.166 align:start position:10% line:79.33% size:55% I just want to give it a quick taste to make sure 20:06.266 --> 20:08.800 align:start position:20% line:79.33% size:47.5% that we're on point with our sauce. 20:08.900 --> 20:11.633 align:start position:10% line:79.33% size:80% The sauce is key for me whenever I'm making the tahini sauce, 20:11.733 --> 20:14.700 align:start position:10% line:79.33% size:72.5% whether it's for the falafel, or our shawarma sandwich, 20:14.800 --> 20:17.900 align:start position:10% line:79.33% size:72.5% or anything really that we're calling for the tahini sauce. 20:18.000 --> 20:22.566 align:start position:10% line:79.33% size:67.5% Mmm. Our tasty tahini sauce tastes out of this world. 20:22.666 --> 20:26.600 align:start position:10% line:74% size:57.5% I love how lemony it is with a little bit of garlic in the background, 20:26.700 --> 20:30.566 align:start position:20% line:74% size:55% and all of those fresh herbs from the fresh flat-leaf parsley, 20:30.666 --> 20:33.500 align:start position:20% line:79.33% size:60% and our fresh spearmint, our na'na, as well. 20:33.600 --> 20:37.533 align:start position:20% line:79.33% size:60% And I can smell that our lamb meat is about done, 20:37.633 --> 20:39.333 align:start position:20% line:79.33% size:52.5% and I'm gonna take it out of the oven. 20:39.433 --> 20:42.566 align:start position:10% line:79.33% size:75% I'm gonna let it rest a little bit before we shave it up, 20:42.666 --> 20:44.566 align:start position:20% line:79.33% size:60% and then I'm gonna plate all of our tasty toppings 20:44.666 --> 20:47.033 align:start position:20% line:79.33% size:55% so we can finally make our shawarma sandwiches, 20:47.133 --> 20:50.000 align:start position:20% line:79.33% size:50% our street food star sandwiches today. 20:50.100 --> 20:52.733 align:start position:32.5% line:84.67% size:37.5% [Music playing] 21:04.966 --> 21:09.066 align:start position:20% line:74% size:45% Take a look at our roasted-to-perfection leg of lamb! 21:09.166 --> 21:13.266 align:start position:32.5% line:79.33% size:32.5% Look at this. Is that not luscious, or what? 21:13.366 --> 21:17.666 align:start position:10% line:79.33% size:65% So I've had it resting for about 10 to 15 minutes or so 21:17.766 --> 21:19.900 align:start position:30% line:79.33% size:42.5% when I removed it from the oven, 21:20.000 --> 21:23.500 align:start position:12.5% line:79.33% size:77.5% just so all of those delicious, luscious lamb juices 21:23.600 --> 21:28.766 align:start position:10% line:79.33% size:80% can stay right in that beautiful piece of meat that we have. 21:28.866 --> 21:31.600 align:start position:10% line:79.33% size:62.5% And now we're gonna carve this up because we want to make 21:31.700 --> 21:34.733 align:start position:20% line:79.33% size:55% our shawarma sandwich. Finally! Heh heh! 21:34.833 --> 21:38.300 align:start position:10% line:79.33% size:65% So I'm just gonna start to sort of--oh, my gosh. 21:38.400 --> 21:40.500 align:start position:20% line:84.67% size:55% It's cooked perfectly. 21:40.600 --> 21:43.433 align:start position:20% line:79.33% size:50% It's just so tender, I don't really have to 21:43.533 --> 21:47.666 align:start position:20% line:79.33% size:35% work that hard in finely slicing it. 21:47.766 --> 21:50.633 align:start position:10% line:79.33% size:55% Oh, my gosh. It smells out of this world, you guys. 21:50.733 --> 21:53.933 align:start position:10% line:79.33% size:60% You're gonna love making this street food star at home. 21:54.033 --> 21:57.600 align:start position:20% line:84.67% size:55% No spit needed, right? 21:57.700 --> 22:01.466 align:start position:12.5% line:79.33% size:72.5% I want to actually just ladle some of those delicious juices 22:01.566 --> 22:06.466 align:start position:10% line:79.33% size:75% that are sitting at the bottom of the roasting pan. 22:06.566 --> 22:09.066 align:start position:20% line:79.33% size:45% And I just want to sort of smother this meat 22:09.166 --> 22:14.333 align:start position:10% line:79.33% size:67.5% with this delicious natural au jus lamb juices. 22:14.433 --> 22:17.100 align:start position:10% line:84.67% size:75% Keep it nice and moist, right? 22:17.200 --> 22:19.833 align:start position:20% line:74% size:32.5% Look at that. I know you guys are gonna make this recipe at home 22:19.933 --> 22:21.766 align:start position:20% line:84.67% size:60% because it is that good. 22:21.866 --> 22:24.700 align:start position:10% line:79.33% size:60% OK, now we're gonna make our shawarma sandwich, finally! 22:24.800 --> 22:28.300 align:start position:20% line:79.33% size:60% We're gonna take a nice, small loaf of our khebez, 22:28.400 --> 22:30.766 align:start position:20% line:84.67% size:55% our pita pocket bread. 22:30.866 --> 22:33.066 align:start position:10% line:84.67% size:80% Just gonna take the shaved meat. 22:33.166 --> 22:35.266 align:start position:10% line:79.33% size:77.5% And if you don't want that much bread, you can actually just 22:35.366 --> 22:38.966 align:start position:10% line:79.33% size:75% sort of open up the pita bread into two halves. 22:39.066 --> 22:42.633 align:start position:22.5% line:79.33% size:57.5% OK, now we're gonna get our tasty toppings. 22:42.733 --> 22:44.900 align:start position:12.5% line:84.67% size:77.5% I have our roasted red peppers. 22:45.000 --> 22:48.533 align:start position:10% line:79.33% size:72.5% They're gonna go right on top of our luscious lamb meat. 22:48.633 --> 22:50.633 align:start position:32.5% line:84.67% size:37.5% Just like that. 22:50.733 --> 22:54.400 align:start position:17.5% line:79.33% size:67.5% And our caramelized onions, our vidalia onions 22:54.500 --> 22:59.900 align:start position:10% line:79.33% size:75% that we sprinkled a little bit of that sumac spice on. 23:00.066 --> 23:04.200 align:start position:20% line:79.33% size:55% Beautiful. Loving this shawarma sandwich. 23:04.300 --> 23:06.866 align:start position:32.5% line:79.33% size:37.5% And some of our stewed tomatoes. 23:06.966 --> 23:09.333 align:start position:20% line:79.33% size:37.5% And now for our tasty tahini sauce. 23:09.433 --> 23:12.966 align:start position:10% line:79.33% size:77.5% We just want to sort of smother the sandwich with the sauce. 23:13.066 --> 23:15.933 align:start position:10% line:79.33% size:70% It's always good when you're making our street food stars, 23:16.033 --> 23:18.333 align:start position:10% line:79.33% size:65% you're making tahini sauce for any of our dishes, 23:18.433 --> 23:22.266 align:start position:20% line:74% size:52.5% to make sure that you make a lot because people do love tahini sauce. 23:22.366 --> 23:25.333 align:start position:22.5% line:79.33% size:42.5% And I want to add a little bit of freshness. 23:25.433 --> 23:28.833 align:start position:10% line:79.33% size:67.5% I'm gonna take a little bit of parsley and some mint. 23:28.933 --> 23:31.866 align:start position:10% line:79.33% size:65% Can you believe that we're making this at home, too? 23:31.966 --> 23:33.700 align:start position:20% line:84.67% size:52.5% Who would've thought? 23:33.800 --> 23:35.533 align:start position:20% line:79.33% size:47.5% OK, now we're gonna roll this up. 23:35.633 --> 23:37.966 align:start position:20% line:79.33% size:45% I'm actually gonna twist it towards me, 23:38.066 --> 23:42.766 align:start position:20% line:79.33% size:45% and I'm just gonna roll it around. 23:42.866 --> 23:44.633 align:start position:32.5% line:84.67% size:37.5% Just like that. 23:44.733 --> 23:46.633 align:start position:10% line:84.67% size:75% Take a look at this sandwich-- 23:46.733 --> 23:48.833 align:start position:35% line:79.33% size:32.5% our shawarma, our shaved meat sandwich, 23:48.933 --> 23:50.533 align:start position:20% line:84.67% size:52.5% our street food star. 23:50.633 --> 23:53.933 align:start position:22.5% line:84.67% size:57.5% Gonna take a nice bite. 23:54.033 --> 23:56.700 align:start position:40% line:84.67% size:22.5% Mmm. Wow. 23:59.366 --> 24:02.066 align:start position:10% line:84.67% size:67.5% It's absolutely incredible. 24:02.166 --> 24:06.266 align:start position:10% line:79.33% size:75% I know that you guys are gonna love making our shawarma, 24:06.366 --> 24:09.500 align:start position:10% line:79.33% size:75% our street food star sandwich, right at home. 24:09.600 --> 24:11.766 align:start position:20% line:10% size:62.5% And no rotisserie needed. 24:11.866 --> 24:14.900 align:start position:20% line:10% size:60% So, until we cook again, I wish you and yours 24:15.000 --> 24:19.866 align:start position:12.5% line:10% size:77.5% to always takloull bil' hanna-- eat in happiness. 24:38.100 --> 24:39.933 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:40.033 --> 24:41.800 align:start position:20% line:10% size:55% "Authentic Recipes for 24:41.900 --> 24:44.233 align:start position:20% line:10% size:47.5% Fresh and Flavorful Mediterranean Home Cooking," 24:44.333 --> 24:45.633 align:start position:30% line:10% size:42.5% is now available. 24:45.733 --> 24:48.366 align:start position:10% line:10% size:80% The cookbook offers 125 recipes, 24:48.466 --> 24:51.400 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.500 --> 24:54.433 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 24:54.533 --> 24:58.000 align:start position:10% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 24:58.100 --> 24:59.400 align:start position:30% line:10% size:35% right at home. 24:59.500 --> 25:02.500 align:start position:20% line:10% size:40% To order a copy, call 1.800.PLAY.PBS 25:02.600 --> 25:07.733 align:start position:12.5% line:10% size:77.5% or order online at shopPBS.org. 25:07.900 --> 25:09.233 align:start position:20% line:84.67% size:47.5% Join Julie Taboulie 25:09.333 --> 25:11.266 align:start position:22.5% line:79.33% size:57.5% for fresh and flavorful Lebanese foods 25:11.366 --> 25:14.333 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:14.433 --> 25:15.866 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:15.966 --> 25:18.733 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:18.833 --> 25:21.333 align:start position:22.5% line:79.33% size:42.5% It's Julie tested and Mama approved. 25:21.433 --> 25:24.266 align:start position:10% line:84.67% size:75% Visit JulieTaboulie.com today. 25:24.433 --> 25:25.800 align:start position:30% line:79.33% size:42.5% "Julie Taboulie's Lebanese Kitchen" 25:25.900 --> 25:33.566 align:start position:20% line:84.67% size:55% is made possible by... 25:33.733 --> 25:35.933 align:start position:20% line:10% size:55% Man: ♪ Do your thing ♪ 25:36.033 --> 25:38.066 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:38.166 --> 25:40.833 align:start position:32.5% line:79.33% size:27.5% ♪ Syracuse, do your thing ♪ 25:40.933 --> 25:42.966 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:43.066 --> 25:45.066 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:45.266 --> 25:47.300 align:start position:32.5% line:84.67% size:37.5% [Music playing]