WEBVTT 00:03.100 --> 00:06.600 align:start position:20% line:79.33% size:52.5% It's my magical mezze amidst the moonlight. 00:09.733 --> 00:11.633 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:11.766 --> 00:13.300 align:start position:20% line:84.67% size:55% is made possible by... 00:17.600 --> 00:19.566 align:start position:20% line:10% size:55% Man: ♪ Do your thing ♪ 00:19.700 --> 00:21.666 align:start position:30% line:10% size:40% ♪ Do your thing, do your thing ♪ 00:21.800 --> 00:24.433 align:start position:10% line:10% size:67.5% ♪ Syracuse, do your thing ♪ 00:24.566 --> 00:26.500 align:start position:30% line:10% size:40% ♪ Do your thing, do your thing ♪ 00:26.633 --> 00:29.033 align:start position:10% line:10% size:67.5% ♪ Syracuse, do your thing ♪ 00:29.166 --> 00:30.966 align:start position:10% line:84.67% size:75% [Middle Eastern music playing] 01:16.733 --> 01:20.166 align:start position:10% line:79.33% size:75% Mezze is internationally known all over the world 01:20.300 --> 01:22.633 align:start position:10% line:79.33% size:75% as one of the most distinctive and delicious 01:22.766 --> 01:24.900 align:start position:20% line:79.33% size:45% displays of dishes to delve into, 01:25.033 --> 01:28.033 align:start position:10% line:79.33% size:65% derived right from Lebanon in the Middle East. 01:28.166 --> 01:30.500 align:start position:20% line:79.33% size:60% And today, I'm preparing and presenting 01:30.633 --> 01:33.833 align:start position:10% line:79.33% size:60% some of the most popular small plates among the mezze, 01:33.966 --> 01:36.133 align:start position:20% line:79.33% size:42.5% starting off with my heavenly hummus, 01:36.266 --> 01:39.500 align:start position:27.5% line:79.33% size:47.5% a creamy and dreamy chickpea and sesame seed spread 01:39.633 --> 01:43.200 align:start position:10% line:79.33% size:67.5% that is always a star plate at any mezze table; 01:43.333 --> 01:45.933 align:start position:22.5% line:79.33% size:57.5% followed by my blissful baba ghanouj, 01:46.066 --> 01:48.300 align:start position:20% line:79.33% size:42.5% a rich and robust earthy eggplant dip 01:48.433 --> 01:50.566 align:start position:12.5% line:84.67% size:77.5% that is delightfully delicious. 01:50.700 --> 01:53.033 align:start position:12.5% line:84.67% size:77.5% And a newcomer to the mezze mix 01:53.166 --> 01:56.166 align:start position:10% line:79.33% size:75% is my spicy roasted red pepper and walnut spread 01:56.300 --> 01:57.566 align:start position:20% line:84.67% size:45% called mouhamarah, 01:57.700 --> 01:59.600 align:start position:10% line:84.67% size:75% making up a mouthwatering trio 01:59.733 --> 02:01.533 align:start position:20% line:84.67% size:55% of terrific appetizers 02:01.666 --> 02:05.366 align:start position:10% line:79.33% size:80% that will tickle your taste buds all evening long. 02:05.500 --> 02:08.866 align:start position:30% line:79.33% size:40% It's my Lebanese and Middle Eastern magical mezze 02:09.000 --> 02:12.433 align:start position:10% line:79.33% size:65% under the stars and as far as the eye can see, 02:12.566 --> 02:14.733 align:start position:20% line:84.67% size:47.5% for you and for me. 02:31.100 --> 02:33.866 align:start position:27.5% line:79.33% size:32.5% Welcome to my magical mezze show. 02:34.000 --> 02:37.066 align:start position:30% line:79.33% size:40% It's my Lebanese and Middle Eastern small plates. 02:37.200 --> 02:40.533 align:start position:10% line:79.33% size:75% And today we're making some of the most popular small plates 02:40.666 --> 02:42.766 align:start position:22.5% line:79.33% size:57.5% seen throughout Lebanon and the Middle East, 02:42.900 --> 02:45.900 align:start position:20% line:79.33% size:47.5% and also some of my personal favorites. 02:46.033 --> 02:49.200 align:start position:22.5% line:10% size:57.5% It's a magnificent trio of my heavenly hummus, 02:49.333 --> 02:50.866 align:start position:10% line:10% size:70% which is a creamy and dreamy 02:51.000 --> 02:53.733 align:start position:20% line:10% size:47.5% chickpea and tahini soft spread, 02:53.866 --> 02:56.966 align:start position:20% line:10% size:52.5% and then we also have my baba ghanouj. 02:57.100 --> 03:00.800 align:start position:20% line:10% size:55% It's a rich and robust earthy eggplant dip. 03:00.933 --> 03:03.966 align:start position:20% line:10% size:55% And last but not least is my mouhamarah. 03:04.100 --> 03:05.333 align:start position:20% line:79.33% size:42.5% I sort of have my roll of the tongue. 03:05.466 --> 03:08.000 align:start position:42.5% line:79.33% size:15% Ha ha! It literally just translates to 03:08.133 --> 03:10.733 align:start position:10% line:79.33% size:65% the word "red," and that's exactly what it is. 03:10.866 --> 03:13.733 align:start position:20% line:10% size:42.5% It's a rich, red, roasted red pepper, 03:13.866 --> 03:16.666 align:start position:10% line:10% size:70% sort of smoky, spicy spread, 03:16.800 --> 03:20.200 align:start position:35% line:10% size:30% and today is all about multitasking. 03:20.333 --> 03:23.066 align:start position:20% line:10% size:45% We're multitasking with our mezze plates. 03:23.200 --> 03:26.300 align:start position:30% line:10% size:37.5% So I have begun cooking our chickpeas. 03:26.433 --> 03:29.100 align:start position:10% line:84.67% size:75% And basically what I have done 03:29.233 --> 03:31.866 align:start position:20% line:79.33% size:42.5% is I did two cups of dried chickpeas. 03:32.000 --> 03:33.700 align:start position:10% line:84.67% size:70% I placed them in a big bowl. 03:33.833 --> 03:37.433 align:start position:12.5% line:79.33% size:62.5% I covered them with about 6 to 8 cups of cold water, 03:37.566 --> 03:40.033 align:start position:20% line:79.33% size:55% and I added my sort of tip and trick for you all 03:40.166 --> 03:41.733 align:start position:20% line:84.67% size:50% is some baking soda. 03:41.866 --> 03:43.700 align:start position:20% line:79.33% size:50% And the baking soda, by adding it 03:43.833 --> 03:47.200 align:start position:10% line:79.33% size:72.5% into the chickpeas as they're soaking with the cold water, 03:47.333 --> 03:49.066 align:start position:12.5% line:84.67% size:77.5% it helps to tenderize the beans 03:49.200 --> 03:51.233 align:start position:20% line:79.33% size:40% so that they can cook faster for you, 03:51.366 --> 03:53.733 align:start position:30% line:79.33% size:42.5% and it also helps to take some of that acid 03:53.866 --> 03:55.166 align:start position:20% line:84.67% size:62.5% out of the beans as well. 03:55.300 --> 03:57.600 align:start position:10% line:79.33% size:80% So it's definitely a really good thing to have on hand 03:57.733 --> 04:00.433 align:start position:12.5% line:84.67% size:77.5% when you're soaking your beans. 04:00.566 --> 04:03.700 align:start position:20% line:79.33% size:55% And then the next day, after soaking them, 04:03.833 --> 04:06.000 align:start position:10% line:79.33% size:67.5% I drained and strained them from the water, 04:06.133 --> 04:09.333 align:start position:10% line:79.33% size:67.5% and then I placed them in a nice, big pot right before me 04:09.466 --> 04:11.866 align:start position:20% line:79.33% size:45% and I covered them with fresh cold water 04:12.000 --> 04:13.766 align:start position:10% line:84.67% size:72.5% and I put the lid on the pot. 04:13.900 --> 04:15.933 align:start position:20% line:79.33% size:35% I brought them to a rumbling boil. 04:16.066 --> 04:18.166 align:start position:20% line:79.33% size:45% And then once they started to boil, 04:18.300 --> 04:21.733 align:start position:10% line:79.33% size:70% I lowered the heat to, like, low, medium heat, 04:21.866 --> 04:25.433 align:start position:10% line:79.33% size:67.5% and I'm just sort of slowly simmering them away. 04:25.566 --> 04:27.366 align:start position:20% line:79.33% size:42.5% So now let's talk about baba ghanouj. 04:27.500 --> 04:31.533 align:start position:10% line:79.33% size:72.5% I got these beautiful Italian eggplants right before me. 04:31.666 --> 04:33.266 align:start position:30% line:79.33% size:37.5% You can see how the color is just 04:33.400 --> 04:35.266 align:start position:10% line:84.67% size:72.5% nice and sort of deep purple, 04:35.400 --> 04:36.966 align:start position:30% line:79.33% size:42.5% and the stems are nice and green, 04:37.100 --> 04:40.066 align:start position:10% line:79.33% size:67.5% which is an indication that they're nice and fresh, OK, 04:40.200 --> 04:42.966 align:start position:22.5% line:79.33% size:57.5% and what we're gonna do is we're just gonna simply take 04:43.100 --> 04:44.966 align:start position:10% line:84.67% size:70% a small, sharp paring knife, 04:45.100 --> 04:47.033 align:start position:12.5% line:84.67% size:77.5% and we're gonna make some slits 04:47.166 --> 04:51.633 align:start position:27.5% line:79.33% size:45% all over the skins of the eggplants. 04:51.766 --> 04:55.866 align:start position:10% line:79.33% size:80% This is gonna help the eggplants to bake more evenly in the oven. 04:56.000 --> 04:57.433 align:start position:20% line:79.33% size:45% OK, so we're gonna get these in the oven. 04:57.566 --> 05:00.266 align:start position:20% line:79.33% size:60% I have my oven preheated to 450 degrees, 05:00.400 --> 05:03.166 align:start position:10% line:79.33% size:80% and then we're gonna get started on my roasted red peppers. 05:10.200 --> 05:13.100 align:start position:20% line:79.33% size:50% OK. So our eggplants are gonna be baking 05:13.233 --> 05:15.433 align:start position:10% line:84.67% size:65% for about 40 to 45 minutes 05:15.566 --> 05:17.166 align:start position:30% line:79.33% size:32.5% until they're completely deflated. 05:17.300 --> 05:19.133 align:start position:20% line:79.33% size:57.5% They're gonna look like sort of like flat tires-- 05:19.266 --> 05:22.133 align:start position:32.5% line:79.33% size:25% ha ha ha-- for lack of a better phrase. 05:22.266 --> 05:23.666 align:start position:30% line:79.33% size:40% In the meantime, we're gonna get started 05:23.800 --> 05:27.600 align:start position:10% line:79.33% size:72.5% on our roasted red pepper dip called mouhamarah, 05:27.733 --> 05:30.466 align:start position:10% line:79.33% size:72.5% and it's not as widely known, I should say, 05:30.600 --> 05:33.700 align:start position:30% line:10% size:42.5% as hummus and our eggplant spreads, 05:33.833 --> 05:36.466 align:start position:12.5% line:10% size:77.5% but it is absolutely delicious, 05:36.600 --> 05:38.433 align:start position:20% line:10% size:62.5% and I think that you guys are just gonna love it, 05:38.566 --> 05:42.033 align:start position:10% line:10% size:72.5% especially all of you roasted red pepper fans out there. 05:42.166 --> 05:44.300 align:start position:20% line:79.33% size:55% I have these beautiful red bell peppers, 05:44.433 --> 05:45.966 align:start position:10% line:84.67% size:65% and we're using 3 of them. 05:46.100 --> 05:47.566 align:start position:30% line:79.33% size:40% And because it's a spicy spread, 05:47.700 --> 05:50.766 align:start position:12.5% line:79.33% size:77.5% I'm gonna be putting some other spices into the mix, 05:50.900 --> 05:55.200 align:start position:10% line:79.33% size:72.5% but I also have just a couple nice, little red hot peppers. 05:55.333 --> 05:57.033 align:start position:20% line:79.33% size:52.5% So I'm going to roast those as well, 05:57.166 --> 06:00.500 align:start position:10% line:79.33% size:75% just to give some natural heat to this dish. 06:00.633 --> 06:03.500 align:start position:17.5% line:79.33% size:50% OK. So now it's time to check on our chickpeas, 06:03.633 --> 06:05.933 align:start position:27.5% line:79.33% size:37.5% which should be just about ready now. 06:06.066 --> 06:08.666 align:start position:10% line:79.33% size:55% As I mentioned before, they've been simmering away 06:08.800 --> 06:10.966 align:start position:10% line:84.67% size:67.5% for about 45 minutes or so, 06:11.100 --> 06:13.666 align:start position:20% line:79.33% size:55% so I'm just gonna take one of the chickpeas 06:13.800 --> 06:14.800 align:start position:10% line:84.67% size:72.5% and I'm just gonna--see that? 06:14.933 --> 06:17.366 align:start position:22.5% line:79.33% size:50% I'm just smushing it between my fingers, OK, 06:17.500 --> 06:19.533 align:start position:27.5% line:79.33% size:32.5% so that means it's nice and soft. 06:19.666 --> 06:23.400 align:start position:10% line:79.33% size:72.5% So that is my indication that these chickpeas are ready. 06:23.533 --> 06:26.700 align:start position:20% line:79.33% size:50% I'm gonna ladle them into a bowl. 06:26.833 --> 06:29.133 align:start position:10% line:84.67% size:72.5% OK, so now we have scooped up 06:29.266 --> 06:31.400 align:start position:20% line:79.33% size:50% all of our chickpeas from the hot water, 06:31.533 --> 06:34.433 align:start position:10% line:79.33% size:65% and the key to making this nice and creamy 06:34.566 --> 06:38.166 align:start position:12.5% line:79.33% size:67.5% is that we're gonna reserve some of that cooking liquid. 06:38.300 --> 06:40.333 align:start position:22.5% line:79.33% size:57.5% So the first ingredient that you always need 06:40.466 --> 06:42.100 align:start position:20% line:79.33% size:45% when you're making your hummus at home 06:42.233 --> 06:44.133 align:start position:10% line:84.67% size:67.5% is some nice, fresh garlic, 06:44.266 --> 06:47.166 align:start position:20% line:79.33% size:62.5% and I'm just going to use about 6 cloves, 06:47.300 --> 06:49.833 align:start position:30% line:79.33% size:42.5% because remember, I'm doubling my recipe. 06:49.966 --> 06:53.400 align:start position:12.5% line:84.67% size:77.5% So I have about 5 to 5 1/2 cups 06:53.533 --> 06:55.700 align:start position:20% line:84.67% size:50% of cooked chickpeas. 06:55.833 --> 06:59.033 align:start position:22.5% line:79.33% size:55% So half of it would be about 2 1/2 cups or so. 06:59.166 --> 07:02.233 align:start position:10% line:79.33% size:67.5% In that case, you would use about 3 cloves of garlic. 07:02.366 --> 07:06.466 align:start position:20% line:79.33% size:47.5% And we are going to finely mince them up first. 07:06.600 --> 07:08.500 align:start position:30% line:84.67% size:25% [Whirring] 07:10.133 --> 07:11.666 align:start position:30% line:84.67% size:35% OK. Beautiful. 07:11.800 --> 07:13.266 align:start position:12.5% line:84.67% size:77.5% They're nice and finely minced. 07:13.400 --> 07:17.033 align:start position:10% line:79.33% size:67.5% And now we are going to get our chickpeas into the mix. 07:17.166 --> 07:19.533 align:start position:20% line:79.33% size:62.5% Just gonna scoop them up, and they're nice and hot still, 07:19.666 --> 07:21.933 align:start position:20% line:79.33% size:37.5% and that's also a key tip and trick 07:22.066 --> 07:24.400 align:start position:12.5% line:84.67% size:77.5% when making the hummus at home. 07:24.533 --> 07:27.800 align:start position:20% line:79.33% size:55% It comes out much more smoother and creamier 07:27.933 --> 07:32.533 align:start position:10% line:79.33% size:70% when the chickpeas are still nice and hot and warm. 07:32.666 --> 07:34.800 align:start position:20% line:79.33% size:50% And now we are going to give it a roll 07:34.933 --> 07:39.133 align:start position:20% line:79.33% size:52.5% and see how it looks, and go from there. 07:39.266 --> 07:41.166 align:start position:30% line:84.67% size:25% [Whirring] 07:43.266 --> 07:44.966 align:start position:10% line:79.33% size:67.5% So, I want you guys to see, just sort of 07:45.100 --> 07:48.066 align:start position:17.5% line:79.33% size:52.5% scrape the side walls of the food processor bowl, 07:48.200 --> 07:49.800 align:start position:10% line:79.33% size:72.5% and you can see that some are really breaking down 07:49.933 --> 07:51.900 align:start position:20% line:79.33% size:45% and some are still sort of whole, 07:52.033 --> 07:55.866 align:start position:10% line:79.33% size:62.5% which is OK, which is why we have our reserved liquid. 07:56.000 --> 07:58.000 align:start position:20% line:79.33% size:40% And this is also nice and hot still. 07:58.133 --> 08:00.766 align:start position:30% line:84.67% size:25% [Whirring] 08:00.900 --> 08:02.800 align:start position:20% line:84.67% size:55% OK. That should do it. 08:02.933 --> 08:05.066 align:start position:35% line:79.33% size:25% All right, now let's take a look. 08:05.200 --> 08:07.000 align:start position:10% line:84.67% size:72.5% Gonna scrape our walls again, 08:07.133 --> 08:08.200 align:start position:20% line:79.33% size:40% and this is what you really have to do 08:08.333 --> 08:10.033 align:start position:12.5% line:79.33% size:77.5% when you're making it at home-- just kind of 08:10.166 --> 08:12.200 align:start position:20% line:79.33% size:42.5% run the processor and stop it and scrape 08:12.333 --> 08:14.166 align:start position:12.5% line:84.67% size:77.5% and see how things are looking. 08:14.300 --> 08:15.500 align:start position:10% line:84.67% size:75% OK, so I'm just gonna show you 08:15.633 --> 08:17.166 align:start position:20% line:79.33% size:50% what the consistency looks right now, 08:17.300 --> 08:19.366 align:start position:10% line:84.67% size:72.5% and it's nice and smooth, OK, 08:19.500 --> 08:22.366 align:start position:20% line:79.33% size:52.5% and that's definitely what you want to achieve. 08:22.500 --> 08:25.466 align:start position:22.5% line:79.33% size:57.5% It's just the chickpeas and the reserved cooking liquid 08:25.600 --> 08:28.500 align:start position:10% line:79.33% size:67.5% and the garlic, and that is nice and smooth for us, 08:28.633 --> 08:31.466 align:start position:20% line:79.33% size:47.5% and now we're ready to add our tahini, 08:31.600 --> 08:34.000 align:start position:10% line:79.33% size:77.5% which is our sesame seed paste, and our fresh lemon juice, 08:34.133 --> 08:37.033 align:start position:20% line:79.33% size:45% and I have a nice, good-quality tahini. 08:37.166 --> 08:39.466 align:start position:10% line:79.33% size:72.5% All right, now we're gonna do 1/3 of a cup 08:39.600 --> 08:42.800 align:start position:10% line:79.33% size:72.5% and another 1/3 of a cup, OK, so I'm doubling my recipe. 08:42.933 --> 08:45.600 align:start position:10% line:79.33% size:75% Now we're just going to simply just get the tahini paste 08:45.733 --> 08:47.233 align:start position:30% line:79.33% size:42.5% incorporated with those chickpeas. 08:47.366 --> 08:50.200 align:start position:30% line:84.67% size:25% [Whirring] 08:50.333 --> 08:53.400 align:start position:20% line:79.33% size:60% And just sort of stir it around a little bit. 08:53.533 --> 08:56.833 align:start position:30% line:79.33% size:40% Make sure that's sort of running through. 08:56.966 --> 08:58.966 align:start position:20% line:79.33% size:52.5% Now it's time to wake our hummus up 08:59.100 --> 09:00.533 align:start position:10% line:84.67% size:70% with some fresh lemon juice. 09:00.666 --> 09:02.666 align:start position:20% line:79.33% size:55% Gonna do about one cup right now. 09:02.800 --> 09:06.833 align:start position:12.5% line:79.33% size:77.5% And also I'm going to season it with sea salt only. 09:06.966 --> 09:08.333 align:start position:20% line:84.67% size:62.5% It's about two teaspoons. 09:08.466 --> 09:10.433 align:start position:30% line:84.67% size:25% [Whirring] 09:10.566 --> 09:13.466 align:start position:20% line:84.67% size:52.5% All right. Beautiful! 09:13.600 --> 09:16.300 align:start position:20% line:79.33% size:60% Look how nice and creamy that is, right? 09:16.433 --> 09:19.433 align:start position:20% line:79.33% size:45% It's not too thin, it's not too thick, 09:19.566 --> 09:21.900 align:start position:10% line:84.67% size:72.5% and it's still nice and warm. 09:22.033 --> 09:26.700 align:start position:10% line:79.33% size:67.5% Nice and creamy, and I want to give it a little taste 09:26.833 --> 09:29.566 align:start position:30% line:79.33% size:42.5% to make sure that we are on point. 09:30.966 --> 09:35.866 align:start position:20% line:79.33% size:47.5% Mm. It's so creamy. Ha ha ha! 09:36.000 --> 09:39.100 align:start position:20% line:79.33% size:62.5% I've probably said creamy and dreamy so many times, 09:39.233 --> 09:40.933 align:start position:20% line:84.67% size:62.5% but it's nice and lemony. 09:41.066 --> 09:44.066 align:start position:10% line:79.33% size:65% It has that sort of subtle garlic and nutty taste 09:44.200 --> 09:45.633 align:start position:20% line:84.67% size:62.5% going on from the tahini, 09:45.766 --> 09:47.333 align:start position:30% line:79.33% size:37.5% and that little touch of sea salt 09:47.466 --> 09:50.800 align:start position:10% line:79.33% size:75% is all you really need to make this hummus heavenly. 09:50.933 --> 09:52.533 align:start position:20% line:79.33% size:60% And I have a special way in which 09:52.666 --> 09:56.500 align:start position:10% line:79.33% size:65% I'm plating and presenting our heavenly hummus today, 09:56.633 --> 10:01.600 align:start position:25% line:79.33% size:40% and I call it my I heart heavenly hummus bar, 10:01.733 --> 10:04.200 align:start position:10% line:79.33% size:67.5% and I'm gonna be sharing it with you all in just a bit. 10:04.333 --> 10:06.666 align:start position:10% line:84.67% size:75% But next up is our mouhamarah, 10:06.800 --> 10:08.733 align:start position:10% line:84.67% size:67.5% our roasted red pepper dip. 10:26.933 --> 10:29.566 align:start position:10% line:79.33% size:75% I love entertaining and eating with my family, 10:29.700 --> 10:31.300 align:start position:20% line:84.67% size:62.5% especially for the mezze. 10:31.433 --> 10:33.166 align:start position:27.5% line:79.33% size:40% It's so much fun just to sort of, like, 10:33.300 --> 10:35.966 align:start position:20% line:79.33% size:60% linger around the table, which is really 10:36.100 --> 10:38.900 align:start position:10% line:79.33% size:75% part of the culture of Lebanon and the Middle East, 10:39.033 --> 10:41.733 align:start position:10% line:79.33% size:75% and just sort of like enjoying everybody around the table 10:41.866 --> 10:45.666 align:start position:12.5% line:79.33% size:75% as we pass around all of these delicious, little small plates. 10:45.800 --> 10:47.833 align:start position:27.5% line:79.33% size:47.5% And speaking of our small plates, we're doing 10:47.966 --> 10:50.500 align:start position:27.5% line:10% size:45% our second one up, which is our mouhamarah, 10:50.633 --> 10:53.500 align:start position:20% line:10% size:55% our roasted red pepper dip or spread, 10:53.633 --> 10:56.166 align:start position:10% line:10% size:75% whichever you want to call it, and we're starting off 10:56.300 --> 11:00.433 align:start position:20% line:79.33% size:50% with some nice, raw, whole, unsalted walnuts. 11:00.566 --> 11:03.000 align:start position:17.5% line:79.33% size:50% OK, and I have about a cup and a half of these. 11:03.133 --> 11:06.200 align:start position:10% line:79.33% size:67.5% I'm just spreading them out on a sheet pan. 11:06.333 --> 11:09.166 align:start position:12.5% line:79.33% size:77.5% And we're just going to lightly toast them in the oven. 11:09.300 --> 11:11.633 align:start position:27.5% line:79.33% size:37.5% I have the oven at about 250 degrees. 11:11.766 --> 11:15.200 align:start position:10% line:79.33% size:80% They're just gonna lightly toast for about 5 to 7 minutes, OK? 11:15.333 --> 11:17.100 align:start position:10% line:79.33% size:65% So we're gonna get them in and we're also gonna grab 11:17.233 --> 11:19.666 align:start position:20% line:79.33% size:60% our roasted red peppers, because I know 11:19.800 --> 11:22.900 align:start position:35% line:79.33% size:32.5% that they are completely done by now. 11:23.033 --> 11:25.800 align:start position:20% line:79.33% size:52.5% It smells sensational in this kitchen today 11:25.933 --> 11:28.200 align:start position:10% line:79.33% size:75% with these roasted red peppers that we have 11:28.333 --> 11:32.700 align:start position:20% line:79.33% size:60% and also our garlic that has been roasted as well. 11:32.833 --> 11:35.966 align:start position:10% line:79.33% size:75% And I'm just gonna reveal this for you guys to see. 11:36.100 --> 11:37.966 align:start position:27.5% line:79.33% size:35% We roasted one whole head of garlic, 11:38.100 --> 11:40.866 align:start position:10% line:79.33% size:60% and it's gonna have this nice sort of roasted flavor 11:41.000 --> 11:43.400 align:start position:20% line:79.33% size:47.5% for our mouhamarah, our roasted red pepper dip. 11:43.533 --> 11:45.800 align:start position:20% line:79.33% size:62.5% So I'm just gonna sort of leave it just like that. 11:45.933 --> 11:48.000 align:start position:22.5% line:79.33% size:57.5% I'm gonna grab our bowl so we can get 11:48.133 --> 11:50.433 align:start position:22.5% line:79.33% size:57.5% our roasted red peppers into the bowl, 11:50.566 --> 11:53.333 align:start position:20% line:79.33% size:50% and we're just going to allow the red peppers 11:53.466 --> 11:56.533 align:start position:10% line:10% size:77.5% just to steam a little bit more and sort of soften the skin 11:56.666 --> 11:59.700 align:start position:22.5% line:10% size:55% just a little bit more before we scrape it off 11:59.833 --> 12:02.200 align:start position:10% line:10% size:65% of the peppers themselves. 12:02.333 --> 12:05.033 align:start position:32.5% line:79.33% size:37.5% OK, so now what we need to do is 12:05.166 --> 12:07.733 align:start position:30% line:84.67% size:40% saute one onion. 12:07.866 --> 12:10.700 align:start position:20% line:79.33% size:62.5% Gonna give lots of flavor for our roasted red pepper dip. 12:10.833 --> 12:12.733 align:start position:30% line:84.67% size:25% [Sizzling] 12:14.066 --> 12:17.033 align:start position:10% line:79.33% size:70% I have our beautiful walnuts out of the oven, 12:17.166 --> 12:20.700 align:start position:20% line:79.33% size:40% and they're nice and lightly toasted 12:20.833 --> 12:23.300 align:start position:20% line:79.33% size:47.5% for our mouhamarah, our roasted red pepper dip, 12:23.433 --> 12:26.666 align:start position:22.5% line:79.33% size:52.5% and I have our onions sort of sauteing away, 12:26.800 --> 12:29.333 align:start position:10% line:79.33% size:77.5% and now we're gonna get started on our roasted red peppers. 12:29.466 --> 12:31.433 align:start position:32.5% line:79.33% size:27.5% You can see that steam sort of-- 12:31.566 --> 12:33.733 align:start position:20% line:79.33% size:50% kind of encompassing the whole bowl. 12:33.866 --> 12:35.700 align:start position:10% line:84.67% size:65% Just like that. Beautiful. 12:35.833 --> 12:37.200 align:start position:20% line:79.33% size:45% I'm gonna show you how to simply remove 12:37.333 --> 12:41.700 align:start position:20% line:79.33% size:52.5% the charred skin from the roasted peppers. 12:41.833 --> 12:44.100 align:start position:20% line:79.33% size:62.5% Just gonna pull them out. Whoops! Ha ha ha! 12:44.233 --> 12:46.100 align:start position:20% line:79.33% size:42.5% The stem came off of that one for me. 12:46.233 --> 12:48.200 align:start position:30% line:79.33% size:35% That was easy. All right. 12:48.333 --> 12:52.000 align:start position:10% line:79.33% size:75% So now I like to just slice it right in the center. 12:52.133 --> 12:54.066 align:start position:10% line:84.67% size:72.5% Ooh, and nice and juicy, too. 12:54.200 --> 12:59.733 align:start position:20% line:79.33% size:57.5% And then using the back of my sharp paring knife, 12:59.866 --> 13:03.600 align:start position:22.5% line:79.33% size:57.5% I just start to sort of scrape away the skin. 13:03.733 --> 13:06.133 align:start position:20% line:79.33% size:62.5% We don't want any of that charred black skin 13:06.266 --> 13:07.933 align:start position:20% line:79.33% size:50% going in our roasted red pepper dip, 13:08.066 --> 13:10.300 align:start position:22.5% line:84.67% size:57.5% because it is very red. 13:10.433 --> 13:13.133 align:start position:12.5% line:84.67% size:77.5% And now I have begun extracting 13:13.266 --> 13:18.100 align:start position:22.5% line:79.33% size:45% our roasted garlic from its skins as well. 13:18.233 --> 13:22.033 align:start position:20% line:79.33% size:62.5% You can see how beautiful that golden brown. 13:22.166 --> 13:24.233 align:start position:30% line:79.33% size:42.5% Smells delicious. Ha ha! 13:24.366 --> 13:25.900 align:start position:20% line:79.33% size:35% So we're first gonna start to add 13:26.033 --> 13:29.266 align:start position:22.5% line:79.33% size:57.5% our roasted red peppers and our roasted garlic 13:29.400 --> 13:34.033 align:start position:20% line:79.33% size:52.5% in our food processor with the juices as well. 13:34.166 --> 13:35.766 align:start position:32.5% line:84.67% size:37.5% Just like that. 13:35.900 --> 13:37.233 align:start position:10% line:84.67% size:70% We're gonna grab our onions. 13:37.366 --> 13:39.900 align:start position:20% line:79.33% size:52.5% I had a yellow onion, or Spanish onion. 13:40.033 --> 13:42.100 align:start position:27.5% line:79.33% size:45% You could also use a Vidalia or a red onion 13:42.233 --> 13:44.033 align:start position:30% line:79.33% size:40% for our red dip. Ha ha! 13:44.166 --> 13:47.300 align:start position:27.5% line:79.33% size:47.5% And now we're gonna grab our toasted walnuts, 13:47.433 --> 13:49.500 align:start position:20% line:84.67% size:62.5% which have cooled by now, 13:49.633 --> 13:53.566 align:start position:10% line:79.33% size:67.5% and I just lightly toasted, it's about one cup and a half. 13:53.700 --> 13:55.266 align:start position:10% line:84.67% size:67.5% We're just gonna add these. 13:55.400 --> 13:57.100 align:start position:20% line:79.33% size:52.5% OK, so now we're just gonna get our lid on, 13:57.233 --> 13:58.966 align:start position:10% line:79.33% size:72.5% and we're just gonna pulse it just a few times. 13:59.100 --> 14:01.466 align:start position:10% line:79.33% size:77.5% We're not gonna sort of whip it like we did with the hummus. 14:01.600 --> 14:03.700 align:start position:20% line:79.33% size:45% We want it to have a nice, thick texture. 14:03.833 --> 14:04.700 align:start position:20% line:84.67% size:47.5% All right, perfect. 14:04.833 --> 14:06.733 align:start position:22.5% line:79.33% size:42.5% We're gonna check on our consistency 14:06.866 --> 14:10.933 align:start position:20% line:79.33% size:60% and make sure that it is nice and a thick texture, 14:11.066 --> 14:13.366 align:start position:20% line:79.33% size:55% which it certainly is, and it's creating 14:13.500 --> 14:15.366 align:start position:20% line:84.67% size:62.5% this beautiful red color. 14:15.500 --> 14:17.300 align:start position:20% line:79.33% size:60% Just gonna show you what it looks like right now 14:17.433 --> 14:19.300 align:start position:12.5% line:84.67% size:77.5% before we add in our seasoning. 14:19.433 --> 14:22.433 align:start position:20% line:79.33% size:52.5% See how nice and rich and thick that is? 14:22.566 --> 14:24.966 align:start position:27.5% line:79.33% size:35% Beautiful. OK. So now we need to add 14:25.100 --> 14:27.433 align:start position:10% line:84.67% size:70% a little bit of lemon juice. 14:27.566 --> 14:29.633 align:start position:20% line:79.33% size:37.5% The lemon juice also just helps to 14:29.766 --> 14:32.266 align:start position:27.5% line:79.33% size:35% sort of enrich all of those flavors. 14:32.400 --> 14:35.033 align:start position:10% line:79.33% size:65% It kind of brings them out a little bit more, too. 14:35.166 --> 14:38.700 align:start position:20% line:79.33% size:55% And I'm also gonna use a specialty ingredient 14:38.833 --> 14:41.633 align:start position:10% line:79.33% size:72.5% that we use a lot in Lebanese and Middle Eastern cooking, 14:41.766 --> 14:43.900 align:start position:30% line:79.33% size:30% and it's our pomegranate molasses, 14:44.033 --> 14:45.900 align:start position:10% line:84.67% size:67.5% and we call it dibs rumman, 14:46.033 --> 14:47.500 align:start position:10% line:84.67% size:75% and that's exactly what it is. 14:47.633 --> 14:50.800 align:start position:22.5% line:79.33% size:55% It's a molasses that's sort of tart and tangy, 14:50.933 --> 14:54.900 align:start position:12.5% line:79.33% size:77.5% a little bit sour, a little bit sweet, from pomegranates. 14:55.033 --> 14:56.866 align:start position:32.5% line:79.33% size:35% Just gonna add a little touch of this, 14:57.000 --> 14:59.833 align:start position:12.5% line:84.67% size:77.5% maybe about one teaspoon or so. 14:59.966 --> 15:03.166 align:start position:20% line:79.33% size:62.5% And we need some spices-- actually, just one spice, 15:03.300 --> 15:05.766 align:start position:10% line:84.67% size:65% which is my Aleppo pepper. 15:05.900 --> 15:09.466 align:start position:20% line:79.33% size:62.5% Sort of my tilting my hat back to the place 15:09.600 --> 15:13.533 align:start position:20% line:79.33% size:52.5% in which this dip was originated, in Aleppo, Syria. 15:13.666 --> 15:15.833 align:start position:22.5% line:79.33% size:57.5% And just a little touch of sea salt. 15:15.966 --> 15:16.833 align:start position:20% line:84.67% size:47.5% About one teaspoon. 15:16.966 --> 15:18.366 align:start position:30% line:84.67% size:25% [Grinding] 15:18.500 --> 15:20.400 align:start position:30% line:84.67% size:25% [Whirring] 15:21.600 --> 15:23.233 align:start position:20% line:79.33% size:45% Let's just give it a little taste first. 15:25.100 --> 15:26.000 align:start position:40% line:84.67% size:7.5% Mm. 15:28.100 --> 15:31.200 align:start position:20% line:79.33% size:60% It's actually perfect... just as is. 15:31.333 --> 15:32.866 align:start position:10% line:84.67% size:67.5% Doesn't need anything more. 15:33.000 --> 15:35.533 align:start position:20% line:79.33% size:52.5% It's nice and sort of rich texture, 15:35.666 --> 15:39.166 align:start position:10% line:79.33% size:67.5% and I get that smoky flavor from the roasted red peppers. 15:39.300 --> 15:42.133 align:start position:10% line:79.33% size:62.5% And those also little hot peppers that we included, too. 15:42.266 --> 15:43.566 align:start position:10% line:84.67% size:65% And I love the crunchiness 15:43.700 --> 15:45.433 align:start position:20% line:79.33% size:50% and the nutty flavor from the walnuts. 15:45.566 --> 15:48.666 align:start position:10% line:79.33% size:72.5% Kind of make a little scooper for myself with the bread 15:48.800 --> 15:54.433 align:start position:10% line:79.33% size:65% and just get a nice scoop, just like that. 15:54.566 --> 15:55.666 align:start position:40% line:84.67% size:7.5% Mm. 15:57.233 --> 15:58.400 align:start position:32.5% line:84.67% size:37.5% It's delicious. 15:58.533 --> 16:00.800 align:start position:22.5% line:79.33% size:52.5% It tastes even better with the lavash bread. 16:00.933 --> 16:02.766 align:start position:10% line:84.67% size:70% Just sort of, like, enriches 16:02.900 --> 16:05.200 align:start position:20% line:79.33% size:45% the lovely sort of lingering taste 16:05.333 --> 16:07.100 align:start position:12.5% line:84.67% size:77.5% of this roasted red pepper dip. 16:07.233 --> 16:09.466 align:start position:10% line:79.33% size:72.5% And I think that you guys are just gonna love it so much, 16:09.600 --> 16:11.666 align:start position:20% line:79.33% size:62.5% and I know that my family is loving it so much 16:11.800 --> 16:14.300 align:start position:20% line:79.33% size:42.5% at my mezze party that I'm having today. 16:33.766 --> 16:35.766 align:start position:20% line:79.33% size:35% We are finally in the home stretch 16:35.900 --> 16:38.533 align:start position:20% line:79.33% size:50% of our magical mezze amidst the moonlight. 16:38.666 --> 16:40.266 align:start position:10% line:84.67% size:70% OK, so for our baba ghanouj, 16:40.400 --> 16:43.666 align:start position:20% line:79.33% size:50% I have our beautiful Italian eggplants, 16:43.800 --> 16:46.300 align:start position:10% line:79.33% size:80% and they were about medium size, as you guys can see, 16:46.433 --> 16:48.700 align:start position:20% line:79.33% size:45% and they basically baked in the oven 16:48.833 --> 16:51.766 align:start position:10% line:84.67% size:65% for about 45 minutes or so 16:51.900 --> 16:55.366 align:start position:20% line:79.33% size:55% until all of the flesh was completely cooked 16:55.500 --> 16:57.466 align:start position:12.5% line:84.67% size:77.5% and they deflated just like so. 16:57.600 --> 17:00.066 align:start position:30% line:79.33% size:42.5% And then what I'm doing right now 17:00.200 --> 17:02.933 align:start position:22.5% line:79.33% size:45% is I'm scooping up that delicious and rich 17:03.066 --> 17:06.766 align:start position:20% line:79.33% size:37.5% robust eggplant right into my sieve 17:06.900 --> 17:09.000 align:start position:10% line:84.67% size:70% that I have right over here. 17:09.133 --> 17:11.766 align:start position:20% line:79.33% size:55% So as we get the flesh into the sieve, 17:11.900 --> 17:13.966 align:start position:22.5% line:79.33% size:57.5% I'm just using the back of my spoon 17:14.100 --> 17:16.400 align:start position:12.5% line:84.67% size:77.5% to sort of press the flesh down 17:16.533 --> 17:22.200 align:start position:10% line:79.33% size:75% to release any liquid that may come from the baked eggplant. 17:22.333 --> 17:25.200 align:start position:20% line:79.33% size:60% And the reason why we're doing this is because 17:25.333 --> 17:27.533 align:start position:10% line:79.33% size:65% that liquid can tend to be a little bit bitter, 17:27.666 --> 17:30.300 align:start position:10% line:79.33% size:70% and we definitely don't want our baba ghanouj bowl, our dip, 17:30.433 --> 17:31.666 align:start position:20% line:84.67% size:50% to be bitter at all. 17:31.800 --> 17:34.233 align:start position:10% line:79.33% size:72.5% Now we're gonna make a little tahini sauce, if you will, 17:34.366 --> 17:36.466 align:start position:10% line:84.67% size:67.5% to coat our baked eggplant. 17:36.600 --> 17:38.966 align:start position:20% line:79.33% size:45% It's just gonna be so delicious. 17:39.100 --> 17:42.066 align:start position:10% line:79.33% size:65% I have 3 cloves of garlic. I'm gonna grab a little bunch 17:42.200 --> 17:44.700 align:start position:20% line:79.33% size:47.5% of some nice, fresh flat-leaf parsley. 17:44.833 --> 17:46.433 align:start position:20% line:84.67% size:52.5% It's so effervescent. 17:46.566 --> 17:48.800 align:start position:22.5% line:79.33% size:45% And now we're just going to mince this up. 17:48.933 --> 17:50.833 align:start position:30% line:84.67% size:25% [Whirring] 17:52.033 --> 17:53.266 align:start position:20% line:79.33% size:47.5% All right, perfect. Now I'm gonna grab 17:53.400 --> 17:56.166 align:start position:20% line:84.67% size:55% my tahini paste again. 17:56.300 --> 17:58.333 align:start position:10% line:79.33% size:70% I love this sauce, actually, with the garlic 17:58.466 --> 17:59.933 align:start position:12.5% line:84.67% size:77.5% and the parsley and the tahini. 18:00.133 --> 18:02.000 align:start position:20% line:79.33% size:45% It's so flavorful. You can actually just 18:02.133 --> 18:04.200 align:start position:10% line:84.67% size:75% make this as a dip altogether. 18:04.333 --> 18:08.866 align:start position:20% line:79.33% size:55% I'm just gonna squeeze our nice, fresh lemon. 18:09.000 --> 18:10.500 align:start position:20% line:79.33% size:55% OK, beautiful, and now we're just gonna grab 18:10.633 --> 18:12.833 align:start position:10% line:84.67% size:67.5% a little bit of cold water. 18:12.966 --> 18:14.833 align:start position:20% line:84.67% size:60% Just about 1/4 of a cup. 18:14.966 --> 18:17.566 align:start position:20% line:79.33% size:62.5% And we also are gonna add just a little touch 18:17.700 --> 18:19.300 align:start position:20% line:84.67% size:55% of some sea salt, too. 18:19.433 --> 18:20.700 align:start position:20% line:79.33% size:47.5% And now we're gonna give it a roll. 18:20.833 --> 18:21.833 align:start position:10% line:84.67% size:67.5% We're gonna make the sauce. 18:21.966 --> 18:23.666 align:start position:20% line:79.33% size:55% We want it to actually be not too runny. 18:23.800 --> 18:25.300 align:start position:12.5% line:84.67% size:77.5% We want it to be somewhat thick 18:25.433 --> 18:28.366 align:start position:10% line:79.33% size:65% because we want it to coat our beautiful baked eggplant. 18:28.500 --> 18:32.200 align:start position:22.5% line:79.33% size:57.5% We're just gonna simply add in our eggplant. 18:32.333 --> 18:34.966 align:start position:30% line:79.33% size:42.5% We've strained it from any excess liquid, 18:35.100 --> 18:37.533 align:start position:22.5% line:79.33% size:57.5% and the key with making the baba ghanouj 18:37.666 --> 18:39.533 align:start position:10% line:84.67% size:65% sort of, like, full-bodied 18:39.666 --> 18:41.500 align:start position:20% line:79.33% size:52.5% is that we don't want to sort of run it 18:41.633 --> 18:43.133 align:start position:10% line:84.67% size:75% like we would with the hummus. 18:43.266 --> 18:44.866 align:start position:20% line:79.33% size:52.5% It's gonna be similar to the mouhamarah. 18:45.000 --> 18:47.333 align:start position:20% line:79.33% size:62.5% It's gonna just be pulsed for a couple of times. 18:47.466 --> 18:51.066 align:start position:20% line:79.33% size:42.5% OK, look at that. Is that not gorgeous? 18:51.200 --> 18:52.833 align:start position:10% line:84.67% size:72.5% Sort of really sort of thick. 18:52.966 --> 18:54.300 align:start position:10% line:84.67% size:72.5% You can see it's full-bodied. 18:54.433 --> 18:57.666 align:start position:10% line:79.33% size:67.5% It has those parsley flakes running through, 18:57.800 --> 18:59.600 align:start position:30% line:79.33% size:42.5% and it has a nice sort of, like, 18:59.733 --> 19:02.300 align:start position:20% line:84.67% size:50% earthy flavor to it. 19:02.433 --> 19:04.633 align:start position:20% line:79.33% size:37.5% Lovely. And now we just need to grab 19:04.766 --> 19:07.366 align:start position:10% line:84.67% size:70% some pita bread, and I found 19:07.500 --> 19:10.066 align:start position:10% line:79.33% size:62.5% some beautiful pita bread at the supermarket. 19:10.200 --> 19:11.533 align:start position:10% line:84.67% size:75% My local grocery store, again, 19:11.666 --> 19:13.366 align:start position:30% line:79.33% size:37.5% like I did with the lavash bread, 19:13.500 --> 19:16.400 align:start position:10% line:79.33% size:70% and I love how you can find, like, whole wheat and white, 19:16.533 --> 19:17.700 align:start position:20% line:79.33% size:47.5% and there's so many different flavors 19:17.833 --> 19:19.666 align:start position:12.5% line:84.67% size:77.5% like onion and garlic, too, so, 19:19.800 --> 19:22.500 align:start position:20% line:79.33% size:52.5% I actually picked out the whole wheat one. 19:22.633 --> 19:26.033 align:start position:12.5% line:79.33% size:72.5% I want to get a little bit of red pepper flakes right on top 19:26.166 --> 19:28.033 align:start position:10% line:84.67% size:75% and also just a little drizzle 19:28.166 --> 19:30.233 align:start position:22.5% line:84.67% size:57.5% of some olive oil, too. 19:30.366 --> 19:34.366 align:start position:10% line:79.33% size:72.5% All right, now scooping it up just like that. 19:34.500 --> 19:38.166 align:start position:32.5% line:79.33% size:37.5% No fork needed. Ha ha ha! 19:38.300 --> 19:40.733 align:start position:40% line:84.67% size:20% Mm. Wow. 19:40.866 --> 19:42.400 align:start position:12.5% line:84.67% size:77.5% It has some really nice sort of 19:42.533 --> 19:44.200 align:start position:10% line:84.67% size:75% subtle garlic flavor going on, 19:44.333 --> 19:48.766 align:start position:20% line:79.33% size:42.5% and the olive oil and the fresh parsley 19:48.900 --> 19:52.633 align:start position:10% line:79.33% size:65% and the red pepper flakes, eggplant, is just delicious. 19:52.766 --> 19:55.433 align:start position:22.5% line:79.33% size:57.5% You guys are gonna love this baba ghanouj 19:55.566 --> 19:57.733 align:start position:10% line:79.33% size:70% for your friends and family, and I am loving it 19:57.866 --> 20:00.566 align:start position:10% line:84.67% size:65% with my friends and family 20:00.700 --> 20:02.766 align:start position:10% line:79.33% size:80% at my magical mezze little party that I'm having today. 20:02.900 --> 20:03.866 align:start position:40% line:84.67% size:22.5% [Giggles] 20:20.866 --> 20:23.733 align:start position:22.5% line:79.33% size:42.5% And now it's time for our hummus bar 20:23.866 --> 20:25.133 align:start position:20% line:84.67% size:60% that is right before me. 20:25.266 --> 20:27.533 align:start position:12.5% line:84.67% size:77.5% I'm gonna show you 6 other ways 20:27.666 --> 20:30.466 align:start position:10% line:79.33% size:70% that you can top your hummus right at home. 20:30.600 --> 20:33.700 align:start position:12.5% line:79.33% size:77.5% So the first one I have in this pretty, little turquoise plate-- 20:33.833 --> 20:36.133 align:start position:22.5% line:79.33% size:47.5% my favorite, one of my favorite colors-- 20:36.266 --> 20:38.833 align:start position:10% line:79.33% size:75% is gonna be our Julie Taboulie signature style. 20:38.966 --> 20:40.833 align:start position:22.5% line:79.33% size:55% And all of the plates, I should say first off, 20:40.966 --> 20:42.600 align:start position:10% line:84.67% size:72.5% I've drizzled with olive oil. 20:42.733 --> 20:46.533 align:start position:22.5% line:79.33% size:55% So we are going to add a little bit of paprika 20:46.666 --> 20:51.233 align:start position:10% line:79.33% size:52.5% and also some freshly and finely chopped parsley. 20:51.366 --> 20:54.400 align:start position:22.5% line:79.33% size:57.5% And then I also toasted some pine nuts, too, 20:54.533 --> 20:56.233 align:start position:10% line:84.67% size:65% in a little bit of butter, 20:56.366 --> 20:59.000 align:start position:20% line:79.33% size:45% and that is one of my favorite ways, 20:59.133 --> 21:04.833 align:start position:12.5% line:79.33% size:77.5% my Julie Taboulie way, to enjoy the hummus right at home. 21:04.966 --> 21:07.266 align:start position:32.5% line:79.33% size:27.5% And next up is our lemon lovers. 21:07.400 --> 21:10.033 align:start position:10% line:79.33% size:62.5% That is right here on our beautiful, little lemon plate. 21:10.166 --> 21:12.666 align:start position:20% line:79.33% size:52.5% I have some olive oil and I'm just gonna simply 21:12.800 --> 21:15.466 align:start position:10% line:84.67% size:75% take a little wedge of a lemon 21:15.600 --> 21:17.466 align:start position:10% line:84.67% size:65% and squeeze it--ha ha ha-- 21:17.600 --> 21:19.500 align:start position:10% line:84.67% size:72.5% right on top, just like that, 21:19.633 --> 21:22.600 align:start position:10% line:79.33% size:75% just to really kind of enhance that lemon flavor 21:22.733 --> 21:24.133 align:start position:30% line:84.67% size:35% in our hummus. 21:24.266 --> 21:25.766 align:start position:20% line:84.67% size:55% Boom! That one's done. 21:25.900 --> 21:28.400 align:start position:22.5% line:79.33% size:50% The next one we have is our baby blue plate, 21:28.533 --> 21:32.200 align:start position:10% line:79.33% size:67.5% and this is gonna be topped with our heavenly heshwi, 21:32.333 --> 21:35.333 align:start position:22.5% line:79.33% size:42.5% and heshwi is our mouthwatering meat mixture. 21:35.466 --> 21:38.033 align:start position:20% line:79.33% size:60% I have--you can use lamb or you can use beef. 21:38.166 --> 21:40.566 align:start position:20% line:79.33% size:50% And I've caramelized some onions. 21:40.700 --> 21:43.766 align:start position:22.5% line:79.33% size:42.5% There is parsley, toasted pine nuts, 21:43.900 --> 21:47.033 align:start position:10% line:79.33% size:75% and I also have some sea salt, freshly ground pepper, 21:47.166 --> 21:49.966 align:start position:10% line:84.67% size:72.5% allspice, and 7 Arabic spice. 21:50.100 --> 21:51.966 align:start position:12.5% line:84.67% size:77.5% And also, we have one out there 21:52.100 --> 21:55.100 align:start position:10% line:79.33% size:72.5% for all of the veggie lovers, actually, two. 21:55.233 --> 21:59.966 align:start position:20% line:79.33% size:50% One right here is my fresh garden herb and onion. 22:00.166 --> 22:03.800 align:start position:10% line:79.33% size:65% I'm gonna take some sliced scallions or green onions. 22:03.933 --> 22:06.866 align:start position:22.5% line:79.33% size:57.5% I sliced both the white and the green. 22:07.000 --> 22:10.266 align:start position:10% line:79.33% size:72.5% And then some parsley flakes, some chives, 22:10.400 --> 22:15.633 align:start position:10% line:79.33% size:62.5% and some fresh spearmint, what we call na'na in Arabic. 22:15.766 --> 22:19.266 align:start position:20% line:79.33% size:55% Beautiful. And now for my blue plate special 22:19.400 --> 22:21.333 align:start position:20% line:79.33% size:50% for my sister Salma, it's actually 22:21.466 --> 22:24.433 align:start position:20% line:79.33% size:47.5% a vegetarian heshwi that's made with 22:24.566 --> 22:26.933 align:start position:22.5% line:79.33% size:47.5% portabella mushroom to replace the meat, 22:27.066 --> 22:29.633 align:start position:10% line:79.33% size:80% and all of the other ingredients are exactly the same. 22:29.766 --> 22:32.833 align:start position:22.5% line:79.33% size:57.5% And it's just delicious if you are a vegetarian, 22:32.966 --> 22:35.433 align:start position:10% line:79.33% size:65% or if you're vegan, you're absolutely gonna just love 22:35.566 --> 22:37.200 align:start position:20% line:84.67% size:55% this vegetarian heshwi 22:37.333 --> 22:41.366 align:start position:22.5% line:79.33% size:57.5% that I created in honor of my vegetarian sister, 22:41.500 --> 22:42.566 align:start position:30% line:84.67% size:40% my sister Salma. 22:42.700 --> 22:44.200 align:start position:40% line:84.67% size:22.5% Ha ha ha! 22:44.333 --> 22:49.300 align:start position:22.5% line:79.33% size:45% OK, and now for my final presentation here 22:49.433 --> 22:53.100 align:start position:10% line:79.33% size:70% with our heavenly hummus bar is some like it hot hummus. 22:53.233 --> 22:57.200 align:start position:20% line:79.33% size:40% OK, so I'm going to take some paprika. 22:57.333 --> 22:59.166 align:start position:20% line:79.33% size:52.5% It's all about spices with this one. 22:59.300 --> 23:02.333 align:start position:30% line:79.33% size:40% And some crushed red pepper flakes 23:02.466 --> 23:04.666 align:start position:10% line:84.67% size:75% and some cayenne, and I'm also 23:04.800 --> 23:07.900 align:start position:17.5% line:79.33% size:55% gonna add a little bit of our crushed Aleppo pepper, 23:08.033 --> 23:10.033 align:start position:20% line:79.33% size:50% which is our smokier sort of pepper 23:10.166 --> 23:12.933 align:start position:30% line:79.33% size:42.5% that derives from Aleppo in Syria, 23:13.066 --> 23:15.433 align:start position:10% line:84.67% size:72.5% and some smoked paprika, too. 23:15.566 --> 23:18.300 align:start position:20% line:79.33% size:50% And let's not forget about our other two 23:18.433 --> 23:22.166 align:start position:12.5% line:79.33% size:77.5% signature and star small plates that we've made today-- 23:22.300 --> 23:25.500 align:start position:20% line:79.33% size:60% our mouhamarah, which is our spicy and smoky 23:25.633 --> 23:27.466 align:start position:20% line:79.33% size:45% and slightly sweet roasted red pepper 23:27.600 --> 23:29.766 align:start position:30% line:79.33% size:42.5% and walnut spread that's absolutely 23:29.900 --> 23:31.933 align:start position:20% line:79.33% size:42.5% out of this world along with our hummus, 23:32.066 --> 23:35.400 align:start position:10% line:79.33% size:65% and our baba ghanouj, too, which is our rich and robust 23:35.533 --> 23:36.933 align:start position:22.5% line:84.67% size:57.5% earthy eggplant spread. 23:37.066 --> 23:38.666 align:start position:27.5% line:79.33% size:32.5% That was with our baked eggplant, 23:38.800 --> 23:41.000 align:start position:20% line:79.33% size:52.5% garlic, and a sort of tahini-type sauce 23:41.133 --> 23:44.766 align:start position:20% line:79.33% size:60% that kind of coated that delicious baked eggplant. 23:44.900 --> 23:45.966 align:start position:20% line:84.67% size:45% What do you think? 23:46.100 --> 23:48.733 align:start position:30% line:79.33% size:32.5% Has this made for a magical mezze or what? 23:48.866 --> 23:50.833 align:start position:20% line:10% size:32.5% I am so happy that I could share 23:50.966 --> 23:53.333 align:start position:20% line:10% size:45% what a mezze table means in Lebanese 23:53.466 --> 23:55.866 align:start position:10% line:10% size:67.5% and Middle Eastern cultures with all of you, 23:56.000 --> 23:58.933 align:start position:20% line:10% size:62.5% and I hope that you share all of these dishes, 23:59.066 --> 24:02.233 align:start position:10% line:79.33% size:75% or at least some of them, with your family and friends, too. 24:02.366 --> 24:05.066 align:start position:20% line:79.33% size:50% Until we cook again, I wish you and yours 24:05.200 --> 24:08.533 align:start position:12.5% line:79.33% size:77.5% to always takloull bil' hanna-- eat in happiness-- 24:08.666 --> 24:10.166 align:start position:20% line:84.67% size:47.5% and sending smiles. 24:14.966 --> 24:16.966 align:start position:10% line:79.33% size:57.5% Julie, the baba ghanouj got a nice, little kick to it. 24:17.100 --> 24:19.966 align:start position:20% line:74% size:60% Julie: Do you like that? I just tasted it. Yes. 24:20.100 --> 24:22.600 align:start position:37.5% line:74% size:37.5% Do you like it? Man: Very good. Delicious. 24:22.733 --> 24:24.633 align:start position:20% line:84.67% size:50% [Indistinct chatter] 24:26.533 --> 24:30.466 align:start position:25% line:74% size:42.5% The look on his-- the look on his face was excellent. 24:30.600 --> 24:31.766 align:start position:10% line:84.67% size:50% Man: No, not at all. 24:31.900 --> 24:33.166 align:start position:10% line:79.33% size:32.5% I don't think anybody was. 24:37.833 --> 24:39.600 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:39.733 --> 24:42.600 align:start position:22.5% line:10% size:45% "Authentic Recipes for Fresh and Flavorful 24:42.733 --> 24:44.100 align:start position:10% line:10% size:70% Mediterranean Home Cooking," 24:44.233 --> 24:45.300 align:start position:30% line:10% size:42.5% is now available. 24:45.433 --> 24:48.466 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 24:48.600 --> 24:51.133 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.266 --> 24:54.200 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 24:54.333 --> 24:58.000 align:start position:10% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 24:58.133 --> 24:59.000 align:start position:30% line:10% size:35% right at home. 24:59.133 --> 25:02.100 align:start position:20% line:10% size:40% To order a copy, call 1-800-PLAY-PBS 25:02.233 --> 25:05.766 align:start position:12.5% line:10% size:77.5% or order online at shopPBS.org. 25:07.466 --> 25:08.566 align:start position:20% line:84.67% size:47.5% Join Julie Taboulie 25:08.700 --> 25:11.066 align:start position:22.5% line:79.33% size:57.5% for fresh and flavorful Lebanese foods 25:11.200 --> 25:13.900 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:14.033 --> 25:15.600 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:15.733 --> 25:18.266 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:18.400 --> 25:21.033 align:start position:22.5% line:10% size:42.5% It's Julie tested and Mama approved. 25:21.166 --> 25:23.900 align:start position:10% line:10% size:75% Visit JulieTaboulie.com today. 25:24.033 --> 25:25.666 align:start position:30% line:79.33% size:42.5% "Julie Taboulie's Lebanese Kitchen" 25:25.800 --> 25:27.300 align:start position:20% line:84.67% size:55% is made possible by... 25:33.600 --> 25:35.666 align:start position:20% line:10% size:55% Man: ♪ Do your thing ♪ 25:35.800 --> 25:37.733 align:start position:30% line:10% size:40% ♪ Do your thing, do your thing ♪ 25:37.866 --> 25:40.433 align:start position:10% line:10% size:67.5% ♪ Syracuse, do your thing ♪ 25:40.566 --> 25:42.500 align:start position:30% line:10% size:40% ♪ Do your thing, do your thing ♪ 25:42.633 --> 25:44.533 align:start position:10% line:10% size:67.5% ♪ Syracuse, do your thing ♪ 25:44.666 --> 25:46.466 align:start position:10% line:84.67% size:75% [Middle Eastern music playing]