WEBVTT 00:02.566 --> 00:04.100 align:start position:32.5% line:84.67% size:37.5% Rise and shine. 00:04.233 --> 00:08.633 align:start position:10% line:79.33% size:65% It's a magnificent morning with manoush and Mama. 00:11.166 --> 00:13.100 align:start position:20% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:13.233 --> 00:15.400 align:start position:20% line:84.67% size:55% is made possible by... 00:19.100 --> 00:21.033 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:21.166 --> 00:23.100 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:23.233 --> 00:25.633 align:start position:32.5% line:79.33% size:27.5% ♪ Syracuse, do your thing ♪ 00:25.766 --> 00:27.400 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:27.533 --> 00:30.300 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:30.433 --> 00:34.433 align:start position:20% line:84.67% size:60% [Lebanese music playing] 01:18.433 --> 01:21.333 align:start position:20% line:79.33% size:55% As soon as the thought of manoush comes to my mind, 01:21.466 --> 01:23.300 align:start position:10% line:84.67% size:70% I immediately see my mother. 01:23.433 --> 01:25.566 align:start position:30% line:79.33% size:40% Ever since I was a little girl, 01:25.700 --> 01:29.066 align:start position:20% line:74% size:60% I grew up to the sights, sounds, and smells surrounding me 01:29.200 --> 01:32.900 align:start position:10% line:79.33% size:70% as my mother would be making and baking manoush on our saj, 01:33.033 --> 01:35.000 align:start position:10% line:84.67% size:80% signaling Sunday mornings to me. 01:35.133 --> 01:40.400 align:start position:22.5% line:74% size:57.5% And today we are making one of the most famous manoush of all time, 01:40.533 --> 01:44.500 align:start position:20% line:74% size:42.5% manoush frittata, Lebanon's most brilliant breakfast food. 01:44.633 --> 01:46.800 align:start position:20% line:79.33% size:47.5% Believed to be good for the memory, 01:46.933 --> 01:49.133 align:start position:22.5% line:79.33% size:57.5% these luscious Lebanese breakfast dough pies 01:49.266 --> 01:51.633 align:start position:20% line:79.33% size:55% were always encouraged upon children to eat 01:51.766 --> 01:52.900 align:start position:22.5% line:84.67% size:57.5% before going to school, 01:53.033 --> 01:55.433 align:start position:10% line:79.33% size:42.5% especially before taking exams, 01:55.566 --> 01:57.600 align:start position:10% line:79.33% size:55% because it was thought to wake one up. 01:57.733 --> 02:00.166 align:start position:20% line:79.33% size:35% These Lebanese personalized pita pies 02:00.300 --> 02:04.133 align:start position:10% line:74% size:65% are topped with a Lebanese signature spice blend called zaatar, 02:04.266 --> 02:06.700 align:start position:20% line:79.33% size:47.5% an earthy and dusty thyme/herb mixture 02:06.833 --> 02:09.366 align:start position:20% line:79.33% size:55% made of up wild thyme, sumac spice, 02:09.500 --> 02:11.200 align:start position:30% line:79.33% size:32.5% sesame seeds, and sea salt, 02:11.333 --> 02:14.733 align:start position:20% line:79.33% size:60% making for a scrumptious way to start the day. 02:14.866 --> 02:16.666 align:start position:17.5% line:84.67% size:65% I may be all grown up now, 02:16.800 --> 02:19.400 align:start position:30% line:79.33% size:32.5% but my senses still remain the same-- 02:19.533 --> 02:24.566 align:start position:30% line:79.33% size:60% meaning manoush and Mama is magnificent. 02:38.033 --> 02:39.566 align:start position:20% line:84.67% size:62.5% Rise and shine, everyone, 02:39.700 --> 02:42.166 align:start position:10% line:79.33% size:65% because it's a magnificent morning with manoush, 02:42.300 --> 02:45.833 align:start position:10% line:79.33% size:45% our Lebanese-style breakfast dough pies and... 02:45.966 --> 02:47.033 align:start position:20% line:79.33% size:12.5% Mama! Good morning. 02:47.166 --> 02:48.166 align:start position:10% line:84.67% size:47.5% Good morning, Mama. 02:48.300 --> 02:49.600 align:start position:50% line:84.67% size:32.5% Good morning. 02:49.733 --> 02:51.233 align:start position:10% line:79.33% size:67.5% Are you gonna be helping me with my dough today? 02:51.366 --> 02:53.500 align:start position:30% line:79.33% size:52.5% I am here to help you make dough today. 02:53.633 --> 02:56.333 align:start position:10% line:74% size:57.5% Mama's the best because she's been helping me since day one, 02:56.466 --> 02:59.466 align:start position:10% line:79.33% size:50% ever since I started my "Julie Taboulie" journey, 02:59.600 --> 03:02.600 align:start position:10% line:74% size:57.5% and she's my right hand and my left, and she hasn't left my side. 03:02.733 --> 03:03.666 align:start position:40% line:84.67% size:42.5% I enjoy doing it. 03:03.800 --> 03:04.866 align:start position:10% line:84.67% size:20% [Laughs] 03:05.000 --> 03:07.433 align:start position:10% line:79.33% size:22.5% So, today we're making manoush, 03:07.566 --> 03:10.233 align:start position:10% line:10% size:67.5% which is our Lebanese-style breakfast dough pie. 03:10.366 --> 03:12.466 align:start position:10% line:10% size:65% And we're also going to be doing some other 03:12.600 --> 03:15.333 align:start position:10% line:10% size:65% traditional accompaniments on the table with the manoush 03:15.466 --> 03:17.533 align:start position:10% line:10% size:60% that you would typically see and eat 03:17.666 --> 03:18.766 align:start position:10% line:10% size:25% in Lebanon and the Middle East... 03:18.900 --> 03:20.000 align:start position:40% line:10% size:45% At breakfast time. 03:20.133 --> 03:21.300 align:start position:12.5% line:10% size:42.5% ...and in America at breakfast time. 03:21.433 --> 03:22.900 align:start position:10% line:10% size:60% We're doing labneh also, 03:23.033 --> 03:26.700 align:start position:10% line:10% size:55% which is our homemade, handmade Lebanese-style 03:26.833 --> 03:30.333 align:start position:10% line:10% size:45% strained, our nice and thick creamy yogurt. 03:30.466 --> 03:33.433 align:start position:10% line:10% size:50% And it's going to be sort of dressed in a savory way. 03:33.566 --> 03:36.033 align:start position:10% line:79.33% size:45% That's how we most enjoy our yogurt, 03:36.166 --> 03:38.533 align:start position:10% line:79.33% size:45% savory, not sweet. Although we're sweet, but... 03:38.666 --> 03:39.533 align:start position:10% line:84.67% size:20% [Laughs] 03:39.666 --> 03:41.033 align:start position:32.5% line:84.67% size:37.5% It's breakfast. 03:41.166 --> 03:43.433 align:start position:10% line:79.33% size:65% And some other traditional accompaniments, too. 03:43.566 --> 03:46.466 align:start position:10% line:79.33% size:67.5% But the number one question that we always get asked 03:46.600 --> 03:49.300 align:start position:10% line:10% size:70% all the time--we always have so many of you writing in 03:49.433 --> 03:51.866 align:start position:10% line:10% size:42.5% about how to make foolproof 03:52.000 --> 03:55.766 align:start position:10% line:10% size:45% Arabic all-purpose yeast dough. Right? 03:55.900 --> 03:58.100 align:start position:10% line:74% size:37.5% And that's what we're doing today. And Mama's gonna help us. 03:58.233 --> 04:01.033 align:start position:10% line:74% size:57.5% She's gonna instruct me and you along today. Right, Mama? 04:01.166 --> 04:02.500 align:start position:40% line:84.67% size:15% Right. 04:02.633 --> 04:04.166 align:start position:10% line:79.33% size:42.5% So we're starting with our yeast, right, Mama? 04:04.300 --> 04:07.333 align:start position:30% line:74% size:45% Right. And for the measurement of how much we make in dough today, 04:07.466 --> 04:10.033 align:start position:40% line:79.33% size:47.5% we need about 1 1/2 tablespoon. 04:10.166 --> 04:11.466 align:start position:10% line:84.67% size:57.5% OK, and then what else? 04:11.600 --> 04:14.400 align:start position:40% line:79.33% size:37.5% And we need one tablespoon of flour. 04:14.533 --> 04:15.733 align:start position:10% line:84.67% size:55% I'm gonna level it out 04:15.866 --> 04:17.733 align:start position:10% line:79.33% size:67.5% because we're gonna make it nice and precise. 04:17.866 --> 04:18.866 align:start position:50% line:84.67% size:37.5% Yeah, we gonna. 04:19.000 --> 04:20.266 align:start position:10% line:84.67% size:55% Foolproof as possible. 04:20.400 --> 04:21.900 align:start position:10% line:84.67% size:32.5% That goes in. 04:22.033 --> 04:26.100 align:start position:12.5% line:79.33% size:75% OK, so that was our unbleached all-purpose flour. Right, Mama? 04:26.233 --> 04:27.366 align:start position:40% line:84.67% size:45% Always unbleached. 04:27.500 --> 04:28.733 align:start position:10% line:84.67% size:45% Always unbleached. 04:28.866 --> 04:30.633 align:start position:10% line:84.67% size:67.5% And now for one tablespoon? 04:30.766 --> 04:31.866 align:start position:30% line:84.67% size:60% One tablespoon of sugar. 04:32.000 --> 04:35.100 align:start position:10% line:79.33% size:35% OK. All right. And now we have... 04:35.233 --> 04:37.800 align:start position:30% line:79.33% size:55% 1/3 cup of warm water. Not too hot. 04:37.933 --> 04:39.900 align:start position:10% line:79.33% size:45% OK, I'm just gonna pour this in. 04:40.033 --> 04:42.366 align:start position:10% line:79.33% size:57.5% So we don't want to use hot water because-- 04:42.500 --> 04:44.666 align:start position:30% line:79.33% size:52.5% Because the hot water would kill the yeast. 04:44.800 --> 04:47.233 align:start position:20% line:79.33% size:62.5% And the cold water will-- it will rise, 04:47.366 --> 04:50.700 align:start position:42.5% line:74% size:47.5% but itl takea longt to get activated. 04:50.833 --> 04:51.666 align:start position:10% line:84.67% size:7.5% OK. 04:51.800 --> 04:53.033 align:start position:40% line:84.67% size:47.5% Put it to the side. 04:53.166 --> 04:54.200 align:start position:50% line:79.33% size:40% And while you're doing that, 04:54.333 --> 04:56.033 align:start position:40% line:79.33% size:37.5% I'm gonna start measuring my flour. 04:56.166 --> 04:58.300 align:start position:10% line:79.33% size:45% All right. So Mama is measuring out-- 04:58.433 --> 05:02.066 align:start position:10% line:79.33% size:52.5% we're gonna be making 8 1/2 cups of flour. 05:02.200 --> 05:04.533 align:start position:40% line:74% size:35% Right. And I'm measuring just for Julie and you today. 05:04.666 --> 05:06.133 align:start position:10% line:84.67% size:62.5% [Laughs] Thank you, Mama. 05:06.266 --> 05:07.633 align:start position:50% line:84.67% size:37.5% You're welcome. 05:07.766 --> 05:09.900 align:start position:10% line:79.33% size:62.5% OK, so, Mama, we're gonna add salt to this as well. 05:10.033 --> 05:12.100 align:start position:40% line:79.33% size:47.5% We're gonna add one tablespoon of salt. 05:12.233 --> 05:14.766 align:start position:30% line:79.33% size:50% And the reason we're adding it to the flour, 05:14.900 --> 05:16.333 align:start position:40% line:79.33% size:42.5% because we didn't add it to the yeast 05:16.466 --> 05:17.766 align:start position:40% line:79.33% size:42.5% because that will kill the yeast 05:17.900 --> 05:19.866 align:start position:30% line:79.33% size:37.5% if we're trying to have the yeast rise. 05:20.000 --> 05:21.366 align:start position:10% line:79.33% size:25% All right. That is also key. 05:21.500 --> 05:22.800 align:start position:10% line:84.67% size:55% We're adding the salt. 05:22.933 --> 05:28.100 align:start position:10% line:79.33% size:55% I'm just gonna sort of run the salts through the flour. 05:28.233 --> 05:29.933 align:start position:10% line:79.33% size:45% And I'm also gonna make a well. 05:30.066 --> 05:31.833 align:start position:10% line:79.33% size:45% I'm gonna help you a little bit, too, Mama. 05:31.966 --> 05:33.200 align:start position:10% line:79.33% size:45% You're helping me, I'm helping you. 05:33.333 --> 05:35.300 align:start position:10% line:79.33% size:60% So I did here good, Mom, on your well that we have? 05:35.433 --> 05:36.866 align:start position:50% line:84.67% size:35% Yeah, you did. 05:37.000 --> 05:38.433 align:start position:10% line:79.33% size:57.5% All right, so I'm going to have you actually mix it 05:38.566 --> 05:41.566 align:start position:10% line:79.33% size:47.5% for us here at home and for you all at home, too. 05:41.700 --> 05:43.100 align:start position:40% line:84.67% size:45% I love doing that. 05:43.233 --> 05:46.633 align:start position:10% line:79.33% size:57.5% All right, so I'm gonna pour in two cups of water 05:46.766 --> 05:49.700 align:start position:10% line:79.33% size:42.5% and one more cup. So we have 3 cups of water. 05:49.833 --> 05:51.166 align:start position:10% line:84.67% size:37.5% Just like that. 05:51.300 --> 05:53.533 align:start position:10% line:79.33% size:55% OK, I'm gonna grab our olive oil, too, Mama. Right? 05:53.666 --> 05:55.933 align:start position:40% line:79.33% size:32.5% Yeah. We need about 1/3 of a cup. 05:56.066 --> 05:57.233 align:start position:10% line:84.67% size:55% We're making our well. 05:57.366 --> 05:58.700 align:start position:10% line:84.67% size:65% [Laughs] Our wishing well. 05:58.833 --> 06:01.133 align:start position:30% line:79.33% size:55% Right. Now all we need is our yeast 06:01.266 --> 06:02.800 align:start position:40% line:79.33% size:42.5% and it looks like it's ready. 06:02.933 --> 06:04.433 align:start position:10% line:84.67% size:42.5% OK. This is nice. 06:04.566 --> 06:07.200 align:start position:12.5% line:79.33% size:47.5% So you can see that it has risen, right? 06:07.333 --> 06:09.733 align:start position:10% line:79.33% size:60% And it has little bubbly kind of on top. 06:09.866 --> 06:11.900 align:start position:10% line:79.33% size:47.5% I'm gonna pour that in for you, Mama? 06:12.033 --> 06:13.266 align:start position:50% line:84.67% size:40% Yeah. Thank you. 06:13.400 --> 06:15.266 align:start position:10% line:79.33% size:40% OK. See how much I'm helping you today, Mama? 06:15.400 --> 06:17.600 align:start position:30% line:79.33% size:47.5% And I'll just start digging in and mixing. 06:17.733 --> 06:18.733 align:start position:10% line:84.67% size:55% All right, how's that? 06:18.866 --> 06:20.233 align:start position:30% line:84.67% size:25% Thank you. 06:20.366 --> 06:24.100 align:start position:10% line:79.33% size:67.5% So, let's walk them through on mixing the dough. 06:24.233 --> 06:27.700 align:start position:12.5% line:79.33% size:52.5% So, basically, Mama's just sort of gathering 06:27.833 --> 06:31.266 align:start position:10% line:79.33% size:52.5% the flour from around the sides of the bowl 06:31.400 --> 06:34.866 align:start position:10% line:74% size:57.5% and kind of bringing it into our wishing well of liquids. 06:35.000 --> 06:37.233 align:start position:30% line:79.33% size:57.5% As you can see, I'm not just kneading the dough 06:37.366 --> 06:38.800 align:start position:30% line:79.33% size:27.5% till I know it's just right. 06:38.933 --> 06:39.766 align:start position:10% line:84.67% size:15% Right. 06:39.900 --> 06:41.433 align:start position:17.5% line:84.67% size:67.5% This is looking really nice 06:41.566 --> 06:43.500 align:start position:30% line:79.33% size:60% because there is no more flour on the bottom, 06:43.633 --> 06:45.900 align:start position:40% line:79.33% size:47.5% and it's not really that wet, 06:46.033 --> 06:49.166 align:start position:30% line:74% size:35% and it's not-- I don't have too much flour to go, 06:49.300 --> 06:51.300 align:start position:40% line:74% size:45% just a little bit, so I'm gonna start mixing it. 06:51.433 --> 06:52.966 align:start position:10% line:79.33% size:25% All right, she's gonna start kneading. 06:53.100 --> 06:56.266 align:start position:10% line:79.33% size:47.5% And this is really, I mean the dough-making, uh, 06:56.400 --> 06:59.800 align:start position:10% line:74% size:62.5% you know, back in Lebanon in the Middle East, I mean, this is sort of-- 06:59.933 --> 07:01.833 align:start position:30% line:79.33% size:57.5% It would be like a huge roll of dough. 07:01.966 --> 07:04.833 align:start position:10% line:74% size:52.5% Yeah, I mean, this is sort of our breath of life, you know, I mean... 07:04.966 --> 07:06.833 align:start position:30% line:79.33% size:57.5% We sometimes don't bake every day. 07:06.966 --> 07:10.900 align:start position:20% line:74% size:52.5% We bake for the week. And we take it to the bakery 07:11.033 --> 07:14.300 align:start position:40% line:74% size:42.5% if you don't have a source of--an oven in your own house 07:14.433 --> 07:18.000 align:start position:40% line:74% size:42.5% or a saj outside, so you would take it to the bakery 07:18.133 --> 07:19.766 align:start position:40% line:79.33% size:42.5% and they help you bake it. 07:19.900 --> 07:21.200 align:start position:10% line:84.67% size:62.5% Yeah, that's really nice. 07:21.333 --> 07:22.533 align:start position:10% line:79.33% size:60% And that's what you guys would do with this dough, 07:22.666 --> 07:24.266 align:start position:10% line:79.33% size:40% right? Your mom, my grandmother, 07:24.400 --> 07:27.700 align:start position:10% line:79.33% size:40% and your sisters and siblings there. 07:27.833 --> 07:29.333 align:start position:30% line:84.67% size:57.5% It was...a team effort. 07:29.466 --> 07:32.300 align:start position:10% line:84.67% size:55% Yeah. A Taboulie team. 07:32.433 --> 07:34.466 align:start position:40% line:79.33% size:45% And it's all mixed pretty good. 07:34.600 --> 07:35.433 align:start position:10% line:84.67% size:12.5% Yeah. 07:35.566 --> 07:37.233 align:start position:50% line:84.67% size:37.5% As you can see. 07:37.366 --> 07:39.566 align:start position:10% line:79.33% size:55% It's nice and pliable. I'm gonna touch it, too. 07:39.700 --> 07:42.266 align:start position:10% line:79.33% size:62.5% Yeah, so it's not too wet and it's not too dry. 07:42.400 --> 07:43.933 align:start position:10% line:79.33% size:30% It's sort of right in between. 07:44.066 --> 07:45.466 align:start position:10% line:84.67% size:55% It's moist, basically, 07:45.600 --> 07:46.566 align:start position:10% line:79.33% size:55% and that's what you're going for. 07:46.700 --> 07:48.933 align:start position:10% line:79.33% size:45% And it kind of has like a pushback on you. 07:49.066 --> 07:51.233 align:start position:50% line:79.33% size:37.5% I clean my bowl as I go along. 07:51.366 --> 07:52.833 align:start position:40% line:84.67% size:15% Cross. 07:52.966 --> 07:54.700 align:start position:10% line:79.33% size:37.5% You always make the sign of the Cross. 07:54.833 --> 07:56.233 align:start position:10% line:84.67% size:27.5% Okey-dokes. 07:56.366 --> 07:59.633 align:start position:10% line:79.33% size:40% And we are gonna let this rest and rise 07:59.766 --> 08:01.433 align:start position:10% line:84.67% size:45% on our countertop. 08:01.566 --> 08:04.800 align:start position:10% line:79.33% size:52.5% So today we're making our manoush in our oven here 08:04.933 --> 08:07.600 align:start position:10% line:79.33% size:65% in our new "Julie Taboulie Lebanese Kitchen." 08:07.733 --> 08:12.066 align:start position:10% line:74% size:40% But we also have an outdoor oven that what we call a, uh... 08:12.200 --> 08:16.133 align:start position:30% line:79.33% size:57.5% It's a saj that we make our bread and zaataran 08:16.266 --> 08:18.666 align:start position:30% line:79.33% size:52.5% because it does taste delicious on it. 08:18.800 --> 08:21.166 align:start position:10% line:79.33% size:47.5% It has a completely different taste and texture 08:21.300 --> 08:22.500 align:start position:10% line:84.67% size:42.5% than in the oven. 08:22.633 --> 08:25.066 align:start position:10% line:79.33% size:60% And so I think we should show everybody at home 08:25.200 --> 08:26.366 align:start position:10% line:84.67% size:42.5% our outdoor oven. 08:26.500 --> 08:27.833 align:start position:60% line:84.67% size:22.5% Let's go. 08:30.666 --> 08:33.900 align:start position:30% line:79.33% size:35% So here we are with Mama and our saj. 08:34.033 --> 08:37.633 align:start position:10% line:79.33% size:45% A saj is basically an Old-World Arabic apparatus 08:37.766 --> 08:41.433 align:start position:30% line:74% size:55% that they use outdoors to bake all of our bread on, right, Mama? 08:41.566 --> 08:42.533 align:start position:10% line:84.67% size:30% Mama: Right. 08:42.666 --> 08:45.266 align:start position:30% line:79.33% size:52.5% And Mama used to bake on the saj 08:45.400 --> 08:47.900 align:start position:40% line:79.33% size:50% back in Lebanon with Sitto and everybody. 08:48.033 --> 08:48.833 align:start position:10% line:84.67% size:37.5% With my mother. 08:48.966 --> 08:50.500 align:start position:30% line:84.67% size:57.5% So, what was that like? 08:50.633 --> 08:52.266 align:start position:10% line:84.67% size:47.5% It was a lot of fun 08:52.400 --> 08:55.733 align:start position:10% line:74% size:50% because we need two, three people to operate the whole thing. 08:55.866 --> 08:57.533 align:start position:10% line:79.33% size:47.5% Uh, one has to roll the bread, 08:57.666 --> 08:59.066 align:start position:10% line:84.67% size:57.5% the other one bakes it. 08:59.200 --> 09:02.100 align:start position:10% line:79.33% size:47.5% And the best fun is eating it after. 09:02.233 --> 09:04.200 align:start position:42.5% line:79.33% size:47.5% Of course. It's the tastiest bread ever. 09:04.333 --> 09:06.866 align:start position:30% line:79.33% size:42.5% Obviously we bake our bread, our kibbehs, 09:07.000 --> 09:09.333 align:start position:20% line:79.33% size:37.5% and our manoush and all that in the oven, 09:09.466 --> 09:12.566 align:start position:20% line:79.33% size:60% but there's nothing like the taste that's special. 09:12.700 --> 09:16.633 align:start position:17.5% line:74% size:50% I remember here now, so you remember in Lebanon and I remember here, 09:16.766 --> 09:19.666 align:start position:40% line:79.33% size:50% you baking the bread with Aunt Marcel. 09:19.800 --> 09:21.600 align:start position:10% line:74% size:15% Right. She's a great helper. She's a good baker. 09:21.733 --> 09:24.166 align:start position:30% line:79.33% size:55% I would roll the dough with the [Indistinct] 09:24.300 --> 09:26.766 align:start position:20% line:79.33% size:42.5% and on the table, and she would bake it. 09:26.900 --> 09:29.733 align:start position:10% line:74% size:35% And, you know, and maintain the fire underneath 09:29.866 --> 09:32.466 align:start position:10% line:79.33% size:50% because it has to be just a certain temperature. 09:32.600 --> 09:35.433 align:start position:10% line:79.33% size:62.5% Uh, we used coal and wood on this one. 09:35.566 --> 09:37.266 align:start position:10% line:79.33% size:37.5% Uh, I don't use any propane, 09:37.400 --> 09:39.666 align:start position:10% line:79.33% size:30% so the taste is extra special. 09:39.800 --> 09:41.366 align:start position:40% line:79.33% size:50% Yeah. It's just like you, Mama. 09:41.500 --> 09:43.266 align:start position:10% line:84.67% size:25% Thank you. 09:45.400 --> 09:48.066 align:start position:10% line:74% size:45% Mama, I'm so happy that we were able to share with everybody 09:48.200 --> 09:49.700 align:start position:10% line:79.33% size:30% our saj that we have outside, 09:49.833 --> 09:51.333 align:start position:10% line:79.33% size:42.5% because I love it so much. 09:51.466 --> 09:53.566 align:start position:10% line:79.33% size:52.5% You know, it's one of my favorite things ever. 09:53.700 --> 09:54.833 align:start position:30% line:84.67% size:52.5% It is fun to bake on. 09:54.966 --> 09:56.600 align:start position:10% line:79.33% size:47.5% And I'm so grateful and thankful 09:56.733 --> 09:58.133 align:start position:10% line:79.33% size:40% that we have it, you know, in our home 09:58.266 --> 09:59.200 align:start position:10% line:84.67% size:62.5% and we're able to use it. 09:59.333 --> 10:00.366 align:start position:60% line:84.67% size:30% Yes, we are. 10:00.500 --> 10:02.233 align:start position:10% line:79.33% size:40% Thank you, Mama, for having the saj. 10:02.366 --> 10:03.600 align:start position:10% line:84.67% size:60% And without further ado, 10:03.733 --> 10:06.700 align:start position:10% line:79.33% size:40% we have our big, beautiful bowl of dough here. 10:06.833 --> 10:08.000 align:start position:10% line:84.67% size:57.5% Look at that, you guys. 10:08.133 --> 10:09.066 align:start position:40% line:84.67% size:42.5% It looks awesome. 10:09.200 --> 10:10.566 align:start position:10% line:84.67% size:52.5% It does look awesome. 10:10.700 --> 10:14.133 align:start position:10% line:79.33% size:52.5% And Mama's gonna help sort of take the plastic off. 10:14.266 --> 10:18.533 align:start position:10% line:79.33% size:42.5% It really sort of doubles in size, 10:18.666 --> 10:20.633 align:start position:10% line:79.33% size:50% as you guys can see. It's beautiful. 10:20.766 --> 10:22.733 align:start position:40% line:79.33% size:42.5% So we gonna start cutting it. 10:22.866 --> 10:23.966 align:start position:10% line:79.33% size:45% You're gonna flour the board, Mama? 10:24.100 --> 10:25.033 align:start position:40% line:84.67% size:12.5% Yeah. 10:25.166 --> 10:26.566 align:start position:10% line:79.33% size:25% And again, we are making 10:26.700 --> 10:31.133 align:start position:10% line:74% size:45% our ajin, which is our Arabic all-purpose yeast dough 10:31.266 --> 10:34.833 align:start position:10% line:79.33% size:57.5% that we make all of our delicious dough pies 10:34.966 --> 10:39.100 align:start position:10% line:79.33% size:45% and dough pastries and all sorts of stuff with. 10:39.233 --> 10:41.766 align:start position:10% line:79.33% size:50% Mama's gonna take it out of the bowl. 10:41.900 --> 10:43.500 align:start position:10% line:79.33% size:57.5% Need it a little closer to you, Mama? 10:43.633 --> 10:44.933 align:start position:50% line:79.33% size:32.5% No, I'm good. I'm good. 10:45.066 --> 10:46.033 align:start position:10% line:84.67% size:32.5% Look at that. 10:46.166 --> 10:47.366 align:start position:40% line:84.67% size:50% I'm a pro with that. 10:47.500 --> 10:51.233 align:start position:10% line:79.33% size:62.5% So today, with our Arabic all-purpose yeast dough, 10:51.366 --> 10:54.033 align:start position:10% line:79.33% size:55% we are gonna be making our star dish of the day, 10:54.166 --> 10:55.266 align:start position:10% line:84.67% size:52.5% which is our manoush. 10:55.400 --> 10:57.700 align:start position:10% line:79.33% size:32.5% In our family we call it zuba. 10:57.833 --> 10:59.066 align:start position:50% line:84.67% size:40% Yeah, or zaatar. 10:59.200 --> 11:01.666 align:start position:10% line:79.33% size:50% Or zaatar, which are our breakfast dough pies, 11:01.800 --> 11:03.266 align:start position:10% line:84.67% size:55% our savory dough pies. 11:03.400 --> 11:05.000 align:start position:10% line:79.33% size:47.5% OK, so we are going to start 11:05.133 --> 11:08.333 align:start position:10% line:79.33% size:47.5% just by rolling out our dough. 11:08.466 --> 11:12.300 align:start position:12.5% line:79.33% size:62.5% And I'd like to show them just like a nice big size, 11:12.433 --> 11:14.133 align:start position:10% line:79.33% size:60% you know, that you would typically find, 11:14.266 --> 11:16.833 align:start position:10% line:79.33% size:35% uh, in Lebanon and the Middle East 11:16.966 --> 11:19.900 align:start position:10% line:79.33% size:42.5% and also Lebanese and Middle Eastern bakeries 11:20.033 --> 11:21.366 align:start position:10% line:84.67% size:67.5% here in the States as well. 11:21.500 --> 11:24.200 align:start position:10% line:79.33% size:45% Which you can find these delicious dough pies at. 11:24.333 --> 11:27.600 align:start position:10% line:79.33% size:70% And now we're gonna show you how to make them at home, too. 11:27.733 --> 11:28.766 align:start position:10% line:79.33% size:47.5% So we're just gonna start to-- 11:28.900 --> 11:30.333 align:start position:50% line:79.33% size:37.5% You can roll it like that also. 11:30.466 --> 11:33.500 align:start position:10% line:79.33% size:65% OK. Right. This is the way that I roll it. 11:33.633 --> 11:38.000 align:start position:10% line:79.33% size:40% I basically have one hand turning, and roll, 11:38.133 --> 11:40.833 align:start position:10% line:79.33% size:47.5% and kind of keep on moving it around 11:40.966 --> 11:44.466 align:start position:10% line:79.33% size:47.5% until I have a nice circular shape. 11:44.600 --> 11:45.833 align:start position:10% line:84.67% size:32.5% Just like so. 11:45.966 --> 11:47.000 align:start position:10% line:84.67% size:57.5% How does it look, Mama? 11:47.133 --> 11:48.500 align:start position:30% line:10% size:12.5% Good. You're doing very well. 11:48.633 --> 11:51.666 align:start position:10% line:10% size:35% Mama taught me everything I know, including dough. 11:51.800 --> 11:53.166 align:start position:50% line:10% size:15% Right. 11:53.300 --> 11:55.733 align:start position:10% line:10% size:45% I want to get mine a little bit more round. 11:55.866 --> 11:57.766 align:start position:10% line:84.67% size:37.5% Just like that. 11:57.900 --> 12:02.500 align:start position:10% line:79.33% size:42.5% OK. So now we are going to talk about zuba. 12:02.633 --> 12:04.766 align:start position:10% line:84.67% size:75% Right? OK. Also called zaatar. 12:04.900 --> 12:07.100 align:start position:12.5% line:79.33% size:47.5% And the word zaatar literally translates 12:07.233 --> 12:09.366 align:start position:10% line:10% size:47.5% to thyme in Arabic. Right. 12:09.500 --> 12:11.800 align:start position:10% line:10% size:45% And it's basically finely ground, 12:11.933 --> 12:13.900 align:start position:10% line:10% size:60% the zaatar and the zuba, 12:14.033 --> 12:15.800 align:start position:10% line:10% size:47.5% and then it's mixed with the sumac, 12:15.933 --> 12:17.666 align:start position:10% line:10% size:42.5% and then we toast the sesame seeds 12:17.800 --> 12:19.800 align:start position:10% line:10% size:42.5% and add sea salt, just like that. 12:19.933 --> 12:22.700 align:start position:10% line:79.33% size:37.5% So I have about 3 heaping tablespoons 12:22.833 --> 12:26.100 align:start position:10% line:79.33% size:55% of the zaatar mixture, or zuba, 12:26.233 --> 12:29.333 align:start position:10% line:79.33% size:45% and I'm just gonna stream in the olive oil, 12:29.466 --> 12:31.433 align:start position:10% line:84.67% size:20% like so. 12:31.566 --> 12:34.333 align:start position:10% line:84.67% size:75% Just sort of gonna eyeball it. 12:34.466 --> 12:37.933 align:start position:10% line:79.33% size:22.5% OK, Mama. If you'd like to do yours. 12:38.066 --> 12:40.966 align:start position:50% line:79.33% size:30% Trying to be helpers today. 12:41.100 --> 12:42.700 align:start position:10% line:79.33% size:35% You're helping so much today. 12:42.833 --> 12:44.533 align:start position:10% line:84.67% size:60% Can't do it without you. 12:44.666 --> 12:46.433 align:start position:60% line:84.67% size:25% Well, mix. 12:46.566 --> 12:48.266 align:start position:10% line:79.33% size:25% All right, so look at that 12:48.400 --> 12:51.066 align:start position:10% line:79.33% size:50% and you just sort of eyeball it. 12:51.200 --> 12:52.166 align:start position:10% line:79.33% size:27.5% Do you need a little bit more? 12:52.300 --> 12:53.400 align:start position:40% line:79.33% size:42.5% A little bit more oil for mine. 12:53.533 --> 12:54.566 align:start position:10% line:84.67% size:35% OK, some more. 12:54.700 --> 12:55.733 align:start position:10% line:79.33% size:47.5% So we don't want it too thick 12:55.866 --> 12:57.166 align:start position:10% line:79.33% size:50% and we don't want it too thin. 12:57.300 --> 12:59.433 align:start position:10% line:79.33% size:45% We want it sort of right in the middle. 12:59.566 --> 13:01.233 align:start position:50% line:84.67% size:15% Right. 13:01.366 --> 13:03.933 align:start position:10% line:79.33% size:55% So I'm gonna show them what we're kind of going for. 13:04.066 --> 13:06.266 align:start position:10% line:79.33% size:62.5% See, it's nice and fluid, right, Mama? 13:06.400 --> 13:07.666 align:start position:10% line:84.67% size:62.5% That's looks really good. 13:07.800 --> 13:09.866 align:start position:10% line:79.33% size:45% OK, so let's bring the sheet pan in, actually, 13:10.000 --> 13:11.466 align:start position:10% line:84.67% size:60% so everybody can see it. 13:11.600 --> 13:13.400 align:start position:10% line:79.33% size:47.5% You can do that one and I'll do this one. 13:13.533 --> 13:16.233 align:start position:10% line:79.33% size:50% And then you're just basically going to take... 13:16.366 --> 13:19.733 align:start position:10% line:79.33% size:47.5% A tablespoon, maybe two tablespoons for these. 13:19.866 --> 13:22.566 align:start position:42.5% line:74% size:42.5% Yeah, some people like a lot, some people don't. 13:22.700 --> 13:25.333 align:start position:10% line:79.33% size:40% Right. I like it right in the middle. 13:25.466 --> 13:27.800 align:start position:10% line:79.33% size:65% I don't like too much zuba on the zaatar. 13:27.933 --> 13:30.233 align:start position:10% line:79.33% size:60% I don't like too little, either. 13:30.366 --> 13:34.400 align:start position:10% line:74% size:62.5% You know, because this is essentially the main ingredient. 13:34.533 --> 13:36.033 align:start position:10% line:79.33% size:50% It's a zesty, savory herb pie. 13:36.166 --> 13:39.200 align:start position:10% line:74% size:50% So you want to have, you know, a good amount, but not too much. 13:39.333 --> 13:41.033 align:start position:10% line:79.33% size:60% It could become a little bitter, don't you think? 13:41.166 --> 13:42.800 align:start position:30% line:79.33% size:52.5% Sometimes, if you put way too much. 13:42.933 --> 13:45.933 align:start position:30% line:74% size:40% Then we press it with the spoon, just a little bit like that 13:46.066 --> 13:48.300 align:start position:30% line:84.67% size:55% So it doesn't puff up. 13:48.433 --> 13:53.233 align:start position:10% line:79.33% size:60% So, Sitto, my mom's mom, and I'm sure many other mothers, 13:53.366 --> 13:56.666 align:start position:10% line:79.33% size:50% they believe that it opened up the brain, right? 13:56.800 --> 13:59.000 align:start position:30% line:79.33% size:45% Right. It helps us achieve better in school 13:59.133 --> 14:01.333 align:start position:40% line:79.33% size:50% when we go to school in the morning. 14:01.466 --> 14:05.466 align:start position:10% line:79.33% size:65% So they can do really well on their exams. So... 14:05.600 --> 14:09.333 align:start position:10% line:74% size:62.5% And they still think that and do that to this day, I believe. 14:09.466 --> 14:11.033 align:start position:30% line:79.33% size:57.5% They do. It's a healthy breakfast. 14:11.166 --> 14:12.100 align:start position:30% line:84.67% size:57.5% You're doing very well. 14:12.233 --> 14:13.233 align:start position:10% line:84.67% size:50% Thank you very much. 14:13.366 --> 14:14.900 align:start position:40% line:79.33% size:45% And I'm not trying to show off 14:15.033 --> 14:16.566 align:start position:40% line:79.33% size:17.5% because I did two already. 14:16.700 --> 14:19.566 align:start position:10% line:79.33% size:60% Mama's been making dough a lot longer than I have, 14:19.700 --> 14:21.966 align:start position:10% line:79.33% size:55% and she's a lot faster as well. 14:22.100 --> 14:26.433 align:start position:10% line:74% size:67.5% So, I think these are great as a maza or appetizer or hors d'oeuvres, 14:26.566 --> 14:27.933 align:start position:10% line:79.33% size:57.5% and they're also really sort of-- 14:28.066 --> 14:29.066 align:start position:10% line:79.33% size:55% I think they're really cute for kids, too. 14:29.200 --> 14:30.200 align:start position:50% line:84.67% size:37.5% Yeah, they are. 14:30.333 --> 14:32.333 align:start position:50% line:79.33% size:35% Sofie and Lola love to do that. 14:32.466 --> 14:35.733 align:start position:10% line:79.33% size:42.5% Speaking of kids, my mother's grandchildren 14:35.866 --> 14:38.733 align:start position:10% line:79.33% size:62.5% and my nieces Sofie Honey and Lola, 14:38.866 --> 14:41.000 align:start position:10% line:79.33% size:40% just love making zuba with us. 14:41.133 --> 14:42.466 align:start position:40% line:79.33% size:50% And they do a really good job. 14:42.600 --> 14:44.266 align:start position:10% line:79.33% size:55% They've been making it ever since they were like, 14:44.400 --> 14:45.900 align:start position:10% line:79.33% size:37.5% I think like 3. You know? 14:46.033 --> 14:47.500 align:start position:40% line:79.33% size:45% I'll put the dough right there, 14:47.633 --> 14:49.333 align:start position:30% line:74% size:37.5% then they'll be sitting on their chair watching me 14:49.466 --> 14:50.700 align:start position:32.5% line:79.33% size:57.5% and I'll just give them a piece and they'll have 14:50.833 --> 14:53.266 align:start position:40% line:79.33% size:47.5% flour all over them making it. 14:53.400 --> 14:54.400 align:start position:10% line:84.67% size:25% [Laughing] 14:54.533 --> 14:56.100 align:start position:10% line:79.33% size:45% So we're gonna get our manoush, 14:56.233 --> 15:00.133 align:start position:10% line:74% size:45% our Lebanese-style savory dough pies in the oven as well, 15:00.266 --> 15:03.500 align:start position:10% line:74% size:45% uh, with the other two larger ones that we put in. 15:03.633 --> 15:05.633 align:start position:10% line:79.33% size:67.5% And then we're gonna get on to making 15:05.766 --> 15:07.233 align:start position:10% line:79.33% size:42.5% some of our other traditional 15:07.366 --> 15:09.800 align:start position:10% line:79.33% size:55% accompaniments for our Lebanese breakfast together. 15:09.933 --> 15:10.800 align:start position:50% line:84.67% size:32.5% I can't wait. 15:10.933 --> 15:12.066 align:start position:10% line:84.67% size:50% And in the meantime, 15:12.200 --> 15:14.000 align:start position:10% line:79.33% size:37.5% I want you guys to take another look 15:14.133 --> 15:15.733 align:start position:10% line:79.33% size:50% at our outdoor oven, our saj, 15:15.866 --> 15:18.866 align:start position:10% line:79.33% size:42.5% and kind of learn a little bit more about it. 15:21.866 --> 15:23.700 align:start position:17.5% line:79.33% size:50% So, Mama, why do you have this pillow out here? 15:23.833 --> 15:25.166 align:start position:40% line:79.33% size:45% Are you gonna take a nap? 15:25.300 --> 15:28.633 align:start position:10% line:79.33% size:42.5% I just put this-- I just put this dough on, 15:28.766 --> 15:33.033 align:start position:10% line:79.33% size:65% um, and it's easy to see-- you can see it's all even. 15:33.166 --> 15:34.433 align:start position:17.5% line:84.67% size:65% Yeah, so when you put it-- 15:34.566 --> 15:35.500 align:start position:10% line:84.67% size:55% This is called a kado. 15:35.633 --> 15:36.833 align:start position:60% line:84.67% size:22.5% Kado. OK. 15:36.966 --> 15:38.633 align:start position:10% line:79.33% size:40% And when you put the dough on it, 15:38.766 --> 15:40.600 align:start position:10% line:79.33% size:40% it's easy just-- it's a technique 15:40.733 --> 15:43.000 align:start position:10% line:79.33% size:40% that you have to turn it over and put it on. 15:43.133 --> 15:46.033 align:start position:10% line:79.33% size:62.5% And then when it's ready, you gotta turn it over, 15:46.166 --> 15:47.700 align:start position:10% line:79.33% size:37.5% so we gonna try and turn it over. 15:47.833 --> 15:51.166 align:start position:10% line:79.33% size:75% So you already pressed it down with the [Indistinct]. 15:51.300 --> 15:52.966 align:start position:10% line:84.67% size:55% It looks so beautiful. 15:53.100 --> 15:55.966 align:start position:40% line:79.33% size:42.5% So this is called manoush, right? 15:56.100 --> 15:58.966 align:start position:10% line:79.33% size:65% Right. And you can make it as thin as possible. 15:59.100 --> 16:01.033 align:start position:10% line:79.33% size:55% I made it a little bit thicker today. 16:01.166 --> 16:03.566 align:start position:10% line:84.67% size:50% I just felt like it. 16:03.700 --> 16:06.533 align:start position:30% line:79.33% size:55% So we make the manoush on the saj. 16:06.666 --> 16:11.233 align:start position:30% line:74% size:45% We make the khubz, which is the Lebanese bread, on the saj. 16:11.366 --> 16:13.533 align:start position:30% line:79.33% size:57.5% The manoush right here, Mama, right, 16:13.666 --> 16:14.700 align:start position:20% line:84.67% size:62.5% which is thin or thicker. 16:14.833 --> 16:17.533 align:start position:50% line:79.33% size:32.5% And the palam is in the tanur, 16:17.666 --> 16:18.966 align:start position:30% line:84.67% size:52.5% what you were saying. 16:19.100 --> 16:21.500 align:start position:30% line:79.33% size:52.5% And all of our breads are extra special 16:21.633 --> 16:23.366 align:start position:50% line:79.33% size:37.5% because they're made by Mama. 16:23.500 --> 16:24.500 align:start position:50% line:84.67% size:25% [Laughing] 16:24.633 --> 16:26.466 align:start position:10% line:74% size:37.5% You're welcome. Thanks, Mama. 16:29.400 --> 16:31.733 align:start position:20% line:79.33% size:40% So the next dish that Mama and I have for you 16:31.866 --> 16:35.266 align:start position:30% line:74% size:52.5% in our rise and shine magnificent morning with our manoush, 16:35.400 --> 16:37.666 align:start position:30% line:79.33% size:45% our Lebanese-style breakfast dough pies, 16:37.800 --> 16:39.700 align:start position:40% line:79.33% size:35% is our labneh. Right, Mama? 16:39.833 --> 16:41.433 align:start position:10% line:79.33% size:57.5% Right. It's my favorite for breakfast. 16:41.566 --> 16:43.900 align:start position:40% line:74% size:37.5% It's mine, too. And you cannot have manoush, 16:44.033 --> 16:46.733 align:start position:30% line:74% size:52.5% zaatar, zuba, however you want to call it out there, 16:46.866 --> 16:50.366 align:start position:32.5% line:10% size:57.5% without some nice thick homemade strained yogurt 16:50.500 --> 16:52.066 align:start position:40% line:10% size:50% that we call labneh. 16:52.200 --> 16:54.766 align:start position:30% line:10% size:57.5% So we're gonna show you how Mama and I made 16:54.900 --> 16:56.766 align:start position:20% line:84.67% size:62.5% our labneh for you today. 16:59.733 --> 17:03.833 align:start position:10% line:74% size:70% Julie: To turn your homemade Lebanese unstrained yogurt called leban 17:03.966 --> 17:06.966 align:start position:10% line:79.33% size:47.5% into thick, creamy, and smooth strained yogurt 17:07.100 --> 17:08.400 align:start position:30% line:84.67% size:35% called labneh, 17:08.533 --> 17:11.766 align:start position:17.5% line:79.33% size:47.5% simply open a clean cotton cloth or muslin bag. 17:11.900 --> 17:14.466 align:start position:20% line:79.33% size:60% Place it into a colander over a bowl 17:14.600 --> 17:17.200 align:start position:20% line:79.33% size:60% and ladle the unstrained yogurt into the bag. 17:17.333 --> 17:19.800 align:start position:20% line:79.33% size:50% Push the yogurt down as much as you can, 17:19.933 --> 17:22.133 align:start position:20% line:79.33% size:35% close the bag, pressing down on it 17:22.266 --> 17:24.466 align:start position:20% line:79.33% size:55% to release as much air as possible. 17:24.600 --> 17:27.133 align:start position:20% line:79.33% size:47.5% Pull the drawstring bag tightly 17:27.266 --> 17:30.233 align:start position:10% line:79.33% size:65% and spin the bottom around while holding the top. 17:30.366 --> 17:32.466 align:start position:22.5% line:79.33% size:57.5% Then tie the drawstring to secure. 17:32.600 --> 17:35.833 align:start position:10% line:79.33% size:45% Place the bag into the colander set over the bowl 17:35.966 --> 17:37.766 align:start position:20% line:79.33% size:37.5% and transfer it to the refrigerator 17:37.900 --> 17:39.500 align:start position:10% line:84.67% size:65% to drain for one full day. 17:39.633 --> 17:43.066 align:start position:27.5% line:74% size:47.5% After one full day, the majority of the whey will have drained, 17:43.200 --> 17:44.866 align:start position:20% line:84.67% size:62.5% and, voila, you will have 17:45.000 --> 17:47.500 align:start position:20% line:79.33% size:55% your very own homemade thick and creamy 17:47.633 --> 17:49.700 align:start position:20% line:79.33% size:60% Lebanese strained yogurt called labneh 17:49.833 --> 17:52.166 align:start position:20% line:79.33% size:32.5% right at home and ready to serve. 17:52.300 --> 17:55.133 align:start position:20% line:79.33% size:60% Taboulie tip--the longer you drain the yogurt, 17:55.266 --> 17:58.266 align:start position:20% line:79.33% size:60% the thicker and creamier it will become. 18:00.800 --> 18:02.533 align:start position:30% line:79.33% size:32.5% Mama, I think the biggest difference 18:02.666 --> 18:06.100 align:start position:50% line:74% size:35% between yogurt in this country, in America, is-- 18:06.233 --> 18:08.066 align:start position:40% line:74% size:40% compared to like Lebanon and the Middle East, 18:08.200 --> 18:11.933 align:start position:30% line:74% size:47.5% is that here it's-- you know, yogurt is eaten more like sweet. 18:12.066 --> 18:13.933 align:start position:10% line:79.33% size:62.5% Because of all the fruits they add to it. 18:14.066 --> 18:16.766 align:start position:10% line:84.67% size:67.5% We eat it savory, you know? 18:16.900 --> 18:18.200 align:start position:10% line:84.67% size:52.5% With our bread and... 18:18.333 --> 18:20.166 align:start position:30% line:79.33% size:60% I think it's a delicious way to enjoy it, 18:20.300 --> 18:25.100 align:start position:20% line:74% size:60% and I think once you all try these different types of toppings 18:25.233 --> 18:26.766 align:start position:17.5% line:79.33% size:47.5% that we're gonna be showing you in just a bit, 18:26.900 --> 18:30.233 align:start position:30% line:74% size:55% you're gonna just love the yogurt savory like this. 18:30.366 --> 18:33.733 align:start position:30% line:79.33% size:47.5% OK, so we are going to drizzle a little bit 18:33.866 --> 18:36.533 align:start position:30% line:79.33% size:35% of olive oil-- Oh, I love yours, Mama. 18:36.666 --> 18:37.766 align:start position:30% line:84.67% size:52.5% It looks really nice. 18:37.900 --> 18:39.200 align:start position:10% line:84.67% size:50% I worked hard on it. 18:39.333 --> 18:41.700 align:start position:40% line:74% size:50% You can just drizzle some good-quality olive oil, 18:41.833 --> 18:43.366 align:start position:30% line:79.33% size:57.5% extra virgin olive oil, and just sort of-- 18:43.500 --> 18:46.200 align:start position:17.5% line:79.33% size:55% You want to swirl that around on the plate, Mama? 18:46.333 --> 18:47.400 align:start position:10% line:84.67% size:67.5% It looks beautiful already. 18:47.533 --> 18:48.733 align:start position:30% line:84.67% size:57.5% It does look beautiful. 18:48.866 --> 18:50.433 align:start position:50% line:84.67% size:37.5% Just like that. 18:50.566 --> 18:53.800 align:start position:35% line:74% size:42.5% And them I'm also going to get a little bit of sea salt. 18:53.933 --> 18:55.433 align:start position:10% line:79.33% size:55% Of course. It makes it taste delicious. 18:55.566 --> 18:58.166 align:start position:30% line:74% size:45% The salt is one of the most important seasonings, actually, 18:58.300 --> 19:01.000 align:start position:40% line:79.33% size:40% when it comes to either the labneh, 19:01.133 --> 19:02.233 align:start position:50% line:79.33% size:40% the thick yogurt that we have, 19:02.366 --> 19:07.466 align:start position:30% line:79.33% size:55% or the leban, which is our unstrained yogurt. 19:07.600 --> 19:11.633 align:start position:30% line:74% size:55% And now I'm so excited for our tasty toppings for are labneh bar 19:11.766 --> 19:13.966 align:start position:50% line:79.33% size:27.5% that I have right over here. 19:14.100 --> 19:14.933 align:start position:10% line:84.67% size:25% All ready. 19:15.066 --> 19:16.000 align:start position:40% line:84.67% size:47.5% Look at this, Mama. 19:16.133 --> 19:18.466 align:start position:30% line:84.67% size:52.5% I prepared it for us. 19:18.600 --> 19:21.533 align:start position:40% line:79.33% size:40% Easy-peasy here. Everything is, uh, 19:21.666 --> 19:23.433 align:start position:40% line:79.33% size:45% you know, sort of, finely chopped up. 19:23.566 --> 19:27.033 align:start position:30% line:74% size:57.5% I have 4 different ways that I want to share with everybody, 19:27.166 --> 19:30.600 align:start position:17.5% line:79.33% size:37.5% how we like our kuba or manoush or zaatar. 19:30.733 --> 19:33.900 align:start position:40% line:79.33% size:47.5% So, uh, one of them is with garlic. 19:34.033 --> 19:36.866 align:start position:30% line:79.33% size:47.5% It's, uh, you know, garlic paste and mint. 19:37.000 --> 19:38.666 align:start position:40% line:79.33% size:42.5% Do you want to do that one? 19:38.800 --> 19:41.133 align:start position:10% line:74% size:60% This actually does taste delicious together, that combination. 19:41.266 --> 19:42.466 align:start position:30% line:79.33% size:57.5% It is, it's a delicious combination. 19:42.600 --> 19:45.366 align:start position:40% line:79.33% size:45% So I'm going to do our spicy labneh. 19:45.500 --> 19:48.266 align:start position:30% line:79.33% size:55% So I have some crushed red pepper flakes. 19:48.400 --> 19:51.933 align:start position:30% line:74% size:42.5% And then I'm also gonna use a little bit of cayenne. 19:52.066 --> 19:55.633 align:start position:40% line:74% size:50% And then I also have some of our crushed Aleppo pepper. 19:55.766 --> 20:00.333 align:start position:10% line:79.33% size:62.5% That's sort of a smokier, sort of more rich and robust. 20:00.466 --> 20:01.333 align:start position:10% line:84.67% size:50% It's gonna be spicy. 20:01.466 --> 20:02.900 align:start position:40% line:84.67% size:50% It's gonna be spicy. 20:03.033 --> 20:04.966 align:start position:30% line:74% size:40% I'm gonna have-- I'm gonna wake right up this morning. 20:05.100 --> 20:08.466 align:start position:40% line:74% size:50% Mama, you want to do the zaatar one, the [Indistinct]? 20:08.600 --> 20:09.966 align:start position:10% line:84.67% size:57.5% Yeah, I'll do that one. 20:10.100 --> 20:12.433 align:start position:40% line:74% size:35% OK. All right. I'm gonna do--finish my Aleppo pepper. 20:12.566 --> 20:14.800 align:start position:30% line:79.33% size:60% And then I have a little bit of paprika, too. 20:14.933 --> 20:16.900 align:start position:20% line:79.33% size:55% Just to sort of soften and sweeten everything up 20:17.033 --> 20:18.633 align:start position:30% line:84.67% size:32.5% a little bit. 20:18.766 --> 20:20.500 align:start position:30% line:74% size:42.5% And then we'll do the last one together. How's that? 20:20.633 --> 20:23.100 align:start position:30% line:79.33% size:55% So this one's gonna be all fresh herbs. 20:23.233 --> 20:24.933 align:start position:50% line:79.33% size:35% So if you want to take thyme... 20:25.066 --> 20:26.066 align:start position:10% line:84.67% size:47.5% Yeah, I'll do that. 20:26.200 --> 20:28.933 align:start position:50% line:79.33% size:40% I have some, uh, fresh chives. 20:29.066 --> 20:30.566 align:start position:40% line:79.33% size:47.5% All right, and then just a little bit 20:30.700 --> 20:33.133 align:start position:30% line:79.33% size:32.5% of some fresh flat-leaf parsley, too. 20:33.266 --> 20:34.066 align:start position:10% line:84.67% size:35% It looks good. 20:34.200 --> 20:35.466 align:start position:20% line:84.67% size:62.5% It does look really good. 20:35.600 --> 20:37.966 align:start position:30% line:79.33% size:50% And so we're kind of giving you all at home 20:38.100 --> 20:41.800 align:start position:40% line:74% size:40% 4 different ways that you can enjoy your labneh, 20:41.933 --> 20:43.800 align:start position:20% line:84.67% size:62.5% your savory-style yogurt. 20:43.933 --> 20:47.533 align:start position:20% line:74% size:62.5% You can try our toppings, and you can also create your own. 20:47.666 --> 20:48.600 align:start position:30% line:84.67% size:30% Right, Mama? 20:48.733 --> 20:50.066 align:start position:10% line:84.67% size:40% Right. Good job. 20:50.200 --> 20:52.233 align:start position:50% line:84.67% size:17.5% Thanks. 21:13.066 --> 21:14.600 align:start position:10% line:79.33% size:32.5% So Mama and I are finishing up 21:14.733 --> 21:16.866 align:start position:10% line:79.33% size:32.5% our final two traditional touches 21:17.000 --> 21:18.966 align:start position:10% line:79.33% size:40% for our Lebanese breakfast this morning, 21:19.100 --> 21:22.166 align:start position:10% line:79.33% size:42.5% and it is looking absolutely marvelous. 21:22.300 --> 21:24.133 align:start position:40% line:79.33% size:25% Delicious. It looks delicious. 21:24.266 --> 21:26.633 align:start position:10% line:74% size:57.5% I can't wait to dig in. So, Mama, what are you gonna make? 21:26.766 --> 21:28.500 align:start position:30% line:79.33% size:40% I'm making ahweh while you're doing 21:28.633 --> 21:29.800 align:start position:30% line:84.67% size:55% whatever you're doing. 21:29.933 --> 21:32.633 align:start position:10% line:79.33% size:57.5% [Laughs] That's usually how it is. 21:32.766 --> 21:35.166 align:start position:10% line:79.33% size:60% Ahweh is our traditional Arabic coffee, 21:35.300 --> 21:36.966 align:start position:10% line:84.67% size:72.5% also known as Turkish coffee. 21:37.100 --> 21:39.900 align:start position:10% line:10% size:57.5% And you ground them up, right, Mom, the beans? 21:40.033 --> 21:41.333 align:start position:30% line:10% size:55% Right. It's all ready. 21:41.466 --> 21:43.000 align:start position:10% line:79.33% size:60% And what do we call this that we ground the beans in? 21:43.133 --> 21:44.366 align:start position:30% line:79.33% size:52.5% This is [Indistinct], and we usually 21:44.500 --> 21:46.433 align:start position:20% line:79.33% size:62.5% put the whole beans in it and grind it, 21:46.566 --> 21:49.100 align:start position:30% line:79.33% size:52.5% so it's always fresh, just like the way 21:49.233 --> 21:50.333 align:start position:40% line:79.33% size:17.5% we make the American coffee. 21:50.466 --> 21:52.700 align:start position:10% line:79.33% size:50% Yeah, and the Ahweh, the Turkish coffee, 21:52.833 --> 21:56.166 align:start position:12.5% line:74% size:45% needs to be really finely ground, right? Is that OK, Mama? 21:56.300 --> 21:57.233 align:start position:10% line:79.33% size:57.5% All right, so I'm gonna let her do her thing, 21:57.366 --> 22:00.566 align:start position:10% line:79.33% size:42.5% and I am going to do our Jedoudna, 22:00.700 --> 22:02.700 align:start position:10% line:79.33% size:45% which is our fresh vegetable platter 22:02.833 --> 22:06.833 align:start position:10% line:74% size:47.5% that you always see on a traditional Lebanese and Middle Eastern table, 22:06.966 --> 22:10.500 align:start position:10% line:74% size:40% anytime, really, any meal, but especially at breakfast time. 22:10.633 --> 22:11.900 align:start position:10% line:84.67% size:45% That looks lovely. 22:12.033 --> 22:13.166 align:start position:50% line:84.67% size:25% Very good. 22:13.300 --> 22:14.266 align:start position:10% line:84.67% size:62.5% I have Persian cucumbers, 22:14.400 --> 22:15.700 align:start position:10% line:79.33% size:47.5% peppers, scallions, radishes, 22:15.833 --> 22:18.400 align:start position:10% line:79.33% size:50% fresh nana, which is always key. 22:18.533 --> 22:20.033 align:start position:10% line:79.33% size:52.5% And, of course, Mama, our zaitun. 22:20.166 --> 22:21.300 align:start position:50% line:84.67% size:25% Of course. 22:21.433 --> 22:22.366 align:start position:10% line:79.33% size:52.5% You always gotta have zaitun at the table, 22:22.500 --> 22:23.933 align:start position:10% line:79.33% size:25% especially the breakfast table. 22:24.066 --> 22:25.266 align:start position:50% line:79.33% size:35% It's delicious in the morning. 22:25.400 --> 22:28.200 align:start position:10% line:79.33% size:47.5% All right, so shall I get you a manoush pie? 22:28.333 --> 22:29.766 align:start position:40% line:84.67% size:45% Yes. I'll try one. 22:29.900 --> 22:30.966 align:start position:10% line:79.33% size:40% And I'll get one for myself. 22:31.100 --> 22:32.566 align:start position:10% line:79.33% size:42.5% Now, which labneh are you going to go for? 22:32.700 --> 22:34.666 align:start position:30% line:74% size:55% Of course the hot one. It's right in front of me, too. 22:34.800 --> 22:36.100 align:start position:30% line:84.67% size:35% Can't miss it. 22:36.233 --> 22:38.733 align:start position:10% line:79.33% size:50% I am going to go for the fresh herb one, actually, 22:38.866 --> 22:40.633 align:start position:10% line:79.33% size:55% because I want to feel some freshness. 22:40.766 --> 22:43.300 align:start position:30% line:79.33% size:55% You're just gonna take a little bit. 22:43.433 --> 22:45.566 align:start position:10% line:79.33% size:60% Yeah. So this is how you traditionally would eat it. 22:45.700 --> 22:48.066 align:start position:10% line:79.33% size:67.5% You'd just sort of scoop up some of the labneh, 22:48.200 --> 22:49.633 align:start position:10% line:84.67% size:42.5% however you like. 22:49.766 --> 22:52.766 align:start position:10% line:79.33% size:55% I'm gonna make sort of like a labneh manoush... 22:52.900 --> 22:53.833 align:start position:60% line:84.67% size:22.5% Sandwich. 22:53.966 --> 22:55.400 align:start position:10% line:84.67% size:45% Sandwich. Exactly. 22:55.533 --> 22:56.966 align:start position:10% line:79.33% size:42.5% What do you think of that, Mom? 22:57.100 --> 22:58.033 align:start position:50% line:84.67% size:35% It looks good. 22:58.166 --> 22:59.733 align:start position:20% line:84.67% size:22.5% Hey. Mmm. 22:59.866 --> 23:03.333 align:start position:40% line:84.67% size:50% It's good like that. 23:03.466 --> 23:04.400 align:start position:10% line:84.67% size:37.5% It's delicious. 23:04.533 --> 23:06.433 align:start position:40% line:79.33% size:37.5% And they cooked really perfectly. 23:06.566 --> 23:07.533 align:start position:10% line:84.67% size:37.5% They did, Mama. 23:07.666 --> 23:09.500 align:start position:10% line:79.33% size:45% But not as perfect as you. 23:09.633 --> 23:11.133 align:start position:50% line:84.67% size:25% Thank you. 23:11.266 --> 23:15.100 align:start position:10% line:79.33% size:47.5% I hope that you all enjoyed our rise and shine 23:15.233 --> 23:17.100 align:start position:10% line:10% size:47.5% magnificent morning with manoush, 23:17.233 --> 23:19.433 align:start position:10% line:10% size:47.5% and especially with our special Mama. 23:19.566 --> 23:21.000 align:start position:60% line:10% size:25% Thank you. 23:21.133 --> 23:23.133 align:start position:10% line:10% size:40% Thank you, Mama, for joining me in the kitchen today. 23:23.266 --> 23:24.400 align:start position:60% line:10% size:25% Thank you. 23:24.533 --> 23:26.200 align:start position:10% line:79.33% size:62.5% And we wish you and yours to always... 23:26.333 --> 23:28.400 align:start position:10% line:84.67% size:67.5% Both: Takloull bil' hanna-- 23:28.533 --> 23:32.466 align:start position:10% line:74% size:40% Eat in happiness and sending lots of Lebanese love. 23:32.600 --> 23:33.633 align:start position:10% line:84.67% size:32.5% Thanks, Mama. 23:33.766 --> 23:35.166 align:start position:60% line:84.67% size:25% Beautiful. 23:35.300 --> 23:37.100 align:start position:60% line:84.67% size:25% Very good. 23:40.133 --> 23:42.666 align:start position:10% line:79.33% size:50% Thank you for making my morning magnificent, Mama. 23:42.800 --> 23:43.700 align:start position:50% line:84.67% size:37.5% You're welcome. 23:43.833 --> 23:44.966 align:start position:10% line:84.67% size:42.5% As you always do. 23:45.100 --> 23:46.266 align:start position:60% line:84.67% size:25% Thank you. 23:46.400 --> 23:48.166 align:start position:10% line:79.33% size:27.5% You want me to get you one, Mama? 23:48.300 --> 23:49.733 align:start position:60% line:84.67% size:22.5% Just one. 23:49.866 --> 23:51.433 align:start position:10% line:84.67% size:27.5% How's that? 23:51.566 --> 23:53.066 align:start position:50% line:84.67% size:40% That looks good. 23:53.200 --> 23:54.766 align:start position:30% line:84.67% size:55% How beautiful this is. 23:54.900 --> 23:55.766 align:start position:10% line:84.67% size:40% Thank you, Mama. 23:55.900 --> 23:56.700 align:start position:50% line:84.67% size:37.5% You're welcome. 23:56.833 --> 23:57.766 align:start position:10% line:84.67% size:10% Mmm. 23:57.900 --> 23:59.166 align:start position:10% line:84.67% size:27.5% The smells. 23:59.300 --> 24:02.000 align:start position:10% line:84.67% size:57.5% Absolutely scrumptious. 24:02.133 --> 24:02.966 align:start position:10% line:79.33% size:50% I like rolling it up like that. 24:03.100 --> 24:04.033 align:start position:70% line:84.67% size:15% Enjoy. 24:04.166 --> 24:05.233 align:start position:10% line:84.67% size:50% Thank you. You, too. 24:05.366 --> 24:06.566 align:start position:10% line:84.67% size:70% Mama, I remember in Lebanon, 24:06.700 --> 24:08.533 align:start position:10% line:79.33% size:57.5% when I was staying with Sitto, 24:08.666 --> 24:12.366 align:start position:10% line:79.33% size:47.5% it was like amazing manoush in the morning. 24:12.500 --> 24:15.200 align:start position:10% line:74% size:45% Everywhere I went, all your sisters, all the family, 24:15.333 --> 24:17.833 align:start position:10% line:79.33% size:35% every morning, everybody had the manoush. 24:17.966 --> 24:18.800 align:start position:40% line:84.67% size:45% It's comfort food. 24:18.933 --> 24:19.833 align:start position:10% line:84.67% size:20% [Laughs] 24:19.966 --> 24:21.033 align:start position:60% line:84.67% size:25% It's good. 24:21.166 --> 24:22.966 align:start position:10% line:79.33% size:32.5% It's morning, but it's anytime. 24:23.100 --> 24:24.000 align:start position:10% line:84.67% size:35% Here's to you. 24:24.133 --> 24:25.100 align:start position:30% line:84.67% size:52.5% Thanks for your help. 24:25.233 --> 24:26.200 align:start position:10% line:84.67% size:67.5% Thanks for your help, Mama. 24:26.333 --> 24:27.933 align:start position:10% line:84.67% size:65% Here's to you and manoush. 24:28.066 --> 24:29.033 align:start position:70% line:84.67% size:15% Right. 24:29.166 --> 24:30.800 align:start position:10% line:84.67% size:20% [Laughs] 24:37.200 --> 24:39.800 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen," 24:39.933 --> 24:44.066 align:start position:10% line:10% size:67.5% authentic recipes for fresh and flavorful Mediterranean home cooking, 24:44.200 --> 24:45.266 align:start position:30% line:10% size:42.5% is now available. 24:45.400 --> 24:48.400 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 24:48.533 --> 24:51.033 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.166 --> 24:54.133 align:start position:25% line:10% size:40% to help you make all of Julie's dishes from this season. 24:54.266 --> 24:58.000 align:start position:10% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 24:58.133 --> 24:59.133 align:start position:30% line:10% size:35% right at home. 24:59.266 --> 25:02.300 align:start position:20% line:10% size:60% To order a copy, call... 25:07.566 --> 25:10.066 align:start position:22.5% line:10% size:47.5% Join Julie Taboulie for fresh and flavorful 25:10.200 --> 25:12.500 align:start position:10% line:10% size:45% Lebanese foods for for your family and friends 25:12.633 --> 25:13.866 align:start position:20% line:10% size:52.5% at JulieTaboulie.com. 25:14.000 --> 25:15.666 align:start position:20% line:10% size:55% Find Julie's authentic recipes 25:15.800 --> 25:18.233 align:start position:10% line:10% size:40% For the tastiest Mediterranean home cooking. 25:18.366 --> 25:20.766 align:start position:22.5% line:10% size:42.5% It's Julie tested and Mama approved. 25:20.900 --> 25:23.466 align:start position:22.5% line:10% size:57.5% Visit JulieTaboulie.com today. 25:23.600 --> 25:29.766 align:start position:20% line:10% size:42.5% "Julie Taboulie's Lebanese Kitchen" is made possible by... 25:33.600 --> 25:35.600 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 25:35.733 --> 25:37.633 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:37.766 --> 25:40.400 align:start position:32.5% line:79.33% size:27.5% ♪ Syracuse, do your thing ♪ 25:40.533 --> 25:42.566 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:42.700 --> 25:45.000 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪