WEBVTT 00:03.366 --> 00:06.366 align:start position:22.5% line:79.33% size:45% Welcome to my home for the holiday season. 00:09.800 --> 00:11.466 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:11.566 --> 00:13.266 align:start position:20% line:84.67% size:55% is made possible by... 00:17.200 --> 00:19.566 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:19.666 --> 00:21.566 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:21.666 --> 00:24.333 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:24.433 --> 00:26.366 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:26.466 --> 00:28.766 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:28.933 --> 00:30.933 align:start position:10% line:84.67% size:75% [Middle Eastern music playing] 01:16.600 --> 01:18.166 align:start position:20% line:84.67% size:60% Special seasonal sweets, 01:18.266 --> 01:20.766 align:start position:20% line:79.33% size:52.5% straight from Lebanon and the Middle East, 01:20.866 --> 01:24.133 align:start position:25% line:79.33% size:35% always signify the holiday season for me. 01:26.533 --> 01:28.733 align:start position:12.5% line:84.67% size:77.5% Ever since I was a little girl, 01:28.833 --> 01:31.633 align:start position:20% line:79.33% size:60% I grew up to the sights, sounds, and smells 01:31.733 --> 01:33.733 align:start position:32.5% line:79.33% size:27.5% of fragrant orange blossom water, 01:33.833 --> 01:36.833 align:start position:22.5% line:79.33% size:42.5% floral rosewater, and the warm aroma 01:36.933 --> 01:39.066 align:start position:20% line:84.67% size:55% of baklawa baking away 01:39.166 --> 01:41.133 align:start position:22.5% line:84.67% size:57.5% by my beautiful mother. 01:41.233 --> 01:43.366 align:start position:30% line:79.33% size:42.5% And today, we are making and baking 01:43.466 --> 01:45.133 align:start position:10% line:84.67% size:75% some of the most famous sweets 01:45.233 --> 01:47.000 align:start position:20% line:79.33% size:35% and some of my personal favorites 01:47.100 --> 01:48.766 align:start position:22.5% line:84.67% size:57.5% for the holiday season. 01:48.866 --> 01:51.600 align:start position:32.5% line:79.33% size:27.5% First up is my blissful baklawa, 01:51.700 --> 01:53.966 align:start position:22.5% line:79.33% size:57.5% a decadent phyllo dough and walnut 01:54.066 --> 01:57.433 align:start position:10% line:79.33% size:67.5% diamond-cut dessert that is deliciously delightful, 01:57.533 --> 01:59.966 align:start position:22.5% line:79.33% size:57.5% followed by my homemade phyllo dough cups 02:00.133 --> 02:02.600 align:start position:20% line:79.33% size:55% filled with a luscious Lebanese cream, 02:02.700 --> 02:04.633 align:start position:30% line:79.33% size:37.5% tasty toppings, then finished off 02:04.733 --> 02:06.833 align:start position:10% line:84.67% size:72.5% with my orange blossom syrup. 02:06.933 --> 02:09.033 align:start position:10% line:84.67% size:70% Last but certainly not least 02:09.133 --> 02:11.866 align:start position:20% line:79.33% size:52.5% is the queen sweet of Lebanon and the Middle East, 02:11.966 --> 02:14.933 align:start position:27.5% line:79.33% size:37.5% a special treat simply called knefeh. 02:17.333 --> 02:20.933 align:start position:20% line:79.33% size:50% Deliciously decadent and absolutely divine, 02:21.033 --> 02:22.966 align:start position:10% line:84.67% size:70% my Lebanese signature sweets 02:23.066 --> 02:25.333 align:start position:10% line:84.67% size:75% are sure to be a special treat 02:25.433 --> 02:28.233 align:start position:10% line:79.33% size:67.5% for your family and friends this holiday season, 02:28.333 --> 02:30.966 align:start position:20% line:79.33% size:60% from my Lebanese kitchen to yours. 02:45.600 --> 02:47.800 align:start position:12.5% line:84.67% size:77.5% Welcome to my Lebanese kitchen, 02:47.900 --> 02:49.400 align:start position:20% line:79.33% size:50% and in today's show, we're gonna be making 02:49.500 --> 02:53.266 align:start position:10% line:79.33% size:70% seasonal sweets that signify the holiday season for me, 02:53.366 --> 02:55.533 align:start position:20% line:79.33% size:45% right from Lebanon and the Middle East, 02:55.633 --> 02:57.866 align:start position:22.5% line:79.33% size:55% and today we're making some of the most famous 02:57.966 --> 03:00.100 align:start position:35% line:79.33% size:27.5% and some of my personal favorites. 03:00.200 --> 03:02.533 align:start position:10% line:79.33% size:75% So the first thing that we are starting with today 03:02.633 --> 03:05.866 align:start position:20% line:10% size:37.5% is our baklawa, also called baklava, 03:05.966 --> 03:07.600 align:start position:27.5% line:10% size:37.5% but you can try to say the "baklawa." 03:07.700 --> 03:10.166 align:start position:20% line:10% size:52.5% It's kind of breathy. And I have 03:10.266 --> 03:12.533 align:start position:12.5% line:10% size:77.5% all of my essential ingredients that you always need 03:12.633 --> 03:14.266 align:start position:20% line:10% size:45% when you're making any of our Lebanese 03:14.366 --> 03:15.866 align:start position:20% line:10% size:62.5% or Middle Eastern sweets. 03:15.966 --> 03:18.333 align:start position:20% line:10% size:50% And the first one is our clarified butter, 03:18.433 --> 03:20.066 align:start position:10% line:84.67% size:75% also known as rendered butter. 03:20.166 --> 03:21.866 align:start position:10% line:84.67% size:70% In Arabic, we call it samna, 03:21.966 --> 03:23.733 align:start position:10% line:84.67% size:65% and I call it liquid gold. 03:23.833 --> 03:26.666 align:start position:22.5% line:79.33% size:52.5% As you can see, it is a beautiful gold color. 03:26.766 --> 03:28.600 align:start position:22.5% line:79.33% size:57.5% And now we need to make our filling first 03:28.700 --> 03:31.633 align:start position:10% line:79.33% size:57.5% before we start working with our phyllo dough sheets. 03:31.733 --> 03:34.666 align:start position:20% line:79.33% size:52.5% So I have my friendly food processor here, 03:34.766 --> 03:37.333 align:start position:10% line:79.33% size:72.5% always a friend in a Lebanese or Middle Eastern kitchen, 03:37.433 --> 03:39.433 align:start position:32.5% line:79.33% size:37.5% or any kitchen, for that matter. 03:39.533 --> 03:42.866 align:start position:12.5% line:79.33% size:77.5% I have some beautiful whole raw unsalted walnuts, 03:42.966 --> 03:45.000 align:start position:20% line:79.33% size:47.5% and this is 5 cups, so we're gonna pour this 03:45.100 --> 03:48.300 align:start position:10% line:79.33% size:72.5% right into our food processor just like that. 03:48.400 --> 03:51.833 align:start position:10% line:79.33% size:60% And then we have one cup of white granulated sugar. 03:51.933 --> 03:54.566 align:start position:22.5% line:79.33% size:52.5% We're gonna pour this right over the walnuts, 03:54.666 --> 03:56.433 align:start position:32.5% line:79.33% size:37.5% and we're gonna place our lid on 03:56.533 --> 04:00.400 align:start position:30% line:79.33% size:40% and we are going to grind the nuts 04:00.500 --> 04:01.866 align:start position:27.5% line:79.33% size:32.5% until they're like a coarse meal. 04:01.966 --> 04:03.433 align:start position:30% line:79.33% size:32.5% We don't want to finely grind them 04:03.533 --> 04:05.533 align:start position:10% line:79.33% size:70% and we don't want to sort of coarsely grind them. 04:05.633 --> 04:07.566 align:start position:10% line:79.33% size:67.5% We want to kind of get them right in the middle. 04:08.833 --> 04:10.933 align:start position:30% line:84.67% size:25% [whirring] 04:14.233 --> 04:17.466 align:start position:12.5% line:84.67% size:77.5% So now we are going to transfer 04:17.566 --> 04:21.700 align:start position:30% line:79.33% size:42.5% our ground walnut and sugar mixture 04:21.800 --> 04:24.233 align:start position:10% line:84.67% size:67.5% right into our mixing bowl. 04:24.333 --> 04:25.833 align:start position:10% line:84.67% size:72.5% So I have my clarified butter 04:25.933 --> 04:29.033 align:start position:17.5% line:79.33% size:55% and we're gonna infuse some flavor into our filling. 04:29.133 --> 04:31.833 align:start position:20% line:79.33% size:62.5% So I have two tablespoons of our clarified butter, 04:31.933 --> 04:34.266 align:start position:10% line:79.33% size:75% and then I'm also gonna infuse some of our 04:34.366 --> 04:37.733 align:start position:20% line:79.33% size:52.5% orange blossom water, which I absolutely love. 04:37.833 --> 04:39.566 align:start position:30% line:79.33% size:25% In Arabic, we call it mazaher, 04:39.666 --> 04:45.233 align:start position:10% line:79.33% size:70% and it's basically distilled from the orange leaves. 04:45.333 --> 04:47.266 align:start position:30% line:79.33% size:37.5% Always love it. Never gets old for me, 04:47.366 --> 04:49.100 align:start position:10% line:84.67% size:75% smelling orange blossom water. 04:49.200 --> 04:51.233 align:start position:20% line:79.33% size:45% I'm also gonna add two tablespoons of this, 04:51.333 --> 04:54.633 align:start position:20% line:79.33% size:55% because I like to have a really pronounced 04:54.733 --> 04:57.500 align:start position:40% line:79.33% size:22.5% flavor of the orange blossom water. 04:57.600 --> 05:01.266 align:start position:10% line:79.33% size:75% And this is also gonna be used in our syrup as well. 05:01.366 --> 05:04.300 align:start position:10% line:79.33% size:72.5% So we're gonna put that back. Just like that, and now we're 05:04.400 --> 05:10.633 align:start position:10% line:79.33% size:62.5% just gonna mix the butter and the orange blossom water 05:10.733 --> 05:12.966 align:start position:20% line:84.67% size:52.5% into the nut filling. 05:13.066 --> 05:14.700 align:start position:20% line:79.33% size:35% OK, beautiful. So you can see that 05:14.800 --> 05:17.100 align:start position:20% line:79.33% size:52.5% it's nice and sort of a golden color 05:17.200 --> 05:18.966 align:start position:20% line:84.67% size:60% and it's nice and moist. 05:19.066 --> 05:20.500 align:start position:10% line:84.67% size:67.5% OK, so now that we have our 05:20.600 --> 05:22.733 align:start position:22.5% line:79.33% size:57.5% wondrous walnut filling all ready, 05:22.833 --> 05:24.366 align:start position:10% line:84.67% size:75% we're just gonna set it aside. 05:24.466 --> 05:27.033 align:start position:10% line:79.33% size:65% I'm gonna move some of our other things out of the way 05:27.133 --> 05:29.600 align:start position:20% line:79.33% size:45% as well, and we're gonna grab our sheet pan 05:29.700 --> 05:32.233 align:start position:20% line:79.33% size:55% so we can start making our blissful baklawa. 05:32.333 --> 05:34.500 align:start position:10% line:84.67% size:67.5% I have a 12 x 17 sheet pan, 05:34.600 --> 05:36.633 align:start position:10% line:84.67% size:75% and it actually is pretty much 05:36.733 --> 05:40.000 align:start position:30% line:79.33% size:40% the same size as the phyllo dough sheets. 05:40.100 --> 05:42.633 align:start position:12.5% line:84.67% size:77.5% And today we're using number 4, 05:42.733 --> 05:45.133 align:start position:10% line:84.67% size:72.5% which is a thin phyllo dough. 05:45.233 --> 05:49.133 align:start position:10% line:79.33% size:65% OK, so I had a moist towel that I just removed 05:49.233 --> 05:51.266 align:start position:10% line:84.67% size:67.5% on the phyllo dough sheets. 05:51.366 --> 05:53.933 align:start position:22.5% line:79.33% size:57.5% OK, so now we are going to take our pastry brush 05:54.033 --> 05:56.633 align:start position:10% line:79.33% size:72.5% that I have right here, which you can easily find nowadays, 05:56.733 --> 05:59.800 align:start position:20% line:79.33% size:52.5% even in supermarkets, and we are going to 05:59.900 --> 06:04.366 align:start position:20% line:79.33% size:62.5% dip it into our clarified liquid gold butter, 06:04.466 --> 06:08.700 align:start position:10% line:79.33% size:55% and we just want to do a nice coat on the sheet pan 06:08.800 --> 06:10.300 align:start position:30% line:84.67% size:35% of the butter. 06:10.400 --> 06:13.233 align:start position:10% line:79.33% size:57.5% So now we're gonna take our first phyllo dough sheet 06:13.333 --> 06:14.733 align:start position:32.5% line:84.67% size:37.5% just like that. 06:14.833 --> 06:16.600 align:start position:20% line:79.33% size:50% So what we're doing, we're doing 14 sheets 06:16.700 --> 06:18.633 align:start position:22.5% line:79.33% size:50% for our first layer, and then we're gonna do 06:18.733 --> 06:20.400 align:start position:22.5% line:79.33% size:47.5% the walnut filling, and then we're gonna be doing 06:20.500 --> 06:22.066 align:start position:20% line:84.67% size:45% another 14 sheets. 06:32.400 --> 06:34.366 align:start position:12.5% line:84.67% size:77.5% OK, so now we're gonna take our 06:34.466 --> 06:36.600 align:start position:20% line:79.33% size:60% wonderful walnut mixture that we have 06:36.700 --> 06:38.233 align:start position:20% line:79.33% size:60% sitting right over here, and I'm gonna take 06:38.333 --> 06:42.800 align:start position:20% line:79.33% size:52.5% about half the amount for our first layer. 06:42.900 --> 06:46.200 align:start position:20% line:79.33% size:50% You can just sort of pour it right over, 06:46.300 --> 06:48.000 align:start position:20% line:79.33% size:35% and then we're gonna spread it out 06:48.100 --> 06:53.400 align:start position:30% line:79.33% size:40% with our spatula just like that. 06:53.500 --> 06:56.100 align:start position:10% line:79.33% size:75% A little tip and trick of mine that I'm gonna share with you 06:56.200 --> 06:58.333 align:start position:20% line:79.33% size:55% is that the next layer of phyllo dough, 06:58.433 --> 07:00.266 align:start position:10% line:84.67% size:72.5% we are going to dip our brush 07:00.366 --> 07:03.133 align:start position:20% line:79.33% size:45% into our clarified liquid gold butter, 07:03.233 --> 07:07.300 align:start position:10% line:79.33% size:62.5% and we are gonna actually brush it right on the board, 07:07.400 --> 07:10.600 align:start position:20% line:79.33% size:37.5% because we want the butter in this 07:10.700 --> 07:12.500 align:start position:37.5% line:79.33% size:22.5% bottom of the phyllo dough sheet 07:12.600 --> 07:15.366 align:start position:12.5% line:84.67% size:77.5% to stick to the walnut filling. 07:15.466 --> 07:17.800 align:start position:32.5% line:84.67% size:37.5% Just like that. 07:17.900 --> 07:20.100 align:start position:20% line:79.33% size:37.5% And then we are going to lift it up 07:20.200 --> 07:22.333 align:start position:27.5% line:79.33% size:40% and simply place the buttered side down 07:22.433 --> 07:24.633 align:start position:20% line:79.33% size:37.5% right on top of the walnut filling, 07:24.733 --> 07:27.466 align:start position:10% line:79.33% size:65% and then we are also gonna butter the top as well, 07:27.566 --> 07:30.100 align:start position:10% line:79.33% size:70% and I like to because it has the walnuts underneath, 07:30.200 --> 07:32.700 align:start position:22.5% line:79.33% size:57.5% so it's kind of crunchy underneath there at this point. 07:32.800 --> 07:34.666 align:start position:20% line:84.67% size:60% You just sort of dab it. 07:34.766 --> 07:39.366 align:start position:20% line:79.33% size:62.5% Just dab it going in rows all along 07:39.466 --> 07:44.100 align:start position:10% line:79.33% size:75% the phyllo dough sheet so that the next layer can stick. 08:05.733 --> 08:10.000 align:start position:20% line:79.33% size:55% I am just buttering up our last layer and final layer 08:10.100 --> 08:13.333 align:start position:10% line:79.33% size:47.5% of our phyllo dough that I have right on top, 08:13.433 --> 08:14.966 align:start position:20% line:79.33% size:45% and the last layer you want to make sure 08:15.066 --> 08:16.766 align:start position:20% line:84.67% size:60% to generously butter it. 08:16.866 --> 08:19.466 align:start position:20% line:84.67% size:60% That looks lovely to me. 08:19.566 --> 08:21.933 align:start position:20% line:84.67% size:62.5% We are going to score it. 08:22.033 --> 08:23.066 align:start position:10% line:84.67% size:67.5% So we're gonna use the back 08:23.166 --> 08:24.766 align:start position:20% line:79.33% size:47.5% of our small, sharp paring knife, 08:24.866 --> 08:27.433 align:start position:17.5% line:79.33% size:50% and we're gonna make 8 vertical rows going down. 08:27.533 --> 08:29.400 align:start position:20% line:79.33% size:52.5% So we're just scoring at this point. 08:29.500 --> 08:31.233 align:start position:30% line:79.33% size:40% I like to start, and I eyeball it. 08:31.333 --> 08:34.366 align:start position:10% line:79.33% size:65% You can certainly take out a measuring stick if you like. 08:34.466 --> 08:38.033 align:start position:20% line:79.33% size:60% I like to start right in the center of the pan 08:38.133 --> 08:40.400 align:start position:30% line:79.33% size:32.5% and just make one line going down, 08:40.500 --> 08:42.933 align:start position:20% line:79.33% size:50% so that way you have two equal halves. 08:43.033 --> 08:45.900 align:start position:10% line:79.33% size:67.5% And now what we're gonna do is we're gonna make 08:46.000 --> 08:48.300 align:start position:20% line:84.67% size:62.5% rows going straight down. 08:53.000 --> 08:56.666 align:start position:20% line:79.33% size:45% OK, so now we have the 8 rows total, 08:56.766 --> 08:59.900 align:start position:20% line:79.33% size:62.5% and now we're gonna start at the corner of our pan. 09:00.066 --> 09:03.200 align:start position:20% line:79.33% size:40% I'm just sort of going on a diagonal. 09:03.300 --> 09:06.900 align:start position:20% line:79.33% size:62.5% So we get those beautiful diamond-cut desserts. 09:07.000 --> 09:09.600 align:start position:10% line:79.33% size:75% OK, so now we are going to use the sharp side 09:09.700 --> 09:11.966 align:start position:22.5% line:79.33% size:50% of our paring knife, and what we're gonna do 09:12.066 --> 09:15.533 align:start position:10% line:79.33% size:80% is we're gonna follow our score, our trace that we just made, 09:15.633 --> 09:17.066 align:start position:30% line:79.33% size:42.5% and we're gonna-- we're not gonna sort of 09:17.166 --> 09:19.266 align:start position:20% line:79.33% size:62.5% run our knife through it, because we don't want to mess up 09:19.366 --> 09:21.700 align:start position:20% line:79.33% size:52.5% our beautiful baklawa that we just created. 09:21.800 --> 09:24.633 align:start position:10% line:79.33% size:57.5% We want to sort of like push the knife up and down. 09:24.733 --> 09:28.333 align:start position:12.5% line:79.33% size:75% We're gonna use our other hand to keep the layers down as well 09:28.433 --> 09:30.400 align:start position:30% line:79.33% size:30% while we cut through the dessert. 09:30.500 --> 09:33.433 align:start position:10% line:79.33% size:72.5% Before it goes into the oven, I like to just drizzle 09:33.533 --> 09:36.000 align:start position:30% line:79.33% size:42.5% a little bit more clarified butter 09:36.100 --> 09:39.066 align:start position:10% line:79.33% size:52.5% and to sort of dip my pastry brush in and sort of 09:39.166 --> 09:41.133 align:start position:20% line:84.67% size:60% drizzle it right on top. 09:41.233 --> 09:44.533 align:start position:10% line:79.33% size:65% We want a nice, beautiful, lightly golden brown color. 09:46.433 --> 09:50.466 align:start position:10% line:79.33% size:70% And this definitely helps us achieve that. Ha ha ha! 09:50.566 --> 09:52.733 align:start position:20% line:74% size:35% And that's it. We're gonna get it into our oven. 09:52.833 --> 09:55.833 align:start position:20% line:79.33% size:47.5% I have it preheated at 370 degrees. 09:55.933 --> 09:58.800 align:start position:25% line:79.33% size:47.5% It's gonna bake for approximately 40 to 45 minutes 09:58.900 --> 10:01.300 align:start position:32.5% line:79.33% size:37.5% until it's nice and lightly golden brown, 10:01.400 --> 10:05.100 align:start position:10% line:79.33% size:75% and then we're gonna be making my delicious phyllo dough cups 10:05.200 --> 10:07.066 align:start position:22.5% line:79.33% size:52.5% that we're gonna fill with my Lebanese cream. 10:07.166 --> 10:08.966 align:start position:30% line:84.67% size:32.5% It's amazing. 10:33.533 --> 10:37.000 align:start position:10% line:10% size:75% So our baklawa is baking away, and in the meantime, 10:37.100 --> 10:39.966 align:start position:10% line:10% size:72.5% we are gonna start our second sweet of the day, 10:40.066 --> 10:42.700 align:start position:10% line:10% size:52.5% and I like to call it my "some kind of wonderful 10:42.800 --> 10:44.133 align:start position:20% line:84.67% size:47.5% phyllo dough cups." 10:44.233 --> 10:47.533 align:start position:20% line:79.33% size:60% And I have the remaining 14 sheets of phyllo dough 10:47.633 --> 10:51.300 align:start position:17.5% line:79.33% size:55% that have been covered with my damp and moist cloth, 10:51.400 --> 10:55.066 align:start position:10% line:10% size:70% and it's very simple to make the phyllo dough cups at home, 10:55.166 --> 10:58.100 align:start position:10% line:10% size:70% and I know that you guys are just gonna love this recipe, 10:58.200 --> 11:00.833 align:start position:10% line:10% size:52.5% and it's a lot of fun to make it with kids, too. 11:00.933 --> 11:04.466 align:start position:20% line:79.33% size:52.5% So I'm gonna take our first sheet of phyllo dough, 11:04.566 --> 11:06.766 align:start position:20% line:79.33% size:40% and we are going to lightly butter it 11:06.866 --> 11:08.566 align:start position:10% line:84.67% size:65% with our clarified butter. 11:08.666 --> 11:12.766 align:start position:10% line:79.33% size:70% We still have some left over from our baklawa. 11:12.866 --> 11:15.466 align:start position:20% line:79.33% size:45% And I'm gonna take another sheet 11:15.566 --> 11:17.966 align:start position:10% line:84.67% size:70% and layer this right on top. 11:18.066 --> 11:20.733 align:start position:22.5% line:79.33% size:57.5% So we're actually doing 4 sheets of phyllo dough 11:20.833 --> 11:22.633 align:start position:30% line:84.67% size:42.5% to make our cups. 11:22.733 --> 11:26.066 align:start position:10% line:79.33% size:67.5% And now I'm just gonna take a small bowl, a circular bowl, 11:26.166 --> 11:29.433 align:start position:20% line:79.33% size:55% and I'm gonna place it right on top, 11:29.533 --> 11:32.466 align:start position:10% line:79.33% size:57.5% and then I'm gonna take my sharp small paring knife 11:32.566 --> 11:37.633 align:start position:10% line:79.33% size:75% and I'm going to trace and cut around the small bowl 11:37.733 --> 11:40.000 align:start position:20% line:84.67% size:62.5% to make a circular shape. 11:42.033 --> 11:44.933 align:start position:10% line:79.33% size:70% And then that's it, and then you have this beautiful circle 11:45.033 --> 11:47.766 align:start position:10% line:79.33% size:72.5% just like so, and then we use our clarified butter 11:47.866 --> 11:51.566 align:start position:10% line:79.33% size:80% and our pastry brush, and I have a cupcake or a muffin pan 11:51.666 --> 11:54.133 align:start position:30% line:79.33% size:40% right over here, and then you just place 11:54.233 --> 11:57.566 align:start position:22.5% line:79.33% size:57.5% the phyllo dough circle right in the center, 11:57.666 --> 12:01.433 align:start position:20% line:79.33% size:47.5% just like that, OK, and we take 12:01.533 --> 12:03.400 align:start position:20% line:84.67% size:60% a little bit more butter 12:03.500 --> 12:08.533 align:start position:30% line:79.33% size:40% and just sort of lightly butter the edges. 12:08.633 --> 12:11.566 align:start position:20% line:79.33% size:55% And I like to put some right in the center, too, 12:11.666 --> 12:13.166 align:start position:32.5% line:84.67% size:37.5% just like that. 12:13.266 --> 12:15.000 align:start position:20% line:84.67% size:60% How easy is that, right? 12:15.100 --> 12:17.166 align:start position:20% line:79.33% size:50% OK, so now I'm going to do another one, 12:17.266 --> 12:20.900 align:start position:20% line:79.33% size:55% and for every 4 sheets of phyllo dough 12:21.000 --> 12:22.600 align:start position:10% line:79.33% size:70% that we've layered together, we should be able 12:22.700 --> 12:24.566 align:start position:30% line:84.67% size:42.5% to get 6 circles. 12:35.433 --> 12:38.233 align:start position:10% line:79.33% size:72.5% One more little dab of butter for good luck. 12:38.333 --> 12:39.900 align:start position:30% line:79.33% size:32.5% Good measure. Ha ha ha! 12:40.000 --> 12:42.333 align:start position:20% line:79.33% size:55% OK, so now we're gonna get them into our oven 12:42.433 --> 12:45.733 align:start position:20% line:79.33% size:55% along with our baklawa that is baking away. 12:45.833 --> 12:48.866 align:start position:10% line:79.33% size:72.5% These are only gonna bake for about 10 to 12 minutes tops, 12:48.966 --> 12:51.233 align:start position:25% line:79.33% size:45% just until they're nice and lightly golden brown, 12:51.333 --> 12:53.566 align:start position:20% line:79.33% size:52.5% and then we are gonna get started on making 12:53.666 --> 12:55.833 align:start position:30% line:79.33% size:30% my sumptuous orange blossom syrup 12:55.933 --> 12:58.100 align:start position:10% line:79.33% size:72.5% and our knefeh cream custard, because our baklawa 12:58.200 --> 12:59.866 align:start position:32.5% line:84.67% size:37.5% is almost done. 13:22.100 --> 13:24.700 align:start position:22.5% line:79.33% size:47.5% I started our syrup for our seasonal sweets 13:24.800 --> 13:27.166 align:start position:10% line:79.33% size:75% that signal the holiday season to me, 13:27.266 --> 13:30.400 align:start position:10% line:79.33% size:67.5% and I've doubled our recipe because we have 3 sweets, 13:30.500 --> 13:32.766 align:start position:10% line:79.33% size:72.5% so that means we need lots of syrup to go around 13:32.866 --> 13:34.400 align:start position:20% line:84.67% size:50% to coat all of them. 13:34.500 --> 13:38.100 align:start position:10% line:10% size:70% So I started off with 6 cups of white granulated sugar. 13:38.200 --> 13:41.266 align:start position:30% line:10% size:40% To that, I added 3 cups of water, 13:41.366 --> 13:44.566 align:start position:10% line:10% size:67.5% and the juice of one lemon, and I'm just sort of stirring 13:44.666 --> 13:46.100 align:start position:12.5% line:10% size:77.5% all of the ingredients together 13:46.200 --> 13:49.266 align:start position:30% line:79.33% size:42.5% so that the sugar dissolves in the water. 13:49.366 --> 13:51.300 align:start position:10% line:84.67% size:72.5% And then the lemon also helps 13:51.400 --> 13:53.766 align:start position:20% line:79.33% size:45% the syrup from not crystallizing on you, 13:53.866 --> 13:56.333 align:start position:12.5% line:79.33% size:77.5% so it's really important to add the juice of one lemon 13:56.433 --> 13:58.033 align:start position:20% line:84.67% size:55% for double the recipe. 13:58.133 --> 13:59.666 align:start position:22.5% line:79.33% size:57.5% And if you want to make half of the recipe, 13:59.766 --> 14:01.300 align:start position:12.5% line:84.67% size:77.5% if you're only doing one sweet, 14:01.400 --> 14:03.233 align:start position:20% line:79.33% size:47.5% you would just take 3 cups of sugar 14:03.333 --> 14:05.033 align:start position:20% line:84.67% size:60% with 1 1/2 cups of water 14:05.133 --> 14:06.766 align:start position:30% line:79.33% size:40% and the juice of a half a lemon. 14:06.866 --> 14:09.033 align:start position:20% line:79.33% size:45% So while our syrup is boiling away, 14:09.133 --> 14:11.733 align:start position:22.5% line:79.33% size:57.5% we need to start making our knefeh cream custard 14:11.833 --> 14:14.466 align:start position:10% line:79.33% size:60% that's gonna be dolloped into our phyllo dough cups 14:14.566 --> 14:16.633 align:start position:25% line:79.33% size:37.5% and that's also gonna be lusciously layered 14:16.733 --> 14:19.966 align:start position:10% line:79.33% size:65% for our knefeh dream sweet and queen sweet 14:20.066 --> 14:21.933 align:start position:12.5% line:84.67% size:77.5% of the Middle East and Lebanon. 14:22.033 --> 14:24.100 align:start position:30% line:79.33% size:42.5% So I have another stock pot here, 14:24.200 --> 14:28.266 align:start position:10% line:79.33% size:65% and we are gonna start off with one gallon of heavy cream. 14:28.366 --> 14:30.533 align:start position:10% line:79.33% size:75% You can also use half-and-half if you like, 14:30.633 --> 14:32.200 align:start position:27.5% line:79.33% size:30% and I'm also doubling the recipe 14:32.300 --> 14:34.866 align:start position:10% line:79.33% size:60% because I need the cream for our phyllo dough cups, 14:34.966 --> 14:38.966 align:start position:22.5% line:79.33% size:45% and I also need it for our knefeh sweet as well. 14:39.066 --> 14:40.800 align:start position:20% line:84.67% size:55% OK, so just like that, 14:40.900 --> 14:43.433 align:start position:30% line:79.33% size:42.5% and now I'm gonna get our semolina, 14:43.533 --> 14:47.200 align:start position:10% line:79.33% size:75% and you can see that it's this beautiful light golden color. 14:47.300 --> 14:49.166 align:start position:10% line:84.67% size:70% In Arabic, we call it smeed, 14:49.266 --> 14:51.666 align:start position:10% line:79.33% size:67.5% and it's not to be confused with semolina flour. 14:51.766 --> 14:53.266 align:start position:20% line:84.67% size:50% It's semolina grain. 14:53.366 --> 14:57.066 align:start position:12.5% line:79.33% size:77.5% So we are going to add two cups of our semolina 14:57.166 --> 14:59.933 align:start position:20% line:79.33% size:50% into our heavy cream just like that, 15:00.100 --> 15:03.466 align:start position:20% line:79.33% size:60% and we need a little bit of sweetness to this, 15:03.566 --> 15:05.833 align:start position:20% line:79.33% size:55% so we are going to add 1/3 of a cup 15:05.933 --> 15:08.300 align:start position:10% line:84.67% size:65% of white granulated sugar. 15:08.400 --> 15:10.800 align:start position:20% line:79.33% size:40% OK, so now we're just taking a whisk 15:10.900 --> 15:14.266 align:start position:32.5% line:79.33% size:35% and we're just sort of gonna incorporate 15:14.366 --> 15:19.933 align:start position:20% line:79.33% size:47.5% and really dissolve the semolina, the smeed, 15:20.033 --> 15:21.333 align:start position:30% line:84.67% size:35% and the sugar. 15:21.433 --> 15:23.866 align:start position:10% line:79.33% size:70% And we have our heat on high at this point. 15:23.966 --> 15:27.333 align:start position:10% line:79.33% size:65% And then once it starts to sort of come to a gentle boil, 15:27.433 --> 15:30.766 align:start position:10% line:79.33% size:65% we're gonna lower our heat and then just sort of 15:30.866 --> 15:33.633 align:start position:22.5% line:79.33% size:42.5% turn it into this nice, thick cream. 15:33.733 --> 15:35.366 align:start position:10% line:84.67% size:67.5% So our syrup has thickened, 15:35.466 --> 15:37.500 align:start position:10% line:79.33% size:72.5% and we're just gonna check it one more time, 15:37.600 --> 15:39.000 align:start position:20% line:79.33% size:45% and that's exactly where I want it. 15:39.100 --> 15:40.466 align:start position:20% line:84.67% size:50% It's nice and thick. 15:40.566 --> 15:42.333 align:start position:27.5% line:79.33% size:35% Just ready for our finishing touch, 15:42.433 --> 15:45.366 align:start position:22.5% line:79.33% size:47.5% and we're using our orange blossom water essence. 15:45.466 --> 15:48.366 align:start position:30% line:79.33% size:35% We're gonna do about two tablespoons, 15:48.466 --> 15:50.133 align:start position:30% line:79.33% size:37.5% because we have double the recipe 15:50.233 --> 15:52.400 align:start position:22.5% line:79.33% size:42.5% of our syrup that we're making today 15:52.500 --> 15:55.233 align:start position:20% line:84.67% size:60% for all 3 of our sweets. 15:55.333 --> 15:59.366 align:start position:10% line:79.33% size:75% And we're just going to simply stir it in just like so. 15:59.466 --> 16:01.133 align:start position:10% line:84.67% size:75% We're gonna turn off our heat, 16:01.233 --> 16:02.766 align:start position:10% line:84.67% size:70% and that's it for our syrup, 16:02.866 --> 16:05.500 align:start position:22.5% line:79.33% size:47.5% and as you can see, my knefeh cream custard 16:05.600 --> 16:07.666 align:start position:20% line:79.33% size:37.5% has beautifully thickened up for us, 16:07.766 --> 16:10.433 align:start position:10% line:79.33% size:65% so I'm just gonna turn off our heat immediately. 16:10.533 --> 16:14.600 align:start position:20% line:79.33% size:47.5% So now we are going to spoon them into 16:14.700 --> 16:17.166 align:start position:20% line:79.33% size:52.5% our phyllo dough cups that we have right over here. 16:17.266 --> 16:20.066 align:start position:10% line:79.33% size:67.5% I took them out of the oven and I let them cool 16:20.166 --> 16:21.333 align:start position:22.5% line:84.67% size:57.5% so that they could set. 16:21.433 --> 16:22.933 align:start position:30% line:79.33% size:42.5% I think I'm gonna go for this one. 16:23.033 --> 16:24.666 align:start position:32.5% line:79.33% size:32.5% Look at that. Aren't they beautiful? 16:24.766 --> 16:26.966 align:start position:10% line:79.33% size:65% They're these nice, little phyllo dough cups. 16:27.066 --> 16:30.433 align:start position:22.5% line:79.33% size:57.5% So I'm just gonna spoon some of our cream 16:30.533 --> 16:32.133 align:start position:22.5% line:84.67% size:57.5% while it's nice and hot 16:32.233 --> 16:34.666 align:start position:20% line:79.33% size:35% right into our phyllo dough cups. 16:34.766 --> 16:37.566 align:start position:10% line:79.33% size:67.5% I have some tasty toppings. Some of my favorites. 16:37.666 --> 16:42.200 align:start position:20% line:79.33% size:60% Just some whole unsalted pistachio nuts. 16:42.300 --> 16:45.100 align:start position:32.5% line:79.33% size:37.5% Just like that. A couple tart 16:45.200 --> 16:47.333 align:start position:20% line:84.67% size:50% dried cherries, too, 16:47.433 --> 16:49.366 align:start position:10% line:84.67% size:67.5% which also look so festive, 16:49.466 --> 16:53.000 align:start position:10% line:79.33% size:67.5% especially for the seasons, the holiday seasons-- 16:53.100 --> 16:56.366 align:start position:10% line:84.67% size:67.5% Christmastime, Valentine's, 16:56.466 --> 16:58.833 align:start position:10% line:84.67% size:75% all sort of special occasions. 16:58.933 --> 17:02.633 align:start position:20% line:79.33% size:55% And a little bit of my pistachio powder also. 17:02.733 --> 17:05.566 align:start position:10% line:79.33% size:65% And for a finishing touch, just a little bit 17:05.666 --> 17:09.766 align:start position:10% line:84.67% size:70% of our orange blossom syrup, 17:09.866 --> 17:12.066 align:start position:32.5% line:84.67% size:37.5% just like that. 17:12.166 --> 17:13.666 align:start position:20% line:84.67% size:62.5% OK, so that looks lovely. 17:13.766 --> 17:17.000 align:start position:10% line:79.33% size:65% I'm just gonna place it on our tiered stand that we have, 17:17.100 --> 17:19.066 align:start position:32.5% line:84.67% size:37.5% just like that. 17:19.166 --> 17:20.700 align:start position:10% line:84.67% size:70% Doesn't that look fantastic? 17:20.800 --> 17:23.466 align:start position:10% line:79.33% size:80% It's really such a festive sweet for the seasons, 17:23.566 --> 17:26.066 align:start position:10% line:79.33% size:70% and it's nice that everybody can get their own. 17:26.166 --> 17:27.833 align:start position:20% line:79.33% size:42.5% So I'm just gonna continue to fill up 17:27.933 --> 17:29.133 align:start position:20% line:84.67% size:55% our phyllo dough cups. 17:29.233 --> 17:30.833 align:start position:20% line:79.33% size:55% Put our tasty toppings and our syrup 17:30.933 --> 17:33.466 align:start position:20% line:79.33% size:45% to make our tiered sweet stand today. 17:51.733 --> 17:54.266 align:start position:10% line:84.67% size:75% It is time for our third sweet 17:54.366 --> 17:57.400 align:start position:10% line:79.33% size:75% of Lebanese and Middle Eastern sweet treats, 17:57.500 --> 18:00.333 align:start position:20% line:79.33% size:50% and this one happens to be, I think, 18:00.433 --> 18:02.366 align:start position:20% line:79.33% size:55% and most people think, the sort of 18:02.466 --> 18:04.666 align:start position:12.5% line:10% size:77.5% queen sweet in the Middle East, 18:04.766 --> 18:07.166 align:start position:12.5% line:10% size:77.5% and it is simply called knefeh, 18:07.266 --> 18:10.166 align:start position:12.5% line:10% size:62.5% and I have here before me our shredded phyllo dough. 18:10.266 --> 18:12.133 align:start position:20% line:10% size:55% So what we're gonna do is we're gonna 18:12.233 --> 18:15.966 align:start position:10% line:79.33% size:65% basically break this apart into two sections. 18:16.066 --> 18:18.333 align:start position:20% line:79.33% size:52.5% I'm just gonna simply place half the amount 18:18.433 --> 18:20.066 align:start position:10% line:84.67% size:70% of the shredded phyllo dough 18:20.166 --> 18:21.633 align:start position:20% line:84.67% size:52.5% in our double boiler, 18:21.733 --> 18:24.733 align:start position:20% line:79.33% size:60% so in the steamer that's set over boiling water. 18:24.833 --> 18:26.200 align:start position:30% line:79.33% size:42.5% And then what you want to do also 18:26.300 --> 18:28.533 align:start position:10% line:79.33% size:60% is you just sort of want to toss it a couple of times 18:28.633 --> 18:32.133 align:start position:20% line:79.33% size:52.5% so it moistens evenly on all sides, 18:32.233 --> 18:33.800 align:start position:35% line:79.33% size:27.5% and this is a little tip and trick 18:33.900 --> 18:36.166 align:start position:10% line:79.33% size:67.5% that Mom and I came up with to make it easier 18:36.266 --> 18:40.000 align:start position:12.5% line:79.33% size:77.5% and more delicious for a knefeh dream dessert, 18:40.100 --> 18:42.066 align:start position:20% line:79.33% size:35% and any of our desserts, actually, 18:42.166 --> 18:44.600 align:start position:20% line:79.33% size:55% that we're making with shredded phyllo dough. 18:44.700 --> 18:48.200 align:start position:35% line:79.33% size:25% Beautiful. So that is just right, 18:48.300 --> 18:51.233 align:start position:20% line:79.33% size:55% just take it right out of the steamer, 18:51.333 --> 18:53.233 align:start position:20% line:79.33% size:47.5% and we're gonna put the other half in. 18:58.033 --> 19:01.466 align:start position:30% line:79.33% size:35% OK. Beautiful. So I'm gonna turn off our heat 19:01.566 --> 19:04.900 align:start position:22.5% line:79.33% size:57.5% and I'm going to remove the other half 19:05.000 --> 19:06.833 align:start position:10% line:84.67% size:72.5% of our shredded phyllo dough. 19:08.466 --> 19:10.133 align:start position:32.5% line:84.67% size:37.5% Just like that. 19:10.233 --> 19:11.166 align:start position:32.5% line:79.33% size:25% All right. We're gonna get this 19:11.266 --> 19:13.766 align:start position:10% line:84.67% size:65% onto our board, and again, 19:13.866 --> 19:15.266 align:start position:10% line:84.67% size:70% I'm just gonna loosen it up. 19:15.366 --> 19:17.700 align:start position:20% line:79.33% size:55% You can see that steam sort of rising. 19:17.800 --> 19:19.066 align:start position:10% line:84.67% size:75% So now I still have some of my 19:19.166 --> 19:21.033 align:start position:30% line:79.33% size:40% clarified butter right over here, 19:21.133 --> 19:23.666 align:start position:20% line:79.33% size:50% and I'm going to dip my pastry brush in 19:23.766 --> 19:26.766 align:start position:22.5% line:79.33% size:47.5% and sort of drizzle some of the clarified butter 19:26.866 --> 19:29.233 align:start position:25% line:79.33% size:37.5% right on top of the shredded phyllo dough. 19:29.333 --> 19:32.033 align:start position:10% line:79.33% size:62.5% And now using your hands, just sort of toss it together 19:32.133 --> 19:33.700 align:start position:20% line:84.67% size:62.5% without tearing it apart, 19:33.800 --> 19:35.866 align:start position:12.5% line:84.67% size:77.5% and let's get our casserole pan 19:35.966 --> 19:37.966 align:start position:22.5% line:84.67% size:57.5% that we have over here, 19:38.066 --> 19:40.600 align:start position:20% line:79.33% size:55% and I'm gonna take our clarified butter again 19:40.700 --> 19:43.266 align:start position:20% line:79.33% size:55% and just lightly brush the bottom 19:43.366 --> 19:45.433 align:start position:20% line:84.67% size:60% and also the side walls. 19:45.533 --> 19:48.500 align:start position:20% line:79.33% size:52.5% That looks beautiful. All right. 19:48.600 --> 19:51.533 align:start position:10% line:79.33% size:70% So now we're gonna take half of the shredded phyllo dough 19:51.633 --> 19:54.833 align:start position:20% line:79.33% size:47.5% and simply place it in the bottom, 19:54.933 --> 19:57.100 align:start position:30% line:79.33% size:35% and then using the palm of our hands, 19:57.200 --> 19:58.533 align:start position:10% line:84.67% size:65% we're gonna press it down. 19:58.633 --> 20:00.400 align:start position:20% line:79.33% size:45% You want to firmly press it down so 20:00.500 --> 20:05.000 align:start position:20% line:79.33% size:62.5% it kind of comes together and holds for us. 20:05.100 --> 20:07.333 align:start position:20% line:79.33% size:60% And now we're gonna grab our knefeh cream 20:07.433 --> 20:10.800 align:start position:10% line:79.33% size:50% that we made earlier for our phyllo dough cups, 20:10.900 --> 20:12.800 align:start position:20% line:79.33% size:50% and we're just gonna simply pour this 20:12.900 --> 20:15.800 align:start position:10% line:79.33% size:70% right on top of the shredded phyllo dough. 20:15.900 --> 20:19.233 align:start position:20% line:79.33% size:62.5% OK, so now using the back of your silicone spatula, 20:19.333 --> 20:22.400 align:start position:10% line:84.67% size:72.5% just sort of spread it evenly 20:22.500 --> 20:26.633 align:start position:10% line:79.33% size:57.5% so that it coats all of the shredded phyllo dough. 20:26.733 --> 20:28.633 align:start position:20% line:79.33% size:57.5% All right, so now we're just simply going to take 20:28.733 --> 20:31.333 align:start position:10% line:79.33% size:75% the other half of the shredded phyllo dough, 20:31.433 --> 20:34.766 align:start position:10% line:79.33% size:75% spread it evenly, going on top of our cream. 20:34.866 --> 20:38.533 align:start position:10% line:79.33% size:67.5% My brother Eddie especially loves this dessert, so, 20:38.633 --> 20:41.066 align:start position:20% line:79.33% size:57.5% my mom and I always try to make this at Christmastime. 20:41.166 --> 20:43.433 align:start position:32.5% line:79.33% size:22.5% Ha ha ha! Especially for him. 20:44.900 --> 20:48.700 align:start position:10% line:79.33% size:62.5% OK, so now I'm just gonna press it down into the cream. 20:50.833 --> 20:52.600 align:start position:20% line:79.33% size:60% And we're also gonna use a little bit more 20:52.700 --> 20:54.433 align:start position:20% line:84.67% size:60% of our clarified butter. 20:54.533 --> 20:56.166 align:start position:20% line:79.33% size:45% It's really coming in handy today, 20:56.266 --> 20:59.166 align:start position:20% line:79.33% size:47.5% so I'm glad that we clarified a lot of butter 20:59.266 --> 21:03.100 align:start position:10% line:79.33% size:72.5% so we could have enough to go around for all of our sweets. 21:03.200 --> 21:04.533 align:start position:10% line:84.67% size:72.5% This is gonna help us achieve 21:04.633 --> 21:07.300 align:start position:20% line:79.33% size:47.5% a nice golden brown color, too. 21:07.400 --> 21:10.800 align:start position:10% line:79.33% size:57.5% OK, so now we are going to get this into our oven. 21:10.900 --> 21:13.933 align:start position:10% line:79.33% size:70% It's gonna bake for at least 30 to 40 minutes, 21:14.033 --> 21:17.633 align:start position:10% line:79.33% size:70% maybe even 45 minutes, until it's nice and golden brown. 21:24.733 --> 21:26.066 align:start position:40% line:84.67% size:12.5% [pop] 21:32.300 --> 21:34.666 align:start position:10% line:84.67% size:75% Look at our beautiful baklawa. 21:34.766 --> 21:37.400 align:start position:12.5% line:84.67% size:77.5% It baked up beautifully for us. 21:37.500 --> 21:40.400 align:start position:10% line:79.33% size:80% And I keep on saying "beautiful" because it is. 21:40.500 --> 21:44.100 align:start position:20% line:79.33% size:60% It has this nice, light, golden brown color, 21:44.200 --> 21:49.533 align:start position:10% line:79.33% size:80% and it really sort of fluffed up so nice for us. 21:49.633 --> 21:52.266 align:start position:30% line:79.33% size:37.5% So now I'm just generously syruping it 21:52.366 --> 21:54.800 align:start position:10% line:84.67% size:75% with our orange blossom syrup. 21:54.900 --> 21:58.966 align:start position:10% line:79.33% size:67.5% The Lebanese kitchen smells so, so aromatic. 21:59.066 --> 22:02.800 align:start position:27.5% line:79.33% size:35% And this smell of the baklawa baking 22:02.900 --> 22:06.733 align:start position:10% line:79.33% size:70% and the orange blossom water and the rosewater, 22:06.833 --> 22:09.500 align:start position:20% line:79.33% size:45% it sort of signals the holiday season for me. 22:09.600 --> 22:11.466 align:start position:22.5% line:79.33% size:42.5% This is the aroma that I would smell 22:11.566 --> 22:14.033 align:start position:20% line:79.33% size:55% in our home growing up as a young girl, 22:14.133 --> 22:16.866 align:start position:20% line:79.33% size:52.5% with my mother baking these sweets away. 22:16.966 --> 22:19.800 align:start position:30% line:79.33% size:42.5% OK, so now we are going to release 22:19.900 --> 22:24.333 align:start position:20% line:79.33% size:52.5% our beautiful baklawa from our tray. 22:25.733 --> 22:29.266 align:start position:30% line:74% size:32.5% Look at that. This is a perfect piece of baklawa 22:29.366 --> 22:32.466 align:start position:20% line:79.33% size:55% if I do say so myself. Ha ha ha! 22:47.733 --> 22:49.233 align:start position:20% line:79.33% size:45% I'm just gonna get this last corner 22:49.333 --> 22:54.000 align:start position:10% line:79.33% size:77.5% and then I'm gonna slice myself a lovely piece of this knefeh 22:54.100 --> 22:56.266 align:start position:20% line:79.33% size:60% to treat myself, because I've made all of these 22:56.366 --> 22:58.933 align:start position:10% line:79.33% size:55% wonderful sweets today that I'm sharing with you. 22:59.900 --> 23:03.233 align:start position:20% line:84.67% size:47.5% Whoo! Look at that. 23:03.333 --> 23:07.766 align:start position:10% line:79.33% size:67.5% Can see that it's steaming, that cream inside. 23:07.866 --> 23:10.266 align:start position:20% line:84.67% size:60% Just absolutely amazing. 23:10.366 --> 23:12.500 align:start position:32.5% line:79.33% size:37.5% And I also have some fresh blackberries 23:12.600 --> 23:14.266 align:start position:20% line:79.33% size:52.5% that I just sprinkled a little bit 23:14.366 --> 23:16.100 align:start position:10% line:79.33% size:65% of granulated white sugar, and then 23:16.200 --> 23:19.633 align:start position:20% line:79.33% size:52.5% a couple drops of our orange blossom water onto 23:19.733 --> 23:23.366 align:start position:10% line:79.33% size:72.5% so that they could be infused with some delicious flavor. 23:23.466 --> 23:25.633 align:start position:20% line:79.33% size:45% Now what we've all been waiting for. 23:25.733 --> 23:29.900 align:start position:20% line:79.33% size:55% Gonna take a nice bite of our knefeh. Yum. 23:30.800 --> 23:31.966 align:start position:40% line:84.67% size:7.5% Mm. 23:33.933 --> 23:36.433 align:start position:32.5% line:84.67% size:37.5% I am in heaven. 23:36.533 --> 23:38.000 align:start position:20% line:10% size:52.5% And you will be, too, 23:38.100 --> 23:40.900 align:start position:20% line:10% size:45% when you make this knefeh at home 23:41.000 --> 23:44.033 align:start position:10% line:10% size:57.5% for you and your family and your friends to enjoy. 23:44.133 --> 23:46.566 align:start position:10% line:79.33% size:65% I hope that you've enjoyed my seasonal sweets 23:46.666 --> 23:48.633 align:start position:27.5% line:79.33% size:30% from Lebanon and the Middle East today. 23:48.733 --> 23:51.200 align:start position:20% line:79.33% size:62.5% I'm so happy that I could share them all with you. 23:51.300 --> 23:54.633 align:start position:10% line:79.33% size:72.5% So until we sweet-make again, I wish you and yours 23:54.733 --> 23:57.033 align:start position:10% line:84.67% size:75% to always takloull bil' hanna, 23:57.133 --> 23:59.766 align:start position:10% line:84.67% size:67.5% especially for the seasons. 23:59.866 --> 24:03.166 align:start position:32.5% line:79.33% size:37.5% Sending smiles. [Blows kiss] 24:03.266 --> 24:05.700 align:start position:20% line:79.33% size:52.5% Sweet-making, for me, is really special. 24:05.800 --> 24:08.300 align:start position:22.5% line:79.33% size:47.5% It's very different than savory cooking. 24:08.400 --> 24:10.966 align:start position:20% line:79.33% size:47.5% It's sort of serene and very peaceful for me. 24:11.066 --> 24:14.300 align:start position:10% line:79.33% size:70% I like to especially make my sweets in the evening hours. 24:14.400 --> 24:18.366 align:start position:10% line:79.33% size:62.5% I put some soft music on, sometimes have a glass of wine, 24:18.466 --> 24:20.633 align:start position:20% line:79.33% size:37.5% and I just love the sort of layering 24:20.733 --> 24:22.166 align:start position:20% line:84.67% size:50% of the phyllo dough, 24:22.266 --> 24:24.633 align:start position:30% line:79.33% size:42.5% the brush strokes of the clarified butter. 24:24.733 --> 24:26.633 align:start position:20% line:79.33% size:45% I love how precise everything is, 24:26.733 --> 24:28.133 align:start position:10% line:84.67% size:72.5% and I love that I can sort of 24:28.233 --> 24:30.733 align:start position:10% line:84.67% size:75% compose these beautiful sweets 24:30.833 --> 24:33.266 align:start position:20% line:79.33% size:47.5% that I get to share with my family and friends. 24:37.766 --> 24:39.900 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:40.000 --> 24:42.533 align:start position:22.5% line:10% size:45% "Authentic Recipes for Fresh and Flavorful 24:42.633 --> 24:44.133 align:start position:10% line:10% size:70% Mediterranean Home Cooking," 24:44.233 --> 24:45.466 align:start position:30% line:10% size:42.5% is now available. 24:45.566 --> 24:48.366 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 24:48.466 --> 24:51.266 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.366 --> 24:54.366 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 24:54.466 --> 24:57.966 align:start position:10% line:10% size:67.5% Cook, create, and celebrate Julie's authentic recipes 24:58.066 --> 24:59.233 align:start position:30% line:10% size:35% right at home. 24:59.333 --> 25:02.266 align:start position:20% line:10% size:40% To order a copy, call 1-800-PLAY-PBS 25:02.366 --> 25:06.033 align:start position:12.5% line:10% size:77.5% or order online at shopPBS.org. 25:07.366 --> 25:08.700 align:start position:20% line:84.67% size:47.5% Join Julie Taboulie 25:08.800 --> 25:11.100 align:start position:22.5% line:79.33% size:57.5% for fresh and flavorful Lebanese foods 25:11.200 --> 25:13.966 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:14.066 --> 25:15.633 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:15.733 --> 25:18.400 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:18.500 --> 25:21.033 align:start position:22.5% line:10% size:42.5% It's Julie tested and Mama approved. 25:21.133 --> 25:23.833 align:start position:10% line:10% size:75% Visit JulieTaboulie.com today. 25:24.000 --> 25:25.633 align:start position:30% line:79.33% size:42.5% "Julie Taboulie's Lebanese Kitchen" 25:25.733 --> 25:27.433 align:start position:20% line:84.67% size:55% is made possible by... 25:33.400 --> 25:35.700 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 25:35.800 --> 25:37.800 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:37.900 --> 25:40.533 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:40.633 --> 25:42.566 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:42.666 --> 25:44.600 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:44.766 --> 25:46.766 align:start position:10% line:84.67% size:75% [Middle Eastern music playing]