WEBVTT

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IT'S TABOULIE TIME.

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ANNOUNCER: "JULIE TABOULIE'S
LEBANESE KITCHEN"

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IS MADE POSSIBLE BY...

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MAN: ♪ DO YOUR THING ♪

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♪ DO YOUR THING,
DO YOUR THING ♪

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♪ SYRACUSE, DO YOUR THING ♪

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♪ DO YOUR THING,
DO YOUR THING ♪

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♪ SYRACUSE, DO YOUR THING ♪

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[MIDDLE EASTERN MUSIC PLAYING]

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TART, TANGY, AND TASTY.

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IT'S NONE OTHER THAN
MY NAMESAKE SIGNATURE SALAD--

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TASTE-BUD-TANTALIZING TABOULIE.

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THIS FRESH AND FINELY CHOPPED
SIGNATURE, SIGNIFICANT,

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AND SPECIAL SALAD CONSISTS OF

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FRESH PARSLEY,
SPEARMINT, SCALLIONS,

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VINE-RIPE RUBY RED TOMATOES,
AND FINE BULGUR WHEAT,

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WHICH COMBINE TOGETHER
IN A TIDAL WAVE

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OF FRESH LEMON JUICE
AND EXTRA VIRGIN OLIVE OIL,

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SPRINKLED WITH SEA SALT,
MAKING FOR A LUSCIOUS AND LIGHT

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LEBANESE SALAD THAT IS
INCREDIBLY REFRESHING.

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ORIGINATING IN THE MOUNTAINS
OF MOUNT LEBANON,

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IT IS KNOWN AS THE QUEEN SALATA
THROUGHOUT THE LAND.

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THIS SPECIAL SALAD
TYPICALLY ACCOMPANIES

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MOST LEBANESE DISHES
AND IS SERVED

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AS PART OF THE MEZZE
OR ALONGSIDE

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AN ARRAY OF MAIN COURSES,

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MAKING FOR MOUTHWATERING
AND MEMORABLE

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MIDDLE EASTERN MEALS.

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IT'S TART, IT'S TANGY,
IT'S TASTY, IT'S TABOULIE.

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IT'S TABOULIE TIME!

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IT'S A SALAD, A NICKNAME,

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AND A STAGE NAME/BRAND NAME

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BY YOURS TRULY--JULIE TABOULIE.

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AND TODAY IS
ALL ABOUT TABOULIE

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AND TRADITIONS AS WELL.

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AND TABOULIE IS BASICALLY KNOWN

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AS THE QUEEN SALATA, OR SALAD,

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THROUGHOUT THE LAND OF LEBANON
AND THE MIDDLE EAST.

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IT'S THIS OVERLY REFRESHING,
FRESH HERB,

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VINE-RIPE RUBY RED TOMATOES
OR GARDEN TOMATOES

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WITH SPRINKLES OF BULGUR WHEAT--

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IN ARABIC, WE SAY...
[SPEAKS ARABIC WORD]--

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AND IT'S TOSSED IN
A FRESH LEMON JUICE,

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OLIVE OIL,
AND SEA SALT DRESSING,

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AND IT'S ABSOLUTELY
ONE OF THE MOST

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TASTIEST SALADS THAT YOU'LL
COME ACROSS IN YOUR LIFE.

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AND WITH A NAME LIKE
JULIE TABOULIE,

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YOU BETTER BELIEVE THAT
MINE IS ONE OF THE BEST

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THAT YOU'LL COME ABOUT AS WELL.

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SO THE FIRST THING THAT
I DID FOR OUR TABOULIE

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IS THAT I HAVE THESE
BEAUTIFUL BUNCHES

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OF FLAT-LEAF PARSLEY.

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I HAVE ABOUT 3 BUNCHES
FOR THIS RECIPE.

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AND THEN I ALSO HAVE
ABOUT 6 SCALLIONS,

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ALSO KNOWN AS GREEN ONIONS,

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AND I HAVE SOME SPEARMINT,
WHICH WE CALL NA'NA.

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THEY'RE WASHED, THEY'RE RINSED,
AND THEY'RE PARTIALLY DRIED,

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AND WE'RE FIRST GONNA GET
STARTED ON OUR BULGUR WHEAT.

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AND BECAUSE WE'RE USING
THE FINE CUT,

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THERE'S NO NEED TO ACTUALLY
BOIL THE BULGUR WHEAT.

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WE'RE JUST GONNA SIMPLY
PUT IT IN SOME NICE WATER.

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JUST TAP WATER IS FINE.

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AND THAT'S IT.

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ALSO, IF YOU ARE CELIAC-
OR GLUTEN-SENSITIVE

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OR JUST SORT OF TRYING TO LIVE
A GLUTEN-FREE LIFE LATELY,

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THEN YOU CAN CERTAINLY
SUBSTITUTE QUINOA,

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WHICH IS A GLUTEN-FREE GRAIN,
FOR THE, UH, BULGUR WHEAT.

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SO WE'RE GONNA START OFF
WITH SOME BEAUTIFUL

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VINE-RIPE RUBY RED
TOMATOES ON THE VINE,

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WHICH ARE
MY TOMATOES OF CHOICE,

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AS YOU CAN SEE THESE
BEAUTIES RIGHT HERE.

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SO THE FIRST THING WE'RE GONNA
DO IS WE'RE JUST GONNA

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SORT OF CUT OUT THE LITTLE
CORE OF THE TOMATOES

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IN EACH ONE OF THESE.

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AND THE CUT IS VERY KEY

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IN MAKING TABOULIE,

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BECAUSE AS I MENTIONED,
IT'S A FINELY CHOPPED SALAD.

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WE KIND OF WANT ALL THESE LITTLE
BITE-SIZE PIECES GOING THROUGH,

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AND IT MAKES ALL THE DIFFERENCE
WHEN YOU TOSS IT

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INTO THE TABOULIE BOWL WITH
ALL OF THE OTHER INGREDIENTS.

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ALL RIGHT, SO
I'M GONNA SCOOP UP

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AS MUCH OF THESE JUICES
AS I CAN,

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'CAUSE THE JUICES ACTUALLY
MAKE ALL THE DIFFERENCE,

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'CAUSE THEY BLEND
REALLY BEAUTIFULLY

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WITH THE FRESH LEMON JUICE
AND THE OLIVE OIL

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AND THE SEA SALT TO CREATE
THAT TASTY TABOULIE DRESSING.

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ALL RIGHT.
SO NOW WE'VE CLEANED OUR BOARD.

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WE'RE GONNA START WITH
OUR SCALLIONS FIRST,

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AND THESE ARE JUST BEAUTIFUL.

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SO WE'RE JUST GONNA SIMPLY TRIM
THE ENDS, STEMS, JUST LIKE SO,

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AND THEN WE'RE
JUST GONNA RUN OUR

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SHARP PARING KNIFE
RIGHT THROUGH.

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BY BUNCHING THEM TOGETHER,
IT REALLY MAKES

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ALL THE DIFFERENCE, BY THE WAY,

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IN THE CUTS AS WELL
BEING UNIFORM.

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LOOK AT THAT.
SEE HOW BEAUTIFUL THAT IS?

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AND NOW WE'RE GONNA GO
FOR OUR FLAT-LEAF PARSLEY.

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AS I MENTIONED,
I'M USING ABOUT 3 BUNCHES,

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AND THEY'RE PRETTY GOOD SIZE.

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THEY'RE NOT TOO SMALL
AND THEY'RE NOT TOO BIG.

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JUST GONNA SLICE THOSE OFF
JUST LIKE SO.

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TRY TO KEEP IT
NICELY, TIGHTLY BUNCHED

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WITH THE ONE HAND,

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AND WE'RE GONNA START

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AT THE ENDS, AT THOSE
TENDER, THIN STEMS,

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AND WORK OUR WAY
THROUGH THE LEAVES.

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SEE HOW FINELY THAT I'M

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SORT OF RUNNING
MY KNIFE THROUGH.

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AND I'M--WITH MY OTHER HAND,
I'M HOLDING

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ALL OF THE PARSLEY TOGETHER.

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SO THERE'S NO NEED, ACTUALLY,
TO KEEP ON, LIKE,

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RUNNING YOUR KNIFE THROUGH

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AND CHOPPING AND CHOPPING
AND CHOPPING,

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BECAUSE YOU DON'T WANT TO BRUISE
THE PARSLEY LEAVES, EITHER,

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WHICH YOU COULD DEFINITELY DO
IF YOU OVERCHOP.

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WHO NEEDS A FOOD PROCESSOR
FOR THIS?

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LOOK HOW BEAUTIFUL
IT IS, RIGHT?

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AND BECAUSE WE, YOU KNOW,
WE PRE-WASHED IT

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AND WE LET IT DRY A LITTLE BIT
SO THE LEAVES AREN'T WET,

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IT'S NOT SOAKED AND SOGGY
AND THINGS LIKE THAT, OK?

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AND I ALSO WANTED TO MENTION
THAT THE REASON WHY

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I SORT OF LAYER IT WITH
THE TOMATOES ON THE BOTTOM

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AND THEN THE SCALLIONS
IS THAT YOU CAN DEFINITELY

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MAKE THIS AHEAD OF TIME
DOING IT THIS WAY.

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IF YOU WERE TO REVERSE IT,
THEN THE TOMATOES WOULD MAKE

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THE, UH, HERBS REALLY SOGGY.

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OK. SO OUR LAST SORT OF FRESH
HERB AND KEY HERB IN TABOULIE

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IS OUR FRESH SPEARMINT,
AND IT IS SPEARMINT.

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IT'S NOT PEPPERMINT OR
ANY OTHER TYPE OF MINT.

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IN ARABIC, WE CALL IT NA'NA.

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I'M JUST GONNA TAKE THEM
OFF THEIR SMALL STEMS

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LIKE I'M DOING RIGHT NOW

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AND I'M GONNA JUST SET THEM
ON TOP OF THE TABOULIE BOWL.

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WE'RE BASICALLY GOING TO BE
TOSSING THE TABOULIE

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RIGHT BEFORE WE ENJOY IT
WITH MY UNCLE DOMINIC TODAY.

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AND BEFORE WE GET TO MAKING
OUR LAHEM MISHWEE,

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OUR LUSCIOUS LAMB KABOBS,
AND OUR LEBANESE-STYLE

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FRENCH FRIES IN TOUM SAUCE,

06:56.566 --> 06:58.200 align:start position:10% line:84.67% size:75%
WE'RE GONNA TAKE A LITTLE LOOK

06:58.300 --> 07:00.733 align:start position:30% line:79.33% size:37.5%
AT THE TOMATOES
WITH MAMA IN THE GARDEN.

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ALTHOUGH ALL OF
OUR FRESH HERBS
AND VEGETABLES

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MAKE UP THE MAJORITY
OF THE TABOULIE,

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FOR ME, MAKING THE
TASTIEST TABOULIE

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IS ALL ABOUT
THE TOMATO.

07:16.900 --> 07:18.066 align:start position:40% line:79.33% size:30%
RIGHT, MAMA?
RIGHT.

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SO HERE WE HAVE
SO MANY DIFFERENT

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TYPES OF TOMATOES
THAT ARE RIGHT
FROM YOUR GARDEN.

07:23.400 --> 07:25.833 align:start position:40% line:74% size:42.5%
SO TELL EVERYBODY
ABOUT WHAT YOU
PLANTED THIS YEAR.

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WELL, OF COURSE WE PLANT
THE CHERRY TOMATOES.

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ALWAYS, UH, GOOD.
YEAH.

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THE SAN MARZANO TOMATOES.
YES.

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WE HAVE THE BRANDYWINE,

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REGULAR, LIKE,
BEEFSTEAK TOMATOES.

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TOMATOES ON THE VINE...
RIGHT.

07:38.633 --> 07:40.600 align:start position:30% line:74% size:55%
WHICH ARE MY FAVORITE.
AND THEY ALL TASTE GOOD,

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LONG AS THEY'RE
FRESH FROM THE GARDEN.

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YEAH. SO MY PICK
FOR TABOULIE,

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WHICH I ALWAYS
LIKE TO GO FOR,

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IS A NICE, FRESH,
VINE-RIPE,

07:48.166 --> 07:50.133 align:start position:40% line:79.33% size:37.5%
RUBY RED TOMATO
ON THE VINE.

07:50.233 --> 07:52.466 align:start position:40% line:79.33% size:40%
BUT, UM, AS MAMA
WAS SAYING,

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REALLY, ANY...

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LONG AS IT'S FRESH
OUT OF THE GARDEN,

07:55.333 --> 07:56.933 align:start position:10% line:79.33% size:40%
TASTES DELICIOUS
IN THE TABOULIE.

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SO IF THEY'RE
IN SEASON AND THEY'RE
IN THE GARDEN, UM,

07:59.833 --> 08:01.633 align:start position:30% line:79.33% size:47.5%
ANY, REALLY, TOMATO
THAT YOU LIKE

08:01.733 --> 08:03.033 align:start position:30% line:79.33% size:22.5%
CAN GO IN
THE TABOULIE DISH,

08:03.133 --> 08:04.933 align:start position:30% line:79.33% size:37.5%
AND WHY I THINK
THE TOMATOES

08:05.033 --> 08:06.133 align:start position:30% line:84.67% size:60%
MAKE ALL THE DIFFERENCE,

08:06.233 --> 08:08.100 align:start position:30% line:79.33% size:55%
AND YOU TELL ME, MAMA,
AS WELL,

08:08.200 --> 08:10.566 align:start position:30% line:84.67% size:52.5%
BUT THE TOMATO JUICES

08:10.666 --> 08:12.366 align:start position:30% line:79.33% size:40%
AND THE TOMATOES
THEMSELVES

08:12.466 --> 08:14.966 align:start position:30% line:79.33% size:50%
ARE REALLY WHAT GIVE
THE TABOULIE, YOU KNOW,

08:15.066 --> 08:16.766 align:start position:30% line:79.33% size:47.5%
ALL OF THAT FLAVOR,
THE JUICES.

08:16.866 --> 08:18.900 align:start position:10% line:74% size:45%
THE JUICE THAT MIX
WITH THE LEMON
AND THE OLIVE OIL

08:19.000 --> 08:20.166 align:start position:10% line:79.33% size:32.5%
THAT MAKES IT
TASTE SO GOOD.

08:20.266 --> 08:21.633 align:start position:40% line:84.67% size:35%
YEAH. I AGREE.

08:21.733 --> 08:23.033 align:start position:30% line:84.67% size:55%
FOR ME AND MY TABOULIE

08:23.133 --> 08:25.133 align:start position:30% line:79.33% size:57.5%
AND FOR MAMA'S TABOULIE
AND FOR YOUR TABOULIE,

08:25.233 --> 08:27.633 align:start position:30% line:74% size:47.5%
GO FOR THE TASTIEST
TOMATO THAT
YOU CAN FIND.

08:27.733 --> 08:28.766 align:start position:60% line:84.67% size:20%
[LAUGHS]

08:28.866 --> 08:29.766 align:start position:10% line:84.67% size:37.5%
RIGHT. CORRECT.

08:34.700 --> 08:36.400 align:start position:10% line:84.67% size:77.5%
I LOVE THAT I WAS ABLE TO SHARE

08:36.500 --> 08:38.400 align:start position:20% line:79.33% size:45%
ALL OF THE REASONS
WHY THE TOMATOES

08:38.500 --> 08:41.633 align:start position:20% line:79.33% size:50%
ARE SO KEY IN MAKING
THE TASTIEST TABOULIE

08:41.733 --> 08:43.900 align:start position:20% line:79.33% size:62.5%
AND, OF COURSE, WITH MAMA
IN HER GARDEN.

08:44.000 --> 08:46.600 align:start position:30% line:79.33% size:40%
SO WHILE WE WERE
LEARNING ABOUT TOMATOES,

08:46.700 --> 08:49.600 align:start position:20% line:79.33% size:45%
I ACTUALLY STARTED
TO GET A HEAD START

08:49.700 --> 08:51.766 align:start position:10% line:84.67% size:75%
ON OUR LUSCIOUS LAHEM MISHWEE,

08:51.866 --> 08:53.266 align:start position:30% line:84.67% size:40%
OUR LAMB KABOBS,

08:53.366 --> 08:56.000 align:start position:10% line:10% size:75%
AND THE WORD "LAHEM" LITERALLY
TRANSLATES TO "LAMB,"

08:56.100 --> 08:57.800 align:start position:10% line:10% size:67.5%
AND "MISHWEE" IS "GRILLED."

08:57.900 --> 09:00.400 align:start position:20% line:10% size:55%
UM, NOW, I'M OBVIOUSLY
USING THE TRADITIONAL

09:00.500 --> 09:02.600 align:start position:20% line:10% size:62.5%
MEAT OF CHOICE IN LEBANON
AND THE MIDDLE EAST,

09:02.700 --> 09:04.933 align:start position:20% line:79.33% size:45%
WHICH IS LAMB, BUT
YOU CAN CERTAINLY USE

09:05.033 --> 09:07.633 align:start position:10% line:79.33% size:65%
UH, BEEF IF YOU LIKE, LIKE
SIRLOIN WOULD BE REALLY NICE

09:07.733 --> 09:09.666 align:start position:20% line:84.67% size:62.5%
FOR THESE KABOBS AS WELL.

09:09.766 --> 09:12.333 align:start position:10% line:79.33% size:67.5%
AS YOU CAN SEE, I HAVE THEM
IN THESE BEAUTIFUL, SORT OF

09:12.433 --> 09:15.500 align:start position:20% line:79.33% size:52.5%
2-INCH TO 3-INCH-SIZE
CUBES OF MEAT,

09:15.600 --> 09:17.233 align:start position:20% line:79.33% size:47.5%
AND YOU CAN DO THEM
YOURSELF AT HOME

09:17.333 --> 09:20.200 align:start position:10% line:79.33% size:70%
IF YOU HAVE REALLY GOOD, UH,
BUTCHER AND KNIFE SKILLS,

09:20.300 --> 09:22.500 align:start position:10% line:79.33% size:70%
OR YOU CAN HAVE YOUR BUTCHER
DO THEM FOR YOU.

09:22.600 --> 09:24.966 align:start position:30% line:79.33% size:37.5%
AND I HAVE THEM
MARINATED, BASICALLY,

09:25.066 --> 09:28.866 align:start position:10% line:79.33% size:70%
IN SOME OLIVE OIL, SEA SALT,
AND PEPPER, AND THAT'S IT.

09:28.966 --> 09:31.566 align:start position:20% line:79.33% size:35%
REALLY SIMPLE.
AND FOR THE ONIONS,

09:31.666 --> 09:36.200 align:start position:10% line:79.33% size:65%
I BASICALLY WEDGED UP SOME
BEAUTIFUL SPANISH ONIONS,

09:36.300 --> 09:38.133 align:start position:20% line:84.67% size:57.5%
SOME--OR YELLOW ONIONS.

09:38.233 --> 09:40.366 align:start position:10% line:79.33% size:67.5%
I USED, UH, VIDALIA ONIONS,
WHICH HAVE

09:40.466 --> 09:42.566 align:start position:10% line:79.33% size:67.5%
A LITTLE BIT MORE SWEETNESS
TO THEM, YOU KNOW.

09:42.666 --> 09:46.566 align:start position:20% line:79.33% size:50%
THEY'RE REALLY NICE.
AND ALSO SOME RED ONIONS.

09:46.666 --> 09:48.433 align:start position:10% line:84.67% size:70%
AND WITH THE PEPPERS, I HAVE

09:48.533 --> 09:51.700 align:start position:20% line:79.33% size:57.5%
YELLOW, ORANGE, AND RED
BELL PEPPERS.

09:51.800 --> 09:53.233 align:start position:10% line:84.67% size:72.5%
SO IT'S REALLY COLORFUL, TOO.

09:53.333 --> 09:55.300 align:start position:20% line:79.33% size:55%
I MEAN, TRADITIONALLY,
GROWING UP, UH,

09:55.400 --> 09:57.866 align:start position:10% line:79.33% size:80%
YOU KNOW, I ALWAYS JUST REMEMBER
THE LAMB WITH THE ONIONS.

09:57.966 --> 10:00.500 align:start position:20% line:79.33% size:55%
THAT WAS HOW MY FAMILY
ALWAYS MADE IT

10:00.600 --> 10:03.300 align:start position:10% line:79.33% size:75%
AND THAT'S HOW I ALWAYS SAW IT
AT OUR LEBANESE TABLE,

10:03.400 --> 10:05.833 align:start position:10% line:79.33% size:70%
UM, BUT I DECIDED TO KIND OF
COLOR IT UP A LITTLE BIT

10:05.933 --> 10:08.800 align:start position:10% line:79.33% size:65%
AND GIVE A LITTLE BIT MORE
FLAVOR WITH THE, UM, PEPPERS.

10:12.900 --> 10:14.900 align:start position:30% line:10% size:37.5%
SO NOW I'M JUST
OILING UP OUR GRILL PAN

10:15.000 --> 10:17.700 align:start position:20% line:10% size:62.5%
THAT WE HAVE NICE AND HOT
OVER OUR OPEN FLAMES

10:17.800 --> 10:19.300 align:start position:20% line:10% size:52.5%
ON OUR COOK TOP HERE.

10:19.400 --> 10:21.833 align:start position:20% line:10% size:55%
I'M JUST BRUSHING THEM
WITH A LITTLE BIT OF OLIVE OIL

10:21.933 --> 10:25.800 align:start position:10% line:10% size:75%
TO ENSURE THAT OUR LAMB KABOBS
DO NOT STICK TO THE GRILL.

10:25.900 --> 10:27.500 align:start position:30% line:79.33% size:25%
HA HA! OK.
SO NOW WE'RE

10:27.600 --> 10:28.866 align:start position:20% line:84.67% size:60%
JUST GONNA GET THESE ON.

10:28.966 --> 10:31.333 align:start position:20% line:79.33% size:45%
LOOK HOW BEAUTIFUL
THEY CAME OUT, RIGHT?

10:31.433 --> 10:34.166 align:start position:30% line:74% size:25%
[SIZZLING]
MMM.

10:34.266 --> 10:37.966 align:start position:20% line:79.33% size:47.5%
DON'T YOU JUST LOVE
THE SOUND OF SIZZLE? HA HA!

10:38.066 --> 10:41.233 align:start position:20% line:79.33% size:55%
THINK WE CAN GET ABOUT
6 OF THESE ON AT ONCE,

10:41.333 --> 10:42.933 align:start position:30% line:84.67% size:32.5%
JUST LIKE SO.

10:43.033 --> 10:45.266 align:start position:20% line:79.33% size:55%
JUST WANT TO MAKE SURE
THAT THEY'RE, YOU KNOW,

10:45.366 --> 10:48.233 align:start position:20% line:79.33% size:62.5%
HAVE ENOUGH SPACE BETWEEN
EACH ONE OF THEM

10:48.333 --> 10:52.600 align:start position:10% line:79.33% size:67.5%
AND THEY'RE SORT OF NESTLED
RIGHT ON THE GRILL ITSELF.

10:52.700 --> 10:54.033 align:start position:20% line:79.33% size:47.5%
AND THEN WE'RE JUST
GONNA LET THESE GRILL

10:54.133 --> 10:56.000 align:start position:10% line:84.67% size:67.5%
FOR ABOUT 10 TO 12 MINUTES,

10:56.100 --> 10:58.033 align:start position:20% line:79.33% size:62.5%
AND WE'RE GONNA TURN THEM
HALFWAY THROUGH,

10:58.133 --> 10:59.666 align:start position:10% line:84.67% size:77.5%
AND YOU CAN KIND OF SIMPLY JUST

10:59.766 --> 11:01.033 align:start position:10% line:84.67% size:75%
ROTATE THEM WITH YOUR FINGERS,

11:01.133 --> 11:03.166 align:start position:10% line:79.33% size:72.5%
THE END OF THE WOODEN SKEWERS
THAT WE HAVE,

11:03.266 --> 11:07.000 align:start position:10% line:79.33% size:75%
SO THAT THEY'RE EVENLY COOKING
ON ALL SIDES OF THE LAMB.

11:07.100 --> 11:10.333 align:start position:20% line:79.33% size:55%
AND BECAUSE IT'S LAMB,
IT'S DEFINITELY A LEAN MEAT,

11:10.433 --> 11:11.500 align:start position:20% line:79.33% size:40%
SO WE DEFINITELY
DON'T WANT TO JUST

11:11.600 --> 11:12.700 align:start position:10% line:84.67% size:70%
PUT THESE DOWN AND WALK AWAY

11:12.800 --> 11:14.400 align:start position:20% line:79.33% size:45%
AND SORT OF, LIKE,
FORGET ABOUT THEM.

11:14.500 --> 11:16.933 align:start position:10% line:79.33% size:77.5%
WE WANT TO MAKE SURE THAT WE'RE
SORT OF MANNING THE GRILL

11:17.033 --> 11:18.733 align:start position:10% line:84.67% size:67.5%
WHEN IT COMES TO LAMB MEAT.

11:38.800 --> 11:41.233 align:start position:20% line:79.33% size:47.5%
SO OUR SECOND BATCH
OF OUR LAHEM MISHWEE,

11:41.333 --> 11:45.166 align:start position:10% line:79.33% size:62.5%
OUR LUSCIOUS LAMB KABOBS,
LOOK ABSOLUTELY SUCCULENT,

11:45.266 --> 11:48.633 align:start position:20% line:79.33% size:57.5%
AND THEY ARE GRILLED TO
PERFECTION, AS YOU GUYS CAN SEE,

11:48.733 --> 11:50.266 align:start position:10% line:84.67% size:65%
AND I JUST LOVE THE AROMA.

11:50.366 --> 11:53.900 align:start position:10% line:79.33% size:80%
IT SMELLS ABSOLUTELY SENSATIONAL
IN THIS KITCHEN RIGHT NOW.

11:54.000 --> 11:55.566 align:start position:10% line:84.67% size:77.5%
IT'S MAKING ME CRAZY, ACTUALLY,

11:55.666 --> 11:57.633 align:start position:20% line:84.67% size:47.5%
HOW GOOD IT SMELLS.

11:57.733 --> 12:00.300 align:start position:20% line:79.33% size:37.5%
AND I LOVE THAT
WE LAYERED THE LAMB

12:00.400 --> 12:03.066 align:start position:20% line:79.33% size:47.5%
WITH THE RED ONIONS
AND THE VIDALIA ONIONS

12:03.166 --> 12:05.600 align:start position:10% line:84.67% size:72.5%
AND THE YELLOW SPANISH ONIONS

12:05.700 --> 12:08.700 align:start position:20% line:79.33% size:47.5%
AS WELL AS THE, UM,
BELL PEPPERS.

12:08.800 --> 12:10.566 align:start position:20% line:79.33% size:55%
THE RED AND THE ORANGE
AND THE YELLOW BELL PEPPERS,

12:10.666 --> 12:12.733 align:start position:20% line:79.33% size:50%
WHICH GIVES THE LAMB
LOTS OF FLAVOR.

12:12.833 --> 12:16.100 align:start position:20% line:79.33% size:57.5%
SO NOW WE'RE JUST GOING
TO GET SOME MORE OF OUR

12:16.200 --> 12:19.800 align:start position:20% line:79.33% size:50%
KHEBEZ, OUR LEBANESE
POCKET BREAD,

12:19.900 --> 12:21.200 align:start position:20% line:79.33% size:52.5%
RIGHT ON TOP OF THOSE
LAMB KABOBS

12:21.300 --> 12:22.633 align:start position:20% line:84.67% size:55%
TO STAY NICE AND WARM.

12:22.733 --> 12:23.866 align:start position:30% line:79.33% size:40%
WE'RE JUST GONNA
GET THESE IN THE OVEN.

12:23.966 --> 12:26.733 align:start position:20% line:79.33% size:62.5%
I HAVE THE OVEN PREHEATED
AT ABOUT 200 DEGREES,

12:26.833 --> 12:29.633 align:start position:10% line:79.33% size:67.5%
AND THEY'RE GONNA STAY NICE
AND WARM AND SUPER SUCCULENT

12:29.733 --> 12:32.566 align:start position:10% line:79.33% size:65%
WHILE WE WORK ON OUR OTHER
TRADITIONAL LEBANESE DISHES.

12:44.766 --> 12:46.200 align:start position:10% line:79.33% size:32.5%
HI, EVERYONE.
I'M HERE

12:46.300 --> 12:47.733 align:start position:10% line:79.33% size:17.5%
WITH MY
UNCLE DOMINIC.

12:47.833 --> 12:49.233 align:start position:10% line:79.33% size:30%
HE'S MY VERY
SPECIAL UNCLE,

12:49.333 --> 12:51.400 align:start position:10% line:79.33% size:47.5%
AND HE'S SO SPECIAL
FOR SO MANY REASONS,

12:51.500 --> 12:53.133 align:start position:10% line:79.33% size:37.5%
BUT THERE'S ONE
IN PARTICULAR

12:53.233 --> 12:54.566 align:start position:10% line:79.33% size:32.5%
THAT COMES UP
IN MY LIFE

12:54.666 --> 12:56.966 align:start position:10% line:84.67% size:52.5%
EVERY SINGLE DAY. HA!

12:57.066 --> 12:59.733 align:start position:10% line:79.33% size:47.5%
SO WHEN I'M MEETING
AND GREETING ALL OF YOU,

12:59.833 --> 13:02.133 align:start position:10% line:79.33% size:55%
BEFORE YOU GUYS ASK ME
ABOUT MY RECIPES

13:02.233 --> 13:04.900 align:start position:10% line:79.33% size:32.5%
OR ABOUT MAMA
OR HER GARDEN,

13:05.000 --> 13:06.800 align:start position:10% line:84.67% size:52.5%
THERE IS ONE QUESTION

13:06.900 --> 13:08.466 align:start position:10% line:79.33% size:37.5%
THAT YOU ALWAYS
ASK ME FIRST.

13:08.566 --> 13:09.966 align:start position:10% line:79.33% size:42.5%
WHAT DO YOU THINK
THAT QUESTION IS?

13:10.066 --> 13:11.600 align:start position:40% line:79.33% size:47.5%
YOUR--WHERE DID YOU
GET YOUR NAME?

13:11.700 --> 13:13.566 align:start position:10% line:79.33% size:20%
EXACTLY!
HA HA HA!

13:13.666 --> 13:16.533 align:start position:10% line:79.33% size:45%
SO WHERE DID I GET
MY NAME, JULIE TABOULIE?

13:16.633 --> 13:17.666 align:start position:10% line:79.33% size:22.5%
HA HA HA!
WELL, IT STARTED

13:17.766 --> 13:19.633 align:start position:40% line:79.33% size:32.5%
WHEN YOU WERE
ABOUT 5 YEARS OLD.

13:19.733 --> 13:23.500 align:start position:40% line:79.33% size:50%
UH, WE'LL BE HANGING
OUT IN THE BACKYARD,

13:23.600 --> 13:27.166 align:start position:40% line:74% size:25%
UH, HAVING
A FEW DRINKS
AND SOME MEZZE,

13:27.266 --> 13:29.166 align:start position:20% line:68.67% size:10%
YES.
AND YOU'LL BE
RUNNING AROUND
THE YARD,

13:29.266 --> 13:32.066 align:start position:40% line:79.33% size:35%
UH, THROUGHOUT
THE WHOLE TIME.

13:32.166 --> 13:34.700 align:start position:10% line:79.33% size:17.5%
MM-HMM.
AND, UH, WE, UH,

13:34.800 --> 13:37.100 align:start position:40% line:79.33% size:47.5%
CONSTANTLY CALL YOU
JULIE TABOULIE.

13:37.200 --> 13:38.233 align:start position:10% line:79.33% size:12.5%
YEAH.
HA HA HA!

13:38.333 --> 13:41.000 align:start position:40% line:79.33% size:45%
UH, AND THAT NAME,
I THINK, STUCK...

13:41.100 --> 13:42.033 align:start position:10% line:79.33% size:15%
RIGHT.
FOR A LONG TIME.

13:42.133 --> 13:43.166 align:start position:10% line:84.67% size:52.5%
YES. I DON'T REMEMBER

13:43.266 --> 13:44.566 align:start position:10% line:79.33% size:30%
BEING CALLED
ANYTHING ELSE,

13:44.666 --> 13:46.466 align:start position:10% line:79.33% size:35%
ACTUALLY, FROM
AN EARLY AGE

13:46.566 --> 13:49.133 align:start position:10% line:74% size:50%
THAN JULIE TABOULIE.
HA HA HA!
RIGHT.

13:49.233 --> 13:51.200 align:start position:30% line:84.67% size:55%
THE DISH TABOULIE IS--

13:51.300 --> 13:53.233 align:start position:30% line:79.33% size:60%
IS REALLY SPECIAL, UH...
YES.

13:53.333 --> 13:55.800 align:start position:40% line:79.33% size:45%
TO A LOT OF MIDDLE
EASTERN, UH, PEOPLE,

13:55.900 --> 13:57.700 align:start position:40% line:79.33% size:42.5%
AND THAT'S ONE OF
MY FAVORITE, AND--

13:57.800 --> 13:59.666 align:start position:10% line:79.33% size:35%
YES. ONE OF MY
FAVORITES, OF COURSE.

13:59.766 --> 14:01.900 align:start position:10% line:79.33% size:60%
AND, UH, NOW YOU CALL ME
MISS TABOULIE.

14:02.000 --> 14:03.433 align:start position:10% line:79.33% size:52.5%
I'VE--I'VE GRADUATED.
[LAUGHING]

14:03.533 --> 14:05.566 align:start position:40% line:84.67% size:47.5%
YES. YOU GRADUATED.

14:05.666 --> 14:07.133 align:start position:10% line:74% size:52.5%
WHO WOULD'VE THOUGHT?
WOULD YOU HAVE
THOUGHT THAT?

14:07.233 --> 14:08.800 align:start position:10% line:68.67% size:25%
[LAUGHING]
NEVER IN
A MILLION YEARS.

14:08.900 --> 14:10.166 align:start position:30% line:79.33% size:55%
I NEVER THOUGHT I'D BE
SITTING OVER HERE

14:10.266 --> 14:11.800 align:start position:30% line:79.33% size:45%
DOING AN INTERVIEW
WITH YOU,

14:11.900 --> 14:14.666 align:start position:30% line:79.33% size:47.5%
AND THAT NAME STUCK
ALL THOSE YEARS.

14:14.766 --> 14:17.433 align:start position:10% line:79.33% size:55%
WELL, I'M SO HAPPY YOU
GAVE ME THE NICKNAME,

14:17.533 --> 14:21.433 align:start position:10% line:79.33% size:65%
AND I'M SO HAPPY THAT, UM,
JUST SO SERENDIPITOUSLY,

14:21.533 --> 14:24.300 align:start position:10% line:79.33% size:47.5%
I AM ABLE TO BE NOW
JULIE TABOULIE

14:24.400 --> 14:25.733 align:start position:10% line:84.67% size:35%
TO ALL OF YOU.

14:25.833 --> 14:26.733 align:start position:10% line:84.67% size:25%
THANK YOU.

14:26.833 --> 14:27.900 align:start position:50% line:79.33% size:37.5%
YOU'RE WELCOME.
HA HA!

14:28.000 --> 14:28.900 align:start position:40% line:84.67% size:42.5%
I'M PROUD OF YOU.

14:29.000 --> 14:30.700 align:start position:20% line:84.67% size:10%
AWW!

14:30.800 --> 14:31.700 align:start position:10% line:79.33% size:22.5%
LOVE YOU.
HA HA!

14:31.800 --> 14:32.800 align:start position:50% line:84.67% size:35%
LOVE YOU, TOO.

14:38.933 --> 14:41.733 align:start position:20% line:79.33% size:52.5%
SO NOW WE'RE STARTING
ON ANOTHER TRADITIONAL DISH

14:41.833 --> 14:43.600 align:start position:30% line:79.33% size:30%
THAT IS SEEN
ALL THROUGHOUT LEBANON

14:43.700 --> 14:48.066 align:start position:10% line:10% size:65%
AND FOR SURE IN MY FAMILY,
WHICH IS OUR BATATA MAQLIEH,

14:48.166 --> 14:53.400 align:start position:10% line:10% size:67.5%
WHICH IS OUR LEBANESE-STYLE
FRESH HAND-CUT FRENCH FRIES.

14:53.500 --> 14:57.666 align:start position:10% line:79.33% size:70%
AND I'M USING THE YUKON GOLD
POTATOES FOR THIS,

14:57.766 --> 15:00.800 align:start position:10% line:79.33% size:70%
WHICH YOU CAN SEE RIGHT HERE
HOW BEAUTIFUL THESE ARE,

15:00.900 --> 15:02.966 align:start position:20% line:79.33% size:42.5%
AND THEN I PEELED
ALL OF THE SKIN OFF

15:03.066 --> 15:05.066 align:start position:30% line:79.33% size:37.5%
AND IT HAS THIS
BEAUTIFUL GOLDEN COLOR,

15:05.166 --> 15:07.800 align:start position:10% line:79.33% size:70%
AND I REALLY LIKE USING THEM
FOR THESE FRENCH FRIES

15:07.900 --> 15:09.633 align:start position:20% line:79.33% size:42.5%
BECAUSE THEY HAVE
A REALLY NICE, RICH,

15:09.733 --> 15:12.400 align:start position:20% line:79.33% size:35%
SORT OF CREAMY
TEXTURE AND FLAVOR.

15:12.500 --> 15:16.466 align:start position:10% line:79.33% size:60%
AND THIS DISH ESPECIALLY
MAKES ME THINK OF MY SITTO.

15:16.566 --> 15:18.466 align:start position:20% line:84.67% size:60%
SHE JUST LOVES POTATOES,

15:18.566 --> 15:20.733 align:start position:20% line:79.33% size:47.5%
AND I REMEMBER WHEN
SHE CAME TO VISIT US,

15:20.833 --> 15:22.666 align:start position:10% line:79.33% size:57.5%
I WAS IN--I THINK I WAS
IN MIDDLE SCHOOL, ACTUALLY,

15:22.766 --> 15:25.800 align:start position:20% line:79.33% size:62.5%
AT THE TIME, AND I SWEAR,
EVERY DISH THAT SHE MADE

15:25.900 --> 15:29.066 align:start position:20% line:79.33% size:45%
FOR MY, UH, SISTER
AND MY BROTHERS AND I

15:29.166 --> 15:32.733 align:start position:20% line:79.33% size:62.5%
HAD SOME SORT OF POTATO--
HA!--IN THE MEAL.

15:32.833 --> 15:34.300 align:start position:20% line:79.33% size:52.5%
AND SHE'D ALWAYS COME
TO THE TABLE AND SAY,

15:34.400 --> 15:37.100 align:start position:10% line:84.67% size:67.5%
"SKIBOO, SKIBOO! EAT! EAT!"

15:37.200 --> 15:40.633 align:start position:10% line:84.67% size:65%
OK. SO THAT LOOKS AMAZING.

15:40.733 --> 15:42.600 align:start position:10% line:84.67% size:77.5%
THEY'RE THESE BEAUTIFUL SORT OF

15:42.700 --> 15:45.100 align:start position:20% line:79.33% size:40%
LONG, CUT STRIPS
THAT WE HAVE HERE.

15:45.200 --> 15:46.300 align:start position:30% line:79.33% size:32.5%
YOU SEE THAT?
THEY'RE ABOUT

15:46.400 --> 15:48.366 align:start position:20% line:79.33% size:62.5%
MAYBE LIKE A QUARTER-INCH
OR SO THICK.

15:48.466 --> 15:50.633 align:start position:20% line:79.33% size:50%
THEY'RE NOT TOO THIN
AND THEY'RE NOT TOO THICK.

15:50.733 --> 15:54.000 align:start position:20% line:79.33% size:60%
OK? AND IN THE MEANTIME,
WE HAVE OUR OIL

15:54.100 --> 15:55.600 align:start position:20% line:84.67% size:52.5%
THAT IS NICE AND HOT.

15:55.700 --> 15:56.933 align:start position:10% line:84.67% size:75%
I'M USING VEGETABLE OIL TODAY,

15:57.033 --> 15:58.666 align:start position:10% line:84.67% size:65%
BUT YOU CAN USE CANOLA OIL

15:58.766 --> 16:00.433 align:start position:20% line:79.33% size:45%
OR ANY SORT OF OIL
THAT YOU WOULD LIKE.

16:00.533 --> 16:03.233 align:start position:10% line:79.33% size:62.5%
JUST KIND OF STAYING AWAY
FROM THE OLIVE OIL, OF COURSE.

16:03.333 --> 16:06.266 align:start position:20% line:79.33% size:50%
AND BY NOW IT SHOULD
BE NICE AND HOT.

16:06.366 --> 16:08.900 align:start position:10% line:79.33% size:75%
OK, SO WE'RE JUST GONNA SIMPLY
GRAB A HANDFUL

16:09.000 --> 16:12.800 align:start position:10% line:84.67% size:67.5%
OF OUR FRESH-CUT, HAND-CUT,

16:12.900 --> 16:16.666 align:start position:30% line:79.33% size:27.5%
YUKON GOLD,
GOLDEN DELICIOUS POTATOES.

16:16.766 --> 16:18.600 align:start position:30% line:79.33% size:40%
WE'RE GONNA JUST
LOWER THEM INTO THE OIL

16:18.700 --> 16:20.600 align:start position:30% line:84.67% size:32.5%
JUST LIKE SO.

16:20.700 --> 16:22.566 align:start position:10% line:84.67% size:67.5%
WE WANT THEM NICE, GOLDEN--

16:22.666 --> 16:24.033 align:start position:20% line:84.67% size:50%
LIGHT GOLD IN COLOR,

16:24.133 --> 16:26.833 align:start position:10% line:79.33% size:80%
AND WE WANT THEM NICE AND CRISPY
AND CRUNCHY ON THE OUTSIDE

16:26.933 --> 16:29.766 align:start position:10% line:79.33% size:57.5%
AND JUST SO REALLY NICE
AND LUSCIOUS ON THE INSIDE.

16:32.366 --> 16:33.933 align:start position:30% line:79.33% size:37.5%
I FEEL LIKE THE
FRENCH FRIES FOR SURE

16:34.033 --> 16:36.566 align:start position:20% line:79.33% size:57.5%
MAKE THIS A TRADITIONAL
LEBANESE MEAL,

16:36.666 --> 16:39.200 align:start position:20% line:79.33% size:55%
BECAUSE THEY'RE ALWAYS
AT THE TABLE.

16:39.300 --> 16:41.600 align:start position:20% line:79.33% size:62.5%
BOTH HERE AND IN LEBANON,
I REMEMBER

16:41.700 --> 16:43.766 align:start position:30% line:79.33% size:32.5%
FRENCH FRIES,
OUR LEBANESE-STYLE FRENCH FRIES

16:43.866 --> 16:46.933 align:start position:20% line:79.33% size:50%
ALWAYS BEING SERVED,
AND FOR SURE

16:47.033 --> 16:49.566 align:start position:20% line:79.33% size:50%
WITH OUR DISHES THAT
WE'RE MAKING TODAY,

16:49.666 --> 16:51.366 align:start position:20% line:84.67% size:52.5%
THEY GO SO PERFECTLY.

16:51.466 --> 16:54.633 align:start position:10% line:79.33% size:80%
OUR TABOULIE, OUR LAHEM MISHWEE,
OUR LAMB KABOBS,

16:54.733 --> 16:56.900 align:start position:10% line:84.67% size:67.5%
OUR TOUM SAUCE REALLY MAKES

16:57.000 --> 17:00.433 align:start position:20% line:79.33% size:55%
A COMPLETE TRADITIONAL
LEBANESE MEAL, I FEEL.

17:00.533 --> 17:03.200 align:start position:10% line:79.33% size:75%
AND I THINK MY UNCLE DOMINIC'S
JUST GONNA LOVE IT.

17:03.300 --> 17:05.066 align:start position:20% line:79.33% size:45%
ESPECIALLY ONCE WE
FINISH THESE FRIES

17:05.166 --> 17:07.733 align:start position:10% line:79.33% size:70%
WITH OUR TOUM SAUCE AND WITH
OUR FRESH HERBS AND SEA SALT,

17:07.833 --> 17:09.866 align:start position:30% line:79.33% size:40%
THEY'RE GONNA BE
SO SCRUMPTIOUS.

17:09.966 --> 17:11.533 align:start position:20% line:79.33% size:55%
SO WHILE I'M FRYING UP
THE REST OF OUR

17:11.633 --> 17:15.066 align:start position:10% line:79.33% size:67.5%
LEBANESE-STYLE FRENCH FRIES
THAT WE CALL BATATA MAQLIEH,

17:15.166 --> 17:17.900 align:start position:10% line:79.33% size:70%
I WANT YOU GUYS TO CHECK OUT
MY VERY OWN HERB GARDEN

17:18.000 --> 17:19.833 align:start position:30% line:79.33% size:42.5%
THAT MAMA PLANTED
FOR ME THIS YEAR.

17:28.566 --> 17:31.466 align:start position:40% line:74% size:25%
SO YOU ALL
KNOW MAMA'S
GLORIOUS GARDEN,

17:31.566 --> 17:33.066 align:start position:40% line:79.33% size:35%
BUT THIS YEAR,
SHE HELPED ME PLANT

17:33.166 --> 17:35.966 align:start position:40% line:74% size:27.5%
MY VERY OWN
HERB GARDEN,
RIGHT HERE.

17:36.066 --> 17:38.633 align:start position:40% line:79.33% size:47.5%
I CALL IT MY BINTI,
MY BABY HERB GARDEN.

17:38.733 --> 17:39.933 align:start position:40% line:79.33% size:22.5%
SO, MAMA,
TELL EVERYBODY

17:40.033 --> 17:42.366 align:start position:40% line:74% size:42.5%
HOW YOU HELPED ME
PLANT MY HERB GARDEN
THIS YEAR.

17:42.466 --> 17:45.133 align:start position:10% line:79.33% size:45%
WELL, I FOCUSED ON
HERBS THAT

17:45.233 --> 17:46.866 align:start position:10% line:84.67% size:57.5%
YOU ENJOY COOKING WITH,

17:46.966 --> 17:48.700 align:start position:10% line:79.33% size:20%
WHICH IS
SPECIALLY TABOULIE.

17:48.800 --> 17:50.233 align:start position:50% line:79.33% size:35%
YES. HA HA HA!
AND THAT'S

17:50.333 --> 17:52.966 align:start position:10% line:74% size:45%
PARSLEY, SCALLION,
AND MINT.
RIGHT.

17:53.066 --> 17:55.233 align:start position:10% line:79.33% size:57.5%
AND THEN WE--WE PLANTED
OTHER HERBS

17:55.333 --> 17:57.166 align:start position:10% line:79.33% size:37.5%
THAT YOU USE IN
LOT OF YOUR COOKING

17:57.266 --> 17:58.433 align:start position:10% line:84.67% size:45%
AND YOUR STUFFING.

17:58.533 --> 18:00.233 align:start position:40% line:79.33% size:32.5%
SO, MAMA, THE
NUMBER-ONE QUESTION

18:00.333 --> 18:02.700 align:start position:40% line:79.33% size:32.5%
THAT I ALWAYS
GET ASKED IS

18:02.800 --> 18:05.766 align:start position:40% line:79.33% size:40%
WHY I LIKE USING
FLAT-LEAF PARSLEY

18:05.866 --> 18:07.400 align:start position:40% line:79.33% size:40%
VERSUS THE CURLY
PARSLEY.

18:07.500 --> 18:10.100 align:start position:10% line:79.33% size:42.5%
WELL, YOU'RE ABLE
TO CUT IT REALLY FINE,

18:10.200 --> 18:12.066 align:start position:10% line:79.33% size:52.5%
WHICH IS--THAT'S WHAT
YOU HAVE TO DO

18:12.166 --> 18:14.800 align:start position:10% line:79.33% size:57.5%
WHEN YOU MAKE TABOULIE,
IS THE FINER THE PARSLEY,

18:14.900 --> 18:16.933 align:start position:10% line:79.33% size:60%
THE BETTER THE TABOULIE,
I THINK, COMES OUT.

18:17.033 --> 18:19.566 align:start position:10% line:79.33% size:50%
AND I THINK IT'S GOT
A BETTER TASTE TO IT

18:19.666 --> 18:22.700 align:start position:10% line:79.33% size:55%
AND TO ME, IT'S EASIER
FOR ME TO GROW,

18:22.800 --> 18:25.033 align:start position:10% line:79.33% size:42.5%
AND YOU DO CUT IT
FEW TIMES A YEAR

18:25.133 --> 18:26.966 align:start position:10% line:79.33% size:37.5%
AND USE IT OVER
AND OVER AGAIN.

18:27.066 --> 18:29.366 align:start position:40% line:79.33% size:47.5%
THE NEXT INGREDIENT
IN THE TABOULIE,

18:29.466 --> 18:31.500 align:start position:40% line:79.33% size:40%
BECAUSE IT'S OUR
FRESH HERB SALAD,

18:31.600 --> 18:33.533 align:start position:40% line:79.33% size:47.5%
OUR ONION OF CHOICE
FOR OUR TABOULIE,

18:33.633 --> 18:34.933 align:start position:40% line:79.33% size:20%
WHICH IS
OUR SCALLION.

18:35.033 --> 18:36.833 align:start position:10% line:79.33% size:32.5%
OUR SCALLION,
AND THESE ARE

18:36.933 --> 18:39.900 align:start position:10% line:79.33% size:45%
MY WALKING ONIONS,
AND THEY'RE CONSTANTLY--

18:40.000 --> 18:42.633 align:start position:10% line:74% size:45%
THEY'RE CONSTANTLY
PRODUCING, UH...
YES.

18:42.733 --> 18:44.466 align:start position:10% line:79.33% size:30%
SCALLION ALL
THROUGH THE SUMMER.

18:44.566 --> 18:46.800 align:start position:70% line:74% size:10%
YES.
AND I--AND I DO
LEAVE THEM IN,

18:46.900 --> 18:48.900 align:start position:10% line:79.33% size:47.5%
SOME OF THEM, FOR--
TO OVER WINTER,

18:49.000 --> 18:50.966 align:start position:10% line:79.33% size:45%
AND THEY COME BACK
AGAIN IN THE SPRING.

18:51.066 --> 18:52.466 align:start position:10% line:79.33% size:40%
AND THAT'S WHY I
LIKE THEM SO MUCH.

18:52.566 --> 18:53.866 align:start position:30% line:84.67% size:50%
AND THEN, OF COURSE,

18:53.966 --> 18:55.866 align:start position:30% line:79.33% size:37.5%
TABOULIE CANNOT
BE COMPLETE

18:55.966 --> 18:57.833 align:start position:30% line:84.67% size:55%
WITHOUT OUR SPEARMINT.

18:57.933 --> 19:00.666 align:start position:30% line:74% size:42.5%
WE CALL IT NA'NA,
BY THE WAY, IN, UH,
IN LEBANESE.

19:00.766 --> 19:01.833 align:start position:60% line:79.33% size:15%
RIGHT?
IT JUST GIVES

19:01.933 --> 19:03.366 align:start position:10% line:79.33% size:30%
THE TABOULIE
FRESH TASTE.

19:03.466 --> 19:04.933 align:start position:10% line:79.33% size:52.5%
IT'S--IT'S DELICIOUS,
YOU KNOW.

19:05.033 --> 19:06.600 align:start position:10% line:84.67% size:57.5%
IT'S THERE--YOU CAN'T--

19:06.700 --> 19:08.066 align:start position:10% line:79.33% size:35%
YOU DON'T HAVE
TO PUT THAT MUCH

19:08.166 --> 19:09.933 align:start position:10% line:79.33% size:45%
TO KNOW IT'S THERE
BECAUSE YOU DON'T WANT TO

19:10.033 --> 19:11.100 align:start position:10% line:84.67% size:57.5%
PUT A WHOLE BUNCH OF IT

19:11.200 --> 19:13.333 align:start position:10% line:79.33% size:32.5%
BECAUSE IT'LL
BECOME BITTER, SO--

19:13.433 --> 19:15.466 align:start position:60% line:74% size:12.5%
YEAH.
A LITTLE BIT
GOES A LONG WAY.

19:15.566 --> 19:16.933 align:start position:50% line:79.33% size:27.5%
YEAH. THERE
YOU HAVE IT.

19:17.033 --> 19:20.100 align:start position:30% line:79.33% size:50%
YOU HAVE YOUR 3 MAIN
INGREDIENTS HERE

19:20.200 --> 19:21.466 align:start position:30% line:84.67% size:52.5%
NEXT TO OUR TOMATOES.

19:21.566 --> 19:23.933 align:start position:30% line:79.33% size:50%
WE HAVE OUR PARSLEY,
WHICH IS OUR--

19:24.033 --> 19:25.566 align:start position:30% line:74% size:55%
IN LEBANESE, BADOUNAS.
BADOUNAS.

19:25.666 --> 19:27.533 align:start position:30% line:74% size:55%
WE HAVE OUR SCALLIONS.
BASAL AKHDAR.

19:27.633 --> 19:29.700 align:start position:30% line:79.33% size:55%
AND WE HAVE OUR NA'NA.
NA'NA.

19:29.800 --> 19:31.533 align:start position:40% line:79.33% size:15%
HA HA!
THANKS, MAMA.

19:31.633 --> 19:32.666 align:start position:10% line:84.67% size:37.5%
YOU'RE WELCOME.

19:36.700 --> 19:38.666 align:start position:10% line:84.67% size:65%
ISN'T MY BINTI HERB GARDEN

19:38.766 --> 19:41.133 align:start position:20% line:79.33% size:60%
THAT MAMA PLANTED FOR ME
SO BEAUTIFUL?

19:41.233 --> 19:42.900 align:start position:20% line:79.33% size:37.5%
I'M SO THANKFUL
AND GRATEFUL TO MAMA

19:43.000 --> 19:44.266 align:start position:30% line:79.33% size:37.5%
FOR PLANTING IT
FOR ME THIS YEAR

19:44.366 --> 19:46.300 align:start position:20% line:79.33% size:35%
BECAUSE I COOK
SO MUCH WITH HERBS

19:46.400 --> 19:48.866 align:start position:10% line:79.33% size:72.5%
THAT IT'S REALLY NICE TO JUST
HAVE THEM ALL IN ONE PLACE.

19:48.966 --> 19:51.866 align:start position:10% line:79.33% size:67.5%
IT'S LIKE ONE-STOP SHOPPING
FOR ALL OF MY FRESH HERBS.

19:51.966 --> 19:53.533 align:start position:20% line:79.33% size:50%
AND IN THE MEANTIME,
I FINISHED FRYING

19:53.633 --> 19:55.200 align:start position:20% line:79.33% size:45%
OUR LEBANESE-STYLE
FRENCH FRIES,

19:55.300 --> 19:56.600 align:start position:20% line:84.67% size:60%
WHICH I HAVE RIGHT HERE,

19:56.700 --> 19:59.233 align:start position:10% line:10% size:77.5%
AND WE'RE GONNA FINISH THEM OFF
WITH MY TOUM SAUCE,

19:59.333 --> 20:00.666 align:start position:20% line:10% size:60%
WHICH I ALREADY STARTED.

20:00.766 --> 20:03.100 align:start position:30% line:10% size:45%
I STARTED OFF WITH
ONE WHOLE HEAD OF GARLIC

20:03.200 --> 20:06.766 align:start position:20% line:79.33% size:45%
THAT I MASHED DOWN
INTO THIS NICE, SMOOTH PASTE

20:06.866 --> 20:08.866 align:start position:20% line:79.33% size:52.5%
THAT YOU GUYS CAN SEE
RIGHT THERE, OK,

20:08.966 --> 20:10.933 align:start position:10% line:84.67% size:77.5%
SO IT'S REALLY NICE AND CREAMY,

20:11.033 --> 20:13.600 align:start position:20% line:79.33% size:62.5%
AND WE'RE GONNA BASICALLY
BLEND IT RIGHT NOW

20:13.700 --> 20:16.266 align:start position:20% line:84.67% size:45%
WITH MY OLIVE OIL.

20:16.366 --> 20:20.233 align:start position:10% line:79.33% size:72.5%
AND WE'RE GONNA FIRST SORT OF
BLEND THE GARLIC WITH THE OIL

20:20.333 --> 20:23.566 align:start position:30% line:79.33% size:40%
UNTIL IT BECOMES
KIND OF ONE CONSISTENCY.

20:23.666 --> 20:26.666 align:start position:20% line:79.33% size:52.5%
KIND OF MARRY THE TWO
ELEMENTS TOGETHER.

20:26.766 --> 20:28.966 align:start position:30% line:74% size:32.5%
LOOK AT THAT.
YOU SEE HOW NICE
AND CREAMY IT GOT

20:29.066 --> 20:31.766 align:start position:20% line:79.33% size:45%
WITH THE OLIVE OIL
AND THE GARLIC PASTE?

20:31.866 --> 20:33.033 align:start position:20% line:79.33% size:32.5%
AND NOW WE'RE
JUST GONNA SORT OF

20:33.133 --> 20:36.166 align:start position:20% line:79.33% size:35%
STREAM IN SOME
FRESH LEMON JUICE.

20:36.266 --> 20:38.433 align:start position:30% line:79.33% size:32.5%
JUST LIKE SO,
ABOUT HALF OF THE AMOUNT.

20:38.533 --> 20:40.600 align:start position:10% line:79.33% size:65%
NOW YOU JUST WANT TO BLEND
THAT LEMON JUICE

20:40.700 --> 20:43.966 align:start position:20% line:79.33% size:52.5%
IN WITH THE OLIVE OIL
AND WITH THE GARLIC

20:44.066 --> 20:45.300 align:start position:30% line:84.67% size:37.5%
JUST LIKE THAT.

20:47.333 --> 20:48.966 align:start position:20% line:79.33% size:47.5%
I THINK IT'S SO FUN
TO MAKE THE TOUM.

20:49.066 --> 20:51.500 align:start position:30% line:79.33% size:37.5%
I ACTUALLY LOVE
MAKING OUR TOUM SAUCE

20:51.600 --> 20:53.733 align:start position:10% line:79.33% size:65%
AND KIND OF MASHING GARLIC
IN OUR [SPEAKS ARABIC WORD],

20:53.833 --> 20:56.600 align:start position:10% line:79.33% size:65%
IN OUR MORTAR AND PESTLES.
[CHUCKLES]

20:56.700 --> 20:58.566 align:start position:10% line:84.67% size:67.5%
KIND OF GETS OUT, YOU KNOW,

20:58.666 --> 21:00.700 align:start position:20% line:79.33% size:55%
ALL OF YOUR AGGRESSION
FOR THE DAY, AT LEAST, RIGHT?

21:00.800 --> 21:02.800 align:start position:40% line:84.67% size:22.5%
HA HA HA!

21:02.900 --> 21:05.233 align:start position:10% line:84.67% size:77.5%
AND NOW, WHAT WE'RE GONNA DO...

21:06.833 --> 21:09.633 align:start position:30% line:79.33% size:37.5%
IS I'M GOING TO
DRIZZLE THIS ALL OVER

21:09.733 --> 21:13.500 align:start position:20% line:79.33% size:45%
OUR LEBANESE-STYLE
FRENCH FRIES, OK,

21:13.600 --> 21:15.966 align:start position:10% line:79.33% size:57.5%
AND I ACTUALLY AM GONNA
SPRINKLE THEM A LITTLE BIT

21:16.066 --> 21:19.400 align:start position:20% line:79.33% size:57.5%
WITH SOME FRESH PARSLEY
THAT I HAVE RIGHT HERE.

21:19.500 --> 21:22.000 align:start position:20% line:79.33% size:60%
GIVE THEM A LITTLE TOUCH
OF SOME SEA SALT ALSO.

21:22.100 --> 21:23.866 align:start position:20% line:79.33% size:55%
AND THERE YOU HAVE IT.
THERE IS OUR

21:23.966 --> 21:28.333 align:start position:10% line:79.33% size:67.5%
LEBANESE-STYLE FRENCH FRIES
THAT WE CALL BATATA MAQLIEH.

21:28.433 --> 21:30.433 align:start position:10% line:79.33% size:67.5%
AND I'M JUST GONNA ACTUALLY
LEAVE THEM RIGHT OVER HERE,

21:30.533 --> 21:34.666 align:start position:20% line:79.33% size:47.5%
BECAUSE NOW WE HAVE
ONE MORE DISH TO FINISH,

21:34.766 --> 21:37.100 align:start position:20% line:79.33% size:62.5%
AND YOU KNOW WHAT IT IS--
IT'S OUR TABOULIE,

21:37.200 --> 21:40.033 align:start position:10% line:79.33% size:65%
BECAUSE IT'S TABOULIE TIME
AND IT'S OUR TABOULIE DAY.

21:40.133 --> 21:41.400 align:start position:20% line:84.67% size:60%
IT'S ALL ABOUT TABOULIE.

21:41.500 --> 21:43.400 align:start position:20% line:79.33% size:42.5%
SO I'M GONNA GRAB
OUR TABOULIE BOWL.

21:43.500 --> 21:45.533 align:start position:10% line:79.33% size:75%
AND THEN WE HAVE OUR BEAUTIFUL
FRESH MINT LEAVES

21:45.633 --> 21:48.800 align:start position:20% line:79.33% size:60%
JUST SORT OF AWAITING US
RIGHT ON TOP.

21:48.900 --> 21:51.366 align:start position:10% line:79.33% size:70%
AND THE REASON WHY WE DIDN'T
CHOP THESE BEFOREHAND

21:51.466 --> 21:53.933 align:start position:20% line:79.33% size:52.5%
IS BECAUSE THEY WOULD
ESSENTIALLY TURN

21:54.033 --> 21:56.566 align:start position:20% line:79.33% size:57.5%
SORT OF BROWNISH COLOR,
EVEN BLACK.

21:56.666 --> 21:59.333 align:start position:20% line:79.33% size:55%
YOU KNOW, VERY SIMILAR
TO BASIL IN THAT WAY.

21:59.433 --> 22:02.366 align:start position:10% line:79.33% size:77.5%
OK. THE MINT GOES RIGHT ON TOP,
JUST LIKE SO.

22:02.466 --> 22:04.966 align:start position:10% line:79.33% size:70%
AND BY NOW, OUR BULGUR WHEAT
IS DEFINITELY SOFTENED,

22:05.066 --> 22:06.600 align:start position:20% line:79.33% size:42.5%
BECAUSE IT'S BEEN
SOAKING IN THE WATER,

22:06.700 --> 22:08.666 align:start position:20% line:79.33% size:50%
AND REMEMBER, IF YOU
WANT TO USE QUINOA,

22:08.766 --> 22:12.266 align:start position:10% line:79.33% size:65%
YOU DEFINITELY CAN DO THAT
FOR A GLUTEN-FREE VERSION.

22:12.366 --> 22:15.400 align:start position:10% line:79.33% size:72.5%
OK. NOW WE'RE GONNA BASICALLY
JUST TOSS THIS UP

22:15.500 --> 22:17.066 align:start position:20% line:79.33% size:62.5%
IN SOME FRESH LEMON JUICE
AND OLIVE OIL

22:17.166 --> 22:18.566 align:start position:30% line:84.67% size:42.5%
AND OUR SEA SALT.

22:21.000 --> 22:23.100 align:start position:20% line:79.33% size:57.5%
NOW WE'RE GONNA GIVE IT
A GOOD, OLD-FASHIONED

22:23.200 --> 22:25.666 align:start position:10% line:84.67% size:72.5%
LEBANESE MIX USING OUR HANDS.

22:25.766 --> 22:27.333 align:start position:30% line:79.33% size:22.5%
HA HA HA!
JUST SORT OF

22:27.433 --> 22:29.700 align:start position:10% line:79.33% size:67.5%
KIND OF SCOOPING UNDERNEATH
WHERE THOSE TOMATOES

22:29.800 --> 22:33.200 align:start position:10% line:79.33% size:70%
HAVE BEEN NESTLING IN ALL OF
THEIR DELICIOUS JUICES.

22:33.300 --> 22:36.433 align:start position:10% line:79.33% size:60%
AND THEY'RE JUST SORT OF
BEING THOROUGHLY INCORPORATED

22:36.533 --> 22:38.966 align:start position:10% line:79.33% size:67.5%
WITH THE FLAT-LEAF PARSLEY,
WITH OUR SCALLIONS,

22:39.066 --> 22:43.066 align:start position:10% line:79.33% size:67.5%
OUR SPRING ONIONS, WITH OUR
FRESH MINT, OF COURSE,

22:43.166 --> 22:45.566 align:start position:10% line:79.33% size:65%
AND OUR FRESH LEMON JUICE,
OLIVE OIL, AND SEA SALT,

22:45.666 --> 22:47.500 align:start position:30% line:84.67% size:37.5%
AND THAT IS IT.

22:47.600 --> 22:49.666 align:start position:20% line:10% size:45%
I AM SO HAPPY THAT
I WAS ABLE TO SHARE

22:49.766 --> 22:51.900 align:start position:30% line:10% size:40%
MY TABOULIE SHOW
WITH ALL OF YOU

22:52.000 --> 22:54.766 align:start position:20% line:10% size:62.5%
AND ALL OF THE TRADITIONS
THAT I'VE SEEN

22:54.866 --> 22:57.533 align:start position:10% line:10% size:52.5%
AT OUR LEBANESE TABLE
SINCE I WAS A LITTLE GIRL.

22:57.633 --> 23:01.533 align:start position:10% line:79.33% size:65%
WE HAVE OUR FAMOUS SALATA,
OUR QUEEN SALATA;

23:01.633 --> 23:04.133 align:start position:20% line:79.33% size:60%
OUR TABOULIE RIGHT HERE,
FRONT AND CENTER;

23:04.233 --> 23:05.700 align:start position:10% line:84.67% size:77.5%
AND THEN WHO COULD FORGET ABOUT

23:05.800 --> 23:07.566 align:start position:10% line:84.67% size:67.5%
OUR LUSCIOUS LAHEM MISHWEE,

23:07.666 --> 23:09.633 align:start position:30% line:79.33% size:40%
OUR LAMB KABOBS,
LEADING THE WAY

23:09.733 --> 23:11.666 align:start position:30% line:79.33% size:30%
LIKE THEY DO
IN LEBANON AND HERE

23:11.766 --> 23:13.500 align:start position:20% line:84.67% size:55%
ON OUR LEBANESE TABLE?

23:13.600 --> 23:16.800 align:start position:10% line:79.33% size:77.5%
AND THEN, OUR--WELL, MY SITTO'S
FAVORITE, I SHOULD SAY,

23:16.900 --> 23:18.633 align:start position:20% line:79.33% size:45%
OUR LEBANESE-STYLE
FRENCH FRIES,

23:18.733 --> 23:21.366 align:start position:20% line:79.33% size:47.5%
OUR BATATA MAQLIEH,
AND OUR TOUM SAUCE,

23:21.466 --> 23:23.800 align:start position:10% line:84.67% size:70%
A NICE BOWL OF THIS AS WELL.

23:23.900 --> 23:27.266 align:start position:10% line:79.33% size:75%
SO WE CAN SORT OF DIP THE LAMB
IN THE TOUM SAUCE

23:27.366 --> 23:29.433 align:start position:20% line:79.33% size:40%
AND KIND OF HAVE
THE WHOLE, ENTIRE,

23:29.533 --> 23:32.366 align:start position:20% line:79.33% size:62.5%
BEAUTIFUL TABOULIE DISHES
KIND OF BLEND WELL

23:32.466 --> 23:33.933 align:start position:30% line:79.33% size:42.5%
WITH ONE ANOTHER,
AND I CAN'T WAIT

23:34.033 --> 23:36.600 align:start position:20% line:79.33% size:47.5%
TO SHARE THESE WITH
MY UNCLE DOMINIC, OF COURSE.

23:36.700 --> 23:39.433 align:start position:10% line:84.67% size:77.5%
AND I WISH YOU AND YOURS ALWAYS

23:39.533 --> 23:41.000 align:start position:20% line:84.67% size:55%
TO TAKLOULL BIL HANNA.

23:41.100 --> 23:43.233 align:start position:30% line:79.33% size:42.5%
EAT IN HAPPINESS,
SENDING SMILES.

23:46.000 --> 23:47.200 align:start position:40% line:84.67% size:40%
CHEERS TO YOU...

23:47.300 --> 23:48.266 align:start position:10% line:84.67% size:47.5%
CHEERS TO YOU, TOO.

23:48.366 --> 23:50.566 align:start position:30% line:79.33% size:32.5%
FOR GIVING ME
MY CHILDHOOD NICKNAME

23:50.666 --> 23:52.333 align:start position:40% line:79.33% size:27.5%
THAT IS NOW
MY STAGE NAME.

23:52.433 --> 23:53.933 align:start position:10% line:74% size:40%
IT'S A PLEASURE.
HA HA HA!

23:54.033 --> 23:55.833 align:start position:40% line:74% size:47.5%
OUR FRESH TABOULIE.
THAT LOOKS GOOD.

23:55.933 --> 23:58.000 align:start position:40% line:74% size:27.5%
SOME OF OUR
LEBANESE-STYLE
FRENCH FRIES

23:58.100 --> 24:00.133 align:start position:40% line:79.33% size:30%
WITH GARLIC,
LEMON, TOUM,

24:00.233 --> 24:01.433 align:start position:40% line:84.67% size:45%
AND FRESH PARSLEY.

24:01.533 --> 24:03.300 align:start position:40% line:79.33% size:32.5%
AND LAST, BUT
CERTAINLY NOT LEAST,

24:03.400 --> 24:04.800 align:start position:40% line:84.67% size:45%
OUR LAHEM MISHWEE,

24:04.900 --> 24:07.566 align:start position:40% line:74% size:30%
OUR LEBANESE
LAMB KABOBS
JUST FOR YOU.

24:07.666 --> 24:09.500 align:start position:30% line:79.33% size:52.5%
CAN'T WAIT TO EAT AND
I CAN'T WAIT TO ENJOY

24:09.600 --> 24:12.633 align:start position:30% line:79.33% size:40%
THIS TRADITIONAL
TABOULIE MEAL WITH YOU.

24:12.733 --> 24:13.966 align:start position:60% line:79.33% size:25%
[LAUGHING]
I'VE BEEN WAITING

24:14.066 --> 24:16.500 align:start position:10% line:79.33% size:30%
ALL DAY LONG
FOR THIS.

24:16.600 --> 24:18.300 align:start position:30% line:79.33% size:32.5%
I REALLY LOVE
THAT TABOULIE

24:18.400 --> 24:19.866 align:start position:30% line:79.33% size:35%
IS MY NICKNAME
AND STAGE NAME,

24:19.966 --> 24:21.566 align:start position:30% line:84.67% size:50%
BECAUSE IT REALLY IS

24:21.666 --> 24:23.566 align:start position:30% line:79.33% size:22.5%
ONE OF MY
MOST FAVORITE DISHES

24:23.666 --> 24:25.466 align:start position:30% line:79.33% size:47.5%
TO MAKE AND TO EAT,
AND TO ENJOY WITH YOU.

24:25.566 --> 24:26.466 align:start position:10% line:84.67% size:40%
WELL, THANK YOU.

24:26.566 --> 24:28.066 align:start position:40% line:79.33% size:25%
THANK YOU.
HA HA HA!

24:28.166 --> 24:29.466 align:start position:40% line:74% size:22.5%
LOVE YOU.
LOVE YOU, TOO.

24:29.566 --> 24:30.933 align:start position:40% line:84.67% size:22.5%
HA HA HA!

24:38.333 --> 24:40.166 align:start position:10% line:10% size:70%
ANNOUNCER: "JULIE TABOULIE'S
LEBANESE KITCHEN:

24:40.266 --> 24:42.633 align:start position:20% line:10% size:55%
"AUTHENTIC RECIPES FOR
FRESH AND FLAVORFUL

24:42.733 --> 24:45.400 align:start position:10% line:10% size:67.5%
MEDITERRANEAN HOME COOKING"
IS NOW AVAILABLE.

24:45.500 --> 24:48.433 align:start position:20% line:10% size:47.5%
THE COOKBOOK OFFERS
125 RECIPES,

24:48.533 --> 24:51.266 align:start position:20% line:10% size:55%
HANDS-ON INSTRUCTIONS,
AND TIPS AND TRICKS

24:51.366 --> 24:54.400 align:start position:10% line:10% size:77.5%
TO HELP YOU MAKE ALL OF JULIE'S
DISHES FROM THIS SEASON.

24:54.500 --> 24:56.533 align:start position:10% line:10% size:67.5%
COOK, CREATE, AND CELEBRATE

24:56.633 --> 24:59.133 align:start position:20% line:10% size:62.5%
JULIE'S AUTHENTIC RECIPES
RIGHT AT HOME.

24:59.233 --> 25:02.333 align:start position:20% line:10% size:52.5%
TO ORDER A COPY, CALL
1-800-PLAY-PBS

25:02.433 --> 25:05.733 align:start position:10% line:10% size:77.5%
OR ORDER ONLINE AT SHOPPBS.ORG.

25:07.700 --> 25:10.233 align:start position:20% line:79.33% size:47.5%
JOIN JULIE TABOULIE
FOR FRESH AND FLAVORFUL

25:10.333 --> 25:12.400 align:start position:20% line:79.33% size:45%
LEBANESE FOODS FOR
YOUR FAMILY AND FRIENDS

25:12.500 --> 25:14.033 align:start position:20% line:84.67% size:52.5%
AT JULIETABOULIE.COM.

25:14.133 --> 25:15.666 align:start position:10% line:84.67% size:75%
FIND JULIE'S AUTHENTIC RECIPES

25:15.766 --> 25:18.433 align:start position:10% line:79.33% size:75%
FOR THE TASTIEST MEDITERRANEAN
HOME COOKING.

25:18.533 --> 25:21.133 align:start position:20% line:10% size:42.5%
IT'S JULIE-TESTED
AND MAMA-APPROVED.

25:21.233 --> 25:23.900 align:start position:10% line:10% size:75%
VISIT JULIETABOULIE.COM TODAY.

25:24.066 --> 25:25.766 align:start position:10% line:79.33% size:60%
JULIE: "JULIE TABOULIE'S
LEBANESE KITCHEN"

25:25.866 --> 25:27.366 align:start position:20% line:84.67% size:55%
IS MADE POSSIBLE BY...

25:32.800 --> 25:35.133 align:start position:20% line:84.67% size:55%
MAN: ♪ DO YOUR THING ♪

25:35.233 --> 25:37.300 align:start position:30% line:79.33% size:40%
♪ DO YOUR THING,
DO YOUR THING ♪

25:37.400 --> 25:39.933 align:start position:10% line:84.67% size:67.5%
♪ SYRACUSE, DO YOUR THING ♪

25:40.033 --> 25:42.033 align:start position:30% line:79.33% size:40%
♪ DO YOUR THING,
DO YOUR THING ♪

25:42.133 --> 25:44.166 align:start position:10% line:84.67% size:67.5%
♪ SYRACUSE, DO YOUR THING ♪