– Hey everyone, I hope
you’re having an amazing day. It’s Mark Wiens, I just arrived to Beirut. We just landed a couple of hours ago. Tonight, this evening
we are on our way to eat my very first Lebanese meal in Lebanon. I love Lebanese food, it’s
gonna be an entire Mezze, which is all the different dishes. A spread of food plus I
think we’re going to eat at a restaurant that specializes
in the raw meat dishes which is very common, a
very, a delicacy in Lebanon. So I’m, yeah. I am just, I cannot
believe that I’m in Beirut. I’m so excited to be
here and I’m gonna share all the food with you in this video. (upbeat music) All right. Fadi, Maya and Kamel in the back. What, what’s the name of the
restaurant we’re going to? – Abou Hassan. – Abou Hassan. – Abou Hassan, yeah. – All right. – Hey let’s go to Abou Hassan. – And then what do they. They specialize in Mezze and also. – Mezze and all the like
Lebanese traditional dishes. It’s a lot. They have the Mezze food today. – [Mark] Awesome. (uplifting music) Oh so traffic was not bad today. Aah we got here, like only in 15 minutes. This restaurant is
called Abou, Abou Hassan. And kind of a tight squeeze
to get out through the cars. Oh okay, there it goes. Okay thank you. (speaks in foreign language) All right. And I just love the breeze
coming off of the Mediterranean in Beirut so far. Yeah, the breeze makes it cool and fresh. Oh, we’re gonna step in here. It’s kind of like almost
a patio on the outside. – Three words and in blue. It says the, the real
Lebanese house taste. – Ah, okay.
– [Man’s Voice] Yeah. – Real Lebanese house taste.
– Yeah. – That’s what, what we’re here for. – [Mark] Immediately the aroma. I can smell mint. I can smell meat. There’s so many aromas I can smell. Oh that, that smells incredible. – Appetizer Lebanese. – [Mark] Okay. All of the different Mezze. – Yeah, yeah. – Okay. (man speaking in foreign language) – Chef. – Kahlid. – Kahlil.
– Kahlil – Kahlil – [Mark] Yes. There’s so many colors. There’s so many pickles. There’s so many, oh man. That one look like, looks
like brain in the back there. Oh this one is chicken wings. – This tomato. – [Mark] Aah. (upbeat music) Smells so good in here. (upbeat music) – Garlic, ummmm. – [Mark] Yeah. Oh I love that so much. So I have a question
though for the salads. Do you normally have to
order the salads you like or do they just bring you like everything at a typical restaurant in Lebanon? – To pick it is a very hard
decision every time like (mumbles.) – Aah, so you do order though? – [Man’s Voice] You do order. – Some restaurants do the
preset stuff but we prefer to order it. – Okay. – Food, whatever you want. – Green stuff. – Oh he’s mixing, he’s mixing something. Oh is that Tabbouleh? – [Chef] That is Tabbouleh – Tabbouleh. – Yeah. – [Man’s Voice] (speaks
in foreign language) Where you are from? – [Mark] Originally from
America, but my wife is from Thailand. I live in Thailand. – Yeah, yeah, Thailand. Uh, Thailand. (speaks in foreign language) (Mark laughs) Dreamer. (speaking in foreign language) That is Ful, – [Mark] Ful. – In Arabic. Ful. – Ah Ful.
– Yeah. – [Man’s Voice] Green beans. They’re Fava beans. – [Mark] Fava beans, right. – [Chef] That is Shanklish – [Mark] Okay. Cheese. – It’s cheese yeah. – Oh man he is a master just
reaching in for even like, I mean he, he’s looking at
the, our order and other orders and he dishes out the salads. But then he still decorates them, adds on the different
seasonings tops into it with mint and parsley with lime wedges. With whatever it goes with. Oh this is so cool. (laughs) What a beautiful,
bright, colorful display cabinet of just natural, beautiful things. – That is Roka. – [Man’s Voice] Roka. Okay. – In Lebanese. Salad. That is Za’atar – Oh this, this herb is Za’atar. – Yeah. – [Man’s Voice] Yes the same Za’atar that – [Mark] That’s thyme. – you like, yes the thyme. But this is the, just
the natural form of it. (upbeat music) – [Mark] Oh the Sumac – [Chef] Okay. Yeah – Okay.
– Yeah. (chef and Mark laugh) – Chicken liver?
– Yeah. Are those pickled?
– Yeah. All of preserved? – (speaks in foreign language) – [Man’s Voice] He’s
gonna pan fry the brains. – [Mark] Oh, okay. – (speaks in foreign language) (upbeat music) – [Mark] Okay. Thank you. Hello. All those brains back
to the other kitchen. (food sizzles) [Man’s Voice] (speaks in foreign language) (food sizzles) [Man’s Voice] (speaks in foreign language) (food sizzles) [Man’s Voice] (speaks in foreign language) (food sizzles) – He just hooked those
dishes out for the brains. He fried it down with some
oil and then a bunch of garlic then put it on a plate. Then with some mint on it. Okay. They’re calling me for the food. And then for the liver he
just like squeezed in a bunch of pomegranate molasses,
that fruity (laughs) – Exactly I’m waiting
for you to see the table. – (laughs) Oh sorry you’re waiting. – I was just waiting for
you to see the table, to see your reaction. – Oh okay Oh this one is. – There’s also the change of
color when he puts the water. – Okay. – [Man’s Voice] What? – So Arak is a spirit,
when you taste it you think it’s liquorish but it’s not liquorish. It’s actually Anise and the way they, we just, what you just
filmed is just one third Arak and two thirds water and it goes very well with sour and savory food and it’s just gives you the drive to keep on going. And that’s what Lebanese do. It’s a celebration and
it should take a while. So all of this food we
should be here for at least 90 minutes to two hours
chatting, eating, sipping. – Let’s try it. Ummm. Yeah, your really taste the Anise but it is smooth. It is like kinda refreshing. And by the way this food
is just out of control. The different salads. All of them are on the table
now and I’m sure there’s just more coming. I love what Kamel said. When we were back in
the kitchen Kamel said it’s going to be a, just an
ongoing festival of food. That just likes continually
comes to your table. And so all of this food,
there’s a lot of dishes but it’s meant to be eaten slowly. It’s meant to be eaten
while you’re hanging out, while you’re socializing, while
you’re just enjoying life. – [Kamal] Rule of thumb for using bread is anything that is moist or
sticky, you just put a piece of bread on top of the
food and you hold it. As if you’re holding the
food with your finger but, so the cheese roll
actually, you can hold it with your finger. But then the lamb brains, the
liver, anything that is oily or moist, you should hold it
with the bread and eat it. Hummus with the bread, that’s it. – Cool, so that’s a general rule. – It is. – Oh wow. (laughs) It’s so good and
that cheese in the center. That’s incredible. – [Kamal] Tabbouleh is a
staple in the Lebanese Mezze. It’s finely chopped parsley,
tomato and cracked wheat. Lots of lemon juice. – And we saw him as he just
hand-mixed the Tabbouleh before serving it. He chopped up the parsley. He added the tomatoes. The wheat right? The bulgur wheat in there? – Yeah. – A little bit of the lemon juice. Every time that I go to a
Lebanese restaurant outside of Lebanon, I never miss Tabbouleh and so this is my first
time to eat it in Lebanon. Tabbouleh’s just an amazing thing. Tabbouleh cheers. – [Man’s Voice] Tabbouleh cheers. (upbeat music) – So good. And chase that with some of the Arak. While the lemon juice is
still marinating on my tongue. That is very complementary. Man that Tabbouleh is just insane. – [Man’s Voice] This is what
makes the Tabbouleh insane. Look at the amount of
lemon juice and olive oil. This is what gives the flavor. – The freshness of it, you
can just, it stands out. And that ratio of the lemon
juice to the olive oil. Wow. – [Man’s Voice] First bite of the Fava. – Oh that’s the, that’s the Ful? – Yeah, and no, but what
makes it really, really good is the lemon, the olive oil and the (speaks in foreign language) – [Man’s Voice] Coriander – [Mark] This looks outstanding as well. When you add that to your
plate now that you have the juices, the Tabbouleh
juices, the lemon juice on your plate, the olive oil. And I’m gonna pick this up with bread. Oh yeah. Oh wow. Even the bread just like
soaks up those, those juices, those dressings. The Fava beans have this kind
of like, slightly leathery skin that tastes really good. Plus that like starchiness
on the inside of them. – Warak Enab, which just means grape leaves. – Wow! That one is so juicy and so
like, pickily-sour in taste. With the rice just like,
the rice is like porridge on the inside. It’s just like melts in your mouth. – Just try it on top of the lemon juice. – Yes. – Dig in. (speaks in foreign language) – When you are in
Lebanon, never ever waste your juices. (upbeat music) Oh yeah, oh! Those potatoes are amazing. Okay and follow with the pickle. Oh yeah. – [Fadi] The garlic salt,
the garlic dip goes very well with chicken. – What is the garlic sauce called? – [Kamel] It’s, we just call it garlic. – Just garlic. – Toum.
– Toum. – It’s just straight garlic,
vegetable oil whipped. Let me see if I got the
right side to do this in a, a one-biter chicken wing. I think so. (upbeat music) (mumbles with mouth full) I did it the wrong side
but it still worked. Oh, wow, that garlic. It is so creamy and so thick and rich and oh that garlic flavor is amazing. Oh yeah. Oh, you can eat that by the spoonful. Kamel this dish, with
some of the other salad. This is the salad I saw him make. This is with the Roka.
with the fresh Za’atar and beetroot. And then he just sprinkled
on the olive oil, the lemon juice. Oh it’s so fresh. He chopped it right in front
of me before he made it, so you could just smell
the aroma of that herb. Oh, oh what I love is the Roka. It has kind of a peppery taste to me and then you’ve got that fresh Za’atar It’s the perfect balance of
lemon juice and olive oil ratio. – [Kamel] So that’s, that’s the
mountain cheese if you want. Like aged cheese and just
add a lot of olive oil and mix it. And always mix it with tomato,
parsley, tomato and onions and lot of olive oil. And I think that’s. – [Fadi] Totally different
taste that’s really, really different. – Specifically the Shanklish I wouldn’t mix it with the other juices. – [Mark] Okay. – It has its own juice. – [Maya] Yeah, Shanklish – [Mark] Shanklish – Shanklish. – Shanklish, it has a
pretty cool name too. Shanklish, the strong
preserved Lebanese cheese. Ummmm, oh wow. It’s amazing though, yeah. It’s not that like, it’s
not too funky of a cheese, it’s just good. Like slightly sharp, it does
go up your nose a little bit. Slightly like acidic tasting. Time to move into the lamb brains. He just sauteed these
over a really hot fire and added in some oil,
added in a bunch of garlic and then just like, yeah
just like oh man, it smelled so good. Ummmm. Oh the lamb brains. (laughs) Oh, it’s so creamy. It so creamy, it’s so
rich, it’s just like, it’s just like hardened pudding. Oh man, then the garlic flavor. Feel like the singe of
the oil, it’s delicious. – [Man’s Voice] You have to
bite with or without bread. – Oh man, I kinda like
it with bread though, ’cause that’s wraps it up.
– Yeah. – Yeah, you feel it with
your fingers and you’ve got the juice with it too. So as you’re biting into
the creaminess, you also, the juices flow. Had Tagine many times which is made from sesame seeds. But this is unlike any
other version of Tagine that I’ve ever had. They mix it with a variety
of nuts and all the nuts, they’re oils come out onto it and then there’s some
kind of peppers in there. Coriander? – Onions.
– Onions. – A bit of tomato. – And then a bit of tomato. Oh man, that is just
like a, that looks like a dip of wonders. Hooo, wow. – Maya’s saying it does
have coriander, it’s true. – Oh it is (mumbles) – Yeah, it’s so good. – That is unbelievably satisfying, you. That is stunning. The nuttiness of it, well
it’s like nuts on tops of nuts on top of seeds, on top of
like, like sitting in their own juices and oils. It’s just like pure,
healthy, fatty goodness. Same bread, but soaked in butter. – [Kamel] yeah.
– Oh nice. So it does get crunchy and it’s Kofte. Kofte? – Exactly. – Meat on the inside, okay.
– Yeah. – And then it’s made into a sandwich. The Lebanese, the arabic
Lebanese word is brides, so it’s the bride’s sandwich. Yah. These are the chicken
livers, now that he again fried up and then added
on the pomegranate sauce and that just sizzled, making
like this dark, dark red, like just juicy gravy sauce. Oh, that hits you immediately. You taste its sweetness on your tongue, but then immediately goes to like a sour and then immediately goes to
the creaminess of the liver. Oh wow that’s good. I need another one immediately. Yeah that pomegranate
molasses, that’s just like what a complement to the livers. We’ve been eating for a while
now and still there’s dishes I haven’t even tried on the table. This is one, it’s green beans,
ah kind of like sauteed down with onions, with tomatoes. Ummm. Ummm and it’s kind
of pickled too yeah? The, the green beans it’s kinda like dissolves in your mouth. Dandelion leaves, which
I saw him make as well and then he put on a bunch of fried, I think fried onions. I’m gonna, I’m just gonna
like soak it up in the juice. (upbeat music) Ummmm. Oh those fried
onions bring out the flavor. It’s not quite as, like slimy like spinach and then it has a little
bit more of a texture to it, those stems I think have a little more of a chewy texture. So in Lebanon it’s called
Mudedera, Mudedera? – Mudeltera.
– Mudeltera. – Okay, and it’s lentils? They are lentils right? – Exactly. – But two different
ways, two different ways. One is with rice, one
is the straight lentils and Kamel was explaining to me that like you immediately know. Which one is from the south,
which one is from the north? – [Kamel] That’s from the south. – This is from the south of Lebanon. – There like bulgur in the south. – Oh so it’s with bulgur. – Exactly. – And then the one from
the north is with rice. – And this one’s darker
because they really overcook the onions until they’re – Aah, interesting.
– dark brown. – Where they caramelize the
onions until it turns brown. Okay, I’ll try that. The south first. – Sorry, let me just. – I’m gonna taste that south version. – Also like in the same. – I ran out of juice. – (laughs) – Kamel’s re-juicing. – I’m re-juicing you. – Re-juicing me. – So also it’s okay in
the same bite to have some of the salad, not just the juice. – I do taste the smokiness of
that, yeah but it definitely will be, be better mixed
with some Tabbouleh with the extra lime,
lemon juice, the tomatoes, the olive oil. – So tell us do you prefer the south – Oh man. – Or north of Lebanon? – They’re both really good, I
think I like the south though. – The.
– The onions, yeah. – Fadi (mumbles) – The onions takes it up a notch. At least an hour of
eating, I’ve finally tried every single dish. (upbeat music) (speaks in foreign language) – Bye, bye. – (speaks in foreign language) First meal in Lebanon, that
was a stunning, stunning meal. The mix of dishes, the
flavors, the refreshingness. The lemon juice, the olive oil
an amazing, incredible meal. Ah, but there’s this one
dish that often goes along with a Mezze, that we didn’t
eat here and that’s because we’re going to one more
restaurant to eat it. (car engine revving) Oh yes. (dramatic music) We just made it to the next restaurant. – Al Halabi.
– Al Halabi. Kamel was saying that
this is just a well known, local restaurant in Lebanon. One of the oldest, one of the best. This is a big restaurant,
where big families come especially for Sunday to
have a celebration of a meal. (roaring grill) Yeah right now the grill is
not full, but when it’s like maximum potential, when this
place is packed on a Sunday or a weekend, he said he’s,
he’s flipping 70 skewers at a time, all the way down the grill for that roaring hot fire. (chopping) (scraping) – [Man’s Voice] (speaking
in foreign language) So Mark the first one was Fidet. – Okay.
– The second one is meat. (male voices speaking
speaking in foreign language) The darker one is Kibbeh. So it’s the meat, but with
certain spices and (unclear) (upbeat music) (squelching and scraping) – [Man’s Voice] So Mark
two types of Kibbeh there’s the classical
recipe and the spicy one. – [Mark] Okay. (chilled out music) (voices drowned out by music) – [Mark] There’s more? – [Man’s Voice] You
wanted raw liver Mark huh? – Yes, yes we do. – Keep going. – That’s a lot of meat. – (speaks to chef in foreign language) – That’s lamb liver – [Mark] Lamb liver?
– Yeah. (both laugh) – Okay so we came here
to eat one main dish which is the Kibbeh platter. And Kibbeh is the minced. It’s mostly the minced meat right? Mixed with wheat, bulgur wheat
and this we got an entire raw meat platter and it is,
it literally is an entire chopping block board. It’s such a variety,
that’s a lot of raw meat. And as Fadi was saying
it’s just a celebration of raw meat. This is the real thing,
this is truly Lebanese. This is really a delicacy in Lebanon. Yeah I need a coffee
before that much raw meat. Aah, oh yeah, oh that’s wonderful. (laughs) Strong coffee, a bit
of the grinds in there, it’s delicious, wonderful. – This sauce. – Fadi (speaks in foreign language) So Mark my grandmother used
to say unless you make salad with your fingers, it has to be. – [Mark] Gotta mix with your fingers? – Has to be mixed with your fingers. – We’re keeping it light on
this meal, we just ordered some Fattoush, Which is the salad. It’s like the most common
salad, but it’s essential in this part of the world, you
gotta mix it with your hand. Those were some serious tossing skills. – [Fadi] Fig birds.
– Fig birds. – I think because like
they eat, like they sit on like fig trees and eat figs, I think. (fire roaring) (pan sizzling) – Frying up these little
birds, fig birds they’re called which is also something
we have to try here. Frying them up into, oh that
is like the entire bird. (pan sizzling) (fire roaring) (liquid boiling) Thank you so much man. (pan sizzling) (fire roaring) Absolutely stunning dish,
the fig birds of Lebanon. He sauteed, he fried those
birds, then he drained the oil then he squeezed in a bunch
of lemon juice and salt fried that down and then
he squeezed in a bunch of the pomegranate molasses
and just sizzled the, sizzled in their juices in
the pomegranate molasses in the lemon juice, until
that like simmered down into an almost syrup consistency. Pulled that off the
fire, the raging hot fire and that went directly in the bowl. That smells unbelievable and
those are just like one biter little birds. (fire roaring) (food hitting pan) Okay so one of the just
amazing things about Lebanese food culture and Mezze, is
that even if you don’t order many dishes still many things
come, like the different snacks, these are just like dinner snacks. There’s carrots, there’s
cucumbers, everything. What’s incredible is the freshness. Just, I mean straight raw products, carrots, cucumbers, vegetables legumes, these are fresh almonds. – The real Lebanese food
experience is something close to three to three point five hours, you know. – [Mark] Yeah It’s not like just like let
us see the important thing. it’s the Mezze, then the, the raw meat. – Yeah. – Then the grills, then
the fried, then the grill. [Man in white shirt]
(speaking in foreign language) – Serving me some Patouche now. – [Men’s Voices] (speaking
in foreign language) – People say that Hummus here
is one of the best in Lebanon – [Mark] Whoa, okay.
– So Let’s try it. – That’s something we have to try. – We can judge on that at the rest of the – Okay.
– At the end of the trip. – Thank you. (laughs) – It is really good Hummus, [Man’s Voice] It’s really good – Oh wow. It’s really thick. – Very, very thick. – [Kamel] Creamy and. – It’s really thick and creamy
and sticky almost, yeah. – So you take a piece of
bread first and then you dip the whole thing in the molasses,
and then the whole bird goes on the bread and then
you eat the whole thing in just one bite. – Dunk bread, marinate your bread. I cannot wait to try this
bird with that sauce. And just after watching him
make that sauce, it’s so thick. It is like, it’s like syrup thickness. (laughs) – Keep chewing, keep chewing, yeah. – Oh wow, that pomegranate molasses. I love how it hits your
tongue and it’s sweet, but then that immediately
turns to sourness. Yeah, you just crunch on those bones but they’re really like easy to chew. – [Kamel] Sweet pepper, salt and chili. So that’s and olive oil. The raw liver Okay, hardcore people
have fat, I don’t usually, but for the sake of Mark’s video (Mark laughs) I will be having this one. – You’re going hardcore. – Bit of chili and then. So good. – [Man’s Voice] (speaks
in foreign language) So this is what I like to
do, and then some of the oil. Plus I would like to go
with your suggestion. How do I explain that? It’s just one of the most
amazing things you could eat. – [Mark] Chunk of raw liver first. The raw liver, plus a
chunk of raw pure fat. This is lamb right, both
lamb fat and lamb liver? So all three of these of seasonings. This one is a sweet pepper. – [Man’s Voice] Two tastes. – Sweet pepper on, a little bit of salt and then a little bit of chili on there. (rhythmic music) Okay, wow that is a bite. Oh, like the cooling textures
of it, that just like melts. The liver kind of crunches a little bit. Okay, let’s try the next meat
and the next one I really wanna try is the like
dumpling, finger-pressed ones, with all that spice in it. And they put like just
a pine nut right within those little finger hand
holes, that is awesome. Oh wow. The texture is
that, of that is almost like cheesy. You can taste all of that spice in there. There is wheat in there too right? The bulgury thing? Get that little crunch to it. The chili that he mixed
in there, that texture is just stunning. It’s like so refreshing, it
really is almost cheesy to me. This one is the Kofte. Basically it’s just,
it’s like raw Kebab meat. Yeah, raw meat then with
all the spices, the parsley in there. (mellow music) Like so many different varieties
of raw meat on one plate. All with their own properties,
with their own flavors, with their own ingredients. Ummm, oh I love that parsley in there. – [Man’s Voice] Freshness you know? – Ummm yeah the parsley
like, like brings it up like refreshes your whole mouth. Almost (mumbles) Okay, so the next one is the pure meat, there’s nothing added. It’s such a smooth texture,
like it’s like purely smooth there’s not even chunks in it. – [Kamel] It is all a hundred
percent lamb everything. – It’s all lamb. Oh wow, that is pure. Like it’s like the
texture of peanut butter, like extra smooth peanut butter. (table banging) Oh that’s amazing. (slap) Wow. – [Lady In White] (laughs) – [Man’s Voice] Amazing. – Another thing about
this restaurant and like all over Lebanon, they
still find this bread, which is unique to Lebanon.
It’s a very thin bread. It’s an amazing bread. And at this restaurant she makes the bread right in front of you. And what I like is it’s so thin, yes. So you can really like I mentioned before, you can really focus on the,
the dishes and less bread. The Lebanese have it figured out. This one is the actual Kibbeh. This is the mix with bulgar
wheat, with the minced meat. Going right into the bread. Going garlic on top of that
and then I’m going chili on top of that. And I think I’ll chase this
one, I saw some raw chilies over there too. Look at that bite. – [Man’s Voice] You should
see all of his videos in Thailand and Japan (speaks in foreign language) (laughs) – Okay, onion might be a
little too much in one bite. Wow, the wheat gives it more
texture, like that slight crunchiness and almost like a gooeyness – [Man’s Voice] (speaks
in foreign language) We take the raw liver, know it sounds horrible. We put, yeah, we put
with it one piece of fat horrible to say. I’m gonna use my hands. – [Man’s Voice] No. – (laughs) The onions, the mint – [Mark] Oh nice. – For the taste. And then and this is we kind
of, we don’t use it that much. We need the, we use the
salt and pepper thing, but it’s still a thing
to just dip your fingers in all of this, you know. Try it this way, my way. I haven’t tried it with Chili. – Okay. – It’s just like the flavors will hit you one after the other, hopefully. – Michel the owner, he
came to hang out with us, he made a bite his way. (laughs) (mumbles) Oh yeah, oh wow. Because immediately you taste the mint with those like fumes of the mint. So what is this dish again? – [Michel] This is (speaks
in foreign language) Which means radish. – Radish. – From the color red. – [Man’s Voice] It’s a
walnut, pepper paste. (laughs) – Ummm. Oh wow. The smoky roasted chilies in it. The meat feast is over, we’re moving over to the fruit buffet. So this would be very traditional Lebanese to have just platters,
huge trays of fruit. And it’s actually
typically served this way, traditionally served this
way on a separate table. You move to a different table. The quantity, the variety,
the like fresh, natural ingredients, foods of Lebanon. Lebanese know how to,
know how to enjoy life that is without a doubt. – Mark, Mark, Mark. (both laugh) – Fadi. It’s safe to say Fadi’s happy. – [Mark] It’s safe to say (mumbles) giggle – I’m more than happy, something
is happening in my mouth that I can’t even (both laugh) – Let’s not get there at this point. – [Mark] One of the most
genius things is the bowl of ice water that you can take
your fruit and to chill it right in front of you. Ummmm, ummm. Superb. And like everything is
seasonal, everything is fresh. Like this changes depending
on what season you’re here in Lebanon. – After. – Put some on your plate
and then some honey on top. – [Mark] Okay. Is that pistachio on top? – Yes
– Yup. – [Man’s Voice] Try these
professional Ashta server. – [Mark] Like the cream
of all creamy, creaminess, topped with honey. (laughs) I can’t wait. – [Woman’s Voice] It’s amazing. – Wow. – [Man’s Voice] She says it’s amazing. – It’s rich but like refreshing
at the same time actually. But it like goes down
really easily, and then with the honey, yeah, with
that sprinkle of pistachios it’s absolutely insane. Like it just goes down so easily. As I was taking that bitE,
if things could not get more perfect, he comes
around with a pot of coffee. A midnight coffee, and you can
smell the cardamom on there. Oh yeah, that cardamom, I love it. Okay, I’m gonna try that melon next. (upbeat music) Oh yeah, it’s so juicy. (upbeat music) Oh yeah, so juicy and
so sweet and all yeah. (upbeat music) It was a celebration of Lebanese food. And again I’ve had Lebanese
food at restaurants outside of Lebanon. This is on a whole nother level. I couldn’t even believe the
quantities, the varieties of dishes and just the
vibrancy of the ingredients. The natural ingredients. I wanna say a massive
thank you to Maya and to, especially to USAID for
helping me with this trip and for funding this trip. Thank you, USAID and I’ll
have their information in the description box
below and also to Kamel For organizing and for helping us out. And to Fadi, check him out as well. He’s my good friend from Jordan. Thank you for watching this video. Please remember to give it a
thumbs up if you enjoyed it. Leave a comment below,
I’d love to hear from you and if you’re not already
subscribed click subscribe now and also click the little
bell icon so you get notified of the next video that I publish. And yeah, again, I will be
traveling across Lebanon experiencing the people,
the food, the culture. It’s an amazing country, amazing food and I will be publishing
all the videos so make sure you subscribe to see all the videos. Goodnight from Beirut. See you on the next video.