Street Food in Lebanon - ULTIMATE 14-HOUR Lebanese Food Tour in Beirut!

Good morning, I hope you are having an amazing day. I'm Mark Wiens. I'm in Beirut, Lebanon, this is an amazing city with so much good

food

and amazing people. Today we will take you to the best of

street

food

on a Lebanese

street

food

tour

. Beirut we are going to eat a lot of Lebanese food, it's 5 a.m. m. In Beirut, the city has not woken up yet, but there is a food stall that is about to close and that is where we will begin this

ultimate

Lebanese street food

tour

of Beirut Hadi. good morning how are you man I'm fine today you know if it's just the sound of the birds and the dream of Beirut this is worth it how are you man I'm fine I was just talking to the gentleman and he's almost out of sandwiches it's okay, it's okay, Come on, it's called Nasser hydration exactly, I can't say it now, come in here, it's like a small space the size of a closet, you smell the aroma of meat.

I know it has some cooked meat, but also, hopefully, another specialty that is not cooked. Opening

hour

s are from 2:30 a.m. m. sells out at 6 a.m. m. so it sells out before the city wakes up amazing little place thank you so this is the rummy oh this is the problem with rummy we ordered two different versions one is the boy bay one which is raw raw meat for breakfast and the other one we have is called social mister duke and you know what I was surprised to see is that normally it's a joke, I see it on similar sausages, but it was a spreadable variety, it's separate so it's kind, it's probably the inside, you know, without the skin there and the Sutro is cooked.

He didn't spread it out and then put it on the hot plate for a moment. It smells amazing. I'm starting with the kibbeh, the raw meat, the leftover lamb. minced, I'm like take a bite out of the sandwich and immediately that garlic squeezes out the meat like you don't even know it's rotten, it just has a slight cooling temperature which is amazing Wow, well, those raw onions in there Might be the First time I had raw meat for breakfast and I am very, very happy about it. Raw meat almost acts like butter, like jam. Meet Jam, okay, and that bucket is amazing, okay, all men can't even describe this. one is like butter this is so good right it's like jam am I a gem like they're both equally good I think you have to be both yeah I'm really surprised at 5:00 a.m. that I'm really enjoying this but it's really very good now that it's light, it's a reasonable time to eat some raw meat now that we have lightning, yeah, on my last bite, come on, I just said you ordered the liver version, Let's go see him. make it good, it really is him, we have the top to take down the looter hmm, you should appeal more to the paperback for a bigger bite, but that liver is creamy, what country pickles are there, the tomato juicy and the Garlic, look, you won't, you can't eat, you eat enough garlic. sauce, we are here in Lebanon, it is incredibly tasty and then we have one more, which is the lid of the cup, which is like the sausage, oh yes, the sausage, the CAFTA, it is a spiral of bread, meat and sausage, oh wow, everything is roasted, prepared in blue. in less than a minute real mm-hmm the tomatoes the onions here incredibly good tomato cloves because it's just amazing the toasted bread great thank you very much thank you this is the place that you can touch you can touch your arm on one side and your other arm on the other side and it's called hydrogen SC NASA how did you see us there is ready to say it yes hashish that's the way to go pets yes this is where you want to eat in Beirut if you're get up before 6:00 a.m. m., this is where you want to eat in Beirut, even if you're not awake at 6 a.m. m.

Wake up and come eat here. It was nice to meet you, nice to meet you, you like just one bite of a sandwich on its own. It was worth coming to Lebanon for the next step by camel took us to a bakery. I love this 24/7 24/7 thank you very much in pastries it would be a very common part of Lebanese food culture lactose for breakfast is my old age I only ate sandwiches let's have a bread haloumi so just bake some fresh bread and they make some veggies which I love that sounds amazing and even though that's my queso blanco turkey cheese okay also why cheese minced meat okay amazing I got a cheap white bread with cheese or zatar. with a mix of spices and sesame seeds and then we're also going to get a halloumi bread.

I do not know what it is. I know halloumi, but Lumi bread, how good it is and that is our piece of bread that is going to serve now. Yo, do you understand this? You do not say anything. Oh, it's for us. I didn't order that. Wow, no idea. I thought we were going to get a bit of a halloumi bar. I have only been to Beirut, Lebanon for It has been a very short time so far, but I can already tell you that every meal in Lebanon is a festival in which the Lebanese always say lanm taco Lawal, which means "I eat first before the mouth" and this is what you see here, it should look good to you.

Even try it more and more here, your MA. Wow, what is this? This is especially for your markets. I've never seen it before. This spicy spinach pie. Wow, and it's really APNIC chili paste and that's Middle Lebanon. I had never seen anything like this before. those are toast like in our biology a question about the egg we all start with the minutiae satire is one of my favorite things in this region of the world. I loved it when I was in Jordan, yes Zadar, perfect with a sip of tea. mornings I don't know if the Lebanese do it or not I just can't I can't resist going like like a local and Lebanon yeah and get a little bit of Lebanon Lebanon and that will go very well together. trying to get this olive also in the next mix, why Ola?

That just enriches it with MIT, thank you. I face it with the men, oh man, that Lebanon is so good, it's so thick, arugula, yeah, some fresh mocha, yeah, I can't wait. to prove that halloumi bread yes, things inside the bread, the bread is perfect with those sesame seeds, actually the perfect finish was due to a little olive oil and then sprinkled on the dough for the final moment, it's so juicy the halloumi cheese is so thick it's still such a hearty cheese wrapped in that bread it bakes perfectly and what I like is that it's so juicy from the olive oil as if it were dripping juices, maybe also from the tomato, no, that's excellent. great product handsome or raka I love LaRocca hey let's try one of their special masters, the little spinach triangles are like prepared in a mixture of chili molasses, pomegranate and spices immediately when it hits your tongue on the outside, your tongue like sizzles from the acidity we can taste that acid like pomegranate molasses the chili there and then you get to the spinach which is like aligning it has a caramelized spinach flavor this is the end this is the cheese bread stuffed with cheese when it took I took it out of the oven it was like it was lost the cheese it just oozed everywhere the cheese is one with the bread now i love fresh herbs midtown knows you can take a bite of the dough the juice of the brokaw pickles mint tomato bread that was so good it there are some serious, next-level baked goods.

We are on our way next to a legendary: yes, it is a unique traditional Lebanese ice cream. The same place since 1949, an ice cream shop on the corner and us. You are here at 7:00 a.m. m. is when they start getting ready during the day, it's kind of like people queue very rarely in Lebanon and you come here in the middle of the day, people just queue like it's worth it, but if you come here at 7: 00 a.m. m. A.M. Like we were the perfect time, she would do the Koran, such a nice guy who shares his morning coffee with us, he is a man of community who greets people walking down the street and that's what this place is, it's about the community, everyone in Lebanon, everyone. in Beirut considers this place an icon, he is a hero of Beirut who unites the community through his ice cream in this shop since 1949, we tried everything also perfect, we start with the milk with chews, okay, put the cha cha, the pistachio, we will have the caramelized almond. strawberry the traditional cookie everyone took yes Africa the lemon and finally the road water I will tell you why we started the rose water to refresh your mouth to drink everything you start with the lemon apricot less acidity a little strawberry a little sweet much sweeter caramelized almond less sweet the chocolate with pistachio and the milk milk at the bottom and what is your stomach if you have some acidity thank you this is easy on the eyes ice cream celebration to be honest I was really in a dilemma whether to order the lemon or the pistachio but when the owner said I'll make you a mix with everything oh yes that's the perfect solution look how many flavors well the texture of that oh that's amazing like it's not too creamy milk it's more icy but the flavor is very vibrant not too much sweet, oh man, that's like, I mean, it uses 100 percent natural ingredients, no additives, no coloring, I tried the rose, I tried the lemon in that bite, okay, I'll sit down for my next bites, it's really good for the strawberry. and pistachio, now the next one and the caramelized almonds Honestly, I almost never sit down to eat an ice cream cone, but this is an exception, this is worth it, it's really excellent, really, I immediately know why he is a national of Beirut, Lebanon, the Lebanese hero, his Ice cream is unique in the world.

I love that pistachio. It's a little creamier when you start going down as well and the chocolate is filled down there. Oh yeah, you'll leave that one. Yes. Oh, lemon. I love it, it was really incredibly good, we have one more breakfast to go eat now, when it was lemon you could vibrantly taste the lemon, when it was pistachio you could vibrantly taste the pistachio, unlike any other ice cream you will ever try and it is a must when are you in Beirut good morning good morning thank you very much miss a we are heating chickpeas two dishes yes well come on why did you lose the circular total humility that is still that experience that you have been doing for so long we have two main dishes and they did not like to prepare both of them, They liked to fly around the kitchen.

I couldn't even follow the salad. The food spreads in Lebanon are almost unbelievable. They made this breakfast in about two minutes and one bite. You should make sure you get the chickpeas, the bread, the yogurt, everything and a bite, and notice that he puts the bread on the side so that it doesn't get soaked in the yogurt and becomes crunchy, that's it, join this party first, what such an impressive dish and, as the camera explained, you have to get it. a little bit of all the oldest and freshest yogurt onion chase that with onion oh that's spicy chili chase that with chili but at the same time the creaminess and heat of that yogurt that you like warms your heart going down from the crunch of the bread you have The texture of the chickpeas inside that silky yogurt is extraordinary, so warm and comforting.

I can't wait to try the egg and onion. The onion is the key. Okay, I'm going to get the good stuff, so here's the good stuff, increased concentration. of lamb yes, look at that limb and even though it's inside the egg, how did they fry it over such high heat, oh, I'm going to cover it with a blanket a little. Wow, the salty preserve, the lamb is fatty if the egg is really just a vessel for that lamb. it's just holding the lamb together it's about the lamp holder it's absurdly tasty all the hummus also looks amazing the olive oil the chickpeas on top sprinkled a little paprika maybe paprika paprika and cumin and then that mint is so vibrant also that olive the oil stands out, their hummus is not too foamy or too thick, it's like that balance for me, you find all the different textures of how much is right in the middle here, I thought if you really squeeze them a little bit and lamb fat comes out, you know you have a good online connection, now just the star of the soup, who could, these are some of the best eggs you will ever eat in your life, okay, and I have to try it, pair a salad with pomegranate syrup Iba to say that this salad will balance the lamb and eggs, but in reality it is served to balance the rolls as to refresh with pomegranate syrup mm-hmm, that was extraordinary together, oh man, and by the way, they have been here for one hundred and twenty-nine years five hundred and twenty-nine years I think I'll water my right it's called autumn exactly the lady was the lamb just changed my life forever for the best eggs I don't think I can watch, take the exams, I was incredibly good, wait, oh, well, the van is in the back, sometimes when the food is so good I start walking totally disoriented, okay, we move on, nice people, hey, there are such cool people, just associate and how did you do it?

I'm born again, I see how much common water, what an anime, I didn't do anything manly, so friends, ladies, welcome to see Emily, this is a waffle restaurant that has been running for forty-five years, he has been the man and walks like one of the most unique again. I've never seen this at any falafel place before, it's just that their falafels are donut shaped, so you fill the dough into that little mold, add some sesame seeds, the top layer of sesame seeds make a little hole in it, and then enter in theoil and they turn into little donut shapes and that's because you want it to fry evenly, you have more fried space, that's always a good idea, it's a genius move when it comes to getting it to fall, although hey, the steam can be reserved. to verbally dip it in the tahini and oh man I love that donut shaped design hello honey separate the crunchy texture the texture of this one is amazing like it's less grassy but more festive and that's a texture amazing, okay, okay, Kadir chicken.

Oh mais non SI de chile, these external temperatures are fine, that's some amazing sandwich making skills, what a love, fresh hot falafel you put it on the bread, crush it with your fears and stuff. could be the most satisfying sound. I don't know if I caught it, but it sounds like a push and then you add mostly MIT. I think it's a pickle, a little tahini, some tomatoes and I got his extra spicy hot sauce that he makes all from scratch himself. it's made from scratch oh man that looks so good and the way he has experience in how he makes the sandwiches is just amazing and again the fun we'll send a lot he's been doing this for 70 years that's why I left . making enough of our happy bullet that's what you see, you see 70 years shell on the other leg damn brother 79 you can't touch this sandwich here number 70 years of experience in this Malabo sandwich five years when he started making falafel you immediately taste the mint in there, the fresh mint, the tahini, the pickles, yes, again, not only the falafel but your entire sandwich recipe, all the ingredients come together, the sum of all the ingredients, a good choice that is like an explosion salty juiciness, but alternating bites, without falafel with chile falafel. the chili gets that burst of salty juiciness, that's all good and I feel exhausted after the tahini mmm and the holiday is so good, yes it's tasty, thank you Habibi Helen shukran hi Sally Cheryl: Habib Naraku, next step on this journey Ultimate Lebanese street food in Beirut.

I stopped at a bakery whose special move and I can smell the fumes coming out of this place called ich kann yawn yawn yawn yawn yawn yawn medium sized Lebanese bakery but there is a large population of Armenians in Beirut and mainly what they serve here is a lot. more refined, which is a very thin bread with meat, but they also have a vegetarian version, they postulate that they need to spread, they spread the dough, put a layer of spread meat and take it to the oven, that oven is so deep that those paddles are like , literally, boat oars that you're using to reach into the oven and get them out of the oven.

It has huge seats outside in the front, the breeze coming from the street brought that out of there, which is the yogurt drink to discuss the drink with her. through different versions one is the left margin the standard another is with pomegranate this is something convenient if you take them away from their work you can alternate bites people it is incredible it is like having it as perfect as possible thin bread a layer of meat spread cooked in the oven seasoned with lemon juice and chili the salty yogurt that does that like it cools that refreshes that's delicious okay so the next one this should be the one with a pomegranate I think that's fine, I'm not even totally sure if there is a pomegranate or not , what really stands out to me is that fresh cut parsley that's there, it's so vibrant, it's such a green contrast that matches the contrast, that bread, the bread is the highlight, that bread is perfect, okay, this one That's all it takes.

Going back to the pomegranate, it's very subtle, even though you know it's a little sweeter and not part of the meal, they're both incredibly good. I have a list for and just lift it up you can see it in the cabinet from the window and I just took one out when we arrived, I took one out of the cabinet when we arrived, this is a real Lebanese street food place, whatever it is, just the way I like it Come with the cut, they are cheap, this place is known for what's in the cabinet. lamb heads decided to have him open the head and take all the meat off the parts because he knows what he's doing much better than we do, so like that thing is so soft it just falls off the bone and the pieces just fall off so tender that's well yes yes I am the world of you learn yes that probably would have taken me an

hour

to dismantle that had to peel all the bones all the peeled pieces the tongue he did it expertly he did it like this quickly is what it all comes down to a whole head of lamb meat, both boneless, it's just all the head stuff and then it comes with a soup which as they explained to us is their own secret recipe added in some special sauce added in some lemon juice and mint and then served with some vegetables and the woman next to it too.

I'll start with a softer piece. I think this must be cheek meat or something, maybe cheek meat that looks delicious and is quickly dipped in its special salt. seasoning look at the tenderness of that meat and the oily fat that is a bath of professional movement in the soup that in the spices for football no, it's super tender it's like sticky it's so tender oh wow, what do you have boss? I think I had the grip Chi does a tree grip look at the whole tongue section which is a big piece of meat okay here's a piece of tongue I have to try it.

Camels promote a dip in the soup, spices, salt. Wow, yes, seriously, the language is amazing, it's so cute. so tasty it's like pure lamb there's no denying, you can't deny lamb, the meanness of it and the jaws are like I don't know what that is, some kind of carcass, I'm not totally sure what it is but I think it might be the casing of the eyeball. mmm yes, this one I want to dip in, you should try it, it's like it tastes like pure fat, but then kind of chewy at the same time, very tasty and has a lot of lamb flavor.

This piece looks perfectly crispy as crispy. and fat could be the top of the head or something and they are amazing, so crispy but so tender and sticky at the same time. Wow, that's a lot like fatty meat, but what I love about the head is that there are so many of them. different textures so many like every part was an adventure and that's what makes a lamb head so great it's liquid lamb oh because it was just steamed it was the pure flavor of the lamb not anything to cover anything that cover the taste of lamb so it's like lamb Lambie as positive, now we are walking on our way to eat this special dessert and learn about this special visitor that is only eaten and made here in Beirut, this is the only place where you can get it and it is a unique dessert.

I also want to say that maybe there is something that there is only one place to eat it here in Beirut cuca yes Bangkok nice to meet you yes I appreciate meeting you thank you welcome thank you wake up the five dollars we put first the sugar, I will get rice and flour all right, yes I think that this is, I mean, it's unique to Beirut, you have to come to Beirut, the only place in the world to eat this, thank you, wait, turmeric is your medium and then I just got more pine nuts. It's a really nice group, let's see how it's so delicious, as thick as rice pudding.

You can immediately taste the turmeric as vibrant gummy rice, but then it breaks down texture with the pine nuts in there. This place is really part of a routine heritage. and history the recipe for them, but that's been in the family their family for 200 years they've been practicing the recipe making the recipe they invented the recipe and then this store opened, I think in 1965, but it's like a museum here. In particular, yes, my mom loves this, so she couldn't miss the opportunity to bring her some. Yes, you are such a great store, such nice guys and I love how they keep their traditional family recipe.

This traditional store is. a living museum in Beirut I'm starting to slow down on this

ultimate

Lebanese food tour of Beirut. I think those four breakfasts were the Ellis Laboratory Foundation long ago, but there are still a few more things to eat, specifically one of the best dishes you have. to eat when you're in Lebanon I can't wait to eat what's next this is called Joseph's famous for its peel off mine those vertical show skewers outside of me they are huge they are spinning they are dripping juices and the aroma is just sticking out of This stall, oh man, it smells good, it's like a waterfall where the drops slowly fall down the rocks and layers, and the great thing about this shawarma is that there is just a whole layer of fat on top that drips slowly. down just saturating the meat as it goes down and absorbing it and the fat and the juices just dripped into a puddle at the bottom the puddle of fat and juices meat juices like a hiccup style call it's like a pillar a pillar of rock, okay ?

Sure, thank you, this is an honor. I have the opportunity to cut both autumns for the first time very finely. I know, okay, here I'll just want to get these apartments, yeah, oh man, that's the most satisfying knife cut you've ever made. you've dropped it, it's definitely a lot harder than it looks, especially we raise that fire right in your face, your face is hot the whole time you're cutting and you have to make sure it's thin, since I can do it very slowly, but he just kind of goes all the way, that's an aside, that's a skill, a lot of respect for these guys, okay, okay, my face is burning and I think our shwarma already has a lot of body and I'm going to split it, we get half of each half. beef, half a chicken, okay, so for the chicken you take the bread, they put garlic sauce on it, there are pickles, lettuce and then you cut the chicken again, you marinate the chicken and your own fatty juices you put it in the bread, you add some fries and then they roll it up and they kind of roll it up tight, they like to make sure it's nice and tight in there.

Let me tell you what really makes a good soorma chicken sandwich: it's the garlic sauce, the guy likes that that makes it really good or not. well that's what ties everything together in this area of ​​the world, never eat chicken without garlic sauce, tear off the paper, we've almost completed this ultimate Beirut street food tour. Wow, like the crispiness of that chicken, oh my gosh, the garlic right before everything. the rest just exploded in my mouth lol, garlic is all about that garlic, crispy chicken, crunchy pickles, best starchy fries, my dad, gee, you're right, so with meat estefy you need, but the chicken is garlic sauce, okay, okay, Paul, this is a This is a beautiful thing, look how tight it is, yeah, it's like a sushi roll, almost so it's perfect, it's a masterpiece, okay, it's the meat, yeah absolutely, it's not even a competition chicken, it's really good, but the meat is next. level that tough Guinea in there that's incredible they have completely perfected the shawarma well it's more like we'll just call it a show water McCallum is extraordinary the purest way to eat eyes like this someone just came with a plate of just the meat pure and you can see like this, you can see it perfectly, the layers of meat are put just crumbles in your mouth, okay, I have my last bite of shawarma left and this is the best buy 2 because it is absorbed all juices now it is an occasion in the one where you have to just lie down, I'll just continue with that leaning back position in the car, last stop on this ultimate Beirut street food tour.

This isn't exactly a street food place, it's like a boutique dessert restaurant, but we. We're just stopping here to have a bite of dessert, a few bites of dessert to finish this tour and just wrap up the grand finale because they are well known here for their fame. I've tried it before in a few different destinations around this location. region, but it's like it's the king of all desserts in this region of the world, but I've never had it Lebanese style, but you have to cradle it. I'm going to make the cheese ooze with so much cheese in there. while the melted cheese is so I didn't expect it to be so warm and tangy, I think that's what does it because the cheese melts and oozes and then you taste the syrup, the rose water essence and then I think it's a semolina that has It has a kind of texture, so in Lebanon they say that Knopf is a complete meal, a complete meal, and if you eat all this, it really is a complete meal, you have to be like a few hundred grams of cheese.

In this bun we have reached the end, the conclusion of this definitive Lebanese street food tour of Beirut. It's been an awesome day, an incredible day, we met so many interesting people along the way. Beirut is an incredible city and I love the contrast. the diversity of the city too, some areas are old, some are new, it's the history that Beirut has been through a lot, but it's the people that make it, it's the people that keep it together, it's the food that keeps it together, what a gastronomic city. I want to see a big thank you to the American aid USAID for funding my trip to Lebanon.

I will have all the information in the description box and I thank you very much for watching this video as well. Remember to give it the go-ahead. 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 thelittle bell icon that way you will receive a notification of the next video I post. We will be publishing a full Lebanese food and travel series so you can watch all the videos. We will travel around the country and you will learn about the food and the people.

Thanks again for watching. See you in the next video.