Surviving Lebanon!! Extreme Middle Eastern Food!!

Before coming to Lebanon I was in Ethiopia and in Ethiopia I ate raw liver three times and what I liked most about leaving Ethiopia was the idea that I wouldn't have to eat raw liver again for a while and here is Beirut, the vibrant capital Lebanon is a nation with a massive public relations crisis, from a devastating Civil War to a financial crisis caused by government mismanagement. Lebanese citizens have gone through many things, it is a region of the world that has many conflicts due to the history it has and I mean religions. I born here.

In fact, I even ran away from that moment in 2020 when they saw their currency devalued by almost 97%. Inflation has driven the country's currency to historic lows followed by the global pandemic. Banking restrictions are pushing the healthcare system to the brink of collapse. tragic explosion in the bay that instantly claimed countless lives and devastated the city. Lebanon is a country that knows struggle, but it is also a country of survivors, tough cookies, its collapse is on Tuesday afternoon, so when more bad news piles up, why not smoke or drink and sit back with something of world-renowned

food

, these are all appetizers.

I'm definitely hungry because I'm coming to Beirut for the first time. I am on a mission to understand Lebanese culture and

food

from people who are passionate about cooking. Wow, she's happy. because you are happy, even though the population is only about 6.5 million and a quarter of them are serious. Lebanon has had a huge impact on the world of food. Lebanese foods with the few ingredients we have, we make the most of them, so I think in terms. of flavor it is one of the best in the world and I am not biased here the recipes go back Beyond memory Beyond generation the place here is about 100 years old his father worked here and his grandfather and his great-grandfather and in a country that You can explore it in just a couple of hours.

There is no excuse not to see it all. There is street food in the big cities. Beirut and Tripol. Lots of succulent proteins. They are like small discs of meat and rotating towers of meat. It looks like a giant red Filipino sausage. What is that? attracting the late-night drinking crowd in a country where drinking is not only permitted but encouraged. Have you ever heard of someone potentially drinking too much and then eating one of these at the end of the night? Obviously, from Beirut, we are only an hour away by car. We will take you to the highlands where young and innocent sheep are transformed into a variety of Middle Eastern delicacies, both delicious, this looks amazing and also bold on the table.

Right now we have the two organs that every man uses to make every decision in his life. brain the testicles then there are the seafood Lebanon, a country with 140 meters of coastline on the Mediterranean, with some of the most captivating seafood dishes in the world, this is probably one of the most beautiful marine origins I have ever seen, since whether they are cooking. the most poisonous fish in the ocean Have you ever been stabbed by one of these fish? I was this finger was completely black or collect sea snails by hand and steam them with spices that will put you in a state of ecstasy.

Collecting snails requires a degree of skill and patients uhoh mine is stuck there passion for food here means creators people with a voice who share their culture with the world we must show how cooking is something enjoyable it's a feeling it's much more than just a dish or a food like a beer isolated in the remotest reaches of the countryside that in just a couple of years has gained over 20 million followers, an audience eager to challenge their concept of what makes a meal amazing, cooking food like This is what puts you on the map, but what is The downside to that is that you can't talk about Lebanon without talking about Syria.

More than 25% of the population here is made up of Syrians. Many came here after fleeing their homes during the Syrian Civil War, and many ended up in places like this one, a Syrian refugee camp. When you came here 10 years ago, did you ever imagine you'd be here this long? When they first came here, they thought they were going to stay 2 months and left everything at home. Oh no, a respite from the violence of your homeland, but a new environment with new daily challenges. They receive $25 each month for eight people. They make the most of their difficult living conditions and lack of resources.

They still create moments of brilliance during special occasions. This might be one of the best meals I've had in Lebanon. me, controversial, the people of Lebanon are tough, bold and outspoken, the government invented a py plan for us, it's corruption if you want, many of us around the world, their daily lives are in the hands of elected officials, my salary It's 700,800 now my salary is 100, but your mood and daily actions illuminate pride in a country that is just a few steps away from reaching its full potential. Do you see a future for your daughter in Lebanon?

Yes, I see a future for her here. in Lebanon Lebanon, a Middle Eastern country known for its conflicts, is one of the most open, liberal and outgoing places in the world with food that will surprise you. It all starts here at Triple E. That's how I know this is a good place. First of all, you go out. there is a huge group, a crowd of people waiting for fresh bread to come out, secondly, the guy baking the bread is smoking a cigarette, that's how I know this is the authentic place, sir, meet the master baker and owner of this bakery, Mr.

Abdel nasur alri. I know you're very busy, how much of your time can five of us take? We have five minutes oh my gosh, okay, where do I start? we are in this market, this market is wild, it is incredibly busy, yes I know there are so many vegetables that produce fruits all the time. local food is here souk is a word that rolls off the tongue of locals to describe a market like this one that thrives in the open air located within a complex of streets a repository of life's necessities waiting to be discovered how long has it been in this market?

The place here is about 200 years old, but it has been on the market for 6 years. They are very famous in this place. It is one of the most popular breakfasts in Lebanon. Manou. It's like a Lebanese version of a pizza consisting of flatbread and toppings. But instead of cheese and meat, the manouch is topped with its own unique zatar, a local spice made from black and white sesame seeds and olive oil. The images here are incredible. It's like a well-oiled factory. They put the dough here. Fits. They take out these little balls of dough, they flatten them, they put a little sauce on the dough and then they throw it in the oven.

Oh, here we go, well, give me a whole board of bread right here. Oh wow, it's such a thick sauce and you can see all the seeds inside. , sesame seeds, unfold it like this. Do you still want bread? It has been in this factory for 60 years. Oh yes, like the first time, it's very hot. That's the only way to eat it. Fresh out of the oven, it's so soft and. What an amazing taste means that grumpy people don't smile about fresh bread because really fresh bread can make you smile. Join me today. She is a Lebanese architect, local guide and food blogger who showcases her passion for cooking on Instagram and Tik Tok to a global audience.

The bite was like a bite of crust, but this is pure seasoning. It is very delicious here. How much bread are you making in a day? I 5,000 5,000 yes, but I am told that bread is

extreme

ly affordable, it was very cheap before the economic crisis in Lebanon. It used to cost around 7 cents now it sells for less than 1 cent that's why you can see the whole crowd waiting in line to get this guy. The Lebanese economic crisis began to intensify in early 2020 and has left half of the population living below the poverty line. crisis that arose from years of government mismanagement and was made worse by the cold pandemic, the Ukrainian conflict and the tragic explosion in Beirut.

Hyperinflation meant that at its peak the Lebanese pound was decimated by a staggering 97% for some time, cash became almost worthless. able to get by by buying and selling bread for 1 cent a piece, he is thanking God for this. Have you ever thought about raising prices, blaming inflation and all that? I mean, that's what they do in the U.S. Oh, God, he can't, people. I wouldn't really accept this because people in general are very poor. For better or worse, life goes on while some businesses have been unable to weather the financial storm. People here remain resilient and continue doing what they do best.

Sir, put it there. Where am I my Arabic? It's going to take some work, it turns out that the Arabic name for this place translated into English means king of sweets. An appropriate name for this half-century-old pastry shop is Lebanon, truly a dessert culture. There are certain countries you go to. I would say India, where you are going. There you see dessert shops and lots and lots of different colorful sugary sweet desserts. It's Lebanon like that, yes, there are definitely around 50 types of sweets in this store. 50 are very famous, especially for this. I have never seen a dessert like this. a video before I came here and I looked at it and I said: I have to know what it tastes like there is cheese there is simina there is clotted cream there are all these interesting ingredients together so we have two different sides what is this? it's the same thing this is the skin this is how it's made start with batti, a type of local white cheese, then melt it in hot water until it reaches a velvety texture, now mix it with sugar syrup and semolina, a coarse flour made from wheat Durham with a distinctive yellow color and slightly sandy texture the dough comes to life as it is skillfully shaped and kneaded with precision after a little more work let it rest a little before you start cutting what is the secret to not ruining this the secret of doing that you have to be passionate about it you have to love it for people to enjoy it I thought I was enjoying the cheese but now that you mention that I also taste the passion it's fine it's sweet but not too sweet it's made from dale cheese acidity yeah, it has a great almost like slightly chewy texture.

I like that what really enhances this experience is its filling made from a mixture of fresh cream semolina and just a touch of floral essence, it adds even more of this creamy deliciousness on the outside and as a finishing touch. a pinch of crushed pistachio oh it has, this is a thick sweet syrup you have there, can you sauce me? Regards M, you know, cloudy cream has a unique texture, it's heavy, it's greasy, it's like whipped cream, but even thicker and a little rough and then of course the syrup gives it a little sweetness, we have that amazing texture of the skin and then some nuts for a crunch, that's delicious, soon we will dive deep into the heart of this country's heavenly meat factory, what is that thing where the patriarch of proteins shapes and roasts the most covered edition in this country?

You look like a giant red Filipino sausage, sir, but before that, how are you doing? Hello, I can't leave Tripol without trying this peculiar combination of foods made. by am's hands what is the name of this dish that you are about to make MAA MAA MAA it is like a crown mixture because they are putting cheese with simina and rose water I love everything that includes cheese step one cuts the cheese into slices puts it in flat top, hits it with some rose water underneath and lights the fire. I like how he really puts his hand in.

There's a suina, oh wow, so he's really crushing it. This is like a giant sticky chunk. delicious right now oh yeah cheese P drink that looks delicious now next step dose it in powdered sugar put it inside the bread throw it on a piece of paper and it's ready to eat wow oh man, that's such a confusing experience, it's cheese, it's heavy, but it's sweet, obviously, the outside is very bread, it's like a pizza with stuffed dough, but it's all stuffed dough, where does this come from? So his grandfather started it in 1930, about 100 years ago. Ahmad is the third generation in this family business, his grandfather was the first to bring these originally Moroccan recipes to Lebanon and is now the only practitioner in Tripoli making these two highly sought after traditions.

This is the famous M sandwich in Tripoli, how do you say it? I got to work on my M. Okay, this is interesting. because it is a carbohydrate bomb, it has like balls, yes, this is a kind of simine made like balls mixed with chicken, onion, spices and cinnamon. I'm used to having cinnamon in things like Christmas cookies, maybe F, this is my first time having it. in this type of creation, let's try it M It's a combination of flavors I've never tried before, the bread just absorbs all the spice. I agree that the bread is very warm, it is soft and springy inside, these strange contrasting flavors that I have have a very strong hint of cinnamon and then there is also a very sour pickle that makes people feel completely full because it it's about carbs mhm, the more I eat it, the more I make it, it's a very confusing dish and every bite is a new surprise, so this is my first city in Lebanon, how different is Tripoli from Beut, oh it's very different ,Tripoli is more authentic, it is more historical here, you can walk, you can feel the antiquity in this city, what their lives were like before modernity, look at this culture. the spirit and the market how it goes how it works is just amazing but unfortunately it is not really very innovated but it is more modern now it has more tall towers it has more construction and a more active nightlife vibrant Charming like the Miami of the Middle East pulses with life, knows how to turn up the heat and keep the good times going.

We are the city of contrast, let's say it is very different and in very different ways, you have ups and downs, you have very old buildings, very new buildings, you are very conservative. People, you have super open-minded people amidst the bustling streets and bustling souls. Beirut offers a culinary journey that is equally unique. We met at barbar, our restaurant. Rob hu, a Lebanese filmmaker currently documenting his cycling journey across the African continent. When you come here, what food do you crave? I love F when you eat it fresh, it's crunchy and you have all this diversity of sauces, I mean, look at this, right?

Falafel is a deep fried Arabic ball made from a mixture of ground chickpeas, onion, garlic, parsley, ground cumin, ground coriander, salt and pepper, so what I usually like to do is cut up some bread like that and dip it in the tahini, a good T, you have some sauce right now. Sorry, my beard is a sauce magnet. The falafel alone is like me without the scarf. It can be a little dry, it's very oily, but then you mix it. with a little tomato, you add a little tahini, the more you add, the better it is, but that's not why I came here to the fiery stage, a dance of flames of meat and spices intertwined that results in the most iconic sizzling star from Beirut. the kebab Ali put it there meet the owner of the restaurant Ali his family not only owns this kebab place but also this and this and this literally the whole block tells me about the kebabs here because what I noticed is that they have a shape only. way different than any other place I have seen, Kebab is lean food Lebanon because it is strategically in the

middle

of these countries, it has taken it from all these countries and made it a little different, you take the best of everything that sweats is your kebabs better than everyone else's, let's see that when it comes to kebab, the choice of meats is many: chicken, beef, lamb or even this, but here it is a mix of beef and lamb, now the seasoning can keep it light with salt, black pepper and bell peppers or you can add everything with local herbs chopped onion cumin and boer salt a type of cereal made from whole wheat wow, they are like little discs of meat, it seems like it would be easy but there are no threads on the skewer and somehow you have to make the meat stick there, I challenge any of you to try this, the meat will fall off immediately, how long did it take you to get this?

He learned it in 10 days, that means that for N9 days you have a skewer with just drops of meat falling off and you say: how do I make it stick? and then on day 10 it's like, oh that's how magical, it's kind of like that, yeah, when the Kebab meets The Roaring Flames, the transformation unfolds creating a tantalizing outer crust that peels off. It meets natural succulents and at the same time seals the juices inside. We have some meat here, so they are both a mix of beef and lamb, but they both have different seasonings. I'm going to try this smaller one with the super vegetables. tasty fatty it's tasty the meat really bounces when you eat it I'm going to buy one of these chilis it's addictive when you start you can't finish the chili it's super spicy in the meantime we have nothing to drink here we have these big discs of meat oh you're going to make two in one.

I like the two in one. We have a kind of herb salad here we can also dip. No rules. Oh yes, I love dipping. Greetings. Greetings. Wow, that's delicious. One notable thing about Lebanon is that it is a small country with a fairly small population, about 6 million and a quarter are refugees actually, so among that small number of people Lebanese cuisine has had a big impact around the world. . I'll tell you why, because it is estimated that the diaspora is between 14 and 18 million people and when the Lebanese began to emigrate abroad they brought that culture and that wealth to other places.

So are you telling me that there are more Lebanese outside Lebanon than inside Leanon? I think there are almost as many Lebanese in Brazil as in Lebanon itself. Brazil has like 4.5 million, 11 out of 6 million, including refugees, so it's a pretty crazy fact, wow, the diaspora is very busy there, since you know it's a region of the world that has a lot of conflicts, such time they forced people to leave over the years. I didn't exactly have any other options, so yeah, it's part of us, you know, Lebanon, it's a love-hate relationship. You can ask any Lebanese.

He will say that I love him and want to return, but sometimes instability. This is too much for me too, you know, yes, it's 11, yes, well listen, this is just the beginning, we are preparing one of the most iconic meals in all of Beirut, next is to save some space, but you have than eat everything. either this or people on the internet will be mad at you oh, as the evening sun sinks below the horizon, a sense of anticipation fills the air in bayro, streams of people begin to gather in the streets drawn by an irresistible temptation.

This is Sharma, it is only roast meat. on its axis, but in this place, this place is full of energy, they are serving a special meat tower in the same shade as Clifford the big red dog, it looks amazing, it is uniform and shaped, it is a perfect meat cylinder , what is this? The Armenian of him a type of reddish sausage consisting of beef and a variety of spices is a secret recipe how we made it if it is a secret is it made in your room? No, no, actually we have a factory. Its roots go back to Armenia, but. this sausage took on a new identity when it arrived in Beirut transforming into a dear Sharma it looks hearty it's juicy it's freshly shaved pinkish red meat every time I look at this man I want to eat oh you look like you're about to cry I like it applause applause human guys We don't know yes recipe first of all, respect at the beginning, they reminded me of the seasonings you would find on lamb, but the flavors are much more powerful, there is definitely a lot of humanum there. it's spicy it's greasy it's heavy in a very satisfying way it has a great uniform texture this is fantastic not only are we here for this we also want to try Lamb Shawarma Shawarma is not just a food but a work of art built layer by layer, this one is Made with marinated lamb, how do you balance the fat with the protein?

We have almost 80% protein, pureed meat, almost 20% fat. I have the same CH ratio that a stack of schwarma can reach about It is 3 feet tall and weighs 50 to 200 pounds or more. When this protein mainstay is ready, they slice it and then stuff it into a flatbread along with tomato, onion, pickled vegetables, and tahini. They look so delicious, so plump and juicy. Do you think I just want to stop talking and indulge? Very soon I like the meat is literally falling out of this Sharma's mouth. You can see the difference between fat and protein right here. Oh, we should fight.

Make it creamy, very creamy and I have cinnamon flavor. I don't remember trying cinnamon when I came here. You're usually right, they may have changed their items or maybe you have a more refined palette. That's true. Being with you this is what's really different for me lamb is delicious it's amazing tahini is something I'm getting used to because it's so thick it's very salty what do you think people like about tahini because it's in many dishes? I don't even know. I know how to define flavor in terms of vocabulary, as if it were a unique flavor.

I like it because it adds a lot more flavor and also creaminess and moisture. I respect the creaminess, it's like you can take a roasted flavor and put it in a cream, so some countries put garlic sauce, white garlic sauce, some countries I think the turkey didn't do anything, you just had to dry your mouth, so What do you think Sharma does best between Lebanon and Turkey? Do you want the biased answer or the normal one? answer, aren't they the same answer? I'm going to be biased. I'm going to say Lebanon. I want to talk a little bit about the economic crisis that took place here in Lebanon and perhaps still continues to this day. video when I was in gut I was with a woman who explained to me that the bread they are making before they charged around 70 cents and now they charge less than 1 cent he is making 5,000 pieces of bread a day he doesn't crush it something like this has really destroyed his business in some way and who knows if it will continue with the next generation.

There has been horrible inflation, basically I mean that 1 dollar was equivalent to 1,500 Lebanese pounds, now it is more than 100,000 Lebanese PB. So imagine people still earning their salary in Lebanese pounds is horrible, right, and all the jobs are affecting my own father, like he can't access much of the money he earned over decades. It's my worst nightmare, like you work your whole life, save, save, save and then you're done. It's not your fault, everything has been taken from you. One great thing about the Lebanese is that we are very adaptable. You can put a Lebanese anywhere where they will make the best of their situation and even now, the country is still doing well. running, but there's like 4 hours of electricity a day on average, sometimes it's hard to access water, you know basic things like that, but you still find a weight and you don't complain and you stay resilient, but sometimes if you want if you want things to change in the long run, resilience isn't good enough, sometimes it would be nice if resilience wasn't just a basic requirement every day, like, hey, what if it just works?

How about our leadership take care of us? The leadership changed since then, some left, some are still there, it's the same, all the people who are not happy with the status quo or trying to leave or have left the country, unfortunately, it is a reality. I think maybe 23 of my friends in Lebanon are. They are no longer in Lebanon, they always come back because they love their country so much, but it got to the point where sometimes it is almost unbearable to live here, you know Rob Tony, great pleasure, thank you, it was a pleasure meeting you, just a trip 1 hour will bring you.

Almost halfway across this narrow country, the mountainous landscape here is home to a completely different way of life than on the coast. It is a good place for those who want to retire peacefully, where farmers make efficient use of their steeply sloping land to create pastures. for their cattle, oh my God, the cattle will soon feast. We have the two organs that each man uses to make every decision in his life. Most people don't have the first one. Today I have the mission to embrace Lebanon. Lifestyle in the countryside you don't take it as a shot I don't recommend it don't do it sorry include a full canteen for the cattle it is so common to eat the raw liver of the noral sheep it all starts with the most important Lebanese meal of the day this is looks very different from anything I have seen within the city this is one of the things that can be distinguished from the mountains from here breakfast begins with a unique ingredient common in mountainous regions a confe of lamb known as warming a war consists of pieces of lamb meat preserved in cured lamb fat cooked in salt and then stored in a jar for many before you know it without electricity or refrigerator nothing they were like that so you can keep it ready for a year without really spoiling yes they think like this I don't have to trust, but they used to think this way, huh, fresh lamb meat is cooked in this traditional Lebanese dish, so how old is this one? 3 months or 4 months, yes, so we will eat first after half an hour if nothing goes wrong. and the hospital is near here The hospital is near, then an avalanche of eggs is added and cooked until the different ingredients melt into a delicious piece of scrambled eggs, finally a Lebanese flatbread to combine it all, you have to start right , thank you. so I just took a little bit of this, take it, wow, it's a unique CU.

I've never had eggs that were playing, it's a deep leafy flavor mixed with fluffy eggs. I like it, it's delicious, how often would you have a breakfast like this in the village? you can take it daily in Beirut you have to go to a restaurant or should it be some kind of activity Corel is a quiet mountain town almost 4000 feet above sea level, people from all over the country come here to relax during the summer it is also the home of our bridge to Lebanon, local producer FAS, who also lives with his father, Mr. waj D, or maybe his father lives with him, but let's not get lost in the details.

I want to ask a little more about Lebanon. I'm still very new here, it's only my second day. I think most people looking at this country might assume that since it's in the Middle East, it's a Muslim country, but that's not the case.case, how is it divided here? He is 50/50 Muslim and Christian. the only country in the Middle East the president is Christian, not Muslim Lebanon is the most religiously diverse country in the Middle East officially recognizes 18 different religions within its parliamentary system religion is not indicated you are free to believe what you you want Then you can find a Muslim girl wearing a hijab sitting next to another girl who is not wearing a hijab.

You can find a mosque or a church and next to it you can find a place where people go to celebrate tonight. Liv, which is actually one of the main things that made Lebanon special in the Middle East you're making me talk and you're eating alone but this is fine I know that's what I do today we have a great day let's kill a sheep let's go To cook the whole sheep, we will soon try a traditional meat-rich meal with offerings that are delicious and others daring. You eat the testicles, but before that we need to find a sheep here?

Sheep and goats eat natural foods. pastures operated mostly by small farmers Mr. Wally like Wally yes this is your goat right yes it's my goat I thought we were slaughtering a sheep why am I standing behind a goat before meeting today's meeting ? So you have to close the TPI volunteered to help and then you press with the other finger oh okay, it's like a valve that produces an essential ingredient for many Lebanese dishes oh my God, it's very hot, it's hot, it's 37° What How common is goat's milk in Lebanese? Cooking is very old, especially in the mountains, here you would be selling every drop of milk, so there is not enough goat milk.

That's not enough. We need more goat milk. Yes, I think I'm fine. Do you think there is more milk here? There is a lot more milk, can you tell it is ready? We emptied it completely. Can I try this? Yes, it's still a little warm, a little goaty, yes, it's thick, creamy and greasy. I like it. What do people here like so much about goat milk from a medical point of view? healthier has better tonic content, well you can also turn it into a bunch of different things, what are these here? So we start with pasteurized milk, then this is drained goat milk and we call it Lebon in this country, maybe 75% of people like this their daily breakfast in the morning.

Can we try the lebna? Yes, please break a piece of bread. Take out a little labna with the olive oil. Olive oil is so delicious and fresh. It's such a nice counterpart to that heavy cream. I thought I would know or. gy or a little funky but just a thick, creamy, delicious flavor, this is a Chev, your basic goat cheese and it's the one you can flavor with lots of different herbs. It's really unique, very creamy, almost neutral, with a slightly tart flavor and it's a little bit like just a little bit of skin on the outside this is maybe a month or normally it's 6 months and then it adds more flavor to it.

We came here today to braise a sheep and see how it was prepared in several different dishes. It's time to? Of course, then let's get to it, the sheep is completely prepared, which means that the slaughter must be carried out by a Muslim and the blood must be drained from the animal once this task is completed, the slaughter can begin. Almost all parts of this sheep will be used for meat. The intestines The lungs The testicles will all be cooked to varying degrees of heat, however, there are two parts of the body in particular that Mr.

W insists you experience before you start cooking the raw liver and raw sheep fat before coming to Lebanon I was in Ethiopia and in Ethiopia I ate raw liver three times. What I liked most about leaving Ethiopia was the idea that I wouldn't have to eat raw liver again for a while and here it turns out that Lebanon is no stranger to raw meat. You can start now. From raw liver and tail fat, there are a wide variety of dishes containing raw proteins, in particular K NAA, which consists of minced raw lamb or beef mixed with spices.

We start with the fat and a cake of this hits the liver with salt and cinnamon. make your hand like this I think I need more bread okay Regards Regards fun oh delicious so delicious so it's really G to me it has a strong sheep taste the cinnamon didn't do much the salt just makes it more intense I thought it would give it some other flavor but no, it just highlighted the intensity even more I think you better eat it Smooth good with this you like it okay, you're eating another okay, I'm going to eat one more, okay, the second bite was better maybe I'm coming like in Japan sushi here this one it's Lebanese sushi Lebanese sushi so this is sheep we saw a goat earlier I got really close and intimate with the goat I guess people eat meat here I've seen chicken, they are the main types of protein available in Lebanon you know there is other white meat , although what is pork?

You know there are Christians and Muslims, Christians sure eat meat, but Muslims are not a big market, but forget religion if you see what the book Eating is eating garbage and these things pigs eat garbage F I guess there are farmers that they have a guarantee of not littering, oh, what will it be, it is not mandatory, you do not have to feed the pig garbage, so We have eaten the liver, we have eaten the tail fat, but there are other precious organs . Are you eating all the sheep's organs? 90% of the sheep we eat you eat the testicles.

Yes Yes Yes. Healthy, of course, healthy. cooked testicles, yes perfect, the testicle is cut into small pieces and then cooked with garlic, salt and pepper, when finished add lemon juice. Toss on top and then get to work on your next weird meat offering. The sheep brains are cooked with bay leaves, cinnamon sticks, nutmeg and cumin, gentlemen, on the table right now we have the two organs that every man uses to make every decision in his life. I agree, also we have something that we were missing while eating raw liver in some areas of Lebanon, a meal is not complete without a glass of ARA the country's national drink made from distilled grapes Vines you do not drink it as a drink I do not recommend Don't do this I'm so sorry it's like you get drunk quickly oh, isn't that it?

The goal is just to take it easy so you get drunk slowly, we can stay drunk longer and especially arak you don't smell it so if you don't smell it you don't get drunk. Recommendations from all generations. I'm not sure if that's the case. It's true, which is why I like having you here as a matter of fact, Checker because he says a lot of things when you're not around. I know I'm going to hit it with the brain, it's creamy, it's like an extended brain and then. a little of this garlic and L smells very good.

Wow, this sauce has a very strong flavor. It's actually a lot more citrusy than I expected, so it's oily, buttery, tart and then also garlicky, so it's a very powerful flavor to go with the brain because the brain can. be a kind of livery, but when you mix it up everything balances out a little. I have to say, those two testicles amounted to a lot of meat. So far it seems like everything in Lebanon is about bread like in the Far East and this is the rice, right, it's tasty mhm, it's tasty, I like it, it's fatty, but no, you know, it's as creamy as brain , it doesn't taste as bold, but I'm sure you've had something similar before.

I have eaten every type of balls you can. Imagine that I have had it in my mouth and I am very curious all the time since I have been here, the conversation about the economic crisis arises, it is inevitable, the economic crisis in Lebanon has caused millions of people to have difficulties buying even basic needs, how has it affected food prices for people, for example, 1 kilo of meat was $16 now it costs about $16, but before, for example, my salary is 700 800 now my salary 100 is not Not necessarily that all prices rose, but that all wages fell? the value of wages fell food inflation has increased by more than 11,000 since 2019 and Lebanon has just recorded the highest food price inflation in the world at a rate of 280% annually money has no intrinsic value , it is paper that we all agree has value and if there is no trust the game does not work when it comes to the Lebanese pound yes and that trust can come back sometime no no no he says no I think, of course, will, the quantities they have or the type of food they eat is not similar to what they were used to before, but they can still all get by in one way or another.

Our final dish includes local barbecue and this is a dish made with sheep intestines. It is made with rice, minced meat, onion, chickpeas and seven spices, then that mixture is stuffed inside the intestines of the sheep before being closed and boiled together with cinnamon and pepper while it cooks. Frost's wife, Nancy, and her children prepare a second course, a skewer of lamb and fat roasted over hot coals for just a few minutes, ladies. and gentlemen, this looks amazing, it's amazing, we have a lot here, we have the kebabs, this is not a kebab, no, oh, I'm so sorry, this is meat, meat, this is meat, so what would make it a kebab if it were minced?

Yes, Kebab, you put it. spices, it depends where you go in the US, if it's on a skewer we say Kebab, but in some parts of the world you say kebab and it means Sharma and you come here and that's not a kebab. I've noticed in some of our dishes we have this right here this is a broth this is the water when we boil it so it's like an intestinal broth like oily and yeah it's good can we try some of these intestines of course? M it's fascinating because you really feel the texture of the rice and chickpeas inside with the broth having a strong taste of cinnamon with no flavor G it's not like our eggs this morning when you sit at home eating a more typical Lebanese meal what are some things that have to be on the table T is our traditional Salad and H, you eat it with the meat.

Can I try some meat? Yes, yes, I'm going to try the meat alone to start. It looks fantastic, very delicious, it has an excellent sheep flavor. This one has more fat. I'm going to pair it with some of this hummus right here. The hummus is so good it's rich, it has a toasty toasty flavor that is nice along with the olive oil. Oh my god, I drank it all by accident, yes, I'm a big wine guy. Guy, suddenly between yesterday and today I've been hearing about people's different personal experiences with the IC crisis that took place here.

You two have a daughter. Do you see a future for your daughter or perhaps other future children in Lebanon when times are tough? It is understandable that those who can leave decide to do so in the last 3 years a huge 10% of Lebanese have emigrated elsewhere meaning Lebanon is experiencing its biggest exodus yet as far as my daughter is concerned. Yes, I see a future for her here in Lebanon because it is her country. where people live like this our parents went through economic wars and we grew up here we have our own careers and families and in order for our children to be able to live here, at the end of the day when she is older it is up to her to decide if her future is here or no, but as Nancy said, for a long time we have been able to produce talents, produce art, we achieved many regardless of the political situations that were never good at any time, so we would like her to be proud of her country and make a career here Lebanon, a country with 140 miles of coastline on the Mediterranean, has some of the most captivating seafood dishes in the world.

This body of water shared by 22 countries is a vital provider of life. Seafood is very popular in Lebanon and there are too many types of fish now I am on a mission to see how snails are treated in the Middle East. I've had snails in Vietnam and France, but this will be the first time I'll have them anywhere else. Sea urchin, look at this, these eggs are just brilliant and beautiful and one of the most poisonous fish in the world. Have you ever been stabbed by one of these fish? Yes, this finger was totally black. It all starts early in the morning at the fish auction.

The air carries a strong mix of punchy but seductive seafood. Scent of the soil. is packed with hundreds of buyers negotiating the juiciest deals at 5:00 a.m. m. You won't find this scene anywhere other than Beirut's largest fish auction restaurants. Come here. Traders come here and normal people also come here to bring there and meet Omar, my guide. For today, he is an experienced TV presenter and food show host, so he has all the qualifications to host my show while I struggle with the snooze button. At the hotel, the fisherman takes the fish to a certain gentleman who works at the auction.

They start shouting and shouting about the price of the fish and the type of fish and the hungry men gather around and start giving a price like in a traditional auction that happens all over the world. The fish market starts every day at 2am. m. with more than 5,000 tons of seafood from all over Lebanon on display. This guy just bought 15 kilos of sardines for 3 dollars at 8:00 a.m. m. It is a clean suite. Thesellers tell their fortunes well. Shoppers head to their restaurants to start the day. How was the market? The market was noisy, a little smelly, a little smelly, but the scene was beautiful.

I wish I could join you, but I had to do something fully awake and refreshed. I join Omar for breakfast at a 30-year-old classic. The place on Freddy Street, the owner and master of the kitchen, hooks us with lionfish fresh from the auction. I've covered lionfish before, when we were in Jamaica, you know they're an invasive species in that area in those waters. They are very aggressive and feed on young fish in the reef and once they leave the reef is basically dead. Is this also invasive in the Mediterranean? Yes, yes, these tropical creatures have created a nightmare in the waters of the North Atlantic for half a century.

The organization is always demanding and tells people to eat this fish, but people did not buy it at first, the fishermen were afraid. It's strange, it's better now and, by the way, it's delicious. We tried, yes, of course, first Herf cleans the fish and removes it. its pointed fins, mind you, a single swipe of the poisonous tips is still enough to send you to the emergency room, so be careful, then lightly coat the fish with flour and then toss it on the flat top while the fish sizzles, the Chef prepares a sauce made of cilantro, red chilies, a secret blend of spices, tomato paste and soy sauce, dilute the mixture with water and pour it on the steaming flat surface, does it look like Jamaican fish?

No, it looks a little different but it looks pretty delicious. I like it. that they have some kind of crust on the outside and then they put their own sauce in here, oh my goodness it's already steaming, there are a lot of bones and ribs that you have to be careful with, but if you can avoid it gently. It will be good and it is poisonous, you know not anymore. I hope not, unless you add something to the recipe. Greetings Mmmm, it's good, be careful, one of the things that people don't buy a lot because of the hidden bones.

Lebanon People like fillet, of course, it's much easier, but I have to say it's a very delicate flaky white fish, it has a nice flavor, a very clean taste and it really is a kind of canvas to put any seasoning on .you want there and the spices that you put here are delicious a little salt a little spice and I love it because the fish has a familiar flavor but the way it was prepared feels very Lebonese yes, yes exactly. I'm curious everywhere. Lebanon How prevalent is seafood in Lebanese cuisine? Seafood is very popular in Lebanon.

There are too many types of fish. Lebanon's fishing industry has long been central to the nation's economy, culture and food security. The Lebanese organize their week a day for chicken and a day for meat. and a day to fish, but here is a problem in the Lebanese sea, the fish is going down a lot, down, down, down and until they go on a mission to discover Lebanon's most distinctive seafood dishes, this is the best dish I've tried. so far in Lebanon and to learn more about what may be the end of seafood in this country, so what does the future hold for people like you who are independent fishermen?

We head to Batum, a coastal paradise, here we meet one of Lebanon's oldest fishermen, Oho. Hello everyone, I also introduce you to the best fishermen in the city. Fishing, is this your usual uniform? Yeah, I asked him before they tried to wear a shirt or something for the microphone. He told me no, this is my costume. At 78 years old, he still goes fishing twice. one day once before dawn and once after dusk this morning you went fishing it was today a good day not a very good amount but thank god it's not great but he's thankful he's going to reveal it yeah boom oh nice that's pretty cool I see some things that are familiar, could I pick up one of these great ones?

Shout, what else do you have there, sir? Oh, that's what we already ate, that's the lionfish, have you ever been stabbed by one of these fish? Yes, this finger was totally black. I had an infection, OMG all this talk about infections is making me so hungry. Tfic is a constant supplier to the bayroot fish market and many restaurants in Betun, but their main income comes from a family restaurant just steps from this pier here. Toix head chef, wife May, will invite us to sample some of Lebanon's seafood wonders while she prepares the feast. tfic introduces me to a strange snack, a type of seaweed that doesn't live in the sea, okay, he just picked some up and is eating them, can we? pick some of this of course, first of all I thought the seaweed had to be in the sea, it may be a little close to the sea which counts, do you know its name?

Oh, I like hash, yes, I like hash, okay, let me try it. but this won't get you high, right, no, it tastes a little like celery, it tastes like the sea, the salt of the sea, you think? So he was telling me that it is very healthy and is three times better than caviar for sexual problems. I have to put this in my wife's smoothie in the morning. Your wife is not well. Well, it's just that when she looks at me she loses interest. I don't know what to do about it so it seems like you lived your whole life on the coast when you started fishing when you were 12 you left school and you've been fishing since 1955 you're in the waters that's a long life of fishing that made you want to start the restaurant pollution The Mediterranean Sea is one of the areas most affected by Marine plastic pollution in the world has caused annual losses of 700 million in recent years.

As a result, hundreds of bitumen fishermen have abandoned their ancient fishing traditions in search of more reliable sources of income. Captain, this is your son, yes, yes, you didn't. you inherit your father's shirtless shirt you like shirts better no, I have to do it, I have to do it too to protect the audience, let's talk about what's on the table right now, so we already saw this, this is the plant from Coral Rock, but this has been pickled, right? Can we try it? Yes, yes, yes, of course, he says, "Please try it," he says, "I don't mind," it's still very firm, slightly bitter, but still maintains much of the original flavor.

It doesn't taste too pickled because it's new since they pickled it like back in the day, that was very good now that we have two seafood dishes on the table, let's talk about this first one is a k kibbe which is often described as Middle Eastern meatloaf instead of the typical beef or lamb aret, which is made with fresh meat. tuna caught by TFI just a few hours ago, so I guess it will be like a fish. First, our chef cuts it into cubes and finally grinds onion. Orange peel, cinnamon, a secret blend of spices, coriander and sea salt, spin into a snacking frenzy, this flavor pack mix is ​​needed on hand.

With ground tuna and cracked wheat, our Chef shapes The Artful orbs and sneaks a little chopped onion in the

middle

. Finally, she throws the balls in a frying pan and lets them brown in a pool of boiling oil. Do we start eating or start drinking? Because I see everyone looking at alcohol, yes, we start by drinking AR, traditionally made from grapes and anased, it is hail as Lebanon's national drink, although it is not for everyone. Ah Goes Down Smooth, it's like black licorice and super sweet, someone told me before if you smell it. while you drink it you get more drunk that's why we use small glasses so your nose stays here oh wow it's wetter than it looks when you pick it up yes you can eat it it looks like this M oh my god wow that's really Awesome it's like an egg scotch, except the egg has been replaced with a bunch of seasoned onions and some nuts too, so you liked it, eh, I really like it, you can also put a little lemon on it, oh man, very good with the lemon.

It eliminates any heaviness there and has delicious flavors. I'm really impressed. This isn't something you just pop in the microwave. This really takes some time, effort and some skill. Who is the one who does this? Oh my goodness, ah, I like how you pointed out. and then you said that's the operation like he's fishing and mom is cooking the fish, that's right, do you also catch seafood for the restaurant? Yes, I saw you had black sea urchin this morning, it's that popular, yes, would you like to try? Oh, okay, so we have a couple of sea urchins that are being brought here.

Look at this, these eggs are just bright and beautiful, they are really fresh and very big. I don't know if they get much bigger than that. This is probably one of the most beautiful sea orin I have ever seen in my life health it is creamy it is butter it is a little salty it has a very pleasant flavor incredible oh we have this one right here this is Tajín or Tajín in Leonese it is with the star of a Tajín dish is lemon sauce The tasty tahini sauce and lemon juice are brought together in a bowl, add a little water and sea salt and then stir continuously until a silky smooth white sauce is formed.

Well, Tfic is busy with the sauce. His son takes care of the fish of the day. This fine foot after cleaning. and gutting Yousef crisps up the fish with an old-school fryer, then Father Su Duro joins forces to break down the fish. boneless, oh I love it, I really like it, it's very creamy, the fish has a good bite. Savory flavors and then when you get to the nuts they have a great crunch to them, it's really exceptional and what I love is that it's very different. Take seafood, it's like no one is going to eat this and think, oh that's similar to Vietnam or Jamaica, no this is Lebanese, you like bah today, yeah, I would say this is like light bahini, it's not as intense like Shawarma.

I can still taste the fish it has a very balanced flavor it even tastes like maybe there is some citrus or lemon inside Is there lemon? Not in the program. I put the title food expert, but I just made that up. If it is your program, you can put the title you want. I could put like. zentista, it doesn't matter, I have a few more questions, you know, the ones you are talking about when I was younger, it was easier, there are more fish out there, now there are more difficulties, meanwhile, you are younger, but in the same trade , essentially in the same race, leaving.

There, in the waters, fishing, getting what you can, so what does the future hold for people like you? It's getting worse, so every day the fish are going down a lot, down, down, down, and until they're gone, I think they'll disappear, there's a lot. of fish that we have in Lebanon have already disappeared. Yes, what do you think is the pollution of all the countries in the south, there is Israel and in the north of Syria, both are dumping chemicals into the sea? That's why you think that's going to continue. I mean, it's not in their best interest to do that either, maybe someone will stop them, maybe so you don't sound very hopeful for the future.

No, so how can you continue in this business? I do the best I can every day, we try a lot. media or local organization from a national organization, but it will take a long time until we have a healthy environment for our next seafood adventure in the Middle East. tufin takes us to one of his regular clients. Chef Maggie at her Oceanside beast will try some slimy Mediterranean snails. "I've eaten Middle Eastern food but never anything like this," says Maggie. I noticed that many people are swimming getting a tan. What kind of beach activity is this exactly?

Mag's life depends completely on the ocean. Mercy left a widow with two daughters at the age of 22 and later ran her own restaurant where she sources much of the seafood herself. This is amazing because her restaurant is literally here behind us, perched on the edge of this cliff looking out over the ocean and she can just walk here from her house, which is also at the restaurant, and get food for the day. needs. How many ingredients from her restaurant can she collect here? the fish, the squid, the snails, very well done and they are definitely alive because they are trying to suck them back into their shells.

No, I'm asking her if we can eat, so she let me know, thank God. I mean, apparently I can eat raw liver. but not raw, so happy with his snail hunting. Maggie invites Omar and me back to a restaurant where she invites us to eat her best sellers and those snails have made their way into our first dish. These gastronomic pots of shells must receive AA therapy with onion and cinnamon clothes while our chef prepares a sauce with garlic, salt, olive oil and lemon juice, I arm myself with a toothpick so she uses a toothpick and goes deep, okay, collecting the snails requires a certain degree of skill and patience, and if either of them is missing you won't eat anything oh and she's giving it to me thank you very much oh that's very good the candle meat is a little small but it's very tender the tradition here you should eat it with garlic lime lemon olive oil and a little bit of salt stuck in there oh thank you oh my god I'm so bad at this I didn't get a single sale yet give it a little dip here they are tasty uh this sauce is to die for this an incredible combination, fragrant andpowerful the olive oil makes it so delicious the garlic and lemon oh it is so fresh and so tasty I love it here is our main dish here is the moment of the grand finale with Sam Kara a dish born in the north of Lebanon but appreciated throughout he country my slices of gray mullet and rubs its delicious meat with a mixture of garlic and parsley, places the fish on the grill next to it, toasts cashews and almonds in two separate iron skillets, letting the fire do its work, Magy shifts its attention to a salsa-like sauce that starts with olive oil, garlic and jalapeño, soon chopped onion, tomato and green pepper join the vibrant pot, clove powder and salt finish the flavor profile.

Magie shreds the meat of the fish and removes all the bones, then serves it on plates with toasted walnuts and fresh lemon. Now it's the feast. complete, so she is putting the lemon sauce on top of the fish oh my goodness, it looks absolutely stunning. I love it, I should. oh no, can you be here, oh, it's clean, cheers, it's so good, it's rich, it's oily, it's spicy, it's fresh with the cashews. and with the almond they also give it that wonderful toasted texture, this is the best dish I have tried so far in Leanon. Oh, okay, you know, I've had Middle Eastern food, but never anything like this, and I know the Middle East.

It's a big place where a lot of different people and cultures are represented here, but this is 10 out of 10, wait, I found a bone, come on, 9.5, this is a little explosive in I like casual explosive jokes in the Middle East, That's funny, how long has it been? This restaurant was here in 1995, he opened this place and started looking for the best fish he could find or buy and had many relationships with the fishermen, so I'm sure you've seen this place change a lot now. maybe like a big Picos mikos mikos I said Pines, that's where Pikachu is from.

I enjoy bot, but it has a different nature, more aggressive, people are in a hurry, it's a big city, but here it's much more relaxed, people are very sweet and thoughtful and it's a completely different place than I've been before, but the most important question is: how have you seen this place change and develop over the last 38 years? B is a very beautiful city, it looks like a town and at the same time it is a The city maintains its authentic appearance over the years. She hopes everything stays the same because she loves her just the way she is.

Is there a big danger or concern that things will change as the years go by? She's AC of the people who come to B, maybe. tourism and so many restaurants to change Bon's personality and the people here the rocks and all these buildings and everything around her she is not afraid of losing them but she is afraid of losing the people and she loves the people mainly do you plan to stay here ? For the rest of your life she lived here and if God says let's die she will die here do you think God could let me live here, of course God will let you stay here because you are very similar to us with your love and your sweetness? behavioroh my goodness, this welcome to B, she is a great welcome to the club, to the club, now I will visit her.

Three accomplished chests that are bringing unique Lebanese cuisine to the spotlight. They also eat me, even in some Arab countries, that surprises them. from rare meat Delicacies in the middle of the mountains I don't think I've ever felt overwhelmed by food before. There are so many things around me right now. These are all appetizers for a rapidly growing culinary tick tocker with over 23 million followers going. to roast a whole sheep head and other sheep appendages, it looks like some kind of mutant sheep with six legs, but before that, let's visit the unusual chef who prepares an unusual dish.

K, this is made with raw meat, now I thought I was done with raw meat. meat I just had raw liver the other day, oh you know what it tastes like, like granola bars, just kidding, it's not like that and this is raw lamb or raw sheep lamb, right, you should get them when they are young, super tender, we have the r lean meat seven spice white pepper Salt and then start chopping them and you can use what you're seeing here it's called Jan catering Chef s it's a k NAA Legend your typical order involves a minimum of 22 lb meat it's worth mentioning that the traditional stone mortar and The mortar she uses weighs an impressive 100 pounds.

Every time a guy wants to make a proposal to a girl, he goes to the girl's family, they will ask him to keep a diary just to check that he is strong enough. strong and will be able to protect her. later ah she's challenging you it's like taking the sword out of the stone okay, I'm going to need help I think I have internal bleeding once I'm happy with the consistency Sama pours a handful of ground wheat salt and olive oil that both need then the mixture shapes it into bite sized portions the dish comes to life with vibrant mint leaves scallions cucumber and tomatoes just do it, just take a piece mhm I can feel the oil starting to come out, it's sticky It definitely feels like raw meat.

Are you going to try any? Yes, that's the only way. I know it's not poisonous. Maybe because it's in the sun it tastes good. I think the most unusual part would just be the sticky texture. There is olive oil, but. There is also the fat of the lamb. If you are eating this, you usually eat it alone or there will be many other dishes on the table, many, many others here in Lebanon, maybe you will get full before eating the main dish. only of month and kibbe is one of them, it is something you start with before having the main course, I eat small bites, but they are not small and the portions are not small and the quantity is not small with the constant guidance of the blogger local gastronomic Hiba I.

I'm diving headfirst into Lebanon's most important gastronomic custom: preparing and sharing Mesa, dozens of smaller dishes that amount to a large banquet. I can't believe people eat like this and then have a main course first on the menu - this is halumi cheese with cherry tomato with olive oil and halumi cheese born in Cypress and traditionally made with sheep or goat's milk, it came to the Middle Orient faster than Ottoman, the defining characteristics of halumi cheese is that it is very dense and very salty and then when you put it on a flat surface or when you heat it, something magical happens.

A Sear the halumi slices with olive oil until they develop a brown crust, then toss them with cherry tomatoes and time it's so crispy. Wow, thanks, it's like Wisconsin Curts cheese. but we are a long way from Wisconsin, the cheese squeaks in my teeth as I eat it, my goodness it is so good, it is soft, it is chewy, it is very salty, a little melty and then there is a strong aromatic herbal flavor coming from the moment that is fantastic. she is happy because you are happy to meet Rita, the maestro behind one of the best meesza destinations in this city, how many different types of mesza dishes do you offer?

She doesn't have your name, everyone's fine, so now I'm almost 13 and I'm sitting back to see what. It can be everything on the menu. I don't think I've ever felt overwhelmed by food before. There is so much around me right now. These are all appetizers. I'm definitely appetizing. Can we start with this? Yes, this is taboule taboule starts the a burst of parsley, tomato and chopped onion, so I understand that there is hot and cold table, right, yes, does it matter what order you eat them in? You're supposed to eat the cold one first or the hot one first, so it's the cold one and then you have the preparation Hot and cold table is simpler than its hot counterpart and requires just a quick combination of ingredients here freshly chopped vegetables salted sumac wheat Parsley and olive oil come together to form the taboule.

Parsley is not among my five favorite herbs. Here it is different. The flavors mixed together, this is the secret of a good tabbouleh, perfect, very fresh. I love this combination of lemon and olive oil that I see everywhere here in Lebanon. I think that really takes us to the next level. Parsley is kind. It's a tough plant, so when you eat it it has a kind of chewiness to it, it tastes dry, a little dry during my second cold use. Mesa curd yogurt is rolled into a tennis ball and dried in the sun for a week. until it becomes something they call Lebanese blue cheese, this is a cheese I've never seen before, it's coated in green, it's that pistachio.

No, it should be time you can enjoy it like this or elevate it by grinding it and mixing it with parsley, onion and tomato. You can eat it like this or you can even eat it on bread. Flatbread is a staple in the Lebanese diet that accompanies almost every meal. Wow, nice strong flavors. Very aromatic creamy cheese. Crispy onions. Really a great mix of flavors, but if you're just at a dinner party. table and there is no bread you just feel naked no really we don't love eating bread with almost everything but in general if there is no bread it's okay you really have grape leaves here you can eat them it's without bread our salads without bread here the K you can eat it no bed, so many dishes that kba has spent more than four years traveling the world to 25 countries showcasing world-class global and lebanese destinations.

Basically I'm a pharmacist, but I love food and I love discovering new places, restaurants. It used to be a hobby. and then when I left my job, I discovered that this is my true passion, so I started on social media. I made my group on Facebook and then Instagram and Tik toks and became a go-to place as a local food expert. We've tried two dishes here, what do you think so far for me? I can't say it's my daily routine here, but at least they meet the standard, yeah, yeah, sure, well, maybe the next dish is what we'll set apart. like a kind of small sausages and they are stuffed in a cheap casing this sausage Master Blends ground lamb salt pepper a confidential mixture of 18 spices and a touch of wine two bottles of wine then load the mixture into a sausage stuffing machine this Table Hot is one of Rita's best sellers, the restaurant is actually for her son, so he wanted to open a business and decided to open this restaurant, then she found out that he doesn't know how to cook, so she decided to start cooking here.

It's like when you buy your son a dog and you say: I promise I'll take care of it. I'll do everything and then mom has to take care of everything. She says: I'll get you a restaurant and then it turns out it's very difficult. To run a restaurant, our sausages sizzle in olive oil and glisten with pomegranate molasses before our chef adds pretty potatoes. They're like little Viennese sausages but they look much, much better. M wow pong The granite is fascinating because I have seen it used when it was in Iran, it was used quite a bit there, it has a unique flavor because it is a little sweet and a little sour, and even the sausage itself, the casing is wonderful because it is fatty and the teeth can break it, but the inside is There is also a somewhat harsh and slightly bitter taste while we are still under the enchanting spell of this pomegranate mass.

This is chicken heart and liver also made with pomegranate molasses. Chicken heart and liver dance in a sizzling pan until formed. a brown crust then they are fried with pomegranate molasses, garlic, chicken broth, dried cilantro and salt, so what I really like about these livers is how they are cooked, I am simply referring to the fact that they are cooked because I see that they are raw Liver on the table is not so tempting. That pomegranate is like a sticky glaze and it's slightly bitter, slightly tart and a little bit sweet, which is unique because I usually just have something like garlic oil and chicken liver, so this brings out the liver. to a whole new dimension, you can, you can eat it with garlic, it is allowed, it is not Haram, the Mesa experience is at heart a social gathering, it provides a platform to bond with those you share a table with.

I can't believe people eat like that. and then eat a main dish is the main dish usually small no not really because we have barbecue so you don't have chicken meat kafta Kebab soon I will end my day with the main dish in the shape of a sheep's head prepared by a world culinary icon, you have this big beautiful sheep head if you put it on Tik Tok, how many views we are seeing, but before that, the national dish of Lebanon is Kim, like the one you ate in the morning, but here it is fried and stuffed inside and you eat it with fumes wow this is amazing it's meat stuffed with meat yesterday I had the fish version but it was full of onion we can make it with pumpkin too when you're fasting for Easter you can't eat meat oh so you're a Christian, I'm a Muslim, but I grew up in a school and Christian universities and I have many friends of other religions.

Lebanon is home to three major religions: Islam, Christianity and Dr. is known for its unique and diverse religious landscape so far. As I know, as an outsider, that the Middle East can be a very complicated place, so I am curious to learn from Muslim women in Lebanon how the culture here is different from other surrounding countries in the Middle East. Here in Lebanon you don't have to do anything if you don't want to. I'm a Muslim girl and I'm free to do what I want and wear what I want, so we don't really care who you are or what you do or your religion as much as we do.Does that matter.

You are a good, kind, decent and respectful person for today's main course. I'm heading to a small town in Bea, we all die in a kitchen that has been viewed online over 250 million times for beer. Hello, meet the Tik Tok sensation, a beer in just a few years has amassed an audience of over 23 million. I love cooking since I was 8 years old, but my mom doesn't like me to go to the kitchen and cook, but I wanted so much that I started learning on my own, like in secret. Yes, somehow, shortly after the pandemic broke out and the world shut down, Beer's Tik Tok channel took off and quickly achieved unprecedented success.

His audience is drawn to his unique take on cooking videos that combine elements of music videos with beautiful backgrounds and delicious modern-day foods. You're going to cook something pretty epic for us. Can you tell me about the meat we will use today? She heads up a Beer meal prep that began last night with a sheep's head and legs that were left to marinate in olive oil, salt, pepper and paprika. and a secret blend of spices Is there something special about sheep's head? It looks good on the plate. Oh, you like the way it looks. Yes, do you feel closer to the sheep?

She wraps the protein in aluminum foil and then places it in a unique barrel-shaped roasting device. which she created avoiding the traditional but labor-intensive method of roasting meat underground a beer employs a brick-lined barrel secured with a strap to prevent heat loss while the sheep's head and legs roast in the barrel a beer begins to assemble the next part of your dish first we take the grape leaves we boil it for about 4 or 5 minutes and then the rice mixture for the filling made of French fries tomato parsley onion and a little seasoning we cover it like this on one side and the other side and We will roll it up.

It doesn't have to be so tight because when the rice is cooked it needs more space and now we will arrange everything in the pot. We will go first with some grape leaves just make sure that nothing sticks to the bottom and on the sides then we will go with the first stems now I will go with the vegetables we will go first with the potatoes because they take longer to cook we will go now with the grape leaves now we will go let's go with the onions and tomatoes now we will go with the sauce this sauce is made from water seasoned tomato paste oil of olive and a little lemon juice this will take about 2 hours on the stove and the water will be boiling so that the leaves do not open and the rice comes out we put something heavy to store them and in the same way with a little free time before the food is ready a beer invites me to a unique dish from his hometown this dish is called zingo this dish used to be prepared by poor families because they can afford meat, cracked wheat, rolled into balls and mixed with yogurt sauce, they create this hearty Bowl M, oh wow, so the flavor is pure yogurt and then these little balls have a wonderful texture, they're very dense and something like that. doughy, yes, we boil them for 5 or 6 minutes, then let them cool, then add the yogurt with the salt and mint leaves and serve it.

Many meals in Lebanon revolve around meat, but this is something where you don't feel like anything is missing. It's very hearty It's very robust The texture is really addictive So we're at your house Now we're at your studio What's the average daylight here? I use daylight in my videos that's why I prefer to make my videos in the morning when I wake up get up early get ready get dressed then we will go to the kitchen start cooking and filming it takes me 5 6 hours to do it, then we will edit, editing takes about 1 hour and we will publish, then we will stay out at night to prepare a good idea for the second day.

How many people do you have on your team? The cameraman isir the editor isir. the producer isir the chef isir yes, I make it one wow I think we should show how cooking is something pleasant it is a feeling it is much more than just a dish or a meal I think that is why I did it because I love doing it Can you imagine 3 years ago that you'd be here and you'd have some weirdo in a handkerchief talking to you? No, but I dreamed of being famous. I want people to know that's who she is.

We love her and yes you have made it. Mind you, I did it having achieved so much at a young age. Beer's future is open with endless possibilities. Having come so far at such a young age. What do you want to do next? This question will have to wait because the main course is ready. Now it's time to turn the pot and a beer may need some help. It's legitimately heavy. It weighs about 25 pounds. How do you keep the juice from leaking out? You have to quickly turn it over in one go. Yes, here we go.

I'm worried if you're not sure about this, I'll do it, you think you can do it, yes I can do it, I did it before you want to try it, yes, she doesn't trust me, that's the main problem, no, done one, two, oh my gosh, ready, yeah. one two three wait four three oh my god, it's impressive, it looks like a little fortress, it's like an upside down pineapple cake. I have a reference for things that are cooked backwards, so this part is complete. All you need now is the meat on top. true, yes, a beer carefully relocates the star of the meal from its fiery Sanctuary to the summit resting on a throne of grape leaves, the majestic mount of the sheep's head is adorned with roasted almonds awaiting its grand entrance on our table of the dining room a beer, what do you think you are satisfied with? your work absolutely, so I think we should start with the leg here, it's super soft, succulent, tender and juicy without any effort, it just comes off but it's not like it's soggy, it still has a delicious texture, oh my goodness, you I welcome We'll take some meat from here and we'll take a fig leaf.

SCE this way. I've never had a taste like that before so this is pretty new to me, fig leaf and there are so many different foods here wrapped in fig leaf. It tastes like a pomegranate explosion, we add more lime to make it bitter, exactly yes, it is a great combination of something heavy and something cooler or refreshing. I think this is my favorite meal so far in Lebanon, it really has been a great experience. Good morning, eating everything cooked at home is better. I completely agree with you. Cooking food like that is what put you on the map from when you started until now.

Do you feel different? Was it more fun at first? Yes, it was more fun. at the beginning because at the beginning I didn't have a circle of people who wanted something from you and this makes me tired because at the beginning you have a lot of ideas to do but when you get to the highest level you feel like you don't have any more ideas. I'm tired, this is exhausting, you always need to upgrade and do new things and get a better job than the first time, this is a full time job yes, but in the videos I rarely or maybe never see you eating the food. no, I love showing the process more than the results, luckily people will see you enjoy your own food, maybe for the first time now with this head there are potatoes there, you can enjoy the potatoes too M potatoes, very cute, you will open it . this way ready, okay, yeah, oh wow, it's like he's yawning but he never stopped, this is the clamp, it's still steaming inside, it looks amazing, that's good, oh my god, it tastes delicious, it's greasy and all the seasoning you rub it with has soaked into the meat.

It's very delicious to me, what I really like about animal heads is that they have so many different parts right there, that's the palate, which is really creepy if you think about it because if you like it, use your tongue right now and touch the palate. your mouth you say oh that's what's here okay so don't do that but it's not just that they're like uh cheeks here too that's one of the best meats here and there's so many different textures with different ratios of fat and protein right here has that Nar cheek texture on the inside where you can see these little bumps that you don't usually eat and is this really good, oh my gosh, oh, this is good, okay, right, this is really one of the most coveted parts of the cheap head there are only muscles, Ed for all that chewing, it's really good, so you've come this far in such a short time.

How old are you now? I'm 24 for having come so far at such a young age. Do you want to do the following? Because the goal initially was just to make good videos, to make food videos, to have a lot of people see them become famous, okay, check, check, check, done now, which I wanted to spread Good Vibes in another way besides just making videos. The main thing about what I'm doing and what I will do in my life is just spreading good vibes, making people feel better, seeing good food, you know a meal is something that can make everyone happy, but are you happy with what you do?

You are doing it right now absolutely fantastic you are young you are from this town that is in the middle of nowhere no offense and somehow you have made this food empire in your own home and you took that time during Corona during Co during the lockdown when people It was stagnant and you used it to be creative and create this huge machine that entertains people and spreads good vibes like you said. Very well done, it's a fantastic story and I wish you all the luck in the future. Thank you, I hope you enjoyed it. the cheap head was fantastic, can i take it home?

Yes, of course, okay, great, you can't talk about Lebanon without talking about Syria. Lebanon is a country of only 52 million people, but of that population, between 1.5 and 2 million are Syrian migrant workers or refugees each year, the growing refugee crisis puts increasing pressure on a country that is already struggling against rapid inflation, but in the camp, men, women and children face their own current challenges. Now I am on a mission to live one day in their shoes. I want to understand life in the camp, how do people get money here? I want to see how they live.

I can see that people have structures, they have houses, they apparently have cell phones and what they eat smells amazing. So what do Syrian refugees start their day with? I found out that this is going to be an interesting day, this is not an easy type of video to make. I know, I bet we could have brought a lot of food here, we could have brought cattle here, we could have brought a cow or a goat, but addressing the food in this episode is much more difficult and I think we need to be a little more sensitive in First of all, there are more than 600 people in this refugee camp bringing a lot of food for some people is not a good idea because that automatically creates a huge disparity in a place where people no longer have much of a life here is different than any other place on Earth and we are about to see what the next one will be like and like anywhere else in the world it all starts with breakfast, maybe you are no stranger. to what happens once flour and water meet, but here, in the heart of a Syrian refugee camp, bread is not just sustenance, it is a lifeline, an echo of home and everything they have had to leave behind the most precious treasures that were brought here for their recipes when you enter here you see that many people here have built their own tandor.

This is essentially an above ground oven. It is very hot with each ball of dough of this flat yeast bread, slapping it and throwing it against the wall. Leave it alone. cook for about 2 3 minutes and then that's the very noticeable breakfast oh there you go oh my goodness that's hot. I meant, fucking hot. I'm on my best behavior and if tiredness calls, a cup of coffee is always ready to greet the day. oh, it's nice and hot, okay, no coffee for you, I took to cook it. The doctor said that caffeine probably affects his system, so I think my doctor would probably say the same thing, but I'll try it anyway.

Greetings, join me on today's mission. none other than my fellow explorer Rob, oh wow, and right now we're in Fatam and Husa's shelter. I understand his doctor's warning. A very strong crash is approaching. I feel high. Can we try some bread? Greetings, the bread is good. soft, crunchy, delicious. I'm curious how this is different from a breakfast you might have had in the past in Syria, oh yeah, usually they say they eat this with okra and add the okra with a special sauce and then just eat it, but here Because of the economic situation it is a little difficult for them to access okra, she said, let's kill a sheep and have it, so are there cattle here for cattle?

They are not allowed to breed any here and I have to depend on what is outside the camp. The life of a refugee is certainly challenging. The tarp or any available material is tied together to create a shelter that offers minimal protection from the elements. When it comes to electricity, it comes and goes, but it never lasts longer. more than 4 hours a day when it comes to drinking water and sanitation, it is better not to ask, they did not choose this life, but it is still better than at home when she lived in a city called Deror, it is on the Euphrates river and Isis came and took over.

Bashar Assad's army basically started bombing Isis as well, so it became very chaotic. She said that theLife was very hard and as if they were killing whoever they saw. The devastating Syrian Civil War began in 2011 and brought widespread violence, including bombings and shootings. Disrupt essential services, cause economic collapse and create terrible living conditions for civilians. Could you tell me what year you first came here until she came in 2017 and came in 2014? It's been almost 10 years. Gosh, that's a long time to start. Today I am curious to know how this place works. I want to understand and be able to show people the daily life of what the people here are like.

Could you tell us about a day in your life in this camp and what that is like so at 5:30 they go to work in the field, she gave some examples of what they plant here, potatoes, onions, etc. and then after 300 p.m. they come back here they cook they eat they sleep it's the same every day, 7 days a week, people are allowed to leave the camp, so she said they can leave the camp to work or buy things, but the Lebanese government won't do it. Let them live somewhere else and that is why camps are created amidst difficult living conditions.

There is a system. The UN plays a critical role in providing assistance, although it is often enough to survive. They receive 2 and a half million Lebanese pounds every month for eight people. It will be very difficult to work with them, there are health care services, there are schools for children, there are employment opportunities, most men obviously work, women sometimes have to work too and all children over 12 go and work Also and of course there are also the essential grocery stores the only place where you get essential products and food how often do you come here? You will find us here.

Mr. Hassan, father of a family of nine people, right now he is collecting the ingredients for lunch today, he said when he has money he comes when he doesn't come he doesn't come can I ask how you ration your money to make sure you have enough food for the whole week for the whole month? He receives around 16 million Lebanese pounds a month, much of which earnings each month are spent just on flour so he can make the breads every morning. He said the cheapest item here is vegetables and meat is the most expensive. Eat meat once a month.

What are the most coveted items here? What is it? that people want more, he said, most people here buy vegetables, so all kinds of vegetables and children like all sweets, in the end, chips and things like that, in a comforting gesture, they invited me to join to his family to eat. While I cannot provide food, I have chosen to express my gratitude through a financial donation to each family we visited today and so far it appears that their contribution has been put to good use at the helm of the kitchen. H's son's wife, miss. Bayes today will prepare this lamb meat to make it a Syrian classic.

Rolled dishes are found in many corners of the world, but have you ever had a cabbage roll? If you're not from Syria, the answer is probably not to boil cabbage leaves and spreading them out creates the perfect canvas for the tasty filling that comes next, finally chopped parsley, mint and tomatoes, then adding them to a pot of rice. Sizzle in a hot pot with the seared lamb meat and then add to the stuffing mixture along with the seven spice seasoning. salt, garlic and tomato paste now let the rolling action begin finally place them in a pot with additional seasonings salt garlic local herbs oil and tomato paste now let the fire do its work over time does anyone get a reputation for being the best cook in the community?

Does it smell amazing joining our food? H's neighbors, friends of his family, Kim and Aisha, said that they are all good cooks in the camp, some cook dishes better than others and that's how we get around here, oh, that's what he said in the end, he said, I told. roll, that's how you would translate that they are also bringing another Syrian classic to our food. Oh look, I didn't know what to expect when I came here today, but this is legitimately exceptional. Bama or okra stew, sautéed onions and lamb. in hot oil until the meat is browned the onions are translucent add all the spices seasoning paprika and cinnamon put the okra in the pot pour water add the diced tomatoes a pinch of salt and let the mixture simmer until everything is tender serving as the perfectaccompanies a rich and tasty rice noodle dish made with a combination of noodles with ghee, rice and water, so we have it here, you mix a little meat and a little rice, it doesn't look as much okra and it's certainly not slimy like What okra tends to do with most foods is make it a little more slimy, exactly Che, regards, oh, that's undeniable.

Wow, these people don't cook. I love rice noodles it's very Lammy in the way I enjoy and then just tons of spices it's very shaved and almost buttery B so said it's geeky that they use it definitely try it they put a lot of it in there and it tastes delicious. Are there any foods from Syria that are impossible to replicate here, so they basically said you can find them all? Seran dishes in Lebanon for you, as someone Lebanese living in Beirut, is something you have ever tried before. Yes, I have tried it several times. I rarely found it in a restaurant, so mostly at home.

This is what we call stuffed cabbage. you only have 15 minutes to eat it after 15 minutes it doesn't hold together anymore so you have to eat it very fresh it reminds me of grape leaves except for the cabbage and this mixture inside, okay. I'm going to What do I do? I cut it well, I eat it with my hand. It's so hot, it's nice, oh my goodness, it's a delicious thin cabbage wrap and it stays in this very spicy, tasty mix. Oh man, it's really good and satisfying. texture as you bite into it, the cabbage has a little bite to it and then just soft, very steamy fillings inside, okay, believe it, this is so good when people cook here, is it mainly that each family cooks for themselves same or how often do people cook for the Greater Community? so she said that each family cooks for themselves, but during the month of Ramadan each family is responsible for one dish and then everyone gets together at the end of the day to break the fast and everyone can try the diversity of food that I tried.

I don't have any set expectations for today, but this might be one of the best meals I've had in Lebanon. Controversial, no offense, no offense, you are husband and wife, two different couples here who have different stories, you came here at different times when you came here, did you ever imagine you would be here for so long? They said when they first came here they thought they were going to stay 2 months and left everything at home oh no and it's been 10 years so yeah it's even for me to hear. To this is yes, it is in Syria, what did you use to do there for a living?

He worked in wheat fields in Deor and then when the situation started to get a little more difficult, he started to be like a tobacco merchant and then when Isis came. Isis considers it a sin and they don't allow it so they specifically went to his house to just take him and God knows what to do with him and what happened was he had to flee and walked for 15 days he said he passed through multiple Syrian regions that were controlled by the army Syrian by the rebels also by the Free Syrian Army and then he came to Damascus and from Damascus he was able to go as a refugee to Lebanon and then he mentioned it to me a little earlier today.

Furthermore, only 3 years later he was able to bring his family to Lebanon. Oh wow, yeah, the hardest part for me to understand being here is that it's so complex that you can't just say "well, at least you." You're not in Syria and I can see that people have, you know, they have structures, they have houses, they have enough supplies or money for food, apparently they have cell phones, so there's a lot more to life than just you know, I have food, I have shelter. I have clothes, I have water which is exactly like the bare base of the pyramid, so for you, I mean, how do you see your purpose here in this camp now these days, after 10 years of being here? m m she said there is no goal, there is no The real purpose here is that we are fighting.

She said that most Syrian refugee camps are in the same situation as us or even worse. She said some people don't even eat dinner to get it. It is very difficult to live in those conditions, so we cannot. We trust Lebanon, we can't trust Syria, our only hope is a foreign Western country, probably that's what it means, come, help us and get us out of this hell, basically, the life of a refugee is undeniably challenging, often . It means not being able to actively work, study or contribute to society without purpose, but still not being able to return home or anywhere else, most Syrians were driven here for the same reasons, but while many spend years trapped in limbo or living in a state Amid uncertainty, some lucky individuals discover a path to a more manageable existence.

A 40-minute drive southwest of the camp transports us to the quab elas central fruit and vegetable market. Here we meet Abdal Razak, a Syrian who arrived in Lebanon in 2013. and who has been working diligently in this market since then, can you tell me a little about what he does here? He is an accountant here in the market, basically, we have interacted with so many people today who are in the refugee camp. time but he is here what is the trip he was a teacher in Syria he lived in Aleppo, which is a big city, so his cousins ​​came before the war, so they settled here because they built credibility over time and they were able to find him . a job, are you free to leave this job and do something else?, he said here, it's basic, you have a job, you take it and you have to stick with it, you don't have the opportunity, like other people who live in the country, to have jobs in In the same way that the Lebanese know most of the people here in this Syrian market, about 35% of the market would be Syrian and the rest are Lebanese, not all refugees are relegated to living in a camp with the proper documentation, work permits, sponsorship or a A more stable economic situation could help obtain the necessary permits to live outside the camp and life outside the camp is undoubtedly better than inside.

Abell's house is not luxurious but it meets the needs of her family with basic services and for food today they have enough to feed the wife of a small army, Miss Tama is preparing Mansa for dinner, an iconic Middle Eastern dish Traditionally served on a large communal plate with fragrant rice and buar arranged on the base, it is topped with tender, slow-cooked lamb before receiving its crown, a beautifully roasted lamb head. garnished with herbs and nuts and served with bread, yogurt and more vegetables, this looks like a damn masterpiece. I guess she eats like this every day, yeah, she has been, oh, she said once a year, oh, once a year, okay, is this something you used to have?

In Syria, weddings and holidays are when they eat this dish well. This is a very special occasion and a special gift for us. It's interesting. I'm used to eating everything together in one bowl. I mix everything. They eat what they want. It's like a Bouet in a small PL, what do you think is tasty? She's obviously yeah, wow, okay, I'm going to try this Bulgarian M, it reminds me of I don't know, steel cut salty oatmeal almost with oh oh, I'm just eating the B. now I have to have some yogurt, which What I would do is take a spoon, maybe dip it in oh wow, next advanced level move, it has a great texture, completely different from rice, obviously, and very warm, salty, flavorful and delicious, here I have some rice.

Oh, the rice is great, super heavy and tastes different than mucus. What do you think is the best meat here? Zint is the arm, yes the arm, please eat some zint. All this meat looks so delicious it looks like it has just been brazed. hours and soft and cuddly it's exceptional this could even be part of the head yes totally that's what I said I said head I meant back I'm looking at this this is the head right here it's one of the best bites of me so this Is that Cheek meat, yes, it looks very good?

Do you want to try half of this? It should be very tender, oily, meaty, greasy, delicious, mhm, mix it with a little bit of everything, a little bit of yogurt, wow, that was the bite and then wash it down with the yogurt it's strangely satisfying, she asks if you like this mhm , like it's a little bitter and a little heavy, but heavy, it just clears the palette somehow, how long have you lived in this house? Must he be renting this house since he arrived? Lebanon, what's fascinating is that when we get here, it's obviously a residential house, but just on the other side of the camp, about 100m away, you can see that there is a refugee camp, a different refugee camp than the one We have seen before, as someone who had the opportunity to live.

In a place like this, what is it like to look out your front door and see hundreds ofpeople throughout the countryside who live in a countryside? Faith. He said that it is difficult for a Syrian to see other Syrians living in the conditions they have to deal with.

extreme

heat in summer extreme cold and in winter there is sand and dirt everywhere in the houses those are the conditions they are in and they can't return to Syria so easily he can't help them get a job either, he's a little helpless In a way So, yes, he wants, as a Syrian, that the foreign nations that have real power in the region, especially the UN, remove this pressure from Lebanon because 2 million people in a country of 6 million is a huge number and the crisis is affecting the entire country and inflation.

If they could get us out of Lebanon, which is already suffering enough and affecting our fellow Lebanese, that would be better and everyone would be happier. The Lebanese could better face their own problems. and we could live in a country in a safer way. He even said that he is excited to return to Syria if they can secure some cities that are safe and where they can live like they used to. Before the Civil War, the most difficult endings were the uncertain ones. The UN is committed to maintaining the living conditions of those who fled Syria and Lebanon is committed to being a host country for millions of people trapped in perpetual limbo, but what does the future hold for whom?

I have called these camps home for over a decade. Where do you see yourself in 10 years? Ideally, you know it's beautiful because every time you ask them a personal question, they always come back to their children. I think that's their main priority. He said well. Now they don't see any future because their children barely have an education. I spent today the most they can learn is to read and write and at a very basic level he said: I can't see my children. Not being educated, they are now working in the fields picking potatoes and vegetables, but I want them to learn how to have a proper profession, to have an occupation that can earn them a living and, all we want is to send our children abroad and we are. trying to do this every day basically that's your goal show me that I love you I love you oh guys that's the end of video number five and the end of our series here in Lebanon today was a very interesting, challenging and insightful, I would say.

It was a worthwhile experience, what do you think? I also want to say that there is a lot to take in, a lot to process, even if I knew most of that stuff, hearing it from people's mouths, yes, there is a lot of process, there is a lot. of the process I also want to say a huge thank you to Rob for being with me today and helping me with this series. You can find Rob here on his YouTube channel. He is now cycling himself all over Africa, starting in Egypt. To Cape Town, he already has so many amazing stories on YouTube and many more to come, go to his YouTube channel and subscribe, otherwise guys that's it.

Thanks so much for looking. I'll see. you next time peace