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  • - Hey everyone, hope you're having an amazing day.

  • It's Mark Wiens.

  • I'm in the north of Lebanon,

  • in a small village that's known for a dish called kibbeh.

  • Now kibbeh is,

  • it's a dish known throughout the Levant,

  • especially in Lebanon and Syria

  • of minced meat and bulgur wheat.

  • And before coming to Lebanon,

  • all I really knew was one type of kibbeh,

  • but in fact there are many different types of kibbeh

  • prepared in many different ways.

  • And so today we have a very special opportunity.

  • Kamel has arranged with one of his friends

  • to prepare for us a full kibbeh spread of dishes,

  • different varieties, types of kibbeh.

  • I'm very excited to see the entire process

  • and I'm gonna show everything with you in this video.

  • (upbeat music)

  • (coffee splashing and dripping)

  • My favorite time in the afternoon.

  • Oh, it's about to spill,

  • is afternoon coffee time,

  • especially when I'm at home editing videos.

  • Before getting started with the main video,

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  • (upbeat music)

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  • and let's get back to the food video.

  • This location, this restaurant, first of all,

  • is just spectacular.

  • These trees, this entire courtyard

  • is just fully shaded by huge trees, huge leafy trees,

  • right next to a rushing river.

  • You hear the sound of the water,

  • you're sitting in the shade, the fresh air.

  • This village specifically

  • is known for kibbeh throughout Lebanon.

  • Many say this is where the best kibbeh comes from.

  • (upbeat music)

  • (speaking foreign language)

  • A beverage that I could continuously drink

  • throughout the entire day, non-stop.

  • At the restaurant though,

  • you typically serve just all types of Lebanese food?

  • All types of mezze? - Yeah.

  • - [Mark] Okay, but specializing in kibbeh?

  • - [Kamel] So we try to crumble it as much as possible.

  • - If there's one thing

  • I have learned so far being in Lebanon

  • is that there's always food before food.

  • - [Fadi] Now I'm smiling.

  • - The mezze is the different dishes, the vegetables.

  • So we're enjoying a little breakfast and coffee

  • before getting into the kibbeh.

  • - Fell in love with the Lebanese breads.

  • - Yeah. - And for a good reason.

  • One for me

  • and one for you.

  • - Okay, so with the crispy Lebanese bread,

  • the shanklish mixed with tomatoes,

  • green onions and olive oil.

  • And you kind of get that,

  • it looks like that crumbly cottage cheese-y texture.

  • Oh. - If I may,

  • just follow it up. - Oh yeah.

  • Follow it.

  • Oh, thank you, Kamel. - And tomato.

  • - Follow it.

  • There's always a chaser in Lebanon as well.

  • And for the shanklish, it should be mint and tomato.

  • - Perfect. - Oh, yeah.

  • Ooh, wow, that mint.

  • Like it's mild but strong at the same time.

  • I'm gonna chase the shanklish with a tomato as well.

  • The juiciest tomatoes.

  • - Look at the hummus, look at the labneh.

  • There's something really really wrong with these two dishes

  • that we need to fix.

  • What is it?

  • - Add an oil. - Aha!

  • There you go.

  • Immediately, no hesitation.

  • You're a local now.

  • - [Mark] Okay.

  • Fadi.

  • - [Fadi] Wow.

  • (speaking foreign language)

  • - Okay, it's time for a hummus.

  • Oh, yeah.

  • Oh, wow.

  • Yeah, that hummus is amazing.

  • You can taste the lemon in it, right?

  • More than others.

  • That hummus is amazing.

  • For me I think it's so good because of the lemon bite in it.

  • You can taste the lemon in it.

  • For the eggs, and we just got a piece of man'oushe

  • which is bread topped in za'atar.

  • More food just always appears when you're in Lebanon.

  • I think I'm gonna put the egg.

  • I'm gonna set the egg right on top of that.

  • Look at that za'atar.

  • The lemony zest, the thyme in there, the sesame seeds.

  • I just have to add some hummus to this.

  • Okay, they're calling me now.

  • It is time.

  • They're calling me now.

  • It's time to start on the kibbeh.

  • (upbeat music)

  • Yes.

  • It's awesome.

  • - Traditional stone mortar for the kibbeh.

  • It's very traditional.

  • So back in the day,

  • whenever someone wanted to marry a girl from town,

  • the challenge to test whether the guy was strong enough

  • was to carry the whole thing with one hand, one arm,

  • just above his head and put it back.

  • (loud pounding) (speaking foreign language)

  • - The bulgur? - Bulgur.

  • - This is something that is not done very often anymore

  • but this is the traditional way to make kibbeh.

  • To pound the meat using a,

  • it's a really huge, like an entire stone mortar

  • and it's like a mallet, a very thick pestle.

  • It's a very very fine mince, this time of beef,

  • and then the other mixture ingredient

  • is cracked bulgur wheat

  • which is also mixed with a variety

  • of I think about seven different spices they said.

  • - She said seven spices and salt.

  • - It's called the all spice mix.

  • - All spice mix.

  • It's kind of cinnamon-y though, generally, right?

  • - [Kamel] These tendons and stuff when they're pounding,

  • you see a white string?

  • You just pull it out

  • as opposed to just mixing it in.

  • So they're pounding.

  • And that's the traditional.

  • - You can tell her experience.

  • I guarantee, she makes that look way easier than it is.

  • (speaking foreign language)

  • That deserves a-- - I mean, it's perfect.

  • - That deserves an ovation for sure.

  • You do not get that skill overnight.

  • She did it so fast.

  • She made two of them,

  • then all of a sudden she took a couple spoons of the beef,

  • pure beef fat,

  • put it into the center of one

  • then put them both together both bowl shapes,

  • of the dome shape, half domes together

  • into making a full sphere of meat and fat.

  • (applauding)

  • That is the most perfect ball of meat you'll ever see.

  • It's perfect.

  • It's symmetrical and that's just straight minced meat

  • and bulgur with fat in the center.

  • - [Kamel] This one, we're taking to the traditional bakery.

  • - Ah okay. - In the town.

  • (speaking foreign language)

  • - She's moving onto the next kibbeh.

  • She added more water so to give it a more,

  • I guess a less stick consistency.

  • She's about to put it into this giant pan full of olive oil.

  • (speaking foreign language)

  • - [Kamel] Mark, olive oil is sacred in this part of town.

  • - Sacred. - Yeah.

  • I immediately notice the olive trees.

  • - [Mark] That is a huge base of meat.

  • (speaking foreign language)

  • - [Kamel] So now patterns need to be applied.

  • - You can see how even it is, the entire thing,

  • just from her experience.

  • - [Kamel] Yes.

  • (speaking foreign language)

  • - They said that's both for art, for design,

  • and that's their design,

  • and then also for function, for cooking

  • so that everything is even.

  • So the olive oil probably oozes up.

  • I can already imagine the oozing olive oil

  • and meat juices and fats.

  • (speaking foreign language)

  • Ah, okay.

  • (speaking foreign language)

  • Now she's gonna demonstrate, show us the raw version.

  • (speaking foreign language)

  • - [Kamel] It's gonna be eaten raw.

  • - That was just a totally new experience for me.

  • I've never, I know so little about kibbeh

  • other than the,

  • I think it's the little football-shaped fried ones

  • that I've had at Lebanese restaurants.

  • But this is a whole different perspective.

  • It's such, I can already tell,

  • I know that kibbeh is the king of dishes,

  • in Lebanon, especially in this village.

  • For that big pizza pan meat spread at the bottom,

  • we're going to go to a traditional bakery.

  • So they're gonna bake it in a traditional Lebanese,

  • that's the way it's cooked.

  • Going actually to a traditional bakery to do that.

  • I can sit in the back.

  • I can sit at the back.

  • (laughing)

  • You've got a lot of responsibility, Fadi.

  • - Yes, yes, I do.

  • I'm holding the prized, handmade with love.

  • - [Kamel] And care.

  • - With history.

  • Look at that, look at that. - The shimmer.

  • - No no, look at the oil, how--

  • - [Kamel] Oh, yeah.

  • - [Mark] It's sprouting from that little hole.

  • - Back in the days,

  • the bakeries used to do all the bread in the morning

  • and then at noon all the women would come here

  • with trays of kibbeh to bake them

  • because they used to have no ovens at home.

  • So all the kibbeh in town

  • used to be baked in that bakery.

  • - The church. - Ah, okay.

  • - And we have--

  • (speaking foreign language)

  • - Precious cargo.

  • - I'm just enjoying,

  • it's like waves of olive and just--

  • - Meat and olive oil.

  • - Yes. - In my face.

  • (laughing)

  • - Food has never been so much fun.

  • - Oh, it's right there. - There's kibbeh inside.

  • - [Kamel] There's a kibbeh inside.

  • - This is one of those days where the food excitement

  • is at an all time high.

  • I'm shivering.

  • I'm so excited.

  • - [Fadi] I want the song,

  • Here comes the bride

  • - [Mark] Directly from the van into the oven.

  • (laughing)

  • - Now fourth generation.

  • - Fourth generation bakery.

  • Amazing.

  • Hundred, how many years?

  • 120 years old,

  • the oven.

  • Fourth generation bakery.

  • So generations have grown up

  • putting their kibbeh into this oven.

  • And even somebody beat us to the oven today.

  • There's another kibbeh already in the oven.

  • If you could see the oils are just sloshing.

  • The olive oil and the meat juices

  • are just sloshing around in that pan.

  • But it is a tradition

  • that people would bring their pan of kibbeh

  • especially on Sunday

  • when you have to have kibbeh in this village,

  • to the local baker.

  • What a beautiful tradition.

  • I cannot even believe it.

  • This is gorgeous.

  • This is, it's gonna be so incredibly good.

  • Oven is over 800 degrees Celsius in there.

  • So it's extremely, extremely hot,

  • that cooks,

  • the whole kibbeh is gonna cook in about 15 minutes.

  • You almost dehydrate it.

  • Oh, it's ready. - Yes.

  • It's already done.

  • - [Mark] Be careful.

  • - [Fadi] Kamel is asking me to say some poetry.

  • (laughing)

  • - Oh, that aroma.

  • With cardboard, it's time to carry the pan.

  • Thank you very much.

  • - Welcome, nice to meet you. - Thank you.

  • Amazing. - You are welcome.

  • - Beautiful bakery. - Now is the time

  • for the taste

  • after this hard work. - It is, it is time.

  • - Okay, you are welcome.

  • - Oh, that's the greatest meat aroma I've ever smelled.

  • On the floor, yeah? - Yeah.

  • - [Ying] Over here.

  • - Will it burn the? - It's too hot.

  • - It's too hot.

  • (speaking foreign language) (laughing)

  • Okay. - Oh, yes.

  • (speaking foreign language) (upbeat music)

  • - [Kamel] Mission accomplished.

  • (laughing)

  • - Okay, we're back in the kitchen now.

  • Actually they have a whole group that's eating here

  • so they're preparing a lot of food for today.

  • That is a basin of tabbouleh.

  • Oh, I love tabbouleh.

  • That is a beautiful, beautiful thing.

  • (sizzling)

  • (speaking foreign language)

  • A taste of the--

  • - Yeah. - Fattoush.

  • (laughing)

  • - I don't know if you like it. - Mmm!

  • - Really, it's-- - Oh, wow.

  • - Really, really.

  • One more, one more. - It is so good.

  • - One more. - Okay.

  • Mmm.

  • (speaking foreign language)

  • Okay, that's the greatest fattoush I've ever tasted.

  • It's unbelievable.

  • (speaking foreign language)

  • You could drink that dressing. - Mmm!

  • - Yes, yes.

  • You can do it, you can do it.

  • We do it usually for the tabbouleh.

  • - [Kamel] Yeah.

  • - I,

  • drink the--

  • (speaking foreign language)

  • - One of the best I've had. - Yeah.

  • (upbeat music)

  • So then kibbeh nayyeh is the mezze course.

  • But then the cooked one is the next course.

  • I'm learning many things about kibbeh today.

  • I mean, the different versions.

  • But also the different courses of Lebanese cuisine

  • and the way it's served.

  • So mezze comes first which are the cold,

  • well especially the cold appetizer.

  • Mezze is like the hummus, the baba ganoush,

  • just the vegetable platters.

  • And the first kibbeh is served with that course

  • because it's cold appetizer.

  • The raw kibbeh, the raw meat, the raw minced meat.

  • The other cooked kibbeh is the heavier meats,

  • that ball and that platter kibbeh,

  • they'll come later after we sit

  • and relax and eat the mezzes.

  • - [Kamel] You know what some people do, Mark,

  • that's a local touch.

  • They say it goes very nicely with that.

  • Sorry, I'm using my fingers

  • but this is how it's done.

  • - The family. - The only way.

  • - Style.

  • Just came out of the kitchen now.

  • And at restaurants outside of Lebanon,

  • really the only form of kibbeh that I've ever had actually,

  • the only form of kibbeh is those little football-shaped,

  • bite-sized little dumpling-like fried,

  • that's the fried kibbeh.

  • Kamel, what's the name of the fried kibbeh?

  • - It's just, we call it kibbeh plain.

  • So whenever you say kibbeh, that's just kibbeh.

  • - Oh that's just kibbeh. - The balls.

  • Yeah. - Fried ones.

  • And the local way to eat this one

  • is to kinda break it in half.

  • Oh, you can see the minced meat in there,

  • the bulgur wheat and then also the pine nuts in there.

  • And then dip it in the hummus or other dip.

  • Oh, I just lost my pine nuts.

  • Okay, I'll add one to this side, one to this side.

  • But I'm gonna taste one half of it,

  • just plain first.

  • (speaking foreign language)

  • Oh, wow.

  • That's the best I've ever had.

  • The meat is so incredibly fragrant.

  • And you taste the nuttiness, the cinnamon, all spice.

  • That is incredible.

  • So then the other way is to dip it in the hummus.

  • That is another delicious vessel for hummus.

  • - So I'm gonna give you

  • another-- - Oh, the raw, okay.

  • - [Fadi] I'm gonna give you another perfect bite.

  • Some tabbouleh juice. - Juice to rejoice.

  • - Yeah, do it, do it. - The kibbeh

  • rejuiced with the tabbouleh.

  • Okay.

  • Yeah.

  • That makes it, because of that citrus,

  • because of that lemon.

  • Yeah, that's the best combination for sure.

  • (speaking foreign language)

  • What is the best technique?

  • - [Kamel] Best technique is to make like a vessel for oil.

  • - So that it holds it in? - Holds it in.

  • (speaking foreign language)

  • There you go.

  • (speaking foreign language)

  • So that with every bite you can dip it in the olive oil.

  • - Kamel made me almost like a donut-shaped.

  • So that you can fill it all the way up with olive oil.

  • That way you get some of the raw meat,

  • some of the oilve oil, all in one bite.

  • And then often you can also eat it with garlic.

  • But you really wanna taste,

  • you really wanna taste the flavor of that raw meat.

  • Oh, yeah.

  • Cheers.

  • Cheers.

  • It's almost so fine

  • and so neutral tasting

  • that it's almost cheesy.

  • And the texture is almost gummy, sticky,

  • because it's such a fine mince,

  • because it's mixed with that bulgur

  • because there's olive oil.

  • Stunningly delicious.

  • And for this bite,

  • I'll scoot over some of that garlic.

  • Some of that garlic sauce in with the meat

  • and use the baked bread.

  • Wow!

  • Wow, with the garlic,

  • immediately you feel a slight burn in your cheeks,

  • come from the powerfulness of that garlic.

  • The kibbeh just melts in your mouth.

  • (speaking foreign language)

  • Okay, I'm moving into that tabbouleh that we saw her make.

  • This tabbouleh looks incredible.

  • Yeah, tabbouleh is just one of the greatest salads,

  • greatest mixes, greatest dishes.

  • I mean the simplicity of it.

  • And then the herbaceousness of the parsley.

  • It's one of the kibbehs that I just cannot wait to try.

  • This was the one that we went to the baker

  • to cook the entire tray of meat

  • and when it's in the oven, in that scorching hot oven,

  • it cooks in its own juices

  • but it also deep fries in its own juices

  • from all of that oil, olive oil.

  • And then they also say

  • it's very good to dip in the tabbouleh

  • to eat with the tabbouleh,

  • the lemon juices, the olive oil as well.

  • The crispy layers,

  • you can almost see the bulgur wheat in there too,

  • with the minced meat.

  • You can actually see that texture.

  • Oh, yeah.

  • It's one of those things,

  • as you keep on chewing,

  • the flavor keeps on coming.

  • The more meatiness that comes out

  • and it's got this crunchy,

  • this crumbly texture from that bulgur.

  • It's so flavorful.

  • But it actually takes time to chew it

  • before all the flavors are released.

  • It's almost like you're eating bread,

  • like a meat bread.

  • (upbeat music)

  • - It's amazing. - Heaven, heaven.

  • - It's so good that I couldn't even wait to change my plate.

  • So I just got the rest

  • of a whole entire kibbeh nayyeh plate.

  • - [Kamel] Fadi, having some garlic with a bit of kibbeh.

  • - Yeah, another excuse to eat garlic.

  • (upbeat music)

  • - [Mark] Right in the center.

  • - [Kamel] The pita bread that we have, Mark.

  • They spread chili paste first,

  • a bit of tomatoes and onions

  • and then you use it to eat the grilled meat,

  • the grilled kefta.

  • - Whoa, they have cranked up the music over on that side.

  • But we're going to the kitchen now

  • to grill the ball of kibbeh.

  • But in the meantime,

  • they brought out a whole mixed grill plate.

  • I gotta have a piece of,

  • I gotta snack on a piece of kefta

  • all the way to the kitchen.

  • (laughing)

  • Oh, wow.

  • Oh, that kefta is amazing.

  • The parsley in there.

  • Okay, I need another piece of meat.

  • That kefta is amazing.

  • With hummus?

  • Oh, thank you.

  • See, that kefta's insanse. - Yeah.

  • - That kefta's amazing. - It is.

  • Absolutely.

  • - One of the best keftas ever.

  • The ball kibbehs are on the grill.

  • I thought there was just one.

  • There's like eight of them, 10 of them on the grill.

  • Slow grilling.

  • You can the crackling of the wheat,

  • of the meat on the grill.

  • They're like the size of grapefruits.

  • Grapefruits, they're the size of grapefruits.

  • They're the size of softballs.

  • - [Kamel] Just cook on one side and then flip.

  • - Like the whole? - Just slowly rotate it.

  • (speaking foreign language)

  • This could almost be considered a sport,

  • rolling the kibbeh balls.

  • And they just slow roast, they have to roast on every side.

  • So they just slowly rotate them over the hot fire.

  • You can see the juices starting to drip out.

  • (speaking foreign language)

  • Kamel.

  • - I'm taking care of the kibbeh.

  • - [Mark] I got it under control.

  • - Only if everyone can smell what I'm smelling now.

  • - [Mark] Oh, wow.

  • The trophy has arrived.

  • - [Kamel] Ah, king of the table.

  • - Yeah, what I like to do

  • is to remove the fat from the inside.

  • Oops.

  • It's still a little bit hot.

  • - It is hot. - It's very hot.

  • - [Kamel] Sorry.

  • - [Fadi] This is the Julie way.

  • - Okay, it's open Julie. - She's from here.

  • - She's a local. - So you see.

  • - [Crowd] Whoa!

  • - [Mark] It's like a coconut.

  • It's like opening a coconut. - You wanna drink?

  • - [Julie] I like to remove it.

  • I remove it in the water so that it doesn't ruin the--

  • - [Kamel] I mean for me, it's done its purpose--

  • - [Julie] But I keep it like this.

  • - That's just sloshing around fat.

  • That is a beautiful thing.

  • And actually a lot of people like to throw that fat

  • because the fat served its purpose.

  • It coated the inside of that kibbeh.

  • But other people like to eat that fat.

  • And then they're explaining the different ways.

  • Some people like to then

  • dip pieces of the kibbeh into the fat.

  • Other people like to empty the fat, the oil,

  • and then put tabbouleh on the inside.

  • - [Kamel] I think you can't get enough of just, watch it.

  • - Mark. - I'll have the fat.

  • - Have the fat. - The tabbouleh inside.

  • - [Mark] The tabbouleh on the inside.

  • - [Julie] And you can eat it

  • like this. - Oh, like a sandwich.

  • - Yeah. - Nice.

  • It is time.

  • This is like a once in a life food opportunity.

  • Oh it's just the perfect soft ball.

  • And I'm just gonna cut.

  • Oh, it's amazingly hard because, bready,

  • because of that bulgur.

  • Yeah, it's thick, it's hard.

  • I'm gonna slice all the way through.

  • And here it is.

  • (laughing)

  • Just a puddle.

  • A puddle of fat.

  • And immediately, you get that aroma.

  • The meat aroma plus that spice.

  • I'm gonna do this method first.

  • Take a piece of the kibbeh.

  • Oh yeah, and that's bready

  • because of the content of the bulgur in there.

  • I'm gonna just dip that.

  • Try to get as much of the oil juices as possible.

  • When you're gonna eat fat, you gotta make it count.

  • (laughing)

  • Oh, wow.

  • That's the bite.

  • That is the bite of the meal.

  • That is extraordinary.

  • (upbeat music)

  • - [Kamel] Solid already.

  • - [Mark] A bite with tabbouleh, with the fat.

  • - [Crowd] Cheers!

  • (laughing)

  • - Fat dripping everywhere.

  • - Fat is, oh yeah.

  • It's juicing, it's juicing. - Yes!

  • (upbeat music)

  • - When you eat the fat,

  • it just coats your lips in a meat glaze on your lips.

  • Meat lipstick.

  • I've got the meat lipstick.

  • (speaking foreign language)

  • I love Lebanese desserts to finish as well.

  • Always platters of fresh fruit

  • and I love cherry season in Lebanon.

  • Fruit is all you need

  • after a meal of such glory,

  • after a meal like that.

  • Again, like I mentioned before,

  • before today, actually,

  • the only kibbeh that I even knew

  • were those little fried football-shaped kibbehs

  • which are incredibly delicious as well.

  • But just to learn about this entire experience

  • and how there's so many different types.

  • As she was explaining,

  • she said there's over 10 types,

  • even more just from this village alone.

  • It's really one of the most respected,

  • one of the most family,

  • bringing together dishes of Lebanon.

  • I wanna say a massive thank you

  • to Julia and her restaurant, her family.

  • This is still a family-run and how they prepared everything,

  • showed us their culture through kibbeh.

  • It was an amazing experience.

  • Huge thank you.

  • Thank you to Kamel for arranging, for setting it up.

  • I also wanna say a huge thank you to USAID,

  • USAID for funding my trip to Lebanon,

  • for bringing me to Lebanon and for sponsoring our trip.

  • Also if you haven't watched

  • all the Lebanese food videos in this series,

  • we're traveling around Lebanon,

  • eating, meeting amazing people,

  • learning about Lebanon and its food and culture and people.

  • And I'll leave the link in the description box below,

  • then you can watch the entire playlist, all the videos.

  • Thanks again for watching.

  • Please remember to give this video a thumbs up.

  • If you enjoyed it, leave a comment below.

  • I'd love to hear from you.

  • And if you're not already subscribed,

  • click subscribe.

  • Subscribe now and also click the little bell icon

  • so that you get notified of the next video that I publish.

  • Thanks again for watching

  • and I will see you on the next video.

- Hey everyone, hope you're having an amazing day.

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レバノンのGIANT MEAT BALLS(ジャイアントミートボール) - スペシャルキッベエ・レバノン料理! (GIANT MEAT BALLS in Lebanon - Special KIBBEH Lebanese Food!)

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    Jackson に公開 2021 年 01 月 14 日
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