Village Food in Lebanon – BIG POT MOUNTAIN COOKING in Shouf | Middle Eastern Food!


– Good morning. Hope you’re having a good day. It’s Mark Wiens. I’m in the Shouf Mountain
Reserve area of Lebanon and today we are going to eat
some of the traditional food, and learn about the
culture from this area, as well as we are going to
visit the Biosphere Reserve, home to the cedars of Lebanon, and I know we’re going to eat a lot of fresh, local produce. It’s going to be a fantastic day. I’m going to share
everything, as it unfolds, with you today in this video. (upbeat music) – And right behind me, this
is where we slept last night. This is a wooden house, fully built, almost fully of pine, I believe. Really nice place, overlooking
the entire mountain. The view is stunning. The first thing this morning, we’re coming to the garden
to pick some vegetables for breakfast and Cezar has some really nice vegetables growing fresh. Yeah, that’s going to be great. And then we’re going to cook and eat breakfast first thing today. This is a whole self-sustaining farm. They have vegetables growing, they have livestock;
chickens, goats, sheep, and we’re going to collect
some eggs now for breakfast. But they also have
horses, they have donkeys. Nice. Yeah, those eggs are beautiful. You can tell they are real eggs by the way that they’re different sizes, different colors, not perfect. And real eggs, I mean just
organic, local, fresh. We walked down to the guesthouse now and mom is going to be making breakfast, the fresh eggs that we’ve brought, and also the herbs, the
vegetables that we’ve just picked. The thing she’s making is fresh ful, which are fava beans. She mashed up some
garlic and some olive oil and some salt and then
squeezed in some fresh lemon. You can smell the lemon
and now the beans go in. And she’s just kind of mashing and stirring at the same time. All sitting down for breakfast now, got the different side dishes, the ful and then eggs
cooked in the clay pans. Plus the fresh vegetables that we picked. – Beans, you want some? – And now we’ll put the
olive oil on the food. – You always have to add
more olive oil to the ful. You’ve got to have olive oil, and then I’m just going
to add some of those eggs right to my bowl of ful. Even though it has a lot of olive oil, it doesn’t taste too rich or too oily. It’s subtle, the olive oil is subtle. Oh yeah, the eggs are wonderful. You can taste the freshness
of them, the quality, then I’m going to add some
of the vegetables directly to my, or maybe I should
put them on the bread then, eat it with the ful. Got some mint, got some rocca in here, and maybe some of those chicory leaves. – The local lebany, some mint, some za’atar. – This is a mountain-style bite. The local lebany in
bread with mint leaves, with za’atar; za’atar is
one of my favorite things, and olive oil. Very good. It highlights the lebany. Breakfast was delicious. From here, we’re going to
drive across the mountain. Well, through the valley across the mountain that we can see. And that’s where the biosphere
of the cedars of Lebanon are located in the Shouf. And then we’ll go around from there, we’ll go around this entire Shouf area and visit some of the different places, some of the villages, some of the people, some of the food. (upbeat music) – So, we drove up to the
top of the mountain area and there’s a small hike that we’re going to do in the reserve. This is the Barouk Cedar Forest. The cedars in this area
are thousands of years old. You can see the branch,
like this whole base area, multiple huge stumps coming
out of the base of it. And just look at the branches
that just reach out like arms, just a canopy of cedar, a canopy of shade and the aromas of the pine here. The tradition is this is the oldest, this tree is called The Old Lady, which is a huge cedar tree, and the tradition is to hold
hands all the way to hug. We made it, there’s the connection. We made it, we hugged The
Old Lady, all the way. Success. Possibly, this is the exact
tree on the flag of Lebanon. Because it’s a similar shape. (upbeat music) – So from the biosphere, from the reserve, the cedars reserve, we
drove across the ridge and we’re in another valley, gorgeous valley with fruit trees. It’s lush, you can hear the water flowing and this is a special place where they, their story is, it’s three
brothers who have created some very unique, respected sculptures, and then open to the public
certain times of the year to view the sculptures,
as well as the property and the nature. – Those are abstract sculptures. When we say abstract, directly,
we remember Hilma af Klint, the Swedish painter who makes
the first painting, 1905. She makes the first
painting as an abstract. So the house is built
using natural materials, everything available here,
we use it in our building. – There’s so many, what a craft, such genius ideas and a
whole eco-friendly house. This is an amazing tree, it’s
like an upside down hedge. We’re going to have a cup of coffee here. Look at this, I don’t
even know how they it, they just trimmed it perfectly, keeping that trim perfect. A fresh basket of the mulberries. That is so sweet and so juicy. I love that texture on
the outside of them. (upbeat music) – We’re back at Cezar’s Guesthouse now where we’re going to cook lunch, some of the local dishes, and she’s now rolling up
some of the warak enab, which is the stuffed grape leaves, one of my favorite things in this region. It’s a mixture of parsley
with tomatoes with rice and a dressing, olive oil and,
I know, many other things, but then she fills it
up into a little roll, wraps it up and then
that’s going to be cooked. But the grape leaves are already, they’re already cured,
kind of pickled already. She’s also making kibbeh,
one type of kibbeh, which is the oval, American
football shaped kibbeh. And she did that so fast. So the mixture, it’s a
mixture of minced meat plus bulgur wheat, the outside. And she molded it into a hollow little cup with a cone at the bottom, and then filled it up with a mixture. It’s minced meat with
pine nuts, I believe, and some spices, especially allspice, filled it up with that and then closed it into a point as well, so you
have points on either end. But she did that so fast,
it was like 20 seconds and she made one. (upbeat music) – So much experience wrapping both the warak enab and the kibbeh. But she does it so fast,
and such precision, everything she makes is
the exact same size too. Like she knows perfectly in
her head, in her feeling, the size to make them; they’re all equal. This is the type of kibbeh
that’s deep-fried, fried in oil. So, as soon as she sticks
them into the oil though, you can immediately start
to smell the spice come out, especially the, like a nutmeg,
really a nutmeg aroma to it, like all types of kibbeh
includes that spice mixture. Yeah, that smells really good. (sizzling oil) – I was wondering what
was in that big pot, so we just opened it and this
aroma of like sweet spices. This is a dish that I’ve been
waiting for called harees and it’s almost like a, is it like a stew or soup? Kind of like a soup. It’s a stew, it’s a
stew, because it’s made with this type of wheat. Made with this type of wheat, which is the main grain in there. And then those are like huge,
I believe cow bones in there, plus, with the meat also,
that just starts to tenderize, because it’s cooked for 12 hours. And then also with a
unique blend of spices, which she has in a bag, which
includes cardamom, cinnamon, you can smell all the sweet spices. And she’s going to take it out of the bag just so we can see what spices she used. The aroma of those spices
that she’s unloading, it smells like a potpourri mix. It’s amazing. The cardamom, there’s
clove, there’s ginger, there’s, I believe, maybe
bay leaves, cinnamon, and then I’m not sure what this one is. This one is like a. – Galangal. – Galangal. It smells like cinnamon too. It smells though maybe
it’s taken on the aroma of the cinnamon sticks. It’s a nice mix, a lot of sweet spices, but also the ginger in there. That harees is actually going
to be for dinner tonight, whereas the kibbeh and the warak enab is going to be for lunch, because that still needs to cook for another six hours or a while. The meat is just going
to melt into the wheat, into that soupy liquid. She is a master. For lunch, also, she is
making a rice dish, Kabseh. It almost does look like a biryani, like a spiced rice. So she’s mixed in,
there’s peppers in there, there’s tomatoes. And then she’s boiled
some chicken along with the spices, cardamom and ginger, and now she’s adding that to the rice. So then she puts all that
broth from the chicken and those spices into the rice. And then she says she’s going to cook it for another 15 minutes. That is, it’s not a dish I would think of when I’m thinking of Labanese food. That is awesome, I can’t wait to try it. We’re going to have a
whole platter of the kibbeh later for lunch, but
I’ve got to taste test in the kitchen. Hot and fresh. One of the greatest things of Lebanon. They’re so good; the pine nuts, you crunch on the pine nuts, the onions, the allspice, the nutmeg,
the crunchy outer layer. It’s a meat wheat wrapper,
stuffed with meat. I’ve been in Lebanon for about ten days and this is my first time to eat rice, but they say rice is
commonly eaten at home, but not often served at restaurants. So this is a really home cooked meal. – So this is the kabseh:
rice, vegetables and chicken with some cashew nuts and onions. – Thank you. – Who wants some kabseh? – Oh wow, that’s delicious. Immediately taking the bite,
you can smell the spices. Maybe cinnamon, maybe
the cardamom in there and turmeric, I believe. That’s like a biryani
toned down in spices, but really comforting,
really, really good. (pleasant music) – Okay, going to try
some of the warak enab, which are the stuffed grape
leaves, now with rice. These have been cooked already. And she also cooked it with that dressing that the parsley, the
mixture was made into. Wow, those are amazing. They’re so good, it’s almost
like a pudding on the inside. We can see there’s onion
in there, I think, as well. It’s so good, it just
squeezes out with like sour, juicy wonderfulness. And then I’ve had a few of these already, snacking on them in the
kitchen, the fried kibbeh. You did too. There’s a whole plate. This is the type of thing you can just snack on all day long, but they are kind of
heavy at the same time because of that wheat. But the meat, the allspice
and the pine nuts in there, that’s what does it for me. It’s also really good with salad as well, I think, that extra lemon juice. One of my favorite moves
is to take the kibbeh, the fried kibbeh like this and
put on a spoon of tabbouleh, which is the same idea as the salad. Goes with that extra lemon juice. That was a brilliant
lunch, it was so good. I love rice. That was my first time to
eat rice so far on this trip to Lebanon and it was
delicious, the mild spices mixed with the salad. And those are some of the
best stuffed grape leaves I’ve had as well. From here, we’ve got to move, because that was actually
a very late lunch, like a 5pm lunch and we’re trying to go try this type of tea,
which is called mate, which is actually from South America. That you’ll find in Southern
Brazil, Uruguay, Argentina. Mate, which is a herb that
they drink in a gourd. When I was in that area,
when I lived in Argentina, I drank it everyday. Not only everyday, but
like every 10 minutes, which they do in the culture, but they actually have this culture here, which we’re going to go see. More about that when we get there. And then we’ve got to get
some more for the sunset, so we’re on our way. (upbeat music) – Part of the mate experience is the clay, kind of like a charcoal holder where the charcoal rests,
where you light the charcoal, as that’s part of it. But I don’t know that part of it, so we’re going to find out. But she’s just making
one of the vessels now. It’s a mixture of a type of clay plus some hay inside of it
to make that texture right and then she’s molding it
into like a little pan, like a big tray and then
with holes in the bottom. Very cool to see her make this. What I like about it, is
that it’s like rustic. None of them are completely precise, none of them are completely the same. They’re kind of like leaning
over at the same time, and that leads us directly
into mate and coffee time. We never expected to be
drinking yerba mate in Lebanon and the story is still unclear, but it did come from South America, it did come from Argentina. But that entire region, south of Brazil, Uruguay and Argentina,
they drink mate habitually everyday, every few minutes. Even when I was in Argentina, I used to carry a thermos
of water around with me. But this is amazing to be having
a whole mate culture here. It’s not from the tea plant,
but it’s an herbal tea. And then you pour in hot water, making it bubble up and then you insert the metal straw, which at the bottom has little holes on the bottom, so you can suck up the liquid
while leaving the leaves. It’s been a long time,
but I’m very excited. Oh yes, yes, I remember
the flavor so well. Oh, it’s so good. It’s so soothing and
so herbaceous, and so, like a hint of bitterness, but a in a really good kind of way. Oh, I love it. Instead of carrying a
whole thermos of water, this is even better. That whole clay, charcoal holder
is to keep your water hot. Because when you’re drinking mate, you have to continually
keep adding hot water to it to keep it flowing, because it’s not just a single cup of tea; you drink one after another,
after another, after another, you can just keep on drinking, actually, throughout an entire day. And then if things cannot get better, some coffee to go with the mate. This is another beverage
I can drink all day. And then some cookies
to go with the coffee to go with the mate, this one
is covered in sesame seeds. Homemade. Kind of like a cake cookie. It’s really bready. It’s absolutely fascinating
to be drinking mate in the mountains, the Shouf Mountains, in the Central Park of Lebanon. This is a beverage that’s associated with many good memories. (upbeat music) – That was very fun to hang
out and drink some mate and just to learn about the
mate culture in Lebanon, which is fascinating to me. I can’t even believe
it, I didn’t even know. And then this is a very nice house sitting under the grape vines
with a view of the mountains. But we’ve got to head on now, because we’ve got to
get some more for sunset and that’s coming pretty soon. (upbeat music) – Okay, we drove up the
side of the mountain. I think this is actually
the reserve again, but on a different side of the reserve. Oh, we’ve got to hike up a little bit. But we’re here just a few
minutes before sunset. Look at that sun right
now, look at that color poking out over the mountain. That contrast, there we
go, now you can see it. Okay, we’ve got to do
a little bit walking, maybe up to a higher point
to get the full view. – I think we have to run.
– Okay. I think we have to run. – Everyone is running.
– Okay, let’s go. This way? – I’m holding the beer, so I’ll not run. – I’m climbing up, scrambling
up this side of the mountain. Somebody’s camp site. We have to run. (upbeat music) – We’ve still got two minutes. (upbeat music) Oh, so this is, this is really a
viewpoint, it’s like a deck over the side of the mountain. We just sprinted up the mountain. And they even have folding
chairs, like theater chairs. Wow, that view is incredible though. Wow, it’s like straight
layers going from blue gradient down to dark to the valley. Yeah, that is gorgeous. (bottles clink) – Cheers – We still have more people approaching. – Oh okay. – Cheers.
– Cheers. – I am happy you came on time. Five minutes.
– We just made it, five minutes, we had an
amazing five minutes. The sunset is beautiful. It’s kind of unique, unlike
any sunset I’ve seen, because of the line
across the entire horizon. – You have to dip it with the lemon. – Okay, which is down here. – Yeah. That’s it.
– Thank you. – It’s really nice. – Oh yeah, that’s delicious. (upbeat music) – We’re back at the
Cezar’s Guesthouse now, and harees has still been
cooking the entire time we were gone for, I
think, over 12 hours now. Before, there were
these big chunks of meat and the big bones. The bones have been removed, but the meat, even the chunks of meat
have just fully dissolved into the whole dish, making a porridge. The meat it still in there,
it’s just fully dissolved. It’s thickened, it’s smelling delicious and now we’ve brought it
outside over the fire, so we’re finishing is over the fire, so it gets that smokey and then it will be
ready to eat very soon. Still stirring, but got
to take a taste test right next to the pan,
right next to the pot. There’s a barn fire going, we’re just all kind of hanging out. It’s a really nice atmosphere. And just enjoying the nature, but it is definitely
time to taste the harees. You smell the cardamom,
I think it’s almost like, it almost smells like a rice pudding because of that cardamom,
but it’s totally different. It’s a meat stew porridge. It is almost like, I mean it’s wheat, but it’s almost like
a cross between savory and it’s not sweet, but you almost think it’s going to be sweet because
of the spices used in it. To increase even the sweet spices that goes along with harees, once you dish a bowl, you
sprinkle a bit of cinnamon on top. So again, you smell that sweet aroma. It has like all the sweet
spices you can imagine in it, but without the sugar and just a savory pudding-like porridge with meat. Oh, you put kibbeh in it too. Oh yeah, that’s what she said. – Mark.
– Yes? – This way.
– Dip it? – Yes. – Okay. That sounds wonderful. Okay, move over to the table where it’s a little easier to eat. I almost dropped the entire
load of harees on my lap. And like part of the wheat has fully turned into a smooth porridge, but part of the wheat
is also a little bit, like you taste the kernels of them. You taste the grains of the
wheat a little bit as well. It’s kind of like liquified meat into porridge form with the wheat. Okay, now I’m going to
try it with the kibbeh. Mix around that cinnamon. I think the second dip
after the first bite will be even better, because
you can scoop up more. Oh yeah, everything is better with kibbeh. It’s actually almost
like a bread with a soup. When you want to be
eating bread with a soup, so you can kind of scoop it up, so you can mop it up, so you
can get all the juices going, you should use kibbeh instead of bread. Final combination is the garlic, which was roasted over the fire as well. Eat that with the harees. Oh yeah. The garlic makes everything better. But that’s smokey, that’s roasted, that’s caramelized garlic, you want to have a clove in every bite. It’s so good with the garlic. Just finished with dinner and that was such a unique
dish to end this day. But the day, I mean it
started off kind of slow, but it progressed and
that home cooked meal by one of the ladies
from the village here, that was amazing, the rice. Those are some of the
best grape leaf rolls, let me see if I can
even remember the name. I cannot remember the name. Warak enab, is that it? Is that right? Anyways, that word is so
hard for me to remember. But those are some of
the best I’ve had today. And then just being able to hang out. A big thank you to Cezar
for arranging everything. This is a beautiful
place, I love that small, even though it was a short
hike through the biosphere, through the cedars, that was gorgeous. I also want to say a big thank you to Maya and Jed for arranging, and to USAID for funding
my trip to Lebanon. I’ll have links in the
description box below that you can check out and finally I want to say a big thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it, leave a comment below. I’d love to hear from you. And if you’re not already
subscribed, click subscribe now. Also, click the little bell icon, so that you get notified of
the next video that I publish. And if you haven’t watched
this entire Lebanon series, I’ll have the link in the
description box as well. You can watch the entire playlist, all of the Lebanese, amazing
Lebanese food videos. Good night from the Shouf Reserve in the mountains of Lebanon. See you on the next video. Thanks again for watching.

100 Comments

  1. The same face again awww mmmm ohhhhh ๐Ÿค”๐Ÿค”

  2. His face tells all, waited for 12hr for the main dish only to be disappointed with porridge. LOL๐Ÿคฃ๐Ÿ˜‚๐Ÿคฃ๐Ÿ˜‚๐Ÿคฆโ€โ™‚๏ธโคโค

  3. Jako si gadan za gledati kao da nikad nisi jeo

  4. Nace video!waw mmmm
    Ihave subscribed to your channel, please also subscribe to my channel. from Amsterdam

  5. Succes

  6. Try Bangladesh food

  7. Nice

  8. MY FRIEND, YOU EAT LIKE CRAZY!!SPECIALLY IN THE MINUTE 3.00 YOU ARE LIKE REAL CRAZY. EAT LIKE A NORMAL PERSON.

  9. Bought some Zatar on clearance at the local Walmart for $2.50 US, 43g. The world gets smaller every day.

  10. Mark weins I am one of your fan. I like the video you eat nasi kandar at tajjudin restaurant at Penang island Malaysia. Penang is my birth place and indeed its food heaven. Right now i also doing my youtube videos.my channel is Food and Agro Tube MD. Just only start doing and can be success like you. I can't travel overseas like you since my left leg became abnormal in motobike accident.so i just travel within Malaysia only.you can check my channel.i know you like spicy food.hope one day i can cook for you the mega spicy curry recipe. Hope we can do the videos together.meanwhile keep this awesome videos coming.all the best

  11. Hello mark. I know this might seem wierd but I live in Lebanon I'm 25 and I've been following you for two years now my friend was actually the one that introduced me to ure channel. Plz plz tell me your still in Lebanon my friend is obsessed with you. I can meet you anywhere. And it would mean sooooo much if you would accept. Regardless I love your channel and I'm so glad you are sharing our culture with the world. I'll cross my fingers and hope u get this ๐Ÿ™ˆ

  12. I love you man bcoz I don't have enough money to go around the world and see this things ๐Ÿ˜๐Ÿ˜ƒ

    Here the Sri lankan Village Food Recipe

    https://www.youtube.com/watch?v=7DJOWH24CmM&feature=share

  13. "the egg is wonderful.." wtf???๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ

  14. Wednesday is Wiens Day! Love traveling around the world through your eyes Mark, what a life. My best friend growing up was from Lebanon, this is making me very nostalgic. Xxxx

  15. Mate cam to Lebanon and Syria from migrant from that time Ottoman Empire to Brazil, Argentina, Uruguay….and when they coming back to they homeland for visiting….they travel with mate. Currently Syria and Lebanon importing mate from south Latin America.

  16. Man! ur glowing skin is to die 4.

  17. I'm really interested in rice, how long rice is! In my country, the rice is more chubby ๐Ÿ˜€

  18. Loved this experience through your eyes Mark, while here in the US! Thank you, I'm a new fan!

  19. Very interesting bug noises in the background while you were outside

  20. Introduce products from indonesia PT BEST BANDUNG SINERGY PRODUCTS ECO RACING. Eco racing is one of the magic products to save on gasoline and take care of your vehicle's engine and be free from pollution, in a simple.info my number 085891769286 ๐Ÿ™๐Ÿ™

  21. Nice country with great weather ๐Ÿ‘

  22. Mark Wiens, Hello from India, WOW! Love your World Food Tours and the way you express after taking a bite, I've watched at least 100 videos of yours for the last six months, and I always wonder how do you stay so slim after eating all these foods..?

  23. hallo Mark Wiens! I have follow u long time ago, but thoose recents videos that u upload ( Lebanons ) food are so boring! like every place have the same food , come on man .. its just same things but different place . for me its not interesting anymore !

  24. Whoโ€™s Lebanese watching this too ?

  25. Stop dipping your spoon inside the big pot: since other people are going to eat has well. Itโ€™s a bad manner.

  26. Like the Pakistan series… Lebanon surprises me too!!! Amazing! These countries are worthy to feature!

  27. You make me going to the Lebanese restaurant in BKK to have a Lebanese foods dinner for 2 days . . . damn Labanese foods are magnificent!!!!

  28. Fav trips Lebanon , brasil, Pakistan amazing

  29. ๐Ÿ’–LEBANON ๐Ÿ’–: ๐Ÿ’–THE๐Ÿ’– PARADISE๐Ÿ’– OF ๐Ÿ’–THE๐Ÿ’– MIDDLE ๐Ÿ’–EAST ๐Ÿ’–…..

  30. its yummy mark. Lebanon is a lovely place. why in the news didn't show the beauty of this country. people are hospitality. I'm from Philippines but I love Lebanon. mark show more good food and things in Lebanon.

  31. Wow I want to go lebananon.

  32. Looks like all the food is influenced by Greek food to me.

  33. Mark Weins-full time eater. Wish I could do that.

  34. Love your series. Where those frogs at night making those noises? I want Lebonese food now.

  35. Why does this guy fill his mouth to the max. Does he think that people want to see that?

  36. Beautiful and wonderful place

  37. Hei mark…dont taste test so soon…u miss the element surprise man….dont do that…

  38. These days i think I really want to see a Video of Yings top Food while traveling with Mark Wiens..
    that would be super interesting!!

  39. MARK The grape leaves in Arabic is Waraq(leaves) Enab (Grapes) you miss the B in Enab

  40. Come to Tunisia

  41. Mark Wien you should write a book of international foods. I would buy.

  42. This guy is so creative for putting zataar on everything ๐Ÿ˜‚๐Ÿ˜‚

  43. Beautiful country, nice people and great food. Lebanon is in my "Must be" list. Hello from Uzbekistan.

  44. Great video mark. Still waiting for you to get back to me on your visit to Australia….

  45. Mark can eat for sure

  46. I hate mark how ying dosent get to eat and she has to record respect u wife mark

  47. freakin mute your chewing noises. Its difficult to watch with it,

  48. Love it ๐Ÿ˜

  49. $20.00

  50. love the tree frogs & crickets/katydids at the end!

  51. Wow no pork meat

  52. Kibbeh dipped in hummus ๐Ÿ˜‹

  53. So yummy

  54. I love libanese mature and grannies they are so sexy with those big Arabic breast

  55. Wow! Another eye opener video. 1st is the Pakistan then Lebanon. I never imagine that there's a paradise behind the chaos. Saying really applies here, the "don't judge the book by its cover". Thanks Mark and God bless to my Lebanese brother and sister. Love from Philippines.
    ~xOxOโ€ขโ€ขโ€ข~

  56. Hi Mark,
    Is there any food you don't like?
    LFC Fan.

  57. Love your video new subscriber from Manipur

  58. Can you go to Nigeria and try the street food there???

  59. Mark next food tour target France, England,Italy or Scotland?

  60. Hey Marky that was the bite of the croc ๐Ÿ˜œ

  61. ู…ู† ุดู‡ุฑ ูˆู‡ูˆ ุจู„ุจู†ุงู† ุดูƒู„ู‡ ุถูŠุน ุงู„ุจุงุณุจูˆุฑุช ุญู‚ู‡ ุจุงู„ุถูŠุนู‡ ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

  62. Very nice video,cooking,very nice voice

  63. 99% iam hungry mark

  64. what kind of sound mark?? is that frog?

  65. Mouth watering by seeing this Lebanon food

  66. can you do a video with a top 10 favorite country food kinda like??

  67. MR. MARK ASSALLAMALAYKOM, IT'S PRONOUNCED WARAA ANAB๐Ÿ˜

  68. I'm Thai married to a Lebaanese and feel blessed that my children will know two of the world's best cuisine!

  69. Nice

  70. Anyone notice the dinner plate size on comparison to western plate size?

  71. Grandma was whippin and flippin a brick in the thumbnail, she cook that crack the junkies canโ€™t get enough of! ๐Ÿ‘ฉโ€๐Ÿณ

  72. I still canโ€™t get over that ice cream you had in Lebanon in your other video, jeez this country has so much good food.

  73. WOW!!!! amazing video that really shows the culture, food, etc…thank you!!!!

  74. I wonder have you ever eaten bad food. Everytime you eat some food, you be like mmmmhhh. It's really good. Same expression agai and again. I don't believe it. In this video, the omelet is regular omelet. You don't have to give the expression that you have never eaten that tasty egg.

  75. I feel soooooo hungry now .

  76. I'll never understand why you shove food into your mouth in a quantity that would make anyone choke.
    Please don't eat this way, it's so dangerous.

  77. Welcome lebanon, and hope you enjoyed the food, and the beautiful scenery.

  78. You are the best

  79. Great country

  80. Lebanon? It's a warm country. There is an image of a country that has flourished since ancient times. Because it's around the Mediterranean, olive oil is the main seasoning. A big tree that knows history. There are also lemons. There are plenty of fruits. Thank you God.

  81. Just joined and already addicted , such a warm and loving way to make videos of your journey and interaction with locals. Love the way you try everything and enjoy it you have made my mouth water so many times

  82. https://www.youtube.com/watch?v=RNg40yJOs0Q

  83. You missed baaklin and in shouf one of the oldest cities in shouf!

  84. Love from Rangamati ๐Ÿ˜๐Ÿ˜

  85. what is the problem of peaple who dislikes videos lie this, ๐Ÿ–•

  86. Boa noite cheguei jรก me escrevi no seu canal jรก dei um like e um super joinha Tambรฉm tenho um canal quando puder fazer uma visitinha lรก ficarei muito agradecida Abraรงos ๐Ÿค—

  87. 16:33 she's so beautiful ๐Ÿ˜

  88. Glad to find your video series around I appreciate your uniqueness and authenticity You're so good in what you do More grease to your elbows๐Ÿ˜๐Ÿ˜๐Ÿ˜€ Take care!

  89. Wow I didnt know they make hareesa in Lebanon! We make that exact same dish in Iraq but we have to add sugar to it. We eat it for breakfast ๐Ÿ™‚

  90. Mark, the hareese is so similar to the one you ate in muscat Oman, I think you totally forgot about that! That one was also called hareese ! But with chicken . haha

  91. Wow Mark ๐Ÿ‘Œ๐Ÿป๐Ÿ‘Œ๐Ÿป๐Ÿ‘Œ๐Ÿป๐Ÿ˜˜๐Ÿ˜˜๐Ÿฅฃ๐Ÿฅง๐Ÿฅง๐Ÿฅฎ๐Ÿ•๐Ÿฐ๐Ÿ•๐Ÿฅง๐Ÿฅฃ๐Ÿฅฎ๐Ÿ•๐Ÿฅฎ๐Ÿ• amazing food.. Very very new

  92. You need to learn to swallow your food before you start talking it is disgusting. You are doing it so much. Swallow your food

  93. I was born in Beirut, Lebanon. ๐Ÿ˜€

  94. ๐Ÿ˜‹๐Ÿ˜‹

  95. labneh and arugula is perfect match in a kobuz try it.. and tell me ur opinion.

  96. Hi Mark,
    About the Mate Tea ceremony in Lebanon and how it comes they have it there.
    To understand this you should know that there is a huge cultural exchange between Lebanon and South America, especially Brazil and Argentina. This has to do with the big emigration waves that started in the 19th century and lasted until mid-20th century. There are actually not thousands but millions of Brazilians and Argentinians (but also Columbians and others) that descend from Lebanese but also Syrians. They were known as โ€œTurcosโ€ because Lebanon and Syria only exist since the 1940ies and before that it was under french mandate and until WW I they where part of the Ottoman Empire = Turcos.
    Some of the emigrants went back (or back and forth) and brought back things and traditions from South America, like the Mate Tea. But also food: I was surprised to get served at a West Bekaa dinner something called โ€œCoxinhasโ€ which is typically Brazilian (fried potato balls stuffed with chicken), and they didnโ€™t even realise it was something imported….
    On the other hand, Lebanese food is national food in Brazil. Kibbe for example is common in Brazil…
    An example of (back and forth) emigration to Brazil is former CEO of Renault Nissan, Mr. Carlos Ghosn. Born in Lebanon, raised in Brazil, then back to Lebanon he is at home in both worlds (and in France)

  97. Love Lebanon ! Especially because of Hezbolla , the only group that cares about the prosperity of the Arab World!

  98. ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  99. I continue to wonder why he just has to literally stuff his mouth nearly beyond capacity. Is this a cultural thing, or what??? And yes, I do love his vids, but the over-stuffed mouth?

  100. And again- allspice is a berry– a single spice, and not 'all the spices'.

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