3ABN Today Cooking - "Mediterranean Specialties" (TDYC190004)

I want to spend my [Music] spare [Music] hila heart I want to spend [Music] spare [Music] and they were people [Music] hello and welcome to 3abn today my name is Angela Loma King and I am so excited about today's program and we have dr. faye Kazi from Loma Linda California and I know our viewers and listeners they always want to know a little bit more about a little more about our guests so tell us about who you are okay well first of all thank you so much for having me on this fabulous show so a little bit about me my name is Faye Kazi I grew up partly in California and then when I was around eleven twelve my family decided to do a really big move and moved to the Middle East and I spent 13 years living in the country of Lebanon which was mentioned 60 times in the Bible which I always like to show off about that and then later on we decided to pursue higher education and we came back to California and I got my masters in nutrition and dietetics at Loma Linda University and I also pursued a PhD in rehabilitation science and before that I became a registered dietitian and so a lot of my research that I did during my clinical work in my doctor it had to do with probiotic therapy as a form of gut therapy you know for individuals and it was a wonderful wonderful process but I think I'm pretty much done with school right now and a few other things I like to do is food photography and recipe creation ah that sounds very interesting and also you are married yes very grateful to have found the love of my life and we've been married for about a year and a half now all right and what else is happening with you so I am currently pregnant with our first child and five months so in case you're wondering this food doesn't make you large it's just I'm pregnant at this time well speaking of food we have we have a wonderful recipe we have several recipes you would like to share with us today now let's go and let's see what we're gonna share with our viewers so I am Mediterranean obviously I'm Lebanese so I wanted to do a lot of Mediterranean cuisine items so we're going to be doing tabbouleh today a traditional take on tabbouleh and we're gonna also be creating a beautiful hummus dish authentic I like to really keep on saying it's authentic yes I'm baba ghanoush we're going to attempt to do it the correct way with all due respect to everyone else who's done it and then we're going to do dolma stuffed grape leaves which is a very it's kind of like a peasant dish but it's an amazing one and then we have fattoush salad it's like the sister of tabbouleh you can think about it that way and tzatziki is actually a form it's a non you can do it with real yogurt but we're going to make it without real yoga will be using coconut yogurt today and that's a side dish that goes with the dolma ah this is a typical Mediterranean meza that's what we call it that means that the joining of dishes together and they're usually presented at one dinner there are meat versions of it but of course we won't be using any meat rice these ingredients and everything is plant-based and incredible so I hope you guys now tell us what is our first recipe for today the first recipe is tabbouleh now traditionally it's a very simple dish to make but it is mostly made of parsley and I know parsley sometimes used as a garnish the ingredients are basically we like to read them sure for the salad is two to three heads of fresh parsley chopped 3 medium size tomatoes chopped 1 medium size white onion chopped 1/2 a cup of dried bulgur and 1 cup of warm water yes and the dressing that goes along with it and here's the dress in 3 tablespoons of olive oil juice from 2 lemons 1 and 1/2 teaspoon of salt 1/4 teaspoon of cinnamon and dash of cayenne pepper yeah so it's it's actually a very simple recipe but it's actually one of my favorites and I'm really craving salty lemony things right now so a little a few tips about some of the ingredients for the parsley we are using a large amount of parsley usually when it's made in this area with that I've seen in America yes they usually add a lot more of the bulgur and a lot less of the parsley but it's supposed to be inversely it's an actually an inverse issue right there what did that Bolger well there is a type of grain it does contain gluten but it's a high fiber high mineral grain and basically all you do with it is that you soak it in water because that's what we use the water for you soak in a water for about maybe we can do it for overnight or you can do it for maybe an hour before you're ready to prepare your meal then that doesn't require any cooking oh so you just throw all you just toss all that together oh you see so let's get this going yeah let's do that so we're gonna go ahead and start with parsley just gonna toss that right in and we do try to get rid of the stems so we recommend we recommend doing that yeah and then we have an entire white onion and I I'm gonna tell you you're gonna eat a lot of onion and a lot of garlic what about red is that okay to use yeah you can use red onions but traditionally it is used with white onions but I guess you can go either way then we're going to toss in our tomatoes and it's a good amount of tomatoes like 2 to 3 tomatoes in there and then do you want to do the high fantastic here we go we're gonna go ahead and toss our birgül right in there nice and that seems so easy is quite simple it's the chopping that takes me yeah but we've already taken care of that for you guys then we're gonna throw in our lemon in there and as you see it's quite a lot of lemon yeah a good amount of vitamin C in there and it's okay to lose use lemon juice or is it best to use fresh lemon um just because I'm a dietician here talking yeah I think but I feel like I like using fresh lemon it has a little bit more of some extra acidity that you might not get in bottled lemon but if that's all you have definitely buy almost regular and use bottled lemon if you have to you can go more with the olive oil we're just doing about two and a half to three tablespoons over there you can do the same with the salt as well we have about a one and a half teaspoon mm-hmm and then we have some cayenne pepper as well oh let's give it a little zip a little just a little something you can always add a lot more if that's what you choose but so generally you know you might not know kaya's good for circulation isn't it solutely it improves the circulation it dials up the blood vessels and helps to lower hypertension now here's a little thing my grandma likes to use cinnamon in her tabbouleh which is kind of like her little trick yeah so but I got that from her oh my man surprisingly adds another layer of earthiness you this already very earthy salad so it's quite nice we're just gonna throw that in there that salad with cinnamon but yeah yeah it's a little you can't really sense it but the more you eat it and think about it you'll kind of feel it but it just adds that perfect layer of earthiness to it so I'll go ahead and just continue there we go you want to grab that we'll just go ahead and style it and show you how it's supposed to be presented yeah I hear something about me I like to use white dishes that's kind of like a little thing that I have so do i yeah I just feel like it helps the food pop up so nicely so just gonna give that a nice mix and this is going to be a wonderful salad for a big family and we're just smells really good yeah it smells quite delicious I'm gonna toss that right in there and look how beautiful oh my oh I'll fix that let me just put this back here absolutely beautiful Wow yeah and then all we do is kind of scoop it upwards in the center yeah and they can put that in there and then I this is something that we like to do in Lebanon and we take a tomato and we cut it kind of floral beautiful with that right in the center and then you can if you want throw in some radishes on the side yeah we're just going to try to make that look a little bit prettier and then that's pretty much the tabbouleh and as you can see it was very very simple to make very very easy to make and what we also like to do sometimes we serve it within a Oh a belief within a smaller bowl that's the traditional way of doing it really yeah but I just wanted to show you guys how it looks out there and then what we do also we take lettuce and we actually break it like bread we scoop into it oh yeah yeah really Mediterranean yeah that's a very very Mediterranean style concept that we like to do and so that's that's pretty much it for the tabbouleh and very simple very simple Wow high in antioxidants high in nutrients high in vitamins and tastes good tastes amazing also delicious we will try this later on right now we're gonna go into our next recipe our next recipe is called what hummus hummus mmm yeah we're gonna use two cans of chickpeas 1/4 cup of tahini 1/2 a cup of water 1 medium lemon juice 2 to 3 cloves of garlic 1 teaspoon of salt for the garnish is going to be chopped parsley cayenne and what is this olive a koala matter all matter olives and olive oil as well as paprika okay we're gonna try this hummus when I was in the Middle East what we had and it seems like a staple out there it is it's like chips and dip but the Mediterranean version of it yeah we go hard with a lot of garlic so we hope you love garlic because there's a legend okay where do we start so we can go ahead and start with our chickpeas just some canned rinsed chickpeas and we're only using two cans of that you can and you know chickpeas are obviously a legume so they're excellent sources of protein that's right and they're also really good in terms of the release carbohydrates very slowly so they are what you would call slow acting carbs and so that's the complex carbs which is really great and it's even recommended for some diabetics just make sure you confirm with your doctor to be able to have a good amounts or healthy amounts of legumes in your diet they were gonna go with the tahini this is the tahini tahini it's basically what is tahini yeah yeah it's basically ground sesame seeds and sesame seeds are packed full of calcium and nutrients a really great source of essential fats as well so I absolutely love tahini and then we're gonna put a good amount of lemon in there Wow and lemon yeah we're adding that acid that's gonna give it a nice kick and here is the best part garlic garlic now the garlic cloves that I used for this particular recipe were very large essentially you know you can add as much garlic as you want or as little garlic you want it just depends on what you're interested in but I'm a garlic lover so I'm gonna always add more yes and then last we're going to add some salt so it's very simple yes we're also going to throw in a little bit of water just because we want it to kind of move well in the recipe and rotate and then we're just going to put it right on all right and then skip the slid on uh-huh and we're just going to go ahead and pulse [Music] all right Wow and that is it Wow that's absolute now you could put this on for at least another three minutes if you wanted to but I like it to be somewhat a little bit chunky so I'm just gonna use a spatula and just get it right on to me and not so creamy and nice and again I like to remind people that this is legumes so this is a lot of nutrients all right a lot of protein a good amount of fiber in there and that is it see how simple it is so simple and easy to make I think that plant-based foods are really difficult complex but really if you have a good food processor and a place where you can get good quality legumes and cans oh you don't even have to cook it I mean that's how wonderful it is yes this is right here once again it smells so good feels so good and the way you want to the way when a style it is really very simple yeah you want to kind of just make it so that it's has like a like edges on the on the sides and then you want to make a little dip in the middle cuz that's where you put the olive oil oh but I personally like I prefer to use a spoon yes I just gonna get a spoon and do that with it and of course you can style it however you like but I'm just so embarrassed and I do a lot of styling I like to always make sure that my food looks really good yes and I think that's something that we should all take time to do because the first thing you're gonna do is you're gonna eat with your eyes for exactly so so that's something important so that's that and then for garnishing I always love to add kalamata olives mm-hmm because they're absolutely delicious and they have a really good type of bitterness to it oh really yeah kalamata kalamata and third a typical type of Italian Mediterranean olives and then we take a little bit of parsley and you can see I'm taking some time in doing this I'm not just throwing it together no you're not it is important like I said to spend a little bit of time with garnishing and here is a little bit of cayenne pepper or paprika if you're little if you're a little sensitive you might want to just go with my stock okay and it's a pretty color exactly and that's what I like about it oh look at that oh and then we have a little space left for our olive oil right there on the center so that when you're dipping you dip in yeah getting some right from there and if you'd prefer to go without olive oil you can do that as well mm-hmm and I just like to add a little bit more oh there you have it and you want to always have your what kind of bread is this this is a very simple type of pita bread it's only made out of flour yeast and water that's it no oil no no salts you can have this with that you can dip it you can kind of design it like you put all around the dishes once it's really your decision of how you want to present it I also recommend having it with lavash bread and or with pita bread you know it's the wonderful it's the best way to eat it and that's pretty much it Wow all right it looks good and we'll try it later so right now we're gonna go on to our next recipe our next recipe is you better say this one Arabic way of saying it is baba ghanoush but the way we'll say here's this baba ghanoush baba ghanoush baba ghanoush okay and it's a dip huh it is a dip okay we're gonna use two large eggplants a quarter cup of tahini half a lemon juice three cloves of garlic 1 teaspoon of salt a few dashes of cayenne and the bread choices lavish or pita hmm now for the garnish its kalamata olives parsley olive oil pomegranate seeds and other her herbs okay let's do this so normally what you would do the authentic way prevent yeah we wanna think of presenting or getting baba ghanoush ready is that you take a ready-made a fresh eggplant and you put it on an open flame ah and that's the right way of doing it Halle you take it right on the open flame you place it and you literally let it cook on an open flame until the skin has completely charred yeah don't worry about carcinogens what you're gonna do is that you're going to peel that part off but that smoky flavor will be in there and you just keep on rotating it keep on rotating it it takes about 15 to 20 minutes for the insights to cook in this method but if this is a little too daunting for some of our viewers at home what we recommend is also placing it in an oven on broil okay it could take up to 30 40 minutes to get it to where you really want it to be but that broiling will help the outside of the eggplant to char you can peel that part right off and then scoop out the inside and use that for the baba ghanoush but I'm showing you again I wanted to promise the viewers and we're gonna show them authentic exact lebanese are like the zine and so that's the correct way of doing that but we're not gonna set this place on fire just yet so we're gonna close that off right now i've already prepared some and we actually did do this in the in the oven so we didn't boil them i already peeled part of it off yes and see so you can see we're exposing the inside of the eggplant you can see it's a little bit charred but not too much alright and we're just going to take that and we're going to pull out the inside and you can do this with it yeah how long do you bake it in the oven it really depends on the temperature and on your oven but essentially shouldn't take more than half an hour if you have it on a high temperature but it scoops out really nicely it does and you can just forget about the skin this is not as chart as I would like it to be normally it's like black and you can peel it off really nicely and then all you're gonna need is two eggplants for that just to just to these ones did get a bit dehydrated you normally want a little bit more juice in there but that's totally fine and you just take off the head and then you can just you can use your hand that yeah it comes off really nicely yeah and then you just you have your spoon and then oh this is it all did with vitamins load with vitamins and nutrients and fiber and the thing I love about eggplants is they're very versatile you can make eggplant lasagna you can make on you can make parmesan I like to do a really good I would like to do a really good alfredo fettuccine and I'd do an eggplant chips where I cut them into thin slices and I place them in the oven and they crisp up really nicely yeah and I add a half shoe and nutritionally to them like and it literally has taste like parmesan peppers on type dish and then it's quite simple we're just gonna go ahead and grab the tahini okay and pour that right on top and again I'm showing you the authentic way yeah of getting this ready and that's what we want and that's what we need yes the authentic way and then we're going to put in our lemon just right on top and then I'm just gonna start you take a fork okay you could do this in a blender or in a food processor but I prefer to do it with a fork because that's the way the the Mamas and the aunties and the grandmother is in Lebanon would do it they use Forks and they just begin to mash it and yeah it's a really simple dish to do Wow you just keep on mashing it together now I know I recommend using 1/4 a cup of tahini but you can always use more or less okay it is a essential fat I mean it is what is tahini good for tahini is good it's high in calcium it's high in essential fats yeah it does contain omega-3s which is heart-healthy fats oh yeah and it's basically a great source of minerals so I mean that to me that's like the most important thing yes and it's also made straight from plants and it's not necessarily oil because it does have a lot of other nutritive components to it and so that's basically baba ghanoush right here essentially do you have this at dinnertime is it you can have it as a side I'm just going to add some salt right now you have as a side dish we also add quite a bit of garlic to it you could have it along with the Mazza dish which is the traditional spread but essentially you can have it for Brett you can have it for breakfast you have for lunch or for dinner it depends but I don't know if you want to have garlic infused breath starting from the morning but a lot of the recipes that Arabs do is they can eat it in the morning or right evening that's right yeah and so that's basically how it's put together nice and we can go ahead and start putting it putting it on the plate if you want to throw a little bit of a little bit of a kick you can put some kind of pepper in there very nice you just mix it up just mix it all up and you could add the third eggplant if you wanted to but I think this is yeah this is okay with just two okay and then you eat this with bread or you can eat it with your salad or what it is thank you choose so we can go ahead and grab that yeah very nice when I was in Jordan I mentioned to you we had food like this and the food is delicious yeah it's amazing it's not too far from from Lebanon right they may have gotten most of the recipes from you oh no yeah I'm sorry I'm unapologetic bias my crowd yeah very proud I was spoiled for the few years I know mom and dad are from Lebanon yes my mother is so the funny thing is my mother is Egyptian but she did she went to Middle East College in Lebanon which is an Adventist University yes the only one out there so but she didn't meet my dad there she met him out here my father is Lebanese part Lebanese part Syrian and they met out here at La Sierra so it was quite they didn't meet out there yeah no it was incredible and she was there in Lebanon cuz I mean she's a Gyptian but she went there for school but she never met him there so I thought that's that's quite incredible they haven't made an amazing story but that's another it's another episode yes then we take some pomegranate seeds and we're just going had a lot of that in in the Middle East yeah and you would be surprised to think that people put pomegranate seeds on their baba ghanoush but that's a correct way of presenting it and then it's the same thing kind of like with the hummus olive oil you put that in the center olive oils in a lot of stuff it is rainy yes because the olive tree is very yes and we had several olive trees in our garden oh you over there yeah we have my father built a beautiful home out in the Vermont mountains which is incredible because you can see the beautiful hills of Lebanon the mountains and then you can see the ocean oh sorry the Mediterranean Sea yes yeah and so that's basically our baba ghanoush dish look at that absolutely delicious I tell you I look forward to tasting this once again yes the Mediterranean food so we need to go on to our next recipe and our next recipe is is pronounce that please it's dollar dolma okay we're gonna use one glass jar of leaves and for the stuffin is going to be one and 1/4 cup of white round rice 1/2 6 ounce can of tomato paste 1 large white onion chopped half a head of parsley chopped 4 to 5 cloves of garlic mashed 3 tablespoons of grapeseed oil 1 and 1/2 teaspoon of salt 1/8 teaspoon of cinnamon 1 to 2 dashes of cayenne and for the cooking broth 1 to 2 lemons juiced 1 tbsp olive oil 1 carrot sliced 3 to 4 cups of water ok now let's tell me about this dolma ok so have you seen a grape leave before no ok so this is a just a regular grape leaf that has been soaked in brine and what happens with is that you take it and you make something called what a nub or dolma that's the Arabic way of saying it what a literate literally translates to grape leaves but we're basically going to take these grape leaves and use them as the outer version the outer part of a stuffing and we're gonna roll it up so the ingredients are very simple we already went through them so we're gonna start with the rice so this is just some basic a white cooked well we're gonna start with uncooked it's gonna cook later yeah so it's all gonna go and raw basic white hey white rice you could use brown rice it just takes a little bit longer then we're gonna toss in an entire onion mmm put that in there and then we're going to put some fresh parsley this is about half a head of fresh parsley and then we're going to take this tomato paste over here okay and pop that in there is there certain tomato paste just regular smear annulus yeah don't have to go too fancy with that very good and then we're going to put in about 2 or 3 tablespoons of grapeseed oil okay and you can add less or more traditionally the Lebanese let me tell you they like a lot of oil but we're going to try to make this as healthy as possible a good amount of garlic in there because now you see we have a lot of garlic and a lot of onion in one place yeah we have some salts and then we're gonna go ahead and put a little bit of Thomas here a little bit of cayenne pepper you don't have to but again I like things a little bit spy you do too and again we're going to add a little secret ingredient that my grandma likes the cinnamon a little bit of Holliman okay and she always likes to act like no one else knows little secret but I figured it out and then we're just gonna go ahead and give this a nice mix yeah mix it all up now you you speak another language don't you yes yes what is this languages I speak Lebanese do you speak it fluently yes I speak it fluently and I can write and read Arabic yeah it's not I mean I spent 13 years there so you know it's it is a difficult language but I was able to okay you need to say something to what would you like me to say oh say something about what you're making okay hey de aquila ktt Type O which means this food is really really delicious oh okay tiramisu tanana whole Mike and Yom which means I'm very happy to be with here with you today Wow wasn't the Bible well Daniel written in Arabic I'm not sure it probably might have been Aramaic or made a lot of different parts of the Bible were rare in Aramaic I don't understand Aramaic some people believe was different it's different actually it's like a more sophisticated dialect if you really tried you could you might understand some but I could tell you I can speak Syrian I can speak I can speak Egyptian and I can speak Saudi Arabian but the idea is they're different dialects so if you understand one of those dialects you can kind of understand the others right so yeah wow that's pretty good yeah so what are we gonna do with this so right now this is wood this is probably a good mix I think it's ready so what we're going to do is that we're going to take our little spoons that we have all right and we're going to take a leaf I'm gonna go ahead and give you why the leaf yeah you leaf and then you're gonna spread it out as much as you can all right you can see that there's parts that are still kind of folded you want to spread it out as much as you can what kind of tree is this growing on a grapevine oh yeah it's literally the grapes the grapes the leaves then throw the grapes you take those yeah so you'll never gonna look at your grapevine in the backyard the same again I worked in a California in Napa so I have always seen going to work I always pass through the grape that's all food all the flowers a Lebanese okay so let's see so here we go here we have a leaf right here this is a good sized leaf and what we're going to do is take about a spoonful or so now traditionally the Lebanese like to put very little of this mixture in it but I like it to be a little bit more hefty so I'll put a little bit more ah you put that that that's enough for that bad enough yeah this is a small one and then what you're going to do is that you're gonna roll this up the same way you would roll up a burrito oh okay okay so the first thing you do you start out from the sides oh yeah very good sides and then you kind of press down you bring this part forward the back and as you can see it's already beginning to form into that burrito I was telling you about yes and then you just roll it up there you go very good very good for a first one and that's how you can kind of imagine how it's going to look like when it's cooked oh very nice and cute like so this would take do you cook this for this would take probably about a half an hour to cook so you want it to bring it to a boil once it boils you set it to simmer for about 25 minutes or so so it doesn't take that long to get together the long part is actually assembling it ah because this is a small amount normally you go with probably triple this amount of leaves and then you pack that into a pot so what we're gonna do over here we have a pot I'm just going to give you an idea what it's like first thing I like to do is take some carrots okay and I'm just going to put that on the bottom and it just cut it just helps to make the whole dish come together it gives it some some nice flavor and we're literally going to pack up the grape leaves like sardines into into the inside of this pot yeah um so you don't have to put that much but just enough to cover the bottom and now you take your grape leaf right and we place it right inside and just press it down and take the one that you made and we put it right next to it I see you so on all the way so on all the way around you can do with a good amount if you buy a jar grape leaves from your local international store or cultures or Arab store you can one jars to do about three layers in a medium nice pot about three layers about three layers you just roll it all the way around and then you do another layer right on top of it you build that up okay now with the magic of television we can just show you what she made here's one that's already been done you kind of see how it looks so we have the grape leaves that are rolled around the side I like it with a little bit of lemon as well I just put slices of lemon and what you're going to do before you start cooking it you're going to add probably about two cups to three cups of water to your previous I mean before it's cooked right you're also going to add lemon and olive oil and that's going to be kind of the broth that it cooks right so when it's done it's gonna have a nice aesthetic taste to it and it looks very pretty you can put roasted carrots on the top and I'm gonna have you taste one Oh see what you think so here's one and it isn't you said it's a finger food something I'm doing so she's not being she's not being disrespect no no this is the correct way if you can let's try this here we go mmm it's delicious it's healthy and oh mine has a lot of flavor to it so you're getting it some acid or getting some saltiness of getting the garlic and the onion a little bit of Houston with flavor yeah I need them one more bite okay oh wow no we are gonna go into our next recipe our next recipe is fattoush salad now Fay won't you read the ingredients so we have two heads of romaine lettuce chopped and three to four Persian cucumbers sliced we have seven to ten ounces of cherry tomatoes that will be halved one medium size purple onion julienned one can of garbanzo beans 1/2 a bunch of fresh parsley chopped five to six radish radish is sliced and then for the dressing we have one lemon juice 1 tablespoon of grapeseed oil 2 tablespoons of olive oil and then we have 2 teaspoons of pomegranate molasses or regular molasses to close up Carla mashed 3/4 of teaspoon of salt or Moroz desired half a teaspoon of sumac dash of cayenne and for the pita chips we're gonna go with one of two pitas cut into squares and you can spray oil them okay let's get started with this okay fantastic when we start first thing is let's just go ahead and start with a letter okay yeah seems a good amount of lettuce this is a hefty salad and I like to think about fattoush as the sister to the tabbouleh usually on our dishes we we put oh that's a good amount of lettuce too nice usually we like to add the fattoush with the tabbouleh right next to it so you go ahead and toss in the cucumbers cucumbers right here here we go and this will wilt so it's large right now but remember it's gonna wilt oh yeah add the dressing yeah we can go ahead and throw in the onions there we go nice red onions your red onion one of my favorite onions is the red onions they look gorgeous yeah it's like regular onions are an upgrade yeah and then the tomatoes and I love cherries because they're extra sweet yeah and tartar so it's quite ready bite delicious you're throwing the garbanzo beans so we're again we're throwing in some protein in there oh yeah yeah and then radishes umm what is radish how is that it's basically a root vegetable yeah it's high and a lot of great components sulphur components so we have a little bit of heat to it that's heart healthy so we'd recommend radishes for individuals who have a history oh yeah and then we're gonna throw in some parsley again parsley is just such a great green and it's high in nitrates it's also great for helping to dilate or widen the blood vessels and really can help to decrease hypertension all right at Lee's quite incredible so I'm gonna let you alright we try as much as possible to just go ahead and top that while I go ahead and prepare the dressing for you guys so we're going to be looking at the lemon you can add as much lemon as you want and then the garlic not in there again garlic already in every staple yep and then we're gonna throw in the olive oil you can add as much or as little olive oil as you choose yeah and we're also going to add molasses now traditionally they like to use we like to use pomegranate molasses but I couldn't find some so you could have never heard of that yeah it's it's basically as it's almost like a Tartar version if I can say that a more tart version of regular molasses and it has a fruitiness to it this is regular molasses though so you can get away with just doing it with regular but if you can get your hands on the pomegranate laughter I really recommend that a little bit cayenne pepper nice and a little bit of salt you can add more or less now this is the best ingredient that I want to talk about sumac oh yeah I have never heard of sumac yes sumac is a really cool herb it's actually a berry that is dried up and you can get it quite it's quite prevalent in the Middle East okay you dry it up and then you ground it and you grind it and then it turns into this sumac powder it's a very tart sour type of spice if you will and it adds a really wonderful dimension to the salad usually Arabs will add a lot more sumac than I'm adding but I'm just going to not shock everybody here but yeah they like this dressing to be very tart yes and salty and full of flavor and that's basically it for that yeah very simple we're gonna toss that in and this is not something this is something that you toss ahead of time ah yeah okay so you will want it to wilt a little normally we don't want our salads to wilt but that's why we will want it to go just a tiny bit oh that looks so good yeah and delicious and healthy now traditionally what we do when I say we it's not me it's my people right but on top of this salad or within the salad they will add fried pita bread little bits of fried peanut bread deep fried and it's quite fattening so I did a healthier version of that for you and we're not going to add it to the salad itself we're only going to put it on top and the reason is it because we don't want it to get soggy because again the one that we're going to be showing you does not have a lot of oil in it that's a nice toss right there that I'm not like coupons of beans that's so good how you mix it in the sack yeah it's wonderful and so we're just going to transfer some of this as you can see this quite quite a lot yes more than we wanted to put in the dish I'm gonna ask you probably couldn't carry this over yeah we can get some in there thank you Oh wonderful look at this this looks like it'll feed a big crowd yeah it's a great potluck option by the way yeah I would really recommend this for Paula right for those of us who okay that's good here we go fantastic and then ah there's your white bowl there's my white bowl as usual and then we're going to just clear that and then I'm gonna take these are the pita breads that I was telling you about oh yes and so and you sprayed it with the lawyers yeah so what'd you do spray you cut them into little squares and then you take them apart because they're two layered yes and then you spray it with olive oil I recommend olive oil over cooking oil you can use cooking oil of course you just give a light spray and then toast it in the oven on bake for about maybe ten minutes at 350 degrees and it just becomes this really nice and try one and so to keep your house crunchy it is yeah and then you take a little bit of that Wow pop it right on top and that's gonna act like your crouton uh-huh you can add as much as you want but I'm only gonna put that much they don't cover the salad and there you have it your fattoush salad presented in a wonderful way that's healthy heart healthy heart health at sin those right in those croutons Wow this is absolutely delicious and well we're gonna go straight to our next recipe our next recipe what is the name of that toss zeeky zeeky zeeky well the right way of saying it is like so you'd say in Arabic cucumbers and yogurt it's going to be a Lebanese cloud which literally means yogurt with cucumbers okay this is actually what you would describe as the side dish to the dolma and that you would eat it by dipping the doma in it now of course we're not using any dairy it's gonna be coconut yogurt that we'll be using today but it's a really fun recipe very simple recipe okay and what we need is one pound of non-dairy yogurt for the five Persian cucumbers chopped two to three cloves of garlic mashed half a tablespoon of lemon juice half a teaspoon of salt add more as desired and one teaspoon of dried mint Wow let's get into this this is this is interested in yeah I was about this it's a very easy recipe it's only so easy that I'm embarrassed to share it but I'm going to share it with you anyway so tzatziki or Leben booyah is the traditional dish that we that we serve next to the dolma usually it's made with full fat regular yogurt but today we're using coconut milk yogurt I've heard of that yeah and it's non sweetened you can find them at your larger high-end stores so it should be it should be something that you can get specialty health food stores will carry them on the thing that's unique about coconut yogurt compared to regular yogurt regular regular yogurt has a bit more acid in it so if we're missing that tartness because they're using animal fats and proteins to create that so we're losing that tartness with the coconut yogurt which is why we're going to be adding some lemon to it to kind of replace that missing tartness oh okay so fresh lemon we're gonna be fresh lime and normally you would not add lemon to Siddiqui but again because we're going with a non-dairy source it's it's recommended now what kind of dish is this from Lebanon this is Lebanese urban east and partly Greek I think the Greeks stole it from 11 years let's just say that it's a Mediterranean side dish yeah okay let's mix it up and we could talk about your photography because you are into photography yes I'm gonna obsessed food photographer it's my favorite thing to do mmm how did you get into that that's a very interesting story I when I was working on my doctorate I was also juggling three jobs at the time because I really wanted to I had a goal to graduate debt-free and praise God he helped us reach that goal and I'm very grateful because in the midst of that time it was very stressful and I was burned out and I was really thinking some sort of creative outlet because I'm a creative person by nature but I was forced to kind of get my mind in the sciences and get this clinical trial that I was running done and managed the grants I was working on for like a school district and it was just so much going on so I prayed with all of my heart and I said Lauren I really need some sort of healthy creative outlet that could somehow utilize what I already have learned as a dietician and nutrition all that so I kid you not a few weeks later with no surprise because I prayed about it a few weeks later I stumbled across this idea of shooting food taking food photography more seriously yes I had done some portrait photography but it wasn't food photography and then I started and I was like wow I really like this and then as I was continuing to work on it I was like well why don't I shoot healthier foods I'm a dietician I shouldn't be shooting cheesecake even though it's a very photogenic and then I started to create healthier recipes of the things I was shooting and before I knew it food photography recipe creation became like this side gig and I even told my mom just jokingly I'm like mom I love this so much I'm gonna get paid to do it one day and praise God like I began to get clients and I just began a huge blessing so so that's why I am very passionate about making styling food and making it look pretty yes has a lot of the aesthetics about presentation in the surge is an individual to want to adhere or commit to a lifestyle change of that nature so it needs to look good that's right as well as tastes good to get into this yeah let's go mix this up so we're just gonna go ahead and throw in all these beautiful cucumbers now these are chopped these are chopped I like to go with Persian cucumbers they're little bit a little bit sweeter you can use any type of we do you get these Persian they're those smaller cucumbers you can find them at a lot of their personal is smaller yeah yeah yeah they're smaller and a little sweeter than the larger cucumbers yes and they have grooves on the side so it once you see them you'll recognize them okay and then we can go ahead and throw in the coconut yogurt is coconut yogurt wow wow wow that seems very creamy it was just like a yogurt but no dairy variation no dairy at all and we're gonna throw in that lemon ticket we get that acid in there and we have a good amount of garlic right here yeah garlic again oh yeah and some salts that's right so and the last oh look last but not least is our mint the mint hmmm yeah you could add you could add fresh mint if you like but I prefer the dry mint personally but it doesn't really make that much of a difference you just have to cut them at very fine mind you wanted it to being the tzatziki and that's it then we can go ahead and this is almost like a desert yeah it's wonderful and it's but this is so simple and you can also eat it like with pita bread make like falafel sandwiches and you can pour it on top of the falafel sandwiches so it's another fun way to eat it so huh pour this in go ahead and pour that right in look at that and this is a wonderful side dish to have with your Siddiqui on your Mediterranean Mazza spread oh and then you can take a little bit more of your mint and just put that right on top oh there you go always have that little a spell you like oh that's right and there's a la look at that now how did you get how did you learn to cook like this what did that desire come from um I came from a Mediterranean family obviously that loves food and so my family really always encouraged more plant-based recipes at home and so that's something I grew up with but I personally didn't start developing my own recipes like all the recipes that you saw today are my own my own versions really I didn't start recipe development until this food photography thing came along so my relationship with food didn't really start intimately until about two years ago in the midst of my doctoral program among all places but it was my escape you know I enjoyed food to me brings people together it's a wonderful way to show people that you love them you know and it's the one thing that no one is cut it's the one thing that I feel you can do with someone that just shuts down all the barriers yes you know as long as you can break the bread together and eat something I just feel it's a wonderful way to kind of keep things going on a relationship that is in a healthy way so so yeah I just developed over over that period I became more inquisitive about creating vegan plant-based versions like that of those recipes right because I don't like to use any processed meats or processed faked cheese's or the kind of the substitute ingredients that you know we've it's a good step in the right direction in terms of environmental sustainability and health of course but in terms of actual ingredients some of the recipes some of the ingredients could be very saturated with a lot of different types of fats that are unhealthy processed fats and also preservatives and chemicals and salts these are all things are hiding in these vegan ingredients so a lot of what I do on my website with my recipe creation is that I use whole food plant-based ingredients so like all my creams are either made out of coconut milk or cashews a lot of them are nut based I don't like to use packaged and I'm not against anyone who wants to do that that's fine but I feel a need to elevate our palate to this area of more whole food plant-based sources because I mean that's what God instructed us to do anyway and I was just talking with my sister-in-law about this the other day we were talking about how the the first book of the Book of Daniel that's right it was actually a diet plan yes that was completely hundred-percent plant-based yes it was and it wasn't that the the King's food was okay we understand it wasn't healthy because of what you know it was unhealthy meats unclean animals whatever those things were but nowadays we eat a lot of foods that are doubts and chemicals and preservatives I mean that would be considered unclean as well so I just feel like we have a divine responsibility to kind of elevate our palate to more plant-based sources oh this is so good and it's easy it's simple and that's what I like you know in these days people in a hurry they work and they just don't have time but you could prepare this ahead of time put it in the refrigerator during the week and you have a nice really nice um recipe and so your father does he cook also my father he does cook he does cook also I guess my mother is the queen of the castle imagine but my father does surprises every now and then with something very authentic in Lebanese right right so what we're gonna do we are gonna come back we're gonna take a break and we're gonna show all the show a beautiful display of all the food that we just make so stay right stay right here we'll be right back well Fay time has practically come to an end but we had a wonderful time and to learned how to make Mediterranean food Wow you bought some culture here 3abn and you have somebody very special in your life your husband dr. Lucas would you come on over dr. Lucas there you go hey now you've been married for how long now little over a year coming up I'm about two years now it's beautiful about two years and you're both expecting well yeah you actually are both experienced a month after our second year anniversary have you delivered babies yet being a doctor I have I have yeah we do that in in family medicine in family medicine okay she has her own doctor on hand just top out on this phone I'm not gonna deliver I don't know if he wants to see me go through all the foods that we made here do you have any favorites or all of them your favorites that's that's a hard question their particular you were also great who but the one that really I really love from the very start wouldn't be in the baba ghanoush though ah very good he has good taste and the way you met is absolutely beautiful who gonna share with us faith or look dr. Lucas when we met through mutual friends and then it just it was very organic the way it turned out it wasn't love at first sight but then as soon as it hit it became very special and we just clicked instantly and it wonderful you have great family values why don't you share with our viewers in listen sure I'd be happy to so I surprised him with a little condition of us getting into relationship which was that I made a promise to myself when I was 14 that I was the first man I'd ever kissed would be on my wedding day and that was a surprise to him when I first learned of this crazy commitment I made but a lot of that had to do no one told me to do that it's a personal belief something between me and God that I felt like I wanted to do I wanted to be committed to something and he agreed to it and nothing shocking the first time I've heard of anyone making that stance yeah yeah to have my first kiss on the wedding day yeah but it really helped it really helped us learn each other's characters very quickly so in a matter of a few months there there was just not that distraction and we were really focused on each other's personalities our characters our weaknesses our strengths it really helped us kind of hone in on that area how did you handle that dr. Lew Lucas so do you mind if I share how I found it it was pretty early earlier on when we were dating like a third date mm-hmm I tried to kiss her and then she just turns away and I was like oh I definitely bring this one she's not it she's not into me and then I I basically called my sister I felt like okay I don't think I'm ever seeing him again because I had to tell him at that moment without like preparation that okay it's not that don't take it personally it's just okay I've never kissed anyone in my life and he just kind of stared at me like he still had seen a ghost and I'm like and I explained well you see I made this commitment that isn't that and then when I left I thought I'm never seeing him again or that he might not be interested I thought it was the most unusual way to get broken up by somebody too and look at you today well we have to get into the food that was made take a time now why don't you share with us sure so we have our tabbouleh dish over here which is the parsley salad very high in nutrients high nitrates fabulous for heart health and then we have our hummus dish over here which is the garbanzo bean and tahini garlic dish wonderful dip to have with pita bread and then we have our baba ghanoush back here which is our other dip it's made mainly out of eggplant and tahini and we have lavash bread to go with that and then we over here have our dolma which is our wrapped grape are stuffed grap wrapped grape leaves and then we have our fattoush salad up here which is the sister of the tabbouleh if you'd like to call that and then finally we have our tzatziki which is our yogurt dish that goes with our dolma oh wow and everything was delicious no do you have a cookbook yes I do it was a labor of love over the past two years I've been creating and developing recipes and resources and photography so I finally put them all together in a book and so I do have a cookbook that is out and if people would like to learn more about my cookbook they can go ahead and check out my website yes and the information is on there if they subscribe to my website they'll receive a notification on the updates of my cookbooks development okay so if you want some fabulous Mediterranean food this is a woman and I know you're being blessed by great cooking in your home and so I am so glad that you've tuned in today and I'm going to share a Bible text with you from 3rd John chapter 3rd John verse 2 and says I pray that you may prosper and be in health just as your soul prospers and you know it's true health is wealth and so what you're doing is is a blessing so thank you so much both of you but Sharon thanks for having me God continue to bless you until we meet again god bless you [Music] you [Music]

Channel: Three Angels Broadcasting Network (3ABN)

Views: 8,825

Rating: 4.8850574 out of 5

Keywords: 3ABN, Three Angels Broadcasting Network, yt:quality=high, Fay Kazzi, Angela Lomacang, Mediterranean food, Healthy Vegan Food, Healthy vegan recipes, Lebanese Food, Vegan, Healthy Recipes, Whole Plant-based food, Plant-based recipes

Id: 1CLUPtsDc_g

Length: 55min 30sec (3330 seconds)

Published: Wed Aug 28 2019