Andy Learns How to Cook Palestinian Food | Bon Appétit

we bring it to the to the edge you're gonna have to do it from underneath I'm gonna go like two three one two three let's go all right today's assignment is somewhat of a tough one I shouldn't say to them but definitely the one that I have a lot of feelings about I'm gonna be looking into Palestinian food I have somewhat of a sense of the kind of the flavors and certain dishes I have not been to Palestine but I have been around the Levant lavond is a region of the Middle East okay so I'm gonna be cooking with Ravi Oh Bashara she wrote a book olives lemons and zatar she also owns a restaurant in Bay Ridge Brooklyn called tannery and I think it's been around for almost 20 years I've been there once a while back had a really delicious meal there she was born in Nazareth Israel but she's Palestinian and she's gonna be kind of our go-to figure with kind of cooking all the dishes today I really just want to get a great sense of a Palestine and the range of food from top to bottom of the country so I'm hoping to get a clearer sense this is an arene this is the menu and this is the kitchen so got to be back with the owner Rabia I can't believe we're doing this I think it's a it's a happy we're gonna be cooking what dishes today Matus Ruby and Tecna fee when did you open tannery 20 years ago were you cooking back home my generation yeah I want to know the story really I really do back home I cooked a lot in my house we were like hotel Bashara they called us I always had people over I always had people sleeping over and I'm cooking all the time I always came up why don't you open your stuff we have all this stuff on the table here that we're gonna be using today in the kitchen but I kind of wanted to get your thoughts on like what is what there's so many different things and just take us through it you see I love using spices in fact it's the main ingredients in my cooking I think it makes the whole case complete so I think we're gonna start you with the main spices okay nine spices is mostly everything you have in here it's my base [Music] you get the subtle subtle tell heat from the black peppercorns maybe but you get the sweetness from the Nutmeg and also I guess cinnamon innocent yeah and the cool this one I'm familiar with about that time sees that there is an error it's not even the spice I don't think people know that I don't know people know that SATA is an actual orbit that's we lose it green here I use it in fact the salad all the time green that that is sharp pungent Bungie you even feel it in the in your throat it definitely smells lifetime you know and you get a little of the sesame and then you could see that view like dots of sumac to that's pretty good but it's pretty good you know what I did a lot of software doesn't actually have cuz out are there herb they'll time right or sometimes I'll put mint there makes you know the but this that's the problem with that out here this over here like you get the tart acidity from the sumac it's for that I eat spoon of Zartha every night every night every night I dumped in love with the for better just for just I get in the mood I get up I think it's fun was actor so we gone through kind of all the spices I guess there's one left and that's the sumac that's also in the stars I love sumac I use a lot of soo matter how would you describe sumac and what what is it sumac is lemony trot taste when you don't want to use lemon juice because the juice can ruin what you're doing because of the liquid factor in it and it's dry lemony taste with no water no fluid at all and you need that in many of our dishes so this is this is what I think I didn't even think about it until this now sometimes when it's dried too long it's almost dusty exactly and you know and it's not it's it's it's not tender this it dissolves still it tastes like so just funny okay so thank you for going through all their ingredients I have a pretty good sense I was pretty comfortable with a lot of these ingredients just to be able to kind of taste that each and every one of them especially the ones that you're getting here at an arene feel like I'm ready to go in the kitchen and cook I think we should okay that's it I know what we're about to make okay cause I've had it many many times but there's definitely a few ingredients that I haven't seen it before and that's we're making fattoush right so what does fattoush mean in arabic the douche is a combination the name comes from practice look it's whatever you've got it's what you found so these are the kind of things that can do we think that's filling up your refrigerator you don't know what to do with some of this some of that so you have Tomatoes person to look to some but red onion white on the end ready Sager let us mint and parsley the way it is is fantastic what you need to do is put some of this in and the other son we're gonna keep my egg Blowout large okay Oh 200 suma how do you like it you want it to be wet okay okay we suck it and we leave it here I love that little track you liked it yeah okay so that's uh Matus okay so we're in the dining room of tannery know I like to think that I helped out a little bit with the food Villante we did this band we're here with your daughter jimana who is your partner I'll turn the restaurant right and you're gonna meet him with us yes what are we talking I'm excited because she made all the quintessential Palestinian dishes pickles and Arabic or you would call them Maccabees Maccabees oh hell a lot and you make these in-house we make these in-house I love anything sour and it seems that I place flavors so these pickles are honored on the Palestinian table no matter what meal you must regulus lunch or dinner there's always a plate of pickles that are on the table it already tastes and looks very different than a lot of the photos that I've had them and I think a fattoush I think of crispy pita yep you cumbers tomatoes some kind of herbs parsley or men typically sumac lemon juice and olive oil what you know that's all in here but the iceberg the radicchio the pomegranate seeds it's a lot more going on and mix it up they're just more colorful and vibrant this is nice for twos for your family you try to do everything right if you do for customers what do you do for your family they're gonna love it they're gonna keep coming back to maybe the effect is all about the bread it's all about the bread I mean what makes a fiducia produced really this could be just a mixed salad if the toasted pita wasn't on it yeah boy this sure man yeah well you know someone could be part of a dressing or but I think that this is the bread all right Robbie I know you insisted like if we're gonna be cooking a few different dishes from Palestine you said there's one dish that like is so intrinsic to house on an iconic Malu B it means upside-down so when you turn something upside down it's my clue it's like a pie it's like a pie okay Oh meat and vegetables really it's it's a celebration take me to this absolute the first step okay the first step is to start with the meat we're gonna put some spices on it black professor - right here to make it stand you want you want to kill track of flour two cups of rice [Music] it's just all the way up to whatever I try to make it one layer I go like this and it will be even take it here and it's light easier to carry we bring it to the cover to the edge you're gonna have to do it from underneath I'm sorry I'm gonna go like right outside and then go like they to my side one two three one two three let's go right on man okay and we easy easy take it out oh wow you see why we put that oh yeah you see how it's holding that was for protection yeah it really was they did it did exactly serve this purpose I decided to use only almond for this it stays crunchy this is our most popular it's usually served with everything we don't wash we just cook and it comes out fantastic it's tender it's fluffy and it really absorbed the kind of juices from the that the meat that was cooking in but oh yeah natural juices from all the vegetables as well I think Looby is nice because it's festive it's big well it's definitely family-style I mean you can't really cook this dish for one or two people you can but they didn't have a little-little how do you ready to make nappy I'm ready okay kanessa I've had many many many times it is one of the most unique delicious desserts but I think in the world Wow I think so a lot of people do so we have three main parts that city may have the filo this is the ghee in between your hands and then you go to song so that it's all coated all what if any good way to not just put it a little bit for taste why I'm putting according for the three we're gonna make the Canadian so monkey orange blossom die it's more for the color but it does give a little taste and then we take it for the whole tray because that's gonna be when you flip the canopy because we slept in a pitcher we always think the bottom is better than the top because we don't see it I guess I don't know to do is this you take half of this amount you put it here and you spread and you press and then we have another half of the dock to put on top then you bring your cheese this is already mixed key what's the kind of change I think easiest to use I think mozzarella and ricotta this is the closest but you have to sweeten the material I cannot use it the way the story this yeah okay so you're just playing a little bit more game a little bit and this will go in the oven for how long for 15 minutes or 10 minutes yep yes Andi the job [Music] you know and it smells cheesy do you want me to let's go man one two three go see ya this down it's gonna make it melt off that's butt and you don't want that you want to go gradual everywhere especially when you do a large one like this this and avoid this I like a generous amount especially cannot be nice to be hot I [Music] think it isn't the sweet and savory quality - yeah yeah like it is sweet part of it but the cheese has that you know kind of it's also add more of has that fresh and the milky mist to it rather than like an aged cheese it goes wonderfully with mint black tea that we boiled with mint yes because you have the sweetness from here and then the tea is almost like it's a stringent and bitter and balances that out and balance it up I think you guys both so much it's been such an adventure and I mean I'm so glad to kind of come back and I mean I still feel like a like a guest except rather than the dining room I was in the kitchen and and I'm gonna I'm gonna go back and try to do justice you're gonna be a lot of people were just like are you gonna try to do this yeah I don't know no I think you could do you can do this you can build I feel good because I'm familiar with a lot of these ingredients but not necessarily these dishes so I feel like I'm very much there's a connection right there right off the bat so that's all you need you'll make it right sure I'm under per century world I just spent the day with Rabia it was amazing to see kind of all these ingredients that a lot of which I was pretty familiar with the warm spices the sitar and altar dishes that I've tried before some something that I've tried some that I haven't I think Cena mokuba her version in the kind of dome-shaped pot which I've never seen before and the technique of inverting it which I'm familiar with doing that with rice but seeing it kind of layered like that with the different vegetables and rice and the tomatoes that suddenly edition want to take back to the Test Kitchen and try to recreate I want to make it a little bit more streamlined and maybe less ingredients and probably use like a Dutch oven that might could work for the flipping with the kunafa I think the trickiest part is going to be the cheese filling Rabia makes her own cheese curds I believe so they I'm gonna try to recreate the mac Gluba and the Connecticut back in the Test Kitchen and get somebody from the tests come to try and judge me and hopefully make Robby a proud all right guys I'm back the test kit today and I'm doing making a few dishes from tan Raley with soul on [Music] camera together we have Thanksgiving white when I started very forgetful have you been to Tanner 8 in Bay Ridge so you know about it yeah you know about the food that they make we're making two dishes from the restaurant the first one is Mac Liu Bei do you know what that is okay the layered rice dish so I'm just massive what's your background I'm Bengali I'm Persian and so we both have grew up eating a decent amount of rice a lot of appreciation a lot of appreciation a lot of opinions and then the next dish I know you are aware and that's kinetic kunafa can fa how do you say kunafa kunafa I said can fa I think that's Kadena vague okay we'll see we internet will tell us the Internet will tell us so I will say this is everything that we tasted but this is what's robbery kind of described as it being kind of flavors this is there's on to our blender oh it's there yeah okay sell it at the restaurant I don't think I've ever had it like this before cumin seeds and cumin I like here oh right you only like it if you don't know what's that no no no it's okay but it just needs like major cameo uh-huh it can't just be like hey I'm here for a while I can get down with a lot of cumin yeah moving on we got some cardamom nutmeg smacks almonds some nice pine nuts and pistachios okay so we tasted from the ingredients I'm just going to the map blue bay and then I might recruit you okay all right we already have a few of the layers kind of done for us the cauliflower is just has been sauteed with a little bit of cumin and salt the meat it's lamb leg that's been brown and cooked with a little water just heating the oil up I'm gonna add the onions gonna add the and then cover the pot quarter teaspoon cumin so the onions I kind of want them like definitely deeply Golden Road uh-huh right like jammy that feels right this hilarium begins down gently falling from the heavens Oh our hands are our hands our God these are the hands of God she said it I didn't we had eight cups of lamb stock all right okay so we have our Mac you obey mm-hmm this is I guess the plate we want to use I'm worried about the lip three to one I'll go on one three yeah two one whoo that's pretty Center - it looks pretty good yeah the harp this is the hard part you gotta go straight up huh whoo oh oh ha that's what happened to hurts you though you said right yes we're gonna scrape ah this is not like tad geek by the way for anybody who's watching this isn't like the way I grew up making rice or how I would make so if anybody's gonna come at me I'm just want to make sure going for it this is that plain seems like a dish you really have to practice Oh solo what did you do Wow so this is their version all right obviously beats our version that's pretty spectacular perfected it oh this is a really good first try like the rice isn't overcooked too far no I think my problem was maybe playing around with the layering maybe a wider shallower pot I think yeah what it definitely a wider Marcel just so there isn't so much room for it to kind of collapse yeah yeah but why don't we try yep wow what a treat what a dream you want it's nice because we do that I was expecting you can make out the individual Brian's definitely heavily spiced moving on [Music] - much like with definitely a more subtle flavor but I'm getting a lot of savoriness from the stock disappointed but it's really tasty though I feel like if you just reduce the ratio of rice yeah I think it's just as someone who cooks rice a lot this is completely new for me you know I would very much kind of par boil the rice and then layer the ingredients I think it's a really tasty first version first version yeah can we move on to them that's all right right yeah okay you made that can I say it before I have so this is the shredded phyllo and we're gonna like moister with with the ghee but I think we should like snip it don't you think I just do with my hands okay yeah I just tear it yeah your thing when I'm thinking yeah what food color yes I think like an eight inch cake pan works perfectly fine oh she's a smart ish she knows she is the bigger one the bigger one realize the gold color was red I'm wondering if a up too much cheese alright so we have our phyllo cheese phyllo okay it's gonna go in the oven very toasty cheesy hopefully melty already yeah okay three to two and a half to three quarters yeah this looks very holiday appropriate it really does whoo yeah have a little cheese Paul I think using a stick cake pan or is it works really well and the cheese I mean I think I know would wanted a little bit pulley apart but I am more pulley apart but I think it's the flavor is very very similar it's really tasty really good I'm crushing it thank you so much thank you so much for taking me on your town erine adventure it's truly a pleasure great damsel in and she was a big big help and provided a decent amount of guidance I took some photos of the Makalu Bay and the connector that I want to share to Rabia n jimana I think they'd be mostly proud mostly the mokuba I think I need to perfect a little bit especially the distinct layers less liquid but the Kenneth Bay I think it was a pretty good job and that's something where once you have all the ingredients it's pretty easy to make at home but both the dishes I want to kind of incorporate it and practice a little bit on my own and hopefully you guys will too and can't wait for my next adventure [Music]

Channel: Bon Appétit

Views: 1,057,868

Keywords: andy, andy baraghani, andy makes, andy bon appetit, andy explores, andy learns, palestinian food, palestinian cooking, palestinian cuisine, palestinian recipe, andy learns palestinian, andy learns palestinian food, tanoreen, palestinian dish, palestine food, palestinian spices, learn palestinian food, learn palestinian cooking, make palestinian food, making palestinian food, how to palestinian cooking, how to palestinian food, how to make palestinian food, food, bon appetit

Id: EGaf6yMtBF0

Length: 23min 40sec (1420 seconds)

Published: Wed Jan 29 2020