Paul Tries A Shamburak: Jerusalem's Most Eclectic Pastry | Paul Hollywood's City Bakes | Tonic

i'm visiting the baking capitals of the world uncovering the tastes traditions and the recipes are the world's best baking cities from the historic streets of palermo to the multicultural city of san francisco welcome to city based [Music] today i'm in one of the most important historical and spiritual places in the world here i get to grips with the newest street food on the block yeah excellent i'm introduced to a very unusual dessert i like it yeah i discovered breads i never knew existed it's in bread all over the world and this is one of the best it's like nothing i've ever had before and i'll be doing some bakes of my own a bagel like you've never seen before it's like a tear and [ __ ] really and a sweet and sticky date and pomegranate cake welcome to city bakes jerusalem when it comes to ancient cities you don't get much older than jerusalem it's racked up nearly 5 000 years of incredible history jerusalem is a real melting pot of culture there's people from all over the middle east north africa and europe all facing themselves here geographically placed where the cultures of asia africa and europe meet jerusalem attracts over 3 million visitors a year it's one of the holiest cities for the big three religions judaism christianity and islam i want to find out how all these different cultures come together to produce the food of jerusalem what is the food of jerusalem it's going to be a fascinating journey because there's one thing you can be sure of where cultures clash you often get the most exciting food and flavors wow now this is satlab it's basically coconut nuts fruit cinnamon spices that is the middle east right there and just as good as the drink itself is the view when you turn around the damascus gate there's walls and there's walls built in the mid 16th century this wall still completely encloses the old city but outside it the city has spread and jerusalem's biggest food market mac and yuda is in this new city it's pretty vast the senses just go mad the smells here are incredible some of these spices and herbs that i see i haven't i don't even know what they are to help me understand this complex culture i've arranged to make gil have who is one of israel's best love celebrity chefs and food journalists what he doesn't know about this place isn't worth knowing hello girl nice to meet you my friend nice to meet you i was wondering when will you appear sorry i was trying to get through the market there was so many babies she says i'm more handsome anyway welcome to the heart of jerusalem i mean everything happens here really you meet everybody religious people non-religious people jews arabs christians you name it and of course if you want to understand the baking sin it all starts from here yeah can i show you one pastry that i really love i think it's over here this is something very jerusalem like we call it biscochos a little biscuit with sesame seeds on it but it's a savory it's not sweet taste it it's really good oh and it's not fried it's baked no it's baked i can see it what is in there what is it flour salt olive oil that's it some sesame and that's it and some yeast did you choose growth yes yes it tastes a little bit actually it tastes a little bit like a cracker but on another level paul if you are going to call arby's coaches crackers we're going to beat you up so start behaving my friend you're in the market this is jerusalem okay let's keep on moving well that's told me i've clearly got some learning to do i mean how has the food culture developed because obviously israel was formed in one 1948. yes so imagine people from 60 different countries and cultures coming to the same tiny spot with their food with their traditions so you have spices from all over the world cooking techniques from all over the world and from different continents it's yemen and india and persia of course and the united states and england and france and russia and the mixtures that you see are sometimes appalling and sometimes very very creative and inspiring the first place gil wants to show me is in a cafe where fusion is very much on the menu but all in just one bake the shampoo rack i think it's something that you've never tasted okay this is ishtaba this is a syrian kurdish place and this is the owner welcome oren is a born and bred israeli but thanks to his kurdish grandmother who fled to jerusalem over 30 years ago he grew up on these syrian kurdish hot-filled pockets that were traditionally made with leftovers from the sabbath and i'm getting a lesson i'm going to take my coats off i'll keep your coat all right thank you very much it all starts with a simple seeded dough so we have flour salt uh yeast sugar and leaves that's all water that's all but it's the various fillings where oren goes off piste first up a veggie version so it's a sweet mashed potato lentils and mushrooms we take chimichurri parsley cilantro garlic lemon a little bit of chili yeah roasted onion and then we just stretch it slowly did you notice how many nations are in this pastry it starts with a dough which is kurdish in syria yeah the sweet puree which is indian comes from oren's wife he loves her so much that he married her twice then you have jimmy chori from south america so this is modern jerusalem here oren is also famed for his slow cooked melt-in-the-mouth kosher meats including brisket and beer and pastrami sounds like something you get in a new york deli right let's have a go i'm gonna do it like a pizza did i pick it off yeah it's okay now choose meat chick meat yeah a little bit of this a little bit of onion this is like making a the best pasty in the world [Music] excellent excellent respect [Music] simple as that it becomes alright seven minutes and it's done where you slice it down the middle [Music] thank you thank you very much that is fantastic so much flavor in there the beef the way it's cooked long periods of time the dough you could sit here for hours eating one of these the only word i can use to describe it is magic thank you very very very much buddy that was fantastic if the rest of my trip is as flavor-packed as that pie i'm in for a real treat [Music] i want to show you a very special ethiopian bread it's in this shop it's called injera and it's made from a gluten-free ethiopian grain called tef it's strange isn't it and the dough is fermented for days before cooking and it's not fried it's seared on a very hot pan and then it bubbles look at it it's quite rubbery elastic it's got the texture of a crumpet it tastes like a strong sourdough and i i'm talking a sourdough because the flavour is intense in the mouth you eat it as the base of the ethiopian lunch or dinner so on it you would put lots of condiments either meat or vegetarian roll it and eat it i mean i get it i understand it but i don't like it try it with nutella i love it anything with that works [Music] for most jerusalemites this market is still the place to come for all the amazing produce grown in israeli soil [Applause] oh look look look look what we have here dates these are the majul once they used to grow them only in iraq and it was a very well kept secret jews who were fleeing from iraq to israel in the 50s brought a few pits of major dates in their pockets now israel is the exporter of more than half of the majority in the world wow so we took the lead i'm beginning to see just how creative the israelis are that's absorbing food brought here from the jewish communities worldwide and many other cultures and making all this their own so i understand that you really like flatbreads yeah i do and the next place gil wants to show me is another prime example voila you're invited inside already i'll keep this bakery is fame for selling one of jerusalem's most popular street foods and it's not falafel hello it's called and it's also from iraq aubergine roasted piled on top of that goes egg fresh israeli salads sesame paste is mango pickle wow it's iraqi indian sauce it's addictive but it comes out in your sweat beware [Music] sabich was brought to jerusalem by iraqi jews back in the 40s and 50s 70 years on it's a best seller that is a thing of beauty it's simple ingredients but joined together the way it has and that little mango sauce spiced at the end it's just oh it's delicious really really good like so much middle eastern street food it all starts with the flatbread the oldest breads in history only flour other salt how many of these do you make a day maybe three thousands [Laughter] flatbreads come in tons of varieties this is called ashtanor it's a very wet sourdough and it's cooked in a taboon traditionally a clay oven it's been used since biblical times throughout the middle east please just give me a piece of dough i'm taking it he wants me to open it up [Laughter] okay looks like a pair of underpants here like that very good why does it stick to the oven because it's wet and sticky probably 70 liquid if that was dry it wouldn't stick and the oven's so hot if you put your skin on it yeah i don't try to cosmetically take it oh very good [Applause] another one [Music] so tion is jewish and hassan is arabic and they work together that's cool what a great way to end my first day in jerusalem thank you very much we don't say thank you thank you thank you very much appreciate it bye take care and what an eye-opener it's been what you have here and i'm realizing it very very quickly is world baking in about four square miles it is the most incredible place it's alive it's vibrant do you know what i don't think i've even scratched the surface yet coming up a flipping amazing palestinian dessert i'd help him carry it out for a while and a delicious local bread that i'll be showing you how to bake basically it's known here as the jerusalem bagel i'm in jerusalem on a baking journey of discovery and before i do anything else today can i take one of these please i want to get my hands on the bread that you see all over the city basically it's known here as the jerusalem bagel these are sold fresh all day for munching with salads soups and dips galore it's a bit more oval than the ones we think of but you know what that's fantastic the sesame seeds the flavor the caramelization the crumb it's soft it's nutty it's absolutely delicious [Music] this morning i'm heading into the old city one of the best preserved medieval islamic towns in the world it's odd for me the last time i was here was about 24 years or so ago and i actually came here with my nan i brought her here because she always wanted to visit the holy land its current layout dates back to the 12th century and the ottomans reclaimed the city from the crusaders and it was divided into four quarters armenian jewish christian and muslim you can hear the call to prayer now and it echoes around the city sounds incredible the hairs on the back of your neck you feel standing up for muslims it's sacred as the place the prophet muhammad ascended to heaven for jewish people it's the biblical zion the city of david the eternal capital of the israelites and for the christians it's where the last supper the crucifixion and the resurrection took place you have the church of the holy sepulchre the christian side and then the islamic side with the dome on the rock and you can actually see this they're the church bells now [Music] it's it's really my name would have loved it up here she would have really loved it up here [Music] what an extraordinary place [Music] today i'm exploring the bakes and flavors of the old city i've just picked up this i'm still not sure what it is i saw what it said can i have that please it's a bit like a donut on the outside it's soaked in like a rose water and there's nuts inside it the flavor's amazing it seems i'm going to need some help italia i more is the food blogger chef and cookery teacher and has promised to show me the highlights so basically this part of the city you know it's where all the good flavors came from that's what i do our first stop is italia's favorite palestinian dessert this is like the king of the arab pastries it's called kanafe something that from all around jerusalem people come specially here to jaffa to eat they made it on this huge tray and it's semolina on top of it and goat cheese in it goat's cheese goat cheese they pour sugar syrup on it and the pistachios as well and it's like the combination between the savory dish to something that is super sweet i've got to taste this for myself i like it yeah yeah i like it it's like um texture of mozzarella so it's got a bit of a bite to it it's got a little bit of a string to it as well there it is see on the top you have this semolina to give you the crunch and then a pistachio it does work sweet and a little bit sour as well [Music] i'd love to be able to be allowed in the back if the lead is going about and see how it's done absolutely adnan and his family have been making kenafe here since 1949. i used to work it since i was at school wow i came to help my father when i was 12 years old he'll know the kanafe starts with semnae butter that's fermented sheepswater to you and me being rubbed liberally all over the cooking tray and then covered with the brother's own semolina mix can i feel it yes please it consists of flour and water already for maximum flavor and texture it's covered in two types of goat's cheese one from the west bank and the other from turkey it's not strong it's not a strong cheese another sprinkling of semolina and that's it that's it and it goes straight on the hob how long does it cook for maybe 10 minutes i can make it in two minutes if you turn the heat up [Laughter] once cooked it needs to be artfully flipped [Applause] so basically it's been cooked upside down a bit like a tata and the base the crispy base is the top now thank you very much indeed for letting me in you're almost thank you i'd help him carry it out for a while back in the shop the finishing touches are added and voila it's ready to serve one of jerusalem's favorite desserts a palestinian staple on with the tour and this is like the same room of the old city yeah everywhere it's new flavors and of course you can look at this pyramid what that is so it's a what we call zatar you can try some it's really similar to oregano yeah they look alike and usually they mix it with sesame which is the base for everything yeah yeah we love sesame oil you're so lucky to have that volume of herbs and spices on your doorstep yes that's amazing and uh this is the halva the base is very simple it's just a tahini and sugar sometimes they add like a coffee or cocoa flavor and we eat it a lot we love it we really love it halva might be an israeli favorite but this sweet sugary sesame seed confection is most definitely arabic in origin it's eaten like cake and even spread on toast what's this this one's the marble the cocoa one the cocoa this is the most famous it's really good that's great you have one with sesame seeds as well this one just doesn't seem they are delicious i've had it before i love it it reminds me of my childhood really but it's anything it's like it's like um it is like peanut brittle with sesame seeds on it but the that chewiness actually takes it to a whole new level thank you very much nice to meet you thank you time to say goodbye to italian you're most welcome thank you very much today thank you yes because all of these exotic flavors herbs and spices have inspired me to do some baking of my own a bit of israel a bit of palestine and a bit of me the hotels kindly allowed me to use their beautiful courtyard to produce a fantastic bread i'm going to show you how to make the iconic jerusalem bagel topped with sesame seeds and for my twist some amazing zatar i picked up in the old town this is an easier bake than the bagel you might be expecting now this is not the one that's boiled with a little bit of mulch this is not boiled at all this is straight into the oven so begin with strong bread flour then you add your sugar a little bit of sweetness to it on top of that some salt [Music] a little amount of yeast water straight in and begin mixing it around in the bowl bringing those core ingredients together okay and pop that onto the table once it's formed a ball it's time for a workout because this dough needs some thorough kneading now do this for about five minutes or so and this will be enough to create a nice strong dough happy with that now pull the bowl back you mix it in drop it in cover it up just leave it alone because it's only got a tiny amount of yeast it needs a long eight hour proof but that will give it great flavor you end up with a dough that's risen like this that's much lighter has got air in it it's got a beautiful smell now to make the bagel stretch out your dough first roll over the end bit split your hands and gently roll it out turn it round and join it together give it a little shake out to create the oval shape i'm happy with that pop onto a tray and leave to rise for a couple of hours and then we can put our toppings on [Music] so i've got the basic shape it's ready to go in the oven i'm going to get some water brush that into the top so i can adhere the seeds to this traditionally sesame seeds are used have a little gap a little bit more a little gap but my extra twist is some satire herb mix i picked up in the old town zatar i absolutely adored this for me represents a lot of jerusalem the flavors the aromatic smells as you go through the old town and that is ready to go in the oven quite high around 220 at home as high as europe will go and leave it in there for around 20 minutes and there you have it the jerusalem bagel with that beautiful shape it's like a tearing chair really not just saying it actually tastes amazing the flavor of the zata and the sesame seeds together take this to a whole new level it's something you have to try at home i love it next i try and get to grips with kosher baking soda is dairy is there yeah it's different this is getting really complicated and get my hands on the best falafel in the world i love this place i'm in the holy city of jerusalem on a baking pilgrimage but looks like a pair of underpants [Laughter] i've already had my fair share of divine bakes both jewish so much flavor in there and arabic it's sweet and a little bit sour as well but i can't come to jerusalem without delving into the world of kosher baking kosher being the famously complicated set of food laws that the religious jewish community strictly adhere to what i'm curious to find out is how does baking being kosher how does that affect the bread how does that affect the pastries how does that affect the cakes does it make it better does it make it worse does it make a technique different does the certain ways you have to do things and with thousands of years of jewish law making i've got my work cut out so for me it's about a little bit of detective work so i've come to mia sharim the most orthodox jewish neighborhood in jerusalem [Music] it's very noisy isn't it i'm heading to one of its busiest kosher bakeries avi kyle this looks a very old bakery father and son are in charge of this family-run bakery which churns out their kosher bags that all adhere strictly to jewish law [Music] which dictates how food is cooked eaten and sold [Music] hello hi how are you nice to meet you i'm paul i'm guy hello nice to meet you guys this is uh my father hi paul great bakery you've got here it's massive very old it was starting 1932 1930 32. wow the bakery is open 24 6 being closed on saturdays for sabbath now the thing is what i want to find out is what's the difference between kosher bacon and the way i bake yeah no no no i tell you there are a lot of things that we cannot do yeah yeah of our customers are real religious people okay so we make difference between battery products and power products do you say power products no no no no no no no [Music] so one of the main restrictions is that you can't eat dairy in the same meal as meat or up to six hours afterwards so not only do they have to make dairy and non-dairy versions of everything the bakery has to be carefully laid out to avoid any confusion for their customers everything you have in the lower shelf is the power of products darian as well no there is here so there is there it is there yeah it's different there is all the departments here okay there is there it's not just dairy or non-dairy they even make a type of bread for the busy jewish customer called mesonaut this is mesonot every time you see here the ticket yeah it's within mesonot you said mezzanot what does that mean if a religious person wants to eat some kind of bread he has to make a blessing afterwards and if he wants to come and eat quickly without blessing it's a small blessing you have to say that he can take a mess or not these sticky bags are made in a way that means they no longer qualify as bread under jewish law to make it miserable we have to put some apple juice in the dough right no water okay could i try it yeah completely different so by using apple juice instead of water the blessing can be circumvented altogether everything here in this bakery is hametz hermeties this is getting really complicated yeah very wow i had no idea [Music] i came here sorry i can't stop eating biscuits is delicious i came here wanting to learn a little bit about jewish baking and what is kosher baking what i've done is scratched the surface unfortunately and discovered that i don't understand anything that's basically what's happened there is significance in everything here these guys know what they're doing been doing it for years but so difficult for me to understand it's so complicated i feel like i need to get back to something i know about and i've asked if i can help clap the holler a traditional jewish loaf i love a good plat with paul we are going to finish early tonight [Laughter] well i've planted a few loaves before oh i understand wonderful no now we're going to make a big hole in one and a half meter for the dish what's the dish a dish is a table okay friday or any kind of uh celebration the rabbi makes a meal for all these people that are working for him yes he does he opens a dish he opens a table with food and for that we make a special big long collar i should have known that even plaiting here would get a bit complicated no no not from the middle one there from the side you want to taper it off [Music] i may have made plenty of platted loaves before but none that are a meter and a half long hold it let's hold this here okay it's in you'll see it's fantastic now that's what you call the flask brilliant thank you very much thank you you're welcome [Music] staying in mia sharim i've heard of a cafe i have to check out for lunch this place apparently makes the best falafel in town but it's the breads that yoni and his dad wrap their falafels in that i'm really interested in [Music] this is it hello hello nice to meet you hello paul nice to meet you hello hello this is a yemeni bakery in the 50s virtually the whole jewish community from yemen fled to israel to escape persecution and brought with them incredible skill in baking [Music] this is zalabia fried pita fried pita wow and this is lacho it's looked like crepe but it's not it's siem and pita yeah you want to come please yeah to make with us thank you so first you have to be called a little okay you take one spoon yeah this is both these traditional yemen breads have the same ingredients flour yeast salt sugar and baking powder and this is a labia right but the water content is hugely different and one is cooked in oil that's a much [Music] much drier dough than this this is more like a pancake actually reminds me more of a bellini when you see the the way the bubbles are reacting in there it grows because of the yeast baking powder it pops and then those bubbles set this on the other hand is a different thing the bubbles will be on the inside look at the way look at the way this is puffing up now see inside it grows and then as it fries forms the skin excellent here's a real chef my friend after a few minutes they need to be flipped to be for sure it's ready so i check it all right okay it's ready he's just being cocky now honey even as a baker it never fails to amaze me how many different breads can be created from just flour and water all right you put salt and pepper for the seasoning there's just one thing left to do get my zylabia filled and get my laughing gear around it but it's light and quite airy as well but it's it's like nothing i've ever had before it just wow and it'd be rude not to try the lahore while i'm here it's quite open texture this is the much softer batter wow it's so good it's so fresh on the falafel crispy on the outside beautiful and soft on the inside [Music] i love this place i love it so much still to come i'll show you how to make a sweet and sticky date cake a slice of the middle east it's a real celebration of all the local ingredients that around here and i get a taste of israeli home cooking i threw in bread all over the world and this is up there one of the best my baking tour of jerusalem is nearly at an end but i've got one last stop to make the foothills of the judean mountains and the village of iron karim this particular area is fable for being the birthplace of john the baptist and it's about 7k south west of jerusalem the yemeni flatbeds i've seen in the city have bowled me over but there's another yemeni bread that's usually home baked for the sabbath that i really want to try natalia my guide in the old city has recommended i visit her friend banaya who bakes the best she knows [Music] ken hello paul nice to meet you how are you i'm fine lovely to make you a great place i love this stuff come welcome um the smell the smell yes this is the cubana uh-huh look at that that looks amazing like a giraffe but a dish cabana is usually made on friday and left to bake on a very low heat overnight it's eaten for sabbath breakfast or brunch with boiled eggs tomato salsa and sour cream wow there is i've never seen a bread like this and you haven't tasted it no explain what this is um this is a very simple yeast dough together with with melted butter and i learned from my grandmother and she used to work on this doll for hours like so much attention and so much love that everything she made was like just amazing did she write anything down or is it just word of mouth i used to call it the yamanite croissant but it's uh you're right it is it's like having a croissant it's like eating a croissant that you know when you get into the gooey bit of a question you take away all the crispiness on the outside the bottom and then you hit the middle bit and you just pull that little middle bit out that's that that's what it tastes like you're right it makes me quite excited actually you have a heavy crisp on the top you can hear that and then inside you have this very light dough and at the bottom now that's crispy because the the butter that's in there soaked down give me a nutty caramel flavor i've shredded bread all over the world and this is up there it's one of the best it's a fantastic bread i need to see how this is made so this is your dough what's in this is flour salt salt sugar yeah and yeast and this nigella seeds so far so normal but where this bread differs from anything i've ever seen so this is the butter it's how it's put together with the butter and we're melting it until it will change the color vanilla heats the butter until it's a deep amber colour which gives it an intensely nutty flavor [Music] she takes a pillowy ball of dough dunks it into the butter then smothers it in yet more butter foals and places it in a baking tin [Music] that's repeated until the tin is full thank you very much for today god bless you paul it's so good to have you here with us thank you thank you bye before i leave jerusalem i want to create something that will remind me of my time here and natalya has kindly offered to let me use her kitchen hello how are you how are you very well thank you nice to see you again and her beautiful roof terrace and what i'm going to do is bake one of these the beautiful pomegranate date and almond cake but first i need to prepare the dates to make them nice and sticky the dried dates might be a bit chewy in the cake so i'm going to soften them in flavoured syrup on italia's kitchen stove start with the zest of an orange just straight into a pan and the juice give the orange a good squeeze as well and to get a real israeli flavor add some pomegranate juice and pomegranate molasses which is condensed juice soft light brown sugar quite a lot actually some butter cinnamon then cardamom and bicarb now you think why is it bicarbonate it just helps break down the dates basically and if you get in there now see what's happening the acid the bicarb together see it's fizzing away what you look for and the last thing to go in are the dates quite big pieces throw them straight in the whole pan goes onto the stove [Music] let that bubble away for 10 minutes until the dates have softened [Music] there you have it so i have my sticky dates i'm going to prepare the dry ingredients now start with some almonds i'm just going to chop them up quite roughly set some aside for later and pop the rest into a clean bowl okay now i'm going to add my plain flour baking powder and some ground almonds the addition of ground almonds to a cake is massive because what it does is it keeps the whole thing nice and moist the cake so if you keep it for a couple of days even in a tent if you don't eat it it will hold a bit of moisture in there now they're the dry ingredients they're good to go right back to the cool date mix to which you're going to add a couple of eggs one two give that a little mix together now we're going to incorporate this mixture in with the dry ingredients it comes together beautifully and it tastes amazing and for me it's a real celebration of all the local ingredients that around here and there is the mixture quite soft but that whole thing now goes into a tin all i've done is line this with baking parchment look at the almonds in there some are chopped from a hole they'll give you a real texture when you bite into this cake and top with the leftover chopped almonds and this is ready to go in the oven baked at 180 for around 45 minutes to an hour [Music] it smells amazing to give it a beautiful glaze and added sweetness i'm going to use more the pomegranate molasses now while the cake is warm brush this onto the top don't be afraid to use it the reason is it'll soak in keep it nice and sweet keep it fresher and softer on the top but the main reason being i've got some fresh pomegranates here i'm just going to break some of these out of here and spread these across the top these going to be little jewels there you have it a beautiful date almond and pomegranate cake not only have you got the pomegranates on the top adds loads of texture to it a little kick of flavor but also you got the molasses in there and you've got the pomegranate juice in there as well this for me is a beautiful cake it's fair to say i've been bowled over by jerusalem even more than my first trip here with my nan some 24 years ago it's one of my most favorite cities i think i've ever visited in my life it is absolutely fascinating and it doesn't really matter whether you're religious or not is worth coming the food is oh so delicious i've seen bakes that exist nowhere else on earth a direct result of a mix of cultures that make this city unique it is truly incredible

Channel: Tonic

Views: 463,090

Rating: 4.8643103 out of 5

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paul hollywood, full episodes, season 2, tonic, tonic channel, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, City bakes jerusalem, paul hollywood jerusalem city bakes, paul hollywood jerusalem bread, paul hollywood jerusalem recipes, paul hollywood jerusalem falafel, jerusalem shamburak, paul hollywood shamburak

Id: hbHAJgSsWaw

Length: 46min 32sec (2792 seconds)

Published: Sat Oct 03 2020