- All right, check it out, guys.
It's Trevor James hanging out with my good buddy, Peyman.
We are deep in the back alleys of Dubai,
and right up ahead, Peyman is bringing us
for a full on Emirati Majbool Madfoun,
delicious meal, and it's gonna be a lot of fun.
- [Peyman] We're eating like it's in our homes.
- It's gonna be good.
Check it out, guys.
(upbeat music)
So, here we are, just cruising through
the old alleyways of Dubai.
- Yeah, this is awesome.
Like these alleys are supposed to be less than two meters.
- Yeah, it's tight in here.
And it's beautiful; you got that heritage feeling.
And right up here, old Emirati style restaurant
we're going to.
- [Peyman] Absolutely, it's Al Khaymah, a new restaurant,
but I hear the food is absolutely amazing.
- [Trevor] Let's go check it out, guys.
- Here we go.
So, oh, look at that.
So, it's always customary to have a little bench in front.
- [Trevor] Oh, really?
- Yeah, that's kind of like when you have time,
you just come, and you sit over there,
and you watch people walking by and everything like that,
so you always get one of these over here.
- [Trevor] This is nice.
Oh, we're going right into the courtyard style.
- Yeah, there we go, and they got these old doors, so-
- Let's go check it out. - Walk in.
- [Trevor] Look at this.
Oh, hi, boss. - How you doing?
- [Trevor] Oh, look at this.
It's a giant meat rack,
and today we're gonna get a full demonstration of it
going into this deep oven here.
This is beautiful.
- Awesome.
We say (speaking in foreign language), to the right.
- [Trevor] Oh, (speaking in foreign language), okay.
- Yeah, so, the one on the right has to go in first.
- [Trevor] Oh, okay.
- All right, oh, thank you.
- [Trevor] Oh, nice and cold.
- [Peyman] Yeah.
- [Trevor] We're so excited.
Okay, and this is it.
We just got invited into the kitchen.
Oh, thank you, Ahmed.
- Oh yeah. - Thank you.
- Thank you. - Let's get these on.
- [Peyman] Awesome, they're super busy.
Best time to come in, let's go.
- [Trevor] Let's go check it out.
Wow, it's a full on rush in here.
Look at this.
- Oh, woo! - So aromatic.
- [Peyman] Even through the mask.
- How are you?
- Hi, chef. - How are you?
- Welcome Al Khaymah Restaurant.
It's that busy, actually, it's my busy situation.
- Busy day, busy day? - It's a busy day,
very busy day.
- Oh, here we go. - Oh, here we go.
- This is the full lamb. - This is the lamb,
whole lamb. - Wow, nice size.
- [Peyman] What kind of lamb is this, chef?
Where is it from?
- Actually, Georgian. - Georgia.
- Georgian lamb, yeah. - Wow.
- Actually, we get from the (indistinct) slaughterhouse.
- Yeah. - Always we get our fresh lamb
from the slaughterhouse,
and we select our lamb with the small one,
small size, maximum six months age.
- [Trevor] Maximum six months age here.
- [Peyman] Oh.
- Yeah, maximum six months age.
And very soft, the meat, after cooking, it's amazing flavor.
So, let's- - Let's start, okay!
- [Peyman] What about, I see a lot of fat on this,
huh, Trevor?
- Yeah. - You see that?
Like all the white, is that important?
- So, actually, this fat, we need a little bit,
because when we cooking in the (indistinct),
so it will get marinated.
- [Cook] That's what makes it juicy.
- Oh, the juicy. - Makes a better taste
inside your tongue. - Yes.
- The juiciness. - Wow!
- Oh, the tapping action. - Oh, whoa!
Large pieces like that, Trevor,
like the big pieces,
they don't cut beyond that.
- Okay, so you get the full meat, the full platter?
- Yeah. - Okay, here's the big pieces.
- So, we will wash it out in that vinegar,
and the lemon, and salt water.
Nicely now we'll wash it with that turmeric.
- Oh, turmeric. - So, this, yeah,
after that we'll get this for the marination.
- [Trevor] For the marinade, okay.
And look at all the spices for the masala.
- [Chef] These are the spices, actually,
where we are keeping all the spices.
- [Trevor] Wow, and then banana leaf!
- Oh, nice. - Oh, there we go!
- That's a great banana leaf. - Oh, the special masala here.
- Yeah, special masala for the lamb.
- Is it secret to you guys?
- It's kind of secret, yeah.
It's unique, yeah.
- Give us two of the ingredients.
- No problem, we have the coriander, cumin, cardamom,
and the spices, chili.
- [Trevor] Oh, yeah, so many spices here.
- [Chef] We've got all the spices
which we use. - Amazing.
- Protect your mouth, protect your mouth.
- Whoa! - Whoa!
- That's fantastic. - Oh, amazing.
- Amazing. - Look at that, oh.
(Trevor and Peyman moaning)
Oh. - Wow.
- It's a strong.
- Wow. - Oh, fantastic.
- Gives you a kick, right?
- There's a lot of spice in there.
- Beautiful.
- Yeah, a lot of spices, all these spices are there.
- [Trevor] And here we go, look at this.
Okay, so we've got all the ingredients here.
We've got the marinated
vinegar, turmeric, lemon juice, salt lamb.
We've got the banana leaves,
and then their secret masala right here.
- Amazing. - So delicious.
Oh, here we go. - Oh yeah.
- Oh, oh! - Oh yeah.
- Secret masala. - Secret masala.
- Amazing. - For the Madfoun.
- Madfoun. - Look at that.
Oh, it's so thick.
- [Peyman] It's amazing,
and I love that it is thick like that,
because then it'll actually hold, it'll rub properly,
stick to the meat. - Oh yeah.
Look at that.
- [Peyman] They rub the outside with the meat,
and the inside of the bone as well, all of it.
Look at that, Trevor;
you see the chili pieces and everything on there as well?
- Oh, yeah, yeah, and there it is.
That's the Madfoun, Emirati style.
- There you go, yeah,
that is what?
I think that's about 15KGs or 20KGs.
- Yeah, yeah.
And chef was saying this is three hours to bake right here.
- Wow. - And while chef is
preparing some other stuff,
let's take a look at the line here.
Oh, hi, boss.
Oh my goodness. - Wow.
- [Trevor] What's this here?
- [Chef] That's Lamb Majboos, Lamb Majboos.
- [Trevor] Lamb Majboos!
- And we are making now a mixed seafood platter.
- Wow. - Wow.
- Okay. - Oh, look at that.
- Margaz style. - Wow.
Margaz style? - Yeah, Margaz style.
- Yeah, oh, look at that!
Cuttlefish. - Cuttlefish.
- Oh, amazing! - Oh, man.
Oh, and then the final touch. - Oh!
- What's this?
- Mussels, mussels. - Oh, mussels, oh, and then?
- Grilled Sheri. - Grilled which?
- Grilled Sheri fish, grilled Sheri fish.
- Sheri. - Oh, Sheri fish.
- [Peyman] Fantastic fish.
- [Trevor] There is so much delicious food here.
- [Peyman] Oh my God, this is amazing.
Deep fried onion.
- Oh. - Deep fried onion.
- [Trevor] Oh, that's the aroma right there.
- [Peyman] Oh, wow.
- [Trevor] That's a seafood platter,
full on seafood platter.
- Wow, that is amazing. - Emirati style.
- Emirati style seafood platter.
- Look at that. - Woo!
- [Trevor] Okay, let's go back to the Madfoun.
Okay, look at this, non-stop beautiful, Madfoun,
homemade masala, premium spice is going into that masala,
premium level flavor into this Madfoun.
- Wow. - This is one of
the top dishes to try in the UAE.
And there they are, fully wrapped.
Look at that.
That's a little bundle of joy right there.
So, this is pretty rare to see?
- [Peyman] Yeah, you really will struggle to find a place
where you can actually see this
being prepared from scratch,
because they'll usually do it far away from town
on a farm somewhere.
- [Trevor] Okay.
- [Peyman] And then bring it to town, so-
- [Trevor] And this is just right here.
- [Peyman] Just right here.
- [Trevor] In the whole Dubai.
- [Peyman] Yup.
- [Trevor] And there it is, look at that!
Ready to go in the pit, right?
- It's going to be, yeah, it's going to bake.
Okay, now I'm going to show you how to make the rice.
- [Trevor] Okay, let's do it, let's do it.
Okay, and here we go, starting with all the spices.
- [Peyman] Coriander seeds right there.
- Oh, it smells. - Nice.
- [Trevor] You can smell that licoricey fennel.
- [Peyman] Yeah.
- [Chef] Cumin seeds.
- Cumin. - Cumin.
- Some bay leaf. - Bay leaf.
- [Trevor] Nice, and this is all for the Madfoun rice?
- Yeah. - Oh, cinnamon.
- [Peyman] Cinnamon sticks.
- Cinnamon, some cinnamon sticks.
- Awesome. - Dried lime.
- Oh. - Black lime, nice.
- [Trevor] Oh, you can smell that aroma right away.
- Oh, and then some- - Cloves, add some cloves.
- [Trevor] Cloves, cloves.
- Some chilies.
- Oh. - Oh!
- Spicy time. - The ones you like.
- [Trevor] Yeah, oh yeah.
- Add some curry leaves.
- Curry leaves. - Curry leaves, nice.
- [Trevor] Oh, cardamom.
- [Peyman] Nice, oh, look at that, beautiful!
- [Trevor] You can smell it all,
like every time you put something down,
the aroma just comes right out.
- [Peyman] Nice.
- Black pepper. - Black pepper.
- [Peyman] Nice, dried black pepper.
- Yeah. - Beautiful.
- Aniseed. - Oh, star anise, star anise.
- [Peyman] Yeah, yeah.
- Done. - Done, okay.
- [Peyman] Amazing, wow!
- Okay, look at all the spices in there.
- Now our pot is already ready.
- [Trevor] And then the ghee.
Oh, okay, okay, here we go.
This looks like a battle weapon we've got here.
- [Chef] So we put all the vegetables in.
- [Trevor] Vegetables, oh yeah.
Onion, garlic, carrot, all the aromatics in there.
- [Peyman] Wow, look at that color as well.
Adding more color on there.
- [Trevor] Yeah, oh, so many aromas in there.
- [Peyman] Beautiful, beautiful.
- [Trevor] Not only do you have all the masalas,
but then you've got the aromas from
the garlic, and the bay leaves, and the onions,
and everything just sizzling.
- [Chef] Special, our secret masala.
- Secret masala? - Yeah, secret masala.
- [Trevor] Oh, look at the sizzle on the bottom.
- [Peyman] Wow, that's beautiful, look at that.
- [Chef] Add some salt.
- [Trevor] Okay, some salt, hot water.
- [Peyman] Boiling hot water.
Whoa, that's gonna sizzle.
- [Trevor] Whoa, look at that, wow!
- [Peyman] Oh, here's the rice, there it is.
- [Trevor] Oh, fully in.
- [Peyman] So, that's the difference, Trevor,
between Majboos rice,
where you have the protein cooked in oil and all the spices,
and then you put the rice into that.
Here, there's no protein juice yet.
- Okay. - Protein juice comes later.
- [Trevor] Comes later, it's going to drip into it.
Slow mixing. - Yeah, slow mixing.
Because this rice, it's going to be cooked inside the oven,
so this won't cook over here.
- [Trevor] Oh, this is pre-mix?
- Yeah, this is a pre-mix.
- [Trevor] And you put it in the oven?
- Yeah, put in the oven.
- [Trevor] Okay, and then this is the oven here.
- [Peyman] I see it's already heating up.
I can see like the-
- [Trevor] So, this is the naan?
- [Peyman] This is the naan, this is the bread oven.
- [Trevor] And then look at the cage!
Oh my God, they got a whole meat cage.
Look at how deep that oven is.
Okay, and here's the bread too.
Nice, that'll go well with the meat.
- [Peyman] Oh, that is beautiful.
- [Trevor] Okay, and here's the lamb.
- The lamb. - The full lamb.
Okay, and, one by one, this is custom made, right?
- [Peyman] This is custom made.
You cannot walk into a store and buy this.
- [Trevor] Hand welded, and here's the rice.
Look at all that, all the masala has infused into it.
So, the juices from the lamb are gonna
cook into this rice, right?
- [Peyman] Yeah, look at that.
They're just gonna drip,
like drop by drop with the heat.
- [Trevor] Wow.
- [Peyman] And it's just gonna add so much flavor.
It's happening now. - Fire's coming.
Yeah, fire's coming.
Oh, and here's the chain.
Okay, and here we go.
This is the moment of truth.
Whoa!
Here we go.
- Oh, it's just- - Okay, it's just sliding in.
Okay, now it's dropping it in.
- [Peyman] Okay, I'm dropping in.
- [Trevor] This is amazing.
Look at that rice going down.
- Into the fire. - And into the fire.
Oh. - You can feel the heat.
- It's hot. - Okay, another step here.
- This is another step.
- [Trevor] Next step.
- Oh, woo. - Oh, what's that?
- The mixture, we are going to seal this tower now.
- Okay, ah. - It's like a batter?
- It's a batter.
- [Trevor] Is it like a bread batter?
- Yeah, it's a bread batter.
- [Trevor] Bread batter.
Oh. - Oh.
- [Trevor] Heavy lid.
Okay, and here's the bread.
- [Peyman] So, look at that.
You can tell air is coming out right now.
- [Trevor] Oh yeah.
- [Peyman] Look at that, you see that?
- [Trevor] Oh yeah.
- [Peyman] But they're gonna seal it now.
- [Trevor] Oh, it's gotta seal fully.
- [Chef] We are going to seal it like this.
- [Trevor] Oh, like the old style, with the bread batter.
- [Peyman] Wow, yeah.
- [Trevor] Some places use mud, right?
But, here, you're using the bread batter.
- [Peyman] Bread batter, wow.
- [Trevor] You can see the difference here.
There's no steam.
- [Peyman] Look at that.
- No steam coming here. - Yeah.
- [Trevor] But here it's gotta be sealed still.
- [Peyman] Oh yeah, look.
- So it's fully cooked, this one will get like crispy.
It's fully cooked.
- Yeah. - Crispy, oh yeah.
- Look at that. - Look at that.
- It's dripping. - It's dripping batter.
So, now we're gonna wait three hours.
- [Peyman] Yeah.
- [Trevor] And then have a full on Emirati feast.
So, we're just waiting for our lamb to cook,
and they're having some nice local music.
- Traditional songs, traditional music,
traditional drum beats.
(singing in foreign language) Nice.
(singing in foreign language) (people clapping)
- [Trevor] Okay, so here we are.
Let's take a look at how it comes out.
- [Peyman] All right, it's finally time.
- [Trevor] Yeah, all right, let's do it.
It's been three hours now,
and the lid is completely dry.
And, look, just gonna scrape it off.
- Oh. - Oh, okay.
Break the seal.
Here we go, this is the moment.
- [Peyman] All right, here comes the steam in there.
- The steam, oh! - Whoa, whoa.
- [Trevor] Oh, there it is.
The rice is coming.
Oh, is it tender?
Oh, let's take a look.
Oh, the Madfoun with the banana leaf.
Oh, wow.
Oh, you can smell the aroma.
Oh, look at that!
- Whoa! - That smells unreal.
- [Peyman] That's fantastic, okay, oh!
- [Trevor] Look at it slide, look at it slide.
- Oh. - There it is.
Oh, here's the collection.
- Woo! - Of course,
those are huge lamb chunks.
- Huge, huge. - Ready to go.
Three hours.
- Wow. - Okay, let's see
how this is done, really interesting.
- [Peyman] Whoa, look at that color.
Look at it.
You see the drops?
So, this is all the drops.
- Oh, the meat drops. - That's gone into it.
- The juice drops. - The juice.
- [Trevor] Look at the meat juices dripping.
- [Peyman] Oh!
- [Trevor] Wow, and that's what fell into the rice.
- [Peyman] That is what's going into the rice.
- [Trevor] There it is.
- [Peyman] Oh, look at that steam!
- Oh! - Oh!
- [Trevor] So fluffy, so steamy.
Here's the lamb.
- Oh! - Oh!
- [Peyman] It's a banana leaf.
- [Trevor] It's the Madfoun.
Look at that bone.
Oh, and then fried onion.
- Yeah, fried onion.
- [Trevor] Oh, that's the aroma.
- [Peyman] Oh, look at this meat, just falling off the bone.
- [Trevor] That looks so tender,
you can probably just grab the bone,
and it'll come out.
- Oh! - Wow, look at the meat!
- Oh my God, that's amazing.
- [Trevor] That's incredible.
- [Peyman] Look at what happened to all the spices, Trevor.
Look at that.
- [Trevor] Wow!
Oh, look at how soft it is.
- Wow! - Oh, it's perfectly cooked.
- [Peyman] Wow!
Oh, look at the color on that thing.
- [Trevor] Oh, and the fat is gonna give it
a lot of flavor too.
Let's get a nice, tender piece.
- Let's get some of this as well.
- Some rice.
- Oh, this one over here, Trevor.
You need this right here.
Look at that.
You've got one of those?
- Oh, yeah, yeah, wow.
And I love the secret blend of premium masala
you've put on the skin there,
and the meat juices have cooked into the rice, right?
- That's it.
- So, it's dripping and flavoring the rice.
Thank you.
- Bon appetit, guys.
- Let's try it out. - Let's go!
(Trevor and Peyman moaning)
- Oh. - Wow, it's fantastic.
(Trevor moaning)
- Thank you.
- Whoa! - My piece of meat
just melted completely.
- It's so tender, it's like buttery.
- It's so buttery, yeah, yeah.
It's fantastic.
- It's so tender, like butter. - Yum.
- All flavored so well, not overpowering, just smooth.
Wow, that is delicious.
Thank you, chef.
- Thank you, thank you very much.
- Incredible. - Amazing.
- Let's go eat that.
- Super.
- Let's go. - Let's go.
- So, our appetizers are here.
- [Trevor] Wow.
- Bread is here.
- [Trevor] Beautiful.
- And you've got this awesome thing over here,
which is what you put the food on, I think,
so this is super cool.
This is the bark from the date tree.
- [Trevor] Oh, really?
- Yeah, it's made to basically,
it's the old this plastic thing.
So, you put that on the floor,
and you put the food straight onto that.
- Nice.
- [Trevor] Oh, and here's the Madfoun.
Wow, there it is, in this
beautiful, traditional - Welcome.
- [Trevor] Family room here.
Wow. - It's fantastic.
So, look at that.
Traditional set up for us.
- [Trevor] So beautiful, look at that.
- All right, let's open. - Let's open it up.
(upbeat music)
Oh, falling off the bone.
So, they got the Madfoun,
we've got some fried calamari.
- [Peyman] Calamari, got some hummus.
- [Trevor] Beautiful hummus.
Look at that; smooth, silky.
- [Peyman] Beetroot salad.
- [Trevor] Wow, and then a nice-
- We got walnuts. - Oh, walnuts.
And then this fresh bread here too.
- This is from the tandoor.
- From the tandoor.
- So we get it fresh, right into the-
(man speaking in foreign language)
He says have the bread with the hummus.
- Oh, good.
- That's the way.
- And this is what it's all about, yeah.
(man speaking in foreign language)
- So, he said, (Peyman speaking in foreign language).
(speaking in foreign language) means hit with the five,
the five fingers.
- Oh, eat with the hand?
- Eat with the hands, yeah.
- It's better, right?
(Peyman speaking in foreign language)
(Trevor speaking in foreign language)
- Yeah, (Peyman speaking in foreign language).
(Trevor speaking in foreign language)
- There you go.
- Oh, look at it! - Oh, it's hubbly bubbly.
- Hubbly bubbly. (Peyman laughing)
- [Trevor] Wow, hubbly bubbly,
and then, oh, it's so hot, it's so fresh.
And then you just (Trevor speaking in foreign language)?
(man speaking in foreign language)
(Trevor speaking in foreign language)
With the rice, right?
- With the rice, there we go.
- [Trevor] Okay and then just take some rice.
- [Peyman] Get a piece.
- With some onions, some (speaking in foreign language).
Okay.
(man speaking in foreign language)
(Trevor speaking in foreign language), with hands.
(Peyman speaking in foreign language)
Emirati style. - Let's go.
(upbeat music)
(Trevor moaning)
- Oh!
(man speaking in foreign language)
Oh!
(man speaking in foreign language)
- Oh my God, can you taste all the spices?
- So many spices in there.
So smooth, aromatic.
- Oh. - Look at that.
- Oh! - This is so
melt in your mouth.
- [Peyman] Oh my God, this is so nice.
- [Trevor] And the rice is so fluffy.
- Oh, it's amazing.
- That sauce, that masala.
- They make it thick like that so it sticks to the meat
and it's so flavorful.
(Trevor moaning)
- [Trevor] You like that thing?
- I think even those people who don't like lamb.
- [Peyman] Oh, they'll like it.
- [Trevor] This will convert you, yeah.
Oh, look at this.
- [Peyman] Oh my God, look at the juice.
- [Trevor] Melt in your mouth, like butter.
You probably don't even need a fork,
just fingers, oh!
- [Peyman] Oh.
- [Trevor] Oh, look at that.
- [Peyman] Oh my God, that is amazing.
- [Trevor] That is the next level right there of lamb.
(Trevor moaning)
Wow.
- Butter, it feels like butter, right?
- Butter, yeah. - Oh my God.
- Thank you, chef. - Chef.
- Wow, amazing food.
- This is brilliant, chef.
- Thank you, it's the best ever.
It's the best ever, yeah.
- Thank you so much, and welcome to Al Khaymah Restaurant.
My pleasure to meet you all.
- Nice to meet you too.
- I hope you enjoy your food.
- Amazing. - Oh, we're loving it.
- So delicious.
- I think we're gonna sleep here tonight.
- Yeah. (Trevor and Peyman laughing)
- What an awesome day.
Thanks to Al Khaymah restaurant for that incredible meal.
And you guys got to go check out Peyman's YouTube channel
in the description below.
Go subscribe, he's got an awesome channel,
and we would love to hear from you in the comments below.
- Thank you, great night.
- Thanks, guys, thanks.