So today is our first morning in Israel. It is our first time in the Middle East and we're
super excited. And to start things off we're going to be doing a food tour around Jaffa.
Where we're just going to try lots of traditional Israeli dishes. Now Sam and I aren't very
familiar with Israeli food. Like we know Hummus and Shakshouka. And baklava. So we're excited
to try some new dishes and see what we like and see what we don't like. So enjoy!
Jews and Muslims argue over the best hummus. He's Muslim. I think he's making a great hummus.
But don't quote me. Don't quote me. How to buy hummus. So I'm going to do. I'm going
to be lucky. I'm going to do the first one. Okay. So there is a few methods. We can argue
on that. But basically that's what I do. Don't kill me in here. I do this. You basically
do this. You just. Sorry, I'm not going to be very methodical. Mmmmm, that's good. That's
how I eat it as well. It's so tasty. Happy dance at the end.
So hummus taste test. I love hummus. I'm know I'm going to like this. Do you like spicy
food? Big massive amounts of it.
How is that? Hummus in Israel? We believe in double dipping in Israel, okay?
So much flavor. Wow! Wonderful :) And you're allowed to double dip I just heard.
Even better! I'm going to grab a big chunk. Some chickpeas
in there. No holding back. MMMM, yeah. Isn't that good? Isn't that amazing?
It's really creamy and smooth. I'm going to double dip.
Breaking bread. So what are you going to be trying? We're trying Shakshouka next. It's
a mixture of tomatoes, peppers and some egg. So let's have a taste. I'm not entirely sure
how to do this. Just dip it! Grab some. There you go. This
is hot. I'm going to burn myself.
Mmmmm, how is it? That's some tomatoe-ey goodness! That's really nice.
Okay, say couscous taste test. Lots of vegetables. It's really good and light. Also very flavorful
as well. Background music playing.
Looks like a pastry stuffed with cheese and some sesame seeds on top. It's super hot.
Owe! You can kind of see the cheese there. Mmmmm. Oh yeah, you can.
I really like the cheese. Is it salty? It is salty. I don't know if it is feta or what.
Cottage cheese? Either way it's really good. Alright, so I am trying something called malabi.
It's a dessert. It's sweet like a pudding but it's consistency
is a bit like jello. really delicious. Really really sweet. It has a syrup and sugar on
top. Yeah, it's really really sweet. With shredded coconut.
Really? More dessert? This is so good. So you are having? kanafeh. It's warm. like a
pudding. With sugary hairs on the outside. I don't even know how to describe it. It's
just really nice. So the food tour was amazing. We got to try
so many different kinds of foods. We were actually full early on but the food was just
so good that we kept eating, eating and eating. And I got introduced to some new kinds of
desserts that I had never tried before they were really sweet and really delicious.
For lunch today we're having a Druze meal and I'm standing right beside an olive tree.
Ooh, with little olives. You can see them. Background music playing.
And she's preparing kebabs. There is cabbage, there is stuffed lime beans.
Background music playing. We're going to have a
feast of a buffet about to take place, so come let me show you all the good food.
Background music playing. So the food is amazing. I think my favorite
so far is this chicken. Which is stuffed with rice and lots of spices.
This is such an amazing feast. Everything I've tried so far has been good.
Background music playing. That was the feast of all feasts. I am super
stuffed. I promised myself I was only going to have one plate but I ended up going back
for seconds and then also dessert.
So today we are at Dan Gourmet here in Tel Aviv. We are going to be taking a cooking
class and it is starting. We add some sugar and this is the mixing method.
Everything goes together. Background music playing.
I've got my apron on and I'm ready to cook. So what are you doing now? I've been put in
charge of flipping eggplants. Background music playing.
Sizzling sound. Background music playing.
Sizzling noises. Background music playing.
So we're trying some tahini now. And apparently we're going to be using that for the meat. It's really tangy.
Background music playing. Some nice tahini. This is our version of pizza.
Background music playing. You're struggling Sam. What's happening right
now. I'm the worst cook in the kitchen. You need some flour.
Background music playing. Here I've got Lahmacun. Hopefully I pronounced
it properly. It's got lamb and tahini. Oh, it's going to be good. It's like Israeli pizza.
Hahaha. Delicious. Lahmacun. This one is a little toasted. We
forgot it in the oven. So, extra crispy. Mmmmm. That's really good. Can you taste the tahini?
You can really taste the lamb. That's my favorite part. The lamb meat. Mmmmmm.
Background music playing. So we have our charred eggplant with tahini
ready to be devoured. So it's picnic time. What are you carrying?
This is just for me. Just kidding. What is everyone else eating? What is everyone else
having? So here is the fruit of our labors. We've
got a nice little picnic feast. Let's check that out. Oooh!
And a beautiful patio setting. Background music playing.
So that concludes our cooking class at Dan Gourmet. We've been here for two and a half
hours just cooking and eating and trying everything we've made so we are stuffed and hopefully
we'll get to try some of these recipes eventually once we have a kitchen of our own.
Background music playing. So this evening we're doing a pretty exciting
project. We're here at Haifa University and the students from two universities in the
region have come together and we have been working to cook some food from the region.
Some Israeli food. So this is kind of like a pop up kitchen.
We're cooking outdoors and we've got all range and levels of cooks. From lowest - me. From
people who are almost like master chefs in their own home. It's been fun. It has been.
Background music. So we made a karobee, carrot, fresh mint,
walnut and fresh parley salad. We put a little of fig, honey glaze on it and some fresh lemon
juice. And salt and pepper and we have a masterpiece. And the matchsticks were cut by this young
man named Nomadic Samuel. He just happened to come in and land right here in Haifa and
he's cooking with us, so now he's going to go from being a travel blogger to a food blogger.
Now that he can make matchstick carrots he thinks he's Gordon Ramsay.
What have we got over here? This is our anti-pasta. And I've got my hands. I need to put lemon
here. So you're squeezing lemon on top of it. On top of the eggplant and garlic. That
smells good. Background music playing.
Looks like pears with brown sugar and cinnamon. This is the crumble. Is it like an apple crumble?
It's a pear crumble. It's like apple crumble but with pears.
Background music playing. So the fruits of your labor. I actually helped
make this if you can believe it. All of this fine chopping. Mmmmmm.
So can you give us a tour of your plate? Compliments of Ally from Ally's Kitchen. She taught me
how to chop today. hahaha. A tour of my plate. So we are having eggplant
over her. Tabouleh and this was made with cauliflower. We have our stew with potatoes
and chicken, carrots. And this lovely salad with walnuts and carrots that Sam helped make.
And which one did you help make? I made the stew.
Background music playing.
My name is Elad. I'm a Krembo expert. This is Israeli sweet. Now as I was saying. There
are two types of people in this world. The first type that actually eats the Krembo from
the top and second one which I don't understand why for some reason start from down on the
bottom. There is a biscuit down at the bottom. Just open up your mouth okay and you choose
either to hold just like that or just like that. Since I belong to the first group. I'm
a topper. Exactly. I'm a topper. I'm going to start from the top. I'm going to open up
my mouth. My swallowing hole and just like that and I'm going to give it a bite. The
whole thing? No. Audrey is next. Audrey. Audrey. So now the
bottom is ruined thank you Ally. What am I supposed to do? Please. Oh my gosh. That was
a good bite Audrey. You've got a nice mastication. Hahahaha! Your turn. Yeah. Oh yeah! I can
devour that. Come on Kevin! Kevin! Kevin! Yeah!
Oh, Kevin perfect. I think that's a glamour shot. We need a glamour shot. Of the bite
marks! hahaha! Then you take the top of your finger. Finger
nail actually. And you place it on to the surface. Stiff surface. Then you go through
the paper in strips. Okay. Straighten it. Straighten it.
This is what we used to do with Wrigley spearmint wrappers.
Gum wrappers. Cool! And it gives you joy? Like bubble wrap.
Take a look at how beautiful and neat that is. What do you have there? Yeah, it's a goblet
on fire. No, just kidding. It's a wine glass.