- [James] Oh, look at that, that's the foul.
Today we are in Dubai, going for a hummus ranging trip,
and we are here at Foul With Hummus.
And look at this,
we are gonna be having a foul experience.
If you can't buy the food, it's free here.
Oh.
Oh and this is it.
Oh, my goodness.
- [Mahmood] How are you?
- [James] Good, how are you, boss? Oh, look at this.
- [Chef] This is balilah.
- [James] Balilah? - [Chef] Balilah.
- [James] Oh, so it's chickpea.
- [Chef] Yeah, it's chickpeas, yes.
- [James] Oh, wow, and this is just so cool to see,
because there's a lot of varieties of chickpea and foul.
Of hummus and foul.
Wow.
Looking good.
So we just got invited in.
Oh, and you make it here?
Oh, is that tahina?
- [Chef] Tahina, balilah (mumbles).
- [James] Oh my goodness.
Wow.
So we just walked up and got invited into the kitchen,
and look at how busy this place is.
So it's a hummus wrap?
Oh, and look at this, falafel?
- [Chef] Falafel.
- Wow, salad?
Oh, green salad. - [Chef] Yes.
And the tahini salad.
- [James] Oh and tahini.
Oh wow.
Like a yogurt? - [Chef] Yes, yes, yes.
- [James] Oh my goodness.
Oh, a little parsley.
- [Chef] What's your name?
- [James] James, and you?
- [Mahmood] Mahmood, my name's Mahmood, how are you?
- [James] Good, how are you?
Nice to meet you.
(Mahmood speaks in foreign language)
- [James] Oh my, there's a big line up.
It's good stuff?
Nice?
Very nice?
Okay.
And we're going to line up and order.
Oh, here's the menu.
Looking good.
So there's a ton of variety of foul and hummus.
Oh my goodness, look at this, and fatteh.
Oh, that's chickpea mashed with beef, I believe.
Hummus with foul.
Foul is the fava bean gravy.
And all different varieties, look at this.
Oh and musabaha, which is the whole chickpeas
and they're all different recipes.
Roasted pine nuts, hummus. - [James] Can I order please?
- [Mahmood] Yeah. - [James] Yeah, thank you.
Okay, I'll have one fattah beef.
- [Mahmood] Going or stay?
- [James] For here, yeah thanks.
Yeah, I wait.
One fatteh
and one...
Maybe a belila?
Is belila nice?
Belila? - [Mahmood] You try.
- [James] Okay, maybe a roasted pine nuts hummus.
And then that's three,
and then a falafel, maybe a falafel wrap.
- [Mahmood] Yes no problem, this only for you?
- [James] Yeah, and then I can take away.
- [Mahmood] It's too much.
- [James] It's too much?
- [Mahmood] No problem, no problem, I give you.
- [James] Look at what we just got invited into here,
this is the foul, the foul, fava bean.
And we're gonna be making up a few varieties.
- [Mahmood] This is fatteh. - [James] Oh, fatteh?
- [Mahmood] Fattah?
- [James] The fatteh and then chickpea on top.
- [Mahmood] Yes.
- [James] Oh.
This is beautiful.
- [Mahmood] And add... - [James] Oh, pine nut.
- [Mahmood] Pine nut. - [James] Oh my, beautiful.
Parsley.
Wow, and look at that.
Okay, oh, here's the hummus.
Here, hummus.
Wow, look at that texture.
Beauty.
Oh my.
I'm so excited to be in Dubai eating hummus.
Look at that, that's like art.
Making hummus, and then chick pea right on top.
Wow.
Oh, and what's this?
- [Mahmood] Add a chili. - [James] Chili?
Chili.
- [Mahmood] Garlic. - [James] Oh, garlic.
Garlic and chili.
Oh, and then a little parsley.
- [Mahmood] And sumac. - [James] And sumac.
Wow.
Hummus ranging today.
And then olive oil.
That is beautiful.
We've got the hummus, the fattah.
And then here comes the belilah,
which is with the whole chickpeas.
And Mahmood here is the chef.
Chili? - [Mahmood] Chili, add in.
Wow.
And then garlic,
I love how these are all made so fresh.
- [Mahmood] And parsley.
- [James] And then parsley. - [Mahmood] Yes.
- [James] Oh wow, it looks delicious.
A little salt.
Oh (laughs).
Local spice.
- [Mahmood] Cumin.
- [James] What's this one?
- [Mahmood] Cumin. - [James] Oh, cumin.
- [Mahmood]] Yeah, and tahina.
- [James] Oh, tahina.
Wow.
- [Mahmood] I need more tahina.
- [James] Oh.
And then more tahina, a different tahina?
- [Mahmood] Yes. - A different tahina.
Oh, and then some sumac?
(Mahmood mumbles)
And then finish with olive oil,
that looks fantastic.
It looks good, boss.
- Oh, look at that, that's the foul.
So this is fava bean.
Foul is with fava bean, and then with chickpea?
- [Mahmood] Yes.
- [James] Wow.
(Mahmood speaks in foreign language)
Wow.
Salt, garlic.
This is chili, right?
Spicy? - [Mahmood] Yes, no spicy.
- [James] No? - [Mahmood] Little.
- [James] Little, little spicy?
- [Mahmood] Yes.
- [James] Wow, the foul with the chickpea,
with the salt, the garlic, the chili.
Wow, boss.
Mahmood , Chef Mahmood is amazing,
look at all these dishes.
It looks good Mahmood , thank you for showing me.
- [Mahmood] No, no, not finish.
- [James] Oh, not finished?
Oh, and then some chickpea to finish?
- [Mahmood] No, not finished.
- [James] Not finished yet.
Wow, look at all these--
- [Mahmood] Little bit?
- [James] I'll have a little bit.
- [Mahmood] Yes, yes.
Oh my.
And then garlic?
- [Mahmood] And oil. - [James] And oil.
This is amazing, this is gonna be my first
hummus expedition here in Dubai,
and it just looks amazing.
Now finished?
- [Mahmood] Yes, finished. - [James] Wow.
- [Mahmood] Good? - [James] It looks amazing.
Thank you, Mahmood .
- [James] Welcome to Dubai,
and also welcome to Egypt,
inshallah, inshallah. - [James] Thank you.
You're from Egypt? - [Mahmood] Yes.
- [James] Oh, nice country, nice country.
- [Mahmood] All Egypt.
- [James] All from Egypt?
- [Mahmood] All from Egypt, and the manager, Jordan.
- [James] Jordan, okay.
- [Trevor] Thank you guys,
thank you for this amazing looking meal.
It looks delicious.
Look at this meal, guys, oh my goodness.
Full on.
This is the musabaha, which is that chick pea,
hummus, tahina, capsicum, olive oil mix.
And then we've got a beautiful fattah,
which is yogurt, bread.
Look at those pine nuts on top.
Parsley, sumac, and you can see
whole chickpeas in there as well.
And you can just eat it all with bread. Look at that,
look at how thick it is.
And then I think this one is the balilah,
they're all so different, but similar at the same time.
Sumac, chickpea, hummus,
and then we've got falafel.
Let's take some of this bread here, look at that.
I think we should go right in for this musabaha first.
Let's take that flatbread,
musabaha.
And just learning all about this, just arrived,
let's just get a...
Oh, look at that.
Wow.
Let's just load it with that hummus,
chick pea, tahina mix.
Oh, look at that.
This is the hummus of life right here.
Okay, let's take that musabaha first.
Mm.
Oh.
Wow.
Thank you chef.
Oh my.
Oh, it's just pure joy.
Wow, that is so smooth and creamy,
the tahina gives it a sesame nuttiness.
Oh, and there's a bit of a slight pepperiness to it
from that capsicum they added in there.
Wow, definitely garlicky as well.
Okay, and I think I'm just going to take this next one,
the fattah, I think that's how it's pronounced, the fattah?
With this bread glove, with yogurt and bread, pine nuts.
Oh, look at that.
Wow.
Oh.
Oh wow.
The fattah is awesome.
Oh my goodness.
Oh my goodness, that is the best creation.
That is just fantastic.
This creation, it's like a slightly sour,
yogurty hummus, nutty.
The main feature is all the nutty crunchy
pine nuts on top.
Look at that, you can just load it up.
That's beautiful.
It's good.
This is one of my first times doing it alone,
usually my wife films me.
She's in Malaysia right now, so I'm trying it alone.
It's pretty fun actually, just doing it alone.
(customer and James chuckles)
(customer muttering)
- Yeah.
Wow, look at that.
- [Customer] When are you (mumbles).
- [James] On Saturday.
- [Customer] Okay, so you won't have to do this.
- Not much longer, yeah.
(customer laughs)
Wow, look at that.
The best part is that--
- [Customer] Goodbye. - [James] See you.
The best part is that pine nut crunch,
it's got that classic hummus flavor.
Oh.
Yet, it's sour from the yogurt.
That's the fattah.
Wow.
That is fantastic.
Mm.
Wow.
Wow, step in, take some of that.
Mm, beautiful falafel.
Mm.
Wow.
Mm.
Delicious.
There's something about falafel that's just so aromatic.
We're going to keep eating,
and this is just one of millions of spots
that I'm going to be bringing you to in Dubai.
Hope you enjoy this new casual style of filming,
my wife Ting is in Malaysia, she's joining shortly.
And I think I might just do this casual style,
going into restaurants and filming,
and bringing you along for what we find.
Mm, food ranging.
Wow.
And these falafel are just fantastic.
I don't know about you guys,
but there's just something so aromatic about falafel.
It almost tastes like fried chicken.
- [Manager] No, please.
- [James] I pay, please.
- [Manager] No.
- [James] I like to pay. - [Manager] No, no.
- [James] It was so delicious.
- [Manager] Special for you. - [James] No, no, no.
This is too friendly,
they're not taking the money here.
Please boss. - [Manager] No go today.
(James laughs)
- [James] Thank you, bye bye. - [Customer] Bye.
- See you, bye bye, thanks guys.
Wow.
That was a fantastic meal,
and we're back on the streets of Dubai guys.
A lot of food to try here,
that's just one place down we got a million to go,
as my buddy Payman was saying.
Delicious hummus and foul.