Alaa Elsayed – You Made That #3

			All right, I'm so happy to be here. It's
		

			newer here on if you're special, you made that remark. And I am here with a special Chef William.
		

			I'm going to introduce him. He's going to introduce themselves now and what we're going to be making
today. Oh,
		

			thank you, Nora, for this
		

			introduction. And welcome everybody. Happy Ramadan. First of all, happy Ramadan for everyone. We
wish next Ramadan will be no lockdown. Yeah, no this restriction, and will enjoy Ramadan as usual.
So
		

			now we're gonna welcome you in our cooking show. From your favorite brand Paramount high boots.
		

			We came up with some traditional recipe, like out of Paramount menu. So for everybody at home to be
able to make it can be able to afford it, or to make it
		

			for people like me who don't cook. So this is really, really good. And I'm really excited. But
definitely, I'm telling you that after today. Exactly, exactly. You gotta be able to cook. Okay, so
we're gonna start with our first meal.
		

			That would butcher
		

			the traditional name for it is the old butcher.
		

			So and they call those Bashar and our sacral belagavi an Arabic language. So like those Bashar, the
Big King and his army. Yeah, so the Big King will be the meatballs, and army will be the O'Neill
slice.
		

			And all of them in the tomato sauce
		

			Okay, so we're gonna start mixing it and then form it as a bowl. Okay, after that, we're gonna start
making the source the tomato sauce, and at the same time, we're gonna start making white rice or
vermicelli rice. Okay, let's do it. So let's start with the meatball. So this is a How can we just
take all
		

			500 gram?
		

			Yep, a little bit. So, like
		

			a spoon. Okay, most teaspoon called spice.
		

			So there's something important here like always, I like to start with the salt and the spices
directly on the meat. Not on the veggie. I need to spice the meat. No. Okay. Yes. So now the onion
back here, as I mentioned to medium on finally chocolate.
		

			Almost like four tablespoon
		

			finely chopped parsley.
		

			Could you make up this recipe on your own? Absolutely. So this is a traditional Lebanese recipe. So
everyone in Lebanon looks like almost every week they have the they have the captain.
		

			So this is properly all the ingredients. So this is the way so we start from bottom to top. Okay,
and round it like this and you keep flipping everything. Yes. Got it. Okay.
		

			So when you finish with just open your finger and mix it like this
		

			and you can start smell the smell it smells amazing. You see like it's equally makes a sordid if now
you can you repeat again. Okay, now, we're gonna start rounding
		

			what we use the two hands for exactly. Got it. So we're gonna take them. Yep, I'm gonna give you
some so it's good to have like, equal equal signs. Yeah, so all of them. Yeah.
		

			Okay. Okay.
		

			So a proportion like this, like how many people do you think it could feed? So this like 500 grams
of meat usually with? It's very good for five people. Oh, okay. Meatballs. Ready? Yeah. So here,
there's many ways to do this different way. So some people they put in the oven degrees and roasted
in the oven. And they start here. Some people they started the first thing in the port, okay, and
they continue to other other ingredients. The best way but the best way to start with honor. Start
with the onion. When you're ready, then you start with this one. It doesn't need to be cooked. Okay,
so actually, when you cook it inside the oven,
		

			you're gonna lose a lot of fat lot of flavor on the tray. When you cook it here. Again, all the
flavor is gonna be combined with the sauce and it's gonna be so rich and flavorful.
		

			Yes, okay. So we're gonna start with this and the same time I'm going to start do the white
vermicelli rice. Okay, so this is very popular, right a kind of rice, Lebanon.
		

			masala rice
		

			okay
		

			we'll start with that I will first of all like canola oil
		

			can you cook rice with canola oil only or can you go with other things you can like use butter you
can use ghee ghee, which is the best way but like it's too much calories
		

			options. So I'm gonna start with canola oil and then vermicelli which is very fine kind of pasta
		

			spoon we're gonna mix through
		

			wait until get golden color
		

			and then we put the record and then the water, the water and vendors sold if you have anything you'd
like to add any seasoning, spices you can put this last when the water is boiling the put the rice
		

			we have here the rice, the water, the soul, the oil, all the ingredients, we're gonna wait for it
and to get the guy to take like around 20 to 30 minutes. But this time we're gonna start with that
		

			All right, okay.
		

			So it's gonna be like kind of tomato sauce flavored with the pomegranate molasses that sort of a
man. We're gonna start with the dude Basha. First of all we're gonna cut
		

			onion, onion, we'll start with on and then we'll cut the tomato
		

			I have the tomato paste, just in case the tomato is not red enough or it's not ripe enough. So I
must use the magic nice color no
		

			more for color, not for flavor, color and the thickness and source to make the sauce more sick. So
we're gonna wait for it and boiling. And then we're gonna drop them in. As you can see here like so
it's simmering, the onion is cooked, the tomatoes cooked. Just the color I don't see it's enough
red. So I'm gonna add some tomato paste. So make it thick and more red. So this time like because
the tomato is ripe enough you don't need water. But in case that you see it like little bit take us
we can add some more to you if you just eyeball exactly, it's gonna be runny like like, you know,
and I'm gonna add some salt.
		

			Pepper, all spice. And now the time for
		

			the old butcher which is the maple.
		

			So okay, it's not cool. We're going to be cooked here. How long does that mean? Does it mean it's
gonna be after this step. So we need to wait maybe 1015 minutes.
		

			Then gonna be ready.
		

			So I'm just gonna break them gently straight so we don't want to break break the meat bone
		

			so that they're all kind of in gold simmering inside the source.
		

			Let's check on the rice here. The rice looks perfect. Perfect and the most important part we're
gonna wait a little bit just 1015 minutes until get cook and then we'll scoop it and our our course
will be ready for laughter so we can see here like after a lot of meat
		

			cooked after the minute it looks and smells.
		

			You can see the smell you can tell the rice as well already and you can see how nice fluffy
		

			and this is the good thing when Middle Easterners to sow the rice and the meat and the sauce on top
of each other. I love it. Okay, so then put me up some
		

			another two here
		

			on more here
		

			it's gonna be done. I'm gonna put some pomegranate molasses
		

			themselves.
		

			All over
		

			some firstly,
		

			pinch of green
		

			and the program fresh sits on top all
		

			okay Nora, so we're ready
		

			to give it a try. I'm sorry. Let me know. Thank you so much.
		

			Okay
		

			that is so good.
		

			Thank you so much. So
		

			that was delicious. You're more than welcome to like it and enjoy it. Absolutely. Thank you so much.
This was amazing. Everything tasted so good. And that's because everything was fresh from the
kitchen from the farm Paramount is amazing. So thank you paramount. Your mother, welcome. Thank you,
Laura, and thank you for Esna and I thank you so
		

			much. Thank you, Chef William, thank you paramount and thank you ISNA for allowing us to all do
this. We are so excited to host next week next week's episode as well where we are going to be
making me stay with us we're going to be gonna be like amazing another amazing recipe Lebanese,
capable Lavon and of course from your favorite brands paramount.
		

			Thank you, everyone. Bye