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Short filmTranscript
00:00in this video we're diving deep into Egyptian street food breakfast if you
00:08think beans are boring think again we'll go to this place that makes
00:12sandwiches like you've never seen an extraordinarily delicious and this spot
00:19for the king of falafel he has to be the greatest falafel maker in Egypt that's
00:24one of those bites that has all the flavors and textures you want in your
00:27mouth all at the same time then later we'll see how they make shawarma the
00:31unique Egyptian way it's delicious and go to one of the best Egyptian family
00:37restaurants where they cook for thousands every day oh that's the duck and ghee I'm
00:42a big fan of moa fail we're starting this morning at a legendary place that's
00:47called Ambashandi let's see what Egyptians eat for breakfast there's a huge crowd
00:54already standing out front waiting for breakfast the breakfast rushes in full
00:57force if you ever see a crowd this big standing in line waiting for breakfast
01:02it's a line you want to be standing in
01:09oh man they're fast too they're on turbo sandwich making skills their sandwich
01:14engineers Egyptian sandwich engineers
01:19we're gonna start from the falafel and they make the falafel fresh we're gonna
01:24see the whole process but in Egypt the falafel is made with fava beans rather
01:29than chickpeas or lentils and usually coriander and maybe some other herbs and
01:33spices and that's what gives it it's really green color oh whoa he scoops it out
01:40with his hand oh that's a risky move right there daring skills daring kitchen skills yes he is
01:49the man with a smile oh and then back in because he has to scoot it back in to the
01:55bottom of the grinder oh wow one of the breakfast staples of Egypt is falafel or
02:03also called camilla and it is a combination of fava beans with coriander with some spices in
02:09there maybe sometimes some dill as well and if you look closely while he's making the falafel
02:13he grabs it in Egypt they make it all with their hands no form no shape no mold it's all with his
02:18hands he grabs a scoop he makes it into a patty
02:27okay and that fresh batch is ready green on the inside golden crispy on the outside with that sesame
02:33seed crust okay fresh match oh look at that interior steaming hot wow so good run this spicy okay and
02:48then he has a few more variations where he does some stuffing as well put some of the spicy paste into
02:53it and then even a meat a basterma version with meat on the inside stuffed into the falafel
03:03okay nice to meet you chef falafel chef Ahmed the man from the falafel station
03:33we're moving on to the fries station he's loading up the potato right now oh it drops those into the oil
03:46that is a jacuzzi of fries
03:51wow more more potatoes go in these are all freshly sliced potatoes and they're just continually non-stop frying fries
04:03okay the fries are ready they've been frying for 15 minutes all fresh potatoes oh that's heavy
04:16wow
04:16one of the things you'll notice here is that they specialize in fries they're famous for
04:22their fries and they use only fresh potatoes and to make in this massive amount this quantity
04:28it really takes some effort and perfection to master the art of making chips or fried french fries
04:35in this quantity but they they do it the right way and you can see those are going to be extremely good
04:41soft on the inside crispy on the outside fresh potatoes never frozen we go to the full station
04:47oh that looks like lemon juice salt he's making a fresh back to the pool oh he's scooping it out
04:52that pool just spews oh that's full on the next level a whole pitcher of tahini goes in i think that's salad
05:04water or like tomato vegetable water and then just whips it up oh man he's beating up the pool like a cake
05:14batter almost whipping it up so it emulsifies with that tahini oh look at the spin move oh oh that is full on
05:22the next level the aroma coming out of those beans is incredible oh the splatter
05:32the chefs are absolute pros from the falafel making to the fry station to the full station oh man he
05:39whips up that pool like it's cake batter onto a smooth like buttery paste the breakfast action
05:45in egypt is unparalleled okay he's going to start assembling the sandwiches egyptian bread some of the
05:51best bread on earth full goes in it's non-stop oh he even stirs it up in the in the egyptian bread
06:03with the egg mashes it with the egg wow that's a pro move right there welcome welcome thank you very
06:11much thank you very much thank you very much you pay at the counter and then you bring your receipts
06:17over to one of the the sandwich makers there's like 10 in a row sandwich makers okay give it to him
06:24and he'll make your sandwiches
06:26okay i can't even follow what's going on it's so fast-paced he's making all our all of our different
06:47salad sandwich combinations yes oh airborne falafel we got the falafel tossed in the air goes in
07:03rattled around smashed down tahini goes in
07:07i am telling you nothing will prepare you for the shock and excitement of the egyptian breakfast
07:34rush it is intense it's like the equivalent of riding on a roller coaster for food so you get
07:44your sandwiches there's no seating here uh people just stand around or eat or they take away they eat
07:49it in their car or on the go while walking but they were so kind they actually blocked a parking space
07:55set out this table right here so we got the like very special treatment they're incredibly friendly
08:01really nice here i don't think there's any labeling i think you just need to open them
08:05and peek peek what's inside oh this is the dynamite this is the one i'm most excited to try well one i'm
08:12excited to try them all but this one was with egg with full with uh eggplant and with fries all wrapped
08:18into the egyptian bread oh oh man this one is the dynamite all that combination is unbelievable that
08:33emulsion how he whips it up the creaminess of the beans plus the tahini the lemon juice and then you've
08:39got eggplant in here with a little bit of a pickle-y taste and then the crunch of those fresh fries right
08:45from the oil i think there might even be falafel in there too let's try the next sandwich i think
08:49this one is a straight stuffed falafel with tahini with salad
08:59their falafel is incredible it's so crispy on the outside so crumbly on the inside
09:06you taste the aroma almost has like a a nutmeg a nutmeg flavor to it yes the sesame seeds the green
09:14coriander the fava beans oh and what you really taste is the coriander seed as well that takes the
09:19falafel to the next level and i also want to mention egyptian bread let's just take a moment to
09:24appreciate egyptian bread that's been made for hundreds probably thousands of years but i love the
09:29way it has a a little bit of a chewiness but it's soft it's durable it's the perfect vessel for sandwiches
09:36like this okay next sandwich let's see what's inside just a straight fried sandwich
09:50you taste the freshness of all those ingredients the fries specifically the crunch of the cabbage
09:54the creamy tahini in this one simple but really good okay next oh this one is smaller in the hands
10:01let's see what's inside oh i think this one is just a straight full yes
10:15this is as egyptian as you can get egyptian bread and just full that full that is some of the
10:23greatest fool you'll ever have that full is a mastery of beans if you think beans are boring
10:30think again this is like incredible flavor packed with protein something nutritious hearty filling
10:38and absolutely delicious i think the most expensive one the dynamite which is all that
10:43combination just stuffed in is 25 egyptian pounds which at the time of making this video is 50 cents
10:51oh man i'm speechless and blown away and happy
10:54i'm in a little bit of a state of shock of just how good those sandwiches were absolutely incredible
11:03and we're on our way to the next spot but before we get there if you could remember to give this video
11:08a thumbs up if you're enjoying it uh leave a comment below let me know what you think about egyptian
11:13food and let's go to the next place
11:35we made it to the next place and you can actually smell the falafel
11:39in the air filling this entire intersection but it's along the main road and they cook behind here
11:45and then they have tables just lined up on both sides of the road it's busy
11:52okay we're gonna go straight into the kitchen to see the action first
11:55oh man look at his skills he's so fast he's making falafel by hand that is incredible he has the fastest
12:02falafel hands ever
12:19oh man look at that performance
12:28oh man whoa
12:32he has to be the greatest falafel maker in egypt oh it's so loud in here the fire is just it's
12:39raging the oil is boiling and he actually does a dance when he makes the falafel he does it so fast
12:46by hand
12:51i'm gonna step away from the falafel kitchen because it is so loud i'm not even sure if you can hear me
12:56a little breathing room props he has to be the greatest falafel chef in egypt
13:02now the full oh he's scooping it
13:08oh oh tahini went in there's just juices and sauces and food flying in the kitchen okay
13:16moves over
13:22salt goes in coriander seeds go in
13:24lime juice lime juice lime juice squeeze
13:37nice okay guys guys stir that up whip up that pool oh that's summer
13:44oh
13:54he whips that up you can see the foamy texture forming with the pool with the pool and the tahini
14:01it is so loud in that kitchen and the staff are so hyped that my ears actually are ringing okay we're
14:08getting a seat let's order i'm hungry
14:18the entire breakfast spread is here yeah this is my go-to place when i want to eat egyptian breakfast
14:24nice this is just a normal egyptian breakfast yeah these are the stuff falafel they're like the size
14:29of hamburgers they're huge let's see what's in the inside that pepper paste oh yeah stuffed all the way
14:35inside and dill too right oh you immediately smell that dill yeah
14:42oh man
14:45wow now that is a falafel it's so crispy on the outside plus the crispiness and aroma of the sesame seeds yeah
14:56oh man and that pepper paste on the inside it tastes like almost like a fermented chili sauce
15:00so it has that kind of acidity that sourness that lactic acid plus the heat plus the aroma
15:05of dill the coriander in there but this is an extraordinary falafel yeah okay next i'll
15:11i'll try it with the bread way so you grab some of that falafel break it off
15:18into the bread and you have to dip in the tahini oh and i think that's flaxseed oil let's go
15:26and that's the real way to eat egyptian falafel with the extra creamy tahini that aroma of the
15:39flaxseed oil and there's the protruding crunch of the falafel let's try the full yeah this is uh
15:45they call it alexandrian food okay okay so one of the things you have to do with full because of all
15:52the toppings and all the ingredients you have to stir it up even though it's already been whipped
15:56up with tahini all right that's good bread
16:13oh man that's some of the best wool i've had in egypt and that has to do with the texture of the
16:18fava beans but i think also the ratio of tahini to fava beans right that gives it that smooth
16:23like buttery texture and it's seasoned perfectly very full full yeah yeah it's full full filling
16:33let me grab one of these falafels break it off
16:36the normal falafel is excellent as well you can't go wrong but when you have stuffed falafel why
16:51wouldn't you or that extra chili on the inside just that takes it to another another level special
16:57falafel stuffed with an egg on the inside never seen this before he called it the the eye of the chick
17:02and the catcourt yes
17:20that is an awesome creation yeah it's really good everything with falafel is good yeah yeah yeah
17:26they can't do anything wrong with falafel here okay i'm going in for that i think it's pickled eggplant
17:30we can see it's stuffed with pepper paste as well
17:41that is sour i love eggplant in egypt all the different varieties and variations okay i want
17:47to try the msa'a is it called msa'a msa'a msa'a looks like potato onions and eggplant stewed down with tomato
18:00everything is cooked until it melts in your mouth like you don't even need to chew
18:11this disintegrates from the creamy eggplant to the potato and the tomato and the onions in there
18:16okay and then we also got the omelet with some basterma i think i'll go for a full dip
18:20and maybe add some top that with some green chilies
18:30whoa
18:32the full and falafel here the true standout stars of breakfast
18:37habanuba's telling me that one of the famous combinations here well i'll show you
18:43so falafel in first make the perfect bite add some of the the fries then you take the pickled eggplant i'm
18:52going to reach down for one of those really juicy juicy full of chilies one
19:00there we go the trio a dip in the tahini oh ho ho ho ho ho ho this combination bite is called the
19:07dynamite which is the dynamite bite
19:24that's one of those bites that has all the flavors and textures you want in your mouth all at the same
19:30time
19:36highly recommended that was champions level breakfast chuck it on man thank you very much hey show it on
19:42man yes thank you very much
19:49next up on this egyptian food tour today in heliopolis we're gonna go to a place actually i
19:53can smell it in the air but they are the most famous place probably in all of egypt for shawarma
20:00so welcome to abu heyder
20:06oh and here's the shawarma oh man that smells good they've been open since 1968 this place is
20:13historical it's legendary and you'll smell the aroma before you arrive and then when you arrive you see
20:19the huge the colossal sized pillars the hypo style hall of egyptian shawarma all they have is beef shawarma
20:29but you will smell the aroma of lamb and that's because it's all beef but then within there's fat
20:34the tail fat of the sheep so as it cooks that tail fat just like enrichens and keeps the meat moist and
20:42hydrated make some slides okay so when that meat is perfectly cooked and crispy then he slices it and it
20:50drops down into the trough below he shaves it off
20:58we're going to see the whole process starting they dump a whole bucket of tomatoes into the bottom of
21:01the the trough and that's the hot griddle trough where the all the drippings from the shawarma all the
21:08fat all the meat drippings and juice and fat just drops down so they're continually bathing in a stream
21:15none of the juice goes to waste once it's crispy once it's cooked he shaves it all off and then it
21:21falls directly into the landing pad below okay so now all the all the shavings of the meat are below
21:27now he's getting started on the tomatoes oh he ninjas those tomatoes look at those chopping skills
21:32oh that's mint mint and parsley i think now he brings out the double spoon method
21:46oh man the aroma of that steam coming out with the it's like this burst this cloud of mint
21:56all the ganoush goes in oh that's going to give it some creaminess and that's all still cooking
22:02underneath the pillar
22:06just absorbing the driplets of fat and still heating what a recipe that's incredible
22:15that he distributes it over to the other shawarma stations like the sandwich making stations
22:23man they're just making them non-stop so this one is i believe the most popular the kaiser
22:28just loaded in oh sometimes airborne shawarma goes in so you pay at the front then you get your shawarma
22:36mostly people stand but they do have a few standing tables and then just eat the shawarma
22:41and we have two variations to try let's try the egyptian like the pita bread style first actually
22:47they gave me like the hoagie roll oh okay we'll try this i guess this one is huge all stuffed with the
22:52shawarma baba ganoush the tomatoes the onions that's a good sized shawarma and i don't know if i've ever
22:58had it in this type of bread but this is like the the philly cheesesteak of shawarmas right here
23:17that you immediately taste the mint in there it's like a pepperminty flavor to it then you've got the
23:23tahini with the baba ganoush with the creamy eggplant that adds that little bit of sauce you've got all
23:27that meat which has this like crispy juicy fatty texture to it and as you keep on eating there's so
23:33much parsley or mint or clove that you almost get a little bit of a numbing sensation on your tongue
23:38and your mouth when you're eating it and this bread is called the vienna abanubo just telling me is that
23:43these two breads are the most popular here this is the egyptian style if you get the pita bread
23:49that's more the lebanese style so this really is the authentic egyptian style shawarma in this type
23:54of bread before moving on to the kaiser roll let's try their famous mango juice but it's more like a
23:59mango smoothie oh it's thick it looks like just pure pureed mango wow yeah that's sweet that's really
24:10mango-y uh you can feel the pulp you taste the pulp it's real mango like just shredded mango uh maybe
24:16sweetened up a little bit but that's just like pureed sweet natural flavor of the mango that's
24:22really good now let's try their most popular version which is the kaiser
24:33oh that's fantastic this is like the egyptian shawarma slider
24:37version goes down so easy with that really puffy really aerated bread um and again that bread
24:46it it does a great job of absorbing all that juice and that flavor and yet it doesn't penetrate all
24:53the way through the bread so it doesn't get soggy either and with every bite of meat you got some
24:59bits that are crunchy some bits that are more juicy some bits that are like more stringy bits that are
25:03more fatty every bite is an adventure of shawarma flavor
25:07delicious highly recommended must eat shawarma when you're in cairo
25:19next up we're going to what's an extremely popular restaurant it's called hagoga
25:25they are very well known for their especially home-cooked style egyptian dishes
25:30i think she's the mascot and inside the restaurant it just opens up into this huge courtyard there's
25:37seating all around i think they're seating on the inside hello hello hi how are you fine good good
25:43thank you thank you thank you very much thank you very much it looks like there's kitchen stations all
25:47around the restaurant as well but i believe that hagoga means auntie and so you can tell that this
25:53restaurant already has the auntie the motherly touch the auntie you want to be cooking for you
25:58home-style egyptian food i'm looking forward to this meal
26:06and when you have a restaurant this big i mean there's hundreds of people eating here at a time
26:13you have to have like some serious restaurant management skills to be able to
26:17organize everything to maybe make sure everyone's order is correct
26:23the way they run the kitchen it's a smooth show here just for the masses okay so rice goes on the bottom
26:43oh that's the duck in ghee baked in ghee is crispifying
26:53we ordered some of their most signature dishes which should be coming out of the kitchen soon
27:02and in the meantime their salad looks incredible this salad is beautiful look at the quality the
27:08cucumbers tomatoes onions lots of dill and coriander in here
27:17oh it's extraordinary the tomatoes are really good and i love the flavor of the dill and the coriander
27:21really taste the freshness of those vegetables everything comes to your table extremely fast
27:25wrapped in foil so it keeps hot well let's unwrap everything and dig in oh i'm excited for this
27:31meal oh this one is the lamb ribs right okay ying is going to open up this gift for us oh that one's
27:38the cow leg the fatty goodness i think this might be the duck one of the signature dishes here oh oh
27:45a half a duck over a bed of rice what was butter oh you cannot get enough egyptian sugo this is like
27:53the rib cage in a tagging yeah cooked in a clay pot and underneath i think is onions oh steaming onions
28:03oh you have to see as you as you lift this up it's just flaming hot onions on the bottom
28:08oh man that looks like it's gonna melt in your mouth oh scoop up those onions and it's just like
28:20broth juicy onions on the bottom okay man this looks like it's guaranteed to melt in your mouth
28:25yeah just so juicy yeah oh yeah i can't even hold you can't even get it from the from the pan to your
28:31plate without it falling off the bone all that needs to be bitten immediately
28:45wow that is lamb happiness it's fall apart tender the fat melts in your mouth the sweetness of the
28:52onions this is the type of lamb you can just squeeze test on oh you see the oils squeezing out
28:59it's just insanely tender
29:07i can taste that with a bite of the scoop of the onions oh there's potatoes down there too
29:17it's really rich but incredible quality okay let's move on to the duck dish so there's rice on the
29:23foundation there's a duck which is basted in ghee i believe and then baked and then served with a
29:28molakea okay so what you have to do is take some of the rice all which has just been absorbing the
29:32duck fat you put this onto your plate now i'm going to mix in with the molakea do the the test of the
29:40sticking oh yeah that's sticky and it's really really vibrantly green this one as well with the toasted
29:46garlic and ghee on top okay now you put some molakea onto your rice
29:49mix it in and now we gotta add a piece of duck to that bite you've got the whole half a duck here
30:01oh man my first time to try duck in egypt grab a piece of the duck with that skin
30:05in from the leg there put that onto your bite and that's the duck molakea bite right there
30:19that's an amazing combination the bitterness of the molakea the jute leaves with the fragrance of
30:36the fried garlic that crispy duck skin and the rice holding it all together the duck itself is
30:42really nice and moist oily crispy and then yeah i mean i love the egyptian molakea once you start eating
30:48it you'll want to have it every meal yeah here because they have really good ghee it really
30:54you can really taste it what is this happening this is rosam amar it's rice made with milk uh ghee and
31:02cream and wow and cooked in milk without without water wow oh so that looks incredibly rich yeah what's
31:10that on top is that cream cream okay okay oh man you gotta you gotta put your spoon and use some leverage
31:16it's really packed in there it's really packed in there wow rice cooked with cream
31:26wow that is creamy and rich buttery yeah yeah you can really taste the cream yes every grain of rice has
31:40this milky texture to it it's a little close to rice pudding but yeah yeah yeah all right i'm excited to
31:47try that's still good cooked in ghee it's really good no in butter in butter okay oh cooked in butter okay
31:59oh you bite down and the flavor keeps on coming building the spices of butter the richness of the butter
32:07that is rich too salty very meaty tastes a bit lamby that's so good okay and then you can eat it
32:13together with the green pepper and you can actually eat it with that creamed rice break a piece of the
32:18the suguk oh it has that really snappy snappy outer skin okay the cream rice the suguk
32:27the green pepper
32:38oh it's so creamy and with that added meatiness and the butter
32:46calls for a little salad water to to wash it down
32:51and i think this is already cut let's grab a slice of this
32:58oh yeah the mincemeat is on the inside with onions you can see as well
33:02oh look at that yeah and then that just a blob of cream
33:05right in the center oh that's thick like butter
33:07and then that's delicious it is oily and flaky crispy all those layers of phyllo very thin dough
33:29so some of them are more goo some of them are more crispy as you get to the top
33:33then the mincemeat on the inside which is rich and fatty the sweetness of the onions
33:38next dish is another egyptian classic fata kareta kareta kareta kareta kareta kareta kareta
33:44so fata is rice and then kareta is the cow skin let's try this get a nice piece of the cow
33:50cow hoof with the rice with the tomato sauce
33:58oh yeah
33:58wow that's the type of dish that will fulfill all of your dreams of collagen
34:06your annual collagen needs it is gelatinous contrasted with that tomato acidity and then
34:14it's just been absorbed all into that rice all that melted fat and collagen and stickiness kind
34:20kind of just sticks to your mouth it's good
34:31that malakaya duck combination
34:38i'm a big fan of malakaya i love it i think the more you eat the more you grow to love
34:44and then soon you will be addicted to it and you'll want to eat it with every meal when you're in egypt
34:51next up on our egyptian food tour today we're right in the heart of cairo and we're going to a
34:55legendary place that's called ali el shawari that's been serving the same dish since 1979
35:04okay so i'm in the kitchen at this historical legendary spot now with the chefs man they work
35:10in this closet sized restaurant oh and they get a dusting in this like maybe it's bran a full dusting
35:22coating so that they're going to crispify it as they deep fry
35:35so
35:44oh that batch is ready
35:45pickled eggplant are a must okay wait this is the brains so brains are their one of their signature
35:56dishes the fried brains oh he mixed it with a paste and then that goes into the the bran
36:03that gets a dust coating oh nice
36:10get sifted out oh he kind of gives him a little squeeze he's compressing the brains
36:16nice
36:16oh man he does that so fast removing all the excess with the flick of the wrist into his hand
36:25and into the hot grease
36:38and actually there's only two things you can get here liver and brains and so those strips of meaty
36:48looking thing that's uh liver oh look at the stack the arm stack yes
36:55tahini sell oh look at those skills and that goes straight out to your table out here
37:08there it is the portion of liver fried liver and fried brains on top oh look at these brain nuggets
37:13dusted and dusted and coriander seed powder break some bread i have to try that brain nugget into the
37:20bread dip into the tahini is a must
37:32that is incredible the creamy panna cotta-y brain then with that crispy
37:39dusting and that marinade that he put onto it and that floral flavor of the the coriander seed as well
37:43to complement it it's rich that's tasty that is delicious let's move on to the liver
37:50get a nice piece of the liver
37:57and again dip that into the tahini
38:08the liver is really good too it's like a blanket of liver because it's cut so thin
38:13and this crispy texture on the outside and the flavor keeps on coming again that coriander seed
38:20that fresh grind gives it this aromatic quality as well and i'm not sure what type of oil or grease
38:25they're using but that grease is flavorful it could almost be like a animal grease it's so flavorful
38:31another thing that's famous here is the liver salad it's like tomato a little bit of liver and some of the
38:36rice grain looking pasta
38:42yeah that's like a tomato sauce with a little rice grain like shaped pastas
38:49with little crumbles of liver in there oh that's good let me go for another bite of liver maybe with
38:57the pickled eggplant this time i'm gonna add on a piece of the the pickled eggplant
39:01a dip in the tahini is a must with every bite
39:11wow that creamy pickled eggplant the garlic the chili's in there along with the liver that's good
39:17but liver is fantastic but the brain that's definitely where it's at this brain nuggets
39:22the fried brain nuggets are another egyptian food must try when you're in cairo
39:38it's been another incredible day of egyptian food in especially heliopolis greater cairo and thank you
39:45for watching this video remember to subscribe and keep watching all the videos in this series we're
39:50traveling around egypt eating some of the best egyptian food you're not going to want to miss
39:54any of the videos thanks again for watching
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