- 2 tuần trước
Danh mục
🏖
Du lịchPhụ đề
00:00This is a an overwhelming and almost intimidating breakfast. It does not get
00:05better than this on the streets of Cairo. You definitely know Egypt from the
00:10pyramids, but did you know Egypt is also a food lovers paradise? And in this video
00:16I'm gonna take you on an ultimate Egyptian street food tour in Cairo. For
00:22the next 14 hours we're gonna try everything from the national dish of
00:26Egypt to a lamb jacuzzi. It's unbelievably tender. And Cairo's
00:31undisputed champion of the grills. That is just straight-up lamb butter. And as we
00:38progress things are going to get crazier and crazier until we eat at a place
00:43that's almost a circus.
00:50We have a huge day of Egyptian food ahead of us. You're not gonna miss any of it and
00:55we're at the first place. Oh, people are already enjoying the morning. This place
01:02is called Wahid and it is extremely popular. The breakfast rush is intense.
01:08Good morning, Abhanoub. Good morning, Mark. Yes, we have a lot of food coming up today, man.
01:13Yeah, lots of food. Are you ready for breakfast? Yeah, let's go. We're jumping straight into the
01:19breakfast action in Cairo. Egyptian breakfast and along with some of the other
01:23breakfast, traditional breakfast staples of Egyptian cuisine. One of the things
01:28that they're famous for is something called shrimp fries, which they invented
01:31the recipe. Okay, so it all starts with potatoes. Go in. Now this yellow sauce.
01:37Oh, that's yellow, orange. It gets hand-mixed and that goes directly into the hot oil.
01:45Oh, man. They just fry for like a minute and they're ready. And now moving to the other side
02:01of the cart here where they're making the full. This is one of the main attractions,
02:04Egyptian full fava beans. Yes. Oh, the tahini goes on. Cumin. Salt. Chili sauce goes in. Oil.
02:18Oh, man. Even some olives and onions. Zetun. Oh, man. And now it gets the full, full stir.
02:26Very nice. It's good. It's good. It's delicious. For full. Very good. Very, very nice. Egyptian.
02:43Yes. Whiskey. Yes. Whiskey. Halal whiskey.
02:48This is an overwhelming, an almost intimidating breakfast. It does not get better than this
03:00in the morning. I got to start with those shrimp fries, which are hot out of the oil.
03:09They're called shrimp fries. There's no shrimp in them and they don't taste like shrimp. You know why
03:14they must be called shrimp fries? Because they kind of look like shrimp when they're fried.
03:18Oh, but that's tasty. Oh, it's salty. It's like you've got the creamy potato on the inside
03:23and the starchy like crispy batter on the outside. Well, let's start with the original full. Yeah.
03:28All right. Okay. So they have a bunch of varieties of full, but this one is the original
03:32with flaxseed oil, with tahini and hot pepper paste. And then some, he also sprinkles it with cumin
03:39and also tahini in there, tahina in there as well. And then that oil, yeah,
03:42the oil on top is flaxseed oil. Oh, that's a big scoop.
03:48Oh wow. That is unbelievable. The creaminess
03:58of the full, the fava beans mixed with that tahini to make it even richer. And the flavor,
04:03the aroma of the flaxseed oil. I love fava beans. I love full. I love Egyptian full. I love the
04:10different combinations. Okay. We'll add the egg. Now, this is the next Egyptian breakfast move.
04:15Egg goes in, hard boiled egg. There's more tahini in there as well.
04:19Mash it into the full. Yeah.
04:35Then you've got the creaminess of the yolk, which is just mashed up in the full as well,
04:38and the egg whites as well. Give it a nicer texture. Oh, that's good. Okay. Next up,
04:43this is the Alexandrian style full, but nothing to do with Alexandria. Okay. And this one is the
04:50like deluxe version with onions, with peppers in here, with lots of olives, lots of tahina.
04:55The crunch of the green peppers, the onions, the full is so foamy, so creamy. Such an incredible
05:07combination. So warm and comforting in the morning. And at this point in the breakfast,
05:11I think it's an appropriate time to try the beverage, which is often called in Egypt,
05:16halal whiskey, but it's not whiskey at all. It's the salad water. I think with cucumbers,
05:22maybe with cabbage, almost like a vegetable juice, but then infused with chili,
05:27they leave some parsley and some cucumbers and some cabbage floating around in it and you can drink
05:31it. Oh man. Oh wow. It has a kick of spice to it. It's salty. You get that like vegetable freshness.
05:42It's really refreshing, really totally changes up the palette, the flavors in your mouth. And if you
05:48have something, if you eat something greasy, it just totally like strips that oil of your mouth.
05:52Okay. Another version of a hard boiled egg, which is cooked in ghee.
06:01I can immediately smell the aroma of that ghee when it got close to my nose when I took a bite.
06:06Oh, that's really good. Oh, the texture is incredible. The yolk remains really creamy and soft.
06:12And the outside has that snap to it when you bite down. Dip the egg into the full. Oh,
06:18now that's a move right there.
06:26There's a bunch of eggplant dishes on the table. I think there's a pickled eggplant. There's just a
06:30fried eggplant. This one is fried eggplant with chili pepper paste. Squeeze this on a little lime. Oh,
06:35it's a bit hard. Okay. I think we're good. Let's grab a piece of this and dig deep. So you've got all the
06:41juices, all that pepper paste, all the, oh, there's some dill and coriander on here too.
06:49Along with full, I love all the variations and cooking methods of eggplant in Egypt. I mean,
06:54most of them are either pickled or fried, but they know how to use eggplant, cook eggplant.
07:00So it's absolutely creamy, absorbs whatever flavor that's put onto it. And just the texture,
07:07flavor combination is incredible. Okay. This one is an omelet,
07:10but with egg with basterma and some herbs. It's like dill in there as well.
07:19With the flavor of the dill immediately coming through and then that saltiness of the basterma.
07:24Okay. Moving on. This one is the Egyptian sugo, which is a Egyptian sausage, a spiced sausage.
07:30And then this one is cooked in the tagin, which is the clay pan with tomato sauce. There's some chickpeas
07:35in here and there's pieces of all the sausage is kind of just like disintegrating into the entire
07:40tagin that's been simmered, but you got to, let's see, there's onions in here. There's peppers.
07:46Oh, there's the, there's the sugo. There's fool in here too. Yeah.
07:51Oh, okay. That's why it's a fool. Oh, fool with sugo. Okay. There we go.
07:57Oh, that's why it's so pasty.
07:58Okay. That one is incredible. It's that same fool, the creaminess of the fool, but then infused with
08:12the flavor of that sugo, that sausage, that salty, meaty flavor to it. A little bit of like a hint of
08:20acumeny flavor, some acidity of tomatoes in there as well, peppers and onion. Oh man,
08:25that's a deluxe version of fool. And if you taste that with some pickled onions, things only get better
08:32in your mouth. The push is incredibly busy and friendly and delicious and just thrilling for all
08:44of your senses all at the same time. The energy, the nonstop sounds, it's a full body experience for
08:52breakfast. It's really good. Yeah. Thank you. Oh man. That was an incredible breakfast.
09:04It's getting even more hectic, more busy since we arrived. Oh, you got to be careful. Cars,
09:10even more crowded since when we arrived, but I hope you're already loving this breakfast. Please
09:15remember to give this video a thumbs up for Egyptian breakfast. Leave a comment below. I'd love to hear from
09:20you and subscribe and we are on our way to the next spot.
09:31Next up on this Egyptian food tour today, we're going to what is probably one of the most
09:36legendary famous restaurants in all of Cairo. Welcome to Koshari Abu Tarek. This place is historical.
09:44It's legendary. It's iconic. It's a staple of Egyptian food. And this place is extremely popular. You step
09:52inside of here, just the mountains of pasta and rice and crispy onions. What you immediately smell
09:57upon walking in here is the aroma of the crispy fried onions. And we're going to watch the entire process
10:02as they make and assemble what is one of Egypt's national dishes, Koshari. And they put on a show for you.
10:10Welcome to Abu Tarek. Thank you. Abu Tarek. Abu Tarek is the best. Yes, the best.
10:18All the dump. They're filling up the giant basins right as we're entering. Everything gets airborne.
10:26All lentils flying in the air. Rice with vermicelli, which he goes in the bowl first, then goes in a variety
10:33of pasta and some noodles. Then he airborns some Egyptian lentils go in, then crispy shallots,
10:41then tomato sauce, and then chickpeas. Oh man, they're actually accurate with those tossing skills
10:47directly into your bowl. Tomato sauce goes in, more crispy onions. Oh, the flick of the spoon. Oh,
10:55everything goes up in the air with the trick juggling your koshari.
11:01Okay. Chickpeas. Chickpeas splattered on top.
11:25Yeah, three, two, one, action. Okay. The skoshari, rice, pasta, lentils, outside this fried onion,
11:36chickpeas, tomato sauce. Okay. Okay, tomato sauce, pepper, lemon juice? No, that's garlic. Oh,
11:46garlic. Okay. Vinegar and lemon. Yeah, and the sauce is spicy. You like spicy? Yeah, spicy, sure. Medium,
11:53not too much. Very spicy. Very spicy, wow. Sure. Yummy, yummy, yum. Lemon fresh and mixed sauce here,
12:00and mixed together. Okay. Every day, cooking dish. We are specialized, we excel, we are creative,
12:07and we succeeded. Okay. Fried onions. Fried onions. Oh, the crispy fried onions. Chickpeas.
12:16Enjoy. Thank you very much. Thank you. Okay, so you got to mix it around a little bit with the pasta,
12:21with the rice, with the noodles, with the tomato sauce.
12:33Oh, the tomato sauce is what immediately hits your taste buds, the sour acidity of the tomato sauce.
12:39You've got the crunch, the aroma of the crispy onions, and then you get all those starches,
12:44the carbohydrates, the starchiness of the lentils, the silky softness of the pasta and the noodles,
12:50and then you feel every grain of rice. It's definitely rich and full of carbohydrates,
12:54but you also have protein with the beans, with the chickpeas, and flavor coming from the tomato sauce,
13:00from the hot sauce. And definitely one of the benefits of eating in is you can add more
13:05hot sauce, and more garlic as you keep on eating. And add some more
13:09da'a, which is a combination of vinegar, garlic, and cumin. Okay, then again, stir it up,
13:14get it mingled with all the pasta.
13:20With that extra vinegar, that extra acidity, the sourness, and the extra kick of chili sauce,
13:25that makes it even better. I really like it with the chili sauce, that bumps up the flavor.
13:29Oh yeah, we need it.
13:31Yeah, I like it with that extra boost of chili sauce. Oh yeah, it's totally vegetarian,
13:43or even vegan actually. Plant powered with all the different carbohydrates,
13:47but there's also plant protein in it as well, which makes it a dish that's definitely hearty,
13:53definitely filling and fulfilling, satisfying, and will, without a doubt, provide you with energy
14:01for hours and hours.
14:10Like, the flavors are simple, but the combination is so satisfying.
14:15Give me five.
14:19Okay.
14:19Yeah, three, two, one, give me five. Wow.
14:22Oh, everything is a trick here.
14:25Yeah.
14:28This Abu Tarek, it's an absolute institution, Egyptian institution.
14:32Started off as a street food, on a cart, selling from a cart, and now it's a Egyptian culinary
14:41Cairo institution, five floors of Koshari. Okay, we have a lot more to continue eating,
14:48and we're on our way to Old Cairo.
14:56Oh man, welcome to Old Cairo. There's so many things going on.
15:00Cairo is the biggest city in the Middle East, the biggest city in Africa.
15:04Of course, home to Giza, which is the home of the pyramids,
15:07home to ancient Egyptians for the last 4,000, 5,000 years,
15:12and it's been one of the oldest continually inhabited cities on earth.
15:30We just arrived to the restaurant, which is called Barahat. They have the full assortment
15:34of grilled Egyptian grills, but what you really come here to eat are the stuffed pigeons.
15:41This is an old restaurant. They have seats going down the aisle. Oh, here comes some of them.
15:47Okay.
15:47Okay.
15:47Okay.
15:48Salat?
15:50Tahini?
15:51Tahini.
15:51Yes.
15:52Two.
15:53Two?
15:53Yes.
15:55Salat al-timetro?
15:56Yes.
15:57Yes.
15:57Two?
15:58Uh, four.
15:59Four?
15:59Yes.
16:00One.
16:02Two.
16:04Three.
16:08Pickles, one.
16:09One?
16:10Yeah.
16:10Urshi?
16:11Yes.
16:11Okay.
16:14But before the pigeons come, let's try this beverage. And we need a lime.
16:20Oh, it's just very, very simple actually. Just tastes like the broth of the pigeon,
16:34the juice of the pigeon. It's not salty. It's just lighter than I expected actually. Oh, it's good.
16:39Like a pigeon tea.
16:52The stuffed pigeons are here. This is an Egyptian delicacy stuffed with rice.
16:56So, Abhanub, what is the best way to eat a stuffed pigeon like this?
16:59There are two ways. You can either just like this.
17:04And you can bite it? Okay. Oh, nice.
17:07You can just bite it or you can break it and eat it like a boat.
17:10Oh.
17:11Given the choice, that's a no-brainer. And look at this thing. It's a, the whole pigeon
17:15is stuffed. And I love the, the neck is like elongated into a sausage-y formation.
17:22Cheers. The skin is so delicate and thin. Paper thin.
17:35It's a little crispy too.
17:36It is, yeah. It is. It's crispy. And then the rice inside is just kind of like
17:43melted with the oily juices of the pigeon itself. With some spices in there, more of like the,
17:48like maybe pepper. Lots of pepper. Lots of pepper. And fried onions.
17:55That's definitely what you taste. And almost like a, a hint of a...
17:58Nutmeg. Yes, nutmeg. Yeah.
18:01That's what it is. Nutmeg, yeah. Nice. Okay.
18:04So it has this incredible like fragrance of nutmeg, but not overpowering.
18:12Oh. That is really tasty.
18:16All that rice held together by the skin of the bird.
18:19For my next bite, let's dip in the tahini.
18:22Tahina. Oh no. Lost some of the rice.
18:27Oh, you can hold it by the wings.
18:28Yeah.
18:36Okay. And finally now, getting down to the meat section, where you can start tearing off the
18:41wing, the bone, and enjoying the, the meat of the pigeon.
18:47Oh, here we go. Oh yeah. You can see the meat underneath it. Yes.
18:57Man, pigeon is a wonderful meat. It's lean. It's really tender. It's just good flavor. Even though
19:05there's not that much of it, it is very flavorful. And then another thing that you can commonly eat with
19:11pigeons like this is pickles. I'll grab the cauliflower.
19:23Oh man, that's juicy and briny. Salty. A little bit sour. Again, I've mentioned so many times, but I love the pickles in Egypt.
19:30You need it with the, the rich food, the meaty dishes. And then you eat a pickle and that just like
19:38strips your mouth of all the grease and just cleanses your palate. So you can go in for another bite.
19:47Okay. Definitely those rib bones are smaller. So you can just bite right through them
19:52and get some extra calcium as you're going.
19:54Okay.
19:58Sausage rice. It's a complete meal all in one bird package. Very tasty. Egyptian stuffed pigeon.
20:10We are happy after eating the pigeon and we're walking through Gurea. This is a market in Cairo,
20:17another just bustling market. Just nonstop flow of people, energy and everything moving.
20:27And we're on our way to the next place.
20:33Oh, can we go down this passageway? It is a maze. So it's tucked somewhere within this market.
20:40So tucked within these incredibly narrow lanes, just shoe stores everywhere is where we're going.
20:53And this is the spot right here. Oh, you can smell the lamb all the way down this alley.
21:01Okay, man, getting here is quite a mission. You sometimes need to squeeze for your life,
21:07but I know this lamb is going to be worth it. Oh, that aroma is incredible.
21:15Oh, what a spot. Oh, it's fall apart tender.
21:26He juggles the lamb.
21:27Oh, the juice, melted fat. Okay, so this restaurant is known for its braised lamb. And so that lamb has
21:40been braising in its own fat, confitting in its own juices and fat until tender re-embedding itself
21:47with its own flavor. This is just the ending process here because the lamb is cooked underground in an
21:53underground oven. And I think they catch all the juices that come out of the lamb as it's baking.
21:58And then they put it into these pans to slowly keep on boiling and simmering and let that oil
22:05and juice just reabsorb, re-embed itself into the lamb. And then that's the dish they serve here.
22:11Everyone comes here for it.
22:12All the bone slides out. Oh, the tenderness.
22:26Oh, baked, baked in a clay oven, then boiled in its fat.
22:37Oh, that aroma is just unbelievable coming off of that meat.
22:40And he's going to carve up our plate right now with all the different parts.
22:45With the fat.
23:05Oh, that's a sugu.
23:06Sugu.
23:08Yes, and the sausages are on the bottom there.
23:10Oh, wow.
23:14Okay, so go in with bread. I'm going to go in for that meat first.
23:22You can see the way that's just going to melt in your mouth.
23:24Oh, man. Wow. It's unbelievably tender. It just dissolves, melts.
23:38The meat, the fat. It's just coating every taste bud in your mouth. What is that, Abhanoum?
23:47This is the bahariz. When they cut it, this is the fat under it.
23:53In the bottom of the pan?
23:54No. When it chops it.
23:56Oh, yeah. On the bottom of the chopping board.
23:59Yeah, yeah. Oh, that's what it is?
24:01Yeah. It's like the chopping board drippings?
24:04Yeah, exactly. Yeah.
24:11Really good.
24:12Okay, for my next bite, I have to try it with the tahini though.
24:14It's so fatty, so oily and juicy. Look at that in your fingers. It just melts apart.
24:23Okay, you can put this into the bread, add the chili, add the fat, add a little bit of those fat
24:32drippings from the chopping board. You can see that just squeezing the fat, squeezing out,
24:37and then we're going to go tahini on this bite.
24:44Oh, man. Mmm. That's like, indescribably lamby and tender and fatty, all at the same time
24:55with the creaminess of the tahini. That's top quality. Can't wait to try the subuk. Again,
25:01the Egyptian sausage. Wrap it all up into the bread.
25:08Oh, the subuk is with the lamb organs?
25:10And a little rice, too.
25:11Oh, nice. Okay. Okay. A little bit of rice. The lamb organs are in the subuk.
25:24Oh, it just crumbles. It's really soft and tender. I think because it's been boiled at the bottom of
25:30the jacuzzi, it's gotten so tender. It's just filled with the oils of the lamb. That's just a burst of
25:38juiciness in your mouth. Okay. And then we've got the slices of the liver as well.
25:50It's sweet. Definitely the meat, though. The liver, maybe. It's good. But yeah, the meat and the
25:57sukuk, I think, is what you want to be ordering here.
26:16And then again, almost every meal, the salad water.
26:19This one is extra chunky. Lots of tomatoes in there. I think there might even be, like,
26:29some broccoli. That's what you need for the digestion of lamb boiled in itself.
26:38Next up on this Egyptian food tour. Well, it's actually night now. But we are continuing with a
26:56legendary Egyptian grilled restaurant. And so they're preparing. You just smell down this alley,
27:02another incredibly busy area of old Cairo. You just smell the aroma, the smoke, the meat filling the air.
27:09And right as we arrive, they're making some of the skewers, the tarb and kofta.
27:15Oh, that's like a whole bed of tomatoes. Is that tomatoes? Oh, man.
27:23Oh, so the meat just gets a dunking into the tomato. Tomatoes, onions, and salt to marinade.
27:29Oh, to tenderize tomatoes, onions, and salt. You smell the onion juice.
27:37Oh, those are the lamb chops, I think.
27:48Okay, so he grabs a skewer. This is the kofta. And I think it's lamb. Oh, that's a high ratio of fat.
27:53Look at how white it is. And then he puts that onto a skewer. He actually dips his hand
27:58into the tomato juice and onion mixture. In Egypt, the minced meat is called, instead of kebab,
28:07it's called kofta. And then I think the chunks of meat are called kebab. And then they are also
28:13famous for their tarb. Tarb are a special type of kofta. So it's minced meat on the inside and then
28:19wrapped with kofta from the sheep. I think it's from the stomach of the sheep, the kofta.
28:24It's moving on to the grill room. Shagran, shagran. Wow.
28:34Very good. Oh, tarb? Tarb.
28:36Tarb. Oh, that's the tarb. Okay.
28:39Tarb. Oh, those are the organs.
28:54Man, you can just feel your face burning. That is an extremely hot fire. The fire is burning on the
29:02side and then they just keep adding more and more coals, coals, just fueling the fire.
29:20And he handed me a kofta right off the barbecue, right off the grill.
29:23I don't know what he's saying, but I love it. I love it.
29:28Wow. Wow.
29:29It's so funny.
29:31I don't know what he said, but if you speak Arabic, let me know.
29:41That kofta is just insane. It's so smoky.
29:45Mmm. Oh man. Nothing like a kofta right off the grill. Made right here. Barbechued,
29:56grilled right here. Eating right here. Mmm. The oily juices just squeeze out.
30:02Oh, wow. Oh, that is on fire. That is unbelievably flavorful.
30:20Step into the dining room and all the way to the ceiling, you will see pictures of famous people,
30:26especially famous Egyptians who have been here, who have eaten the grilled meat from this restaurant.
30:32This place is iconic. It's an institution in Cairo.
30:35Oh. Oh. Oh. The shank.
30:41The lamb shank.
30:57Okay. We're only going to come here and eat the tarab and a few other,
31:00like the kofta and the lamb chops, but it's turned into a full-on meat feast. The manager insisted that
31:06we had to try the lamb shank and some other things. So yeah, this is beautiful. But we have to start
31:13with the tarab. Oh man, you can feel it just squeezing in your fingers. Okay, let's open this up. Let's break
31:21it open. See the inside. Oh, it's just all the fat chunk. Oh, it's just squeezing with juices. The oils.
31:30I kid you not, you could squeeze this and juice. Juice would come out. Lamb fat. Must be wrapped.
31:38Wrapped. Wrapped in bread.
31:43Mmm. Mmm.
31:46Mmm.
31:48Oh, wow. That is a waterfall of meat juice in your mouth.
32:00It is so fatty and has so much flavor. The crumbly minced meat on the inside and wrapped it at that
32:12call fat to keep it even juicy and moister. I think as it grows, because that call fat is so fatty,
32:19it starts to melt. And if you know how to make it perfect, well, like they do without burning it,
32:23then it just melts perfectly into the meat while the driplets of fat that drop down into the fire
32:29piss up and the smoke just embeds back into it. I'm going to be going to try that tarab, man.
32:34Yeah. Okay. You can never have enough tarab, yeah. I agree.
32:43Have a noob. You go for the... You always got a dip in the tahini, right? Yeah.
32:55Yeah. Really good. Okay. I'm going to go for a lamb chop next.
33:04Oh, wow.
33:08That lamb chop, that's insane. It is so tender. I just like, I was almost shocked when I took that
33:15bite and my teeth just went through it like butter, effortless to chew. That is so much flavor.
33:25That lamb chop is insane. Lamb chop level complete. Let's move on to the next level.
33:30The entire lamb shank grilled over the fire. So I've had lamb shanks plenty of times like
33:38stewed and braised, but grilled, that is a rare rarity. I think maybe they are braised first,
33:44then grilled on that incredibly hot fire. The fat is just oozing, oozing into the meat. All this has
33:51to be just bitten. Oh, man. That is just straight up lamb butter. Your teeth just glide through the meat.
34:12Okay. It's so soft and tender. And then it just absorbs with that smoke from the fire, from that
34:16incredibly hot fire. Now we know why so many legendary people have been here and have enjoyed
34:24the barbecue, the Egyptian grilled meat here. One more lamb shank test, set it down.
34:29Oh, you can shake, shake the meat off. Oh, pure clean bone. Now that's the sign of a good lamb shank
34:39right there. Just the meat shakes off the bone. Okay, next up for their legendary kofta.
34:45Abadoub said they're also famous for the tahini with onions, which you can dip all of your meat into.
35:01So the kofta is lamb, and I already had a whole kofta at the grill, but with the tahini, with the onion tahini.
35:15Oh, yeah. The tahini is amazing. They're sweet onions, like sweet white onions within that creamy
35:21sesame paste. Oh, and I do understand why Egyptians eat all meat with tahini. It gives it that creaminess,
35:30that extra richness. And the kofta is so fatty. So when it grills, that smoke, just like the tab,
35:37the droplets of fat drip down, hiss back up, and smoke embeds into them. Might be my new favorite tahini.
35:44Oh, man. The onions in there. Oh, the onions in there. Studded also with cumin.
36:00Wow. And we've had a lot of solid water today, too.
36:03Oh, I'm loving, loving the onion tahini as well.
36:24Lamb sugu, followed by a pickle. Man, I was trying to choose your favorite meat.
36:31I can't. They're all, like, equally stunning. You won't be able to choose a favorite.
36:37Wow. Amazing.
36:38Very good.
36:39Shukran. Shukran. Shukran.
36:42Shukran.
36:44Yes.
36:44Shukran.
36:48Shukran.
37:00Shukran.
37:05Just down the road from where we ate the grilled meat is a legendary place that's been open since 1925.
37:11That serves an Egyptian delicacy that's unlike anything else we've tried today. And what is it called?
37:16Shukran. Shukran. Shukran. Shukran. Shukran. Shukran. Shukran. Shukran.
37:20Oh, and there it is. Oh. It's like a ferment… Oh, is that a… Is it mullet?
37:27Mullet, yeah.
37:27Or it's… Oh, okay.
37:28Shukran. Shukran.
37:29Shukran.
37:31Oh. Oh, fermented mullet. Oh, it squeezes out.
37:37Oh, you smell that. That is a strong, a pungent aroma.
37:48How long does it ferment for?
37:50About two months.
37:51About two months.
37:52Yeah.
37:52Nice. Okay.
37:54Man, this is something fascinating. It has what we could call an extreme fragrance. It's very strong,
38:01but it's very dear to Egyptians. It's a delicacy and it's been served…
38:06It's been… It's been something that's been eaten since the pharaonic times.
38:11Pharaohs have been eating this fermented fish. It's two months fermented,
38:15and you have to really know how to ferment it.
38:18Oh, man. That is cheesy and sour. Let's try it. My first time.
38:31Oh, wow. That flavor is incredible. It is like cheese.
38:36Fish cheese.
38:38Oh, and it kind of has that ammonia…
38:42Ammonia that kind of goes up your nose a little bit, but the flavor keeps on building.
38:46Oh, that's delicious. I've realized now the texture, it tastes like brie cheese in your mouth.
38:51It feels like brie cheese. It's the texture of brie, like a creamy cheese.
38:56But then that flavor, that complexity, that saltiness just like totally coats your mouth.
39:03And now that it's been a minute since I've eaten it, my entire mouth and tongue kind of tingle
39:08from that fermentation. What a fermented fish. Oh, hello.
39:12Oh, that was so good.
39:25And we're walking up to the next place tonight, and this place is packed on both sides of the road.
39:30There's these bright lights and crowds of people. Man, things in Cairo at night get crazy.
39:35The food is everywhere. Okay. Thank you. Thank you.
39:47Oh, there's so much food going on. Oh, the grills. Oh, man. That's a meat steam room.
39:55Welcome, Khabib.
39:57Welcome, Khabib.
40:02Okay. Whoa. Whoa, chef is lighting it on fire.
40:08Whoa, no idea what's going on.
40:18Good one, man. Good one, man.
40:27Good one, good one, good one, good one.
40:35Whoa.
40:38Whoa, straight to the table on fire.
40:48It's a volcano.
40:49This is another just theatrical performance.
40:56This is Cairo Egyptian food theater.
41:04There's so many things going on.
41:07Wow, very good.
41:16Man, this place is just unbelievable.
41:20And you get an entire platter, a steaming mountain, a steaming pile of assorted, actually in Egypt they call it cow accessories.
41:32It's just a steaming mountain of cow accessories.
41:36Okay, so I think it's the same strategy.
41:38You grab some bread, you grab some meat.
41:41I think we'll start off with the most basic of things, the meat first.
41:45A smoldering pile of onions, the meat.
41:49Put it all in your bread with the onions.
42:01Wow.
42:02That is melting your mouth tender.
42:05It feels like another meat.
42:06This is not the first time today we've had meat that tastes like fat's been reabsorbed into it.
42:11Tastes like it's been braised in its own fat, sautéed down.
42:15And those onions, they've been sautéed down with that fat, that cow fat as well.
42:21Oh, those onions are amazing.
42:23Okay, next up for the spleen.
42:30Wrap it into the bread.
42:31This definitely needs a dip in the tahini.
42:33Oh yeah, that's definitely spleen.
42:46Spleen is definitely a unique organ of the cow.
42:50Sticky texture in your mouth, followed by a grassy aftertaste.
42:55Okay, next up for the lung.
42:57Oh, the lung is incredibly fluffy and soft.
43:08Oh, the lung is quite nice.
43:10Definitely spongy.
43:12It does feel kind of like an airbag in your mouth.
43:14Probably the one I'm most looking forward to trying is the moombar.
43:17Cow intestines stuffed with rice, tomato sauce, and spices.
43:27Oh yeah.
43:29You immediately taste the dill in there with the rice.
43:32That does, it's not mushy.
43:35Every grain of rice, you can feel the grain.
43:37You taste the garlic in there.
43:39Acidity of the tomato sauce and that snap of the cow intestine as you bite down.
43:44But the dill.
43:47Oh man, that's good.
43:48Okay.
43:49It's all good, but I think the moombar is the highlight.
43:52I'm going to taste that with some more onions.
43:55Just rummage through the mountain.
44:02The mountain of tender meats.
44:03Oh, and one more.
44:06One more salad water to end the day.
44:15Oh yeah.
44:16For me, definitely the highlight on this platter is the moombar.
44:19But we have to taste it in the tahini.
44:28Mmm.
44:30Mmm.
44:31Moombar is amazing.
44:32Yeah.
44:33Really nice and garlicky.
44:35With a kick of spice.
44:37I taste that.
44:41Oh.
44:43Man.
44:45What a day.
44:46Eating Egyptian street food in Cairo.
44:53A huge thank you to my friend Abba Noob for taking me around for arranging the entire day.
44:57And thank you for watching this video.
44:59There's many more videos coming, so stay tuned.
45:01I'll see you on the next video.
45:04Mmm.
45:06They truly know how to treat meat on the grill.
45:11Treat.
45:16This place truly knows how to treat your meat.
45:24Not sure if that came out right.
45:26All right.
45:34Oh, I'm so tired.
45:36Cairo has tired me out.
Được khuyến cáo
1:07
|
Sắp Tới
8:14
3:12
2:40
33:49
0:45
0:14
0:33
Hãy là người đầu tiên nhận xét