- 17 giờ trước
Locals Welcome - Season 1 Episode 6 -
Never Lose Faith on Food
Never Lose Faith on Food
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05:18Couscous
05:48When I'm cooking I connect to my past, I connect to my tribe, I connect to my caramel.
05:54We have to cook it slowly to give time to the grain, to break them and to put them back again and to mix them.
06:02And when you've done that, you can find that flavors of the couscous is totally different.
06:07You can eat the grain by themselves without any sauce.
06:10Atik steams his couscous three times.
06:13Vào mỗi round nó đều có trồn sảy ra với olive oil
06:16và phục tỏ lần, để tất cả mỗi gánh tương lai.
06:19Bất vọng nhiều, đặc biệt và đầy tất cả.
06:25Nó sẽ biến từ từng khắc và trang xác.
06:28Nó sẽ chạy đến từ thùng khắp đông.
06:31Thế tiến từng khắp đông, và bầu thông khác.
06:34Nó sẽ có xác sá vỏ.
06:36Nó sẽ giúp đỡ khát và chiếc,
06:39và đỡ thăm thái của chắc lắm.
06:41Mh mh, mh mh, mh mh, mh mh.
06:44So is that like a mango? Is it dried mango?
06:46It's in the back.
06:47Dried mango on the left.
06:50But the cassava on the right.
06:52Okay.
06:54At Lakhaima, Atig isn't just feeding you.
06:57He's showing you his life's journey.
07:00You cook what you find, share what you have,
07:03and most importantly, you take your time.
07:11I've visited Montreal many, many times over the years,
07:17and I've explored many different parts of Montreal.
07:20But I haven't been to this neighborhood
07:23that is commonly known as Petit Magret.
07:26It's this really wonderful strip
07:30where you have this high concentration
07:32of North African and West Saharan
07:35little boulangeries, bakeries,
07:37that are nestled into this one row.
07:39And I've been told that the first place you want to go to
07:42is Boucherie Le Classico.
07:46Algerian street food might not make you think
07:48of slow-cooked meals.
07:50But in Petit Maghreb, taking things slow is a way of life.
07:54Nabil Zetouni is serving up bold Algerian flavors
07:58and reimagined Montreal classics,
08:01all in the form of unforgettable sandwiches.
08:04I've heard so many amazing things about your little shop.
08:07Really?
08:08So what's the most popular sandwich on the menu?
08:10It is the meat and the merguez.
08:11Actually, we have some fresh merguez that we just made now.
08:14So is that like North African-style merguez?
08:16Yeah, merguez is really North African.
08:18Oh, yeah.
08:19You might turn Algerian after having that sandwich.
08:21Is that a guarantee? Okay.
08:22I love it. I gotta have both.
08:24Okay, I'll see you in a moment.
08:25Okay.
08:26Alright.
08:27One of the Maghreb's most famous food exports
08:29is the spicy merguez sausage.
08:32Nabil's is crafted in-house with seasoned lamb and beef.
08:37He also has his own take on the Montreal classic smoked meat.
08:42But it's his handmade sauces that really elevate these creations
08:46and give them a distinctive Algerian flavor.
08:50This looks incredible.
08:52So this is the smoked meat.
08:54Yeah.
08:55And right next to it, you have the merguez.
08:56The merguez.
08:57Whoa.
08:58I can smell it as soon as you open the door.
08:59Whoa.
09:00So you were born in Montreal?
09:02I was born right on that corner, yeah.
09:04Oh, across the street.
09:05Yes, sir.
09:06I gotta try this sandwich.
09:07Yeah, of course.
09:08My favorite.
09:10Mmm.
09:11Mmm.
09:12Whoa.
09:13That's just so tender, Nabil.
09:14Mmm.
09:15Kind of just like splits in your mouth when you bite into it.
09:17Yeah, that's the magic of the smoked meat.
09:18Yeah.
09:19But what really kind of sets it apart is there's something in that meat.
09:22The sauce.
09:23It's the sauce.
09:24It's the Algerian sauce.
09:25The Algerian sauce, yeah.
09:26Bright orange sauce that's in the middle.
09:27You slather the meat with it.
09:28And the harissa.
09:29And the harissa, right.
09:30That's the red at the bottom.
09:32I always put it on the bottom.
09:33It's the perfect ratio.
09:34Exactly.
09:35Yeah.
09:37Nabil's Algerian sauce is made with harissa, a spicy roasted red pepper paste,
09:42mayo, and finely chopped onions.
09:45Paprika adds a beautiful smoky flavor that really complements the heat.
09:50From what I'm learning about Maghreb culture, there is this real sense of like slow cooking
09:55and enjoying food very slowly with friends or your family and taking the time.
10:00Yeah.
10:01And that kind of really makes sense to me with smoked meat.
10:03Because smoked meat is not something that you do very quickly.
10:05No, no.
10:06It takes a lot of time.
10:07Yeah.
10:08And so then how did you go from the smoked meat to this guy, the merguez, which I've heard
10:11so much about.
10:12You cannot be Algerian and have a butcher shop without having merguez.
10:15Is that right?
10:16Yeah.
10:17This is like the gold standard.
10:18You have to.
10:19Yeah.
10:20And it has to taste good also.
10:21This bread is really special.
10:22Where's the bread from?
10:23Right across the street there.
10:24You know what?
10:25Let me take you to my favorite pastry.
10:26So it's an Algerian spot?
10:27Yes, sir.
10:28Amazing.
10:29All right.
10:30Let's go.
10:31So would you say there's more than 20 Algerian businesses here?
10:37More than 20.
10:38Yeah.
10:39Yeah.
10:40Close to 30.
10:41You can get everything you need on this street.
10:42Oh, yeah.
10:43Absolutely.
10:44There's a certain sort of feel and vibe to it.
10:45I mean, from the signage to the type of businesses, even like those beautiful smells
10:49that you're getting from the pastry shops.
10:51So this used to be Hsin Butcher Shop.
10:54Mm.
10:55This is where I was a kid.
10:56Hsin would cook me some merguez.
10:58Oh, wow.
10:59Wow.
11:00Exactly, yeah.
11:01I see where the merguez is coming from now.
11:02Yeah, yeah.
11:03But that's the first butcher shop that opened here in Jantano from our community.
11:06Yeah.
11:07And this is where I get my bread.
11:08You're going to love it.
11:09Okay.
11:10I can't wait.
11:11All right.
11:12Awesome.
11:13Oh, this is really cool.
11:15Yeah.
11:16So many different pastries.
11:17You have all the bread over there.
11:18Yeah.
11:19And this is authentic pastry from Algeria.
11:22Yeah.
11:23The makrot on the top.
11:24And you have here the baklava.
11:25Baklava, yeah.
11:26Baklava.
11:27Algerian desserts are made with semolina flour and nuts grown in the Maghreb like pistachios
11:32and walnuts.
11:33Oh, amazing.
11:34Thank you.
11:35Fragrant floral waters and sweet sticky syrups give them a glossy finish.
11:42Mmm.
11:43Oh, yeah.
11:44These pastries offer this community a bridge back home with every bite.
11:49Thank you, Nabil.
11:50It's been an amazing tour.
11:51My pleasure.
11:52And we'll come back for round two one day.
11:53I really hope so.
11:54I love Montreal.
12:08It's the perfect backdrop to experience Maghreb culture.
12:11In the Maghreb, there's no such thing as grabbing a quick coffee.
12:15So today, I'm taking some time to meet my dear friend and fellow podcaster, Emna Achor.
12:21Emna.
12:22Hi.
12:23Hi.
12:24How are you?
12:25Good, how are you?
12:26Good to see you.
12:27Coffee and desserts?
12:28My favourite, yes.
12:29Oh, I love it, love it.
12:30Let's go.
12:31Emna is taking me to experience her culture at a Tunisian place in the Mile Landing.
12:37She's my go-to source for the city's best eats.
12:40And she's been raving about the desserts here at Kujina Cafe.
12:44It's owned by Malek Ben Amar and Baia Ben Millet.
12:51Hello, welcome.
12:52Hi, how are you?
12:53This is my friend Suresh.
12:54Hi.
12:55Malek and Baia.
12:56Exactly, yeah.
12:57Okay, very nice to meet you.
12:58You grew up in Montreal.
12:59Yeah.
13:00And you guys also grew up in Montreal?
13:01No, we grew up in Tunisia.
13:02Oh, so what made you decide to open up Kujina?
13:04I think we needed some place that would resemble where we came from and where we grew up.
13:09Mmm.
13:10Somewhere where people knew each other, where you could be included very easily.
13:13That's very nice.
13:14I mean, I'm not Tunisian, but I'm fully ready to dive in.
13:17So, like, Malek, what's on the menu here?
13:19What do you guys do?
13:20What I would recommend would be Arabic coffee.
13:22It's a coffee that you would drink very slowly.
13:24It's a social coffee.
13:25Kind of like an espresso where you're supposed to have it here.
13:28You're not supposed to take it to go kind of thing?
13:30No, no, you don't take that to go.
13:31Don't take it to go.
13:32You need to sit to take your sweet time with it, to have a conversation around it.
13:38The experience is more close to a wine tasting than a coffee.
13:42Oh, okay, okay.
13:48So what are you doing right now, Malek?
13:49Right now what we're doing is the Arabic coffee.
13:51So as you can see, we put it in those little cups that are made out of copper.
13:56You put boiling water in it, mix it well, and then we're gonna let it cook.
14:02You have to make sure it doesn't burn.
14:04You have to keep an eye on it.
14:05And so, like, what's wrong with taking it to go, Malek?
14:08You're moving with your coffee, everything is gonna go back at the top.
14:12Because it's not filtered.
14:13Exactly.
14:14The grounds are still down there.
14:15Yeah.
14:16The coffee ground is super thin.
14:17So it's very, very, very sandy.
14:18If you're just gonna get it, Malek, you don't want that.
14:21Right.
14:22And this is why it's very strong.
14:23That's why you need to drink it slowly.
14:25That's good to know.
14:26Thank you for that.
14:27The coffee ground are mixed with orange peels, verbena, and cardamom.
14:30And those ingredients came from the Arabs when they conquered North Africa.
14:35I feel like I can kind of get that right now.
14:37The waft is coming to me.
14:38The smell is pretty strong.
14:39Within seconds.
14:40So there it is.
14:41Let it sit for like 30 seconds, a minute, and then drink it.
14:44Yeah.
14:45Okay.
14:46Wow, this is awesome.
14:47Mmm.
14:48Thank you.
14:49Cheers.
14:50You're welcome.
14:51Cheers.
14:52It's so aromatic.
14:57That's wonderful.
14:58All I'm getting are the aromatics before my mouth even gets to the cup.
15:02Should we try the cake?
15:03Mm-hmm.
15:04Yeah.
15:05So I'm gonna go for the...
15:06Fikia cake.
15:07Fikia cake.
15:08Fikia.
15:09Yeah.
15:10Okay.
15:11If you're stopping for coffee, it's a crime not to have cake.
15:12Two of Kujina's specialties are fikia, a rich cake of dried nuts infused with a fragrant
15:18syrup of geranium water and topped with pistachios.
15:21And the gorgeous El Carmos, a cheesecake with a spicy speculoos cookie base filled with
15:27mascarpone and cream cheese.
15:29White chocolate and topped with a fig compote and dried figs.
15:35Figs are often used in Tunisian desserts, where they've been cultivated for thousands
15:40of years, drying slowly and sweetening in the North African sun.
15:44That fig cheesecake.
15:45Yeah.
15:46Oh my god.
15:47Mmm.
15:48Like it?
15:49Oh yeah.
15:50The texture is just so good because it has that syrup in there.
15:54Mmm.
15:55It's like just wonderful.
15:56This is exactly how I like my cakes.
15:57Yeah.
15:58I'm sorry.
15:59I'm not listening anyway.
16:00Why?
16:01I just need a second.
16:02This is so good.
16:03It's so good?
16:04You have to try this.
16:05Mmm.
16:06You can swap plates.
16:07It's so fluffy in the middle.
16:09Mmm.
16:10Mmm.
16:11Oh my god.
16:12Mmm.
16:13Oh my god.
16:14That is so good.
16:15Mmm.
16:16And the fig.
16:17Oh, the fig two ways.
16:18Mmm.
16:19Gives it like acidity.
16:20I don't know.
16:21And that speculoos on the bottom gets a nice little thick crunch.
16:23Yeah.
16:24It's perfect.
16:25Perfectly balanced.
16:26Perfect, yeah.
16:27This tastes just like Tunisia.
16:28So you grew up in Montreal.
16:29Yeah.
16:30How often would you be able to get this before coming to Cuisine Cafe?
16:33Never.
16:34Yeah.
16:35My parents don't bake cakes.
16:37I wouldn't have tried it, right?
16:39That's why it's great to have a place like Cuisine Cafe in Montreal.
16:42Yeah, yeah.
16:43So that I can live my culture through another lens than the one I just have back home,
16:47than the ones of my parents.
16:48That's amazing.
16:49Should we switch cakes again?
16:50Yeah.
16:51Let's switch cakes.
17:00Everybody knows that hockey runs deep in Canadian veins.
17:05In Montreal, that passion lives just as strongly in the Magrabi community.
17:11I had no idea that Morocco's national hockey team was built right here in Quebec.
17:16The players live and train here.
17:18But when they take the ice, they skate for Morocco.
17:21As professional athletes, their lives are so fast-paced.
17:25But these guys always make time to slow down and share a meal together.
17:36And tonight, I am lucky enough to be invited to join them for a post-practice traditional Moroccan feast.
17:43Hey, good evening, gentlemen.
17:46Nice to meet.
17:47How are you guys?
17:48Pretty good.
17:49You?
17:50Good, good, good.
17:51Thank you, Chef.
17:52Thank you, Chef.
17:53Her take on regional dishes is what these guys crave.
17:54So, Adeel, what do we have here?
18:07This looks like some sort of tagine presentation.
18:09This is a tagine of chicken, saffron, black pepper, a kind of sour butter.
18:16Chicken demira, a popular Moroccan wedding dish, is prepared with onions, ginger, turmeric, saffron, pickled lemons,
18:28and a Moroccan fermented butter called smen, which lends the dish a pungent blue cheese-like flavour.
18:35Smen is made by salting and aging butter in a sealed jar.
18:40In ancient times, smen was often made and buried at the time of a daughter's birth, then unearthed years later for a wedding celebration.
18:51The dish is simmered slowly until the meat becomes fork tender, and it's finished with a scattering of olives.
18:59Usually this is eating the bread by hand.
19:04So you just dip it?
19:05You just dip it and you eat, you know, usually it's a common plate.
19:09Amazing.
19:10It's so tender, too.
19:11It's very.
19:12It just peels off.
19:16Mmm.
19:17Chicken is so soft, there's like earthy flavours to it, too.
19:21And the olive has like that really nice accent.
19:23The saffron.
19:24That's what it is.
19:25It's a saffron in there.
19:26Yeah.
19:27It kind of comes at you near the end.
19:29I mean, it kind of lingers on your palate.
19:31Okay.
19:32We don't need it, it's a cup in the taste of flour.
19:33We don't have that in a hungry bowl.
19:34All the Moroccan dishes are stored for the categoric, and it really requires many patience.
19:40It's not good food.
19:43It's something of our tradition.
19:46It's a reprisa.
19:47It's a very traditional dish in Morocco.
19:50We prepare it to the same festival, for example at Christmas party, we prepare it.
19:55It's a very traditional dish, very old.
19:58This one is a reprisa plate, made with a ...
20:02đều đều đều có bảy bản trong lĩnh vớt và bổng sự lâu.
20:08Các bạn có thể là một cái phần chiếc.
20:11Có những cái c Jingy?
20:13đấy là một từ phần chiếc, nhưng phải thế nào?
20:15Thế, rất rất đẹp.
20:17I lo được.
20:18Eu gạt được thì mình đang chung là một cái nánh lăn đ others.
20:22Một cái gì tuy càng tế.
20:24Để cho 의�i, anh chị mọi người này.
20:26Bởi vì tâm là điều gì.
20:28Bởi vì người Freedom.
20:29It's like something between a flat bread and a pancake.
20:33We call it paratha in India.
20:35We call it lenger roti in Sri Lanka.
20:37But it's a flaky layered pastry, right?
20:40Exactly.
20:41It's not like paratha, but it's like two layers of paratha.
20:44Right, yeah, right, right, right.
20:45The food that we're eating right now is very demanding.
20:49It takes the process long.
20:51Everyone is in the kitchen cooking.
20:52It brings family together, not only eating, but also making it.
20:55In a literal sense, food can bring people together.
20:58Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.
21:28Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.
21:58Hãy đăng ký kênh để ủng hộ kênh của mình nhé.
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