Middle Eastern Food – FAST COOKING SKILLS + Food Tour in Ancient Baalbek, Lebanon!

Middle Eastern Food – FAST COOKING SKILLS + Food Tour in Ancient Baalbek, Lebanon!

– Good Morning, hope you’re
having an amazing day, It’s Mark Wiens. I’m in the ancient city of Baalbeck, Lebanon, central Lebanon. This is a city that’s been inhabited for at least eight or 9,000 years. It’s famous for its entire
Baalbeck temple complex. Today we’re gonna take you on a food tour of Baalbeck, show you all the food and the amazing, amazing
Baalbeck temple complex. Everything coming up in this video. (calming electronic music) The road from Beirut to Baalbeck is the international
road directly to Syria. And right here we must only be about 20 kilometers from Syria. But Kamel said that every
person who drives from Syria to Lebanon and back, and
vice-versa, they stop here. There’s a little town
that has dozens of cheese, dairy product specialties, like at delis. We ordered a couple of cheese sandwiches like a cream cheese one
and a halloumi sandwich. And he’s an amazing man with,
that mustache is fantastic. Anyone who travels historically
and even to this day anybody who’s driving from Lebanon to Syria stops here, right?
– Or to Baalbeck. – In this area.
– It’s a must. People have breakfast, lunch and dinner here sometimes, yeah. – And so we had to stop. (men speaking in foreign language) So the first one we got is labneh. These are huge sandwiches actually, it’s long, it goes down to my chest with the labneh which is
the goat yogurt cheese. Then he added in cucumbers,
he added in tomatoes, he added in olives and
a sprinkle of olive oil. (man speaking in foreign language) Oh yeah, that is wonderful. The sourness of the labneh, and creaminess with the tomatoes with the crunch of the cucumber and that rehydration of olive oil. – [Fadi] Right, the chili. labneh and chili always go good together. – A little chili powder on that? Oh yeah, that is like the thickest, richest cream cheese,
and then with that chili. With the chili, yeah. It’s a must. Okay, this one is halloumi cheese with again, tomatoes. And he gave some huge, thick slices of halloumi in this sandwich. (laughs) Oh, halloumi is so good. It’s one of the kings of cheeses. It just goes down so easily. And that bread is actually really good. It’s kind of a little bit chewy, but then it breaks off easily. (paper rustling)
Ham, cheese, toasted. Oh, it’s just filled with ham. – [Fadi] They have it
and it’s really delicious in Lebanon, but let’s see. – All right.
– Let’s see what you think. – (laughs) Oh wow. – That is so good. Like just rolls of ham. Cheese melted in, crispy bread. That’s delicious.
– This, ashawan cheese is actually what gives it
the distinctive flavor. – I’ve been chasing that with coffee. (sighs contently) Nice. That is a combo. That is the breakfast combo when you’re traveling on this highway. (owner speaking in foreign language) And owner is so cool. 45 years of cheese and sandwiches. He’s been making sandwiches for 45 years. Very, very good. (owner speaking in foreign language) – (speaks in foreign
language) I was not expecting this much greatness coming
out of this little shop house. That was incredible.
(door slams) (traffic beeping)
From here we have about a 40 minute drive to get to Baalbeck and we are on the way. Feeling much happier now. (gentle music) (door swooshing)
Welcome to Baalbeck. This is a city that’s been inhabited for eight or 9,000 years, an ancient city. And I believe Baalbeck
means city of the sun, so the sun is known to be extremely hot. That’s why I have the hat on today. Yeah, there’s zero clouds in the sky. It’s just pure blue, pure scorching sun. We’re gonna eat first
and then later on today is when we’ll visit the ruins, when the sun isn’t quite so scorching. (gentle electronic music) I see some meat hanging in the window. (motor chugs)
That’s the fat. (laughs) That’s the fat right there. This is my kind of a place. You smell the meat. They’re skewering meat. They’re making kebabs
over here. (chuckles) (man speaks in foreign language) – It’s a local sheep, he insists on that. (man speaks in foreign language) Have we had enough? – We’re having a number of things here, especially some of the grilled meat. But one of the things you
cannot come to Baalbeck and miss is a special pastry from only Baalbeck. And even people from Baalbeck say you cannot make it anywhere else because you have to use the sun from here and also the water from
Baalbeck that makes it good. And so he just chopped
up a piece of the leg which is gonna be for those pastries. So he’s preparing that now. (knife tapping) One of my favorite chopping techniques in the entire world is where they, this entire region of the world, where they take the huge knife and just rock it back and forth. The parsley, the onions, that is how you mince up the parsley, the onions, the lemon, back and forth and that sort of just
unleashes the flavor, the aroma of that parsley, wow. (men speaking in foreign language) Yeah, this is the way it should be. Sheep is hanging in the window. They slice it up, they dice it up. They mince it up and right
outside they grill it. I’m just breathing in the smoke and something you say in arabic when you’re very excited is
(speaks in foreign language). It’s like, wow. That smoke smells amazing. (meat sizzling)
(indistinct chattering) One of the things that they do here is that, this is only the meat. They don’t have a bakery here. But what you do for the
special baked pastries is you take the butcher,
he mixes up your mix of mincemeat, tomato and onion puree and chilies, and then a bunch of spices. There’s some sumac and pepper in there. And then you take it across
the street to the bakery. They’ll make it into pastry, so we’re taking our bucket
across the street to the bakery. (meat sizzling)
Oh, we’ll come back for this. We’re coming back for
you kebabs and kafta. (gentle electronic music)
(indistinct chattering) Such a, and we’ve seen this also throughout other parts of Lebanon, but such a cool part of the culture is the bakery is the
center of the community. And people will bring
their own Tupperwares full of ingredients. They’ll bring it to the baker to have them make a baked product. And so somebody else
brought a bucket of cheese and (speaking in foreign
language), which is that herb mixed with dressings and all things. I don’t know what they’re
gonna make with that. But you just drop it off at the bakery and they’ll bake it into something. (spoon scraping) Oh yes. (men speaking in foreign language) (dough splatting) He has amazing baking skills. He’s so fast. He kind of squeezes the ball of dough. This is really impressive to watch. All three of them working together and just because they’re so small, they’re almost like dumpling size but they work so fast. He has 25 years of experience
just squeezing that dough and then making them into little, I bet if you were to weigh them they would almost be identical. Almost down to the gram. (hands tapping) – [Kamel] If you come any closer he’ll put your camera in the oven. (Mark laughs)
(paper rustling) (indistinct chattering) (men speaking in foreign language) – Then just with a few
pounds of his fingers he flattened them into little disks. Then he puts an equal
sized little ball of meat in the center, wraps them
into kind of square-triangle, puts them in the pan. Those are gonna bake. Those are like one-biter
pastry dumplings almost. This is like the baker’s prized bite, right off the bottom of the tray. This is actually the man before us, ordered the cheese baked goods and this is from the bottom of the pan. (sighs contently) Oh wow. Okay, we’ve got about 10
minutes for them to bake and then they’re gonna come
out of the oven hot and fresh. I cannot wait. (metal scraping) First time to try this
unique Baalbeck pastry and you can only get it in Baalbeck because of the water, because of the sun. (men speak in foreign language) The most skilled bakers
that I’ve ever seen. These little guys are
just filled with meat. You can see that meat caramelized on top. – [Kamel] Little Gems. – Little gems, cheers. Oh, oh wow. They’re just so addictively good. The bread is perfect,
it has that wonderful tomato puree taste to it, which gives it a little bit of acidity. But then the meat itself,
the freshness of the meat. The coriander, yeah. (men speaking in foreign language) Oh yes, oh wow. Oh wow, I have a new and deep appreciation for meat and bread, after today. (speaker blaring)
(cars rumbling) Bakery was incredible. We moved back across
the street to the meat because we’re gonna have another, we’re gonna have a meat feast next. This is turning out to be one of the greatest days in Lebanon. Something quickly to
mention, a differentiation. So there’s kafta and there’s kebabs. Kebabs are just the straight mince meat. I think just with salt, with no added other ingredients. Those are kebabs, at least in Lebanon. Kafta, which is more of the sausage, is added parsley and
that’s the main difference. But I think there’s also parsley, there’s onions, there’s other spices and it’s more like a sausage. And there’s so much parsley in this kafta that they’re actually green. Green kebabs.
(meat sizzling) The setting here could
not be more perfect. Under the tree, under the awning. Right off the grill onto our plate. He just takes the skewers out, grabs a piece of bread just
to, instead of using his hands so that he can pull it off of the skewer. The onions, the tomatoes, chopped right in front
of us, lightly salted. There’s a parsley salad. We’ve got all the
little, (sighs contently) cooking more skewers, okay. (men speaking in foreign language) – [Kamel] Okay, I like to eat
this right off the skewer. – [Mark] Right of the skewer? Yes.
– Yes. – The kafta?
– Yes. – [Fadi] So my first bite’s
going to be like this. Look at that, look at that juices. It’s dripping on my hand. (Mark laughs) – [Kamel] You’re gonna
burn your tongue Fadi. – We cannot wait for this bite of kafta right off the skewer, right off the grill. Oh (chuckles), has
melt-in-your mouth, Fadi. The parsley is vibrant, the saltiness, that is
actually unbelievable. And this is some of the lamb meat. Oh wow, wow. Extraordinary meat.
(meat sizzles) Cooked perfectly, and cooked perfectly. (background chattering) – [Kamel] This is how fat should be. – The fat right off the grill. Charred fat, lamb or more of a sheep, an older lamb. (chuckles) That just melts in your mouth. That is the pure lamb flavor. The pureness, I don’t
think that’s even salted. Charred fat, wow. This one is the kebab. I already tried the
kafta right of the skewer which is just unbelievable. This is the kebab, it’s just pure meat. (laughs) The kebab is just unbelievable. Even without that parsley, you taste more of the pureness of the meat, perfectly salted. We’re gonna have a Baalbeck bite which is the kafta inside bread, with some extra parsley, with some of the charred onions, with some of the juicy
tomato, cheers guys. Oh man, it’s stunning. Everything about this place. The meat, the setting, the parsley. I’m doing that same kafta
bite with tomato and onion and I’m gonna sprinkle
on just with no bread and then sprinkle on some of that sweet, the sweet pepper. What is the sweet, the sweet pepper almost
has a clove taste to it. It might be a mix of spices. (men speaking in foreign language) Kafta, oh no that’s a kebab
dipped into the parsley. And there’s sumac. I heard another sizzle. – Yeah, look at what
arrived, what just arrived. – [Mark] Fat. – [Fadi] Here’s another thing that makes a super perfect bite. You see how this bread has been soaking with all the juices, with the fat should also give a really, really nice, the reason why you use the bread actually, ’cause it’s too hot to handle. – And fat has to be eaten
hot, right off the grill. – [Fadi] Enjoy.
– (laughing) Oh wow. caramelized lamb fat. You’ve got to. – Usually I’m not a big fan. – But I’ll choose it–
– I will do it. – That is good. (chuckles)
– It’s good. – Final bite of the kafta, I’m gonna just wipe up some of this. I love eating into it,
just the parsley salad. – [Fadi] Do it our queen’s way. (tomato juices spatter)
– [All] Whoa. (Mark laughs)
– Thank you Fadi. Thank you Fadi. (laughing) – [Mark] Fadi shot, Kamel
was in the line of fire. (Mark laughs)
– I like this new shirt. – For real, hey that gives
it a, it’s a one-of-a-kind. It’s a limited edition. (traffic roaring) And then it’s also traditional
after a meal like that to wash it down with tea. Tea that’s been brewed,
cooked, over the charcoal in the smoke of the meat. (fire crackling)
(people chattering) Oh yeah, that is really sweet. But it’s very traditional. They drink sweet tea. It’s almost like a dessert after the meat, wash it down. And it does have a smokey taste from cooking over the
charcoal and the smoke. (slurps softly)
(sighs contently) (upbeat music) Just a few minutes from the kebab spot we’ve come into, it’s
right across the street from the ruins, and we’re
in this amazing mansion. It’s like a mansion
but now a hotel, right? – Exactly, 200– – And what is this place, Kamel? – I think it’s the
oldest hotel in Lebanon. 120 or 140 years old, and it’s just facing the ruins of Baalbeck, and whenever there are concerts in summertime and everything, all the celebrities, the
presidents, everyone stay here. – This is an amazing place. The history and you can
just feel the coolness of the rocks and the stone. There’s even a museum in here because they have some of the artifacts, I guess from the ruins, in here as well. (gentle electronic music) This is part of the hotel too, right? But it’s like a restored, ancient building and she’s leading us through here to, wow, even the antiques, the different restored sculptures and I think we’re on our
way to see some food. But just the architecture
and the place is beautiful. Walk out and then it opens
up into this courtyard shaded by trees, it’s beautiful. – Thank you.
– This is a beautiful place. – This is what I wanted
to say, and there– – Oh man. (laughs) And this is all Baalbeck local food. – Yes, this is the original
(speaking in foreign language). – Oh, so those are, that’s
actually what we just– – Exactly.
– We just ate. – And he does them there. – [Mark] And I think you
recommended the bakery too– – I recommend him.
– Which is amazing. – [Amita] because he does– – [Mark] Right out of the oven. It was one of the best baked thingies I’ve ever had in my life. – This is, I want to show you this one. I call it the paella Baalbeck. I love the salad, it’s
like beetroot and lentils and it melts there. This is not everywhere in Lebanon, this is dandelion salad, dandelion. This is, I like this one. This is supposed to be my signature dish. This one is with
breadcrumbs, with eggplants. The yogurt is mixed with sesame. – [Mark] What is the chicken dish? – This is rice, traditional Lebanese dish that everybody loves. It goes always everywhere with everyone. – Awesome.
– It’s a classic. Your son should eat it.
– Yeah, he will love it. He will love it. (chuckles) – I’ll show you Kelsa. Kelsa is a handy woman on the stove. (fingers tapping)
(dough flapping) (dough bubbling) (people chattering) (Kelsa speaking in foreign language) – [Mark] (chuckling) Baalbeck
(speaks in foreign language) – Yes, and Beirut (speaking
in foreign language) – (speaking in foreign language) Ah, okay. Okay, right off the buffet line. This is (speaking in foreign language), zucchini stuffed with rice. (people chattering) Wow. (chuckles) – [Fadi] It’s so creamy and… – That is insane. Lemony.
– Uh huh, fresh. – Yeah, Fadi just made me a bite. This is the stuffed (speaking
in foreign language) (Fadi speaking in foreign language) (speaking in foreign
language) One of these days I’ll remember that. It’s so hard for me to remember. – Cheers guys, cheers.
– The one without the, indeed the (speaking in
foreign language), yes. – You have to cheers.
– Cheers, okay. With garlic sauce.
(child chattering) – You have to cheers.
(glasses clink) – Cheers. – Oh my gosh. – Wow, what a combination. What an environment. And you can just tell, her personality, how much passion she, how
it pours out into this hotel and also about Baalbeck. The history, the rich culture here. My next bite that I have to try is called (speaking in foreign language) which are aubergines. I’m not sure how exactly they’re cooked, but they’re kind of soaked in olive oil and filled with a combination of walnuts and tomatoes and probably some spices but I remember eating this
throughout the Levant, throughout this region. They are so good. (indistinct background chattering) Oh (chuckles) that’s like
a reinvention of a walnut. We got like this sour
creaminess of the aubergine. Mm, that is amazing, sour saltiness. And the crunch of the walnuts. This is a fresh baked
(speaking in foreign language) with, manoushe, with (speaking
in foreign language). And she made this for us hot and fresh on the (speaks in foreign language). On the (speaks in
foreign language), right? It’s like an upside down wok. – [Amita] Exactly, and
the bread is something. The bread is special here. So everything, and that’s the beauty of the culture in Lebanon. Everybody has the same– – Let’s do it.
– Walnuts from here and olive oil from here. You get a whole one and then
you have to soak the bread in its own oil, right? Just soak it. – Bread dipped into the oil with the (speaking in foreign language). – [Amita] With a whole
different conception often, we have–
(car horn beeps) (women chatting)
(dishes rattling) – Yeah, wow.
(women chattering) The (speaking in foreign
language) is amazing. (chuckles) I love those
walnuts in there, mm. (relaxed electronic music) Some of the dishes from the buffet and they are different dishes than I’ve seen so far in Lebanon. The different salads, not
just your typical mezze that you see at many of
the Lebanese restaurants. A lot of mixtures of varieties. What’s amazing about how this
story is fitting together and I didn’t even know
it as it was unfolding, is that we were at the bakery which is the same bakery
that she sent us to and that she even has some of her dishes cooked at the bakery. Like the little pastries, and also while we were at the bakery in the oven, when we
arrived to the bakery. In the oven there was
this pan of vegetables which was roasting away
and they were stirring it. And I was (laughs) and because we knew it was somebody’s else’s, they were baking it for somebody else we couldn’t have a taste test of that. But I desperately wanted to try it. Come back here, they
have it on the buffet, and that might have been
the actual one, right? – Of course.
– It is the one, it is. – [Amita] And this is why Kamel (mumbles). And so that story goes, it’s not just about you.
– Oh wow, mm. – It’s how you relate
to the whole community. So to me it’s the story of the baker, of the meat, where it comes from. And this woman, why I’m
sending you to her house because I trained her
and she also cooks for me and it’s all the women in their houses. And this is what’s supposed to be. It’s a community.
– Creating communities. Community bringing, and
this is what’s all about. – I’m gonna try the fattoush now which is, they’re using a lot of sumac. You can see just the dust of
pink, purple sumac in there. (indistinct background chattering) Mm, this one is a fatteh
made with aubergine and it’s the laban so it’s creamy. I think there might be some
of the tahini in there. (men speaking in foreign language) Mm, I think that one
does have tahini in it. You can kind of taste the nuttiness of it. The eggplant melts in your mouth, and just the creaminess of that. Wow, that’s good. The lentils and beet with the
fattoush and the dressing. – [Kamel] The juice. – The juice. (munching) I mean, you could pour
that juice on anything. Even directly into your
mouth and it would be good. Okay, and chicken and rice, something I haven’t had so far in Lebanon. But you can see some kind
of a spice in there as well. (cutlery tapping) Mm, it has a nutmeg. I taste nutmeg Amita. – We have lots of spices in Lebanon. So it’s the, we call something, we call it sweet pepper. And the sweet pepper is
essential in our food. – So the sweet pepper is a
combination of spices, right? – Of course.
Okay. (relaxed electronic music) Okay, this is a dessert,
local from Balabeck, Baalbeck. and it is–
– Namoura. Namoura, that’s the name of it, namoura. – [Fadi] Namoura with
(speaking in foreign language) (Mark speaking in foreign language) (Fadi speaking in foreign language) – Wow, that is rich. That is amazing. It tastes like cream cheese in the middle. And then the other dessert we have is called (speaking in foreign language). It’s kind of like a flaky
dessert, topped with pistachio. (pastry cracking) Mm, it’s full of cheese as well, right? Oh yeah. Rima told us a very interesting story. When Ibn Battuta, the
famous explorer-traveler, when he came to when he came here, they were famous for the molasses, grape molasses. And then somehow he
took a handful of snow, maybe, who knows even exactly, but he might have put some of the molasses onto the ice and that was a
dessert that was written about. And so Rima has recreated it with ice, with some of the grape
molasses in a little cup. This is like how a dessert could develop. I mean, just take a handful
of snow in the winter and just put something sweet on it. (crunching) Mm. (crunching) Wow, it’s actually like, (crunching) wow. The molasses is so thick and it’s almost chocolatey actually. They just keep bringing
us more and more desserts. This one is fresh cherries,
seasonal fresh cherries. Kind of candied and
then almost like a jam, but you can eat it just straight ’cause these are so pure. – [Kamel] I will join you for– – Yes, please, please have a bite. – [Kamel] Always on the
search for the next big jam. – Oh wow.
– Mm. – Mm.
– Here’s a coffee. – I got a little seed but
that is, wow that’s good. All of that sweet I need
to balance with coffee. (women speaking in foreign language) Oh yeah. They’re not actually blueberries but they are kind of blue-purple. But they’re, yeah, mulberries. But even I haven’t seen mulberries like this before, these
are huge mulberries. And they are like little segmented out. It’s beautiful, and their colors. Fresh, they just picked ’em seconds ago. (child chattering) – Those mulberries are
local trees to Baalbeck and other regions of Lebanon. And those are the ones we make syrup from. Middle of the summer you
have guests coming in. You just make some of the
syrup with iced cold water and you serve it to them. So it’s just perfect.
– Wow. Yeah, the outside texture is so cool. This is what will stand
out as a highlight, sitting under a shade tree, an amazing meal of fresh
produce with the people and that is what stands out. The amazing food in the
locations like this, is a special part of Lebanese
food and Lebanese culture. Big thank you to Rima for hosting us here. This was amazing. From here we’re moving
on to see a demonstration of an ancient type of
cheese that’s from Baalbeck. (gentle electronic music) – [Mark] This is– (woman speaking in foreign language) Okay. (woman speaking in foreign language) Nice, and you can smell that. We stepped into this back room and immediately you can smell that ripe aroma of
cheese in the back here. (sniffing) Mm, smells like
yogurt, like cottage cheese. And she’s just explaining to us. This is such a cool cheese, made in a clay-terracotta vessel. It’s actually like a jug, where she explained that
she pours in fresh milk, leaves it for a few
days and then salts it. And then it starts to
harden and then she release, it has a spout at the
bottom to release the liquid and for all the liquid that is released she adds in more milk. For three months, as it ages and ferments and turns almost like yogurty, cheesy, very cool process. Very cool process. She wants to eat it with bread, right? Okay, that’s the way they have to eat it. (people speaking in foreign language) (bread tearing) So here we have my first
taste of the local cheese of Baalbeck (speaking
in foreign language). It’s a way to preserve dairy
to have it throughout the year. And that’s (sniffs) mm
wow, that has a sour, like a yogurty aroma to it. (people chattering) Mm, oh wow. (mouth smacking) Mm, made of both goat and sheep’s milk. It’s actually really smooth tasting. It is milky, it does have that hint of animally taste, but it’s sour. It’s really just like
a combination of yogurt and butter, almost. This whole complex, her house is actually at the bottom. The cheese was upstairs in the pantry but now she’s inviting us to her house, very kindly, to have a cup of coffee. The hospitality in (mumbles) but in this entire region of the world, so we’re gonna have the coffee. I think that cheese needs
to be paired with coffee. Thank you.
(background chattering) (spoon scuffing) (plates clattering)
This is wonderful. She’s invited us into her house for a cup of coffee, for some snacks. To eat more of the cheese, some of the (speaking in foreign language) which is the cheese, milky, bulgur in it. Yeah, bulgur in it. And that texture and cookies, yeah, such a beautiful place. Such a beautiful lady,
and her hospitality. (coffee trickling) (people speaking in foreign language) The aroma of that coffee smells so good. (host speaking in foreign language) Oh, that’s good. That coffee is wonderful, thick dark. (slurping) Yeah, that’s
one of the best coffees we’ve had so far. It’s rich, it’s thick. (gentle electronic music) The time has come to go to the ruins. Actually the sun hasn’t
really died down yet, the sun is still as strong as possible in the middle of the afternoon. But it is time to visit the
temple complex of Baalbeck. This is just stunning. We’re arriving to the entrance now. I’m waiting for a guide
who’s gonna meet us here to show us around, to
tell us about the ruins. But already it’s just spectacular coming to the entrance,
seeing the giant stones, the columns, the lintels, the
structures and the temples. (relaxed electronic music) Entrance costs 15,000 into the ruins. And what is your name? – Hussein. – Hussein, oh Hussein,
who’s gonna take us around. (funky electronic music) This was originally a
Phoenecian temple 1000 B.C. And then it was taken, Greeks
just passed through here but then it was the Romans who
continued to build upon it. It’s built of two main types of stones, the sandstone, or sorry the limestone, which is from here in Baalbeck. And granite which is from Aswan in Egypt. And this Lavant, they had in Lebanon, they had great relations
with the Phoenicians and the Egyptians with trade. The cedars of Lebanon came from here and then gifts from Egypt
were brought to Lebanon. (funky electronic music) Just walking through
the center courtyard now of the temple of Jupiter,
and it’s just spectacular. The grand scale, the
massive stones, the columns. Hussein said to just climb up these stairs and get a view of the
ruins and the temples. (footsteps shuffling) Wow, that is a spectacular view overlooking the Temple of Bacchus. That face, those columns, the
preservation is unbelievable. And you can see just the
massive chunks of rock of column down below
that have fallen down. And then over on this
side, these are actually the biggest columns of complex, but they’re under renovation right now so there’s scaffolding all over them. And we have finally reached the base of the Temple of Bacchus. These are huge. It is unbelievable. The columns’ grandesque
scale of the temples here. That is, and the preservation. That’s so well preserved. It’s so huge, it’s magnificent. – [Hussein] The ceiling of the doorway. Roman eagle to the middle, as a keystone. And the eagle is now a these days to the symbol of medicine. (gentle electronic music) – Just to think that this
remarkable piece of construction and architecture, and
survived wars, conquests, civilization after civilization, earthquakes, natural disasters and it’s just in remarkable condition. (inspiring electronic string music) All right, and then I think another part of how this is so, in fact, I’m just gonna
sit down right here. Another reason why it’s
so incredibly beautiful and so incredibly mystic
and you can feel the history is because it’s quiet. There’s not a lot of people here. It’s not overrun. Even some places you just have
to yourself when you’re here. I was, I mean I knew
it were gonna be ruins of Roman temples, but this
is really incredible to see. Just to think about the massive stones, the construction and then the details of both the grand scale
plus the small details. It’s really incredibly beautiful to see. Had an amazing day in Baalbeck and I would recommend visiting here when you’re in Lebanon. And big thank you also to USAID for funding my trip to Lebanon, for handling a lot of the logistics and arrangements of this trip, so thank you very much. And also, if you haven’t seen this entire trip within Lebanon, Lebanon is an amazing country. It’s a small country, but
such a diverse country. People with so much
heart and amazing food. And we’ve been exploring,
traveling around, visiting destinations around Lebanon. Meeting with people,
learning about the food, eating lots and lots of food. I’ll have the link in the description box, you can watch this entire series, all the videos in this series. Thanks again for watching. Be sure to give this video a
thumbs up if you enjoyed it. Leave a comment below,
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the next video that I publish. Goodbye from Baalbeck and
see you on the next video.


100 thoughts on “Middle Eastern Food – FAST COOKING SKILLS + Food Tour in Ancient Baalbek, Lebanon!”

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