VIRAL Chef Cooks Sheep Head!! Extreme Arab Food in Lebanon!!

🇮🇳BEST EVER FOOD INDIA » @besteverfoodindia 👕 GRAB OUR MERCH » 💗 SUPPORT OUR MISSION » ☕️ BEST EVER COFFEE » 😀FOLLOW OUR CO-HOSTS ON IG » Hiba - @wheretogo_by_hiba | Abir - @abiresag Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: - - - - - - - - - - - - - - - - - 1. EM HSEIN’S HOUSE INTERVIEWEE: Em Hsein KEBBEH NAYYEH: Pound raw lamb meat (neck and armpit) with classic 7 spices, white onions, white pepper, marjoram, nutmeg, salt, and olive oil. Add bulgur, more salt, and olive oil. Continue mashing and shape the mixture with your hands. Decorate with cucumbers, tomatoes, green onions, and mint leaves. Serve with green onions, olive oil, and mint. - - - - - - - - - - - - - - - - - 2. BEIT EL SETT 🇱🇧TABOULEH: In a bowl, combine chopped parsley, tomato, and onion. Add salt, sumac, bulgur, mint, and pepper. Drizzle with olive oil and lemon juice. Mix thoroughly using your hands. 🇱🇧SHANKLISH: Curdled, strained, and fermented sheep milk cheese rolled in thyme with tomato, onion, and parsley. 🇱🇧MAKANEK (ARABIC SAUSAGE): Prepare sausages with 80% sheep meat and 20% fat. Combine intestines meat with salt, pepper, wine, and a mixture of 18 spices that includes bulgur, tomato sauce, mint leaves, parsley, spring onions, olive oil, and pomegranate molasses. Tie the sausage links into small pieces and cook on the stove, adding pomegranate molasses on top. 🇱🇧HALOUMI: Grill chicken liver and heart with cherry tomatoes and thyme. Chop the grilled ingredients. Prepare a butter and garlic sauce, then grill again, adding lemon juice and pomegranate juice. Finish by adding pan-fried butter and garlic, along with chicken stock, coriander, salt, and pepper. - - - - - - - - - - - - - - - - - 3. ABIR’S KITCHEN 🇱🇧GRAPE LEAF DISH: Fill grape leaves with a mixture of bulgur, tomato, onion, and parsley. Place them in a pot lined with grape leaves and parsley stems. Add sliced potatoes, onion, and tomato. Pour over the sauce made with water, tomato paste, seasoning blend, olive oil, and lime juice. Cook on the stove for 2 hours. 🇱🇧LAMB HEAD AND LEGS: Marinate lamb with oil, salt, pepper, paprika, and spices overnight. Toast almonds in ghee. 🇱🇧ZIKOL: Bulgur balls in labneh (yogurt) with dried mint on top. #BEFRS #BestEverFoodReviewShow #BestEverLebanonTour - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » (@besteverfoodreviewshow) FACEBOOK » 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. 🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side CO-HOST » Sergio DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao CAMERA OPERATOR » Dinh Tuan Anh EPISODE EDITOR: Ngọc Lê Hồng COLOR & MASTER » Quí Nguyễn PRODUCER » Liz Peterson PRODUCTION ASSISTANT » Nhi Huynh LOCAL FIXERS » Feras Hatoum, Mayssa Sawma Storytailors Selected tracks via Audio Network For business inquiries: marketing@