24 Hours in Balbeek, Lebanon! (Full Documentary) Ancient Roman Ruins in Lebanon!

Welcome to Baalbek, Lebanon. This ancient city is the reason why I traveled to Lebanon in the first place, and I'm about to show you why in this documentary. Its fascinating history dates back at least 8,000 years, and it's home to some of Lebanon's best ancient ruins, the Temple of Bacchus, the Temple of Venus, the Temple of Jupiter. If you're a history buff like me, you'll lose your mind here. Then I'm taking you to eat one of Baalbek's culinary specialties, a savory lamb pie called sfihah. They are the best lamb pies of my life. They're rich and meaty, with a crispy, buttery crust and lots of garlic. Are you salivating yet? You know what? Forget the rest of this intro, let's just go to Baalbek right now. Good afternoon everyone, this is David Hoffman from David's Bin here, coming at you from beautiful Baalbek, Lebanon. One of the best places in the world to see ancient Roman temples. The city is located two hours east from Beirut, and here we're going to see ancient Roman temples, and then after this, we're going to go have some of the best pies in the country, Baalbek lamb pies. So Nico, the first temple right outside the complex here is the Temple of Venus, Venus God of love and fertility. All the architecture, all the stones have stuff in it to show love and fertility. We're going to see more temples inside, let's go. This area has been inhabited since ancient times, right? Thousands and thousands of years. Eventually, Alexander the Great came through here, and then it was colonized by the Romans. So the price for foreigners is 15, so whatever that is right now, I think it's less than a dollar, right? And 10, 10 for Lebanese. We're going to enter the big courtyard, where they used to make the masses, sacrifice the animals, make big celebrations. They have the altar in the middle. This is the big courtyard, one of the biggest in Lebanon. So this is the entrance to one of the temples? This is the entrance, the hexagonal entrance, it's together here, and here is the big courtyard. Place for all celebrations, ceremonies. As you enter, you can see massive stone bricks, right? It's all sandstone, right? So it's a mixture. Yeah, they used to mix stones. The first people who built this used the local stones, then the Romans, they were trading with other cultures for stones. They used to give them something and take some better stones, so they used many stones. Look at the size of these walls. So thick, ginormous. So this is a door, right? Here is the courtyard we were talking about, right? It's massive. So it's all ruins. You have some parts where it goes really deep, and then over there, just like more and more stones. And what's that? I guess it's an altar, right? That's the altar. Yeah, it was in the middle. People would gather here, huge amounts of people. This was a big Roman city. People would gather here in large amounts, watch the ceremony, eat, feast, drink wine. Chill? Yeah. That's it. And then to the left and the right, we have two different temples, right? And over there, another temple. So multiple temples on these grounds. We have the biggest one standing, Bacchus Temple, but here we had a bigger one, but it's mostly fallen, only a few columns left. This is the Jupiter Temple. So all the columns that you see around the courtyard were just internal structure. This is not part of the temple. You can see multiple columns over here, a few in the middle, like two or three on that side. And over here, we have two beautiful ones. Look at this. What a massive structure. It's incredible. Huge. Huge marble columns. Absolutely incredible. And over there, to the left, you see all the snow-capped mountains, right? Beautiful mountains right behind. And inside, you still see some snow that's still here from like last week, right? So luckily for us, we didn't get here with snow because if it's snowing here, you probably won't see any of the structure. It's the Temple of Jupiter. They built it on this higher platform. You can see there, it has the guard towers to look the area, the whole area in front of them. This structure to build the structure upon are one of the heaviest structures in the whole world. So, it's crazy how they lifted them up to here. It's a mystery still. I mean, I've never seen columns this big. Dude, not even in the Parthenon, nowhere in the Roman world have I seen this big. They're massive. And the rocks right here. Look at this. Look, you see some of the big ones in the bottom. I mean, they are easily wider than me. So probably like eight feet in width. Right in front we have the Temple of Bacchus. Cute. So once you finish exploring the grounds of the Temple of Jupiter, make your way down this stairway and you get to the Temple of Bacchus. So here we can see most of our top stones have these lions, symbolizes power. And they act like gargoyles. First project water off the roof and then like keep the evil spirits away. They like scare, open mouth to scare away the... Three of the biggest stones. They are almost as big and heavy as the stones of the Egyptian pyramids. So it's also mysterious how they use such big stones to lift them to construct such a temple. How was it transported here? Look at that. That wasn't here. They brought that here. You can probably, it's easy to move it, but it's heavy. It's difficult to lift it. So all of the sculptures here symbolize wine and the god of wine. So they sculpted like grapes all over, right? Grapes and vines everywhere on the Temple of Bacchus. Amazing. That's just impressive. Amazing. Mostly they carved here on the door the stuff the Romans used to plant all around the area. The vines, some wheat. You can see all the plants here being carved. So they used to come here to Baalbeck to get their wheat, get their grapes. So it was like, I'm coming to Baalbeck to collect my agriculture. Alright guys, we're done with the temples. That was amazing. One of my favorite Roman sites of all time. Incredible. Now we're off to get some pies. Some Baalbeck meat pies. And they're squares, right? Yeah, squares. You can add pomegranate molasses on top. No way. Everything with pomegranate molasses is extra delicious. Super sweet. Alright guys, let's go. Let's go. Meat pies. No, no. So this is Laki's Farm. It's a beautiful modern building. It's a huge restaurant. They have a few different sections. So we're going to eat the sticha. So that's what we came here for. But they also have the butcher section. Here they have from farm to fork. They have poultry and they have breakfast. I love it. Huge ceilings, right? 20 foot ceilings. Beautiful modern building. Beautiful. It's like sticha wonderland. Sticha wonderland. I'm sorry, what's your name? Yara. Pleasure, Yara. Nice to meet you. Nice to meet you too. So we're going to see the sticha? Yeah, let's go. Let's go. Wow. Alright guys. Flour, water. To make the dough. Lamb meat. Tomatoes. And onions. For the hayda. They make them into squares. As you can see here. Fast production. We're going to serve some stichas. Best behind me. It's an amazing assembly line. So you have four guys going non-stop. This guy's making them into balls. This guy's flattening. 24 hours. Yeah. Yeah? Yeah. Wow. Yes, here 24 hours. You come here at 4 in the morning? Here and Stura branch. Amazing. Okay, I'm excited. I need to have one of these right now. Yes. I'm starving. Look at that guys. How many. They just came straight out of the oven. Amazing. Look at this. Delicious? Beautiful. Wow. So everything is from your farms. Yes. Nothing is outsourced. Even daily products. Vegetables. Meat. Everything. Here we go. Super fresh. Straight out of the oven. Mmm. Very delicious. Mmm. Oh my gosh. The lamb. Mmm. The onions. The bread's super soft. Same time a little crispy on the outside. The best meat pie of all time. Super juicy. Nice and moist. Mmm. It's still really hot. And here we go. Straight into the kitchen. Let's see them bake them. And that's how it's done, right? So they just roll them out. Put the lamb in. Throw them in to bake. It takes like 5 minutes. Then it comes out. Puts them here. Let's them sit. Then when the orders come in, the guy puts them onto the plate and they go out to eat. Very simple. And this is just one of the branches. They do 650 kilos a day right here. In this one branch. Amazing. Guys, thank you. He wants to be famous. Very skilled worker. Look. Look how fast. It's amazing. Here, I just heard them. You don't buy by piece. You buy by kilograms. One, two, three kilograms. On the go, man. That was like incredible. Yeah. Thank you, my friend. You're famous now. Hello. Yes. Fatteh Sfiha. Fatteh. Sfiha with yogurt. Here's some ghee. Nuts on top. And a bit of garlic. Maybe with yogurt. Wow. Look at this Sfiha. So you have like eight different Sfihas here. You have some nuts. You have yogurt and clarified butter. Right? Just get in here. Is it hot? Yeah. Mmm. And it's nice and cold yogurt. Wow. Just get it in like that. How many can I eat? All of them. Delicious. You like it? I love the yogurt. Mmm. So good. So nutty. Mmm. With the parsley. Right? Wow. Mmm. Love. Fatteh Sfiha is our signature in Baalbek branch. Soon it will be in Zahle and Shtura. This is the best yogurt I've ever had. Yeah, man. Amazing. It's creamy but it's still very liquidy. It's phenomenal. We have the products from our own farms and factories. Our meat from our own slaughterhouse. Everything in this place is organic and related to our farms and factories. Our own works. The reason why I think it's the best yogurt of all time is that I literally forgot all the rest. But this one is so good. Wow. Nice and light. Mmm. You are the best. Thank you. Thank you so much. Thank you. Pleasure. Welcome. And that is it, my friends. We saw Baalbek, the Roman temple's incredible historical ancient site. And then we came here to Lakis Farm to have Sfiha. Yep. Oh my gosh. What a delicious pie. One of the best lamb pies of all time. Super nice, crispy, bite-sized. We also had it with yogurt. Oh, so good. Man, I am so impressed with this place. Baalbek, what a must. Amazing. Amazing place. Well, guys, I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. We'll see you in the next travel food adventure somewhere in Lebanon. Let's go. What's up, everyone? This is David Hoffman from David's Bin here coming at you from beautiful Lebanon. Today, I'm taking you on the road between Beirut and Baalbek to visit two towns, Stouda and Zahle. We're going to be visiting some of the major attractions here and eating lots of incredible food. We're starting off with breakfast at Letrima Sabke. They make the best labneh, goat labneh, halloumi cheese, harishe, which is like a cream. So this is the first spot right here. Yep. So you're from this area, right? Yeah, this is my hometown right next to it. This is my hometown, and I love the labneh here. Here we go. It's called Masakba. Masakbi. Hello, hello. Yes. Bonjour. He's the best labneh sandwich maker. The best labneh sandwich maker. He makes the best. He has the best hands for the labneh. This is the thinnest bread we have, marouk, we call it. They make it so thin on a saj oven. And so what cheese is this? This is goat labneh. Labneh made from goat milk. Goat milk turned into a sour yogurt. Okay, so cucumber? Yeah. Yummy. Tomatoes? Tomatoes. Tomatoes, yeah. Zaatar. Oh, amazing. So some thyme, zaatar, olive oil, pepper. Dried mint. Oh, it's dried mint. Nice. Even tastier. Yeah. Wow, what a beautiful sandwich. So he just rolls it up, right? Flavor. Flavor, they always drop it, right? This is a different one. This is arisha cream. Arisha and honey. Oh, lots of honey. Yeah. Overload of honey. Of course. So good. Oh! This guy is sending me kisses and stuff. It's so funny. And that's the sweet one, huh? Yeah. And now halloumi cheese. You know what? Can I try one? Can I try a little piece? Yalla, yalla. It's like mozzarella. It's amazing. He's the cousin of my grandfather. He's the cousin of your grandfather? Yeah. Because we live in the same town here. Look at that, guys. It's amazing. He's been in this field for 50 years. 50 years? More than 50 years. So he's been here wrapping sandwiches for 50 years. More. For us? Yeah. Oh my gosh. Wow. Look at that, guys. It's beautiful. That's incredible. Yalla, yalla. We have three sandwiches. We have the goat labneh. We have the halloumi. And we have the arisha cream with honey. All look amazing. So one's very sweet, obviously, because the honey. The other ones are more savory. Cheers. I hate saying this, but it reminds me of Greek salad. Not too salty. Cheese. Tomato. Zatar. Also mint in here. It's so creamy. Wow. Nice and thin. Not too little, but not too rough. Super thin. And what do we have here? Orange juice. There's a local here, a factory of juice. I love it. They only sell it here. Cheers. Oh wow. They have this extra acidity that you don't find. It's amazing. Super tangy. Actually feels more like passion fruit over orange juice. Oh man, this thing is amazing. Gotta say. It's so creamy. It's so good. Which one next? Halloumi cheese. Fresh milk from the farms here. And it's less salty than the usual. The balance. Cheers. Definitely very different from the last one. It's creamy. This is more like crumbly cheese. Very similar to mozzarella. I think that's the best comparative in terms of cheese for me. Not too salty. And he didn't add any mint or thyme in this one, right? Oh yeah. Amazing breakfast. He's the bunny. He's blowing kisses, bro. What do we have in this one? The honey, right? Arisha and honey. Arisha. It's like ashta cream. Okay. The cream is curd. And it has more of a flaky texture. Let's do it. Super sweet. Oh, I love the honey, man. And it's local honey for sure, right? The combination between super soft cheese. With honey. Oh dude, I can eat this every day. Every day. Arisha. Oh yeah, look at that. Oh, this is the best one for me. This one takes the cake. Sweet honey. That's all he did, right? Just that cheese and honey. But the two other ones were more like salads inside, right? Like more sandwiches. Heaven. Amazing. This shop is one of the oldest. They started in the 60s. The 60s. Oh, look at this. It's coming out. Oozing out. Okay, guys. Finishing it up. We cannot leave any of these. The sweet one was awesome. But the original, the labneh with the thyme and the mint. Like a fresh salad. So in these shops, you can either get sandwiches or you can shop for products to take them on your way back. Like labneh, Shanklish, Halloum, Akkawi cheese, double cream cheese. They have a lot of products. From $1 to $1.5 maximum. So we spent like $6. $6. But we ate a lot. Usually one sandwich is enough to fill you up. Yes. Merci, merci. Delicious, delicious. Thank you so much. Guys, you have to stop here on the way down to Baalbek. This is amazing. Thank you so much. The food is spectacular. And if you guys want, buy some super real fresh honey. He also has ghee. He has this incredible bread. So you can take all this home. And yeah, that's basically it. Thank you. See you later. Sorry, I'm speaking other languages here. Hello, hello. Good? Hello, good. Ciao, ciao. See you. Bye, bye. Let's do it. That was amazing. What a great spot. And these are all the different ones he has, right? Labneh, Halloum, labneh with chevre. And Arishe, Jala, Nabilsi, types of cheese. All right, dude. Let's do it. That was amazing. Wow. So good. I'm full. This is the start. We just left Chtoura and we're going to Taneil Park and farms. They raise many cows there to produce milk. They're also a famous labneh brand in Lebanon, labneh cheese brand. And that's it, huh? Yeah. We made it here to the park. And over here to the left, we have a monastery. Monastery. They are the ones who work and do and produce the milk. They take care of the cows. Exactly. They make labneh cheese. We're going to the park now. And to the farm, it costs $10,000 per person. So we paid $20,000, roughly $1 at this moment. Yeah, half a dollar per ticket. We just walked for about 15 minutes down this beautiful path. As you can see, it is winter. So all the trees are dead. It's a little slushy because it was snowing recently. At the very end, we have this beautiful lake. We have some ducks. Very nice, peaceful. On the right, we have a vineyard. So they make wine in the area. Bekaa Valley is mostly famous for wine. And we have more than 20, 25 wineries around here. No way. Yeah. So plenty of vineyards, the lake. Chilling, chilling place, Taneil Park. Yeah, and behind us, as you can see, look at the mountains. They're covered in snow. This is like one of the, I guess, coldest winters since 93, you said, right? Since 93, they haven't seen so much snow in the area here. And the mountains, of course. In the area here, it's crazy. Right here, we have the map of the area. So this is the monastery. That's where we are right now. We just went all the way to the lake. So there's two different routes. The one on the left, that's where all the trees are. Very beautiful path. And then you come back on the right, and you pass all the vineyards and the mountains. All right, let's continue. Surprise, we're going to the factory. What are we going to see here? We're going to see how they make labneh. Oh, yeah? Yeah. Burhan, how are you doing? Fine, how are you? Good? Ready to go, yeah. Smells great. I can smell the... Here used to be the old showroom. Okay. Yeah, okay. It has been here for over 30 years or 35 years. Perfect. And now we renovated, and we moved on to the new place where you guys were sitting. Nice. I'm lucky. I don't need a hair nap. Yeah. And we wear it like this. Let's go. Yalla, yalla. Here we go. We're entering the factory now. This is where we store our products, okay? Here we have the dispatch area. This is where we receive the raw materials. This is where we do the shipments to Zahle, to Beirut. There was a time we used to ship to Qatar and Dubai. Now it's because of the policies. See, the fridge is pretty small. The reason for that is because they literally send everything out daily. They store it. The next day, it's gone. Right? Amazing. Oh, I need to try some of this, man. We'll try some fresh ones. This is the operation room, if you would like to say, okay? Here we have the packaging officer. He's called Ibrahim. He's been working here for around six years. He works alone, solo, on all of the products. He is responsible for maintaining the quality standards to ensure that all the products are clean. They don't have leakage. They are not spoiled, which is something that never happens. But he keeps an eye on it. He's working here. This was produced yesterday. This is called Duplicram. He is putting it in vacuum bags so we can ship them to the showroom in order to be safe. Amazing. If you want, I can show you how we fill the labneh. We don't use a machine or so. He fills it with his bare hands. And he can get 530 grams from just one or two spoons. Would you like to see it? Of course, let's see it. Oh my gosh, look at that. He like nailed it. Yeah. 525, huh? Yeah. He fills it around every day. Around, I think, 50 kilos or 60 kilos like this. 60 kilos like this every day? Yeah, with his hands. Like this. There is no machine. There is no equipment. Oh, he nails it. Yeah. How did he do that? That's crazy. Each batch is followed with a number. This is 17491. Yeah, this is the factory. It has been like this for around 50 years. But it has been established here since, I think, 1983 or 1982. It's like we are mixing the traditional way with new equipment to get the best product for the customer. We have two shifts of work. We work in the afternoon. He is a production officer. His shift is in the morning. He comes and works with this milk. So, this right above me, that's basically the milk line. It comes from where the cows are. It comes straight in. And then over here, this is the new one. And then this is later. This is treated. And this is where we make the cheese. We make around 20 kinds of cheese. We used to make a lot less. But we are, as I said, we are renovating and we are developing. And this is where we're going to cut the cheese right now. The incubation rooms. Yeah. It's very hot. Creamy texture on the top. This is the fat. We have very dense fat milk. Very. That's why we have such great products. They say those cows produce a lot of fat. Yeah. Okay, okay. I get it. Wow. It is steaming in here. So, it's 45. So, it's like 100 and something degrees, right? Yeah, exactly. 30 is 100. So, it's a little higher than that. So, this is where we make cheese. Here comes the whey. We boil the whey to make what is called Arishe and double creme, which also we call Arishe. This is where Arishe, Halloum gets boiled, Akkawi cheese, Mozzarella, Ashkawan. We are also, we tried a trial of Edam, of Provolone. We are going into the yellow cheese world and keeping it traditional. So, we just explored the whole factory. Now, we're going to try some cheese. Maybe some Gouda? Well, let's try. Let's try. Oh, man. Lebanese Gouda. First time I heard of this. Yeah. I think this is a little big. I don't know. A little big. No, it's never too big. Let's see how much he eats. Mmm. Oh, wow. So good. Yeah. So fresh. That was made yesterday? No, this is aged Gouda. Aged Gouda. I think it's three months. Three months. Three months, yeah. You can't sell Gouda without ripening. It needs to be fermented. That's why. Wow. My friends, this is phenomenal. Yeah. Mmm. It's like, oh, it's dense. It tastes exactly like Gouda. Every kilo of Gouda needs 25 kilos of milk. That's why it's very high fat content and very high protein count. Gouda and eggs? Yeah. Oh, my friends. You melt them on top of eggs? Yeah. Yeah? Exactly. Oh, wow. What an amazing Gouda. Oh, my God. Inside the shirt. The shirt loves it. Thank you. It was a pleasure meeting you. Merci. Thank you so much. Welcome. Well, that was a surprise. So unexpected, huh? Yeah. Amazing cheese factory. Cheese and labneh factory. Dude, I'm full off the Gouda. Yeah, the Gouda was fatty. Super fatty. Super dense. Delicious. Now we're going to Zahle? Zahle, yes. Let's do Zahle. We're going to see some attractions. We're going to try some food. Beautiful town in the middle of Bekaa Valley. We're almost in Zahle. We're going to visit the most famous winery in Zahle, Ksara. One of the best Lebanese wines. And have a nice tour there. Here we go. Ksara. Ksara Caves. The Ksara. The best winery in the town, right? In Zahle. Zahle. City, not a town. When you come to the winery, you can do a cave tour. It costs 40,000, right? But we highly recommend you try some wines. They have three different options. We're going with the three, the heritage, because we're limited with time. And we really just want to try some wines and see the caves. We have the white, the rosé. Perfect for summer. And the red, the steak. Try the white. Great for snacks, aperitifs. Very tasty. Very light. Super light, this one. So while we were trying some wines, they put on a short documentary. It was eight minutes long. And it gave us the history of the winery. They've been producing wine since 1857. This is the oldest winery in Lebanon. The oldest. Rosé. Perfect. Served as cold. By the beach. Let me try this one. Nice, chilled. Super fruity. And what's next? Red? Red one. Red is spicy, fruity, medium-bodied. Not full-bodied. Let's see if it's true. Perfect. Cheers. Happy 2022. Here we go. This is perfect. Very nice. It's medium-bodied. So it's perfect like a steak. Cherry and strawberry? Very fruity. That's amazing. The nose is spicy. This is 2019, so it's three years old already. Yalla, yalla. Let's go. You good? Enjoy your visit. Thank you so much. So here they discovered that there's a cave below the winery. And it dates back to the Roman times. They believed it was a prison. And it's like eight meters below ground. All the wine bottles, they keep them as a treasure. They only sell them in auction. You have some wines dating back to 1818. Wow, and look at this. Tunnels never end. So you just have massive tunnels, lots of barrels, like hundreds and hundreds of barrels. And this was found by chance. They followed a fox down into the cave that was taking chickens down to her young cave. As you can see, thousands of barrels. They're all from Bordeaux, right? They're French Bordeaux oak. The winery produces three million bottles a year, which is a third of the production in the country. And then of that, 60% are kept within Lebanon, 40% are exported. Once you're done touring the winery, definitely come here to their store and buy some wine. They have a wide range. I mean, they have so many different bottles. How many different bottles do you guys have? For sale? Yeah. A lot, right? A lot of old vintages. I'm going to show you old vintages in the cave. Old vintages? Mm-hmm. Okay. Follow me. The secret place, huh? The secret, yeah. She's going to lock us in? Yeah, I think so. You have a lot of wine. Yalla, yalla. Come in, please. And enjoy your visit to see our old wine. Oh, wow. No one gets in here. This is the VIP tour. It is. Thank you so much. Whoa. A million bottles here, huh? So, which bottle are we opening up? Don't touch any bottle. I sell them in the auction. They sell some of these in the auction. And a lot of them date back over 80 years, right? The oldest starts from 1918. 104 years. Yes. Look at how many bottles there are here. It's never-ending. A lot of collections, a lot of old bottles. Maybe red wine, as you see. Guys, look at this. Look how many bottles. And look, they still have like… These numbers are like a reference. To remember us later on, the kind, the year, the point, each place. Yes, so each number here is a reference, so they remember. True. Sweet wines made by the monks, these? Wow. This fungus. I know, that's what I'm saying. It's like so old, but you can see it. The fungus. You can feel it. All right, let me go find a bottle for my dad. Really fast. Yeah. Let's go. Yalla, yalla. This good one, right? It's good? Okay, for my father. Hey, merci. Bien, bien. Let's go. Yep. Yalla, yalla. Thank you so much. You're welcome. Thank you, merci. Chokran. You're welcome. Ciao. Niko, how far is the lady? Two minutes away. From the lady, we can see the entire city, overlooking all the mountains. Obviously, right now, it's a little wet, a little muggy. We're still going to get this shot. Why not, right? Right there, we have the lady. At the very top, it's a tower. You can go all the way to the top, if you want to, and get better views. We don't really need to. We can just see it from here. And this is the lady of Zahe, and unfortunately, it is closed. So, we missed it by, what, like half an hour? Oh, wintertime is closed. Well, I mean, that's it, right? That's the tower. Come here in summer, because from there, you get awesome views. Right now, it's closed. There's a small chapel right here. You can light a candle. Here, you have the Virgin Mary right there. That's it, right? We're going to go to Tabliye Mas'ad, famous for the tabliye, which means like a wooden plate. They serve some chicken or beef sandwiches on top with some maize in a nice setup. Really famous here. Also, the family, I guess, they had problems, and one of the family members opened another one and named it also Tabliye Mas'ad. So, like Falafel Sahiyoun, we have Tabliye Mas'ad family fight. So, go to the correct one. Go to this one. The original one. The original. Let's go, Mas'ad. Hello, hello. How are you doing? Good? Good. Oh, yes. We're hungry. I'm hungry. Alright, here we go. Garlic sauce? Yes. Some pickles? Cabbage. Oh, cabbage. Pickles. Potato. Some french fries. We're here with the chicken. So, chicken skewers, like chicken kebabs, right? Beautiful. With charcoal. Excellent. Hummus. This is for the Tabliye. Garlic. Beautiful. Coleslaw. Some white radish or turnip? Turnip. Pickles. Turnip pickles. Okay. Tomato. A little bit of garlic. Paprika. Paprika? Oh, no. Garlic. Oh, wow. So, what are you doing there? Special one. Oh, with sesame seeds too? So, special sauce and sesame seeds? Look at those. They look amazing. Looks so good. And then he's getting the fries. Some salt. Perfect. That mixes it up, right? This is the chicken off the grill. Now, he's going to put it into this, right? He has some garlic sauce, right? Beautiful. Some pickles, right? He has some french fries. And then takes off the chicken, right? Perfect. And then he rolls them up. I haven't seen this done before. Basically, they put the chicken into the bread, right? So, into the wrap. And then they put it back on here, onto the charcoal. They grill it. They heat it up. And then they put it down. They cut it. And then put it onto the wood board. Very, very different. I've never seen this done before here in Lebanon. Look at that. Beautiful. Awesome. Look at that, guys. What a beautiful board. This is going to be awesome. This is going to be great. Oh, yes, yes. And french fries too, huh? Oh, it looks so good. It looks ridiculous. Where are we going? This guy is too wild. He's like, you have to see something. Oh, tamouleh. We're going to have a salad. Amazing. Love it. Diced parsley. Oh, a tomato. So, he's chopping the tomato, right? Finely chopped. Yeah, that's the best thing about tamouleh, right? Super finely chopped. Perfect. Add onions. Yeah. Perfect. Onion. And you're going to add some lime juice. Lime juice, yeah. Lime juice always. Yeah, that's what makes this so good. What do you want? Sauce? Walnut sauce. And then some salt. Yeah. Perfect. Beautiful. Look at that. That salad is so good. It's going to be the best tamouleh ever. With this walnut sauce. Oh, too good. Are you going to eat the pizza? Okay. What are we doing here? Oh, it's amazing. Parsley. Tomato. Onion. Lime juice. With that walnut sauce. My man. Amazing. Guys, this is it. Finally. The tabliyeh masad. This is tabliyeh, right? So, the boar. You have hummus. Garlic. Garlic sauce. Whole slaw. Pickles. Tomato. Turnip. French fries. Traditional Lebanese. And right here. Oh, yeah. The sandwich. Dip into the garlic sauce. Wow. It already has garlic sauce inside. Oh, my God. Super, bro. Lots of garlic. Oh, so many different layers. French fries inside. Basically, everything you have here is inside as well. Yep. Hummus is so fresh. Oh, my gosh, man. The garlic sauce is the best. Super crunchy. I love the bread with sesame seeds. Secret sauce on top. Look at that layer. Dude, this is too good. I'm going to combine the hummus and the garlic. Why not? Amazing. And next to it, we have tabbouleh. Oh, I love this one because he added like a walnut paste. Such a refreshing salad. Oh, so good. Lemon zest. Tomatoes. Parsley. Onions. I won't stop with this. This is my favorite salad on earth. You guys have to visit this place. So delicious. Unique concept. I love it. Everything on the board. Literally, everything that's in here is inside here. The chicken with the pickle. The overall garlic. So fresh hummus. Super delicious garlic. One last one. I'm going to take it down. I have to. Just like that. I'll combine it. Hummus and garlic. If you want to, just add a little bit. French fries on top. This happiness on a board. I'm so happy. Look at my face. One of these boards is for 72,000, which is like three and a half dollars now. Thank you. Bye. Oh, more? No, I'm good. I'm good. Thanks, guys. Thank you. Bye. Take care. Ready to go home? Let's go home. All right, guys. So we were going to go to an ice cream place, but we got too late. It's 5.30 already. As you can see, it's pitch dark. And that was our tour of Stouda and Zahe. We had incredible sandwiches at his grandfather's cousin's house. Then we went to the park. We saw the cheese factory. Then we went to the winery. We saw the table. An amazing spot. Good day. And this is in between Beirut and Baobab. So you can do all this plus Baobab in one day. One full day. So if you like this video, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. We'll see you in the next travel food adventure somewhere in Lebanon. Let's go. Bye.