MonteCristo’s Continue Cooking: Beef/Lamb Kofta, Hummus, Tabbouleh, Tahini Sauce

Mediterranean, Middle Eastern, and Moroccan recipes for the next two weeks! Find the MonteCristo’s Continue Cooking: Beef/Lamb Kofta, Hummus, Tabbouleh, andTahini Sauce recipes here:

https://docs.google.com/document/d/1JkjV6xj1niz28-en-2d_8maCzYcTwRRPS5cpoR5L3yM/edit?usp=sharing

[Music] one hello and welcome back to Continue Cooking with me Monte Cristo my delightful wife Susie we have four recipes today wow we’re doing some Middle Eastern food it will be kofa with beef and lamb which is kind of a Middle Eastern/Mediterian beef meatball we will not be doing the kebabs because I don’t have a grill uh so we will just be doing the meatballs there’s many ways to cook this dish so we will discuss those uh we are going to be making hummus from scratch it’s very exciting and I’m sure will be useful to many of you uh we will be making tibuli which is a Middle Eastern salad that uses a lot of parsley we’ll be making more of a Lebanese style one with a heavy parsley infusion and we’ll be making some tahini sauce as well for our kofa and everything will be delicious will it yes yes i we actually So we did a trial run of all of this uh last weekend because Atlas came over that’s right atlas was here and uh yeah it was one of those you guys can be our guinea pigs and let us know how things are uh but they said it was great so but then again I think Atlas is very easy to please in terms of food um uh no I mean it is really good though it was really good these are great recipes they’re from the Mediterranean dish which is one of the pre-minent websites on the interwebs for Mediterranean Middle Eastern cooking uh I really like these uh these particular recipes so I hope you enjoy them as well uh we are going to start with the hummus uh and the tibuli because we should refrigerate those and make sure they’re nice and cool by the time we eat them so that’s the start of today um the hummus is going to be a little bit different than what you guys have seen before because this is a recipe I actually had to start last night um so let me pull this up we actually do need this camera on let me get the the right angles the right angles here we go would you like to see the angle that Monty has chosen it’s a right angle not an acute angle a I like acute angles not those obtuse ones math jokes are funny all right tada tada okay so these are dried chickpeas and the reason why they are in here is that they were soaked overnight and I’ve been simmering them for a couple of hours you can use canned chickpeas for this uh but we are not going to do that the dried chickpeas dried beans in general are going to be a significantly more pleasant experience they have better texture uh basically so canned are easy uh you can always use the canned uh but for this we’re going to be using the dried chickpeas if you have some also I’m in Korea so I can’t really get canned chickpeas that’s another factor i can’t get canned beans and canned chickpeas are not really a thing so here’s a question for you guys if you if anyone knows are the is the chick part in chickpeas actually like referring to chicken chicks like baby chicks because in Korean chickpeas are actually called and pyongadi is the word for chicks like chicken chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chicks like chicken chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chick chicks so I don’t know so the first thing we’re going to do um we have been I have been simmering this for the past couple of hours so it’s good to go at the end of our simmering process what we’re going to do is add a teaspoon and a half of baking soda and it’s going to foam up a little bit this is a fun fun uh science project sir Yeah and the reason why is we need to get the uh we we need to uh get the skins off of the chickpeas because that’s going to create a better texture it’s also very annoying to do this but we’re only going to leave the baking soda in uh for a couple of minutes i’m just going to give this a stir to incorporate a little bit you don’t have to do this you don’t have to remove the skins at all but the texture of the hummus is going to be nicer and smoother if it doesn’t have the skins on and uh considering I made this recipe the other day Susie can attest that this hummus is really good it’s very very good you put the container that the hummus was in in the dishwasher and luckily I found it before you did so I can take my pa and eat the rest of the hummus because we were lacking hummus do these get posted on YouTube anywhere uh so about that it’s on you we’re live on YouTube right now so if you go to continue cooking youtube.com/continucooking you will find the YouTube channel where this is live in the future there will be edited videos and shorts on that so the reason why we haven’t had those edited videos done yet is because I’m still working with the editors on making sure there’s like a consistent style to these videos um they’re going to be individual recipes will probably be around 10 minutes or so long and then we’ll cut them down for YouTube shorts Tik Tok Instagram reels etc etc um this has been a process because as the initial batch of videos have come in there’s been a lot of back and forth about what should this look like what is the style guide look like for this what are the kind of elements we’re going after here what new assets uh have we had to make in order to achieve the goals so the idea is probably that the edited videos will come out several weeks or a month after we do the live streams so that we have time to get all of the footage to the editors have them edit it give feedback and make sure that the videos are good there is an a long delay right now because we’re just trying to figure it out but once we refine the style guide we should be basically re posting multiple videos every single week maybe like four or five videos per week on the YouTube channel uh so this is really just our getting everything up to speed last year was kind of our alpha test of this with the tech seeing about the streaming now we’re into the beta phase where we’re not only doing the live streaming but we’re kicking off all of the other content as well and from there we’re going to be iterating on it and trying to make it the best we can so that’s what’s going on right now we haven’t done those things there’s 10 minutes and like obviously you want to make sure that everyone is entertained and um educated during those 10 minutes of of uh video so it’s a lot of thought that goes into editing these all right how’s it been two minutes sir yeah we only need a couple minutes here to kind of loosen up the skins on our chickpeas so we are in the process of doing that right now i’ll give it maybe another minute and then we’ll Last Free Nation cookbook incoming perhaps actually you probably could just a consol like a not a consolation a comp compilation yes English english is my second language leave me alone um a compilation of all the stuff that you’ve been doing might be fun are you hiding our bread it was on top of the box i just moved it i need to get one piece of bread i’m going to take the end of this loaf the end of this loaf no it’s um the end of this loaf oh you want to do that way okay fine the end of this loaf because I need a piece of toast uh for uh the kofa later because it acts as a binder because we’re not using breadcrumbs we’re just going to use a soggy piece of bread yum toast it yes and also because our son will not eat the end pieces of toast well it’s the least useful piece of of bread makes sense to me is it going to be classic hummus or do you have a twist no no twist this time uh you can obviously roast garlic and mash it up in there we could make it spicy we could do roasted roasted red peppers but we’ll just do the classic let’s do the classic all right so this has been good enough now it’s not very hot i’m just going to move it over here gonna drain it gochi jang hummus might be good no no experimental hummuses who am I uh does removing the skin reduce the nutritional content i don’t know i don’t believe so maybe a little bit it’s me entertained and educated good it me very entertained good that’s what we aim for here it me very Mr entertain how’s it look fine so I’m going to show you what these skins look like so as you can see uh partially off is this skin pull back a little yeah of the chickpea here get a better angle of it sorry it’s a little tricky i’m on a little bit of a delay uh so there are these thin translucent skins these membranes that surround the chickpea and so they’ll be pretty slippery and when you take them off the chickpea will feel kind of textured but still smooth which is nice and so we want to get rid of all of these skins or as many as we can do you want me to do this off camera no cuz I’m going to show you how to do it if I recall the other day when you were doing this you were not having a good time i was not having a good time this is true however and I do have tiny little hands that might be good for removing skin off tiny little peas true but there’s an easier way to do this I realized oh so you can keep them in the colander and you can kind of do it in the sink under running water where you uh you more or less just kind of massage the chickpeas but what I realized is that if we submerge it the skins are going to float to the top and so we can use a strainer here to just go ahead and strain skins whoa uh we’ll still have to massage them a little bit but I don’t This is going to be a lot easier that the skins have kind of broken down straining and massaging right this is fun it’s like Yeah so I’m just using a fine mesh strainer to skim the skin fragments off the top which is going to probably get rid of most of them right away and then I think we can just kind of agitate the pe the chickpeas this is not going to be perfect like it’s not going to be ruined if you have some chickpea skins in there as long as you get most of them off he was peeling them one by one with his hands under a running sink it was very annoying and he was uh very not happy uh I also have simmered these for longer i think I simmered them for around an hour and a half last time and this time I simmered them for a full 2 hours and so the chickpeas are the chickpeas themselves are disintegrating a bit more you can see they’re they’re falling apart but also the skins have loosened up significantly more and it doesn’t matter if the chickpeas fall apart because we’re going to be putting them in a food processor anyway and grinding them into a paste that’s not doesn’t matter how atomized the chickpeas are what matters is we can get these skins off and this is a way less annoying food pepper asks “Have you tried not peeling and just how much worse would it be with the skin on?” Uh it just changes the texture you do not have to do this let’s be clear this is me being on my completionist hummus recipe if you want to speedrun this recipe first off you can just use canned chickpeas right you don’t have to do it this way this is the This is the completionist 100% run of hummus or you can go out and buy some it’s not as good fresh rate hummus homemade hummus is really good so what I’m going to do here is I’m just going to massage the chickpeas a little bit and you’ll feel the the skins kind of coming off in your hand so you can see right there bunch of them some some massage massage content here so you can see I I am getting a as my I run my fingers through here I am getting a lot of the skins onto my hands which is fine and we’ll also just be straining these again right so we’ll take a look and make sure that we’ve gotten most of the skins out but yeah see we’re getting a lot of the skins just falling off due to this simmering process and as we agitate it look at all that see easy oh true anime nerd Fred Durst the real method is to make hummus and split into two batches one peeled one not and then we could see if it’s actually worth all this effort not that much effort what are you in a rush a rush for hummus so I’m just going to run my hands through it we’ll just agitate it one more time and I think we’ll get enough of the skins out we’ve already gotten a lot of them out i can tell because I’m throwing it into our food waste container here and there there’s many there’s many a chickpea skin already in there you know it’s like washing rice just got to go through it a few times do you like other bean dips besides hummus sure what’s your favorite what’s the What’s the bean dip tier list chat i don’t know trying to think what other bean dips are there i guess there’s like reffried bean dip for nachos i can’t think of any other bean dip tell me chat what other bean dips are there yeah zesty avocado bean dip i don’t think I’ve ever had that bean is it an avocado bean or avocado with beans avocado with beans okay what the heck is that there are going to be a lot of probably bean dips that are made with uh white beans sorry guys we don’t have a a s a sink cam there are so many uh bean dips on Instagram reels well I know because my favorite cooking Instagram is just a chef making fun of how bad they are is that the chef reacts cuz I’m a big fan of his he’s very funny pinto beans pinto beans are That’s what reffried beans are bean dip sure yeah it makes sense i Yeah I didn’t even All right we got most of the skins off guys uh it’s a little hard because these have been so simmered that what might look like skins in here are actually just pulverized chickpeas at this point in time so but tastes like chickpeas tastes good i would watch y’all react to some Instagram recipes okay so what’s next we’ll do the ingredients for the hummus and then I will pull out the got the food processor cam today so exciting monty keeps buying more and more things for the kitchen when it’s time for us to move out it we’re just going to have to rent a crate and just ship everything back to the States costco has a cool almond dip called bitchin sauce and they have seen that they actually have that in Korea in the Korean Costco yeah and they have a sick caramelized onion flavor huh neat i’ve seen that bitching sauce all right you guys ready ingredient time we’re here all right here are the ingredients for our hummus super simple you’re going to get three cups of either dried or sorry let’s try this again you’re going to get three cups of chickpeas this is about 1 and 1/4 cups dried that has been rehydrated and simmered for a couple of hours or it’s about 1 and 1/2 cans of canned chickpeas if you prefer doing that uh we’re going to have the juice of one lemon couple of cloves of garlic we have tahini here which is sesame seed paste kosher salt and then for serving we’ll put a little sumac and extra virgin olive oil on top very easy we’ll also add a couple of ice cubes but I’m going to assume I don’t need to pull those out for you guys what do ice cubes look like sir i I I need to know how can I make this how can I make these ice cubes okay so I I I have this food processor tada it is not in an optimal viewing angle for you guys how did you get this tahini that’s an Arabic brand oh my god i went to Arabia on my flying carpet uh I purchased it from the Korean equivalent of Amazon el Rashidi Elmisan tahini it was it was good but there’s also a big Arabic population here yeah there’s actually there’s also especially where we live there are a bunch of halal markets that I could have gone to as well but because there’s a lot of um Arabic influence people here that I think we’re able to get a lot of the stuff on our on coupon because people want it and need it and eat it but there are just straight up Hello Markets around here but I just ordered this online i’m just going to mince these cloves of actually I’m not going to mince them i’m just going to thinly slice them because we’re going to put them into the food processor anyway so who cares so two cloves of garlic you can add more if you really love garlic but remember this is not going to be cooked so it’s raw garlic so it’ll be quite potent in here and we are going to add our chickpeas three cups cooked canned which is I used one and one quarter cups uh actually before I do this I’m going to save if you want to do this for the gram woo uh some fret guy thank you oh thank you sub oh thank you for your sub welcome back uh I’m going to save some of the prettier whole chickpeas for the top of our hummus oo to add some visual interest so if you are also cooking for the gram you may do this it looks like these have all been nicely smooshed skinned uh yeah well I mean if you they do start to break down if you simmer them for long enough okay that should be good just a little bit of texture for the top you know can we see it on this camera yep see if I can get it better dart so wow thank you for your prime sub thank you woohoo i’m going to Should I see just angle it this way that was for a sick camera scene change oh my gosh thank you i’m going to take take credit for cuz you know you’re the best at camera scene change i’m Yeah I press buttons okay so because we don’t have a lot of liquid in here besides the liquid that’s in the chickpeas uh we’re going to turn this on to low just kidding it’s not plugged in why is it not plugged in if it was plugged ah okay so I’m just going to turn this on to low what we’re going to try and do is turn this more or less into powder [Applause] [Applause] that’s looking pretty powdery at this point so while it’s running I’m going to stop it for just a second so you guys can hear me because I don’t know if that’s coming through on the mic or not so while it’s running we’re going to add a few more of these ingredients so what we’re going to add what I do with my tahini there it is have you ever tried making your own tahini no but you can um we could absolutely food process a bunch of sesame seeds and do that cuz this is pureed this is a pured sesame seed paste so we could do that ourselves but we’re not going to you’re pretty audible even with the processor running oh well that’s good so let me prepare the rest of these ingredients i’m going do the top down so I’m going to add the juice of a lemon here i’m going to just try and get some of these seeds out in advance so we don’t squish them all in i see a couple just on the surface here go ahead and pull those out okay i don’t see any more right visible right now we have a couple of ice cubes here oh so those that’s what ice cubes look like yeah we were all wondering i’m going to add a third of a cup of this tahini so smooth so smooth you can’t even see the smoothness how smooth that tahini is okay there’s our third of a cup of tahini which we’ll leave here i’ll use the rest of this tahini and the tahini sauce later um and let’s get our salt ready as well only want half a teaspoon of kosher salt did you get your ice from an Arabic country with your magic carpet oh no i flew my magic carpet to Antarctica and actually harvested your own ice yep out of the ice sheets okay so we’re going to set this to run again and we’re going to start introducing these ingredients now you may be wondering why am I putting ice in the hummus and what this does is it’s going to create it’s going to airate it interestingly so it’s going to create a lighter texture instead of a thicker texture as we put it in so that’s a fun trick [Applause] so I’m going to kind of add this in waves probably add half the tahini now chuck the salt in squeeze the half of a lemon in [Applause] add the rest of the tahini add another ice cube squeeze another lemon in get rid of this seed what happens if the seed gets in there gets ground up and it’s delicious oh it smells great [Music] and actually we’re probably going to want to let this I’ll turn it off for just a second we’re probably going to want to let this go for four or five minutes i can still hear the ice cube rattling around in there [Music] it’s getting chopped up now i don’t know if you guys can hear that [Music] [Applause] um and we will add some water so you can add cold i’ll stop this again you can add cold water to this a tablespoon at a time and what we’re going to do is try and get a the consistency we want which honestly there was quite a bit of water in the chickpeas so the the consistency is okay it’s a little bit grainy right now partially because partially because we haven’t [Music] food processed it enough but it’s still not super smooth so I’m going to add a tablespoon of water stop jumping around [Music] it’s the ice in there that’s making it do this [Music] but that’s fine it’s just all going to break up i’m going to add another tablespoon of water now I think that’s probably all we’ll need if we need any more it’ll just be one or two tablespoons more [Music] so I’m just going to open it up and take a Oh yeah look at that that’s nice and creamy yeah we’re getting there i think it probably needs one more tablespoon of oil heat heat [Music] [Music] [Music] yum i I have no commentary chat is right now talking about the lack of the helium crisis we’re actually in a deep conversation the lack of what the the helium crisis how we’re running out of helium oh no well luckily we don’t need any helium today [Applause] oh okay looks great so you can see how smooth the hummus is and the consistency is going to be what you prefer basically so if you want it a little pastier you can achieve that by just adding less water so I I ended up adding three tablespoons of water to this part of this will be how much water is in your chickpeas part of this will be humidity in the air that’s tastes really good super fresh and you guys can see here nice smooth hummus and we’ll add the sumac uh we’ll add the sumac and the olive oil to that but we want to get this chilling big chilling delicious i’m not going to put it all in there i’m just going to put enough in there why not h I don’t want to scrape it out right now we got to move on to other things susie Kim okay not going to go bad don’t you worry see if you had helium you can chill it in no time hello moose juice tahini and hummus exotic and delicious moose juice where’s goose juice moose juice is this person’s I know where’s goose juice moose juice and goose juice but if a moose drinks a goose juice no if a moose drinks goose juice the juices of goosees this is Dr seuss guys we only know it because we have kids what happens then do you have it they fall out of bed screaming screams oh my gosh do you have it memorized yes because it’s about the dreams of if you if a moose in a moose dream drinks the juices of goosees and the goose drinks the juices of moosees then they all fall out of bed screaming screams so never drink in your dreams [Laughter] we will come back to our friend the food processor in a little bit when we make kofa so actually I do have to scrape this bowl out dang it dang it because I need the food processor scrape it [Music] that is a That is a mighty fine hummus though so healthy so easy so freezable critically you make a lot of hummus the hummus is good on so many things great is a sandwich spread the the blade is removable i’m getting it cook people are commenting on your hummus uh scraping uh-huh well guys I’m going to comment on How about this how about you send me a video of your hummus scraping and I’ll be the peanut gallery that comments on it okay shut up you do this to yourself you don’t like it go to another hummus stream there isn’t one you’re stuck with this one you’re stuck with this hummus stream jerks all right or give give me like a piece of bread or cucumber or something and I’ll just eat it out of the food processor is that right don’t waste the hummus you’re what when did you turn into such a hummus enthusiast i like I like this hummus this is very good it’s a it’s a very nice hummus the thing is is it came from the recently simmered chickpeas so it’s kind of room temperature right now which is not ideal and it’ll uh it’ll thicken up too as it gets chilled a few of the things we’re making today are just a lot better cold the tibuli salad the hummus not the kofa oh the kofa’s fine cold actually yeah i’m just going to grab a cucumber from the fridge he’s going to eat a whole cucumber right now yep okay i like how you picked the most annoying and crunchy foods to eat on stream with your mic on you should have thought of that before making it uh you only have two cucumbers left that’s fine you can have one it’s actually not true that we only have two cucumbers left there’s only It’s just that it What’s true is that there’s two cucumbers in that bag oh do you have another bag of cucumbers i have cucumber of a cucumber oh my god that I already pulled out let me rinse this cucumber so I can eat it m it’s very very smooth silky some might say it is i would only make you the silkiest hummus thank you so much i’m going to um pour some into this bowl so I don’t just eat it out of the container and double dip my cereal now I’m using the cereal bowl so I don’t double dip my cucumber ah into the hummus duh very good see how thoughtful I am all right so what’s next on the list tibuli let me clean off my cutting board this hummus isn’t as salty as the one from the other day do you know why that is well salt do you remember what happened to the hummus the other day after I made it no i added some MSG salt to it nice so here if you would like it saltier here’s some MSG salt that you may stir into your bowl it only has half a teaspoon of kosher salt in that whole thing so you can also add some salt if you want and just stir in some table salt or in my case table salt with MSG all right let’s see what MSG hummus tastes like okay are you guys talking about Goten and Trunks perfected before their dads okay now they’re talking about Dragon Ball Z i I don’t know they’re talking about fusion energy ah of course to solve the helium crisis but also Dragon Ball Z hope you guys like parsley that’s a lot of parsley yeah that’s how much parsley goes into our tibuli msg just hits the spot it’s good right [Applause] i’ve never seen parsley that looks like that it’s curly parsley it’s uncut parsley like a skinny broccoli no there’s there’s two um there’s two different kinds of parsley there’s flat leaf and curly this is curly which I think is better for tibuli but you could use flat leaf parsley as well the the thing about I’ll talk about this in a minute stop stop skipping ahead ah stop it all right we are ready here power squat okay these are the these are the ingredients for our tibuli salad uh we are going to use of course a lot of parsley we’re using curly leaf parsley the reason why I like to use curly instead of flat leaf parsley is that the curly leaves trap the dressing better in my opinion and provides a more interesting texture to the salad we’ll use four green onions one English or in this case a Korean cucumber Japanese or maybe a couple Persian cucumbers if they’re small uh juice of two limes we have four tomatoes i can’t get Roma tomatoes in Korea you should use Roma tomatoes i will show you what happens if you use regular tomatoes you can fix it uh we’re going to use a little bit of mint leaf some extra virgin olive oil and some kosher salt that’s it oh no I forgot something uh-oh i forgot of course we have to have the fine bular this is critical how could I forget this we’re going to deal with that first dr zombie 90210 says “Oh from Beverly Hills I’m a degenerate that really doesn’t cook but I like watching Monty cook maybe one day I will be inspired.” Well you’re a zombie so I don’t have any brains recipes for you what kind of medicine do you practice in Beverly Hills brains apparently not sure there are brains in Beverly Hills funky Ferris says “Wait that’s a salt container my brain just passively accepted a red pipe on your counter at all times.” This is a salt pig um so it’s very useful because it’s really easy to grab salt out of uh there’s a variety of different kinds of salt pigs you can buy so the reason uh this works really well is because when you put kosher salt in here you’ll see the inside is unglazed pottery and that means that uh it doesn’t it’s going to absorb some of the moisture so the salt doesn’t clump together you can get these in a variety of way a variety of different forms i actually had this really in our stuff in America i have this really awesome salt pig that’s like a monster it’s like a ceramic monster and you reach into its mouth and it has like these gold horns on it it’s very cool uh but I just this is the one I could get here easily so first things first we’re going to use a a cup of half a cup of bular wheat fine bulgar wheat and this is really healthy whole grain very high protein this is good stuff so half a cup of the bular wheat [Applause] and we need to soak this before we do anything else so we got to soak our half cup of bular wheat for you know 5 to 7 minutes but realistically we’re going to just soak this uh for as long as it takes us to cut the vegetables oh Dr zombie says he does make a sweet grilled cheese and tomato soup so hey that’s hopefully you use mayonnaise on the outside of your grilled cheese and make it in the preferable way mhm and you’re not some kind of butter on the outside heathen the correct way to make a grilled cheese sandwich guys is butter goes on the inside next to the cheese and mayonnaise goes on the outside you’re welcome thank me later everybody has already thanked me a thousand times for that but is are a thousand thank yous enough for that tip probably not gilmore the same says “Hey Monty how are you doing you used to love your OGN commentary.” Oh so you don’t like it anymore no well thank you for at one time liking it we don’t like it anymore in retrospect it really sucked hone my knife a little bit because we got to cut tomatoes okay so tomatoes use Roma tomatoes if you have access to them roma tomatoes um are meteor they’re better for salads use them for pico de gallo uh they’re better for sauces a lot of time because they introduce less water and they don’t have quite as many seeds i can’t get Roma tomatoes i live in Korea i’ve tried but what I can do is buy boxes of regular tomatoes from Costco you can use regular tomatoes there’s just going to be some extra steps to this i use these for pico de gallo here as well the problem is is as you can see there’s going to be lots of seeds in the middle right huge amounts of seeds so the way we’re going to deal I’m going to deal with this problem today is I’m going to core the tomatoes like this right so we get rid of the stems i am then going to cut them in half and at this point in time I’m going to take them to the sink and I’m going to scrape out all of these membranes uh and I will show you I’m just going to deal with all of the tomatoes at the same time so I can do this all at once but I will show you what that looks like and by removing the seeds we’re going to be left with only the meaty parts of the tomato and that’s what we want because we don’t want this to turn into like some kind of watery mess and we don’t need the seeds for any reason i’ve run out of cucumber but have you run out of hummus what was your What was your verdict on the hummus that’s yummy 10 out of 10 would hummus again i’ll add cayenne pepper to it next time no zeps says “No scrape the membrane onto a plate salt it it’s a nice snack.” I’m going to throw it away okay so I will show you under a plate what this process looks like just so you can see it this is honestly useful even with Roma tomatoes if you’re being a perfectionist so basically you know we have this problem here where we just have a lot of seeds and so we can take out all of these seeds and the reason why I wash them is to get rid of some of the additional seeds in here but we’re scraping out all of this we can keep these membrane walls cuz these can be cut up so we’re not so worried about those uh but we do need to cut these tomatoes into very small even pieces for us to have a nice texture salad but what I’m going to do is basically just get rid of all of these members which I guess I can just do here and then I’ll rinse them out i’ve run out of hummus as well life’s hard it is you haven’t there’s another tub of hummus beside you i know so you can see we’re getting a lot of rid of a lot of the water content as part of this process sliced tomato with salt is a really good snack though when I was young I used to hate hate hate tomatoes me too obviously I like tomato sauce and tomato pizza but it was a texture thing for me yeah my mom loved raw tomato raw tomatoes like sliced raw tomatoes yeah yeah yeah and my mother loved them and she would force me to eat them and I remember I used to I used to when we lived in a house I would be like “Okay.” And literally just like the movies I would take the tomatoes and hide them and then go to the bathroom and then either flush them down toilet or throw them out the window the animals probably enjoyed that i’m sure they did but I just hate so even to this day like I know I like it’s okay and I’ll eat them but when you cook things with raw tomatoes in them my first instinct is like gh I was the same way uh as a kid it was like one of the very few things I didn’t like but here’s the thing about tomatoes is they’re like one of the most variable foods in terms of quality fresh tomatoes are one of the most delicious things ever but grocery store tomatoes are such mixed bag in terms of quality because they they pick them before they’re ripe so they don’t ripen on the vine which really makes a big deal uh but so it’s fine going to be fine in this grocery store tomatoes for the most part but really fresh tomatoes are so good homegrown tomatoes are amazing it’s probably like the biggest tomatoes have one of the highest ceilings and lowest floors of any food i like little cherry tomatoes i like it when the tomatoes are sweet i don’t Yeah but I mean re real tomatoes are very sweet okay so now I have this whole thing of juice which I’m just going to throw away haha you can’t stop me gone be gone i’m going to rinse the rest of the seeds out of this and just get rid of some of the extra little gooey bits it’s time to grow some tomatoes one of the biggest obstacles to enjoying produce is being able to pick out a good one from the grocery store zep says “I used to grow tomatoes as a child now that I’m buying them in a market I assume I’m getting 70% of what I bought are usable.” Yeah i mean the grocery store tomatoes just they just don’t compare unfortunately cuz tomatoes are just one of those and the reason it’s not like malicious or anything like that the reason why they have to pick them before they’re ripe and then ripen them later with gas is that they just don’t have a very long shelf life when they’re fresh when they’re very ripe so in order to get them to the market and have them last and you know be edible that’s just kind of the solution that they’ve had but that’s why you know getting heirloom tomatoes from your farmers market is going to be a much better experience stuffed baked tomatoes are quite yum i guess baked tomatoes are different right like I I don’t mind I like tomato sauce i like baked tomatoes you know raw tomatoes are so I’m going to flip these over just because we want some of the additional water to drain if you’re not doing this step even with Roma tomatoes you may want to put these tomatoes into a colander in a bowl so that they lose some of the water out of it we won’t have to do that cuz these tomatoes I promise you do not have very much water in them anymore uh so what I’m going to do is I’m going to cut it like this so I’m going to cut the kind of inner membranes out so that I have these like meaty pieces i have these meaty pieces of the skin that have a bunch of the tomato flesh on them that I can put flat and the reason why I’m doing that is that we’re going to be engaging in a laborious cutting process and I’m going to cut these very small uh so we’re going to we’re going to cut them really small here so we’re going to do a pretty nice dice of these tomatoes and the reason why we want them about this size is that we’re going to be uh cutting the cucumber to about the same size and we are also going to be um mincing the parsley so we want this to be a pretty small chunk salad i don’t know how else to say it because we want that texture of it being small and if we don’t cut the tomatoes and the cucumbers small the it’s going to be kind of weird because the tomatoes and cucumbers would be a lot bigger than the parsley if that makes sense so we’re trying to create an even consistency can you make the parsley big i It’s just not going to be good i don’t know this is just how I like tibuli you can cut them however you want to cut them okay guys no yes denied request denied how all right throw it away if you didn’t cut it small enough and then hang your head in shame and apologize to me personally our budget market Aldi has super hit or miss produce i freeze what I’m not going to eat for a nice stock with a rotisserie chicken carcass yep yeah fair enough sounds good aldi so you you are you in the UK no there’s Aldi’s in America now too are there really oh Aldi’s I think is a Dutch chain originally i think they have all these on the east coast of the United States now can I turn off the AC no cuz it’s going to get hot in here because I’m going to start cooking kofa fine isn’t all the German okay now is it German i don’t know time to Google it’s Northern European why are you Googling just make them do it essen Germany oh guess it is German there you go founded in Essen Germany it’s going to take us a little bit to chop up all these vegetables guys tesco was founded in the east end of London that makes sense walmart was founded in Rogers Arkansas yeah it’s an Arkansas company they’re still based in Arkansas their headquarters is in Little Rock if you flip the tomatoes when cutting you won’t crush the meat when the slice doesn’t work out oh I’m not having that issue but sure the slice is working out oh good i just my knife is sharp and I honed it so if there if you don’t have this membrane you don’t have to do this step of like cutting cutting it out um some of the quarters that I have are not going to have that membrane potentially so this is just how you make pico de gallo as well guys you know a lot of tomato cutting lots of tomato cutting oh interesting san Diego we just got four Aldi’s in the past few years wow wow i believe they partitioned the country across North and South over disagreement on whether they’d sell cigarettes at at one okay all right i forgot Arkansas existed until you just mentioned it right we all forget Arkansas exists it’s like Mississippi is it a state who knows nobody’s ever been there apparently President Clinton was from there does it exist he was He was the governor of Arkansas does Does it exist is he even real did it even all happen to be fair you have so many states it’s hard to remember them all is he even real why don’t you ask Monica lols that scandal seems so quaint now it really does and you know what’s great is um Monica Lewinsky recently or not recently but in in recent years uh has been very open and vocal about it and like yeah she’s she’s also the trauma of not sucking Bill Dick Clinton’s dick but I imagine that was a traumatic experience in of itself but the trauma of the entire scandal and the media pressure especially because she was you know in her 20s she was so young yeah um the trauma actually turned her into one of the funniest people ever now was that worth it maybe not but the results have been good yeah no she’s been incredible she has such a good sense of humor she has such a great sense of humor and like she just like pops up out of nowhere sometimes when they’re like “Man you know imagine being bullied by the entire world.” And she’s like “Hi hi guys.” But she has been a good advocate for you know people who are under those media circuses unfairly i mean come on if you’re 20some year old intern at the White House and the president wants you to suck his dick and you know I’m sure it’s happened many times let’s put it that way i’m pretty sure it’s not just Monica jfk definitely definitely they just didn’t have social media back then they didn’t have social media for that scandal well they didn’t have any me i don’t think they had much media it was easier to suppress information exactly the amount of that USA has you just wish for the Clinton Times i know feels weird to say but I know it does yeah you know the the documentary we just finished watching the on the Cold War the turning point on Netflix that was incredible really good um very very well made yeah if you guys have a chance to watch that like it was very interesting to see how the Cold War has really connected each of the presidencies and how it affects us today and the the relationships throughout the world really all right we’re almost done with our four tomatoes this does take a while all right while you do that I’m going to run to the bathroom cuz you’re still tomatoing i’m going to go get a drink of water i’m going to go have some coffee wow will you be finished tomatoing then yes I’m almost done i’ve done three quarters of the tomatoes you can use a serrated knife for this um if your knife isn’t sharp enough like you want to be very gentle as you cut through the tomato skin so you don’t mash it because we want to have a nice texture to our tomatoes that’s why I’m very gently pushing my knife through the skin last one it does seem like it would be easier to cut it not with the skin side down that’s fine i like to do it this way so I know the pressure that’s being applied to the skin side that’s fine we got a lot of good-looking tomatoes that are not crushed so nicely chopped now we’ll do the same for our cucumber chop this too we want it to get approximately the same size as the tomato in this case uh we I’m using a Korean cucumber which does not have a lot of seeds to it uh as you can see here there’s not a lot of seeds it’s pretty meaty so we don’t really have to worry about that if you’re using a regular Americanstyle cucumber you’ll want to seed this first so that you’re not introducing a bunch of water that’s going to dilute the dressing when we put it into the salad har those tomatoes look dicey so I’m going to cut this into quarters and then I’m going to go ahead and chop this hold on i need to stop recording for a moment so what we’re doing is we are taking the cucumber cutting it in quarters and then we are going to pop them in your mouth chop it yep there you go these are a little bit bigger than the tomatoes but this is the fattest part of the cucumber as well do you think that the new Superman movie is going to be good wait I didn’t even know there’s another Superman who’s in this one who is Superman this time i don’t I forgot who it is somebody new um I don’t know man i I hope James Gun does a good job i was hopeful for the last Superman film and it was the Henry Caval ones were really bad so but he’s so hot that doesn’t and he he was also good in those movies but the movies were bad all right superman 2025 it’s coming out in July who is this guy i will have to see it no doubt for Nerd Legion so uh David Horen Sweat Corin Sweat who are you nathan Fillian’s in it though and so is Nicholas Holt yes Nicholas Holt is Lex Luth lex Luthther that’s kind of fun interesting casting choice he’s probably gonna be good in that role millie Alcohawk where do I know her from she’s in it as well the thing is the original Superman movies with Christopher Reeves are pretty good maybe not the later ones the Gene Hackman is Lex Lex Luthther ones they’re all the same to me oh she was the young R okay young Rea yeah so she’s in this I don’t understand why there’s a need for another Superman movie though anyway she’s in it as Supergirl uh oh that’s not a great sign the fact that there’s a Supergirl is already not a great sign terrible character supergirl nathan Fillian is Green Lantern nicholas Hold as Lex Luthther the Green Lantern might be interesting for him bradley Cooper is in this as Jorel that’s Superman’s father oh Russell Crowe was uh Jorel in the Henry Caval one russell Crowe as Henry Caval’s dad huh that was a choice it was a good one it was good it’s one of the better parts of those that movie all right so we have our one cucumber so we can go ahead and give that a mix now it’s looking good okay so we have all of our parsley now this is about two bunches worth of parsley that you would find at the grocery store it’s probably around 100 grams we need to get this off of the stems so we’re going to be pulling all of the parsley leaves off if you get a few of these little tender parts at the top the tender stems close to the top not going to be a big deal but let’s just try and avoid that as much as possible so here you go that’s what it looks like afterwards very exciting we have to do this with all the parsley then we’re going to mince the parsley and put it inside it does look like tiny skinny broccololis mhm what I like about tibuli and uh this is going to be a more parsleyheavy tibuli different places in the Middle East have different versions of tibuli this one is more Lebanese or Syrian in that it is very heavy with parsley but one of the delightful things about Middle Eastern cuisine in general and Iranian cuisine uh is the amount of fresh herbs just it’s really healthy i was going to say we haven’t really minus the kofa you haven’t actually cooked anything just a Yeah I mean I kind of simmered the chickpeas but a lot of this is part of a mezz which is the kind of Middle Eastern premeal you know they’ll set out a bunch of platters with uh finger foods yeah but it’s nice and cool and fresh like you said yeah very cool and fresh very summery you know very refreshing and tons of flavor too really strong flavors you know we’re we’re going to be using all these fresh herbs mints parsley and then we’re going to be using spices like allspice and nutmeg what’s in an allspice uh it’s an allspice berry it comes from the plant oh but the allspice plant uh has a lot of flavors of nutmeg whole clove uh that’s why it’s called allspice interesting it’s a lot of kind of baking flavors but back in the day in the Silk Road and in the spice trade in the kind of medieval period in Renaissance all spice was highly prized and it came from the spice islands in Southeast Asia because it’s it’s such a rich flavor you can try some you can tell me what it tastes like Susie okay here throw it to me no I can get it i can catch it just toss it i almost come hand it to you you’re not tossing it at all the electronics over there old spice it smells like a chai tea can I put this in tea i guess what are you doing just pour it into the palm of your hand she’s like pouring it all over herself i wanted to immerse myself in the experience how is the experience yeah it tastes like chai it’s like chai tea mhm and spicy now my tongue is numb okay so we have a lot of parsley here that’s so much parsley it’s a lot and we’re going to mince it because we want to cut it down into very small pieces so it sits around our tomatoes and our cucumber which will swim upon the tides of parsley oh my god that is so much parsley yeah oh it smells so good and again I like to use the curly parsley you can use flat leaf parsley curly parsley h has a milder flavor and also it’s just because of the leaves being so bushy that like broccoli it will catch a lot of the sauce and hold it which I like cuz it makes the salad juicier it also gives the salad more body and texture parsley is so hard to make puns with true wow keep on piling it up and chopping it it looks like they look like little weed buds little what they look illegal oh it does look like the marijuana it is parsley guys i promise it’s parsley that parsley looks on par some word play is harder to parse than others yeah I guess parsley is kind of hard to quick dad joke parsley go don’t know so we’re going to cut it this is probably a good size for it to be so nice and chopped into small pieces now parsley clearly not being used sparsely for this there you go there you go there you go that’s a great one we’re putting all this parsley in our bowl as you can see here and now that it’s minced pretty small it’ll start to cover our tomato and cucumber and disperse nicely throughout the salad that’s all looking great oh it keeps flashing restart it hm restart it it did okay so we have our bulgar wheat that we’ve been soaking i just drained off a lot of the water uh we do it’s softened up now and you do have to do this because otherwise it’s going to be hard little bulgar pellets and now it is nice and moist it’s like a pretty fine couscous almost if you look at it so what I’m doing is I’m squeezing the water out of it because again we don’t want extra water content in there so I’m just going to go ahead and squeeze our bulgar wheat and this is going to give a nice kind of earthy flavor and it’s going to make it uh heartier and also just really healthy because this bulgar wheat is super good for you it’s used in a lot of uh Turkish cuisine as well and it can be added to kofa also uh in order to act as a filler or a binder uh with the meat we’re not going to do that today when I get tible at the Subway style fast food chain Mezz the chunks of everything you cut up is like 1/5if the size which one is closer to authentic i think it just depends on how you want to do it maybe they give you 1/5 the size cuz they don’t I mean you can cut it up really fine in a food processor if you want but this is kind of the consistency that I like it which is a little bit chunkier the the reason probably why it’s smaller if I had to guess is that they are using food processors to But why is your wheat vulgar it’s my vulgar wheat what is it called vulgar vulgar vulgar wheat like vulgar but with a B yep so I’m just squeezing out all the water and the good thing about this bulgar wheat is that it also absorbs the dressing of the salad so they become very little flavorful morsels but the texture of the tibuli can be whatever you want it to be also there’s going to be a million different ways to make this because you know every country in the Mediterranean or in the Middle East is going to have their own version of the tibuli as it were so now we’re going to use four of these green onions and we’re going to thinly slice these oh come on okay that’s not good okay just keep an eye on that please sorry guys we’re just uh working on the We have a hard disc that’s for the recording of this that’s being stubborn at the moment so we’re just going to cut these thinly slice these four green onions again you want this just to disperse evenly throughout your tibuli lastly scrape all this side put it in there uh we are going to use some just peppermint leaves probably about a dozen of these these leaves are kind of small though so I might add a few more this mint trying to get rid of these stems at the same time i haven’t seen green onions in Tibuli before but I like it is the comment i’m using a recipe from the Mediterraneanish.com which is a big website for Middle Eastern and Mediterranean recipes i like it i’ve had this before it’s good um I’m going to just mince these up so they distribute add some more freshness the touch of mint you don’t want the mint to overpower so dozen or so leaves should be sufficient so now what we’re going to do is the dressing on this is basically just lime juice and olive oil and salt so I’m going to add the salt in first i’ll start with about a teaspoon of kosher salt this is a pretty big bowl of tibuli i might need just a little more more do you or Monty have any cooking website recommendations outside of Julia Child’s cookbook and America’s Test Kitchen i don’t have many I trust uh New York Times cooking app is very good um they have a huge library of stuff i typically use a combination of New York Times cooking America’s Test Kitchen um and then specialty sites for regional cuisines like this uh the Mediterranean dish but I think the New York Times cooking app and access to their library is something like $5 a month it’s not expensive and it is totally worth it susie what’s your favorite film in the foreplay Monty has put out over its run i mean I want to say I probably watch like 90% of the movies with you right yep um you’ve liked many of them i’ve liked a lot of them and and Monty and I you know after the movie we’ll we’ll discuss it and then oftentimes when he’s recording his show I can hear him you know talk to Richard Thorne about the stuff that we had discussed ourselves so I guess or I say this is what you thought of it yeah i’m like you’re sounding bored we just kind of uh Yeah so I’m going to add 3 to four tablespoons of lime juice in practice about there’s about two tablespoons of lime juice typically per lime so I’m going to add two whole limes to this uh you can use lemon juice as well many recipes will use lemon juice instead i think the lime juice gives it a little bit of an extra hit an extra hit um little some pizzazz it honestly makes this pretty Mexican like the fact this is this tibuli recipe is very similar to pico de gallo right uh you use green onions in this instead of red onions but the tomatoes like you use cucumbers um but if you would use red onions and the tomatoes the lime juice salt and uh cilantro instead of the parsley that’s just pico deayo right there that’s true um so it’s pretty similar so it’s the beast must die it’s the beast must die i don’t know if you watched that one that’s like one of the earlier ones right wasn’t that Was that from which the spit roast arc i think you didn’t watch a bunch of the spit roast ones cuz they were just actually bad there’s a lot of times where he’ll start making me watch something and I just fall asleep in it the Beast Must Die was the werewolf murder mystery one i’m not sure oh no i I think I watched that one i think I watch a start of it before I passed out funky Farah says “Uh on the New York Times app there’s a really good Bolognese recipe called Marcela Hazen.” Marella Hazan yes she’s a famous Marella Hazan there you go yes I will do that one that is a all-time classic not just New York Times like her that recipe is like the definitive American bolognese so I’m going to add 3 to four tablespoons of I’ll add three and 1/2 tablespoons of the olive oil here jordan says “MTle I eat this all the time with tuna and chips.” I got some in the fridge right now it’s really healthy guys like this is it’s about as healthy as it gets i mean it’s fresh veggies herbs olive oil um the whole grains protein this stuff is very very good for you i took a foreplay break what you didn’t even answer the question about what your favorite movie was though i I I don’t know i I I don’t know field of Dreams field of Dream it was not Field of Dreams it’s the only thing I can remember right now i did not watch Gladiator 2 with you that was horrible but I did watch Gladiator 1 which is good which was fun so one of the times we watched it was in LA we went to a drive-in theater and we had taken Max with us he was two i know but his name is Maximus yeah and so we’re watching this in the in the car and when they start chanting Maximus he was like “That’s me.” Like “That’s my name.” And he was so excited so that’s what I remember from Gladiator i throw in a little mustard sometimes or kimchi that would be good it’s good that’s a lot of parsley it’s a lot of deliciousness it is delicious it just tastes so fresh the lime juice is so nice it’s very summery that’s why I wanted to do the Middle Eastern Mediterranean food was now that we’re getting into summer I thought it’d be fun to have some of these recipes this is going to be better as it sits for a little bit um you know a lot of salads there it’s not like oh yeah this is better the next day this is one of those things that’s better the next day uh because the flavors really start to meld you want to chill it you know the bular wheat is going to absorb a lot of the flavor of the lime juice and the salt and so it’s going to be in my opinion more delicious on subsequent days so give that a cover and we’re going to chill this now cuz we got other things to do they said it looks great no idea it says username Twitch forced me to sign up for FU i had no idea you’re a Middle Easter what you’re not i’m not you know it is possible to like foods without having without being from places yes the time between Jesus dying and then writing a book middle Easter so Susie didn’t make it to Werewolf Break i don’t believe she knows did I watch that one oh where oh no i know what it is she knows what it is you told me what it is let me clean up for a bit guys and we’ll get on to the last of this oh Sochi says “Oh my god I requested Middle Eastern food like three weeks ago thank you so much.” Well where were you the first stream where were you at the start of this one why do I even bother honoring your requests you don’t even show up to be fair you did switch the days on them that’s true i also did take a two week break not very helpful for people knowing when this is happening continue cooking truly is the lull esports.com of scheduling confusion time zones monty time zones monty’s butt plug on the cutting board doesn’t have a very flared base hey look that juicer that would be a very uncomfortable butt plug that juicer makes sure that he doesn’t cut himself with a butter knife when he’s juicing these lemons and limes to be fair that’s never happened i never cut myself however I have stabbed myself and given myself bruises with a butter knife oh Nicole welcome back she said “I I went back and checked your history i realized I missed the one with DOA.” Yep that’s right that’s why you got to show up every week you don’t even know we’re not very good at announcing schedules that’s true very terrible in fact that will be fixed i mean I can help you with that it’s That’s We’ll get there i appreciate your offer that’s what I was getting at last stream i knew you were taking a oneweek break but the second week break had Oh my god so the reason why we took the second All right you need to just let people know and like post this all the time communication is key for any relationship i agree sweetheart it’s the the thing is we had to take an extra week break because we were accumulating too much backlogged footage that needs to be edited is the primary problem so the breaks had to be taken you know maybe if you had a Discord server where you could announce these things i was also deal I was also dealing with a lot of LFN stuff and the launch of our merch store and a bunch of other things anime nerd Fred Durst i’m I’m I’ve been pushing him on it because I would I would like to be able to talk to you unfortunately this is lower priority than some other stuff that I’m working on for LFN like launching our merchandise okay so give me a break i am aware roger Eert gave Anora four stars what do you think Bondi what is Anora what i don’t even know what is that no roger Eert.com that was a movie that was released last year that’s Roger Eert is dead he could not possibly have been giving Anora four stars oh what is Anora it’s the movie that won best picture last year about deaf people I think i haven’t seen it so but there’s a lot of fake worker from Brooklyn meets and marries the son of an Oh no that the deaf one was the best picture before that yeah but that’s the one that Cool um didn’t it win best picture somebody can correct me i didn’t see it and also like there’s a lot of fake news in what was said right there because Roger Eert is dead and couldn’t have possibly given it four stars well his website did oh well he I’m sorry he can’t be responsiblely for their reviews look Roger Eert is guilty of many crimes that is not one of them for being dead how dare you no he’s mostly just guilty for his own dog opinions but other people’s dog opinions are not his dog opinions let’s be clear we want to properly attribute blame to Roger Eert all right is it meat time it is i had to buy so much parsley for this guys it’s like ridiculous i had to buy like a pound of parsley for all of these dishes parsley [Applause] just Middle Eastern food problems why do I have so many herbs those stems might make a good broth in the future true make a nice stock when I do camera two can you move the food waste bin it doesn’t look cool yeah better the werewolf break was the thing where like the guy just says it right he’s like “And now it’s the werewolf break.” Yes it’s terrible you’re like “Uh okay.” as if well the funny part is the voice comes at the beginning of the film and says later there will be a werewolf break like thanks for the heads up but also what that meat looks like expensive dog food it’s just ground lamb and ground beef which probably would be really expensive dog food if we made it into dog food kota is what you’re thinking kota yes that’s what I was thinking of i also haven’t seen that whatever not going to watch that garbage all these movies i don’t Wow am I just living under a rock no nobody is seeing these movies susie Kota it’s 2021 actually nobody has seen Kota that’s That’s just true guys nobody has seen Kota oh I’ve seen the I’ve seen a trailer for this uhhuh nobody’s actually seen it though anyway she’s the only one in her family who can hear and her whole family is deaf and like she wants to go and work with music or something and Sorry oh hold on hold on yeah yeah yeah ready i don’t care go all right here are the ingredients for our kofa that we are going to be making today i have uh a pound of ground beef and half a pound of ground lamb or 500 gram of ground beef and 250 gram of ground lamb so we’re making a beef and lamb combination got a bunch of fresh parsley here three cloves of garlic one medium yellow onion and our spices little bit of cayenne pepper paprika uh ground nutmeg and we’ll have some add some cardamom and sumac salt salt here pepper olive oil and allspice which my wife is going to give back to me i ate it all you need it right now yes yes okay I’m coming i’m coming and our last spice is all spice the almightiest spice and finally this is this is the best part a piece of wet toast so we we are going to toast a piece of bread and then squeeze out all of the water from said bread because we’re not using breadcrumbs and this is going to be a binding for our ground meat wet bread [Music] wet toast the most appetizing part of the stream damp toast that I’ve squosen out m wet wet toast okay so if you want to make these into kebabs you can go ahead and get some skewers wet i don’t have a grill here you can grill them uh you can form the meat around the skewers to make kebabs these are basically kofa is a pretty wide ranging dish that is going to be made differently in a lot of places so kofa uh in certain places skew molded onto a skewer grilled as kebabs it can be steamed it can be fried it can be pan fried uh it’s basically just a meatball/meatloaf with Middle Eastern spices and herbs made out of lamb beef or a combination thereof that we’re going to do today so there’s a lot of different ways to do this uh because I don’t have a grill where I am in Korea I’m just going to be forming this into long meat sticks and then putting it in a grill pan if I use the skewers it’s too long for my cast iron grill pan so I won’t be doing that but if you have a grill at home feel free to it’ll be good so first off we’re also work well for kebabs broilers sure yeah broers are great uh any way you could cook a meatball or a meatloaf you can cook a kofa meat slab preparing ingredients is the werewolf break of the stream no it happens every time and so we’re back to our food processor which has been cleaned out from our hummus usage so first thing we’re going to do is toss a bunch of our vegetables garlic and herbs into the bowl so I’m going to be thinly slicing three cloves of garlic which will then be minced in this bowl my bench scraper there it is so you put that in uh we’re going to start let me get rid of some of these spices because they’re cluttering everything up uh okay so we’re going to cut our onion into quarters and get rid of the skin uh maybe I’ll do it into sixths keep it interesting najafan the way you feel about Oppenheimer I think is how Monty feels about La La Land oh where it’s one of those quote unquote everyone involved is just so talented of course it’s perfect of course it’s about you know La La Land is like of course it’s about LA we love LA i hate La La Land so much i know such a trash movie i liked it it’s a terrible movie i liked it just like Adventures of Summer you don’t like 500 days they’re both my favorite films i just can’t tell you cuz she’s trolling she does actually like Love Actually though which is a problem love Actually was is my second favorite movie after Zoolander zoolander is great we could agree on that all right I’m just going to chop this onion up uh we don’t need to be super precise but we do want to get it just a little bit smaller before we hack away at it in the food processor so I’ll give it a nice very rough chop here yeah Zeps I agree with you says “Bro love actually is great professor Snape killed it.” Oh look i love Alen Rickman but the movie’s bad go ahead and transfer that over to our food processor and then we’re going to add the parsley as well so going to be a whole bunch of parsley here again uh I’m just going to get rid of the stems we don’t need to mince it this time because the the food processor is going to chop it up nice and fine for us so fine love actually was like it just everything so wonderfully fantastical about love like it doesn’t make any sense that it’s just so wonderful uhhuh there are good romcoms that’s just not one of them it is and it all comes together at the end just wonderful little package of nonsensical lovely goodness they’re romcoms I like that is not one of them yeah not every movie needs to be overanalyzed i agree with you there too Zeps look just because you have bad opinions doesn’t mean you need to defend them just accept just say “I have bad taste.” And move on with your life and enjoy your enjoy your taste that is bad it’s not a good movie said there are I like you know which do you like sleepless in Seattle um Philadelphia Story um You’ve Got Mail these are all good ones uh here’s here’s a here’s a just sounds like you’re a Tom Hanks here you go here you go here’s a hipster pick defending your life with Meil Stre and Albert Brooks have I seen that probably not sleeps in Seattle such a Tom Hanks pick i know it is too fast Too Furious is that your favorite quote do you like 200 cigarettes i don’t know what that is i don’t know what that is either okay so next phase we’ve got our onions our garlic and our parsley in here whoops uh-oh it’s fine we’re good okay uh and I’m going to lightly chop this so I’m putting it on low so we want to chop this up and that’s looking good nice and minced up now because we want to mince this into our meat because this is going to add a lot of the herbs and flavors into our meat so we’re feeling good about that then we add our wet toast m and we’re going to add our nice ground beef here just root that around the bowl a little bit so 500 grams of ground beef not 500 days of summer uh and it’s about a pound and then we’re adding half a pound or 250 gish of ground lamb you can make it all with beef you can make it all with lamb i think a mix is nice i think a mix is nice yeah I agree did you guys know that I have actually never watched any of the Fast and Furious movies after the first one i have only seen Tokyo Drift i feel like at this point I don’t know maybe we should just do like a Furious Marathon no I have no interest in that let’s watch all of them so I at this point in time I’m going to add a teaspoon of teaspoon and a halfish of kosher salt to this look how pretty the color is guys [Applause] add some black pepper as well [Applause] maybe half a teaspoon black pepper and uh it reminds me of those like sand art things that you’re supposed to Oh yeah that actually Max and I just went to go do this on low you’re going to have to give this basically you’re have to give this a few minutes you can use a spatula to kind of scrape it down in a moment but it should combine on its own oh there it is i forgot the rest of the spices because I’m being silly let’s add the rest of our spices we need to add all the spices right now okay so we’re going to add 1 and 1/2 teaspoons of allspice it’s going to be the most present spice in this so all spice it’s not really a substitute you can use all spice is just a Middle Eastern spice that is in so many different things and also is kind of the signature flavor that you would think of and we’re going to add a half a teaspoon of all of our other spices so a half a teaspoon of cayenne pepper i’ll add a little less cuz my wife is very sensitive to spice look you get pregnant with two kids too and see how it changes all your your weird bodily preferences i will not do that okay half a teaspoon of paprika this is sweet paprika which is regular paprika not smoked paprika excuse me half a teaspoon of nutmeg ground nutmeg half a teaspoon of cardamom oh it’s a lot of a lot of spices it’s Middle Eastern food this is how we roll we’re not done yet half a teaspoon of sumac which sumac if you’re unfamiliar is a Middle Eastern spice guys and it it has a very bright almost lemony kind of like earthy lemony taste it’s a little bit like lemon zest in its flavor but it has kind of a like an earthy quality to it it’s very good very bright flavor though so those are all our spice now we can mix it up and what this is going to do what this is going to do is create almost like a meat paste that we can form with our hands [Applause] you watch the colors change [Applause] exciting [Applause] every time Monty says all spice it reminds me it makes me think of the All Spark in the Transformers movie oh yes this is second only to the R stream that was pretty fun to watch though the processor stream all right I’m going to use a spatula here the blades are at the bottom so I just want to make sure that we’re getting the my meat Sir keep your meat contained oh no couldn’t do that the fans demand my meat everywhere they want to see They want to see my raw meat they want to see your raw meat on the kitchen counter that’s right slap it down slapping my raw meat on the counter and then cook and then cook it so it is going to decrease in volume naturally as We mince it up and it’s looking good but we still have some of the larger ground meat chunks towards the top of this thing which I’m just going to push down closer to the blades and try and get some of the other pasty bits up towards the top that have already been minced and combined how do you make sure that all the spices get mixed up in there h how do you like guarantee that all the spices will Oh they’ll evenly distribute because of Yeah [Applause] i turn it up to high guys just so we can get this combining a little bit faster there we go now it’s churning everything down to the bottom there it goes all right yay [Applause] that’s combining really nicely [Applause] it should be good and what you’re going to get is a kind of meat paste meat paste so clearly is very similar to how you would make meatloaf and I guess you could just put this into a loaf pan and have yourself a Middle Eastern meatloaf oh yeah but we won’t be doing that instead tragically I’m going to need this food processor again to make tahini sauce we’re going to scrape our meat paste into this bowl meat blades what other romcoms I like i’m still hung up on that what are your favorite romantic comedies chat now people are bringing it on is that a romcom is it meet the [Music] yeah I guess Meet the counts i I don’t I don’t know i don’t remember i don’t really watch romcoms anymore yeah so why are you criticizing them i’m not apparently I like more romcoms than you do no apparently you just don’t like the one romcom that I happen to like so I like more romcoms than you do is a true statement no maybe I like them and I just don’t they’re not Oh okay the notebook oh god there was a No I guess that’s that one’s not a com the time traveler’s wife oh what was the um there was there was one really terrible one that I watched on a plane one time about this timetraveling ginger man yeah I think that’s time traveler’s wife no no no it’s something else it was really bad though the notebook is not a comedy i I I realize that notebook is not a comm it’s just a rom yeah time travel also not a comm sorry i just like really tragic things apparently what was the really terrible film about the timetraveling redhead man i I don’t know um somebody Google time traveling redheaded man i will Google time traveling redhead man about time yes terrible holy moly bad that’s right i remember this one too about time it was so bad rachel McAdams is very good at these kind of roles though sure he’s a very great Yeah who is the ginger guy who is the ginger guy in About Time is the first question that comes up uh his name is Dom Gleason yeah Donald Gleason that’s right he’s Irish man that movie is terrible he was Bill Weasley in Harry Potter he was terrible he was in Exmachina and Revenant that was also a good movie interesting who is Ginger Man who is Ginger Man easy A Juno yeah he’s been a bunch of stuff uh no Nicole is listing some romcoms pearl Harbor is not a romcom i guess not it’s I don’t know so funny 13 going on 30 that was romcomi oh 10 Things I Hate About You that’s a good one that is a good one i like that one um and there was another late 90s high school not American Pie there was another one that’s similar to that uh Varsity Blues something like that yeah there’s some there’s some of those nicole subscribe thank you i just used my prime you primed to someone else oh my god oh my god we Monty will remember this friendship with Nicole ended wait what’s that where’d you get that blonde fabric you’ve been hiding it up there i’ve been I’ve been hiding a mortar and pestle from you what what all right i’m going to make half of the recipe for a tahini that we have cuz I don’t want that much tahini sauce cuz this is going to require what 3/4 of a cup of tahini paste and that’s too much tahini paste so I’m going to use one clove of garlic here and I’m going to mash it in this mortar and pestle so I’m mashing the I see you kept it in the high cabinet where I can’t reach what do you need a mortar and pestle for maybe I need to You don’t cook secret paste so we’re making a salt garlic paste if we had ginger this would be very similar to a lot of the bases you would make for Indian cooking what was that robot movie that I really liked this is what she does guys what was that movie that I liked i don’t know Sizzy no the robot one no the robot that saying it more times doesn’t help the robot one that I watched on the airplane the wild robot yes that one wild robot thank you that one’s a great movie if you guys haven’t seen that you should watch that wild Robot was fantastic i watched it twice and cried both times i still haven’t seen it but I’ve heard it’s good in a row we should watch it again tonight so I can cry every time i have to record foreplay tonight that will not be happening with me uh for the movie that we watched last night yes okay and Rudy so we got to do Rudy too and the Hustler we watched The Hustler last night so this is one clove of garlic that a little bit difficult to get out of this mortar and pestle with the salt but we’re doing our best again I’m making a a half recipe compared to what you guys have seen so basically 3/4 of a cup of tahini paste is quite a bit and I don’t think I’m going to need that much like a lot of tahini sauce so I’m dialing it back to half i could always make more later so I’ll be cutting everything in half fortunately it’s not going to be very easy for me to measure wait tahini sauce isn’t that the stuff that we have in the little jar that’s tahini paste we’re turning this into a sauce so this is going to have like very thin consistency to it so kind of like a salad dressing maybe so we’re taking the tahini paste which we have here and we which is just pure sesame seeds that have been ground up and we’re turning this into a sauce so I guess we’ll do I forgot the ingredients we’ll have to do that whoops it’s okay so eager to get start started cooking luckily this is easy move this out of the way and the food will spin okay here guys our recipe for tahini sauce we have tahini paste of course which we’re going to be diluting down uh I’m going to make this a half recipe compared to what’s below so I’m going to use a/4 cup of lemon juice which is four tablespoons which approximately two limes excuse me lime juice i’m going to use one clove of garlic that I’m going to be putting in a mortar and pestle with 1/4 teaspoon of salt and then we’re going to add some cold water to it in the food processor as well now we’re talking about Disney movies so because I needed 3/4 of a cup uh if I’m going to use half of that I need 3/8 of a cup which is quite an annoying amount to measure so I probably will just I’m going to just do a I’m going to do between just a little bit less than a third which is 3 9ths obviously because I don’t have eighth measures of cups somebody come up with an eighth measure of a cup wait there’s probably a way to do that in tablespoons right right yeah there probably is there’s a way to do it in tablespoons and teaspoons but I’m not gonna think about that right now do you guys want to guess what Monty’s favorite Disney film is oh yeah i feel like this one’s pretty obvious if you know me it’s not really a hipster look I’ll put it this way it’s not like such a hipster it’s not It’s not like Treasure Planet okay it’s not Treasure Planet or Atlantis which are the ultimate hipster picks we’ll see if anyone can guess which I hadn’t even seen Treasure Planet or Atlantis until recently because I watched them with my son cuz I was like “Oh I haven’t seen these movies let’s watch them together.” 38 cup is six tablespoons yeah that sounds right it doesn’t need to be that precise though uh all right so we got Lion King 100% oh my god that’s that’s like the least hipster pick of all time atlantis was going to be my guess damn um it’s a semihipster pick let’s see a goofy movie atlantis put a few of us into puberty i don’t know why I want to say Aladdin that’s not a hipster okay it’s not a musical it’s there is no songs wait are we thinking of the same one is it the one that I dislike okay of course i I don’t like this movie whenever he watches this movie I just like will leave the room so there’s another clue naja fan got it ah there you go the Emperor’s New Groove is my favorite Disney movie such a banger it’s so awful it’s not awful Susie i can’t stand David Spade it’s just cuz you don’t like David Spade and I don’t like David Spade either but David Spade is uniquely good in this movie because he is David Spade and annoying he’s so annoying i I can’t I He’s supposed to be annoying i just can’t he’s very funny in that movie monty’s favorite Disney film yeah everyone’s like he’s supposed to be annoying he’s pretty hit or miss david Spade yeah he’s bad in most things but he’s good in that movie besides how can you hate the rest of the cast earth Kit Patrick Warbertton John Goodman oh my god so great i don’t know it’s like perfectly That movie is perfectly cast that movie just doesn’t do it for me it was supposed to be a musical it was supposed to be a musical called Empire of the Sun where Sting was writing the soundtrack it’s true and it was so bad that they had to change it into The Emperor’s New Groove it was like super bad apparently I just scrapped the whole thing sting was writing the music for it yeah that’s why there’s a documentary so one of the This is true guys one of the requirements for Sting to do the music for Empire of the Sun was that his wife would be allowed to make a documentary about the process which was released it’s called The Sweat Box you could find it online for free and it shows why this movie was cancelled because it was so messed up i want to watch this yeah it’s good i don’t know what my favorite Disney movie would be you do i know what your favorite Disney movie what is my favorite Disney movie the Little Mermaid oh yeah i guess so jesus why do I know your favorite Disney movie and you don’t i don’t even know myself anymore shocking really okay so I’m adding my 3/8 of a cup or 3/4 of a cup if you’re doing the full recipe i have decided I do not need that much tahini sauce that’s like a lot of tahini sauce tangled is my comfort movie tangle is good yeah Tangled is good moana is good i like the first Moana the second Moana was The second Moana was not good also the music is maybe the worst music of any Disney movie the music the the loss of Lin Manuel Miranda in Moana 2 was deeply felt we haven’t shown Max Lion King yet no I’m afraid he’s going to be scared of it he might get really sad too so the first time yeah so are so Max is 5 years old and um you know when you watch movies you’re supposed to empathize with characters and and feel what they’re feeling and stuff and the very first time uh we know we recognize that he can do that was when we were watching the last Bluey episode the sign and they were going to move and like there was this one scene and he just starts crying and I was it was kind of amazing and so Now knowing that if we show him Lion King I’m scared like he’s going to watch his dad die and then just be incredibly sad forever i think it traumatized a lot of us as kids why is James Jones a ghost in every movie have you thought about this he has a great ghost voice he becomes a ghost in Star Wars he’s a ghost in The Lion King he’s maybe a ghost in Field of Dreams he was definitely a ghost in Field of Dreams um yeah but he’s like a ghost in every movie why is James Jones a ghost now he’s actually a ghost by the way he’s transcended to being a real ghost great actor though or was he just a ghost the whole time who knows uh okay so we’re going to use two whole limes here which is a/4 cup approximately of lime juice in our food processor he wasn’t a ghost in Sandlot i forgot he was in the sand lot i haven’t seen that movie alive in sneakers he is alive in sneakers which is what we did on foreplay it would be better if he was his he was good in sneakers but that part he played in sneakers is terrible it’s just like I think it’s like it’s like the Shawn Bean dies in every movie meme it’s like why is James Earl Jones a ghost in every movie yeah Max got super sad when I said “You’re going to America for a week.” Like he was like ready to cry i don’t think he understood that you’re coming back we’ll see if I come back i’m like “It’s only a week.” He’s like “But but then who will give me piggyback rides?” I was like “That’s what?” Okay so back to our food processor cam come on oh I don’t have a blade in that would be a problem why you no work there no blade yeah dire pants that’s all he cared about who will give me piggyback fries it’s all about him he’s like what is he a child what’ he say who will give me oh he says something else and he goes and you can’t do it because you’re not strong enough uh as you can see without the water it’s going to turn into this kind of like paste consistency so it’s pretty do it again couldn’t really see it it’s pretty pasty right now it looks like the hummus it does but we don’t want it like that so we want this i have 1/4 cup of water here which we’ll try and add about a tablespoon at a time so I add about 2 tablespoons of water there let’s give it a check so it’s smoothed out quite a bit this is still not saucy enough yeah you can add cilantro or not cilantro parsley to this as well but we have parsley in the meat already so I’m not going to do that in this case i add about another tablespoon there put on high get it rolling okay I need to scrape this down a little bit we got it stuck to the the tahini stuck to the walls a little bit and we need it to incorporate with the water and lime juice a little bit more so I’m just going to scrape that with my finger go ahead and use a spatula too you prefer I’m going to add the last tablespoon of water cuz I want this sauce to be really kind of runny so I can drizzle it it needs to be drizzable onto my kofa let me clean up this spatula i don’t know disney Disney’s been okay okay i think Pixar is where it’s at right now what i’m a big Pixar films oh sorry we’re We’re in comm we’re having a conversation still about Disney and DreamWorks oh while you’re cooking i think Pixar has kind of fallen off over the years honestly really yeah compared to where they started had a pretty legendary run there hello Monte and Susie sorry if this question has been asked before but will when what and when will there be more content on the elephant gaming channel uh soon so while do is out here me and Wolf and Deon recorded a Chrono Trigger 30th anniversary retrospective that we’re going to be doing stuff with um so and we’re also talking about some other content so that’s that’s in a focus for sure it’s coming all right this tahini sauce is in fact the last thing we have to before we cook the meat yeah it’s the last thing we have to food process today it’s been a big food processing day all right show them in the on three hold on okay so now we have a more drizzleable sauce consistency so we’ve added some citrus to our tahini paste and we’ve successfully turned this into a tahini sauce a tahini sauce tastes like sesame seeds and lime juice and garlic which is exactly what you would think it would taste like and I was correct to use a smaller amount cuz it’s still made quite a bit here that’s a lot of sauce and you don’t need a lot of this it’s quite strong is Monty pro or anti ChronoCross um I haven’t played Chronocross surprisingly now I have Zippity Dooah stuck in my head well Susie I bet you’ve never seen that movie i haven’t cuz nobody’s seen that movie do you know why cuz it’s bad mhm quote unquote well it is actually bad song of the South is uh it’s not good let’s just say the portrayal the portrayal of black people is not great it was a great song yes very memorable song but Disney actually will not let you see that movie they have stopped distributing it for many many years at this point they they’ve memoryholed Song of the South can we still listen to the song i believe they’ve released the song like I think you can listen to the song they don’t care about the song they just care that you definitely don’t look at it with your eyes they care very much about that what is your favorite animated movie of all time i don’t know a lot of good ones a lot of good Miyazaki ones i was going to say it’s probably a Yeah gg splash Mountain yep splash Mountain they changed it though yeah i forgot what where did they change it to they changed the theme of it to the Princess and the Frog I think no that’s the New Orleans Square area what did they They just finished changing Splash i haven’t been on the new Splash Mountain me neither um oh yeah it is Tiana’s Bayou Adventure i told you bayou adventure is what changed i told you at the end of 24 so I a I told you oh man princess and the Frog kind of a sleeper though that movie is I think better than people realize and they haven’t seen it i miss Disneyland h I miss Disneyland it’s okay you have Everland it’s the same oh it’s the same right just as Everland in Korea is just as good i went on it a couple months back it’s a totally different experience now i hope that was sarcasm it’s just themed differently I would assume i mean I feel like the the core experience of going down the log flume is the same yeah when you say the words completely different experience I think you mean incredibly subtly different experience what’s uh Space Mountain is what I’m thinking of when they changed it to the Star Wars theme yeah they changed it back it did work with the Star Wars stuff though it did i I I liked that one i like that change i mean I just love space in general all right we’re almost done guys know it’s been a lot of recipes today doing four different things but the nice thing about these recipes is they last you know that tibulle will be like I said better tomorrow so you can make that one day then make yourself some kofa the next day dust says “By the way new bomber jacket in the mail today from Into the AM and super nice.” Great glad you like it i I don’t have one of their bombers but Don has one and he says he likes it what’s the nearest Disneyland to Soul tokyo tokyo we should go what okay don’t give me that face yes dear we’re going to Tokyo Disney yay you guys heard it right here when i don’t know but we will go i’ve heard better things about Tokyo Sea Disney they’ve got two parks Disneyland and Tokyo Sea and I’ve heard really good things about Tokyo Sea some people say it’s like the best Disney park is it they also still have Tokyo Sea still has the original Tower of Terror oh yeah not the Guardians of the Galaxy one which is funny you know I’ve never been on the Guardians of the Galaxy one cuz all those times I went Max was just not tall enough to go with me and he wouldn’t go he would get scared sure but I just I couldn’t do it anyway because I you know I suppose it was illegal to just leave the kid behind to go on the ride okay we’re going to form our Kofa now oo you got an LFN mug how is it i don’t even have one of those yet hope I hope it’s good it’s being sent to me right now by the way y’all’s branding is fire thank you okay we’re going to make the kofa now and remember we’re trying to You can put these on kebab skewers i’m putting them on parchment paper because again I don’t I’m going to be cooking these in a grill pan so you probably want them around like an inch in diameter so basically we’re making meatball or meatloaf logs some may say they look rather feal i wasn’t going to say it but yes just squeezing out some kofa you know so I saw Deon at an LCA LCS event i didn’t realize he was tall and buff yeah he is pretty tall that’s how I feel about uh that’s how I felt about Crumbs the first time I met him i was like “Wait you’re really tall and like Yeah what i just imagined him to be this tiny like 5 foot three.” Yeah yeah scrum’s like 6’2 yeah he’s really tall to me deion’s about my height and you guys are tall too you’re like what six six feet six feet around six feet the thing is if you were to meet me in person I’d probably be more like 6’1 because I’d probably be wearing like cowboy boots or something like that so you told me you were 61 when we met i’ve shrunk in my old age you lying about your height wow i think I just took a cough earlier this morning oh no so because we used around a pound and a half of meat we get a lot of kofa which is good because uh you can have this over rice uh you can have it with couscous so lots of different ways you can have it in a pa sandwich you can have it on its own with a salad just eat it like a meatball oh Splash Mountain they’ve added several new small and medium drops throughout the whole thing oh okay fair enough fair enough that’s good and take back my previous comments you can’t say that you’re 6 foot flat because then people assume you’re 5’11 and lying look life is the way it is i don’t have that problem because I’m not trying to date people right now and use the apps so it doesn’t matter what I say my height is i lied to you too i’m actually 53 and a half oh no i don’t care it reminds me of how shocking it was when I met the Overwatch casters and shocked at the size of everyone except for Zoe and Mr x you know what’s true you know what’s funny yeah that was what was weird about um going to one of the things that was weirder about being part of the Overwatch casting crew is like in League I was used to being one of the taller people uh and in Overwatch like Do was taller than me Semilar’s taller than me um Uber Mitch is probably the same height as me uber’s about the same height but he was at the time he was wider than you so he looked bigger uh because he was bulkier um Yeah you yeah just everyone everyone was pretty tall was so big and then like ZP is tall yep and then even even earlier when uh what’s his name kaplan yeah jason Kaplan jason Kaplan is also super tall i remember doing like going to an event with you guys and I was like what the heck bren is tall yes bren’s taller than me so Sideshow is not yeah sideshow is a little shorter than me reinforce yeah yeah reinforced huge yeah there there were like a lot of like really tall people and then Mr x so Mr x had like And Hex but Mr x would always have like this little crate he would have to stand on to Yeah he would stand on So we called it his Xbox which is also funny cuz he came from COD all right so we have what 11 kofas here so it makes quite a bit savvi says “Bro what are those i just joined the stream.” It’s kofa they’re meatballs they’re elongated meatballs beef and lamb with a bunch of spices and herbs they They will taste delicious they will look good when they’re cooked don’t you worry and um yeah they’re just like little meat patties so I’m going to turn this grill pan on to medium high so I’ve got my cast iron grill pan here is the cast iron grill pan on medium high i’m going to wait for it to smoke a little bit i’ll add a little bit of oil to this you can do this on a grill again kofa can be cooked in a variety of different ways so if you are so inclined you could toss these in a steamer and steam them you could pan fry them in just a normal you do it in a non-stick pan you could do it in stainless steel pan or a cast iron standard cast iron pan grilling them is probably my favorite way but we don’t have that but we’ll get some nice char marks on here is this the thing Homer eats while handcuffed outside the Twin Towers what maybe uh so if you you can also as I formed them there uh you can form them around skewers that have been pre-oaked so they don’t catch on fire obviously because they’re wood and put them on a grill and that’s a a great way to do it i am not doing it that way you do not have to do it that way you can have kofa without the skewers it’s fine basically the skewers if I were to put the skewers on here they would be too long and they would prop up on the side so it wouldn’t cook evenly so we’ll just do it this way is that what you tried to do the time yeah I tried to do it and I I thought it might be too long but it was too long so I just had to abandon it all right for those of you who have just joined us uh we are now making beef lamb kofa this is the final part before we take everything out and put it all together for Can you bread it and deep fry i’m sure you could actually that sounds amazing guys it’s just a meatball okay any the qu if the answer is you can do that to a meatball then you can do it to the kofa you could yeah you can make a meatloaf out of this if you’d like oh we have our own variation of kofa and cyprus too oh yeah what’s it called what is it called and how do you make it just making sure it’s not sticking right well man it smells so good when you put it on there you can smell all the spices starting to cook immediately i’ll do them four at a time smell it it smells great they tested my body and it wasn’t DNA it was USA they’re called kept Okay you’re gonna have to spell it out for me so I can read it because I’m bad uh so Kettis kept tetis it has potato in it too oh okay yes filler sometimes you know depending on the region of where you do these they will have the bular wheat in there as a filler um they’ll have different spices this is something that’s made in so many places in the Middle Eastern toast is nice wet toast um it’s made so many places in the Middle East uh and Mediterranean that everybody’s going to have their own variation of this we’re going to leave it for three to four minutes per side it looks delicious and kind of weird in Greece apparently they also use zucchini m sounds good yeah you could probably uh shred a zucchini on a box grater and put it in here but basically it’s just uh you know pureed ground meat and herbs and spices if you can cough a meat you can cough a ball oh I can smell it now here it here there there it is when you Google kept teddies it just says Greek meatball oh yeah do you have a preference of cooking surface carbon steel cast iron stainless steel nonstick is my cooking preference that’s a very Korean answer i love non-stick pans um I think mo I mean I just cook on so many different things i probably cook mostly on cast it depends on what I’m making guys like I cook on carbon steel when I have a walk i cook on cast iron when I’m making steak um I would love to have a grill but I can’t have a grill here and I have no outdoor space to put a grill and also gas grills are not really a thing in Korea um you did the small little Yeah but I can’t do that i need outside space also it’s just not the same as a actual propane grill or I mean I could have a charcoal grill here probably if I had some outdoor space um I cook with stainless steel i cook with nonstick it just depends on the kind of cuisine I’m making really i cook with walks a lot but I love stir fries so she says “I’m inspired i’ll be cooking this for dinner later tonight.” All right take pictures please take pictures and send them to us oops uh send it to us via wherever um just tag me on social media or tag Susie tag me my My DMs are open on Twitter so if you want to send it there I’m Yeah I obviously can’t have open DMs oh yeah so the reason why I’m doing it on the grill pan here is that we’re approximating the look you know what we would get if we did this on an actual grill is kebabs oh in India there’s a vegetarian variant of kofa made out of like bottle gourd that’s not a real thing what made of what do you ever use an air fryer yes sure yep chicken nugies i use air fryer for a lot of stuff it’s great for broccoli in particular sas if you guys if you make your version your Cypress version of Yeah I’d love to see it shoot me a recipe that’s great guys my uh my Twitter is or my ex is uh Lil Susie and I believe my DMs are opened i haven’t really checked in a while but uh you can send it to me and then I can pass it over to to Montzie or you can just tag me just tweet it and tag me tweet it and tag it tweet and tag also there’s continue cooking on Twitterx you can send it there too send it to every everything for safety the Supreme Court said you could still call it Twitter yeah i mean he we cook with air fryers he cooks with Instant Pot yep but we cook with Dutch ovens he cooks with everything honestly my favorite thing is probably a enamel Dutch oven i think that’s probably the thing I use most so useful cast iron enamel enamel cast iron fire and non-stick pan those are the two things I use the most yep that’s true obviously it takes a few minutes to cook this through all the way yeah he said there’s six to seven varieties of gourds readily available here so there you go i guess they use gourd i think squash is what he means but that makes sense yeah squash as a squash instead of the meat one of the most interesting Indian food experiences that I’ve had is um Susie made friends with this Indian couple in Los Angeles and we went to a party in Orange County with a bunch of other Indian people and you’re like “Well that’s not that interesting.” So they’re Christian Indians from the south of India and so they had beef they had Indian food with beef which I had never eaten before it was great it was really good i was like so surprised but because they’re not Hindu yep paragrin one says “I spent way too much on a Lacrosse but that’s totally worth.” Yeah look Lucas is great but I just use a Lodge enamel Dutch Dutch oven and I have a cheaper one here because it was hard to get lucrise is very high quality but I feel like it’s on the enamel Dutch oven front there’s kind of diminishing returns i’m not sure you’re really getting value out of it is I mean they’re great you can have them for the rest of your life so maybe you are getting value i don’t know look Chris say please sponsor me please sponsor me please sponsor me i love you i mean please buy please buy all of the lacrosse we All right these are looking pretty good we got 3 to four minutes aside they’ll continue cooking a little bit on the plate as well continue cooking continue cook the name of the stream yeah it’s looking good this one fell apart a little bit but it’s fine you guys can see the inside of it nice and onion herb let’s see all those onions garlic parsley delicious i’m putting five in this one cuz I want to cook it in three batches turn on the air is on it’s going to get a little smoky in here i have the hood on but this hood is weak and pathetic yeah I turned the air purifier on do you use alcohol when you cook sure constantly oh in the food and also in the food did you mean in the food oh tastes so good give me the broken one okay demand thee so rude yes I think it’s you can’t say Paky in chat that’s why it’s not letting you post that’s silly i will allow it because you’re not saying it as a slur yeah this Pakistani all right so what we want to do here here is our kofa nicely grilled up caramelized on the outside got that niceard reaction super good oh my god it’s really good this is better than uh this I feel like this is better than the the try that you went with when Atlas was here oh yeah oh maybe you’re just hungrier this time no I think because you cooked it on the pan without the skewers it was mushier in the middle and this feels like it’s actually cooked all the way through and crispy on the outside i cooked it without the sear last time so Oh I don’t know it This tastes better good get some nice tahini sauce on there drizzle me oh you’re getting drizzled baby [Applause] all right so it’s been about 3 4 minutes we’re going to try and turn these ones over now uhoh uhoh pan might be a little hot at this point turn this down a little bit ow pan confirmed hot it’s all right doesn’t matter if these ones get a little stuck i like things a bit charred oh that’s fine it’s a little stuck to the bottom i don’t care if these ones are ugly as long as we have We got the pretty ones we got the pretty ones already okay is it charred or burnt it’s not burnt it’s fine no it’s that it’s yummy i think I like it that way it’s nice you want You want a little bit of char on the outside is good this would probably pair amazingly with that Korean cucumber salad true actually yep oh that was so yummy i’ll add a little bit of extra oil to the pan on the next batch i thought the beef grease would be enough but kind of messed up a little bit so it’s okay tastes good we got to open up the windows for a second guys set off any fire alarms in here so I turned the heat down to like medium now on this it’s already 25° outside wow it’s so cold uh we mix the lamb and beef together yep it’s like uh it’s 2/3 beef one/3 lamb but you could use any kind of ratio you want or all of one have you been to New Orleans and enjoyed the food there oh yes i love New Orleans cuisine new Orleans is a very dangerous place for me it’s very dangerous to my well-being cuz I love the jazz i love the the cocktails you know i love the food we were there for my birthday before Wet Max was born and I spent like four straight days drunk basically well we did do that cocktail tour and stuff too yeah it was great where they made the original Sazzarak which is one of my favorite cocktails so that was nice and the grasshopper and the grasshopper not one of my favorites but still good i can picture you in one of your fancy hats drinking a sazzarak that’s the problem i am unfortunately built for New Orleans living except you hate the humidity yeah if you go in the winter it’s okay that’s why Marty grows uh in February yeah well no Marty grows in February for religious reasons i understand but it’s probably more popular because it’s nice that it is in February all right this one’s stuck a little too much so sorry about that guys but the thing is it’s going to taste the same and if you put it over rice or put it in a sandwich it doesn’t actually matter very much try and scrape this out a little bit get all those nice brown bits onto this plate oh yeah stozy Poke says “I don’t like toule but that looks delicious.” Why don’t you like tabul too much parsley too much what too much parsley too bitter for my taste okay fair enough you know if you don’t like this version of tibuli you should look up some tibuli that have less that has less parsley in it because it’s not mandatory that you have to have it be so herbaceious there’s there’s different iterations that are not so like Syrian or Lebanese that you might enjoy just cleaning up the plate a little bit what is going to go in that little spot hummus probably ah um did you guys make the tahini he made the tahini sauce i didn’t make the tahini itself but not the tahini paste everyone’s saying it looks so good monty that looks fire oh my gosh Kofa looks so good not BSing you guys i am a good cook i swear if he doesn’t pay me to say good things no he he really is a great cook and anytime we invite our friends over we ask them “Hey are you staying for dinner?” And almost every time minus accentuating circumstances like they’ll just be like “Oh my god is Monty cooking?” Then yes we’re we’re staying so here we go tada wait where are your chickpeas oh no the chickpeas tada so this is actually uh it’s definitely pa and not accidentally made naan from the other day it’s pa guys it’s pa i am a good baker that makes pea not naan accidentally um okay so here’s our koffta right here and we put the tahini sauce on top we have the tibuli the tibuli here some hummus with sumac and some just some chickpeas for decoration and some pa on the side you can have the kofa with rice very good you can have the kofa in a whole pa wrapped into a sandwich which is delightful uh you can eat it straight like this you have it with couscous very good delicious there’s our very pretty plate how much to hire Monty as a private chef or anything are you paying for my travel all right we turned down the heat and these are holding together a little bit nicer now very carefully turn these over oh yeah that looks great second batch was a little too hot do you guys know the difference between a chickpea and a garbanzo bean they’re the same thing why are they called chickpeas i’m so curious internet let me know probably cuz they look like beans that hens would scratch for i would assume chickpea is derived from the Latin word c i c e r c i c e r which would in real Latin pronunciation that’s ker kiker okay which means chickling and this name is to have been given to or kiker it would be kiker sorry okay so it the head the shape resembles the head of a young ram or chick oh yeah because they do look like chicks with a little beak yeah okay yeah that’s kiker in French chickpeas are called pua shiches that’s Spanish c h i c h e s shishes shishes it depends on what the accent is it could just be shish it translates into chickling peas and then it became chickpeas in the English word sheish i think it’s sheish because there’s no accent on there so garbanzo beans comes from the name in the Basque word garbanzu which also means chickling so fascinating tada thank you okay guys here we go what do you What do you think of this they’ve already told you sounds amazing so you can find all of these recipes i put together a plate of several different recipes you’ll be able to find all of these recipes individually on the YouTube channel we have beef and lamb kofa tibuli and we won’t have a recipe for the pa but you can make pa or buy it from the store uh homemade hummus right here uh and the tahini sauce so I put all these recipes together so there’s four different recipes that I made here hummus kofa tahini sauce tibuli today and you can find all of them individually on the channel if you guys want to put together the whole plate or just have them individually okay is it my turn to take pictures taking out camera too you have it on C oh yeah you have it yeah yeah cool yep i’m just going to finish up the coffee is really good it is really good thanks the Mediterranean dish.com for the recipe look at that presentation too yeah good today right killing it killing the game there i think I’m done in like two shots cuz this is beautiful well done well done sir and now the gimbling the gimbalang the link to the YouTube channel it’s YouTube.com that is the symbol at continue cooking yep you can go there so we’re live there right now we sure are as a matter of fact and thank you to the consistent six to seven people who have been watching that stream i think I have like 150 subscribers on there so we haven’t actually posted any videos or shorts we just been doing the live streaming on there but guys I just linked it so even if you’re not a YouTube fan please click on that and follow yes please do you guys are uh that helps a lot guys you guys are the most loyal first fans yeah I don’t even tweet about this so we really haven’t done any promotion sting it’s only 25 over here cuz you’re probably in central Soul where it’s really really hot i’m just going to turn the plate a little bit so we get a better shot of the You went Greek to Turkish food what’s next next week one moment i’ll tell you it looks good just needs some ranch um is the kofa okay on the pan right now yep fear not for the kafta i fear my dear i do fear yeah it needs to come off but yeah it’s fine if you look at the cough yeah it’s great susie Monty’s delts are looking good how do you feel about my delts darling great no Monty’s been really putting in a lot of work um and he’s been looking good he’s not the He’s not the 140 pound man I married i was never 140 pounds 150 so all right so it’s time for me to try it yum oh gosh it’s 25 degrees and it’s 7:30 a.m it’s not looking great for me oh oh no okay uh that’s in Cypress so all right let’s take a look you have the Mediterranean breeze though i think you’re okay uh okay so we can take a nice bite of our kofa with the It has a little bit of hummus on there too which is nice i’m going to go ahead and pop this onto a piece of bread oh you want to do three i thought we were going to get a shot of you eating it showing it so this is our hummus and so we’ll do this it’s good really good the balance of the flavor is just so nice because the beef and the lamb and all of the spices in the kofa are very rich it’s kind of heavy but when you have all the acid from the lime juice and the tahini sauce and the lemon juice in the uh hummus it just tastes so fresh and it’s also really nicely balanced out by the parsley and onion that’s inside the kofa so you get this wonderful mix of herbs and acid with the heaviness and the flavor of the spices and the meat and then the tibuli obviously is an excellent pallet cleanser because again you get all the the citrus juice with the freshness of the herbs and the vegetables just a delightful meal and you know the other fun thing about tibuli Monty’s in the fridge getting some lettuce right now yeah is not just one and this is where the Middle Eastern/ Korean fusion food can come in so this is not the same kind of lettuce that Koreans used for sam which are the the lettuce rolls this is just romaine lettuce right which is much more common to the Middle East and West and one way to eat tibuli is to make a Korean style lettuce wrap with it so you can kind of pile some of the tibuli inside a romaine leaf and kind of mash it up and just stick it in your mouth you get nice crunchiness on the outside with all of the other vegetables within salad on a salad mhm salad suction but I mean be Korean about it you know take your uh take your kofa and your vegetables oh my god put on some of the lettuce good so a bed of long grain rice under the kofa is really nice as well um we’ll be making some long grain rice on Sunday night your guys’ time so next week which will be the last week before I go to America for a little bit i’m only going for a week to America guys so we’ll be right back in the thick of things 10 days okay she’s counting it’s 10 days i’m I’m home with the kids by myself for 10 days they’re at school most of the time so what we’re doing and I actually did do these recipes on the cooking stream last year but you’re going to see me redo some of those because we’re still in the alpha phase and I do want to get this particular recipe out there and it fit with kind of the theme that we’re doing but we’re going to be making like a New York City style halal cart chicken plate with some chicken schwarma and some really nice rice it goes on a bed of rice with some halal cart style white sauce so we’ll be having that that’ll be really nice and then on Wednesday night I’m making Moroccan food which is one of my favorites and I’ll be making an apricot lamb tajine and this is the richest of the rich the most decadent you know Moroccan dishes right saffron uh dried fruit almonds like it’s delightful we’ll put that on couscous and we’ll make some side dishes Moroccan style side dishes as well including some Moroccan carrots and Moroccan beets uh that’ll be really good that’s going to be very rich very rich but very delicious i’m a big fan of Moroccan food so uh we kind of made a tour we did a little Greek food last time we’re kind of in the Levant this is kind of Levventine like Lebanese style food turkish yeah Turkish a little bit Turkish um and then we’ll be doing a American twist on this with the whole cart food and then we’ll go to North Africa with Morocco and have some Moroccan food so it should be really fun uh I’m looking forward to it and I will see you guys next week i wasn’t ready you can keep saying goodbye goodbye bye