Edy Massih, chef and owner of Edy’s Grocer in Brooklyn, New York Edy Massih stops by the Studio 1A to whip up a delicious Lebanese stuffed zucchini, featured in the new “TODAY Loves Food” cookbook. Get the recipe!
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#edysgrocer #brooklyn #lebanesefood
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>>> THE “TODAY” SHOW’S FIRST >>> THE “TODAY” SHOW’S FIRST
COOKBOOK TODAY LOVES FOOD WAS COOKBOOK TODAY LOVES FOOD WAS
RELEASED THIS WEEK AND IT’S RELEASED THIS WEEK AND IT’S
NUMBER ONE ON AMAZON. NUMBER ONE ON AMAZON.
WE ARE EXCITED TO HAVE CHEF AND WE ARE EXCITED TO HAVE CHEF AND
OWNER OF EDY’S GROCER IN OWNER OF EDY’S GROCER IN
BROOKLYN TO CELEBRATE, EDY BROOKLYN TO CELEBRATE, EDY
MASSIH. MASSIH. .
>> THANK YOU FOR BEING ME. >> THANK Y YOU FOR BEING ME.
>> EDY IS GOING TO SHARE THE >> EDY IS GOING TO SHARE THE
DISH HE CONTRIBUTED TO THE DISH HE CONTRIBUTED TO THE
COOKBOOK, LEBANESE STUFFED COOKBOOK, LEBANESE STUFFED
ZUCCHINI, SCAN THE QR CODE TO ZUCCHINI, SCAN THE QR CODE TO
FOLLOW ALONG. FOLLOW ALONGNG.
>> THIS IS HEALTHY FOR A WEEKNIGHT.
>> EXACTLY. >> EXACTLY..
SO EASY TO DO. SO EASY TO DO.
HEHERE WE ALREADY HAVE ONIONS HERE WE ALREADY HAVE ONIONS
GOING. GOING.
I AM GOIOING TO ADD THE GROUND I AM GOING TO ADD THE GROUND
BEEF. BEEF..
WE ADD SOME LEBANESE SPICE MIX WE ADD SOME LEBANESE SPICE MIX
OR MIDDLE EASTERN SPICE MIX, IT OR MIDDLE EASTERN SPICE MIX, IT
HAS CARDAMOM, CUMIN, NUTMEG, HAS CARDAMOM, CUMIN, NUTMEG,
ALLSPICE AND IT’S VERY ALLSPICE AND IT’S VERY
DELICIOUS. >> SO GOOD.
>> VERY WARM. >> VERY WARM.
>> HOW DO WE PREP THTHE ZUCCHIN? >> HOW DO WE PREP THE ZUCCHINI?
>> SO THE WAY MY GRANDMOTHER >> SO THE WAY MY GRANDMOTHER
WOULD DO IT IS BASICALLY CARVE WOULD DO IT IS BASICALLY CARVE
IS OUT. IS OUT.
I MADE IT T MUCH EASIER. I MADE IT MUCH EASIER.
WHAT YOU DO IS TAKE THE SPOON WHAT YOU DO IS TAKE THE SPOON
AND YOU JUST CARVE IT OUT WITH AND YOU JUST CARVE IT OUT WITH
THE SPOON. THE SPOON.
AND — AND —
>> HOW WOULD SHE DO IT? >> HOW WOULD SHE DO ITIT?
>> SHE WOULD CUT THE TOP AND >> SHE WOULD CUT THE TOP AND
HOLLOW IT OUT, WHICH TAKES SO HOLLOW IT OUT, WHICH TAKES SO
MUCH MORE WORK. MUCH MORE WORK.
>> YOU ARE JUST CUTTING IT OUT, >> YOU ARE JUSUST CUTTING IT OU
NOT MAKING IT PERFECT? NOT MAKING IT PEPERFECT?
>> EXACTLY. >> EXACTLY.
WHAT WE ARE DOING IS PUTTING THE WHAT WE ARE DOING IS PUTTING THE
STUFFIFING RIGHT INTO THE BOWL D STUFFING RIGHT INTO THE BOWLWL D
WE ARE GOING TO USE IT BECAUSE I WE ARE GOING TO USE IT BECAUSE I
AM A NO WASTE E GUY. AM A NO WASTE GUY.
>> I LOVE THAT. >> I LOVE THAT.
>> SO ALL WE ARE DOING IS THAT. >> SO ALL WE ARE DOING IS THAT.
SO YOU JUST MAKE BASICALLY A SO YOU JUST MAKE BASICALLY A
BOAT. BOATAT.
THEN I AM — THEN I AM —
>> A VEHICLE? >> YES.
THEN WE ARE GOING TOTO FORK IT A THEN WE ARE GOING TO FORK IT A
LITTLE BIT SO IT COOKSKS ALL THE LITTLE BIT SO IT COOKS ALL THE
WAY THROUGH. WAY THROUGH.
THEN HERE WE HAVAVE OUR ZUCCHINI THEN HERE WE HAVE OUR ZUCCHINI
STUFFING. STUFFINGNG.
ADD TOMATO SAUCE IN INTO HERE ADD TOMATO SAUCE IN INTO HERE
AND ADD SOME MORE OF THAT AND AND ADD SOME MORE OF THAT AND
OREGANO. OREGANO.O.
A TOMATO SAUCE NEEDS IT. A TOMATO SAUCE NEEDS IT.
THEN MIX THAT TOGETHER. THEN MIX THAT TOGETHERER.
>> THAT’S WHAT YOU PUT ON THE N? BOTTOM OF THTHE PAN?
>> EXACTLY. >> EXACTLY.
>> THE SAUCE. >> THE SAUCE. .
>> HERE WE ARE F WE ALREADY HAVE >> HERE WE ARE F WE E ALREADY HE
ON THE BOTTOM OF THE PAN THE ON THE BOTTOM OF THE PAN THE
SAUCE AND THEN O OUR ZUCCHINIS SAUCE AND THEN OUR ZUCCHINIS
READY TO GO AND THEN BEEF READY TO GO AND THEN BEEF
ALREADY COOKED. ALREADY COOKED.
WE ARE JUST GOING TO STUFF AWAY. WE ARE JUST GOING TO STUFF AWAY.
>> STUFF IT IN. >> STUFF I IT IN.
>> EXACTLY. >> EXACTLY.
THE BEST PART IS COMING UP, THE THE BEST PART IS COMING UP, THE
PINE NUTS. PINE NUTS.
>> I LOVE PINE NUTS. >> I LOVE PINE NUTS.
>> THEY ARE THTHE BEST. >> THEY ARE THE BEST.
WHAT I LIKE E TO DO IS MAKE A WHAT I LIKE TO DO IS MAKE A
BROWN BUTTER PINE NUT. BROWN BUTTER PINE NUT.
>> YUM. >> YUM.
>> JUST COOKING G THE BUTTER >> JUST COOKING THE BUTTER
ALREADY, AND THEN ADD THE PINE ALREADY, AND THEN ADD THE PINE
NUTS RIGHT IN THERE. NUTS RIGHT IN THERE.
>>>> SO IS BROWN BUTTER JUST >> SO IS BROWN BUTTER JUST
BUTTER THAT’S COOKED DOWN, THAT BUTTER THAT’S COOKED DOWN, THAT
GETS KIND OF BROWN? GETS KIND OF BROWN?
>> EXACTLY. >> EXACTLY.
COOKS UNTIL — COOKS UNTIL —-
>> LIKE IT SAYS, JENNA. ] [ LALAUGHTER ]
>> WOW! >> WOW!
>> SOME OF US AREN’T CHEFS. >> SOME OF US AREN’T CHEFS.
DO I PUT THIS IN? DO I PUT THIS IN?
>> THROW IT IN THERE. >> THROW IT IN THERE.
YOU CAN DO A LITTLE BIT. YOU CAN DO A LITTLE BIT.
THERE WE GO. THERE WE GO.
>> IS THIS THE TOPPING? >> IS THIS THE TOPPING??
>> YES, A NICE TOPPING ON TOP. >> YES, A NICE TOPPING ON TOP.
NORMALLY, YOU WOULD HAVE THE NORMALLY, YOU WOULD HAVE THE
PINE NUTS, BUT WE ARE DOING IT PINE NUTS, BUT WE ARE DOING ITI
ON THE SIDE TODAY. ON THE SIDE TODAY.
AND THERE WE GO. AND THERE WE GO.
WE’VE GOT OUR BROWN BUTTER PINE WE’VE GOT OUR BROWN BUTTER PINE
NUTS. NUTS.
>> SO DELICIOUS. – >> THIS S IS —
>> AND YOU’VE GOT YOUR >> AND YOU’VE GOT YOUR
READY-TO-GO DISH. READY-TO-GO DISH.
DO WE LILIKE? DO WE LIKE?
>> DIAGNOSIS, DELICIOUS! >> DIAGNOSIS, DELICIOUS!
>> THANK YOU, EDY. >> THANK YOU, EDY.
SO GOOD.