- The Life of Loi is made possible by the Behrakis Family.

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ LOI: I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.

When I was growing up in Thermo, a small village in Greece, food was a way of life.

The Mediterranean diet is considered the healthiest in the world.

And I have seen how it can truly change people's lives, like it changed mine.

And since then, my life has been all about the Mediterranean diet.

♪ ♪ Each season, I take the cornerstones of the Mediterranean diet and travel the world, learning about different cultures, gathering inspiration, exchanging ideas... - Oh!

LOI: And then, going back home to share with you.

♪ ♪ On this week's episode, we explore the vibrant flavors of Emirati cuisine.

We are cooking with local chef, Abu Halab.

He will prepare Kamoon Towers, one of his signature dishes.

Later, I meet with renowned Emirati chef, Sumaya Obaid, to create tharid, a traditional lamb stew.

Then, back in Greece I will make chicken souvlaki.

It's one of my favorite dishes.

Don't miss it!

It's all happening now on The Life of Loi.

Páme.

♪ ♪ Today, I am cooking with a chef who needs no introduction.

He comes from a true culinary family, from Aleppo in Syria.

Chef Abu Halab.

- Thank you very much.

LOI: Yassou.

(laughs) - I appreciate it.

Thank you.

LOI: Chef, what are we going to do first?

- Today we are going to prepare Kamoon Towers, which is from... three types of meat: chicken and beef and lamb.

It will be in one towers with the three different, uh, skewers in different marinated.

It is cooked by charcoal.

(Maria chuckles) - Let's do it.

LOI: And you cut it in pieces.

- Exactly.

We cut it as a cubes.

LOI: And this is beef?

- That's beef tenderloin.

LOI: What is that?

- That's lamb fat.

LOI: Salt?

- Salt.

LOI: Okay.

- Seven Spices.

Olive oil.

We add here the sun dry sweet chili.

And we are going... LOI: Mmm.

- ...to mix it to give the real flavor.

So now... Ready.

Just the important things, after marinated, we have to keep it in the chiller one hour.

LOI: So what do you have in this mixture?

- That's lamb kabab.

LOI: This is pepper, right?

- This pepper.

LOI: Uh-huh.

LOI: Garlic?

- Garlic.

Very important.

Parsley.

LOI: Okay.

- What do you like?

LOI: I like a bit of tomato paste.

- Salt.

LOI: Yeah.

Over here.

- Seven Spices.

They're important in good things.

LOI: Walnut?

- Walnut.

LOI: Okay.

- So now we are going.

We mix it.

And now we're ready to put it in the skewers.

LOI: Okay.

- To show you how are ready, Chef.

LOI: Mm-hmm.

Slowly, slowly, slowly, eh?

- Small massage.

LOI: Yeah.

- Very soft massage LOI: I see.

Mmm.

- I hope you're happy.

This is called kabab khashkhash.

LOI: Kabab khashkhash.

- Now we are going to prepare shish taouk, which is basically coming from the chicken breast.

LOI: Shish taouk.

- It's called shish taouk.

LOI: Shish taouk.

- Yes LOI: Okay.

- After we cut... LOI: Mm-hmm.

- ...it's ready to be marinated.

LOI: Okay.

- Here... We start with the... LOI: (laughs) Tomato paste.

My favorite.

- Tomato paste, yes.

LOI: Okay.

- We put the tomato paste.

We put a little sweet pepper.

Now the chef, she are going to choose and add salt.

LOI: Salt?

Not too much.

Yeah, that's enough.

- Little, yes.

LOI: Yeah.

Okay.

- Coriander.

Cumin.

Garlic.

LOI: Okay.

- Cardamom.

LOI: I love cardamom.

- This is the important.

Lemon.

LOI: Lemon juice, yeah?

- And important to mix it before the olive oil.

LOI: Mmm.

- Why?

To give all the... the spices and lemon to go inside the meat.

LOI: Yeah.

- I think it's ready.

LOI: Okay.

- Do we forget something or no?

LOI: I don't know, it's up to you.

- I forget actually, not up to me.

LOI: Oh now you want olive oil?

- Yes.

This is the important now.

LOI: That's good.

- Important to add it in the end.

Now it's ready.

LOI: Mm-hmm - To put it for, in the chiller for one hour.

LOI: Okay.

- To use it later on.

LOI: And now, we're going to show you how you can make all these kababs, right?

You want the pepper?

- To put it inside.

LOI: Okay.

Green pepper, red pepper.

- In the lamb fat already we added from beginning.

LOI: Okay.

- So, let's fix it in the skewers.

LOI: Yeah.

- Fat.

LOI: Fat.

- Beef.

LOI: Beef.

Pepper.

- Green pepper.

LOI: Yeah.

LOI: So next?

- The chicken.

It's ready now.

LOI: Yeah.

- We are going to add the same things.

The red... Green and red capsicum pepper.

LOI: Okay.

Excellent.

So I can give you this.

- I know Chef Loi, would-- she is smart enough.

LOI: Oh... - And she start ask me... Onion, onion, onion.

LOI: Here, here, here... - So this is the onion.

LOI: Okay, thank you.

- The reason I don't put it in between... LOI: Yeah?

...because onion, it will take more time in cooking.

LOI: Okay.

Mm-hmm.

- We have to add it... the olive oil.

LOI: Okay, I will put it here so we don't lose any.

All right.

Thank you.

See?

- We are ready here.

LOI: So.

And then, we'll go to the grill, right?

- To the second master.

(sizzling) LOI: Oh, my God.

It, it smells so good.

Wow.

- Really, wow.

It's ready.

LOI: A bit more.

- Sorry for that.

- It's ready.

LOI: Okay, thank you.

♪ ♪ Well, he's right.

♪ ♪ - I'm going to prepare a small side dish.

It's called baba ghanouj.

We start with the... LOI: Yeah.

- ...grilled eggplants.

Charcoal grill it.

LOI: Mm-hmm.

- We are ready to put... a little of parsley.

LOI: Yeah.

- Onion.

LOI: Tomato?

- Tomato very important.

LOI: Okay.

- My favorite.

Salt.

LOI: Anything else?

- And... LOI: Lemon.

- Very important.

LOI: Yeah.

- And... LOI: And?

- Extra virgin olive oil.

LOI: Is it enough or no?

- No, no.

LOI: More?

- Go, go.

Yes.

LOI: I love you.

- I can say enough.

LOI: Yep.

(Maria laughs) - She all shy to say yummy.

I will say because I know what I've done.

LOI: It's very good.

- Thank you.

LOI: And super tasty.

Mm.. - Now ready to have it.

LOI: Mmm.

- Some people they like pomegranate molasses.

And some people not.

LOI: Yeah.

- But that dish, you must use it.

And I like it.

LOI: Uh-huh.

We're ready.

- Of course we are ready.

LOI: Yeah.

A few of this, few of that.

- For sure.

LOI: Okay.

- That's the chicken?

LOI: No, that's the lamb.

- That's-- oh my god.

(Maria laughs) If you want to confuse me, but I'm sure I'm not.

LOI: You are not.

- And this is?

LOI: Yeah.

Yeah, that's the lamb.

- The beef.

(Maria laughs) LOI: Now you understood how I am, right?

- Of course.

Tomato.

LOI: I... here.

- Onion.

LOI: Here.

It's beautiful.

Do you mind if I take it by hand?

- Please, feel free.

♪ ♪ LOI: I love... the blended flavors.

So good!

I love the way you love to cook.

- Thank you very much.

Thank you.

LOI: And that's why...

I'm going to come back many times here.

- You will come.

LOI: Okay.

- Let's see each other... LOI: Okay?

- ...in different blend and cook.

LOI: Thank you very much.

- Thank you.

♪ ♪ LOI: I met a great chef, Chef Abu Halab.

What I loved the most, it was the tower of the meat: chicken, beef, lamb.

I cannot duplicate what Chef Abu Halab did.

But I said, I may do something similar and Greek.

And here we are with my friend, Paraskevi Photopoulos.

I asked my butcher, Paris, near here, to make for me chicken souvlaki.

I'm going to show you how I did the marinade.

So what do we need?

- Yep.

LOI: Tomato paste.

Do you like this?

- Yes, this is tiny but, uh, useful.

LOI: You know, my friend, Natasha Pantazi, she's a pianist.

- Yeah.

LOI: Look what she made for me.

- Yes.

LOI: That's it.

- Yeah.

LOI: Next... (speaking Greek): Can you pass me that one?

- Of course.

LOI: Thank you.

(speaking Greek): But because you're not going to have this, they're only special for me.

You can use any kind of herbs or, uh... or any spice you like.

Olive oil.

- The magic.

LOI: Nice, huh?

- Very, very.

LOI: And the color?

Yes, it's so bright.

LOI: It's a perfect mix.

- Yogurt!

LOI: Amazing.

- Yes.

(Maria laughs) LOI: She knows everything.

- And this is fabulous.

It's Greek.

LOI: In the big piece of chicken, they put only peppers.

And this one, it has also onions.

I will add some more... on the top here.

So it will take all the flavor.

What are we doing now with this one?

Either we have a grill... - Yes.

LOI: ...or we can put it in the oven.

♪ ♪ - It looks so nice.

I can't wait.

LOI (chuckles): Let's try it.

- Yes.

LOI: This is so soft.

Let me cut some.

- Divine flavor, Maria.

LOI: Because of the yogurt.

- Yeah.

And the peppers have given so much flavor.

LOI: Mmm.

- Yes.

I'll take the red one.

LOI: I'll take the green one.

- Okay.

Let's do it.

LOI: Yassou.

- Yassou.

LOI: Don't go away.

Stay here with us.

♪ ♪ ♪ ♪ Today, I am going to cook with a true star of the Emirati cuisine, Chef Sumaya Obaid.

Her mother taught her that every dish has a story to tell about Emirati vibrant flavors.

Chef Sumaya.

- Hello, Chef.

LOI: Yassou.

- (speaking Arabic) (both laugh) LOI: I am going to learn Arabic.

- Definitely.

LOI: And I'm sure that I am going to learn more stories here.

- More story, definitely.

LOI: From your mother, right?

- Yes.

Yes.

My mother always say that, when you cook, it have to be from your heart.

And you have to tell a story about the dishes.

LOI: So, what are we doing today?

- So the tharid is very traditional Emirati dish.

LOI: Mm-hmm.

- Simple, but the taste is really rich.

And usually, when they do it, they will stir-fry the onion and put the meat.

But we will do it your way.

You are always encouraging us to do a healthy food.

So, thank you very much.

And you are influencing us to be better in our way to cook.

So we will put everything together.

LOI: You have a big pot, right?

- Big pot.

LOI: Yeah.

- Usually, we do a bigger quantity because you know, we are big families.

So Chef, I wish if I had uh, Greek olive oil.

Chef?

Oh my God.

(Maria laughs) You brought... LOI: I almost have in my bag.

Because... - Please.

LOI: ...you know, I drink every morning.

- Yes, yes.

LOI: So almost half of it?

- Of course you can drink.

It's a pure and it's-- I can smell it from here.

Oh my God.

This is... LOI: So you can use it.

- Thank you, chef.

LOI: You can put a lot.

Don't worry.

- I can?

I can?

LOI: Yeah.

- Okay.

- So this is amazing.

LOI: That's nice.

- Now very simple.

We will put... LOI: Yeah.

- ...the onion.

LOI: Mm-hmm.

- And we will put our piece... meat pieces inside.

LOI: Okay.

Yeah.

- Now we will put the tomato.

And we will add curcumin.

Turmeric.

LOI: Kourkoúmas.

- Kourkoúmas.

Yes.

LOI: Good.

- Okay, so we'll just... LOI: Mm-hmm.

- Cumin.

You can smell the cumin.

LOI: Smells so-- yeah.

Yeah.

- Oh, yeah.

And, laurel.

LOI: Laurel, that's right.

Daphne... - Yes.

LOI: (laughs)...in Greek.

- In Greek.

Quranful.

LOI: Yeah?

- Cloves.

LOI: Cloves, yeah.

- Alhyl.

Cardamom.

LOI: Oh yeah.

- So show them, yes.

LOI: Look at these.

Look at this.

- Full of the seeds, yeah.

LOI: All of that, right?

- Yes, please.

Yeah.

LOI: Okay.

- And we will put ginger and garlic.

LOI: You mix it before together?

- So, we mix it.

Yeah, together.

LOI: How much garlic did you put in there?

- I put four cloves of garlic and piece of, uh... LOI: The ginger.

- Yeah.

LOI: That's good.

- And we have the star of the tharid: the dry lemon.

LOI: The dry lemon.

- The dry lemon, definitely.

When we do the dry lemon we have to make small holes so it will release the savory taste... LOI: Slowly.

- Slowly, exactly.

Okay, punch them and be very careful.

LOI: Mm-hmm, - You can do it with a fork if you are not... LOI: Yeah.

- ...you know, you don't do it all the time.

LOI: Mm-hmm.

- And just throw them inside.

LOI: And you put three of those?

- Three of those.

Yeah.

LOI: Yeah?

- For one kilo of meat.

Yeah.

LOI: And then what you do?

- Usually, we put the water and leave it... LOI: Yeah.

- ...for 40 minutes until the meat cook.

But now we are doing, as we said, little bit change.

People don't have time like before.

So we will put everything together and we leave it, slow cook until the dish is ready.

This is a healthy dish.

We want to make it more healthier... LOI: Healthier.

Yeah.

- ...you always advise us.

LOI: Thank you.

I, I really like that.

- Of course, you are changing mentality.

LOI: I thank you from the bottom of my heart.

- We thank you, Chef.

LOI: So then we will... - We will add now the potato.

Any kind of vegetable we have in the fridge we can use it.

LOI: Can you add tomatoes or not?

- Tomatoes, big ones without cutting we can add.

LOI: Yeah.

- Usually, in our traditional, we don't.

But there is no in the kitchen as you know.

LOI: Yeah.

- So you can put whatever you desire.

Just put it.

Onion, full onion.

LOI: Yes.

- So we will put it... LOI: Yeah.

...and kusa.

LOI: What is that?

- Kusa.

LOI: Kusa?

Kusa.

Zucchini.

- Zucchini.

LOI: Kolokithakia in Greek.

- Kolo...?

LOI: Kolokithakia.

- Kolokithaki.

LOI: (laughs) That's good.

Kolokithaki.

She's a dynamo.

(both laugh) - Then finish, we will add the water.

LOI: Yeah.

- Little salt and we will keep it in there.

(snaps fingers) And we will get it ready.

♪ ♪ It's ready.

LOI: Thank you very much.

- (speaking Arabic) Okay.

(speaking Arabic) So, we have the khubz regag.

which is very old, uh... LOI: Mm-hmm.

- ...khubz we have, dry.

It can stay for three months.

Nothing will happen to it.

Very easy.

Now you have to break it for us.

LOI: Okay.

- Doesn't matter how big and... LOI: I will put it here, right?

- In the middle, because we will give all this soup.

It will take all the flavor.

So in the middle.

LOI: I see... - Yes.

LOI: Huh.

- And go crazy, cut it as you wish.

LOI: Yes.

- As a cultural thing and we eat with our hands.

So, you can just break it.

LOI: (laughs) You know what I said?

Clean hands are the cleanest utensils.

(laughs) - Break it.

LOI: I'm going to try some.

Do you mind?

- Try some, of course.

It's like chips.

It's like, you know, nice healthy snack.

So.

LOI: I'm glad that you had ready.

- Yes.

Yes.

Yes.

LOI: Because this is what to show.

- Exactly.

Here is the show.

LOI: Yeah.

- 100% you are right.

LOI: Okay, Some people they don't eat meat.

Can they do only this with all these herbs?

- You can do this with chicken.

LOI: Yeah.

- You can do it only with vegetable if you don't eat meat or chicken, you know?

You can go-- yeah, definitely.

LOI: And I'm going to try the meat by itself first.

- Yes.

LOI: Yassou.

- Yassou.

LOI: I'm going to make the same thing, almost the same thing, you know, when I will go back to my kitchen.

But, I don't know if I can duplicate that.

- You can.

LOI: No.

- You'll do it better.

Because you did it, you are not eating it, you are feeling it in your heart.

This is the secret.

You see?

LOI: Thank you.

- Thank you.

LOI: The secret... - Thank you.

Thank you.

LOI: ...is to be together.

- Yes, definitely.

LOI: Okay.

- Always.

LOI: Yeah.

- We are the same.

It doesn't matter color, religion.

It's only in the heart.

We are human.

We are together always.

♪ ♪ LOI: I am in Palaio Faliro, a beautiful, amazing place.

But let's go and make the recipe almost like the one that I made with my friend Sumaya.

And she's a female chef.

And that's why I have chosen today to cook with my other friend-- Yassou, Evi.

- Thank you.

Hello, Maria.

LOI (speaking Greek): - Hello.

LOI: I have chosen to make this easy Greek dish because they make almost the same dish in Crete where she lives.

- In Chania, yes.

And I can see the ingredients, you're right.

LOI: You can use lamb, you can use chicken, you can use goat, any protein you want.

We have the lamb here.

- Mm-hmm.

LOI: And we're going to add olive oil, of course.

- Always.

LOI: My olive oil comes from Chania.

Pepper and salt, right?

- Yes.

Yes.

Let's have some zucchini.

LOI: Zucchini?

How you call it zucchini in Greek, come on.

- Kolokithakia.

LOI: Okay.

- And especially the smallest, uh, one...

In Crete, they have it whole.

If they are small, they use it as a tease.

They don't, they don't cut it.

LOI: Here it is.

- Yeah.

(Maria laughs) You're in the right way.

And here we can try as well...

The... LOI: Onion?

- The onion.

Yes.

LOI: Okay.

- Cut it in two, three pieces because this is for the oven.

LOI: Like this?

- Yes.

LOI: Cut it like this.

- That's perfect.

LOI: I will add some more, right?

- Of course.

LOI: I love onion anyway.

Yes.

- Yes, and try on some carrots.

LOI: Like this?

- Mm-hmm.

LOI: All right?

Smaller, bigger?

- It doesn't matter.

The flavor is, uh... is amazing.

LOI: So I will add some garlic as well.

- Yes, yes.

LOI: As it is, right?

- And I love this flavor.

LOI: One, two... three.

- Yep.

LOI: And super healthy.

- Yes, I agree.

LOI: Since we're talking about healthy food, healthy people, healthy minds.

Can you tell us something uh, about your work?

Two, three titles, you know, from what you have written already.

Come on, don't be shy, tell us.

- Okay, well, there is a, a trilogy of books, Warriors of Hallan-- screenplays, a libretto, poetry.

LOI: That's all.

- Yeah.

LOI: That's all.

Awarded... (chuckles) big time.

And now, the tomatoes.

- Since they are small, we can have it as they are, whole.

Yeah.

They look so fantastic.

LOI: So we did the zucchini, we did the carrots.

You know, we do the onion, salt, pepper.

- Yeah.

LOI: Garlic.

- And we have left about potatoes and celery.

LOI: Yeah, celery is very good for you.

- Mm-hmm.

LOI: You know why?

Because like my grandfather used to say, "It's very good for your bones."

- Oh, okay.

Mm-hmm.

LOI: I use them instead of salt, because celery has salt.

So you don't have to add a lot of salt.

- And now, the baby potatoes.

LOI: I know you love them.

- Yes, yes, indeed.

LOI: All right.

How many?

Many, yeah?

- Yes, many, yes.

We could have at this pot.

(Maria laughs) LOI: Add water.

- Quite-- yes, water.

LOI: But not a lot of water, because the vegetables have its own water.

See, that's enough.

- Right.

LOI: Good.

- And now the magic time.

(Maria chuckles) LOI: Olive oil again.

- Yeah.

LOI: It's ready to go into the oven.

A preheated oven, 175 degrees for almost one hour.

And check when it's ready.

If you need a bit more of water, you just add a bit, but not too much.

♪ ♪ (laughs) It's so good.

(both sniffing deeply) - Divine.

Hmm... LOI: Oh.

Yeah.

And I think that the vegetables are cooked perfectly.

- Yes.

LOI: And you were right about the tomatoes.

- Yeah.

LOI: They're almost caramelized.

Come on, Evi, let's try.

Páme.

- Okay.

(forks clinking) Yep.

Ready.

LOI: I can't wait to try.

Go ahead.

Go ahead.

- Yes.

Me first.

LOI: Okay.

- That's in my... LOI: Oh, look at this.

The meat... falls out of the bone.

Tomato.

- This is amazing.

Amazing.

LOI: Let's make a plate.

- Okay, here we are.

LOI: Look at the meat, off the bone.

And the carrot that I like.

- Mm-hmm.

LOI: Full of colors, right?

- It's perfect.

LOI: How's that?

- This is a piece of art.

(Maria chuckles) Yes, look at these colors.

LOI: And my olive oil, that I love.

I think this is ready for a picture now - And this is ready to take it and give it to friends, huh?

Isn't it?

LOI: I told you she's a very kind person.

Okay, give it and come back.

- Okay.

♪ ♪ LOI: And now... our liquid gold.

- This is it.

LOI: Here we are.

- A taste of life.

LOI: She knows.

Yassou.

- Yassou.

LOI: And yassou.

Remember, everything in moderation, except love, olive oil, and good deeds.

(kisses palm) ♪ ♪ - The Life of Loi is made possible by the Behrakis Family.

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ ♪ ♪ ♪ ♪