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00:00Hello, I'm Adam Liao and welcome to The Cook-Up, a free online encyclopedia created and edited
00:26by volunteers around the world. Tonight we are making salmon, edamame and corn onigiri,
00:31eje and mozzarella in carrozza. Let's meet our guests. Chef Joseph Aboud is the man behind
00:37beloved Melbourne restaurant Rumi and Wine Bar, the Lebanese Rocket Society. He's made food for
00:42the one and only Anthony Bourdain but says there is nothing quite like whipping up a batch of fried
00:46chicken tenders and chips when the footy is on. Hello Joseph, strong agree. G'day. Great to be here.
00:52Good to be here. Ash London is the host with the most. As a music journalist, radio host and podcaster,
00:56she's been flown to Paris to interview Taylor Swift and has had more than one piggyback from Ed Sheeran
01:01and now the ultimate career highlight is here to cook on The Cook-Up. Hello Ash. You're absolutely
01:05right Adam. See most people have had one piggyback from Ed Sheeran, I know I have. Obviously. How do
01:10you get, why, how? It just started as a thing. I interviewed him really early in his career when
01:16no one knew who he was. When he was still giving piggybacks for a few dollars. When he was still giving piggybacks.
01:20We did this interview and like everyone's trying to wrap it up because I was like get this guy out of
01:24here. We've got stuff to do and then at the end he just goes, do you want to piggyback? And I was
01:28like, all right. So I hopped on his back and then two years later he came back and he was Ed Sheeran
01:32by then and then he remembered he said should we get another piggyback? And I think we've done four
01:36or five now, so. How odd. Did you want to piggyback now or later? You just let me know when you want
01:42to piggyback. I don't know the etiquette to ask. Maybe my career will blow up after I give you a piggyback.
01:45Who knows? Joseph, congratulations on the restaurant. It is such an icon. How did Anthony Bourdain end up at Rumi?
01:53He came, he was filming No Reservations and Matt Preston had brought him in and it was a, you know,
02:02like a very, very nervous day for us and it was fascinating actually because we were the last
02:08of the filming for the day. So he was like very Anthony Bourdain and very, you know, focused.
02:13Yeah, right. And then at the end of it it was just, okay, relax and just got to sit down and have a
02:18chat with him and, you know, one of the pleasures of being in this business. Amazing. Have you ever
02:24asked a bowl of marinated olives for financial advice? No? What a shame. Tonight we are making
02:30Savvy Snacks. What did you serve Anthony Bourdain? Was it like a selection of snacks or?
02:36His favourite thing was some barbecued quail that we do. Oh yes. With the verjuice and
02:44grape molasses dressing. Beautiful. Beautiful. And I do remember something along the lines
02:50of more birdie. They wanted more birdie. Yeah. Give me the bird.
02:55Ash, are you much of a snacker? I live to snack. You're right. Yeah. And I live with boys.
03:00I've got a three-year-old who just wants snacks all day. He can't snack a lot, do they not? Yes. But he
03:05always just wants like white, boring, potato-based snacks. Like I'm like, I can make you anything.
03:12And he's just like, no, I just want a piece of plain bread or a cold chicken nugget. I'm like, all right.
03:18I'm here to help you out because I'm going to make salmon, edamame and corn onigiri.
03:22I have children too. And I have to admit for most of my life, I have not been a snacker,
03:34but since having kids, they snack an awful lot. And so I find myself making snacks for
03:39them. And the gold medal most common snack that we have at our house is onigiri. So
03:44little moulded rice balls. And this one is a pretty popular one because we quite often
03:49have bits of leftover fried fish or something like that. And this is a really good way of
03:54kind of turning that into a slightly nutritious snack, I guess. So I'm just going to cook a
03:59piece of salmon and to be honest, probably overcook it a little bit, kind of on purpose,
04:04just to replicate the idea of, you know, you have salmon, you've cooked it and then it goes
04:09in the fridge and then come back out and you reheat it again. It's always a bit overcooked.
04:12But actually in Japanese cuisine, that's not a bad thing because having slightly overcooked
04:17dry fish actually is really good for the texture of rice. On top of that, some frozen
04:23veg, just some edamame. Frozen veg is fabulous for quick eating at home, highly nutritious
04:31as well. So a bit of corn, just put a couple of spoons of water in there and I'll throw that
04:36in the microwave just to heat up a little. Doesn't need to be in for very long. Ash, as a
04:45journo, is there one celebrity that you have interviewed or even that you have not that
04:49you would like to cook for? Oh my goodness. Great question. I love Taylor Swift, obviously.
04:57So I think it will be Taylor because I think she's a great chat, but also she would totally
05:02pretend that the meal was great, even if it wasn't. And then you walk away feeling like
05:05a legend. So we'll go with her. I think, I mean, anyone would want to cook for Taylor
05:10Swift, but it would be intimidating because I guess in the same way as cooking for an athlete,
05:16they need to look after their body so well. And I, you know, I read this report about Taylor
05:20Swift, how she sings her entire concert while running on a treadmill, because that's the
05:24level of fitness that is required. I don't know how she does it. I'd be so overwhelmed.
05:28It is an incredible feat, to be honest.
05:30And she's a big fan of this show, you know. Oh, yeah. Big fan. She's probably watching
05:34now. So we love you, T-Sweez.
05:36And we had a call up now to help. Obviously, personal chef to the Sweez.
05:41Joseph, is there a celebrity other than the late Anthony Bourdain that you would love to
05:45cook for? Oh, gee, tough question. No.
05:50No's fine. No's fine, honestly.
05:53No, it's always been, you know, chefs that have come into the restaurant and, you know, I get
05:58caught in this thing of, like, not wanting to, not necessarily wanting to stay cool,
06:03but not wanting to be that guy that goes over and tries to take a selfie with them or, you
06:08know, so I suppose we just take it in our stride of who comes into the restaurant and, you
06:12know, often the staff get very excited and I'm like, not sure if I know who that is.
06:17Well, that's the thing, because you're in hospitality, right? Your job is to be hospitality.
06:20Yeah.
06:20And then all of a sudden, you can't just forget to do your job because your personal life
06:26is more important. Yeah, yeah. In that way. And that's...
06:29Which is often what happens, right? Like, you have to refocus everyone and say, guys,
06:32it's, you know, it's just Anthony Bourdain.
06:35Do you ever find that after, though? Like, they've already eaten?
06:38Yeah, yeah, often. Yeah, often.
06:39That's better, right? Yeah, yeah, yeah.
06:40No pressure. As long as you're doing a good job every night.
06:43Absolutely, yeah.
06:44All right, my salmon is done. I'm just going to take that out and I've cooked some Japanese-style
06:50rice, koshikari rice, sushi rice, they call it. But I guess the difference between
06:54sushi and an onigiri is sushi, you flavour the rice with vinegar, sugar, salt, essentially.
07:02But onigiri, you just use regular rice. Salmon. I'll flake up my salmon first. I'll do that
07:07by hand. It is, I mean, I would call that pretty well perfectly cooked, but slightly over...
07:13Let's say slightly overcooked just for the purposes of the exercise, because overcooked is fine.
07:17The skin, not so great in onigiri, but this is lovely, crispy skin that actually would be
07:22delicious to eat. So I'm going to break up a bit of my...
07:24my salmon here. And I'm going to break it up into quite large pieces, because this is
07:30going to be a slightly advanced manoeuvre of onigiri. When you're having larger pieces
07:36in your onigiri, it's actually harder to do. Joseph, when your kids were small, were they
07:41big snackers or are they big snackers now? Yeah, they're big snackers now. They're teens.
07:44Yeah. So there's always... That's not a snacker, that. It's just like having a meal.
07:48Yeah, yeah, yeah. But it's pretty funny coming home sometimes and they've gone on some sort
07:52of cooking adventure, which is, you know, normally something off YouTube or TikTok or something
07:56like that. And it's like, you know, some, you know, barely baked Nutella cake or something
08:01like that that they had made the other day. And so it's pretty cool to see them actually
08:05start to do things themselves.
08:06My eldest is 11. And so I think that they get a lot of cooking inspiration from social
08:13media, but none of the recipes that they see ever work. And so they get really disillusioned
08:18by the process.
08:20So I've got my rice. I just dipped my rice scoop into a bit of water so the rice doesn't
08:25stick to it. That's the tip. So just dip it into some water. I should mention my hands
08:30are very, very, very clean. And I've washed them multiple times.
08:33We can vouch for that. So we saw the scrubbing. We saw the scrubbing.
08:37So then I just wipe my hands a little bit. I'm going to take a bit of sesame seed and
08:41put that in there as well. I think sesame seeds and salmon are actually a really lovely
08:45combination together. Water. And then I take a bit of salt and actually salt the rice, but
08:52also my hands. Because my hands are going to be the thing that really kind of bring everything
08:56together. So then folding the rice.
09:00So you said earlier that it's mostly seasoning that gets used rather than big chunks of fish
09:05and what have you. Is this an Australian Japanese thing?
09:09No, no, no, no. These days it's very popular to put all kinds of things in onigiri. Like
09:12I guess people are exploring more complicated onigiri. It's actually kind of an interesting
09:18time. So I'm just taking essentially a handful of my mixture and it looks terribly messy because
09:25it actually is. But then I'll show you the motion. The motion is like making that sort
09:31of symbol and cupping it so it creates this triangular shape. And the hard thing about
09:35doing this is when you have big pieces of salmon like this, they will kind of fall apart
09:40a bit in doing that. But if you persevere and you don't, I'm squeezing actually against
09:44my own hands. I'm not squeezing into the rice. You don't want to mash the rice together.
09:48So you actually want it to be able to fall apart and you end up with like a cute little
09:53onigiri like that. I can make a few more, but what I will do is show you how to wrap it
09:58first and particularly the sushi seaweed, nori as it's called. Don't take it out of the packet
10:07because as soon as you take it out of the packet, it starts to soften and wrinkle. So
10:12I actually keep it in two packets. I've got the packet inside. That's hardcore packeting.
10:16Yeah, yeah. And then you put it in another Ziploc because if it's not completely dry,
10:20you're in big trouble. So a pair of scissors. I'm just going to cut a strip.
10:27Always wrapped in seaweed or sometimes just? Sometimes just as they are. Because I hand
10:32these to my kids, I don't want to go anywhere. So the seaweed actually really helps to keep
10:37it self-contained. You don't end up seeing so much of the rest of the onigiri, but when
10:43you wrap it with the seaweed, it is much, much easier to eat. So salmon, corn and edamame
10:49onigiri.
10:56I have to be really upfront and say that my wife would probably mock this because they're
11:02not perfect onigiri. And she's actually much better than I am at making them in that right
11:07shape. I was going to say something, but I didn't want to say it.
11:10It's beautiful. I've made a meal of mine, unfortunately.
11:14Need more of the seaweed.
11:16I can see my youngest son making this for sure.
11:20I mean, if you have cooked rice at home, there is literally nothing faster.
11:24After the break, Joseph and Ash will start their Savvy Snacks.
11:32Welcome back to The Cooker, where chef extraordinaire Joseph Abood and radio and podcast host
11:42extraordinaire Ash London are making some very Savvy Snacks. Ash, what is your snack?
11:46I'm making mozzarella in carrozza.
11:48Wow, impossible to say that without an accent. Joseph, how about you?
11:51Lovely.
11:52Joseph, what is...
12:02Am I saying it right?
12:04Ejje?
12:04Ejje.
12:05Ejje.
12:05Ejje.
12:06So, and pronounced egge in Egypt.
12:08Oh, okay.
12:09I've learned recently.
12:10So, ostensibly, it's a crepe or a pancake or an omelette. It's sort of a hybrid between all
12:17of it.
12:17Got it.
12:17And it can be eaten any time of the day, breakfast or a snack that you can just leave
12:23on the table and eat at room temperature and come back and just pick at it whenever you're
12:26ready.
12:27Fantastic.
12:28I did some extensive traveling when I was younger, and the one common denominator in
12:33the morning is eggs. It's beautiful.
12:34Yeah, yeah.
12:35So, eggs in there, you've got some herbs and spring onions.
12:39Yes, and parsley, spring onions, and then we'll add those things later when we eat them
12:42as a fresh ingredient.
12:44Oh, amazing.
12:45So, what was it that made you want to become a chef early on?
12:48I didn't like school.
12:49Yeah, right.
12:50Yeah.
12:50So, I told my parents I had an apprenticeship, but I actually had a dishwashing job.
12:57Yeah.
12:57So, yeah, I don't think they would have been too impressed with me leaving school to wash
13:01dishes.
13:01Yeah.
13:02But it's not food that I fell in love with first.
13:04It's actually the kitchen environment that I fell in love with first.
13:07There is something really kind of collegiate and, you know, for someone who feels
13:12disenfranchised.
13:13Well, yeah, when you don't feel like you fit in at school, then all of a sudden you're
13:16part of this team.
13:17Yeah, yeah.
13:17It gives me a really seductive feeling.
13:19Absolutely.
13:20I think what's great about the kitchen is it doesn't matter who you are and where you've
13:23come from.
13:23If you do the job, you're part of the team.
13:25Yeah.
13:26So, it's, you know, the most wonderful thing that's happened to me, actually.
13:29I love that as a story because so much we hear about the romance of food and how food
13:36means so much to you.
13:37But there's something about finding yourself through developing a skill.
13:42Like if you don't know anything about food and you're no good at making it, it's hard
13:45to fall in love with it.
13:46But then once you go, oh, actually, I didn't know where I fit in the world, but now all
13:50of a sudden I feel like I belong here and you learn to squeal while you're doing it.
13:54Absolutely.
13:54And that's, that was something that, yeah, not a plan, but, you know, just such a byproduct
14:00of that environment as, you know, it loves Misfits hospitality, doesn't it?
14:06So, salt and what was the spice that went in there?
14:07Salt and baharat.
14:08So, it's a Lebanese seven spice.
14:11There's slight variations, but they generally have cinnamon, clove, coriander, black pepper.
14:16So, tell me how wrong I am for this because when I run out of baharat, which, you know,
14:22I'm not Lebanese, I don't always have it around.
14:27I just, I use garam masala.
14:29Oh, it's, it's a bit, it's a bit off.
14:31It's a bit off.
14:32I guess it's not the same, but it's...
14:34If you're cooking, if you're cooking Iranian food, you can substitute the arvir,
14:38which is the house, the house mix with garam masala.
14:41Oh, okay, you're right, right, okay.
14:42Because it's sort of more, it's a bit more east, but yeah, it's not, not quite the same as garam masala.
14:49Fair enough.
14:49Still not going to stop me from doing it.
14:52But I appreciate the input.
14:54So I've added the...
14:55Flour, okay.
14:56Yeah, so a bit of flour, and this just sort of gives it a bit of body.
15:00Yeah, okay, that's cool.
15:01Very cool.
15:04Ash.
15:05Hey.
15:06Mozzarella in carrozza.
15:08Let's see.
15:09It is probably the most fun Italian food name to say.
15:12Yes.
15:13With an Italian accent.
15:14Yeah, so it's mozzarella...
15:15Done in a loving way, not a mocking way.
15:17Never, never, never.
15:18So it's mozzarella in a carriage.
15:19Yes.
15:20Usually this is kind of an egg dip situation.
15:22Now, this is my cousin Jackie's take on it, which she made for us a couple of years ago,
15:26and we all lost our minds.
15:28So this is kind of Jackie's version.
15:31I, you know, you see a million variations of cheese on toast, but you don't see many variations
15:37of the old mozzarella in a carriage.
15:39Exactly right, but have you ever had a cheese sandwich you didn't like?
15:42Like, that's the thing, right?
15:43Exactly.
15:44And this one has got one of my favorite things, anchovies.
15:47So that was rosemary you were cutting there?
15:49So it's a bit of rosemary, some anchovies, and we'll put some of the anchovy oil in there,
15:52because we're going to make it into a paste.
15:54Okay, I'm liking the way this is going already.
15:57Yes, and then we're going to put some chopped garlic.
16:00Delicious.
16:02Obviously, you're a chilli guy.
16:03I am.
16:04Just a bit of pinch of chilli in there.
16:07And then the zest of a lemon.
16:10Okay.
16:10I see the way that you're doing what you're doing, and it strikes me that you must cook
16:16quite a lot.
16:16It's not the first time you've zested a lemon.
16:18It's not the first time I've zested a lemon.
16:20No, I love to cook.
16:21My mum is an unbelievable cook, and I often like to say that I kind of learnt via osmosis,
16:26just from being in the kitchen while she was always cooking.
16:29I just kind of moved out of home, and then I'm just, she never taught me to cook,
16:33but I magically kind of knew how to do it.
16:35Absolutely, and it's amazing how that happens.
16:38And it really makes me think about how we learn things generally as a species or whatever.
16:43Oh, absolutely.
16:43Because you always, you know, you hear people ask all the time,
16:46who taught you to cook?
16:46Like, nobody.
16:47Totally.
16:47Well, kind of, but also all the people that I grew up around, because that's how I learnt
16:51how to cook, but nobody taught me.
16:53Exactly.
16:53Totally.
16:54And, yeah.
16:54And we learn, like, by taste.
16:56So, like, so many of the recipes that I now know, I know not because my mother ever handed
17:02me the recipe, just from tasting and watching.
17:05Mm.
17:05So, yeah, osmosis is the best word I can use for it.
17:08It really is, because, you know, when that looks right in the pan, you'll add this.
17:11Totally.
17:12And it's that look, and what the pan looks like when it's hot, and what the food smells
17:16like when it's hot, what it sounds like.
17:17There's this multitude of senses that you take in the process.
17:21Yes, and people often ask me for a hummus recipe, and I'm like, I don't know.
17:24Like, I can show you, but how much garlic or oil, I have no idea.
17:28I have to see it.
17:29I have to taste it.
17:30All right, this looks fantastic.
17:31I'm intrigued to see where this goes in the whole carriage cheese situation.
17:36You get ready, baby.
17:39Joseph.
17:40You're looking like you're almost ready to go.
17:41Yeah.
17:42Maybe.
17:42You did all that quite quickly.
17:44Yeah, it's a nice, simple snack.
17:45It's easy to put out and feed the kids, and yeah, it works well.
17:50Pan, olive oil.
17:51Yeah, so I like to use plenty of olive oil, and the idea is to heat it up so you get a nice sizzle.
17:58Amazing.
17:59All right, so here we are.
18:02I think it's almost ready.
18:09Okay, so that's it.
18:10That's it.
18:11There's no, you're not going to scramble it or anything?
18:14No, no, that's it.
18:15Okay.
18:15Yeah.
18:15And you're serving that with some?
18:17Some fresh cucumber, fresh, fresh cause leaves there, some olives, and we'll take this out of the
18:24cloth in a little bit.
18:25And that's something.
18:26So it's strained yogurt.
18:29You're part of every Lebanese household.
18:31Do you season the yogurt before you strain it?
18:34Yes, there's different schools of thought, but yeah.
18:37So let's have a look.
18:39I think this is ready to flip.
18:40Okay.
18:41So there we are.
18:44Oh, amazing.
18:45Wow, it curls up a bit.
18:46Yeah, I haven't seen that before, so it's pretty fun.
18:50That happens every time.
18:51Happens every time.
18:51That's exactly how it's supposed to go.
18:56Oh, so this is the anchovy paste being spread inside the old sandwich.
19:01Exactly.
19:02So it's so delicious.
19:04It's a bit chilly in there, rosemary, garlic, anchovy.
19:07And a lot of people aren't into anchovy because they're too fishy or whatever,
19:10but even my husband loves this recipe.
19:13When you use anchovy as an accent, it truly can't be beaten.
19:18Seriously.
19:19Like I, to be honest, I wouldn't order a pizza with anchovies on it.
19:22I understand.
19:22But I cook with anchovies all the time.
19:23Yeah, seriously.
19:24I wouldn't drink fish sauce, cook with that all the time.
19:26I would drink fish sauce.
19:27That stuff is delicious.
19:29All right.
19:29So we're going to whack her in there.
19:32Okay.
19:32And I have this delicious, fresh mozzarella.
19:34Okay, fresh mozzarella, the wet one.
19:36I see you've got like the...
19:37You can totally use pizza mozzarella.
19:40Yeah, the low-moisture one.
19:41Of course, absolutely.
19:42Cheese is cheese, baby.
19:43Yeah.
19:43And then we're going to put some oil on our pan.
19:46You could probably also just use a toasty maker, but...
19:49Mozzarella in a carriage is such a great name for a cheese sandwich.
19:54Isn't it just Italian to know what's up?
19:56Yeah.
19:56Because food is like a person to them.
19:58Like it's, you know, they respect it so much,
20:00they're going to really have some fun with it.
20:03Like if this was on a fancy menu these days, it would be cheese, bread, anchovy paste.
20:09And there's less to kind of romanticise about it, but sometimes I feel like I want to come
20:15up with fancy names for dishes, but we are very practical when it comes to equipment.
20:18Absolutely.
20:19And honestly, is there any better sound than bread and cheese just frying in front of you?
20:24I love...
20:25I actually really love sourdough for these kind of things because as that cheese melts,
20:28it's going to come through that hole.
20:30It's going to go back down onto the pan.
20:32It's going to start to turn brown.
20:34It's getting exciting.
20:35I cannot wait to try these savvy snacks when we return.
20:38And forget peanut butter and jam.
20:39Joseph's got a snack that is way better.
20:52Welcome back to The Cook Up, where we've got stacks of savvy snacks on the menu tonight.
20:56Joseph Aboud and Ash London are wrapping things up.
20:58Ash, are you wrapping things up?
21:00Sure am, baby.
21:00Yes, and Joseph, this looks amazing.
21:03What have we got here?
21:04All right, here we are.
21:04So we've got our auge that we've made, and we've just drained on some paper towel,
21:08labneh, some flatbread, olives, cucumber, and some freshness in the cosmetics.
21:13You just eat all of that together.
21:14Just put it all together, make little sandwiches, and there you go.
21:17All these things are always on hand.
21:18It's true.
21:18I want this for literally every meal.
21:20Like, I would want this for breakfast, lunch, and dinner all at the same time.
21:23Fantastic.
21:25Oh, God.
21:26Ash, what have you done?
21:28Unbelievable.
21:29It just smells so good.
21:30And the cheese and things, and actually the bit of the paste has come through those holes
21:34that we were talking about.
21:34Yeah, I'm nothing wrong with that.
21:35I'm really bad at plating up.
21:36Like, I'd never know how to make, but I think you don't need a toasted cheese sandwich
21:39to look good, do you?
21:40Plating up to me is always, make it look like you want to eat it, and I want to eat that.
21:44So tick, big success.
21:46I'm so glad, absolutely.
21:47Mozzarella in carrozza and edger.
21:49Ash, this is one of the best looking cheese sandwiches I've ever seen in my life.
22:01I'm so glad.
22:02Mmm.
22:04Very crunchy.
22:04Mmm.
22:05Nice job.
22:05It's because the umami is kind of like a Vegemite situation.
22:09It's like a Vegemite cheese.
22:10Yeah, yeah, yeah, yeah.
22:12Yeah, I mean, that's-
22:12From the anchovy?
22:13I was trying to put my finger on it, but that's what it is.
22:15And I love the combination of the rosemary and the chilli and the cheese and everything
22:18that is truly delicious.
22:21Thank you to my cousin, Jackie, who introduced this to our family.
22:25All right, Joseph, talk me through how we eat the edger.
22:28Uh, normally, you know, it'd be piles all over the table, and, uh, Ash knows what she's doing.
22:35Grab a piece of bread, and then any particular combination you like, whether, and if you want
22:41a gluten-free version, you can put it just in the lettuce, so you might put a bit of cucumber,
22:44and you might put a, and of course, you know, we don't do it this daintily when we're coming
22:49home from school.
22:50You just make a big whole thing and wrap it up and eat, go back about seven times for it,
22:55for it, so.
22:56Mmm.
22:56That's fantastic.
22:57So, yeah.
22:58And then, you know, you might put some of this in here, and then make a little sandwich.
23:02It's like Asia in the carriage.
23:04If you have it outside, it's very true.
23:08Very true.
23:10But these, I mean, these things are all optional, but they're not really optional, are they?
23:13I mean, yes, you could eat that, but you, the experience is completely different when you have
23:19the fresh crunch there and the creamy labneh.
23:23Joseph, this is absolutely delicious, but you have something else to share with us, and it is,
23:27why don't you describe to me what this is, because these are two ingredients that I know of,
23:33but I'm not hugely familiar with how they might be used.
23:37So, what are we talking about here?
23:38So, tahini, it's very, very common, and date molasses, maybe less common.
23:46This is like the original peanut butter and jam, which, you know.
23:49Of course, because your tahini is kind of nutty and savoury, a bit of bitterness in there as well,
23:56and then you have this sweet, sour nature of the molasses.
23:59And there's a couple of different ways you can do it.
24:03This is more common, sort of, further east of the Mediterranean.
24:07Okay.
24:08So, date molasses is used in places like Iraq, and then, you know,
24:12grape molasses will be used in places like Turkey.
24:14Right.
24:14And so you can either just, sort of, drizzle it like that.
24:17Oh, wow.
24:18And, you know, you can sort of scoop through it and, you know, have that combination of both.
24:23Like, literally just, like, dips and stuff?
24:25Yeah, yeah, just, just...
24:26I'm ready to roll.
24:27Ash is really dying to get in there.
24:30So then you get, yeah, go for it.
24:32You can, you know, and you get that sort of, the two hits on the tongue, so to speak.
24:36And then, or you can actually just stir it all up,
24:40and then it just combines and just becomes one homogenous paste.
24:45And you can actually buy this in jars in Turkish grosses as well.
24:48Mixed together.
24:49Yeah, yeah, yeah, like a, just a spread.
24:51Wow, that's actually...
24:51I better try this version as well, just to make sure.
24:54Just to compare, you know.
24:55That is delicious.
24:56It's kind of got this beautiful, sweet, savoury kind of thing that you see in so many cuisines
25:01and cultures.
25:01But I'm surprised at how umami it is.
25:04Like, it really is almost in a Vegemite-y, soy sauce-y kind of a way.
25:09I wonder if that's from the molasses or if it's the combination of the two.
25:11I don't know.
25:12But whatever it is, it's delicious.
25:13It works, yeah.
25:14It really works.
25:16Joseph, Ash, thank you so much for joining me.
25:17This has been eye-opening and delicious.
25:19Thanks for having us.
25:20Thanks for having me.
25:22When it comes to snacks, we've got your backs.
25:24If you want more of The Cook Up and more delicious food ideas,
25:26head to SBS On Demand.
25:27I'm Adam Liao.
25:28Thanks for watching The Cook Up.
25:45Go to the kitchen.
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26:00Thank you so much.
26:02See you in the meantime.
26:03Thanks for watching The Cook Up and more.
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26:06See you in galto aquariums love and 136 image.
26:09ぉ face to lions.
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26:12See you in the morning.
26:14Thank you for jumbo.
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