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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.
02:23Have you ever asked a bowl of marinated olives for financial advice? No? What a shame.
02:29Tonight we are making Savvy Snacks.
02:33What did you serve Anthony Bourdain? Was it like a selection of snacks or?
02:37Uh, his favourite thing was some barbecued quail that we do.
02:42Oh, yes.
02:42With the, uh, verjuice and, uh, grape molasses dressing.
02:47Beautiful.
02:47And, uh, I do remember something along the lines of more birdie. They wanted more birdie.
02:52Yeah, give me the bird.
02:55Ash, are you much of a snacker?
02:56I live to snack, man.
02:58You're right.
02:58Yeah, and I live with boys. I've got a three-year-old who just wants snacks all day, so.
03:03He can't snack a lot, do they not?
03:04Yes, but he always just wants, like, white, boring, potato-based snacks.
03:10Like, I'm like, I can make you anything, and he's just like, no, I just want a piece of
03:15plain 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, 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 little
03:44moulded rice balls, and this one is a pretty popular one because we quite often have bits
03:50of leftover fried fish or something like that, and this is a really good way of kind of turning
03:55that into a slightly nutritious snack, I guess.
03:58So I'm just going to cook a piece of salmon, and to be honest, probably overcook it a little
04:02bit, kind of on purpose, just to replicate the idea of, you know, you have salmon, you've
04:08cooked it, and then it goes in the fridge, and then you come back out, and you reheat it
04:11again, and it's always a bit overcooked, but actually in Japanese cuisine, that's not a
04:14bad thing, because having slightly overcooked dry fish actually is really good for the
04:20texture of rice.
04:21On top of that, some frozen veg, just some edamame.
04:25Frozen veg is fabulous for quick eating at home, highly nutritious as well, so a bit of
04:32corn, just put a couple of spoons of water in there, and I'll throw that in the microwave
04:36just to heat up a little.
04:42Doesn't need to be in for very long.
04:44Ash, as a journo, is there one celebrity that you have interviewed, or even that you have
04:49not, that you would like to cook for?
04:51Oh my goodness.
04:53Great question.
04:55I love Taylor Swift, obviously, so I think it will be Taylor, because I think she's a great
05:00chat, but also she would totally pretend that the meal was great, even if it wasn't, and
05:04then you walk away feeling like a legend.
05:06So we'll go with her.
05:08I think, I mean, anyone would want to cook for Taylor Swift, but it would be intimidating,
05:12because I guess in the same way as cooking for an athlete, they need to look after their
05:18body so well.
05:19And I read this report about Taylor Swift, how she sings her entire concert while running
05:23on a treadmill, because that's the level of fitness that is required.
05:25I don't know how she does it.
05:27I'd be so overwhelmed.
05:28It is an incredible feat, to be honest.
05:31And she's a big fan of this show, you know.
05:32Oh, yeah.
05:33Big fan.
05:33She's probably watching now, so we love you, T-Sweez.
05:36And we had a call-up now to help.
05:38Obviously, personal chef to the Swiz.
05:41Joseph, is there a celebrity other than the late Anthony Bourdain that you would love
05:45to cook for?
05:46Oh, gee, tough question.
05:49No.
05:50No's fine.
05:52No's fine, honestly.
05:53No, it's always been, you know, chefs that have come into the restaurant, and, you know,
05:58I get caught in this thing of, like, not wanting to, not necessarily wanting to stay
06:03cool, but not wanting to be that guy that goes over and tries to take a selfie with them
06:07or, you know, so I suppose we just take it in our stride of who comes into the restaurant
06:11and, you know, often the staff get very excited and I'm like, not sure if I know who that
06:16is.
06:17Well, that's the thing, because you're in hospitality, right?
06:18Yeah.
06:19Your 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 at best in that way.
06:29Yeah, yeah.
06:29Which is often what happens, right?
06:30Like, you have to refocus everyone and say, guys, it's, you know, it's just Anthony Bourdain.
06:35Do you ever find that after, though?
06:37Like, they've already eaten?
06:38Yeah, yeah, often.
06:39That's better, right?
06:40Yeah, yeah, yeah.
06:40No pressure.
06:41As long as you're doing a good job every night.
06:43Absolutely, yeah.
06:44All right, my salmon is done.
06:45I'm just going to take that out and I've cooked some Japanese-style rice, koshikari rice,
06:52sushi rice, they call it.
06:53But I guess the difference between sushi and an onigiri is sushi, you flavour the rice
06:58with vinegar, sugar, salt, essentially.
07:02But onigiri, you just use regular rice.
07:05Salmon.
07:05I'll flake up my salmon first.
07:07I'll do that by hand.
07:08It is, I mean, I would call that pretty well perfectly cooked, but slightly overcooked.
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.
07:23So I'm going to break up a bit of my salmon here.
07:27And I'm going to break it up into quite large pieces, because this is going to be a slightly
07:31advanced manoeuvre of onigiri.
07:35When you're having larger pieces in your onigiri, it's actually harder to do.
07:39So, Joseph, when your kids were small, were they big snackers or are they big snackers
07:42now?
07:43Yeah, they're big snackers now.
07:44They're teens.
07:44Yeah.
07:45So there's always...
07:46That's not a snacker, that.
07:47It's just like having a meal.
07:48Yeah, yeah, yeah.
07:49But it's pretty funny coming home sometimes and they've gone on some sort of cooking adventure,
07:53which is, you know, normally something off YouTube or TikTok or something like that.
07:56And it's like, you know, some, you know, barely baked Nutella cake or something like that
08:02that they had made the other day.
08:03So it's pretty cool to see them actually start to do things themselves.
08:07My eldest is 11.
08:08And so I think that they get a lot of cooking inspiration from social media, but none of
08:15the recipes that they see ever work.
08:16And so they get really disillusioned by the process.
08:20So I got my rice.
08:21I just dipped my rice scoop into a bit of water so the rice doesn't stick to it.
08:26That's the tip.
08:26So just dip into some water.
08:28I should mention my hands are very, very, very clean.
08:31And I've watched them multiple times.
08:33We can vouch for that.
08:34Yeah, yeah.
08:34So we saw the scrubbing.
08:36We saw the scrubbing.
08:37So then I just wipe my hands a little bit.
08:39I'm going to take a bit of sesame seed and put that in there as well.
08:43I think sesame seeds and salmon are actually a really lovely combination together.
08:47Water.
08:48And then I take a bit of salt and actually salt the rice, but also my hands.
08:52Because my hands are going to be the thing that really kind of bring everything together.
08:58So 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.
09:05Is this a new thing?
09:07I mean.
09:07Is this an Australian Japanese thing?
09:09No, no, no, no.
09:09These days it's very popular to put all kinds of things in onigiri.
09:12Like I guess people are exploring more complicated onigiri.
09:17It's actually kind of an interesting time.
09:18So I'm just taking essentially a handful of my mixture and it looks terribly messy because
09:25it actually is.
09:26But then I'll show you the motion.
09:28The motion is like making that sort of symbol and cupping it so it creates this triangular
09:33shape.
09:34And the hard thing about doing this is when you have big pieces of salmon like this,
09:38they will kind of fall apart a bit in doing that.
09:41But if you persevere and you don't, I'm squeezing actually against my own hands.
09:45So I'm not squeezing into the rice.
09:47You 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.
09:52So cute.
09:53Like a cute little onigiri like that.
09:55I can make a few more.
09:56But what I will do is show you how to wrap it first and particularly the sushi seaweed,
10:04nori as it's called.
10:05Don't take it out of the packet because as soon as you take it out of the packet, it
10:08starts to soften and wrinkle.
10:12So I actually keep it in two packets.
10:14I've got the packet inside.
10:15That's hardcore packet, isn't it?
10:16Yeah, yeah.
10:17And then you put it in another Ziploc because if it's not completely dry, you're in big
10:21trouble.
10:22So a pair of scissors.
10:24I'm just going to cut a strip.
10:27Always wrapped in seaweed or sometimes just...
10:29Sometimes just as they are.
10:31Because I hand these to my kids, I don't want it to go anywhere.
10:34So the seaweed actually really helps to keep it self-contained.
10:39You don't end up seeing so much of the rest of the onigiri.
10:42But when you wrap it with the seaweed, it is much, much easier to eat.
10:46So salmon, corn and edamame onigiri.
10:50I have to be really upfront and say that my wife would probably mock this because they're
11:02not perfect onigiri.
11:04And she's actually much better than I am at making them in that right shape.
11:07I was going to say something.
11:09It was beautiful.
11:11I've made a meal of mine, unfortunately.
11:13Even more of the seaweed.
11:15Mmm.
11:16Oh, good.
11:16I can see my youngest son making this for sure.
11:19Mmm.
11:20I mean, if you have cooked rice at home, there is literally nothing faster.
11:23Yep.
11:24After the break, Joseph and Ash will start their Savvy Snacks.
11:29MUSIC
11:29MUSIC
11:30Welcome back to The Cooker, where chef extraordinaire Joseph Aboud and radio and podcast host extraordinaire
11:42Ash London are making some very savvy snacks.
11:45Ash, what is your snack?
11:46I'm making mozzarella in carrozza.
11:48Wow.
11:49Impossible to say that without an accent.
11:51Joseph, how about you?
11:52Ejje.
11:52Lovely.
12:01Joseph, what is, am I saying it right, ejje?
12:04Ejje.
12:05Ejje.
12:06So, and pronounced egge in Egypt.
12:09Oh, okay.
12:09I've learnt recently.
12:10So, ostensibly, it's a crepe.
12:12Yes.
12:13Or a pancake.
12:14Yeah.
12:14Or an omelette.
12:15It's sort of a hybrid between all of it.
12:17Got it.
12:17And it can be eaten any time of the day.
12:21Breakfast or a snack that you can just leave on the table and eat at room temperature
12:25and come back and just pick at it whenever you're ready.
12:27Fantastic.
12:28I did some extensive travelling when I was younger, and the one common denominator in the morning
12:33is eggs.
12:34It's beautiful.
12:35Yeah.
12:35Yeah.
12:35So, eggs in there, you've got some herbs and spring onions.
12:39Yes, and parsley and spring onions, and then we'll add those things later when we eat
12:42them as 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.
13:08There is something really kind of collegiate and, you know, for someone who feels...
13:13Disenfranchised.
13:14Well, yeah.
13:14When you don't feel like you're fit in at school, then all of a sudden you're part of
13:17this team.
13:17Yeah, yeah.
13:18It can be 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, if 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.
13:30I love that as a story because so much we hear about the romance of food and how food
13:36means so much to you, but there's something about finding yourself through developing a
13:41skill.
13:42Like, if you don't know anything about food and you're no good at making it, it's hard to
13:45fall 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 by-product
14:00of that environment as, you know, it loves Misfits hospitality, doesn't it?
14:06So, salt and what was the spice that we had 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, I just, I use garam masala.
14:29Oh, it's a bit, it's a bit off.
14:32It'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 arvier, which
14:38is the house, the house mix with garam masala.
14:41Oh, okay, you're right, right, right, okay.
14:43Because it's sort of more, it's a bit more east, but, yeah, it's not quite the same as
14:48garam masala.
14:49Fair enough.
14:49So...
14:50Still not going to stop me from doing it.
14:51Yeah.
14:52But I appreciate the input.
14:54So, I've added...
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.
15:08See.
15:09It is probably the most fun Italian food name to say...
15:12Yes.
15:13..with an Italian accent.
15:15Yeah, 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.
15:20So, usually this is kind of like 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.
15:29So, this is kind of Jackie's version.
15:30You 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.
15:40But 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 favourite 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
15:53because we're going to make it into a paste.
15:55Okay, I'm liking the way this is going already.
15:57Yes.
15:57And then we're going to put some chopped garlic.
16:01Delicious.
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.
16:12I 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.
16:18Yeah, it'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...
16:32She never taught me to cook, but I magically kind of knew how to do it.
16:35Yes, absolutely, and it's amazing how that happens, and it really makes me think about
16:39how we learn things generally as a species or whatever, because you always, you know,
16:45you hear people ask all the time, who taught you to cook?
16:46Like, nobody.
16:47Totally.
16:47But 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.
16:53Totally.
16:54And, yeah.
16:54And we learn, like, via taste.
16:57So, 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.
17:05So, 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.
17:21And people often ask me for a hummus recipe, and I'm like, I don't know, like, I can show
17:25you, 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.
17:31This looks fantastic.
17:32I'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.
17:42Yeah.
17:42You did all that quite quickly.
17:44Yeah, it's a nice, simple snack.
17:46It'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
17:57a nice sizzle.
17:58Amazing.
17:59All right.
18:00So here we are.
18:02I think it's almost ready.
18:09Okay, so that's it.
18:11That's it.
18:11There's no, you're not going to scramble it or anything?
18:14No, no, that's it.
18:15Yeah.
18:16And you're serving that with some?
18:17Yeah, some fresh cucumber, fresh cos leaves there, some olives, and we'll take this out
18:24of the cloth in a little bit.
18:25And that's some?
18:26Yeah, so some strained yoghurt.
18:29You're part of every Lebanese household.
18:31Do you season the yoghurt 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.
18:41Okay.
18:41So there we are.
18:44Oh, amazing.
18:45Wow, it curls up a bit.
18:46Yeah.
18:47Haven't seen that before, so it's pretty fun.
18:50That happens every time.
18:51Happens every time.
18:52That's exactly how it's supposed to go.
18:56Oh, so this is the anchovy paste being spread inside the old sandwich.
19:02Exactly.
19:03So it's so delicious.
19:04It's a bit chilly in there, rosemary, garlic, anchovy.
19:08And a lot of people aren't into anchovy because it's too fishy or whatever, but even my husband
19:12loves this recipe.
19:13When you use anchovy as an accent, it truly can't be beaten.
19:18Seriously.
19:19Like, 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.
19:24Yeah, seriously.
19:25I wouldn't drink fish sauce, cook with that all the time.
19:26I would drink fish sauce.
19:28That stuff is delicious.
19:29All right, so we're going to whack her in there.
19:32Okay.
19:33Delicious, 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.
19:47You could probably also just use a toasty maker, but...
19:50Mozzarella in a carriage is such a great name for a cheese sandwich.
19:54Isn't it just?
19:55Italians 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 they'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.
20:10And there's less to kind of romanticise about it, but sometimes I feel like I want to come up with fancy names for dishes, but we are very practical when it comes to cooking.
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, it's going to come through that hole.
20:30It's going to go 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.
20:41Welcome back to The Cooker, where we've got stacks of savvy snacks on the menu tonight.
20:56Joseph Abood and Ash London are wrapping things up.
20:59Ash, are you wrapping things up?
21:00Sure am, baby.
21:01Yes.
21:02And Joseph, this looks amazing.
21:03What have we got here?
21:04Here we are.
21:04So we've got our auge that we've made, and we've just drained on some paper towel, labneh, some flatbread, olives, cucumber, and some freshness in the cosmetus.
21:14And you 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.
21:19I 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.
21:27Ash, what have you done?
21:28Unbelievable.
21:29It just smells.
21:30And the cheese and things, and actually the bit of the paste has come through those holes that we were talking about.
21:34Nothing 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 to look good, do you?
21:41Plating up to me is always make it look like you want to eat it, and I want to eat that.
21:45I'm so glad.
21:46Big success.
21:47Mozzarella in carrozza and edger.
21:58Ash, this is one of the best looking cheese sandwiches I've ever seen in my life.
22:02I'm so glad.
22:02Mmm.
22:04Very crunchy.
22:05Mmm.
22:05Nice job.
22:06The umami is kind of like a Vegemite situation.
22:09Like 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.
22:27Normally, you know, it'd be piles all over the table, and Ash knows what she's doing.
22:35Grab a piece of bread, and then any particular combination you like, whether...
22:41And if you want a gluten-free version, you can put it just in the lettuce.
22:43Mmm.
22:43So you might put a bit of cucumber, and you might put a...
22:46And of course, you know, we don't do it this daintily when we're coming home from school.
22:50You just make a big whole thing and wrap it up and go back about seven times for it.
22:56So...
22:56Mmm.
22:56That's fantastic.
22:57So there you are.
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...
23:06It's very true.
23:08Very true.
23:10But, 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...
23:16The experience is completely different when you have the fresh crunch there and the creamy labneh.
23:22And then, Joseph, this is absolutely delicious, but you have something else to share with us.
23:27And it is...
23:28Why don't you describe to me what this is?
23:31Because these are two ingredients that I know of, but I'm not hugely familiar with how they might be used.
23:37So what are we talking about here?
23:39So tahini is very common.
23:43And date molasses, maybe less common.
23:46This is like the original peanut butter and jam.
23:49Right.
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.
24:00And there's a couple of different ways you can do it.
24:03This is more common sort of further east of the Mediterranean.
24:08So date molasses is used in places like Iraq, and then, you know, grape molasses will be used in places like Turkey.
24:14Right.
24:15And so you can either just sort of drizzle it like that.
24:18Oh, wow.
24:18And, you know, you can sort of scoop through it and, you know, have that combination of both.
24:23Or...
24:23Literally just, like, dips and stuff.
24:25Yeah, yeah, just...
24:26I'm ready to roll.
24:27Ash is really dying to get in there.
24:30So then you get...
24:31Yeah, go for it.
24:32You can...
24:33You know, and you get that sort of...
24:34Beautiful.
24:34The two hits on the tongue, so to speak.
24:36And then...
24:37Or you can actually just stir it all up, and 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.
24:50Yeah, like a...
24:50Just a spread.
24:51Wow, that is actually...
24:52I'll 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 and 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.
25:12I 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.
25:20Thanks 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, head to SBS On Demand.
25:27I'm Adam Liao.
25:28Thanks for watching The Cook Up.
25:34We'll see you soon.
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