Genius Way to BBQ WHOLE LAMB!! | Amazing Food in Lebanon!

Genius Way to BBQ WHOLE LAMB!! | Amazing Food in Lebanon!

– Hey everyone, hope you’re
having an amazing day. It’s Mark Wiens, I’m in the
Beqaa region of central Lebanon. And today is a very special day. We have come to, it’s
called Taanayel Ecolodge, but there’s a man here named Fadi who specializes in whole-grilled
lamb, Lebanese style. It’s actually his own
style, and today we have this special treat to watch
him from the full raw lamb. He’s gonna marinate it,
he’s gonna prepare it, he’s gonna grill it for six hours. It’s gonna be so tender and juicy. This is gonna be an amazing day and I’m gonna share all of
it with you in this video. (upbeat instrumental music) We arrived to the Ecolodge,
which is built all in the traditional style of
the Beqaa region of Lebanon, and we’re actually gonna
stay here for the night, but this is where they’re
also gonna roast the lamb and prepare the whole lamb,
so we’re gonna do that first before we walk around, before
we see some of the aspects of this entire, like almost like a village created, re-created as an Ecolodge. – [Voice Offscreen] Meet Fadi,
the number one specialist in the lamb barbecues in Lebanon. Fadi is also the manager of
the Ecolodge restaurants. So, he’s ready to start
with the preparing the lamb. And here we have the full kitchen. Everything is located to make the breads, the meat, butchery, bakery, everything. Vegetables grown on the farm. – [Mark] Where is Kamal Huobi? Okay, we’re in the kitchen,
he’s slicing the lamb. – [Voice On Speakerphone]
Oh, you are slicing the lamb, let me join you. – (speaks in foreign language) (upbeat instrumental music) (speaks in foreign language) – [Mark] So he’s just preparing the lamb, making some cuts, cutting
off some of the excess fat because he said that will burn there and it will also be not
so good when it’s grilled and just leaving the, some of the fat and some of the, especially the fat that’s within, embedded within the meat, so that it keeps it juicy, but yeah, he knows exactly what he’s
doing, like a surgeon. Just making incisions,
strategically for grilling, for spices I’m sure, just trimming it up. – (speaks in foreign language) (upbeat instrumental music) – Now they’re adding in, it’s
a long metal pole skewer, all the way through it, so it’s gonna, I guess, I think it will be on a spit. Maybe it will rotate,
it should rotate, right? Yes, you get that even
roast all the way through. – [Voice Offscreen] These
guys are professionals. They make it look easy. – [Mark] They’re pros, yes,
they’re doing it so fast, too. And the trimming and
like getting it prepared, they’re doing it fast. (upbeat instrumental music) Now, securing it, wrapping it, securing it with thick
wire because I can imagine after it grills for hours, it will start to drip a little, start to juice, it will become so tender
that it will like, just bones will fall
off, meat will fall off, but they’re ensuring that it won’t by wiring it together,
also it has to be secure on the pole so that when it turns, when it rotates, it doesn’t move either. As he was trimming up the lamb, he hung up a little– a
little surprise (laughs). But that’s not the surprise, actually. The surprise is coming. – (speaks in foreign language) (upbeat instrumental music) – It’s so cool and like so soft. Before you even bite down, you can, like wrapped in the bread,
you can feel how soft it is. Oh wow, oh Kamal, that is like butter. If you’re not thinking about what it is, like it’s just– – Try not to. – It’s amazing, and then
the mint also like, yes. – [Voice Off Screen]
(speaks in foreign language) – Okay, number two. And this one is a double, by
the way, I’ve got two pieces. Okay, let me just explain to you, okay, in Lebanon, they
eat a lot of raw meat, some of the raw organs, raw liver, but Fadi takes it to a new level and, maybe it’s traditional too, but he eats the raw testicles of the lamb. You can tell that’s fresh, it’s so creamy, it’s so cool and refreshing, to be honest. – It’s soft and smooth and– – It’s so like buttery, now comes on the– the lamb onto the grill. – (speaks in foreign language) (upbeat instrumental music) – [Mark] First he took some lemons, fresh lemons, squeezed them on, and even like rubbed the skin, the fat, the outside, with lemons, and now he has this spice mixture, which is like a liquidy spice mixture with yogurt, but a bunch of
spices in it as well, and he’s– mmm, it already smells good,
you can smell the sumac. – [Voice Offscreen] Cinnamon. – Cinnamon, he’s rubbing that all over. – [Voice Offscreen] Of course it’s yogurt. – A yogurt on the lamb,
that smells amazing. He says that’s gonna keep it juicy. That’s gonna like really like– – [Voice Offscreen] It’s fresh. – It smells great, yeah. They’re wrapping the entire
lamb in tin foil now, probably gonna seal in the juices and keep that marinade on
the meat as long as possible. I’m guessing like maybe at the end they would char the skin so
you get that smoky flavor, but first, you wanna keep those juices in and hold those juices in. – (speaks in foreign language) – Yes, that’s it for seasoning. – (speaks in foreign language) – We’ll film the process of starting with the charcoal and so on,
then you will wait for hours. – Cool, and it takes about
six hours to grill, I think. That was great, that was an experience. That was a lamb experience, a new lamb experience, that’s for sure. I guess it’s something that
Fadi was explaining to us is that he’s gonna just manually turn it, no machine, no, nothing to use to turn it. He does it manually because
he can control the fire. He knows what parts of the
lamb need to take longer, so he can leave them on
that section for longer, so you know it’s gonna be perfect. I mean it’s gonna be way better than the automatic
because he’s gonna control where the fire goes, what parts get done, what parts need more time over the fire and need hotter fire. – That’s refreshing. – Since being in Lebanon,
I love drinking from the– what is it called? – [Voice Offscreen] Ibrik. – Ibrik, it’s the glass
pitcher that’s communal, and it works, it’s– – [Voice Offscreen] I can’t explain it. It’s just more refreshing,
more fulfilling. – Yeah, it really is, like– – [Voice Offscreen] It
quenches your thirst nicely. – And it’s also communal because everybody can
drink from here without– – [Voice Offscreen] Exactly,
you don’t need a cup for it. – Without germs. Just a little spillage on my shirt. I am getting better, okay one more time. I need to work on my ending. The ending is where I get the spill. Micah, you want some? – [Voice Offscreen] You want some? (laughs) oh, sorry (laughs). – [Mark] I have to work on my ending. Nice. Micah, aaaahhhh. (squeals and laughter) Their place is set up like a
traditional Beqaa style village with a big courtyard
grassy area in the middle. It’s really nice, it’s really breezy, it’s a great place for kids to run around. Micah is having a fun time, and we just, I think they raise pigeons. Micah, stop here. (child babbles) Stop here. (child babbles) Pigeons. (squeals and laughter) He just spread out the charcoal. The charcoal is still being lit, but I’m sure they’re gonna
keep on feeding the fire, adding more charcoal as they go, but then he just sat down on the chair, said I’m gonna be sitting
here for the next five hours, slowly rotating, that
is a time commitment, but it’s gonna be worth
it, as it slow roasts and just grills perfectly,
not even evenly, not even evenly, but more perfectly because the different
sections of the lamb. – [Voice Offscreen] Micah, come over here. – Micah wants me to go get his– he got this big bouncy
ball, so I’m gonna– actually, I’ll just show
you our room in the process, but this is where we’re
staying, this is the Ecolodge. This is the communal kitchen, I believe. Then over here is a communal living room. You have seats, you have a table, but this is the traditional Beqaa style where people would be community. There would be a family living here. There would be a family living here. And then a communal sitting area here. (upbeat instrumental music) The fire is still pretty, it’s pretty low, not too hot, but you can
already start to hear the– I’m pretty sure there’s some dripples of juice coming out already. I don’t know if I’m imagining it yet, but I’m beginning to smell the– smell the juices, smell the aroma. (upbeat instrumental music) They’re rotating the lamb,
having a quick cup of coffee. (child babbles offscreen) Aaaah. (meat sizzles) It’s probably been about four hours now. It still needs some time, I’m sure, but look at the progress on this lamb. The skin is blackened and just bubbling. He’s slowly rotating
it, it smells so good, it’s hissing now, you can
feel the fire is really hot. I mean, every second you
hear just driplets of oil and juice just dropping to
those coals hissing away. It’s just dripping with juices and fat. That smells so good, it looks incredible. I cannot wait to try it,
especially that outside skin area. Oh man. (meat sizzles) And he just drizzled on
like an entire bottle more of that sauce, that yogurt mixture, the sumac, the other spices in there. Like some of that yogurt marinade, the blackness of it, just
the caramelized glaze, the caramelized yogurt
and spices on that skin. Along with the lamb and
probably many other dishes, she’s gonna make kibbeh a traditional way, using the big stone and
mortar and wooden pestle, the minced meat with bulgur. – [Voice Offscreen] Good? (laughs) – [Mark] Thank you, yes, smells very good. Okay. – (speaks in foreign language) – (speaks in foreign language) – (speaks in foreign language) – Mmmmm (speaks in
foreign language) oh wow. It was so good, you just
taste the pure spices of the meat and the freshness of it, yes. It’s so fresh, it’s just
like neutral tasting. – [Voice Offscreen] (speaks
in foreign language) – [Mark] Cheers. – Cheers. – And with kibbeh, always gotta have arak. Aaah, really good kibbeh nayeh. I think it’s actually
a coarser grind of meat than other versions that I’ve had. It’s more coarse, it’s less
smooth, really good texture, and it is already mixed with the bulgur when she pounds it, so
then she just pounds it, she’s making whole plates of– you can just get it by the
plateful, oh it’s so good. It’s so good, it’s so
like, a harmony of flavors, and so like, it’s so pure tasting. Oh wow, the lamb is
coming along very nicely, it is almost done, I know they’re putting the kind of the finishing touches on it. They put some clay pans in
the bottom of the charcoal. I’m not sure what they’re gonna do, if they’re just gonna catch the drippings as they shave it or what, but
very close, I’m very excited. – (speaks in foreign language) – [Mark] They’re preparing the
chopping board, the knives, all the spices are there,
you can see the chili powder, the cumin, the pepper,
the sumac, the salt. I think what’s gonna happen is they’re gonna transfer the lamb
from the spit from the fire to the chopping board, that
is a gorgeous chopping board Chef Fadi is preparing, I can
almost taste the lamb already. It is getting very close. – (speaks in foreign language) (meat sizzles) (speaks in foreign language) (upbeat instrumental music) – (laughs) Oh wow. (upbeat instrumental music) – [Voice Offscreen] Unbelievable, wow. (upbeat instrumental music) – [Voice Offscreen] Good bite, big bite. – Mmm-hmm, mmmmm, oh wow, mmmmm, mmm-hmm. It’s turning into an omakase, and it’s like omakase style, oh wow. Oh, I can’t even explain it to you yet. Those are two of the
greatest bites I’ve ever had. (pan sizzles) (meat sizzles) – (speaks in foreign language) (laughs) – Mmmmm, mmmmm, mmmmm, those
are huge bites he’s feeding me. (laughs) You are the man,
it’s so good (laughs). Like unbelievably good. Mmmmm, it’s like borderline
ridiculously good, wow. – [Voice Offscreen] (speaks
in foreign language) – Thank you, thank you,
Jay, did you try that lamb? – Yes, yes, already. – Wow. – [Voice Offscreen] How was the lamb? – Wow. – [Voice Offscreen] Wow. – Amazing. – [Mark] Now I have a
little time to tell you what he did to that, before
they sliced the meat, Fadi was explaining that he knows the perfect ratio of fat to meat, and that he’s gonna do it for us. So they sliced off some of the skin, some of the fat, put them
into those pans below, put it onto the chopping board, and then he sprinkled on his seasonings, a mixture of seasonings, there was salt, there was sumac, pepper, I
think a little bit of cumin, and then he squeezed on some lemon juice, minced it all up with his knife, just beautifully mixing it perfectly. That is just an
unbelievable meat explosion. That is some of the
finest tasting grilled, like smoky fatty lamb I’ve ever tasted. (meat sizzles) And then, for another version,
he mixed it in the clay pot with both green onions
and a lot of mint leaves. Mmmmm, oh wow, like when
I tasted my first bite, first of all, it was such a big bite, I couldn’t even like speak, second of all, I was speechless, I
couldn’t speak anyways. (upbeat instrumental music) (dreamy instrumental music) The filet. – [Voice Offscreen] (laughs) – Oh wow (laughs) oh wow (laughs) it is so tender, it is so juicy, that mix of lemon juice and
sumac and salt and cumin. Oh wow, it’s really
unbelievably delicious. Oh, oh bite number two, oh thank you. That tastes so lean but so
incredibly juicy, oh man, mmmmm. (upbeat instrumental music) I have to say like him piecing out. – (speaks in foreign language) – Piecing out the lamb,
knowing exactly the parts, he is a genius how he does this. Oh man, that’s some of the skin. (upbeat instrumental music) – (speaks in foreign language) – That’s like layer upon layer of caramelized yogurt and lamb fat. Oh wow. That’s some of the greatest like flavor I’ve ever had in my mouth. (upbeat instrumental music) – (speaks in foreign language) – [Mark] Oh good, we’re going
to the chicken cage here, okay, we move over to the chickens? – [Voice Offscreen] Oh no, this way. (chickens clucking) – Oh, it’s like a little
chicken coop is in the back, but this is the kitchen
of the traditional house. There’s a chicken right–
there’s a hen right here laying, she’s actually in the
process of laying an egg and then there’s three eggs
she just laid right there. (upbeat instrumental music) (meat sizzles) (clay pan sizzles) – You can actually hear the
fat melting with the eggs. Five minutes on the coals,
oh that’s gonna be– that’s gonna be ridiculous, but
the entire lamb is just like the entire lamb has just been like– the meat has just been fully cleared, I mean you could still lick off
the bones, which we will do, but that was just– that was
an amazing, unbelievable lamb. Fadi is like maybe
grabbing some other parts, he’s gonna work some
other lamb genius ideas. Oh the head, he’s definitely gonna do something with the head. (meat sizzles) – [Voice Offscreen] Yes,
but it’s so good though. It’s delicious. – [Voice Offscreen] Ohhhh, ohhhh. – [Voice Offscreen] What is that? – (speaks in foreign language) – [Voice Offscreen] I’ve never had that. – [Voice Offscreen] What’s
that coming out now? – [Voice Offscreen] No
way, the brains, no? – From this tube of the spinal
cord, he squeezed it out, and it’s like cheese. (laughs) Oh wow, that’s
like the creamiest thing I’ve ever had. – [Voice Offscreen] (laughs) – That’s even creamier than brain, oh wow. Oh, that’s unbelievably
rich, that’s like so creamy, my lips are sticking together from it. – [Voice Offscreen] That’s seasoning. – [Fadi] Seasoning. (speaks in foreign language) – [Voice Offscreen]
Everybody has to try it. – Mmmmm, thank you Fadi, mmmmm. – (speaks in foreign language) – (laughs) It’s just an entire mouthful of cream with lemon, with those spices,
you taste the sumac in there. Oh, that’s ridiculous,
like unbelievably creamy. Oh, I can’t even believe it. – [Voice Offscreen] And
now this is the egg, as we were eating it,
as he was freaking out, the egg is ready. – (laughs) Oh wow, like
you taste the crunchy bits of the fatty lamb plus the
gooey, oily fatty chunks. Mmmmm, I can’t even describe it. I’m done, it’s just too good. I think that’s gonna
wrap up this entire meal. One of the most outstanding
meals I’ve ever had. The lamb, omakase, Fadi is a genius the way he grills the entire
lamb, the way he marinates it, the way– but even more
so, and I didn’t even know it was gonna be served this
way, the way he pieces it out, the way he serves it omakase style, like bite by bite, he’s
a genius on how he knows how to piece it out and mix it together. – I just have to say I’m
a big fan of this guy. I mean, Fadi, he’s really,
kind of you were explaining about his omakase without him
knowing, it’s omakase, right? He’s just feeding people
one bite at a time. – Yeah, exactly, and knowing
where to part it out, what to mix together, different pieces, oh man, unbelievable. I wanna keep that lamb
taste on my tongue forever, but since it’s cherry season. Mmmmm, mmmmm, we have loved
cherry season in Lebanon so far. They’re so juicy, they’re so sweet, mmmmm. – [Voice Offscreen] That’s amazing. – And I’ll have some coffee. Every meal, every break,
every snack needs coffee. Aaaaah. The masters of the lamb. (laughs) Yes (laughs). Okay, thank you (speaks
in foreign language). Thank you. Amazing experience, yes, I
loved it, thank you so much. Ohhhh, that was an
outstanding meal experience. That’s Fadi’s own recipe,
he made it, he created it, he’s been doing it for fifteen years, perfecting it, and I was
talking with him at the end, and he said the technique
and the skill is not so much in controlling the fire,
especially the way he grills it, roasts it, it’s not so much in the fire, but it’s in the rotation,
so I mean that’s also like controlling the
heat because you direct the heat where you need it to go. That was the greatest lamb, whole lamb, I’ve ever had in my life,
and just the way he makes the bites, the way he feeds the bites, Fadi has even fed the
president of Lebanon, the former president of Lebanon, many of the diplomats, the ambassadors, he does private events for
them, he’s fed them that bite, and that is one of the greatest lamb bites you’ll ever have in
your life, unbelievable. Also great to hang out
with the entire team from Chemonics who work with USAID, and what a day, I wanna
say a big thank you to USAID for funding this, for
funding my trip to Lebanon, and then huge thank you
for watching this video. Please remember to give it a
thumbs up if you enjoyed it, leave a comment below,
I’d love to hear from you and if you’re not already subscribed, you can click subscribe
now, and also click the little bell icon so
that you will get notified of the next video that I publish. Good night from Beqaa region of Lebanon. Thanks again for watching,
see you on the next video.

100 thoughts on “Genius Way to BBQ WHOLE LAMB!! | Amazing Food in Lebanon!”

  1. This video defantly is not for vegans .I've think 4:27 is distgustin for some non vegans too he make a bit with bloody glaves also unwatshed ๐Ÿ˜Ÿ๐Ÿ˜ฑ๐Ÿคข

  2. Hello mark how r u ? And plz I request that plz come in Afghanistan Bec we have a more good traditional deshes and the other peoples doesn't know plzzzzzzzzzz mark we r waiting giving reply

  3. Shock 1 : Raw tesicles wrapped with mint
    Shock 2 : Spinal cord fluid squeezed out.
    Shock 3 : Mashed brains

    Thank God for PETA : People Eating Tasty Animals

  4. You are blessed to travel the world eating anywhere and anything you want ๐Ÿคค Keep up the vids ๐Ÿ‘

  5. Damn they eat raw balls too ๐Ÿ˜‚๐Ÿ˜‚ an Egyptian I feel weirded out by this..we donโ€™t eat like that itโ€™s so strange to me but interesting..idk if I would surprisingly enjoy it or ๐Ÿคข all over the place

  6. ah no doubt about it lebanese are one of the gorgeous people on earth, they will treat u same exactly like thier family.. god bless for everyone๐Ÿ™๐Ÿพ

  7. So tender and juicy. One day I am going to roast you and eat your meat and say those same lines. Its so ridiculous how you are promoting this savage meat industry. Shame on you !

  8. Eating raw testicles, fed to you by bloody gloved hands….. and nothing happens. Americans getting sick from food poisoning at a fast-food restaurant… ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

  9. The lamb originally looked organic and fresh. What we get in the uk is all tasteless. Meat and veg is so much better in these countries.

  10. One of your best tours ๐Ÿ‘Œ

    Such a lovely country with beautiful people ๐Ÿ’•๐Ÿ’•

    Love from India ๐Ÿ’ž

  11. Boss serve the lamb Balls without cook, even though blood is present on his hand while he put the piece lamb balls in bread

  12. Lebanese the most racist people for entire world for black people pls don't go to Lebanon if you are color person black African. Because you will see such bad experiences pls dont go

  13. The poor animals who musst be sacrificed to quench the thirst of human to eat like pigs. Have you ever senn that the head ist not cutt off . How did they kill him. Definiteley in a cruel way๐Ÿคฎ๐Ÿ˜ž๐Ÿ˜ค๐Ÿคฌ

  14. Amazingย  …… Super video and delicious food ย my dear friend ๐Ÿ’ฏlike ๐Ÿ‘ Thanks for sharing โค๐Ÿ•Š Love from Germany to all fans of thes beautiful channel โค I like your videos ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  15. awesome Lebanon. I never thought this country is extremely rich in food culture and people are veey hospitable.One of my favorites.Congrats Mark!

  16. Woww!! I love lamb and Lebanese food esp Kafta, Kibbeh, fatoosh, tabouli/eh.. And their desserts knaffeh my fave!! We also cook a whole goat in the Philippines a province there / caldereta kambing.. From a fellow new subscriber and you tuber ๐Ÿ™‚

  17. looks amazing and delicious food in Lebanon, keep continue showing the best foods in the world, huge respect mark for your videos….

  18. the thick parts of that lamb are not cooked well. it is easily seen that those parts are just dry tastless meat. the chef is trying to hide that by washing the meat with lemon juice. just be honest and stop acting like a clown.

  19. I love you mark!! I'am speechless. The whole video amazing!
    Been watching you since 600k subs. Is amazing to see how far you have accomplished!!
    You are MAESTRO, without hesitation!!!

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