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I flew to Lebanon for the Lebanese food and sweets

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Inside a LEBANESE SWEETS FACTORY - Making Ma'amoul & Baklava in Sidon, Lebanon!!

????NICO:
???????? AL BABA SWEETS:
???? MY TRAVEL/FOOD BLOG:

My epic trip through Lebanon continued in the beautiful city of Sidon, where I got to visit an amazing sweets shop! Come with me as I visit an incredible Lebanese sweets shop in Sidon, Lebanon!

Sidon is a coastal city located roughly midway between Beirut and Tyre. It’s the third-largest city in the country and boasts an epic history that dates back to the Phoenician era in antiquity!

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My stop for the morning was Al Baba Sweets, the most iconic sweets shop in the country! It dates back to the 1950s, and four generations of the same family have worked there! I couldn’t wait to see how they make baklava and ma’amoul!

Inside, I met the employees and headed into the kitchen in the back. We could smell the sugar! First, we learned how they prepare ma’amoul, which is usually made for Easter, but you can get it here year-round!

Ma’amoul is made with white semolina, sugar, yeast, butter, and vegetable fat. I watched the mixer combine all the ingredients into a paste. Then, they fill it with cheese, chocolate, pistachios, dates, walnuts, or apricots. They roll them out into little cylinder shapes entirely by hand!

Then, we went to another room where they made the baklava. Baklava can vary in shape depending on the country where it’s made. These were square-shaped and come filled with either cashews or pistachios.

I also saw where they make the phyllo dough, and other stations where they roll them up into their shape, and douse them in ghee before they bake them!

They add the filling by hand. I even got a chance to put on some gloves and help them arrange the baklava on the tray. There were 450 on one tray! I was surprised at how light they were. They also smelled really nice!

I also watched them roll out the phyllo dough they use to make the baklava. Then, they bake the ma’amoul for 5 minutes. The entire process takes about an hour.

I also got to see another sweet called borma, which is made of thick and crunchy strands of dough wrapped around a nutty filling of pistachios, cashews, or pine kernels.

Back in the showroom, they had all of the sweets on display. Nico and I got some pistachio ma’amoul with powdered sugar, date maa’moul, and baklava. The one with dates was soft and buttery, and the pistachio was grainy and quite tasty.

We had two types of baklava as well. I loved the layers and the sugar syrup. The pistachios inside were incredible as well. They were all bite-sized!

Then, they brought us some lahm bi ajeen, which is a Lebanese meat pie made with minced lamb. This variation was made with puff pastry instead of in the traditional pizza-like style. It’s crispy on the outside and has lots of layers.

Our last dish of the morning was the knafeh, which is a traditional breakfast item made with semolina dough, Ackawi cheese, and topped with sugar syrup.

It’s so cheesy and decadent and has a nice, crunchy crust on top. It was the perfect way to end our time at Al Baba Sweets in Sidon, Lebanon!

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

Where have you been?

P.S. Thank you for watching my videos and subscribing!
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Lebanese STREET FOOD in the Old Souq of TRIPOLI - Ancient City Tour | Lebanon

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???????? RESTAURANT:
???? MY TRAVEL/FOOD BLOG:

With more adventures in Lebanon ahead of me, I finally made it to the city of Tripoli, where I’d be going all-out with food and sightseeing. Come with me as I enjoy some incredible Lebanese food in Tripoli, Lebanon!

Tripoli is the second-largest city in Lebanon after Beirut, as well as its northernmost city. It’s an ancient city whose roots go back to at least the 14th century BCE!

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My friend and guide Nico and I started our adventure at the Palace of Sweets, a legendary shop that sells Lebanese sweets! It dates back to 1881 and is famous for their dishes made with ashta cream, including cakes, cookies, and ashta cream knafeh!

Everything looked so good, especially the knafeh! They invited into the back, where we saw it being made, along with lots of other sweets.

The halawet el jebn was made of thin dough filled with ashta cream, which is fried and soaked in sugar syrup. It was like a sweet, creamy egg roll!

Next, we got some pistachio mafroukeh, ashta cream knafeh, and maamoul. The pistachio mafroukeh with hot rose syrup was fluffy and creamy. I loved the fluffiness, crispiness, and decadence of the ashta cream knafeh.

The maamoul also contained ashta cream and was my favorite of the three. It was soft and crumbly, and the rose syrup took it to the next level.

Upstairs, we saw their beautiful cafe-like dining hall where you can buy more items, including chocolates and savory foods! Then, we went back into the kitchen to watch them make the halawet el jebn!

It’s hand-made out of a dough of semolina and cheese. Then, they coat it in sugar syrup!

From there, we drove five minutes to the Castle of Tripoli (a.k.a. The Citadel of Raymond Saint-Gilles) in the center of town. Below it on the street is a mini market with fruit and vegetable vendors. You have to climb uphill to get to the fortress!

It’s a beautiful Crusader fortress that dates back to before the 12th century. It was enlarged in 1103 but was completely destroyed before being rebuilt by the Ottomans. It has a moat and little windows where archers defended the fortress.

There are also white and black bricks around the entrance archway. It only cost us $0.50 each to enter. Inside, the citadel is massive. There are lots of buildings, a courtyard, and more.

There are so many levels with staircases leading up and down. I could see ruins of houses. There are windows looking out directly at the city, and on the roof, you can enjoy stunning views over all of Tripoli and the sea.

Next, we headed to the old souk, where you’ll find lots of shops with jewelry vendors, food vendors, spice sellers, and more. I tried a bit of za’atar and bought a big bag for my friends!

Then, we found a vendor selling moghrabieh, which is dough balls, chickpeas, and onions stir-fried together. Here, they put it in a rolled sandwich with pickled turnip. I loved the grainy dough balls and the pickled turnips! It cost 15,000 LL.

Then, at another stand, I got more za’atar from Syria and then a pickled chili from another stand. In their kitchen, I tried shanklish (cheese with lots of spices and olive oil). It was crumbly and so tasty!

Next were fruit, vegetable, and seafood vendors. I tried fresh strawberries before making it to the jewelry section. Then, we found and toured a hammam, or a Turkish bath!

After leaving the souk, we went to have some Tripoli kaak (15,000 LL), which is a bread with ackawi cheese, black olives, tomatoes, and peppers inside. It was smoky and crispy and a little doughy, like a thin bagel sandwich.

Finally, we drove to El Mina, a community next to the sea, to have some chicken at Kalasina Chicken. They grill it over charcoal!

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#Davidsbeenhere #Tripoli #Lebanon #LebaneseFood #DavidinLebanon

About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

Where have you been?

P.S. Thank you for watching my videos and subscribing!
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Ultimate TRADITIONAL LEBANESE FOOD Tour of Beirut, Lebanon!!

????NICOLAS:
???? MY TRAVEL/FOOD BLOG:

With the dawn of a new day in Beirut, Lebanon, I went on a no holds barred food tour of eastern Beirut with my friend and guide Nico! Come with us as we eat our way through eastern Beirut, Lebanon!

We’d be doing a mix of different foods this morning, which were different from Lebanese mezze.

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Our first stop was Abou Hassan, where we watched them prepare ful (fava beans with chickpeas, oil, and lemon juice). They come with onion, tomato, mint, peperoncini, and pickled beets.

I also watched them prepare fatteh, which is bread and chickpeas in yogurt topped with butter and nuts.

They also made a variation of hummus called mousabbaha, which contains salt, garlic, chickpea paste, whole chickpeas, and lime juice.

The ful with pita contained onions, and I loved the fluffiness of the pita. The fatteh was light and creamy. The herbs in it were fantastic. I loved it. It reminded me of Indian chaats.

Finally, the mousabbaha was incredibly hot and flavorful. It was an amazing variation of hummus. The radish, peperoncini, tomatoes, and mint, were also amazing. We got it all for about $7 USD!

Next, we drove through the eastern suburbs of the city. Between the weather and the architecture, it felt like I was somewhere in Europe!

At Café Younes, we had some amazing black Turkish coffee. Then, Nico read my fortune. He saw a dragon, which means something good will happen to me soon!

From there, we walked to a local produce vendor and tried some pomegranate seeds. They also sold tomatoes, onions, potatoes, beets, and more!

Next, we drove 10 minutes to Cocktail Jabbour for some fruit cocktails. They’re like fruit smoothies with fresh fruit on them. I went with the avocado with banana, kiwi, strawberries, strawberry juice, avocado puree, whipped cream, and honey.

It cost $2 and was super healthy and refreshing. There was no added sugar. I loved the curd.

Then, we drove to the ruins of Petit Serail in the heart of Beirut. They’re actually the foundations of an Ottoman palace. You can also see old Roman aqueducts and houses there!

Beirut has been rebuilt seven times. The country also has a rich history and was once controlled by the Phoenicians, Persians, Romans, Byzantines, and Ottomans.

Nearby is Independence Square, which is where commerce happened in the 1960s. There’s also a mosque and church nearby.

The next area we walked through was full of French-inspired architecture. There are silk factories in the area, as well as restaurants and pubs. I loved the bright colors and the architecture.

We arrived at Le Chef, a restaurant that was destroyed at one point. Its owners put up a GoFundMe to fund its reconstruction, and the actor Russell Crowe paid for it to be rebuilt! Here, we’d have homestyle Lebanese cooking.

We had some loubieh (green beans in tomato sauce), maghmour/moussaka (roasted eggplant & chickpea stew), mujadara msufaye (rice & lentil paste with caramelized onions), and kibbeh labanieh (meat fritters with yogurt).

The loubieh was light and chunky and felt really healthy. I really liked the grainy mujadara msufaye, and the roasty maghmour blew me away. It was amazing!

The kibbeh labanieh came with bulgur and was hollow but hearty.

Then, they brought dessert: mahalabieh (orange blossom pudding) and meghli (rice flour pudding with cinnamon, caraway, anise, and nuts).

The meghli was fluffy and thick, with an added crunch from the nuts. I loved the mahalabieh, which was thick and cold and had the nice orange flavor. It reminded me of panna cotta! The whole meal cost us $10 USD!

Where have you been?

Subscribe Here!
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Follow Me:
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+ FACEBOOK ►
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Contact Me:
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#Davidsbeenhere #Beirut #Lebanon #LebaneseFood #DavidinLebanon

About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

Where have you been?

P.S. Thank you for watching my videos and subscribing!
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Lebanon’s CHEAPEST Street Food!! How’d it get this bad??

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1. IYAM ZAMAM

????????MANIKESH: Take the dough and put it in the machine to portion it. Flatten it a bit, then place it in the machine to totally flatten it. Rub Zatar on top (mix thyme, black and white sesame, and olive oil). Place in oven to cook.
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2. DABOUSI
ADDRESS: Inside Tripoli Market, Tripoli, Lebanon
OPERATION HOURS: Every day from 7 AM till 3 PM (except on Friday)

????????MA3JOUKA: Mix white cheese and semolina and kneed it. Cut it and roll it in powdered sugar. Add to Lebanese bread.

????????MOGHRABIEH: On the grill, add semolina balls, add chickpeas and chopped white onion. Add salt and Indian pepper. Grill. Add in Lebanese bread.
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3. MALAK EL HELWAYET
ADDRESS: Abdul Latif El Bissar, Tarablus, Lebanon
OPERATION HOURS: 7:30 till 9:30

????????HALAWET EL JEBN (CHEESE DOUGH WRAPPED IN CREAM): In a large pot, combine water and white cheese, knead until it sticks. Drain excess water. Add syrup, fresh water, semolina, and rose water. Mix in the cheese and more semolina gradually. Stretch and mix, adding some original water. Continue with semolina, turn off the heat, and mix. Transfer to a circular tray, spread, and fold with syrup. Cool, then cut into squares.
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4.

????????KEBAB ORFALI (MIX BEEF AND SHEEP MEAT): Add salt, red, green, and yellow pepper. Mix.

????????KIBBEH: Minced lamb meat mixed with minced cow meat. Add bulgur and spices mix and place on skewers.
????????FALAFEL: Create a falafel ball from the mixture of ground chickpeas. Deep-fry for a few seconds.
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5. BASTERMA AND SHAWARMA
ADDRESS: Bourj Hammoud

????????SUJEK MEAT

????????LAMB SHAWARMA: Slice off the lamb from the lamb spit, having it land in the khobz (the bread). Add pickled vegetables and tahini. Wrap up and enjoy.

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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh 
LOCAL FIXERS » Feras Hatoum, Mayssa Sawma + Storytailors

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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I Tried Tripoli's Famous SWEETS ???? ???????? (Lebanon 4K)

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Tripoli is known to have the best Lebanese sweets in the entire Levant region. Our local friend Ahmed takes us around a few of the most popular sweets shops (Hallab Sweets & Tom Sweets) where we try out some of the famous Tripolitan delicacies.
???? Get ready for stretchy ice cream (Lebanon-Style), Qashta, and 1.5 KG of Baklava! ????

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????TIME STAMPS ????
0:00 Intro
0:55 Hallab Sweets
8:48 Trying Stretchy Ice Cream
11:43 Handmade Produce from Akkar (Khayrat)
18:03 A Little Lebanese Wisdom
20:29 Tom Sweets
24:07 Final Thoughts about Tripoli



Stay tuned for the next video → Trouble in Baalbek (Hermel) ????????


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This description includes affiliate links for products and services that I believe you (my audience) might receive value from. I personally know and believe in the people that I affiliate myself with. I earn a percentage of each purchase through an affiliate partnership or link, and it supports the channel in making new videos!

Thank You!

Lebanese Food Safari | Lebanese Cuisine

This week Maeve O'Meara goes in search of the fresh green flavours of Lebanese food when she visits one of her favourite Middle Eastern emporiums with master chef Greg Malouf. There, she discovers how to choose the best tahini, yoghurt, burgul, chick peas and spice mixes for use in the Lebanese kitchen. Later, Maeve visits Samira Saab whose tabouli is legendary and who has some simple tips on making it taste amazing.

Beirut’s Most Expensive Buffet!! Lebanese Food UNLIMITED!!

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Authentic Lebanese Food - HUGE MEZZE + MEAT PLATTER in Beirut, Lebanon!

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Thank you to USAID - My visit to Lebanon was supported by the USAID Lebanon Enterprise Development Project. #LebaneseFood #Beirut #Lebanon

Friends in the video:
Friends in the video:
Thanks to Ibrahim Osta (Director Middle East & North Africa, Chemonics International):
Fadi Abu Jaber:
Kamel:

CELEBRATION OF FOOD - On my first day, actually first evening in Beirut, Lebanon, we tried over 25 different dishes - it was indeed a celebration of Lebanese food! For a long long time now, I’ve been a huge fan of Lebanese food. Even as a kid, I would go out to eat Lebanese food with my parents, and we’d some of the most common dishes like hummus, tabbouleh, baba ghanoush and shish taouk. So already with a love for Lebanese cuisine, I was thrilled to be in Beirut, Lebanon, for the first time, to try the real food!

What is Mezze? - Mezze is an entire culture of eating small dishes served as appetizers and salads. Along with a full mezze spread, it’s common to drink arak, a traditional Levantine spirit made from grapes and aniseed.

Abou Hassan Restaurant ( - Maya brought us to Abou Hassan, a well known mezze and Lebanese food restaurant in Beirut. I loved it from the moment I walked in and saw all the different mezze appetizers and salads lined up and waiting to be ordered. It was without a doubt a festival of foods, flavors, colors, a true taste of Lebanese eating culture.
Here are a few of the dishes we ordered:
Tabbouleh - Salad of parsley, bulgar, tomatoes, onions, lemon
Warak Enab - Stuffed grape leaves
Lebanese Toum - King of dips, pure garlic blended with vegetable oil
Shanklish - Aged Levantine cheese
Lamb Brains - Sautéed with garlic sauce
Tagine - Tahini (sesame paste), roasted nuts
Chicken Hearts - Caramelised in pomegranate molasses

Al Halabi Restaurant ( - Next, my friend Kamel () brought us to Al Halabi Restaurant, an iconic restaurant in Beirut, known for mezze and especially for the Lebanese raw meat platter. Raw meat is commonly eaten in Lebanon, and it’s a delicacy and it’s incredibly delicious. We had raw lamb fat, meat of various textures, kibbeh nayyeh, and raw liver. Additionally, after another spectacular Lebanese meal, we were ushered to another table that was filled with dessert - a bounty of never ending fruit and sweet desserts.

Thank you again to USAID Lebanon Enterprise Development Project for supporting my trip to Lebanon.

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VIRAL Chef Cooks Sheep Head!! Extreme Arab Food in Lebanon!!

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1. EM HSEIN’S HOUSE
INTERVIEWEE: Em Hsein

KEBBEH NAYYEH: Pound raw lamb meat (neck and armpit) with classic 7 spices, white onions, white pepper, marjoram, nutmeg, salt, and olive oil. Add bulgur, more salt, and olive oil. Continue mashing and shape the mixture with your hands. Decorate with cucumbers, tomatoes, green onions, and mint leaves. Serve with green onions, olive oil, and mint.
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2. BEIT EL SETT

????????TABOULEH: In a bowl, combine chopped parsley, tomato, and onion. Add salt, sumac, bulgur, mint, and pepper. Drizzle with olive oil and lemon juice. Mix thoroughly using your hands.

????????SHANKLISH: Curdled, strained, and fermented sheep milk cheese rolled in thyme with tomato, onion, and parsley.

????????MAKANEK (ARABIC SAUSAGE): Prepare sausages with 80% sheep meat and 20% fat. Combine intestines meat with salt, pepper, wine, and a mixture of 18 spices that includes bulgur, tomato sauce, mint leaves, parsley, spring onions, olive oil, and pomegranate molasses. Tie the sausage links into small pieces and cook on the stove, adding pomegranate molasses on top.

????????HALOUMI: Grill chicken liver and heart with cherry tomatoes and thyme. Chop the grilled ingredients. Prepare a butter and garlic sauce, then grill again, adding lemon juice and pomegranate juice. Finish by adding pan-fried butter and garlic, along with chicken stock, coriander, salt, and pepper.
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3. ABIR’S KITCHEN

????????GRAPE LEAF DISH: Fill grape leaves with a mixture of bulgur, tomato, onion, and parsley. Place them in a pot lined with grape leaves and parsley stems. Add sliced potatoes, onion, and tomato. Pour over the sauce made with water, tomato paste, seasoning blend, olive oil, and lime juice. Cook on the stove for 2 hours.

????????LAMB HEAD AND LEGS: Marinate lamb with oil, salt, pepper, paprika, and spices overnight. Toast almonds in ghee.

????????ZIKOL: Bulgur balls in labneh (yogurt) with dried mint on top.

#BEFRS #BestEverFoodReviewShow #BestEverLebanonTour
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXERS » Feras Hatoum, Mayssa Sawma + Storytailors

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

Eating The BEST FOOD in Lebanon - Massive Family Lunch!

????Ultimate Street Food Tour in Beirut:
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Huge thank you to Kamel and the entire Taha family. When you’re in Beirut, go check out their amazing boutique grocery store called Feryal Mouneh Boutique ( And follow Kamel here: Of all the food I ate in Lebanon, for me the best Lebanese food is home-cooked, often on Sunday.

Sunday Family Lunch in Lebanon - There’s a lot of amazing food you can eat in Lebanon, but nothing quite compares to a Sunday family lunch. Having a chance to eat lunch on Sunday with a family is the greatest display of Lebanese food, culture, and hospitality, all wrapped into a single celebration of Lebanese food. It was an honor to have a chance to hang out with the Taha family and celebrate Sunday lunch with them. #Lebanon #LebaneseFood #food

Fifi (Kamel’s Mom) made an impressive spread of home-cooked Lebanese food - including a mix of dishes, the highlights being stuffed cabbage rolls, and stuffed intestines and grape leaves. When I asked Kamel what dishes he missed the most from Lebanon when he goes traveling, or when he lived abroad, and he said, him and his brothers always come home and ask Mom for stuffed intestines.

It was nothing short of an epic home-cooked meal, one of the most memorable of my life, and to be surrounded by such an incredible family was a privilege.

Thank you again to Kamel and the Taha’s (

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Middle Eastern Food - FAST COOKING SKILLS + Food Tour in Ancient Baalbek, Lebanon!

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Thank you to USAID - My visit to Lebanon was supported by the USAID Lebanon Enterprise Development Project. Thanks to Ibrahim Osta (Director Middle East & North Africa, Chemonics International):

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Kamel:

BAALBEK, LEBANON - Baalbek is an ancient city in central Lebanon, founded as a Phoenician city, but with immense history and civilizations, and impressive Roman ruins. But along with the ruins, Baalbek is known for its unique bakery foods and lots of grilled meat. This turned out to be one of my favorite dates in Lebanon for the mix of food, culture, and history. #Baalbek #Lebanon #LebaneseFood

Laiterie Massabki - On the drive from Beirut to Baalbek, we took the highway that goes from Beirut to Damascus, Syria, and Kamel mentioned that almost everyone who makes the drive stops for some cheese sandwiches a long the way, so we had to stop. They turned out to be incredibly delicious, well worth a stop. Total price - 26,000 LBP ($17.25)

Sfiha Baalbakiyye - One of the highlights of the day and of my trip to Lebanon was going to the butchery to order fresh kebabs. At the butchery they also ground fresh meat, mixed it with herbs and spices, and then we took it to the bakery across the street to make Sfiha Baalbakiyye. The bakery skills they had were super human! The kebabs and kofta were stunning as well. 65,000 LBP ($43.12) - Price for all meat and pastries

Palmyra Hotel - Kamel knows the manager of the classic Palmyra Hotel, which has been in continual operation for the last 140 years. After walking around the hotel for a bit, we had a Baalbek style food lunch in their courtyard. Food was delicious, fresh, and different tasting from a lot of the Lebanese food I had tried so far. After lunch we went to a very kind womans home to see the local Baalbek cheese and have a coffee as well.

Baalbek Ruins - And to finish off this food and attractions tour of Baalbek, we visited the famous ruins. I was blown away by the preservation and magnitude of the ruins - they are truly spectacular. 15,000 LBP ($9.95) - Entrance per person

It was an amazing day in Baalbek, Lebanon, and the highlight for me was the bakery skills and the kofta.

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Lebanon Street Food - MELTED CHEESE WATERFALL + Ultimate Food Tour in Tripoli!

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TRIPOLI, LEBANON - Tripoli is an ancient city in the North of Lebanon, and a food paradise. In this video we went on an ultimate street food tour of Tripoli, discovered some of the unique local foods, including the most amazing stretchy CHEESE WATERFALL dessert I’ve ever seen - it was an amazing day in Lebanon. #Lebanon #Tripoli #LebaneseFood #streetfood

Here’s everything we did on this Lebanese street food tour in Tripoli:

Kaake Traboulsi - The breakfast staple in Tripoli is a type of bread called kaake traboulsi, filled with cheese and sumac and grilled. 1,000 LBP ($0.66) - Price for 1

Restaurant of Happiness - Really that’s the name! - This bakery was incredible, so much action and energy, and the baked goods were delicious. 21,000 LBP ($13.93) - Price for everything

The Great Mosque of Tripoli - Mamluk Mosque completed in 1314 - We then did some sightseeing in the ancient city of Tripoli, the Great Mosque and to the Citadel of Raymond de Saint-Gilles which was built during the Crusades. The views of the city were fantastic and gave a nice perspective of the city.

Moghrabieh - Couscous from Morocco - This is a very interesting food in Tripoli, with influence of Morocco, but big balls of couscous wrapped in a sandwich. But the best thing about this place was the amazing stretchy cheese dessert. 1,500 LBP ($1.00) - Price per sandwich

Al-Abd Hammam - One of the highlights of the day was visiting the old Hamam, a Turkish bath built in the 17th Century during the Ottoman period. It was great to take a rest and drink a coffee in the hammam.

Bayt El Falafel - Falafel Restaurant - 1,500 LBP ($1.00) - Price per sandwich

Kalasina Chicken ( - Grilled and rotisserie chicken, which is a popular food in Tripoli, and this place was delicious. Their garlic was amazing. 20,000 LBP ($13.27) - Price for everything

The Sailor Woman - Finally, to end this Lebanese street food tour in Tripoli, we went to The Sailor Woman to eat a mix of seafood sandwiches, but mainly samke harra, a spiced fish with tahini.

It was an amazing day in Tripoli, Lebanon and I loved the food and entire energy of the city.

Thank you to USAID - My visit to Lebanon was supported by the USAID Lebanon Enterprise Development Project.

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Traditional LEBANESE MEZZE in MOUNIR - 10+ Dishes at Lebanon's Best Restaurant!!

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???????? MOUNIR:
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With my time in Lebanon quickly winding down, I headed to Beit Meri, not far from Beirut, to have some authentic Lebanese mezze. Come with me on my Lebanese mezze food adventure!

My guide Nico and I would be heading to one of the best restaurants in the country for mezze, Mounir. Mounir has been in business since 1970 and offers hot and cold mezze. Everything they sell is farm-to-table, and they have the reputation of having the best mezze in the country!

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Inside, we met Fahim. I learned from him that they make their own arak! He took me into the kitchen, where I watched them bake saj bread in their oven, as well as a crepe-like wheat bread.

Next, I watched some guys make some kafta and some grilled meat with some sauce and chilies! They added black pepper, salt, herbs, chilis, and spices to some ground lamb and mixed it well. You can eat it raw and grilled.

They also made chicken thighs with marinade. Then, they took some marinated lamb chunks and grilled them. They also made some raw kibbeh with parsley, onions, and ground wheat. Then, they mixed up some tabbouleh with parsley, tomatoes, onions, lemon, and oil. They even add some lettuce.

One of the cooks fed me some tabbouleh on the lettuce. It was so good! I also watched them make fresh hummus.

They also grilled some onions and tomatoes on a skewers next to the chicken thighs and lamb kebabs. We’d have it with some spicy bread with parsley, onions, pepper, and more. They grilled it over the charcoal!

At our table, we had loubya bi zayt (green beans in tomato sauce), ful (fava bean stew with olive oil and cumin), hummus with chickpeas, hindbeh (dandelion greens with olive oil and caramelized or fried onions), and moudardara (lentils with fried onions).

We also had tabbouleh, kibbeh nayye (raw lamb), kafta (lamb kebabs), chicken thighs, cheese with thyme and olives, balela (chickpea salad with sauce and oil), fattoush (essentially Greek salad without feta cheese), and raw lamb kafta. What a feast!

I started with a spicy pepper and some kibbeh nayye with thin pita. I loved it with the olive oil! Next was the raw lamb kafta with bread. The kafta contained wheat, which makes it different from the kibbeh nayye. It was so fresh!

The lamb tenderloin was tender and had the spicy marinade on it, which I loved. Next was the smooth arak. Then, I had the moudardara and fattoush. The fattoush was super fresh, and the moudardara was fantastic. It was so simple yet so delicious!

The spicy grilled bread with the tomato sauce, onions, parsley, and kafta was amazing. I loved the tender, smoky meat and the spice of the bread! The hummus added a creaminess.

The chicken thighs melted in my mouth and was amazing with the hummus and creamy garlic paste. The tabbouleh lettuce wraps also blew my mind. The fresh lemon juice made it pop!

Then, I had some shisha, which felt good. Next, it was time for more arak and then the loubya bi zayt. The cheese with thye and olives was even better than mozzarella, and I loved the tomatoes and onions in the loubya bi zayt.

The cumin in the balela balanced out the garlic. The oil and lemon juice was fantastic. The hindbeh had a creamy texture and the crispy onions were wonderful.

For dessert, we had atayef (pancakes stuffed with ashta cream), biscuits made of vermicelli noodles with ashta cream between them, and ashta cream with honey.

The atayef was a creamy and decadent pancake, while the ashta with honey was fluffy and sweet! The one with vermicelli was crumbly and creamy! Finally, I finished with coffee, arak, and shisha!

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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Lebanese Cuisine | Lebanon | Cultural Flavors | EP 13

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Cultural Flavors is a cooking tour that takes you around the world one dish at a time. Each episode of this 13 part series provides viewers with a snapshot of life around the dinner table of a different country. In every episode, the unique characteristics of local cuisine are shown, and afterwards each recipe is recreated step-by-step. Highlighted are the spices, vegetables, meats and seafood at the core of each country's culinary culture.

Lebanese ARMENIAN FOOD TOUR of Little Armenia in Beirut, Lebanon!!

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???? MY TRAVEL/FOOD BLOG:

My adventures in Lebanon continued in the national capital, Beirut, where I went on an epic tour of the Little Armenia neighborhood. Join me and my guide Armando as we explore this unique area of the city!

Little Armenia is home to Beirut’s sizeable Armenian community. Armando is half-Armenian and half-Brazilian, so he was the perfect person to show me around!

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Lebanon was a French colony until 1945, so a lot of the people speak French. We started off with some Lebanese coffee for less than $1 USD before stopping by a kebab shop. The guy inside was making a salad, and they had some spices there as well.

We also passed lots of jewelry shops on our way to get some sujuk shawarma. They sold gold necklaces, bracelets, rings, and more.

At Basterma Bedo, we saw the cooks slicing chicken and lamb shawarma off the the giant stacked meat. But we were headed to Basterma Mano, a more famous shop!

It’s said that they have the best shawarma in the city. They have beef, chicken, and lamb shawarma, and they only cost $2.50 USD!

First, the add pickle and tomato, and then they add the sujuk shawarma, and add either garlic sauce or mayo before toasting it in the panini press. The guy even cut some meat off for me. It was really juicy but only mid-level spicy!

The sandwich was crispy with a nice burst of juiciness from the tomatoes. I loved the spicy beef sausage. It was so filling and tasty and took me straight back to my time in Armenia! It was even better when the cook come and added some creamy garlic sauce!

Then, we saw them make some roast beef sandwiches with lettuce, pickle, tomatoes, and more. I got to see them smoking the sujuk and basturma.

From there, we headed through the main square in the area, where we found an open-air cafe where they offer shisha and juices. Shisha is traditional in the Middle East. We also got some freshly pressed carrot juice. Both cost us less than $6 USD.

Then, at Basterma Bedo, we watched them make basturma sandwiches out of the peppery beef and vegetables on a baguette. The beef was really peppery!

The dried, aged, peppery beef was unbelievable. I loved the toasted baguette, pickle, and tomato as well. It was really nice and full of flavor!

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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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P.S. Thank you for watching my videos and subscribing!
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Lebanese FOOD TOUR of DOWNTOWN BEIRUT - Chicken Batata, Falafel and Croissants | Lebanon

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???????? RESTAURANT: [Instagram Handle/Website]
???? MY TRAVEL/FOOD BLOG:

As my time in Beirut continued, I decided to go all out with an unforgettable food tour of the city! Join me as I go on an epic Lebanese street food tour of downtown Beirut, Lebanon!

My friend and Guide Nico and I started at Zaitunay Bay, a seaside area where you can see yachts, high rises, a boardwalk, hotels, and more. Nearby was our first spot, Zaatar w Zeit.

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It’s one of the most famous restaurants in Lebanon. They sell modern Lebanese food. We’d be getting their Chicken Batata skillet with coriander, parsley, garlic sauce, and lime juice. You eat it with pita bread!

The bread was doughy and slightly crispy, and getting the potatoes, chicken, and tomato together with it was even better. I loved the combination!

The lime juice really elevated it to the next level. It was such a great dish for only $6 USD!

Next, we tried a few Lebanese sweets: Unica wafer, Dabke biscuits with cream, and a cream-filled chocolate called Tarboush. The tarboush was light and the cream inside was fluffy.

The Unica was a crispy, airy chocolatey wafter, and the Dabke was a crispy sandwich cookie with lemon cream in the middle. From there, we walked past condos and a beautiful church through central Beirut.

There was lots of beautiful architecture. Then, we made it to Independence Square, where we saw the Egg Building of Beirut and ruins from the Roman era. There are five columns, which signifies it was a temple.

We also saw the Grand Theatre of Beirut, where lots of musicians used to play. It’s in disrepair now and is in danger of collapse. The architecture reminded me of buildings I’d seen in Turkey!

Then, we drove to a famous fruit cocktail spot, where I could see oranges, pomegranates, and lemons. We tried a drink made of carob, rose water, dates, and rose water. It was so refreshing and had some cashews at the bottom. It only cost $1 USD!

Across the street, we stopped at Croissant Margo, a bakery that makes croissants filled with za’atar. They also make ones filled with cheese and chocolate. The cheese was great!

One minute later, we arrived at Falafel M. Sahyoun, which is nearly 100 years old and is known as one of the best falafel shops. Next door is a shop of the same name that’s owned by the owner’s estranged brother!

These falafel sandwiches contain parsley, white radish, tomatoes, tahini, and a spicy sauce. I loved the hearty falafel and the pita bread. The parsley added some freshness!

The falafel only contained fava beans, as opposed to the usual chickpea/fava bean mixture. They come out golden brown and perfectly crispy without being too oily.

I loved the spicy sauce so much, they added some more for me. It was a great shili sauce and I even had a hot pepper with it! Then, I got a second one to have for dinner later! What a tour!

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#Davidsbeenhere #[CITY] #Lebanon #LebaneseFood #DavidinLebanon

About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

Where have you been?

P.S. Thank you for watching my videos and subscribing!

Extreme LEBANESE FOOD in Jezzine!! Kibbeh Naaye + Attractions | Lebanon

????NICO:
???????? AL CHALOUF RESTAURANT:
???? MY TRAVEL/FOOD BLOG:

My epic trip through Lebanon continued as I explored the town of Jezzine. Come with me as I check out the city and try some amazing Lebanese food!

Jezzine is a town high in the mountains, roughly a 35-minute drive east from Sidon. It was late January, and the town had just experienced some record-breaking snowfall! The town is home to some churches, a spring, and one of the country’s highest waterfalls!

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My guide Nico and I drove through the town on our way to the spring. I loved seeing all the snow on the ground and covering the cars! This winter was worst than others, so even they’re not used to getting this much snow.

We arrived at the spring. The water comes from inside the mountains. The locals come here to get fresh water. The water was so fresh and ice-cold!

I highly recommend wearing boots, a scarf, and other cold weather clothes when you come here in the winter! We stopped at one of the smallest waterfalls in the area. It was really beautiful. There’s also a spring there!

My hands were freezing, so we hopped back into the car and drove to Al Chalouf Restaurant to have some raw meat! The restaurant is gorgeous and has floor-to-ceiling windows on all four sides, so you get a 360-degree view of the town, the mountains, and the pine forests. It also overlooks Jezzine Waterfall!

I started with some arak, a drink made from distilled grapes and anise. It was good and strong, and reminded me of ouzo. Then, I had some nice mixed nuts.

There are 5 raw meat dishes in Lebanon, but they only had three. They also had a wide selection of wines.

First, the raw meat dishes arrived. We had tebleh (plain raw lamb), kibbeh nayye with bulgur wheat, and kibbeh nayye with kamouneh (which is called frakeh). You eat them with a creamy garlic paste and pita!

The tebleh, garlic paste, and mint leaf inside the pita was really soft and tasty. I also loved the kibbeh nayye with kamouneh, which was full of cumin.

The kibbeh nayye with bulgur also blew me away, but the one with kamouneh was insane!

Then, the owner shows us three of their red wines, including a 2015 Saint John blend from Karam Winery, a local winery in Jezzine. It’s 42% merlot, 25% Cabernet Sauvignon, 23% Syrah, and 10% Cabernet Franc. It’s aged for 12 months in oak barrels!

It wasn’t too bold and was perfect for this winter day! I tried them with their crispy dried apple chips. They’re dried, not fried!

Then, we headed to a nearby closed restaurant’s terrace to get unparalleled views of Jezzine Waterfall, the highest waterfall in the Middle East! It’s incredible!

Next, we drove to La Maison de la Forêt, a beautiful resort is in the middle of a pine forest. They have activities, bungalows, a conference center, a restaurant, and more. I loved the atmosphere, especially the fireplace and the pine trees wrapped in lights!

There, I ordered a Lebanese coffee, which was very similar to Turkish coffee. It was nice and dark! What an amazing day in Jezzine!

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#Davidsbeenhere #Jezzine #Lebanon #LebaneseFood #DavidinLebanon

About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique destinations and cuisines. Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, while documenting them on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

Where have you been?

P.S. Thank you for watching my videos and subscribing!

GIANT MEAT BALLS in Lebanon - Special KIBBEH Lebanese Food!

Go to to get 75% off a 3-year plan and use code MARKWIENS for an extra month for free!

????Ultimate Street Food Tour in Beirut:
????Thanks to Almerdeshiyeh Soutou Restaurant:

ZGHARTA, LEBANON - When it comes to kibbeh in Lebanon, this is the village that’s made a name for itself throughout Lebanon. And before today, the only kibbeh I was really familiar with was the oval shaped little deep fried ones. It was learning experience, and I now realize why kibbeh and all its various shapes and sizes is truly one of the most special dishes of Lebanese cuisine. #Lebanon #LebaneseFood #food

Almerdeshiyeh Soutou Restaurant ( - We arrived to the restaurant and had some breakfast next to the river before proceeding with the cooking for the day. Then we got started making a few variations of kibbeh.

What is Kibbeh? - Combination of bulgur, minced meat, spices, and can be made into many formations.

We had kibbeh nayyeh - the raw meat version, kibbeh in a big flat circular pan (cooked in the fire oven), fried kibbeh, and finally the king of all kibbeh - giant meat balls filled with lamb fat and grilled.

It was an amazing meal, with similar ingredients making up each type of kibbeh but with endless shapes and sizes. Another incredible Lebanese food meal in Lebanon!

Thank you to USAID - My visit to Lebanon was supported by the USAID Lebanon Enterprise Development Project.

Friends in the video:
Fadi Abu Jaber:
Kamel Taha - Feryal Boutique:

Thank you again to for sponsoring this video.

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CRAZY LEBANESE STREET FOOD TOUR | BEST TRADITIONAL LEBANESE DISHES BEKAA AND BEIRUT

CRAZY LEBANESE STREET FOOD TOUR
In this video went in search of the best street food dishes in Lebanon. we ate Lebanese Raw meat, Tabboule, Falafel, Ice Cream , Baklava , and so much more amazing food !

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Timestamps:

00:00 intro
00:40 Lebanese traditional Raw Meat
01:29 Lebanese Tabboule
02:12 Trying Out the Raw Meat
05:45 Hachem Kafta Jdita
08:05 Having Lebanese Ice Cream Ashta Daa
11:25 Lebanese Falafel at Falafel tabbara
15:11 Abdelrahman Al Hallab Lebanese Baklava and Sweets
18:20 Outro End Of Lebanese street food Video

Locations :
Wadi Chamsine For Raw Meat :


Hachem Kafta :


khalaf w Abou Sleiman Ice Cream:

Falafel Tabbara Beirut :


Hallab Lebanese Baklava And Sweets :

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Trying Lebanese Food + Visiting Cedars of God!

LOCATION: CEDARS OF GOD, LEBANON

Visiting one of the oldest forests in the world + eating Lebanese food!

See all the photos on my blog: and Instagram:

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