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

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

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

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

The Mediterranean diet is considered the healthiest in the world.

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

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

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

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

♪ ♪ On this week's episode, we are visiting Aysha Al Obeidli, a talented chef who was named the youngest Emirati chef at the age of nine.

Aysha will show us how to prepare one of her favorite dishes, chicken madrouba.

And we will also be joined by Aysha's sister Hind Al Obeidli, who will make chebab, a traditional Emirati pancake.

Back in Greece, I will be serving up chicken with orzo and Greek pancakes, inspired by my travels.

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

Páme!

♪ ♪ At the age of nine, she was the youngest chef to win a big culinary competition, Chef Aysha.

Thank you, thank you.

So, what are we doing?

- Okay, today, we're going to make madrouba, which is one of the traditional Emirati dishes.

LOI: Yes.

- Every family or every person makes it a little differently; this is my way.

LOI: I will be your sous-chef.

- Okay, so first, I'll turn on the heat.

(button beeping) LOI: Mm-hmm.

- And then I'll add olive oil.

LOI: Good.

I love that you use olive oil.

- Yeah, I love using olive oil, it's one of my favorites.

LOI: You want the onions, or what are you going to put next?

- Onions.

LOI: See?

Maybe I know how to make this, huh?

- (chuckles) LOI: I love onions.

(sizzling) You tell me what is next.

- Okay, now we'll add garlic.

LOI: Garlic.

- But not all of it, just... LOI: No?

- Like, half.

LOI: Okay.

May I?

- Yeah.

LOI: Good.

I love to help her.

Like that, right?

- Yeah.

LOI: But I love garlic.

- Yeah, I love garlic.

LOI: Yeah.

- Okay, after it cooks a little bit more... LOI: Yes, yes, exactly, yeah.

- ...we're going to add the barley seeds.

Here, we call it hab harees.

(pan sizzling) LOI: All of it?

- Yeah, all of it.

I usually soak it overnight, the least amount of time.

I do it five or six hours.

Okay.

Now that we mixed it well, we can add the chicken, the shredded chicken.

Yeah.

LOI: Chicken?

All right.

So, you boil the chicken or you bake the chicken?

- Boil the chicken, yeah.

LOI: Okay.

(pan sizzling) So, what is next?

- Okay, next, we are going to add the tomato.

Mix it.

Okay.

LOI: Okay.

- And then, can you just mix it a little bit?

LOI: Oh, okay, of course.

- And then, after we mix it a little bit, we're going to add the spices.

LOI: Mm-hmm.

- Okay, so, this spice, actually, it's called bezar.

Okay?

This is one of my grandma's spices.

In general, bezar is, like, the spices that we use for most of the dishes.

But each family makes it different.

You can, you can obviously buy it from the grocery store, as well.

LOI: Okay.

- Okay, so I'm going to add this.

Okay.

LOI: Okay.

And then we're going to add a little bit of turmeric.

LOI: Oh, the turmeric smells so good.

- And then coriander powder.

LOI: Yeah.

- Just a little bit.

LOI: So, it's a lot of spices, right?

- Yeah.

Yeah, it's the main thing.

(mumbles) Okay, and then this is dried black lemon.

And it's crushed.

This is the whole.

So we're going to use both in this recipe.

LOI: Okay, uh-huh.

- I'm going to add a little bit.

Okay, this gives great flavor, and it's also very strong.

Okay, now I'm going to add salt.

LOI: Mm-hmm.

And I'm also going to add some tomato paste.

LOI: Oh, good.

- And add the black pepper.

LOI: Okay.

- Okay.

Now, for the black lemon... LOI: Yeah.

- ...all the flavor is inside, so, what I'm going to do, you can take a knife or anything and just poke it.

LOI: Good.

- So the flavor will go inside that.

Okay?

LOI: Yeah, okay.

- Poke it a few pokes.

LOI: Uh-huh.

LOI: Careful.

- And it depends on how much flavor you want from the black lemons, so... LOI: Yeah.

- And that's why I add powder, as well, so we can get more of its flavor in the dish.

And now I'm going to add the herb.

So, this is... LOI: Parsley?

- ...parsley, yeah.

LOI: Yeah.

- There's parsley.

LOI: And that's coriander.

- Coriander, yeah.

LOI: Okay.

- And then we're going to add also fresh dill.

LOI: Okay.

- Okay, now that we mix it.

LOI: So, next... - This is... LOI: Yeah.

- ...the same water I used when I boiled the chicken.

Usually... LOI: Yeah, it's a chicken stock.

- Yeah.

Usually here, they use chicken stock cubes a lot, but to make it healthy... (chuckling) LOI: I love you already.

- ...we're adding... LOI: Yeah, the real thing-- why you have to throw it away?

- Yeah, and then we're gonna add also water.

Actually, for this recipe, you want it to be mushy.

LOI: Oh, yeah?

Okay.

- Yeah, because after it cooks, you're gonna hit it, hit it, hit it, hit it, until it's like, kind of like mashed potatoes.

LOI: Oh, I see.

- Now we have...

This is tamarind, or tamer hindi.

LOI: Uh-huh.

- And we soaked it in water-- this water was hot.

LOI: Yeah.

- Now it's not hot anymore.

LOI: Hot, hot water, right?

- Yeah.

LOI: Good, okay.

- And... Oh, it doesn't have the... LOI: Oh, you don't want the, the paste, you know, to go in there, right?

- No.

And this gives also sour in.

LOI: Also the lemon, no?

- Yeah.

Okay.

That's it, because we already have a lot of acidity in it.

LOI: Mm-hmm.

Brava, Aysha.

You're the best.

- And we're gonna wait for it to come to a boil or a simmer.

LOI: Good.

Mm-hmm.

- And then we're gonna cover it and wait for it to cook.

LOI: And I think it's a very healthy dish.

- Yeah.

LOI: Go ahead.

- Okay, now, we're adding olive oil at this time.

Okay.

LOI: Always at the end.

- Yeah, always at the end, so we can have the benefits.

LOI: The famous dish.

- (speaking softly) LOI: You were right about the lemon.

It needs...

When I saw, I said, "Maybe it's too much lemon."

No.

May I?

- Definitely.

You can have the whole thing.

LOI: Of course I'm going to.

♪ ♪ I have with me another young, amazing person, Xaera Mehta.

Today, we're going to do something similar, you know what Aysha, the young chef, did in Abu Dhabi.

And, but a bit Greek-ish style.

What I did, I cooked the chicken the way that Aysha cooked it.

And I have the chicken stock there, as well.

It's delicious.

- It looks delicious.

LOI: Yeah.

And it's so good, because when you cook it, at the same time, you know, with the orzo, as well?

Amazing.

Let's go.

(button beeps) Onion.

You know, me and onion?

- Yeah.

LOI: Go together.

(both laugh) Like the olive oil.

Almost like the olive oil.

- (chuckles) (sizzling) LOI: Mm, so good.

Smell immediately, okay?

- Amazing.

LOI: Now that it's getting to get color, we'll add a bit of garlic.

The whole thing.

- Oh.

LOI: That's it.

Because we can remove it if we don't want it.

Yeah.

- Okay.

LOI: I will add some tomato paste, my favorite.

- Yeah, it's the best.

LOI: It is the best.

- (chuckles) LOI: We'll put it here.

So this way, will caramelize.

We'll add some olive oil now.

- Of course, olive oil-- you can never have enough.

LOI: She's learning.

- (chuckles) LOI: See?

(sizzling) That's it.

- It brings such a good umami taste.

LOI: How do you know all these things?

- I learned from you, the best.

LOI: You see the caramelization that you got now here?

- Yeah.

LOI: That's what you need to make the sauce super-tasty.

- It brings so much flavor.

LOI: Then, we'll add this.

You can add fresh tomatoes, if you want.

But when the tomatoes are good, like they are in Greece, you can get the canned tomato.

Make sure that they don't have sodium.

We'll add you here.

(sizzling) You can put this for pasta, for chicken.

You can make a side.

You can add a green, spicy pepper.

You can make a spicy sauce.

- It's such a simple recipe, but it works so well for so many different options.

LOI: We'll add some pepper.

Do you like spicy?

- I do like spicy.

LOI: Okay, more.

- (laughs) LOI: And then some salt.

(pan sizzling) Now we'll add this chicken.

Oh, it's going to be so tasty.

- I can already tell.

LOI: Yeah.

(sizzling) And we are ready to add a bit of the stock, chicken stock.

And look at this-- so good.

(sizzling) Mm!

- It smells amazing.

LOI: Oh, God.

And now we'll add the orzo, one of my favorite pasta.

You know, I grew up like this.

Just-- you don't have anything to eat?

Just boil some orzo, add some vegetables, or a, just a spoon of the tomato paste, and you have a meal.

- Where did orzo originate from?

LOI: Greece.

- Oh.

LOI: Of course.

- Beautiful.

Ooh.

LOI: Okay.

- It's so fine.

LOI: It is.

(sizzling) I love this.

(both laugh) And I love orzo.

We'll add it in here.

That's enough.

Make it.

And if you want, we can add cheese, but I think it's, it's good like this.

- I want this one.

Oh, I'm sorry.

LOI: You... - I just have to taste this right now.

(Loi laughs) Mm!

It's so good.

LOI (laughing): These kids today!

Here.

Look at this.

Isn't it nice?

- It looks so delicious.

LOI: Now we're going to taste it.

(both laugh) ♪ ♪ - Mm.

So good.

The tomato paste brings so much flavor into the dish, and just by having orzo instead of any other type of pasta, it just makes it so much different compared to other different foods.

LOI: You like, huh?

- I love it.

♪ ♪ LOI: I am in Abu Dhabi, in a house full of talents.

Pastry chef Hind.

So good, she's so good-- you're so amazing.

Thank you for inviting me in your house.

- It's my pleasure.

LOI: So now we're going to make something-- what?

- Chebab-- we're gonna make chebab.

It's like a pancake, but it's, it's a different kind of pancake.

LOI: Uh-huh.

- It's traditional, people eat it at breakfast.

You can eat it with a lot of things.

Today, we'll make it with date syrup and dates.

- So now we start... LOI: Okay, so what are we going to put now in there, in the bowl?

The flour, okay?

- Yeah.

First the flour.

LOI: So we'll put the, the dry ingredients.

- And the yeast, yes.

LOI: Okay, all right.

The yeast.

All over?

- Yeah.

Sugar.

LOI: We always put sugar, because the yeast needs sugar... - Yeah.

To activate it.

LOI: That's enough?

- Yeah-- no, the whole thing.

LOI: The whole thing?

Okay.

- Yeah.

LOI: I try to cut sugar, you know.

- (chuckles) The cardamom.

LOI: The cardamom, okay.

- Crushed cardamom.

LOI: Yeah.

(inhales) Very healthy.

- Um, salt.

LOI: But not all of it.

- A pinch.

LOI: Good, you see?

- Yeah.

LOI: Here we agree.

- (chuckles) LOI: Okay, pinch of salt.

- Yes.

LOI: Because it gives balance.

- Yeah, balance.

LOI: Brava.

- Now we'll put the yogurt.

LOI: Okay.

- Okay, so now we're gonna put the olive oil.

LOI: Olive oil?

Okay.

I can put a lot of olive oil, you know, for me.

- Yeah, you love olive oil.

LOI (chuckling): Oh.

- Rose water.

LOI: The rose water.

Usually you put the rose water with the saffron, right?

- Yeah, but today we're gonna try and put it with eggs.

How we break it here in U.A.E., we take the saffron.

LOI: Okay.

- Like that.

LOI: Yeah, so... - And then we break it, hands like this.

LOI: Okay.

We'll put it here, so the eggs... - Yeah.

LOI: ...don't have an eggy smell.

- Yeah.

LOI: All right?

- Yes.

LOI: Good.

- Now you can mix it.

LOI: Mm-hmm.

- We don't want to miss...

Yes.

LOI: Okay.

Mixed it like that.

And then the rose water, right?

- Then the rose water, yeah.

LOI: Okay.

- Now we can give it a good mix.

LOI: Here, you want to do it?

- Yes.

LOI: Should I add the water?

- Yeah.

LOI: Okay.

As much as you want.

- W... LOI: Not all of it?

- Yeah, we'll add it gradually.

LOI: We'll just, yes.

All?

- Yeah.

LOI: Okay, all.

- (chuckles) - Here, our mix should be, like, watery.

LOI: Ah, I see.

- Yeah.

And then when we should leave it 30 minutes to rest, it will become a little bit thicker.

LOI: This is great.

- Yeah.

LOI: And it smells good.

- It smells so, like, saffron, cardamom.

LOI: And it's perfect, the batter-- look at that.

- Yeah.

LOI: That's nice.

- Perfect color.

LOI: So, okay, let's go.

- Yeah.

LOI: Because I want to eat it.

- You're excited to try it.

(button beeps) LOI: Super-excited!

Some olive oil?

- Yes.

LOI: Enough?

- And that's it, yeah.

LOI: This is how you measure it?

- Yeah.

LOI: Okay.

- There is no, like, specific measurement.

LOI: Mm-hmm.

- This is how we do it.

It's... LOI: Please, bring your kids when you make this recipe.

They will love it.

Yeah, when the bubbles are coming, that means that it's getting ready.

- Yeah, yeah.

LOI: You know what it is?

It comes out.

You see?

It comes up?

- Yeah, yeah.

LOI: That's the way to see, you know, if it's...

It's going to be done very soon.

- Yeah.

LOI: This is the way that it's telling you that, "I am ready, I am ready."

- Yes.

LOI: See?

- I think we should... LOI: You don't want to turn it?

No?

- I think it's okay.

LOI: Yeah, yeah, it's... For me, it's okay.

- Yeah.

LOI: But if you turn it, you know?

- Yeah.

LOI: It's different.

It's nicer, more crispier.

- You want to try?

LOI: Yeah.

That's it.

One more, and it's perfect.

It's your way now.

(both laugh) It's a traditional dessert... - Yeah.

LOI: ...but it's your way.

It's the Hind way, so let's do that.

- Now it's ready.

LOI: Ready?

We can put it over there.

- Yeah.

LOI: One.

Do you put anything in between or not?

- Two.

No.

LOI: No?

Okay.

LOI: So more.

- Let's try again.

LOI: Okay, go ahead.

(sizzling) LOI: And for the children, actually, they are very good like this.

- It's so good.

You can see these... LOI: Yes, you see it's coming up now.

- Yeah.

This is what's different about chebab.

It has holes.

LOI: Mm-hmm.

- (chuckles) LOI: What do you think?

- Good.

LOI: Mm?

You like dates or honey?

- Date syrup.

LOI: Date syrup.

- Yeah.

LOI: Okay.

Good?

- Yeah.

(chuckles) LOI: Why they put the syrups on the top?

Get the good one, the date syrup, right?

Yeah.

- Yeah, it's so good.

LOI: Let me put here.

How did you say that?

What?

What did you call this?

- Rotab.

LOI: Rotab.

And maybe some more syrup from the dates.

- You should try it now.

LOI: I'm going to eat it, I'm not going to try.

- (laughs) LOI: I love it.

I want to thank you.

Love you.

Thank you very much.

Thank you.

♪ ♪ Today, I want to show another take of pancake, and I have with me one of my favorite kids.

(laughing): Come over here.

Oh, my gosh, she's so sweet.

- Aw.

LOI: We're going to make pancakes Greek style.

With yogurt.

- Does the yogurt make it, like, creamy or anything?

LOI: It does, actually.

So let's break the eggs, as we say.

We don't need mixer.

Break the egg yolks, and then you go like this.

Can you do it?

- I can try.

LOI: Try.

See?

- Yep.

LOI: You've done it!

- (chuckles) LOI: Let me give you the yogurt, as well.

Greek yogurt, huh?

You can mix it down here now.

- Mix it down here?

LOI: Like that.

You need help?

- Yes, please.

(both laugh) LOI: But no more.

We don't need to over-mix it.

- Oh, yeah.

LOI: That's another tip for the pancakes.

Then you add water.

Now... Baking soda.

Okay.

Can you give me the baking powder, as well?

Yeah, it's two teaspoons.

They will be amazing pancakes.

- Of course, everything you make is amazing.

LOI: And now, we'll add a bit of sugar.

You know what that makes it?

- Sweet?

LOI: It makes crispy.

You know, the pancake?

- Oh, yeah.

LOI: And it gives a bit of color.

- That's beautiful.

LOI: So you can add it.

Look at it, how frothy and fluffy it is, huh?

- It's gonna taste so good.

LOI: Yeah.

LOI: So you can hold this.

We sieved the flour before.

Can you do it?

Slowly, not strong, you know?

- Yeah.

LOI: Let's see now.

The rest of the flour.

See?

The batter is becoming thicker.

- I know, it's really coming together.

LOI: Yeah, that's it.

Now, let's go like this, so we can bring in everything.

The yogurt makes it fluffy.

- I know.

It seems so delicious.

LOI: Yeah.

It's going to be, believe me.

All the wet ingredients, they come together with the dry ingredients.

We don't need a lot.

Done.

And now is the time.

- To add the pancakes.

LOI: Yep.

So, you put... ...in water, and you just take some of this.

- What is putting it in water do?

LOI: Because you can remove it easily from the ladle.

- Oh, a perfect scoop.

LOI: Yeah.

But... What is needed in here?

- Some olive oil.

LOI: Okay, like...

Wait, we'll add some.

Not a lot.

It's enough.

This is the only time that I said it's enough.

- (chuckles) LOI: Sorry, and then we'll put...

Okay, thank you.

Here we go.

See?

Eh?

It goes out.

- It's perfect.

LOI: Good.

Then you go again.

They're not your regular pancakes, huh?

- It's even better.

(both laugh) LOI: I like that.

But these are my regular pancakes, because this is the way that I grew up in my village.

See now how easy it is?

See?

- The water makes such a big difference.

LOI: Yeah.

That's it.

- Are we able to, like, add anything, like oats or berries to, like, the pancakes?

LOI: Berries are very good.

Almonds are very good.

Walnuts, pecans-- I love pecans.

We have to wait until they will have a bit bubbles on the top.

You see that?

- Oh, yeah.

LOI: See?

It's coming up.

And then we'll flip it.

- Smells delicious.

LOI: Yeah.

Oh, I like this crispy.

- It's such a beautiful color.

LOI: Yep.

It's because of the sugar.

- (chuckles) LOI: Okay, could I have that plate, please?

- Yeah.

(pan sizzling) LOI: Yes, I know, you want it crispier, right?

- Yeah.

LOI: Honey.

- Oh, it's so beautiful.

LOI: Look at this Greek honey.

You like honey, right?

- I do, I love honey.

LOI: Okay.

- It's such a rich color.

LOI: And super-healthy for you.

Let's go!

You know what I was doing when I was a kid?

- What?

LOI: I was taking like that.

- And rubbing it into the honey?

LOI: Yeah, and that's it.

- It's delicious.

LOI: And fluffy.

- Mm-hmm.

The yogurt made so much of a difference.

LOI: And you made such a difference.

- Aw.

LOI: Because you brought a breath of fresh air.

- Aw.

LOI: Thank you.

- Of course.

LOI: Thank you.

Since so many young adults, they're going to be watching, I want them to watch something else, too.

I want them to see that you're drinking olive oil.

- Mm-hmm.

LOI: We'll do it?

- Of course, it's delicious.

LOI: Extra virgin olive oil.

- Delicious.

LOI: And we say, "Yassou."

Yassou!

- Yassou!

LOI: And yassou.

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

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

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ ♪ ♪ ♪ ♪