Hey everyone hope you're having an amazing day! It's Mark Wiens I'm in Riyadh the capital city of the Kingdom of Saudi Arabia We're gonna be doing a food tour today, but first of all we're gonna be going to what is the most famous, the most popular. It's an absolutely insane Shawarma restaurant in Riyadh these are like very small, the bread is totally different, and then we've been invited over to a local family just a gathering where they're gonna cook a huge tray of rice and camel and then after that we'll be meeting up with my friend Hisham who is going to cook for us some of the local dishes. Oh wow! one of the most well-known of Saudi dishes which is called kamsa so capsa and Arabic It's mean pressing everything so it's going to be a unique and delicious day of food in Saudi Arabia and you're not going to want to miss any of it coming up right now. in this video we are going to a place that's extremely famous, extremely popular.

They're known especially for Shawarma Welcome to Mama Nura and this place is they're extremely famous for Shawarma one of the most famous, one of the most greatest showarmas in Riyadh And as soon as you get here and arrive step out of the car you could just smell the aroma of the meat and the chicken in the air and the garlic and this place extremely popular. Just wait till you see all of the show Adamas going. This Shawarma is absolutely gigantic and they sell just an insane amount of shawarma's every day. The most popular thing to order is the chicken shawarma.

Oh that's just a gigantic Carousel of chicken. So juicy. Just Layers has just given us a plate of the fresh sliced chicken, but you said we have to try right now before the Shawarma. It's so juicy.

The layers of the chicken, the spices, the crispy edges. oh man, look at that, the spices in there. and then you gotta eat it with the garlic mayonnaise. and the pickles.

That creamy garlic sauce. Wow that is so tasty. Okay so how it works is they start up with the bread. The bread is actually quite small, almost like a pita bread and they open that up, give it a swipe of the garlic mayonnaise, then pickles go in, then sometimes they add some hot sauce and then all of that freshly just shaved shawarma chicken goes in and that's the most popular thing that they serve.

So they're quite small, but the juices, the flavors, the Aromas are on the next level. One of the highlights here is that they also here at Mama Nora is that they bake all of their bread fresh in-house so you're getting fresh bread. you're getting hot juicy. Shawarma The ultimate freshness before you eat.

we have to come to the other side of Mamanura where they're famous for their juices. So Shawarma and juice and we're gonna get some special juices. So we had that plate of chicken in the kitchen that was just a wet the appetite and that was the real thing. Oh and as I was living though I Also uh checked out the beef Shawarma and then the owner also said you gotta try the beef.

So we try to got a plate of the beef but then these are the the wrapped shawarmas and then we also got an assortment of juices. So you come here for the Shawarma and the juice and this particular layered juice is something that's famous too. Let's just get started with that beef shavings of beef served with coriander and onions and pickles and tomatoes that is like just salty and juicy and oh so much flavor. I Love the parsley and the tomatoes and the pickles and Shawarma is something that you'll find across in this entire region of the world.

But what I love about Shawarma is there's so many different variations and so here in Saudi Arabia these are like very small. The bread is totally different and they're like a slider. you know, like it's a few bites, but that means you can eat more of them so it's like a different concept. This is the Saudi version of water.

It's so cool. it's beautiful, just a little handheld little. Shawarma Oh I Can't wait that creamy garlic. Josh Paired with the chicken and the freshly baked bread, all of it in your mouth at once in the like crispy juicy chicken.

Oh that is so good. and then you've got the pickle which just gives a little bit of acidity. Oh man wow that is tasty and that really is a like totally different Taste of a shawarma than I've had before here in Saudi Arabia the classic hot sauce. All right there we go.

Oh man it's so good. Okay let's try the juice. so we've got three layers. It starts with mango, then strawberry, then banana with milk and you can kind of try to keep them separate or kind of stir them.

oh yeah, that's mango. I'm gonna move the straw up I think that was strawberry, gonna mix a banana? Oh yeah and it's more like a almost like a smoothie, not consistency. It's kind of kind of thick and creamy and um oh really good. sweet and fruity.

Oh oh the pomegranate juice. Okay I mean one of my favorite juices. It's the perfect balance of sweet, sour and just refreshing. It's so cold while pomegranate juice is fantastic.

One more thing that we got is the cheese pie which they baked fresh. I think this is just bread with cheese on them and probably butter. That freshly baked bread is another one of the highlights here at Mamanura. All right.

Oh man, what a shawarma experience at one of the most popular, one of the most famous shawarmas in all of Saudi Arabia that was so good and so I mean again show Ottoman is something that you'll find in so many different places around the world, but this is uniquely Saudi Arabian The way they've used that garlic sauce and just the small versions of the showarama that was extremely addictive. Extremely tasty something you have to eat when you come to the yard. Foreign to make for dinner we have something extremely special. We have been invited to the winter home which is actually a farm about 45 minutes outside of Riyadh An amazing family who are so welcoming and so hospitable.

They've invited us for dinner and they're going to be preparing two dishes one is a camel dish and then the other is a local Mundy but their own recipes and we're gonna see just the real Saudi life and how people love to hang out together as family and share food together. So we're going to see the process of some of the cooking. We're gonna hang out, we're gonna eat. It's gonna be an amazing food experience.

Foreign Back to the fire so it starts boiling over again at the end. They add the spices, the spices. yeah because you cannot cook with it, but the coffee. it dilutes the taste.

Okay so you only added at the uh at that okay uh, it's already coffee. Oh okay, thank you. So the combination you need to have is with the the dates. with the Saudi coffee it's the perfect combination.

Date is very important kind of food. It's a excellent, very healthy and it's filled with date syrup. Oh freshly baked? Yeah Oh nice. You can see that that date syrup coming out.

Hmm. The next cup of coffee is with clove. Oh yeah, that's really good. And what's also unique about Saudi coffee is the way coffee beans are ground but then it's unfiltered so it's just ground really fine so it's a little thickness to it because it's not all the beans are within it.

and then with that we're eating the baked bread with date paste on the inside. Oh that's really good on them. The breading is like crispy and then the inside the date paste is sweet and a little bit sour. Do you want some of the good foods? Yeah a lot of Butters Yes we're gonna start cooking now and from what I hear you are the expert at making money, right? Maybe maybe he makes Monday every time the the family gathers.

So that's one of the main dishes that we're having. Having two main dishes Monday and also Camel Camel which is already cooking but we're gonna see the whole process for the Monday right now until foreign. but this is the modified Yes okay all the credits for the companies who are making this partner okay especially ground. This is a lot of presentation, not so many people.

This is for breakfast. this is the modified. Okay now this is your own recipe Yes for Monday and instead if you're going to find a white menu, you'll find a little bit reddish. We'll get it to put the rice and then we'll put it in the Dolphins.

This is that's olive oils. What is the marinade on though? oh that's uh, Garlics, gingers, rosemaries, multiple spice and soy sauce. That's the lamb which has been marinated that's going to go into the oven. We just made the sauce though which is just for the rice so the rice will be cooked in that blend of spices and peppers and tomato sauce.

We're gonna go to the ovens then load up the lamb into the oven as well. Only one mainly mine's gonna be better than this one which is in Alphina in Maracas. Oh okay okay we already started the fire. We usually once all the wood is burned we add the meat and the rice and then lock it and you'll see everything in detail.

Oh man this oven. you can just so much heat coming out of this oven and it's made from clay in the Earth. This is the traditional style oven. This is where the Mundi is gonna cook with the rice and that marinated lamb.

About that it will bake in the oven about two hours the rice goes on the bottom, then the grill goes on and then the meat goes on top so that actually the meat is going to cook and then the the juice will like fall down into the rice right? Yes! so I mean all of the Lamb juices and fat is going to melt down into that Rice it's covered. It's sealed all of those coals in there. It's going to be Smoky and baked all at the same time. Oh man, now we just have two hours to wait.

Oh that's gonna be incredible and they just seal it in with foil so that none of the Heat and none of the smoke escapes. This is a dessert actually a sweet with a date with wheat flour and with ghee made into it on the black pepper. Oh nice. Yeah it's still warm like so gooey, almost like the texture of a dough.

I Mean it is flour but then with the oh, the sweet and sourness of the dates and the ghee, well it's really rich and really good. And then look at this. Talk about a an impressive fruit platter. Persimmons and figs and strawberries and oranges.

Wow! So the first dish that's coming out of the oven this is the Hashi This is the the camel that's been cooking for how long? Three hours, Three hours. Okay taste test Right out of the oven. The camel. um so tender.

Oh it's so flavorful man. so the Monday comes out foreign. Now we're going back to the kitchen to and they're gonna plate it all out. Okay oh man, that tray of rice.

it just smells so good. the Steam and you can smell like the lamb, the fat and the aroma that's dripped down into the rice with those peppers with the spices. oh that steamy. Aroma Oh wow.

So another part that you've got to try is that bottom of the rice pan where it kind of has that crust. It's like the condensed flavor. oh wow it's so good. and the texture okay.

so we're digging in now. Oh so we have the looks like a whole leg of the lamb and then the chunk of camel. the Hashi I gotta start with that lamb brush out of the oven. oh man.

just so tender, oh so hot. you can mix it with the rice. So good. I Do like it.

It's amazing. The flavor of the Lamb with the smoke yes it's very small and then it like I think the way you bake it like that it keeps all the juice inside of the Lamb so it's so juicy. yeah yeah it doesn't dry out and I left that oh man it's just so flavorful. and then also you have you have flavor of like some of the spices in the rice.

The bay leaves the ginger in there. all right, amazing flavor, it just falls off the bone. oh it's so tender. big chunk of camel with that.

The camel is just so incredibly fragrant. and actually the meat of the camel. it's pretty lean but then the fat around it, that's what just keeps it moist. The flavor is so pure and just so like natural tasting.

and then the way that it's been baked with the bell peppers and the spices. Oh man the camel is unbelievable. It is so good. and that combination of lamb and camel with their rice is just a oh it's just incredible.

And then also some of the camel meat. So you can see that the the meat is quite lean and then the fat is like pure fat. That's the hump. So you've got meat.

Plus the fat hump which just kind of melts. Look at how it just melts into the rice and then you mix that together. One of the ultimate camel bites. Oh that's back.

If that is where the flavor is that melts in your mouth and all that hump is unbelievable. Okay the camel that was the the like drippings from the camel. No man that is rich, so much flavor. This one is with the sauce.

That's the ultimate. Yeah that sauce is amazing. Another highlight is the those camel drippings from the bottom of the pan. All of the camel oil melted plus all the seasonings that have fallen to the bottom and then just drizzle that onto the rice my taste buds right now.

My final bite with that fat from the bottom of the pan. the best bite of the whole pan. That's just like the camel crackling. It's like crispy and just the condensed flavor of the camel.

It's like almost so much flavor you cannot believe it. Oh man what a way to end this day! What a just a meal that was more than just about the food, but it was about the true Arabian Hospitality Thank you to Turkey and his entire family for Gathering here and for for showing us the real culture of Saudi Arabia But what a incredible day in in Saudi Arabia that I will never forget. Is it a wood? yeah it is. uh we call it this is our family name.

Oh cool yeah oh that smells really good and this is often after after meals. another symbol of the the hospitality. yes and the blessing the next day now but we are meeting up with Chef Pisham. He is a local media personality.

He's a chef, he loves to eat and he's going to cook for us and we're gonna have a local Saudi meal that he's gonna prepare so that's what's happening next and that's going to complete this food tour. Very good, very good. Wow nice. Welcome to Riyadh welcome to Reality Welcome to our house.

Usually when I guests come to our house we throw him with the caddy water. oh it's like aromatic. Thank you thank you for having us today! Yes Habibi What are you cooking first? One of the very amazing items we have and or recipes we have in Saudi Arabia It's the Subia. It's one of our authentic recipe whole wheat bread we add with it some flavors like cardamom, cinnamon.

Then we add the sugar with some water and we let it rest for like 12 hours. Then we stir it. Then you have a very lovely refreshing uh drink. The story behind this is in the past when there is some left over bread, we don't throw it away, we soak it with some water and we add the sugar and the carbon and everything.

Then we can have a lovely drink and it's also it's very refreshing because uh, in Mecca the weather is very hot you know and you want something refreshing. This is one of our famous refreshing drinks. We're gonna have the bread. We will slice it like four times like this.

Throw it over here. We'll add some cinnamon, freshly grind cardamom, some yeast for the fermenting the sugar. We're gonna add the water. I'm just gonna stir it and push it like this.

We're gonna close it, leave it in a room temperature for 12 hours. Okay, so you've got to ferment that for 12 hours? Yes, but we have one already ready. Ah, this one is already ready. You can see the foam over here, the bubbles and everything.

And the bread is also ready because of the bubbles. Oh you can see you can see how soggy every three hours we stir it like one time it almost looks milky. milky too. Yeah oh see yes a little bit of a sourness.

Yes yes it's soured. I'm gonna throw the bread over here and you can see the foam leave nothing. No I think it's City See the foam? Yeah so there is some ice. Local drink here is the moment.

Uh Sylvia our local drink Sylvia Oh nice, nice, very refreshing. Yeah it's like I mean it is kind of like bread juice but it has this amazing acidity. Ah yeah yeah very good, Very good. Today we're gonna make our home style capsa from my region.

It's the western region. It's called orange capsa so we're gonna squeeze some lemon with the capsa so let's give it some flavor with the lamb fat. the lamb fat. When he tastes the orange flavor it will give it a very nice Aroma And in the end we will finish it with some caddy water.

Okay we will just add some oil, add some carrots. One of the main dishes that we're gonna have is Kabsa. Probably one of the most well known of all Saudi foods but there's many variations of kapsatu. This is the Western and the eastern and the Southern and every house has its own capsa.

but the main thing is to make the the beef or the chicken broth or the meat broth first. Then you throw on the rice. Now we're gonna go with the western side. Okay you slice some colors like this to make it soft faster.

some salt. it will kick all the juices inside the onion. Leave it for like only two minutes. Here goes the carrot.

Now we're gonna save it. The meat's gonna go in place of the carrots and the onion we have of course the black pepper. It's a mixed Arabian spices. nine kind of spices, cardamom and cumin nutmegs.

Some the tomato juice on like this. we'll add the water inside here. tomato paste to absorb all the tomato sauce, cinnamon, cinnamon, the black lemon. of course we need the black lemon.

The bay leaves some chili. give us a taste chili. this is called Shivers mean the old Planet It's old because it's a green in the beginning but when you dry it's it's become all like this. You know some gray and black color.

Okay we're gonna salt all the food so the foods come to delicious. What are you gonna do? Stir it like this? Here is the magic. We're gonna have one slice of butter. I'm gonna cut it, squeeze it directly to the water so give it some aroma.

So this is why we say it's an orange capster. Throw some chilies. This is shakala. It's called chakra.

Okay, this is from the north of Saudi Arabia We're gonna leave it for like two hours to be melted. Foods Cannot be more tasty without a chili sauce. So we're gonna make our traditional hot chili sauce. It's called Mabut This is called Shagra.

What we're gonna do is we'll just put some chili and flick it here inside. Now we will add some vinegar, oil, some salts. What we're gonna do first of all some sugar where you balance the heatness and here is the secrets. Date This is the the secret behind it.

You add the dates inside I'm gonna add a little bit olive oil. You will finish this with oil like this and here we go. You can check Colorful? Yeah we're gonna do a ghee for you. the from out of the bottom we're gonna go and do something called the Radifa.

We can eat it with honey or add it to our lovely uh traditional sweets desserts so you can eat it directly or no. So now we're gonna show you how we make this thing. We'll add some butter here. this one to be melted.

oh that's a lot of butter. Put it inside here I think we have to close it very fast. We will throw this one here also. so this Smoky wheat inside.

we add some buttermilk over here. see the color? Yeah this is the color that I need. Now we have the ghee and this one called Radiva I will just put it here. Bring some honey for you in one of the most unique dessert preparations.

With the hot rock smoked, the wheat smoked the butter and just like roasted everything with that hot rock and then kind of take that ground the wheat flour. once the butter clarifies and separates and then just kind of fished out some of that flour at the bottom. There you can even see like the charred bits and then with a little bit of honey. I Think you need more honey? Oh wow it's like a sponge of butter with sweet honey and you do already feel the the stickiness of the of the weed a little bit.

Yeah wow that's rich always from Nigerian What are we gonna do? We will just add some salt. that's it without any major Mingo it will just add some water. okay now in my hand I'm gonna feel it drop this here and I will wait this to be cooked I'm gonna put some Fork over here so the heat goes inside. flip it over.

Yeah we separated everything. We just scoop it over here and that's the key. Yeah that's the key. Yes this is our yummy nice No this one is cooked all through but we will do white it slots.

We will throw it here. We will add the ghee that we made like this. We're gonna kill the bridge first like this. you're gonna stop killing it.

This is still the same recipe from the ghee that was smoked with the rock. so many steps in. so now that dough is kneaded with the ghee, that's a unique dessert. I Will just add some ghee also.

Okay here's our water You're needing it. So that's why we call it Arika. Just squeeze it. Anyhow, you wish to be used I'm gonna make it bigger I'm gonna put the date because you're gonna eat it for the date.

we're gonna take some. Put it in the middle like this. We will add the ghee, add some honey. That is one of the most complex desserts.

What a recipe! Nicely done. This as we call it Arika. It's a very lovely one In the winter and also in the early morning it will give you all the power because we are using the whole wheat and the Honey ghee itself. It will give you the energy so you can move on and go do your stuff.

the daily work that you usually do. Oh man. And then you go dip in the inside, the honey, the ghee, the roasted Smoky flower. hmm But I'm moving.

It's crazy. That might give you energy for a whole week. We want to taste the meat. Oh this is the stock that we're gonna use it for the capsa.

Oh man that just smells so good. All the Aromas the aromatics, the spices. Why we call this dish capsa Because we push everything in the pot. Everything.

The rice and the meat kabza is like a one pot meal with rice and meat and everything and spices. everything together. Yeah, we're gonna close the boat because the rice needs to cook down again with all of that stock and fat melted fat from the lamb. 10 minutes and we are ready to go.

It is our rice. What are we gonna do? Some raisin in the middle like this? You have to add the caddy water like this. This is the secret behind any lovely rice dish with meat that being cooked with too much fat. Now we have to close it five minutes.

The rice absorb all the flavor and the meat and everything will be ready in five minutes. This is for the garnish and also this chili on the black lemon. of course it's kind of like this. you can see how the rice very fluffy of course some of the black lemon just with some dry there it is the finished.

Finally the wait is over. Are you excited to eat it? Cannot wait to eat? Give me so we're gonna close it and let's go and dig in. Ah oh we're sitting down, the table is set, the cup says in the center and then all the different side dishes, the salads and the garnishes. but we're going straight in for the Cubs are and so you eat that comes along with the Samosa as well.

Yeah you have to take just like one bite then start straight to the capsule. Let's go let's go. This is the Samosa candy bit here on the hot sauce. Oh and this is the chili sauce that yeah he shall made as well with the chilies with the vinegar.

Foreign. Oh it's so tender. you can taste the fragrance of all the spices and the orange actually. And the the caddy water which is kind of like floral and like a perfume.

Now to the castle. it's so good. Okay and now to the rice. Hot and fresh.

Yeah it's so fluffy and so so moist. Oh it's so good. There's so many different things that go into the recipe and yet you can kind of taste everything if you think about it because you've got the fragrance of that that dry lemon. Yes, you taste that the fattiness of the Lamb that's just been absorbed into the rice and then all of those Arabian spices that mix the turmeric, the cumin.

Oh it's amazing. Amazing. You need to mix the salad and everything. Oh okay.

Yogurt Chili! So put some of the salad yeah onto the rice. You want some over here? Yes yes now that is that's yogurt and put this onto the rice as well. Throw some chili now you can mix them all together. You can take like a bite of meat like this from here.

Meat, salad, cucumber whole Hot and Fluffy rice. Oh wow that's even more things going on in your mouth that once with the the crunch of the cucumber and the creaminess of the yogurt this is our last means yes and comes up. What up? What a meal! Oh I think I just ate one of those red chilies that has a bit of heat to it. Some raisins? maybe yeah some raisins from The Middle It's just so satisfying and so hearty.

The more you begin here the more so it will become Saucy because we we flip it. Oh yeah we flip it. So now here is the bottom down is the the top? uh the more you dig in your more flavor you take you get here you can have the full taste because it's from the bottom thank you. Foreign so still so hot and you can really taste the the aromatics in there.

The orange yes absolutely amazing show aromatic. Okay so we ended up just hanging out for a while and that is gonna wrap up just an amazing few meals here in Briad and and I mean really showing demonstrating the Arabian hospitality and I mean that meal with Turkey and his family and all gathering together and just their genuine friendliness and hospitality and then finishing here hanging out with Hisham and his passion for cooking and his knowledge of ingredients and Saudi food and then all that cup so it's delicious and so that's gonna wrap up a great day of food in Riyadh Saudi Arabia I'll have some information in the description box below that you can check out and I Want to say a big thank you to 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, make sure you subscribe now and also make sure that you continue to watch this entire Saudi Arabia Food Series Where we're visiting a few destinations and eating our way through Saudi Arabia There's a lot of videos that you're not going to want to miss, so thanks again for watching and I'll see you on the next video.

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