Julie Taboulie's Lebanese Kitchen

IT'S MY GARDEN OF DREAMS IN MAMA'S GLORIOUS GARDEN!

ANNOUNCER: "JULIE TABOULIE'S LEBANESE KITCHEN" IS MADE POSSIBLE BY... MAN: DO YOUR THING DO YOUR THING, DO YOUR THING SYRACUSE, DO YOUR THING DO YOUR THING, DO YOUR THING SYRACUSE, DO YOUR THING [MIDDLE EASTERN MUSIC PLAYING] EXQUISITE EGGPLANT, VINE-RIPE RUBY-RED TOMATOES, SPECTACULAR SWISS CHARD, HEALTHY HERBS, PERKY PEPPERS AND PURPLE POTATOES...OH, MY!

IT'S MAMA'S GLORIOUS GARDEN LIKE YOU'VE NEVER SEEN IT BEFORE.

WHEN I'M DREAMING OF DELICIOUSNESS, MAMA'S GLORIOUS GARDEN IS TRULY MY GARDEN OF DREAMS.

IT'S THE MOST MAGICAL, MAGNIFICENT, AND MEMORABLE PLACE THAT I CAN BE.

IT SERVES AS MY NUMBER-ONE SOURCE OF INTEREST, INSPIRATION, AND IDEAS THAT INFLUENCES ME TO CREATE, MAKE, AND MASTER MY IMPRESSIVE LINE-UP OF LEBANESE AND MIDDLE-EASTERN CUISINES.

AND TODAY, I'M SHOWCASING AND SHARING SOME SPECIAL STUFF-- A SALAD, A SOUP, AND A SIDE DISH ALL DUG UP FROM THE DIRT!

FIRST UP IS MY SITTO'S BATATA SALAD--A WHITE, RED, AND PURPLE POTATO SALAD DRESSED IN AN ARRAY OF FRESH HERBS, LEMON JUICE, GARLIC, AND EXTRA-VIRGIN OLIVE OIL SERVED WONDERFULLY WARM, AND NO MAYONNAISE NEEDED.

ALONG WITH MY SHAWRABA JAZAR-- A CREAMY AND COLORFUL CARROT AND SUBTLY SPICED SILKY SMOOTH SOUP.

YOU WON'T BELIEVE THAT CARROTS CAN TASTE THIS GOOD.

LAST, BUT CERTAINLY NOT LEAST, IS MY SPECTACULAR SIDE OF SWISS CHARD LEAVES CALLED SILIK, SAUTEED WITH GARLIC, RED ONIONS, SUMAC SPICE, SWIMMING IN FRESH LEMON JUICE AND EXTRA-VIRGIN OLIVE OIL.

IT'S EVERYTHING YOU COULD DREAM.

MORE GARDEN, MORE GLORY, AND MOST OF ALL, MORE MAMA!

IT'S MY GARDEN OF DREAMS.

DIG INTO DELICIOUSNESS!

AHLA WOU SAHLA!

WELCOME TO THE WONDERFUL WORLD OF LEBANESE AND MIDDLE-EASTERN CUISINE AND TO MY ALL-NEW, VERY OWN LEBANESE KITCHEN.

WHAT BETTER WAY TO START OFF THE NEW SHOW AND THE FIRST SHOW THAN IN MAMA'S GLORIOUS GARDEN?

IT'S TRULY MY GARDEN OF DREAMS, AND IT'S THE MOST MAGICAL PLACE FOR ME TO BE.

IT'S MY NUMBER-ONE SOURCE OF INSPIRATION, AND I JUST LOVE ALL OF THE THINGS THAT I'M ABLE TO FIND RIGHT HERE AT HOME.

SO, THIS KITCHEN IS ALSO SO SPECIAL TO ME BECAUSE IT'S OUR FAMILY HOME AND THE KITCHEN THAT I LEARNED MY CRAFT IN-- MY CULINARY CRAFT, OF COURSE-- FROM MAMA, MY MASTER CHEF AND MY MENTOR.

AND WITHOUT FURTHER ADO, WE'RE GONNA GET STARTED ON MAKING ALL OF OUR DELICIOUS LEBANESE DISHES FOR TODAY'S SHOW.

AND THEY'RE ALL, AS I MENTIONED, RIGHT FROM MAMA'S GLORIOUS GARDEN.

SO, THE FIRST ONE THAT WE HAVE IS MY SITTO'S-- WHICH IS MY GRANDMOTHER'S-- POTATO SALAD OR SALATA, AS WE SAY IN ARABIC.

AND WHAT IT IS, IT'S A DELICIOUS LEBANESE-STYLE POTATO SALAD THAT'S FILLED WITH AN ARRAY OF FRESH HERBS, AND IT'S TOSSED IN FRESH LEMON JUICE, GARLIC, OLIVE OIL, AND SEA SALT.

AND THERE'S NO MAYONNAISE NEEDED, SO IT'S A MUCH MORE HEALTHIER, LIGHTER, AND TASTIER VERSION THAN A MAYONNAISE-BASED POTATO SALAD.

YOU CAN USE ANY POTATO THAT YOU LIKE, BUT TODAY I'M OPTING FOR THESE BEAUTIFUL UH, GOLD AND RED, UH, CREAMER POTATOES, WHICH YOU CAN SEE ARE NICE, UM, AND SMALL, NUMBER ONE.

THEY'RE THIN-SKINNED AND THEY'RE SUPER TENDER AND CREAMY, WHICH MAKES FOR A REALLY GREAT BITE BECAUSE WE HAVE OUR POTATO SALAD THAT IS A COLD DISH, OF COURSE.

AND THEN MAMA DECIDED TO PLANT THESE PURPLE POTATOES THAT JUST SORT OF POP, AND I JUST LOVE PICKING 'EM WITH HER IN THE GARDEN BECAUSE WHEN YOU START TO DIG THE PURPLE POTATOES OUT OF THE GROUND, YOU KIND OF FEEL LIKE YOU'RE, YOU KNOW, DIGGING FOR GOLD IN A WAY.

YOU START SEEING ALL THESE BEAUTIFUL LITTLE PURPLE GEMSTONES IN THE--IN THE GROUND, AND IT'S JUST SO MUCH FUN TO PICK.

BUT I LIKE USING THEM, UM, IN THIS SALAD, ESPECIALLY, BECAUSE IT ADDS A NICE LITTLE POP OF COLOR TO THE POTATO SALAD, SO IT MAKES FOR A REALLY NICE PRESENTATION.

SO I HAVE OUR PURPLE POTATOES BOILING AWAY, AS YOU GUYS CAN SEE, IN THEIR OWN POT.

AND THE OTHER POT-- I HAVE OUR RED AND OUR GOLD CREAMER POTATOES IN THE OTHER.

AND THE REASON WHY THAT I SORT OF SEPARATED THEM IS BECAUSE THE PURPLE POTATOES ACTUALLY RELEASE THEIR VIBRANT PURPLE COLOR AS THEY COOK, AND I DIDN'T WANT THAT TO DYE, OR BLEED, IF YOU WILL, ONTO OUR BEAUTIFUL RED AND GOLD CREAMER POTATOES.

SO THOSE ARE BOTH BOILING AWAY.

IN THE MEANTIME, WE'RE GONNA GET STARTED ON OUR CARROT SOUP, OUR SHAWRABA JAZAR.

IT'S A NICE CREAMY, SORT OF SILKY SMOOTH SOUP WITH THESE BEAUTIFUL CARROTS THAT I PICKED FROM MAMA'S GARDEN.

SO, WHAT WE'RE GONNA DO IS WE'RE JUST GONNA SIMPLY CHOP OFF ALL THE STEMS HERE, AND THEN WE'RE ACTUALLY GOING TO REMOVE THE SKINS FROM THE CARROTS AS WELL.

OK, SO, NOW WE'RE GONNA GET TO OUR CIPOLLINI ONIONS, AND WE'RE GONNA USE ABOUT 6 OF THESE OR SO FOR OUR SOUP.

AND I JUST LOVE 'EM BECAUSE THEY'RE SUPER SWEET AND TENDER, TOO, WHICH IS GONNA GO REALLY WELL WITH OUR CARROTS.

AND THEY'RE GONNA GIVE SO MUCH FLAVOR, BELIEVE IT OR NOT, TO THESE CARROTS.

JUST A LITTLE BIT OF ONIONS GOES A LONG WAY.

HA HA!

OK, SO, NOW WHAT WE'RE GONNA DO IS WE'RE GONNA GET OUR CARROTS AND OUR CIPOLLINI ONIONS INTO A POT.

WE'RE GONNA FILL IT WITH COLD WATER, AND WE'RE GONNA PUT IT OVER HIGH HEAT AND WE'RE GONNA BRING IT TO A BOIL.

AND THEN ONCE IT STARTS TO BOIL, WE'RE GONNA TURN THE HEAT TO LOW, AND WE'RE GONNA LET THEM SLOWLY SIMMER AWAY FOR ABOUT 10, 15 MINUTES, MAYBE 20 MINUTES JUST UNTIL THEY'RE NICE AND FORK-TENDER BEFORE WE SORT OF PUREE THEM FOR OUR SUPER SILKY-SMOOTH CARROT SOUP.

SO, WE HAVE OUR POTATOES BOILING AWAY FOR OUR SALAD OF THE DAY.

AND AS YOU KNOW, WE HAVE OUR CARROTS AND ONIONS BOILING AWAY, ALSO, FOR OUR SOUP OF THE DAY.

THERE'S LOTS OF BOILING GOING ON WITH THE SHOW.

AND NOW IT'S TIME TO GET STARTED ON OUR SWISS CHARD GREENS, OUR GLORIOUS SWISS CHARD GREENS, OF COURSE, FROM MAMA'S GARDEN BECAUSE IT'S ALL ABOUT MAMA'S GLORIOUS GARDEN AND GARDEN OF DREAMS TODAY.

AND THESE ARE GONNA MAKE FOR A DELICIOUS SIDE DISH THAT WE CALL SILIK.

SO I HAVE THE GREEN AND THE BRIGHT LIGHTS VARIETY OF SWISS CHARD GREENS.

AND YOU CAN SEE BRIGHT LIGHTS BASICALLY REFERS TO THESE BEAUTIFUL, SORT OF RAINBOW COLORS OF THESE SWISS CHARD GREENS.

UM, YOU CAN SEE WE HAVE THIS BEAUTIFUL RED AND THIS FUCHSIA COLOR, WHICH IS REALLY PRETTY; GOLDEN YELLOW, GOLDEN ORANGE.

IT, YOU KNOW, IS ONE OF MY FAVORITE GREENS, ACTUALLY, THAT MAMA GROWS, IN ADDITION TO DANDELIONS, OF COURSE, BUT IT'S ALSO REALLY PRETTY IN THE GARDEN BECAUSE THEY'RE JUST SO BEAUTIFUL.

THEY JUST KIND OF, LIKE, GROW RIGHT UP INTO THE SUNLIGHT, AND IT'S REALLY QUITE STUNNING, ACTUALLY.

AND THEY GROW ALL YEAR-ROUND, BASICALLY.

THEY COME UP IN THE SUMMER SEASON.

THEY LAST THROUGH THE FALL AND EVEN TO, SORT OF, NOVEMBER, IF YOU'RE LUCKY.

AN EASY WAY, TOO-- I WANNA SHOW YOU GUYS-- TO, UM, SORT OF SLICE UP THE SWISS CHARD LEAVES IS YOU CAN JUST SORT OF LAYER THEM ON TOP OF ONE ANOTHER, JUST LIKE SO.

AND THEN YOU CAN KIND OF ROLL THEM A LITTLE BIT.

GENTLY ROLL THEM UP, AND THEN YOU CAN JUST SORT OF RUN YOUR KNIFE THROUGH THEM, ABOUT AN INCH TO 2 INCHES, UH, AWAY FROM ONE ANOTHER.

AND THEN YOU GET THESE BEAUTIFUL, SORT OF EVEN CUTS, JUST LIKE SO.

YOU CAN SEE THAT.

ISN'T THAT BEAUTIFUL?

AND ALSO BY CUTTING THEM, UM, IN THE SORT OF SAME, YOU KNOW, SIZE, IF YOU WILL, IT ALSO HELPS THEM TO BLANCH EVENLY, WHICH MAKES THINGS A LOT EASIER--EVEN COOKING... FOR YOU.

AND IT ALSO TAKES LESS TIME AS WELL; THE FACT THAT WE'RE SLICING THROUGH THEM, VERSUS JUST BLANCHING, YOU KNOW, THE ENTIRE LEAF WHOLE.

OUR SWISS CHARD GREENS THAT WE CALL SILIK IS MAKING OUR STAR SIDE DISH OF THE DAY.

SO LET'S HEAD OUT TO MAMA IN HER GARDEN TO TAKE A CLOSER LOOK AT THESE GLORIOUS GREENS.

JULIE: MAMA, THIS IS TRULY MY GARDEN OF DREAMS, AS YOU KNOW, AND MY FAVORITE PLACE TO BE.

AND WHEN ANYBODY COMES HERE FOR THE FIRST TIME, THEY'RE COMPLETELY AMAZED ABOUT EVERYTHING THAT THEY SEE.

SO BEAUTIFUL, IT'S SO FRESH, IT'S SO HEALTHY.

AND I WANT TO KNOW, WHAT ARE YOUR SECRETS TO YOUR SUCCESS IN THE GARDEN, MAMA?

IT'S TENDER-LOVING CARE.

YOU PLANT SOMETHING AND YOU GOTTA SEE IT THROUGH.

AND, UH, WITH THESE SWISS CHARD, I NOTICE THEY LIKE TO BE IN A RAISED BED, AND THEY DO LOVE LOT OF WATER.

THIS YEAR, FOR THE FIRST TIME, I DID MULCH WITH PINE MULCH.

AND KEEPING THE WEED AWAY, I THINK IT MADE 'EM, UH, MORE, YOU KNOW, HEALTHIER.

YEAH.

THEY'RE AMAZING, THE SWISS CHARD.

YEAH.

THAT'S ANOTHER STANDOUT OF THE SEASON.

THEY'RE JUST SO TALL.

RIGHT, AND THEY'RE PICKED ALMOST EVERY WEEK.

YEAH.

AND--AND YOU SEE-- AND I LOVE THE DIFFERENT COLOR SWISS CHARD-- YEAH.

NOT JUST THE GREEN.

AND, UH, THEY'RE REALLY DELICIOUS.

YEAH.

WE USE 'EM SO MUCH IN OUR LEBANESE-- WE DO.

AND MIDDLE EASTERN COOKING.

WE ROLL THEM, WE SAUTE THEM, LIKE WE'RE DOING TODAY IN MY SWISS CHARD SIDE DISH.

UM, WE PUT THEM IN OUR LENTIL SOUPS-- RIGHT.

IN STEWS.

THOSE ARE GOOD IN THAT.

AND THEY--AND WE USE THE WHOLE-- WE USE THE WHOLE VEGETABLE.

YES, WE DO.

WE USE THE STALK AND THE LEAVES.

WE DO.

RIGHT, MAMA?

YEAH, WE USE THE WHOLE THING.

LOOK AT THIS.

RIGHT.

LOOK HOW BEAUTIFUL THIS SWISS CHARD IS.

AND YOU DO USE THE WHOLE THING.

YEAH, THEY'RE AMAZING.

LIKE, WHEN YOU ROLL 'EM, YOU JUST USE THE GREEN, BUT THEN YOU BOIL THIS OR YOU SAUTE IT SEPARATELY-- MM-HMM.

AND USE IT IN DIFFERENT DISHES, AND IT'S REALLY DELICIOUS FOR YOU.

YEAH.

AND YOU CAN SORT OF, LIKE, SHAVE THE STALK, TOO-- RIGHT, RIGHT.

WHICH WE'RE GONNA BE DOING TODAY IN OUR SIDE DISH AS WELL.

SO YOU DEFINITELY CAN USE THE ENTIRE--ENTIRE GREEN OF THE SWISS CHARD.

YES.

LOOK HOW PRETTY THAT COLOR IS.

I LOVE IT.

THERE'S FUCHSIA...

THIS IS, LIKE, ORANGE-COLORED... YEAH, THE ORANGE.

WANT ME TO PICK THIS ONE, MAMA?

YEAH, PICK THAT ONE.

SHOW EVERYBODY THAT ONE.

YOU CAN JUST KIND OF GET IT RIGHT DOWN BY THE ROOT.

THAT WAS SUPPOSED TO BE LIKE ORANGE ON ONE SIDE-- YEAH.

AND PINK ON THE OTHER.

DO IT AGAIN.

I LOVE THAT!

OH, I'VE NEVER SEEN THAT BEFORE.

ACTUALLY, I'VE NEVER SEEN THAT BEFORE EITHER!

MAYBE THIS IS A NEW ONE WE'RE PICKING.

I KNOW.

THERE'S SO MUCH SWISS CHARD.

SO I CAN'T WAIT TO GET BACK IN THE KITCHEN TO MAKE OUR SPECIAL SWISS CHARD SIDE DISH, OUR SILIK.

THANKS, MAMA.

WELCOME.

MAMA'S SWISS CHARD GREENS ARE SO STUNNING, AREN'T THEY?

ACTUALLY, MAMA LOVES TO SHARE ALL OF HER SWISS CHARD.

MY AUNTS COME OVER, AND THEY ALL PICK THESE BIG, BEAUTIFUL BUNCHES OF SWISS CHARD.

SO SHE DEFINITELY LOVES TO SHARE ALL OF HER GLORIOUS GOODS FROM THE GARDEN.

AND I'M SO LUCKY THAT SHE SHARES THEM WITH ME, OF COURSE.

HA HA!

AND WITH YOU ALL FOR OUR LEBANESE AND MIDDLE-EASTERN COOKING SHOW THAT WE HAVE HERE.

I'M JUST SKINNING THE POTATOES THAT WE STARTED, OUR RED AND GOLD CREAMER POTATOES, AS WELL AS OUR BEAUTIFUL PURPLE POTATOES.

AND YOU GUYS CAN TAKE A LOOK AT THESE.

I JUST LOVE THESE PURPLE POTATOES, AND I'M SO EXCITED THAT MAMA GREW 'EM THIS YEAR IN THE GARDEN.

IT'S ACTUALLY THE FIRST YEAR THAT SHE DID GROW THEM, AND NOW SHE IS GONNA GROW THEM EVERY YEAR BECAUSE WE JUST LOVE 'EM SO MUCH.

OK, THAT'S IT FOR THE POTATOES, AND THAT'S BEAUTIFUL.

WE'RE GONNA GET THEM INTO OUR BOWL AND WE'RE JUST GONNA SORT OF LAYER THEM.

I'M GONNA KIND OF LAYER THEM, YOU KNOW, WITH THE GOLD AND RED ONES AND THEN THE PURPLE ONES SO THEY'RE EVENLY DISTRIBUTED.

AND NOW WE'RE GONNA GET STARTED ON OUR VINAIGRETTE.

OK, SO, FOR THIS VINAIGRETTE, WE'RE GONNA NEED ABOUT 6 CLOVES OF GARLIC, BUT YOU CAN DO MORE OR LESS.

THE LEBANESE LOVE GARLIC, AS YOU GUYS KNOW.

HA HA!

AND WE'RE GONNA ADD A LITTLE BIT OF SOME SEA SALT TO OUR GARLIC CLOVES, JUST LIKE SO.

IT DEFINITELY HELPS TO MASH THE GARLIC INTO A NICE SMOOTH, CREAMY PASTE THAT WE'RE GOING FOR.

[POUNDING] AND NOW WE'RE GOING TO JUST DRIZZLE IN SOME EXTRA-VIRGIN OLIVE OIL.

KIND OF YOU CAN KIND OF CHURN THE PESTLE WITH ONE HAND AND KIND OF DRIZZLE IN THE OLIVE OIL WITH THE OTHER.

RIGHT.

SO THAT SHOULD DO IT FOR OUR EXTRA-VIRGIN OLIVE OIL.

AND NOW WE'RE GOING TO WAKE ALL OF THIS UP WITH OUR FRESH LEMON, WHICH YOU ALL KNOW THAT I LOVE SO MUCH.

SO, HOPEFULLY, IT'S A NICE JUICY LEMON, RIGHT?

SO THAT LOOKS REALLY, REALLY GOOD.

OK, AND NOW WHAT WE'RE GONNA DO IS WE'RE JUST GONNA POUR ALL THIS BEAUTIFUL, UH, GARLIC AND OIL AND LEMON JUICE RIGHT OVER THE POTATOES, JUST LIKE THAT.

OK, AND WE'RE GONNA TOSS THIS TOGETHER.

'CAUSE REMEMBER, THE POTATOES ARE A LITTLE BIT WARM.

SO THEY'RE REALLY GONNA TAKE TO THIS OLIVE OIL AND GARLIC AND FRESH LEMON JUICE.

LOOK AT THAT.

LOOKS ABSOLUTELY BEAUTIFUL.

MMM!

IT SMELLS SO GOOD, SO SCRUMPTIOUS, AND IT'S SO PRETTY, TOO, 'CAUSE OF THOSE PURPLE POTATOES.

BEAUTIFUL.

NOW WE'RE GONNA ADD ALL OF OUR FRESH HERBS.

WE HAVE SOME SCALLIONS, WE HAVE SOME CHIVES, WE HAVE SOME FRESH FLAT-LEAF PARSLEY, AND WE HAVE SOME FRESH SPEARMINT.

YOU GUYS ARE JUST GONNA BE STUNNED BY HOW THEY LOOK WITH THOSE PURPLE POTATOES, AS WELL AS THE GOLD AND RED CREAMER POTATOES, TOO.

I DON'T WANT TO FORGET ABOUT THEM.

I'M SO HAPPY THAT MY SITTO WOULD MAKE THIS DISH IN LEBANON AND NOW THAT I CAN MAKE THE SALAD, TOO, AND SHARE IT ALL WITH YOU.

ALL RIGHT, SO LET'S JUST GIVE THIS A QUICK LITTLE BITE JUST TO MAKE SURE THEY'RE ON POINT.

MMM...

IT'S REALLY SO DELICIOUS AND SO CREAMY BECAUSE PARTICULARLY OF THE POTATOES THAT WE USED.

THE GOLD AND THE YELLOW AND THE PURPLE POTATOES HAVE A NICE, REALLY CREAMY SORT OF CONSISTENCY TO THEM.

IT JUST SORT OF MELTS IN YOUR MOUTH, AND THE FRESH HERBS REALLY COME THROUGH, ALONG WITH THE GARLIC AND THE LEMON.

BUT THE GARLIC--DON'T WORRY.

IT'S NOT TOO MUCH.

IT'S SORT OF IN THE BACKGROUND.

WE DIDN'T USE TOO MUCH GARLIC IN THE SALAD.

AND THE LEMON AND THE OLIVE OIL, IT JUST REALLY MAKES SUCH A BEAUTIFUL, LIGHT, REFRESHING POTATO SALAD.

JULIE: IT'S MY GARDEN OF DREAMS WITH MAMA'S GLORIOUS GARDEN.

AND MAMA!

HI, MAMA!

HI, JULIE.

MAMA PLANTED SOMETHING SUPER SPECIAL THIS YEAR, AND THAT IS RIGHT HERE BEFORE US-- HER PERKY PURPLE POTATOES.

SO, MAMA, YOU'VE GOT BUSHELS AND BUSHELS FULL OF THESE BEAUTIFUL PURPLE POTATOES.

SO, TELL ME HOW YOU DID IT.

WELL, IT'S ALL ABOUT PREPPING THE SOIL FOR 'EM BEFORE YOU PLANT 'EM.

AND I DO HAVE A LOT OF COMPOSTING, AND I MIX SAND WITH IT.

AND, UM, AND THEN YOU COVER 'EM WITH-- YOU KNOW, AS THEY GROW, YOU DO COVER 'EM.

BUT AT THE END, I DID PUT STRAW AND HAY AROUND 'EM TO COVER 'EM PRETTY GOOD FROM THE SUNLIGHT.

OH.

WITH A PURPLE POTATO, DO YOU PLANT IT DEEP INTO THE GROUND, OR YOU PLANT IT HIGH?

YOU PLANT 'EM BECAU-- YOU PLANT 'EM DEEP, AND THEN YOU START COVER 'EM FROM BOTH SIDE.

BUT I PLANT A WHOLE POTATO INSTEAD OF CUTTING IT.

AH!

UH, THAT SEEMED TO DO MUCH BETTER-- MM-HMM.

UH, AND YIELD A LOT MORE POTATOES.

SO, MAMA, SHALL WE CUT ONE OF THESE PURPLE POTATOES-- YES, LET'S SEE-- OPEN AND SHOW EVERYBODY HOW PRETTY THEY ARE?

AND THEY'RE NOT ONLY PRETTY, THEY'RE SUPER DELICIOUS AND NUTRITIOUS FOR YOU, TOO.

SEE HOW BEAUTIFUL?

WOW.

THOSE ARE AMAZING.

SO THEY HAVE MORE, I BELIEVE, ANTIOXIDANTS THAN A WHITE POTATO AND A LOT MORE VITAMINS-- THEY DO.

FOR YOU, TOO.

THEY DO.

SO--AND THAT'S WHY THEY'RE GONNA MAKE FOR A VERY SPECIAL POTATO IN OUR SITTO'S POTATO SALAD.

THANKS, MAMA!

YOU'RE WELCOME.

SO, WHILE OUR HEAVY CREAM IS SORT OF SLOWLY SIMMERING AWAY FOR OUR CREAMY AND SUBTLY SPICED CARROT SOUP, WE'RE GONNA START TO FINISH UP OUR SWISS CHARD DISH, OUR SIDE DISH THAT WE CALL SILIK.

UM, SO, BASICALLY WHAT I'VE DONE IS I'VE TAKEN ABOUT 6 CLOVES OF GARLIC AND ONE RED ONION, AND I'VE THINLY SLICED THEM, AND ABOUT, OH, ABOUT 1/3 CUP OF OLIVE OIL.

AND I HAVE THOSE SLOWLY CARAMELIZING AWAY, WHICH ABSOLUTELY SMELL SO GOOD THAT I COULD EAT 'EM JUST LIKE THIS.

AND THEN WHAT I DID IS I TOOK OUR SWISS CHARD LEAVES RIGHT FROM THE BOILING SALTED WATER AND IMMEDIATELY SUBMERGED THEM IN OUR ICE-COLD WATER BATH THAT I HAVE RIGHT HERE.

AND NOW WHAT WE'RE GONNA DO IS WE'RE SIMPLY GONNA JUST TAKE SOME HANDFULS OF THE SWISS CHARD GREENS... AND WE'RE GONNA JUST WRING IT AS MUCH AS WE CAN WITH OUR FIST AND WITH OUR HANDS-- OUR BEST COOKING TOOLS IN A LEBANESE AND MIDDLE EASTERN KITCHEN, AT LEAST.

AND WRING IT FROM THE WATER, AND THEN WE'RE JUST GOING TO SORT OF PULL THEM APART WITH OUR FINGERS INTO, LIKE, SHREDS, IF YOU WILL.

INTO THE, UM, CARAMELIZED ONIONS AND GARLIC.

OK.

SO, NOW WHAT WE'RE GONNA DO IS WE'RE JUST GONNA TOSS THEM IN WITH THE CARAMELIZED RED ONIONS AND THE GARLIC, JUST SO THEY ALL KIND OF BECOME ONE.

DOESN'T THAT LOOK BEAUTIFUL?

I THINK YOU GUYS ARE GONNA LOVE SWISS CHARD THIS WAY.

I THINK IT'S ONE OF THE BEST WAYS, ACTUALLY, TO HAVE SWISS CHARD.

AND IT'S SUPER SIMPLE AND COMES TOGETHER REALLY QUICKLY FOR YOU.

YOU KNOW, IT'S SOMETHING THAT YOU DON'T REALLY HAVE TO LABOR OVER.

AND NOW WE'RE JUST GONNA FINISH IT WITH SOME FRESH LEMON JUICE.

I'M GONNA GRAB MY LEMON.

WE'RE ALSO GONNA ADD A LITTLE BIT OF SUMAC SPICE, WHICH IS A SIGNATURE SPICE THAT WE USE A LOT IN LEBANESE AND MIDDLE-EASTERN COOKING.

AND IT KIND OF HAS, LIKE, A LITTLE BIT OF A LEMONY FLAVOR TO IT, THE SUMAC SPICE.

YOU CAN SEE, IT'S SORT OF THIS BEAUTIFUL CRIMSON-- ALMOST LIKE A PURPLE COLOR, ACTUALLY.

I WOULDN'T EVEN CALL IT RED, YOU KNOW?

AND WE'RE JUST GONNA SPRINKLE THIS RIGHT OVER THE GREENS, TOO.

BEAUTIFUL.

ALL RIGHT, AND THEN WE'RE JUST GONNA TOSS THIS TOGETHER, AND THAT IS IT FOR OUR SIDE DISH OF THE DAY, OUR SAUTEED SWISS CHARD GREENS THAT WE CALL SILIK.

MMM...OH, GOSH.

THESE ARE ABSOLUTELY DELICIOUS, AND I DEFINITELY WANT YOU GUYS TO MAKE THIS DISH AT HOME BECAUSE YOU ARE GONNA LOVE SWISS CHARD THIS WAY.

THE LEMON, THE SUMAC SPICE, THOSE DELICIOUS SWEET RED ONIONS, AND THE GARLIC.

IT JUST SETS THE SWISS CHARD DISH OVER THE TOP.

ALL RIGHT, SO NOW, THE LAST DISH THAT WE HAVE TO COMPLETE FROM MAMA'S GLORIOUS GARDEN AND OUR GARDEN OF DREAMS IS OUR CREAMY CARROT SOUP, SO WE'RE GONNA GET STARTED ON THAT.

SO, FINALLY, WE ARE FINISHING UP OUR CARROT SOUP.

AND I'M JUST STRAINING THE CARROTS AND THE ONIONS FROM THE COOKING LIQUID.

AND WE'RE GONNA GET THEM INTO OUR BLENDER THAT WE HAVE RIGHT HERE.

IT SMELLS SO GOOD, AND I HAVEN'T EVEN FINISHED THE SOUP YET.

THE CARROTS, THE SWEETNESS OF THE CARROTS AND THE ONION JUST...IT'S REALLY DELICIOUS.

THINK YOU GUYS ARE GONNA LOVE THIS SOUP, MAYBE JUST AS MUCH AS MAMA DOES.

IT'S ACTUALLY HER FAVORITE SOUP THAT I MAKE.

AND SO NOW WE'RE GONNA TAKE OUR HEAVY CREAM.

AND REMEMBER, YOU CAN ALSO USE HALF AND HALF.

AND WE'RE JUST GONNA POUR THIS RIGHT ON TOP OF THE ONIONS AND THE CARROTS.

AND NOW WE'RE JUST GONNA SEASON IT WITH SOME SEA SALT, ABOUT 1/2 TEASPOON.

AND FOR OUR SPICES, WE'RE GONNA DO ABOUT 1/2 TEASPOON OF OUR SWEET PAPRIKA, AND WE'RE ALSO USING TURMERIC AS WELL.

AND THE TURMERIC HAS THIS BEAUTIFUL SORT OF GOLDEN ORANGE-YELLOW COLOR TO IT.

IT'S JUST A REALLY AROMATIC, LOVELY SPICE.

IT GIVES A LOT OF WARMTH TO THE DISH.

IT'S NOT SPICY AT ALL.

THIS IS THE TURMERIC IN ITS ACTUAL RAW, FRESH FORM.

IT'S PART OF THE GINGER FAMILY, AND IT'S NATIVE TO INDIA.

AND WHAT THEY DO IS ACTUALLY BOIL THE TURMERIC FOR ABOUT 30 TO 45 MINUTES OR SO.

AND AFTER THEY DRY IT IN THE SUN OR IN THE OVEN, THEY BASICALLY GRIND IT INTO THIS FINE POWDER.

WE'RE JUST GONNA POP OUR LID ON AND JUST GONNA SORT OF SIMPLY... PUREE THE SOUP UP INTO A SILKY, SMOOTH, SORT OF SUBSTANTIAL, CREAMY CONSISTENCY.

[WHIRRING] [WHIRRING STOPS] OK.

IT SHOULD BE NICE AND CREAMY AT THIS POINT.

SO WE'RE JUST GONNA TAKE A LOOK-SEE AND TAKE A LOOK AT THE-- OH, MY GOSH.

IT ACTUALLY LOOKS PERFECT.

SO, NOW WE'RE JUST GOING TO POUR IT INTO OUR BEAUTIFUL BOWL THAT WE HAVE RIGHT HERE.

YOU GUYS CAN SEE THAT GORGEOUS, GOLDEN ORANGE COLOR AND HOW CREAMY IT IS... AND HOW SIMPLE, RIGHT?

SUPER-SIMPLE SOUP.

LOVE IT.

AND THAT'S IT.

THIS CREAMY AND COLORFUL CARROT SOUP SMELLS SO DELICIOUS, AND I KNOW THAT YOU GUYS ARE JUST GONNA LOVE IT SO MUCH.

SO I'M JUST GONNA SIMPLY FINISH IT OFF WITH SOME FRESH LITTLE THYME LEAVES THAT WE'RE GONNA SPRINKLE RIGHT ON TOP OF THIS, JUST GIVES IT A REALLY NICE FLAVOR TO THE CARROTS, I FEEL.

AND REMEMBER, IT'S SUBTLY SPICED.

IT'S NOT HOT-SPICY.

AND LOOK HOW AMAZING OUR GARDEN OF DREAMS DISHES LOOK.

WE HAVE OUR SITTO'S BATATA SALAD THAT IS RIGHT BEFORE ME.

IT'S OUR GOLD AND RED CREAMER POTATOES, ALONG WITH OUR PERKY PURPLE POTATOES THAT WERE GROWN RIGHT HERE IN MAMA'S GLORIOUS GARDEN.

AND THEY'RE SWIMMING IN FRESH GARLIC AND OLIVE OIL, FRESH LEMON JUICE, AND AN ARRAY OF FRESH HERBS, OF COURSE, THAT REALLY MAKES THIS POTATO SALAD STUNNING AND ALSO HEALTHY AND TASTY AND NUTRITIOUS AND DELICIOUS, AND THERE'S NO MAYONNAISE NEEDED FOR THIS ONE.

AND THEN WE HAVE OUR SIDE DISH OF THE DAY, WHICH IS OUR SILIK, OUR SWISS CHARD GREENS THAT WERE BASICALLY SLIGHTLY BLANCHED, AND THEN THEY WERE SUBMERGED IN ICE-COLD WATER BATH.

AND THEN THEY WERE MARRIED INTO CARAMELIZED RED ONIONS AND GARLIC AND JUST A TOUCH OF FRESH LEMON JUICE AND A LITTLE BIT OF OUR SUMAC SPICE THAT WE LOVE SO MUCH THAT'S ALSO VERY LEMONY.

AND OF COURSE, RIGHT BEFORE ME, OUR COLORFUL CARROT SOUP THAT'S CREAMY AND DREAMY AND MAMA'S JUST GONNA LOVE IT.

I CAN'T WAIT TO SHARE THESE GARDEN OF DREAMS DISHES WITH MAMA, WHO'S WAITING FOR ME IN THE GARDEN, AND I'M SO HAPPY THAT I WAS ABLE TO SHARE THEM WITH YOU.

I WANTED TO THANK YOU FOR WELCOMING ME INTO YOUR HOME.

AND WELCOME TO THE WONDERFUL WORLD OF LEBANESE AND MIDDLE-EASTERN CUISINE AND INTO MY ALL-NEW "JULIE TABOULIE'S LEBANESE KITCHEN."

AS ALWAYS, I WISH YOU AND YOURS TO... TAKLOULL BIL HANNA!

EAT IN HAPPINESS AND SENDING SMILES.

MAMA!

WHAT HAVE YOU GOT, JULIE?

SITTO'S BATATA SALATA.

THAT LOOKS BEAUTIFUL.

I JUST LOVE ALL THE FRESH HERBS AND GARLIC.

JUST LIKE--HA HA!

THAT'S REALLY GOOD.

JUST LIKE HOW YOU LIKE IT?

YEAH.

SWISS CHARD, RIGHT FROM THE GARDEN.

OH!

THAT LOOKS-- THAT LOOKS DELICIOUS.

'CAUSE I FEEL LIKE SWISS CHARD LOVES...

I'M GONNA BE STUFFED AT THE END OF THE DAY.

[CHUCKLES] CHEERS TO YOU-- OH, AND YOU, TOO.

AND YOUR HEALTH AND YOUR HAPPINESS AND FOR ALWAYS MAKING MY DREAMS AND GARDEN OF DREAMS COME TRUE.

YOU'RE WELCOME.

LOVE YOU.

LOVE YOU, TOO.

ANNOUNCER: "JULIE TABOULIE'S LEBANESE KITCHEN," AUTHENTIC RECIPES FOR FRESH AND FLAVORFUL MEDITERRANEAN HOME COOKING IS NOW AVAILABLE.

THE COOKBOOK OFFERS 125 RECIPES, HANDS-ON INSTRUCTIONS, AND TIPS AND TRICKS TO HELP YOU MAKE ALL OF JULIE'S DISHES FROM THIS SEASON.

COOK, CREATE, AND CELEBRATE JULIE'S AUTHENTIC RECIPES RIGHT AT HOME.

TO ORDER A COPY, CALL 1.800.PLAY.PBS OR ORDER ONLINE AT SHOPPBS.ORG.

JOIN JULIE TABOULIE FOR FRESH AND FLAVORFUL LEBANESE FOODS FOR YOUR FAMILY AND FRIENDS AT JULIETABOULIE.COM.

FIND JULIE'S AUTHENTIC RECIPES FOR THE TASTIEST MEDITERRANEAN HOME COOKING.

IT'S JULIE-TESTED AND MAMA-APPROVED.

VISIT JULIETABOULIE.COM TODAY.

JULIE: "JULIE TABOULIE'S LEBANESE KITCHEN" IS MADE POSSIBLE BY... [ROCK MUSIC PLAYING] MAN: DO YOUR THING DO YOUR THING, DO YOUR THING SYRACUSE, DO YOUR THING DO YOUR THING, DO YOUR THING SYRACUSE, DO YOUR THING