- 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 will visit a camel farm in Al Ain to learn old-style recipes made with camel milk.

Chef Sumaya Obaid will join me to create sambusa-- Emirati-style pies-- and a fresh herb omelet with gourmet smoked cheese, which is made with camel's milk.

Back in Greece, I will be sharing my own version of sambusa.

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

Páme!

♪ ♪ Today, I came in the middle of nowhere.

There are dunes, you know, of the desert.

It's so beautiful.

But I said, "What am I doing?

I'm by myself here."

Who appears?

My new friend, sister, Chef Sumaya.

And she said, "Let me show you how to make something in this area that we used to do."

Kind of an omelet-- I don't know what it is.

So, thank you again.

- Hi, thank you, sweetheart.

Thank you very much for these amazing words.

And today we will enjoy our breakfast in the Ezba.

So the Ezba is where we have this place in the desert, coming back to the roots to feel this amazing energy.

And we have our camels, we have our goats, we have the small animals we have.

So we can come here and enjoy it in the winter, mostly, because it's beautiful, as you see.

LOI: Uh-huh.

I don't feel that I'm in the desert.

- Exactly.

This is what we want.

LOI: What are we doing today?

- So, we're going to do a beautiful omelet.

LOI: Uh-huh.

- Then we will go and discover the camel area.

LOI: I love camels.

(laughs) So, first of all, what's the name of this omelet?

- So the omelet is vegetable omelet.

Bayd magha khudra.

What's khudra?

Khudra is mean, means "vegetable."

So, whatever we have in the fridge, we will put it in this.

We have sabanegh, spinach, we have green onion, dill, shebet, and we have also kuzbara.

LOI: Kuzbara?

- Parsley.

So, we're going to put... LOI: Olive oil?

- Olive oil, please.

LOI: And you put zucchini?

- We will put little zucchini.

LOI: You want me to cut for you?

- Please, please.

Thank you very much.

LOI: So... Oh, they are very fresh.

- Yes.

Very fresh, you can see, you can eat them like this.

LOI: Yeah.

(sizzling) - You'll add some dill.

LOI: Dill.

- You can add the other things, just, dill... LOI: Okay.

- ...you know that it is strong, so we will not add a lot.

LOI: Okay.

- So put your touch, and put onion, yeah.

LOI: Scallions, okay.

- Yummy.

The sabanegh, or spinach.

LOI: How do you call it?

- Okay.

"Se-bah-nekh."

LOI (chuckling): No.

- So, a little of that parsley... LOI: I don't speak Arabic, but one day.

- You pronounce it very well.

LOI: Inshallah.

- Inshallah, inshallah.

LOI: Then... - Now, a little kurkum.

Then we will mix the eggs, and we will put them... LOI: So, should I put some... - Now pepper.

LOI: ...pepper in here?

In here?

Okay.

- Yes, please.

And salt.

(sizzling) LOI: So... - Then go ding-ding-ding-ding.

LOI: Okay.

- Yes, then... LOI: Yeah?

- You can to add it, please, chef.

LOI: Like my mother, like my grandmother.

Like my grandfather.

He was making amazing omelets.

- Wow.

LOI: May I?

- Please.

(sizzles) LOI: Wow.

- And then it sings.

(sizzling) Do you want to add anything?

LOI: Yeah.

May I?

- Please.

LOI: More fresh onions, as we say in Greece.

- Yes.

LOI: In America, we call them scallions.

- Mm-hmm.

Yummy.

You'll add some gourmet smoked cheese from the camel milk, which is, I'm very proud that we are having now in U.A.E.

LOI: Wow!

- It was smoked on a peach apple wood.

Yummy.

See the texture, chef?

LOI: Wow.

- Yummy.

LOI: Mm.

(pan shaking) - Excellent.

LOI (whispering): I will taste it now.

- (chuckling) So what do you think?

Let me know when you taste it.

LOI: The smokiness comes out.

- Yes.

It's screaming out.

LOI: What do you think?

You can flip it, you can... - We can flip it, but usually, traditional way, we eat it from... LOI: Oh, from here?

- Yes.

LOI: Ah!

- Very natural and simple way.

So we sit all together, and we start eating it with the bread.

LOI: And you don't need a plate.

- We don't need the plates.

We share everything together, and just, you know, we eat all from the same tawa.

So, I think we are ready.

We will keep it.

LOI: Mm-hmm.

- We'll come back later on and have everything together, so we will not eat it now.

LOI: We're gonna leave this like that.

- Okay.

LOI: And we cover it!

- With what we have around us, yes.

LOI: We're going to the camels, guys.

♪ ♪ ♪ ♪ Palaio Faliro has a microclimate.

It's only three miles away, but it rains in the center of Athens, and here?

Sunny.

Today, I am going to show something similar that we made in the desert with my friend Chef Sumaya.

It's amazing-- green omelet.

It's, it's very special dish for the Emiratis, but it's very special dish for us here in Greece.

It's full of greens and herbs.

And I'm going to show to my other chef friend, Jehangir Mehta.

- Hello.

LOI: Yassou.

Yassou, yassou, yes.

- Yassou, yassou.

LOI: So, what we're going to do now... - Yes.

LOI: It's kind of an omelet.

- Okay.

LOI: Which is so easy, I will make it in one, two, three.

(snapping) - Okay.

LOI: Can you please break these eggs?

- Absolutely.

LOI: Let me add some pepper.

And I will add some salt, as well.

- All righty.

LOI: Okay?

So just a touch of olive oil.

- Okay.

Brilliant, as always.

LOI: Yeah.

- So I guess we start off with the leeks, like we would do, like having onions and garlics to start.

We start with the onion family?

LOI: You see this?

- Yeah.

LOI: These are organic, so, we don't even have to open it.

But I'll, I'll do that like this, to see.

Now, there's nothing in there.

- Nothing.

LOI: Okay?

Nothing.

- And even if the sand is there, it will be amazing sand.

LOI: Yeah.

- So beautiful.

Some scallions, too.

And, you know, another thing, if you leave a little bit and soak it in water, you'll get another whole...

Soon, another scallion will come out, so just remember that.

LOI: So we can leave that?

- Yeah.

LOI: Just like that.

- Just push it in water and you'll get another scallion.

LOI: I can go like this.

- And if you don't want this, I'll eat it all, so it doesn't get wasted.

LOI: Okay.

I think this is... - Yeah, I think it can go next.

LOI: Okay.

Let's put everything that we want in there.

- So, asparagus is one of the few vegetables which has vitamin K, which is amazing for helping our blood clot.

LOI: How do you know if asparagus is fresh in there?

- Break it a little, and see these leaves?

They should be tender.

LOI: Okay.

Ah!

(stem snaps) - Yes.

LOI: See now, it's, it's fresh.

Look at that.

See how fresh it is?

Okay, I will cut the asparagus like this.

(stem snapping) Can I have some more, please?

Because I love asparagus.

- Absolutely.

LOI: And since you told me that it's vitamin K... - You're going to add a little more to it.

LOI: Yes.

- And then do we go with the broccoli?

LOI: Yes.

- Brilliant.

LOI: Broccoli.

Amazing, for sure.

Now, just like... - Break the florets.

LOI: Yeah.

Okay.

- Like that.

Maybe one more?

LOI: Yes!

Of course.

- The omelet is going to be nice and large to feed all of us.

LOI: And super-healthy.

(sizzling) - So, just a light sauté is all we want.

LOI: Yes.

They're vegetables!

- Yeah.

LOI: Look!

(sizzling) - Amazing.

LOI: See?

- Wonderful.

And you don't cook them too much.

Is this the right time to start adding the herbs?

LOI: Just a moment, sir.

- Okay.

LOI: How about the oregano?

- Yeah, I mean it all falls in that family, right?

But, of course.

First, I'm gonna take it on me a little bit.

(both laugh) And then... LOI: Okay.

Yeah, and here.

That's enough.

- All right.

LOI: It's so beautiful.

- Yes.

LOI: You can add it there.

- Tear it apart, I presume... LOI: Yes.

- ...and just go with it?

LOI: Mm-hmm.

- I like the stems, do you?

Or not in there?

LOI: I love the stems.

- Oh, okay.

All right.

LOI: I love the stems!

And they are full of vitamin.

Some dill.

- A little bit of dill.

It's so tender.

(Loi inhaling) LOI: Wow.

- I think a one-year-old could break this dill.

(laughing) LOI: Three years old can make the omelet.

- (laughing): Absolutely.

LOI: See?

That's it.

I turn off the heat... - Wonderful.

The eggs are staying nice and creamy.

LOI: That's it.

See?

It's cooked now.

- That is amazing.

Absolutely.

LOI: So we... - And even with that rawness, it will give a beautiful...

I mean, I like raw vegetables, so therefore, I'm very, very happy that you don't cook it too much.

LOI: That's it.

- Wow.

LOI: Yellow and green.

- Beautiful.

LOI: We need to let it rest a bit.

- Rest a few.

LOI: Okay?

♪ ♪ And now is the time.

- Now is the time.

And you should tell us about the significance-- I thought this was a very cool thing, which you told me about years ago.

LOI: Our father, when we were on the table, they said, "You can fight only with the forks now.

"After that, no.

"Just enjoy food and be happy like we are in our family."

That's why, okay.

LOI: That's why.

Okay, let's try now.

- Yeah.

LOI: It's so good.

- It smells great.

LOI: And I'm sure... - I want to take every different, different vegetable in here.

LOI: I know, I know... - Oh, my God.

LOI: Which one did you get?

I think everything.

The way you went in?

- (chuckles) LOI: Everything.

- Everything.

LOI: You like it, I... (laughs) - Love it.

LOI: And I love it, too.

And you will love it if you cook it.

Make this omelet.

It's amazing and very, very, very healthy.

Páme!

Yalla!

♪ ♪ How do you call this?

- Warag sambusa.

LOI: We're doing something very traditional.

- We love sambusa, yes.

LOI: With a twist.

- Amazing twist.

And because you always tell us to be more healthy, use healthy ingredients, I thought we will do a different filling.

Very healthy one.

So now we will do it with the lentil.

LOI: Okay, so let's see.

So you put the lentils... - Definitely, we will put lentils.

LOI: You boil the lentils?

- I boil them.

I soak them in water a little bit, then we boil them.

Not very soft.

LOI: Uh-huh.

- At least, you know, you will feel the crunch.

Yes?

LOI: Okay.

- So, please, chef... LOI: May I help you?

Please.

LOI: Okay.

- My pleasure.

LOI: Enough?

- Enough.

And... LOI: And you can eat these lentils just like that, right?

- Just like that.

LOI (laughing): She's amazing.

Thank you.

What is this?

- Yellow, yellow lentil.

LOI: Ah!

- I thought, why not?

We are having a lentil party, so let's add more and more.

(both laugh) We can add some boiled potato if you want.

LOI: Okay.

Then we can add... LOI: Olive oil!

- Yummy, yummy, yummy, yummy.

Coriander powder.

LOI: Here.

And then... - And this is kamun.

LOI: Kymino.

- Yes.

LOI: Okay.

- Black pepper.

LOI: Uh-uh, be careful.

- Mm-mm, no, no, no.

You have the green light, mm-hmm.

I love peppers-- salt.

LOI: And here, this, and then... - We will add little onion.

LOI: Yeah.

- We will mix it, chef.

LOI: Mm-hmm.

- And we can put it on the fire for ten minutes, just to melt all the flavors together, and we are ready.

LOI: This is the phyllo.

This is how we call it in Greece.

- Okay.

LOI: Okay.

I'll put some more olive oil here.

- Okay.

LOI: Okay?

Because you are not frying.

- No, no, no, no, no, no, no.

Of course.

LOI: This one, you put it in the oven.

- Yes.

LOI: Okay?

- I listen, yes.

(both laugh) LOI: She's great.

- (laughing) LOI: So, should we put that much?

- Yes.

LOI: Or how much?

- We can, yeah.

LOI: Okay.

- Yeah, definitely.

Perfect.

LOI: So, this is the way that I'm doing.

- Okay, perfect.

LOI: Okay, and then, we turn it.

- Yes.

LOI: Okay?

This is good.

This is it.

- And some more olive oil, then we close it.

LOI: That's it.

See?

- Definitely.

LOI: And you put it over there, and you put it in the oven.

- And it's healthy and nice and crunchy.

LOI: And I want you to tell me what you have made here.

- So, this is all different filling.

LOI: Okay.

- So, we have the cheese, we have the chicken, the vegetable, mixed vegetable.

LOI: Okay.

- And we put them in the oven, as we, as we agree.

So you can see, they are crunchy, they are nice, and this is the one with the lentil that, the same mix we did.

LOI: This one?

- Yeah.

LOI: Okay.

- And this is...

It's very famous in Ramadan, we eat it all the time.

It have to be in the table.

It's done from the same phyllo, from the same, when we make sambusa, yeah?

LOI: Yeah, yeah.

- But we make it round, and we end with date molasses.

LOI: And what is the mix in here?

- Cheese.

And we have another surprise for you.

We have the yogurt from the camel milk.

LOI: So let me try today this one with the cheese of the camel.

- Yes, yes.

So you can put some of the... LOI: My favorite - ...date molasses.

LOI: May I?

- Please.

LOI: You jealous, huh?

- (chuckling) LOI: I know, I know.

I know.

It's so good.

- The sweet from the date molasses... LOI: Okay.

- ...and the little salty from the cheese... LOI: You taste your yogurt and I'm going to taste the cheese.

- Okay, done.

LOI: How's that?

- Done.

LOI: Okay?

- Deal.

LOI: All right.

- You say first, what do you think?

Yes?

LOI: Mm.

- Mm.

(Loi laughing) I'm jealous now.

(laughs) LOI: Date syrup.

(laughs) - Yum.

LOI: It's so good.

While we were cooking with Chef Sumaya, in another part of Ezba Farm, Jamila Salem Mubarak was carrying on the cooking tradition of making luqaimat-- crispy dumplings coated in date syrup, and then sprinkled with a handful of sesame seeds.

It's an iconic Emirati dessert with deep cultural significance.

♪ ♪ - Before we start... LOI: Mm-hmm?

- ...breathe in.

(both inhale) One more breath in.

(both inhale) And out.

(both exhale) This way, we will be as strong as the Parthenon.

LOI: I have to show you something that, actually, they make in, in the island of Crete.

So, let's cut it this way.

- All right.

LOI: And they don't have to be perfect.

- Brilliant.

LOI: I don't want perfect things in my life.

I want nice and happiness.

- That's right.

♪ ♪ LOI: See?

So this way, if you put it on the top... - On top, yeah, it's almost like tracing paper.

LOI: Yeah, exactly!

- Yeah?

(both chuckle) LOI: And here, these ones, you know the, the, you just go like that.

- Yeah.

LOI: And you put it in there.

- You can bake it, and... LOI: Yeah!

Yeah, yeah.

- Do it as a crumble.

So you can reuse it in different things.

You don't have to waste any.

LOI: So, when you go to Crete, and they say that, "Ah, let me make a pitaraki for you," they see whatever they have out in the garden, and they bring it in.

So today, because we're in the hotel, we're more luxurious.

- Absolutely.

LOI: So they had amazing zucchini, great feta cheese, dill, of course, the yogurt, scallions, onions, sesame.

- Now we go around brushing?

LOI: Yes.

See why I have help?

- Yeah.

(Loi laughs) Plus, I donated my golden locks to make this brush.

You know?

That's... (Loi laughs) That's the sacrifice for brushes.

(both laughing) LOI: What would you like to add in here?

- Of course, dill.

Dill is something which means a lot to me.

It is amazing for digestion.

So whenever you're cooking anything, if you can add dill to that recipe, add it, because it helps digest.

And it reduces even type 2 diabetes, yeah.

And it, it's just an amazing, amazing cure to everything.

LOI: And very good for your breath.

- That's true, too.

LOI: Right?

- Because if your digestion is good, you won't have bad breath.

It's all related.

LOI: Look at this.

- Ooh.

LOI: Zucchini.

- Amazing zucchini.

LOI: Oh, feta.

(both laugh) - And of course, from the right part of town.

I mean, it's a protected PDO, right?

I mean, it has to be made in a part of Greece to be called feta.

It's not just, "make it anywhere."

LOI: Are you sure you're not Greek?

- (laughs) LOI (laughing): You're... No, you're not.

You know why you're not Greek?

- Because I put very little.

LOI: Exactly.

- (laughing): Yeah.

LOI: So, you need a bit more.

Not too much, okay?

- Not too much.

LOI: A bit, that's it.

- But you can always eat it.

LOI: Yeah.

- If, when your fingers are that good.

LOI: Exactly.

LOI: Look how beautiful it is.

- It's amazing.

LOI: Just turn it.

And turn it again.

But don't put it very tight.

Here.

- So the layers are more loose and you can see that layering.

LOI: Yes.

See?

Here.

But always we have olive oil here, okay?

- Olive oil, so it separates while it bakes.

LOI: Yeah, uh-huh.

And cook.

And crispy.

And aromatic.

- Brilliant.

So we'll put that one here?

LOI: And then here, you go like this.

Everything has to breathe.

(Loi laughing) - Absolutely.

LOI: Next.

- Next.

Another layer?

LOI: My grandma, she didn't have a brush to go like that.

- No, you did it with fingers.

LOI: Yeah, exactly.

- So it would be good for... LOI: Yeah, go ahead.

- ...even your skin.

LOI: Mm-hmm.

So, what would you like now?

You like the onion?

- Now let's do the onion family, yeah?

LOI: All right, let's do the onion family.

- Let's go.

LOI: Here, the onion family... - And I know how you cut onions.

I know we don't need cutting boards for cutting onions.

(laughs) LOI: Nothing!

(both laugh) ♪ ♪ Scallions.

Look at this yogurt-- doesn't go out, you know, from the... - Amazing.

Look at this.

- It's beautiful.

You know what I got?

LOI: What?

- Matching scarfs.

You get one, I get one.

We match scarfs.

LOI (laughing): Where'd you get this?

Thank you.

- There you go.

LOI: Nice, eh?

- Very nice.

LOI: Yes, very nice.

Where did you find all these things?

- In Greece, you have to look.

It's about finding things when you're walking.

When you see the streets, they are cobblestones.

There are things written.

It's such an interesting city in Athens.

LOI: Okay.

- Where you just find things.

LOI: Is it cold here?

It's a bit cold?

- I'm always cold in life.

LOI: No, no.

- But heart is warm.

LOI: You're a very warm person, okay?

So-- but I don't want you to be cold.

- Okay.

LOI: And you tell me in Greece, it's cold, because... - Great.

LOI: Ah, you can use your hat!

- Found my treasure.

(both laugh) LOI: You look great like this.

Okay, I don't want you to get cold.

- Thank you.

Thank you.

LOI: So, let's go-- sorry.

- And you can do it even with a fork?

Like, you can... LOI: Yeah, if you want a fork, fork.

- Yeah.

LOI: Okay.

- Like, if, okay.

LOI: Like this?

- Yeah.

LOI: Okay.

- Great.

And do you sometimes even put olive oil and sprinkle sesame seeds on it?

Like how they do it?

LOI: You want?

That's it-- that's it.

- Okay.

LOI: You are the one here to say what he wants.

That's it.

- All right, let's do that.

LOI: Okay.

And more.

- And more.

LOI: And you can use black sesame seeds.

- Yeah.

LOI: Look at that down there.

- Oh, my gosh, yeah.

LOI: Look at this opening.

- That is brilliant.

LOI: So, Jehangir.

- Yeah.

LOI: Let's give this... - Yeah, a little olive oil here, right?

LOI: Yeah.

- Okay.

LOI: Good.

And then you can add honey at the end.

- And now... (snaps) It goes to bake.

LOI: In there.

- Lovely.

(sighs) (Loi laughing) - It's too good.

(laughs) LOI: I know what you're saying.

He loves spinach pies, you know, cheese pies...

Anything in pies.

- I love it.

It's really good.

And especially no butter and in a pie.

That's what we are talking about, man.

Then it's a pie.

LOI: Butter?

In pies?

- So...

But this is amazing-- olive oil.

That's how you make a pie.

And then... (Loi laughs) ...to top it off, you had to...

I mean, how many more things?

I love olive oil, I love pie, and then dates?

LOI: Yeah.

- Oh, my God.

Amazing.

Amazing!

LOI: Try.

These are the zucchini and those are with the onions, right?

- With leek, mm-hmm.

LOI: Yeah.

(phyllo crunching) - The crispness.

LOI: Mm-hmm.

- Brilliant.

LOI: The smell!

It's beautiful, the aroma that it comes out.

Let me have the zucchini.

I like onion.

- And it's good for you.

LOI: Yeah, that's all... - Longevity, leeks, onions.

LOI: And for me, it's happiness, as well.

- There you go.

LOI: Thank you.

- All right, I'm not going to take dainty bites.

I'm just going to push it.

LOI: Okay.

- It's really great.

Cheers.

(both chuckle) And to see the difference, it'll be nice to see... (Loi chuckling) On one trick, you get the zucchini.

LOI: Yeah.

- On the other, and it goes all in together.

LOI: So, let's do our goodbye.

♪ ♪ Yassou.

- Yassou.

LOI: And yassou.

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

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

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ ♪ ♪ ♪ ♪