Previews + Extras
Tomato AND Cinnamon?! Amoo's Persian Lamb Shank Stew
S1 E12 - 5m 40s
Seth heads to Amoo's Restaurant in McLean, Virginia, where Chef Sebastian Oveysi demonstrates how to cook a traditional braised lamb shank. Starting with sautéed garlic and onion, Chef Oveysi explains how they incorporate the flavors of Northwest Iran, including tomato paste and cinnamon, into a delicious Kurdish-style broth which flavors the tender bone-in lamb over many hours.
How Muncheez Builds Their HUGE Beef Shawarma Tower
S1 E12 - 5m 10s
Seth Tillman heads to Muncheez, a Lebanese restaurant in Dupont Circle where he watches Chef Ali Zayid prepare beef shawarma. Slicing top round and marinating it for 18-24 hours, he layers it with trimmings and lamb fat to form a tower of meat, which is cooked for 45 minutes. It all pays off with a a juicy and flavorful beef pita sandwich that is toasted to perfection.
Fava Pot's Molokheya is a Throwback to Ancient Egypt
S1 E12 - 6m 55s
Seth heads to Fava Pot, an Egyptian restaurant in Northern Virginia and meets chef and owner Dina Daniel who introduces him to a popular Egyptian dish, molokheya with chicken. Chef Dina demonstrates how the dish is made, using imported ingredients from Egypt, as well fresh coriander, garlic, and ghee, and reveals a traditional Egyptian trick to make it taste even better.
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