All language subtitles for Gordon Ramsay Uncharted S04E06 A Royal Taste of Jordan 720p WEB-DL HEVC x265 BONE

Here they come.

- This is them?
- This is them.

You have
to hit the ground.

Oh my god.
This is crazy.

- Go, go.
- There we go, there we go.

- Come on.
- Two seconds please.

Come here you stubb--

, come on, man.

- Almost there!
- Come along.

This way, this way.

- Straight down?
- Yeah, straight down.

Oh!

If you're
wondering why I'm riding with

a convoy of bikers,
let me explain.

I'm in Jordan,

a beautiful and vibrant
country in the Middle East

that has been a trading
center for exotic foods and

spices for centuries.

My fellow bikers
who are members of the

Ladies of
Harley Riding Club

are taking me to
meet Maria Haddad,

a hotshot Jordanian chef and
a champion of local cuisine.

Since Maria is a leader
of the women in the

local culinary scene,

I'm hoping arriving with
his badass crew helps me make a

good first impression.

That was amazing.

- Gordon.
- Maria.

Hey hey.

- Be safe.
- Gordon have fun.

Thank you so much.

Thank you.
Oh, my goodness me.

- Hi.
- Hello.

.

Welcome.

Oh my god.
How are you?

Maria Haddad is a culinary
pioneer in Jordan.

After training under a
Michelin star chef in London,

she returned to Amman
to open her restaurant

and cooking school,

Beit Sitti, in her
grandmother's home.

Maria empowers local women
by training them to take

their skills in the kitchen
to the next level,

with the aim of turning
them into self-sufficient

business owners.

Welcome to Jordan.

Oh my God,
that is the Dead Sea, right?

This is
the lowest point on Earth.

Is it really?

- Yeah, it's around 1,300 feet.
- Wow.

Yalla means let's go.

And when Maria says it,
that's what you do.

Wow. Look at these beauties.
This is really beautiful.

This has
so many healing powers.

So many people come to
Jordan because of that.

To remove psoriasis, eczema,
skin diseases.

Do you have your swimsuit?

Swi--
we're going swimming?

It's, it, it's worth it.

Trust me.
I want you to dip in.

Feel better before you
go off on your journey.

Maybe
I'll watch, maybe I'll,

look, it's peaceful.

No, yalla, let's go.

I came
here to learn about the food.

And apparently Maria's first
lesson is all about salt.

Since there's nearly ten
times more of it in the Dead Sea

than in the ocean,
it's almost impossible to sink.

Turn around.

.

This is so weird.

Oh, my God.
That is crazy.

Wow, this is mad.

I'm floating
away back to the Loch Lomond,

the shores of Scotland,!

Bloody hell.
This is really weird feeling.

!

Okay,
let's get dried off.

I have something to show you.

Yeah?

Wow. That's crazy.

Isn't it?

I mean,
there's nothing in there, right?

Something can survive in
there with the salt content.

So it's funny
because the Dead Sea is

a very good example
of Jordan in general.

Right.

Like,
you would think that

because it's 75% desert,

you can't really
find a lot of things here.

No.

But if you
go from top to bottom,

Jordan is amazing.

We have so much that Jordan
has to offer in terms of food.

And if you mix them together,
you have culinary magic.

But let me tell you about
the most important ingredient

in Arabic food,
this is tahini.

Tahini.

Have
you heard of tahini?

I,
yeah, it's just, it's just,

just pure sesame seed.

Pure sesame seed.

Here, give me the back of
your hand here, and taste it.

Lick it so you
don't have to, yeah.

- Mmm. Delicious.
- Yeah.

So this
is actually date molasses.

So mix these two together.

Wow.

Now, when
you do this have to put a

piece of bread into
it like a little spoon.

And then you dip it.

Ooh, that looks good.

Mmm, wow, salty and sweet.

It's rich, it's syrupy.

That's delicious,
and it curdles.

This is an
example of like what you're

gonna see in Jordan.

Right.

You see
a lot of things that

complement each other.

Right.

And when
you mix them together,

you get the perfect combination.

It looks barren.
It looks bleak.

But just that date
molasses with the tahini,

already I'm salivating.

Now you're
gonna go all around Jordan.

Yes.

And look for
the ingredients that you need.

Yes.

And once
you figure out how much

Jordan has to offer,
then me and you will compete.

Right.

But this time,
there's royalty involved.

What?

So, His
Royal Highness Prince Ali,

and Her Royal
Highness Princess Rym,

they're gonna be
watching you and judging.

And I know that you've
cooked for royalty before--

Yes.

But this
time you're gonna be cooking

for our royalty.

And they're a little bit
more straightforward.

If you know what I mean.

Hold on,
hold on a minute.

So, the, the royal family
are attending the final cook?

They are.
And in, somewhere very special.

Have you ever heard of Petra?

Pet, yeah, I mean,

that's one of the new
Seven Wonders of the World.

It is, and
you're gonna be cooking right

there with me.

- No pressure.
- Now the pressure's on.

Cooking for
royalty is always exciting.

But cooking for royalty,

not in your back garden
in a country you've never been

to before and trying to
compete with Maria?

Man, the heat's on.
Let me tell you.

In Jordan,
we always start with a

cup of coffee.

Wadi Rum Desert.
For a cup of coffee?

It's worth it.
Trust me.

How am I
getting there by the way?

I'm not gonna, no, I am not,
I promise you,

I'm not sitting on a camel.

Actually the
Prince and Princess took care

of your transportation.

Really?

I will see you
at the end of the week.

Thank you.

Good luck.

- I'm gonna need it. Take care.
- Bye.

Missy,
our executive producer.

Are you okay?

You look like you're
gonna be sick.

You sure?

The Dead Sea looks
absolutely incredible.

But let's be honest,

that place has
got no ingredients.

Especially for my big cook
at the end of the week.

So, Maria has sent me
into a barren desert and

it seems like a long way to go
especially for a cup of coffee.

But Maria said get into the
desert and really understand

true Jordanian ingredients.

So, fingers crossed,

I'm gonna find
something amazing.

Look at that place.
Oh my goodness me.

- Gordon. Hi there.
- Good to see you sir.

How are you.
You good?

What an
amazing journey that was.

It's so beautiful. Man.
Were you born here?

My host
Ali is one of over a million

Jordanian Bedouins who
are the nomadic shepherds

that live in this beautiful
but unforgiving desert.

My God, that's hot.

Maria sent me here to
the Wadi Rum Desert because

Bedouins still prepare coffee
in a traditional way she

says I must experience.

So, Jordanian coffee
is special, right?

And
this is the coffee, right?

Yes. What you do,

You have to
move it like this.

From down, up, up, always up.

It's okay,
always like this.

Gotcha.

Ah.

Yes.

- You smell the fresh coffee.
- Beautifully roasted.

- Yeah. Very good.
- Yeah.

Now you start
to do like this.

Got you.

Just do with
your hand too.

And you can make the music.

This bell
reminds me of my school bell.

School.

Okay. In?

Here, this one.

Wow.
He makes me feel lazy.

My routine is double
expresso and then an

iced oat milk latte.

Into this one. Slowly.

Look
at the color of that.

Yes.

This
is a very posh coffee.

Have you ever been to Starbucks?

- Seattle.
- Seattle.

I will take
you to get some coffee.

I love the fact you don't
know where Starbucks is.

We'll try now, just.

Oh, yes.
The color looks good.

Thank you, sir.

- You're welcome.
- First the smell.

Mmm.

It's spicy.

.

It's strong.

- Yes.
- But it's delicious.

A simple cup of coffee,
beautifully roasted,

infused with cardamom.

Mind blown.
Maria was right.

This is one of the best cup
of coffees I've ever had.

Thank you.

Now I understand why
Maria sent me all the way out

into the desert.

Wadi Rum is unique,
where the coffee is special.

Seeing how coffee
can get elevated,

even in the
harshest of deserts,

that's why I'm excited
to continue further.

After getting
a proper and delicious Jordanian

welcome in the desert,
it's now time to head north,

which Maria says is home
to some of the country's

best growing conditions.

Maria told me she would be
hooking me up with several

inspirational Jordanian
women during my journey.

The first being local
restaurant owner and food

journalist Alia Faris.

Alia, it's such a
pleasure to be with you.

Yes.

And Maria
said that you've got one of

the most sophisticated palates
in the whole of Jordan, right?

Yes, I was
raised by a single mother.

Wow.

And we lived at
my grandmother's house.

So I had the blessing to try
all of the amazing recipes and

foods that were passed on
from generation to generation.

So the standard of my
palate is kind of high.

That's so lovely.

Now, where are we heading?

You have to try this
signature dish of the north.

- Makmoura?
- Makmoura.

It's made with very
simple ingredients.

And you're actually one of
the really few lucky people

that will get to try this
from a very famous lady that

does it and her name is Farial.

- And she's nice?
- Um.

Okay.

I'm told makmoura is a
simple dish made with just

chicken, onions,
olive oil, and dough.

But I've also been told
impressing the makmoura maker

with my skills might not be
quite as straightforward.

- This is Sit Farial.
- Sit Farial.

Hello.

An absolute
pleasure to meet you.

.

This recipe
is 400 years old.

It's the same age as me.

I'm all yours.

.

She kneaded the
dough and now she's gonna

show you how to roll it out
using her hands of course.

- So, here?
- First olive oil, yes.

.

This is too small.
She's saying it's too small.

- No.
- Got you.

- Good.
- She said it's good.

Now more olive oil--

- To spread out.
- Beautiful. Wow.

And then she's
gonna put the filling.

This is the filling,

which is chicken and
onions and olive oil and

salt and pepper,
and that's it.

Wow.

- She just spreads it all around.
- That's beautiful.

.

So now you have to do it.

It has to be very thin.

The, the olives in
Jordan are different from

any other country.

Man, it's wafer thin.

Yes.

.

- Another one.
- Another one.

She's impatient with you.

- You have to move faster.
- Right.

.

Okay, the minimum layer
is 15 and the maximum is 40.

- 15 layers minimum.
- 15, yeah.

.

She wants you
to make another one.

She's getting very frustrated.

I think you should
put some speed to it.

When it comes
to my dough handling skills,

her face says it all.

I don't think she's a fan.

- She's asking if you're tired.
- I'm not tired.

.

We can get you a chair.

So turn it
over and continue.

Farial is direct, firm,

not happy with my speed.

.

She gave up on you.

Now she's gonna
do it by herself.

.

Thank God I wasn't at culinary school with her.

In the presence
of a woman of that power,

I mean, I'm her apprentice.

Let me tell you.

She made it clear
who's the boss.

It smells delicious.

Oh, my lord.
That is beautiful.

It's bubbling.

You can
hear that, sizzling away.

I don't want to drop it.

She'll throw me back
in the Dead Sea.

Right, so this is piping hot.

- Yes.
- So.

Put
that on there first?

- Oh.
- She wants to show you.

Okay, yeah. Wow. Okay.

- Ooh, wow.
- Oh my lord.

Look at that beauty.
That smells incredible.

Oh my god.

Oh,
my lord, look at that.

See the layers?

That is a,
all that for me?

It's
like she's handing me my

body weight in makmoura,
and I couldn't be happier.

First of all, it
looks beautiful.

It smells delicious.

Be honest.

Oh my god.
It's so good.

Oh, my lord.
Delicious.

The flavor of that crispy,
almost like a tortilla,

but the chicken and the onions.

Exceptional. Oh my god.

Such an amazing
delicacy from the north.

Thank you so much.

And it's given me a lot
of inspiration ahead of

the final cook.

Thank you.

Now, I'm setting my sights
on that main course.

Now, lamb is considered the
region's most luxurious dish.

Alia told me to meet
someone by the name of Omar

down here but this
place looks crazy busy.

That's him.

Omar apparently knows some
of the best lamb purveyors

in the region.

Let's hope he can hook me up.
Omar.

- Gordon.
- This place is crazy.

How's it going?
Good to see you.

Oh my lord.
It's so busy around here.

I know, it is crazy.

Now they
said you've got some of

the best lamb.

Not only the best lamb,
but the freshest lamb as well.

- Freshest.
- Yep.

What?

She said pick some
up in the butchers.

Here they come.

- This is them?
- This is them.

In the
middle of the town?

In the
middle of the town.

Muhammad.

.

Gordon.

- Muhammad, Gordon.
- How are you? Pleasure.

Muhammad is the
best shepherd in town.

Excellent.

He's gonna give you
this to put around your neck.

That, thank you.

This is a
traditional thing.

I
only want a leg of lamb.

Just give me a leg of lamb.

You, you, you got
to look the part, man.

Shepherds
are constantly moving their

herds of sheep and
goats to fresher pasture.

To earn the lamb I
so desperately want,

it seems I'll need to help
Muhammad get these animals

to the other side of town.

This is crazy.
I just want a leg of lamb.

But it's rush hour and
that's something sheep

and goats have
absolutely no respect for.

. Hey. Oh my god.

Oh.

They're gonna
give you a stick.

Ahead
of them, ahead of them.

.

Oh my god.

What’s the sound?

Help me with the sound please.

- Ha, ah, ra, ra, ra.
- Oh,.

.

Hit the ground, hit
the ground, hit the ground.

Gordon, you're doing,
you're doing great.

, this is crazy.

No, no.

Sorry, two seconds please.

.

Go ahead of them.
Go ahead of them.

me.

This is on level now honestly,
in this heat, 100 degrees,

chasing these things
down the street.

And it's rush hour.

Just, oh my god.
Muhammad screaming at me.

First of all, I have no
idea what he's saying.

All I did know, it
wasn't very pleasant.

- This way.
- Straight down?

- Yeah, straight down.
- Oh. Hey, hey!

On the sides.

Are we going right? Right?

Oh my god.

It's like we're
stuck on the 405.

Oh my..

Come on.

In order to keep
the herd moving,

I was given the task of
grabbing the horn of the

biggest beast and was
told the rest would follow.

Hey.

No, no, no, come here you
stubborn come on man.

I'm not sure they told
the biggest beast about any

of this at all.

Come on, please,
hey, hey, hey, come on,

come on, no.

But we all know, I'm not
one to give up a fight,

even with a goat.

Come on, let's go.

We're almost there.

And soon
enough we made it through town.

Thankfully, the shepherd will
take them from here to their

new grazing ground.

We're almost there.

Yeah, hold them here.

Man, that was crazy.

.

He says if, if you,
if he spends two days with you,

he's gonna make you a
professional Jordanian shepherd.

Thank you.

I will do it justice
in the final cook.

I've just landed some brilliant
lamb for the final cook.

But I'm told there's more
from this magnificent animal

that I need to experience
here in the north.

So I've reconnected with Alia
to guide me to the right place.

And Um Mohammad is
very famous for her cheese.

Um, Um Mohammad.

- Um Mohammad.
- Wow.

And what's so special
about her cheese?

I love that.

Hopefully I can impress
Um Mohammad more than I did

Farial making makmoura.

Up here?
Will we fit down there?

Park right here.

- Yeah.
- Okay.

Wow,
where's the hand brake?

- No, stop.
-..

Okay, sorry.

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

- No, no.
- Okay, good. Sorry.

The provisional one.

- Let's meet Um Mohammad.
- Um Mohammad.

Good morning.

- Good morning.
- Um Mohammad.

.

She's very happy
and honored to have you here

as her guest.

.

She wants you to
actually make the cheese and

then taste it.

Right. Thank you.

Okay.
Now, this is what I've come for.

Wow, It
looks like a big panna cotta.

Wow.

And then twist.

.

- Don't press on it too hard.
- Got you.

You have to be gentle.

Got you.

She's asking if you
ever made cheese before.

I, I
made cheese many times but

not like this.

It's not, not this quick either.

My plan this time is to pay
close attention and just follow

directions and hope
I don't screw up.

.

Just don't squeeze it.
Don't be too rough with it.

But I'm
not off to the best start.

.

You have to just
squeeze it just a little bit.

- She doesn't like it.
- Doesn't like it. Okay.

- It has to be a square.
- Got you.

The process is technical.

It's the squeezing,
the folding,

in such an articulate way.

I may not be
nailing this cheesemaking,

but I am picking up
the Arabic word for no.

She's saying maybe
you're good at cooking,

but you're not good
at making cheese.

Yeah,
maybe she right.

.

She's gonna redo yours.

Oh.
Are you sure that's mine?

- Yeah.
- Yeah, okay.

Don't be deceived
by the simplicity,

because it's actually
quite difficult.

It's all about the shape and
also not squeezing too firmly

and keep it somewhat moist.

What a process.

Again, another woman that was
not impressed with my technique.

Wow.

Wow, it's firm.

Wow, it's really firm.

Mmm, it's delicious.

The flavor profile honestly,
it's like this sort of

delicious, creamy feta
that is really super salty.

So just this little
Jordanian speciality tucked

under these mountains.

We've just opened a new
Mediterranean restaurant in

London and we're hiring.

So we're looking for
a new cheesemaker.

- She said maybe.
- Maybe. I love that.

- Don't count on it, Gordon.
- And this is delicious.

Thank you so much.

.

The final cook
is tomorrow and this is like no

other because the pressure's on.

What I'm looking for is
just something unique.

One, one more ingredient
that I can set myself apart.

You know what I think?

I think you need something that
has a little bit of sweetness.

Yes.

And I know the
perfect woman for that.

Right.

People in the area,
they called her the jam queen.

- The jam queen.
- Mm-hmm.

- I love that.
- She's very popular.

A lot of people like her
jams and her molasses,

including Queen Rania,
our Queen of Jordan.

Oh, wow. Wow.

So I'm pretty sure
you would find the

perfect ingredient.

Okay, shall we? Okay.

Let's go see
this amazing woman.

Yes.

.

Hello.

.

So this was a,
a Jordanian greeting for

a new visitor.

Beautiful. What does it mean?

She's wishing
you health, wealth,

and everything you would
ever wish for in life.

- Amazing.
- Shall we go inside?

Please.
What a beautiful place.

Thank you.

That welcome from the Jam Queen
was as regal as it gets.

But with the streak
I've got going,

I just hope I don't leave
here as the jam court jester.

This is beautiful.

And this is her house,
slash, restaurant.

She has a lot of
things that you can choose from

for your last meal.

Right. Thank you.

And they're all made here?

They're all
made here, by her only.

- Wow. Let's see.
- Lemon and ginger.

Oh, wow.
That's beautiful.

That was like the
ultimate marmalade.

It's delicious.

This is red pepper.

Red pepper?
Ooh, that's nice. Delicious.

She's saying you're
gonna choose this one,

the pomegranate molasses.

Wow, it
looks like cough medicine.

- It is sour?
- Yeah, it does my lips.

She's saying
yes, it's very sour.

Yeah. Man.

You're supposed to
put just a, a tiny bit.

- Okay.
- Just to give it that flavor.

And this is not ice cream.

That's true.

My lips look
like a cat's bottom.

- No.
- Don't say that to her.

Thank you.

The
pomegranate molasses.

just the natural flavor and
the acidity with that tartness.

Perfect for what
I'm looking for.

We're gonna work
altogether to make it.

- Yeah.
- Great.

You're gonna
cut the pomegranate.

Okay, slice it in half?

- No.
- Oh, got you.

Ah.

Okay, so you're
gonna cut the center of it.

Got you. Right.

Ah. What a method.

Okay, here we go again.

Fingers crossed I fare better
with the Jam Queen than I have

with the other women
I've met so far.

She said stronger,
Gordon.

- Got you, got you, got you.
- Yeah.

She's saying you're
not as fast as she is.

I don't know.
Maybe this is just a lost cause.

All right.

So now you're
just squeezing it.

- Right?
- Don't be gentle.

All right.

.

Oh, okay, and now
you squeeze it again.

She says you're
good to be a chef.

It seems
that I've finally been able

to impress the Jam Queen,

but only with the part
that requires no skill,

just brute strength.

Look at all that.
Mmm, wow that's fresh.

I can smell it from here.

We're gonna go
put it on the stove.

- On there?
- Okay. Careful. All of it. - All of it.

You keep, you
keep adding as you go.

So you just have
to keep pouring.

That's
been reducing down all day?

- Mm-hmm.
- Wow, thank you.

Wow. Mmm. Mmm.

It's so delicious.
It's so good. Delicious.

Good? Good?

.

May I
have a little pot for the final cook, please?

- Okay. Okay.
- Okay.

That molasses
for me typifies the essence

of Jordanian cuisine.

You got this thick syrup
that is unlike nothing else.

Thank you very much.

Fingers crossed
it's my secret ingredient to

literally keep up with Maria.

Thank you.

You're welcome.

I'm back in
the desert en route to my first

visit to the legendary Petra.

Now tomorrow's cook is gonna
be a very tough challenge,

because I've got the local
hotshot Maria to cook against.

And literally the table is
gonna be full of royalty.

Now I'm told this Prince and
Princess don't believe in

keeping a stiff upper lip.

So I don't think they'll be
holding back on my feelings.

But, come on, let's be honest,
I'm never one to back down from

a challenge.

So this one I'm gonna relish.

Over 2,000 years ago,

the sandstone city of Petra
was carved by Arabian nomads who

transformed a section
of barren desert into one of the

most vibrant and prosperous
cities of the ancient world.

Now, today on these
hallowed grounds,

I need to make a meal that is
fit for the modern day rulers

of this amazing country.

So the pressure is on,
and fingers crossed I don't

screw it up.

Oh my goodness me. Wow.

Maria.

- Gordon.
- What a backdrop, girl.

Oh my goodness me.

- How are you doing?
- Good to see you.

This place is incredible.
Look at it.

I mean, stunning.

Now listen,
I've cooked in some amazing

locations but this,
this beats it all.

What an amazing week,
can't wait to catch up.

Good luck.

You too.
I think you need it.

- Seriously?
- Gordon.

- Yes.
- Don't this up.

Really? Seriously?

Welcome to Jordan, huh?

Don't
underestimate that gorgeous

smile because underneath
that smile, let me tell you,

there's a feisty, determined,
incredibly talented chef.

Now, what are you cooking?

Do I
tell you or do I not?

I was very kind to you
at the Dead Sea, but now.

You tell me first.

What are you making?

I'm doing one
dish with eggplant and the most

amazing chicken livers.

You're
making chicken liver?

I'm
gonna go down that line.

I love it.

I'm gonna do also a

beautiful tabbouleh bread,
with some marinated chicken.

I'm
doing kafta as well.

What?

Yes, with
the most amazing naan.

Are you
making it with tahini?

I'm gonna do
a special tahini and take a

little bit of what you
did with the molasses,

I'm gonna mix the
tomato in the tahini.

- Oh, I love that.
- Yes.

I want to try it.

Well you
have to wait patiently.

And if you're good, I
may give you the recipe.

Okay?

If I win,
you mean, or when I win.

What,
where are all these jars from?

These are my spices.

We make these.

This is mixed spice
which I think you need to

put in your chicken.

Yeah, hold on, how,

one, two, three, four,

five, six, seven, eight,
nine, ten, 11, 12, 13.

Oh my God.

Welcome
to the Jordanian kitchen.

This is what we do here.

May I
have a little bit of that

ground spice please,
just a little touch?

Where is that beautiful spice?

You can have this,

but I'll take your,
some of your hot spice.

Shutter. Thank you.

Oh that's nice. That's nice.

Right. Chicken on.
Marinated beautifully.

Now--

- Yeah. So good.
- Oh my god, how good is that?

Is that
from the Jam Queen?

The Jam Queen.
Would you like a spoon?

This
is fanta, yes please.

I
haven't got enough.

Give me
back my mixed spice.

- Thank you.
- Let's go.

So what did you
think of the women in Jordan?

- Powerful.
- Powerful, right?

Powerful.
Bloody firm, by the way?

Yeah, there's no
joking when you talk to...

.

No. No.
Okay, let's go.

Yalla, yalla, yalla.

- Taste the stock.
- Ooh, that's good.

This is
the chicken stock with all

of the spices.

Wow, that's beautiful.

You've charred all the
vegetables and then.

And then I
put them at the bottom and

I boil the chicken.

Wow.

Now I
started working on my kafta.

What's happening with you?

I'm
trying to get up to speed

with your technical ability,

and I'm trying to sort
of stay ahead of the game.

But I'm not getting much
luck at that right now.

It's okay, take
your time as much as you want.

I'm gonna win this competition.

Oh my lord.

I'm gonna fire my kafta very,
very quickly and then cook them

in the sauce, beautiful.

So you're cooking
your kafta flat right?

Yeah,
I'm gonna make it flat,

because we call it
sinniyeh kafta which means

in a pan.

Ah, look at that.

- Yes.
- It's my favorite.

Is it,
yeah, that's a, well,

you're not supposed to see that.

That's supposed to be a
little surprise for the end.

Man.

Oh, sorry.

Put the
vine tomatoes in there?

- Yeah.
- I love that.

The sour grapes, so you
just keep the grapes in the,

oh my lord.

These livers are beautiful.

So beautiful.

Kafta's done.
The fattet's getting ready.

Our
guests are arriving.

- Oh?
- Our guests are arriving.

Yalla, let's go.

Their
Royal Highnesses Prince Ali and

Princess Rym are bringing
the daughter Princess Jalilah

and three of their
closest confidants.

This is gonna be
quite the table.

.

Sang at my wedding.

Literally
responsible for Jordanian

cuisine on the map, globally.

Congrats, thank you
so much for being here.

So lovely
to have you here.

This
lady has been incredible.

And fingers crossed you'll
taste my experience shortly.

Please take a seat and I look
forward seeing you shortly.

Thank you.

All right good
luck both of you.

Thank you.
Oh my. Hey, seriously?

You've had the guy
singing at your wedding?

Dude, when
they told me he was coming.

Dude? Don't dude me.

I was like,
"1-0"

Trust me the
odds were stacked against me.

I couldn't believe Maria had
one of them sing at her wedding.

So coming into it I was on the
back-foot but those guests are

not interested in my feelings.

Okay,
I'm ready to start plating.

Yalla, Gordon.
Let's do this.

I'm a
little bit in.

- I'm glad.
- I'm in trouble girl.

Yeah.

I'm
plating my fattet now,

the fattet that's
gonna kick your ass.

Hold on.
Just give me a moment.

These chicken livers
look amazing.

So does my fattet.

Gordon.

- Yes.
- We're getting hungry.

Oh my lord.
Coming now.

Okay, chicken. done.
Oh my lord.

Your
Royal Highness, I'm ready.

I'm just waiting for Gordon.

Okay, I'm coming.

30 seconds. Okay done.

Yes.

Well done.
Oh man, I'm in trouble.

How are you feeling?

Nervous?

I told
you not to this up.

Right. Okay.

- Let's put this first.
- She is so feisty.

Would you like to go first?

Yes.

So today I made maqluba
with eggplants and

cauliflower and chicken.

And here is a fattet magdoos
with bread aubergines that are

cooked in a tomato sauce with
yogurt and tahini on top.

And here we have
a kafta bi bandora.

Amazing.
They look delicious.

And I've gone down a more
classical route with the kafta,

did like a chili jam
from the Jam Queen.

And then finished that
with the local cheese.

Here we have the tabbouleh,
the chicken's been marinated in

yogurt and grilled with a
beautiful fragrance of sumac.

And then one of the delicacies
of the grilled eggplant

marinated first and then sat
with some beautiful sautéed

chicken livers.

Yes.

And finished
with handmade molasses.

Please dig in and enjoy.

- Thank you.
- Thank you.

.

- Thank you.
- Enjoy.

Give me a, give
me a little bit from each.

.

Ooh there you go.

.

My goodness me,
they're tucking in aren't they?

That--

I think they're
taking more of mine than yours.

Yeah, maybe
they keep the best to the end.

Ah, is
that what you think?

I really like
the maqluba so far.

The maqluba is
really very special.

I love the crispy part.

Yeah.

And I really liked--

Really, really nice and
moist and cooked very well.

- To perfection.
- Yeah.

These aubergines,
the way he grilled them,

they're nice, huh?

Yeah.

They
are a serious table.

Gordon really did
a good job on this one.

- I love this one.
- Yeah.

Oh, you like the fattet?

You've got
half a table under your powers,

I mean.

No, I have one.

Hold on,
he sang at your wedding.

Not so sure
about the, the chicken.

It's not a bad
idea to use the jam.

Yes it just
blooms in your mouth.

It really
melts in your mouth.

It's so good.

- Yalla, let’s go.
- Oh boy.

Thank you so
much for all of this.

It was really wonderful.

Yeah.

Fingers
crossed we've done it justice.

How was it?

- It was wonderful.
- It was amazing. - It was really great.

All of the dishes.

We're gonna do
something different.

- Right. Okay.
- What did we think?

- It was something different.
- Very nice.

- Thank you.
- However.

However, the chicken
we were not very happy with.

Right.

Okay.

Yeah.
I think there are two dishes.

- Yeah.
- If you want to come over.

- Oh.
- Yalla.

That were really,
really special.

Yes.

First of all
the way you did the.

The chicken livers.

The chicken
livers was amazing.

Amazing.

And it really
melted in your mouth.

It was beautiful.

So that was a
really special dish.

But I think the dish
that we all agreed upon,

Jalilla is what?

- The maqluba.
- Oh yes.

- The star.
- As Ali was saying it's--

I pretend
like I'm not okay with it.

It was like
a mother's cooking.

Come on.

I am so happy for Maria to
be the winner, honestly.

Oh my god,
thank you.

And she's one of us.

But smaller size. Thank you.

And, and, and I agree.

I've had an amazing
week honestly.

And just to get the essence
of true Jordanian cuisine.

Thank you.

No, thanks so much.

For us, it was a
real privli, privilege.

Thank you chef.

Congratulations.

Maria, I mean, she
brought her A game.

I got my ass kicked.

But I got my ass kicked
by someone that's a very,

very powerful chef.

Well done, well done.
Thank you. Take care.

Thank you, bye.

Thank you. God bless.
Thank you. Thank you.

- Bye Gordon.
- Maqluba is the winner.

- Yes.
- Wow, what a week.

Now, as a chef, I'm rarely
surprised but honestly.

From the landscape
to the ladies,

everything I came
across in Jordan was

powerful and memorable.

Especially the amazing cuisine.

This week was a fantastic
lesson in taking what you have

in front of you and pushing
the limits with incredible

combinations to
make culinary magic.

And as they say
here in Jordan, "yalla",

on to my next adventure.

Captioned by
Cotter Media Group.