0:00:02 > 0:00:03# Tradition!
0:00:03 > 0:00:06# Tradition, tradition! #
0:00:06 > 0:00:09# If I was a chick man
0:00:09 > 0:00:12# La-da dee-dee-dee-dee dee-dee-dee-dee-dum
0:00:13 > 0:00:16# All day long, so biddy-biddy-bum
0:00:16 > 0:00:18# If I was a poultry man
0:00:18 > 0:00:19# Hoiii! #
0:00:21 > 0:00:22ALL: We're back!
0:00:22 > 0:00:23Sha-boom!
0:00:23 > 0:00:26And we're on our biggest adventure, ever.
0:00:26 > 0:00:28Let's go.
0:00:28 > 0:00:30We're taking our bikes to four continents.
0:00:30 > 0:00:31Where's Dave?
0:00:31 > 0:00:33To find out how chicken
0:00:33 > 0:00:35has taken over the culinary world.
0:00:35 > 0:00:37Absolutely superb.
0:00:37 > 0:00:39This is almost a religious experience.
0:00:39 > 0:00:41And why it's about to become
0:00:41 > 0:00:42the planet's most popular meat.
0:00:42 > 0:00:44We are going to cross France...
0:00:44 > 0:00:46just to find a chicken.
0:00:46 > 0:00:48We'll uncover the world's most fascinating
0:00:48 > 0:00:50and delicious...
0:00:50 > 0:00:51- Curry. - ..chicken and egg dishes.
0:00:51 > 0:00:53Chicken!
0:00:54 > 0:00:56From the great British roast...
0:00:56 > 0:00:58to exotic spices in Morocco.
0:00:58 > 0:01:00And...the best ways of cooking them.
0:01:00 > 0:01:02Mwah-hah-hah!
0:01:02 > 0:01:04Oh, yes!
0:01:04 > 0:01:07We're exploring the history and cultural impact
0:01:07 > 0:01:09of the humble chicken.
0:01:09 > 0:01:10It's the Holy Land.
0:01:10 > 0:01:12And the egg, dude.
0:01:12 > 0:01:15From the home of lip-smacking fast food...
0:01:15 > 0:01:16Thank you!
0:01:16 > 0:01:18..to French cordon bleu.
0:01:18 > 0:01:19Oh...!
0:01:19 > 0:01:20Paris!
0:01:20 > 0:01:22Ooh, la-la.
0:01:22 > 0:01:25It's our most finger licking,
0:01:25 > 0:01:27chickeny adventure ever.
0:01:27 > 0:01:28THEY CHEER
0:01:28 > 0:01:30I don't know how you top this.
0:01:30 > 0:01:31Yeaaagh!
0:01:40 > 0:01:42This week, we're visiting a country
0:01:42 > 0:01:44where chicken farming began.
0:01:44 > 0:01:47And where scientists are breeding the chicken of the future.
0:01:47 > 0:01:49BOTH: Israel!
0:01:49 > 0:01:50These days the Israelis
0:01:50 > 0:01:52practically eat more chicken per capita
0:01:52 > 0:01:54than any other country in the world -
0:01:54 > 0:01:5880% of the meat they eat being chicken!
0:01:58 > 0:02:01That's because chicken crosses the cultural divide
0:02:01 > 0:02:03between Israelis and Palestinians.
0:02:03 > 0:02:06This is not so much a recipe as a Sermon on the Mount.
0:02:06 > 0:02:09Chickens have been raised and eaten here
0:02:09 > 0:02:11for over 2,000 years.
0:02:11 > 0:02:13Oh, wow. That's amazing.
0:02:13 > 0:02:16What we're saying is, they would joint the chicken the same as we do.
0:02:16 > 0:02:18Add in spicy Arabic influences,
0:02:18 > 0:02:21and the result is some seriously good chicken.
0:02:21 > 0:02:24- How perfect are they? - That is instant shawarma.
0:02:24 > 0:02:27And then there's the hearty kosher chicken dishes
0:02:27 > 0:02:29brought here from Europe by the Jews.
0:02:29 > 0:02:32This is food for people who work hard, isn't it?
0:02:32 > 0:02:35You couldn't eat this and sit at a desk.
0:02:35 > 0:02:37So, when you factor in food from all over
0:02:37 > 0:02:38coming together in one place...
0:02:38 > 0:02:42Ooh, THEY'VE got fire. Ooh, matron!
0:02:42 > 0:02:44Ooh, they're not your supermarket specials, are they?
0:02:44 > 0:02:47..what you get is some of the most surprising
0:02:47 > 0:02:48chickeny...
0:02:48 > 0:02:49..and eggy...
0:02:49 > 0:02:51..dishes on the planet!
0:02:51 > 0:02:54Do you know, Israel is one big food fight,
0:02:54 > 0:02:57where only the tastiest can survive.
0:02:57 > 0:03:01So get ready for our great big Israeli adventure.
0:03:01 > 0:03:04Mazel tov! Hey-hey!
0:03:10 > 0:03:12Hey, dude, check this out.
0:03:12 > 0:03:16Tel Aviv, a bright, new sparkly city by the Mediterranean Sea.
0:03:18 > 0:03:21It's incredible. You think of Israel as ancient,
0:03:21 > 0:03:24but actually, loads of it is really modern.
0:03:24 > 0:03:26Well, the country's only a bit older than you, dude.
0:03:26 > 0:03:27Ha. Thanks, mate(!)
0:03:27 > 0:03:32Since the State of Israel was established in 1948,
0:03:32 > 0:03:34Jews have been coming here from all over the world
0:03:34 > 0:03:36and bringing their food with them.
0:03:37 > 0:03:40But you know, it's not just the land of milk and honey.
0:03:40 > 0:03:42I'm glad about that, dude, because if it was,
0:03:42 > 0:03:45it would make a really boring cookery programme, you know.
0:03:45 > 0:03:48But the best thing about this being the promised land...
0:03:48 > 0:03:50Is...?
0:03:50 > 0:03:53There's traditional food from over 120 countries
0:03:53 > 0:03:56across six continents, all in one place.
0:03:56 > 0:03:59- 120, dude?!- Yep.
0:03:59 > 0:04:01And it's in trendy Tel Aviv
0:04:01 > 0:04:03that it all comes together
0:04:03 > 0:04:06to produce some of the most exciting food on the planet.
0:04:06 > 0:04:08This place really is foodie heaven.
0:04:17 > 0:04:19Burika, burika, burika!
0:04:24 > 0:04:27We've always said, Kingy, the best way to get to understand
0:04:27 > 0:04:29the culture of the country
0:04:29 > 0:04:32is to have a nose around its markets.
0:04:32 > 0:04:34That's right. And the one we're heading to
0:04:34 > 0:04:38is stuffed full of amazing food from all over the world -
0:04:38 > 0:04:40but especially the Middle East.
0:04:40 > 0:04:44- Look at this, dude. - Yeah. I mean this market's
0:04:44 > 0:04:46- an absolute stunner, isn't it? - Absolutely gorgeous.
0:04:46 > 0:04:48You know, Kingy, this is a dream come true.
0:04:48 > 0:04:50I've always wanted to come to Israel.
0:04:50 > 0:04:52You know, it's such a foodie melting pot.
0:04:52 > 0:04:55You get some of these ancient Jewish dishes
0:04:55 > 0:04:57that you can't get anywhere else in the world, man.
0:04:57 > 0:04:59That's very true, dude, but don't forget the Arab ones
0:04:59 > 0:05:01that they found when everybody got here.
0:05:01 > 0:05:04Absolutely. But they came together, created new recipes,
0:05:04 > 0:05:07using the most brilliant Mediterranean ingredients.
0:05:07 > 0:05:09Including chicken and eggs.
0:05:09 > 0:05:11Do you know that the use of pitta bread
0:05:11 > 0:05:13as a pocket to contain food
0:05:13 > 0:05:15was invented in the Middle East,
0:05:15 > 0:05:18not the Marmaris Kebab House, Barrow-in-Furness,
0:05:18 > 0:05:19as I used to think.
0:05:22 > 0:05:26Well, we're not in Barrow-in-Furness now, mate, that's for sure.
0:05:29 > 0:05:31Hello. What are you making?
0:05:31 > 0:05:34- Falafel.- Falafels?- Yes.
0:05:34 > 0:05:35I love falafel.
0:05:35 > 0:05:37Where are you from originally?
0:05:37 > 0:05:39- Yemeni.- The Yemen.- Yemeni.- Ah!
0:05:39 > 0:05:41- Yemeni chickpea falafel.- Get in!
0:05:41 > 0:05:44Burika, burika, burika!
0:05:44 > 0:05:47- This looks interesting. - Ooh, doesn't it?
0:05:47 > 0:05:48Hello...
0:05:49 > 0:05:51- What are these? - It's traditional food
0:05:51 > 0:05:53from Tripoli, Libya.
0:05:53 > 0:05:55So, burika from Libya.
0:05:55 > 0:05:57I fill inside. Your choice.
0:05:57 > 0:06:00- Oh, this looks good, Si. - Oh, doesn't it?
0:06:01 > 0:06:03This is clever.
0:06:03 > 0:06:05Wow! This is skill, dude.
0:06:05 > 0:06:08It's good. It's not just like, come and have your breakfast, is it?
0:06:08 > 0:06:11- It's brilliant. - It's just so much food
0:06:11 > 0:06:12we're discovering for the first time.
0:06:12 > 0:06:15- Yeah, I know.- You know, and it's all in one place.
0:06:19 > 0:06:20So what are you making?
0:06:20 > 0:06:22These are veggie balls.
0:06:22 > 0:06:24- Veggie balls?- Yes.
0:06:24 > 0:06:27- And where are the veggie balls from?- From Iraq.
0:06:27 > 0:06:29- From Iraq?- Yeah, I'm from Iraq.
0:06:29 > 0:06:32We need some meat, Kingy... What is it?
0:06:32 > 0:06:34Kebab from Bulgaria.
0:06:34 > 0:06:36- From Bulgaria?- Yeah.
0:06:38 > 0:06:40This is looking good. Hello, sir.
0:06:40 > 0:06:42How are you? What are you making here?
0:06:42 > 0:06:45This is food from Venezuela.
0:06:45 > 0:06:47We've had it in South America before.
0:06:47 > 0:06:49I never thought we'd find it in Tel Aviv.
0:06:49 > 0:06:51No, neither did I, dude, neither did I,
0:06:51 > 0:06:52but this is the truly eclectic mix
0:06:52 > 0:06:54of international cuisine that we have here.
0:07:03 > 0:07:05The food here's so interesting,
0:07:05 > 0:07:08you can't help but be inspired to experiment.
0:07:08 > 0:07:13And the perfect dish for flavour free-styling is shakshouka.
0:07:13 > 0:07:16The eggy brekkie of Tel Aviv.
0:07:16 > 0:07:20Now, Israelis argue about the origin of shakshouka.
0:07:20 > 0:07:24It's thought to have come over with North African Jews in the 1950s.
0:07:25 > 0:07:29But these days, it's Israeli through and through.
0:07:29 > 0:07:32Shakshouka means "a mix-up".
0:07:32 > 0:07:34It does, and chefs throw everything at shakshouka,
0:07:34 > 0:07:37so this is our version. We're going to give you the basics,
0:07:37 > 0:07:39and then we're going to embellish that basic sauce
0:07:39 > 0:07:42into a plethora of wonderful Tel Aviv-ness.
0:07:42 > 0:07:46Think of it like pizza - with eggs as the essential ingredient.
0:07:46 > 0:07:48Beyond that, you can go wild.
0:07:48 > 0:07:50I'm starting ours
0:07:50 > 0:07:52by sauteing onions and peppers.
0:07:52 > 0:07:54But you want them
0:07:54 > 0:07:56not to cook too much,
0:07:56 > 0:07:58because you still want a little bite with them.
0:07:58 > 0:08:00"Al dente" as the Italians would say.
0:08:00 > 0:08:04Al Dente, the great centre forward for Newcastle United!
0:08:04 > 0:08:06He's just been bought from Milan.
0:08:06 > 0:08:07- Al Dente.- Al Dente.
0:08:07 > 0:08:12- There's your peppers, pet. - Thank you, you Cumbrian.
0:08:12 > 0:08:15Add the garlic, and then it's tomato o'clock.
0:08:15 > 0:08:17If you're a lazy devil,
0:08:17 > 0:08:18use a couple of cans,
0:08:18 > 0:08:22but our tomatoes are so good here, it would be wrong really.
0:08:22 > 0:08:25Honestly, what is the produce like here, mate? It's amazing.
0:08:25 > 0:08:27It's a Mediterranean country.
0:08:27 > 0:08:30It's a foodie's paradise, as well. It's absolutely superb.
0:08:30 > 0:08:33How's it looking, Kingy? It's hard to see from this side of the fence.
0:08:33 > 0:08:36It's looking great. So colourful.
0:08:36 > 0:08:38'But our morning mashup needs a bit of pep.'
0:08:38 > 0:08:41'I reckon caraway, cumin and cayenne pepper
0:08:41 > 0:08:42'should do the trick.'
0:08:42 > 0:08:44We want OUR shakshouka to have a bit of bite.
0:08:44 > 0:08:48- That's a good half, Kingy. - Isn't it?- Mucho righto.
0:08:48 > 0:08:51- Oh, mate, it's starting to smell amazing.- It's lovely, isn't it?
0:08:51 > 0:08:53'But it'll smell even lovelier
0:08:53 > 0:08:55'with some tomato puree
0:08:55 > 0:08:58'and some barbecued bangers in the mix.'
0:08:59 > 0:09:02In the words of the late, great Freddie Mercury,
0:09:02 > 0:09:05"Spare me my life for your one sausages."
0:09:07 > 0:09:10'Watch out, mate, they're a bit on the hot side.'
0:09:10 > 0:09:13Ooh, they've got fire. Ooh, yes. Ooh, matron!
0:09:13 > 0:09:16Ooh, they're not your supermarket specials, are they?
0:09:16 > 0:09:19Oh, tell you what, mate - slap a bit of water on that.
0:09:19 > 0:09:21Let's go and have a drink cos these sausages -
0:09:21 > 0:09:23they're burning right down.
0:09:23 > 0:09:24'Oh, go on, twist me arm.'
0:09:31 > 0:09:34This one is...soft...
0:09:36 > 0:09:39- This one a bit rough. - This looks like a nice bar...
0:09:39 > 0:09:41- Oh, this isn't bad. Dunnit, yeah? - Oh, yes.
0:09:41 > 0:09:44Hold on, hold on. What's going on here? It's a ZZ Top convention.
0:09:44 > 0:09:47- I don't know.- What's happening?
0:09:47 > 0:09:48Hiya, fellas.
0:09:48 > 0:09:50- Hello.- How are you?
0:09:50 > 0:09:52What's going on here?
0:09:52 > 0:09:53We're doing a beard contest.
0:09:53 > 0:09:56'As the hipster capital of the country,
0:09:56 > 0:09:58'of course young and happening Tel Aviv
0:09:58 > 0:10:00'has a competition to find the chap
0:10:00 > 0:10:02'with the fanciest facial hair.'
0:10:04 > 0:10:06Well, I thought beards were big in Israel -
0:10:06 > 0:10:08you know, like...obviously the Hasidic side -
0:10:08 > 0:10:10but this is really proper kind of Hoxton, Shoreditch.
0:10:10 > 0:10:14What, in your opinion, makes a good beard?
0:10:14 > 0:10:16Big, and also soft.
0:10:16 > 0:10:18What do you think of beards?
0:10:18 > 0:10:19I think it's nice.
0:10:19 > 0:10:21Especially this one.
0:10:21 > 0:10:23SI AND DAVE: Ah!
0:10:23 > 0:10:25Do you know what my wife says? She loves a beard.
0:10:25 > 0:10:28She says that kissing a man without a beard
0:10:28 > 0:10:31is like eating an egg without salt and pepper.
0:10:31 > 0:10:33Do you agree?
0:10:33 > 0:10:35Yes. I...
0:10:35 > 0:10:37Dude, you are so in! Yeah!
0:10:40 > 0:10:43'Come on, we are keeping the shakshouka waiting.'
0:10:45 > 0:10:47What's the verdict?
0:10:47 > 0:10:50Do you know what, dude? A little bit more salt,
0:10:50 > 0:10:53definitely a bit of sugar, and some pepper.
0:10:53 > 0:10:55I've got a bunch of parsley, a bunch of coriander.
0:10:55 > 0:10:57Here we are, bud.
0:10:57 > 0:10:58Oh, look at that.
0:10:58 > 0:11:00Well, they said you can put anything into it.
0:11:00 > 0:11:02That's the thing! Anything goes.
0:11:03 > 0:11:06'Now the vegetables have simmered down into the stew,
0:11:06 > 0:11:08'it's ready for the eggs.
0:11:09 > 0:11:11'We need to get eight of the little blighters
0:11:11 > 0:11:14'to nestle in little wells in the sauce.'
0:11:15 > 0:11:16Crack on, dude.
0:11:16 > 0:11:18Ha-ha-ha! See?
0:11:20 > 0:11:22Egg number one!
0:11:22 > 0:11:25Well number two.
0:11:29 > 0:11:31Oh, it's bust one. Never mind.
0:11:32 > 0:11:35- Oh, no...!- Ah! - You've got there, dude.
0:11:37 > 0:11:40Now, what we are going to do is keep all the heat,
0:11:40 > 0:11:42keep it on the surface of the dish.
0:11:42 > 0:11:44And...
0:11:44 > 0:11:45cook those eggs.
0:11:45 > 0:11:48'For me, feta, plus runny yolks,
0:11:48 > 0:11:49'plus tomatoey sauce
0:11:49 > 0:11:52'equals taste sensation.
0:11:52 > 0:11:55Yeah - I reckon this spicy herby and eggy dish
0:11:55 > 0:11:56is fit for a Persian prince.
0:11:59 > 0:12:01Here, Kingy, I've made some toast.
0:12:01 > 0:12:03You can't have an egg without a dipper.
0:12:03 > 0:12:06- I'm with you, dude. I'm with you. - Look at this. Hee-hee-hee!
0:12:07 > 0:12:10Shakshouka, Hairy Biker style.
0:12:14 > 0:12:16Cor...
0:12:16 > 0:12:19Do you know, what strikes you first up, quite apart from the texture,
0:12:19 > 0:12:24is the warmth of the aromatics, the cumin and the caraway. So good.
0:12:24 > 0:12:28You've got the dippy eggs, it's a bit like your mum, you know?
0:12:28 > 0:12:30- Yeah, it is.- But then you've got the spicy sausage.
0:12:30 > 0:12:33It just a very warm and very comforting.
0:12:33 > 0:12:35Shakshouka.
0:12:35 > 0:12:38It's interesting, cos it reflects Israel perfectly well, doesn't it?
0:12:38 > 0:12:41'It's a multicultural taste sensation.'
0:12:53 > 0:12:57'40 miles South East of Tel Aviv is Jerusalem,
0:12:57 > 0:13:00'a site of religious conflict for over 3,000 years.'
0:13:01 > 0:13:05- This is Jerusalem. Can you believe it? We're in Jerusalem!- I can't.
0:13:07 > 0:13:10Hey, look, Kingy, beyond there. That's the Mount of Olives.
0:13:10 > 0:13:12'It was home to the Jews
0:13:12 > 0:13:14'until the Romans evicted them in the first century,
0:13:14 > 0:13:16'and it became a Christian city.'
0:13:16 > 0:13:20'Then, when the Islamic faith emerged 600 years later,
0:13:20 > 0:13:22'Jerusalem became predominantly Muslim
0:13:22 > 0:13:24'for almost a millennium.'
0:13:24 > 0:13:26It's one of the most important historic sites
0:13:26 > 0:13:28for three world religions.
0:13:28 > 0:13:31And that is pretty special. And for cooks like us,
0:13:31 > 0:13:34it's where food and religion
0:13:34 > 0:13:37meet face-to-face on the world stage.
0:13:37 > 0:13:39It's going to be amazing.
0:13:39 > 0:13:41'Jerusalem was then part of
0:13:41 > 0:13:45'British-ruled Palestine for 30 years until 1948,
0:13:45 > 0:13:47'when the city was divided in half
0:13:47 > 0:13:50'and split between the Israelis and the Palestinians.
0:13:52 > 0:13:54Dude, look!
0:13:54 > 0:13:57Over to the right there is the West Bank. There's the wall.
0:13:57 > 0:14:01- All of these places you hear about on the news and...- Yeah.
0:14:01 > 0:14:03It's this bizarre mix-up
0:14:03 > 0:14:06of the most important historical sites in the world,
0:14:06 > 0:14:10with possibly some of the most traumatic new sites in the world.
0:14:10 > 0:14:14These days, it's two-thirds Jewish and a third Arab.
0:14:14 > 0:14:17And the reason we've come to Jerusalem
0:14:17 > 0:14:19is because its hybrid cuisine
0:14:19 > 0:14:22perfectly reflects the cultural make-up of the city.
0:14:25 > 0:14:28We've made it. We've breached the city walls.
0:14:28 > 0:14:30Dude, the gates were open. We're in.
0:14:30 > 0:14:34I tell you what, I'm starving. I don't know about you.
0:14:34 > 0:14:37Despite the lack of interaction between the two communities,
0:14:37 > 0:14:42food is one thing that brings these diverse groups together.
0:14:42 > 0:14:44Like shawarma, a Middle Eastern kebab,
0:14:44 > 0:14:47which is the locals' answer to fast food.
0:14:47 > 0:14:50It's street food that both Israelis and Palestinians
0:14:50 > 0:14:51can't get enough of.
0:14:51 > 0:14:55HE SINGS
0:14:55 > 0:14:57Will you...! Oi, oi!
0:14:57 > 0:14:58Shurrup, will you?
0:14:58 > 0:15:01- Jerusalem is at our feet, Kingy. - It is, mate. Look at it.
0:15:01 > 0:15:03- Oh, wow.- The Promised Land, dude.
0:15:03 > 0:15:05Come on then, Melvyn Bragg.
0:15:05 > 0:15:08Give us the guided tour for all that lies before us.
0:15:08 > 0:15:11So, to our right-hand side, that is the Wailing Wall.
0:15:11 > 0:15:13- See the grey domes?- Yes. - The two grey domes?
0:15:13 > 0:15:14That is the Holy Sepulchre.
0:15:14 > 0:15:17When Jesus was crucified, he was brought there,
0:15:17 > 0:15:21laid out, and his wounds were dressed with olive oil.
0:15:21 > 0:15:23Wow. It is amazing.
0:15:23 > 0:15:27The most remarkably beautiful place I think we've ever filmed.
0:15:27 > 0:15:30And over there is Ike's shawarma shop,
0:15:30 > 0:15:33which has inspired our dish.
0:15:33 > 0:15:34It's true an' all - it is.
0:15:36 > 0:15:39Now, shawarma just means spiced meat cooked over coals.
0:15:39 > 0:15:41But we're using chicken thighs,
0:15:41 > 0:15:45as they won't dry out like breast meat during cooking.
0:15:45 > 0:15:48And the combination of warm spices in our marinade
0:15:48 > 0:15:51acts as a turbo flavour booster for our rooster.
0:15:51 > 0:15:53And, to cool down your palate,
0:15:53 > 0:15:55we're doing a yoghurty dip called labneh,
0:15:55 > 0:15:58and a herby couscous to go with it.
0:15:58 > 0:16:01It's going to be one super shawarma.
0:16:03 > 0:16:06It's been adopted and loved by basically everybody -
0:16:06 > 0:16:08by the Arabic community and the Jewish community alike.
0:16:08 > 0:16:11And by us, really.
0:16:11 > 0:16:13- It is SHAWARMA here, isn't it? It's getting SHAWARMA all the time.- Aye.
0:16:13 > 0:16:15It's proper hot!
0:16:15 > 0:16:18'As Israeli food is influenced by so many flavours,
0:16:18 > 0:16:20'our marinade's going to go global.'
0:16:20 > 0:16:24'In go spices from the East - coriander and cumin.
0:16:24 > 0:16:27'From the West, cayenne pepper and paprika.
0:16:27 > 0:16:31'And bay leaves from the Med, which is kind of in the middle.'
0:16:31 > 0:16:34The quality of the spice here is remarkable.
0:16:34 > 0:16:36Ooh-hoo-hoo. Oh, carry on regardless.
0:16:36 > 0:16:39- That'd give you a resurrection, that.- It would.
0:16:39 > 0:16:42It'd raise Lazarus, that. Right...
0:16:43 > 0:16:46Plastic bag, chicken thighs, six of.
0:16:46 > 0:16:48Fantastic herbs and spices.
0:16:48 > 0:16:50Great olive oil into the bag.
0:16:52 > 0:16:55Then what you do, you massage it.
0:16:55 > 0:16:57It's a great way to do this, I think.
0:16:57 > 0:17:01# Shawarma, shawarma, shawarma shawarma, shawarma chameleon. #
0:17:03 > 0:17:06This needs to marinate for at least two hours,
0:17:06 > 0:17:08or preferably overnight. If you marinate it in the fridge,
0:17:08 > 0:17:11make sure, before you cook it, you bring it out
0:17:11 > 0:17:13and you bring it back to room temperature.
0:17:13 > 0:17:14There's a reason for that,
0:17:14 > 0:17:17because we are going to be cooking it over charcoal.
0:17:17 > 0:17:20And you want it to cook all the way through.
0:17:20 > 0:17:22But what you'll be pleased to know is...
0:17:22 > 0:17:24here's one we prepared earlier!
0:17:24 > 0:17:26- Yes, would you mind getting it, Dave?- Not at all.
0:17:26 > 0:17:30So I can take this to the... Yeah, that place, the fridge.
0:17:30 > 0:17:31That's it.
0:17:31 > 0:17:35- Now, Simon...- Yes? - I've threaded one already.
0:17:35 > 0:17:39- Oh, nice one, dude.- Look, the double-skewer thigh technique.
0:17:39 > 0:17:41Ah! Perfect, Mr Myers, perfect.
0:17:43 > 0:17:46I'll let you into our little secret.
0:17:46 > 0:17:49If you've got big chicken thighs, use two skewers.
0:17:49 > 0:17:52That way, the chicken cooks evenly
0:17:52 > 0:17:54and they're easier to turn on the grill.
0:17:56 > 0:17:58Cos it's important that these cook quite slowly.
0:17:58 > 0:18:02It is not a fast barbecue. We want these to cook for 15, 20 minutes.
0:18:02 > 0:18:04Turn them quite often.
0:18:04 > 0:18:06Perfectly perfect. Right, look, everybody at home,
0:18:06 > 0:18:11is that not the best backdrop you've ever seen for a barbecue?
0:18:11 > 0:18:14I mean...it's the Holy Land.
0:18:14 > 0:18:17This is not so much a recipe as a sermon on the Mount.
0:18:17 > 0:18:20Yes, aye. And very, very, very privileged, aren't we?
0:18:20 > 0:18:23- To be here?- Very, very privileged. - Very privileged to be here.
0:18:23 > 0:18:25Come on. Right, couscous.
0:18:25 > 0:18:30Right, now we're going to serve this with our Israeli couscous recipe.
0:18:30 > 0:18:33This is jumbo couscous, or pearl couscous.
0:18:33 > 0:18:37I'll show you it. Looks a bit like tapioca, really. Look at that.
0:18:37 > 0:18:39'In fact, what they call Israeli couscous
0:18:39 > 0:18:41'isn't really couscous at all.
0:18:41 > 0:18:44'It is a type of toasted pasta, shaped like little balls.
0:18:44 > 0:18:49'It was first eaten in Israel in the 1950s, when rice was scarce.'
0:18:49 > 0:18:52You know, there's a lot of flavour in the shawarma.
0:18:52 > 0:18:55So I want the side dish not to be some shrinking violet.
0:18:55 > 0:18:58'So it's getting red onions, a squeeze of lemon
0:18:58 > 0:19:01'and lots of lovely local herbs.'
0:19:01 > 0:19:04It's a combination of mint, flat leaf parsley and coriander.
0:19:04 > 0:19:06And I'm going to put the lot in.
0:19:06 > 0:19:09You know, I want as much herbage, really, as my carbohydrate.
0:19:09 > 0:19:12It's fresh and it's lively.
0:19:12 > 0:19:14It excites all your senses.
0:19:14 > 0:19:15Now, on top of this,
0:19:15 > 0:19:19some sumac, which is like a spicy, tangy, peppery seasoning.
0:19:19 > 0:19:22It's almost like tabbouleh on steroids.
0:19:22 > 0:19:25Now, let's have a look at your handiwork.
0:19:25 > 0:19:27- Come and come here.- OMG.
0:19:27 > 0:19:29- Look at that.- Sorry.
0:19:32 > 0:19:35- How perfect are they? - That is instant shawarma.
0:19:35 > 0:19:37And we've already strained
0:19:37 > 0:19:40some yoghurt to make labneh, a Middle Eastern soft cheese.
0:19:42 > 0:19:45Oh!
0:19:46 > 0:19:49- It's rested.- Oh, it's rested
0:19:49 > 0:19:52- so much it's nearly a chicken korma.- Heh-hey!
0:19:58 > 0:20:00I love this dish so much.
0:20:04 > 0:20:05It's perfect.
0:20:09 > 0:20:13If you like chicken, please do this at home.
0:20:13 > 0:20:19- Please, please, please.- Trust us, it's worth it.- Oh, aye.- Oh!
0:20:24 > 0:20:26Well, this, Mr King, is a supper of
0:20:26 > 0:20:29biblical proportions. Oh, yes. The food might
0:20:29 > 0:20:31be all right, but what I say is it's the ambience
0:20:31 > 0:20:34and the surroundings that do help. And it doesn't get
0:20:34 > 0:20:38much more ambient like this for this kind of food.
0:20:38 > 0:20:40Shall I tear you off a bit of bread?
0:20:40 > 0:20:42Aye, go on. Lush.
0:20:42 > 0:20:44See, you just dibble-dabble,
0:20:44 > 0:20:46- can't we?- Yeah. - Put us a bit of labneh on.- There.
0:20:46 > 0:20:48- Beautiful.- Oh, onion.
0:20:51 > 0:20:53Oh, that's good.
0:20:57 > 0:21:02- Oh, man!- This is good. This is delicious. But if you
0:21:02 > 0:21:04were a Jew who only ate kosher food, you would
0:21:04 > 0:21:07- have problems with this dish. - Why?- Well, under
0:21:07 > 0:21:10kosher rules, you can't mix meat and dairy.
0:21:10 > 0:21:14What have I got here? I've got chicken and yoghurt. Nuh-huh.
0:21:14 > 0:21:17Oh, flipping Nora! Do you know,
0:21:17 > 0:21:19I think we are going to have to brush up on our
0:21:19 > 0:21:21kosher knowledge. Because, if we don't,
0:21:21 > 0:21:24we are going to end up in all sorts of trouble in Jerusalem.
0:21:28 > 0:21:31Israel's two main religions each have
0:21:31 > 0:21:34their own dietary rules. Halal for Muslims and
0:21:34 > 0:21:37- kosher for Jews. - And there is some crossover
0:21:37 > 0:21:40between the two. Both faiths can't eat pork,
0:21:40 > 0:21:42but they are allowed to eat chicken, which might
0:21:42 > 0:21:45explain why it's so popular here.
0:21:45 > 0:21:48But we're shopping for a kosher meal. To guide us, we've
0:21:48 > 0:21:53asked top Israeli kosher chef Noam Deckers for some help.
0:21:55 > 0:21:57So, what is with the kosher thing that
0:21:57 > 0:22:00you can't mix meat and dairy? At home in the UK,
0:22:00 > 0:22:04we are building Jewish houses where there's two kitchens.
0:22:04 > 0:22:05Yes. You can't mix it,
0:22:05 > 0:22:09because there's one place in the Bible that
0:22:09 > 0:22:14says you cannot cook a kid in its mother's milk.
0:22:14 > 0:22:16- In the goat's milk.- Uh-huh.
0:22:16 > 0:22:21And from that derives that you cannot cook dairy and
0:22:21 > 0:22:24- meat together. - So, my cheesy-topped chicken
0:22:24 > 0:22:28- breast is, like... - Yeah.- It's not going to happen.
0:22:28 > 0:22:31If you want to eat kosher, you can't do it.
0:22:31 > 0:22:32I mean, you're a chef.
0:22:32 > 0:22:35Do you find this a huge hindrance and an obstruction?
0:22:35 > 0:22:37If you think it is a hindrance,
0:22:37 > 0:22:39I believe that your food will not be tasty and
0:22:39 > 0:22:42not look good. But if you take it as a challenge
0:22:42 > 0:22:44and you say to yourself, "OK, this is my
0:22:44 > 0:22:48"playground, this is what I have to play with.
0:22:48 > 0:22:50"I'm going to do the best with this." So, it
0:22:50 > 0:22:53- opens a very nice creative challenge.- Yes.
0:22:56 > 0:22:59What is it about kosher when you slaughter the bird?
0:22:59 > 0:23:04So, with a kosher bird, you have to cut
0:23:04 > 0:23:06the throat and drain all the blood out. It has to
0:23:06 > 0:23:10be the sharpest knife you've ever seen.
0:23:10 > 0:23:12And the idea behind it is that the bird doesn't
0:23:12 > 0:23:16need to suffer. And also with the offal,
0:23:16 > 0:23:19- they've got a lot of blood inside.- Yes.- So, you
0:23:19 > 0:23:22have to cook it on an open fire, so no blood,
0:23:22 > 0:23:26no suffering. Very clean. You cannot cook
0:23:26 > 0:23:30- with blood.- Right. - Because blood becomes
0:23:30 > 0:23:33- rancid and spoils very, very fast.- So, there'll
0:23:33 > 0:23:38- be no black pudding, obviously? - No, no. No black pudding.
0:23:38 > 0:23:39There were no fridges
0:23:39 > 0:23:42thousands of years ago when these kosher rules
0:23:42 > 0:23:45were written. And many of them were a necessity
0:23:45 > 0:23:48to stop people getting food poisoning.
0:23:49 > 0:23:52So, eggs. What's the craic with the eggs?
0:23:52 > 0:23:55- Yeah, what makes a kosher egg? - So, it is very simple.
0:23:55 > 0:23:58Two basic things. It has to come from a kosher bird.
0:23:58 > 0:24:01- Yes.- And no blood inside. If we think,
0:24:01 > 0:24:032,000 years ago, there were no chickens only
0:24:03 > 0:24:06- for eggs. There were farmed chickens.- Yes.
0:24:06 > 0:24:09If there is blood inside, it is the beginning of a
0:24:09 > 0:24:12baby chicken. So, no blood inside.
0:24:12 > 0:24:14So, really, you can't tell whether the egg is
0:24:14 > 0:24:17- kosher or not until you crack it.- Exactly, but
0:24:17 > 0:24:22today there are very hi-tech automated machines.
0:24:22 > 0:24:24- Like an X-ray?- It's not an X-ray, it's optical.
0:24:24 > 0:24:26- OK.- But then it can tell
0:24:26 > 0:24:29you if there are blood spots inside or not.
0:24:29 > 0:24:32The kosher world is amazing. It is very elaborate,
0:24:32 > 0:24:35very deep. And also quite logical in a way.
0:24:35 > 0:24:37I don't know about you, but this market, kosher
0:24:37 > 0:24:40or not, it just makes me want to cook, Kingy.
0:24:40 > 0:24:42Well, kosher cooks here must be pretty
0:24:42 > 0:24:45inventive, despite those rules because they're
0:24:45 > 0:24:48- getting through a lot of chicken.- And one of the
0:24:48 > 0:24:51reasons Israelis consume so much of it is because
0:24:51 > 0:24:53the government's backed the chicken business for
0:24:53 > 0:24:56decades. When the state of Israel was formed
0:24:56 > 0:24:59nearly 70 years ago, it only had a population of
0:24:59 > 0:25:04800,000, which then doubled in five years.
0:25:04 > 0:25:07- And the government had to feed them.- Now, I bet
0:25:07 > 0:25:09this is where the chicken came in.
0:25:09 > 0:25:12Correct. After a long period of rationing,
0:25:12 > 0:25:15protein was scarce. And, as the chicken and
0:25:15 > 0:25:18- egg were off the menu for most...- Oi, hands off!
0:25:18 > 0:25:20..the government started to subsidise the
0:25:20 > 0:25:23poultry industry. Cheep, cheep!
0:25:23 > 0:25:28Because chickens grew faster than cows, they became the most speedy
0:25:28 > 0:25:31solution to feeding millions of hungry
0:25:31 > 0:25:33- people for less cash. - Ker-ching.
0:25:33 > 0:25:36And, as the population expanded, so did the chicken business.
0:25:36 > 0:25:39And these days Israelis eat almost
0:25:39 > 0:25:41twice as much chicken than we Brits.
0:25:41 > 0:25:43Well, who'd have thought it, eh?
0:25:48 > 0:25:51The majority of Jews emigrating to Israel after the
0:25:51 > 0:25:55Second World War were from Russia and Eastern Europe.
0:25:55 > 0:25:56Many were poor and their
0:25:56 > 0:25:59traditional food still survives in Israel today.
0:26:00 > 0:26:03- Hey, Kingy? - Uh-huh?- This is it.
0:26:03 > 0:26:07Chef and kosher food writer Shmil Holland lives in Jerusalem's
0:26:07 > 0:26:09old Katamon neighbourhood.
0:26:09 > 0:26:13His family fled here from Poland in the 1940s.
0:26:13 > 0:26:17All my eastern Jewish cooking came from my grandmother.
0:26:17 > 0:26:21When my grandfather died, she was very afraid
0:26:21 > 0:26:24because, you know, the stories of the Holocaust
0:26:24 > 0:26:26and everything comes back.
0:26:26 > 0:26:28So, when I was 16,
0:26:28 > 0:26:32she came to sleep with me in the same room.
0:26:32 > 0:26:35- So...- Oh!
0:26:35 > 0:26:37You know...
0:26:37 > 0:26:40as a youth, everybody goes out...
0:26:40 > 0:26:44- and I have my grandmother with me in the room.- No!
0:26:44 > 0:26:48So, we begin to talk and she told me about the
0:26:48 > 0:26:50stories before the war.
0:26:50 > 0:26:53About the place that she came from and the cooking.
0:26:53 > 0:26:57About the ovens, about the chickens.
0:26:57 > 0:27:00And, in those nights, I learned all my recipes.
0:27:00 > 0:27:03And, when it comes to cooking with chicken,
0:27:03 > 0:27:07Shmil's carrying on his granny's thrifty tradition
0:27:07 > 0:27:09and making humble dishes.
0:27:09 > 0:27:12He is going to use as much of the bird as possible,
0:27:12 > 0:27:14so nothing goes to waste.
0:27:14 > 0:27:16That includes the offal, so we are getting a
0:27:16 > 0:27:20classic Jewish chicken liver dish.
0:27:20 > 0:27:23Plus, chicken soup, made from a chicken's bones.
0:27:23 > 0:27:25It's thought to be so good for you
0:27:25 > 0:27:27it's known as Jewish penicillin.
0:27:28 > 0:27:30And he is putting meat from
0:27:30 > 0:27:32the chicken wings into the dumplings, called
0:27:32 > 0:27:35kreplach, that go into the soup.
0:27:35 > 0:27:38This is the way that we grew up cooking chicken.
0:27:38 > 0:27:40With respect for the whole bird.
0:27:40 > 0:27:42When we did buy meat, it was expensive,
0:27:42 > 0:27:45so we made sure that we got every last bit out of it.
0:27:45 > 0:27:46I always say, for a family of three,
0:27:46 > 0:27:48it was a three-day meal.
0:27:48 > 0:27:50And then, if you want pudding, you've got the eggs.
0:27:50 > 0:27:53Yes. Exactly. It is perfect.
0:27:53 > 0:27:55Well, if you are a canny cook like Shmil here,
0:27:55 > 0:27:57who is making his chopped liver,
0:27:57 > 0:28:01you can make one bird go an OFFALLY long way, can't you?
0:28:01 > 0:28:03You can indeed.
0:28:03 > 0:28:05The Israelis love offal.
0:28:05 > 0:28:09Spleen and heart are popular here too.
0:28:09 > 0:28:12It is a great ingredient, chicken liver, isn't it?
0:28:12 > 0:28:14- It is.- And it is often overlooked, you know?
0:28:14 > 0:28:15Absolutely love it.
0:28:15 > 0:28:19- I already grilled the livers on fire.- On fire.
0:28:19 > 0:28:22And that is a kosher tradition, isn't it? Yes?
0:28:22 > 0:28:23It is a kosher tradition, yes.
0:28:23 > 0:28:30And now we will fry the onions in a lot of goose fat.
0:28:30 > 0:28:31A lot?
0:28:31 > 0:28:34Ah, that will be why some people call this dish
0:28:34 > 0:28:36a heart attack on a plate.
0:28:36 > 0:28:39This is food for people who work hard, isn't it?
0:28:39 > 0:28:42You couldn't eat this and sit at a desk.
0:28:42 > 0:28:44Fry that a little bit higher,
0:28:44 > 0:28:47just to get it warm.
0:28:47 > 0:28:50In the meantime, we can chop the eggs
0:28:50 > 0:28:53and we use just the egg yolks.
0:28:53 > 0:28:56'This eggy liver dish was a staple
0:28:56 > 0:28:59'at Jewish celebrations in Eastern Europe.'
0:28:59 > 0:29:04Mr King, I salute your sense of self restraint.
0:29:04 > 0:29:07You haven't taken one little bit
0:29:07 > 0:29:09from that chopping board to your mouth.
0:29:09 > 0:29:12- I haven't, have I?- No, you haven't. I'm proud of you.- Thank you.
0:29:14 > 0:29:18Shmil is adding the goose fat fried onions to the chicken liver.
0:29:18 > 0:29:21And, of course, the green onions.
0:29:25 > 0:29:29- Oh, yeah.- That's it. Maybe a little more...
0:29:29 > 0:29:33Maybe a little bit more black pepper?
0:29:37 > 0:29:39- That's fantastic. - That is fantastic.
0:29:39 > 0:29:43- It's creamy, it's savoury. It's tasty.- Onion...
0:29:43 > 0:29:44It is perfect.
0:29:44 > 0:29:47And that's not all, dude,
0:29:47 > 0:29:49Shmil has got to make the kreplach -
0:29:49 > 0:29:52the little dumplings that go into the chicken soup.
0:29:54 > 0:29:56It is really quite simple.
0:29:56 > 0:29:58You just have to bind the chopped cooked meat
0:29:58 > 0:30:00from the chicken wings with an egg yolk.
0:30:00 > 0:30:02We will cook it here.
0:30:02 > 0:30:04And then it is ready to stuff in the pasta dough.
0:30:04 > 0:30:07Is there a particular technique that you like to use?
0:30:07 > 0:30:09Yes, I will show you.
0:30:09 > 0:30:13This is it. This is the Blue Peter moment.
0:30:13 > 0:30:15Again, it is like...
0:30:15 > 0:30:19from a humble ball of flour and a few chicken wings,
0:30:19 > 0:30:21we're going to get the most amazing dumplings.
0:30:24 > 0:30:32And I'll put the stuffing and close it, nice.
0:30:33 > 0:30:36And then...I'm closing it.
0:30:36 > 0:30:38Oh, look at that.
0:30:38 > 0:30:41- Wow.- That's the way.
0:30:42 > 0:30:44Right, then.
0:30:45 > 0:30:47Did you get that, Kingy?
0:30:48 > 0:30:50I'll have a crack.
0:30:50 > 0:30:52You just fill your pasta circles with the meat,
0:30:52 > 0:30:57fold it in half, curl it, then stick the ends together.
0:30:58 > 0:31:02Thanks, mate. Now, you can eat kreplach on its own,
0:31:02 > 0:31:03grilled or fried.
0:31:03 > 0:31:05But Shmil is going to boil them in water first
0:31:05 > 0:31:08before adding them to the chicken broth.
0:31:08 > 0:31:10So, you don't boil them in the soup?
0:31:10 > 0:31:12No, I don't boil them in the soup,
0:31:12 > 0:31:15because I don't want them to make...
0:31:15 > 0:31:18I want... It will be clear, the soup.
0:31:18 > 0:31:20Shmil has already made the broth
0:31:20 > 0:31:23by boiling up the chicken carcass for six hours
0:31:23 > 0:31:26with root vegetables before straining.
0:31:26 > 0:31:28You see, all the eyes of the fat.
0:31:28 > 0:31:31I tried to take most of them out,
0:31:31 > 0:31:35because we want it clear and not so fat.
0:31:35 > 0:31:37But, in the old times,
0:31:37 > 0:31:40it was the best part of the soup.
0:31:40 > 0:31:44And it goes in Yiddish, gold coins.
0:31:44 > 0:31:47- Gold coins.- Yes.- In the soup.
0:31:47 > 0:31:49'I can see why.
0:31:49 > 0:31:50'If you we're feeling a bit under the weather,
0:31:50 > 0:31:53'this soup would be just the ticket.'
0:31:53 > 0:31:57We will put dill inside to infuse.
0:31:57 > 0:31:59That's a lot of dill.
0:31:59 > 0:32:01It is, isn't it? It's going to be amazing.
0:32:01 > 0:32:04After the dumplings have been boiled for a few minutes,
0:32:04 > 0:32:06on goes the hot carroty chicken broth.
0:32:08 > 0:32:12You know what my mother said? She said...
0:32:12 > 0:32:15I asked her if it is really the real penicillin.
0:32:15 > 0:32:19She said, "You know, if you make
0:32:19 > 0:32:21"the soup as you should do it,
0:32:21 > 0:32:27"and you cook it very carefully, and then you take the medicine
0:32:27 > 0:32:29"that the doctor gives you, then it will help."
0:32:29 > 0:32:31THEY LAUGH
0:32:33 > 0:32:34So, let's try.
0:32:34 > 0:32:36- Sublime.- It is sublime.
0:32:36 > 0:32:38Eat that. You'll live forever.
0:32:41 > 0:32:44- Wow.- You're quite good at this, aren't you?
0:32:49 > 0:32:52It's amazing to think that Shmil's Jewish chicken dishes
0:32:52 > 0:32:55come from just one of countless food traditions here, isn't it?
0:32:55 > 0:32:57I know, mate, yes.
0:32:57 > 0:33:01And this land's history with chicken goes back centuries,
0:33:01 > 0:33:03well before the state of Israel was born.
0:33:11 > 0:33:15An hour outside of Jerusalem are the ruins of Maresha,
0:33:15 > 0:33:19a city that had its heyday well before the Romans arrived.
0:33:19 > 0:33:22This is it. We are simply passing through history.
0:33:22 > 0:33:25You know, there's the possibility of seeing shepherds
0:33:25 > 0:33:28with their flocks on the way to Bethlehem.
0:33:28 > 0:33:32It is a landscape of biblical proportions!
0:33:32 > 0:33:35Yes, all those Old Testament stories we learnt as kids,
0:33:35 > 0:33:38well, they're all set around here.
0:33:38 > 0:33:40And it was in this very desert that the
0:33:40 > 0:33:42chickens made history
0:33:42 > 0:33:47some 400 years before Jesus was just a glint in God's eye.
0:33:57 > 0:34:01Our mission - to find the first chicken farm on the planet.
0:34:01 > 0:34:05Our destination - the rubbish dumps of a historic city,
0:34:05 > 0:34:11where a massive haul of ancient chicken bones has been unearthed.
0:34:11 > 0:34:14Our informant - Ian Stern,
0:34:14 > 0:34:19doctor of archaeology and obtainer of rare antiquities.
0:34:19 > 0:34:21A man who has dedicated his life
0:34:21 > 0:34:25to solving the mystery of these historic relics.
0:34:25 > 0:34:28- So, what happens here, Ian? - Actually, you are
0:34:28 > 0:34:31- in the ancient city of Maresha here.- Right.
0:34:31 > 0:34:34This is a site that was mentioned in the Bible four times.
0:34:34 > 0:34:37It was probably one of the main cities between...
0:34:37 > 0:34:39let's say 200, 300 years BCE.
0:34:39 > 0:34:44What we've found here indicates that we had a cosmopolitan society.
0:34:44 > 0:34:47One of the unique aspects of the city of Maresha
0:34:47 > 0:34:51was the fact that you have thousands upon thousands
0:34:51 > 0:34:53of subterranean caverns, caves, underneath where we are standing.
0:34:53 > 0:34:57- Wow.- And the reason for that is actually very practical.
0:34:57 > 0:34:59So, what they would do is make a shaft and then build out
0:34:59 > 0:35:01and carved brick-shaped stones,
0:35:01 > 0:35:03like you see right here behind me.
0:35:03 > 0:35:06- Wow.- They then took those bricks from the caverns underneath
0:35:06 > 0:35:08that they were creating, built their homes with it.
0:35:08 > 0:35:11And, as a result of building their homes on the surface,
0:35:11 > 0:35:14- they ended up having a hollow space underneath.- Right.
0:35:14 > 0:35:17And these what were initially quarries ended up being
0:35:17 > 0:35:19areas that had a function,
0:35:19 > 0:35:21meaning water cisterns, olive presses, dovecotes,
0:35:21 > 0:35:23and also as dumps.
0:35:23 > 0:35:27And that is really the secret to why we are finding so much here.
0:35:27 > 0:35:29One of the most phenomenal things that we've been finding
0:35:29 > 0:35:32- is the amount of chicken bones. - Right.
0:35:32 > 0:35:34Which doesn't sound terribly exciting when you talk about it.
0:35:34 > 0:35:35It does to us.
0:35:35 > 0:35:38Actually, I have to say, Ian, it does to us.
0:35:38 > 0:35:40But here, what we are seeing is, for the first time,
0:35:40 > 0:35:43commercial raising of chickens on a massive scale.
0:35:43 > 0:35:46It's fantastic to be stood here, isn't it?
0:35:46 > 0:35:48Hearing you talk, Ian. It's like one man's
0:35:48 > 0:35:51rubbish tip is your archaeological gold mine.
0:35:51 > 0:35:56- And in that we can unravel the story of history. - So much. Absolutely, so much.
0:35:56 > 0:35:57Right down here.
0:36:05 > 0:36:08I would never have dreamt that this
0:36:08 > 0:36:09was below the desert floor.
0:36:09 > 0:36:12- You see quarry marks all around the walls.- Yes.- These were
0:36:12 > 0:36:15done by the people when they were quarrying away
0:36:15 > 0:36:17the bricks to make their buildings. The garbage
0:36:17 > 0:36:19that was dumped in here almost reached the ceiling,
0:36:19 > 0:36:22and, in some places, actually went beyond the openings
0:36:22 > 0:36:25that you see in different areas around this cave.
0:36:25 > 0:36:27These 2,000-year-old rubbish dumps
0:36:27 > 0:36:30are now the workplace of Lee Perry-Gal,
0:36:30 > 0:36:32who is a zoo archaeologist.
0:36:32 > 0:36:35This is really abnormal, to find that amount of bones in such
0:36:35 > 0:36:39an early period. So, we are talking here about
0:36:39 > 0:36:42over 1,000 chicken bones.
0:36:42 > 0:36:44This is a lot.
0:36:44 > 0:36:46This is a huge quantity. Something unique happened here.
0:36:46 > 0:36:49There is a story here. It may be the story of the chicken.
0:36:49 > 0:36:51For thousands of years, actually,
0:36:51 > 0:36:54chicken were used for different purposes.
0:36:54 > 0:36:59- Rituals and burial ceremonies.- Yes. - And mostly for cockfighting.
0:36:59 > 0:37:02- Yes.- So, sport and sacrifice then?- Exactly.
0:37:02 > 0:37:05And eating chicken is quite a new thing.
0:37:05 > 0:37:08Not like other species that were eaten for thousands
0:37:08 > 0:37:11and thousands of years. Chicken is something else.
0:37:11 > 0:37:13And this question was, where and when
0:37:13 > 0:37:16chicken started to be part of the human diet.
0:37:16 > 0:37:19For many years, the research didn't have the answer for that.
0:37:19 > 0:37:23Now, we know that Maresha is actually the earliest
0:37:23 > 0:37:25and the first place in the Western world
0:37:25 > 0:37:28that people started to eat it and grow chicken
0:37:28 > 0:37:30for economic purposes.
0:37:30 > 0:37:32How did they cook them? Can you tell that from the bones?
0:37:32 > 0:37:35Yes. Well, I can tell you how they didn't cook them.
0:37:35 > 0:37:38We don't have any burnt bones,
0:37:38 > 0:37:40so we know that they were not exposed to direct fire.
0:37:40 > 0:37:43Another important piece of evidence we have
0:37:43 > 0:37:46on the chicken bones is the butchery marks,
0:37:46 > 0:37:49- like the ones you see here. - Wow, That's amazing.
0:37:49 > 0:37:52It is exactly on the joint
0:37:52 > 0:37:56- where the different portions... - Just like we would do.
0:37:56 > 0:38:00- Exactly.- So, drumsticks, thighs. Wings, breasts.
0:38:00 > 0:38:03- Schnitzels, everything that we would eat.- Wow.
0:38:03 > 0:38:09So, the thinking is that when Maresha was a bustling metropolis,
0:38:09 > 0:38:12its citizens were the first in the world to be raising chickens
0:38:12 > 0:38:16- for mass consumption. - Then, when the Romans invaded
0:38:16 > 0:38:19the Holy Land a few hundred years later,
0:38:19 > 0:38:21they got a taste for chicken too,
0:38:21 > 0:38:24and it spread throughout the rest of their empire,
0:38:24 > 0:38:27and, eventually, the entire world.
0:38:27 > 0:38:29Cor blimey, Si!
0:38:29 > 0:38:32Absolutely, absolutely fascinating.
0:38:32 > 0:38:36We also have the eggs industry here. We have almost 70% female.
0:38:36 > 0:38:38- Gosh!- OK. This is really, really fantastic.
0:38:38 > 0:38:42You can just cut the bone and see if it has something inside.
0:38:42 > 0:38:43It's called medullary bone.
0:38:43 > 0:38:46It is something that the chicken during the laying cycle has.
0:38:46 > 0:38:50- Uh-huh.- And this is the best proof that this chicken was
0:38:50 > 0:38:52during her time of laying.
0:38:52 > 0:38:57I do feel a bit like Indiana Jones and the Raiders of the Lost Chicken.
0:38:57 > 0:39:01- It's true.- It is. - There is one question, however...
0:39:01 > 0:39:02Yes.
0:39:02 > 0:39:04- Lee...- Yeah?
0:39:04 > 0:39:07In your expert opinion...
0:39:08 > 0:39:11What came first, the chicken or the egg?
0:39:11 > 0:39:14Good question. Good question. I think the chicken.
0:39:14 > 0:39:17Not the egg, somebody had to bring the egg.
0:39:17 > 0:39:19- No, it had to be the egg. - No! You know why?
0:39:19 > 0:39:22Because I still want to find an egg here. I didn't find any egg.
0:39:22 > 0:39:25I wanted to find egg. I find only chickens.
0:39:25 > 0:39:27This is why the chicken came first.
0:39:29 > 0:39:33- Get in!- One small battle does not a war win, Kingy.
0:39:33 > 0:39:36Well, if you are so clever, then tell me what you think
0:39:36 > 0:39:40made those Mareshan citizens think about eating the funny-looking fowl,
0:39:40 > 0:39:43or their fragile eggs, in the first place, dude?
0:39:43 > 0:39:45What if it happened like this?
0:39:45 > 0:39:49Once upon a time, two and a half thousand years ago,
0:39:49 > 0:39:51a chicken was standing on a rock,
0:39:51 > 0:39:55and dropped one by mistake, which cracked when it landed.
0:39:55 > 0:39:58Oops! Go on.
0:39:58 > 0:40:00Disappointed, she walks off,
0:40:00 > 0:40:05- and leaves the egg cooking slowly on the rock.- I'm with you.
0:40:05 > 0:40:08Along comes a shepherd, who sits on the rock to mind his sheep,
0:40:08 > 0:40:11and puts his hand in a broken egg by mistake.
0:40:11 > 0:40:15But when he licks it, he realises just how delicious it is.
0:40:15 > 0:40:17Ooh, yum!
0:40:17 > 0:40:22And, if the egg was so tasty, what about the chicken that laid it?
0:40:22 > 0:40:23I don't know.
0:40:23 > 0:40:27And that was the moment he diversified
0:40:27 > 0:40:30from herding sheep to farming chickens,
0:40:30 > 0:40:33becoming a rich and well-respected character
0:40:33 > 0:40:36on the ancient streets of Maresha.
0:40:36 > 0:40:38'In theory, that is.'
0:40:39 > 0:40:42Do you know what, dude? I think you might have cracked it!
0:40:44 > 0:40:46But what I'm still wondering is,
0:40:46 > 0:40:50what meals those ancient Mareshans would have made with their chickens.
0:40:50 > 0:40:53It's pretty certain that they would have made use of
0:40:53 > 0:40:56the seven ingredients listed in the Old Testament
0:40:56 > 0:40:58as coming from the land of Israel.
0:40:58 > 0:41:00Ah, yes. The biblical seven.
0:41:00 > 0:41:02Two grains and five fruits.
0:41:02 > 0:41:05And who better to cook for us Bible-style
0:41:05 > 0:41:09than Israeli chef Noam, who showed us around the kosher market?
0:41:09 > 0:41:11- Well, what a kitchen. - It is an amazing place.
0:41:11 > 0:41:14He's going to do us a hotpot using ingredients
0:41:14 > 0:41:17that would have been round here before the Romans.
0:41:17 > 0:41:21It's great to see you using barley and wheat in the dishes.
0:41:21 > 0:41:22I mean, I love it. It's better for you,
0:41:22 > 0:41:24you've got some bite in it.
0:41:24 > 0:41:26- Like, barley risottos, spelt risottos...- Yes.
0:41:26 > 0:41:29Anything you can do with rice, you can do with barley.
0:41:29 > 0:41:32Here, we're not just doing chicken. I have a few chicken hearts.
0:41:32 > 0:41:34- Right.- And a few chicken spleens.
0:41:34 > 0:41:36- I don't know if you've ever tasted it.- Never the spleens, no.
0:41:36 > 0:41:41But they become very soft and creamy and it's amazing.
0:41:41 > 0:41:45Well, the Mareshans would have had to make the most of their chicken.
0:41:45 > 0:41:48But, luckily, they weren't short of herbs or spices.
0:41:48 > 0:41:52I'm adding quite a few ingredients that we found just around here.
0:41:52 > 0:41:54We picked a bit of wild hyssop
0:41:54 > 0:41:58- and we picked up a bit of wild fennel.- The aroma is...
0:41:58 > 0:41:59Wow! Very intense.
0:42:01 > 0:42:03You know, I'm getting an idea now of the Israeli food -
0:42:03 > 0:42:05not frightened of flavours.
0:42:05 > 0:42:08- The hyssop is like a cross between thyme and lavender.- Yeah.
0:42:08 > 0:42:11And there's a pepper note to the back of it, as well, isn't there?
0:42:11 > 0:42:12Oh, yeah, that fennel is so strong!
0:42:12 > 0:42:16All the essential oils are exploding inside.
0:42:16 > 0:42:18It's amazing, isn't it? Because, when you look at
0:42:18 > 0:42:20an arid landscape like this,
0:42:20 > 0:42:22- you kind of think, well, there's nothing grows here.- No.
0:42:22 > 0:42:24It's a desert. But it so isn't.
0:42:25 > 0:42:29Noam is also using pomegranate molasses and date honey
0:42:29 > 0:42:32- to boost the Biblical flavours. - It is very easy to make,
0:42:32 > 0:42:37but the flavour of mixtures and the flavour of game in the dish
0:42:37 > 0:42:39- is quite amazing. - It's alchemy, isn't it?
0:42:39 > 0:42:41I can't wait to taste this.
0:42:41 > 0:42:45You know, Kingy, using foraged ingredients like this
0:42:45 > 0:42:48shows how creative the ancient people of Maresha must have been
0:42:48 > 0:42:50when it came to cooking.
0:42:51 > 0:42:53And Noam's not doing badly either, is he?
0:42:53 > 0:42:56Is Israel an exciting place for a chef at the moment?
0:42:56 > 0:42:58It's very exciting,
0:42:58 > 0:43:01because you can get ingredients now from all over the world.
0:43:01 > 0:43:04I think that the Israeli cook or chef is not afraid to use
0:43:04 > 0:43:07whatever he wants to use and make new combinations
0:43:07 > 0:43:10and new taste combinations.
0:43:12 > 0:43:15With soaked grains, fruit and veg in the pot,
0:43:15 > 0:43:17Noam is adding water to poach the chicken.
0:43:22 > 0:43:25And that's it. I'm going to cover it with the fig leaves.
0:43:25 > 0:43:28I'm going to try and make an inner cover.
0:43:28 > 0:43:30And they're going to give...
0:43:30 > 0:43:33- A cartouche of fig leaves?- Yes.
0:43:33 > 0:43:35Exactly. Fig leaves.
0:43:35 > 0:43:39I bet Adam and Eve didn't call them a cartouche of fig leaves,
0:43:39 > 0:43:40- though, did they?- And that's it.
0:43:40 > 0:43:42Now, we just have to wait.
0:43:42 > 0:43:46The chicken needs to cook for an hour under its fig leaf cover,
0:43:46 > 0:43:50which acts as an inner lid to keep the meat moist.
0:43:51 > 0:43:53Oh, I'm really... It's killing us, this.
0:43:53 > 0:43:56- It smells amazing, doesn't it? - It does. It absolutely does.
0:43:56 > 0:43:57Yeah, yeah, very aromatic.
0:43:59 > 0:44:01So, I'm going to take the fig leaves off.
0:44:01 > 0:44:03Oh, look at that chicken, dude.
0:44:03 > 0:44:05It's that barley I can't wait to try!
0:44:05 > 0:44:07And we can see the meat is very tender.
0:44:07 > 0:44:08It just peels off the bones.
0:44:08 > 0:44:10Oh, look at that!
0:44:10 > 0:44:13- You want to taste it? - Not half!
0:44:13 > 0:44:17Oh, man. The flavours are awesome. Sweet and savoury, earthy.
0:44:17 > 0:44:19- Yeah.- It is warm and comforting.
0:44:19 > 0:44:21It is informal. It's so good, man.
0:44:21 > 0:44:24- But I love the barley, because it makes it robust as well.- Mm!
0:44:24 > 0:44:27- Robust and generous. - It has a nice texture.
0:44:27 > 0:44:29- Oh, yeah! I love it. - Has a really nice texture.
0:44:29 > 0:44:31That was delicious.
0:44:31 > 0:44:36The only real difference between this dish and the 400 BC version
0:44:36 > 0:44:38would have been the meat.
0:44:38 > 0:44:42Back then, the chickens would have been tough and scrawny.
0:44:42 > 0:44:44Chicken breeding's come a long way since then.
0:44:44 > 0:44:47Now, there are hundreds of different breeds.
0:44:47 > 0:44:50Birds bred just for their eggs and others called broilers
0:44:50 > 0:44:51just for their meat,
0:44:51 > 0:44:55with some bred to suit local conditions and even tastes.
0:44:57 > 0:44:59You mean, like how the French say, "Je t'aime"
0:44:59 > 0:45:04to the rich flavoursome plump meat of the free-range poulet de bresse.
0:45:04 > 0:45:08Yeah, and how chicken-obsessed Americans have found ways
0:45:08 > 0:45:11to breed their broiler chickens with extra big wings
0:45:11 > 0:45:14to satisfy the stateside appetite for barbecue.
0:45:16 > 0:45:20As the world's population grows and chicken is on the brink of
0:45:20 > 0:45:22becoming the most eaten meat on the planet,
0:45:22 > 0:45:25the evolution of this ubiquitous bird continues.
0:45:29 > 0:45:32But it's a controversial business, and it's easy to see why
0:45:32 > 0:45:35at the Hebrew University of Jerusalem's
0:45:35 > 0:45:36avian development lab.
0:45:36 > 0:45:38Ah!
0:45:39 > 0:45:41Avigdor Cahaner is an avian geneticist
0:45:41 > 0:45:44and a world leader in this field of science.
0:45:46 > 0:45:49In extreme heat, we can strip off.
0:45:49 > 0:45:53But chickens get stressed in hot climates and can even die.
0:45:55 > 0:45:58The professor has been breeding chickens with fewer feathers
0:45:58 > 0:46:01to help them cope better with the heat.
0:46:01 > 0:46:03These fancy feathers, they look nice,
0:46:03 > 0:46:07but it's like having a fancy coat in the summertime.
0:46:07 > 0:46:10It's terrible. They don't like it.
0:46:10 > 0:46:12That's why I was looking for genes
0:46:12 > 0:46:14- that reduced the feather coverage. - Right.
0:46:14 > 0:46:18To make their feather coverage more similar to what you're wearing now.
0:46:18 > 0:46:23- You see, this man... - Oh, he's got a bald neck!
0:46:23 > 0:46:26- Flipping heck!- Half bald neck.
0:46:26 > 0:46:28Why is that, then? That's just to keep them cool?
0:46:28 > 0:46:32Yes. That helps them to keep cool. And we have this lady.
0:46:34 > 0:46:38It's all the same gene, but in double dose.
0:46:38 > 0:46:42- Oh, look.- And as you see, it's not just the neck that is naked.
0:46:42 > 0:46:45It has very little feathers on the breast
0:46:45 > 0:46:50and no feathers at all on the legs and some parts of the body.
0:46:50 > 0:46:52But it's GM, though. It's genetically modified?
0:46:52 > 0:46:54No, it's not GM. It's a natural mutation.
0:46:54 > 0:46:58You can find chickens like this everywhere in the back-yards
0:46:58 > 0:47:01- in hot climate countries.- Really?
0:47:01 > 0:47:03It's very... This is very common.
0:47:03 > 0:47:09Naked-neck chickens is very common. It's a common gene. Quite common.
0:47:09 > 0:47:13But it only provides the chickens with partial alleviation.
0:47:13 > 0:47:15- Right.- So, partial alleviation to heat stress?
0:47:15 > 0:47:19- That's what we're talking about. - That's why I was interested in
0:47:19 > 0:47:22checking the maximum effect of having no chickens...
0:47:22 > 0:47:24No feathers at all.
0:47:24 > 0:47:27So, I decided then to use another mutation
0:47:27 > 0:47:31which eliminates further development on the entire body.
0:47:31 > 0:47:34- No feathers at all. So... - Bald chickens?- Bald chickens.
0:47:37 > 0:47:39It's a bit "whoa!" to the eye.
0:47:39 > 0:47:42Because you don't expect to see a chicken like that.
0:47:42 > 0:47:44I'm not entirely sure I like it, Professor.
0:47:44 > 0:47:45Wait until you see the others.
0:47:49 > 0:47:53The professor is an internationally respected scientist
0:47:53 > 0:47:56who works to a strict code of ethics.
0:47:56 > 0:48:00There's no doubt this particular field of science is cutting edge.
0:48:00 > 0:48:04It raises a lot of issues and, for most of us, it's a bit of a shock.
0:48:06 > 0:48:07Oh, crumbs!
0:48:07 > 0:48:10- They look quite prehistoric. - Oh, my God.
0:48:13 > 0:48:14And this is a natural mutation
0:48:14 > 0:48:17that was found in California in the '50s.
0:48:17 > 0:48:22And then I brought them to Israel and I bred this gene
0:48:22 > 0:48:25- into the modern broilers. These big chickens.- Yeah.
0:48:25 > 0:48:28They are those who suffer the most from the heat.
0:48:29 > 0:48:32I mean, it looks a bit freaky.
0:48:32 > 0:48:34Freaky, dude? It's wrong!
0:48:34 > 0:48:36It's supposed to be a chicken with feathers!
0:48:38 > 0:48:40'The truth is, if you eat meat,
0:48:40 > 0:48:43'you need to feel comfortable about where your food comes from.
0:48:43 > 0:48:46'For me, if bald chickens are the future,
0:48:46 > 0:48:48'I'm sticking to lentil burgers.
0:48:48 > 0:48:50'Yeah, me too, Kingy.'
0:48:52 > 0:48:55Do you know, mate? Those chickens totally freaked me out.
0:48:55 > 0:48:57Too right. They were weird.
0:48:57 > 0:49:00I've never seen anything like them before.
0:49:00 > 0:49:02The future's a strange place, isn't it?
0:49:02 > 0:49:04Especially for chickens!
0:49:04 > 0:49:07But if you look at what lies ahead for the different cultures here,
0:49:07 > 0:49:10there is light at the end of the tunnel.
0:49:11 > 0:49:16In Israel, contact between Israelis and Palestinians is limited.
0:49:16 > 0:49:19But there's a project in Jerusalem that's committed to bringing
0:49:19 > 0:49:22young people from both sides of the divide together
0:49:22 > 0:49:24to build a better future.
0:49:24 > 0:49:27They practice several times a week under coach Hinny
0:49:27 > 0:49:30and compete in the National League.
0:49:30 > 0:49:34I think the basketball makes them really get to know each other.
0:49:34 > 0:49:36- It's a very equal place.- Yes.
0:49:36 > 0:49:39They are coming to the court and both sides are equal.
0:49:39 > 0:49:43And also, doing the games and everything,
0:49:43 > 0:49:47they need to work in teamwork and they need to work together.
0:49:47 > 0:49:49- OK, let's go, guys.- We're off.
0:49:52 > 0:49:53Good luck, Kingy!
0:49:53 > 0:49:55And you, dude. All right.
0:49:55 > 0:49:56- You go there.- Yeah!
0:49:56 > 0:49:58OK, guys, what we're going to do,
0:49:58 > 0:50:00we're going to be in couples.
0:50:02 > 0:50:03This will be a laugh, dude!
0:50:03 > 0:50:06They've invited us to join the team for the day.
0:50:06 > 0:50:08And we're going to learn how playing together
0:50:08 > 0:50:11can help you work together in life.
0:50:11 > 0:50:12'Teamwork, dude. Teamwork.
0:50:12 > 0:50:15'It'll teach us trust and tolerance.'
0:50:15 > 0:50:16Oh, no!
0:50:16 > 0:50:17'That'll be helpful(!)'
0:50:17 > 0:50:20Well, I've tolerated you for years.
0:50:20 > 0:50:23I think you'll find that I'm the tolerant one.
0:50:23 > 0:50:27Anyway, basketball doesn't half give you an appetite,
0:50:27 > 0:50:30so let's get the kids off the court and cook them some lunch.
0:50:30 > 0:50:33You're on, dude. But we need to make something
0:50:33 > 0:50:35that won't just tickle these teenagers' palates.
0:50:35 > 0:50:39It will also be OK for all of them to eat.
0:50:40 > 0:50:45One of Israel's favourite fast foods is chicken schnitzel.
0:50:45 > 0:50:48It's a local delight. But we'll do it with chicken
0:50:48 > 0:50:51that both Muslims and Jews can eat.
0:50:52 > 0:50:54You're on, me little schnitzel!
0:50:54 > 0:50:59And we'll serve it with pitta bread and a colourful, crunchy coleslaw.
0:50:59 > 0:51:02By heck, look at the size of those chicken breasts.
0:51:02 > 0:51:03You should have seen the size of the legs!
0:51:03 > 0:51:05This is all we're going to do.
0:51:08 > 0:51:10Just with the heel of your hand.
0:51:10 > 0:51:12Because you don't want to break the fibres down.
0:51:12 > 0:51:14It's not like making an escalope.
0:51:14 > 0:51:15- Do you know what, Si?- Yeah, mate.
0:51:15 > 0:51:19When I was a kid, I always dreamed of being a Harlem Globetrotter.
0:51:19 > 0:51:21- Did you? - HE HUMS
0:51:21 > 0:51:24Boom! Slam dunk. Ooh...
0:51:24 > 0:51:25Oh, flip!
0:51:25 > 0:51:28But you know, cos... I'm good with ball sports.
0:51:28 > 0:51:29I've got that coordination.
0:51:29 > 0:51:31You know, practically that basketball
0:51:31 > 0:51:33was like a magnet on my finger.
0:51:34 > 0:51:37Look at that. It's like as though it's attached to my hand
0:51:37 > 0:51:38with elastic.
0:51:40 > 0:51:41There is a fundamental problem
0:51:41 > 0:51:43with you being a Harlem Globetrotter, dude.
0:51:43 > 0:51:45- What?- First of all, you're what? Six foot.
0:51:45 > 0:51:47And you've got to be seven foot two.
0:51:48 > 0:51:51Well, I know. But I thought I could grow into it.
0:51:53 > 0:51:55- Hey.- What?
0:51:55 > 0:51:58I'll give you £100 if you can...
0:51:58 > 0:52:01- Shoot that hoop? - Do a shoot that hoop.
0:52:02 > 0:52:04Take it off me. Take it off me.
0:52:06 > 0:52:07No, no, no, no, look.
0:52:07 > 0:52:09You can't restrain, dude.
0:52:13 > 0:52:15BOTH: Ohhh!
0:52:21 > 0:52:24- Rubbish.- Oh, come on. We're meant to be making schnitzel.
0:52:24 > 0:52:27Yeah, that's true. I got into it there, dude. Sorry.
0:52:27 > 0:52:29- Never mind.- I'm not as fit as I was.
0:52:29 > 0:52:32I think we'd better stick to our day jobs, mate.
0:52:32 > 0:52:34And breadcrumb those schnitzels.
0:52:34 > 0:52:37And, as we're in Israel, we're using matzo meal instead,
0:52:37 > 0:52:39which is like cracker crumbs.
0:52:39 > 0:52:43And we're adding sesame seeds for a bit of Middle Eastern texture.
0:52:43 > 0:52:45When I was a kid, my mother used to use those orange crumbs.
0:52:45 > 0:52:49You could see them for miles and, oh, how I loved them on a fishcake.
0:52:49 > 0:52:53And now, to get our crumby coating to stick to the chick,
0:52:53 > 0:52:55we need to dip it in beaten egg first.
0:52:55 > 0:52:57You take the schnitzel.
0:52:57 > 0:53:00You dust it in that wonderful seasoned flour
0:53:00 > 0:53:04with the smoked paprika and the mustard.
0:53:05 > 0:53:11Swathe it in egg and then I'll do this one in our lovely mix.
0:53:11 > 0:53:15And don't be shy. Everybody loves crunch.
0:53:15 > 0:53:16Of course they do.
0:53:16 > 0:53:19And that's why we're making a crunch-tastic
0:53:19 > 0:53:22kohlrabi, cabbage and carrot coleslaw too.
0:53:22 > 0:53:26- Bang in season, kohlrabi, at the minute.- Oh, it's bang in.
0:53:26 > 0:53:28Now, if you're wondering where to get it,
0:53:28 > 0:53:30most Asian supermarkets around the peripheries
0:53:30 > 0:53:33of major cities in the UK sell it.
0:53:33 > 0:53:34Most supermarkets sell it now!
0:53:34 > 0:53:37- Do they?- Well, aye. Where are you living?
0:53:37 > 0:53:38Consett.
0:53:38 > 0:53:41Since the steelworks closed, we haven't had much.
0:53:41 > 0:53:43And we certainly didn't have kohlrabi, that's for sure!
0:53:44 > 0:53:49Kohlrabi's massive here in Israel, but, if you happen to live near Si,
0:53:49 > 0:53:51I can tell you it's got an almost sweet flavour
0:53:51 > 0:53:53like water chestnut.
0:53:53 > 0:53:57So a squeeze of lemon should sharpen it up lovely.
0:53:59 > 0:54:01This lemon. It's beautiful, isn't it?
0:54:04 > 0:54:07At last, they've given me a seedless lemon.
0:54:07 > 0:54:09Now I just go up like any of the others and go,
0:54:09 > 0:54:12"And just squeeze the lemon onto the coleslaw."
0:54:12 > 0:54:14There's a pip.
0:54:14 > 0:54:16SI LAUGHS
0:54:16 > 0:54:17You see, that's the thing.
0:54:17 > 0:54:21If you didn't have pips, then how can you have another lemon?
0:54:21 > 0:54:24The next element is caraway seeds,
0:54:24 > 0:54:27which gives our coleslaw a slightly aniseed twist.
0:54:27 > 0:54:30About a tablespoon in each bowl.
0:54:31 > 0:54:34Nice. It's like rainbow coleslaw, this.
0:54:35 > 0:54:37They look great, Kingy.
0:54:38 > 0:54:40That's the first batch.
0:54:40 > 0:54:41- Yeah, another five to go.- Aye.
0:54:42 > 0:54:44Now, what we need to do now is...
0:54:44 > 0:54:46It wouldn't be coleslaw without mayonnaise.
0:54:46 > 0:54:49- First off...- I suppose I'll be whisking, will I?
0:54:49 > 0:54:52- Oh, yes. There you go, love. - I knew it!
0:54:52 > 0:54:56And the perfect accompaniment for the schnitzel
0:54:56 > 0:54:58is a garlic mayo with a little mustard kick.
0:54:59 > 0:55:03And next, two egg yolks.
0:55:04 > 0:55:07Would you like to emulsify that for me, Mr King?
0:55:07 > 0:55:10Now, you beat it until the egg yolks change colour.
0:55:10 > 0:55:13So, you see how they're dark now?
0:55:13 > 0:55:14You want it a lighter colour.
0:55:14 > 0:55:17A light canary colour.
0:55:17 > 0:55:20- That's there, isn't it? - That's it, mate, yeah.
0:55:20 > 0:55:25Now, the secret is that it must be one endless, clean stream of oil.
0:55:27 > 0:55:30- Are you happy with the rate of flow, Si?- Yes. It's great.
0:55:30 > 0:55:33Of course, you can do this with a food processor.
0:55:33 > 0:55:35- You can. But we haven't got one of them either!- Keep whisking!
0:55:39 > 0:55:42- Do you know, you're doing an excellent job.- Shut up, Myers.
0:55:42 > 0:55:44You've gone all weak and whoppy, have you?
0:55:44 > 0:55:46You gone all girly? Come on, let me have a go.
0:55:46 > 0:55:50- Come on. Come on.- You... I tell you what. You can get lost!
0:55:50 > 0:55:53Because you always do that, you. Go on, then. Go on.
0:55:57 > 0:55:59- I think the heat's got to him. - It is.
0:56:00 > 0:56:03The thing is, mayonnaise, it needn't be 'hell, man'!
0:56:05 > 0:56:08That is the best mayonnaise I've ever made.
0:56:12 > 0:56:13Come on, gang. Who's hungry?
0:56:13 > 0:56:15- ALL:- Me! - Come on!
0:56:15 > 0:56:18THEY CHEER
0:56:20 > 0:56:23Help yourselves. Go on, dive in. It's brill.
0:56:23 > 0:56:25Oh, man. I love this.
0:56:25 > 0:56:27Two conflicted communities coming together.
0:56:27 > 0:56:29United over one meal.
0:56:29 > 0:56:31Scrumptious chicken schnitzel.
0:56:33 > 0:56:35What do you think? All good?
0:56:36 > 0:56:37- Really good.- Is it good?
0:56:37 > 0:56:40- Legendary. - Legendary!
0:56:42 > 0:56:44- Nice, that.- Come on, eat some more. - Come and have another.
0:56:44 > 0:56:46- There's plenty.- Have some more.
0:56:46 > 0:56:48Well, coach, how did we do on the basketball field?
0:56:48 > 0:56:51I think you're much better in schnitzels than...
0:56:51 > 0:56:52- Basketball. - Basketball!
0:56:52 > 0:56:56What a fantastic bunch of young people you've got here.
0:56:56 > 0:56:58It really is a credit to the work you're doing.
0:56:58 > 0:57:01Well, here's to hope and happiness and new generations of peace.
0:57:01 > 0:57:03- Thank you so much for having us. - Thank you, thank you.
0:57:03 > 0:57:05Thank you for letting us into your lives.
0:57:05 > 0:57:06We were so happy to have you.
0:57:06 > 0:57:10You know, for me, it's been the people as well as the food
0:57:10 > 0:57:13that's made our visit to the Promised Land so special.
0:57:13 > 0:57:17And I've loved discovering how all the different cultures
0:57:17 > 0:57:20have had such an impact on Israeli cuisine.
0:57:20 > 0:57:22So, thank you, Israel.
0:57:22 > 0:57:24You've been Biblical.
0:57:25 > 0:57:27Next time...
0:57:27 > 0:57:28Howzat?!
0:57:28 > 0:57:31We're back on UK soil...
0:57:31 > 0:57:32- ALL:- Gambe!
0:57:32 > 0:57:35..celebrating the British love affair with a wealth of chicken dishes
0:57:35 > 0:57:38that make Britain an epicentre for global cuisine.
0:57:38 > 0:57:41So, we can visit all the chicken-loving nations
0:57:41 > 0:57:46we didn't get to on our chicken world tour right here in Blighty.
0:57:46 > 0:57:47I need more chicken!
0:57:47 > 0:57:50We'll be tracking down dishes from Jamaica,
0:57:50 > 0:57:51India,
0:57:51 > 0:57:52Korea,
0:57:52 > 0:57:54Portugal
0:57:54 > 0:57:55and Bangladesh.
0:57:55 > 0:57:58And meeting some of the inventive and inspiring cooks
0:57:58 > 0:58:01who've introduced us to a world of flavours on our doorstep.
0:58:01 > 0:58:04Forget going on your fancy cruises!
0:58:04 > 0:58:05I've seen the light!