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

♪ ♪ Experience Abu Dhabi.

♪ ♪ And by the Greek National Tourism Organization.

♪ ♪ LOI: I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.

When I was growing up in Thermo, a small village in Greece, food was a way of life.

The Mediterranean diet is considered the healthiest in the world.

And I have seen how it can truly change people's lives, like it changed mine.

And since then, my life has been all about the Mediterranean diet.

♪ ♪ Each season, I take the cornerstones of the Mediterranean diet and travel the world, learning about different cultures, gathering inspiration, exchanging ideas... - Oh!

LOI: And then, going back home to share with you.

♪ ♪ On this week's episode, we are visiting the world-renowned Abrahamic Family House, which embraces the global need for interfaith harmony.

We then meet the author Hanan Sayed Worrell at her home, where we will cook a beautiful and unique stuffed eggplant dish.

- Thank you for visiting us.

LOI: Then we head back to Greece, where my dear friend, the world-famous actor, Christopher Papakaliatis, joins me as we create a special dish inspired by my experience at the Abrahamic Family House.

- It's like the perfect dessert.

LOI: Yeah.

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

Páme.

♪ ♪ Diverse in our faiths, common in our humanity, together in peace, with a mosque, a church, a synagogue and a forum.

The Abrahamic Family House welcomes people from all over the world to participate and learn about religions and faith.

That's why I'm here.

Tell me about it.

- Okay.

So the Abrahamic Family House was inaugurated in February of 2023.

LOI: Mm-hmm.

- It started in, actually, February 2019.

We had a visit from two great people here.

Uh, we had a visit from His Holiness, uh, Pope Francis of the Roman Catholic Church and a visit from His Eminence, uh, Imam Ahmed Al-Tayeb, the Grand Imam of Al-Azhar University for Islamic Studies.

They came to the U.A.E.

to sign and first announce the Document on Human Fraternity, that we are all humans, we are all brothers and sisters, and nothing is stopping us from living peacefully together.

LOI: Equal.

We're all equal.

- Yes.

The values of the Document of-- on Human Fraternity are very deeply embedded in the cultures and traditions of the United Arab Emirates.

Any guest that knocks on our door are welcome inside.

They are always treated with coffee, dates and other food, and they are welcome no matter who they are.

We all have these common values together, and we can live peacefully together and enjoy so many things, including food.

In the Abrahamic Family House's garden, we have all the other fruits that you ha-- you see here.

LOI: And I love all of it.

- You know that we have a more than 100-year-old olive tree here at the Abrahamic Family House.

LOI: 100 years old?

- Yes.

It represents peace in many cultures, and we have it in its own special place here at the Abrahamic Family House.

LOI: It is.

We have figs.

- We have figs because the garden represents the Garden of Eden, where humans can come and share the blessings of the earth, no matter where they come from, no matter where they are.

Everyone is welcome here.

LOI: And, uh, you have pomegranate.

- I love pomegranate juice especially.

Can I have one, please?

Yes.

LOI: Yes.

- Thank you.

Thank you so much.

LOI: Help yourself.

You know?

- Thank you.

LOI: You're in the Abrahamic Family House.

- Yeah, I, I... LOI: You have to feel free.

- Yes, and feel welcome, as well, yeah.

LOI: And you feel welcome.

♪ ♪ Who else could be with me here under the Acropolis to cook with me?

Of course, he is my intellectual friend and international because the message from the Abrahamic Family House has an international message to give.

And he is international.

I call him Maestro in Blue.

(laughs) That's his show, actually.

And everyone now calls him Maestro in Blue.

My friend, Christopher Papakaliatis.

- Hello, Maria.

LOI: Hello.

- Thank you for the invitation.

Hello, everyone.

LOI: Thank you for coming here.

- My honor.

I-- it's my honor.

LOI: You're five days in Greece?

- Yes, yes.

LOI: And here I got you.

- Yeah, exactly.

LOI: (speaks Greek) Uh, so, what are we doing here?

- And so we're gonna have a salad from what I see.

LOI: Yes, and we'll make something that, that to celebrate... - Yeah?

LOI: ...the three cultures together.

- Okay, that's very interesting.

What's this?

LOI: Sesame.

- Sesame.

Oh, wow.

Okay.

LOI: Sousámi in Greek.

- Sousámi.

Yeah.

LOI: And we have the chickpeas.

We have the dates.

- Revíthia in Greece.

LOI: Pomegranate.

- Pomegranate, lovely.

which is also very, very healthy, very tasty.

It's a little bit bitter, but it's very well-known superfood.

LOI: But, uh, if it's pomegranate from Greece... - Yes.

LOI: ...it's very sweet.

All right.

So let's start.

For me, figs, pomegranate, and dates are the cornerstones of this salad.

- Okay.

LOI: Because it reminds me of the different places in the Mediterranean and in the Arab Peninsula.

- Okay.

That's very interesting.

LOI: Yes.

So, we have the figs, okay?

- Yep.

LOI: I love figs.

And I use them instead of sugar.

- Yes.

LOI: And dates.

Hm.

You know, I always have a date with a date.

(laughs) I love dates.

- I just had some.

They're amazing.

LOI: I know.

You had enough.

- Yeah.

LOI: Because if you have three dates per day, you get all the iron that you need.

- Okay.

Well, I had four today.

(both laugh) So I'm all set up.

LOI: Okay.

Let's put some-- they cut it for me so nicely.

All right.

Could I have the pomegranate?

- Yes, of course, you can have it.

LOI: Sir.

Sir.

Thank you.

- There you go.

LOI: Pomegranate.

It can go all over.

- Whoa.

LOI: It's nice.

- Oh, the colors are amazing, huh?

LOI: Oh, the best.

- It's like an artwork.

LOI: Thank you.

That's what I'm doing.

(Christopher laughs) And then, uh, now, please.

- Chickpeas.

LOI: I'll take this.

Okay.

- There you go.

LOI: They're cooked, you know?

- Okay.

LOI: You have to soak them overnight.

- Okay.

LOI: And then you boil them.

- Okay.

LOI: Yogurt.

- Yogurt.

Greek yogurt.

LOI: Look at this.

See?

- Yep.

Always the good yogurt's Greek yogurt.

LOI: And, uh, always full fat.

It's so good.

Sesame?

- Sesame.

LOI: Sousámi.

- There you go.

LOI: Thank you.

- You're welcome.

And what do we do now?

LOI: There.

Look at this.

- Oh... LOI: Isn't it beautiful?

- Yep.

So, this is not only healthy, it's not only tasty, but it's not fattening, as well.

LOI: And it has a meaning, that we all should be together.

- Oh, okay.

LOI: We don't have any differences.

- That's a very good meaning.

So, it's a place that combines all the cultures and all the religions... LOI: Yes.

- ...and everything with love.

LOI: That's a good explanation.

You know, I don't want to break this; it's so beautiful.

- It is.

LOI: The only thing that I'm going to add.

- What's missing is?

LOI: Olive oil.

That's it.

- Yep.

LOI: See?

And now we can eat.

(forks clinking) - Okay.

So we're gonna taste this.

LOI: Yes.

- Okay, let's taste it.

Mmm, it's fantastic.

LOI: They are sweet.

- Yes, they are.

LOI: Okay.

- It's like the perfect dessert.

LOI: Yeah.

No more for you.

- Okay.

LOI: But for me.

- Ah.

(Maria laughing) - Wow.

LOI: Yassou.

- Yassou.

(speaking Greek) Mmm.

LOI: Mmm?

♪ ♪ Lebanese by birth, Egyptian by blood, American by citizenship, and culturally, a mutt.

With such a background, she couldn't live anywhere else but in Abu Dhabi.

She wrote the book "Table Tales: the Global Nomad Cuisine of Abu Dhabi."

Hanan Sayed Worrell.

She's my new friend, and I'm sure she will be forever.

Hanan, thank you.

And thank you for writing this amazing book.

But we're not going to talk about the book, we're going to talk about food now.

Okay?

I'm going to leave it over here.

- Food is at the heart of it.

Yeah, there's many different versions of a fatteh and this, I would say, is the Syrian version of it.

It's called fattet makdous.

LOI: So, how we're doing that?

- So, I would... LOI: I can help.

- Okay, yeah, please.

So, I would start by removing the top of the eggplant... LOI: Mm-hmm.

- ...with the right side of the knife.

LOI: Okay.

- Okay, I'll do that.

And then striping it, if you want to stripe it with a peeler.

LOI: Oh, with a peeler, yeah, I can... - Okay.

LOI: These are small eggplants, right?

But you can make it with a big eggplant as well.

- Yeah, you can make... exactly.

You can make it with a big eggplant, and then you would just slice it... LOI: Mm-hmm.

- Brush it with some olive oil, bake it in the oven, and then you'd put it in the tomato sauce.

This is a fancier, more delicate way... LOI: Mm-hmm.

- And it's called makdous because it is stuffed.

LOI: Ah, makdous.

Makdous.

Stuffed.

- Yes, makdous.

Stuffed eggplant, and it's also a preserved-- sometimes we do it, and we preserve it in olive oil and so you have it stuffed with walnuts and, and... garlic, and a lot-- and some chili.

And Chef Loi, the other thing about this fatteh, traditionally, it is stuffed with onions, ground beef.

Some people will core it out, right?

The traditional way you core it out... LOI: Okay.

- And you create-- and then you stuff it, but that, when you have such a tiny eggplant, I feel... LOI: Yeah.

- ...if you core it out, what's left?

LOI: Yeah.

- Right?

LOI: But if it's a bigger, I agree.

But here it's small eggplant.

- Yeah, exactly.

So if we took that out, what are we going to have left?

LOI: Yeah, no.

Kind of like this, right?

- Yep, exactly.

Cut it down the center so it just opens up but still holds its shape.

LOI: Yeah, yeah.

- Yeah, and then we're going to light fry them or bake them, brush them with lots of olive oil.

LOI: No fry.

- All right.

That's the... another variation of it, which is what we did here.

We brushed it with olive oil, and we put it in the oven and let it just kind of half-cook.

LOI: Okay.

- Now what we're going to do is stuff the eggplant.

So this is a, a variation on a theme to make it vegetarian.

So, it's got onions, lots of onions... LOI: Onions.

- Walnuts, so just crushed walnuts, a little bit of raisins, very tiny.

Pomegranate molasses for... to kind of bind it all together-- obviously sautéed in olive oil, and a bit of sumac to give it kind of a tangy flavor.

LOI: Yeah, it has different kinds of ingredients, but we have something like that, we call it koliva.

- Uh-huh.

LOI: In, in Greece.

It's very good.

- And then you just stuff it and just kind of close it like-- a bit like this.

That's it.

Because we're going to put it in the tomato sauce in a bit.

Plants all ready to soak up the tomato sauce.

LOI: Yeah.

- So just let... LOI: What do we have in here?

Onions?

- Onions, garlic, tomatoes, fresh tomatoes in a blender.

And then I like to add, depending on your tomatoes, a little bit of apple cider vinegar.

It gives it a little tanginess.

There you go.

So we just need to let this boil a little bit.

Okay, now we've got to prepare the yogurt.

So, the yogurt is a key ingredient in fatteh.

In the Levantine fatteh, every fatteh has a yogurt base.

But some people just do plain yogurt.

I like to put a little bit of tahini in my yogurt.

It's a sesame seed... LOI: Yeah.

- ...-based paste.

So I put-- I mean, you can put generous... LOI: Can I put some salt?

- Definitely.

And you can also-- it needs garlic.

LOI: Yeah, one or two?

- Let's do two.

Let's do two.

LOI: She's mine.

- There you go.

LOI: Oh, you see?

- I think that's plenty of garlic.

Okay, now we've got the garlic.

Mm... LOI: It's my perfume.

(inhaling) - (laughs) LOI: I love garlic.

- And now we need some lemon.

LOI: Lemon?

Okay.

- Yep.

LOI: One or two?

- No, no, just a little bit.

LOI: She knows the trick!

How to get the juice out.

- Massage the lemon.

LOI: Okay.

- And then it's really just squeezing it.

Just a squeeze.

LOI: Mm-hmm.

Careful with the seeds.

- Yep.

Where I get them.

LOI: Good.

- Right.

LOI: That's good.

That's enough, I think.

- I think that's plenty of lemon.

LOI: We mix it, right?

- Yep.

We mix it, mix it well.

LOI: Mm-hmm.

LOI: And then?

- And then we're going to be ready to assemble the fatteh.

So, we'll... the eggplant would have soaked nicely in the tomato sauce.

I love plating food.

I mean, it's a big part of, of the eating, you eat with your eyes.

The smeared yogurt at the end.

You can put a bit more.

LOI (laughing): I was trying to keep something for me.

- For you?

Ah!

A little bit more.

Okay.

LOI: Yeah, okay.

And then you-- we can keep some at the top, okay?

LOI: Okay.

- So, it's kind of artistic as well.

So now, we'll take the tomato sauce and the eggplant and just layer it here.

LOI: Okay.

- With the sauce.

So... LOI: But This is art.

It's not just comfort food.

Okay.

I really thank you for doing this.

- Now the bread.

LOI: Yeah.

- We're going to put the bread all around, and so when you serve it, you can take some of the bread with it, and the bread stays crunchy.

LOI: Like this?

- Yeah, yeah.

I like to add a little bit of the yogurt right in the middle here.

LOI: So, this way we'll go on less.

- Yeah.

(Loi laughs) LOI: I'm doing it on purpose.

- Yeah, and this is... Greek yogurt.

So then, we will just sprinkle... LOI: Mm-hmm.

- A little bit of the delicious pine nuts.

LOI: Yeah.

- That are toasted... LOI: You have to-- you have toast-- yeah, exactly.

- Yeah.

LOI: You have toasted before, right?

- Yeah.

And a little bit of olive oil.

I also toast them on-- I do it on the stove.

LOI: Yeah.

- And it just adds to it.

And then always, there's color contrast.

So, what color do you think we're missing in this, Chef Loi?

LOI: Green, maybe?

- Absolutely.

LOI: I got it?

- You got it.

(Loi claps) You got it.

I usually garnish it with parsley, chopped parsley.

LOI: Do you like this dish?

It's an amazing dish.

From an amazing chef... and my new friend.

♪ ♪ - Thank you for visiting us.

♪ ♪ LOI: You know, Anna, when you meet people like Hanan... that book... was amazing.

The recipes that she has in there, it's, it's from everywhere.

And I loved it.

And I love the recipe that she made, the eggplant.

And I said, I have to make something similar and more Greek.

I know you don't eat meat, okay, but I will do something else for you in the same recipe.

How's that?

- Mm, I can't wait to see what you come up with.

LOI: What do we need here?

We need... onions.

I'll take onion.

I know you like this knife, that's why I brought this knife.

- It's-- it matches.

LOI: Yes, that's great.

(both laugh) So... - Mm-hmm.

LOI: No.

And... it-- it's so good.

Go on.

- Mm.

(inhaling) LOI: Yeah, this onion, like, it's so spicy.

- It changes like... smell right away.

LOI: Yep, mm-hmm.

And we're going to put the meat.

Can I have the olive oil, please?

See, I caramelize everything.

- Mm.

LOI: Okay.

(sizzling) - Oh, we dance to the music of the... pan?

LOI: Yeah.

It's so easy to make this, Anna.

(sizzling continues) Can I have some fresh oregano, put it in here, please?

- (gasps) How much?

LOI: Just like that.

- That's it?

LOI: Yeah.

- Can I keep this?

LOI: Of course.

- Chef Loi, you know what I do?

I put it in my hair, and then it smells like oregano when you turn.

(Loi laughs) LOI: Look at this!

Look how this went inside.

- (excited gasp) - LOI (chuckling): Like flower.

- So pretty.

LOI: Yeah.

- It's like a pot.

LOI: Yeah.

All right, now... we'll add my tomato paste.

- So this tomato paste, does it have the... the benefits of real tomato, too, like fresh tomato?

LOI: It has triple the benefits of the real tomato... - Ah.

LOI: Because in order to have the lycopene, you have to boil the tomato.

That's how you get the lycopene.

Lykopénio, it's in Greek.

- Lykopénio.

LOI: Yeah.

Okay, so, let's-- let me get some water.

- Mm-hmm.

LOI: Okay.

I'll put some water... - Mm.

LOI: And, we'll leave it... to boil and become like a bit saucy.

Okay?

That's what we need.

Eggplant is one of the ingredients that almost 90% of the people eat, everywhere in the world.

- Mm-hmm.

LOI: So you see, like five minutes and it's ready.

Some more salt and pepper.

Okay.

Are you going to do it?

- Yes.

LOI: You can do it.

Yeah.

- A pinch.

LOI: Anna, that's not a pinch.

That's almost nothing.

- That's a quarter of a pinch.

(Loi laughs) Like this?

And some pepper?

LOI: Yes.

Let me add the pepper.

- (laughing): Okay.

You don't trust me anymore?

LOI: No, I don't, because it'll fly out.

- (laughs) LOI: All right.

- Okay.

LOI: I will put some feta cheese in there and some yogurt.

May I?

- Okay.

Yes.

LOI: Thank you.

- So, the feta cheese adds to the saltiness, right?

LOI: Yes, so let's, let's add the yogurt first.

- Okay.

LOI: That it adds... That is giving creaminess.

And let me get some feta.

So, let me see... got the feta, and the onion... - I didn't know you can throw the whole oregano inside.

That's genius.

LOI: Well, it's... fresh.

You can do it.

- Yes.

LOI: When it's dry, you cannot use the stems.

- Mm-hmm.

LOI: Because it's going to be very bitter, super bitter.

All right, that's enough in here.

Okay.

- (inhales) LOI: See, it's going to be super creamy.

And over here, you can add carrots.

You can add whatever you like.

- Mm.

LOI: Okay?

Yeah.

So let me put this here, okay.

And if there are people, you know, in your family, that they don't eat dairy, okay, you don't have to make it creamy like this, with the feta and the yogurt.

Just leave it as it is.

And now I'm going to make something for you.

We have our eggplants here.

- I know.

Cooked... in the oven.

- Mm-hmm.

With olive oil.

LOI: Yeah.

- They look like little flowers, they're so cute.

LOI: And they're super tasty.

- And healthy.

How long do you leave them in the oven for?

LOI: Ten minutes, 15 minutes.

- Really?

LOI: Yeah.

- Preheated?

LOI: Always preheated.

- Okay.

LOI: All right, let me make yours now.

- Mm.

LOI: So soft.

You want all of them?

- Yes.

LOI: She wants all of them.

- (laughs) LOI: Full of lycopene.

Lykopénio.

- Yes.

(chuckles) - Everything's Greek.

LOI: It's all Greek, baby.

Olive oil.

(laughs) She's a model, that's why she's doing that.

- Oh, Chef Loi, you know what I just thought of?

LOI: What?

What?

- The first ancient Greek olive tree.

LOI: Okay, talk about the olive tree, let me add the olive oil.

(laughs) - So... LOI: Yeah.

Tell me.

- Back in ancient Greece, when the citizens of Athens, before it was called Athens, they wanted to pick a god to protect their city.

They held a contest.

So Poseidon and Athena, who were brother and sister... LOI: Yes.

- Competed, and Poseidon offered the ancient Athenians the most amazing magical horses to protect their city, that came from the-- deep from the Mediterranean Sea and had a lot of power, correct?

LOI: And water.

- And water.

LOI: With his tríaina.

- With his trident/ tríaina.

LOI: Yes.

- And then Athena said... LOI: Yes.

- "I will offer you the olive tree."

LOI: Okay.

- And the Athenians picked the olive tree.

And a big olive tree went in the middle of the Acropolis, and that's how Athens was born, And that's how olive oil was born.

LOI: And why have they picked the olive tree?

- Because olive oil, extra virgin olive oil, is the best.

LOI: Let me add a bit of yogurt, Anna.

- Okay.

LOI: Okay.

Because it's nice with yogurt, and more tasty.

It's enough, right?

What I want now, some feta... - Mm-hmm.

LOI: For my-- my dish here.

Thank you, yes.

It's so good.

It's super tasty with feta.

- Mm-hmm.

LOI: This feta is amazing.

Let me tell you, I want to put some meat, but just a touch.

That's it.

(forks clinking) I love Anna.

So you like it?

- But this is so good.

LOI: Yassou.

- Yassou.

And yassou.

Remember, metron ariston.

Everything in moderation, except love, olive oil, and good deeds.

♪ ♪ - The Life of Loi is made possible by the Behrakis Family.

♪ ♪ Experience Abu Dhabi.

♪ ♪ And by the Greek National Tourism Organization.

♪ ♪ ♪ ♪