Hope you all enjoyed this amazing Yemeni Dish, we had a lot of fun working on this recipe! On another note, thank you all so much for getting us to *200,000 subscribers* . We hit the milestone exactly on our 2nd anniversary of the channel (8th April) and we owe it all to everyone watching. Thanks for all the support you've given us over the past 2 years, and we're looking forward to bigger and greater things this year! Obi & Salma
On Eid my Muslim neighbor gifted me with quite a bit of lamb. A few days later I made this dish and invited them for dinner. It was well worth the effort. It may be one of the best dishes I've ever made or eaten. I'm getting a reputation as a good cook thanks to your recipes.
Let me tell you why I absolutely adore this video - He burned some of the lamb. He didn’t follow the procedure properly. He couldn’t quite get all of the lamb under the liquid and said to get it “as good as it will get”. The sauce oxidized. And yet, none of that really mattered in the end, did it? This is the most authentic, genuine, real-to-life food video I have ever seen in the 10+ years of being a frequent viewer of the food side of UA-cam. I’m so glad I found this channel, y’all are doing great things.
Remove the dry onion & replace with butter fried/ roasted carrots, potatoes & onion rings and you have a classic Somali wedding rice. Love to my great Yemeni people❤❤❤❤
Wow! This isn't clickbait, ( not that you guys would do that to us), this is truly the ULTIMATE Lamb and Rice dish. Love your channel and all you do on here!
Out of all the channels out there, I believe yours is definitely the most authentic when it comes to different cuisines. Everything always looks so delicious and something I wanna make. With that said, any chance you'll make something like Turkish Iskender Kebab? It's one of my all time favorite dishes, and there's not really many English speaking channels for this dish.
I literally just took this out of the oven and it’s amazing. I followed the instructions word for word and it came out exactly as expected. Thank you so much!
here's a tip - after cooking all those onions, put them into a funnel - the onions will act as a filter for themselves and then let all the oil drain into a bottle, this way you won't lose any to the paper towels. Then spread the onions out as you did. As you said, the onion oil is great for cooking with or even drizzling over other dishes.
Since you saw my last comment I hope you may see this one as well. After serving this to my friends yesterday and everything that happened, this dish will always hold a special place in my heart, so thanks!
I am making your dish today. I just put the lamb in the oven. Guests will be here for lunch. I let you know how it goes, but so far yum-yum-yum. On to the fried onions and green sauce. Update: It was so good that my family asked me to cook it on Thanksgiving. It is a superb recipe.
Found your channel recently and your video are presented perfectly imo. Passionate about the food without being over the top but also delivering a ton of information in a succinct way. Really good.
I’ve been trying your recipes for my Iftar meals, they’re great! It’s my first Ramadan so I’m happy to that I have good food to look forward to every evening haha
Oh this made me so so happy! I tried the fatayer following the recipe you put on your channel and it was so good. I'm so excited to see a Yemeni dish yay! Much love and support ❤️❤️
Did this recipe and its really sooo amazing. The meat becomes so tender, that it falls apart and also with your way finally I managed to do crispy onions. Thank you very much for this great recipe!!
One of the many advantages of living in Qatar 🇶🇦 is the wide availability of amazing Yemeni food. I always eat classics like Zurbian, Mandi, Ogdat, and Madfoun, its a shame that this amazing cuisine isn't more famous across the world
OMG this looks so delicious. I buy half a dozen legs of lamb at Easter while it’s cheap and freeze it. My favourite lamb dishes are lamb tagine, biryani, and Moughall-style lamb curry. I shall definitely be trying this. Thank you and Happy Easter to you and your wife. Best wishes to you both from Lynette in Aberdeenshire.
This looks so good I can't wait to try it! But my jaw dropped when you drained away all of that delicious stock from the rice 😭 I wouldn't have added as much water so the rice would absorb all of that delicious flavour and none was wasted!
I recently discovered Zhoug myself. It definitely is a game changer in my dishes. Thank you so much for finding this amazing recipe!! It looks absolutely delicious and I can't wait to try it myself.
Spent my Sunday tending over this. Pregnant wife was very happy!! I set aside a load of the stock and made a gravy out of it by adding some yoghurt and a good squeeze of lemon.
You cooked such a mouth watering dish. Thank you. Here are a few tips: I wouldn't have drained the flavoured rice liquid stock. That was loaded with flavor of lamb and chutney, yogurt etc and it was all drained! I would have rather not put extra water into that stock and had cooked the rice until it absorbed all the liquids. And I would have used Sella basmati for this dish, which would have kept every grain separated even after being fully cooked. Also I would have put the potatoes with the raw lamb to cook together and I would reduce the cooking time of lamb, because it will further cook for another hour with rice anyways. In this way my pieces of potatoes and lamb would remain intact and yet fully cooked.
I made this today and it was ABSOLUTELY worth the time and effort. Just amazing and unique flavours 😍 I’ll definitely try out your other recipes in the future!!
I LOVE YOUR CHANNEL AND THE RESPECT FOR USE OF FRESH GROUND SPICES. THANK YOU 4 ALL THE WONDERFUL DELICIOUS RECIPES PRESENTED IN SUCH A BEAUTIFUL WAY. IMAGINE ALL THE HAPPINESS YOU HAVE SPREAD ACROSS THE GLOBE SHARING WITH EVERYONE.❣❣❣
@@MiddleEats You're welcome. It doesn't look cheap and the design gives it a rarely seen beauty. It looks durable, too. Do you mind if I ask you of the retailer or the merchant from where you purchased it as well as the item's title or name? Thank you for responding and for your channel. I learned of your channel when I searched for falafel and pita bread recipes, and I saw your video for both toum and the chili sauce. I made toum and was very pleased with the result.
Obi, I have made a lot of your dishes but this was absolutely out of this world. You've introduced me to a whole new world of cuisine and my partner and I adore you for it. Keep em coming pal
Here I was thinking "Ok, feeding 10 people, that's doable, something like lamb with rice should do the trick. Let's check middle eats, sure there's a good recipe." First video I see is this one, that was convenient.
Can you do a series of cooking basics? Like how to cook really tender lamb, how to make a delicious chicken stock (my go to is your maqlouba chicken stock, its addicting!) common cooking mistakes, how to make variations of flavored rice. I think a lot of us would really benefit from that!
the chilli sauce my mom makes different so what she does is small chillis as much as you want 1/3 grinded black pepper and tiny bit of salt and some lemon juice with a bbq its gonna hit its so good with grilled meat
You do a great service to all middle eastern countries. To watch someone give earnest taste reactions is a delight in a world of phony ‘cooks’ who are just models with spoons in their hands. If you have pure intentions in this world you are immune to all hatred and tainted criticism - and you’ll have 200k (or a million) subs. Excellent video my friend.
Interesting. We call this Surbiyaan in northern Somalia and is one of our favourite rice and meat dishes. But I never realised that it is also a Yemeni dish from just across the sea from Somalia.
that looks AMAZING , I wanna use this with less fatty meat and in instantpot, any tips on what type of meat to choose and what settings to use on instantpot ? thanks!
This looks absolutely delicious. A lot of processes to it though so it would have to be cooked for an occasion in my opinion but will definitely be trying this out!
What a fantastic celebratory dish! Despite all the steps it shouldn’t be too difficult - I write out all the steps in order of (1) preparation and (2) addition and finally (3) time needed to cook. (I love lists!) Obi, you always have the best versions of every recipe I’ve looked at … so far. I found mastic for the Musakhan recipe - you said it wasn’t necessary, but since it has a piney flavour, wouldn’t that affect the flavour profile? Besides, I love pine flavour in food, like Retsina!
Beef Stock has all the goodness and should not be drained at all. Use the stock as much as it is needed to parboil boil it, that way there’s no wastage and the rice texture would be what is required for the dish.
In Bangladesh we call it Kachchi Biriyani (কাচ্চি বিরিয়ানি) and ohh my my!! Its the king of all Biriyani. also It's almost 500+ Years old traditional dish of Old Dhaka, Bangladesh.
Better to grind it using pestle and mortar than the spice blender as it over cooks the spice whilst grinding, also makes the spice blend slightly bitter and less fragrant. Try it and you will notice the difference.
This is one of those dishes that has no actual recipe, it's nearly impossible to know which one is the authentic one. But all variations are delicious, Thanks for showing the world. P.S: The zahweg is also similar, no two people make the same one. (My grandpa used to love chilies, garlic, cumin, salt and خوعه او العرار) not sure what they are called in english and it's very hard to get the exact tree on google.
We never add tomatoes to Zurbain, Akram sometimes do his own version of recipes but great job looks amazing. Tip blend sahawek by short beats, you will get thicker texture and better taste.
Don't dump the stock for cooking the second type of rice down the drain. Sure, it will be a bit starchy, but heated in a mug on a cold spring afternoon, it'll beat any Bovril. Waste nothing that isn't waste.
@@MiddleEats I can imagine a middle ground where some of the stock is used to cook the rice in a rice cooker, which requires less liquid than boiling the rice, and then you're left with a clearer left over quantity of stock. The other possibility is to use the starchy left over stock as a component in a further sauce or stew of some kind, where you'd want some thickening.
wow I used to get zurbian lamb at a mandi place in the uae …looking at the process I think maybe it will be faster to fly to Dubai than make it 😅 amazing tho
Hope you all enjoyed this amazing Yemeni Dish, we had a lot of fun working on this recipe! On another note, thank you all so much for getting us to *200,000 subscribers* . We hit the milestone exactly on our 2nd anniversary of the channel (8th April) and we owe it all to everyone watching. Thanks for all the support you've given us over the past 2 years, and we're looking forward to bigger and greater things this year!
Obi & Salma
On Eid my Muslim neighbor gifted me with quite a bit of lamb. A few days later I made this dish and invited them for dinner. It was well worth the effort. It may be one of the best dishes I've ever made or eaten. I'm getting a reputation as a good cook thanks to your recipes.
Let me tell you why I absolutely adore this video - He burned some of the lamb. He didn’t follow the procedure properly. He couldn’t quite get all of the lamb under the liquid and said to get it “as good as it will get”. The sauce oxidized.
And yet, none of that really mattered in the end, did it?
This is the most authentic, genuine, real-to-life food video I have ever seen in the 10+ years of being a frequent viewer of the food side of UA-cam. I’m so glad I found this channel, y’all are doing great things.
Love that you keep your mistakes in! It makes big dishes with many steps like this feel more approachable!
Hah, yeah it's too much work (and too expensive) to always reshoot, but also it doesn't affect the final dish too much.
Remove the dry onion & replace with butter fried/ roasted carrots, potatoes & onion rings and you have a classic Somali wedding rice. Love to my great Yemeni people❤❤❤❤
@@wsrtwetr You're not Yemeni. Stop pretending.
That sounds amazing! Will certainly try it.
@@lady8jane 👍
Butter fried carrots? That sounds heavenly
Add fried carrots and sultanas and it’s qabuli palao the Afghani national dish. Also delicious. You just can’t go wrong with lamb and rice!!!
Wow! This isn't clickbait, ( not that you guys would do that to us), this is truly the ULTIMATE Lamb and Rice dish. Love your channel and all you do on here!
Out of all the channels out there, I believe yours is definitely the most authentic when it comes to different cuisines. Everything always looks so delicious and something I wanna make. With that said, any chance you'll make something like Turkish Iskender Kebab? It's one of my all time favorite dishes, and there's not really many English speaking channels for this dish.
I literally just took this out of the oven and it’s amazing. I followed the instructions word for word and it came out exactly as expected. Thank you so much!
here's a tip - after cooking all those onions, put them into a funnel - the onions will act as a filter for themselves and then let all the oil drain into a bottle, this way you won't lose any to the paper towels. Then spread the onions out as you did. As you said, the onion oil is great for cooking with or even drizzling over other dishes.
Hi friend please visit my cooking channel and 😊🙏💐
Smart, thanks. Will try it.
Since you saw my last comment I hope you may see this one as well.
After serving this to my friends yesterday and everything that happened, this dish will always hold a special place in my heart, so thanks!
I am making your dish today. I just put the lamb in the oven. Guests will be here for lunch. I let you know how it goes, but so far yum-yum-yum. On to the fried onions and green sauce.
Update: It was so good that my family asked me to cook it on Thanksgiving. It is a superb recipe.
Found your channel recently and your video are presented perfectly imo. Passionate about the food without being over the top but also delivering a ton of information in a succinct way. Really good.
I’ve been trying your recipes for my Iftar meals, they’re great! It’s my first Ramadan so I’m happy to that I have good food to look forward to every evening haha
Fond: the brown bits accumulated in the pan. Frond: the leafy branch of a fern. Thanks for all the great recipes!
Because somalis adopted from yemen, when somalis lived in Aden
Oh this made me so so happy! I tried the fatayer following the recipe you put on your channel and it was so good. I'm so excited to see a Yemeni dish yay! Much love and support ❤️❤️
Did this recipe and its really sooo amazing. The meat becomes so tender, that it falls apart and also with your way finally I managed to do crispy onions. Thank you very much for this great recipe!!
One of the many advantages of living in Qatar 🇶🇦 is the wide availability of amazing Yemeni food. I always eat classics like Zurbian, Mandi, Ogdat, and Madfoun, its a shame that this amazing cuisine isn't more famous across the world
Yes Yemeni food is amazing! It's not well known outside of the Gulf, but it definitely deserves to be.
Where have you had the best Zurbian? My experience hasn't been so great. Badly craving for some good haneeth!
@@mohsinmajeed96 try Fan al Zurbian restaurant, or Bandar Aden in Souq Waqif
@@starfthegreat Thank you.
For the rice being cooked in stock, cook it like you'd cook pilaf (the liquid cooked with the rice). You'll get more flavorful rice that way.
Exactly!!! Like he dumped it down the sink like noooooo 😭
OMG this looks so delicious. I buy half a dozen legs of lamb at Easter while it’s cheap and freeze it. My favourite lamb dishes are lamb tagine, biryani, and Moughall-style lamb curry. I shall definitely be trying this. Thank you and Happy Easter to you and your wife. Best wishes to you both from Lynette in Aberdeenshire.
Thank you, excited to hear how it turns out! Half a dozen lamb legs is like a 4 month supply in our house 😁, it's my favourite meat.
Hi friend please visit my cooking channel and 😊🙏💐
This looks so good I can't wait to try it! But my jaw dropped when you drained away all of that delicious stock from the rice 😭 I wouldn't have added as much water so the rice would absorb all of that delicious flavour and none was wasted!
Me too!! 😓 Biryani from India is done the same way but all the stock water is used for cooking the rice which makes it soo soo flavourful !
I literally gasped! Horror!
I recently discovered Zhoug myself. It definitely is a game changer in my dishes. Thank you so much for finding this amazing recipe!! It looks absolutely delicious and I can't wait to try it myself.
Yes it's pretty fantastic, there is a Red version too which I want to try. Maybe I should do a video on them seperately
@@MiddleEats Yes Please!
@@MiddleEats Please do this!!!
Love that trader joes has it, and it doesn't have onions
@@robgriffin4801 yes... It's actually how I first tried it there!
Spent my Sunday tending over this. Pregnant wife was very happy!!
I set aside a load of the stock and made a gravy out of it by adding some yoghurt and a good squeeze of lemon.
Thank you so much. I was wonder what to do with the lamb I bought for Easter and then this video popped up!
Ah awesome, I hope you like it!
You cooked such a mouth watering dish. Thank you. Here are a few tips: I wouldn't have drained the flavoured rice liquid stock. That was loaded with flavor of lamb and chutney, yogurt etc and it was all drained! I would have rather not put extra water into that stock and had cooked the rice until it absorbed all the liquids. And I would have used Sella basmati for this dish, which would have kept every grain separated even after being fully cooked. Also I would have put the potatoes with the raw lamb to cook together and I would reduce the cooking time of lamb, because it will further cook for another hour with rice anyways. In this way my pieces of potatoes and lamb would remain intact and yet fully cooked.
Hi friend please visit my cooking channel and 😊🙏💐
This looks amazing!! I have to try this one soon. Thanks so much for all the delicious recipes Obi
I love your channel. You speak well and clearly without yelling and your dishes are exquisite. Thank you
I LOVE spice mixes. They are. just a joy.
I made this today and it was ABSOLUTELY worth the time and effort. Just amazing and unique flavours 😍 I’ll definitely try out your other recipes in the future!!
I LOVE YOUR CHANNEL AND THE RESPECT FOR USE OF FRESH GROUND SPICES.
THANK YOU 4 ALL THE WONDERFUL DELICIOUS RECIPES PRESENTED IN SUCH A BEAUTIFUL WAY.
IMAGINE ALL THE HAPPINESS YOU HAVE SPREAD ACROSS THE GLOBE SHARING WITH EVERYONE.❣❣❣
That's a beautiful pot and lid. Thank you for sharing this recipe.
Thanks, it wasn't cheap 😅
@@MiddleEats You're welcome. It doesn't look cheap and the design gives it a rarely seen beauty. It looks durable, too. Do you mind if I ask you of the retailer or the merchant from where you purchased it as well as the item's title or name? Thank you for responding and for your channel. I learned of your channel when I searched for falafel and pita bread recipes, and I saw your video for both toum and the chili sauce. I made toum and was very pleased with the result.
It's like a deconstructed biryani/al kabsa😋👌
Obi, I have made a lot of your dishes but this was absolutely out of this world. You've introduced me to a whole new world of cuisine and my partner and I adore you for it. Keep em coming pal
Thanks man.. I needed this recipe
I'm fasting right now and this video tested me to my limits 😋🤤
Imagine filming it while fasting....
Wow this is a BOSS of a recipe.. So many steps. Want to try to make it one day.. looks amazing
Here I was thinking "Ok, feeding 10 people, that's doable, something like lamb with rice should do the trick. Let's check middle eats, sure there's a good recipe."
First video I see is this one, that was convenient.
10 people yes, but increase the meat to 3 kg. Enjoy!
@@MiddleEats Oh thanks for sparing me the math! ANd I will!
always love seein another video from you guys B)
Can you do a series of cooking basics? Like how to cook really tender lamb, how to make a delicious chicken stock (my go to is your maqlouba chicken stock, its addicting!) common cooking mistakes, how to make variations of flavored rice. I think a lot of us would really benefit from that!
I will give this recipe a try - thanks
the chilli sauce my mom makes different so what she does is small chillis as much as you want 1/3 grinded black pepper and tiny bit of salt and some lemon juice with a bbq its gonna hit its so good with grilled meat
Thanks for showing some Yemeni food on your channel, Yemeni is sooo underrated 😅
You do a great service to all middle eastern countries. To watch someone give earnest taste reactions is a delight in a world of phony ‘cooks’ who are just models with spoons in their hands. If you have pure intentions in this world you are immune to all hatred and tainted criticism - and you’ll have 200k (or a million) subs. Excellent video my friend.
wow-WHEE! i'm considering making this for a holiday meal when i have the time and resources. this looks so amazing 🤤
Wow, that looks beautiful, like a work of art. That's definitely something I'd eat.
Interesting. We call this Surbiyaan in northern Somalia and is one of our favourite rice and meat dishes. But I never realised that it is also a Yemeni dish from just across the sea from Somalia.
Because it is a yemeni dish it was adpoted by somali who lived in Aden
🎉🎊CONGRATULATIONS ON 200K!!!!! 🎊🎉
Thank you so much 😀
Lot of techniques there. Seems like a celebratory kind of dish.
that looks AMAZING , I wanna use this with less fatty meat and in instantpot, any tips on what type of meat to choose and what settings to use on instantpot ? thanks!
This looks absolutely delicious. A lot of processes to it though so it would have to be cooked for an occasion in my opinion but will definitely be trying this out!
I am deff trying this for Sunday dinner this week
Wow, this dish is so complex and beautiful. Sounds absolutely delicious!
Honestly the channel name is BRILLIANT! I love it lol!
What an amazing recipe with multiple spices and two varieties of rice. I so want to make this!
i am hungry now from just watching this :D craving some now haha
Obi... i hope a cookbook is in the works!! An amazing recipe...
Seems heavily inspired by Biryani. Looks amazing, can't wait to try it.
Smashed it great job for you both.
love itttttttttttt i want to try it thanks allot !!
What a fantastic celebratory dish! Despite all the steps it shouldn’t be too difficult - I write out all the steps in order of (1) preparation and (2) addition and finally (3) time needed to cook. (I love lists!)
Obi, you always have the best versions of every recipe I’ve looked at … so far. I found mastic for the Musakhan recipe - you said it wasn’t necessary, but since it has a piney flavour, wouldn’t that affect the flavour profile? Besides, I love pine flavour in food, like Retsina!
Wow this looks amazing! Lots of steps but it looks like the perfect meal for a few guests!
this is our Eid lunch in Djibouti
Hey, congratulations on 200K!
Thanks Ron!
This is quite similar to the way we cook mutton biryani here in Bengal, with potato, spicy rice in the centre and white rice on top.
This looks SO GOOD but very full on to make. Great for a holiday meal for sure. I love it.
This recipe and video sounds and looks so delicious.
My brother, this looks sooooooooooo ggooooooodddddddddd!!!! Coming from a person who eats lamb & rice AT LEAST once a week. Must.try.this
Salivating at the thought of that braising liquid + yogurt + chili sauce liquid cooked basmati
I'm going to do it this weekend, inshallah
I'm going to make this ....just because. Looks spectacular. Thanks !
This will be great in my Rice Multi Cooker Thanks a lots 👌🙏♥️🇺🇸🦅🇲🇺🦤
love your videos, so inspiring for my daily cooking!
Man, you make the greatest dishes! I'm starving!
Beef Stock has all the goodness and should not be drained at all. Use the stock as much as it is needed to parboil boil it, that way there’s no wastage and the rice texture would be what is required for the dish.
Kareem Ramadan!
In Bangladesh we call it Kachchi Biriyani (কাচ্চি বিরিয়ানি) and ohh my my!! Its the king of all Biriyani.
also It's almost 500+ Years old traditional dish of Old Dhaka, Bangladesh.
Bro this is made in Mecca - my grandpa makes it with shrimp and its always SUPER YUMMY
Better to grind it using pestle and mortar than the spice blender as it over cooks the spice whilst grinding, also makes the spice blend slightly bitter and less fragrant. Try it and you will notice the difference.
That's a great tip!
Looks so delicious!
This is one of those dishes that has no actual recipe, it's nearly impossible to know which one is the authentic one.
But all variations are delicious, Thanks for showing the world.
P.S: The zahweg is also similar, no two people make the same one. (My grandpa used to love chilies, garlic, cumin, salt and خوعه او العرار) not sure what they are called in english and it's very hard to get the exact tree on google.
Juniper berry?
@@shaistashirazi1235 the tree I mentioned has a "Velvet texture" and its soft green.
This looks like the most delicious thing I’ve ever seen 😭
This looks sooo delicious and satisfying!!!😋😋😋
Looks amazing, that's a lot of work but maybe it's worth it?! Thank you for sharing
This looks incredible!
That looks fantastic!
Excellent video as usual my friend.
Keep up the good work. 👍
Cheers
Hi brother, I couldn’t find if you already made a video about Egyptian hawawshi. Can you make one of you didn’t already?
The end product was fantastic ,it is a time consuming dish .There are quite a few variations and short cuts to make it easier and quicker.
Your presentation is perfect !!!
We never add tomatoes to Zurbain, Akram sometimes do his own version of recipes but great job looks amazing.
Tip blend sahawek by short beats, you will get thicker texture and better taste.
Hi friend please visit my cooking channel and 😊🙏💐
That looks absolutely delicious, but I’m tired from just watching it. I need to find a restaurant that makes this!
Hi friend please visit my cooking channel and 😊🙏💐
Nothing beats a zurbian 🔥🔥🔥
this is obvs not biryani but it's so cool how similar the technique is
Don't dump the stock for cooking the second type of rice down the drain. Sure, it will be a bit starchy, but heated in a mug on a cold spring afternoon, it'll beat any Bovril. Waste nothing that isn't waste.
I thought the same: don't throw that stock away.
@@Arandomwoman Where I live, food is quite expensive. As great as Obi's recipes are, they are dollar intensive.
After cooking the rice, it will have quite a bit of rice starch. Feel free to drink it, but for me I felt it was too starchy.
@@MiddleEats I can imagine a middle ground where some of the stock is used to cook the rice in a rice cooker, which requires less liquid than boiling the rice, and then you're left with a clearer left over quantity of stock.
The other possibility is to use the starchy left over stock as a component in a further sauce or stew of some kind, where you'd want some thickening.
Add the leftover stock to a bowl of cooked noodles, add some herbs, steamed leafy vegetables and a poached egg- and you have a meal.
My family has a litle sheep flock at the Pirineum mountains...
I think there are some candidates to taste the yemeni hawaij!
Zhoug is so good, you should try and make Jachnun at some point!
wow I used to get zurbian lamb at a mandi place in the uae …looking at the process I think maybe it will be faster to fly to Dubai than make it 😅 amazing tho
Mouthwatering...literally,😁😋
Definitely gonna make it YUM!!!
My goodness that looks awesome. Blimey
Thank god I live in dubai and I basically have this on my lunch break lol
Not much work gets done afterwards soo I don’t have it often however 😅
Looks magnificent!