NoGarlicNoOnions – Introducing Anthony Rahayel – Food, Travel Blogger

A couple of months ago, as I was going through YouTube to find some literature and information on Lebanon and Lebanese foods, I came across a video NoGarlicNoOnions, so I was intrigued and decided to click on the video that was close to an hour long, so I decided to watch the whole video, and a couple of minutes in, I became hooked, and then I watched another few following. So, these videos have been around for a few years now, and I just suddenly found this now, which is better late than never.

NoGarlicNoOnions was founded by Anthony Rahayel back in 2012. Anthony and his film crew began introducing us to Lebanese culture, food, taking us to villages, cities, and towns of Lebanon and amongst him visiting Armenia and Italy tasting all kinds of foods amongst other places he has traveled. He also travels and explores at the same time when he is tasting delicious food, that you just want to eat your screen.

Anthony’s contagious and positive approach and the way he explains how the food is made, the texture, quality is out of this world and so much fun to watch. He speaks Lebanese and also he says a few words of English as well. Thank goodness my mother and my neighbors who are my family now, translate words, phrases and sentences to me, so that I can understand what Anthony is saying and its incredible how many words and sentences I know now of Lebanese by just watching Anthony, NoGarlicNoOnions. Thanks to them all, I am more aware of what is going on when I watch.

His passion and drive toward the culinary world is extremely visible. His expression and enjoyment can be felt. He has over 2500 reviews on various topics from air travel, restaurants, gadgets, food and more.

He also goes out to search for restaurants, and small family owned eateries for them to gain exposure, so that tourists, Lebanese people who live in Lebanon and others can go to those places and support these vendors. These hidden eateries are discovered and explained so well.

NoGarlicNoOnions goes above and beyond when explaining. Thorough, detailed and never boring. When he went to Armenia especially really excited me even more about him. I am Armenian and I truly appreciate him going to visit, spending time with Armenians, tasting our food, embracing our culture and having his viewers know about Armenia and Armenians and the food. I truly appreciate him for taking the time to go there and to enjoy our Motherland. It means a lot. NoGarlicNoOnions has a special place in my heart.

You can now say that I am obsessed with Lebanon further and I have the desire to visit hearing all the stories and my desire for tasting the delicious food, desserts, ice cream, drinks, and everything. I have a lot of Facebook friends and I also have family in Lebanon as well. Anthony gave me the idea, and understanding on how Lebanon is and now I have a better picture in my mind of how it is.

Lebanon is such a beautiful country that is on my bucket list to travel to. Hopefully, in the next couple of years, my dream will come true. I hope that Anthony Rahayel will be there to give me a guided and professional tour around the beautiful country and take me to great places to eat and enjoy the ambiance of it all, to enjoy the nightlife as well.

My family and I are hooked on his videos and I have subscribed and followed all of his social media accounts online. Recently, I contacted him expressing my admiration toward him. He can be found on Facebook, Instagram, YouTube, LinkedIn, Twitter and he has his own website called nogarlicnoonions.com – He also have photographs of his travel adventures, food, and so much more.

Anthony and his team have received travel, food, blogger, awards and more. Search for Anthony Rahayel and NoGarlicNoOnions and you will see what I am talking about. I am hoping that I will meet him in person. I am now a fan of him for life. Thank you, Anthony, for taking me up close and personal through videos. Hopefully, I will come and see the real deal and soon.

Following links for more information.

http://www.nogarlicnoonions.com/
https://www.facebook.com/nogarlicnoonions
http://instagram.com/nogarlicnoonions

https://www.youtube.com/user/rahayel
https://www.zomato.com/nogarlicnoonions

The World of Music – What Kind Do You Enjoy?

In my life growing up, I have had the pleasure of listening to so many types of music, especially from my culture, and while traveling to tropical Caribbean destinations. I am into the Armenian, Arabic, Greek, Persian, Lebanese, Bachata, Steel Drums, Merengue, Mariachi, Salsa, Cuban, Reggaeton, Spanish, Latin, Italian, Pop, Alternative, Zumba, Reggae, Fete, Soca, Caribbean Music, Tropical Music, Nature Music, and sometimes I enjoy listening to the 80’s and 90’s to bring back the days of great quality music. I even listen to the 70’s too although I was not around back then, but I did grow up with a lot of different types of music which has been amazing.

Nowadays, I have been listening to a lot of tropical music which makes me feel like I am on the beach with the salt water, the ocean breeze and so much more. Music is a universal language that everybody understands and there are so many types, its countless.

What kind of music do you and your family and friends enjoy? Do you enjoy it on your own, or with people? What gets you in the mood? Do you have days where you listen to one type and another day another type? I am sure for every mood there is music. Would love to hear from you.

Keep Calm and Music on! 🙂

Talin’s — Favourite Sweet Tahini Bread Swirls

Many Years ago, I was at my Armenian Community Center and there was a Bazaar like a flea market type of event, and a couple of days before I went and assisted the Armenian Women’s Guild Group to make Sweet Tahini Bread Swirls to sell, So I learned how to make it from the Armenian Ladies and perfected it. So, I decided to write down the recipe to make it at home. I was so glad I did. It is incredibly tasty, and I enjoy making this. Although I have not made it in over a year, but I was thinking about it today, so I want to make it again this week, and Sweet Tahini Swirls are good anytime, any day. You can serve this with Coffee, Tea, Armenian Coffee, or at anytime. You can have it for Breakfast, or for a snack, whenever your heart desires. Well, Here is the recipe for this delicious dessert.

This is counted as 4 Bread Swirls of 16 Cm’s, but you can play around with the amounts according to how many you are making.

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Made some modifications, but full credit goes to the site above

Dough:

  • 1 tsp dry yeast
  • 120 ml lukewarm water
  • 200 gr all purpose flour
  • 2 tsp sugar
  • 1 tbsp olive oil

Filling:

  • 4 small tbsp tahini
  • 4 tbsp sugar
  • 4x tsp olive oil
  • 4x tsp cinnamon

Use Flour on countertop or big cutting board to work with the dough and filling.

Make the dough

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchiness of the dough is more important than the amount of air in it.

Follow the Following Steps.

tahini scrolls production

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of “pizza thickness” – about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You’re now ready to roll.

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut squares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchiness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/