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

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering & Management.

♪ ♪ 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 will be visiting the serene Al Ain Oasis to learn about the different types of dates.

We will continue onto the desert's only mountaintop resort to cook croquettes with dates and feta, with chef Khaled Al Saadi.

I will also create, together with executive chef Sushil Singh, a tasty, healthy, easy salad.

Back in Greece, we continue our date with dates by making some delicious little feta date parcels with my friend chef Jehangir Mehta.

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

Páme!

♪ ♪ - We are actually in the biggest oasis in Al Ain City.

And the size of Al Ain Oasis is more than 1,200 hectare.

We have the oldest irrigation system.

We call it al falaj, and it's built by the human who was living in this area.

And the age of al falaj, more than 3,000 years ago.

And actually, Al Ain Oasis is the first place registered by the UNESCO site in 2011.

We have over, like, 120 kinds of dates and fruits and vegetables.

LOI: Only?

- (laughs): Only that much.

(Loi laughs) LOI: I love dates.

- But the most important one, the people they know it, they call it khalas, but we have another kind, such as lulu, khenaizi.

LOI: Uh-huh.

His mother stuffed the dates with some nuts.

And I say, I will do something else.

So it will add, you know, like, more vitamins in there-- you can add olive oil.

- Mm-hmm.

LOI: I mix it, and then, I add some walnuts.

- Uh-huh.

LOI: Do you like walnuts?

- Yeah, I do.

LOI: So you have the dates... - Yeah.

LOI: ...like this.

Let me show something, because people, they say, where are the... Where, where?

Nothing?

No pits?

- We remove it, actually.

LOI: Here, see?

- But let me tell you something about this piece.

LOI: Tell me.

- If you know that we made that Arabic coffee actually from this piece.

LOI: From where you make Arabic coffee?

- From this one.

We add it and we blend it together, and you can try the coffee, it will be, like, a nice... ♪ ♪ LOI: Can we eat one?

- For sure.

LOI: Go ahead.

Go ahead.

Go ahead.

- You should try.

- Thank you so much.

LOI: Please-- yeah.

And I will eat this one.

How do you like it?

- It's nice.

Very nice.

♪ ♪ LOI: So this is the famous coffee?

- Yes.

LOI: Okay-- you can leave it here.

- But first, before, we should try this.

LOI: So which one?

- We should try this one.

LOI: This one?

Okay.

- Yeah.

LOI: But before coffee or after coffee?

- Before coffee.

LOI: Okay.

This one.

- Yeah.

LOI: Okay.

Good.

What it has in there?

- This one they put, like, kunafa and pistachio.

♪ ♪ - Ma'am, thank you so much.

LOI: Thank you, thank you.

Thank you very much.

Yassou, bye.

Ha!

You want to know what I have here?

Dates, of course.

Because I have a date with a date, and I have a date with my sister.

She has her birthday-- this is her cake.

♪ ♪ This young chef has a story to tell us.

He lost 70 kilos.

He changed his life through cooking.

His cooking has a touch of nostalgia.

Guess what?

Who has influenced him?

His grandmothers, Alia and Aisha.

He is very lucky.

Chef Khaled Al Saadi.

So what are we going to do today?

- So we're adding dates into a feta mixture that can be made into a croquette.

So we can start by adding the dates into this bowl.

And so I'm going to chop a few.

LOI: Okay.

- This way, you will have the aroma from the dates infused into the rest of the ingredients.

These are pitted Medjool dates.

The reason why we chose these dates is because they are slightly drier.

So we're going to be adding the cheese next.

LOI: Okay.

- So we can put three tablespoons of this feta cheese.

LOI: Okay, and then you want the other cheese, as well?

- Yes.

So next, we can add some chickpea flour.

And then we can add some breadcrumbs, as well.

Breadcrumbs would soak up any additional moisture.

Our next ingredient, which is the carrots.

What we can do next is break the eggs, and then lastly would be our herbs.

That's enough, yes.

LOI: That's enough.

You're right.

- All right, before the herbs, maybe we can start folding at least the ingredients we have.

LOI: Okay.

See?

It's good, right?

- Yes.

So, once you put this in the fridge, it will firm up a little bit to make it easier for you to shape it with your hands.

Next would be the herbs.

These are parsley leaves.

LOI: Let's do that.

- So now we can start mixing, and then the last ingredient that can go here is oregano.

Okay.

LOI: So the oregano, in order to be very thin, we go like that.

- Nice.

LOI: That's the way.

You can mix it again.

- Yes.

LOI: And what you can do, you put olive oil in your hands.

- Uh-huh.

LOI: Like this.

- Yes.

LOI: Olive oil is never enough.

- All right.

LOI: How big you want your croquettes?

Like this?

- Very small, yes.

♪ ♪ LOI: So now?

- All right.

LOI: Now you see this?

- Okay.

LOI: Chef Khaled here says this goes perfect with a chutney with dates.

And I said that I want to see it.

- So to start, we're going to go with the olive oil.

LOI: Olive oil?

Good.

- Yes.

So we can put a pinch of this black mustard seeds.

So you just want to hear them start to crackle a little.

(sizzling) And then after that, we are going with the onions.

(sizzling) (sizzling) You can see some of the mustard seeds are already starting to pop.

LOI: Yup.

- Next, you can put the garlic and the ginger.

Uh, this way.

So now that we have the aromas out... LOI: Mm-hmm.

- ...we can add the spices.

Yes?

LOI: Okay.

- And then we can put the cumin next.

LOI: Kimino.

- Kimino.

LOI: And now the cardamom.

- Yes.

Now that we have added the spices and we have toasted them slightly, we can now go with the dates.

LOI: Okay.

(sizzling) - And at this stage, they are slightly hard.

So what you want to do is, first, add some vinegar.

(sizzling) LOI: Two, three, four.

I think you need five.

- Yes, put more, okay.

So now that we have softened the dates a little bit, we want them to further marry together in flavor, so we can add the water and I'll just increase the heat.

(sizzling) All right.

So that we can reduce the amount of water that we have... LOI: It's started getting together.

- So now we can just put a little bit of honey, because dates are already very, very sweet.

(sizzling) Now you can, uh... LOI: Oh, smells good.

- You can add the chili.

LOI: More spicy, okay.

All right.

- Yes.

And last but not least, we are adding the salt.

LOI: Are you going to put any lemon or no?

- Yes.

LOI: Here.

- Okay.

Nice.

Now that we have dried out most of the moisture, we are ready to transfer this.

LOI: That's it.

And then we'll have the croquettes.

- Yes.

LOI: And we'll eat them together.

And now is the time.

Okay.

Yes!

- Yes, exactly.

Moment of truth.

Please try one.

LOI (laughing): Thank you.

- All right.

So what do you think?

LOI: You have to make it with the chutney, because it's good.

I want to try by itself, which is good, as well, because you can dip it in a yogurt dip again.

- Yes.

LOI: With the chutney.

♪ ♪ And we're here under the Acropolis that you can see all Athens around, including us.

- That's true.

LOI: I am with my friend Jehangir Mehta.

And we always have fun together.

And even though that it's a cold day in Athens, he has a hat.

I don't have.

But I don't have the beautiful blonde hair.

(both laugh) LOI: And we will make something similar, but Greek, like Chef Khaled.

He's a young chef who actually, when he went to the States, he gained weight, almost 70, 80 kilos, something like that.

- Wow.

LOI: And then he went back and he worked it all out.

- Great.

LOI: Because his brain, he says, "No, I want to eat healthy."

Speaking about health, feta.

Feta is one of the healthiest food in the world.

And phyllo.

- Yes.

LOI: So easy recipe.

So we take it here.

- Yeah.

We'll make fetakia.

(chuckles) It's like cheese pie, but it's not a cheese pie.

- Okay.

LOI: It's super-cheese pie!

We'll add the olive oil.

- As always.

LOI: Yes.

- And then you got one of my other favorite ingredient.

LOI: Oh, yes.

And they're a bit spicy, huh?

You know that.

- That's even better.

LOI: Yeah.

- It's better than your... (Loi laughs) LOI: We match.

- We match.

LOI: But I don't have the Kyknos tomato, right?

(chuckles) That's it.

We cut square pieces-- the big ones, okay?

- Okay.

LOI: Here, we cut like this.

And we go like that, okay?

More olive oil.

- Mm-hmm.

LOI: Would you like dates or red?

Tell me.

- Both, both.

LOI: No, I have to put only one.

- No?

- Only one!

(groans) LOI: I'll make another one, don't worry.

- Okay.

Then let's start with the pepper first.

LOI: I knew it.

(both laugh) That's it.

(sniffs): Oh!

Smells so good, this.

- And in the meantime, I'll eat a date.

LOI: You can do that.

You know, they come from Florina.

- And what makes them so unique?

LOI: Because they are super-tasty, and, uh, they are spicy without being spicy.

They're sweet-spicy.

(pepper crunching) - Mm.

And a good crunch, too.

LOI: Mm-hmm.

I make it very easy here for people to make it at home.

- That's the best thing about your cooking.

It's very simple, approachable, something you can replicate.

LOI: See, you turn it, yes.

- Because a lot of times people don't like to cook is because of these things, of the complexity.

LOI: Yeah.

- You know, when it's made so simple, with just good ingredients, you have to shop less, three ingredients, and you've got a dish.

LOI: So, and then you put it this way.

- So you give it that envelope.

LOI: Exactly.

That's what it is.

You see?

Small package.

- And the little holes again.

LOI: Yeah.

And then you send it to the oven.

Let me show you another one, okay?

- And that we are going to make with dates?

(Loi laughs) LOI: Dates.

- Yes.

LOI: And you can make a smaller one, a different one.

- Okay.

And do you also put honey sometimes in it, too?

Because I see it lying there, I'm getting a little bit... LOI (chuckles): In the end.

- Okay.

LOI: So, let me get... And feta, you know, make sure that it's from Greece, huh?

So you, you cut it in triangles.

- Okay.

LOI: But make sure, when you put it here... - Yeah.

LOI: ...you go like this with a corner, see?

- Got it.

LOI: That's it.

- And then go with the triangle method.

LOI: And then, yes.

You go there, but this is the, the trick here.

That doesn't go out when it's going to be... - (speaks indistinctly) LOI: ...cooked.

Then you go like this.

Then you push it here.

Okay?

- Got it.

LOI: Then you go there.

It's not exactly like the triangles I've made.

Now you can go this, and then... - Brilliant.

LOI: And then... - And you just keep wrapping.

LOI: Yeah, keep wrapping.

And this is what it is.

This, we eat it when you, you dip it, you know, with the honey and all that.

- Got it.

LOI: That's it.

And always... - Poke.

LOI: Give... Yeah, a poke.

- A few pokes.

(Loi murmurs) LOI: Oh, yeah.

- Yeah.

(speaks indistinctly) LOI: Yeah.

- When is my date coming?

My date!

LOI: I am here!

- (laughs) I'm waiting!

LOI: I'm your date!

- Of course.

Ah.

LOI: Yogurt.

- That makes it creamier.

LOI: Yep.

- This one would be much more creamier and juicier when it's coming up.

LOI: It is, it is, it is.

It is.

- Got it.

LOI: So this one, and there goes your date.

- Brilliant.

And if you wanted to make it into a dessert, you would just add yogurt and dates and a little honey and bake it, and it would be like a dessert little piece.

LOI: And with feta, will be a dessert, too.

- And feta, too.

Yes, absolutely.

LOI: Yeah.

And here it is.

- You know how the-- in Asian restaurants, we have the soup dumpling?

LOI: Yeah?

- You should make an olive oil dumpling, let it burst.

(Loi laughs) I think it would go very well.

(laughing) LOI: See?

- We should try it out-- I, I can't wait.

So I'm going to run and push this in the oven.

LOI: Run it there, but we have ready this one, the bigger, okay.

- Okay.

LOI: And bring it back.

- Surely.

♪ ♪ LOI (laughs): They made bigger for us, which is good, actually.

So let's cut it.

- Yeah.

(pastry crunching) LOI: Oh, how crispy it is, huh?

- Hear the noise.

LOI: Yeah.

Oh, this is yours!

- Oh, the dates.

LOI: Yeah.

Look at this.

- That's amazing.

LOI: It's full of the dates.

See?

- Gorgeous-- thank you.

LOI: They're good.

Go ahead, go ahead.

(pastry crunching) - Mm.

You got pepper.

LOI: Nice, huh?

- Amazing.

(Loi chuckles) Just amazing.

LOI: Are you jealous?

Come to Greece.

(chuckles) ♪ ♪ ♪ ♪ I saw a salad that a customer had, and I said, "Where'd you get this?"

He says, "The chef made it for me."

And I went in the kitchen and I said, "Who's the chef?"

(both laugh) So his name is Sushil, okay.

He promised to teach me how to make that salad in three minutes.

Which, which one we are putting first?

- So first of all, we need to just put the radicchio.

LOI: I love radicchio, because it gives bitterness.

- Yes, yeah.

LOI: How's that?

Good?

Enough?

- Yes, it's nice.

Now we need to add here avocado.

LOI: Avocado.

- Then I had to add rocca and baby spinach.

And here in the middle.

LOI: And here.

(chuckles): Here.

- Yes, please.

LOI: Next.

- Yes, chef, now you have to add baby spinach still.

LOI: I've forgotten about it.

- Yes, please.

(chuckles) LOI: Okay, so baby spinach here.

- Yeah, and here also.

LOI: And here, yes, of course.

- Yeah.

LOI: I'm going to have the same thing.

Mm-hmm.

- Now this romaine... LOI: Yeah?

- ...and Lollo Rosso, you need to torn from the hand.

LOI: Oh, what about that?

- Now serve Lollo Rosso.

LOI: Yeah.

I'll put it here.

- Yeah, it's look nice.

LOI: All right?

- Yes.

LOI: Yeah, because it has to look nice, as well.

- It is.

Now, chef, we'll use the, our local ingredients.

LOI: Uh-huh.

- Like, as a dates.

LOI: Like this?

- Yeah-- more, more.

LOI: So... - We'll add some beans for the vegetables.

LOI: So put it like this.

- Yeah.

LOI: Nicely.

Next?

- Now we have to put some grapefruit.

LOI: Here?

- Yeah.

LOI: And I'll put some more?

- Yeah, one more, one more.

LOI: One more?

- Yeah.

LOI: Okay.

- Here also, too.

LOI: Of course-- okay.

- I make special dressings.

LOI: Mm-hmm.

- And this dressings is made with the olive oil, dates, pepper, and lemon juice.

LOI: This is art.

Really, I don't want even to touch it.

What I want to do-- it's thick.

- By hand.

LOI: Yeah, exactly.

- Yes, yes.

LOI: That's what I'm going to do, okay.

We can get this there, the date.

You can have.

- Yeah, sure.

LOI: It's okay, yeah.

Let's enjoy.

And I get some spinach.

I love spinach, as well.

Well, actually, I love everything in here.

♪ ♪ The chef at the Mercure Hotel up in the mountain in the desert, he made a very nice green salad, and I thought of that and I said, "Why don't I make this salad here, "adding potatoes "and some greens, but of course, dates?"

And today, I have a date with Jehangir Mehta, my friend.

(chuckling) - Yes, we do.

So, amazing-- I mean... LOI: What are you doing there?

- I robbed two of your potatoes because they were so great.

So I'm gonna use this.

LOI: So I will add this feta.

But I'm not going to put a lot in there.

Okay, I'm going to add it this one.

- Please do.

LOI: The brine.

Maybe two.

- Why not?

LOI (laughs): Okay.

That's enough.

- And plus, it'll get absorbed by the potatoes.

The starch will definitely absorb it, so it will be great.

LOI: I love this salad, I'm telling you.

- This is amazing.

LOI: Add some yogurt now here.

- Good, yeah.

About this much?

LOI: Yeah.

That's enough.

And then... - Mm-hmm?

LOI: ...we have the cheese from Crete, Anthotyros.

It's so soft.

- Again... LOI: Yeah.

- ...sheep's milk, right?

This is full sheep's milk?

LOI: Sheep's and goat, that's all.

Yeah.

- Sheep and goat.

LOI: So some tahini.

- Oh, wow.

LOI: Mm, tahini, yogurt-- they go together.

Actually, I should do that like a sauce.

I would like some dates first.

I love dates.

And now... - Mm-hmm.

LOI: ...let's add your herbs.

- Lovely.

(herbs tearing) LOI: I love dill.

Oh, wow, smells so good!

- Oh, my God.

LOI: Yeah!

- (inhales deeply, gasps) LOI (sniffs): You can add more.

LOI: Wow.

- Smells like we are in a herb garden.

LOI: Herb garden?

You, you talk about herb?

I don't think we need anything more.

We'll put it on a nice plate.

Look at this.

- It's amazing.

(Loi speaking indistinctly) LOI: Maybe we'll put all here.

(both laugh) - Now, this is what we call a potato salad.

LOI: What else do you think that it goes in here?

- Ta-da!

LOI: What... - (snaps fingers) (both laugh) LOI: You have it!

(speaking indistinctly) - It's too good not to keep these things in your pocket nowadays in life.

LOI: The tomato paste.

I influence you.

I won't put it inside like this, but I'll put it on the top here.

Get the other fork.

Look at this!

- Amazing.

LOI: Oh, and... - A little more.

LOI: Look at my tomato paste, how it's going to shine.

- And now they give it... Yeah.

LOI: Look!

Look, how it's going to shine.

- It's, looks like a volcano, what... LOI: Isn't it?

Yeah!

- Amazing.

(whispers): Yes!

LOI: Done.

- Let's go.

LOI: Okay.

- Tomato.

Let's go.

It is so good.

I wish potato salad was this delicious back home-- in every deli counter.

LOI: And look at the date.

I love dates.

- I love dates, but the tomato giving that acidity to this whole dish just takes it to another level.

I think it's a fantastic addition.

LOI: You know what?

You were right.

- Thank you.

LOI: And... And you know what?

I was right, because I taught you about the tomato paste from Greece.

- (laughs) That's very true, too.

LOI: Yeah.

And I am right to tell you, "Make this salad."

Not by yourself-- with your kids, with your friends, with anyone you love.

Páme!

Yalla!

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

♪ ♪ Experience Abu Dhabi.

♪ ♪ The Greek National Tourism Organization.

And SALFO Engineering and Management.

♪ ♪ ♪ ♪