Original subtitles

Here they come.

- This is them? - This is them.

You have to hit the ground.

Oh my god. This is crazy.

- Go, go. - There we go, there we go.

- Come on. - Two seconds please.

Come here you stubb--

, come on, man.

- Almost there! - Come along.

This way, this way.

- Straight down? - Yeah, straight down.

Oh!

If you're wondering why I'm riding with

a convoy of bikers, let me explain.

I'm in Jordan,

a beautiful and vibrant country in the Middle East

that has been a trading center for exotic foods and

spices for centuries.

My fellow bikers who are members of the

Ladies of Harley Riding Club

are taking me to meet Maria Haddad,

a hotshot Jordanian chef and a champion of local cuisine.

Since Maria is a leader of the women in the

local culinary scene,

I'm hoping arriving with his badass crew helps me make a

good first impression.

That was amazing.

- Gordon. - Maria.

Hey hey.

- Be safe. - Gordon have fun.

Thank you so much.

Thank you. Oh, my goodness me.

- Hi. - Hello.

.

Welcome.

Oh my god. How are you?

Maria Haddad is a culinary pioneer in Jordan.

After training under a Michelin star chef in London,

she returned to Amman to open her restaurant

and cooking school,

Beit Sitti, in her grandmother's home.

Maria empowers local women by training them to take

their skills in the kitchen to the next level,

with the aim of turning them into self-sufficient

business owners.

Welcome to Jordan.

Oh my God, that is the Dead Sea, right?

This is the lowest point on Earth.

Is it really?

- Yeah, it's around 1,300 feet. - Wow.

Yalla means let's go.

And when Maria says it, that's what you do.

Wow. Look at these beauties. This is really beautiful.

This has so many healing powers.

So many people come to Jordan because of that.

To remove psoriasis, eczema, skin diseases.

Do you have your swimsuit?

Swi-- we're going swimming?

It's, it, it's worth it.

Trust me. I want you to dip in.

Feel better before you go off on your journey.

Maybe I'll watch, maybe I'll,

look, it's peaceful.

No, yalla, let's go.

I came here to learn about the food.

And apparently Maria's first lesson is all about salt.

Since there's nearly ten times more of it in the Dead Sea

than in the ocean, it's almost impossible to sink.

Turn around.

.

This is so weird.

Oh, my God. That is crazy.

Wow, this is mad.

I'm floating away back to the Loch Lomond,

the shores of Scotland,!

Bloody hell. This is really weird feeling.

!

Okay, let's get dried off.

I have something to show you.

Yeah?

Wow. That's crazy.

Isn't it?

I mean, there's nothing in there, right?

Something can survive in there with the salt content.

So it's funny because the Dead Sea is

a very good example of Jordan in general.

Right.

Like, you would think that

because it's 75% desert,

you can't really find a lot of things here.

No.

But if you go from top to bottom,

Jordan is amazing.

We have so much that Jordan has to offer in terms of food.

And if you mix them together, you have culinary magic.

But let me tell you about the most important ingredient

in Arabic food, this is tahini.

Tahini.

Have you heard of tahini?

I, yeah, it's just, it's just,

just pure sesame seed.

Pure sesame seed.

Here, give me the back of your hand here, and taste it.

Lick it so you don't have to, yeah.

- Mmm. Delicious. - Yeah.

So this is actually date molasses.

So mix these two together.

Wow.

Now, when you do this have to put a

piece of bread into it like a little spoon.

And then you dip it.

Ooh, that looks good.

Mmm, wow, salty and sweet.

It's rich, it's syrupy.

That's delicious, and it curdles.

This is an example of like what you're

gonna see in Jordan.

Right.

You see a lot of things that

complement each other.

Right.

And when you mix them together,

you get the perfect combination.

It looks barren. It looks bleak.

But just that date molasses with the tahini,

already I'm salivating.

Now you're gonna go all around Jordan.

Yes.

And look for the ingredients that you need.

Yes.

And once you figure out how much

Jordan has to offer, then me and you will compete.

Right.

But this time, there's royalty involved.

What?

So, His Royal Highness Prince Ali,

and Her Royal Highness Princess Rym,

they're gonna be watching you and judging.

And I know that you've cooked for royalty before--

Yes.

But this time you're gonna be cooking

for our royalty.

And they're a little bit more straightforward.

If you know what I mean.

Hold on, hold on a minute.

So, the, the royal family are attending the final cook?

They are. And in, somewhere very special.

Have you ever heard of Petra?

Pet, yeah, I mean,

that's one of the new Seven Wonders of the World.

It is, and you're gonna be cooking right

there with me.

- No pressure. - Now the pressure's on.

Cooking for royalty is always exciting.

But cooking for royalty,

not in your back garden in a country you've never been

to before and trying to compete with Maria?

Man, the heat's on. Let me tell you.

In Jordan, we always start with a

cup of coffee.

Wadi Rum Desert. For a cup of coffee?

It's worth it. Trust me.

How am I getting there by the way?

I'm not gonna, no, I am not, I promise you,

I'm not sitting on a camel.

Actually the Prince and Princess took care

of your transportation.

Really?

I will see you at the end of the week.

Thank you.

Good luck.

- I'm gonna need it. Take care. - Bye.

Missy, our executive producer.

Are you okay?

You look like you're gonna be sick.

You sure?

The Dead Sea looks absolutely incredible.

But let's be honest,

that place has got no ingredients.

Especially for my big cook at the end of the week.

So, Maria has sent me into a barren desert and

it seems like a long way to go especially for a cup of coffee.

But Maria said get into the desert and really understand

true Jordanian ingredients.

So, fingers crossed,

I'm gonna find something amazing.

Look at that place. Oh my goodness me.

- Gordon. Hi there. - Good to see you sir.

How are you. You good?

What an amazing journey that was.

It's so beautiful. Man. Were you born here?

My host Ali is one of over a million

Jordanian Bedouins who are the nomadic shepherds

that live in this beautiful but unforgiving desert.

My God, that's hot.

Maria sent me here to the Wadi Rum Desert because

Bedouins still prepare coffee in a traditional way she

says I must experience.

So, Jordanian coffee is special, right?

And this is the coffee, right?

Yes. What you do,

You have to move it like this.

From down, up, up, always up.

It's okay, always like this.

Gotcha.

Ah.

Yes.

- You smell the fresh coffee. - Beautifully roasted.

- Yeah. Very good. - Yeah.

Now you start to do like this.

Got you.

Just do with your hand too.

And you can make the music.

This bell reminds me of my school bell.

School.

Okay. In?

Here, this one.

Wow. He makes me feel lazy.

My routine is double expresso and then an

iced oat milk latte.

Into this one. Slowly.

Look at the color of that.

Yes.

This is a very posh coffee.

Have you ever been to Starbucks?

- Seattle. - Seattle.

I will take you to get some coffee.

I love the fact you don't know where Starbucks is.

We'll try now, just.

Oh, yes. The color looks good.

Thank you, sir.

- You're welcome. - First the smell.

Mmm.

It's spicy.

.

It's strong.

- Yes. - But it's delicious.

A simple cup of coffee, beautifully roasted,

infused with cardamom.

Mind blown. Maria was right.

This is one of the best cup of coffees I've ever had.

Thank you.

Now I understand why Maria sent me all the way out

into the desert.

Wadi Rum is unique, where the coffee is special.

Seeing how coffee can get elevated,

even in the harshest of deserts,

that's why I'm excited to continue further.

After getting a proper and delicious Jordanian

welcome in the desert, it's now time to head north,

which Maria says is home to some of the country's

best growing conditions.

Maria told me she would be hooking me up with several

inspirational Jordanian women during my journey.

The first being local restaurant owner and food

journalist Alia Faris.

Alia, it's such a pleasure to be with you.

Yes.

And Maria said that you've got one of

the most sophisticated palates in the whole of Jordan, right?

Yes, I was raised by a single mother.

Wow.

And we lived at my grandmother's house.

So I had the blessing to try all of the amazing recipes and

foods that were passed on from generation to generation.

So the standard of my palate is kind of high.

That's so lovely.

Now, where are we heading?

You have to try this signature dish of the north.

- Makmoura? - Makmoura.

It's made with very simple ingredients.

And you're actually one of the really few lucky people

that will get to try this from a very famous lady that

does it and her name is Farial.

- And she's nice? - Um.

Okay.

I'm told makmoura is a simple dish made with just

chicken, onions, olive oil, and dough.

But I've also been told impressing the makmoura maker

with my skills might not be quite as straightforward.

- This is Sit Farial. - Sit Farial.

Hello.

An absolute pleasure to meet you.

.

This recipe is 400 years old.

It's the same age as me.

I'm all yours.

.

She kneaded the dough and now she's gonna

show you how to roll it out using her hands of course.

- So, here? - First olive oil, yes.

.

This is too small. She's saying it's too small.

- No. - Got you.

- Good. - She said it's good.

Now more olive oil--

- To spread out. - Beautiful. Wow.

And then she's gonna put the filling.

This is the filling,

which is chicken and onions and olive oil and

salt and pepper, and that's it.

Wow.

- She just spreads it all around. - That's beautiful.

.

So now you have to do it.

It has to be very thin.

The, the olives in Jordan are different from

any other country.

Man, it's wafer thin.

Yes.

.

- Another one. - Another one.

She's impatient with you.

- You have to move faster. - Right.

.

Okay, the minimum layer is 15 and the maximum is 40.

- 15 layers minimum. - 15, yeah.

.

She wants you to make another one.

She's getting very frustrated.

I think you should put some speed to it.

When it comes to my dough handling skills,

her face says it all.

I don't think she's a fan.

- She's asking if you're tired. - I'm not tired.

.

We can get you a chair.

So turn it over and continue.

Farial is direct, firm,

not happy with my speed.

.

She gave up on you.

Now she's gonna do it by herself.

.

Thank God I wasn't at culinary school with her.

In the presence of a woman of that power,

I mean, I'm her apprentice.

Let me tell you.

She made it clear who's the boss.

It smells delicious.

Oh, my lord. That is beautiful.

It's bubbling.

You can hear that, sizzling away.

I don't want to drop it.

She'll throw me back in the Dead Sea.

Right, so this is piping hot.

- Yes. - So.

Put that on there first?

- Oh. - She wants to show you.

Okay, yeah. Wow. Okay.

- Ooh, wow. - Oh my lord.

Look at that beauty. That smells incredible.

Oh my god.

Oh, my lord, look at that.

See the layers?

That is a, all that for me?

It's like she's handing me my

body weight in makmoura, and I couldn't be happier.

First of all, it looks beautiful.

It smells delicious.

Be honest.

Oh my god. It's so good.

Oh, my lord. Delicious.

The flavor of that crispy, almost like a tortilla,

but the chicken and the onions.

Exceptional. Oh my god.

Such an amazing delicacy from the north.

Thank you so much.

And it's given me a lot of inspiration ahead of

the final cook.

Thank you.

Now, I'm setting my sights on that main course.

Now, lamb is considered the region's most luxurious dish.

Alia told me to meet someone by the name of Omar

down here but this place looks crazy busy.

That's him.

Omar apparently knows some of the best lamb purveyors

in the region.

Let's hope he can hook me up. Omar.

- Gordon. - This place is crazy.

How's it going? Good to see you.

Oh my lord. It's so busy around here.

I know, it is crazy.

Now they said you've got some of

the best lamb.

Not only the best lamb, but the freshest lamb as well.

- Freshest. - Yep.

What?

She said pick some up in the butchers.

Here they come.

- This is them? - This is them.

In the middle of the town?

In the middle of the town.

Muhammad.

.

Gordon.

- Muhammad, Gordon. - How are you? Pleasure.

Muhammad is the best shepherd in town.

Excellent.

He's gonna give you this to put around your neck.

That, thank you.

This is a traditional thing.

I only want a leg of lamb.

Just give me a leg of lamb.

You, you, you got to look the part, man.

Shepherds are constantly moving their

herds of sheep and goats to fresher pasture.

To earn the lamb I so desperately want,

it seems I'll need to help Muhammad get these animals

to the other side of town.

This is crazy. I just want a leg of lamb.

But it's rush hour and that's something sheep

and goats have absolutely no respect for.

. Hey. Oh my god.

Oh.

They're gonna give you a stick.

Ahead of them, ahead of them.

.

Oh my god.

What’s the sound?

Help me with the sound please.

- Ha, ah, ra, ra, ra. - Oh,.

.

Hit the ground, hit the ground, hit the ground.

Gordon, you're doing, you're doing great.

, this is crazy.

No, no.

Sorry, two seconds please.

.

Go ahead of them. Go ahead of them.

me.

This is on level now honestly, in this heat, 100 degrees,

chasing these things down the street.

And it's rush hour.

Just, oh my god. Muhammad screaming at me.

First of all, I have no idea what he's saying.

All I did know, it wasn't very pleasant.

- This way. - Straight down?

- Yeah, straight down. - Oh. Hey, hey!

On the sides.

Are we going right? Right?

Oh my god.

It's like we're stuck on the 405.

Oh my..

Come on.

In order to keep the herd moving,

I was given the task of grabbing the horn of the

biggest beast and was told the rest would follow.

Hey.

No, no, no, come here you stubborn come on man.

I'm not sure they told the biggest beast about any

of this at all.

Come on, please, hey, hey, hey, come on,

come on, no.

But we all know, I'm not one to give up a fight,

even with a goat.

Come on, let's go.

We're almost there.

And soon enough we made it through town.

Thankfully, the shepherd will take them from here to their

new grazing ground.

We're almost there.

Yeah, hold them here.

Man, that was crazy.

.

He says if, if you, if he spends two days with you,

he's gonna make you a professional Jordanian shepherd.

Thank you.

I will do it justice in the final cook.

I've just landed some brilliant lamb for the final cook.

But I'm told there's more from this magnificent animal

that I need to experience here in the north.

So I've reconnected with Alia to guide me to the right place.

And Um Mohammad is very famous for her cheese.

Um, Um Mohammad.

- Um Mohammad. - Wow.

And what's so special about her cheese?

I love that.

Hopefully I can impress Um Mohammad more than I did

Farial making makmoura.

Up here? Will we fit down there?

Park right here.

- Yeah. - Okay.

Wow, where's the hand brake?

- No, stop. -..

Okay, sorry.

- No, no, no, no, no, no, no, no. - Okay.

- No, no. - Okay, good. Sorry.

The provisional one.

- Let's meet Um Mohammad. - Um Mohammad.

Good morning.

- Good morning. - Um Mohammad.

.

She's very happy and honored to have you here

as her guest.

.

She wants you to actually make the cheese and

then taste it.

Right. Thank you.

Okay. Now, this is what I've come for.

Wow, It looks like a big panna cotta.

Wow.

And then twist.

.

- Don't press on it too hard. - Got you.

You have to be gentle.

Got you.

She's asking if you ever made cheese before.

I, I made cheese many times but

not like this.

It's not, not this quick either.

My plan this time is to pay close attention and just follow

directions and hope I don't screw up.

.

Just don't squeeze it. Don't be too rough with it.

But I'm not off to the best start.

.

You have to just squeeze it just a little bit.

- She doesn't like it. - Doesn't like it. Okay.

- It has to be a square. - Got you.

The process is technical.

It's the squeezing, the folding,

in such an articulate way.

I may not be nailing this cheesemaking,

but I am picking up the Arabic word for no.

She's saying maybe you're good at cooking,

but you're not good at making cheese.

Yeah, maybe she right.

.

She's gonna redo yours.

Oh. Are you sure that's mine?

- Yeah. - Yeah, okay.

Don't be deceived by the simplicity,

because it's actually quite difficult.

It's all about the shape and also not squeezing too firmly

and keep it somewhat moist.

What a process.

Again, another woman that was not impressed with my technique.

Wow.

Wow, it's firm.

Wow, it's really firm.

Mmm, it's delicious.

The flavor profile honestly, it's like this sort of

delicious, creamy feta that is really super salty.

So just this little Jordanian speciality tucked

under these mountains.

We've just opened a new Mediterranean restaurant in

London and we're hiring.

So we're looking for a new cheesemaker.

- She said maybe. - Maybe. I love that.

- Don't count on it, Gordon. - And this is delicious.

Thank you so much.

.

The final cook is tomorrow and this is like no

other because the pressure's on.

What I'm looking for is just something unique.

One, one more ingredient that I can set myself apart.

You know what I think?

I think you need something that has a little bit of sweetness.

Yes.

And I know the perfect woman for that.

Right.

People in the area, they called her the jam queen.

- The jam queen. - Mm-hmm.

- I love that. - She's very popular.

A lot of people like her jams and her molasses,

including Queen Rania, our Queen of Jordan.

Oh, wow. Wow.

So I'm pretty sure you would find the

perfect ingredient.

Okay, shall we? Okay.

Let's go see this amazing woman.

Yes.

.

Hello.

.

So this was a, a Jordanian greeting for

a new visitor.

Beautiful. What does it mean?

She's wishing you health, wealth,

and everything you would ever wish for in life.

- Amazing. - Shall we go inside?

Please. What a beautiful place.

Thank you.

That welcome from the Jam Queen was as regal as it gets.

But with the streak I've got going,

I just hope I don't leave here as the jam court jester.

This is beautiful.

And this is her house, slash, restaurant.

She has a lot of things that you can choose from

for your last meal.

Right. Thank you.

And they're all made here?

They're all made here, by her only.

- Wow. Let's see. - Lemon and ginger.

Oh, wow. That's beautiful.

That was like the ultimate marmalade.

It's delicious.

This is red pepper.

Red pepper? Ooh, that's nice. Delicious.

She's saying you're gonna choose this one,

the pomegranate molasses.

Wow, it looks like cough medicine.

- It is sour? - Yeah, it does my lips.

She's saying yes, it's very sour.

Yeah. Man.

You're supposed to put just a, a tiny bit.

- Okay. - Just to give it that flavor.

And this is not ice cream.

That's true.

My lips look like a cat's bottom.

- No. - Don't say that to her.

Thank you.

The pomegranate molasses.

just the natural flavor and the acidity with that tartness.

Perfect for what I'm looking for.

We're gonna work altogether to make it.

- Yeah. - Great.

You're gonna cut the pomegranate.

Okay, slice it in half?

- No. - Oh, got you.

Ah.

Okay, so you're gonna cut the center of it.

Got you. Right.

Ah. What a method.

Okay, here we go again.

Fingers crossed I fare better with the Jam Queen than I have

with the other women I've met so far.

She said stronger, Gordon.

- Got you, got you, got you. - Yeah.

She's saying you're not as fast as she is.

I don't know. Maybe this is just a lost cause.

All right.

So now you're just squeezing it.

- Right? - Don't be gentle.

All right.

.

Oh, okay, and now you squeeze it again.

She says you're good to be a chef.

It seems that I've finally been able

to impress the Jam Queen,

but only with the part that requires no skill,

just brute strength.

Look at all that. Mmm, wow that's fresh.

I can smell it from here.

We're gonna go put it on the stove.

- On there? - Okay. Careful. All of it. - All of it.

You keep, you keep adding as you go.

So you just have to keep pouring.

That's been reducing down all day?

- Mm-hmm. - Wow, thank you.

Wow. Mmm. Mmm.

It's so delicious. It's so good. Delicious.

Good? Good?

.

May I have a little pot for the final cook, please?

- Okay. Okay. - Okay.

That molasses for me typifies the essence

of Jordanian cuisine.

You got this thick syrup that is unlike nothing else.

Thank you very much.

Fingers crossed it's my secret ingredient to

literally keep up with Maria.

Thank you.

You're welcome.

I'm back in the desert en route to my first

visit to the legendary Petra.

Now tomorrow's cook is gonna be a very tough challenge,

because I've got the local hotshot Maria to cook against.

And literally the table is gonna be full of royalty.

Now I'm told this Prince and Princess don't believe in

keeping a stiff upper lip.

So I don't think they'll be holding back on my feelings.

But, come on, let's be honest, I'm never one to back down from

a challenge.

So this one I'm gonna relish.

Over 2,000 years ago,

the sandstone city of Petra was carved by Arabian nomads who

transformed a section of barren desert into one of the

most vibrant and prosperous cities of the ancient world.

Now, today on these hallowed grounds,

I need to make a meal that is fit for the modern day rulers

of this amazing country.

So the pressure is on, and fingers crossed I don't

screw it up.

Oh my goodness me. Wow.

Maria.

- Gordon. - What a backdrop, girl.

Oh my goodness me.

- How are you doing? - Good to see you.

This place is incredible. Look at it.

I mean, stunning.

Now listen, I've cooked in some amazing

locations but this, this beats it all.

What an amazing week, can't wait to catch up.

Good luck.

You too. I think you need it.

- Seriously? - Gordon.

- Yes. - Don't this up.

Really? Seriously?

Welcome to Jordan, huh?

Don't underestimate that gorgeous

smile because underneath that smile, let me tell you,

there's a feisty, determined, incredibly talented chef.

Now, what are you cooking?

Do I tell you or do I not?

I was very kind to you at the Dead Sea, but now.

You tell me first.

What are you making?

I'm doing one dish with eggplant and the most

amazing chicken livers.

You're making chicken liver?

I'm gonna go down that line.

I love it.

I'm gonna do also a

beautiful tabbouleh bread, with some marinated chicken.

I'm doing kafta as well.

What?

Yes, with the most amazing naan.

Are you making it with tahini?

I'm gonna do a special tahini and take a

little bit of what you did with the molasses,

I'm gonna mix the tomato in the tahini.

- Oh, I love that. - Yes.

I want to try it.

Well you have to wait patiently.

And if you're good, I may give you the recipe.

Okay?

If I win, you mean, or when I win.

What, where are all these jars from?

These are my spices.

We make these.

This is mixed spice which I think you need to

put in your chicken.

Yeah, hold on, how,

one, two, three, four,

five, six, seven, eight, nine, ten, 11, 12, 13.

Oh my God.

Welcome to the Jordanian kitchen.

This is what we do here.

May I have a little bit of that

ground spice please, just a little touch?

Where is that beautiful spice?

You can have this,

but I'll take your, some of your hot spice.

Shutter. Thank you.

Oh that's nice. That's nice.

Right. Chicken on. Marinated beautifully.

Now--

- Yeah. So good. - Oh my god, how good is that?

Is that from the Jam Queen?

The Jam Queen. Would you like a spoon?

This is fanta, yes please.

I haven't got enough.

Give me back my mixed spice.

- Thank you. - Let's go.

So what did you think of the women in Jordan?

- Powerful. - Powerful, right?

Powerful. Bloody firm, by the way?

Yeah, there's no joking when you talk to...

.

No. No. Okay, let's go.

Yalla, yalla, yalla.

- Taste the stock. - Ooh, that's good.

This is the chicken stock with all

of the spices.

Wow, that's beautiful.

You've charred all the vegetables and then.

And then I put them at the bottom and

I boil the chicken.

Wow.

Now I started working on my kafta.

What's happening with you?

I'm trying to get up to speed

with your technical ability,

and I'm trying to sort of stay ahead of the game.

But I'm not getting much luck at that right now.

It's okay, take your time as much as you want.

I'm gonna win this competition.

Oh my lord.

I'm gonna fire my kafta very, very quickly and then cook them

in the sauce, beautiful.

So you're cooking your kafta flat right?

Yeah, I'm gonna make it flat,

because we call it sinniyeh kafta which means

in a pan.

Ah, look at that.

- Yes. - It's my favorite.

Is it, yeah, that's a, well,

you're not supposed to see that.

That's supposed to be a little surprise for the end.

Man.

Oh, sorry.

Put the vine tomatoes in there?

- Yeah. - I love that.

The sour grapes, so you just keep the grapes in the,

oh my lord.

These livers are beautiful.

So beautiful.

Kafta's done. The fattet's getting ready.

Our guests are arriving.

- Oh? - Our guests are arriving.

Yalla, let's go.

Their Royal Highnesses Prince Ali and

Princess Rym are bringing the daughter Princess Jalilah

and three of their closest confidants.

This is gonna be quite the table.

.

Sang at my wedding.

Literally responsible for Jordanian

cuisine on the map, globally.

Congrats, thank you so much for being here.

So lovely to have you here.

This lady has been incredible.

And fingers crossed you'll taste my experience shortly.

Please take a seat and I look forward seeing you shortly.

Thank you.

All right good luck both of you.

Thank you. Oh my. Hey, seriously?

You've had the guy singing at your wedding?

Dude, when they told me he was coming.

Dude? Don't dude me.

I was like, "1-0"

Trust me the odds were stacked against me.

I couldn't believe Maria had one of them sing at her wedding.

So coming into it I was on the back-foot but those guests are

not interested in my feelings.

Okay, I'm ready to start plating.

Yalla, Gordon. Let's do this.

I'm a little bit in.

- I'm glad. - I'm in trouble girl.

Yeah.

I'm plating my fattet now,

the fattet that's gonna kick your ass.

Hold on. Just give me a moment.

These chicken livers look amazing.

So does my fattet.

Gordon.

- Yes. - We're getting hungry.

Oh my lord. Coming now.

Okay, chicken. done. Oh my lord.

Your Royal Highness, I'm ready.

I'm just waiting for Gordon.

Okay, I'm coming.

30 seconds. Okay done.

Yes.

Well done. Oh man, I'm in trouble.

How are you feeling?

Nervous?

I told you not to this up.

Right. Okay.

- Let's put this first. - She is so feisty.

Would you like to go first?

Yes.

So today I made maqluba with eggplants and

cauliflower and chicken.

And here is a fattet magdoos with bread aubergines that are

cooked in a tomato sauce with yogurt and tahini on top.

And here we have a kafta bi bandora.

Amazing. They look delicious.

And I've gone down a more classical route with the kafta,

did like a chili jam from the Jam Queen.

And then finished that with the local cheese.

Here we have the tabbouleh, the chicken's been marinated in

yogurt and grilled with a beautiful fragrance of sumac.

And then one of the delicacies of the grilled eggplant

marinated first and then sat with some beautiful sautéed

chicken livers.

Yes.

And finished with handmade molasses.

Please dig in and enjoy.

- Thank you. - Thank you.

.

- Thank you. - Enjoy.

Give me a, give me a little bit from each.

.

Ooh there you go.

.

My goodness me, they're tucking in aren't they?

That--

I think they're taking more of mine than yours.

Yeah, maybe they keep the best to the end.

Ah, is that what you think?

I really like the maqluba so far.

The maqluba is really very special.

I love the crispy part.

Yeah.

And I really liked--

Really, really nice and moist and cooked very well.

- To perfection. - Yeah.

These aubergines, the way he grilled them,

they're nice, huh?

Yeah.

They are a serious table.

Gordon really did a good job on this one.

- I love this one. - Yeah.

Oh, you like the fattet?

You've got half a table under your powers,

I mean.

No, I have one.

Hold on, he sang at your wedding.

Not so sure about the, the chicken.

It's not a bad idea to use the jam.

Yes it just blooms in your mouth.

It really melts in your mouth.

It's so good.

- Yalla, let’s go. - Oh boy.

Thank you so much for all of this.

It was really wonderful.

Yeah.

Fingers crossed we've done it justice.

How was it?

- It was wonderful. - It was amazing. - It was really great.

All of the dishes.

We're gonna do something different.

- Right. Okay. - What did we think?

- It was something different. - Very nice.

- Thank you. - However.

However, the chicken we were not very happy with.

Right.

Okay.

Yeah. I think there are two dishes.

- Yeah. - If you want to come over.

- Oh. - Yalla.

That were really, really special.

Yes.

First of all the way you did the.

The chicken livers.

The chicken livers was amazing.

Amazing.

And it really melted in your mouth.

It was beautiful.

So that was a really special dish.

But I think the dish that we all agreed upon,

Jalilla is what?

- The maqluba. - Oh yes.

- The star. - As Ali was saying it's--

I pretend like I'm not okay with it.

It was like a mother's cooking.

Come on.

I am so happy for Maria to be the winner, honestly.

Oh my god, thank you.

And she's one of us.

But smaller size. Thank you.

And, and, and I agree.

I've had an amazing week honestly.

And just to get the essence of true Jordanian cuisine.

Thank you.

No, thanks so much.

For us, it was a real privli, privilege.

Thank you chef.

Congratulations.

Maria, I mean, she brought her A game.

I got my ass kicked.

But I got my ass kicked by someone that's a very,

very powerful chef.

Well done, well done. Thank you. Take care.

Thank you, bye.

Thank you. God bless. Thank you. Thank you.

- Bye Gordon. - Maqluba is the winner.

- Yes. - Wow, what a week.

Now, as a chef, I'm rarely surprised but honestly.

From the landscape to the ladies,

everything I came across in Jordan was

powerful and memorable.

Especially the amazing cuisine.

This week was a fantastic lesson in taking what you have

in front of you and pushing the limits with incredible

combinations to make culinary magic.

And as they say here in Jordan, "yalla",

on to my next adventure.

Captioned by Cotter Media Group.