[car horn honking]
[Omar] Here they come.
- This is them? - This is them.
[Omar] You have to hit the ground.
[car horns honk]
[Gordon grunts]
[Gordon Ramsay] Oh my god. This is [bleep] crazy.
- Go, go. - There we go, there we go.
- Come on. - Two seconds please.
[Gordon grunting]
[Gordon Ramsay] Come here you stubb--
[bleep], come on, man.
- Almost there! - Come along.
[Omar] This way, this way.
- Straight down? - Yeah, straight down.
[Gordon Ramsay] Oh [bleep]!
[♪ Jordanian music plays]
[motorcycles approaching]
[Gordon Ramsay] 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.
[engines stopping]
That was amazing.
- Gordon. - Maria.
[Maria Haddad] Hey hey.
- Be safe. - Gordon have fun.
[Gordon Ramsay] Thank you so much.
Thank you. Oh, my goodness me.
- Hi. - Hello.
[speaking native language].
[Maria Haddad] Welcome.
[Gordon Ramsay] 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.
[Maria Haddad] Welcome to Jordan.
[Gordon Ramsay] Oh my God, that is the Dead Sea, right?
[Maria Haddad] This is the lowest point on Earth.
[Gordon Ramsay] Is it really?
- Yeah, it's around 1,300 feet. - Wow.
[Gordon Ramsay] Yalla means let's go.
And when Maria says it, that's what you do.
Wow. Look at these beauties. This is really beautiful.
[Maria Haddad] 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?
[Gordon Ramsay] Swi-- we're going swimming?
[Maria Haddad] It's, it, it's worth it.
Trust me. I want you to dip in.
Feel better before you go off on your journey.
[Gordon Ramsay] Maybe I'll watch, maybe I'll,
look, it's peaceful.
[Maria Haddad] No, yalla, let's go.
[Gordon Ramsay] 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.
[Gordon Ramsay] Turn around.
[Gordon Ramsay] [bleep].
[Gordon Ramsay] This is so weird.
[Gordon Ramsay] Oh, my God. That is crazy.
[Gordon Ramsay] Wow, this is mad.
[Gordon Ramsay] I'm floating away back to the Loch Lomond,
the shores of Scotland, [bleep]!
Bloody hell. This is really weird feeling.
[bleep]!
[Maria Haddad] Okay, let's get dried off.
I have something to show you.
[Gordon Ramsay] Yeah?
Wow. That's crazy.
[Maria Haddad] Isn't it?
[Gordon Ramsay] I mean, there's nothing in there, right?
Something can survive in there with the salt content.
[Maria Haddad] So it's funny because the Dead Sea is
a very good example of Jordan in general.
[Gordon Ramsay] Right.
[Maria Haddad] Like, you would think that
because it's 75% desert,
you can't really find a lot of things here.
[Gordon Ramsay] No.
[Maria Haddad] 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.
[Gordon Ramsay] Tahini.
[Maria Haddad] Have you heard of tahini?
[Gordon Ramsay] I, yeah, it's just, it's just,
just pure sesame seed.
[Maria Haddad] 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.
[Maria Haddad] So this is actually date molasses.
So mix these two together.
[Gordon Ramsay] Wow.
[Maria Haddad] Now, when you do this have to put a
piece of bread into it like a little spoon.
And then you dip it.
[Gordon Ramsay] Ooh, that looks good.
Mmm, wow, salty and sweet.
It's rich, it's syrupy.
That's delicious, and it curdles.
[Maria Haddad] This is an example of like what you're
gonna see in Jordan.
[Gordon Ramsay] Right.
[Maria Haddad] You see a lot of things that
complement each other.
[Gordon Ramsay] Right.
[Maria Haddad] And when you mix them together,
you get the perfect combination.
[Gordon Ramsay] It looks barren. It looks bleak.
But just that date molasses with the tahini,
already I'm salivating.
[Maria Haddad] Now you're gonna go all around Jordan.
[Gordon Ramsay] Yes.
[Maria Haddad] And look for the ingredients that you need.
[Gordon Ramsay] Yes.
[Maria Haddad] And once you figure out how much
Jordan has to offer, then me and you will compete.
[Gordon Ramsay] Right.
[Maria Haddad] But this time, there's royalty involved.
[Gordon Ramsay] What?
[Maria Haddad] 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--
[Gordon Ramsay] Yes.
[Maria Haddad] 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.
[Gordon Ramsay] Hold on, hold on a minute.
So, the, the royal family are attending the final cook?
[Maria Haddad] They are. And in, somewhere very special.
Have you ever heard of Petra?
[Gordon Ramsay] Pet, yeah, I mean,
that's one of the new Seven Wonders of the World.
[Maria Haddad] It is, and you're gonna be cooking right
there with me.
- No pressure. - Now the pressure's on.
[Gordon Ramsay] 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.
[Maria Haddad] In Jordan, we always start with a
cup of coffee.
[Gordon Ramsay] Wadi Rum Desert. For a cup of coffee?
[Maria Haddad] It's worth it. Trust me.
[Gordon Ramsay] How am I getting there by the way?
[camel grunt]
I'm not gonna, no, I am not, I promise you,
I'm not sitting on a camel.
[Maria Haddad] Actually the Prince and Princess took care
of your transportation.
[Gordon Ramsay] Really?
[helicopter rotors]
[bleep] I will see you at the end of the week.
Thank you.
[Maria Haddad] Good luck.
- I'm gonna need it. Take care. - Bye.
[♪ suspenseful music playing]
[Gordon Ramsay] 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.
[♪ dramatic music playing]
[helicopter rotors]
- Gordon. Hi there. - Good to see you sir.
How are you. You good?
[Gordon Ramsay] What an amazing journey that was.
It's so beautiful. Man. Were you born here?
[Gordon Ramsay] 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?
[Gordon Ramsay] And this is the coffee, right?
[Ali] Yes. What you do,
[Ali] You have to move it like this.
From down, up, up, always up.
[Ali] It's okay, always like this.
[Gordon Ramsay] Gotcha.
[Ali] Ah.
[Gordon Ramsay] Yes.
- You smell the fresh coffee. - Beautifully roasted.
- Yeah. Very good. - Yeah.
[Ali] Now you start to do like this.
[Gordon Ramsay] Got you.
[Ali] Just do with your hand too.
And you can make the music.
[metal bell]
[Gordon Ramsay] This bell reminds me of my school bell.
School.
[metal bell]
[camel grunt]
Okay. In?
[Ali] Here, this one.
[Gordon Ramsay] Wow. He makes me feel lazy.
My routine is double expresso and then an
iced oat milk latte.
[Ali] Into this one. Slowly.
[Gordon Ramsay] Look at the color of that.
[Ali] Yes.
[Gordon Ramsay] This is a very posh coffee.
Have you ever been to Starbucks?
- Seattle. - Seattle.
[Gordon Ramsay] I will take you to get some coffee.
I love the fact you don't know where Starbucks is.
[Ali] We'll try now, just.
[Gordon Ramsay] Oh, yes. The color looks good.
Thank you, sir.
- You're welcome. - First the smell.
Mmm.
It's spicy.
[bleep].
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.
[Gordon Ramsay] 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.
[Gordon Ramsay] 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.
[Alia] Yes.
[Gordon Ramsay] And Maria said that you've got one of
the most sophisticated palates in the whole of Jordan, right?
[Alia] Yes, I was raised by a single mother.
[Gordon Ramsay] Wow.
[Alia] 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.
[Gordon Ramsay] That's so lovely.
Now, where are we heading?
[Alia] 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.
[Gordon Ramsay] 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.
[Gordon Ramsay] Hello.
[Gordon Ramsay] An absolute pleasure to meet you.
[speaking native language].
[Alia] This recipe is 400 years old.
[Gordon Ramsay] It's the same age as me.
I'm all yours.
[speaking native language].
[Alia] 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.
[speaking native language].
[Alia] This is too small. She's saying it's too small.
- No. - Got you.
- Good. - She said it's good.
[Alia] Now more olive oil--
- To spread out. - Beautiful. Wow.
[Alia] 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.
[Gordon Ramsay] Wow.
- She just spreads it all around. - That's beautiful.
[speaking native language].
[Alia] So now you have to do it.
It has to be very thin.
[Alia] The, the olives in Jordan are different from
any other country.
[Gordon Ramsay] Man, it's wafer thin.
[Gordon Ramsay] Yes.
[speaking native language].
- Another one. - Another one.
[Alia] She's impatient with you.
- You have to move faster. - Right.
[speaking native language].
[Alia] Okay, the minimum layer is 15 and the maximum is 40.
- 15 layers minimum. - 15, yeah.
[speaking native language].
[Alia] She wants you to make another one.
She's getting very frustrated.
I think you should put some speed to it.
[Gordon Ramsay] 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.
[speaking native language].
[Alia] We can get you a chair.
[Alia] So turn it over and continue.
[Gordon Ramsay] Farial is direct, firm,
not happy with my speed.
[speaking native language].
[Alia] She gave up on you.
Now she's gonna do it by herself.
[speaking native language].
[Gordon Ramsay] Thank God I wasn't at culinary school with her.
[Gordon Ramsay] 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.
[Alia] It's bubbling.
[Gordon Ramsay] 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.
[Gordon Ramsay] Put that on there first?
- Oh. - She wants to show you.
[Gordon Ramsay] Okay, yeah. Wow. Okay.
- Ooh, wow. - Oh my lord.
Look at that beauty. That smells incredible.
Oh my god.
[Gordon Ramsay] Oh, my lord, look at that.
[Alia] See the layers?
[Gordon Ramsay] That is a, all that for me?
[Gordon Ramsay] 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.
[Alia] Be honest.
[Gordon Ramsay] Oh my god. It's so good.
[Gordon Ramsay] 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.
[♪ upbeat music playing]
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.
[Omar] How's it going? Good to see you.
[Gordon Ramsay] Oh my lord. It's so busy around here.
[Omar] I know, it is crazy.
[Gordon Ramsay] Now they said you've got some of
the best lamb.
[Omar] Not only the best lamb, but the freshest lamb as well.
- Freshest. - Yep.
[Gordon Ramsay] What?
She said pick some up in the butchers.
[Omar] Here they come.
- This is them? - This is them.
[Gordon Ramsay] In the middle of the town?
[Omar] In the middle of the town.
- [bleep] - Muhammad.
[speaking native language].
Gordon.
- Muhammad, Gordon. - How are you? Pleasure.
[Omar] Muhammad is the best shepherd in town.
[Gordon Ramsay] Excellent.
[Omar] He's gonna give you this to put around your neck.
[Gordon Ramsay] That, thank you.
[Omar] This is a traditional thing.
[Gordon Ramsay] I only want a leg of lamb.
Just give me a leg of lamb.
[Omar] You, you, you got to look the part, man.
[Gordon Ramsay] 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 [bleep] 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.
[bleep]. Hey. Oh my god.
[Gordon Ramsay] Oh [bleep].
[Omar] They're gonna give you a stick.
[Gordon Ramsay] Ahead of them, ahead of them.
[bleep].
[Gordon Ramsay] Oh my god.
[Gordon Ramsay] What’s the sound?
Help me with the sound please.
- Ha, ah, ra, ra, ra. - Oh, [bleep].
[speaking native language].
[Omar] Hit the ground, hit the ground, hit the ground.
Gordon, you're doing, you're doing great.
[Gordon Ramsay] [bleep], this is crazy.
[Muhammad] No, no.
[Gordon Ramsay] Sorry, two seconds please.
[bleep].
[Muhammad] Go ahead of them. Go ahead of them.
[Gordon Ramsay] [bleep] 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 [bleep]. Hey, hey!
[Gordon Ramsay] On the sides.
Are we going right? Right?
Oh my god.
It's like we're stuck on the 405.
[car horns honking]
Oh my. [bleep].
[Gordon makes herding sound]
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 [bleep] 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 [bleep].
But we all know, I'm not one to give up a fight,
even with a goat.
Come on, let's go.
[Omar] We're almost there.
[Gordon Ramsay] And soon enough we made it through town.
Thankfully, the shepherd will take them from here to their
new grazing ground.
[Omar] We're almost there.
[Omar] Yeah, hold them here.
[Gordon Ramsay] Man, that was crazy.
[speaking native language].
[Omar] He says if, if you, if he spends two days with you,
he's gonna make you a professional Jordanian shepherd.
[Gordon Ramsay] 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.
[Alia] And Um Mohammad is very famous for her cheese.
[Gordon Ramsay] Um, Um Mohammad.
- Um Mohammad. - Wow.
And what's so special about her cheese?
[Gordon Ramsay] I love that.
Hopefully I can impress Um Mohammad more than I did
Farial making makmoura.
Up here? Will we fit down there?
[Alia] Park right here.
- Yeah. - Okay.
[Gordon Ramsay] Wow, where's the hand brake?
- No, stop. - [bleep]. [bleep].
Okay, sorry.
- No, no, no, no, no, no, no, no. - Okay.
- No, no. - Okay, good. Sorry.
[Gordon Ramsay] The provisional one.
- Let's meet Um Mohammad. - Um Mohammad.
Good morning.
- Good morning. - Um Mohammad.
[speaking native language].
[Alia] She's very happy and honored to have you here
as her guest.
[speaking native language].
[Alia] She wants you to actually make the cheese and
then taste it.
[Gordon Ramsay] Right. Thank you.
[Gordon Ramsay] Okay. Now, this is what I've come for.
[Gordon Ramsay] Wow, It looks like a big panna cotta.
Wow.
[Alia] And then twist.
[speaking native language].
- Don't press on it too hard. - Got you.
[Alia] You have to be gentle.
[Gordon Ramsay] Got you.
[Alia] She's asking if you ever made cheese before.
[Gordon Ramsay] 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.
[speaking native language].
[Alia] Just don't squeeze it. Don't be too rough with it.
[Gordon Ramsay] But I'm not off to the best start.
[speaking native language].
[Alia] 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.
[Gordon Ramsay] I may not be nailing this cheesemaking,
but I am picking up the Arabic word for no.
[Alia] She's saying maybe you're good at cooking,
but you're not good at making cheese.
[Gordon Ramsay] Yeah, maybe she right.
[speaking native language].
[Alia] She's gonna redo yours.
[Gordon Ramsay] 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.
[Gordon Ramsay] Wow, it's firm.
Wow, it's really firm.
[Gordon Ramsay] 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.
[speaking native language].
[Gordon Ramsay] 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.
[Alia] You know what I think?
I think you need something that has a little bit of sweetness.
[Gordon Ramsay] Yes.
[Alia] And I know the perfect woman for that.
[Gordon Ramsay] Right.
[Alia] 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.
[Gordon Ramsay] Oh, wow. Wow.
[Alia] So I'm pretty sure you would find the
perfect ingredient.
[♪ peaceful music playing]
[Gordon Ramsay] Okay, shall we? Okay.
[Alia] Let's go see this amazing woman.
[Gordon Ramsay] Yes.
[speaking native language].
[Gordon Ramsay] Hello.
[speaking native language].
[ululation]
[Alia] So this was a, a Jordanian greeting for
a new visitor.
[Gordon Ramsay] Beautiful. What does it mean?
[Alia] She's wishing you health, wealth,
and everything you would ever wish for in life.
- Amazing. - Shall we go inside?
[Gordon Ramsay] Please. What a beautiful place.
[Gordon Ramsay] 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.
[Alia] And this is her house, slash, restaurant.
[Alia] She has a lot of things that you can choose from
for your last meal.
[Gordon Ramsay] Right. Thank you.
And they're all made here?
[Alia] They're all made here, by her only.
- Wow. Let's see. - Lemon and ginger.
[Gordon Ramsay] Oh, wow. That's beautiful.
That was like the ultimate marmalade.
It's delicious.
[Alia] This is red pepper.
[Gordon Ramsay] Red pepper? Ooh, that's nice. Delicious.
[Alia] She's saying you're gonna choose this one,
the pomegranate molasses.
[Gordon Ramsay] Wow, it looks like cough medicine.
- It is sour? - Yeah, it does my lips.
[Alia] She's saying yes, it's very sour.
[Gordon Ramsay] Yeah. Man.
[Alia] You're supposed to put just a, a tiny bit.
- Okay. - Just to give it that flavor.
And this is not ice cream.
[Gordon Ramsay] That's true.
My lips look like a cat's bottom.
- No. - Don't say that to her.
[Jam Queen] Thank you.
[Gordon Ramsay] The pomegranate molasses.
just the natural flavor and the acidity with that tartness.
Perfect for what I'm looking for.
[Alia] We're gonna work altogether to make it.
- Yeah. - Great.
[Alia] You're gonna cut the pomegranate.
[Gordon Ramsay] Okay, slice it in half?
- No. - Oh, got you.
Ah.
[Alia] Okay, so you're gonna cut the center of it.
[Gordon Ramsay] Got you. Right.
[Gordon Ramsay] Ah. What a method.
[tapping]
[Gordon Ramsay] 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.
[tapping]
[Alia] She said stronger, Gordon.
- Got you, got you, got you. - Yeah.
[Alia] She's saying you're not as fast as she is.
[Gordon Ramsay] I don't know. Maybe this is just a lost cause.
All right.
[Alia] So now you're just squeezing it.
- Right? - Don't be gentle.
[Gordon Ramsay] All right.
[speaking native language].
[Alia] Oh, okay, and now you squeeze it again.
[Alia] She says you're good to be a chef.
[Gordon Ramsay] 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.
[Alia] I can smell it from here.
[Alia] We're gonna go put it on the stove.
- On there? - Okay. Careful. All of it. - All of it.
[Alia] You keep, you keep adding as you go.
So you just have to keep pouring.
[Gordon Ramsay] That's been reducing down all day?
- Mm-hmm. - Wow, thank you.
Wow. Mmm. Mmm.
It's so delicious. It's so good. Delicious.
[Jam Queen] Good? Good?
[speaking native language].
[Gordon Ramsay] May I have a little pot for the final cook, please?
- Okay. Okay. - Okay.
[Gordon Ramsay] That molasses for me typifies the essence
of Jordanian cuisine.
You got this thick syrup that is unlike nothing else.
[Gordon Ramsay] Thank you very much.
[Gordon Ramsay] Fingers crossed it's my secret ingredient to
literally keep up with Maria.
Thank you.
[Jam Queen] You're welcome.
[♪ dramatic music playing]
[Gordon Ramsay] 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.
[♪ inspirational music playing]
[Gordon Ramsay] 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.
[Gordon Ramsay] 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.
[Maria Haddad] You too. I think you need it.
- Seriously? - Gordon.
- Yes. - Don't [bleep] this up.
[Gordon Ramsay] Really? Seriously?
[Maria Haddad] Welcome to Jordan, huh?
[Gordon Ramsay] 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?
[Maria Haddad] Do I tell you or do I not?
I was very kind to you at the Dead Sea, but now.
[Maria Haddad] You tell me first.
What are you making?
[Gordon Ramsay] I'm doing one dish with eggplant and the most
amazing chicken livers.
[Maria Haddad] You're making chicken liver?
[Gordon Ramsay] I'm gonna go down that line.
[Maria Haddad] I love it.
[Gordon Ramsay] I'm gonna do also a
beautiful tabbouleh bread, with some marinated chicken.
[Gordon Ramsay] I'm doing kafta as well.
[Maria Haddad] What?
[Gordon Ramsay] Yes, with the most amazing naan.
[Maria Haddad] Are you making it with tahini?
[Gordon Ramsay] 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.
[Maria Haddad] I want to try it.
[Gordon Ramsay] Well you have to wait patiently.
And if you're good, I may give you the recipe.
Okay?
[Maria Haddad] If I win, you mean, or when I win.
[Gordon Ramsay] What, where are all these jars from?
[Maria Haddad] These are my spices.
We make these.
This is mixed spice which I think you need to
put in your chicken.
[Gordon Ramsay] Yeah, hold on, how,
one, two, three, four,
five, six, seven, eight, nine, ten, 11, 12, 13.
Oh my God.
[Maria Haddad] Welcome to the Jordanian kitchen.
This is what we do here.
[Gordon Ramsay] May I have a little bit of that
ground spice please, just a little touch?
Where is that beautiful spice?
[Maria Haddad] You can have this,
but I'll take your, some of your hot spice.
[Gordon Ramsay] 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?
[Maria Haddad] Is that from the Jam Queen?
[Gordon Ramsay] The Jam Queen. Would you like a spoon?
[Maria Haddad] This is fanta, yes please.
[Gordon Ramsay] I haven't got enough.
[Maria Haddad] Give me back my mixed spice.
- Thank you. - Let's go.
[Maria Haddad] So what did you think of the women in Jordan?
- Powerful. - Powerful, right?
[Gordon Ramsay] Powerful. Bloody firm, by the way?
[Maria Haddad] Yeah, there's no joking when you talk to...
(speaking foreign language).
[Gordon Ramsay] No. No. Okay, let's go.
Yalla, yalla, yalla.
- Taste the stock. - Ooh, that's good.
[Maria Haddad] This is the chicken stock with all
of the spices.
[Gordon Ramsay] Wow, that's beautiful.
You've charred all the vegetables and then.
[Maria Haddad] And then I put them at the bottom and
I boil the chicken.
[Gordon Ramsay] Wow.
[Maria Haddad] Now I started working on my kafta.
What's happening with you?
[Gordon Ramsay] 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.
[Maria Haddad] It's okay, take your time as much as you want.
I'm gonna win this competition.
[Gordon Ramsay] 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?
[Maria Haddad] 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.
[Gordon Ramsay] 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.
[Maria Haddad] Oh, sorry.
[Gordon Ramsay] 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.
[Maria Haddad] Kafta's done. The fattet's getting ready.
[♪ dramatic music playing]
[Gordon Ramsay] Our guests are arriving.
- Oh? - Our guests are arriving.
[Maria Haddad] Yalla, let's go.
[Gordon Ramsay] 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.
[overlapping greetings].
[Maria Haddad] Sang at my wedding.
[Gordon Ramsay] Literally responsible for Jordanian
cuisine on the map, globally.
Congrats, thank you so much for being here.
[Ali] So lovely to have you here.
[Gordon Ramsay] 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.
[Ali] All right good luck both of you.
[Gordon Ramsay] Thank you. Oh my. Hey, seriously?
You've had the guy singing at your wedding?
[Maria Haddad] Dude, when they told me he was coming.
[Gordon Ramsay] Dude? Don't dude me.
[Maria Haddad] I was like, "1-0"
[Gordon Ramsay] 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.
[♪ suspenseful music playing]
[Maria Haddad] Okay, I'm ready to start plating.
Yalla, Gordon. Let's do this.
[Gordon Ramsay] I'm a little bit in [bleep].
- I'm glad. - I'm in trouble girl.
[Maria Haddad] Yeah.
[Maria Haddad] I'm plating my fattet now,
the fattet that's gonna kick your ass.
[Gordon Ramsay] Hold on. Just give me a moment.
These chicken livers look amazing.
[Maria Haddad] So does my fattet.
[Ali] Gordon.
- Yes. - We're getting hungry.
[Gordon Ramsay] Oh my lord. Coming now.
Okay, chicken. done. Oh my lord.
[hand drumming]
[Maria Haddad] Your Royal Highness, I'm ready.
I'm just waiting for Gordon.
[Gordon Ramsay] Okay, I'm coming.
30 seconds. Okay done.
[Maria Haddad] Yes.
[Gordon Ramsay] Well done. Oh man, I'm in trouble.
[Maria Haddad] How are you feeling?
[Gordon Ramsay] Nervous?
[Maria Haddad] I told you not to [bleep] this up.
[Gordon Ramsay] Right. Okay.
- Let's put this first. - She is so feisty.
Would you like to go first?
[Maria Haddad] 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.
[Gordon Ramsay] 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.
[Maria Haddad] Yes.
[Gordon Ramsay] And finished with handmade molasses.
Please dig in and enjoy.
- Thank you. - Thank you.
[speaking native language].
- Thank you. - Enjoy.
[Ali] Give me a, give me a little bit from each.
[speaking native language].
[Jalilah] Ooh there you go.
[speaking native language].
[Gordon Ramsay] My goodness me, they're tucking in aren't they?
That--
[Maria Haddad] I think they're taking more of mine than yours.
[Gordon Ramsay] Yeah, maybe they keep the best to the end.
[Maria Haddad] Ah, is that what you think?
[Jalilah] I really like the maqluba so far.
[Rym] The maqluba is really very special.
I love the crispy part.
[Jalilah] Yeah.
[Ali] And I really liked--
[Ali] Really, really nice and moist and cooked very well.
- To perfection. - Yeah.
[Rym] These aubergines, the way he grilled them,
they're nice, huh?
[Ali] Yeah.
[Gordon Ramsay] They are a serious table.
[Ali] Gordon really did a good job on this one.
- I love this one. - Yeah.
[Rym] Oh, you like the fattet?
[Gordon Ramsay] You've got half a table under your powers,
I mean.
[Maria Haddad] No, I have one.
[Gordon Ramsay] Hold on, he sang at your wedding.
[Ali] Not so sure about the, the chicken.
[Rym] It's not a bad idea to use the jam.
[Omar] Yes it just blooms in your mouth.
[Rym] It really melts in your mouth.
[Jalilah] It's so good.
- Yalla, let’s go. - Oh boy.
[Ali] Thank you so much for all of this.
It was really wonderful.
[Jalilah] Yeah.
[Gordon Ramsay] Fingers crossed we've done it justice.
How was it?
- It was wonderful. - It was amazing. - It was really great.
[Gordon Ramsay] All of the dishes.
[Ali] We're gonna do something different.
- Right. Okay. - What did we think?
- It was something different. - Very nice.
- Thank you. - However.
[Ali] However, the chicken we were not very happy with.
[Gordon Ramsay] Right.
[Gordon Ramsay] Okay.
[Ali] Yeah. I think there are two dishes.
- Yeah. - If you want to come over.
- Oh. - Yalla.
[Ali] That were really, really special.
[Gordon Ramsay] Yes.
[Ali] First of all the way you did the.
[Gordon Ramsay] The chicken livers.
[Ali] The chicken livers was amazing.
[Rym] Amazing.
[Ali] 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--
[Maria Haddad] I pretend like I'm not okay with it.
[Ali] It was like a mother's cooking.
[Gordon Ramsay] Come on.
I am so happy for Maria to be the winner, honestly.
[Maria Haddad] Oh my god, thank you.
[Ali] And she's one of us.
[Maria Haddad] But smaller size. Thank you.
[Gordon Ramsay] And, and, and I agree.
I've had an amazing week honestly.
And just to get the essence of true Jordanian cuisine.
Thank you.
[Ali] No, thanks so much.
For us, it was a real privli, privilege.
[Gordon Ramsay] 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.
[Maria Haddad] Thank you, bye.
[Ali] 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.