These Americans know very little of the language, culture or food and they are tasting Arak, Maqloubeh, Kishik, Kibbeh, Halawet el Jibn, Knafe, and Masareen.
“Habibi kol! Kol, kol habibi!”
Arak is the traditional alcoholic beverage in Western Asia, especially in the Eastern Mediterranean countries of Lebanon, Palestine, Syria, Israel, and Jordan.
Arak is a stronger flavored liquor, and is usually mixed in proportions of approximately one part arak to two parts water in a traditional Eastern Mediterranean water vessel called an ibrik (Arabic: إبريق ibrīq). The mixture is then poured into ice-filled cups, usually small, but can be consumed in regular sized cups too. This dilution causes the clear liquor to turn a translucent milky-white color; this is because anethole, the essential oil of anise, is soluble in alcohol but not in water. This results in an emulsion whose fine droplets scatter the light and turn the liquid translucent, a phenomenon known as louching. Arak is commonly served with mezza, which may include dozens of small traditional dishes. In general, arak drinkers prefer to consume it this way, rather than alone. It is also consumed with raw meat dishes or barbecues, along with dishes flavored with toum (garlic sauce).
Maqluba or Maqlooba (Arabic: مقلوبة) is a traditional Iraqi, Lebanese,Palestinian, Jordanian, and Syrian dish served throughout the Levant. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as “upside-down.” The dish goes back centuries and is found in the Kitab al-Tabikh, a collection of 13th century recipes.
Source:
https://en.wikipedia.org/wiki/Arak_(drink)
https://en.wikipedia.org/wiki/Maqluba
https://www.youtube.com/watch?v=zBOGKvKuC_g