@@yusufdestaekaputra4724 put a can of sweetened condensed milk in a pot of simmering water for about three hours. Allow to cool before opening can. Enjoy!
Fun fact: Indonesia used to be under Dutch collonialism for centuries and that's why we love bread with choco sprinkles! In indonesia we called choco sprinkles as meses/mesis, taken from the dutch word muisjes, which was a kind of bread topping/sprinkles from Dutch!
As an indonesian, when i was a kid, i used to think that cheese combined with sweet things is very usual. What unsual for me is when you combined cheese with savoury things 😂😂
Yeah we don't have many kinds of cheese here soo its usually kraft singles/cheddar with sweet things 😂 for savory its usually just mozarella on food... not many cheese dishes
@@WilliamHaist well, i think now i'll get used with a kind of food like that, because now indonesian culinary restaurant start to serve various of cheesy savoury food too
The iranian toast is literally everything you need in a breakfast dish. You got whole grain bread, protein, fat, calcium and tons of vegetables. We often have tea and some sort of sweet fruit like dates, grapes or watermelon on the side. It's the entire food pyramid in one food.
Dear @cgreen63118 that's a very famous Iranian handicraft called Persian Enamel (MINAKARI) which basically is a way of painting on metal plates that are usually used for decoration or serving.
As a fellow Iranian, I can say that it does! You can use cream cheese instead of feta/Tabriz it cheese, though I can’t think of another substitute for the bread. We also like to add watermelon/melon to our toasts during summer (very much recommend!). Kids usually have jam and cream cheese or honey and butter. I hope you can make yourself an Iranian toast too!
@@secdeal Its usually sangak bread, a piece of feta cheese, and a piece of watermelon on top of that. We usually make them in bite size pieces one by one as we eat them. Rip off a bite size piece of bread, spread cheese, add watermelon (or herbs, walnuts, etc.) then eat :)
Being from Lebanon, our mana'ish is a little different - we bake the za'atar into the dough then pile on the labneh after it's come out of the oven but including it in this video brought such a smile to my face so Bara'a and Beryl, Shukran ou sahtain! Beryl, what is that screen that you're using to display all of those images?
@randy sabbagh we do the same when we make mana'ish 😍 it's a whole different experience! The dough with the zaatar is just heavenly But here i wanted to share a smipler version with just toast for every day meals I was thrilled to know that Beryl is familiar with our ingredients!!
and afwan! Your comment made me smile, it's such a warm feeling when you talk about your culture with people from the region, those who appreciate the traditions, lots of love to Lebanon❤️🇱🇧
Bandung city native here! Living in the US, I do miss roti bakar Bandung all the time, and I do make it myself here quite often. The roti (bakar=grilled) Bandung is also my favorite sweet snack and I used to buy it on street sides, but my favorite has to be from a shop called Cari Rasa close to downtown Bandung. The shop is said to be one of the (if not the) pioneers of the now nationally renowned roti bakar Bandung style. Chocolate sprinkles+cheese is just one combination, but it is typically the best seller. Because we also have other filling combinations. If you are lactose intolerant but are not allergic to peanuts, you can substitute cheese with pindakaas (Dutch-style peanut butter, which I think is much smoother and more savory than US peanut butter). We also use other fillings such as strawberry jam and sometimes banana slices, and I think newer shops now have "fancier" fillings, such as kaya jam and Nutella. We do have a savory variety, which usually involves canned corned beef that you can combine with cheese and/or a fried egg or omelet.
Timestamp 1:02 Roti Bandung from Indonesia 3:38 Noor panir sabzi from Iran 6:36 Dulche de Leche toast from Argentina 8:51 Za'atar Manaqish from Jordan 11:55 Vegemite toast from Australia
Grew up as indonesian with choco sprinkles as breakfast then i moved to Australia for uni and experienced my 1st bite of Vegemite on toast for breakfast thinking it's an Australian Nutella......... *Couldn't find words*
I first had marmite (same as vegemite) in Sri Lanka as a child and one of my aunts had given this toast and I remember seeing a lot of it and I thought it was a generous amount of Nutella on toast too so I took the biggest bite and I’ve never felt that betrayed in my life xD
As an artist, I really appreciate that you are using your platform to show off so many talented people. I love that your channel is so wholesome and comforting, and I'm so glad you continued to make videos even after Great Big Story.
The next time Hollywood wants to try portray diversity, I'm sending them over to this channel. Well Done Beryl, I adore that every tribe and tongue are welcome with you and you show such respect for the person and the meals they love so much. It makes me think of what John Krasinski has done with SGN, it's like you are playing Hostess at the United Nations. Also your flat packing skills are truly next level. Your overall aesthetic is noteworthy and beautifully calming. I am wishing you all the very best and I hope the RUclips machine and algorithm don't swallow up this beautiful vision of yours. Onwards and upwards
The ingredients she uses are all so accurate too... down to the brand. or at least she has tried to make everything as accurate as possible. Props to her
Oh trust me that's not the most unhealthy version yet. The most unhealthy version is martabak manis. Basically like that but with airy pancakes. Glorious, but must be shared, but wow it's glorious
I'm Indonesian living in Tehran... Fresh Sangak Bread still baked with peeble on top of it... So whenever I bought the fresh sangak, I always check for peebles which might still sticks on the bread
Thanks for your kidness and support.This dishes is one of Iranian handy craft called Minakari.Artists paint on metal dishes and use blue as symbol of sky. It makes me calm to look at this wall.
Right? Aren't they just lovely! I wonder if there is a way to get them were I live, in the USA....I would totally hang those like she did. So wonderful and gorgeous!
The polite words about Vegemite at the start. Mate, we are well aware most of the planet thinks we’re insane for liking it, it’s all good lol. Glad you’re on the winning ‘Vegemite is good’ team.
Argentina finally!!! As an Argentinian I can tell you that is also very common to eat cheese with dulce de leche on toast, I do it all the time and it's like the perfect balance
This is the second time, as far as I remember, an Argentinean dish is featured. The firs time was in a Comfort Food episode where somebody sent Polenta con Queso and Beryl loved it.
I am not an Australian, never live in Australia either... but vegemite + peanut butter is my favourite spread for my toast... and I am proud of it hahaha
I'm one of the weird ones that likes my vegemite spread thick (that is if I can get my hands on it, but in all honesty, I prefer Marmite and spread it thick too). Eating it from a spoon however is a step too far for me and the person who came up with the idea of handing it out in that way must surely be an undercover Vegimite hater intent on poisoning the population's opinion of it.
I always add a half teaspoon to the salad dressing when I am making a vinaigrette - its delicious and good for you, heaps of B1 B2 B3 and B9, just adjust the salt added to compensate for the savoury saltiness.
Omg Mobina is so beautiful! I love all her decorative bowls on the wall! Reminds me of all the little old welsh people I’ve cared for in care homes that have their walls full of love spoons!
I'm Brazilian and I can say that the Argentinians really perfected the art of dulce de leche. here in Brazil we can't find those dark deeply caramelized dulces de leche like that!
You can put 2 can of condensed milk in to a pressure cooker with water for about a half hour or 1 hour, later of that, open the can and whisk everything into a large bowl, let rest.
@@Aaa-dv3oi Most of Latin America has some version of DDL. Arequipe, Cajeta, Manjar. The Argentine version is my favorite, but I don't think we can claim it as our own.
Just when you think this channel is literally the best thing to happen to the internet, IT GETS EVEN BETTER!? Beryl you are such a shining example of creating meaningful community and bonding experiences in this isolated time. Thank you!!
fr!!!! Iran should get more attention. Like there was a video about 10 countries and what they put on white rice. Saudi Arabia and Turkey was included but not Iran Iranians use so much rice. Like there are great examples of what to put on white rice. For example ghorme sabzi and gheime
Thanks beryl for making noon panir sabzi. So glad you liked it.❤ In Iran we often eat this toast with sweetened black tea, it makes really good combination.😊 The blue metal dishes in my background is made by iranian artists and we called it Minakari.💙
As an Aussie, I'm so glad you heeded the warning about spreading vegemite thin! And I'm super excited that you had vegemite and avo - that's a regular go-to for me! The salty, yeasty, ultra-savoury vegemite flavour is perfect with creamy, fatty avocado :D
Here's a fun fact..in Jordan you can make 4 different sandwiches from the same ingredients she used; you can make za'tar on soft bread, lanbneh on toast, labneh with za'tar and there's another thing in which you use salty labneh with tomatoes and yes my 10 years old self considered each one as a different entity 😂 and lunches for the week are sorted 😂
My step father is Persian and we grew up eating Noon panir sabzi. We would use a similar concoction but I always omitted the feta and replaced it with goat cheese. I always thought it was a great combination with the walnuts.
Beryl comes of as such a warm and welcoming personality that at times I forget I'm watching her on RUclips and not in person, everytime she smiles I end up smiling too.
The Argentinian toast looks exactly what my mum would NEVER let me have for breakfast as a kid. So, yes, I'm getting myself some dulce de leche tomorrow! What a great series Beryl!
I looked up Martabak and it looks delicious but intimidating haha. Also for Roti bandung, may I substitute with shaved chocolate or chocolate chips as I can't find chocolate sprinkles atm.
@@theonetruesarauniya actually in here, Indonesia, we use almost anything as toppings, like strawberry jam, blueberry jam, choco spread (ex. nuttela, ovomaltine, or even green tea or tiramisu flavour), milo, banana, peanut, oreo, even durian haha, and still many more, different stall can have different toppings sooo many variation try search "menu roti bakar bandung" but its mostly in indonesian languange selai = jam like pineapple or melon always in a form of a jam but not for banana, they just cut the banana durian could in a form of jam or even fresh durian hehe
That Iran sandwich tastes so fresh and tasty with salty cheese 😋. Had it many times. She described it aptly ‘ tastes like a garden’ with that bread and herbs!
When I was living in Australia, my favorite toast recipe was given to me by my roommate. It’s toast with lots of butter, topped with a super light amount of Vegemite. Then, topped with avocado, light salt and some pepper.
I’m half Iranian, and we used to visit my family there every year. The funny thing about sangak is, that if you buy it, you can actually find the occasional pebble still stuck to it. My younger brother used to collect them :D Also, i Love to see an Iranian recipe on here. Not gonna lie, the fact that I saw you had sth from Iran in this series was the whole reason I started watching you and the playlist :D (though I stuck with it, because you are seriously adorable and enthusiastic - and it’s amazing to see all these little insights in other people’s lives, via foods^^)
I just love how you keep finding ways to make this a community, first with the videos and now with the artwork. This channel is so wholesome. Besos desde Argentina 🌟🇦🇷
Oh my goodness, if you made this like a once a month series, I bet you'd have enough recipes from everywhere to go for a while. I hope you continue, it all looks so good! :) Thank you!
OMG! I lived in for a short period in Teheran as a Child and had totally forgotten about this. Loved to buy the Sangeg in the bakery. Had to be very careful not to get a hot pebble in your mouth that might have stuck on the bread but it was so so delicious directly out of the oven. Thank you for bringing back fond memories!
Is no one going to talk about how sweet and comforting Fathoni's voice is? It's beautiful. Honestly he's absolutely stunning too haha. Idk, I hate sprinkles so idk how I would feeel. I'd always had the chalky multicolored sprinkles and always refuse them if given the option. Are chocolate sprinkles different? Are they actually chocolate? Mobina is so sweet and betterl! That toast looks so good! One of my mom's friends when I was little words from Iran and she would something similar to that bread and it was just so good. Unfortunately she moved before we could get the recipe. She's to make that for every day before her kids went to school. Belén's recipe sounds really nice as a nice sweet dessert when you don't want to pull out the stops. Like hell yeah. Bara'a reminded me of my friend Fatima from high school. She seems super sweet too lol. That za'atar toast looked healthy and tasty af. I really want to try labneh balls one day. Adam just really made me smile for some reason. He's a whole snack and a half just like the Vegemite toast haha. Still a bit terrified of Vegemite but we'll see how it goes. I still don't understand what the difference between using Vegemite and like a bouillon paste would be. Thank you Beryl as always for your amazing, amazing videos! Love you.
I like how Beryl's show (yes, i am calling it a show, like a legit tv show :p) is more than just trying out recipes. She gives information about the ingredients, the way she did with the Persian bread. Cool. Keep it up with the content Beryl & all you lovely people who are making the effort to send the recipes. This is literally putting in the heart and soul for sharing the love for food & heritage.
In Spain, cheese was traditionally eaten for dessert. Actually it still is in some parts (like northern Spain). A very typical combination is cheese (manchego or Idiazábal) with quince paste/jelly
@@lilygarralon7926 yes, I didn't include grapes because that's generalized everywhere. I live in the US and every cheese plate include grapes. But the quince paste I think it's more typical from Spain
@@guillermolangle I see, honestly I didn't know that grapes were a staple with cheese everywhere. I agree that quince paste is quite common here as well, although the quince + cheese combo isn't so widespread in the islands I think.
@@solsanz5604 yes, queso fresco is common in (I guess) every country. It can be different, but that white soft unripened cheese is a thing in a lot of countries. That's really good with honey too
I loooovvveee these toast recipe videos. Vegemite is freaking amazing, dulce de leche is amazing, za'atar toast? YAS! I just love what you're doing bringing everyone together around the table. And it was so clever to start putting artworks of local artists up on your tv!
Great video and I love that you’ll be featuring artists. It is a win win situation. I am enjoying these toast ideas because there are several which can be incorporated into my life. I’m looking forward to #3 🙏🏻😁🥰👏🏼👏🏼👏🏼
Bless you 🙏🏼 you are an individual that others should aspire to emulate. Your celebration of other artists, creators, cooks, and more is so wonderful to see.
@@ubaidillahahmad25 I personally don’t like mixing Zaatar with cheese , so I would just put olive oil on the toast, then spread zaatar on top, then roast the bread (usually the hamburger bread, it’s really good!) but you gotta be careful not to leave it in the oven for too long or until the top bit is red-orange and roasted.
I'm from Argentina and we eat a dessert called "vigilante" (Watchmen) that is essentially a big slice of semi-hard cheese and quince jelly, and it's THE BEST
@@abitsourrrrsorry4885 yeap most of our pastries have this kinds of names, because de baker's union was a very anarquist, so the names were mostly like capitalism or church mockery.
I have another toast recipe for you! It’s a pretty delicious one and it’s a little weird but so so worth it. It doesn’t have a name but my uncle made it for me when me and my family would go up to our cabin for the summer. You take bagels and cut them in half and then you put yellow mustard, pickled jalapeños, sliced meat ( turkey is the best) and then you put a melting cheese on top ( pepper jack, provolone, Munster) and you broil it in the oven till it’s all ooey gooey! It is so good and the tanginess and saltiness and creaminess makes it so addicting! I highly recommend you try it just for fun ❤️❤️❤️ love your videos and can’t wait to see what other goodies you make
I love that the Argentinian mentioned maté! In college, my first Spanish professor used to bring a giant thermos of maté and made sure to tell us every day how much she loved it. She of course, was from Argentina!
I love that everyone in the comments already told you to spread the Vegemite thin, because as I watched you take that heaped teaspoon out of the jar I was definitely panicking haha
G’day Beryl, love your tube. You’re the first American I’ve seen use the right amount of vegemite, spot on. You should think of vegemite like a seasoning, saying that, it goes great in a vegetable soup or in a braising liquid. My favourite way to have it with toast, is with a poached egg on top. Delish!
Well, you're not that far-off... since I usually have toast with cream cheese and dulce de leche! Also, we have a dessert here in Argentina called "queso y dulce", which is basically a slice of a hard cheese with a slice of quince (membrillo, as we call it) or sweet potato toffee (it's like a jam but harder, served as a block of goodness).
Interesting fact: in Argentina we have a dessert called vigilante which is just cheese with dulce de batata (like a sweet potato jam but with a much thicker consistency, you can actually cut that in cubes). We also have a traditional dessert called pastelitos that is common on independence day. Is basically a fried empanada filled with dulce de batata and cheese.
Don’t forget dulce de cayote and goat cheese! A northern classic 😍 Cayote is a gourd in the pumpkin family, no coyotes are harmed in the making of this wonderful dish!
In my household, we spread the vegemite so thick bc it’s just insanely delicious. Vegemite is the ultimate Aussie staple food. We also have something called fairy bread, which is just white bread, butter and hundreds and thousand sprinkles. You could toasts it but most of us just have it fresh. Definitely recommend!!!
@Jackson Kamisky I'm gonna say, not all Australians. But also like it's a lot of salt and yeast, it's not for everyone, did you spread a shit tonne on or only a little bit? If you can try it again, having it with cheese dulls the flavour.
I love Great Big Story because Beryl, now i'm here because Beryl, glad you still continue your passion and inform us the unique things all around the world, keep going Beryl 💜
I've been watching your videos for a while now, Beryl, and I only realized last night I haven't been keeping track of the foods I wanted to try to make myself. So now I'm going back and re-watching your videos so I can properly document what I must try. And the part with the sprinkles where you talk about 5 year old you and the voice changes is one of my favorite moments.
The second lady from Iran and in the title it is written Iraq . Other than that i would like to say I watched every video ! and can not get enough from your content .
@@BerylShereshewsky lol it's like a blonde in a joke:" how do you spell it right: iraq or iran?" Lolol :) nevermind, YOU are such a nice person and your content makes so happy!
Wish Beryl would have tried half toast with *just* Vegemite and butter - delicious. During a visit to Australia I had different breakfasts every day but I almost always had Vegemite toast to start...probably 15 times! 😀👍
Hi Beryl! I don't think you have tried any Latvian foods before! :) there is one dessert that i think is very nostalgic for many Latvians - cranberry semolina mousse (debesmanna). It is a very beloved and nostalgic dish. Surprisingly I rarely see it in cafes. I feel like most people have eaten it as kids while visiting their relatives at the country side :D so its a somewhat hidden gem. In childhood it always seemed to me like some miracle food. The texture is completely different from semolina porridge and as a kid I never realized that it had cranberry juice in it :D It just seemed like some magical food of gods - a pink, fluffy cloud floating in a bowl of milk. I have never tried to make it myself, but my grandmother is an expert. If you are interested, I can call her and ask for all the tips and tricks for making the perfect debesmanna!
The Iranian recipe for the toast is a staple in Iran that we have for breakfast especially when you're running late for school or work. Sangak was somewhat hard to find when we moved to Toronto, Canada but it became impossible when we moved to Ottawa so I wanted to say that it also tastes really good with whole wheat bread (Like the toast shaped one). I would also recommend washing the Feta cheese with some cold water if you like a more subtle flavor because the original cheese we would use in Iran was not as salty (at least for my family) as the feta cheese sold in Canada. Also, for the zaatar one, my dad loves to just have toast and zaatar alone because it does have a really strong flavor that I personally find hard to eat a lot of but with the recipes in the video, I will definetly have to try it again and see if the added ingredients will make me like it!!! Also, thank you so much for featuring an Iranian recipe because I know that we aren't a big country and also not a big powerhouse like other asian countries (china, korea, india) so I really appriciate it! It made my day to see Iran on my home page!!!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
"Dulce de leche is delicious, butter is delicious, and bread is delicious"
Can't argue with that logic! Spittin facts. The WORLD is delicious
Hi, im curious. What's dulce de leche? What it's taste like, is it sour, sweet, or salty?
@@yusufdestaekaputra4724 it's sweet. It's basically like an extremely condensed milk. But like, really condensed
@@yusufdestaekaputra4724 put a can of sweetened condensed milk in a pot of simmering water for about three hours. Allow to cool before opening can. Enjoy!
@@steveyj75 this recipe can be a bit "explosive" if done improperly so... Anyone wanting to try it, search for instructions first
@@yusufdestaekaputra4724 its not exactly the same but it does taste like caramel!
Chocolate-cheese is one of the most common food combinations in Indonesia, bread, biscuit, fried banana, drink, etc
You are now a local Indonesian
Martabak manis is including.. The one of very delicious pancake in the world. 😉
Order it at the warung kopi sunda
So truuuuueee but that's we are. Coklat❤️Keju itu paling top
That's true
As an Indonesian, my mind is blown away knowing the fact that cheese chocolate combination is not a thing out there
👁👄👁
Ikr, how come people don't know that wonderful combination
thought it was only me.. haha
Im going to try this combi. I love cheese and chocolate so it should be great
@@lillystern it should be great, but don't put too much chocolate in it, it'll cover up the salty-cheese flavor.
Buat org bule mana ada coklat dicampur keju...
Fun fact: Indonesia used to be under Dutch collonialism for centuries and that's why we love bread with choco sprinkles! In indonesia we called choco sprinkles as meses/mesis, taken from the dutch word muisjes, which was a kind of bread topping/sprinkles from Dutch!
Not so fun fact
@@dimasprasetyo2951 yk that most fun facts aren't fun right? So just don't expect then to be fun its just facts
Stupid fact
@@dimasprasetyo2951ouchh why salty?
de`locomotivĕ triggered bot
As an Australian, it makes me really happy the way you applied the Vegemite. It really isn't bad! People just do it wrong🥲
Top 10 rarest sightings
ruclips.net/video/ZJ__4uZy21s/видео.html
Oooh I BEG TO DIFFER hate the stuff hahaha
Does anyone know where I can find Vegemite in America? I love the stuff so much
I am australian and I HATE vegemite
As an indonesian, when i was a kid, i used to think that cheese combined with sweet things is very usual. What unsual for me is when you combined cheese with savoury things 😂😂
Yeah we don't have many kinds of cheese here soo its usually kraft singles/cheddar with sweet things 😂 for savory its usually just mozarella on food... not many cheese dishes
@@kittenmimi5326 yap! Cheese is not really indonesian food lol
Ah yes, the legendary *cheese*
poutine must be the biggest of blasphemy's for you lmfao.
@@WilliamHaist well, i think now i'll get used with a kind of food like that, because now indonesian culinary restaurant start to serve various of cheesy savoury food too
Beryl is so wholesome 😢 I love that she’s supporting artists like that
Yep! I'm always clicking as soon as I get a video. Plus the recipes are good.
It truly is very wholesome! does anyone know what exactly the frame behind is called? Is it a monitor?
@@abhikumar4913 i don't know what it's called but i believe it's a tv that when you turn it off it can display art, instead of looking like a tv
@@kellymarieoconnorful yeah that makes sense. A part of me thought it was some fancy Digital Photo Frame, hahaha
How do you send her the art?
The iranian toast is literally everything you need in a breakfast dish. You got whole grain bread, protein, fat, calcium and tons of vegetables. We often have tea and some sort of sweet fruit like dates, grapes or watermelon on the side. It's the entire food pyramid in one food.
Uhm nope😐😊
I hate vegetables, fruit, like eeeeewwwww its taste so weird😫👎
I need TASTE, not HEALTH😕🙃🤓
Aahh I would love to try it!!
@@2styphenluciano957 it tastes amazing lol
@@Unknown-il1df yuckkkk🤢🤢🤮🤮🤮🤮🤮
Fellow persian here and ikr!it’s so fucking delicious too.and it’s pretty dang lightweight.
I am in love with the Iranian woman’s beautiful wall decorations!!! totally distracted me from the toast.
Me too!
I just commented the same thing!!!!
Dear @cgreen63118 that's a very famous Iranian handicraft called Persian Enamel (MINAKARI) which basically is a way of painting on metal plates that are usually used for decoration or serving.
The Middle Eastern toasts look so delicious. Vibrant herbage toppings. I could only imagine how good they tasted
As a fellow Iranian, I can say that it does! You can use cream cheese instead of feta/Tabriz it cheese, though I can’t think of another substitute for the bread. We also like to add watermelon/melon to our toasts during summer (very much recommend!). Kids usually have jam and cream cheese or honey and butter. I hope you can make yourself an Iranian toast too!
@@hodasadat488 about the melon toasts, is it just a melon on toast or is there some spread between the two
@@secdeal Its usually sangak bread, a piece of feta cheese, and a piece of watermelon on top of that. We usually make them in bite size pieces one by one as we eat them. Rip off a bite size piece of bread, spread cheese, add watermelon (or herbs, walnuts, etc.) then eat :)
@@hodasadat488 grapes too 🤌🏼🥺 so yummy!
@@hodasadat488 MAKING A COMMENT SO I CAN ALWAYS SEE THIS
Glad you loved it Beryl! Sahtein (bon Appétit in arabic)
And i encourage everyone to try this zaatar toast! Our region is full of phenomenal flavors 😀
Is the bread similar to naan?
Being from Lebanon, our mana'ish is a little different - we bake the za'atar into the dough then pile on the labneh after it's come out of the oven but including it in this video brought such a smile to my face so Bara'a and Beryl, Shukran ou sahtain!
Beryl, what is that screen that you're using to display all of those images?
@@darrellwill7970 no, use regular toast or pita bread
@randy sabbagh we do the same when we make mana'ish 😍 it's a whole different experience! The dough with the zaatar is just heavenly
But here i wanted to share a smipler version with just toast for every day meals
I was thrilled to know that Beryl is familiar with our ingredients!!
and afwan! Your comment made me smile, it's such a warm feeling when you talk about your culture with people from the region, those who appreciate the traditions, lots of love to Lebanon❤️🇱🇧
Bandung city native here! Living in the US, I do miss roti bakar Bandung all the time, and I do make it myself here quite often. The roti (bakar=grilled) Bandung is also my favorite sweet snack and I used to buy it on street sides, but my favorite has to be from a shop called Cari Rasa close to downtown Bandung. The shop is said to be one of the (if not the) pioneers of the now nationally renowned roti bakar Bandung style. Chocolate sprinkles+cheese is just one combination, but it is typically the best seller. Because we also have other filling combinations. If you are lactose intolerant but are not allergic to peanuts, you can substitute cheese with pindakaas (Dutch-style peanut butter, which I think is much smoother and more savory than US peanut butter). We also use other fillings such as strawberry jam and sometimes banana slices, and I think newer shops now have "fancier" fillings, such as kaya jam and Nutella. We do have a savory variety, which usually involves canned corned beef that you can combine with cheese and/or a fried egg or omelet.
omg i just bought Roti Bakar Keju Coklat Cari Rasa in Gojek and then i saw this😂
I am also Indonesian and have been to the US and when I came back to Indonesia I bought martabak right away because I missed it so much.
Roti bakar keju kacang coklat! Absolutely EUY! Awkwkwkwk... Sampurasun, lur...
@@oktaviandr OMG I miss it so much. I used to buy it once a week.
@@Alex2011410136 Rampes... Hayu ah ngaroti bakar.
Timestamp
1:02 Roti Bandung from Indonesia
3:38 Noor panir sabzi from Iran
6:36 Dulche de Leche toast from Argentina
8:51 Za'atar Manaqish from Jordan
11:55 Vegemite toast from Australia
Thanks dude
Ty
Im indonesian and roti bandung is indeed rlly good
Its rlly nostalgic for me
That's a souped up vegemite on toast. Once you get used to the flavour of vegemite with butter, you can put more on. It's a great midnight munchie
Grew up as indonesian with choco sprinkles as breakfast then i moved to Australia for uni and experienced my 1st bite of Vegemite on toast for breakfast thinking it's an Australian Nutella......... *Couldn't find words*
Kasihan kali anda dikerjain kawan2 🤣
Woaa... I am so sorry for you
I also thought it was chocolate and put too much on the first time, I've never tried it ever since...
F
I first had marmite (same as vegemite) in Sri Lanka as a child and one of my aunts had given this toast and I remember seeing a lot of it and I thought it was a generous amount of Nutella on toast too so I took the biggest bite and I’ve never felt that betrayed in my life xD
"If you think it needs cheese, the answer is Yes." LOL!! Truer words were never spoken.
Forever haha
@@BerylShereshewsky Ahhh!!! I'm gonna be psyched for the rest of the evening
@@BerylShereshewsky Iran :)
As an artist, I really appreciate that you are using your platform to show off so many talented people. I love that your channel is so wholesome and comforting, and I'm so glad you continued to make videos even after Great Big Story.
The next time Hollywood wants to try portray diversity, I'm sending them over to this channel. Well Done Beryl, I adore that every tribe and tongue are welcome with you and you show such respect for the person and the meals they love so much. It makes me think of what John Krasinski has done with SGN, it's like you are playing Hostess at the United Nations.
Also your flat packing skills are truly next level. Your overall aesthetic is noteworthy and beautifully calming.
I am wishing you all the very best and I hope the RUclips machine and algorithm don't swallow up this beautiful vision of yours. Onwards and upwards
Yess! You are like "one world", it makes my soul so happy.
The ingredients she uses are all so accurate too... down to the brand. or at least she has tried to make everything as accurate as possible. Props to her
Iran and Jordan : healthy toast
Argentina, Indonesia, Australia: No
Those toasts are guilty pleasure for Indonesians
@@kamuigrey4597 Yep. But I think the thing that makes it unhealthy the most is the condensed milk. I usually order one without condensed milk.
Oh trust me that's not the most unhealthy version yet. The most unhealthy version is martabak manis. Basically like that but with airy pancakes. Glorious, but must be shared, but wow it's glorious
There are also healthy toast here. but, most people choose tasty over healthy 😂
Uncle roger : healthy food is just for weak people
How BEAUTIFUL is Mobinas background?! As soon as I saw her segment I thought OMG I love those decorative plates they are so wonderful!
Thank you for appreciating vegemite and doing it the right way
Sincerly,
The whole of Australia.
I'm Indonesian living in Tehran... Fresh Sangak Bread still baked with peeble on top of it... So whenever I bought the fresh sangak, I always check for peebles which might still sticks on the bread
Yes that’s the best part!! And getting up SUPER early to go to the market for haleem bademjoon
Berly is so wholesome and pure and the energy she gives out is just beautiful. Keep doing what you do superwoman!!!
Monina, your beautiful blue dishes make me think of my grandma who also has beautiful dishes on her wall. Yours are my favorite colors.
Thanks for your kidness and support.This dishes is one of Iranian handy craft called Minakari.Artists paint on metal dishes and use blue as symbol of sky. It makes me calm to look at this wall.
I noticed those lovely dishes immediately! Looking at them makes ME happy!
@@annbrookens945 Thanks for your kindness❤
Right? Aren't they just lovely! I wonder if there is a way to get them were I live, in the USA....I would totally hang those like she did. So wonderful and gorgeous!
We use cheese, sprinkles, and condensed milk on anything we find in indonesia, in C O R N, Bread, Biscuits, Martabak, Prata, and so on
The legendary JASUKE 🤤
@SydneyNotAustralian pl
@SydneyNotAustralian yeah ok no-
JaSukE jagUk suSuk KejUk
@SydneyNotAustralian bet
The polite words about Vegemite at the start. Mate, we are well aware most of the planet thinks we’re insane for liking it, it’s all good lol. Glad you’re on the winning ‘Vegemite is good’ team.
Do they make low sodium Vegemite? Asking for a friend.
@@kooby122 I’m not so sure about vegemite but marmite do a low sodium version so I’m sure vegemite will too
@@squiddly9138 I could've done a Google search for this now that I think about it. I'll see what I can find, thanks for answering!
@Kathryn Noonan i'll see if i can find it here in the states. Thank you!
@@kooby122 Marmite. Same as vegemite low salt.
Beryl back at it again not only giving us students budget friendly meals/snacks but supporting artists from this community- what a legend
Argentina finally!!! As an Argentinian I can tell you that is also very common to eat cheese with dulce de leche on toast, I do it all the time and it's like the perfect balance
ya mean cream cheese
@@d.s3980 not necessarily, any kind of cheese. But mostly soft and creamy cheeses. Like mascarpone, cream cheese, "queso fresco", etc.
Well, in home mama used salted butter for balance the Dulce De Leche sweetness so.
This is the second time, as far as I remember, an Argentinean dish is featured. The firs time was in a Comfort Food episode where somebody sent Polenta con Queso and Beryl loved it.
YES GIRL you did Australia proud and used Vegemite the right way! Have a blessed day 🇦🇺
Makes so much sense that there's a right way. The embassy here was giving people mini spoons of just Vegemite and I hated it.
I love the stuff and use it to boost my soy sauce dishes.
I am not an Australian, never live in Australia either... but vegemite + peanut butter is my favourite spread for my toast... and I am proud of it hahaha
I'm one of the weird ones that likes my vegemite spread thick (that is if I can get my hands on it, but in all honesty, I prefer Marmite and spread it thick too). Eating it from a spoon however is a step too far for me and the person who came up with the idea of handing it out in that way must surely be an undercover Vegimite hater intent on poisoning the population's opinion of it.
I always add a half teaspoon to the salad dressing when I am making a vinaigrette - its delicious and good for you, heaps of B1 B2 B3 and B9, just adjust the salt added to compensate for the savoury saltiness.
Omg Mobina is so beautiful! I love all her decorative bowls on the wall! Reminds me of all the little old welsh people I’ve cared for in care homes that have their walls full of love spoons!
Thanks, you're so kind. ❤
I'm Brazilian and I can say that the Argentinians really perfected the art of dulce de leche. here in Brazil we can't find those dark deeply caramelized dulces de leche like that!
I mean we made it LOL, thank you!
Same but with chocolate in Brazil!! I don't know why but the cheap chocolate bars I tried from Brazil are immensely superior to the ones in Argentina
You can put 2 can of condensed milk in to a pressure cooker with water for about a half hour or 1 hour, later of that, open the can and whisk everything into a large bowl, let rest.
@@chrisvidalperez yeah I know, it's really good but not the same lol
@@Aaa-dv3oi Most of Latin America has some version of DDL. Arequipe, Cajeta, Manjar. The Argentine version is my favorite, but I don't think we can claim it as our own.
I love the new idea of having community art work on display! What a great way of giving back!
I LOVE THAT YOURE SUPPORTING ARTWORKS FROM THE COMMUNITY!! Youre amazing and Im so happy to have discovered you in the last week!
Just when you think this channel is literally the best thing to happen to the internet, IT GETS EVEN BETTER!? Beryl you are such a shining example of creating meaningful community and bonding experiences in this isolated time. Thank you!!
Ahh I’m so happy Iran was mentioned! That’s my home country and I light up whenever I see it being recognized
My family is from Iran and I never really see our food in videos so thank you
fr!!!!
Iran should get more attention.
Like there was a video about 10 countries and what they put on white rice. Saudi Arabia and Turkey was included but not Iran
Iranians use so much rice. Like there are great examples of what to put on white rice. For example ghorme sabzi and gheime
Thanks beryl for making noon panir sabzi. So glad you liked it.❤
In Iran we often eat this toast with sweetened black tea, it makes really good combination.😊
The blue metal dishes in my background is made by iranian artists and we called it Minakari.💙
Beautiful, thanks for sharing
Mobinas wall decor is so pretty! Love the blue ceramics
Thanks for your kindness.It's metal dishes.
As an Aussie, I'm so glad you heeded the warning about spreading vegemite thin! And I'm super excited that you had vegemite and avo - that's a regular go-to for me! The salty, yeasty, ultra-savoury vegemite flavour is perfect with creamy, fatty avocado :D
Here's a fun fact..in Jordan you can make 4 different sandwiches from the same ingredients she used; you can make za'tar on soft bread, lanbneh on toast, labneh with za'tar and there's another thing in which you use salty labneh with tomatoes and yes my 10 years old self considered each one as a different entity 😂 and lunches for the week are sorted 😂
My step father is Persian and we grew up eating Noon panir sabzi. We would use a similar concoction but I always omitted the feta and replaced it with goat cheese. I always thought it was a great combination with the walnuts.
Beryl comes of as such a warm and welcoming personality that at times I forget I'm watching her on RUclips and not in person, everytime she smiles I end up smiling too.
The Argentinian toast looks exactly what my mum would NEVER let me have for breakfast as a kid. So, yes, I'm getting myself some dulce de leche tomorrow! What a great series Beryl!
Right? Hahaha in my head that's like something you'd be allowed on your birthday but otherwise absolutely not lol
Wow, finally you made Roti Bandung!. I recommend you to make "Martabak". That's another food from Indonesia and I think you'll like it!!! 😄
I looked up Martabak and it looks delicious but intimidating haha.
Also for Roti bandung, may I substitute with shaved chocolate or chocolate chips as I can't find chocolate sprinkles atm.
@@theonetruesarauniya actually in here, Indonesia, we use almost anything as toppings, like strawberry jam, blueberry jam, choco spread (ex. nuttela, ovomaltine, or even green tea or tiramisu flavour), milo, banana, peanut, oreo, even durian haha, and still many more, different stall can have different toppings
sooo many variation
try search "menu roti bakar bandung"
but its mostly in indonesian languange
selai = jam
like pineapple or melon always in a form of a jam
but not for banana, they just cut the banana
durian could in a form of jam or even fresh durian hehe
@@theonetruesarauniya yes, you canalways change the topping with anything you like.
@@theonetruesarauniya the taste would be different, tho.. haha
Martabak is pancake, not toast.
That Iran sandwich tastes so fresh and tasty with salty cheese 😋. Had it many times. She described it aptly ‘ tastes like a garden’ with that bread and herbs!
Love seeing people explaining the recipe. Make it even more Interesting 😍
Beryl u r an inspiration, thank you for connecting people from many different countries. Sending love from Indonesia❤️
When I was living in Australia, my favorite toast recipe was given to me by my roommate. It’s toast with lots of butter, topped with a super light amount of Vegemite. Then, topped with avocado, light salt and some pepper.
Also good with scrambled eggs instead of avocado
Vegemite & tomato on toast
Have eggs and avocado. I love it with poached eggs. It’s totally worth the heartburn I get from bread.
Did the last guy made this?hmm
The wall of Iranian lady's had really beautiful and stunning pieces of art.
❤️❤️❤️❤️❤️
Thanks, the art behind me is Minakari.That's a traditional painting on metal dishes.
@@mobinarayat2249 those were really stunning Ms. Mobina,
Lots of love and regards from Massachusetts ❤️💕
@@Uddaybhaikabaap Thanks for your kindness sir❤❤
Best vibes from Tehran.😊
@@mobinarayat2249 can we see more of ur awesome videos on various topics, I'd really like to see more from the side.
Keep it up miss.👍🏼
@@Uddaybhaikabaap I appriciate your favour.I hope so too.❤
I’m half Iranian, and we used to visit my family there every year. The funny thing about sangak is, that if you buy it, you can actually find the occasional pebble still stuck to it. My younger brother used to collect them :D
Also, i Love to see an Iranian recipe on here. Not gonna lie, the fact that I saw you had sth from Iran in this series was the whole reason I started watching you and the playlist :D (though I stuck with it, because you are seriously adorable and enthusiastic - and it’s amazing to see all these little insights in other people’s lives, via foods^^)
1:30 can we just appreciate how everyone’s presentation amd instructions were really good
Whatever's hanging on Mobina's wall is absolutely beautiful
Its called mina-kary!
Its metal that gets shaped and colored by hand
I just love how you keep finding ways to make this a community, first with the videos and now with the artwork. This channel is so wholesome. Besos desde Argentina 🌟🇦🇷
Oh my goodness, if you made this like a once a month series, I bet you'd have enough recipes from everywhere to go for a while. I hope you continue, it all looks so good! :) Thank you!
OMG! I lived in for a short period in Teheran as a Child and had totally forgotten about this. Loved to buy the Sangeg in the bakery. Had to be very careful not to get a hot pebble in your mouth that might have stuck on the bread but it was so so delicious directly out of the oven. Thank you for bringing back fond memories!
the amount of effort you put into this from finding the ingredients and even making it on your own is *chef's kiss
the plates behind Mobina are gorgeous!
Thanks for your kindness❤❤
Is no one going to talk about how sweet and comforting Fathoni's voice is? It's beautiful. Honestly he's absolutely stunning too haha.
Idk, I hate sprinkles so idk how I would feeel. I'd always had the chalky multicolored sprinkles and always refuse them if given the option. Are chocolate sprinkles different? Are they actually chocolate?
Mobina is so sweet and betterl! That toast looks so good! One of my mom's friends when I was little words from Iran and she would something similar to that bread and it was just so good. Unfortunately she moved before we could get the recipe. She's to make that for every day before her kids went to school.
Belén's recipe sounds really nice as a nice sweet dessert when you don't want to pull out the stops. Like hell yeah.
Bara'a reminded me of my friend Fatima from high school. She seems super sweet too lol. That za'atar toast looked healthy and tasty af. I really want to try labneh balls one day.
Adam just really made me smile for some reason. He's a whole snack and a half just like the Vegemite toast haha. Still a bit terrified of Vegemite but we'll see how it goes. I still don't understand what the difference between using Vegemite and like a bouillon paste would be.
Thank you Beryl as always for your amazing, amazing videos! Love you.
Thank you for your kind words❤️
I like how Beryl's show (yes, i am calling it a show, like a legit tv show :p) is more than just trying out recipes. She gives information about the ingredients, the way she did with the Persian bread. Cool. Keep it up with the content Beryl & all you lovely people who are making the effort to send the recipes. This is literally putting in the heart and soul for sharing the love for food & heritage.
I would like to try the Jordan and Iran versions 🥺🥺🥺 looks fresh and guilt-free 🥺🥺🥺
love how this channel is opening my eyes to international flavours of the world in the comfort of my living room.
Her: cheese on everthing sweet
Filipinos and other south east asians influenced by cheese makers: its a cheesy yess
Yeah, we put cheese on everything lol, but it tastes soooo frickin good 😂
Cheese on sweet food, spicy food, soup food, salty food, drinks, and all. Cheese for lyfe lol
I love how we put cheese on everything despite most of the asian population having lactose intolerance, cheese is worth it!!
@@JustAn0therAce Bless the person who ever figured out how to make cheese. We surely would be lost if it was not invented. T_T
I am a cheese lover but sadly I am Lactose Intolerant :(
Thank you for including iran ❤🇮🇷
So nice seeing Argentina represented here ❤️🇦🇷 Buen provecho! (a way we say "Bon Appetit")
This is so nice! I love how you feature videos of everyone talking about their toasts. Plus, I love toast!!
That Jordan toast was the most beautiful toast I've ever seen...
In Spain, cheese was traditionally eaten for dessert. Actually it still is in some parts (like northern Spain). A very typical combination is cheese (manchego or Idiazábal) with quince paste/jelly
In the Balearic islands we eat grapes with cheese, yum! :D
@@lilygarralon7926 yes, I didn't include grapes because that's generalized everywhere. I live in the US and every cheese plate include grapes. But the quince paste I think it's more typical from Spain
@@guillermolangle I see, honestly I didn't know that grapes were a staple with cheese everywhere. I agree that quince paste is quite common here as well, although the quince + cheese combo isn't so widespread in the islands I think.
In argentina we also eat cheese with quince jam but we use Queso Fresco. Idk if queso fresco is known outside of argentina
@@solsanz5604 yes, queso fresco is common in (I guess) every country. It can be different, but that white soft unripened cheese is a thing in a lot of countries. That's really good with honey too
I loooovvveee these toast recipe videos. Vegemite is freaking amazing, dulce de leche is amazing, za'atar toast? YAS!
I just love what you're doing bringing everyone together around the table. And it was so clever to start putting artworks of local artists up on your tv!
Finally!!! Someone who knows how to use vegemite, thank you!!
Great video and I love that you’ll be featuring artists. It is a win win situation. I am enjoying these toast ideas because there are several which can be incorporated into my life. I’m looking forward to #3 🙏🏻😁🥰👏🏼👏🏼👏🏼
Bless you 🙏🏼 you are an individual that others should aspire to emulate. Your celebration of other artists, creators, cooks, and more is so wonderful to see.
A friend who's a little scared of RUclips asked me for a good cooking show. So, of course.... Beryl will be the first I send her way 🥰
She is an easy one to start with, and an easy one to stay with too!
You could try giving claire saaffitz or bon appetite
Sorted may also be a good option!
Jordan toast looks so colourful and aesthetic actually ✨✨
at first i dont think it would tastes good, but after watching her review i kinda want to try it
ur name is literally ubduleilah how are you trying this for the 1st time?
@@ubaidillahahmad25 I personally don’t like mixing Zaatar with cheese , so I would just put olive oil on the toast, then spread zaatar on top, then roast the bread (usually the hamburger bread, it’s really good!) but you gotta be careful not to leave it in the oven for too long or until the top bit is red-orange and roasted.
I'm from Argentina and we eat a dessert called "vigilante" (Watchmen) that is essentially a big slice of semi-hard cheese and quince jelly, and it's THE BEST
Dang. That's the coolest dessert name I've ever heard (or read) lol
@@abitsourrrrsorry4885 yeap most of our pastries have this kinds of names, because de baker's union was a very anarquist, so the names were mostly like capitalism or church mockery.
Thank you so much for this series! It has been so entertaining, diverse, and accessible. I'm so excited to try these!!
I have another toast recipe for you! It’s a pretty delicious one and it’s a little weird but so so worth it. It doesn’t have a name but my uncle made it for me when me and my family would go up to our cabin for the summer. You take bagels and cut them in half and then you put yellow mustard, pickled jalapeños, sliced meat ( turkey is the best) and then you put a melting cheese on top ( pepper jack, provolone, Munster) and you broil it in the oven till it’s all ooey gooey! It is so good and the tanginess and saltiness and creaminess makes it so addicting! I highly recommend you try it just for fun ❤️❤️❤️ love your videos and can’t wait to see what other goodies you make
I love that the Argentinian mentioned maté! In college, my first Spanish professor used to bring a giant thermos of maté and made sure to tell us every day how much she loved it. She of course, was from Argentina!
I love that everyone in the comments already told you to spread the Vegemite thin, because as I watched you take that heaped teaspoon out of the jar I was definitely panicking haha
G’day Beryl, love your tube. You’re the first American I’ve seen use the right amount of vegemite, spot on. You should think of vegemite like a seasoning, saying that, it goes great in a vegetable soup or in a braising liquid. My favourite way to have it with toast, is with a poached egg on top. Delish!
I just have to say, I love the plates on the wall behind Mobina! so pretty ❤
Well, you're not that far-off... since I usually have toast with cream cheese and dulce de leche! Also, we have a dessert here in Argentina called "queso y dulce", which is basically a slice of a hard cheese with a slice of quince (membrillo, as we call it) or sweet potato toffee (it's like a jam but harder, served as a block of goodness).
Interesting fact: in Argentina we have a dessert called vigilante which is just cheese with dulce de batata (like a sweet potato jam but with a much thicker consistency, you can actually cut that in cubes). We also have a traditional dessert called pastelitos that is common on independence day. Is basically a fried empanada filled with dulce de batata and cheese.
nunca comi un pastelito con queso, siempre solo dulce de membrillo o batata
@@florestrinidad8495 es q no llevan queso los pastelitos igual
@@cherrychuls como q no comieron pastelitos d queso vendepatrias
@@ariadnatorrekens9107 no puedo, soy vegana 💀
Don’t forget dulce de cayote and goat cheese! A northern classic 😍
Cayote is a gourd in the pumpkin family, no coyotes are harmed in the making of this wonderful dish!
In my household, we spread the vegemite so thick bc it’s just insanely delicious. Vegemite is the ultimate Aussie staple food. We also have something called fairy bread, which is just white bread, butter and hundreds and thousand sprinkles. You could toasts it but most of us just have it fresh. Definitely recommend!!!
@Jackson Kamisky I'm gonna say, not all Australians. But also like it's a lot of salt and yeast, it's not for everyone, did you spread a shit tonne on or only a little bit? If you can try it again, having it with cheese dulls the flavour.
something about the idea of toasted fairy bread makes me sick - texture all wrong, the butter would melt D:
It's good but only very thinly. Idk what my kindergarten did, but the vegemite sandwiches were everything.
I would love if you did an episode about what you’ve done to use up some of the more obscure ingredients that you’ve sourced.
I’ll definitely be trying many of the toast recipes from these two videos! And I’m excited for the third part!
I love Great Big Story because Beryl, now i'm here because Beryl, glad you still continue your passion and inform us the unique things all around the world, keep going Beryl 💜
You really out here making me crave toast, the power you hold
avocado and vegemite is a legendary combination in australia so you were right to do that! i eat it with avocado, feta and cherry tomatoes :)
I was staring at the art in the background so curious about it. Love knowing that it came from the community and where to find more
I see the Super Nintendo in the background, major respect! It never gets as much recognition as the original NES. It has so many great classics!
I've been watching your videos for a while now, Beryl, and I only realized last night I haven't been keeping track of the foods I wanted to try to make myself. So now I'm going back and re-watching your videos so I can properly document what I must try. And the part with the sprinkles where you talk about 5 year old you and the voice changes is one of my favorite moments.
Beryl:"put some sprinkles on that!" Beryl's mom: "absolutely not! " LOLOLOL
Chocolate and cheese is a godly flavour here and with the extra stuff which is condensed milk and nuts is just godly
The second lady from Iran and in the title it is written Iraq . Other than that i would like to say I watched every video ! and can not get enough from your content .
omg fixed it bahh
@@BerylShereshewsky lol it's like a blonde in a joke:" how do you spell it right: iraq or iran?" Lolol :) nevermind, YOU are such a nice person and your content makes so happy!
I really love this toast series, would be up for so many more
That’s so sweet that you support artists. 💞💞💞
Wish Beryl would have tried half toast with *just* Vegemite and butter - delicious. During a visit to Australia I had different breakfasts every day but I almost always had Vegemite toast to start...probably 15 times! 😀👍
Hi Beryl! I don't think you have tried any Latvian foods before! :) there is one dessert that i think is very nostalgic for many Latvians - cranberry semolina mousse (debesmanna). It is a very beloved and nostalgic dish. Surprisingly I rarely see it in cafes. I feel like most people have eaten it as kids while visiting their relatives at the country side :D so its a somewhat hidden gem. In childhood it always seemed to me like some miracle food. The texture is completely different from semolina porridge and as a kid I never realized that it had cranberry juice in it :D It just seemed like some magical food of gods - a pink, fluffy cloud floating in a bowl of milk. I have never tried to make it myself, but my grandmother is an expert. If you are interested, I can call her and ask for all the tips and tricks for making the perfect debesmanna!
Everyday's a good day when you're with Beryl 😊
The Iranian recipe for the toast is a staple in Iran that we have for breakfast especially when you're running late for school or work. Sangak was somewhat hard to find when we moved to Toronto, Canada but it became impossible when we moved to Ottawa so I wanted to say that it also tastes really good with whole wheat bread (Like the toast shaped one). I would also recommend washing the Feta cheese with some cold water if you like a more subtle flavor because the original cheese we would use in Iran was not as salty (at least for my family) as the feta cheese sold in Canada. Also, for the zaatar one, my dad loves to just have toast and zaatar alone because it does have a really strong flavor that I personally find hard to eat a lot of but with the recipes in the video, I will definetly have to try it again and see if the added ingredients will make me like it!!! Also, thank you so much for featuring an Iranian recipe because I know that we aren't a big country and also not a big powerhouse like other asian countries (china, korea, india) so I really appriciate it! It made my day to see Iran on my home page!!!
I love how this unites people all over the world!! We are all the same and we all love food ❤️