Thanks so much Beryl for featuring 'Ulli Theeyal'. I was so happy to see how much you enjoyed it ❤️ And overjoyed that so many in the community are excited to make it as well. Love, Sowmya
That Sudanese onion salad completely validated my pickled onion and peanut butter sandwich creation. I knew I couldn't have been the first one to pair acidity, onions, and peanut butter together!
I would love a video on regional cuisines. So like 'South Indian dishes you should know' or 'Midwest American dishes you should try' etc etc etc all around the world. That way, we can get a glimpse of these regional cuisines and dive a little deeper into the food culture. And it might give us a way to use ingredients we don't normally buy in multiple dishes.
As a white guy from England, I have lived on bland food for way too long. Indians win when it comes to onions, hands down. I still remember the first time I tried an onion bhaji, it nearly brought a tear to my eye! Simple and delicious. Shout out to India for their dan good cuisine.
Fun fact: It is a federal law that a vidalia onion can't be called a vidalia onion unless it comes from the Vidalia Upland region of south georgia (about 20 counties) where the ground has such low sulfur content that all of the onions come out sweet. If the onion does not come from the Vidalia Upland, it IS just a sweet onion.
@@rohanrash953 it's like the law that regulates product quality. Those onions are probably overpriced. So they should be the genuine ones. Its like how some cheeses can only be called a certain name if they come from the cheese's local region.
You guys, whoever has access to coconut should definitely try that 'roasted blended coconut and spices' component of Ulli Theeyal. Not just in Theeyals with other veggies, you can use that component on any dishes with a liquid base to give an interesting twist to the flavour. It adds such a unique flavour profile and I haven't found a similar flavour in any other cuisine. It's an extremely localized and unique taste.
Sounds so good like savory ambrosia salad type texture. Did someone say something about putting that on a dosa? I got really hungry when I thought I heard that. SE Asia does it right with the tamarind.
@@judithgreenwood6247 looks like plain unsweetened shaved coconut. Kind of hard to find sometimes in American grocery stores. In my local one there is only sweetened in the American grocery store but in a Belarusian deli they sell the unsweetened kind. I’m personally not a fan of sweetened coconut shavings because it gives me a lot of dental cavity placebo.
In Tamil, “puli kolambu”. That is she prepared. You have to eat with rice. I love this dish. Mostly in hotel they use eggplant and moringa. But shallot version is too good. Eat with papat is so delicious.
You forgot the meal of kings, yes Turkish Palace Onion Egg; Onions are very important in Turkish cuisine. Even in the Ottoman period, the palace cooks were chosen according to how they made the egg with onions. It is a very simple recipe, egg with onions in the palace style, its flavor cracks the palate.
Turkish food is by far the very best there is. I took a vegetarian friend to my Turkish restaurant, she asked me if they cater for vegetarians. She was confused why I smiled & said nothing. Turkish food is now her favourite & she has Turkish cookbooks in her home. Thank you Turkey!
I would love to see an episode on apples or apple sauce. In Switzerland there is a savory dish called Älplermakkroni which is eaten with apple sauce. It's pasta and potatoes with a cheesy creamy sauce. They also eat plain ground beef with plain pasta and apple sauce. I really liked that dish at school. In Germany we eat potatoe fritters with apple sauce. Maybe other cultures have some crazy apple recipes too.
There's a Jewish dish called matzo brei that's scrambled eggs, matzo pieces and onions served with applesauce and cinnamon sugar (I personally don't use the cinnamon sugar).
Great to see Sudanese cuisine getting a shout out. Try adding tomatoes as well to your peanut butter salad. And drizzle with some sesame oil. It's a staple in our home that we like to scoop up with pita bread.
As a Punjabi married to a Malayali, I was thrilled to see Ulli Theeyal and share it with my husband! Now that we’re pregnant with our first child, sharing our cuisines with our child has become especially important, and I cannot wait to try this dish! Thanks so much for bringing awareness to the variety of Indian cuisine and culture! 🥰 Love from 2 Indo-Americans! ❤❤
I live in Australia and have no Indian heritage, but I've had the chance to try a few south Indian food items. I absolutely loved it, and would love to try more. I wish you and your husband the absolute best with your baby, and I am thankful to hear that you'll be sharing your culture and cuisine with your kid! That's amazing! Food is a universal language, and one that we all understand! Everyone should experience the world, and food is perhaps the best way to do it!
I have the same response when I cook. "I made this?!" LOVE you and all that you do. Thank you so much for excellent content and the joy it brings all of us!
At this moment when Beryl said "I made this?" I was think yeah, she will definitely make her imperium, cos she's so awesome and heartwarming woman. Just waiting for the book, there should be one! :)
As a Malayali, i screamed when i saw Ulli Theeyal because i didn't expect it to be here. I feel privileged. I am sooo happy that you loved this dish. Thank you so much for featuring our cuisine ❤️
if just made it but my onion slices are way thicker 🤭 and so they are still very very oniony and I will have to make my boyfriend to eat a bit of it, too 😂
Huge huge respect on you Beryl, for not being like every other foreigner just trying chicken tikka masala alone. So happy to see that you enjoyed the ULLI THEEYAL. Our South Indian moms have another recepie for this, in which we sautee the shallots and grind them, and make it a curry like dish. It's named VATHAL KULAMBU, in which you get a strong onion flavour. You are doing a very good job in exploring food 😊❤️.
It looks like absolutly my thing, so I am very glad she shared this. Onions are lovely and cheap there is never such a thing as enough onion recipes ^^
I love how you chose unique regional dishes from each country rather than more standard ones. I can see you have a great eye for picking out these more interesting dishes.
Was randomly watching your video and being a malayali ( from Kerala), the dish 'ulli theeyal' came as a pleasant surprise 😀 Prawns ulli theeyal is one of my favorite. Do try that as well. It tastes amazing. So glad to hear you like Kerala cuisine. I really love your videos. And thanks to Soumya for sharing this dish from Kerala to the world. 😊
how come sudan have peanut butter as a common food? then I checked and they are actually in the top 10 peanut producers of the world. the more you know!
My favorite onion recipe is stupidly easy: Peel and halve some onions - Red, yellow or white will do. Put them in a dish that can go into the oven, with the cut side up. Pour over honey (or syrup if you want it vegan), sprinkle smoked paprika, cayenne and/or chili depending on how spicy you want them. Bake at low temperature (125 C or so) for about an hour. If you want faster cooking time, you can split up the onion a bit rather than leave them as whole halves - but the longer the onions can stay in the oven, the better! The flavor is sweet, spicy and smoky, and it's a perfect side for any type of meat. A good tip: Make more than you think you'll need!
@@emmaauty2922 My family (and I) love it, and love the fact that it's so easy to make, and with ingredients that everyone has as "standard" in their kitchens. It's been a steady companion for the summer barbecues we've had :)
Won’t the onions tip over and all the honey become super runny and spill over on your oven dish burning and leaving nothing on the onion itself? Do you cut the bottom so it has a proper “base”?
@@Finn959 I usually pick a small oven dish, so I can pack the onion halves tightly enough that they don't move - But it does occasionally happen. When it does, I usually just take a fork, split the onions up a bit, and stir them around in the honey/juices at the bottom of the dish. Not as pretty, but still tastes great. As for cutting the bottom, I don't do that. If I did, the honey would just go through the onion and end up at the bottom of the dish anyway.
I LOVE your channel!! I’m a 25 year in the biz, professional chef that owned a culinary school for 10 years. You are a delightful, curious, positive and approachable culinary ambassador!! I ALWAYS learn something new each video I watch. Keep up the AMAZING work, Beryl!!
I'm from North India and I didn't even know about this dish but after watching your video I tried to make it in my home and it was so delicious. Thanks for this amazing recipe to the girl and you for featuring it. ❤
I never noticed that, but yeah. East Coast diner culture. I've seen diners in movies about New York and never picked up that they're supposed to evoke the aesthetics of a train car. On the West Coast, specifically where I am in California, there's way less emphasis on the "train" aspect of things. Diners are usually local places that specialize in American casual/comfort food with an emphasis on breakfast. They're usually in any building, and don't often try to resemble a metal train car, although they do tend to have a long "bar" area and a bunch of booths. I imagine the staples of diners is basically universal across the country. Coffee, eggs, toast, sausage, bacon, pancakes, deli sandwiches, fries, onion rings, etc. Although since California is a neighbor to Mexico there's a bit of their influence in the food served. Chorizo, avocado, and pico de gallo are common here as well as dishes that come with corn tortillas. I think things like "tuna melts" might be more common on the east coast, and as far as I'm concerned, you can keep that. I don't like canned tuna.
First thing that came to my mind was onion salad. I’m vegetarian and barbecue is unaavoidable in Turkey so food options on barbecue nights can be limited so my best side dish option is red onion salad. First I slice the onions then rub some salt on them until they release some water. I rinse them with water then sprinkle some sumac, salt and add olive oil, parsley. Great as wrap filling!
It could've been Tas Kebabı ("tas" is what we generally call metal plates/cups) as well since it's not complete without baby onions and i think it's the most delicious form of onion And i relate to you so much about the barbecues since i'm vegan in Turkey haha. My friends always make some peppers and eggplant for me and it's a whole dish with the onion salad 🤤
Omgosh yasss! I literally come from a household that uses onions in almost every single meal of the day. Sometimes all of them I am so happy this video now exists! 🎉 Thanks Beryl!
I love the fact that you show the videos of the people who introduce you/us to a new dish because we get to experience and celebrate diversity. Cooking is universal. Thank you :)
Wow. The dedication to these videos is impressive. I can only imagine the tears that have been shed over preparing so many onions. Also, I hope you had no digestive issues afterwards. Thank you for being your lovely self, it brightens my day.
Dear Beryl! I am so glad that you liked the onion kebab!!!! It is really important to me to spread awareness about Kurdish culture and dishes since we are so underrepresented. If anyone is interested, I can post the recipe, too. :)
thank you so much for sharing this dish with all of us! Even though my onions were maybe a bit too big it was so delicious and easy! 💜 i really appreciate you taking the time to share this with me and everyone else!
@Evin Elis Yes, please post the recipe. I would love to try making this dish. My former neighbors were from your part of the world and the meals I had at their home were outstanding, with many spices and flavors I had not experienced before. And, having lived in Los Angeles for 25 years starting in young adulthood, I would say I have had a *lot* of experience with *many* cuisines. So yes, please post the recipe! And thank you.
Growing up in Canada we were always mixing things for toast after school- so one favourite was peanut butter, onions and mustard. I have since dropped the onions, but I am so going to try the recipe you showed here…with and without the added mustard 😁 before my mom passed she essentially live on toast with peanut butter and mustard…looks like she was paying attention to our little concoctions when we were little! 💞
BERYL!! Can you do a SAUERKRAUT episode?? I’m sure there are plenty more ways to eat it other than on sausages, burgers, and straight out of the jar (my favorite ☺️)
In Holland I only know it with cooked potatoes and dark jus from a jar (maggi) and a special sausage, preferably from the "Hema" store. Or from Unox. Really nice for the wintertime.
There is a baked sauerkraut and sausage dish from somewhere in Europe that is so yummy it changed my mind about using sauerkraut as just a condiment. I’ve tried making it at home but can’t seem to get the deliciousness I remember. This is a great topic suggestion.
I can't cook but my favorite thing to do w/ onions is slice them into 1/2cm slices and put a nice stack in a jar and cover w/ dill pickle juice. I let them sit for at least a week. I use them on sandwiches and eat them w/ boiled eggs. I save my pickle juice when I'm done eating the pickles from a jar, just for this.
Marina!!! You made me miss my grandma and her best friend (who is called Marina) and I actually got teary eyed when you started talking about your grandma. Sending you and your grandma many hugs!!
@@marinabergesio28 My grandma is always in my thoughts and the dishes I cook too. So sorry to hear about your loss. I know how hard it is and how deeply we miss them. You are a joy.
Okay I recently found Beryl and have been binge watching ever since and I love her and the format of these shows and love trying some of the recipes. But today when she said she needed a napkin while eating the peanut butter and onions and came back with a huge cloth to swab her face I was like man she is the best. No artifice and daintiness here. She’s my kind of people. Real and down to earth.
Beryl should do a pantry series...take an ingredient she bought for one recipe (which has probably only been used once)...to try out other recipes with that ingredient before it goes bad.
All of those dishes must be absolutely devine, that sudanese onion salad I want to try most. It is so unique to me and was explained in such a charming way!
I love the concept of your RUclips channel, I really enjoy how all nationalities have a common ground through food’s. Making all of us equally the same, and yet different. What I don’t understand is how you don’t have over 1 million subscribers yet, because you do a great job on this channel and I have not seen anything else like it.
I spontanously made the sudanese onion salad and it was quite good. I only had normal peanut butter without chunks so I miss the crunch but for a first try it was a good dinner on toast :) Will try again with chunky peanut butter next week. It was so easy and something so different, I really like it!
I just made the Vidalia Casserole. This stuff is stupidly good. It's just so absurdly buttery, that I actually feel a little high right now. Side note: I changed out the pepper for rosemary an thyme, because I don't like pepper. Thank you for this wonderful new dish in my book.
A special episode for those like me who love onions. We literally have onions in all the forms here in North India. Raw onions with lunch are a must. Looking forward to try these recipes now. ❤️
This artist looks amazing. All the ones you introduce are very cool, but this is one I might actually buy a few pieces from. Thanks for featuring these artists!
The Italia stuffed onion dish , the south indian dish and the onion kebabs from Turkey looked so amazing! For a person like me who hates onion I'm definitely going to try this! Also you looked amazing at 26:33 !
I’m so glad you featured pissaladière! My mum’s side of the family is French and I grew up eating this. We make it with shortcrust pastry rather than bread dough, though.
Yeah in France you buy ready-made dough at the supermarket, in the fresh section, and its really good. I'm thinking the pissaladière dough must be more intended as a pizza dough, hence it's probably better cooked real quick real hot, like pizzas cook at 400°C for 15 minutes I think ?
Didn't grow up with Pissaladière, but did grow up with a few similar pizza-like kind of pies and yeah I was sitting there thinking "it probably works just as well with shortcrust pastry, and would be a lot easier"
Catherine Del Spina 0 seconds ago Beryl: This weeks video literally made my mouth water. Why didn't my love of anchovies pass down through the DNA? I'm up for making that French Onion Tart tonight it's got all my most beloved ingredients. Onions, who'd have thought they could have internet star power. xmom
Hey Beryl - regarding the "too big" onions. The nice thing about onions the way you're using them for the Kurdish dish... is that you can just remove any number of outer layers of onion until you reach the right size for you.
Reducing food to nation-states and political borders is just ridiculous. Foods are part of cultures and are being exchanged between them and there are no clear boundaries as to where a certain type of food is "located". Just because Kurds don't have their own country or nation-state, doesn't mean Kurds don't also have their dishes. And it doesn't mean that this dish is either /exclusively/ Turkish or /exclusively/ Kurdish. (Same debate between Greek and Turkish food.)
Love this episode!!! I’m a truck driver and talk to my gardening mother almost every day! We were just talking about onions, growing them, eating them…I just told her I keep all types of onions on deck in the truck! 😂 green onions, white onions, red onions, vidalia onions… I make a version of the Pissaldiére every year for Christmas Eve!!! I use a French bread and anchovy paste. I love 🧅 onions! Thank you for all your videos!!
Great episode! I was sure french onion soup will be featured when I saw France in the title, but nice you didn't make the most obvious thing :) After you mentioned dinners I thought it would be really nice to see episodes on the food you grew up eating and also your favorite restaurants/dines out in NY (of course when it's safe).
This is the first episode of yours where I will endeavour to cook every single dish (minus the anchovies). My mouth was watering all through the video. Thank you and all the participants.
Nice to see Sudan on here!! I'm Sudanese and never heard of this topping/salad so it's nice knowing what other cultures within Sudan have that I'm not aware of. This is why I love your channel 💕
I love how informative these videos are and how they span so many different places. Does anyone know if there's a list out there of all the dishes Beryl has covered? (Also a list of all the artist??? I'd love to spend a day checking them out fully.) Thank you so much, Beryl!!
@@BerylShereshewsky my goodness woman.. how do you even find time to sleep?!? 😂😂 I absolutely LOVE how open you are to suggestions AND how dedicated you are to making it ever easier for people to access all aspects of your content! Superwoman ain't got NUTHIN' on you!!
Pissaladiere was a Sunday specialty of mine for years! Drop in guests aren’t a problem if you make a lot of onions. Because I write recipes in both Italian and English, I test them both here and there. American flour is different. I’m told it’s because more fat is removed to increase shelf life, but I don’t know. Anyway, when making pizza or breads, I find you need more water and some fat, olive oil for me, to get a good result, and a long, cold rise. Make your dough the day before and leave it in the fridge, and it will rehydrate better as well as taste better.
As a Malayali, I am feeling really happy watching u try more South Indian dishes. Thank you very much for such great content. P.S. if u really liked the gravy, just substitute onions for anything u like. My mom makes prawns theeyal a lot. try having the Ulli Theeyal with rice which is usually the way we have it.
I am thinking of making it but onions are so expensive here so what else can I swap the onions with? And yes will have it with rice definitely because rice is our staple
@@suhaparisa5425 u can add literally anything u want. We make it with bitter gourd, potato, eggplant, raw mango, okra, prawns, fish, meat and lots more. Basically u add whichever food u love . If ur adding more than one kind together, just make sure that they cook at about the same time because u just put everything in and simmer it until they cook. U can also add pieces of fried coconut meat, and it gives a nice crunch.
But in Sudan we don't do it only with onion , we add tomato , and sometimes cucumber (a salad basically) and then add your peanut butter and lemon and salt .... Tip : Sesame oil will give a nice twist !
Yesss!!! So Happy that you tried Ulli Theeyal. Thank You for putting it out there, Indian Cuisine has so much to offer than just Butter Chicken and Chicken Tikka Masala
Exactly, indian cuisine is as diversified as people or geography of the country, and I’m certain she knows that too as she has gotten married to one, anyway cheers to diversity of India.
The point of the anchovies on the pissaladière is to balance the sweetness of the stewed onions with some salt; if you don't like it with pieces of canned anchovy, you can try fresh anchovy fillets, dried anchovy, or pretty much anything else salty, like salt-cured olives, feta cheese, fish sauce, or even bits of rock salt (or leave it off entirely until after baking and finish with some flaky salt!). It does work better if the bread comes out a bit thicker, though; think of it as focaccia with stewed onion, as that's very nearly what it is.
*Thank you so much Beryl and Soumya for introducing our Ulli theeyal to the rest of the world. Have seen many other people trying only butter chicken, naan and samosa when introducing Indian food and it is the first time i' m seeing somebody including a south indian dish.*
There is an inner membrane you can remove from onion rings to prevent the whole onion from sliding out of batter/breading. You can also freeze the ringed onions on a sheet pre breading to make them more tender by the ice crystals punching tiny holes before they melt away.
I looove the fact you don't cut the video when something happens, like the onion falling to the ground or many other examples... It's very fun that you leave all these details in the video, that makes me feel so much connected! You're so adorable and many times I watch your videos and instantly I'm more joyful. Thank you for your amazing energy!
Heyy Beryl!💙 Sudanese here Thank you so much for including one of our cuisine's favourite ..the peanut butter and onion salad (locally in our language we call it "Salatat Dakwa" Salatat or Salata means salad and "Dakwa" is the local name of peanut butter here! Also ..many people like to add other salad veggies like cucumbers tomatoes and even carrots..or you can stick to the simple version as well! Another thing that i personally do is adding some spice (a pinch of black pepper and cayenne) to give it some kick , but in that case i would use a milder type of onions like the sweet white onions😋 Can't wait for you to try more of our dishes! 💙 xx
Hi. I tried the dakwa salad just with the onions and I felt like a bit of pepper would have worked fine! I gotta try it with the other veggies (and the pepper) and see what happens. The other veggies are just raw and grated? Or do they need any further cooking before adding them?
@@LillaIgelkotten hi! pepper works just fine with it we usually just chop the veggies and they are used raw (because you'll want to keep that crunchy texture) Just put in mind that vegetables like cucumbers and tomatoes have lots of water content and they can produce moisture when u season them so if u don't want the salad to have alot of liquid you should add them at the last minute before eating or serving I hope you'll enjoy it💛
I love onions! I am definitely trying some of these recipes. Starting with the Sudanese salad. Being from Georgia I was raised on Vidalia onion casserole. And who doesn't love an onion ring! Another great episode. Look forward to watching every week! Keep it up, Beryl! You making lots of us very happy
There is no Kurdish part in Turkey borderlines. In Turkey the east side of the country inhales different type of people with different cultures but we do not describe as Kurdish side. Also this dish is very similar to Turkish 'soğan dolması' so i'm guessin' that Kurdish culture draw an inspiration.
I totally want to make the Sudanese onion salad for breakfast tomorrow. I love a good pimped peanut butter toast for breakfast 💕 Update: I did and it was GREAT! Gonna try putting the leftovers on ramen next 😋 Update 2: also highly successful as a ramen topping. This recipe is a keeper. Next experiment: add cilantro and chili flakes
Hi, I am glad you loved our salad also known as Dakwa. Try adding tomatoes to it and definetly use 100% peanut butter and add a splash of vinegar. 😊 Bel-affiya!
I grew up in new Jersey and now live in Tennessee and oh man do I miss diners. I have so many good memories from late nights at diners. Going after late nights out with friends at 1 am. It's so great because the menus are so big and you can get anything from a waffle to chicken soup to fried liver. We also go to a diner everytime we go to a wake, which unfortunately coming from a large extended family has been often. After being so emotionally exhausted, and often later than usual for dinner, a diner is just so comforting. It's weird to think you can be so homesick when you still live in the same country but the US is so big and so regionally distinct.
I love your positivity and acceptance of all the different cultures cuisines. It really warms my heart to see the excitement in the eyes of the individual sharing their recipes with you! Your videos really make me happy and I am thankful for you taking the time to put these together. Also.. great choice in hot sauce, I love Valentina!
Omg yes! That onion curry is soooo good! I discovered it as a frozen curry in an Indian store and just had to learn how to make it. Kerala food is just the best!
Tried Sudanese salad, but with almond butter and lime - and it's a sorcery! I've never had something so unusual yet tasty in my life! Thank you, Beryl, for creating this beautiful community and for sharing wonderful recipes from all over the world
@@komal146 I don't like Jain Cuisine. For me their food is simply bland. Actually in Ancient India eating onions were forbidden because of they are tamsic in nature. Ironically in ancient India they successful domesticated the onions. Because of Mughals, onions became more streamlined with Indian Cuisine.
Oh! The dreaded cheak bite! An excellent way to bugger up your day. On the onions side of things, I can understand why the absolutely amazing Ethiopian Doro Wot didn't make an appearance. It takes forever to cook, and I have never made the attempt, but it is by far my favourite onion based dish. Love your work Beryl.
This was loads of delicious fun! The Indian pearl onion dish is especially tempting, and for ease of preparation you can't beat the Sudanese onion peanut butter salad! Can't help myself, I've subscribed. 😊
I have watched numerous Beryl's videos and I must say, she's absolutely honest and unapologetic views and tastes and she has an adorable sparkle in her right eye whenever she's trying the first morsel of the dish. Kudos for such a great effort. I'm always eager to view such stuff.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Thanks so much Beryl for featuring 'Ulli Theeyal'. I was so happy to see how much you enjoyed it ❤️ And overjoyed that so many in the community are excited to make it as well.
Love, Sowmya
Thank you Sowmya for sharing it was so delicious and I am so happy I learned this new and amazing dish! 💜💜💜
Hi sowmya... hi from a fellow coimbatorean... also now I live in kerala so I cannot tell u how much I love this dish
im in Estonia and I wanna make it :D
@@rmmr7935 Hi Mythili! I'm glad you love the dish ❤️
I love this dish . my grandma used to make this with coconut rice . yummm and left over will be had with dosa for evening
That Sudanese onion salad completely validated my pickled onion and peanut butter sandwich creation. I knew I couldn't have been the first one to pair acidity, onions, and peanut butter together!
Haha you were summoned in the comments 🎉
@@BerylShereshewsky you forgot the tomatoes its literally incomplete without them 🥺
@@a.d494 they weren’t in the recipe she gave me check the description but I’ll make with tomatoes Next time!
I came here to say this too in a way! I grew up eating peanut butter, pickel, and sweet onion sandwiches!
Thai curry, man!
The way the Indian lady describes her dish is magical
This comment made my day. Thank you so much ❤️
I would love a video on regional cuisines. So like 'South Indian dishes you should know' or 'Midwest American dishes you should try' etc etc etc all around the world. That way, we can get a glimpse of these regional cuisines and dive a little deeper into the food culture. And it might give us a way to use ingredients we don't normally buy in multiple dishes.
Yes yes yes yes yes!!!!
Oh yeah!!!!
Ooh
I agree! I learned from other cultures how to eat affordable foods but in different tasty ways. Especially during these trying times 😃.
I would love a crash course on South Indian food 👍
As a white guy from England, I have lived on bland food for way too long. Indians win when it comes to onions, hands down. I still remember the first time I tried an onion bhaji, it nearly brought a tear to my eye! Simple and delicious. Shout out to India for their dan good cuisine.
Fun fact: It is a federal law that a vidalia onion can't be called a vidalia onion unless it comes from the Vidalia Upland region of south georgia (about 20 counties) where the ground has such low sulfur content that all of the onions come out sweet. If the onion does not come from the Vidalia Upland, it IS just a sweet onion.
Hello
Exactly! And I love vidalias 😍
Law?
@@rohanrash953 it's like the law that regulates product quality. Those onions are probably overpriced. So they should be the genuine ones. Its like how some cheeses can only be called a certain name if they come from the cheese's local region.
Cool fact. Like calling a bottle of champagne is illegal if it's not made in Champagne, France.
You guys, whoever has access to coconut should definitely try that 'roasted blended coconut and spices' component of Ulli Theeyal. Not just in Theeyals with other veggies, you can use that component on any dishes with a liquid base to give an interesting twist to the flavour. It adds such a unique flavour profile and I haven't found a similar flavour in any other cuisine. It's an extremely localized and unique taste.
Agree 👆
What kind of coconut, exactly? All I can get is desiccated or whole nuts. I’m intimidated by the whole nut.
Sounds so good like savory ambrosia salad type texture. Did someone say something about putting that on a dosa? I got really hungry when I thought I heard that. SE Asia does it right with the tamarind.
@@judithgreenwood6247 looks like plain unsweetened shaved coconut. Kind of hard to find sometimes in American grocery stores. In my local one there is only sweetened in the American grocery store but in a Belarusian deli they sell the unsweetened kind. I’m personally not a fan of sweetened coconut shavings because it gives me a lot of dental cavity placebo.
Its like konkani teekhat masala. 💖 In looooove with it
Beryl love this episode! You can do a episode on Vegan / Vegetarian food from around the world? Would love to see that!!
YES!!! How come it never really came to my mind!?
Dishes that are naturally vegan!
Me too!
Yes, please !! Also congrats on the pissaladière !!
Yes, so i can send to the restaurant host who said there's no vegetarian Danish food 🙄
**Mediterranean countries have entered the chat**
"Did anyone say... vegan?"
India is so diverse that even being an Indian I have never even heard about the Indian dish you prepared 🤗
In Tamil, “puli kolambu”. That is she prepared. You have to eat with rice. I love this dish. Mostly in hotel they use eggplant and moringa. But shallot version is too good. Eat with papat is so delicious.
As a North Indian, I want to visit south india and eat each and every dish. Here in the North you don't get anything except idli and dosa
@@siddhisuman3354 Yes true
@@siddhisuman3354 cheese burst dosa..😐
Being a South Indian from karnataka we mostly prefer raw chopped onions with our food. Though we also cook with diff recipes
You forgot the meal of kings, yes Turkish Palace Onion Egg; Onions are very important in Turkish cuisine. Even in the Ottoman period, the palace cooks were chosen according to how they made the egg with onions. It is a very simple recipe, egg with onions in the palace style, its flavor cracks the palate.
Turkish food is by far the very best there is.
I took a vegetarian friend to my Turkish restaurant, she asked me if they cater for vegetarians.
She was confused why I smiled & said nothing.
Turkish food is now her favourite & she has Turkish cookbooks in her home.
Thank you Turkey!
Do a corn episode pls, it can be sweet or salt and theres so much types of food you can make with corn
plz
Yes, omg it’s in everything. So much variety
I would love to see an episode on apples or apple sauce. In Switzerland there is a savory dish called Älplermakkroni which is eaten with apple sauce. It's pasta and potatoes with a cheesy creamy sauce. They also eat plain ground beef with plain pasta and apple sauce. I really liked that dish at school. In Germany we eat potatoe fritters with apple sauce. Maybe other cultures have some crazy apple recipes too.
Great idea! Savoury dishes using apples or apple sauce are such a treat!
I've had that in Lucerne
Very good!
There's a Jewish dish called matzo brei that's scrambled eggs, matzo pieces and onions served with applesauce and cinnamon sugar (I personally don't use the cinnamon sugar).
@@ilznidiotic Sounds delicious!
Uh yes, potato fritters with applesauce, smoked salmon and Rübenkraut, family insanity 😂😂
Great to see Sudanese cuisine getting a shout out. Try adding tomatoes as well to your peanut butter salad. And drizzle with some sesame oil. It's a staple in our home that we like to scoop up with pita bread.
Oh wow!! That sounds delicious 😋 sesame oil goes so well with peanut butter ❤️
When i Made it actually "quick tahini without sesame oil" came to mind. I'm not a fan of peanut Butter but this salad 🤌
Nizar Abdalla will it work with limes
@@technabro5757 lime is mostly used in sudan instead of lemon
So yes it will work
Yeah I was kinda confused why there aren't any tomatoes since kind of the staple
This woman smiles with her eyes.
As a Punjabi married to a Malayali, I was thrilled to see Ulli Theeyal and share it with my husband!
Now that we’re pregnant with our first child, sharing our cuisines with our child has become especially important, and I cannot wait to try this dish! Thanks so much for bringing awareness to the variety of Indian cuisine and culture! 🥰
Love from 2 Indo-Americans! ❤❤
I live in Australia and have no Indian heritage, but I've had the chance to try a few south Indian food items. I absolutely loved it, and would love to try more.
I wish you and your husband the absolute best with your baby, and I am thankful to hear that you'll be sharing your culture and cuisine with your kid! That's amazing!
Food is a universal language, and one that we all understand! Everyone should experience the world, and food is perhaps the best way to do it!
Being a malayalee the 1st thing that came in my mind when I saw onions was "Ulli Theeyal" and was so surprised to see you picked the same dish 🤩🤩💜
True
Same here! Theeyal love!
Same here! I had to make myself some after I saw it 🤣
So trewww
Ullivada is also my favorite
Am i the only one who thinks that this channel is so underrated! This channel made me learn so much about different cusines and cultures.
I have the same response when I cook. "I made this?!" LOVE you and all that you do. Thank you so much for excellent content and the joy it brings all of us!
Love that feeling. The more you cook, the less frequent it becomes, but when it happens, it's magical.
I made this?! Could be the title of a cookbook series.
At this moment when Beryl said "I made this?" I was think yeah, she will definitely make her imperium, cos she's so awesome and heartwarming woman. Just waiting for the book, there should be one! :)
Lol yes... I surprise myself at times
Yeah that's a cool feeling. Vibing to your own food
As a Malayali, i screamed when i saw Ulli Theeyal because i didn't expect it to be here. I feel privileged. I am sooo happy that you loved this dish. Thank you so much for featuring our cuisine ❤️
I tried Nuha's peanut butter salad with the addition of green chilli and corriander. Absolutely delicious! ❤️
Owwhh now that's a nice twist to it, thank you for sharing it! :)
if just made it but my onion slices are way thicker 🤭 and so they are still very very oniony and I will have to make my boyfriend to eat a bit of it, too 😂
Huge huge respect on you Beryl, for not being like every other foreigner just trying chicken tikka masala alone. So happy to see that you enjoyed the ULLI THEEYAL. Our South Indian moms have another recepie for this, in which we sautee the shallots and grind them, and make it a curry like dish. It's named VATHAL KULAMBU, in which you get a strong onion flavour. You are doing a very good job in exploring food 😊❤️.
It looks like absolutly my thing, so I am very glad she shared this. Onions are lovely and cheap there is never such a thing as enough onion recipes ^^
Beryl is the most wholesome and feel good youtuber
I love onions and peanuts separately and wouldn't of thought of putting them together, Sudan you are doing things right.
Probably the only thing we’re good at
I love how you chose unique regional dishes from each country rather than more standard ones. I can see you have a great eye for picking out these more interesting dishes.
Was randomly watching your video and being a malayali ( from Kerala), the dish 'ulli theeyal' came as a pleasant surprise 😀 Prawns ulli theeyal is one of my favorite. Do try that as well. It tastes amazing. So glad to hear you like Kerala cuisine. I really love your videos.
And thanks to Soumya for sharing this dish from Kerala to the world. 😊
My pleasure, Devi! The reaction from Malayalis in the comments has been truly heartwarming ❤️
konj theeyal
how come sudan have peanut butter as a common food? then I checked and they are actually in the top 10 peanut producers of the world. the more you know!
Peanuts in Arabic literally translate to Sudanese bean btw
lol yeah it is pretty much needed for most of our dishes
As a Sudanese we use peanuts in a lot of our food, we actually export it to many countries.
We use it alotttt it’s called dakoa in sudan
Peanut butter is used in a lot of sudanese dishes and recipes
My favorite onion recipe is stupidly easy: Peel and halve some onions - Red, yellow or white will do. Put them in a dish that can go into the oven, with the cut side up. Pour over honey (or syrup if you want it vegan), sprinkle smoked paprika, cayenne and/or chili depending on how spicy you want them. Bake at low temperature (125 C or so) for about an hour. If you want faster cooking time, you can split up the onion a bit rather than leave them as whole halves - but the longer the onions can stay in the oven, the better! The flavor is sweet, spicy and smoky, and it's a perfect side for any type of meat. A good tip: Make more than you think you'll need!
Ooh that sounds good!
@@emmaauty2922 My family (and I) love it, and love the fact that it's so easy to make, and with ingredients that everyone has as "standard" in their kitchens. It's been a steady companion for the summer barbecues we've had :)
Won’t the onions tip over and all the honey become super runny and spill over on your oven dish burning and leaving nothing on the onion itself? Do you cut the bottom so it has a proper “base”?
@@Finn959 I usually pick a small oven dish, so I can pack the onion halves tightly enough that they don't move - But it does occasionally happen. When it does, I usually just take a fork, split the onions up a bit, and stir them around in the honey/juices at the bottom of the dish. Not as pretty, but still tastes great. As for cutting the bottom, I don't do that. If I did, the honey would just go through the onion and end up at the bottom of the dish anyway.
Just so you know, I am totally stealing your recipe
I LOVE your channel!! I’m a 25 year in the biz, professional chef that owned a culinary school for 10 years. You are a delightful, curious, positive and approachable culinary ambassador!! I ALWAYS learn something new each video I watch. Keep up the AMAZING work, Beryl!!
Hi
Culinary ambassador is the most succinct description of her, well said.
Hello nice to meet you
I'm from North India and I didn't even know about this dish but after watching your video I tried to make it in my home and it was so delicious. Thanks for this amazing recipe to the girl and you for featuring it. ❤
I never noticed that, but yeah. East Coast diner culture. I've seen diners in movies about New York and never picked up that they're supposed to evoke the aesthetics of a train car. On the West Coast, specifically where I am in California, there's way less emphasis on the "train" aspect of things. Diners are usually local places that specialize in American casual/comfort food with an emphasis on breakfast. They're usually in any building, and don't often try to resemble a metal train car, although they do tend to have a long "bar" area and a bunch of booths.
I imagine the staples of diners is basically universal across the country. Coffee, eggs, toast, sausage, bacon, pancakes, deli sandwiches, fries, onion rings, etc. Although since California is a neighbor to Mexico there's a bit of their influence in the food served. Chorizo, avocado, and pico de gallo are common here as well as dishes that come with corn tortillas. I think things like "tuna melts" might be more common on the east coast, and as far as I'm concerned, you can keep that. I don't like canned tuna.
First thing that came to my mind was onion salad. I’m vegetarian and barbecue is unaavoidable in Turkey so food options on barbecue nights can be limited so my best side dish option is red onion salad. First I slice the onions then rub some salt on them until they release some water. I rinse them with water then sprinkle some sumac, salt and add olive oil, parsley. Great as wrap filling!
Yum!
Yummmm
It could've been Tas Kebabı ("tas" is what we generally call metal plates/cups) as well since it's not complete without baby onions and i think it's the most delicious form of onion
And i relate to you so much about the barbecues since i'm vegan in Turkey haha. My friends always make some peppers and eggplant for me and it's a whole dish with the onion salad 🤤
Omgosh yasss! I literally come from a household that uses onions in almost every single meal of the day. Sometimes all of them I am so happy this video now exists! 🎉 Thanks Beryl!
Yes!! Same! I'm so happy this episode is here!
same heree we even have raw onions with our food
Yes. I buy onions every grocery shop. And everything is better with onions
YES! The other day I ran out of 🧅 and wondered if I was okay?! 🤔 Never ever did we not have onions in the house...
@@garlicgirl3149 when it happens it does seem totally impossible somehow lol
I love the fact that you show the videos of the people who introduce you/us to a new dish because we get to experience and celebrate diversity. Cooking is universal. Thank you :)
Wow. The dedication to these videos is impressive. I can only imagine the tears that have been shed over preparing so many onions. Also, I hope you had no digestive issues afterwards. Thank you for being your lovely self, it brightens my day.
The girl from Sudan speaks English amazingly well, better than many Americans. And she was so beautiful!
Omg that is so sweet and kind of you, thank you so much Gee :)
@@nuhatj5621 can't wait to try your recipe!
Dear Beryl! I am so glad that you liked the onion kebab!!!! It is really important to me to spread awareness about Kurdish culture and dishes since we are so underrepresented. If anyone is interested, I can post the recipe, too. :)
thank you so much for sharing this dish with all of us! Even though my onions were maybe a bit too big it was so delicious and easy! 💜 i really appreciate you taking the time to share this with me and everyone else!
Yes, please do!!
Yes, please do post the recipe! this looks amazing, I would love to try it!
@Evin Elis
Yes, please post the recipe. I would love to try making this dish. My former neighbors were from your part of the world and the meals I had at their home were outstanding, with many spices and flavors I had not experienced before. And, having lived in Los Angeles for 25 years starting in young adulthood, I would say I have had a *lot* of experience with *many* cuisines. So yes, please post the recipe! And thank you.
I was just thinking that kurds should share their dishes... cause not all the world know that we are exist..
Be on the lookout for Beryl's upcoming L.P. "Spread, Pop, and Twist" dropping on Spotify soon.
Hahaha
😅😅😅😅
My mom would be so happy to see the praise Ulli theeyal got.. a good theeyal on a rainy day is simply heaven 😍
Prawns in ulli theeyal is also really good😍
❤️
Growing up in Canada we were always mixing things for toast after school- so one favourite was peanut butter, onions and mustard. I have since dropped the onions, but I am so going to try the recipe you showed here…with and without the added mustard 😁 before my mom passed she essentially live on toast with peanut butter and mustard…looks like she was paying attention to our little concoctions when we were little! 💞
As an Indian I was kinda expecting Kanda bhaje (onion fritters) they super easy to make and taste awesome but it's ok i like ulli theeyal too
BERYL!! Can you do a SAUERKRAUT episode?? I’m sure there are plenty more ways to eat it other than on sausages, burgers, and straight out of the jar (my favorite ☺️)
In poland we have a pasta/Sauerkraut dish. Sooo good 😎
Yassss! Sauerkraut episode is an amazing idea!!! I love it, but lack alot of variety in dishes using it.
In Holland I only know it with cooked potatoes and dark jus from a jar (maggi) and a special sausage, preferably from the "Hema" store. Or from Unox. Really nice for the wintertime.
Yes, good idea. I just made our family version of Szegediner Gulash today and my apartment smells amazing.
There is a baked sauerkraut and sausage dish from somewhere in Europe that is so yummy it changed my mind about using sauerkraut as just a condiment. I’ve tried making it at home but can’t seem to get the deliciousness I remember. This is a great topic suggestion.
I can't cook but my favorite thing to do w/ onions is slice them into 1/2cm slices and put a nice stack in a jar and cover w/ dill pickle juice. I let them sit for at least a week. I use them on sandwiches and eat them w/ boiled eggs. I save my pickle juice when I'm done eating the pickles from a jar, just for this.
This is such a great idea!! I'm going to try this for sure!!
Hello beautiful nice to meet you
Marina!!! You made me miss my grandma and her best friend (who is called Marina) and I actually got teary eyed when you started talking about your grandma.
Sending you and your grandma many hugs!!
Oh
@@marinabergesio28 My grandma is always in my thoughts and the dishes I cook too. So sorry to hear about your loss. I know how hard it is and how deeply we miss them.
You are a joy.
@@PRDreams thank you
Okay I recently found Beryl and have been binge watching ever since and I love her and the format of these shows and love trying some of the recipes. But today when she said she needed a napkin while eating the peanut butter and onions and came back with a huge cloth to swab her face I was like man she is the best. No artifice and daintiness here. She’s my kind of people. Real and down to earth.
Beryl should do a pantry series...take an ingredient she bought for one recipe (which has probably only been used once)...to try out other recipes with that ingredient before it goes bad.
shes done it before, but I would absolutely love to see it become a regular series!
Everyone's dishes remind them of their grandma😭❤ I miss mine so much. Cherish every moment with yours if you're blessed with a good grandparent guys.
All of those dishes must be absolutely devine, that sudanese onion salad I want to try most. It is so unique to me and was explained in such a charming way!
I love the concept of your RUclips channel, I really enjoy how all nationalities have a common ground through food’s. Making all of us equally the same, and yet different. What I don’t understand is how you don’t have over 1 million subscribers yet, because you do a great job on this channel and I have not seen anything else like it.
Thank you!!!! Im happy to slowly build a kind and generous audience that feels like a community 💜
I spontanously made the sudanese onion salad and it was quite good. I only had normal peanut butter without chunks so I miss the crunch but for a first try it was a good dinner on toast :) Will try again with chunky peanut butter next week.
It was so easy and something so different, I really like it!
I just made the Vidalia Casserole. This stuff is stupidly good. It's just so absurdly buttery, that I actually feel a little high right now.
Side note: I changed out the pepper for rosemary an thyme, because I don't like pepper.
Thank you for this wonderful new dish in my book.
A special episode for those like me who love onions.
We literally have onions in all the forms here in North India. Raw onions with lunch are a must.
Looking forward to try these recipes now. ❤️
This artist looks amazing. All the ones you introduce are very cool, but this is one I might actually buy a few pieces from. Thanks for featuring these artists!
HARD AGREE!!
The Italia stuffed onion dish , the south indian dish and the onion kebabs from Turkey looked so amazing! For a person like me who hates onion I'm definitely going to try this! Also you looked amazing at 26:33 !
Wonderful dish will try it💋
Thank you for featuring food from other parts of India, unlike other RUclipsrs who only show Chicken Tikka Masala or Saag Paneer!
What does that have to do with onions
As a fellow Coimbatorian, kudos to you Soumya for representing south Indian cuisine :)
Beryl's face after she said 'Spread, pop and twist'.....🤣🤣 Absolutely love watching your vids Beryl! Thank you for being you xo
Onions are like the fabric of gastronomy - a material with the ability to weave all cultures together. Love this, thank you Beryl!
I’m so glad you featured pissaladière! My mum’s side of the family is French and I grew up eating this. We make it with shortcrust pastry rather than bread dough, though.
I’ll do that next time cause the roasted onions were sooooo good the crust....not so much hahaha
Yeah in France you buy ready-made dough at the supermarket, in the fresh section, and its really good.
I'm thinking the pissaladière dough must be more intended as a pizza dough, hence it's probably better cooked real quick real hot, like pizzas cook at 400°C for 15 minutes I think ?
Sophie, would you blind bake the pastry for a bit before adding the toppings? I'd love to try making this!!
Didn't grow up with Pissaladière, but did grow up with a few similar pizza-like kind of pies and yeah I was sitting there thinking "it probably works just as well with shortcrust pastry, and would be a lot easier"
Yes! So good! I've had it with a phyllo crust, and with a puff crust. The bread can change a lot.
LOVE, love Pissaladiere!!! Ever since I saw Paul Bocuse make it on telly back before this girl was born.
I love it when she's so astonished that she made a delicious dish. Too sweet!
Beryl should do seafood recipes from around the world
Yesssssss
That sounds 'spency...
Yesss then we have A TON of recipes cause we have fish on a daily basis.
Yes
I liked your comment even though I don't eat meat.
Catherine Del Spina
0 seconds ago
Beryl: This weeks video literally made my mouth water.
Why didn't my love of anchovies pass down through the DNA? I'm up for making that French Onion Tart tonight it's got all my most beloved ingredients.
Onions, who'd have thought they could have internet star power. xmom
@Catherine Del Spina
Are you Beryl's mom? If so, you have a lovely daughter. :-)
Mom needs to kiss her cheek better. That made me wince in sympathy pain.
Hello nice to meet you
Namaste Aunty ji 😁
@@auro2992 namaste Sonal. I hope you are having a fun day
Hey Beryl - regarding the "too big" onions. The nice thing about onions the way you're using them for the Kurdish dish... is that you can just remove any number of outer layers of onion until you reach the right size for you.
It is a Turkish dish which is being eaten in Turkiye for centuries. Kurds don’t have an own country
Reducing food to nation-states and political borders is just ridiculous. Foods are part of cultures and are being exchanged between them and there are no clear boundaries as to where a certain type of food is "located".
Just because Kurds don't have their own country or nation-state, doesn't mean Kurds don't also have their dishes. And it doesn't mean that this dish is either /exclusively/ Turkish or /exclusively/ Kurdish.
(Same debate between Greek and Turkish food.)
Love this episode!!! I’m a truck driver and talk to my gardening mother almost every day! We were just talking about onions, growing them, eating them…I just told her I keep all types of onions on deck in the truck! 😂 green onions, white onions, red onions, vidalia onions…
I make a version of the Pissaldiére every year for Christmas Eve!!! I use a French bread and anchovy paste. I love 🧅 onions! Thank you for all your videos!!
Great episode! I was sure french onion soup will be featured when I saw France in the title, but nice you didn't make the most obvious thing :)
After you mentioned dinners I thought it would be really nice to see episodes on the food you grew up eating and also your favorite restaurants/dines out in NY (of course when it's safe).
This is the first episode of yours where I will endeavour to cook every single dish (minus the anchovies). My mouth was watering all through the video. Thank you and all the participants.
Nice to see Sudan on here!! I'm Sudanese and never heard of this topping/salad so it's nice knowing what other cultures within Sudan have that I'm not aware of. This is why I love your channel 💕
I love how informative these videos are and how they span so many different places. Does anyone know if there's a list out there of all the dishes Beryl has covered? (Also a list of all the artist??? I'd love to spend a day checking them out fully.) Thank you so much, Beryl!!
I’m gonna work on doing this!
@@BerylShereshewsky You go girl!
That would be really great😀
Thank you!
@@BerylShereshewsky !!! Thank you so much!
@@BerylShereshewsky my goodness woman.. how do you even find time to sleep?!? 😂😂 I absolutely LOVE how open you are to suggestions AND how dedicated you are to making it ever easier for people to access all aspects of your content! Superwoman ain't got NUTHIN' on you!!
We tried the Sudanese onion salad this weekend, and then have made it three more times bc it’s so delicious!
Hi Beryl! It's Tom ,the onion ring guy. No way!!!Turkey club is my go to diner order too!!!! It's a standard by which I judge a good or bad diner. :)
Pissaladiere was a Sunday specialty of mine for years! Drop in guests aren’t a problem if you make a lot of onions.
Because I write recipes in both Italian and English, I test them both here and there. American flour is different. I’m told it’s because more fat is removed to increase shelf life, but I don’t know. Anyway, when making pizza or breads, I find you need more water and some fat, olive oil for me, to get a good result, and a long, cold rise. Make your dough the day before and leave it in the fridge, and it will rehydrate better as well as taste better.
I ate the turkish dish once in my life (in Turkey), it was AMAZING! Never gonna forget that
It's a Kurdish dish
@@lorinr1194 Nope
@@lorinr1194 nope it is a Turkish dish, which is being eaten in Turkiye for centuries. Furthermore the Kurds don’t have an own country
@@Atilla33 damn roasted 😐
@@Atilla33 + city of gaziantep is mostly turkish with kurdish and arab minorities so it makes the soğan kebab turkish again
As a Malayali, I am feeling really happy watching u try more South Indian dishes. Thank you very much for such great content. P.S. if u really liked the gravy, just substitute onions for anything u like. My mom makes prawns theeyal a lot. try having the Ulli Theeyal with rice which is usually the way we have it.
I am thinking of making it but onions are so expensive here so what else can I swap the onions with? And yes will have it with rice definitely because rice is our staple
@@suhaparisa5425 u can add literally anything u want. We make it with bitter gourd, potato, eggplant, raw mango, okra, prawns, fish, meat and lots more. Basically u add whichever food u love . If ur adding more than one kind together, just make sure that they cook at about the same time because u just put everything in and simmer it until they cook. U can also add pieces of fried coconut meat, and it gives a nice crunch.
@@Dr.AishwaryaNair10 oooh sounds really delicious. I guess i am gonna try it with prawns or any fish
Okay, that Sudanese salad has become one of mine and my daughter's favourite roast potato toppings. Yum.
But in Sudan we don't do it only with onion , we add tomato , and sometimes cucumber (a salad basically) and then add your peanut butter and lemon and salt ....
Tip : Sesame oil will give a nice twist !
Yesss!!! So Happy that you tried Ulli Theeyal. Thank You for putting it out there, Indian Cuisine has so much to offer than just Butter Chicken and Chicken Tikka Masala
Exactly, indian cuisine is as diversified as people or geography of the country, and I’m certain she knows that too as she has gotten married to one, anyway cheers to diversity of India.
I love the idea of an episode about what people eat for different big occasions, like weddings and funerals!
My husband is Sudanese and we live in sudan. Onion peanut butter salad is my favourite💖🥰
The point of the anchovies on the pissaladière is to balance the sweetness of the stewed onions with some salt; if you don't like it with pieces of canned anchovy, you can try fresh anchovy fillets, dried anchovy, or pretty much anything else salty, like salt-cured olives, feta cheese, fish sauce, or even bits of rock salt (or leave it off entirely until after baking and finish with some flaky salt!). It does work better if the bread comes out a bit thicker, though; think of it as focaccia with stewed onion, as that's very nearly what it is.
*Thank you so much Beryl and Soumya for introducing our Ulli theeyal to the rest of the world. Have seen many other people trying only butter chicken, naan and samosa when introducing Indian food and it is the first time i' m seeing somebody including a south indian dish.*
There is an inner membrane you can remove from onion rings to prevent the whole onion from sliding out of batter/breading. You can also freeze the ringed onions on a sheet pre breading to make them more tender by the ice crystals punching tiny holes before they melt away.
I looove the fact you don't cut the video when something happens, like the onion falling to the ground or many other examples...
It's very fun that you leave all these details in the video, that makes me feel so much connected!
You're so adorable and many times I watch your videos and instantly I'm more joyful.
Thank you for your amazing energy!
Heyy Beryl!💙
Sudanese here
Thank you so much for including one of our cuisine's favourite ..the peanut butter and onion salad (locally in our language we call it "Salatat Dakwa" Salatat or Salata means salad and "Dakwa" is the local name of peanut butter here!
Also ..many people like to add other salad veggies like cucumbers tomatoes and even carrots..or you can stick to the simple version as well! Another thing that i personally do is adding some spice (a pinch of black pepper and cayenne) to give it some kick , but in that case i would use a milder type of onions like the sweet white onions😋
Can't wait for you to try more of our dishes! 💙 xx
Hi. I tried the dakwa salad just with the onions and I felt like a bit of pepper would have worked fine! I gotta try it with the other veggies (and the pepper) and see what happens.
The other veggies are just raw and grated? Or do they need any further cooking before adding them?
@@LillaIgelkotten hi! pepper works just fine with it
we usually just chop the veggies and they are used raw (because you'll want to keep that crunchy texture)
Just put in mind that vegetables like cucumbers and tomatoes have lots of water content and they can produce moisture when u season them so if u don't want the salad to have alot of liquid you should add them at the last minute before eating or serving
I hope you'll enjoy it💛
I love onions! I am definitely trying some of these recipes. Starting with the Sudanese salad. Being from Georgia I was raised on Vidalia onion casserole. And who doesn't love an onion ring!
Another great episode. Look forward to watching every week!
Keep it up, Beryl! You making lots of us very happy
There is no Kurdish part in Turkey borderlines. In Turkey the east side of the country inhales different type of people with different cultures but we do not describe as Kurdish side. Also this dish is very similar to Turkish 'soğan dolması' so i'm guessin' that Kurdish culture draw an inspiration.
As a Sudanese woman, I was really confused as to what dish she was going to make. But the onion and peanut butter salad is 🔥
I totally want to make the Sudanese onion salad for breakfast tomorrow. I love a good pimped peanut butter toast for breakfast 💕 Update: I did and it was GREAT! Gonna try putting the leftovers on ramen next 😋
Update 2: also highly successful as a ramen topping. This recipe is a keeper. Next experiment: add cilantro and chili flakes
Hi, I am glad you loved our salad also known as Dakwa. Try adding tomatoes to it and definetly use 100% peanut butter and add a splash of vinegar. 😊 Bel-affiya!
@@sms1511 thank you, I will 😄
Lime, Peanut Butter, Scallions and Cilantro = my fave ramen additions with a big drizzle of sriracha
Honestly, i love learning so much from the channel including the discussion post!!! Cant travel due to the pandemic but this is just as good
Keep going with the updates 😀😂😂
I grew up in new Jersey and now live in Tennessee and oh man do I miss diners. I have so many good memories from late nights at diners. Going after late nights out with friends at 1 am. It's so great because the menus are so big and you can get anything from a waffle to chicken soup to fried liver. We also go to a diner everytime we go to a wake, which unfortunately coming from a large extended family has been often. After being so emotionally exhausted, and often later than usual for dinner, a diner is just so comforting. It's weird to think you can be so homesick when you still live in the same country but the US is so big and so regionally distinct.
A good NJ diner onion ring is a thing of beauty!
I love your positivity and acceptance of all the different cultures cuisines. It really warms my heart to see the excitement in the eyes of the individual sharing their recipes with you! Your videos really make me happy and I am thankful for you taking the time to put these together. Also.. great choice in hot sauce, I love Valentina!
Omg yes! That onion curry is soooo good! I discovered it as a frozen curry in an Indian store and just had to learn how to make it. Kerala food is just the best!
I just came back from the store with a lot of onions, this is perfect timing, thanks Beryl! 🖤
I would love to see a "cultural fusions" episode with things like poutine pizza, omurice, California rolls, etc!
I love this idea 💝
I’m so glad you added Sudan to the countries you taste test from you made our country so proud ❤️❤️ love you beryl
Tried Sudanese salad, but with almond butter and lime - and it's a sorcery! I've never had something so unusual yet tasty in my life! Thank you, Beryl, for creating this beautiful community and for sharing wonderful recipes from all over the world
I am so glad that you liked it, thank you for trying it! :)
Love the grandma shout-outs.
Indian Cuisine without onions is just incomplete. Fried onions are just love.
Ever heard of Jain cuisine? I dunno how they do it, but they make it flavourful enough without aromatics
@@komal146 i thought Jains doesn't use veggies or fruits which are grown in the soil... Like potatoes, carrots, onions etc.. 🤔
@@aswinverghesemappilai2623 That's what she is saying. Without using onions they make their cuisine flavorful.
@@komal146 I don't like Jain Cuisine. For me their food is simply bland. Actually in Ancient India eating onions were forbidden because of they are tamsic in nature. Ironically in ancient India they successful domesticated the onions. Because of Mughals, onions became more streamlined with Indian Cuisine.
I am from the East Coast, and Turkey Club and onion rings were absolutely two of my faves!
Hello nice to meet you
Oh! The dreaded cheak bite! An excellent way to bugger up your day. On the onions side of things, I can understand why the absolutely amazing Ethiopian Doro Wot didn't make an appearance. It takes forever to cook, and I have never made the attempt, but it is by far my favourite onion based dish. Love your work Beryl.
Omg Doro Wat is amaaaazing. I've only recently discovered Ethiopian food but it's so fab.
This was loads of delicious fun! The Indian pearl onion dish is especially tempting, and for ease of preparation you can't beat the Sudanese onion peanut butter salad! Can't help myself, I've subscribed. 😊
I have watched numerous Beryl's videos and I must say, she's absolutely honest and unapologetic views and tastes and she has an adorable sparkle in her right eye whenever she's trying the first morsel of the dish. Kudos for such a great effort. I'm always eager to view such stuff.
Wow thank you!! 🥹🥹