I never knew Garlic Kheer even existed. Beryl is opening our eyes to more exotic dishes. This is my assumption and take on why garlic was a part of this dish. Maybe when the royal's wanted to have Kheer. The chef didn't have chopped almonds which is the closest to the texture of garlic; so maybe to trick the king the chef used garlic and maybe to remove the taste and smell the process of repeatedly washing was done. Well, this is just an assumption but really this dish was intriguing enough to watch you make it
That's a great thought behind why... My only thought was as a way to get the health benefits of eating garlic without the flavor? For people that find garlic too strong maybe? But the almond theory sounds super plausible!
I recently found out meat halwa is real. My SIL's family is from Palanput, Gujarat and they make a halwa using ground meat around there. My brother thought it was a practical joke
fun fact : the indian garlic dessert has a pretty interesting story, which i as an indian didn’t even know. It originated in the kitchens of Awadh (an old province) famous for its kebabs. "Benami kheer also known as lehsun ki kheer originated in the royal court of Awadh. This kheer is called Benami Kheer as initially the ingredients were kept secret and the name was not disclosed; "Benami" means 'without a name'. The real test in making this kheer lies in the skill removing the pungency of garlic by blanching them in alum water and rendering it entirely odourless making its slivers mimic slivers of almond."
@@Living_a_spoonie_life ya it was used as an ayurvedic medicine but apart from an ancient prescription i didn't find much info on this aspect coz garlic was considered Tamsik in India,
My grandma is from Okinawa and whenever I got sick growing up, she made me what she called garlic soup. It was an entire bulb of garlic (some left whole and others minced) with rice and chicken broth. It was so strong and as a kid it was rough. I asked once if I was supposed to eat the whole cloves of garlic and her response was, "when I got sick, my grandma made me earth worm soup. She would go dig up worms, chop em up, boil them and then strain the liquid. Yes, you have to eat the garlic and be glad I didn't make you that instead." Thanks for the garlic heavy memories! 😂
Red chillies are used like that very commonly in the seasoning of various Indian recipes. Like curry leaves , they stay in the dish and slowly release the heat. You don’t eat them directly like Beryl did. You can discard it. But those who like extra heat will crush it and mix it up.
Us, Bangladeshis, put red chillies/dried red chillies in literally everything! Daal, curry, bhaaji, bhorta, snacks, and sometimes we even eat red chillies with rice just like salad. Worth all the tears! 😹
I'm so glad Česnečka made it into this episode. My Czech friend made it for me a couple of years ago and it instantly became one of my favourite soups. I did a decent job of making it myself afterwards too. I follow her recipe as she adds beaten egg and gammon/bacon as well
In fasole batuta the star of the dish is not the garlic, it's the beans. And I think the recipe you used is more regional, because in my area we don't put a lot of garlic, instead it is made with caramelized onions, garlic is added just for flavor (like 1-3 cloves).
A little note on Labasuan - the name literally means 'Garlic from the Laba Festival'. Laba falls on the 8th day of the 12th lunar month, and usually you would start pickling the garlic around then - then, as Sophia says, you eat it around Chinese New Year (1st lunar month), when it's had about a month to really get that colour!
Hey Beryl. I'm from Bangladesh, and really liked the rosun vorta recipe and it's one of my favourite things to eat with rice. But do know that we also have a nigela seed vorta recipe. We call it "Kalojira vorta". It's tastes amazing and it's really good for your health.
Perhaps because I was raised in a Ukrainian home where garlic makes its way into everything, the smell doesn't bother me. My grandmother used to make homemade chicken broth with a huge amount of roasted garlic blended in when I had a cold or flu. I still make it today because it's so delicious. I may try blending a couple of potatoes in next time. Great recipe!
Beryl, there are very few channels on here that make me forget about all of the awful things that are happening in the world, and yours is on the top. Thank you for doing what you do.
As an Indian (Uttar Pradeshi) this episode taught me something new about my own state, will definitely try to make the last garlic dessert. God help me.
As a Czech person, I recommend using, as Lucie said, *FRESH garlic after the soup has boiled!* Otherwise the heat lowers the healing potency of the garlic! (I usually also fry some too cause it tastes good xD)
As a Bangladeshi, I would say you nailed the Vorta. But 1 or 2 chilis and only small spoon of Nigella seeds would have been enough. I never bite the chilli of any dish.
This was such a good opportunity to try Romanian "saramura", especially the version from the Oltenia region. If there was a community post about this topic, I clearly missed it.
Hi Beryl, Garlic bhorta is very common in our country. I am from Bangladesh. Try this one with lemon juice and crushed pepper. I liked the way you used cilantro at the end. Because we add cilantro quite a lot in mashed veggies.
For the true bhorta experience, a small quantity of the bhorta needs to be mixed well with the steamed rice (preferably by hand).. This neutralizes the heat from the spices 😊
Hi Beryl & community, first off I love your videos. It’s my go to for watching while I’m cooking to relax and feel less stressed while doing it 🤪. I wanted to just give a little tip I learned from watching an Italian RUclipsr (Pasta Grammar)that makes eating garlic soooo much easier. I tend to repeat garlic and onions if I eat them in big amounts so I welcomed the advice ☺️. The clove has a vein (I guess you could call it?) in the middle that is what gives the garlic that lingering and strong smell and flavor that can make us feel uncomfortable but once removed it’s just an amazing experience of eating as much as you want without feeling sick so I’ve been doing it ever since ☺️. It’s amazing to enjoy the flavor and not repeat it so I wanted to share in case someone didn’t know. Thank you for all of your wonderful content!!! 💜💜💜
I have been looking for a Czech garlic soup recipe for years!!! One of my fondest memories from traveling is enjoying this soup in a pub in Prague after a particularly exhausting and cold day. I can’t wait to make this on the next cold day, thank you Beryl!!!
We also made garlic soup with just leftover water from cooking potatoes. So just add garlic to the potato water with a few chopped potatoes and cook for few minutes and then add egg and as topping you use bread croutons, ham and cheese.
As a Czech person, I recommend adding, as Lucie said, FRESH garlic after you finish boiling the soup. Otherwise the heat lowers the healing potency of the garlic! (I usually also fry a some too cause it tastes good xD)
The kalonji seeds used in Garlic Bhorta is also used as a main ingredient in bhorta in Bangladesh.🇧🇩 The dish is Kalojeera(কালোজিরা)Bhorta.Its spicy and tasty also good for your health. By the way,it's a side dish.
The Vodka trick is cool but one trick that I've also used for spicy/smelly food odors and tastes is eating a spoonful of peanut butter. In my High School chemistry class we did a lab where we tested out various measures for getting rid of a spicy flavor and that one surprisingly worked better than Milk, Iced Tea or Water (obviously we didn't use vodka as one of the options then lol).
@@dorap6895 Oh I'll definitely try to check that out! It was a fun lab- I still remember it almost a decade later! One kid in the class even tried to use Marshmallow Fluff as something that would work- Spoiler alert, it didn't but I think that kid just wanted to eat spoonfuls of Marshmallow Fluff lol
I came here hoping you'd cover Czech garlic soup and wasn't disappointed. I first tried it in Prague and learned to make it at home. Definitely more complex tasting than the ingredients suggest.
so happy to see a bengali dish on this channel! i always feel that bengali cuisine is one of those indian cuisines that are underrated and not fully explored or appreciated! hope to see some more bengali dishes here in the future!
Bengali food is underrated because us Bengalis are very timid about showcasing our food. I see thousands of restaurants owned by Bangladeshis in Europe, US, and Canada, but they rarely serve authentic bengali food. Don't know why we can't be proud to serve bhorta, pabda maach, bhuna gosht/kosha mangsho, or malai chingri to westerners.
@@zarintasnim2020 a lot is common between Indian Bengali cuisine and Bangladeshi cuisine. we eat many similar dishes in both cultures! I'm happy to see Bengali food being represented no matter which country it comes from! :)
I remember trying a chocolate covered garlic once, thinly sliced garlic was cooked 2 min, drained, cooled down, then melting chocolate and dipping the garlic in there, and sprinkled with white sugar, and then I'm to the fridge. It was weird and fantastic.
I have been dying to try this garlic soup ever since watching this episode and it is SO good! I just needed some fall weather :) I wish I would have doubled the recipe because we crushed it in one day. It is true comfort food and reminded me of something I would have cooked with my Czech grandma growing up even though we almost never cooked with fresh garlic. My apartment smells amazing and it was so simple and delicious.
@@TheClosingDreams Yep, just chuck 'em in raw and whole. The same amount of heat that's required to soften most stir fry vegetables is enough to mellow the garlic beautifully.
Woooaaahhh!!! See I can never sauté garlic in oil without like cooking it too much. Also, I tried minced up garlic raw one time in a soup I added it at the very end because I forgot it lol and it was SO BAD! I literally couldn’t finish it, the spot in my mouth where I bit the garlic just burned and was so acidic. I HAVE to cook it but I just don’t know how best to do so.
I like to snack on the whole cloves because they’re sweet, it’s probably a bit much for some people lol. I also blended a few into a hot sauce. I’d be down for recipes myself.
Beryl, this kheer is popularly known as 'benami kheer' because of the tastelessness of the garlic after treatment with vinegar and hot water but is dated back to the mughal times.. My guess, the mystery lies behind similarity between the garlic slivers and almond flakes.. Like the story behind introduction of potato in biryani with the declining wealth of the empire, may be the chefs invented this to cut the cost of almond flakes (used to make badam kheer), whilst making up with other condiments like cardamom, saffron which are required in lesser quantities..Who knows?
@u nd me! Try treating the garlic with vinegar and boil in water - the texture matters not the taste.. On the popularity point I meant, it is better known as benami kheer, not as garlic kheer..
@@kaustubhraizada garlic kheer was an ayurvedic medicine but this version of it as a desert delicacy with absence of pungency was Mughal food made in Mughal kitchen for Mughal kings in awadhi region and i don't know that if the chef's were Mughal or not who had this idea
Also I live in california and we have a garlic festival every year. They serve garlic ice cream with I think salted caramel. It’s soooo delicous it’s garlicky but it works
PSA: Pickled and fermented are NOT the same thing! Something is pickled if it has been soaking in a vinegar and salt brine. The vinegar is what gives pickled foods the sour flavor. There are no probiotics present in pickled foods. Fermented fruits and veggies, on the other hand, are made from a process called lacto-fermentation. Basically bacteria/yeast from the produce eat sugar (naturally occurring sugar and/or added sugar) and produce lactic acid, which is what gives fermented foods like kimchi and sauerkraut that sour flavor. Lacto-fermented foods are full of probiotics.
@@gisela1477 Nope, pickles are not fermented. Pickling and fermentation are entirely different processes. Pickling prevents bacteria growth while fermentation encourages it. Vinegar is a product of fermentation, but that doesn’t mean pickles are fermented. Most vinegars don’t contain the bacteria necessary for fermentation.
@@gisela1477 Pickling is a process of preserving fruits/vegetables/eggs/whatever. Fermentation is more deliberately trying to change a food with age, like yogurt or kombucha.
I was thinking the same - I’ve made water kimchi with garlic pieces and they did turn blue. It’s a lot more work to ferment than to quick pickle. So I get why she didn’t, but it was not accurate to call it a ferment.
My Russian brother-in-law used to make a condiment (that he called a salad) that was just grated raw garlic and carrot with enough mayonnaise to hold it together, maybe salt and pepper too. He ate it on roasted meat - like ham or roast beef or roast turkey - sort of like horseradish. It's weirdly good, but also incredibly pungent and will stick with you for the rest of the day and maybe the next one as well.
Okay im from Bangladesh but i never had mashed Garlic in my life. Even never of heard of it till now. We use garlic a lot. But this is not one of our traditional food for sure. Following the same recipe, instead of garlic, we use only red chilli & onion for making vorta. Also parsley or nigella seeds can be used as vorta by the same method. It's yumm.
Although I've never had/known about Garlic Kheer, being an İndian İ was pretty sure that somewhere in this country, somebody must be eating it! İ love it😂
@@jagatdeuri3261 actually the word kheer is derived from sanskrit word 'ksheer' meaning milk. Hence it can be a kheer without rice but it can't without milk.
So about that garlic kheer. These kind of impossible seeming dishes were often prepared for their shock value. It was mostly like a competition among the royal cooks to present their skills and shock the audience which included nawabs and their guests and other courtiers. There are many such bizzare recepies like a halwa made of grass or ginger which is also a dessert. If you want to know more you can find videos about them. Especially about the nawabs and cooks of Rampur in UP India. Good luck 🤗
My favorite garlic dish is toum. It is a Lebanese garlic dip with a similar consistency to mayo that is made from garlic, canola oil, lemon, and salt. I love dipping veggies into it or spreading it on a sandwich.
The Romanian fasole batuta is also called the poor man's caviar spread ... And yes, that was a bit heavy handed on the garlic, probably three to five garlic cloves was enough for the amount of beans you had in the food chopper. Thank you for what you do, Beryl!
I loooove how you make your husband taste it even though he doesn't want to (you can totally hear the fear in his voice) ..... yall are sooo stinking cute! Great video Beryl!
I’m just sooo glad you liked our česnečka! Czech dishes are generally on the heavier side so not so many people from abroad really love it at the first taste. But česnečka is just so simple yet so delicious and I feel like that people do not appreciate the soup enough because it is not the first thing that comes to mind when you say "Czech cuisine". (And yeah, it indeed is one of the best things you can cure hangover with. :))
Wow happy you include Bangladesh food as my grandmother family was from Bangladesh and moved to India after liberation war and grandfather family from India so yup i enjoyed this a lot...Garlic bhorta is very tasty 😋 We have fish bhorta too which is a type of fresh cooked pickled fish 😍 Love from India...make more videos on Bengali cuisine especially India Bangladesh ones 😋
As a romanian i was pretty confused about the garlic part.. in my region this type of beans are really enjoyed with onions, not garlic.. it’s eaten with caramelised onions (with lots of paprika) and fried sausage and next to it a salad of onions with salt and oil. Tbh it’s the first time i heard about the garlic thing but we have so many versions of food that i can’t say i’m surprised. I’m glad you enjoyed it tho!!😇
Very interesting video! The garlic kheer reminded me of another strange one: onion kheer. It's also boiled and washed, and the end product feels like kheer with lychees (at least texturally). These "weird" kheers were probably created by royal cooks to impress their patrons, as mentioned in the video by the contributor.
I had no idea Garlic kheer existed! This is so so so cool! Thanks Beryl! I might have a reason as to why this dish was invented. Garlic is supposed to have several health benefits like lowering cholesterol and preventing heart disease, boosting athletic performance, and reducing risk of cognitive disorders. At the same time there is a taboo around garlic among some communities in India, especially those following strict vegetarian diets, due to the smell associated. Maybe this was just an easy way to incorporate garlic in their diets.
fresh raw garlic is like a trillion times more potent than any other form of garlic that's why u use like 1 to 4 cloves cold in salads and dips but 50 cloves in everything else
This garlic soup looks so good! It's very different from the one I'm used to (Spanish sopa de ajo). I'd love a video about garlic soups from around the world!!! Or, well, also garlic sauces (toum, skordalia, allioli, garlic confit...). It's so interesting how different cultures, given same or similar ingredients come up with such different results!
Just sat down with a bowl of Jamaican style pumpkin soup and this was perfect to watch with a late lunch...going to have to try that garlic soup, just got back from visiting Prague and have to say their soup game was on point!
Garlic is extremely helpful for lactating mothers.. my mum used to add a couple of garlic cloves to rice and cook them. This tasted plain yum with ghee ❤️
I have been in so much pain and stressed out from a back injury over the last week & a half and my milk supply has dropped so much. My baby had to have formula while I struggle to get it back and its upsetting her stomach. This is good to know! Im going to eat garlic tonight!!! 🧄🍼
@@HelloNewMoon you should look into fenugreek. In Morocco, women eat a dish called rafisa after giving birth. It has fenugreek in it. If you happen to live in an area where there are many Moroccans, look for it! It is really tasty. Either way, look into consuming fenugreek. It may help you produce more milk.
roshun bortha is really interesting to me bc i’ve never heard about it till today the region im from in bangladesh we don’t eat or just i’ve never had or heard about it but it makes sense since there’s sooooo many varieties of bortha in bangladesh lol but i did have other type of paste like bortha that garlic is the second main ingredient
Great vid (as usual!). I'm a huge fan of nigella seeds--my family used them a lot, and it feels like a childhood memory when I eat them. (My great uncle used to call them moogie kak or mouse poop *grin*) Quick question--did no one suggest toom? I'm getting ready to make it for the first time, and I'm so psyched, as are my husband and son. Somehow, I expected to see it. Also, if you wanna experience garlic transformations, try confit-ing it. Magical. But maybe you've already done that.
Honestly Beryl, watching people eat can be unpleasant but you make it so not unpleasant, even when cheese in involved. You are skilled! Love this episode.
Hi Beryl, I've been watching your videos since day one! I love the concept of you making viewer suggested dishes, but it would be great to also see some other dishes from places where you may not get video input from. I noticed there's overall a lack of African, Pacific Islander, South American, and Central Asian Highlands dishes. I would love to see a video specifically dedicated to specific ecoregions or climates, as in "what do Berber people eat", "traditional Amazonian dishes", "religious Polynesian ceremonial dishes", and "the basics of West African cuisine", ect. I think it falls in line with the concept of your channel and I would love to see some more specific dedicated videos to overall regions or food subgroups.
You should do “foods that don’t sound good but are amazing” 😂 too many times I’ve disliked individual ingredients then found put together it was really good.
Oh Beryl! I made the cesnecka today. Mind blown! Everyone in my family enjoyed it and requested it for their next sick days. Thank you for sharing with us.
Beaten beans can be also enjoyed with some saucy fried onions on top. And yes, they definetly need some lemon, our family's recipe (and pretty much all the recipes I know) contains lemon :D
Traditional recipes never contain lemon. Where from? Romania doesn't grow lemons and they were definitely difficult to buy and find before the revolution. Your family might use some modified, new recipe. One used to eat it with sour cucumbers or any other type of fermented vegetables to get the missing sour taste.
@@madalici9850 You are funny. So people invented a traditional recipe that they couldn't make most of the time? Your reasoning is faulty dear, try again...
@@potocatepetl just imagine that tomato salad recipes existed for a very long time, but in the past tomatoes were not available year long like today. They couldn't make them most of the time. Were they pointless?
@@madalici9850 The point is, lemons are not grown in Romania and were not imported for a very long time to Romania. No sane person would create a recipe with ingredients they do not have access to. Tomatoes were and still are grown in huge amounts in Romania so of course recipes existed. And no, not only in summer as you think, during spring and sometimes in winter as well. For that, they used greenhouses (and there were plenty of them in south Romania until the 90s). The difference is, they were not sold in Romania, but exported. Read a little about your own country young girl, or speak with your grandparents or parents, You might learn a thing or two about the country you live in.
I just learned about that blue pickled garlic on TikTok last night so I was so excited to see it here and learn to make it! (Also, I totally felt that "I need an adult!" moment as a 35 year old.)
The blue garlic thing reminds me of pink ginger that my father used to pickle. And seen few other Indians doing that too. Just thinly slice ginger and add salt and lime. It will turn pink and very tasty.
Fantastic! If you do another garlic episode, you should make Toum. It’s a Lebanese garlic sauce that you will want to put on absolutely everything! Only 5 ingredients but you must remove the germ from each clove of garlic. Worth the effort and fairly easy considering some of the recipes you take on!
This episode was epic! As a garlic fan, I'll have to try all of these. Although, a drink seems to be missing in your garlic meal - have you tried/heard of solkadhi? It's a very refreshing appetizer drink from Goa/Maharashtra, India. It's not completely made out of garlic, but it sure has a very strong garlic flavour
It's basically given to lactating mother's as garlic help in producing of mother's milk in mother it's age old recipes which is from ancient Indian text love the way you did it do keep trying such innovative and unique dishes 👌😍
Without boiling the garlic before making kheer it is a medicinal kind of kheer Try making it just grated garlic straight without any boiling or vinegar process👍
Beryl! Every time I watch your videos I HAVE TO eat something along with them. They just make me so hungry that I have to wait till my mealtime so I don't overeat! I enjoy them so much as a food lover. I binge watched almost all your videos in like a week. Thank you!
There's an annual Garlic Festival held on the Isle of Wight (small isle off the southern coast of England) that serves garlic flavoured everrrrrryyyyything. Garlic beer, garlic fudge, you name it, it's garlicked!
My garlic soup is creamy with no potatoes and it is magnificent. I first made it for my daughter when her immune system was compromised and I keep making it because it surprised me as well.
I really hope you do a part two, in which you try middle eastern toum (garlic paste) ! It goes so well with either potatoes, raw meat or grilled chicken
You added too much garlic in that bean spread 😅. I'm also Romanian and the way i make it is i blend the beans with 2 cloves of garlic, fried onion (which also gives it sweetness), salt and pepper. It's so fantastic and filling!
You missed the best recipe, Black Garlic! It is so good, used in Asian foods, it is fermented and tastes so sweet you can spread on bread like butter! It is like caramelized onion vs a raw onion. My family and I thought we weren't going to like it but we got a free sample and bought it, very yummy!
I never knew Garlic Kheer even existed. Beryl is opening our eyes to more exotic dishes. This is my assumption and take on why garlic was a part of this dish. Maybe when the royal's wanted to have Kheer. The chef didn't have chopped almonds which is the closest to the texture of garlic; so maybe to trick the king the chef used garlic and maybe to remove the taste and smell the process of repeatedly washing was done. Well, this is just an assumption but really this dish was intriguing enough to watch you make it
Honestly this makes sense become they had the texture of boiled almonds!
There's a reason! How cool is that, tho?!
That's a great thought behind why... My only thought was as a way to get the health benefits of eating garlic without the flavor? For people that find garlic too strong maybe? But the almond theory sounds super plausible!
They're not really exotic
I recently found out meat halwa is real. My SIL's family is from Palanput, Gujarat and they make a halwa using ground meat around there. My brother thought it was a practical joke
fun fact : the indian garlic dessert has a pretty interesting story, which i as an indian didn’t even know. It originated in the kitchens of Awadh (an old province) famous for its kebabs. "Benami kheer also known as lehsun ki kheer originated in the royal court of Awadh. This kheer is called Benami Kheer as initially the ingredients were kept secret and the name was not disclosed; "Benami" means 'without a name'. The real test in making this kheer lies in the skill removing the pungency of garlic by blanching them in alum water and rendering it entirely odourless making its slivers mimic slivers of almond."
I wonder if this dish was created during an almond shortage...
@@sarahwatts7152 Funny! Garlic has healing properties. Maybe it was a way to pleasantly down a ton of garlic at once.
@@Living_a_spoonie_life ya it was used as an ayurvedic medicine but apart from an ancient prescription i didn't find much info on this aspect coz garlic was considered Tamsik in India,
I'm from UP and I didn't know of this dessert until now.
@@Living_a_spoonie_life garlic should be consumed in minimum quantity. Excess is not good for health.
My grandma is from Okinawa and whenever I got sick growing up, she made me what she called garlic soup. It was an entire bulb of garlic (some left whole and others minced) with rice and chicken broth. It was so strong and as a kid it was rough. I asked once if I was supposed to eat the whole cloves of garlic and her response was, "when I got sick, my grandma made me earth worm soup. She would go dig up worms, chop em up, boil them and then strain the liquid. Yes, you have to eat the garlic and be glad I didn't make you that instead." Thanks for the garlic heavy memories! 😂
LOL
Omg😂 Also isn't garlic also eaten raw/roasted when people get sick in Japan?
You got the better bargain with the garlic soup!
Haha that is SUCH a grandma thing to say! 🤣
That's a wonderful food memory 😭😂😂😂
Red chillies are used like that very commonly in the seasoning of various Indian recipes. Like curry leaves , they stay in the dish and slowly release the heat. You don’t eat them directly like Beryl did. You can discard it. But those who like extra heat will crush it and mix it up.
Yes
yeah I just wasnt looking when I put the food in my mouth haha
Unless you're my sri lankan aunties that actively search for the chillies and eat them whole like demons
@@Charlzton hahahahahaha this made me LOL
Us, Bangladeshis, put red chillies/dried red chillies in literally everything! Daal, curry, bhaaji, bhorta, snacks, and sometimes we even eat red chillies with rice just like salad. Worth all the tears! 😹
Beryl, just so you know, I always enjoy the "little pop of green" that your micro-greens bring to the table, literally.
Im still and always will be obsessed haha they make me feel like a chef
I really want one of those micro green growers she has! So cute and I love growing things 💜💜💜
@@alopex1228 I have a link with them that gives you a discount in the description it’s called hamama!
@@BerylShereshewsky I just noticed! Just got some birthday money and I might be bad an get myself one 💜💜
@@alopex1228 , not bad to treat yourself, and micro greens are good for you. Happy Birthday 🎂 🥳!
“It tastes like a lot of work” is a great theme for an episode!
Yes!
the garlic bhorta recipe goes so hard with lime pickles and cold yoghurt, to those who wanna try it :)
I try almost everything with cold yogurt, so I will definitely try your recommendation!!! And with a teeny bit of bhujia
So glad to be a part of this video.
And this lovely community 😊
Thanks Beryl
Thank you Vineet for sharing the kheer!!!!
I'm so glad Česnečka made it into this episode. My Czech friend made it for me a couple of years ago and it instantly became one of my favourite soups. I did a decent job of making it myself afterwards too. I follow her recipe as she adds beaten egg and gammon/bacon as well
now she should make kapustnica or halušky s brindzou :D for us slovaks
In fasole batuta the star of the dish is not the garlic, it's the beans. And I think the recipe you used is more regional, because in my area we don't put a lot of garlic, instead it is made with caramelized onions, garlic is added just for flavor (like 1-3 cloves).
Your area's recipe sounds delicious too.
It's the raw garlic I'm having issue with, does it have to be raw?
yeah when i saw the pickles i was confused i was expecting fried onions
@@Bllue yeah you crush and mince it finely. but you don't need to add much at all
That’s how I know fasole batuta too! Always with the onions on top
A little note on Labasuan - the name literally means 'Garlic from the Laba Festival'. Laba falls on the 8th day of the 12th lunar month, and usually you would start pickling the garlic around then - then, as Sophia says, you eat it around Chinese New Year (1st lunar month), when it's had about a month to really get that colour!
Garlic is called "lehsun" in hindi, interesting
@@aayushivasnik yeah, I was about to comment that😅
And most (North) Indians are very fond of “sirke wali lehsun” which is whole garlic cloves pickled in vinegar (sirka)
Hey Beryl. I'm from Bangladesh, and really liked the rosun vorta recipe and it's one of my favourite things to eat with rice. But do know that we also have a nigela seed vorta recipe. We call it "Kalojira vorta". It's tastes amazing and it's really good for your health.
i find kalojira bitter not always but sometimes i prefer having lal morich batta bortha tho
Vorta is an emotion!
what about piyaj bhorta and tomato bhorta guys. Tastes so good.
Uffff kalojira vorta 🥺
It potol n bagun bhorta for me .
Perhaps because I was raised in a Ukrainian home where garlic makes its way into everything, the smell doesn't bother me. My grandmother used to make homemade chicken broth with a huge amount of roasted garlic blended in when I had a cold or flu. I still make it today because it's so delicious. I may try blending a couple of potatoes in next time. Great recipe!
Grandmother was smart. Garlic and onions have great health benefits, are anti-inflammatory, good for your heart and blood pressure, just tons of good.
Sounds yummy!
Agree but I’m Sicilian. My grandmother’s home just smelled of toasted garlic 24/7.
slovakia is same and my mom cant eat anything without at least some garlick
Beryl, there are very few channels on here that make me forget about all of the awful things that are happening in the world, and yours is on the top. Thank you for doing what you do.
As an Indian (Uttar Pradeshi) this episode taught me something new about my own state, will definitely try to make the last garlic dessert. God help me.
Finally!!! A meal from Czechia appeared in Beryl's video! I'm really happy! Greetings from Czechia, you lovely people
As a Czech person, I recommend using, as Lucie said, *FRESH garlic after the soup has boiled!* Otherwise the heat lowers the healing potency of the garlic!
(I usually also fry some too cause it tastes good xD)
As a Bangladeshi, I would say you nailed the Vorta. But 1 or 2 chilis and only small spoon of Nigella seeds would have been enough. I never bite the chilli of any dish.
This was such a good opportunity to try Romanian "saramura", especially the version from the Oltenia region. If there was a community post about this topic, I clearly missed it.
Hi Beryl, Garlic bhorta is very common in our country. I am from Bangladesh. Try this one with lemon juice and crushed pepper. I liked the way you used cilantro at the end. Because we add cilantro quite a lot in mashed veggies.
For the true bhorta experience, a small quantity of the bhorta needs to be mixed well with the steamed rice (preferably by hand).. This neutralizes the heat from the spices 😊
Hi Beryl & community, first off I love your videos. It’s my go to for watching while I’m cooking to relax and feel less stressed while doing it 🤪. I wanted to just give a little tip I learned from watching an Italian RUclipsr (Pasta Grammar)that makes eating garlic soooo much easier. I tend to repeat garlic and onions if I eat them in big amounts so I welcomed the advice ☺️. The clove has a vein (I guess you could call it?) in the middle that is what gives the garlic that lingering and strong smell and flavor that can make us feel uncomfortable but once removed it’s just an amazing experience of eating as much as you want without feeling sick so I’ve been doing it ever since ☺️. It’s amazing to enjoy the flavor and not repeat it so I wanted to share in case someone didn’t know. Thank you for all of your wonderful content!!! 💜💜💜
I have been looking for a Czech garlic soup recipe for years!!! One of my fondest memories from traveling is enjoying this soup in a pub in Prague after a particularly exhausting and cold day. I can’t wait to make this on the next cold day, thank you Beryl!!!
We also made garlic soup with just leftover water from cooking potatoes.
So just add garlic to the potato water with a few chopped potatoes and cook for few minutes and then add egg and as topping you use bread croutons, ham and cheese.
As a Czech person, I recommend adding, as Lucie said, FRESH garlic after you finish boiling the soup. Otherwise the heat lowers the healing potency of the garlic! (I usually also fry a some too cause it tastes good xD)
The kalonji seeds used in Garlic Bhorta is also used as a main ingredient in bhorta in Bangladesh.🇧🇩
The dish is Kalojeera(কালোজিরা)Bhorta.Its spicy and tasty also good for your health. By the way,it's a side dish.
The Vodka trick is cool but one trick that I've also used for spicy/smelly food odors and tastes is eating a spoonful of peanut butter. In my High School chemistry class we did a lab where we tested out various measures for getting rid of a spicy flavor and that one surprisingly worked better than Milk, Iced Tea or Water (obviously we didn't use vodka as one of the options then lol).
Beryl did a video on what is best for getting rid of serious spice in spicy foods, Peanut Butter made that video, I think she just likes Vodka
@@dorap6895 Oh I'll definitely try to check that out! It was a fun lab- I still remember it almost a decade later! One kid in the class even tried to use Marshmallow Fluff as something that would work- Spoiler alert, it didn't but I think that kid just wanted to eat spoonfuls of Marshmallow Fluff lol
this is partially true lol but I thought it did a better job than PB
I'm from Romania and I never tried or heard of this bean spread made with garlic! We always make it using caramelized onions instead and I love it.
I came here hoping you'd cover Czech garlic soup and wasn't disappointed. I first tried it in Prague and learned to make it at home. Definitely more complex tasting than the ingredients suggest.
funny, in Slovakia we sometimes put the garlic soup into the bread instead of bowl, but agree, it’s so easy to make and yet complex tasting
It is not really a just Czech thing …but it is very popular in Czechia and Slovakia as well
I m gonna try the soup
It's my favorite soup for the last twenty years 😂😍
so happy to see a bengali dish on this channel! i always feel that bengali cuisine is one of those indian cuisines that are underrated and not fully explored or appreciated! hope to see some more bengali dishes here in the future!
Bengali food is underrated because us Bengalis are very timid about showcasing our food. I see thousands of restaurants owned by Bangladeshis in Europe, US, and Canada, but they rarely serve authentic bengali food. Don't know why we can't be proud to serve bhorta, pabda maach, bhuna gosht/kosha mangsho, or malai chingri to westerners.
It’s not a indian dish
It's a bangladeshi dish
Indian bengali cuisine and bangladeshi bengali cuisine are different
@@zarintasnim2020 where you from?
@@zarintasnim2020 a lot is common between Indian Bengali cuisine and Bangladeshi cuisine. we eat many similar dishes in both cultures! I'm happy to see Bengali food being represented no matter which country it comes from! :)
@@zuzutaylorsversion5183 thanks from Bangladesh 🇧🇩
Anyone tried Toum, a Lebanese raw garlic dip? So so so delicious!
Absolutely 🤤 I put that stuff on everything it is so good and delicious with grilled meat to die for ✌️
It's amazing and good on everything.
I remember trying a chocolate covered garlic once, thinly sliced garlic was cooked 2 min, drained, cooled down, then melting chocolate and dipping the garlic in there, and sprinkled with white sugar, and then I'm to the fridge. It was weird and fantastic.
I have been dying to try this garlic soup ever since watching this episode and it is SO good! I just needed some fall weather :) I wish I would have doubled the recipe because we crushed it in one day. It is true comfort food and reminded me of something I would have cooked with my Czech grandma growing up even though we almost never cooked with fresh garlic. My apartment smells amazing and it was so simple and delicious.
PSA: if you've never tried using whole garlic cloves as a vegetable in a stir-fry, you need to get on that train immediately.
Do you just Fry them raw or do you boil them first ?
@@TheClosingDreams Yep, just chuck 'em in raw and whole. The same amount of heat that's required to soften most stir fry vegetables is enough to mellow the garlic beautifully.
*brain exploding noises*
Thanks for this amazing idea! I cant wait to try it.
Woooaaahhh!!! See I can never sauté garlic in oil without like cooking it too much. Also, I tried minced up garlic raw one time in a soup I added it at the very end because I forgot it lol and it was SO BAD! I literally couldn’t finish it, the spot in my mouth where I bit the garlic just burned and was so acidic. I HAVE to cook it but I just don’t know how best to do so.
Not only does this save time but GARLIC
I had to buy black garlic for a recipe and now I have a bunch of the cloves leftover. Please do a video of Black Garlic recipes!
I like to snack on the whole cloves because they’re sweet, it’s probably a bit much for some people lol. I also blended a few into a hot sauce. I’d be down for recipes myself.
It was lovely to see that you enjoy česneška♡ and finally something from czech cuisine in the show.
Beryl, this kheer is popularly known as 'benami kheer' because of the tastelessness of the garlic after treatment with vinegar and hot water but is dated back to the mughal times.. My guess, the mystery lies behind similarity between the garlic slivers and almond flakes.. Like the story behind introduction of potato in biryani with the declining wealth of the empire, may be the chefs invented this to cut the cost of almond flakes (used to make badam kheer), whilst making up with other condiments like cardamom, saffron which are required in lesser quantities..Who knows?
That makes a lot of sense! Garlic incognito!
@u nd me! Try treating the garlic with vinegar and boil in water - the texture matters not the taste.. On the popularity point I meant, it is better known as benami kheer, not as garlic kheer..
Not Mughal it's awadhi
@@kaustubhraizada garlic kheer was an ayurvedic medicine but this version of it as a desert delicacy with absence of pungency was Mughal food made in Mughal kitchen for Mughal kings in awadhi region and i don't know that if the chef's were Mughal or not who had this idea
Also I live in california and we have a garlic festival every year. They serve garlic ice cream with I think salted caramel. It’s soooo delicous it’s garlicky but it works
i love topping the romanian white bean dip with caramelized onion!
PSA: Pickled and fermented are NOT the same thing! Something is pickled if it has been soaking in a vinegar and salt brine. The vinegar is what gives pickled foods the sour flavor. There are no probiotics present in pickled foods.
Fermented fruits and veggies, on the other hand, are made from a process called lacto-fermentation. Basically bacteria/yeast from the produce eat sugar (naturally occurring sugar and/or added sugar) and produce lactic acid, which is what gives fermented foods like kimchi and sauerkraut that sour flavor. Lacto-fermented foods are full of probiotics.
Pickles are fermented too (the vinegar itself is a fermented food), just two different types of fermentation.
@@gisela1477 Nope, pickles are not fermented. Pickling and fermentation are entirely different processes. Pickling prevents bacteria growth while fermentation encourages it. Vinegar is a product of fermentation, but that doesn’t mean pickles are fermented. Most vinegars don’t contain the bacteria necessary for fermentation.
@@ashleymills4233 :) as biologist I confirm 🥂
@@gisela1477 Pickling is a process of preserving fruits/vegetables/eggs/whatever. Fermentation is more deliberately trying to change a food with age, like yogurt or kombucha.
I was thinking the same - I’ve made water kimchi with garlic pieces and they did turn blue. It’s a lot more work to ferment than to quick pickle. So I get why she didn’t, but it was not accurate to call it a ferment.
My Russian brother-in-law used to make a condiment (that he called a salad) that was just grated raw garlic and carrot with enough mayonnaise to hold it together, maybe salt and pepper too. He ate it on roasted meat - like ham or roast beef or roast turkey - sort of like horseradish. It's weirdly good, but also incredibly pungent and will stick with you for the rest of the day and maybe the next one as well.
Okay im from Bangladesh but i never had mashed Garlic in my life. Even never of heard of it till now. We use garlic a lot. But this is not one of our traditional food for sure. Following the same recipe, instead of garlic, we use only red chilli & onion for making vorta. Also parsley or nigella seeds can be used as vorta by the same method. It's yumm.
Beryl: "too garlicky..."
Me: no such thing. 😂
Riiiiight?!?!?
Although I've never had/known about Garlic Kheer, being an İndian İ was pretty sure that somewhere in this country, somebody must be eating it! İ love it😂
Rarely. Because these kind of dishes often stayed a secret among the royal cooks.
Indian cuisine is very vast so I am always up for surprises , like one surprise for me was ant chutney
I wana know without rice, how can it be kheer.
Not surprised, but good to know
@@jagatdeuri3261 actually the word kheer is derived from sanskrit word 'ksheer' meaning milk. Hence it can be a kheer without rice but it can't without milk.
So about that garlic kheer. These kind of impossible seeming dishes were often prepared for their shock value. It was mostly like a competition among the royal cooks to present their skills and shock the audience which included nawabs and their guests and other courtiers. There are many such bizzare recepies like a halwa made of grass or ginger which is also a dessert. If you want to know more you can find videos about them. Especially about the nawabs and cooks of Rampur in UP India. Good luck 🤗
My favorite garlic dish is toum. It is a Lebanese garlic dip with a similar consistency to mayo that is made from garlic, canola oil, lemon, and salt. I love dipping veggies into it or spreading it on a sandwich.
The Romanian fasole batuta is also called the poor man's caviar spread ... And yes, that was a bit heavy handed on the garlic, probably three to five garlic cloves was enough for the amount of beans you had in the food chopper. Thank you for what you do, Beryl!
I loooove how you make your husband taste it even though he doesn't want to (you can totally hear the fear in his voice) ..... yall are sooo stinking cute! Great video Beryl!
I’m just sooo glad you liked our česnečka! Czech dishes are generally on the heavier side so not so many people from abroad really love it at the first taste. But česnečka is just so simple yet so delicious and I feel like that people do not appreciate the soup enough because it is not the first thing that comes to mind when you say "Czech cuisine". (And yeah, it indeed is one of the best things you can cure hangover with. :))
Wow happy you include Bangladesh food as my grandmother family was from Bangladesh and moved to India after liberation war and grandfather family from India so yup i enjoyed this a lot...Garlic bhorta is very tasty 😋
We have fish bhorta too which is a type of fresh cooked pickled fish 😍
Love from India...make more videos on Bengali cuisine especially India Bangladesh ones 😋
As a romanian i was pretty confused about the garlic part.. in my region this type of beans are really enjoyed with onions, not garlic.. it’s eaten with caramelised onions (with lots of paprika) and fried sausage and next to it a salad of onions with salt and oil. Tbh it’s the first time i heard about the garlic thing but we have so many versions of food that i can’t say i’m surprised. I’m glad you enjoyed it tho!!😇
Exaaaactly!
Esti cumva din Ardeal?
In Bucuresti se mananca cu ceapa si destul de mult usturoi
Pare interesanta varianta ta,n am auzit de ea pana acum :D
@@alex.profi27 da, cumva. Sunt la granita cu ardealul, dar asa mancam, da. 😆
Very interesting video! The garlic kheer reminded me of another strange one: onion kheer. It's also boiled and washed, and the end product feels like kheer with lychees (at least texturally). These "weird" kheers were probably created by royal cooks to impress their patrons, as mentioned in the video by the contributor.
I had no idea Garlic kheer existed! This is so so so cool! Thanks Beryl! I might have a reason as to why this dish was invented. Garlic is supposed to have several health benefits like lowering cholesterol and preventing heart disease, boosting athletic performance, and reducing risk of cognitive disorders. At the same time there is a taboo around garlic among some communities in India, especially those following strict vegetarian diets, due to the smell associated. Maybe this was just an easy way to incorporate garlic in their diets.
fresh raw garlic is like a trillion times more potent than any other form of garlic that's why u use like 1 to 4 cloves cold in salads and dips but 50 cloves in everything else
This garlic soup looks so good! It's very different from the one I'm used to (Spanish sopa de ajo). I'd love a video about garlic soups from around the world!!! Or, well, also garlic sauces (toum, skordalia, allioli, garlic confit...). It's so interesting how different cultures, given same or similar ingredients come up with such different results!
Just sat down with a bowl of Jamaican style pumpkin soup and this was perfect to watch with a late lunch...going to have to try that garlic soup, just got back from visiting Prague and have to say their soup game was on point!
Love this episode 🙏🏿 please consider a part two or series 🙏🏿 would adore seeing you make and respond to Toum 🥰🥰🥰
Roshuner bhorta is our favourite with khichuri and we love it specially on a rainl day
Love from Bangladesh 🇧🇩
Garlic is extremely helpful for lactating mothers.. my mum used to add a couple of garlic cloves to rice and cook them. This tasted plain yum with ghee ❤️
I have been in so much pain and stressed out from a back injury over the last week & a half and my milk supply has dropped so much. My baby had to have formula while I struggle to get it back and its upsetting her stomach. This is good to know! Im going to eat garlic tonight!!! 🧄🍼
@@HelloNewMoon you should look into fenugreek. In Morocco, women eat a dish called rafisa after giving birth. It has fenugreek in it. If you happen to live in an area where there are many Moroccans, look for it! It is really tasty. Either way, look into consuming fenugreek. It may help you produce more milk.
@@CC-uq7cv yes Fenugreek we also use in india too
Super entertaining! The blue is fascinating. I love pickled garlic. That is a total win in my book.
So excited to see a Banladeshi recipe here knowing that there a a lots of Bangladeshi fans here.Thanks Beryl
roshun bortha is really interesting to me bc i’ve never heard about it till today the region im from in bangladesh we don’t eat or just i’ve never had or heard about it but it makes sense since there’s sooooo many varieties of bortha in bangladesh lol but i did have other type of paste like bortha that garlic is the second main ingredient
Great vid (as usual!). I'm a huge fan of nigella seeds--my family used them a lot, and it feels like a childhood memory when I eat them. (My great uncle used to call them moogie kak or mouse poop *grin*) Quick question--did no one suggest toom? I'm getting ready to make it for the first time, and I'm so psyched, as are my husband and son. Somehow, I expected to see it. Also, if you wanna experience garlic transformations, try confit-ing it. Magical. But maybe you've already done that.
Ha, “cack” is slang for poop in the north of England, apparently imported from Dutch. I’m guessing they might come from the same root word.
@@redbirddeerjazz I've often wondered if it's one of those words that seems to come from Proto Indo European... Somehow, that would be really fun :-)
Honestly Beryl, watching people eat can be unpleasant but you make it so not unpleasant, even when cheese in involved. You are skilled! Love this episode.
seeing the 🇧🇩 flag just made me so freaking happy 😭
ikr i feel like we’re so underrepresented
But she doesn't represent Bangladesh so it wasn't really giving us the credit
@@i_xxy no i think the dish is eating both in kolkata and bangladesh so she put both flags she‘s equally representing both
@@alisha_a Indian flag is there bc the last dish is Indian the Bangladesh flag is for this one
@@novacentorium4943 yes ikn but kolkata is in india the presenter is indian that’s why i said both flags
Hi Beryl, I've been watching your videos since day one! I love the concept of you making viewer suggested dishes, but it would be great to also see some other dishes from places where you may not get video input from. I noticed there's overall a lack of African, Pacific Islander, South American, and Central Asian Highlands dishes. I would love to see a video specifically dedicated to specific ecoregions or climates, as in "what do Berber people eat", "traditional Amazonian dishes", "religious Polynesian ceremonial dishes", and "the basics of West African cuisine", ect. I think it falls in line with the concept of your channel and I would love to see some more specific dedicated videos to overall regions or food subgroups.
I am a garlic Fanatic! This episode has given me new ways to satisfy my garlic craving! Thanks
Hi 👋dear, how are you doing?
I love watching this channel when im hungover. Helps recharge ny wholesome batteries.
I’ve been to the Gilroy Garlic Festival, and this brings back memories of that!
For the romanian dish we used to do a topping of caramalized onions with paprika.
You should do “foods that don’t sound good but are amazing” 😂 too many times I’ve disliked individual ingredients then found put together it was really good.
Oh Beryl! I made the cesnecka today. Mind blown! Everyone in my family enjoyed it and requested it for their next sick days. Thank you for sharing with us.
Beaten beans can be also enjoyed with some saucy fried onions on top. And yes, they definetly need some lemon, our family's recipe (and pretty much all the recipes I know) contains lemon :D
Traditional recipes never contain lemon. Where from? Romania doesn't grow lemons and they were definitely difficult to buy and find before the revolution. Your family might use some modified, new recipe. One used to eat it with sour cucumbers or any other type of fermented vegetables to get the missing sour taste.
@@potocatepetl nope, the recipe contains lemon. The fact that they were not able to prepare it all the time according to the recipe is another thing.
@@madalici9850 You are funny. So people invented a traditional recipe that they couldn't make most of the time? Your reasoning is faulty dear, try again...
@@potocatepetl just imagine that tomato salad recipes existed for a very long time, but in the past tomatoes were not available year long like today. They couldn't make them most of the time. Were they pointless?
@@madalici9850 The point is, lemons are not grown in Romania and were not imported for a very long time to Romania. No sane person would create a recipe with ingredients they do not have access to. Tomatoes were and still are grown in huge amounts in Romania so of course recipes existed. And no, not only in summer as you think, during spring and sometimes in winter as well. For that, they used greenhouses (and there were plenty of them in south Romania until the 90s). The difference is, they were not sold in Romania, but exported. Read a little about your own country young girl, or speak with your grandparents or parents, You might learn a thing or two about the country you live in.
I love this episode! I would love to see more recipes with garlic ❤️
I just learned about that blue pickled garlic on TikTok last night so I was so excited to see it here and learn to make it! (Also, I totally felt that "I need an adult!" moment as a 35 year old.)
The blue garlic thing reminds me of pink ginger that my father used to pickle. And seen few other Indians doing that too. Just thinly slice ginger and add salt and lime. It will turn pink and very tasty.
Ok I think we need ginger here in this star ingredient series don't we??
ohhhh I like this idea its going on the list!
Yes I love ginger achar and traditional Himalayan ginger candies
Fantastic! If you do another garlic episode, you should make Toum. It’s a Lebanese garlic sauce that you will want to put on absolutely everything! Only 5 ingredients but you must remove the germ from each clove of garlic. Worth the effort and fairly easy considering some of the recipes you take on!
I've had that particular Hello Fresh meal a few times, it's delish and sooo quick n easy! Which is reminding me that I need to resubscribe soon, lol
I've learnt so many delicious dishes from your channel. You deliver each episode with such sparkling enthusiasm!
This episode was epic! As a garlic fan, I'll have to try all of these. Although, a drink seems to be missing in your garlic meal - have you tried/heard of solkadhi? It's a very refreshing appetizer drink from Goa/Maharashtra, India. It's not completely made out of garlic, but it sure has a very strong garlic flavour
It's basically given to lactating mother's as garlic help in producing of mother's milk in mother it's age old recipes which is from ancient Indian text love the way you did it do keep trying such innovative and unique dishes 👌😍
Česnečka is Czechia's gift to the world. It is wonderful ❤️
Without boiling the garlic before making kheer it is a medicinal kind of kheer
Try making it just grated garlic straight without any boiling or vinegar process👍
The episode of my damn dreams🤩 omg more garlic episodes please!
Beryl! Every time I watch your videos I HAVE TO eat something along with them. They just make me so hungry that I have to wait till my mealtime so I don't overeat! I enjoy them so much as a food lover. I binge watched almost all your videos in like a week. Thank you!
Roshon bhorta is a common thing in my house known as lehsun ka chokha but we never boil the garlic though
There's an annual Garlic Festival held on the Isle of Wight (small isle off the southern coast of England) that serves garlic flavoured everrrrrryyyyything. Garlic beer, garlic fudge, you name it, it's garlicked!
I love your new thumbnail with the flags! Definitely going to try the garlic soup 😍
Beryl you should do a video or videos about olives, black, green, kalamata, etc. Thanks for being you
Czech food is so good and I'm glad you're catching on to this. Do Hungary next!
I literally have a tattoo of garlic on me, that's how much I adore it! I am so trying these recipes, my family would love them!
My garlic soup is creamy with no potatoes and it is magnificent. I first made it for my daughter when her immune system was compromised and I keep making it because it surprised me as well.
Would love to see a recipe! I can't have potatoes and that soup sounded so good.
I really hope you do a part two, in which you try middle eastern toum (garlic paste) ! It goes so well with either potatoes, raw meat or grilled chicken
I lived in Romania peace corps and the fasole batuta is so good! Less garlic though! Not the whole bulb. Hahaha
When I saw the theme I thought "mhmm, cesnačka would be a perfect match for this episode" and voilà, there it is. 👌🏼❤️
You added too much garlic in that bean spread 😅. I'm also Romanian and the way i make it is i blend the beans with 2 cloves of garlic, fried onion (which also gives it sweetness), salt and pepper. It's so fantastic and filling!
She is so cute man ! 😂🤣 Her jokes get me , everytime !
You missed the best recipe, Black Garlic! It is so good, used in Asian foods, it is fermented and tastes so sweet you can spread on bread like butter! It is like caramelized onion vs a raw onion. My family and I thought we weren't going to like it but we got a free sample and bought it, very yummy!
🇨🇿 Česnečka is my favorite soup. Little trick to make it super tasty. Add the garlic 🧄 at the end and just simmer for few seconds. Love your show.
Hey beryl, you accidentally put the emoji flag of Russia 🇷🇺 instead of that of Czechia🇨🇿