Turkish here! I don't think the soup was supposed to be that thick like a porridge nor should've been looking like rice pudding. It's supposed to look like soup. The best way was to add warm water slowly to your egg, yogurt, flour mixture and mixing really well. For mint butter don't hesitate to let it cook and become brown and let the butter infuse with the mint aroma. Other than that love your videos as always
Came here to say this. Beryl should've got the same warning for Yayla Çorbası as she got for the Persian dish. Use a loose type of yoghurt and dilute it more still! You can also throw the chickpeas and raw rice in the soup to simplify the preparation. Indeed, don't be afraid to brown the butter!
Beryl, I would like to see an episode where you reface the dishes that failed you. You didn't fail, The recipe did 😂. But in all seriousness it would be fun to see you retry the dishes that you weren't too proud of the outcome.
This episode reminds me of an article I read about an Indian woman who immigrated to the US and missed the homemade yogurt her mother made. The next time she was able to return home, she took some back as a starter, and has been keeping the same batch going for over forty years.
Nearly every recipe for making yogurt says to reuse some of your previous batch as your starter, but only a few times, as it weakens eventually. 40 years blows my mind.
There are only two results in cooking: success and learning. My maternal grandmother asked her sister who cooked for a hotel, "What do you do when something fails?" The response was, "We don't have 'failures' but sometimes the fallen chocolate cake may become 'Thursday Chef's Surprise Dessert.'"
Hey Beryl! Tahchin is a difficult dish to make so be proud of yourself! You did a great job! I noticed this is the second time you burned tahdig, lol! Just a few tips: use the most non-stick pan or pot for any Iranian rice recipe; make the oil hot before you add the rice in the pot; the first few times, don't leave the stove, every few minutes wet your finger and quickly touch it to the side near the bottom of the pot, if it evaporates instantly and makes a noise, it's going to burn soon. for that amount of material, use a much larger pot to get more surface area, and finally, for tahchin you can make it in a pyrex pan in the oven to watch as it is cooking. Hope this helps!
You drained your rice for Tahchin at the perfect timing. As a Persian it is still hard for lots of people to do the correct timing. It would be much easier if you put it in the oven at the end instead of the pot. Good job Beryl as always ❤
Like another person said, it's so cute that you bought a fancy yogurt for the Gâteau Au Yaourt because it's such a basic and humble recipe! My first time cooking was actually making a gâteau au yaourt. I must have been like 4 or 5 yo and my preschool teacher taught us how to prepare the batter. She divided us in groups of 4 or 5 kids and I remember being in charge of breaking the eggs. It was my first time and I was so proud of doing it without dropping pieces of eggshell into the batter, I actually remember being excited and telling my mom at the end of the day! Man, I hadn't thought about that in a long long time, maybe I'll bake one this weekend, thank you!
This is fantastic, I assume you grew up in France and it’s so logical that kids are learning to cook from an early age. I wonder if we are restricted by Workplace safety regulations in schools?
And butter from different countries. A few years ago a New Zealand youtuber showed a recipe and many people thought she did something to the butter because it was so yellow. No our butter is yellow because our cows live outside and eat fresh grass all year round. Butter from some other countries is whiter because the cows spend more time in barns and eat other things.
As soon as Beryl pulled the big metal pot I knew her rice would stick but then she assembled the dish with the fire on. The dish is already cooked, all you're doing is assembling, next time, heat the pot really well, then turn off the fire while you assemble the layers. If your stove top run hot, don't the down on the heat directly, heat up another cast iron or a good sturdy non-stick pot and sit the first on top with the lowest fire you can get, for a few minutes, then turn off the fire. crisping happens a lot quicker then you realize. or put the whole thing in your oven, can't go wrong with the oven.
2 minutes in and I have to pause and comment! It was so cute that you bought the fancy yogurt for the gâteau au yaourt, because it really is an unfancy, "let's throw something together as quick as possible to keep the kids occupied on a rainy sunday" type of cake. And yes, each family has their own version! Mine uses sunflower oil instead of butter, because it's cheaper and that way you can measure it in the yogurt pot too and you only have to clean a bowl and a spoon or a whip basically. Also it's a very good cake to top with anything, more yogurt, cooked fruits, jam... anything! See, french cuisine can be easy! The italian torta di ricotta is similar I think, and delicious! I'm half-french half-italian, so I like to eat :D
Beryl, try to buy a stainless heat diffuser for your stove. I used to burn paella, biryani or my one-pot rice bakes a lot before on my stovetop too. I discovered this heat diffuser and use it halfway through cooking the rice and it turns out way better now. No more burnt biryani.
YES! BUTTER episode! Beryl, I recently bought the French yogurt (lemon) on a whim -- it came in a blue terracotta pot. It was the BEST lemon yogurt I've ever tasted. The cute blue pot was like an extra-added-bonus. So worth the $3.49 price tag.
For Kadhi - yes you can use any kind of yogurt. I live in the US and I’ve used whatever was available at the store to make it, and it turns out good every time
24:43 Loving this recipe! Beryl, your Shish Barak looks so appetizing. Well done! Love you and your channel. One note is that I’ve usually seen this dish made with jameed (dried, fermented yoghurt). Jameed gives an extra tang to the dish.
the french cake is known here in Italy as "torta sette vasetti" (7 jar cake) :) It's literally the kind of cake you bake when you are craving for sweet and want it in a little time
Adding yogurt in Afghanistan and Iranian cuisine is such a common thing we have a name for it, Borani. Borani Banjan (eggplant dish with yogurt), Borani Kachaloo (potato dish with yogurt)..., also its very prominent in Turkish cuisine as well, Iskender Kebab (kebab on a bed of yogurt soaked bread.
oh my, the names like Banjan and aloo are so similar to the words Baingan and aloo in hindi which mean the same. Also adding yogurt to a dish is very common in India too. The more I know, the more it amazes me.
My mum makes a borani dish with spinach. One of my favorites 🙂 also İskender doesn’t have bread soaked in yogurt. It has bread soaked in tomato sauce and butter, the dish is served with yogurt.
In Spain its also typical & often called 1-2-3 cake: 1 yogurt container + 1 olive oil + 2 sugar + 3 flour, all using the yogurt container, then also add 2 eggs + 1 envelope baking powder + any add-ins (lemon zest or cacao…). Bake at 180 C for 25 minutes. Its so easy for kids to do on their own!
A Spaniard friend just to make this cake and it was so delicious! She added apples to it, aww my mouth is watering just thinking about it! She gave me a rough recipe but I am a season baker and using the yogurt container didn’t make much sense 🤦🏻♀️so I was never able to replicate it :( I will definitely give it another try.
A lovely woman I used to manage made Tahchin for me once, she pulled it off beautifully and it was so delicious! She loved me because I was the only person at work who was utterly fascinated by Iranian foods and she made so many fantastic things for me and I miss her!
Best thing to do with yogurt: pancakes. Just substitute the milk for yogurt. They'll be fluffier and a whole lot tastier. Oh, and a fyi, you can use any cake batter to make pancakes.
Yes just only slight difference is use the same pancake ratio if you are using cake mix. Do not use the cake ratio lol or else it won't work so I hope this makes sense.. @@marshawargo7238
YES, a butter episode would be amazing. I specifically asked for butter for my birthday and my friends and family did NOT disappoint. I have so many different butters! Butter is life.
I'm Jordanian and sheshbarak is such a loved dish here. Me and my mum and my sisters make it together. It's so much fun to make. We fry the dumplings it gives it a crispy layer and it's much tastier♥️
I’m Persian and my husband is French = Beryl’s worst nightmare 😅 I know you always find French dishes difficult and Persian dishes have taken me years to master! Love your channel so much Beryl! There isn’t an episode I haven’t watched.
For tahchin, a lot of your success comes down to your pot and your heat. A thick-bottomed, nonstick pan is your best friend. You also want the heat lower. You are more likely to get browned sides and not burn the bottom. Finally, I don't know if the recipe you used suggested a 10 minute rest before you try dipping and unmolding it, but the rest helps.
Gâteau au yaourt is so easy to make that I was making it from times to times while babysitting when I was in college. It was an simple and rewarding way to keep the kids busy and calm without making too much of a mess. We tried different combinations but found that the best way to eat it is with (strawberry) jam :)
Loved this! I've been wanting to make a request for a particular ingredient episode. Have you done one on how the world eats radishes? The reason I ask is because being married to a Japanese man and also growing radishes in my garden, my mind has been opened to their versatility. In the West we are used to little round red radishes that you have in salads but there are other varieties like daikon and Chinese radishes and they are used in so many ways around the world and are often braised. And you can eat not only the bulb of the radish but also the leaves. And also crunchy peppery radish pods with the seeds inside. It's one of my favourite things to grow now because I can eat every part of it in so many different ways. I think you would really enjoy doing a radish episode.
I would be so interested in an episode where you show which recipes have become a regular for YOU, Beryl! Which dishes, drinks etc so far have ended up in your go-to repertoire? Also yes to a butter episode!
I loooowwwve shish barak. It was a rite of passage to cook the yogurt (laban) without curdling it. It takes a solid 20 minutes of whisking! And making the dumplings is such a family activity❤
That yogurt cake looked so good and simple that I literally paused the episode and went to make it. Did it slightly different bc I had to heat up my yogurt from the fridge and I've beaten the eegs with sugar before mixing with the dry stuff but! It's in the oven now and I'm impatiently waiting for it to finish baking so I came back and watched the rest of the ep. The last dish is wild, I never thought about cooking something in the yogurt! And ngl, I'm very tempted now (man, i gotta finally try Çılbır). Thank you Violette and Beryl for sharing this receipe
I make the first recipe almost every week during the winter 😃😃😃 My grandmother taught me many years ago. It's very common in Spain too, I guess being a France neighbour is the key for continuous recipe exchange 😊
Shish barak dumplings are almost exacly the same as polish uszka (ears) with meat! I'm amazed cause these countries are so different and so far from my country... Shape is the same, filling exacly the same... But we eat it in borscht soup. I love them
Love the idea of a butter episode. BUT YOU SHOULD *also* include a segment on making your own butter from cream and a touch of sea salt. OMG., especially with fresh bread!
Turkiye is the no:1 consumer of yogurt per capita. We have drinks, baked goods, soups, meat dishes, egg dishes etc. etc. hundred upon hundreds of foods made with dried,strained or plain yogurt. For example, I usually see yogurt being sold in small cups around the world. In Turkiye, it is sold as 1, 2 or 5 kg containers. :)
Beryl, is it possible the pot you used for the Iranian dish was not heavy enough? It needs to be a very heavy-bottomed pot. But I like your idea of trying it again with a cast-iron pot. I have faith in you! Try, try again! I really want to try the Iranian, Indian, and especially the Jordanian dish! Actually, who am I kidding, that French simple cake is getting made *today!* And that Turkish dish is right behind! Oh, where to start? I have so much to do! Butter? Yes, please! And a part 2 on this yogurt episode, if you don't mind! Thanks for this, Beryl; You've brightened my day, as always.
I've eaten cake batter so many times, never got ill. And it is so delish! (In the UK our eggs are never pre washed, which is why we don't have to refrigerate them, they still have their protective coating.)
I live in the U.S. and I've also never gotten sick from cake or brownie batter, or even cookie dough 😅 Growing up, we didn't have all these scares of salmonella and other illnesses, and I had never heard of people getting sick from raw batters until a few years ago! I think unless you have a problem with your immune system it's fine in small amounts
I surprised that in the replies they're trying to say no it's not difficult!!!! But it is difficult if you want to do it right even in iran! So maybe you're just not a professional and do it wrong if you feel it's easy :)
I remember commenting about Yayla soup, Mantı (Turkish dumplings with yogurt) and the yogurt desert my grandma used to make when you first asked about ideas for this episode and when I started watching, that French Yogurt cake appeared first. The yogurt dessert my grandma made looked pretty like this cake. Unbelievable. Though my grandma's version was made in the Turkish dessert fashion-soaked in sugary syrup. But the rest; the spongy texture, the crust...that's totally my grandma's yogurt dessert all right. Actually I have never seen anyone putting chickpeas on Yayla soup, we'd just sprinkle some dried mint. And the Jordanian dumplings look just like our Mantı, it's just we don't cook it in yogurt, We boil them and then add garlic yogurt. The name also sounds like "şiş börek", in Turkish, which can roughly be translated as "savory puff pastries". Shish kebab means "kebab on a skewer", but in Turkish actually there are two meanings of the word "şiş": one is "skewer, knitting needle, shiv", the other is "swollen, puffy". Börek is a savory pastry, a cognate with "burek". This tahchin reminded me of this also really difficult Turkish dish "perde pilavı" (curtain rice) where the rice is inside a dough with almonds on it. The pot is also turned upside down to serve. It's a really tough dish to make too, no connection with yogurt though.
Whoops! Ancient Mesopotamia is where modern Iraq is, not Turkey. Turkey was called Anatolia. But yeah, not surprised that this is where yogurt originated and that long ago.
@@Raj-un4hw I was wondering that so I did look up a map of the fertile crescent and it didn't extend to Anatolia. I will accept though that there may be some controversy on this. I would not have considered all of the fertile crescent as called Mesopotamia as the meaning of the name is the land between the rivers.
@@jonathanfinan722 ...both of which originate in Southeast Turkey. You're right that they mainly run through Iran, Iraq, and Syria, but part of Turkey is also Mesopotamia.
@@VARMOT123 do you think just adding sugar to any yogurt will turn it into what the dessert called "Mishti Doi"!! Even the simplest dishes can have some techniques that gives it the desired textured and depth of flavours! So don't just dismiss the idea
Misti doi is not easy to make. Anyone saying it is should try it. You will have respect of the sweet makers of Bengal. Misti doi is awesome, I have not found any yoghurt that compares.
You have the most contagiously wonderful personality and I LOVE when you post long form videos like these!!! Your laughs and giggles make me smile so much… you make my day! Thank you for being you - you’re so perfect for what you do!!!!! ❤🎉
Hi Beryl. Yes, you can make kadhi with most plain yogurts. I live in Canada and use Balkan yogurt. The key is to pick a yogurt that has that characteristic yogurt-tang, which many North American yogurts don’t. Also, your guest said she doesn’t like her kadhi to be sour, which is fair, but for anyone replicating this dish at home, kadhi is supposed to be sour-spicy dish. It’s a good way to use up a two week old tub of yogurt in the fridge that’s gone a bit sour. I’d recommend looking up Priya Krishna’s recipe for a slightly Americanised version, or Cook with Manali’s for a more authentic version.
The most simple hack to shish barak is making it into a pasta dish. Cook the meat filling, and pasta separately. Heat the yogurt as the sauce, combine the yogurt pasta and meat. Top with the olive oil topping. My only note is you forgot the toasted pine nuts or almonds on top, it really makes a big difference. While this method isnt traditional, it is just as delicious and much more simple and less time consuming to make. You should try a video doing "hacks" to the more complicated dishes you've already made. Also I love that you have mentioned Palestine in your videos, and I would really love for a video showcasing Palestinian cuisine.
Yes to butter episodes and even more yogurt episodes! Agree that that jar of yogurt is pricey, however I'm sure it was amazing and it was cool using the cup for measuring. After the fact keeping the cup to repurpose in other ways helps make the cost not so bad. Like that you did a yogurt episode! I happen to have some Greek yogurt in the fridge at the moment! Love that cake pan for the easy release!
When I was a teenager I worked in A very fancy Italian restaurant. Our chef was super old school and as the only girl in the kitchen the hazing was intense. This was the mid 80s. One of the tasks I was assigned was cutting everyone’s onions. As I wept various people gave me advice: hold a slice of bread in my teeth, do the work in the walk in freezer, etc. finally I brought in a snorkel mask. I was able to prep the onions efficiently and without tears and calmly move on with my tasks. I was never assigned chopping onions again, and, after that the hazing stopped.
It's both eggs and butter! Eggs can carry Salmonella and raw flour can carry lots of pathogens, including Salmonella and E. Coli. You're likely to be fine if you just taste a little bit and don't have a particularly sensitive stomach or reduced resistance/immunity, but yes the risk is there with both.
Yes and I'd like to add more onto the flour bit. The FDA classifies flour as an ingredient that must be cooked; raw flour can harbor spores, which can spring back into life with water, but is heat-inactivated. You can make safe raw cookie dough using pasteurized eggs (I'd wash the outside of the egg before you crack it open if you're extra paranoid) and baking the flour at 350°F for ~10 mins or microwaving in 30-second intervals until it reaches 160°F
All those recipes look super yummy to me, even the Tahchin ! Except making the gateau au yahourt when I was a little girl, we almost never cook with yoghurt in France. I do think we are missing on something because I tried the Cilbir I discovered on your channel and it was so good that I made it several times. I’m very glad to learn more recipes with yoghurt.
Yes please to a butter episode! Any kind of dairy, really 😅 I adore yogurt and I already know I’m going to love this episode. Also, it’s definitely more likely to be the raw flour than the raw eggs (provided there’s no salmonella) that gives you stomach problems with cake batter.
i thank the lady from Jordan for presenting the beloved Shush-Barak (or Shish-Barak in the Amman speech). and for also explaining how cooked yogurt is shared between many dishes. however, i would like to correct her, in that the choices of yogurt she mentioned are only popular in the capital (Amman), in all other cities and towns the most popular choice by far is the dairy shops, one i usually operated by 1 to 3 people, and they work with the local fresh milk to produce their range of fresh dairy products, yogurt is the main one, but they also sell white cheese (called Nabulsi in reference to Nablis or Baladi meaning local), Labaneh (strained yogurt) and other stuff. factory made stuff like the brands you mentioned are available in shops outside the capital and are purchased, but rarely unless the dairy shop is unavailable. again, thanks for your input.
Der Beryl, If you would like a butter episode i vote for one. I always enjoy watching videos where I can see people had fun making them. When people enjoy what they're doing their passion can be contagious. That is why I always love your videos, they make me energised, happy and curious. Thank you for that😊 I also really appreciate how nice and polite everyone in the comment section is
Watching this while prepping a potato & egg bake for supper. It's got a bag of hash browns, 10 eggs, ripe olives, artichoke hearts, baby portabella mushrooms, onions, salt, pepper, smoked paprika, a dash of chipotle powder, and it's not only delicious, but also makes for great leftovers. We're talking part of the WoBeLe collection(World's Best Leftovers, pronounced "Whoa, Belly"). How about a potato & egg episode, focusing on how the world combines potato & egg? I'd be very interested to see what lies beyond hash, potato pancakes, potato salad, and potato bread.
My entire life my mom said she hated yogurt, refused to eat it (myself and my siblings all love it!). Now, at age 60, she has discovered Greek yogurt and eats it every day! hahaha
@@mariafentis not only greek. Also bulgarian, turkish, arab, armenian, kurd... And Not only sweet. In this cultures you eat it more savory. When you sick, its medicine. my mum only uses greek yoghurt for the turkish soup in Germany, because in Europe, the brands of Turkish Immigrants, taste more like european. Less fat and not homogenous Like the greek ones or the ones in Turkey.
Hi Beryl. Iranian here. My best advice for getting tahchin right the first time and every time is to use a pyrex and put it in an oven instead of a cooker and check on it until both sides are golden brown. Also, consider making it thinner. It will cook through better.
Hi, Beryl! Thanks for actually patting yourself on the back for making that gorgeous cake! Now for the tachin. Dannon yogurt has gums/starches in it to make it creamier and more stable. That might be part of what made the tahdig burn on the bottom? 🤷🏻♀️
Brilliant! OMG that French cake looked like something from a magazine shoot . . . wooowf . . . and we ALL know about French cuisine!!! A helpful tip for cooking with dairy : keep it out of the fridge overnight so that you start with room temp ingredients.
You did great job at making Tahchin!! It’s a hard dish ( as you said a) drain rice more b) use a different pot c) put more oil at the bottom of the pot And you got it girl!! You can also cook it in rice cooker ( just abit cheating lol)
I love watching you. I've been to culinary school and I'm always rooting for you. You give me recipes from around the world that I would never experienced so I thank you for this channel and for you well to try new recipes and giving your opinion on the recipes.
Those recipes all look soo delicious. I hope you do another yogurt episode with *instructions* how to make your own yogurt. ❤ It is so easy with an instant pot (and even without). Yogurt is such a great ingredient to have on hand, learning to make it myself has helped me explore cooking and your videos too are always great.
You need a nonstick pan to make tahdig or tachin. Otherwise you can line the pot with baking paper. I have been experimenting with Persian cooking in 2023 I loved watching someone else trying out these techniques. I suggest making a much smaller tachin to start. it’s much easier to flip.
I'm so excited!!! I just made a fresh batch of yogurt... which you should also try making. We were going through $20 of yogurt a week with my toddlers. Now i have the cost down to less than $1.68 for half a gallon of yogurt.
In Egypt, we have a similar version of the Turkish Yayla. We call it Kishk, we add raw garlic to the yoghurt+ flour mixture without the eggs. We add crispy fried onions on top. Rice is optional.
Maybe Tahchin is the friends you make along the way? (Just kidding) I am glad you shared even though it didn't turn out as you'd hoped, I think that's a very real part of trying new things. It's not failing, it's learning.
Beryl, let’s try that Persian dish together. It looks and sounds delish. I loved this series of recipes. Well done , daughter. Just watching made me hungry 🥰mom
The trick for onions is to put a bowl of water next to the cutting board. The molecules that are released from the onions are looking for a moisture source to combine to. Usually that's the moisture in your eyes.
@LaReinaZorra I don't think I'd fo the freezing route. Yes it might help with the fumes but it's going to extend or even stop the browning of the onion.
Beryl, for the Persian dish,perhaps a non stick sauce pan (more shallow, less deep)… I love that you share the successes and failures…and that was not a failure, it was a story to tell. You still get the flavors.
LOOOOOOVE Shish Barak .. And Yes, You can sub a Good Tortellini for making your own dumplings. But How could you make a Yogurt Episode WITH a Jordanian Recipe no less and not include Mansaf?!! Mansaf is the Quintessential Yogurt dish and is the National dish of Jordan. Beryl, please make sure you include it next time you do another Yogurt episode.
Seeing the Turkish dish, i realized ppl all over the world do really use the ingredients in a very similar way. Its almost like dahi-chawal.. Isn't it?
I love these recipes! I do a Southern cornbread with yogurt and honey that results in something similar to that French cake. Yogurt in baked goods reesults in a dense, moist product, whether sweet or savory. I got my base recipe from Goldbeck's American Wholefoods Cuisine, but have also seen many yogurt-based based batters for muffins. My other favorite use for yogurt is for a cold "white gazpacho" (cucumbers, yogurt, olive oil, herbs, garlic, sherry vinegar, white grapes, ground almonds and bread).
I love shish-barak. My Armenian family's version do not use cumin or coriander in our recipe. My mom and I would make large batch of dumplings and freeze them. We adds to the hamburger salt, pepper and allspice, the dumplings are shaped like an open boat, and we fry crushed garlic (lots) and mint in clarified butter and add to soup before serving. Love the yogurt gateau and will try recipe this weekend - for our Family Day holiday, in Ontario. Thank you!
Desi Natural, what a delightful treat it is! I cook a lot of Indian food, so I typically have this. My younger daughter would eat raita on just about anything, and this yogurt is so soft, and comforting. I'm interested in more yogurt recipes, Beryl, and absolutely, yes, please explore butter and ghee recipes!!! Plugra gets my vote!
Hi Beryl! The trick to make onions not make you cry is removing the heart! After peeling them, when you cut them in half, remove the inner part. The central layers which usually are greener (in white onions) or white-yellowish (in red onions), that's the heart and that's where all the hot juices are. Removing them makes the cutting process much more manageable and the food you cook is slightly lighter for digestion too. Same goes for garlic hearts also, especially if you're going to eat the garlic raw, in some dip for example.
Hi beryl, you did great...culprit was the regular pot...for the Tahchin you can use nonstick pot, or even a clear glass pot or pan ....you can also put the pot or the pan in the oven.
I really don’t care about the raw egg/flour warnings about batter/dough. I’ve been eating cookie/cake/brownie dough/batter for decades and never gotten sick and it’s too yummy to say no to. And as far as raw eggs alone go (in the US), the chances of getting sick from one is like 1-in-200,000 and, even if you do, it’s still most likely just gonna be mild symptoms. This is for people with healthy immune systems, of course.
I love your videos, Beryl. When you were making that Turkish soup, I was going to say, that's similar to an Armenian soup called tahn abour, but you beat me to it! My Armenian grandmother was born in what is now present day Turkey. Armenians have been eating yogurt for as long as yogurthas been around. My grandmother made yogurt in a large pot every single week her entire life. Tahn abour is one of my favorites.
Turkish here! I don't think the soup was supposed to be that thick like a porridge nor should've been looking like rice pudding. It's supposed to look like soup. The best way was to add warm water slowly to your egg, yogurt, flour mixture and mixing really well. For mint butter don't hesitate to let it cook and become brown and let the butter infuse with the mint aroma. Other than that love your videos as always
Came here to say this. Beryl should've got the same warning for Yayla Çorbası as she got for the Persian dish. Use a loose type of yoghurt and dilute it more still! You can also throw the chickpeas and raw rice in the soup to simplify the preparation. Indeed, don't be afraid to brown the butter!
That was not Yayla soup. A simple search on Google or RUclips brings up extremely easy to follow recipes.
Yes you are so right
And you can add less rice, 1 tablespoon is enough for 2 people. And you can boil rice with the soup, please don't add after cooking. 😅
I love yogurt soup❤
YES TO A BUTTER EPISODE
Bordier for the win!!!
100% butter is life
Came here to say this! ^
Definitely YRS to butter episode!! 💞💞
BUTTA
Beryl, I would like to see an episode where you reface the dishes that failed you. You didn't fail, The recipe did 😂. But in all seriousness it would be fun to see you retry the dishes that you weren't too proud of the outcome.
Especially with her new found confidence in bread kneading & baking anything else ❤
omg please yes that is so mean of us but yes lol. No mercy, she can beat em!!
I just want to add….a dish is not a fail unless it kills someone!
@@panianap9408 very true 😆
This is a very nice idea
This episode reminds me of an article I read about an Indian woman who immigrated to the US and missed the homemade yogurt her mother made. The next time she was able to return home, she took some back as a starter, and has been keeping the same batch going for over forty years.
Nearly every recipe for making yogurt says to reuse some of your previous batch as your starter, but only a few times, as it weakens eventually. 40 years blows my mind.
It’s easy to make a starter though.
There are only two results in cooking: success and learning. My maternal grandmother asked her sister who cooked for a hotel, "What do you do when something fails?" The response was, "We don't have 'failures' but sometimes the fallen chocolate cake may become 'Thursday Chef's Surprise Dessert.'"
I'm a baker and I take the same approach. You'd be amazed the number of things that can become bread pudding!
Hey Beryl! Tahchin is a difficult dish to make so be proud of yourself! You did a great job! I noticed this is the second time you burned tahdig, lol! Just a few tips: use the most non-stick pan or pot for any Iranian rice recipe; make the oil hot before you add the rice in the pot; the first few times, don't leave the stove, every few minutes wet your finger and quickly touch it to the side near the bottom of the pot, if it evaporates instantly and makes a noise, it's going to burn soon. for that amount of material, use a much larger pot to get more surface area, and finally, for tahchin you can make it in a pyrex pan in the oven to watch as it is cooking. Hope this helps!
Where is the exact recipe?? Please post!! 💞💞
A non-stick pan is the way to go when making tahdig😉
These are great tips!
I make mine in my rice cooker, comes out perfect every time
@@RuleNr34 tachin in the rice cooker?
Just the normal mixture?
You drained your rice for Tahchin at the perfect timing. As a Persian it is still hard for lots of people to do the correct timing. It would be much easier if you put it in the oven at the end instead of the pot. Good job Beryl as always ❤
Yes yes yes. Persian here. Tahchin in the oven is lots easier
I was impressed that she even attempted it!
Like another person said, it's so cute that you bought a fancy yogurt for the Gâteau Au Yaourt because it's such a basic and humble recipe!
My first time cooking was actually making a gâteau au yaourt. I must have been like 4 or 5 yo and my preschool teacher taught us how to prepare the batter. She divided us in groups of 4 or 5 kids and I remember being in charge of breaking the eggs. It was my first time and I was so proud of doing it without dropping pieces of eggshell into the batter, I actually remember being excited and telling my mom at the end of the day! Man, I hadn't thought about that in a long long time, maybe I'll bake one this weekend, thank you!
We do this yoghurt cake and some variations of it in Turkey a lot! I had no idea that it's from France. Wow!
this was a very lovely story and comment! hope ur having a good day!
This is fantastic, I assume you grew up in France and it’s so logical that kids are learning to cook from an early age. I wonder if we are restricted by Workplace safety regulations in schools?
Naww what a cute story and memory ☺️☺️🥰
Yesss please have a butter episode! Also flavored and whipped butter
And just homemade butter! Then separate & infuse different herbs or garlic! Yum!
I NEED BUTTER EPISODE
And compound butter! I have a truffle miso compound butter that is delicious on anything (but especially steaks).
And butter from different countries. A few years ago a New Zealand youtuber showed a recipe and many people thought she did something to the butter because it was so yellow. No our butter is yellow because our cows live outside and eat fresh grass all year round.
Butter from some other countries is whiter because the cows spend more time in barns and eat other things.
As soon as Beryl pulled the big metal pot I knew her rice would stick but then she assembled the dish with the fire on. The dish is already cooked, all you're doing is assembling, next time, heat the pot really well, then turn off the fire while you assemble the layers. If your stove top run hot, don't the down on the heat directly, heat up another cast iron or a good sturdy non-stick pot and sit the first on top with the lowest fire you can get, for a few minutes, then turn off the fire. crisping happens a lot quicker then you realize. or put the whole thing in your oven, can't go wrong with the oven.
Dutch oven pot would probably work, with the dish cooked in the oven. 🙂
2 minutes in and I have to pause and comment! It was so cute that you bought the fancy yogurt for the gâteau au yaourt, because it really is an unfancy, "let's throw something together as quick as possible to keep the kids occupied on a rainy sunday" type of cake. And yes, each family has their own version! Mine uses sunflower oil instead of butter, because it's cheaper and that way you can measure it in the yogurt pot too and you only have to clean a bowl and a spoon or a whip basically. Also it's a very good cake to top with anything, more yogurt, cooked fruits, jam... anything!
See, french cuisine can be easy! The italian torta di ricotta is similar I think, and delicious! I'm half-french half-italian, so I like to eat :D
Beryl, try to buy a stainless heat diffuser for your stove. I used to burn paella, biryani or my one-pot rice bakes a lot before on my stovetop too. I discovered this heat diffuser and use it halfway through cooking the rice and it turns out way better now. No more burnt biryani.
Absolutely agree on this! I have one, and it is a life saver.
She doesn't have a working BLENDER!😆
YES! BUTTER episode! Beryl, I recently bought the French yogurt (lemon) on a whim -- it came in a blue terracotta pot. It was the BEST lemon yogurt I've ever tasted. The cute blue pot was like an extra-added-bonus. So worth the $3.49 price tag.
The exploration part is the best thing about this channel. There are a very few genuine channels on youtube and yours is one of them!
For Kadhi - yes you can use any kind of yogurt. I live in the US and I’ve used whatever was available at the store to make it, and it turns out good every time
24:43 Loving this recipe! Beryl, your Shish Barak looks so appetizing. Well done! Love you and your channel.
One note is that I’ve usually seen this dish made with jameed (dried, fermented yoghurt). Jameed gives an extra tang to the dish.
❤
the french cake is known here in Italy as "torta sette vasetti" (7 jar cake) :) It's literally the kind of cake you bake when you are craving for sweet and want it in a little time
Adding yogurt in Afghanistan and Iranian cuisine is such a common thing we have a name for it, Borani. Borani Banjan (eggplant dish with yogurt), Borani Kachaloo (potato dish with yogurt)..., also its very prominent in Turkish cuisine as well, Iskender Kebab (kebab on a bed of yogurt soaked bread.
Same in India too
In Iranian and I haven’t heard of those but it sounds delicious!! I love Afghani food
same in Turkey too
oh my, the names like Banjan and aloo are so similar to the words Baingan and aloo in hindi which mean the same. Also adding yogurt to a dish is very common in India too. The more I know, the more it amazes me.
My mum makes a borani dish with spinach. One of my favorites 🙂 also İskender doesn’t have bread soaked in yogurt. It has bread soaked in tomato sauce and butter, the dish is served with yogurt.
In Spain its also typical & often called 1-2-3 cake: 1 yogurt container + 1 olive oil + 2 sugar + 3 flour, all using the yogurt container, then also add 2 eggs + 1 envelope baking powder + any add-ins (lemon zest or cacao…). Bake at 180 C for 25 minutes. Its so easy for kids to do on their own!
A Spaniard friend just to make this cake and it was so delicious! She added apples to it, aww my mouth is watering just thinking about it! She gave me a rough recipe but I am a season baker and using the yogurt container didn’t make much sense 🤦🏻♀️so I was never able to replicate it :( I will definitely give it another try.
A lovely woman I used to manage made Tahchin for me once, she pulled it off beautifully and it was so delicious! She loved me because I was the only person at work who was utterly fascinated by Iranian foods and she made so many fantastic things for me and I miss her!
Best thing to do with yogurt: pancakes. Just substitute the milk for yogurt. They'll be fluffier and a whole lot tastier. Oh, and a fyi, you can use any cake batter to make pancakes.
Like Betty Crocker? Or from scratch cake? If you're talking about box mix, Strawberry, Yum!
Yes just only slight difference is use the same pancake ratio if you are using cake mix. Do not use the cake ratio lol or else it won't work so I hope this makes sense.. @@marshawargo7238
@marshawargo7238 try that and let us know. I personally would shy away from that idea as it may be too sweet for my blood.
YES, a butter episode would be amazing. I specifically asked for butter for my birthday and my friends and family did NOT disappoint. I have so many different butters! Butter is life.
I'm Jordanian and sheshbarak is such a loved dish here. Me and my mum and my sisters make it together. It's so much fun to make. We fry the dumplings it gives it a crispy layer and it's much tastier♥️
I’m Persian and my husband is French = Beryl’s worst nightmare 😅
I know you always find French dishes difficult and Persian dishes have taken me years to master!
Love your channel so much Beryl! There isn’t an episode I haven’t watched.
No one cares
I do @@arpanmandal7244 😝😝😝
@@arpanmandal7244why so mean?
I love reading all of the comments. They are very informative. Thank you, Beryl, for doing what you do. You are a joy to watch.
"I refuse to be defeated by a food group" - Beryl 2024 😂 You're the hero we all need!
For tahchin, a lot of your success comes down to your pot and your heat. A thick-bottomed, nonstick pan is your best friend. You also want the heat lower. You are more likely to get browned sides and not burn the bottom. Finally, I don't know if the recipe you used suggested a 10 minute rest before you try dipping and unmolding it, but the rest helps.
Gâteau au yaourt is so easy to make that I was making it from times to times while babysitting when I was in college. It was an simple and rewarding way to keep the kids busy and calm without making too much of a mess. We tried different combinations but found that the best way to eat it is with (strawberry) jam :)
Loved this! I've been wanting to make a request for a particular ingredient episode. Have you done one on how the world eats radishes? The reason I ask is because being married to a Japanese man and also growing radishes in my garden, my mind has been opened to their versatility.
In the West we are used to little round red radishes that you have in salads but there are other varieties like daikon and Chinese radishes and they are used in so many ways around the world and are often braised. And you can eat not only the bulb of the radish but also the leaves. And also crunchy peppery radish pods with the seeds inside. It's one of my favourite things to grow now because I can eat every part of it in so many different ways. I think you would really enjoy doing a radish episode.
I would be so interested in an episode where you show which recipes have become a regular for YOU, Beryl! Which dishes, drinks etc so far have ended up in your go-to repertoire? Also yes to a butter episode!
I loooowwwve shish barak. It was a rite of passage to cook the yogurt (laban) without curdling it. It takes a solid 20 minutes of whisking! And making the dumplings is such a family activity❤
That yogurt cake looked so good and simple that I literally paused the episode and went to make it. Did it slightly different bc I had to heat up my yogurt from the fridge and I've beaten the eegs with sugar before mixing with the dry stuff but! It's in the oven now and I'm impatiently waiting for it to finish baking so I came back and watched the rest of the ep. The last dish is wild, I never thought about cooking something in the yogurt! And ngl, I'm very tempted now (man, i gotta finally try Çılbır). Thank you Violette and Beryl for sharing this receipe
Sooooo.... ? 😲 the result ?
And? Come on. Don’t leave us hanging. How was your cake? Did it come out wonderful? Was it scrumptious and yummy and delicious? Answer at once!
I make the first recipe almost every week during the winter 😃😃😃 My grandmother taught me many years ago.
It's very common in Spain too, I guess being a France neighbour is the key for continuous recipe exchange 😊
Shish barak dumplings are almost exacly the same as polish uszka (ears) with meat! I'm amazed cause these countries are so different and so far from my country... Shape is the same, filling exacly the same... But we eat it in borscht soup. I love them
Love the idea of a butter episode. BUT YOU SHOULD *also* include a segment on making your own butter from cream and a touch of sea salt. OMG., especially with fresh bread!
That’s such a good idea I’ve made my own butter once I’ll def try for this one
Turkiye is the no:1 consumer of yogurt per capita. We have drinks, baked goods, soups, meat dishes, egg dishes etc. etc. hundred upon hundreds of foods made with dried,strained or plain yogurt. For example, I usually see yogurt being sold in small cups around the world. In Turkiye, it is sold as 1, 2 or 5 kg containers. :)
That Persian girl is the sweetest person! I’m so proud of her for so beautifully sharing her culture. ❤
Lol
greetings from Syria!! you made the sheshbarak better than my mother's :D
Beryl, is it possible the pot you used for the Iranian dish was not heavy enough? It needs to be a very heavy-bottomed pot. But I like your idea of trying it again with a cast-iron pot. I have faith in you! Try, try again!
I really want to try the Iranian, Indian, and especially the Jordanian dish! Actually, who am I kidding, that French simple cake is getting made *today!* And that Turkish dish is right behind! Oh, where to start? I have so much to do!
Butter? Yes, please! And a part 2 on this yogurt episode, if you don't mind!
Thanks for this, Beryl; You've brightened my day, as always.
Use sugar instead of flour in your cake tin, make a nice crispy outer layer 😀
@pinkhope84 And you'll also have a cake that is stuck to the tin!
@@lisahinton9682 no its not, i do this everytime it has the same Effekt as the flour.
@@lisahinton9682nope
I've eaten cake batter so many times, never got ill. And it is so delish!
(In the UK our eggs are never pre washed, which is why we don't have to refrigerate them, they still have their protective coating.)
That is so interesting.
I live in the U.S. and I've also never gotten sick from cake or brownie batter, or even cookie dough 😅
Growing up, we didn't have all these scares of salmonella and other illnesses, and I had never heard of people getting sick from raw batters until a few years ago! I think unless you have a problem with your immune system it's fine in small amounts
I appreciate you showing the entire trail and error process! I like this channel because it feels down to earth
Iranian dishes are notoriously difficult to make, you still did an amazing job for your first time!
I'm Brazilian and I made Iranian dishes, I didn't find it difficult, I just couldn't add all the ingredients
No,they are not
I surprised that in the replies they're trying to say no it's not difficult!!!! But it is difficult if you want to do it right even in iran! So maybe you're just not a professional and do it wrong if you feel it's easy :)
Your content brings me so much warmth and comfort. So wholesome ❤
I remember commenting about Yayla soup, Mantı (Turkish dumplings with yogurt) and the yogurt desert my grandma used to make when you first asked about ideas for this episode and when I started watching, that French Yogurt cake appeared first. The yogurt dessert my grandma made looked pretty like this cake. Unbelievable. Though my grandma's version was made in the Turkish dessert fashion-soaked in sugary syrup. But the rest; the spongy texture, the crust...that's totally my grandma's yogurt dessert all right. Actually I have never seen anyone putting chickpeas on Yayla soup, we'd just sprinkle some dried mint. And the Jordanian dumplings look just like our Mantı, it's just we don't cook it in yogurt, We boil them and then add garlic yogurt. The name also sounds like "şiş börek", in Turkish, which can roughly be translated as "savory puff pastries". Shish kebab means "kebab on a skewer", but in Turkish actually there are two meanings of the word "şiş": one is "skewer, knitting needle, shiv", the other is "swollen, puffy". Börek is a savory pastry, a cognate with "burek".
This tahchin reminded me of this also really difficult Turkish dish "perde pilavı" (curtain rice) where the rice is inside a dough with almonds on it. The pot is also turned upside down to serve. It's a really tough dish to make too, no connection with yogurt though.
Whoops! Ancient Mesopotamia is where modern Iraq is, not Turkey. Turkey was called Anatolia. But yeah, not surprised that this is where yogurt originated and that long ago.
Came to say this!
@@Raj-un4hw I was wondering that so I did look up a map of the fertile crescent and it didn't extend to Anatolia. I will accept though that there may be some controversy on this. I would not have considered all of the fertile crescent as called Mesopotamia as the meaning of the name is the land between the rivers.
Turkey is made of Anatolian peninsula, thrace and northern mesopotamia since both Euphrates and Tigris rivers originiate from Turkey
Who cares it all belongs to me now
@lamantdnoapollon no,turkey is a colonizer state that sits on stolen land
You should also try Mishti Doi. An awesome Bengali Indian dessert.
Also a small correction. Mesopotamia is modern day Iraq.
Saved me the trouble. It literally means between the rivers, namely Tigris and Euphrates.
@@jonathanfinan722 ...both of which originate in Southeast Turkey. You're right that they mainly run through Iran, Iraq, and Syria, but part of Turkey is also Mesopotamia.
that is literally sugary curd ffs
@@VARMOT123 do you think just adding sugar to any yogurt will turn it into what the dessert called "Mishti Doi"!!
Even the simplest dishes can have some techniques that gives it the desired textured and depth of flavours!
So don't just dismiss the idea
Misti doi is not easy to make. Anyone saying it is should try it. You will have respect of the sweet makers of Bengal. Misti doi is awesome, I have not found any yoghurt that compares.
You have the most contagiously wonderful personality and I LOVE when you post long form videos like these!!! Your laughs and giggles make me smile so much… you make my day! Thank you for being you - you’re so perfect for what you do!!!!! ❤🎉
Hi Beryl. Yes, you can make kadhi with most plain yogurts. I live in Canada and use Balkan yogurt. The key is to pick a yogurt that has that characteristic yogurt-tang, which many North American yogurts don’t. Also, your guest said she doesn’t like her kadhi to be sour, which is fair, but for anyone replicating this dish at home, kadhi is supposed to be sour-spicy dish. It’s a good way to use up a two week old tub of yogurt in the fridge that’s gone a bit sour. I’d recommend looking up Priya Krishna’s recipe for a slightly Americanised version, or Cook with Manali’s for a more authentic version.
Edited to change two day old tub of yogurt to two week ago tub of yogurt. Two day old is ofc not sour lol.
The most simple hack to shish barak is making it into a pasta dish. Cook the meat filling, and pasta separately. Heat the yogurt as the sauce, combine the yogurt pasta and meat. Top with the olive oil topping. My only note is you forgot the toasted pine nuts or almonds on top, it really makes a big difference. While this method isnt traditional, it is just as delicious and much more simple and less time consuming to make.
You should try a video doing "hacks" to the more complicated dishes you've already made.
Also I love that you have mentioned Palestine in your videos, and I would really love for a video showcasing Palestinian cuisine.
Yes to butter episodes and even more yogurt episodes!
Agree that that jar of yogurt is pricey, however I'm sure it was amazing and it was cool using the cup for measuring. After the fact keeping the cup to repurpose in other ways helps make the cost not so bad.
Like that you did a yogurt episode! I happen to have some Greek yogurt in the fridge at the moment!
Love that cake pan for the easy release!
When I was a teenager I worked in A very fancy Italian restaurant. Our chef was super old school and as the only girl in the kitchen the hazing was intense. This was the mid 80s. One of the tasks I was assigned was cutting everyone’s onions. As I wept various people gave me advice: hold a slice of bread in my teeth, do the work in the walk in freezer, etc. finally I brought in a snorkel mask. I was able to prep the onions efficiently and without tears and calmly move on with my tasks. I was never assigned chopping onions again, and, after that the hazing stopped.
It's both eggs and butter! Eggs can carry Salmonella and raw flour can carry lots of pathogens, including Salmonella and E. Coli. You're likely to be fine if you just taste a little bit and don't have a particularly sensitive stomach or reduced resistance/immunity, but yes the risk is there with both.
Yes and I'd like to add more onto the flour bit. The FDA classifies flour as an ingredient that must be cooked; raw flour can harbor spores, which can spring back into life with water, but is heat-inactivated. You can make safe raw cookie dough using pasteurized eggs (I'd wash the outside of the egg before you crack it open if you're extra paranoid) and baking the flour at 350°F for ~10 mins or microwaving in 30-second intervals until it reaches 160°F
@@erlenmeyerm6349 Very helpful, thank you! I usually blend some oats or nuts into a flour when I won't be cooking it.
All those recipes look super yummy to me, even the Tahchin ! Except making the gateau au yahourt when I was a little girl, we almost never cook with yoghurt in France. I do think we are missing on something because I tried the Cilbir I discovered on your channel and it was so good that I made it several times. I’m very glad to learn more recipes with yoghurt.
Yes please to a butter episode! Any kind of dairy, really 😅 I adore yogurt and I already know I’m going to love this episode. Also, it’s definitely more likely to be the raw flour than the raw eggs (provided there’s no salmonella) that gives you stomach problems with cake batter.
Beryl, I LOVE your devotion to the craft and it is a delight to see you constantly learn and be better. You did SO well! Be proud of yourself
Tahchin is the best! Thanks for including it!
i thank the lady from Jordan for presenting the beloved Shush-Barak (or Shish-Barak in the Amman speech). and for also explaining how cooked yogurt is shared between many dishes.
however, i would like to correct her, in that the choices of yogurt she mentioned are only popular in the capital (Amman), in all other cities and towns the most popular choice by far is the dairy shops, one i usually operated by 1 to 3 people, and they work with the local fresh milk to produce their range of fresh dairy products, yogurt is the main one, but they also sell white cheese (called Nabulsi in reference to Nablis or Baladi meaning local), Labaneh (strained yogurt) and other stuff.
factory made stuff like the brands you mentioned are available in shops outside the capital and are purchased, but rarely unless the dairy shop is unavailable.
again, thanks for your input.
I'm so keen to try Kadhi and Shish Barak! Thanks for another lovely video Beryl
Der Beryl,
If you would like a butter episode i vote for one.
I always enjoy watching videos where I can see people had fun making them.
When people enjoy what they're doing their passion can be contagious.
That is why I always love your videos, they make me energised, happy and curious.
Thank you for that😊
I also really appreciate how nice and polite everyone in the comment section is
I L-O-V-E that you have the recipes on your website now!❤❤❤❤
Watching this while prepping a potato & egg bake for supper. It's got a bag of hash browns, 10 eggs, ripe olives, artichoke hearts, baby portabella mushrooms, onions, salt, pepper, smoked paprika, a dash of chipotle powder, and it's not only delicious, but also makes for great leftovers. We're talking part of the WoBeLe collection(World's Best Leftovers, pronounced "Whoa, Belly").
How about a potato & egg episode, focusing on how the world combines potato & egg? I'd be very interested to see what lies beyond hash, potato pancakes, potato salad, and potato bread.
My entire life my mom said she hated yogurt, refused to eat it (myself and my siblings all love it!). Now, at age 60, she has discovered Greek yogurt and eats it every day! hahaha
Western yoghurt is quiet disgusting. So your Mom has a good taste.
@@mariafentis not only greek. Also bulgarian, turkish, arab, armenian, kurd... And Not only sweet. In this cultures you eat it more savory. When you sick, its medicine. my mum only uses greek yoghurt for the turkish soup in Germany, because in Europe, the brands of Turkish Immigrants, taste more like european. Less fat and not homogenous Like the greek ones or the ones in Turkey.
I only eat Greek yogurt as well. Made from Goats not Cows, so much better taste =)
@@jadedjhypsi its Special then. Greek yoghurt is also cow milk
I was the same for a long time. Greek Yoghurt just has a much nicer texture.
Hi Beryl. Iranian here. My best advice for getting tahchin right the first time and every time is to use a pyrex and put it in an oven instead of a cooker and check on it until both sides are golden brown. Also, consider making it thinner. It will cook through better.
Hi, Beryl! Thanks for actually patting yourself on the back for making that gorgeous cake! Now for the tachin. Dannon yogurt has gums/starches in it to make it creamier and more stable. That might be part of what made the tahdig burn on the bottom? 🤷🏻♀️
Hi Beryl, my answer is yes, it's $3.99 good especially if you find the Jasmine or Rose flavors. Love them.
Brilliant! OMG that French cake looked like something from a magazine shoot . . . wooowf . . . and we ALL know about French cuisine!!! A helpful tip for cooking with dairy : keep it out of the fridge overnight so that you start with room temp ingredients.
That tong strainer thingy is AWESOME. ❤️
You did great job at making Tahchin!! It’s a hard dish ( as you said a) drain rice more b) use a different pot c) put more oil at the bottom of the pot
And you got it girl!! You can also cook it in rice cooker ( just abit cheating lol)
I love watching you. I've been to culinary school and I'm always rooting for you. You give me recipes from around the world that I would never experienced so I thank you for this channel and for you well to try new recipes and giving your opinion on the recipes.
$3.99 being expensive is making me cry in Australia lol. Absolutely going to cook all of these this week.
Those recipes all look soo delicious. I hope you do another yogurt episode with *instructions* how to make your own yogurt. ❤ It is so easy with an instant pot (and even without). Yogurt is such a great ingredient to have on hand, learning to make it myself has helped me explore cooking and your videos too are always great.
The onion trick is put on ski goggles before you even think about an onion
...or swim goggles! (Which take up less room in the utensil drawer - where mine have lived for the past 40 years!)
Rinse your onion halves in water before dicing - no more tears
Refrigerate them before slicing
The ONLY thing that works for me!
melting irish butter for a french cake in a tadka ladle, chef’s kiss
You need a nonstick pan to make tahdig or tachin. Otherwise you can line the pot with baking paper. I have been experimenting with Persian cooking in 2023 I loved watching someone else trying out these techniques. I suggest making a much smaller tachin to start. it’s much easier to flip.
I'm so excited!!! I just made a fresh batch of yogurt... which you should also try making. We were going through $20 of yogurt a week with my toddlers. Now i have the cost down to less than $1.68 for half a gallon of yogurt.
For butter episode, make those potted meat and/or fish from 18th century. Honestly such an amazing way to preserve food.
In Egypt, we have a similar version of the Turkish Yayla. We call it Kishk, we add raw garlic to the yoghurt+ flour mixture without the eggs. We add crispy fried onions on top. Rice is optional.
Kishk or Keshek کشک Is Persian Word for Curd or Dried Yogurt
Maybe Tahchin is the friends you make along the way? (Just kidding) I am glad you shared even though it didn't turn out as you'd hoped, I think that's a very real part of trying new things. It's not failing, it's learning.
Turkish eggs is my favourite usage of yogurt. So good! Garlicky yogurt, eggs, spicy lemony oil, crusty bread = yes, please!
I've never seen a yayla soup that thick before. We make it a lot more soupy at home and also dont add chickpeas, I've never seen that too.
Ratio baking--it is a game changer. Once you start, you won't stop. So easy to scale recipes up and down.
All these dishes look so good! I was expecting a Bulgarian dish, since it's the land of yoghurt
Indeed
Beryl, let’s try that Persian dish together. It looks and sounds delish.
I loved this series of recipes. Well done , daughter.
Just watching made me hungry
🥰mom
Yes on a butter episode!!!!!! Love your videos 💜
The minute you said "butter episode" I hit the thumbs up! Butter episode fan over here, I love le pres sales and isigny saint-mere.
The trick for onions is to put a bowl of water next to the cutting board. The molecules that are released from the onions are looking for a moisture source to combine to. Usually that's the moisture in your eyes.
I wet a paper towel and place it along the bottom edge of my cutting board.
Freezing it beforehand is a good tip too! Stick an onion in the freezer for 30 minutes.
@LaReinaZorra I don't think I'd fo the freezing route. Yes it might help with the fumes but it's going to extend or even stop the browning of the onion.
Another way to avoid your eyes watering while chopping onions is to wear swimming goggles.
Beryl, for the Persian dish,perhaps a non stick sauce pan (more shallow, less deep)… I love that you share the successes and failures…and that was not a failure, it was a story to tell. You still get the flavors.
LOOOOOOVE Shish Barak .. And Yes, You can sub a Good Tortellini for making your own dumplings. But How could you make a Yogurt Episode WITH a Jordanian Recipe no less and not include Mansaf?!! Mansaf is the Quintessential Yogurt dish and is the National dish of Jordan. Beryl, please make sure you include it next time you do another Yogurt episode.
Thanks so much for sharing the Tahchin ‘fail’! Informative, and it really is about the experience.
Seeing the Turkish dish, i realized ppl all over the world do really use the ingredients in a very similar way. Its almost like dahi-chawal.. Isn't it?
I looked at the dish you mentioned and the contents are similar, but the woman made the soup too thick. Normally it should be very fluidly, like water
I love these recipes! I do a Southern cornbread with yogurt and honey that results in something similar to that French cake. Yogurt in baked goods reesults in a dense, moist product, whether sweet or savory. I got my base recipe from Goldbeck's American Wholefoods Cuisine, but have also seen many yogurt-based based batters for muffins. My other favorite use for yogurt is for a cold "white gazpacho" (cucumbers, yogurt, olive oil, herbs, garlic, sherry vinegar, white grapes, ground almonds and bread).
I love shish-barak. My Armenian family's version do not use cumin or coriander in our recipe. My mom and I would make large batch of dumplings and freeze them. We adds to the hamburger salt, pepper and allspice, the dumplings are shaped like an open boat, and we fry crushed garlic (lots) and mint in clarified butter and add to soup before serving. Love the yogurt gateau and will try recipe this weekend - for our Family Day holiday, in Ontario. Thank you!
Desi Natural, what a delightful treat it is! I cook a lot of Indian food, so I typically have this. My younger daughter would eat raita on just about anything, and this yogurt is so soft, and comforting. I'm interested in more yogurt recipes, Beryl, and absolutely, yes, please explore butter and ghee recipes!!! Plugra gets my vote!
Hi Beryl! The trick to make onions not make you cry is removing the heart! After peeling them, when you cut them in half, remove the inner part. The central layers which usually are greener (in white onions) or white-yellowish (in red onions), that's the heart and that's where all the hot juices are. Removing them makes the cutting process much more manageable and the food you cook is slightly lighter for digestion too. Same goes for garlic hearts also, especially if you're going to eat the garlic raw, in some dip for example.
Hi beryl, you did great...culprit was the regular pot...for the Tahchin you can use nonstick pot, or even a clear glass pot or pan ....you can also put the pot or the pan in the oven.
I really don’t care about the raw egg/flour warnings about batter/dough. I’ve been eating cookie/cake/brownie dough/batter for decades and never gotten sick and it’s too yummy to say no to. And as far as raw eggs alone go (in the US), the chances of getting sick from one is like 1-in-200,000 and, even if you do, it’s still most likely just gonna be mild symptoms. This is for people with healthy immune systems, of course.
I love your videos, Beryl. When you were making that Turkish soup, I was going to say, that's similar to an Armenian soup called tahn abour, but you beat me to it! My Armenian grandmother was born in what is now present day Turkey. Armenians have been eating yogurt for as long as yogurthas been around. My grandmother made yogurt in a large pot every single week her entire life. Tahn abour is one of my favorites.
To not cry while cutting onions: Hold a piece of bread in your mouth as you cut. Weird but it works for me.
The trick to not crying when you cut onions is to not get attached to them in the first place.
Hahaha