💖🥺انا طلعت في التلفزيون 🥺💖 Beryl thx for the opportunity I'm really honerd to be featured in your video 💖 Loved the editing 💖 Loved how you assembled the koshari 💖 Love you lots and hope you feature more Egyptian dishes (koshari is the easiest dish we have plus we have dishes from ancient Egypt 🇪🇬 with way more interesting stories )🤗💖
I loved your part of the video!! You have such a lovely voice and I loved the story to go with it. In better times, I cook for all my friends at game night. Once we can all meet again, I can’t wait to make this for them. 🥰
My uncle taught in Cairo for many years and when I saw koshari on here I was so excited because it was one of my favorite things I tried when I visited.
Beryl, Thank you SO MUCH for giving me the opportunity to talk about my culture. Greece has been having a lot of ups and downs all these years. I hope this recipe could remind people from all countries that are going through similar hardships that we can indeed get back up again! The least we can do is share our wonderful cultures with everyone. I can't wait to try the other two dishes, they seem delicious! Also, thank you to everyone for the kind comments, I love how heartwarming Beryl's community is! Greetings, Vivi ♥️
Βιβή, the background you provided for the κολοκυθόπιτα was moving and inspiring. As we have all gone through the pandemic, it's good to be reminded that our predecessors not only survived difficult times, but continued to be resourceful and creative. Thank you for sharing the dish and your thoughtful story. Καλή όρεξη!
Thank you for sharing this recipe!!! I'm interested in how you would make this with butternut squash/pumpkin instead of zucchini like you mentioned in your explanation. Would you grate the squash like the zucchini?
@@RetroChani hey! Thank you for commenting! Yes, you would have to grate it, which I will admit is a tough job but totally worth it. Grating it and then draining it ensures that the kolokithopita will be evenly baked on the inside! Also, if you have a deep enough pan, I would suggest using one or two extra sheets of fyllo in between for an even crispier result! But you can do without it too! Also, you could try the sweet version too! Instead of salt,feta and yogurt, you can add slightly boiled rice, cinnamon and sugar. Both versions are equally amazing! Wish you the best luck!
@@pablodelsegundo9502 I truly believe it's why there is so much illness in the world. I personally have gained so many health benefits from cooking my own food. I actually enjoy cooking now. It's become a hobby , and it's so fun not only to watch other people do it but to do it yourself! Have a nice day :)
Beryl is the kinda person with whom you could spend only a period in school with and the next day you guys would already be best friends. Love her loads ❤️
@@behappyliving2549 Well, I agree with you. But what I said is that she at lest makes a fair effort to try and pronounce it right. Many people just do not even try.
Oh my god why am I crying watching this this is just so wholesome people are so nice this makes no sense and I'm just so emotional for some reason WHY AM I CRYING OMG
Video request: How about a OAT video, it’s such a universal ingredient around the world. I have a bowl every morning and I love oats from dessert, breakfast, breads, milk so many options and such a delicious treat!
If you want to use the rest of the squid ink, you can make all sorts of mediterranean seafood dishes. In Mallorca, where i come from, we use it in "Arròs negre" which is essentially a black seafood paella or dry rice, "Fideuà negra", which is the same thing but with short pasta noodles instead of rice, and on "Arròs de Notari", which is a delicious, rich, brothy, black, seafood and rice soup. Or else, you can add it to any squid/cuttlefish/shellfish dish that has a brothy/saucy component to it, such as stuffed squids in sauce, squid pastas. Or even put it in any sort of batter that you would use to coat and deep fry seafood, such as tempura or beer batter for fish and chips or so. It will just turn it black and give it a little extra kick of ocean flavour.
@@zupermaus9276 not incredibly strong at all. It adds an extra subtle layer of ocean flavor, but it works best when added to an already rich seafood base or fond. The most important bit of it is, of course, the intense black colour.
Hello Miguel - I could not agree more with you! There is also in Italy a Pasta dish (Bigoli) which they also use the ink. In Portugal we have the simple grilled cuttlefish with ink. and lemon juice. As it grills it has extra smoke flavour to the dish. @Beryl if you have quality cuttlefish ink it should taste a little like coal and fish, but quite subtle. Try to add it to grilled fish and you will see the difference. Good luck
Hi Beryl, guy from Croatia didn’t say sirni he said CRNI which means black in translation. And SIR is cheese is some slavic languages (written in latin) and written СИР оr сыр (cyrilic). But yes it could sound similar. Hopefully this explanation is not confusing 😂 Best P.s. Seafood from Croatia omg always good
I'm glad I'm not the only one who wanted to explain this :) I really like your explanation. We say sirene (сирене) for cheese in Bulgaria and cheren (черен) for black. :)
Oh my god, just a couple days ago I was saying to my boyfriend that we had to find a recipe "for that dish we ate in Egypt", I couldn't remember the name xD And now this just popped into my feed, what a lovely coincidence! As vegans, we ate a ton of Koshari when we were there. I think i'm gonna make it today for dinner!
I'm a Brit rather than Egyptian, but I've been searching for Koshari recipes lately, and I think this is why RUclips recommended Beryls channel to me. I found a great Koshari recipe here.. ruclips.net/video/bGM2gh4bxmM/видео.html I can't say whether it's truly authentic, but it looks it to me, and exactly like the Koshari I ate in Egypt.
I'm struggling with the title of this video...the theme is "The Dish I Wish You Knew" but obviously that makes a confusing title, anyone out there with an opinion or an idea? Esp since I want this to be recurring I need something easy but also catchy? ALSO I will go through the comments and reach out to people who leave stories for future episodes! So leave one if you wanna be featured! :)
I’m an Indian raised in UAE and koshary is still one of my favourite comfort dishes. My parents and I would go out to the beachside every night and quite often, we would all share a koshary made by an Egyptian roadside vendor. I loved it. I love that it’s vegan toooo! And so yum!
hi beryl! the dish that is very important to me is called janssons frestelse-it's a swedish potato casserole and i make it every winter for my family. i am of half swedish descent but my family lives in california (while i live in berlin). this year, i made a mini frestelse for myself so i could feel like i was at home during this pandemic, as i was feeling very homesick for the coziness of the winter months with my family. what makes it special is the secret ingredient: ansjovis. although it looks like those are anchovies, they are actually a sprat. they are pickled with some spices in little tins and they add a rich depth to the casserole that cuts a bit into the creaminess of the potato and dairy. it's also important the way the potatoes are cut (into matchsticks). swedish food was always important to me because i was not taught the language as a kid, the cuisine was always something i could use to connect to this part of my roots. let me know if you're interested in the family recipe :)
It is the same for me (and I am swedish)! It is the only dish I NEED for all the big food holidays. Even midsummer! I also have a very soft spot for gubbröra (old mans mess?), which is also based on the same ansjovis, which there are many variations of. The cold mess is superb with a nubbe!
Oh yes, my grandmother lived in sweden for one year and afterwards always made this in the winter, and nobody else here in Germany seems to know it, so I am totally for Beryl making it.
Wow, I've never heard of this dish, the only swedish dish I can think of are... IKEA meatballs? Swedish Princess cake? Dang, I don't know anything else. Would you mind sharing the recipe in the comments? I want to try making this :)
For me black risotto is instant teleportation back to childhood ❤ it reminds me of my dad, who died 15 years ago, because he was the one to prepare it in our household. Not only he was the one cooking the risotto, but also the one catching the cuttlefish. I was so happy to see this dish here. Black ink is actually part of cuttlefish anatomy and it's hidden inside of cuttlefish in a very small bag. It's for protection from predators in the sea. In newer times it is sold separately in grocery stores, but when you buy fish on the fish market (or catch it yourself 😃) you have to clean it very carefuly so you don't break the ink bag and then you have perfect amount for risotto.
When people think of Japanese food, they think of sushi but my favourite is Oyakodonburi Donburi is a type of rice bowl with toppings, and this one is chicken and eggs It's really easy to make and the perfect family food, the name comes from Oya (parent) and Ko (child)
This is so interesting! I have heard of this only because I did a story on it when I worked at GBS. I agree about Japanese food, I think in general people really think about Sushi or Ramen, can you email me? berylshereshewsky@gmail.com?
I love Oyakodon. I had it a lot when I lived in Korea. I would have that and naegi-katsudon (that is the one with pork-cutlet covered in a mountain of thinly shaved raw leaks, right??) all the time for lunch. I make oyakodon at home in America now, too. Well, I try to!
Hey Beryl! Dishes I'd love people to know about from Naples in Italy are: 1. Pasta e patate (pasta and potatoes) 2. Montanare( fried pizza dumplings) 3. Gateau (baked mash with leftover bits such as cheese and salami!)
Hey! I'm just silently reading the comments here. I am thinking of getting a channel for years and years.. so maybe I should? I think I will when I get the chance of owning some basic equipment. I just stopped here to say big thanks for being so uplifting!
Beryl thank you for all your videos! My nine year old son and I have enjoyed watching them. They have encouraged us to cook and try new foods. My son is a picky eater, but now he’s willing to try new foods. Thank you also for producing content that a family can safely watch together!
I LOVED what Vivi said about her food and culture. It makes me think about the hard time many of us are going through now and gives me hope that something as delicious comes out of these difficult circumstances.
I miss LOUKOUMADES!!! They are so hard to find in the US, even in decent Greek restaurants. Nikos in Houston has the best I've had, even after tasting a ton in Greece.
Vivi's story was so touching. I love the Greek dishes I've had, especially ones involving phyllo! This is a great series, Beryl! Actually, this is a great channel. I love that people from all over the world comment and interact; it's so inclusive! Thanks for providing a safe place for us all to meet.
I wish more people knew about my culture/country as not a lot knows about Welsh cuisine they only know about British (mostly Scottish and English food and culture) especially as Welsh language is on the decline though there is an attempt to revive it (the 1m speakers by 2050)
@@RunaVanBeeck There are so many to choose from! Though Wales cuisine is mainly made up of stews and the often made with leeks and is a traditional thing to use. Here are some foods from Wales (you can google to find recipes) which is a traditional Welsh soup and can be one pot too! It's usually made of Welsh lamb, leeks and potatoes but there are loads of regional/family recipes out there which is great to experiment with! is the welsh traditional fruit cake which are small round spiced cakes basically welsh version of cheese on toast is the edible seaweed that is enjoyed with toast or seafood, but traditionally, it is an integral addition to a Welsh miner’s breakfast and goes well with bacon and eggs and is an ingredient that makes the Full Welsh Breakfast! Though I once saw a recipe where you cook it with oats and bacon to make like a sort of oaty It's like a very thin Crumpets It's a welsh version of pancakes which uses buttermilk traditional welsh stew which is a finely ground oatmeal soaked in water for a long time before boiling until it solidified ( a shallow moist fruit cake) (caraway seed cake), (cinnamon cake) (honey cake) (I thought I would give you some local or branded companies that creates some food from wales too, which you probably could get some online) There are many varieties of cheese's in Wales you could get online. Like Caerphilly Cheese One company I can think of is Edwards of Conwy but there are many others to choose from. (I think there are 78 breweries across Wales) Might be more now I am not sure but here are some... Purple Moose, Cwrw LLyn, SA Brains There are many of these too but one I can remember is Welsh Lady here is a link to them www.welshladypreserves.com/ One I can think of it LLaeth y LLan or Dragon Wales, Rachel's Organic Hen Llan Bakery Welsh Brew Clarks syrups www.clarksit.co.uk/ Peter's are a big company from Wales
Hey Beryl! I know this isn't really a special kind of dish, but I would love to share my grandmother's recipe for red cabbage. It has sugar in it and nobody in the family knew how to make it because it had a very specific flavor nobody could place. It was something all of us grew up with as she cooked lunch for us almost every day during school lunch breaks (my sisters and cousins live/lived very close to her and school). I visited her last year and asked her to teach me (in a safe manner of course) how to make it. I wrote it all down so i could share it with whoever wants to try it!
I'm blessed enough that the stereotypical dish people have of my culture is a representation of the culture and richness of our history. Am a Mauritian and here, we have a real blend of cultures reflected through our cuisine and we all really do appreciate the different gastronomies which makes up our cuisine.
Koshari is so good! When I was in Egypt last year I had a portion anytime I had the chance. I just can't get it exactly right at home.. Love from Germany!
The squid ink has a distinct taste. It adds flavor to the cuttlefish. I have tried cuttlefish adobo with and without ink, and i must say the one with ink taste loads better. (Adobo is sort of a national dish in the philippines, usually with pork or chicken)
I’m from Indonesia and I wish people would know about Binte Biluhuta from Gorontalo province because of how unique the taste is, even most Indonesians would agree with me that it has such a very distinctive taste to the other Indonesian foods.
The Greek dish looks so yummy! It reminds me of spanakopita, which is my *favorite* Greek dish (and basically the spinach version of kolokithopita)! I helped make it for a Greek Orthodox festival at my friend's church. 😋🤤
Love from Egypt ❤❤❤ glad you included koshary, About other Egyptian food with stories, the one I could think of is called Molokhia , Molokhia means royal. It dates back to an ancient Egyptian era. The ancient Egyptians didn’t eat this plant, as they thought it was poisonous, During the Hyksos occupation, Egyptians recognized that Molokhia has many health benefits and that it was nontoxic when Hyksos decided to kill Egyptians by forcing them to eat this plant, and they did not die but instead loved it and ate it ever since.
I'm always looking forward to your videos and the Egyptian recipe is something I read about a while ago and wanted to try, but forgot the name of! I now wrote it down so I can finally try it. My absolute favorite dish from my coutry (Austria) which gets way too little international representation is "Kärntner Kasnudeln" (Carynthian cheese-noodles) The name is really misleading, because it's more of a mix between dumpling and filled pasta and it's not filled with cheese, but with Bröseltopfen which is low moisture quark that has a crumbly texture as well as potatoes or breadcrumbs (depending on the recipe) and a lot of herbs. (Lots of mint and chervil and some chives or parsley, again, depending on the recipe) The edges of the dumplings get folded in a very specific intricate way and it's said that a woman who can perfectly crimp the edge of the Kasnudeln is ready for marriage. The dumplings are boiled and served with brown butter and a green salad. Basically every carinthian family have their own recipe and I'm always making mine based on my great grandma's recipe.
Love the sentiment about how good memories can come from hard times. I am Cree from Canada. For my family and many others we have a vast fondness and good memories of bannock! My family bakes ours but many also fry it, fry bread. My siblings and I love ours with butter and jam, but one of my (many) aunts love it with lard and pepper. You can use it for sandwiches, for dessert, so many things.
Hi Beryl! I'm a girl from Albania, a small country in Europe. We have two very special dishes with interesting recepies: 'tavë kosi' and 'furges me gjiz'. The first one is meat with yogurt, eggs,rice etc in the oven with a cruchy crust on top. The second one is liver with a special type of cheese (which you could also make it on your own from milk!) , tomato and other vegetables. If you would like more information or even a video feel free to contact me.
@@BerylShereshewsky the zucchini pie just like the Greek one is one of my favourite Albanian dishes, especially for summer cause it's not as heavy as the leek pie or meat pie.
KOSHARI is my favorite culinary memory of our trip over to Egypt for my birthday 5 years ago, we still cook our version of it. LOVE the whole series and your videos bring me so much joy Beryl! So great to see you being so open to trying new things, I love your attitude
I wish that everybody knew about Slovakian halušky! I live in Czechia near the Slovakian border and whole my family always asks my mom to make them when they come over. It is a dish consisting of very simple ingredients (mainly potato, cheese, bacon) and the only tricky thing is to grate the potatos really finely. We actually kinda "scrub" them to make the batter veeeery fine and the whole family takes turns doing it so it's a shared effort :D My mom learned to make the dish long time ago when our family used to live in Slovakia and it's our all time favourite meal!
Halušky is the BEST! In pre-covid times we often took a trip from Szeged (southern Hungary) up to Donovaly to our favourite restaurant just for the local halušky! You know something's too good if people take a 2x400km trip just to eat it.
I saw the Koshari picture and I clicked immediately - I also fell in love with this dish while traveling in Egypt. Thankfully, in JC where I live, there is a huge Egyptian population - so this is very accessible at many local restaurants. OMG Beryl great outfits and jewelry, and I always enjoy seeing the picture behind you change, to sort of match the mood. I love these types of videos. Thank you so much for your content. In a time where we all feel hopeless and alone - its so nice and heartwarming to have these stories from around the world that reminds people of something they love or happier times. This makes me so emotional (especially the first girl, just want to give her a huge hug). This made my day - thanks to everyone in the video.
This was a very different kind of episode. I really really liked the theme, the wholesomeness of these people coming together and sharing a bit of their identity/culture with us that might never have known about. Amazing.
As a sociologist!! 3:00 dishes and why where they created is a way to conect with a society, to understand and with time to love it... that is why this is one of my favorite channels. Thank you Vivi... and of course Beryl!
You should try a British Toad in the hole, with mash potato and onion gravy! I'm from Yorkshire in the north of England, and that to me is true working-class comfort food, and reminds me of happy times growing up. It was originally created as a way to stretch out meat in poor households back in the day, but has gone on to be hugely popular all over the UK!
I am Arab American and I ate Koshary when I was a Teenager since Libya Borders Egypt and I wasn't into it as I was with most other Arab foods growing up. We even incorporate the Greek stuff too. I hope you've enjoyed it!
Hey Beryl, I am from India which as you know is a very diverse country. There is people who love meat in the Mountainous North and East, people who love sweet and spicy in Gujarat and Maharastra of west and us south Indian people have a diverse palette as well. The dish I want to share is Appan and Thenga pal which is a nice fluffy and light pancake with delicious coconut milk. It is in much contrast with what people think about Indians who only love spicy food. We do love our spices :) but our food is so much more.
You are not doing India justice without talking about dosa, meat dalcha, vadai and keer! I grew up, not in India, eating dalcha regularly, made by my North Indian mum.
Hey Beryl, as I was watching this, the dish from my culture that came to mind was or nee, which literally translates to yam paste in English. It’s steamed taro yam that has been mashed with lard and topped with ginkgo nuts. Some families add pumpkin on top as well. This dessert dish is common among teochew Chinese in Malaysia, but I’m unsure if teochews in China eat this. My grandmother used to joke that I was a true teochew because I could finish the entire pot of this in one sitting, while other kids turned their noses away. This dish is close to my heart because it makes me feel connected to my mother’s side of the family. Sadly, this dish is getting more uncommon as it’s not the prettiest dish in the world and only represents such a small population of people. I managed to get my mom’s recipe to try and preserve bits and pieces my family if you’re interested :).
It's not "Sirni" with an "s" as "Sir" also means cheese in most Slavic languages, but "Crni" as in "ts" " pizza, tsar" meaning black. In Croatian language "sir" also means cheese.
I love your vids soooo much Beryl ❤️. It's because of you that my sodium levels has skyrocketed, and j couldn't be more thankful. Sending lots of love from Ghana😘😘
I love the Greek recipe. You can get a version of it in most Australian bakeries. In individual triangles. I've got to go to a bakery immediately to get one, I love them.
I have Danish in my family on both sides and food is one of the few ways we are still connected to that culture. But it always seems like it brings my dad to talk about his grandparents and their experiences in the old country and the war and their experiences being new immigrants to Canada
Hi Beryl! I’m from Portugal and there is a recipe that always reminds me of my grandma that I would love for everyone to know about! It’s called Feijoada do Mar, it translates to Feijoada of the Sea. it’s basically a bean stew with all kinds of seafood! Usually we put white beans, squid, mussels, clams and shrimp! We also serve it with rice. I think that not too many people usually pair beans and seafood and it’s such a comfort food brings me so many memories! It’s usually a Sunday lunch dish because it’s too heavy to eat at night 😅 love your videos and would love this dish to be featured in one of them!
Every single one of your videos are just so enjoyable, and interesting. It's like nothing else I've watched. I really look forward to all you videos! Thank you ♥️
I've had a variant of that Egyptian one. A man was selling it in a food court here in Edmonton, Canada. He was all ready to explain you mixed it all together. I explained that I mixed ALL my food together. XD
Omg!!! Koshari is my absolute favorite dish from Egypt 🇪🇬 I got so excited seeing this amazing dish here that I literally jumped! Lol Sending you lots of love Beryl 🤍
I'm from Egypt and koshary is just LOVE , we eat it anytime anywhere and as the girl said you can't go wrong with it , actually if you ever come to Egypt you'll find koshary restaurants literally everywhere even they made instant koshary cups in the supermarkets here , it's like noodles for southeast Asia , the koshary is for Egypt 🇪🇬❤️
I was so thrilled to see my country in the title - Croatia. I myself heard of crni rižoto just recently because I don't live near the coast but I hope to try it myself someday. By the way, sir also means cheese in croatian, crni is pronounced differently (but I don't know how to write the proper way to pronounce it sorry). :)
Thank you Beryl for always taking us with you on exploring the world one dish at a time by making these kind of content. These are not just food though, these are memories, emotions, culture, flavor, passion, knowledge and everything else in between..❤
I think Denmark's most renowned food is our open-faced sandwiches made out of rye bread, and that is very representative for our cuisine. But our cuisine is obviously more than sandwiches xD I myself am in love with our savory tartlets, "Tarteletter" in danish, which are small 'pies' made out of puff pastry formed as a little cup and filled with a thick chicken and asparagus soup-filling (the consistency is more gravy than soup). It can be eaten as a starter or as a main course. It's a little hearty pie that will warm and comfort you in the wintertimes, and just fill you stomach in the summer xD Btw, love your videos!
Smørrebrød is so good! I'm part Swedish and I make it from time to time for quick lunches. (But I do definitely agree that the tartlets are a great choice for something outside of the realm of sandwiches, lol.)
Hi Beryl! I loved this segment. I love the people presenting their dishes. It'd be great if these people would also give a quick glimpse of where they live...town square, their street, the grandmother's garden in Greece... something that gives a sense of place like you showed in the Egypt part. Love your videos!
And it is! It's awesome with zucchini, you can definitely make it this way, but you can also go the Greek Grandma style. Just think of what a greek grandma would grow in her garden: mostly it would be various kinds of wild greens (called horta in greek), spinach (sometimes used in mixture with horta in pies) and zucchinis, eggplants, whatever you could find. I literally remember my own Grandma going in the garden for whatever the garden had to offer at the time just to throw everything into a pita - and yes, all grandmas make the fyllo by hand. You can definitely mix and match flavours, you could also do potato and stuff, don't forget the eggs though! There is also a famous greek pie that is called milk pie (galatopita) and it's a dessert type of pie made with a custard that had in some eggs and a lot of spare milk that they had! Most people had some type of goat or sheep, 1-2 and some chickens were enough to feed a family of 4 on the reg. Sometimes they would have spare milk in a day and instead of turning it into a cheese or yogurt, they would reserve some and make a custard pie with fyllo, which is super yummy. No matter whatever pie you try, they are all amazing and I hope you enjoy them 😊 i can definitely share recipes with you. Kisses from Greece!!
Hi Beryl! I’m Lakshya and I’m from India. The dish I wish everyone knew about is Sindhi kadhi. It is absolutely delicious but not very well known. It’s warm and gorgeously spicy flavour comes from gram flour and fenugreek seed. My sister and I force our grandmother to make it for us every week! It has a generous amount of fried potatoes, cauliflower, carrots, peas, or any other veggie that you like. It’s best served with a steaming bowl of rice. We can never get enough of Sindhi kadhi!
This whole channel has become a whole "Beryl no longer need to look at the internet for possibly erroneous recipes with some history from other countries while sharing basically every meal she's having on the internet," and I'm here for it.
While italian food is pretty well known, it always amazes me that my absolute favorite italian dish, cacio e pepe, isn't more famous. It's 3 ingredients (pecorino, black pepper and most traditionally egg noodles), one bowl and the simplest of instructions (grate a block of cheese, grind enough pepper until your hands hurt, and cook your pasta. Reserve some water and gradually mix in the cheese and pepper) and makes the most luxurious version of mac and cheese you'll ever eat. My gram, who has a farm in the Abruzzo region this dish f comes from, taught me how to make this when we lived in Rome together and I've made it regularly ever since.
I've already tried koshari......even living in India It was actually an elegant dish But I ate it long back in 2018 Thanks Beryl, for reminding me about it about
💖🥺انا طلعت في التلفزيون 🥺💖
Beryl thx for the opportunity I'm really honerd to be featured in your video 💖
Loved the editing 💖
Loved how you assembled the koshari 💖
Love you lots and hope you feature more Egyptian dishes (koshari is the easiest dish we have plus we have dishes from ancient Egypt 🇪🇬 with way more interesting stories )🤗💖
Love that this dish is naturally vegan! I've never heard of it before, can't wait to try it :)
I loved your part of the video!! You have such a lovely voice and I loved the story to go with it. In better times, I cook for all my friends at game night. Once we can all meet again, I can’t wait to make this for them. 🥰
@@ginsoakedgirl4 a lot of Egyptian dishes are vegan and tasty ! Full of all the important need of body. You should try them more
Thank you for sharing this dish with Beryl! We eat it every other week in my house. It's one of my favorites to teach people about every chance I get.
My uncle taught in Cairo for many years and when I saw koshari on here I was so excited because it was one of my favorite things I tried when I visited.
Beryl,
Thank you SO MUCH for giving me the opportunity to talk about my culture. Greece has been having a lot of ups and downs all these years. I hope this recipe could remind people from all countries that are going through similar hardships that we can indeed get back up again!
The least we can do is share our wonderful cultures with everyone. I can't wait to try the other two dishes, they seem delicious!
Also, thank you to everyone for the kind comments, I love how heartwarming Beryl's community is!
Greetings, Vivi ♥️
Βιβή, the background you provided for the κολοκυθόπιτα was moving and inspiring. As we have all gone through the pandemic, it's good to be reminded that our predecessors not only survived difficult times, but continued to be resourceful and creative. Thank you for sharing the dish and your thoughtful story. Καλή όρεξη!
That was my goal! A reminder that we can all get out of this situation richer in spirit and knowledge! Ευχαριστώ πολύ!
Thank you for sharing this recipe!!! I'm interested in how you would make this with butternut squash/pumpkin instead of zucchini like you mentioned in your explanation. Would you grate the squash like the zucchini?
@@RetroChani hey! Thank you for commenting! Yes, you would have to grate it, which I will admit is a tough job but totally worth it. Grating it and then draining it ensures that the kolokithopita will be evenly baked on the inside! Also, if you have a deep enough pan, I would suggest using one or two extra sheets of fyllo in between for an even crispier result! But you can do without it too! Also, you could try the sweet version too! Instead of salt,feta and yogurt, you can add slightly boiled rice, cinnamon and sugar. Both versions are equally amazing! Wish you the best luck!
That dish looks so good thank you for sharing, I definitely wanna try to make it one day!
That first lady has such a great way with words, gosh.
She was such a wonderful story teller. Loved it, made me feel proud to be Greek. I'm not feel but felt proud. Haha
She made me tear up ngl
@@Bllue i'm so glad i'm not the only one!! that was *intense*
@@Bllue me too and I was kinda confused why the hell I felt like tearing up
Yes! I wish I could hear more from her
Can we just talk about how brave Beryl is for wearing a white turtleneck while eating squid ink risotto?
Чёрное ризотто
brave girl!
That was my first thought too 😅
I love how this channel encourages people not only to try new things but more importantly to cook for yourself :)
YEEEESSS!!! SOOO AGREE!!! A BIG HUG, FROM URUGUAY!!!!!😁😋😘🇺🇾
So true. It's embarrassing how few people can manage meals that aren't microwaved or tossed into an oven and nothing else.
@@pablodelsegundo9502 well...they miss it....
@@pablodelsegundo9502 I truly believe it's why there is so much illness in the world. I personally have gained so many health benefits from cooking my own food. I actually enjoy cooking now. It's become a hobby , and it's so fun not only to watch other people do it but to do it yourself! Have a nice day :)
@@TheGreenBean That's been a upside to lockdown- I've cooked waaaay more in 2020 that I have in the previous 3 years.
Beryl is the kinda person with whom you could spend only a period in school with and the next day you guys would already be best friends. Love her loads ❤️
YESSSS!
Agreed! She has the friendliest smile 😁
Agreed! I definitely feel as though if we knew each other, we'd have been friends! :-)
Yes! She's awesome
Can we just appreciate that Beryl pronounces everything almost so perfectly...
Well she got Crni totally wrong.
@@behappyliving2549 Well, I agree with you. But what I said is that she at lest makes a fair effort to try and pronounce it right. Many people just do not even try.
@@behappyliving2549 What is the correct way? I thought i had copied Dorian!
@@BerylShereshewsky The C in crni it should sort of be a mix between the 'ch' from a word like church and 'C' from Cecilia..... almost a soft T sound
@@realtots2201 c would be a ts sound to an English speaker
Oh my god why am I crying watching this this is just so wholesome people are so nice this makes no sense and I'm just so emotional for some reason WHY AM I CRYING OMG
same, editing this one was so much!!!...must be all the onions we are cutting right? :)
Maybe u have corona
This channel is the most WHOLESOME thing I have ever seen
ikr
RIGHT!! I love her enthusiasm to learn about new cultures and foods
@@narakalyan4212 Exactly!! 😤👏
I'm glad to see someone carry on the spirit of Great Big Story. :) They're missed.
@@Kottie_mal replying with the @ just to read your full name
Video request: How about a OAT video, it’s such a universal ingredient around the world. I have a bowl every morning and I love oats from dessert, breakfast, breads, milk so many options and such a delicious treat!
that is a really good idea!
We do a curry and cashew oat meal at home! So delicious!!
great idea!! We eat oats with lingonberries and sugar, no cooking needed :)
Oh, I'd love to see all the different things oats can be made into!!!
@@ninasvartsjo5197 wait, wait, you don't cook the oats? Or the berries?
If you want to use the rest of the squid ink, you can make all sorts of mediterranean seafood dishes. In Mallorca, where i come from, we use it in "Arròs negre" which is essentially a black seafood paella or dry rice, "Fideuà negra", which is the same thing but with short pasta noodles instead of rice, and on "Arròs de Notari", which is a delicious, rich, brothy, black, seafood and rice soup. Or else, you can add it to any squid/cuttlefish/shellfish dish that has a brothy/saucy component to it, such as stuffed squids in sauce, squid pastas. Or even put it in any sort of batter that you would use to coat and deep fry seafood, such as tempura or beer batter for fish and chips or so. It will just turn it black and give it a little extra kick of ocean flavour.
Does it have a strong flavour?
@@zupermaus9276 Not as strong as you might expect, it has an ocean taste, if you can source it fresh from squid it is more powerful.
Or make pasta from scratch with the ink. I love black pasta with a creamy sauce and it looks amazing :D
@@zupermaus9276 not incredibly strong at all. It adds an extra subtle layer of ocean flavor, but it works best when added to an already rich seafood base or fond. The most important bit of it is, of course, the intense black colour.
Hello Miguel - I could not agree more with you! There is also in Italy a Pasta dish (Bigoli) which they also use the ink. In Portugal we have the simple grilled cuttlefish with ink. and lemon juice. As it grills it has extra smoke flavour to the dish. @Beryl if you have quality cuttlefish ink it should taste a little like coal and fish, but quite subtle. Try to add it to grilled fish and you will see the difference. Good luck
I literally got the chills from that first lady's monologue
Me too. I'm greek and I'm crying here because what she said reminded me of my grandma.
Hi Beryl, guy from Croatia didn’t say sirni he said CRNI which means black in translation. And SIR is cheese is some slavic languages (written in latin) and written СИР оr сыр (cyrilic). But yes it could sound similar. Hopefully this explanation is not confusing 😂
Best
P.s.
Seafood from Croatia omg always good
That's exactly what I wanted to say. It's really hard for non native speakers to properly distinguish between the sounds typical of slavic languages
I'm glad I'm not the only one who wanted to explain this :) I really like your explanation. We say sirene (сирене) for cheese in Bulgaria and cheren (черен) for black. :)
Oh, that was more confusing
Yes, that "sound" is similar in Polish & Russian (for black). I'm surprised she chose to connect it to cheese and not the color.
Very strange, especially since he pronounced it with a ts/tz sound as opposed to an s sound
Oh my god, just a couple days ago I was saying to my boyfriend that we had to find a recipe "for that dish we ate in Egypt", I couldn't remember the name xD And now this just popped into my feed, what a lovely coincidence! As vegans, we ate a ton of Koshari when we were there. I think i'm gonna make it today for dinner!
I’m Egyptian and koshary is literally everything but definitely harder to find here in Canada! Glad you guys enjoyed it so much!!
I will just settle for nutella on my gurl’s pucchi and milk..🍼
@@lisabeshay5123 you fynny hhhhh
I'm a Brit rather than Egyptian, but I've been searching for Koshari recipes lately, and I think this is why RUclips recommended Beryls channel to me.
I found a great Koshari recipe here.. ruclips.net/video/bGM2gh4bxmM/видео.html
I can't say whether it's truly authentic, but it looks it to me, and exactly like the Koshari I ate in Egypt.
Beryl: "Hi, I'm Beryl"
Me: "Hi Beryl"
Every Time😁
me too!!! :) :)
Always 💖
I'm struggling with the title of this video...the theme is "The Dish I Wish You Knew" but obviously that makes a confusing title, anyone out there with an opinion or an idea? Esp since I want this to be recurring I need something easy but also catchy?
ALSO I will go through the comments and reach out to people who leave stories for future episodes! So leave one if you wanna be featured! :)
Hidden gem recipes of the world
Tricky. Something like "Spread the word" or "share the love"?
Dishes that deserve more notice?
"Dishes we Wish we Knew | Ep. 1"
"You wish you knew "Dish" | Ep. 1"
"Dishes and Wishes" | Ep. 1"
im not that creative T_T
"What we eat"? I suck at naming anythg 😅
I’m an Indian raised in UAE and koshary is still one of my favourite comfort dishes. My parents and I would go out to the beachside every night and quite often, we would all share a koshary made by an Egyptian roadside vendor. I loved it.
I love that it’s vegan toooo! And so yum!
Omgg samee, our Egyptian neighbours would give us Kishory very often and we give then our Indian food
U from koorela?
I was raised in the UAE too!! There would be a festival at my high school every year and koshari was one of the dishes I ate. So delicious!!
God saammee!!!
hi beryl! the dish that is very important to me is called janssons frestelse-it's a swedish potato casserole and i make it every winter for my family. i am of half swedish descent but my family lives in california (while i live in berlin). this year, i made a mini frestelse for myself so i could feel like i was at home during this pandemic, as i was feeling very homesick for the coziness of the winter months with my family.
what makes it special is the secret ingredient: ansjovis. although it looks like those are anchovies, they are actually a sprat. they are pickled with some spices in little tins and they add a rich depth to the casserole that cuts a bit into the creaminess of the potato and dairy. it's also important the way the potatoes are cut (into matchsticks).
swedish food was always important to me because i was not taught the language as a kid, the cuisine was always something i could use to connect to this part of my roots. let me know if you're interested in the family recipe :)
sounds amazing! I will have to try it :) thank you so much for sharing
It is the same for me (and I am swedish)! It is the only dish I NEED for all the big food holidays. Even midsummer!
I also have a very soft spot for gubbröra (old mans mess?), which is also based on the same ansjovis, which there are many variations of. The cold mess is superb with a nubbe!
Oh yes, my grandmother lived in sweden for one year and afterwards always made this in the winter, and nobody else here in Germany seems to know it, so I am totally for Beryl making it.
jätte gott!!!
Wow, I've never heard of this dish, the only swedish dish I can think of are... IKEA meatballs? Swedish Princess cake? Dang, I don't know anything else. Would you mind sharing the recipe in the comments? I want to try making this :)
For me black risotto is instant teleportation back to childhood ❤ it reminds me of my dad, who died 15 years ago, because he was the one to prepare it in our household. Not only he was the one cooking the risotto, but also the one catching the cuttlefish. I was so happy to see this dish here.
Black ink is actually part of cuttlefish anatomy and it's hidden inside of cuttlefish in a very small bag. It's for protection from predators in the sea. In newer times it is sold separately in grocery stores, but when you buy fish on the fish market (or catch it yourself 😃) you have to clean it very carefuly so you don't break the ink bag and then you have perfect amount for risotto.
May your dad rest in peace. It's so nice that men in Croatia cook well.
Crni = black
Sir = cheese
Sirni = cheesy
How nice you enjoyed the rizoto :) love the food in Croatia :)
"Trying dishes important to you"
Me: There are so many, I love food. I can't choose. 😂
True!
U got nice selection of words
When people think of Japanese food, they think of sushi but my favourite is Oyakodonburi
Donburi is a type of rice bowl with toppings, and this one is chicken and eggs
It's really easy to make and the perfect family food, the name comes from Oya (parent) and Ko (child)
This is so interesting! I have heard of this only because I did a story on it when I worked at GBS. I agree about Japanese food, I think in general people really think about Sushi or Ramen, can you email me? berylshereshewsky@gmail.com?
I love Oyakodon. I had it a lot when I lived in Korea. I would have that and naegi-katsudon (that is the one with pork-cutlet covered in a mountain of thinly shaved raw leaks, right??) all the time for lunch. I make oyakodon at home in America now, too. Well, I try to!
Hey Beryl! Dishes I'd love people to know about from Naples in Italy are:
1. Pasta e patate (pasta and potatoes)
2. Montanare( fried pizza dumplings)
3. Gateau (baked mash with leftover bits such as cheese and salami!)
When I saw fried pizza dumplings, I thought of totinos pizza bites. I wonder what someone from Naples would think of them :D
@@rring44 I'm sure they would find them as disgusting as I do. Oh, how Americans have screwed up Italian cuisine.
Fried pizza dumplings... *homer simpson noises*
The girl from Greece spoke so beautifully..
Vivi described her food and culture so beautifully...she needs her own channel!
Hey! I'm just silently reading the comments here. I am thinking of getting a channel for years and years.. so maybe I should? I think I will when I get the chance of owning some basic equipment. I just stopped here to say big thanks for being so uplifting!
@@ViviCanFindAUsername Yes go for it! You're a natural on camera and hey, you can't win if you don't play, right? Good luck xox
You should! I loved your segment!
I was waiting for a greek dish! Sending so much love from Greece!!
Beryl thank you for all your videos! My nine year old son and I have enjoyed watching them. They have encouraged us to cook and try new foods. My son is a picky eater, but now he’s willing to try new foods. Thank you also for producing content that a family can safely watch together!
The Greek description is poetry. Beautiful reflection.
I LOVED what Vivi said about her food and culture. It makes me think about the hard time many of us are going through now and gives me hope that something as delicious comes out of these difficult circumstances.
The Greek girl is so eloquent
Μπραβο Vivi μου👏🏼👏🏼👏🏼👏🏼 her speech was beautiful😭❤️ lots of love from Cyprus🇨🇾🇬🇷
When Vivi said "Homemade phyllo"... You don't wanna mess with a Greek gramma!
Oh that's for sure!!
Call the segment
“I DISH you knew!”
And have the D in a different color
What a lovely start to the day! Phyllo in my freezer means Greek pie in my future
Umm,just gotta say,thanks ,Beryl, for maybe having the best most thought provoking, loveliest channel on RUclips.
Seriously,thank you, fellow human!
I miss LOUKOUMADES!!! They are so hard to find in the US, even in decent Greek restaurants. Nikos in Houston has the best I've had, even after tasting a ton in Greece.
I was in Cyprus visiting family this summer and we had loukoumades from some yia yias selling it on the street . I wish I could get them where I live
They are actually very easy to make! I think there are plenty of tutorials on RUclips but be careful when using the hot oil!!!
Vivi's story was so touching. I love the Greek dishes I've had, especially ones involving phyllo!
This is a great series, Beryl! Actually, this is a great channel. I love that people from all over the world comment and interact; it's so inclusive! Thanks for providing a safe place for us all to meet.
I wish more people knew about my culture/country as not a lot knows about Welsh cuisine they only know about British (mostly Scottish and English food and culture)
especially as Welsh language is on the decline though there is an attempt to revive it (the 1m speakers by 2050)
Any Welsh dishes i should try?
Freeeeedommm
I don't know a ton about Welsh culture. I've watched a few Welsh shows & it is my favorite accent to hear. What dish would you suggest?
You should list some dishes here! The only one I know is Welsh Rarebit -- is that really a Welsh dish?
@@RunaVanBeeck
There are so many to choose from! Though Wales cuisine is mainly made up of stews and the often made with leeks and is a traditional thing to use. Here are some foods from Wales (you can google to find recipes)
which is a traditional Welsh soup and can be one pot too! It's usually made of Welsh lamb, leeks and potatoes but there are loads of regional/family recipes out there which is great to experiment with!
is the welsh traditional fruit cake
which are small round spiced cakes
basically welsh version of cheese on toast
is the edible seaweed that is enjoyed with toast or seafood, but traditionally, it is an integral addition to a Welsh miner’s breakfast and goes well with bacon and eggs and is an ingredient that makes the Full Welsh Breakfast! Though I once saw a recipe where you cook it with oats and bacon to make like a sort of oaty
It's like a very thin Crumpets
It's a welsh version of pancakes which uses buttermilk
traditional welsh stew
which is a finely ground oatmeal soaked in water for a long time before boiling until it solidified
( a shallow moist fruit cake)
(caraway seed cake),
(cinnamon cake)
(honey cake)
(I thought I would give you some local or branded companies that creates some food from wales too, which you probably could get some online)
There are many varieties of cheese's in Wales you could get online. Like Caerphilly Cheese
One company I can think of is Edwards of Conwy but there are many others to choose from.
(I think there are 78 breweries across Wales) Might be more now I am not sure but here are some... Purple Moose, Cwrw LLyn, SA Brains
There are many of these too but one I can remember is Welsh Lady here is a link to them www.welshladypreserves.com/
One I can think of it LLaeth y LLan or Dragon Wales, Rachel's Organic
Hen Llan Bakery
Welsh Brew
Clarks syrups www.clarksit.co.uk/
Peter's are a big company from Wales
That first woman had the most beautiful way with words- and in a second language!
Hey Beryl! I know this isn't really a special kind of dish, but I would love to share my grandmother's recipe for red cabbage. It has sugar in it and nobody in the family knew how to make it because it had a very specific flavor nobody could place. It was something all of us grew up with as she cooked lunch for us almost every day during school lunch breaks (my sisters and cousins live/lived very close to her and school). I visited her last year and asked her to teach me (in a safe manner of course) how to make it. I wrote it all down so i could share it with whoever wants to try it!
ok WAIT this is another series I am woring on for "Tastes like Home" can you email me? berylshereshewsky@gmail.com
Would love to see this recipe!
Are you German by any chance?
@@jasmin_dd963 very close! Belgian
@@BerylShereshewsky sent!
I'm blessed enough that the stereotypical dish people have of my culture is a representation of the culture and richness of our history. Am a Mauritian and here, we have a real blend of cultures reflected through our cuisine and we all really do appreciate the different gastronomies which makes up our cuisine.
Koshari is so good! When I was in Egypt last year I had a portion anytime I had the chance. I just can't get it exactly right at home.. Love from Germany!
OMG kolokithopita!!! It’s one of my favourites to make, as well as kolokithokeftedes (which is like a zucchini fritter).
i love zucchini fritters..so much...
The squid ink has a distinct taste. It adds flavor to the cuttlefish. I have tried cuttlefish adobo with and without ink, and i must say the one with ink taste loads better. (Adobo is sort of a national dish in the philippines, usually with pork or chicken)
Could you describe how squid ink tastes like?
@@wxlurker Squid ink doesn't really have a strong taste, maybe a hint of bitterness, but it smells like a mix of sea and squid
I’m from Indonesia and I wish people would know about Binte Biluhuta from Gorontalo province because of how unique the taste is, even most Indonesians would agree with me that it has such a very distinctive taste to the other Indonesian foods.
The Greek dish looks so yummy! It reminds me of spanakopita, which is my *favorite* Greek dish (and basically the spinach version of kolokithopita)! I helped make it for a Greek Orthodox festival at my friend's church. 😋🤤
Love from Egypt ❤❤❤
glad you included koshary,
About other Egyptian food with stories, the one I could think of is called Molokhia ,
Molokhia means royal. It dates back to an ancient Egyptian era. The ancient Egyptians didn’t eat this plant, as they thought it was poisonous,
During the Hyksos occupation, Egyptians recognized that Molokhia has many health benefits and that it was nontoxic when Hyksos decided to kill Egyptians by forcing them to eat this plant, and they did not die but instead loved it and ate it ever since.
I'm always looking forward to your videos and the Egyptian recipe is something I read about a while ago and wanted to try, but forgot the name of! I now wrote it down so I can finally try it.
My absolute favorite dish from my coutry (Austria) which gets way too little international representation is "Kärntner Kasnudeln" (Carynthian cheese-noodles)
The name is really misleading, because it's more of a mix between dumpling and filled pasta and it's not filled with cheese, but with Bröseltopfen which is low moisture quark that has a crumbly texture as well as potatoes or breadcrumbs (depending on the recipe) and a lot of herbs. (Lots of mint and chervil and some chives or parsley, again, depending on the recipe) The edges of the dumplings get folded in a very specific intricate way and it's said that a woman who can perfectly crimp the edge of the Kasnudeln is ready for marriage. The dumplings are boiled and served with brown butter and a green salad.
Basically every carinthian family have their own recipe and I'm always making mine based on my great grandma's recipe.
Love the sentiment about how good memories can come from hard times. I am Cree from Canada. For my family and many others we have a vast fondness and good memories of bannock! My family bakes ours but many also fry it, fry bread. My siblings and I love ours with butter and jam, but one of my (many) aunts love it with lard and pepper. You can use it for sandwiches, for dessert, so many things.
The Greek Girl was so eloquent and touching with her tale)
That Greek girl's voice is so soothing! I'd love to hear her voice over audiobooks or guided meditation videos!
Hi Beryl! I'm a girl from Albania, a small country in Europe. We have two very special dishes with interesting recepies: 'tavë kosi' and 'furges me gjiz'. The first one is meat with yogurt, eggs,rice etc in the oven with a cruchy crust on top. The second one is liver with a special type of cheese (which you could also make it on your own from milk!) , tomato and other vegetables. If you would like more information or even a video feel free to contact me.
U missed the most famous dish, for which albania is most famous..😖😖
This is supposed to be dishes the country is NOT known for!
Yes! I have never cooked a dish from Albania! Can you email me? berylshereshewsky@gmail.com
@@BerylShereshewsky the zucchini pie just like the Greek one is one of my favourite Albanian dishes, especially for summer cause it's not as heavy as the leek pie or meat pie.
KOSHARI is my favorite culinary memory of our trip over to Egypt for my birthday 5 years ago, we still cook our version of it. LOVE the whole series and your videos bring me so much joy Beryl! So great to see you being so open to trying new things, I love your attitude
I wish that everybody knew about Slovakian halušky! I live in Czechia near the Slovakian border and whole my family always asks my mom to make them when they come over. It is a dish consisting of very simple ingredients (mainly potato, cheese, bacon) and the only tricky thing is to grate the potatos really finely. We actually kinda "scrub" them to make the batter veeeery fine and the whole family takes turns doing it so it's a shared effort :D My mom learned to make the dish long time ago when our family used to live in Slovakia and it's our all time favourite meal!
Halušky is the BEST! In pre-covid times we often took a trip from Szeged (southern Hungary) up to Donovaly to our favourite restaurant just for the local halušky! You know something's too good if people take a 2x400km trip just to eat it.
I saw the Koshari picture and I clicked immediately - I also fell in love with this dish while traveling in Egypt. Thankfully, in JC where I live, there is a huge Egyptian population - so this is very accessible at many local restaurants. OMG Beryl great outfits and jewelry, and I always enjoy seeing the picture behind you change, to sort of match the mood. I love these types of videos. Thank you so much for your content. In a time where we all feel hopeless and alone - its so nice and heartwarming to have these stories from around the world that reminds people of something they love or happier times. This makes me so emotional (especially the first girl, just want to give her a huge hug). This made my day - thanks to everyone in the video.
This was a very different kind of episode. I really really liked the theme, the wholesomeness of these people coming together and sharing a bit of their identity/culture with us that might never have known about. Amazing.
i love when she says "i'm proud of myself" We are proud of u too beryl 💗
As a sociologist!! 3:00 dishes and why where they created is a way to conect with a society, to understand and with time to love it... that is why this is one of my favorite channels. Thank you Vivi... and of course Beryl!
You should try a British Toad in the hole, with mash potato and onion gravy!
I'm from Yorkshire in the north of England, and that to me is true working-class comfort food, and reminds me of happy times growing up.
It was originally created as a way to stretch out meat in poor households back in the day, but has gone on to be hugely popular all over the UK!
I am Arab American and I ate Koshary when I was a Teenager since Libya Borders Egypt and I wasn't into it as I was with most other Arab foods growing up. We even incorporate the Greek stuff too. I hope you've enjoyed it!
You could do an entire series on Greek pies! They are all so good. 🥰
Thank you so much for including Croatia! I've been trying to make more Croatian food recently to better connect to my family. This made me so happy! 💞
I absolutely L❤VE Greek Spinach pie (not attempting to spell the correct name lol). Now I'm going to make the zucchini/pumpkin version! Yum 🥰💛🌼🌿
If you like mushrooms you can also try this one:
akispetretzikis.com/en/categories/almyres-pites-tartes/manitaropita
There's a whole section on pies.
Spanakopita (σπανακόπιτα) is definitely my favourite pie! :3
Hey Beryl, I am from India which as you know is a very diverse country. There is people who love meat in the Mountainous North and East, people who love sweet and spicy in Gujarat and Maharastra of west and us south Indian people have a diverse palette as well. The dish I want to share is Appan and Thenga pal which is a nice fluffy and light pancake with delicious coconut milk. It is in much contrast with what people think about Indians who only love spicy food. We do love our spices :) but our food is so much more.
You are not doing India justice without talking about dosa, meat dalcha, vadai and keer! I grew up, not in India, eating dalcha regularly, made by my North Indian mum.
That first girl from Greece is so sweet and just a gift to humanity.
I don't usually reply to these comments but damn you made my day! Thank you ♥️
Hey Beryl, as I was watching this, the dish from my culture that came to mind was or nee, which literally translates to yam paste in English. It’s steamed taro yam that has been mashed with lard and topped with ginkgo nuts. Some families add pumpkin on top as well.
This dessert dish is common among teochew Chinese in Malaysia, but I’m unsure if teochews in China eat this. My grandmother used to joke that I was a true teochew because I could finish the entire pot of this in one sitting, while other kids turned their noses away.
This dish is close to my heart because it makes me feel connected to my mother’s side of the family. Sadly, this dish is getting more uncommon as it’s not the prettiest dish in the world and only represents such a small population of people.
I managed to get my mom’s recipe to try and preserve bits and pieces my family if you’re interested :).
I would love to chat about this! Can you email me at berylshereshewsky@gmail.com?
It's not "Sirni" with an "s" as "Sir" also means cheese in most Slavic languages, but "Crni" as in "ts" " pizza, tsar" meaning black. In Croatian language "sir" also means cheese.
That would be like "cherni" - black in Ukrainian. Now I see the connection. I thought it was like Cyr too - which is cheese.
And чёрный in Russian. It’s just a slight variation on the pronunciation. Love Slavic languages :)
Yay! Mediterranean Food!
I love your vids soooo much Beryl ❤️.
It's because of you that my sodium levels has skyrocketed, and j couldn't be more thankful.
Sending lots of love from Ghana😘😘
*i
I love the Greek recipe. You can get a version of it in most Australian bakeries. In individual triangles. I've got to go to a bakery immediately to get one, I love them.
I have Danish in my family on both sides and food is one of the few ways we are still connected to that culture. But it always seems like it brings my dad to talk about his grandparents and their experiences in the old country and the war and their experiences being new immigrants to Canada
Hi Beryl! I’m from Portugal and there is a recipe that always reminds me of my grandma that I would love for everyone to know about! It’s called Feijoada do Mar, it translates to Feijoada of the Sea. it’s basically a bean stew with all kinds of seafood! Usually we put white beans, squid, mussels, clams and shrimp! We also serve it with rice. I think that not too many people usually pair beans and seafood and it’s such a comfort food brings me so many memories! It’s usually a Sunday lunch dish because it’s too heavy to eat at night 😅 love your videos and would love this dish to be featured in one of them!
Every single one of your videos are just so enjoyable, and interesting. It's like nothing else I've watched. I really look forward to all you videos! Thank you ♥️
I've had a variant of that Egyptian one. A man was selling it in a food court here in Edmonton, Canada. He was all ready to explain you mixed it all together. I explained that I mixed ALL my food together. XD
I really miss Great Big Story, but your channel beats it by a lot. I love food, cooking, and culture and I love what you're doing!
Omg!!! Koshari is my absolute favorite dish from Egypt 🇪🇬 I got so excited seeing this amazing dish here that I literally jumped! Lol
Sending you lots of love Beryl 🤍
I'm from Egypt and koshary is just LOVE , we eat it anytime anywhere and as the girl said you can't go wrong with it , actually if you ever come to Egypt you'll find koshary restaurants literally everywhere even they made instant koshary cups in the supermarkets here , it's like noodles for southeast Asia , the koshary is for Egypt 🇪🇬❤️
I love that you had kushari! It's really such a delicious meal :) I survived off of it for two summers in Egypt.
i'm curious, why didn't you try other dishes while in egypt?
I was so thrilled to see my country in the title - Croatia. I myself heard of crni rižoto just recently because I don't live near the coast but I hope to try it myself someday.
By the way, sir also means cheese in croatian, crni is pronounced differently (but I don't know how to write the proper way to pronounce it sorry). :)
These videos are the best. I love it when they explain about how the dish matters to them.
Another dishes that I can try out, yey! And the best part is to know the story behind each dishes, wonderful. Thanks Beryl!
Thank you Beryl for always taking us with you on exploring the world one dish at a time by making these kind of content. These are not just food though, these are memories, emotions, culture, flavor, passion, knowledge and everything else in between..❤
I think Denmark's most renowned food is our open-faced sandwiches made out of rye bread, and that is very representative for our cuisine. But our cuisine is obviously more than sandwiches xD
I myself am in love with our savory tartlets, "Tarteletter" in danish, which are small 'pies' made out of puff pastry formed as a little cup and filled with a thick chicken and asparagus soup-filling (the consistency is more gravy than soup). It can be eaten as a starter or as a main course. It's a little hearty pie that will warm and comfort you in the wintertimes, and just fill you stomach in the summer xD
Btw, love your videos!
Smørrebrød is so good! I'm part Swedish and I make it from time to time for quick lunches. (But I do definitely agree that the tartlets are a great choice for something outside of the realm of sandwiches, lol.)
@@RoseMuseK It really is! Glad to know that it's not only danes, who enjoy smørrebrød! :D
She nailed all the recipes given to her. 👍🏽
I love the stories.
Hi Beryl! I loved this segment. I love the people presenting their dishes. It'd be great if these people would also give a quick glimpse of where they live...town square, their street, the grandmother's garden in Greece... something that gives a sense of place like you showed in the Egypt part. Love your videos!
Wow, Vivi your monologue was hart warming ❤️
your videos are always so calming and educational, never stop
I really really really really want to try the Greek dish, oh my lord it looks/sounds heavenly
And it is! It's awesome with zucchini, you can definitely make it this way, but you can also go the Greek Grandma style. Just think of what a greek grandma would grow in her garden: mostly it would be various kinds of wild greens (called horta in greek), spinach (sometimes used in mixture with horta in pies) and zucchinis, eggplants, whatever you could find. I literally remember my own Grandma going in the garden for whatever the garden had to offer at the time just to throw everything into a pita - and yes, all grandmas make the fyllo by hand.
You can definitely mix and match flavours, you could also do potato and stuff, don't forget the eggs though! There is also a famous greek pie that is called milk pie (galatopita) and it's a dessert type of pie made with a custard that had in some eggs and a lot of spare milk that they had! Most people had some type of goat or sheep, 1-2 and some chickens were enough to feed a family of 4 on the reg. Sometimes they would have spare milk in a day and instead of turning it into a cheese or yogurt, they would reserve some and make a custard pie with fyllo, which is super yummy.
No matter whatever pie you try, they are all amazing and I hope you enjoy them 😊 i can definitely share recipes with you. Kisses from Greece!!
Love how the people explaining bout the dishes, love your new vids, extracting it by parts
Beryl you have to be the sweetest most wholesome creator on here. I love how positive and open minded you are 😊 much love from Northern California ❤
a little off topic but I definitely owned those cat earrings when I was a kid, I remember thinking they were so cool. :D I wish I still had them now!
You could try searching in Amazon
@@ayshaalex3404 I'll try checking my parents' house next time I visit.. they might still be in my old jewelry box. :D
@@jeanieinjapan yeah might be hope you find it 😃
Hi Beryl! I’m Lakshya and I’m from India. The dish I wish everyone knew about is Sindhi kadhi. It is absolutely delicious but not very well known. It’s warm and gorgeously spicy flavour comes from gram flour and fenugreek seed. My sister and I force our grandmother to make it for us every week! It has a generous amount of fried potatoes, cauliflower, carrots, peas, or any other veggie that you like. It’s best served with a steaming bowl of rice. We can never get enough of Sindhi kadhi!
Fenugreek seeds is hard to get where I live. But I absolutely love the taste and sindhi kadhi sounds really tasty.
@@zeylah4531 if you ever get your hands on some fenugreek seed, you must try this kadhi!
I saw the picture for this video and was like IS THAT KOSHARI??!! Omg I ate so much of it in Egypt. LOVE
I love how these seemingly complicated dishes are always achieved in one small burner and in the instant pot.
This whole channel has become a whole "Beryl no longer need to look at the internet for possibly erroneous recipes with some history from other countries while sharing basically every meal she's having on the internet," and I'm here for it.
That yellow, collared sweater is way too cute! Definitely made for you, Beryl!
While italian food is pretty well known, it always amazes me that my absolute favorite italian dish, cacio e pepe, isn't more famous. It's 3 ingredients (pecorino, black pepper and most traditionally egg noodles), one bowl and the simplest of instructions (grate a block of cheese, grind enough pepper until your hands hurt, and cook your pasta. Reserve some water and gradually mix in the cheese and pepper) and makes the most luxurious version of mac and cheese you'll ever eat. My gram, who has a farm in the Abruzzo region this dish f comes from, taught me how to make this when we lived in Rome together and I've made it regularly ever since.
I also love how everyone gets to talk about their food, I love hearing from everyone on their memories associated with the food ❤
I've already tried koshari......even living in India
It was actually an elegant dish
But I ate it long back in 2018
Thanks Beryl, for reminding me about it about