"My wish is that we start finding the hidden powers within us and between us, so that we can keep growing in love and in freedom, instead of fear and control." what a wonderful wish too :) I hope we as people get closer to making this true next year.
Paraphrasing: "Family traditions are as important to share as a national dish." Well said Beryl. Just to hear their back story with the dish warms my heart. When someone says "my mom used to..." or "my dad used to..." makes me think of my own family and transports me to happier times.
I can confirm this is totally the case with the banitsa from Bulgaria☺️ my mom makes it almost every week! Btw if you’re interested I have a travel channel with vlogs from London where I live and also other countries 🤗
Ngl man, our food is crazy good and we have some of the friendliest people in the world ❤️ (We're basically the Mom Friend™ personified lmaooo) After this whole pandemic thing is over, we'd love to have you over!
If u wanna try it( esp if ur a sweet tooth) I suggest you melt brown sugar in oil and mix the grated coconut until it's fully coated.... For the topings
When Preslava said that banitsa can be eaten all through the year, she isn't kidding. I have some in my kitchen right now, and we'll be making the fortunes variety for New Year's Eve. I honestly have never seen anyone putting honey on top since it's usually rather salty and savory, but I don't see a reason why not. When it comes to the fortunes, in my family we've gone a step further. We tie the papers with the fortunes onto cornel twigs (or toothpicks, if we're lazy :D) and place them on top of the banitsa like little flags to avoid chewing our fortune.
I love this! Also, I think the reason that there’s cheese and filo dishes from Bulgaria to Greece and even Arab countries is because of the Ottoman history. If you have to be colonised, you might as well get something out of it, and that it has a colonial history doesn’t make the dishes any less ours. 😄
my dad slathers it in honey lmaoo we usually have the honey on the side so that it feels fresh on every piece, but it's always there for sure (and I myself eat it with liutenitsa, which may seem like an abomination, but is really good ngl) (writing all of this in english just so others in the comments can understand too :) )
I think that there's an important point for each of us to realize: food is regional and trends ebb and flow over time due to a variety of factors. Availability, cultural traditions, religious beliefs and environmental events all influence the culinary practices of the people who live in a particular region. I love this series because it allows us to take a seat at the table a half a world away from our own. I love learning about new cultures and an easy, fun and often yummy gateway is through their food.
I love food for this very reason. It saddens me that social media does not share the story of food. Instead, it’s self-centered content that strives to boast the posters image. Good food transcends over time! A person will, unfortunately, will pass away. But food? It will last wars, economic downfalls, national disasters, cultural tensions. Isn’t that cool?
. . . . .what you got at home to prepare the food with in regards of kitchen apliences, convinience, personal taste ( I never met someone who would not put their little twist to a traditional recipe in some way shape or form. Saying you know it differently is interesting and fine, but the indignation that often accompanies that statement is seldomly very varented. Adapting food to your situation and make due with what you got is after all the most traditional way of cooking . . . I adapted kebab karaz into skipping the part of forming meatballs for time saving sake, fry the ground meat in crumbles but keep all the taste . . . it is no longer the traditional food, but it still is everything that made me fall in love with the dish
@@_jonathanlue Food is culture, history, memory, providance, joy, solace and love, it deserves respect and it lives from sharing. Even if you have to eat alone, putting care into it will not only nurish your body but also mind and soul but also can keep your bonds to others alive
@@TheGaganPodcastwhen you go to Bulgaria there is a place outside Sofia, it is called Gorna Banja, they have a place which still does Boza. It was recommended to us. I personally remember the times where Boza was still made with sugar and no preservatives which made it go from slightly fermented to very fermented within 3 days. Now it takes forever for it to ferment properly even when it is done with sugar (and not sweeteners). My husband (Italian) liked it but was disappointed that it was not fermented the way we have told him it does.
Omg Beryl! Palitaws are also called "dila-dila" in Pampanga, a province in the Philippines, dila-dila literally means "tongues" or "tongue like thingies" I was shocked when you made a tongue earlier in the process! Haha nice work!
aaw her face after taking the first bite of her first ever oliebol is so adorable!! for americans who are curious what they taste like, they are very similair to krispy kreme donuts, as far as i can remember those! (which are by far my favourite and we dont got them here in the netherlands) both are very yeasty and fluffy!
They are common in many European countries, I think they originated in France, where they call them nun farts. In Spain we call them “buñuelos de viento” and eat them for all saints (day after Halloween). And now I’m hungry.
The way Beryl goes the slightest bit cross-eyed when she's looking down at the dish is the sweetest little gesture and shows how much she really genuinely loves digging into each dish.
The most common Armenian new year’s dish is Anoush Abour, “sweet soup”, which isn’t exactly a soup. It’s dried fruit, nuts, and wheat, cooked into a something between a fruit compote and a thick pudding. Truthfully, I make it all winter, with less sugar than usual, and eat it for breakfast.
@@itsmeanne it’s super easy, too! Often the recipes have you cook the grain and fruits separately, because then it’s prettier, but if you cook everything together, it tastes better and it’s easier. I’ll edit this post with a recipe link, if I can find a good one.
Christmas sandwiches at my house. We're Salvadoran and we set a buffet table with bread rolls, roasted chicken, sliced veggies (radishes, cucumbers, potatoes, beets, tomatoes, watercress), shredded cabbage in mayo, and tomato sauce.
Yes oliebollen!!! I made them recently for the first time, with raisins and apple cubes, and then lots and lots of powdered sugar on top. Appelbeignets are also tradition on new years eve in the Netherlands, that are slices of apple covered with sugar and cinnamon and then deep fried in beer batter. It’s always oliebollen and appelflappen in december.
"Find the hidden powers within us and between us so that we can start growing in love and in freedom instead of fear and control." Wow, such a lovely and powerful message from the Portuguese guy. Happy holidays, Beryl! 💚🧡🎅🤶🎄❄
The only reason why I watched GBS was because of Beryl and her “around the world” series! I swear to god, I threw my phone when I discovered she had a RUclips channel. This literally made my week, thank you!!! 🎉🎉🎉
I love how despite the fact that the dishes are super different from country to country, we all seem to celebrate New Year's one way or another. There are more things that bind us all together than the ones that keep us apart. Thank you for this video, Beryl, and happy holidays!
a special thanks to the portuguese gentleman for reminding me to eat. i'm being sincere btw, when you're ill enough you forget such things. imma, gonna, grill up a ham and swiss, thinking i'll add a fried egg. figure i could use the extra protein since i didn't eat yesterday. thank you beryl, for relaying a message from a random portugues man, life is weird like that sometimes.
@@lilivonshtup3808 thanks for the concern. been on palliative care since march and my symptoms are largely in check. feeling much better. hope you're well and enjoying thursdays with beryl with us. salud!
K, so I have a bunch of that rice flour left from attempting mochi for my mom for Christmas. I made Yokan with the rest of the adzuki beans. Should the coconut be toasted or just regular unsweetened? I think even I can make those and they look tasty!
I'm so happy that through out your videos you try so many eastern european dishes. I often feel like they're not being recognized or appreciated cause they're not colorfull or associated with luxury. Yet they're hearty and full of flavor. Thank you for making it more popular.
I generally don't like people. I'm a natural hermit. That said even I'm missing people after this year. Merry Christmas, happy Chanukah, happy Kwanzaa, happy festivals, happy new year to everyone.
huhu i hope beryl sees this comment i just want to let her know that every video she creates feel like a hug😭 idk how to explain it but you really inspire me to makes videos about people and cultures and share beautiful stories just like these💕 happy holidays beryl!
I love what you are doing with this channel! Having people around the world share their culture and food with you...and all of us, with their own voices.
In Guyana we eat pepperpot. My mum used to start it on Christmas eve and it cooks all night and is ready for the morning with freshly baked bread. Heaven. I am going to make it tomorrow for Christmas Eve dinner.❤️. Merry Christmas. Lots of Love and Happinesses to everyone.🎄🎄
In Oklahoma in my youth we traditionally had sausage balls- made with Bisquick, country sausage and sharp cheddar- and queso dip made with Ro-Tel tomatoes and Velveeta......not gourmet, but very tasty! Beryl, thank you for what you've done......you've been a beacon of positivity during this horrid year, and have brought joy into my heart, and I am certain many others feel the same.....I wish you and yours a happy holiday season!!!!!!!!!
@@supernova622 They're so good......Odom's in Tennessee makes them frozen, and they're really good....Walmart has them at least where I live.....but they're easy to make......
Finally some slovak representation in a video ✨ yes, Kapustica is a tasty soup that brings all family together at christmas new years eve. I would recommend everyone who loves hearty and sour taste to try it.
I don't know how you popped up on my timeline but, I am so happy! 2020 was so terrible and I am eternally grateful to see this beautiful world and its food. Food really does bring people together. Thank you ma'am!
From GBS to making your own channel, I followed your journey and will always do. Thank you for bringing us around world even though we can’t step outside our own homes. Thank you Beryl and I hope 2021 will be a better year for all of us. ❄️
I love it that the Filipina representative in this video embodies what a real Filipina is - brown, elegant, globalized, intelligent! Iwagayway ang bandila! 🇵🇭🇵🇭🇵🇭
@@jessicaperry7277 Yes of course. 😍 For example on Christmas Eve in my family we make Kapustnica, but with smoked (almost dry) fish and dry mushrooms. You can try every type of smoked meat or you can try smoked tofu also!
awww beryl so close to 500.000 as this year comes to a close. im so blessed to be one of them and part of this community. these videos have honestly been what got me through the year. these videos are educational, funny, wholesome, and welcoming. i look forward after a hard week (which seems like most recently) just coming on here and watching all the beautiful food and beautiful people that have sent in their videos. much love and blessings to you in this new year of 2022.
I feel like every Polish home during Christmas and New years smells like cooked sauerkraut, mushroom, cheesecake , gingerbread and tangerines :) it really is the smell of holiday season ;)
I am a Bulgarian studying in the UK. I made banitsa over the Christmas holidays. It really makes you feel at home, which I really miss. Plus now I can say my banitsa is world famous because I made one for me and one for the people in my accomodation. They loved it ^^ Highly recommend all of you to try it at least once.
The 2nd dish reminds me of when I lived in Pennsylvania. During New Years they would make Pork and Sour Kraut. The way I made it is with pork chunks, kelbasa, sour kraut and thinly sliced onion. It's slow cooked in a crockpot and when everything is cooked through and tender you eat it over mashed potatoes. They told me in Pa that when you eat this on New Years you bring on a good New Year. Thank you for showing palitaw. Proud of my filipino roots 😁🇵🇭.
I love hearing about the BTS - sitting in front of the oven and the dough fail. I would love to see/hear more kinda like a director's commentary. Would you ever consider taking us along for when you buy the ingredients? Like a shopping vlog or pre production vlog?
So happy to finally see Bulgaria being featured in one of these videos - the country has so many beautiful traditions and families gathering around to share food is at the heart of those.
I was so happy when I saw that you made oliebollen! My family is English-Canadian but I grew up going to a Dutch church so we would have oliebollen every year. We always had it with raisins and sometimes apple pieces. I think it tastes best when you roll the oliebollen in the powdered sugar while it’s still hot because it melts the sugar and makes it like icing. Yum 😋
Happy Holidays Beryl! In this crapfest of a year (which went extremely badly for me), your channel was one of the few thy made me happy and made me smile in spite of all the crap that was going on around me. Thank you :)
Not a New Eve tradition but every Christmas I make Zucchini Bread. I can't tell you how long I've been doing it. It seems like forever. I tried to get out of it a few years ago after my mom died but... made some yesterday. BTW, it's all done by scratch. No package mix.
Recent subbing here! Born in Chicago but visited the Philippines every summer and Christmas to be with Grandparents and relatives. Palitaw was a must! Impressive and mad props on making it!
What is community if not the celebration of both our similarities AND our differences. Your videos do that perfectly. Watching them makes me happy, hungry, and hopeful. ❤️
Once again we have been treated to genuine hope, peace and gratefulness. Thanks Beryl. Maybe one of my favourite moments was celebrating the purchase and use of the thrift store bowl. It is joy in such simple things that makes your channel stand out from the rest. Beryl your honest and vulnerable commentary is a joy to see.
My husband just started making sauerkraut quesadillas! Inspired by J. Kenji Lopez Alt and the incredible sauerkraut quesadillas he serves at his restaurant in San Mateo, California.
Aaaah such great idea. I was born in Bulgaria, near river Danube. For Christmas eve we made vegeterian dish called Raki, as meat is eaten on christmas day, when the fasting is over. This is my granny's recipe. Ingredients: Uses dry red cubanelle peppers (15-20 dry peppers soaked warm water for 30min), 1 head of sauerkraut, shredded thinly, reserve 4-5 large leaves, 1-2 leeks finely chopped, 1cup rice (or alternatively 1 tin of bortolli beans), 1 clove of garlic crushed, 1cup sauerkraut brine, 2-3 tbs sunflower oil, black pepper to taste, but be generous , 1tsp savory (chybritca, also called savory, related to the thyme), 1/2tsp thyme, 1/2tsp oregano, 1tsp sweet smoked paprika. Fry the leeks and garlic, untill soft and tender. Add the herbs and spices and stir so they release their oils and aromas, watch out not to burn the paprika. Add the drained beans, or uncooked rice and stir, add the finely shredded cabage, mix well and let cool down. In a ovenproof dish with lid, lay 1 or 2 cabage leaves to cover the bottom, drain the rehydrated peppers and stuff with the mix from the pan, if you are using rice, allow space for the rice to expand. Lay the stuffed peppers on the bottom and cover with the remaining leaves. Pour over the sauerkraut brine and water to cover all, ( if using beans you won't need too much liquid), put the lid on and bake in moderate oven for an hour (180 fan assisted oven) till most of the sauce is gone. We serve it with cold garlic yogurt. Da ti e sladko or bon apetit.
The bigger palitaw you made is sooo not wrong. That's like my serving, about 3 of that lol Rice flour dough, with sweet red bean paste and or cube of cheese as filling, rolled into a ball and covered with sesame seeds before deep frying, you'll get yourself a buchi-buchi (or just buchi).
From great big story to your own youtube channel. The first time i watched your videos in your channel you only had less than 5,000 subscribers and a few months later you're almost a hundred thousand. It always makes me happy seeing the progress of youtubers
The feeling Maria from Slowakia described I always get from pesto it takes me right back to summer at my parents’ herb garden were my dad frowns his own basil and I would make him fresh pesto with his own grown basil and garlic, and to complete the memory I made my dad fresh pasta to go with the pesto!
You've got a winning format by showcasing different cultures via individual's favorite foods. This is probably one of my favorite videos of yours. Yay!
In Brazil, we have a very similar recipe to the Oliebollen called "Bolinho de Chuva", translated literally as rainy little cakes, because moms and grandmas usually make them on rainy days.
Here in Chile the New Years Eve dinner queen are the "papas duquesas" or potato puffs, really it's the main dish that almost EVERY HOME TO THE NORTH AND SOUTH, TO THE ANDES CORDILLERA AND PACIFIC SHORE ARE PRESENT. TRUELY I C O N I C
i just love you... just so much of positive energies from you... and your words.....i just feel so good hearing you...and all of these people...thank you so much of being here in the community of love.....❤
Great episode Beryl. I’ve really enjoyed every one of your videos since you started. Having people share their local traditions is so awesome. It makes me want to travel to all these places and meet these people. Please, continue on with your channel. It is wonderful. And you have the best eyebrows on RUclips.
@@BerylShereshewsky ha! I do hope you’re enjoying making these videos as much as I, and I’m sure many others, are enjoying watching them. I watch a lot of culinary videos but I your approach and style is very fresh. The personalization and history of the dishes are what I think sets you apart. Happy Holidays to you and yours.
Olliebollen!!! Omg, I used to look forward to them every year around Xmas/NYE! I have such great memories of getting the powdered sugar all over myself as my mom clucks in displeasure 😅 they are one of those foods I’ve missed since moving to the U.S.
You are charming, the videos are delightful to watch, totally engaging and educational, and as was commented before, the earrings are terrific (I especially loved the wolf howling at the moon during the Slovakian stew)
You are the first person who is not from Slovakia but likes kapustnica! I am from Slovakia and I always eat kapustnica on Christmas Eve. Unfortunately, I currently live in Spain and was not able to go home for Christmas last year (and neither I will this time) so I had my first attempt to prepare kapustnica myself and I will try to master it this year. It turned out OK but not as my mom's and my boyfriend, who is Spanish, hated everything about it :D None of the ingredients are common in Spain and you have to be used to them or like them beforehand, but it definitely is that dish that is the equivalent of Christmas. I am so happy that you included it and that you actually liked the dish :)
Beryl, this is my first comment on your channel but I think I've watched every video you've ever been in, both on Great Big Story and on your own! You are one of the calmest, most genuine people on RUclips and I want to thank you for providing so much joy and positivity during this tough year. Wishing you every happiness (and 500K subscribers) in 2021 from Western Canada!
It's actually pretty amazing that you got the oliebollen right the first time. It's surprisingly finicky especially when making huge batches as then the oil temperatures will vary. In the Netherlands we have an annual oliebollen rating contest and I always used to get mine at a stand in the centre of Leiden which was crowned as being the worst oliebollenkraam 😂
Palitaw from the Philippines is aka “Dila-dila” as in tongue-tongue so don’t worry about the first one you made it’s actually the original shape of this :)
My husband and I visited my friend in France from Texas. She introduced us to Raclette! When we got home we asked for a raclette for christmas and now we do it every year for the holidays.
“Hi, Beryl. Hi, rest of the world.”
Haha, what a charming intro. ☺️
"My wish is that we start finding the hidden powers within us and between us, so that we can keep growing in love and in freedom, instead of fear and control."
what a wonderful wish too :) I hope we as people get closer to making this true next year.
I thought it's super cute too
I thought it was adorable he was sitting on the floor as well.
I find it so sweet that his wish is not for him, but for the whole world. My wish is that everyone thought like him. ☮️💟 in 2022 too!
Paraphrasing: "Family traditions are as important to share as a national dish."
Well said Beryl. Just to hear their back story with the dish warms my heart. When someone says "my mom used to..." or "my dad used to..." makes me think of my own family and transports me to happier times.
I can confirm this is totally the case with the banitsa from Bulgaria☺️ my mom makes it almost every week!
Btw if you’re interested I have a travel channel with vlogs from London where I live and also other countries 🤗
Yea!
There's a lot of Philippine cuisine in Beryl's video. Makes me want to go there:)
Go for it! Filipinos love feeding people ^_^ and sharing food
Ngl man, our food is crazy good and we have some of the friendliest people in the world ❤️ (We're basically the Mom Friend™ personified lmaooo) After this whole pandemic thing is over, we'd love to have you over!
It summons us Filipinos whenever we see Philippines in the title of a video we must watch 😅
Sure just dress casually so you dont get robbed. Means no exessive jewelry
If u wanna try it( esp if ur a sweet tooth) I suggest you melt brown sugar in oil and mix the grated coconut until it's fully coated.... For the topings
As a Bulgarian, I almost never see someone trying Bulgarian recipes, thank you for including our banitsa! Hope you enjoyed it . ☺️. ☺️
Banitsa really looks delicious
I made it last new year, and it's really delicious
@@alexbriones03 it really is and it’s easy to make as well!
@@denalihedgehog really? I’m very happy to hear that☺️ we eat it all year long actually 😂 from breakfast to dinner
Banitsa really looked tasty.
When Preslava said that banitsa can be eaten all through the year, she isn't kidding. I have some in my kitchen right now, and we'll be making the fortunes variety for New Year's Eve. I honestly have never seen anyone putting honey on top since it's usually rather salty and savory, but I don't see a reason why not. When it comes to the fortunes, in my family we've gone a step further. We tie the papers with the fortunes onto cornel twigs (or toothpicks, if we're lazy :D) and place them on top of the banitsa like little flags to avoid chewing our fortune.
I love this! Also, I think the reason that there’s cheese and filo dishes from Bulgaria to Greece and even Arab countries is because of the Ottoman history. If you have to be colonised, you might as well get something out of it, and that it has a colonial history doesn’t make the dishes any less ours. 😄
I was 4 months on Erasmus in Sofia - I ate banitsa everyday as a breakfast on my way to uni. xD
my dad slathers it in honey lmaoo we usually have the honey on the side so that it feels fresh on every piece, but it's always there for sure (and I myself eat it with liutenitsa, which may seem like an abomination, but is really good ngl)
(writing all of this in english just so others in the comments can understand too :) )
This looked so so so good
Makes me wanna try it this new year’s eve
I think that there's an important point for each of us to realize: food is regional and trends ebb and flow over time due to a variety of factors. Availability, cultural traditions, religious beliefs and environmental events all influence the culinary practices of the people who live in a particular region. I love this series because it allows us to take a seat at the table a half a world away from our own. I love learning about new cultures and an easy, fun and often yummy gateway is through their food.
Yes, absolutely agree. It’s the reason I get excited when I see there’s a new episode.
I love food for this very reason. It saddens me that social media does not share the story of food. Instead, it’s self-centered content that strives to boast the posters image. Good food transcends over time! A person will, unfortunately, will pass away. But food? It will last wars, economic downfalls, national disasters, cultural tensions.
Isn’t that cool?
@@_jonathanlue not only that, but we can experience dishes that people ate hundreds of years ago half a world away.
. . . . .what you got at home to prepare the food with in regards of kitchen apliences, convinience, personal taste ( I never met someone who would not put their little twist to a traditional recipe in some way shape or form. Saying you know it differently is interesting and fine, but the indignation that often accompanies that statement is seldomly very varented. Adapting food to your situation and make due with what you got is after all the most traditional way of cooking . . .
I adapted kebab karaz into skipping the part of forming meatballs for time saving sake, fry the ground meat in crumbles but keep all the taste . . . it is no longer the traditional food, but it still is everything that made me fall in love with the dish
@@_jonathanlue Food is culture, history, memory, providance, joy, solace and love, it deserves respect and it lives from sharing. Even if you have to eat alone, putting care into it will not only nurish your body but also mind and soul but also can keep your bonds to others alive
When she said she hasnt reached 500k subs, im like what!? People need to start subbing
I think Beryl can make 1M subscribers in 2021. Let’s make it happen!
Ikr, her videos are so interesting
Her content is 1000x better than those vloggers who's just flexing their stuff.
*edit: expensive stuff
Beryl is criminally under appreciated.
It will come. Be patient. 80k in a short few months is outstanding
Ahh this video gave me so many good warm and fuzzy vibes! 😍
yeahhhh
Awww Hi Abby!!!! Thank you!!
@@BerylShereshewsky :3
@Cesar Braylon tf
Abby!
My wife is Bulgarian. The blood in my veins has been replaced by banitsa.
Have you tried Boza
@@spas_ not yet! Apparently it tastes best fresh so that’s a trip to Bulgaria then
@@TheGaganPodcast yes
I am sooooo doing that !!
@@TheGaganPodcastwhen you go to Bulgaria there is a place outside Sofia, it is called Gorna Banja, they have a place which still does Boza. It was recommended to us. I personally remember the times where Boza was still made with sugar and no preservatives which made it go from slightly fermented to very fermented within 3 days. Now it takes forever for it to ferment properly even when it is done with sugar (and not sweeteners). My husband (Italian) liked it but was disappointed that it was not fermented the way we have told him it does.
Omg Beryl! Palitaws are also called "dila-dila" in Pampanga, a province in the Philippines, dila-dila literally means "tongues" or "tongue like thingies" I was shocked when you made a tongue earlier in the process! Haha nice work!
We call them "pepalto" (kapampangan of palitaw) in Tarlaqueño Kapampangan dialect.
@@hijodelsoldeoriente awsan mi la ring makanyan keni kekami Sta. Rita! 😆😆😆
We also call it dila-dila in northern Ilocos. Lol
@@ekong59 nice to know!! 😆
@@ekong59 my Lola also call them Dila-dila, she's from Pangasinan
aaw her face after taking the first bite of her first ever oliebol is so adorable!! for americans who are curious what they taste like, they are very similair to krispy kreme donuts, as far as i can remember those! (which are by far my favourite and we dont got them here in the netherlands) both are very yeasty and fluffy!
American here, I'll definitely try out the oliebol, looks delicious.
They look like beignets.
They are common in many European countries, I think they originated in France, where they call them nun farts. In Spain we call them “buñuelos de viento” and eat them for all saints (day after Halloween). And now I’m hungry.
And oliebollen are even beter with raisins...
@@kareninalabama True, they are very similar... and for me they taste nothing like Krispy Kremme... so much better
The way Beryl goes the slightest bit cross-eyed when she's looking down at the dish is the sweetest little gesture and shows how much she really genuinely loves digging into each dish.
Glad that Filipino food doesn’t disappoint her haha truly underrated.
Ps: Happy Holidays 🎄
Filipino food is actually one of the top 10 most underrated foods in the world according to a recent survey
@@apinezstats2237 no kidding!
Filipino moms are shaking HAHAHAHAHHA
I would love it to be underrated. So that we could just own our own dishes which are actually influenced by colonizers and neighbors.
@@jahd5790 - Most of the normal day to day dishes that we eat look and taste nothing like Spanish cuisine.
The most common Armenian new year’s dish is Anoush Abour, “sweet soup”, which isn’t exactly a soup. It’s dried fruit, nuts, and wheat, cooked into a something between a fruit compote and a thick pudding. Truthfully, I make it all winter, with less sugar than usual, and eat it for breakfast.
I read that as "American' and I was like "WTF is this?" :P
That sounds so good!!!!
That sounds reminiscent of an Indian halwa to me!! Delicious :)
@@itsmeanne it’s super easy, too! Often the recipes have you cook the grain and fruits separately, because then it’s prettier, but if you cook everything together, it tastes better and it’s easier. I’ll edit this post with a recipe link, if I can find a good one.
It seems like this dish contain a lot of texture. I hope I could try this one day.
Christmas sandwiches at my house. We're Salvadoran and we set a buffet table with bread rolls, roasted chicken, sliced veggies (radishes, cucumbers, potatoes, beets, tomatoes, watercress), shredded cabbage in mayo, and tomato sauce.
Panes rellenos ♥️
That sounds delicious!
A classic
Are the vegetables raw, do you add to the sandwich or eat separately?
@@getlostwhenwondering393 All raw minus the beets. We have to boil the beets and then serve cold.
Yes oliebollen!!! I made them recently for the first time, with raisins and apple cubes, and then lots and lots of powdered sugar on top. Appelbeignets are also tradition on new years eve in the Netherlands, that are slices of apple covered with sugar and cinnamon and then deep fried in beer batter. It’s always oliebollen and appelflappen in december.
At this point I feel beryl is a friend that I meet every week. She is such a warm and lovely person ❤️
"Find the hidden powers within us and between us so that we can start growing in love and in freedom instead of fear and control." Wow, such a lovely and powerful message from the Portuguese guy. Happy holidays, Beryl! 💚🧡🎅🤶🎄❄
Beryl omg I'm so proud of you, I'm from the Philippines and can't even make Palitaw on my own 😂😂😂😂
The only reason why I watched GBS was because of Beryl and her “around the world” series! I swear to god, I threw my phone when I discovered she had a RUclips channel. This literally made my week, thank you!!! 🎉🎉🎉
I love how despite the fact that the dishes are super different from country to country, we all seem to celebrate New Year's one way or another. There are more things that bind us all together than the ones that keep us apart. Thank you for this video, Beryl, and happy holidays!
So true !! Very heartwarming
a special thanks to the portuguese gentleman for reminding me to eat. i'm being sincere btw, when you're ill enough you forget such things. imma, gonna, grill up a ham and swiss, thinking i'll add a fried egg. figure i could use the extra protein since i didn't eat yesterday. thank you beryl, for relaying a message from a random portugues man, life is weird like that sometimes.
I hope your health has improved, my friend. ☮️💟
@@lilivonshtup3808 thanks for the concern. been on palliative care since march and my symptoms are largely in check. feeling much better. hope you're well and enjoying thursdays with beryl with us. salud!
Erica: palitaw .
Me: (looking at my hand holding palitaw) 😳
SAME lol
K, so I have a bunch of that rice flour left from attempting mochi for my mom for Christmas. I made Yokan with the rest of the adzuki beans. Should the coconut be toasted or just regular unsweetened? I think even I can make those and they look tasty!
@@nikitadonley5990 depende on your preference. I like both
Inday inday
@@nikitadonley5990 Just regular coconut is good enough
I'm so happy that through out your videos you try so many eastern european dishes. I often feel like they're not being recognized or appreciated cause they're not colorfull or associated with luxury. Yet they're hearty and full of flavor. Thank you for making it more popular.
I love how diverse your videos are. I finally got to see my country represented ❤🇸🇰🇸🇰🇸🇰
I generally don't like people. I'm a natural hermit. That said even I'm missing people after this year. Merry Christmas, happy Chanukah, happy Kwanzaa, happy festivals, happy new year to everyone.
huhu i hope beryl sees this comment i just want to let her know that every video she creates feel like a hug😭 idk how to explain it but you really inspire me to makes videos about people and cultures and share beautiful stories just like these💕 happy holidays beryl!
Thank you RUclips algorithm. This popped up today (Christmas Day) and my wife and I have watched pretty much every video in one sitting.
Maligayang Pasko at Manigong Bagong Taon!! Greeting from the Philippines.
happy noche buena later! 🎄
@@pohtahtoh and hope you had a great medya noche, too 😊
I love what you are doing with this channel! Having people around the world share their culture and food with you...and all of us, with their own voices.
In Guyana we eat pepperpot. My mum used to start it on Christmas eve and it cooks all night and is ready for the morning with freshly baked bread. Heaven. I am going to make it tomorrow for Christmas Eve dinner.❤️. Merry Christmas. Lots of Love and Happinesses to everyone.🎄🎄
In Oklahoma in my youth we traditionally had sausage balls- made with Bisquick, country sausage and sharp cheddar- and queso dip made with Ro-Tel tomatoes and Velveeta......not gourmet, but very tasty! Beryl, thank you for what you've done......you've been a beacon of positivity during this horrid year, and have brought joy into my heart, and I am certain many others feel the same.....I wish you and yours a happy holiday season!!!!!!!!!
Ah my mom used to always make those sausage balls for holiday parties
@@supernova622 They're so good......Odom's in Tennessee makes them frozen, and they're really good....Walmart has them at least where I live.....but they're easy to make......
Making some for NYE
"i hope we start finding the healing power WITHIN us and BETWEEN us"
great message ❤
Finally some slovak representation in a video ✨ yes, Kapustica is a tasty soup that brings all family together at christmas new years eve. I would recommend everyone who loves hearty and sour taste to try it.
I'm so happy Beryl exists and can do these videos. Easily my favourite content on the internet.
I don't know how you popped up on my timeline but, I am so happy! 2020 was so terrible and I am eternally grateful to see this beautiful world and its food. Food really does bring people together. Thank you ma'am!
Definitely laughed at "Keep eating donuts, though." Good life motto.
From GBS to making your own channel, I followed your journey and will always do. Thank you for bringing us around world even though we can’t step outside our own homes. Thank you Beryl and I hope 2021 will be a better year for all of us. ❄️
GREAT content as always! ❤ we'd love to see your behind-the-scenes more! i think it adds to the fun of seeing you cooking.
love from Philippines 🇵🇭
I love it that the Filipina representative in this video embodies what a real Filipina is - brown, elegant, globalized, intelligent! Iwagayway ang bandila! 🇵🇭🇵🇭🇵🇭
Thank you for this epizode!!! I'm from Slovakia and one of my favorites dishes is Kapustnica. ❤️🇸🇰 I hope you enjoyed it. 🤗
Next time I hope Beryl makes Cukrovi... am I right? The Christmas cookies
This recipe looks amazing, but we don’t eat pork. Is there another meat I could use instead?
@@jessicaperry7277 Yes of course. 😍 For example on Christmas Eve in my family we make
Kapustnica, but with smoked (almost dry) fish and dry mushrooms. You can try every type of smoked meat or you can try smoked tofu also!
awww beryl so close to 500.000 as this year comes to a close. im so blessed to be one of them and part of this community. these videos have honestly been what got me through the year. these videos are educational, funny, wholesome, and welcoming. i look forward after a hard week (which seems like most recently) just coming on here and watching all the beautiful food and beautiful people that have sent in their videos. much love and blessings to you in this new year of 2022.
I feel like every Polish home during Christmas and New years smells like cooked sauerkraut, mushroom, cheesecake , gingerbread and tangerines :) it really is the smell of holiday season ;)
I am a Bulgarian studying in the UK. I made banitsa over the Christmas holidays. It really makes you feel at home, which I really miss. Plus now I can say my banitsa is world famous because I made one for me and one for the people in my accomodation. They loved it ^^ Highly recommend all of you to try it at least once.
merry christmas eve and an advanced happy new year! this is giving me soooo many ideas for media noche hahaha
belated means after btw :)
@@narutoshibuya7199 thanks! fixed :D have a happy holidays!
I miss media noche
@@sakurairorain1561 No worries. :) HAPPY HOLIDAYS TOO!
Kapustnicaaa 😍😍 thank you so much for conveying this dish and the accompanying video is awesome!
Really happy to see our dishes out in the world :)
I think she chose one asian country because almost every asian family includes something sticky (most probably sticky rice) in their NY menu. 😂😂😂
New Years brown sticky rice cake with sesame..is popular on Chinese new year’s
The 2nd dish reminds me of when I lived in Pennsylvania. During New Years they would make Pork and Sour Kraut. The way I made it is with pork chunks, kelbasa, sour kraut and thinly sliced onion. It's slow cooked in a crockpot and when everything is cooked through and tender you eat it over mashed potatoes. They told me in Pa that when you eat this on New Years you bring on a good New Year.
Thank you for showing palitaw. Proud of my filipino roots 😁🇵🇭.
I love hearing about the BTS - sitting in front of the oven and the dough fail. I would love to see/hear more kinda like a director's commentary. Would you ever consider taking us along for when you buy the ingredients? Like a shopping vlog or pre production vlog?
So happy to finally see Bulgaria being featured in one of these videos - the country has so many beautiful traditions and families gathering around to share food is at the heart of those.
I was so happy when I saw that you made oliebollen! My family is English-Canadian but I grew up going to a Dutch church so we would have oliebollen every year. We always had it with raisins and sometimes apple pieces. I think it tastes best when you roll the oliebollen in the powdered sugar while it’s still hot because it melts the sugar and makes it like icing. Yum 😋
Happy Holidays Beryl!
In this crapfest of a year (which went extremely badly for me), your channel was one of the few thy made me happy and made me smile in spite of all the crap that was going on around me. Thank you :)
aw I hope things get better for you and good luck sticks to you throughout the year
I hope this year is was much kinder to you and the next even more. I love your YT name.
Not a New Eve tradition but every Christmas I make Zucchini Bread. I can't tell you how long I've been doing it. It seems like forever. I tried to get out of it a few years ago after my mom died but... made some yesterday. BTW, it's all done by scratch. No package mix.
I like her she has such a positive attitude and ambience!
She's right, this was a really good episode. I want to try making all of these dishes.
Recent subbing here! Born in Chicago but visited the Philippines every summer and Christmas to be with Grandparents and relatives. Palitaw was a must! Impressive and mad props on making it!
8:22 OKAY PEOPLE LET'S GET BERYL TO 500K SUBS BY THIS TIME NEXT YEAR
Thanks!
Sri Lanka has around 5 or so sweet treats that everyone eats in the new year (sinhalese/tamil new year) - they're all deep fried and delicious
Deep fried sweets are always delicious
True :)
What is community if not the celebration of both our similarities AND our differences. Your videos do that perfectly. Watching them makes me happy, hungry, and hopeful. ❤️
Thank you for also being a part (good one) of our 2020 Beryl!! Wishing you and your family a Merry Christmas and a Happy New Year💓
Once again we have been treated to genuine hope, peace and gratefulness. Thanks Beryl. Maybe one of my favourite moments was celebrating the purchase and use of the thrift store bowl. It is joy in such simple things that makes your channel stand out from the rest. Beryl your honest and vulnerable commentary is a joy to see.
I put Sauerkraut in everything too! Seeing that stew just made me want to make it because it's a stew WITH sauerkraut in the recipe!!!
My husband just started making sauerkraut quesadillas! Inspired by J. Kenji Lopez Alt and the incredible sauerkraut quesadillas he serves at his restaurant in San Mateo, California.
Aaaah such great idea. I was born in Bulgaria, near river Danube. For Christmas eve we made vegeterian dish called Raki, as meat is eaten on christmas day, when the fasting is over. This is my granny's recipe.
Ingredients:
Uses dry red cubanelle peppers (15-20 dry peppers soaked warm water for 30min), 1 head of sauerkraut, shredded thinly, reserve 4-5 large leaves, 1-2 leeks finely chopped, 1cup rice (or alternatively 1 tin of bortolli beans), 1 clove of garlic crushed, 1cup sauerkraut brine, 2-3 tbs sunflower oil, black pepper to taste, but be generous , 1tsp savory (chybritca, also called savory, related to the thyme), 1/2tsp thyme, 1/2tsp oregano, 1tsp sweet smoked paprika.
Fry the leeks and garlic, untill soft and tender. Add the herbs and spices and stir so they release their oils and aromas, watch out not to burn the paprika. Add the drained beans, or uncooked rice and stir, add the finely shredded cabage, mix well and let cool down.
In a ovenproof dish with lid, lay 1 or 2 cabage leaves to cover the bottom, drain the rehydrated peppers and stuff with the mix from the pan, if you are using rice, allow space for the rice to expand. Lay the stuffed peppers on the bottom and cover with the remaining leaves. Pour over the sauerkraut brine and water to cover all, ( if using beans you won't need too much liquid), put the lid on and bake in moderate oven for an hour (180 fan assisted oven) till most of the sauce is gone. We serve it with cold garlic yogurt. Da ti e sladko or bon apetit.
I think we need a fitness video from Beryl about how she keeps a healthy weight with eating all these delights each week.
Yes! Though I see lots of hiking pics in Beryl’s Instagram stories so I suspect an active outdoor life is helpful in keeping the kilos at bay.
The bigger palitaw you made is sooo not wrong. That's like my serving, about 3 of that lol
Rice flour dough, with sweet red bean paste and or cube of cheese as filling, rolled into a ball and covered with sesame seeds before deep frying, you'll get yourself a buchi-buchi (or just buchi).
For 2021, I just want to hug and be hugged again. That's all. Just touch.
From great big story to your own youtube channel. The first time i watched your videos in your channel you only had less than 5,000 subscribers and a few months later you're almost a hundred thousand. It always makes me happy seeing the progress of youtubers
Escargot is traditionally served with a parsley garlic butter
The feeling Maria from Slowakia described I always get from pesto it takes me right back to summer at my parents’ herb garden were my dad frowns his own basil and I would make him fresh pesto with his own grown basil and garlic, and to complete the memory I made my dad fresh pasta to go with the pesto!
Mrs. Beryl, I haven’t watched the entire video, but I already love it. I watch your channel with my mom, and we always love it.
You've got a winning format by showcasing different cultures via individual's favorite foods. This is probably one of my favorite videos of yours. Yay!
In Brazil, we have a very similar recipe to the Oliebollen called "Bolinho de Chuva", translated literally as rainy little cakes, because moms and grandmas usually make them on rainy days.
You're so good at making these dishes even though you're not familiar with them, and you do everything to present them in the best possible way. Kudos
Here in Chile the New Years Eve dinner queen are the "papas duquesas" or potato puffs, really it's the main dish that almost EVERY HOME TO THE NORTH AND SOUTH, TO THE ANDES CORDILLERA AND PACIFIC SHORE ARE PRESENT.
TRUELY I C O N I C
i just love you... just so much of positive energies from you... and your words.....i just feel so good hearing you...and all of these people...thank you so much of being here in the community of love.....❤
Sometimes you just want to give a RUclipsr 5 Million Subscribers. Beryl should really blow up! Soo wholesome!
Great episode Beryl. I’ve really enjoyed every one of your videos since you started. Having people share their local traditions is so awesome. It makes me want to travel to all these places and meet these people. Please, continue on with your channel. It is wonderful. And you have the best eyebrows on RUclips.
my eyebrows thank you kindly.
@@BerylShereshewsky ha! I do hope you’re enjoying making these videos as much as I, and I’m sure many others, are enjoying watching them. I watch a lot of culinary videos but I your approach and style is very fresh. The personalization and history of the dishes are what I think sets you apart. Happy Holidays to you and yours.
Olliebollen!!! Omg, I used to look forward to them every year around Xmas/NYE! I have such great memories of getting the powdered sugar all over myself as my mom clucks in displeasure 😅 they are one of those foods I’ve missed since moving to the U.S.
The closest thing in the U.S. are beignets. They originate in New Orleans. You can find beignet mix on Amazon.
When you watch something and happiness just hugs you... This is what this channel does in every episode❤️❤️❤️...
Beryl must have an incredible cooking repertoire by now.
You are charming, the videos are delightful to watch, totally engaging and educational, and as was commented before, the earrings are terrific (I especially loved the wolf howling at the moon during the Slovakian stew)
Beryl sampling all these New Years food to secretly gather allll the New Years luck from all cultures
You are the first person who is not from Slovakia but likes kapustnica! I am from Slovakia and I always eat kapustnica on Christmas Eve. Unfortunately, I currently live in Spain and was not able to go home for Christmas last year (and neither I will this time) so I had my first attempt to prepare kapustnica myself and I will try to master it this year. It turned out OK but not as my mom's and my boyfriend, who is Spanish, hated everything about it :D None of the ingredients are common in Spain and you have to be used to them or like them beforehand, but it definitely is that dish that is the equivalent of Christmas. I am so happy that you included it and that you actually liked the dish :)
We in West Bengal eat Pithe puli with Nolen gur, Doodhpuli for New Year. My grandma still makes it here in NYC!!! Merry Christmas and a happy New Year
OMG the positive energy you give is unbelievable. I know you will reach 500k in 2021. Happy holidays
THAAANK YOUU ! Also.. popcorn flavours from around the world?
She really deserves more subscribers these videos are my therapy
Jeej! Oliebollen 🤤 I could eat so much of it when I was a kid. Im sad now, that I cant anymore
Beryl, this is my first comment on your channel but I think I've watched every video you've ever been in, both on Great Big Story and on your own! You are one of the calmest, most genuine people on RUclips and I want to thank you for providing so much joy and positivity during this tough year. Wishing you every happiness (and 500K subscribers) in 2021 from Western Canada!
Manigong Bagong Taon! (Filipino) Happy New Year!
All the feels, I love that fried dough is a universal language! Keep up the great work Beryl!!
It's actually pretty amazing that you got the oliebollen right the first time. It's surprisingly finicky especially when making huge batches as then the oil temperatures will vary. In the Netherlands we have an annual oliebollen rating contest and I always used to get mine at a stand in the centre of Leiden which was crowned as being the worst oliebollenkraam 😂
One of my favorite Portuguese dishes that I have to have when I visit Portugal. So simple but so tasty 😋
Palitaw from the Philippines is aka “Dila-dila” as in tongue-tongue so don’t worry about the first one you made it’s actually the original shape of this :)
Thanks for being a little spot of sunshine this year! I appreciate you.
Hey, Merry Christmas from Slovakia :)
The end touched my heart, thank you for reminding us to be hopeful ❤️
In Germany we have Raclette always✨
My husband and I visited my friend in France from Texas. She introduced us to Raclette! When we got home we asked for a raclette for christmas and now we do it every year for the holidays.
Yummy buonissimo delizioso very interisting