I've had pastitsio, but not Makaronia tou Fournou. Also the pasta looks similar to bucatini, but maybe wider? Looks pretty straight forward to make. I should give this a shot.
the Iranian Empire dates back 14,000 years, making Iran a country of many firsts. Before Islam, the Achaemenid, Parthian, and Sassanid Empires were among the world's strongest, rivaling Greece. The people of Greece are well-informed about this, and you can also search online for more information about Iran. Algebra was developed by the Iranian scientist Khwarizmi, and the Iranian scholar Razi discovered alcohol. The most accurate calendar in the world is the Iranian solar calendar. The first charter of human rights belongs to Cyrus the Great, the king of the Achaemenid Empire, who saved the lives of the Jews. The world's first plumbing and sewage systems were in Iran. The first religion, Mithraism, originated in Iran and is linked with Christmas. Chess is from Iran, although some claim it is from India; however, Iran developed it further. Pottery was first made in Iran. Parts of Turkey, all of Azerbaijan, Uzbekistan, Tajikistan, Afghanistan, parts of Pakistan, Armenia, Georgia, and Turkmenistan were part of Iran for thousands of years. Nizami and Rumi, the Persian poets, wrote all their poems in Persian, but because they are buried in Turkey and Azerbaijan, some Turks claim them as their own. Persian was the official language of India for 300 years, and now India and Pakistan have many Persian words. The Taj Mahal was built by Iranian architects inspired by Persian architecture. Iran was a great and powerful country, but for the past 45 years, the clerics have been destroying it. It's better to verify everything I've said online to be sure and not doubt it. Even kebabs originated in Iran before spreading to Turkey and the rest of the world.
@@EatThisNY I re-watched your video. Yes, you did blind-bake. We do not blind-bake the bottoms. They get cooked at the same time as the whole pie. Hence, why the meat needs to be cold before adding it to the pastry. By the way, Tomato Sauce and Ketchup aren't the same completely.
I came across this video by accident. Hello. I’m from Belarus, there are a few secrets about potato pancakes: we squeeze the juice from the potatoes into a separate bowl and don’t pour it out right away, but let it sit for a while so that all the starch that is contained there settles to the bottom, only after that the juice is drained, and the starch that remains there is added In the dough, if the potatoes contain little starch, then it is acceptable to add a couple of tablespoons of flour, this is so that the potato pancakes do not fall apart when frying. We usually don’t add lemon, but add a couple of spoons of milk or sour cream so that the potatoes don’t darken. Machanka usually includes not only sausage, but also any meat - it can be chicken, pork, beef, everything is cooked together, frying the onion is not necessary; you can chop it finely and add it when cooking the broth, but here it’s a matter of taste, and the quality dressing is usually 1-2 tablespoons of wheat flour (depending on how thick your machanka is) which is fried in a dry frying pan until golden brown and then added to the boiling broth and stirred until thickened.
I love your videos and your boy is adorable! I just have one comment, the interaction between the two of you is very slow and then the instructional portion of the recipe is too fast. Regardless of what video is yours I am watching I have to rewind multiple times. You include great facts and I would love if everyone can appreciate the research you put into the dish you’re making without having to backtrack. Thank you!
Thanks so much for taking the time to comment and providing very useful feedback. I have been thinking of changing up the format and I will certainly take those thoughts into account. Thanks again!
Oh interesting. We pulled this together from a number of recipes online and it seems like most added rice. Is your mom from a specific region of Albania?
Just a heads up only spare ribs are pork ribs You can get beef ribs and we do make beef ribs in the United States barbecue beef ribs trust me they're delicious.
Good point. Thanks for the correction. If I know my brother, he has given his son baby back ribs. I would be surprised if they've tried the large beef ribs, although when done right, those are delicious.
Cuban food in South Florida is really good. I've found a few good places down in Miami and Hallandale Beach area that I like to eat at while I am down there.
moros and Cristianos means Moores and Christians which refers to when the Moores were in Spain in southern Spain. otherwise known as black beans and rice
Thanks so much for watching. At our rate and since we are going alphabetically, it will be quite a while before we cook South Africa, but any suggestions?
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers 🥰😘🤩 *********
@@carwashconnoisseur7216 Ah yes. We did Cape Verde a few episodes ago. We cooked Arroz de Atum. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0xNIt45dkaA.html Next time we're doing Croatia.
Hi there, I have 3 question look forward your reply: 1.what 's the difference if you skip Chill overnight? 2.for aji panca sound like I cannot buy in my country. what can i replace it? 3.that how many saltena can be made by this receipt?
Hi sorry for my very late reply. 1.Chilling overnight allows the flavors to come together and the gelatin to fully incorporate. You could probably get away with filling for 4-6 hours, but overnight is best. 2. Aji panca is pretty unique so if it's possible to purchase online, that would be best. But if not, the best option are pasilla chiles or I would look for ancho or chipotle paste. 3. This makes 4 large saltenas. Let us know how they come out.
We absolutely did. Had Gallo Pinto every single morning. So good! Chorreadas (which are similar to arepas but sweeter) were a bit more difficult to find but got them at one local spot. It was one big thin pancake so a bit different than what we ended up doing, but the flavor was similar. I highly recommend a Costa Rica getaway! Thanks for watching!
Wow! Very good. You gave me the vibe that you had experience, which you do!! Good work honestly although maybe fry the plantain in more oil next time and maybe less heat, it looked a bit undercooked for its ripeness. Appreciate it from DRC🇨🇩
Yes thank you for the feedback. We definitely needed more oil for the plantains. I know this won't be the last time we fry plantains so thank you for the feedback.
Proud Cameroonian here so glad to see more people noticing our dishes. Not just saying this because I’m Cameroonian but we one of the African countries that has the healthiest and best traditional dishes! Don’t argue with me argue with your mama
I try to choose dishes that my picky five year old might try. Those all sound amazing but for the two Congo countries we’re going to re-visit Moambe chicken.
