Oh My God! I was dying to see Nepal featured in your videos and you finally included Nepal. I have tears in my eyes. Thankyou very much Beryl. Little suggestion here from the girl who loves suntala sadeko with all my heart, try making it with black sesame it just provides a different depth to an already amazing dish.
Nepal was already been featured before, in a noodles episode with wai wai noodles, I don’t remember the name but it’s conseguinte like xau xau , i have some Nepalese friends and we used to eat that a lot !
@@phikobawa yeah wai wai was featured and in one community video too a girl from Nepal had eaten selroti. Wai Wai definitely comes from Nepal but can't be counted as the "traditional food" but this suntala sadeko is and that is why I got emotional
@@nishapokharel1956 i might give this one a try , never tried before , but I love nepalease food , like momo, jool momo , dhido, Bathmas sadego, buthun, suki, ect I just don’t like normally the deserts , because I don’t like dude. I’m sorry for any misspelling I just know A few words xD
Would love a series just on Phyllo dough. Sweet or savory. So versatile. From spanakopita to one of my favorite desserts, Galaktoboureko, or as a top crust to chicken pot pie…love it.
You should do a filo episode! Here on the Balkans we have lots of recipes with filo, but I am curious to see something interesting from around the world!
@@freudvibes10 We also buy it from the store because not everyone has the time/skills to make it... I personally buy my phyllo (in Greece), and portokalopita, specifically, is great with the ready freezer phyllo :D
You are not alone in this. I can get emotional as well, and the emotions can vary the spectrum from pure joy and excitement to nostalgic and something I'm not sure how to describe other than an overflowing heart.
I feel so called out that as a Greek person I didn't think to use my freezer philo for portokalopita haha. Also I'd love a chickpea episode! Or another leftover pantry ep
@@audhumbla6927 I think she meant that flour isn’t a direct ingredient in the cake which makes the texture different than a traditional cake. But you’re right it is there indirectly because of the filo
Omg yes chickpea episode. I am pregnant and vegetarian so eating lots of chickpeas for protein. I make a chickpea salad sandwich with pickled onions a lot.
I am so happy to see a Nepalese dish on this RU-vid channel!!! Unique but i think the fruits 'suntala' (oranges) are tiny different in Nepal. Preparing a series about the unique fruits you can find in Nepal right now 😁😃 Like the Himalayan ground gooseberry (Paani Amala). So if you make a series about berries, i have plenty up and ground to show you. ☺️😉 As usual, love your energy and learning about new foods 👌 Keep being awesome! You're my favorite RU-vidr!
The reason we eat alot of oranges in wintertime in Sweden is that we don't grow them here, we import them. At summer and fall we have alot of cherries, strawberrys, raspberries, apples and pears that are natively grown here that are in season ☺️ risalamalta is another cold dessert with oranges that is strongly associated with winter/Christmas 🤤
@@Narnendil I've eaten it back in the 90s. My grandmother used to do it for us back then. But as everything this is kinda out of fashion now 😉 but risalamalta will forever be a Christmas must!
I am American from California, and I work as an agriculture inspector in the orange growing county of Riverside California. Winter is the season for navel oranges! That is when they are imported all around the world from this region.
Fruit soups were something I'd never heard of until a Swedish lass I knew mentioned having blueberry soup. Since then, I've discovered that fruit soups as summer desserts and also with medicinal intentions (like the blueberry soup) are really common in Europe.
As someone who lived where oranges were a serious crop once upon a time, I appreciate the explanation! I was so confused, haha...! The dessert definitely sounds delish, either way!
That Greek Orange custard cake; I'm definitely trying that simply due to the fact that I don't have to butter and layer a million leafy thin sheets in a pan. I'm also a total sucker for custardy things
This is relatable 😭 I’m the baker of all of my friends sand oh my god anyone someone sends me a recipe with filo I instantly try to find a “hack” version without filo / without doing individual layers 😭😭
The greek orange pie is one of my favourite things in the world; I never make it because it requires so much time to make, so I usually buy it from good bakers, but it's so so worth it; Especially if you make it with very good oranges!!
Our family dehydrates orange peels and candy them (you can leave it out in the sun or heat them up very gently in the oven for a few hours until they lose all their moisture and shrink a bit) It's a fun traditional chinese snack
@@alfewenxiao Chén pí, or "old peel," yes? It's used in Traditional Chinese Medicine. I thought you did something to it other than dehydrate it and age it. Chén pí isn't exactly delightful to the palate.
Oranges is always a "raw" fruit for me, like you either eat it as is, juice it, or put it in stuff as is.. I've never even thought about boiling oranges, but these food look good!
Please do! There are so many surprises in these uses. I have watched so many of these episodes, but I haven't made one yet... it's crushing! I NEEED to make one, which one do you think I should make, Andina?
@Andina Rizkia, there is a Nigella Lawson recipe for a clementine/orange cake where you boil the oranges for a couple of hours and you blitz them, peel, pith, everything and mix in ground almonds, sugar and eggs and then bake. It is such a moist cake from the boiled, blitzed oranges that keeps for a while and is so orangey and delicious. Plus it happens to be gluten and dairy free as well which is a bonus!
Daifuku are SO HARD to do right. No shame in yours falling apart! In France we do “Orangettes” or “Sarments du médoc” and they are basically cocos de gato without the spices.
The portugal orange candy is well known in Hungary. You can buy it especially at Christmas time, but it is usually fairly expensive. Interesting how it shift in different places.
Beryl! Thank you so much for featuring my recipe! I'm so so happy that you loved it! 😍😍😍 You also did an amazing job making it! It turned out perfect! 👏
What about a pomegranate episode ! I remember the first time I had a pomegranate as a small girl. It wasn’t common in TN and was available for only 3 months in the winter. Now it’s available always and popular but I don’t know any dishes with pomegranate… just juice or just eating the arils.
For important context fruit soups are a WHOLE thing in Scandinavia. They're usually eaten cold or hot. Fruit soup started as a way to enjoy dried fruit preserves during the winter when no fruit was available, hence apelsinsoppa being a Christmas tradition in her family. I'd DEFINITELY recommend trying nyponsoppa (rose hip soup), it's a unique flavor and texture. Hot blåbärssoppa (blueberry soup) is really comforting to me too.
I am Greek and Phyllo can also be used for spanakopita a "spinach and cheese pie" or tiropita "cheese pie" you can also make ether of them into the shape of triangles though my mom makes the spanakopita in a pan.
I DO have that roll of phylo sitting in my freezer! I will make that greek orange cake for father's day. Update: i made it, it's pretty good, i would add cardamom next time to elevate it.
I loved this video! I would love to see more fruit recipe videos!! Persimmons would be a really cool one for the fall! Because there are so many beautiful and traditional recipes using them!!! When ripe they’re sweet and mushy (depending on the variety too) and they almost have a spiced flavor??? So yummy! I forget which variety it is but one variety you want to make sure it’s soft, and wrinkly before eating it because if it’s not it will be super astringent and make your mouth super puckery and dry! I love them so much!!! It would be so wonderful to learn how people eat them all over the world!
Hi everyone ! The candied orange peel dipped in chocolate is a French favourite. We call them "orangettes". I made a lot when I was in université as Christmas gifts. At some point, I added the flesh to the candying sirup along with the peel strips because I wanted to enhance the orange flavour and guess what ? Not only did I get better orangettes, but I also got a very sweet orange jelly. I think traditionnal marmelade is too bitter so I was super glad to have some orangey goodness to spead on toast or cake.
In Sweden we have a pretty long history of doing desert/light snack out of fruits and berries. So you also have ‘nyponsoppa’ (rose hip soup), ‘blåbärssoppa’ (Billberry soup). They are very very simular in concept as the apelsinsoppa (orange soup) that is in the video. Mainly just puréed/fruit juice, and potato starch (you could use cornstarch as a substitute) to very slightly thicken it, not particularly sweet. I especially associate it with being outdoors, like skiing or hiking or going on a longer outdoors adventure of some type, in the winter or really any season, but especially in the winter. It’s like eating an energy bar, sort of light but filling, energy packed but still fresh and refreshing. And yes most swedes will agree it’s sort of weird calling it a soup, but that’s just what’s it’s called.
Yes! There is also the thicker version "kräm" which is basically the same but with more potato starch. My grandparents almost always had dessert and usually it was some kind of preserved or cooked fruit or berry with cream on the side.
i answered that to savory dishes that my parents and grandparents do: Porkchop with a SPicy Orange and Mustard reduction, Orange and fennel in a vinegar and Oil Dressing, Chicken brined in Orange
What a coincidence im also from Eskilstuna Sweden (Like Swedens best rock group of all time Kent) and i had never heard about Orangesoup but this must just be the Orange version of Saftsoppa which is much more common. Saftsoppa is made exactly the same you just choose what flavour you want it to taste with different Saft´s which could be translated to Juice or Syrup but it is a concentrated fruit beverage that you mix with water and is the kids drink for all occasions in Sweden/Nordic Countries.
@@LindaC616 I watched the video, was so good. I’ve found a new page to subscribe to. Yes she recommended at least two hours or overnight so it soaks up more of the custard. She also put marmalade in hers which would amp up the orange flavour 😊
@@debbiegreen6706 I like a lot of her things! But what I meant was there's one cake, I thought that was it, where she keft the phylli out overnight to dry up/get "stale" then crumpled it up for a cake. I've been looking for an excuse to make it!
Having just come back from a holiday in Sicily we had an Orange & Fennel salad that was so good I had to reproduce it as soon as I came home! Take 3 large oranges and peel them, stripping of most of the pith. Cut the slices in half so you have more little dumpy sections :) Take a small fennel and put it through the thin slicer in a food processor and add to the orange. Add a squeeze of lemon juice, a tablespoon of chopped parsley and a pinch of chili flakes. Mix together with a glug of olive oil to coat and leave it in the fridge to meld the flavours for a little while. Enjoy! Great with anything meaty such as salami, braesola or probably fatty fish such as mackerel or salmon :)
@@mandywaynick8725 I am allergic to oranges aswell and so are my mother, my father, my kiddo and my aunts coworker. I think it is more common then you think 😊
There was a short-lived Moroccan restaurant in my town that had an absolutely divine orange cake. It was incredible-multiple layers and a bit of cream or frosting or something? I am curious if anyone knows anything about that layered orange cake or if it was just the owners’ invention.
Dark chocolate dipped candied orange peels are one of my favorite snacks, even if they’re a bit hard to find the real deal. Being Scandinavian on my mother’s side I’m used to cold fruit soups, quite often made with dried fruits and berries saved from when they were in season. Some use potato starch as thickeners, but most use tapioca. I must made that Greek orange cake. Yum! 🍊
Given that Orange itself feels like a unique ingredient, these dishes from different countries were super interesting. Definitely want to try these!! 🧡🧡
Chocolate orange rinds are my favorite treat and so hard to find with real rinds. Now days they do orange jelly....bleh...needs to be real orange rind to taste right. Love the cinnamon added, I will have to do that next xmas baking.
No way cócós de gato??? I'm from lisbon, we never called it that, but we loooove this sweet. It's cute to hear the history behind it, bc i'm young enough that this was just a fancy chocolate treat you could get at chocolate shops (like hussel). Susana, se estiveres a ler, diz-me qual é aquela mercearia tão gira!!
Olá, Patrícia e Andreia! É a Pérola do Chaimite: lojascomhistoria.pt/lojas/perola-do-chaimite . Também há na Baixa a Casa Macário: lojascomhistoria.pt/lojas/casa-macario
I'm going to watch this because I love Beryl and the channel community, despite knowing it's just going to make me feel deeply envious as I'm allergic to citrus and will never be able to try any of these recipes. Oh, well - I can imagine! And on with the oranges...
mochi can be a bit tricky to make. I actually have a mochi machine that beats the mochi for me. Beating the mochi helps to form the rice gluten which makes it less sticky.
Yay! Chocolate dipped candies orange peel! Thank you! My grandmother made it every Christmas. Always my favorite. Oranges grew everywhere in my south Louisiana town.
This might seem weird and it's not really food related 🤔 I learned this little trick in Greece. Take one shot tequila, one orange slice sprinkled with cinnamon. Drink said shot then place said 🍊 slice cinnamon side down on your tongue 👅 and chew with pleasure. Repeat as desired. Your welcome. Thank you Beryl your clips are always appreciated. 🇨🇦
I don't know what it is, but I LOVE eggy desserts, especially egg tarts - definitely going to scour the internet for the Greek recipe and get back to my roots!
A verry good video again ! For the recipe "cat poop", it's called "orangette" in France and it's almost the same but the chocolate covered the entire of the pieces of orange pell (sorry if my English is catastrophic). Btw I love your work 🍊
The biggest mistake I saw was that the word is spelled "peel" rather than "pell", but a native speaker would just assume it was a typo so it's not a big deal.
orange you glad you're getting so much vitamin c? the swedish soup reminds me of vanilla ice cream in orange juice which you drink with a straw but probably much better with the spices
If you want a challenge you should try making Morir Soñando from the Dominican Republic. It literally translates to "to die dreaming." It is a milk and OJ drink that you have to make a special way to prevent the milk from curdling. I first had it at "Bread of Dreams," a little two table and a counter breakfast/ lunch place in Lynn, Massachusetts. They have the usual bodega fare, but also Latin American fare like pastelitos and pao de queijo, Dominican carrot cake with chocolate icing, Horchata, and a variety of aqua frescas and smoothies. I went to experience Salem and go to PAX East and left with a love of a whole new food culture
Hey Beryl. If you're looking for some really good phyllo in NYC, I'd highly recommend Poseidon Bakery in Hell's Kitchen. Next year is their 100th anniversary. They're the only place left selling home made phyllo in Manhattan. Really good cookies and pastries also (would highly recommend the kourambiedes/walnut butter cookies and Afali (pistachio dessert like a Bird's Nest)
Hi Beryl! I know you did a meatball episode but can you do a ground beef episode? Ground beef can be so boring to cook. I’d be interested in how people around the world cook it in different ways!
Happy to see Nepali dish featured.. this is specially best with pomelo and oranges and often made after Tihar (Deepawali) when the winter sun is warm and cozy. 😊
I always save orange peels for tea . Seeing the Cocos de Gato recipe made me really happy because I will definitely try to make it to connect with my Portuguese heritage. Thank you Susana and Thank you Beryl for giving me the opportunity to have this experience . Beijinhos!
Beryl for a next show for hangover food, I have an idea for you. My mother used to do this dish every Saturday when I was a undergrad and drink a little to much in the day before, this dish is really common in the northeast in brazil, we called pirão, pirão is a stew (commonly fish or beef) with a lot of veggies, you separate the meat and the veggies from the broth then thick it with cassava flour (the same type you make farofa, there is a ton of cassava flour) you serve ir with some white rice the thick broth the meat and the veggies. Thanks beryl for the amazing content.
What a country! Where your parents don't punish you for living a young college student's life, but pamper you during recovery! That's a unique approach! 👍
I love your channel so much, Beryl. It's so human, to see people share their recipes like this and really hear genuine stories from around the world. You should be so proud of this channel and the community that you've built.
Did you add the potato starch to boiling liquid? Big no no! You should take it off the heat and wait for it to stop bubbling before adding (that way you don't get lumps which I think I saw).
I admit, I don't do orange much outside of juice, but as I like making cake via cheap cake mixes, they need a bit of a kick and something like some added citrus is a good kick - put in grated zest and replace specified water with juice.
I would love a cherry episode! I remember that you did Syrian meatballs from Aleppo in a sour cherry sauce once, so I'm curious what other savory and sweet recipes on cherries are out there!
There's a similar case of this in Finnish/Swedish/Dutch: appelsiini / appelsin / sinaasappel => Chinese apple :D (I guess oranges were imported from there.)
Although it might alter the flavour profile somewhat, I think that slices of fresh strawberries, would be a nice addition to the orange soup. If they were added after the soup was chilled, they would retain their freshness. There are probably several berries that would be really lovely in this soup, raspberries are another example. I will be trying this soup and passing this video along to all my foodie friends! Another fun and interesting video Beryl!
@@LindaC616, it's such a fresh combination. They put strawberries with banana a lot, and both strawberries and bananas with chocolate, but not too often the strawberry and orange pairing. Maybe I could take my favourite ice cream, orange w/dried pineapple chucks, and then I could add juicy strawberries to that. I think I should have lunch now, lol! Have a great summer Linda! 💛 from 🇨🇦
@@louisejohnson6057 orange and pineapple works! My ex used to eat pineapple cake with orange frozen yogurt often. Enjoy your summer when it gets there! (From Rhody!)
I made the Nepalese orange salad/dish with mandarins. I think more than 6 ( they were very small,) or adding some oranges would have balanced the sauce better, but I think I REALLY LIKE IT!!!
The Nepalese Suntala Sadheko is like "sana hua nimbu" here in hills of Uttarakhand, India. BTW the Nepal border only around 50 km from by village so I am sure a lot common dishes exist. Instead of the orange Beryl used we use Pahadi Nimbu (I dunno what's its called in English) and malta (madarin orange or sweet orange, I can't tell the difference). The spices are also different. We use bhaang (hemp/cannabis) seeds, timur (Sichuan/Szechuan pepper) seeds, salt, chilli and sugar ( I don't remember everything, I'll ask my mom and update). In our family we don't use curd/yogurt but some other families do. I also feel like curd makes the tanginess/citrus mild. I like the acidic hit. My teeth should hurt when I hit it after eating the dish. Anyway, thanks once again Beryl for introducing us to a whole new world of food through your channel.
Fun fact in Greece, Balkans and Middle east oranges are called Portugal (portukali, burtukali, etc). Europe (and the world) had bitter oranges, like the ones used for orange marmelade, they arrived to Europe from China via arab traders. Meanwhile, chinese horticulturalists create the sweet orange, the portuguese bring it to Europe but whilst western and northern Europe kept the original name, the balkans and the middle east seemed to have made a difference between the new sweet variety that, for them, came from Portugal and the bitter version that looses popularity.
uhmm i am disapointed with the portuguese sweet, we have "torta de laranja" that is typical from algarve and its really good, the candied orange peel with dark chocolate is sold all over the world is not only from portugal... it's disapointing...
The orange ( Sultana sadeko) I normally use Pomelo as well with the oranges. In Nepal they have a really sweat oranges and pomelo which is a very good in the dish. With Indian style yogurt it a very pleasant and simple. You could also have simple spice mixture of chilli flakes and grounded shilli with salt and sugar if you don't want to wait. Simple but delicious. (Chilli. Salt and sugar with oranges just takes taste bud for a spin)
If you had kept the orange 'sugar water" from both times that you boiled the orange rind and not had thrown it away you would have made the most intense orange syrup and all you have had to do was to boiled the water down until it was very thick and syrupy ..I have done the same thing but with whole sliced mineolas and after the second boil with the same orange water the oranges become "jellified' and delicious and to take it to the next level you can do what you did but also dipped the slices in milk and "white' chocolate/ They are usually sold as gourmet treats and are very expensive. Thank you for bringing back a sweet memory.
I bought a mango/custard daifuku at my local Asian store not really knowing what it was. I had the same experience of it being really hard/messy to eat. Was still delicious! I’ve been trying to buy at least one or 2 things each trip that I don’t know what they are to be more adventurous 😊
