Thank you Beryl, for spreading such quality, inclusive and heartwarming content. It means even more to me, since my grandma passed away last year, but this video about her polenta keept reminding everyone around the world about our grandmas' universal type of loving. It s so important to treasure both the people we love and how they express their love for us, and sharing/cooking a meal always was and will always be one of the best ways of doing so! Warm hugs from Romania!
maybe one day there's a cookbook or something that its main topic is combining the best food hacks from the world, like paprika butter, sambals, you know stuffs that is amazing but probably only known locally but dismissed as normal by the locals but it's something unique and special to foreigners?
@@snoozegrunthypna melt butter in a pan, nice and slowly, then add paprika powder to it, give it one or two bubbles… a bit foamy … then pour over your poached eggs or pasta…
If you like both mamaliga and paprika butter, try having your mamaliga with white cheese and paprika butter (no sour cream) like we do in Bulgaria. A little variation :)
@@oanaalexia I think you may have misunderstood their comment. They never claimed it was original, only that they have their own recipe specific to Bulgaria. That's why they called it "a little variation."
@@oanaalexia wtf do you mean?! Polenta is ORIGINAL TO Europe You meant to say that corn is not original to Europe. But the recipe and dish is original to Europe. We just used millet instead of corn :)
Excuse ME..Corn is originally from North America the explorers took it from my ancestors who were here first and growing it first ..you only got polenta cause some meatball explorer took the grits we made on indigenous land..lol ( and not being a Karen I'm just being a smartellick and glad you like our grits and corn 😊
The Cilbir is also a staple in my house since watching your video. This led me to seek other Turkish dishes and stumbling on Refika's Kitchen! Her dishes are absolutely delicious. Would love to see the two of you collaborate!
For me cilbir came through Nigella Lawson and I love it. And Refika, she is amazing! I heartly support your idea of them collaborating (I was thinking about that while rewatching this video).
As a Brazilian who lives abroad, I am even touched to see that one of your favs is actually a Brazilian dish. Watching it literally transported me back home and I even cried a tiny bit and feel comforted now. Yes, I guess I'm slighly homesick. haha Thanks for your magical channel, Beryl :)
@@JessicaVanderhofflol this literally was a topic of conversation with my family a few weeks ago…limão is the word for both lime and lemon, you make the distinction by getting more specific. But in this recipe it’s def lime, or limão verde. Creme de leite sem soro I believe is sour cream but I’m not 100% sure…it could just be a type of heavy cream and the sem soro part is just optional. I’m first gen brazilian so I speak the language but certain terms and foods I’m not familiar with
@@JessicaVanderhoff limão/lemon has different variations in Portuguese naming. limão siciliano would be the lemon, and limão galego/limão tahiti/cravp are the most famous lime varieties. Creme de Leite *sem soro* is a normal heavy cream that you put in the freezer for a while and the solids will settle on the bottom and you can discard the watery part, that is the soro you read about it. It looks like the whey liquid you strain for yogurt to make Greek yogurt and it works better with canned heavy cream. Good Luck :)
It's so very versatile! Honestly, I only tried it after I had to give up dairy entirely but it has opened up a whole new world, it's an amazing ingredient and I couldn't live without it now!
I could not believe my eyes when I spotted the flag of my country on your thumbnail and then finding out that you mentioned mămăligă first! I’m so happy and giddy and proud in an inexplicabile way. 🇷🇴❤️ I also love mămăligă, off course, all Romanians do. I eat it with cheese, with soups, with fried chicken, etc. Don’t know if you tried it yet, but if you have leftover cold mămăliga, slice it and grill it for a few minutes in a pan, no oil needed. It’s even more tastier than fresh, I eat it like that instead of bread and I love it with a bit of jam on it. 🥰
In the United States. A similar thing is Cornmeal Mush (a type of Porridge) when it is set. Made with either milk or water. It is sliced and fried topped with Maple Syrup or Molasses
Highlights episodes are fantastic. You tend to like most things you try but knowing the ones that really knocked your socks off might make folks try more global foods, especially the ones that have easy to find ingredients and aren't time consuming. :D
My grandpa used to cook mămăligă for us. It had a texture that allowed him to mold it into shapes and he used to make different animal shapes. It was so much fun to eat it.
Hi Beryl! I am a Pennsylvania Dutch German who married an amazing Romanian man! His mother lives with us and makes Mamaliga for us all the time! She definitely approved the way you made it! 🥰😁
I am absolutely shocked amd excited to see a Bahamian dish in your rotation! People typical prefer Jamaican, Hatian, Trinidadian and Cuban dishes (can't blame them tho the food is be bussin) because they involve more exotic ingredients and complex flavors. I'm happy to see you chose our humble fire engine😊😊😊 P.S if anyone wants to try it you can add things like carrots, potatoes, spinach, cabbage etc. to make it a bit more nutritious.
Beryl..this Turkish poached eggs.. I started making regularly after watching your video.. me and my daughter owe u for this yumm dish you introduced us. Thank you 💕
New Zealander here: Totally love that you have a painting of huia, one of our sadly extinct birds. It still is an important part of indigenous culture and a friend of mine even named her daughter Huia.
😭🙏🙏 New Zealand is of no value if it continues losing its birds. Remember, the birds have always been there. Humans came much later. Be grateful to them.
The paprika butter reminds me of the tadka we put in many dishes (especially lentil ones) in India. Heat up some ghee and put a sprinkling of whole cumin seeds and chilli powder….let it sizzle and directly transfer to the dish. Boom! It’s an explosion of taste.
We do the same in Turkey we use it on Soups, Manti and a lot of other dishes but instead of ghee we use butter, sweet chilli powder, paprika powder, dried mint and a little bit of cumin
I’m so glad cilbir made this list! It’s the first recipe I had tried from this channel. I was wondering if you could do an episode on eggs for people who don’t really care for them? We have chickens and I’m having a hard time liking them on their own and need a way to ease myself into loving them. Cilbir was a great help! LOVE your channel and I’m so grateful for it and all the contributors 💜
This was a brilliant reminder. I have made the cilbur a ton of times. Going to try every single one of these very soon. Acted as a great prompt!! Thank you so much to all 🙂🙂
We eat a lot of corned beef here where I grew up in Louisiana. My grandma was from the country and loved to cook it so many ways. Watching your show has made me appreciate how many cultures we have here and how parts of dishes from different cultures have made their way into our everyday cooking.
Berly this video genuinely changed my life!!! Im 14 and I made cilbir for my family and they loved it, never imagined that such simple flavours could bring so much to a dish!! It was also my first time poaching an egg and it turned out perfect ☺️ thnx to merve and u for suggesting such a remarkable dish to us 🥰🥰😘❤️
I just have to tell you, I know you started this channel during the pandemic to keep busy bla bla bla…. but you have to know this: you make me smile on days when I just can’t find anything to smile about! Your joie de vivre, your laughter, your humour… I literally laughed out loud the other night, in bed, watching one of your videos and woke my husband I was laughing so hard! Listen, I’m a high school teacher…during a pandemic! LOL Need I say more? 😂 I need something to make me smile and I just wanted to tell you that whenever I see you have a new video out, I smile, click on the video and mouth “Hi! I’m Beryl” so thanks for being you!
Myriam!!!!! Thank you!!!! I can't imagine what your job must be like but I totally understand the value of laughter and I am happy I could prove a little joy!!!
We are from Moldova and mamaliga is what we grew up with. We also enjoy it with feta cheese and sauteed pork bites and on the side we'd make garlic sauce... also you can enjoy with fried fish... I mean possibilities are endless. Glad you enjoyed it ;)
@@TheTamago usually everyone uses whatever they have. I like to use cow s cheese (salty) and/or goat s cheese combination. Those are traditional cheese we make that i dont think you can find in France but feta cheese is a good replacement. It s the closest to our cheese that i have had and i m sure you can find that. Edit: also some sheep cheese that has the consistency of what Beryl used can work.
Hi from the home town of Laughing cow cheese, a small city in the east of France! Originally it was created cause they wanted a product in which they could reuse the production waste of Comté, one of the best French cheeses which comes from my region too. If you haven't tried it yet I strongly recommend 😉
I made Fire Engine as my boyfriend bought a couple of cans for lockdown. I have never cooked with it before and honestly, I was one of those people grossed out about it. So when this video popped up - I was really curious why this corned beef dish had hit your high rotation. So, I tried it. And we loved it! These flavours just work! It is amazing how good just a few ingredients really elevate the meat. And it's so easy to make - it's now going to become a regular on our camping trips too. I'm so glad I tried it. Hi to Bahamas peeps! Thank you for sharing.
I was wanting a new egg dish to try and this video popped up! I made the Turkish cilbir today and just loved it. I didn't have yogurt so I used sour cream and I browned my garlic in the paprika butter (because I love browned garlic). So delicious and light and creamy. Mmm. And I ditto everyone here who has mentioned that a cookbook is in order. Thanks for all the interesting and unique (to me anyway!) recipes and stories.
For the poached egg in a shallow pan… I was also taught to add a table spoon of vinegar to the water. It makes the egg stay together even better and I feel like it adds a hint of flavor which is nice (even though it is super subtle)
hi beryl! I just wanted to tell you to mix everything together at the end of the cooking process!! its so much better when everything is hot and SO CREAMY!! im so happy you aldo enjoy something (almost) every romanian loves; mamaliga! much love from a romanian girl living in norway
It must be delightful to have the lovely Beryl try, and absolutely love, a dish that you recommend! Beryl, have you ever thought of doing a savory pie episode?
I want that poached egg. I'm going to be buying polenta, feta cheese and sheep's cheep. And limes!!!! I'm so hungry now! Keep the excellent videos coming as usual stellar. ❤️
It's so similar to the cheese grits, bacon, and fried eggs I grew up eating. I love that an American dish from the south is so similar to a dish from Romania.
@@GenXBecks ……I’m Sicilian and grew up eating polenta with butter and Parmesan cheese or with Sunday red sauce. And of course Parmesan. I haven’t had either for a while. ❤️
The vietnamese pizza has also become a stable part of our household. We love it. Thank You so much❤️! I enjoy your videos so much - you’ve created a forum that connects people from all over the world to each other - making us realize, that we are not that different and share common ground, no matter where we come from.
I’m from PR we also eat “polenta” for breakfast but we make it sweet, though. My grandma always made it for me. You cook it with milk, butter, vanilla and sugar then top it with cinnamon. So good! And we also make canned corned beef with rice. It’s my favorite comfort food. A lot of people like to put potatoes in it, but I add sweet plantains. When I really miss home I’ll make both of these and it makes me feel so much better. Lol.
Love the idea of sharing your favorite/most cooked recipes of the things you've tried! You try so many dishes that sound delicious, so it's interesting to hear which ones have stuck with you the most!
Ever since I came across Cilbir on this channel, it has become my most common breakfast. Easy, delicious,filling and nutritious , it's a perfect dish to start the day with 💜💜💜
I am so happy to see all of yous loving cilbir i love it and try it on grilled toast it is less messy after that and username I am on the floo oh joon😂
Does anyone pay attention to Beryl´s tops? I love them! Also her earrings are a thing not to be ignored. By the way, your channel is incredible. It is a source of culture. You take us around the world in a beautiful jouney where we meet wonderful and generous people so willing to share their food, memories and customs. Thank you, Beryl!
I love love love the fries with peanut sauce white chopped onions and Mayo - it hits all the spots - it’s a regular now - thank you everyone for all the contributions and Beryl xx ❤️❤️❤️
IscAs de frango. Chicken baits, we also have fish baits and you should try it: slice the fish filet like you did with the chicken, then marinate them in lime juice as well, then batter the fish with a coat of rice flower, then on whisked egg and on the rice flower again then fry them. Not sure if I made myself clear but that's the way I came up to explain the recipe. Hope you try and enjoy them as well :)
I made the rice-tuna-peas-olives combination from your "what do you put on white rice" video many times! It's so easy and delicious and has enough protein.
I've made the Vietnamese pizza so many times (& so many versions) that I've lost count. It really is a game-changer! I haven't yet but AM going to try my hand at the mamaliga and the Turkish egg dish.
The Romanian mamaliga kind of reminds me of Levantine mamounié which is popular in Aleppo. It's like a sweet breakfast pudding made with semolina and topped with cream and nuts and eaten with bread and cheese.
I legit make the Vietnamese pizza so often!!! I even gave some rice paper to a group of friends and sent them your video and now they make it too. So yummy!! I’m excited to make the others in this video. I have all the simple ingredients or I can get them easily. Thank you, so much. You are an awesome person and a great cook. I love, love your videos. They give me hope for a world united through our similarities. We all need you and your channel right now. Bless you, B!
My brother and I love loveeeee Vietnamese Pizza and always have stocks of ingredients in the house. Him and I have bonded over making this dish for breakfasts, lunches, and dinners and being extremely full after eating a few. We've converted many a family members with this dish and regularly try to influence more people haha. Thank you Beryl and Lynn for sharing this with us!
I have made, or at least *attempted* to make every one of these dishes, except for the mamaliga. And I will make that soon enough when I get the chance. I LOVE the Vietnamese pizza. I am seriously obsessed. All the different textures and flavors work together so incredibly well and I am in love with this simple meal ❤ What I wouldn't do to be Beryl's neighbor who gets to try leftovers sometimes!
I too have discovered dishes from different cultures that became staples in my house and I only have to thank your channel for it 💛 this mutual appreciation we share here in this community is everything!! 💕
I can't believe mămăligă made the Top 5!! So proud to be Romanian right now 😁😁😎😍🇷🇴 Next time you prepare it, I recommend that you add everything in layers: 1 layer of mămăligă, 1 layer of cheese and repeat. When you reach the top, add the sour cream over the cheese and maybe some chopped fried bacon 😊😊😋 (I'm vegetarian, but I still recommend this to people who can have it this way 🤣🤣). You might like it even better 😊🤗
Beryl, Thank you for inspiring me to expand my cooking. I watch other cooking channels and nothing against them, but you provide a very easy approach to the meals we love around the world. We all don't have to break the bank to make these meals. I feel the best meals are the simple ones. I love learning different cultures and I feel food, art and music are the best ways to learn more about each other. So many of these meals have become staples in my house. Thanks for you all you do and creating this beautiful community! I know at times it can be hard work, but you do a fantastic job! Also, kudos to all those who have summited their yummy dishes to share with all of us! I can't wait to cook some more!
💜I was thinking about this in a way of how many people know these dishes and it’s so cool how the simple act of sharing can really expand the world for so many of us!
The Turkish eggs I just CANNOT get enough of. I didn’t have any bread at first to dip and I finally did that yesterday. EPIC meal. And my life is absolutely changed with the egg poaching trick. I’m in luuuuuuv!! I make the yogurt the night before now so I can let the fresh herbs, etc. flavors bloom and I can make it even quicker the next day. I def suggest adding a sprinkling of fresh herbs (mint/dill) on top before serving. It really adds a lovely fresh pop of herbs at the end and I thought made it better which is hard to believe. MAKE THIS DISH!! It’s in my rotation for life. 🤤🤤🤤
LOVE Cilbur and make it at least twice a month!! Added my own twist by placing the poached egg on garlic yogurt AND garlic hummus for some extra protein (if you're carb conscious). Oh and a kick of Aleppo pepper for some Spice! :)
One thing (among a lot of things) I love about you and your channel is I can experience foods that I will never be able to eat (food allergies), and I honestly love that - I can almost feel the textures and taste the foods you make sooo much that I'm tempted to cook them myself, unfortunately I want to keep breathing so I will continue to live vicariously through your channel 💖
This was great!! Yes please do more. Also, it would be great to get your hubby on and do *his* favourites that you've made too! Thanks for sharing Beryl 💖💖💖
Something about your videos just warms up my heart. I loved that we got to revisit all those dishes and see that some of our favorites are also your favorites 😊
I make rice paper low cal chips. Wet 2 sheets of rice paper, with salt and nutritional yeast sprinkled in between for a savory flavor. Poke the sheets with a knife a few times, and place in a non-stick pan with no cal cooking spray. Cook on both sides, 45-60 seconds each side, on med heat. Place on a paper plate and microwave in 10-15second intervals, flipping to create even cooking/drying. Once the chip has dried and is crisp, it’s ready to eat. Treat like a tostada, use as a chip with dips, or just eat it as a crunchy snack. Experiment with herbs/seasonings (best added towards the end of microwaving). It’s even good with cinnamon sugar flavors. Cooking it in chip form ensures totally even cooking, and avoids accidentally over browning, or leaving areas of “raw” rice paper; also; it won’t get soggy quickly, and you can make a bunch at a time.
Love this compilation of your favorite recipes!!! I had an idea for another video, there are so many national holidays, that deserve more credit. Maybe getting to know these would be great for a community like this. Especially if those are more unknown and celebrated by smaller communities. I bet that each one of them has special foods that are eaten on those days.
Yas!!!! As a Romanian American I’m so happy you made this my mom also makes Sarmale which is meat wrapped in grape leaves and cornmeal mash (mămăligă )
i made my own twist/Frankenstein version of the mamaliga and cilbir recipes. made cornmeal porridge the way my abuelita from puerto rico did for me growing up (cornmeal, milk, sugar, a dash of salt/a bit of butter), topped it off with a runny poached egg, greek yogurt, feta cheese, and paprika butter. perfect combination of sweet, salty, and fatty. maybe sacrilegious but it’s been my breakfast for the past week! probably not fair to say it has anything to do with mamaliga or cilbir, but ur video inspired it!
Of all the things from your channel, I now cannot live without Maggi Hot and Sweet in the fridge at all times, and a spare in the cupboard! It was so great to see what you have enjoyed most often since trying all these amazing recipes for the channel, this video was such a lovely idea! Would love to see more of these as you make more recipes, maybe the top ten ingredients you now buy often but had never tried before having it for the channel?
Greetings from Oaxaca. I've been watching your videos for over a year now but never knew how to subscribe til now. I'm originally from NJ and would spend half my time in NYC 1966-86 then moved down here. I loved eating all the great food in the City. French Indian Thai Chinese Vietnamese Czech etc etc. Your channel reminds me of all the great folks I met along the way and what I just adore about this Internet Agora. Keep up the good work Your fellow non-chef but indefatigable cook.... JIM
I just love this vlog. It's funny why you wonder why we like to watch you eat the foods you make. You go through the gambit of emotions depending on how you like them, from the edge of tears to giddiness, it's terrific to watch! Thank you for this!
I’d love canned fish as a topic for a compilation or new film. I definitely could use some inspiration for using up the canned tuna and sardines I bought for lockdown…
Spicy tuna onigiri, tuna w/ soy sauce over rice (add green onions & sliced white onions if you like), and I know there's an authentic Italian tuna and/or anchovy pasta out there. Also, canned sardines should be good as a side or braised soup, I think. I know there's a Korean spicy braised mackerel soup.
If you like sticky rice, canned tuna makes a great topping. I keep it simple and mix the tuna with Kewpie mayo (regular works in a pinch but kewpie tastes WAY better), garlic powder, low sodium soy sauce (optional), a little salt and pepper, then fry an egg and put the egg and tuna on top of the rice, and sprinkle with green onion at the end. You can also use canned tuna for tuna cakes. I don't have a recipe for that one but you can find plenty online
I saw çilbir on its original presentation and happened to have all the simple ingredients to make it. So simple, so easy! So delish! This is now in heavy rotation. I love eggs, and I love yogurt. I also make little garlic toast strips to dip in eggs and yogurt. Life changing.
I actually watched this while enjoying my favorite comfort meal which is hot tea and soft boiled eggs on toast. And you should definitely do more of these kind of videos.
I was chatting with my kiddos recently and we were wondering what dishes you made from the recipes you've sampled. Thanks so much for providing this. I can't wait to show my kiddos this video this evening. Even though my kids range from 16 to 2 this is something that the seven of them love to watch!
I can’t believe I haven’t made Mamaliga yet with all the recipes you featured that I have made! When I was plating it, I thought of the Turkish eggs because of the sour cream/yogurt similarity but of course they are very different dishes. I feel like I should mention that my addiction to your channel may be detrimental to my health. Last night I made the Cilbur well after I had dinner (the recipe I make uses Aleppo pepper in the butter which has been a staple in MY house since I discovered that dish years ago). I’ve made the Vietnamese pizza so often that pork floss and laughing cow are also staples in my house! I absolutely love what you do and I’ve turned so many people on to your channel. When I found it months ago I just binge watched all your videos and patiently await the new ones! My dream is to eat my way around the world but as that is not realistic, you allow me to cover so much in my own kitchen. Thank you for doing what you do!🥰
What a strange coincidence, I am originally from the Black Sea region of Turkey ( Pontus) and we have a dish made in the same way and called mamalika the only difference is the ingredients that the mamalika is eaten with we burn the butter and eat it by pouring it on it or pouring yogurt in the middle. Our old ones used to eat it with molasses (I like it that way too). We can make mamalika with wheat flour as it is made with corn flour, some make it by mixing the two flours. I highly recommend you to try our way of making mamalika as well.
omg one of the few dishes I have made from your channel is the Vietnamese rice paper dish and i love it!!! it's sooooo simple as well and you can literally put anything on it bc ricepaper is so neutral
The Brazilian fried chicken recipe is very similar to a fast and easy meal that my mom used to make for me when I was a child. Her recipe was a little different: it didn't involve lime and we cooked it just in a little bit of oil in a pan. I absolutely love the crust that forms on chicken when you cook it that way. Seeing it made me very nostalgic for it and I might have to make this recipe soon so I can see how the lime adds flavor.
Beryl your videos always make me hungry lol and bring me so much joy. Has anyone asked for a Canned Tuna video? I would love to learn how other countries cook and use canned tuna.
If you always have corned beef around, try Labskaus, a traditional northern German dish: it's mashed potato and beetroot with corned beef, pickles and a fried egg (and sometimes also pickled herring). My favorite food for cold days 😀
Hahaha the way I knew that Vietnamese pizza was gonna make an appearance here! I remember watching that video for the first time, you reaction was priceless and got me so jealous, I had to run to the store to get my own rice paper so I could make it at home 😂 And let me tell you guys, Beryl's reaction is warranted. It's AMAZING. I make these for my nephews now when they come over and they love it!
I found your channel recently and absolutely love your content. I really like that you highlight so many different people and cultures. I have texture issues with food but I love learning about new foods!
I do want another compilation of dishes you make relatively regularly. This was cool. Also ingredients you use in your own cooking now that you learned from making other folks recipes. Or even new ways you use old ingredients now.
1) We make polenta with cheese a lot. We pour hamburger with taco seasoning on top. Sprinkle shredded cheese on top. 2) Paprika butter sounds lovely, but I hate yogurt. I'll just eat the eggs and paprika butter. 3) I don't find American canned corned beef to be particularly salty. 4) what is pork floss? How do you make it? Is it like finely pulled pork?
