It is also very popular in eastern slavic cuisines under name "Kutia" or "Kutya" where it is traditionally eaten on Christmas Eve, probably a very old recipe that spread through whole western Asia and eastern Europe.
St Barbara's originated, in the myths, from Phoenicia - around the corner from Turkey and Greece. So, that tracks and Mike wasn't far off... Even today if you Google her, she's claimed to be a Greek Orthodox saint
I recently visited the place called Santa Barbara in California and read this exact story that Ben described out there. The place is named after the same saint! So cool to see a dish named after her too
December 4th is "Eid" but not the Eid(s) that Muslims celebrate that Mike was probably referring to. It is Eid il-Burbara, which is just the Arabic way of saying Saint Barbara's Day, and is celebrated by Middle Eastern Christians. Eid al-Fitr and Eid al-Adha are the holidays that Muslims celebrate and they don't land on the same dates every year because the Islamic Calendar is lunar based.
Just love this channel. Barry’s hand on Mike’s arm to ask if he could celebrate just says so much about the friendship that exists between y’all. Caring but also willing to rub a win in each others faces. Never change and keep bringing this goodness to the world!
I still haven't finished the video but I'm just excited that you included Portugal in this challenge! I just have to point out a slight mistake in the subtitles for the pudding: Pudim Abade de Priscos. In the subs, it says that the abbot's name was Manuel Rubello but it's Manuel Rebelo, and he was an abbot in Priscos (which is a parish in the municipally of Braga, North of Portugal) and not Frisco like it says in the subs. And side-note: Manuel Rebelo is considered by many to be one of the greatest Portuguese cooks of the 19th century. He was so well known that he was asked to cook for the king at the time Dom Luís I in several occasions (it is said that the first time, the King asked what was the secret ingredient of the dish he was served and the abbot responded "hay", and, after being questioned on why hay, he said "Why not hay? Everyone eats hay, your majesty. The key is on how you serve it"...which I find hilarious XD). He was also the inventor of another typical Portuguese dish which is served all over Porto called Francesinha (which he came up with after a visit to Paris accompanying the King). He was known to always carry a small bag full of spices and cooking by taste, never noting down any of his recipes. Everything we know as his dishes is from observation and word-of-mouth. Sorry for going on a tangent ^^" I just got excited! I'm going to watch the rest of the video
@@Cetadrius01 seriously!!! There are so many! 🤣🤣🤣 I get that they used the eggs whites for the clothes but did they really have so many yolks left over to do not just this pudding but many other conventual sweets like Castanhas de Ovos (16 yolks), Pão de Ló (12 yolks) and many others! Did the chickens produce that many eggs or were there more chickens?...We may never know...
@@palexa188 At first I thought it was spanish tocino de cielo, wich is similar, but simpler, made with just egg yolks and sugar syrup. We have a lot of sweets made with egg yolks too in Spain, and I guess this story about starching clothes is true, but egg whites are used to clarify wine too, and they also gave the yolks to the nuns.
@@azucarychocolate2392 you're probably right. But apparently, from my research, Portugal was the largest producer of eggs in Europe from the 17th to the 19th centuries, and a lot of egg whites were exported and all the yolks were going to waste or were fed to the parm animals. So the nunneries, monasteries, etc, started using the yolks and taking advantage of the enormous quantity of sugar that came from the colonies to make the conventual sweets. We also have Toucinho do Céu but ours is made with egg yolks and a few eggs whites (not the same quantity), a misture of plain and almond flour, sugar syrup and butter (though it traditionally was made with pork fat). It has origins in the Monastery of Murça, in Vila Real. I don't really like...but I have to make it sometimes for my grandma when she asks 😅
Barry drinking the chocolate soup straight from the bowl and Mike reaction made me laugh so much! But I have a love hate relationship with this format, I love watching it but hate that I can’t try the dishes😢
@@SortedFood or just share the recipes? (Or are they already somewhere - ok, Barry did say the chocolate soup is in one of the books, but that seemed to be the exception - & I’m just a fool who hasn’t done the research? But, in my defense, the boys have never mentioned them being posted anywhere.)
Mike would been justified in slapping Barry's hand since he acted like a naughty boy drinking directly from the bowl. I laughed 😅 so hard at it I started laughing.
The funny thing is, as soon as you mentioned the part about a “surplus of egg yolks”, I instantly knew it was Portugal. There was an episode of Bake Off where they delved into the backstory for Pasteis De Nata, another similar use for excess yolks, and specifically mentioning the practice of nuns starching their clothing with egg whites.
Exactly. Being from Portugal colonized Brazil we also have a lot o egg yolks sweets from which the recipes were adapted, for example changing almonds for coconut shavings.
If you mean the Great British Bake Off (or whatever this show is named 😅), what you probably do, since it and Sorted are both British and probably you as well, then it isn't my source of this knowledge and tbh I don't know where I got this info from and when exactly - but other than that - my train thought was pretty much the same, leftover egg yolks, whites used to starch clothes at some place for nuns or monks 😅 pasteis the nata, the little baked sweets, yup, checks out 😂
Great video, love the format! For the next installment of global desserts, from Sweden I'd recommend you try rosehip soup, typically served warm with whipped cream and tiny almond biscuits.
I would recommend Danpfnudeln (steamed buns) with Vanillesauce (a vanilla custard) from the south west of Germany. They have a caramelised bottom side because they are steamed in a pan with some sugar and milk. But don't open the lid until they are done, otherwise they will deflate
I'm from Brazil, and I also though Pasta Frola was from Argentina, but I though it might not be when they said it also had Guava. Everything had Membrillo, or whatever it's called (that I don't really like) when I was in Argentina, but I don't remember many things with Guava. In Brazil, we have a bunch of dishes with Guava jam (Goiabada), but not a lot of Quince jam (Marmelada). I guess Paraguay kinda splits the difference there, lol
I had no idea Paraguay had their own version of Pasta Frola! To be fair, Argy pasta frola is made with one kind of filling at a time, either quince (I believe this is the most traditional version), sweet potato or dulce de leche (clearly the most popular nowadays), so I wasn't entirely surprised when it turned out to be Paraguay, but damn, that was really close to home.
I don't recall if they've done it yet but you should make steamed/baked honeycomb cake (known as bánh bò in Vietnam). The cake is known for its bubbles in the texture and chewiness. Personally I prefer the ones baked and flavored with Pandan. When it's fresh out of the oven it's phenomenal
I'm from Finland and also had a lot of chocolate soup as a kid, especially after long winter days spent sledding and doing other fun stuff outside in the snow! It's also kinda cheap and very easy to make so when we couldn't afford candy or other fancy stuff (or if the stores were closed) but still might've had some baking cocoa/chocolate left over that's how I got my sweet fix lol. Thanks for reminding me of its existence, now I've got a massive craving for it and might as well just go and make some.
Actually had pastafrola yesterday, we got over 100lbs of guava this year from the tree in our yard, haven't ever heard of it being made with the other fruit though and I'm from Paraguay, also it's that sweet cuz it's basically 1/3rd sugar, as the guava jam is made by weight 2 portions of fruit to one of sugar.
What a lovely way to finish my Sunday seeing my country Portugal 🇵🇹 mentioned. I was so happy seeing the second dessert Thank you Sorted Food. Hugs from Portugal 🇵🇹💜😘
I was soo excited to see a portuguese dish on your channel ! I really hope that one day you do a episode dedicated to our country or just maybe come over here and discover our amazing and yet unknown food
Recognized it the minute I saw it! And yes, we're still waiting for a serious dive into Portuguese food on the channel. (There are so many good things to try, but for years I've been trying to get Sorted to make Francesinha, as I can't image a more Jamie dish than that.)
Pasta Frola is Paraguayan?? Flabbergasted! As an Argetnine I would've said it's ours cause we have it almost every time we sit for tea, or "mate" time. No guava in ours tho. One of the first bakes you learn as a teen I'd say. Well, you learn something every day. We are so obsessed with quince "hard jam" (dulce de membrillo) that the most common dessert here is quince "hard jam" and soft cheese. A slice of each, put them one on top of the other and just cut through with your fork. An alternative to "dulce de membrillo" is sweet potato hard jam.
I have to say it is not that common to see the portuguese Pudim Abade de Priscos been mention that often, when compared with other dessert so I was really happy to see it in this episode
It's funny, in Cuba we have that same dessert, in Spanish it's called "tocinillo del cielo" which translates to "bacon from heaven" I didn't know it was a Portuguese dessert too, so interesting.
@@marilynalvarez9951in Portugal we also have “toucinho do céu” which literally means “tocinillo de cielo” but it has almonds and ironically no lard (or bacon fat).
As soon as I saw the chocolate soup I was instantly transported to my childhood! So happy to see this dish in a video as it's not often talked about!!!
I love this format so much. Guessing along with the guys and then learning about the answer is so fascinating to me. Makes you learn about the culture/food of that country/region in such a fun way. I hope you keep making such videos regularly.
Gutted for Mike in the chocolate soup round. There's a very similar mexican drink called Champurrado; I thought that's what it was when the cloche was lifted. It's also eaten in the Philippines but made with rice and eaten with, of all things, dried salted fish.
@@YaaLFH I guess in Europe. In Mexico, it's eaten with Churros. In the Philippines, it's a porridge eaten for breakfast. Point is Mike could have gotten points in my book.
@@jackruaro I agree, Mike was robbed. But this happens quite often because their knowledge of global foods and how the same things appear in different regions under different names is quite limited.
@@YaaLFH but that isn't the game, they were given the name of the dish that is from Iceland. While similar dishes are found is several countries they are looking for one particular answer.
@@ElGeFe The exact same thing is found in many countries under different names. Just because they only know the Icelandic name doesn't mean that's the only right answer.
I love quince so much. Every late summer my mum makes a syrup out of them that we add to tea (best strong black). It's ridiculously tasty and perfect for winter. And of course the quince liquor (pigwówka).
The first dessert that is from Lebanon we have a similar Christmas dish in Ukraine so Orthodox vibes is definitely right. It's whole grain, dried fruits, nuts, honey and poppy seeds.
Here in Argentina we made Pasta Frola with only one sweet filling, it's all quince, or all dulce de leche, or all sweet potato. Those are the 3 fillings we use, with quince being the majority.
Mike guessed it on the name? Damn boy, so proud of you! Argentinian pastafrola is only all quince. Funny it's one I don't like cause it's traditionally made with either quince jam or sweet potato sweet and I like neither, only the dulce de leche kind
Hi, I am from Indonesia. I like this channel because all hosts have so neat and clean looks. No tattoos on you all❤❤❤ And it makes me know more about food from all countries.
The chocolate soup brought back memories, my great-aunt would make it for breakfast when I visited her in Germany. I was surprised to learn it was originally Icelandic. :)
Honestly, if it hadn't been for their little countdown I would have forgotten to like the video. P.S. I love that you guys have almost 3mil subscribers and you still make it a point to interact with us!
Always love these global taste tests!!! If you do another global dessert, my dad told me about his childhood favorite dessert from Turkey called (in English) "Chicken breast pudding." It's, like, sugar and cream and rice flour and... boiled shredded chicken. Apparently it's really good and I'd love to see the normals react to it!
It is so funny to see comments on Barry slurping from the bowl, I was rather surprised in Mike's reaction while watching him double dipping. Seeing their previous videos it is a common scene with loads of double dipping. I tie it to them being good friends who are comfortable with each other.
Ohhhhh come ooooon!!! As an Argentinian, I was as excited as Mike when the Pastafrola showed up! It's one of our favorite sweet dishes!!! That should count as a win
Canadian Butter Tarts. Brazilian Beijinhos & Brigadeiros. Not a dessert, but you guys should see if you can get some Saskatoon berry liqueur - it's amazing on its own, and phenomenal when turned into a syrup for topping desserts.
So fun. As a btw, I've written this before, but it'd be good to see what Ben and Co can come up with cooking using the types of food people get from food banks.
I actually liked it exactly when you told me to. Obviously a very effective strategy! I really felt the sense of competition in this episode. Really enjoyed it. Thanks, guys.
Chocolate soup generally isn't served as a dessert here in Iceland - It's super easy to make, and it's mostly served as a main course at dinner. Also very popular in cafeterias :)
I've always wanted to see Switzerland represented in any of your videos but have not been able to think of something that people don't know that well or that would make it stand out. However, if you were to do another round of global deserts or maybe global cakes/pies you could include "Bündner Nusstorte" It's a tart with a caramelly filling with chopped walnuts. There are many different recipes for it and honestly, it's very likely that each family had it's own. But I do think it might be a cool one to include. let's see if the normals could guess it :P
We do have hot desserts in the tropics, for when it's cold (or cold to us, it's relative). In Venezuela we do drink hot cocoa, really thick, almost pudding-like. But it's usually sweet and sometimes with little cubes of fresh cheese.
The awesome thing about pasta frola is that you can make it with whatever jam you like! For me, the more acidic the better, so my favorite is with gooseberry jam. In Argentina we also have a type of cookie called Pepas that is basically the cookie version of pasta frola. You make balls with the dough, press your finger into the middle to make a divot and fill it with jam.
hehehe~ we do have something very very similar called (τα Βάρβαρα or Ασουρέ) Barbara or Asoure in Greece, that they make on the eve of the holiday of Saint Barbara and we also serve something similar after funerals called Kolyva (Κόλλυβα), soooo Mike was actually correct as well. 🤣
You should really try making chocolate balls! They’re popular in Sweden and Denmark and consist of oats, vanilla sugar, granulated sugar, cocoa powder, butter and a splash of coffee. Then coated with either nib sugar or shredded coconut. 😊👏
"Pudim Abade De Priscos" its the name of the Portguese one for those interested, so had to see portugal there, i did lil jump when i saw the dessert XD good job love the content
Mike was correct. In Greece we have the same sweet/dessert called Barbara or Varvara and we make it every December to celebrate saint Barbara. There are many variations of the dessert. Some are closer to a soup with grains, dried fruit, cinnamon, cloves etc and others are like the one you presented.. more like koliva. By the way have you ever tried koliva? Its a sweet that we make when someone dies 🙄 but it is absolutely delicious !
When it warms up, I recommend trying cold noodle soup 물냉면 from Korea. Refreshing and the seasonings are not very typical of Korean food. It’s very unique as a food since most savory soups are not cold. It’s also a special type of noodle and served with hot mustard and vinegar as condiments. One of my absolute favorite dishes. I’m not much of a noodle person but this is my favorite noodle to eat. It’s so chewy that it’s often cut with scissors to prevent people from choking on the noodles. Highly recommend on a very hot summer’s day.
Funny that I heard that story about nuns creating a dessert from egg yolks connected to several types of sweeet pastry while in Portugal... not only the most popular pastel de nata but also about very local ovos moles from Aveiro...
My mom's Palestinian and we eat Burbara as a meal every year around Christmas time (since I'm never around on December 6th) :) we don't add dried fruits but instead fresh pomegranate seeds (my fave part), lots of different nuts and seeds, and sprinkles for fun :) thanks for featuring this!
We have the same thing about the surplus eggs. In some regions in the Philippines, we have a lot of biscuits made predominantly with egg yolk because they were using egg white to glue lime stones to each other to make churches.
Try Mämmi - a Finnish dessert that's eaten around Easter, both in Finland and in Sweden (Swedish name: Memma). Peronally, I'm Swedish and my family buys this dessert every year when it's available in stores. I'm not a fan of it, but my parents and grandparents like it.
Fun fact about portugual traditional deserts. Most of them comme from abbys or convents. And they all era made with egg yolks. When you enter a traditional portuguese bakery , every thing is bright yellow. I call it variations on sugar an yolks.
Vermicelles from Switzerland: Vermicelles are made from a sweetened chestnut paste and pressed into spaghetti-like form :D Mämmi from Finland: Mämmi is a dessert made from rye flour, powdered rye malt, and sugar and has a rather unique consistency, somewhere between porridge and pudding.
Yet another execellent video, thank you very much ☺ PS 'And now for something completely different': You guys not being afraid to show your greying hair, is awesome. It's just what happens with age, but respect for owning up to it 👍🏻 Best wishes to all of you from a 48-year-old silver fox from Denmark 🫂
In the Southern States of America we have a dish Call chocolate gravy. It is hothicker than chocolate but not as thick as a putting, comma served over biscuits some people add sauer cream on top of that some people add sugar
for the round of global desserts, from Brasil you should try Quindim. It’s made from egg yolks, sugar and coconut, very popular in the Northeast of Brasil
Brilliant video! Love the competitiveness xD I think that you all should try the danish desserts of either Koldskål m guf (Buttermilk 'soup' with italian meringue on top) or Gammeldags æblekage (Oldfashioned applecake, that's more of a applesauce trifle than an actual cake)
I don't know the country of origin, but cocoa date balls are a phenomenal dessert. I made them for a vegan friend once and her (non-vegan) family fought over them. The closest I found was a recipe claiming to be inspired by Grenada. It's essentially dates minced with cocoa powder and cinnamon rolled into balls and coated with almonds and another dusting of cocoa powder.
There are two Canadian desserts - Nanaimo Bars and Butter Tarts that would be good options for the next one of these. Or a Strawberry/Saskatoon pie (if you can get your hands on Saskatoon berries).
I was just going to suggest butter tarts!!! Nanaimo bars are more regional than national, so if they had to pick one I'd vote Butter Tarts. The guys would probably really enjoy Saskatoon berry liqueur. I had some before and made an amaaazing syrup from it for a cheesecake.
I grew up eating bienmesabe in Venezuela, loved it. (We have strong cultural links with Canarians, from language to food). Sadly it went out of fashion and tres leches became more popular. Now you can't find bienmesabe anywhere :(
We have something called chocolate gravy that is thicker than the soup but sounds like the same flavor profile and we eat it over toasted oats or biscuits. I'm in the USA.
"It's warm, or room temperature in a hot country" Never change Barry, never change
Brilliant commentary from Baz 😂
I thought it was a good one.
That one made me lol
@@SortedFood Outstanding tekkers as always.😉
@@SortedFoodflantastic one might say
To be fair to Mike, we also have the first "dessert" in Greece. We call it Barbara and it's passed around on the same day I think
It is also very popular in eastern slavic cuisines under name "Kutia" or "Kutya" where it is traditionally eaten on Christmas Eve, probably a very old recipe that spread through whole western Asia and eastern Europe.
St Barbara's originated, in the myths, from Phoenicia - around the corner from Turkey and Greece. So, that tracks and Mike wasn't far off... Even today if you Google her, she's claimed to be a Greek Orthodox saint
I recently visited the place called Santa Barbara in California and read this exact story that Ben described out there. The place is named after the same saint! So cool to see a dish named after her too
I might have been with Mike, too, as it is very close to koliva, but I've only ever had koliva after a memorial.
We do?? Interesting, maybe it's a regional thing cause I've never heard of it, it just reminded me of koliva but that's not a dessert so.
December 4th is "Eid" but not the Eid(s) that Muslims celebrate that Mike was probably referring to. It is Eid il-Burbara, which is just the Arabic way of saying Saint Barbara's Day, and is celebrated by Middle Eastern Christians. Eid al-Fitr and Eid al-Adha are the holidays that Muslims celebrate and they don't land on the same dates every year because the Islamic Calendar is lunar based.
Just love this channel. Barry’s hand on Mike’s arm to ask if he could celebrate just says so much about the friendship that exists between y’all. Caring but also willing to rub a win in each others faces. Never change and keep bringing this goodness to the world!
In fairness to Mike, Pastafrola is one of the most popular desserts in Argentina and I would say many Argentians would say it's from there.
But we would never use guayaba on our recipe, although it sounds great. 🇦🇷
Despues de comer toda mi infancia las pastafrolas de mi abuela, que osen decir que no es Argentina me saca el gaucho de adentro.
Would love to see Ben be in the hot seat and see if his chef skills would help him locate where a dish is from!!
Now this would be so much fun..... he would hate getting the answers wrong 🤣
@@SortedFoodexactly why it would be so entertaining 😂🤷🏽
@@SortedFood and that would be the best thing about it!
Have him and Kush do it, so it's chef vs chef! Plus we'd get to see more Kush!
@@SortedFood Ben vs Kush on that
I learn so much during these global episodes.
That's great to hear! We learn a lot too :)
Eid is not on the fourth of December though. And neither is it linked to Saint's birthday at all. Maybe a coincidence in the reverse?
I still haven't finished the video but I'm just excited that you included Portugal in this challenge! I just have to point out a slight mistake in the subtitles for the pudding: Pudim Abade de Priscos. In the subs, it says that the abbot's name was Manuel Rubello but it's Manuel Rebelo, and he was an abbot in Priscos (which is a parish in the municipally of Braga, North of Portugal) and not Frisco like it says in the subs. And side-note: Manuel Rebelo is considered by many to be one of the greatest Portuguese cooks of the 19th century. He was so well known that he was asked to cook for the king at the time Dom Luís I in several occasions (it is said that the first time, the King asked what was the secret ingredient of the dish he was served and the abbot responded "hay", and, after being questioned on why hay, he said "Why not hay? Everyone eats hay, your majesty. The key is on how you serve it"...which I find hilarious XD). He was also the inventor of another typical Portuguese dish which is served all over Porto called Francesinha (which he came up with after a visit to Paris accompanying the King). He was known to always carry a small bag full of spices and cooking by taste, never noting down any of his recipes. Everything we know as his dishes is from observation and word-of-mouth.
Sorry for going on a tangent ^^" I just got excited! I'm going to watch the rest of the video
just don't tell them how many egg yolks are in it...😁
@@Cetadrius01 seriously!!! There are so many! 🤣🤣🤣 I get that they used the eggs whites for the clothes but did they really have so many yolks left over to do not just this pudding but many other conventual sweets like Castanhas de Ovos (16 yolks), Pão de Ló (12 yolks) and many others! Did the chickens produce that many eggs or were there more chickens?...We may never know...
Thanks for giving us the history!
@@palexa188 At first I thought it was spanish tocino de cielo, wich is similar, but simpler, made with just egg yolks and sugar syrup.
We have a lot of sweets made with egg yolks too in Spain, and I guess this story about starching clothes is true, but egg whites are used to clarify wine too, and they also gave the yolks to the nuns.
@@azucarychocolate2392 you're probably right. But apparently, from my research, Portugal was the largest producer of eggs in Europe from the 17th to the 19th centuries, and a lot of egg whites were exported and all the yolks were going to waste or were fed to the parm animals. So the nunneries, monasteries, etc, started using the yolks and taking advantage of the enormous quantity of sugar that came from the colonies to make the conventual sweets. We also have Toucinho do Céu but ours is made with egg yolks and a few eggs whites (not the same quantity), a misture of plain and almond flour, sugar syrup and butter (though it traditionally was made with pork fat). It has origins in the Monastery of Murça, in Vila Real. I don't really like...but I have to make it sometimes for my grandma when she asks 😅
Barry drinking the chocolate soup straight from the bowl and Mike reaction made me laugh so much! But I have a love hate relationship with this format, I love watching it but hate that I can’t try the dishes😢
we need Eat-A-Vision or something like that to be invented 😂
@@SortedFood or just share the recipes? (Or are they already somewhere - ok, Barry did say the chocolate soup is in one of the books, but that seemed to be the exception - & I’m just a fool who hasn’t done the research? But, in my defense, the boys have never mentioned them being posted anywhere.)
@@SortedFood Would love a poll or something after for which of the featured items we get a recipe for. Or just give a recipe for all, that works too.
I don't get why it got mad, I mean what's the difference between eating straight from the bowl or using a spoon that you've had in your mouth anyways?
Mike would been justified in slapping Barry's hand since he acted like a naughty boy drinking directly from the bowl. I laughed 😅 so hard at it I started laughing.
The funny thing is, as soon as you mentioned the part about a “surplus of egg yolks”, I instantly knew it was Portugal. There was an episode of Bake Off where they delved into the backstory for Pasteis De Nata, another similar use for excess yolks, and specifically mentioning the practice of nuns starching their clothing with egg whites.
Exactly. Being from Portugal colonized Brazil we also have a lot o egg yolks sweets from which the recipes were adapted, for example changing almonds for coconut shavings.
That is exactly how I guessed it was from Portugal!!
That's exactly how I figured it out too!
I mean that's not exclusive to Portugal. It's the same reason why canelés were created in France.
If you mean the Great British Bake Off (or whatever this show is named 😅), what you probably do, since it and Sorted are both British and probably you as well, then it isn't my source of this knowledge and tbh I don't know where I got this info from and when exactly - but other than that - my train thought was pretty much the same, leftover egg yolks, whites used to starch clothes at some place for nuns or monks 😅 pasteis the nata, the little baked sweets, yup, checks out 😂
Whenever I see Barry, I always feel like he's a kid at heart! 😊
Great video, love the format! For the next installment of global desserts, from Sweden I'd recommend you try rosehip soup, typically served warm with whipped cream and tiny almond biscuits.
Oooooh that sounds great. Thanks so much for the recommendation :)
I would recommend Danpfnudeln (steamed buns) with Vanillesauce (a vanilla custard) from the south west of Germany. They have a caramelised bottom side because they are steamed in a pan with some sugar and milk. But don't open the lid until they are done, otherwise they will deflate
Whipped?
We usually eat it with unwhipped cream.
I've always had it with vanilla ice cream made with cream (vaniljgräddglass)
As an Argentinian, I really THOUGHT PASTA FROLA WAS OURS LOL... we have it in every pastry shop it is VERY common. So good job Mike!
Honestly, they should've done the Argentinian version, with dulce de batata también
Apparently the guava makes it paraguayan but it is originally from argentina (from italian immigrants)
I'm from Brazil, and I also though Pasta Frola was from Argentina, but I though it might not be when they said it also had Guava. Everything had Membrillo, or whatever it's called (that I don't really like) when I was in Argentina, but I don't remember many things with Guava. In Brazil, we have a bunch of dishes with Guava jam (Goiabada), but not a lot of Quince jam (Marmelada). I guess Paraguay kinda splits the difference there, lol
Me too! But we would never put guayaba en nuestra pasta farola 😂
jeez...*shakes head at all of you*
I had no idea Paraguay had their own version of Pasta Frola! To be fair, Argy pasta frola is made with one kind of filling at a time, either quince (I believe this is the most traditional version), sweet potato or dulce de leche (clearly the most popular nowadays), so I wasn't entirely surprised when it turned out to be Paraguay, but damn, that was really close to home.
I don't recall if they've done it yet but you should make steamed/baked honeycomb cake (known as bánh bò in Vietnam). The cake is known for its bubbles in the texture and chewiness. Personally I prefer the ones baked and flavored with Pandan. When it's fresh out of the oven it's phenomenal
Ohh I’ve made this cake. Very tasty!
I'm from Finland and also had a lot of chocolate soup as a kid, especially after long winter days spent sledding and doing other fun stuff outside in the snow! It's also kinda cheap and very easy to make so when we couldn't afford candy or other fancy stuff (or if the stores were closed) but still might've had some baking cocoa/chocolate left over that's how I got my sweet fix lol. Thanks for reminding me of its existence, now I've got a massive craving for it and might as well just go and make some.
Beaver Tails, Namaino Bars or Butter tarts would be a lot of fun to see!
Actually had pastafrola yesterday, we got over 100lbs of guava this year from the tree in our yard, haven't ever heard of it being made with the other fruit though and I'm from Paraguay, also it's that sweet cuz it's basically 1/3rd sugar, as the guava jam is made by weight 2 portions of fruit to one of sugar.
What a lovely way to finish my Sunday seeing my country Portugal 🇵🇹 mentioned. I was so happy seeing the second dessert Thank you Sorted Food. Hugs from Portugal 🇵🇹💜😘
I was soo excited to see a portuguese dish on your channel ! I really hope that one day you do a episode dedicated to our country or just maybe come over here and discover our amazing and yet unknown food
We love Portugal.... and the food there too!
Same! I was screaming at my iPad PORTUGAAAAL!!!
Recognized it the minute I saw it! And yes, we're still waiting for a serious dive into Portuguese food on the channel. (There are so many good things to try, but for years I've been trying to get Sorted to make Francesinha, as I can't image a more Jamie dish than that.)
Same here, I was like “That is Toucinho do Céu” and then “Nah….but maybe?” 😂😂
Pasta Frola is Paraguayan?? Flabbergasted! As an Argetnine I would've said it's ours cause we have it almost every time we sit for tea, or "mate" time. No guava in ours tho. One of the first bakes you learn as a teen I'd say. Well, you learn something every day.
We are so obsessed with quince "hard jam" (dulce de membrillo) that the most common dessert here is quince "hard jam" and soft cheese. A slice of each, put them one on top of the other and just cut through with your fork. An alternative to "dulce de membrillo" is sweet potato hard jam.
I have to say it is not that common to see the portuguese Pudim Abade de Priscos been mention that often, when compared with other dessert so I was really happy to see it in this episode
It's funny, in Cuba we have that same dessert, in Spanish it's called "tocinillo del cielo" which translates to "bacon from heaven" I didn't know it was a Portuguese dessert too, so interesting.
@@marilynalvarez9951in Portugal we also have “toucinho do céu” which literally means “tocinillo de cielo” but it has almonds and ironically no lard (or bacon fat).
As soon as I saw the chocolate soup I was instantly transported to my childhood! So happy to see this dish in a video as it's not often talked about!!!
I’ve also heard of Barbara called Koliva and often times made and blessed when remembering the dead
I love this format so much. Guessing along with the guys and then learning about the answer is so fascinating to me. Makes you learn about the culture/food of that country/region in such a fun way. I hope you keep making such videos regularly.
Gutted for Mike in the chocolate soup round. There's a very similar mexican drink called Champurrado; I thought that's what it was when the cloche was lifted. It's also eaten in the Philippines but made with rice and eaten with, of all things, dried salted fish.
It's not a drink, it's a dessert. Very popular in many European countries.
@@YaaLFH I guess in Europe. In Mexico, it's eaten with Churros. In the Philippines, it's a porridge eaten for breakfast. Point is Mike could have gotten points in my book.
@@jackruaro I agree, Mike was robbed. But this happens quite often because their knowledge of global foods and how the same things appear in different regions under different names is quite limited.
@@YaaLFH but that isn't the game, they were given the name of the dish that is from Iceland. While similar dishes are found is several countries they are looking for one particular answer.
@@ElGeFe The exact same thing is found in many countries under different names. Just because they only know the Icelandic name doesn't mean that's the only right answer.
I love quince so much. Every late summer my mum makes a syrup out of them that we add to tea (best strong black). It's ridiculously tasty and perfect for winter. And of course the quince liquor (pigwówka).
The first dessert that is from Lebanon we have a similar Christmas dish in Ukraine so Orthodox vibes is definitely right. It's whole grain, dried fruits, nuts, honey and poppy seeds.
Here in Argentina we made Pasta Frola with only one sweet filling, it's all quince, or all dulce de leche, or all sweet potato. Those are the 3 fillings we use, with quince being the majority.
Mike guessed it on the name? Damn boy, so proud of you! Argentinian pastafrola is only all quince. Funny it's one I don't like cause it's traditionally made with either quince jam or sweet potato sweet and I like neither, only the dulce de leche kind
That Portuguese flan-style dessert looks ridiculously good. That, and a coffee done to the utmost of what coffee can be... Wish I had some.
Hi, I am from Indonesia.
I like this channel because all hosts have so neat and clean looks. No tattoos on you all❤❤❤
And it makes me know more about food from all countries.
I love those tasting videos! First I love the reactions but also it introduces me to so many food and dishes I've never heard of before.
The chocolate soup brought back memories, my great-aunt would make it for breakfast when I visited her in Germany. I was surprised to learn it was originally Icelandic. :)
Honestly, if it hadn't been for their little countdown I would have forgotten to like the video.
P.S. I love that you guys have almost 3mil subscribers and you still make it a point to interact with us!
I’ve had them all my favorite is the quince and guava tart. Pink guava is sooo good in any sweet beverage, candy, and pastry.
Never seen Ben with his Chef's collar popped before. It's giving me a fizzy tummy.
Yes! More traveling the world for amazing foods! Keep the amazing work guys!
Thank you Daniel and thanks for watching too :)
Always love these global taste tests!!! If you do another global dessert, my dad told me about his childhood favorite dessert from Turkey called (in English) "Chicken breast pudding." It's, like, sugar and cream and rice flour and... boiled shredded chicken. Apparently it's really good and I'd love to see the normals react to it!
It is so funny to see comments on Barry slurping from the bowl, I was rather surprised in Mike's reaction while watching him double dipping. Seeing their previous videos it is a common scene with loads of double dipping. I tie it to them being good friends who are comfortable with each other.
Ohhhhh come ooooon!!! As an Argentinian, I was as excited as Mike when the Pastafrola showed up! It's one of our favorite sweet dishes!!! That should count as a win
Colombia with an O!!! Love you guys
The chocolate soup sounds wonderful for a stormy winter evening. Thanks!
Fun fact we do also make Barbara in Greece on the day we celebrate the saint, and it's tradition to give some around your neiborhood.
I like how Ben's hints for the last one are to think about where quince is grown after Mike ask what quince even is.
Loved the video. For the next one you should try spettekaka (spit cake) from the south of sweden
I love this global series as it brings us closer as a global citizen. Would love a chance to taste the flan
Never heard of any of those, but the guava and quince tart sounds phenomenonal and I have guava in the back paddock.
Canadian Butter Tarts.
Brazilian Beijinhos & Brigadeiros.
Not a dessert, but you guys should see if you can get some Saskatoon berry liqueur - it's amazing on its own, and phenomenal when turned into a syrup for topping desserts.
So fun.
As a btw, I've written this before, but it'd be good to see what Ben and Co can come up with cooking using the types of food people get from food banks.
this format has become a family favourite, we are all guessing vigorously with you and I am always closest of course -screaming in the background-
I actually liked it exactly when you told me to. Obviously a very effective strategy! I really felt the sense of competition in this episode. Really enjoyed it. Thanks, guys.
Chocolate soup generally isn't served as a dessert here in Iceland - It's super easy to make, and it's mostly served as a main course at dinner. Also very popular in cafeterias :)
I've also never had it with anything other than rusks.
Think I'll make some tonight - I've been craving it ever since I watched this.😋
You eat chocolate for dinner? And people think our sandwich cake is weird
@@EterPuralis Swedish? We also eat sandwich cakes in Iceland. Standard fare for confirmations and graduations.
@@tinnagigja3723 ayup. Can we have your chocolate soup? :)
@@EterPuralis I think there's enough to go around - help yourselves!😸
I've always wanted to see Switzerland represented in any of your videos but have not been able to think of something that people don't know that well or that would make it stand out. However, if you were to do another round of global deserts or maybe global cakes/pies you could include "Bündner Nusstorte" It's a tart with a caramelly filling with chopped walnuts. There are many different recipes for it and honestly, it's very likely that each family had it's own. But I do think it might be a cool one to include. let's see if the normals could guess it :P
We do have hot desserts in the tropics, for when it's cold (or cold to us, it's relative). In Venezuela we do drink hot cocoa, really thick, almost pudding-like. But it's usually sweet and sometimes with little cubes of fresh cheese.
The awesome thing about pasta frola is that you can make it with whatever jam you like! For me, the more acidic the better, so my favorite is with gooseberry jam.
In Argentina we also have a type of cookie called Pepas that is basically the cookie version of pasta frola. You make balls with the dough, press your finger into the middle to make a divot and fill it with jam.
hehehe~ we do have something very very similar called (τα Βάρβαρα or Ασουρέ) Barbara or Asoure in Greece, that they make on the eve of the holiday of Saint Barbara and we also serve something similar after funerals called Kolyva (Κόλλυβα), soooo Mike was actually correct as well. 🤣
You should really try making chocolate balls! They’re popular in Sweden and Denmark and consist of oats, vanilla sugar, granulated sugar, cocoa powder, butter and a splash of coffee. Then coated with either nib sugar or shredded coconut. 😊👏
Those are soooooo good
I’m coming to England for 2weeks in July I’m researching you videos to see places to go. Wish I could meet you guys ❤ thanks for being you
Love to see Portuguese cuisine getting to one of this videos! That is some awesome dish! Great video
I'm really happy you told the story about the portugese nuns. It's a story my dad told me since I was a little kid.
"Pudim Abade De Priscos" its the name of the Portguese one for those interested, so had to see portugal there, i did lil jump when i saw the dessert XD good job love the content
We do eat the 1st desert here in Greece as well for the same reason , so tbh he deserves more than 1 point imo
I'm from Uruguay and I know pastafrola is a pretty traditional dish in Argentina and Uruguay as well. Mike definitely deserved 5 points
Barry's happiness is infectious. Also he was phenomenal today. great job 💯
Mike was correct. In Greece we have the same sweet/dessert called Barbara or Varvara and we make it every December to celebrate saint Barbara. There are many variations of the dessert. Some are closer to a soup with grains, dried fruit, cinnamon, cloves etc and others are like the one you presented.. more like koliva.
By the way have you ever tried koliva? Its a sweet that we make when someone dies 🙄 but it is absolutely delicious !
When it warms up, I recommend trying cold noodle soup 물냉면 from Korea. Refreshing and the seasonings are not very typical of Korean food. It’s very unique as a food since most savory soups are not cold. It’s also a special type of noodle and served with hot mustard and vinegar as condiments. One of my absolute favorite dishes.
I’m not much of a noodle person but this is my favorite noodle to eat. It’s so chewy that it’s often cut with scissors to prevent people from choking on the noodles.
Highly recommend on a very hot summer’s day.
Wow,, eleven seconds after post.. New record.. And a treat to watch treats
Funny that I heard that story about nuns creating a dessert from egg yolks connected to several types of sweeet pastry while in Portugal... not only the most popular pastel de nata but also about very local ovos moles from Aveiro...
I work at an Argentinian cafe and we make all-quince pasta frola! They're delicious!
My mom's Palestinian and we eat Burbara as a meal every year around Christmas time (since I'm never around on December 6th) :) we don't add dried fruits but instead fresh pomegranate seeds (my fave part), lots of different nuts and seeds, and sprinkles for fun :) thanks for featuring this!
“I thought I had similar in Kenya.” - The Food Journalism I like to see every Wednesday and Sunday (sometimes also Fridays).
FYI w in Greece they also make the barley dessert but with wheat berries in Greece on St Barbara's day! So Mike was right really!
I do love this series because of the laughter and learning.
Pudim de Abade de Priscos is wonderfully (sweet). I'm happy that I lived to see this marvelous dessert on SORTED.
Quince AND guava tart?!? That sounds divine.
Love these videos. Need to do a three way fight between all the normals at the same time.
We have the same thing about the surplus eggs. In some regions in the Philippines, we have a lot of biscuits made predominantly with egg yolk because they were using egg white to glue lime stones to each other to make churches.
Try Mämmi - a Finnish dessert that's eaten around Easter, both in Finland and in Sweden (Swedish name: Memma). Peronally, I'm Swedish and my family buys this dessert every year when it's available in stores. I'm not a fan of it, but my parents and grandparents like it.
Fun fact about portugual traditional deserts. Most of them comme from abbys or convents. And they all era made with egg yolks. When you enter a traditional portuguese bakery , every thing is bright yellow. I call it variations on sugar an yolks.
Vermicelles from Switzerland: Vermicelles are made from a sweetened chestnut paste and pressed into spaghetti-like form :D
Mämmi from Finland: Mämmi is a dessert made from rye flour, powdered rye malt, and sugar and has a rather unique consistency, somewhere between porridge and pudding.
Yet another execellent video, thank you very much ☺
PS 'And now for something completely different': You guys not being afraid to show your greying hair, is awesome. It's just what happens with age, but respect for owning up to it 👍🏻
Best wishes to all of you from a 48-year-old silver fox from Denmark 🫂
Suggestion for another one of these: butter tartes from Canada
I also really like this format, because we can guess along.
In the Southern States of America we have a dish Call chocolate gravy. It is hothicker than chocolate but not as thick as a putting, comma served over biscuits some people add sauer cream on top of that some people add sugar
for the round of global desserts, from Brasil you should try Quindim. It’s made from egg yolks, sugar and coconut, very popular in the Northeast of Brasil
Brilliant video! Love the competitiveness xD I think that you all should try the danish desserts of either Koldskål m guf (Buttermilk 'soup' with italian meringue on top) or Gammeldags æblekage (Oldfashioned applecake, that's more of a applesauce trifle than an actual cake)
I agree with Mike 100%. Even when I lived alone, I never drank from the carton...
I don't know the country of origin, but cocoa date balls are a phenomenal dessert. I made them for a vegan friend once and her (non-vegan) family fought over them. The closest I found was a recipe claiming to be inspired by Grenada. It's essentially dates minced with cocoa powder and cinnamon rolled into balls and coated with almonds and another dusting of cocoa powder.
Amo la pastafrolaa!! Saludos de paraguay! I was hoping you would mention it some time!
2:48 Making the subtitle as "holy sound" when he said wholly sound because they were talking about religion was genius. :D
Argentina was totally right! We do eat and love Pastafrola here, but we use quince only, not guava 😁
Oh Mike you poor sweetheart! That freeze during the Argentina celebration will be memeable for years
There are two Canadian desserts - Nanaimo Bars and Butter Tarts that would be good options for the next one of these. Or a Strawberry/Saskatoon pie (if you can get your hands on Saskatoon berries).
I was just going to suggest butter tarts!!! Nanaimo bars are more regional than national, so if they had to pick one I'd vote Butter Tarts.
The guys would probably really enjoy Saskatoon berry liqueur. I had some before and made an amaaazing syrup from it for a cheesecake.
I agree that Nanaimo Bars are regional but I don’t think it would be a problem - I mean tortierre is regional and they did that.
Anything Saskatoon is delicious!
The Butter Tart from Canada would be great for one of these
One of the most beautiful desserts I’ve ever had was a Bienmesabe Canario that I had in Gran Canaria. It is truly a great traditional Canarian dish.
I grew up eating bienmesabe in Venezuela, loved it. (We have strong cultural links with Canarians, from language to food). Sadly it went out of fashion and tres leches became more popular. Now you can't find bienmesabe anywhere :(
Seeing a lebanese dish on here is amazing . ( and yes Lebanon is almost 50% Christians 50% Muslim)
The Lebanese do amazing food 🤤
Sunday Morning are the best with Sorted!
#SortedSundays
It's cute how invested Mike got in this silly game😂 Both of them did, but Mike was extra upset about Argentina pie😂Aw 🥺
We have something called chocolate gravy that is thicker than the soup but sounds like the same flavor profile and we eat it over toasted oats or biscuits. I'm in the USA.