Hey Beryl, I loved this video. I think you should make a seires of X Cuisine in different countries, like American dishes from around the world, or Chinese dishes around the world. That way, we might get to see how the world makes their version of classic foods from a specific country.
I think this is a great idea and I would love to see this. I hope no one would get offended, which would be a huge shame. Have you seen how some Italians react to other nationalities making pasta or pizza, for example? lol (I love you, Italian friends, and your food is awesome- I mean no offense! I tease out of affection! 💜 ) I hope she does something like this.
This is such an interesting idea! I'm almost 70 and my first experience with Chinese food in 1960 was canned Chow Mein, which is surely MUCH different from an actual Chinese dish!
Mexican Chinese food is amazing!! There was a lot of Chinese immigrants not that long ago in the Northwest so specifically theirs is the best Chinese food I've ever had
Does anyone else get emotional at Beryl’s videos? I feel like crying every time. They have this warmth and feeling of community. I love watching everyone share their culture, family stories, and love for the food they grew up eating and cooking. I was adopted and had a small immediate family that didn’t instill any joy in cooking or didn’t pass down any important family recipes other than homemade hamburger helper and beer battered fish. My family and I are also Heinz 57 white and never had any specific culture to speak of. It’s so fun to watch other people celebrate their culture and share it with us through food.
Absolutly. I was a Foster child, had the luck to get encouraged in cooking and a love for food, but share that feeling of lacking roots. Food cultur and history is something increadably fascinating and beautiful and probably the best way to make new connections. My mother disliked cooking but had some nostalgia behind her dishes and my father liked cooking but did just whatever or it where mediterranean dishes her learned without personal connections.... And due to my food intolerances I can not even eat or teach someone my mothers dishes.... I would recommend you checking out the channel "made by lau" they cook cantonese and share a lot of cultural context, great tips and have the Watcher sit with them at their family table, it is increadably nice!
I hope you can find joy in trying new recipes and make your own, new family cooking traditions to pass on!! As excited as I was to share gombotz with everyone, I hadn't actually cooked them myself before I found the recipe to share with Beryl - we don't cook much Croatian food at all :'D the family recipes my Dad is best known for are his gumbo, discovered while travelling in the US, and his vegetarian lasagna ;) so remember, every family's food traditions start somewhere!
My grandmother had a saying that if your chapati or paratha is puffing up it means the person eating it is very hungry. So make of that what you will.😅 Lasoora pickle is also known as manjack or Gunda in some parts of Northern India (I think maybe even Pakistan? My granddad was from Sindh before Partition and remembered it from there). I think Gumberry would be the western translation. It's similar in size and shape to gooseberry if I'm not mistaken but it's a little softer in texture. It tastes pretty sour but little sharper in taste, almost but not quite pungent. It can be eaten raw and even cooked but lasoora pickle like you have is the commonest iteration. Hope that helps!
That does!!!! I have asked so many people and you know sometimes things just don’t exist outside of a culture I think lasoora is that but boy I love it
Core memory unlocked! My grandparents had neighbors who were from eastearn europe, and I can remember making those potato dumplings from the last segment with them and thinking they were so delicious, but I couldn't remember what they were called! We filled them with plums and they were SO good! Haven't thought about this recipe in probably 30 years; now I'm excited to attempt to make them!
Ohh that makes me so happy!! I also hadn't eaten them in well over a decade, and never made them before I found a recipe to share with Beryl, but I knew they were the sort of unusual to other cultures dish that deserved to be shared! The video recipe she links uses fresh plums and is really easy to follow!! I hope it brings back great memories
@@TheFiFiJoJo I am Serbian and we call them knedle as well. They originate in the Austro-Hungarian Emprire, which is why they’re enjoyed in so many Eastern European countries I guess.
I grew up making these with my Austrian grandmother, either with fresh apricots or small blue plums. Served with powdered sugar...yummm. This may or may not have been my motivation for planting a Mount Royal plum tree the first summer I bought my house. Hoping to finally get some fruit in year 4!
The last dish reminds me a lot of Marillenknödel. Marillen being Apricots in Austrian German. The dough is basically the same, made of potatoes and flour. The dough wraps around a fresh apricot that has a sugar cube in the middle instead of the stone. They are also boiled in water and then rolled in browned breadcrumbs. As a finishing touch, we pour melted butter over the Knödel and some sugar-cinnamon mixture to taste. The apricot and sugar cube will soften/melt inside the dough and mix with the melted butter when cut open. It’s just magical! In our family there’s always the competition of who can make the thinnest dough layer (without it bursting in the water), because thin dough is desirable. And as the lady in the video said, we also eat this as a full dinner, not really as a dessert.
that is how we make them too. the filling must be sweet and fresh but also with a bit of sourness when it hits the tongue so it brightens the dough. breadcrumbs are browned in butter and mixed with a bit of sugar. also a small scoop of sour cream on top. dried prune or fig jam are just too sweet and not fresh enough for this, making the dish a bit tired.
@@lukrecijamestrovic2245 I’ve never tried it with sour cream but it sounds great. And I completely agree on the sourness and freshness. There needs to be something bright and acidic, otherwise the dough is just a heavy boulder.
My family is Slovenian so we also have a similar dish ("knedlji" instead of "knödel") that we also make with apricots! I think there are many ways to make it including with plums or breadcrumbs but my family prefers apricots and uses a sprinkle of cinnamon sugar and heavy/whipping cream that has been cooked over the stove until it becomes brown or longer to the point of it resembling breadcrumbs. We usually serve ours with the cooking liquid and I like to add some of the toppings into it and drink it like soup haha 🥰
@@kaavyaganesh6441 you don't need to always be in a situation instead can be in the right fortunate company to come across such a gift. Like last month my mom was gifted two bag's of sweet potatoes and some cans from our lovely neighbor who lives in the front apartment and this lovely neighbor of ours also gifted a couple more neighbors it was the beautiful thoughtful gift she gave us n' may life continue to bless her to the fullest.. Sorry you haven't been so fortunate to cross paths with any genuine soul's that have felt like gifting you without their having to be a situation or anything along those line's...
@@richiethev4623 ??? that's nice and all, but why'd you feel the need to randomly condescend to me lmfao. it's not that deep. i just found the image of being given a bunch of potatoes out of nowhere funny. I'm sorry that you must be surrounded by passive aggressive people 24x7 to allow a harmless comment by a stranger to rub you the wrong way.
As a Norwegian person, potato Lefse is most common to eat with smoked Salomon, sour crème and dill. Spreading it on and rolling it as a Swiss roll 🌀We tend to make it as a bite size side dish for parties. But we also eat it with Norwegian hotdog known as Pølse 🌭or as a sweet dish with butter, sugar and cinnamon 😁❤
I’m from Minnesota so I grew up with lefse, but always only had it with butter and maybe some jam. I need to try it with salmon/sour cream/dill - that sounds amaaazing 🤤
Yay for lefse! My mother and aunts will get together when it gets cool enough to make lefse. The lefse griddle that you use puts off so must heat that they use it in the garage with the door open. Their lefse is also much thinner and bigger in diameter which is why the lefse stick is so useful, as using you fingers would tear the edge. People I know either spread butter on warmed lefse, or they will sprinkle cinnamon and sugar onto the melting butter. We also roll it up into a tube to eat it. I like just butter. 🥔🧈🥛
Try your lompe, aka the lefse made of potatos, with hot dogs instead of the bun you usually use. Lompe is much better imo. 😄 And here in Norway it's what Lompe is mainly used for, and also for other savory food like smoked salmon and sour cream. Lefse usually refers to a thin wheat based flatbread with butter, sugar and cinnamon here. 😊
Never eat the fruit dumpling dry!!! You need to drown them in a mixture of creamy yoghurt & quark, melted butter and some powder sugar. That was our fav lunch dish ( with fresh strawberry or apricot filling) in my Prague kindergarden and elementary school.
OMG your husband! I just love that I saw him. I got so excited. We need more of his reactions! I always wondered if he tries the food you make and how he likes them. Please make it a separate series!
I am SO excited you made lefse! I think the tortillas press is a great hack, if you don’t have a lefse stick, or electric lefse griddle, you probably also don’t have a ridged lefse rolling pin or lefse sock. My family is definitely butter and cinnamon sugar inclined, though my friend Anna says sugar on lefse is prideful. (Lutherans, what can I say.) Lefse making is always a team sport. My team is my daughter and husband, and sometimes my friend Anna. I roll, my daughter cooks the lefse, and we can keep two griddles going at once. Last year we did 30 pounds of potatoes. My grandparents owned a grocery store and during the holiday season would get up at 3 in the morning to make lefse to sell at their store. They had 4 griddles going at once and would sell out all the lefse they could make every day! One year they made two TONS of potatoes worth of lefse!
In my (swedish and norwegian, and very lutheran!) familiy we go for veeery thin and delicate texture, which wouldn't be accomplished by a tortilla press. But I definitely understand not having all the specialized tools! My aunt and uncle are still the primary lefse assembly team. It really is quite a production but a big part of our holidays
@@alimorland7524 totally agree! in my experience with lefse, thinner is always better... and you can't forget to roll it up--that's what makes it fun! :)
I thought about recommending lefse for her to make at some point but didn't think it was realistic because of the whole process you mentioned above. I think of lefse making similar to making tamales -it's best as a group activity! Thinness is definitely a point of pride for the older ladies in small towns.
My favorite potato dish is my grandmother’s recipe for German Plumb (or apricot) dumplings, or Zwetschgenknödel. The dumpling dough is made from mashed potato and boiled, it’s so delicious!!
Oh yes, wonderful memories from Christmas with fluffy Potato dumplings each one with a fresh blue (pitted) plum inside, which gave just a hint of sweetness. And of course, these dumplings need some delicious gravy on top! My Mom always made these for special occasions!
Oh wow! Could you please post the recipe?? I would be so curious to try it! My Oma used to make apricot-filled Dampfnudel with custard, is that similar?
I tried some time ago the Marillenknödeln (apricot dumplings) from a German auntie, and they were amazing! Also covered in a mixture of sugar and breadcrumbs, and some butter as sauce, sooo good!
I wish I had the recipe, but I never made them. But if you look up recipes for potato dumplings ( made from cooked potatoes), you’ll likely find some recipes. I just remember my Mom saying not to overmix them or they’d get too hard, and just add a half pitted plum into the centre of each dumpling before boiling them. It was essentially cooked grated potatoes mixed with some flour, eggs and a little salt and nutmeg to season. They were cooked in boiling water at the last minute before serving dinner and as I said, we’d have lots of turkey gravy to serve over them.
My mom is a northern and my dad is from South Louisiana so I grew up torn between rice and potatoes. My dad wanted rice with all dishes but my mom taught me all the good German potato ones. Best thing ever is making potato pancakes with left over mashed potatoes topped with sour cream and dill. The kugel recipe reminded me of that recipe.
Oh potato pancakes with dill sounds so good! I don't often think to pair dill with potatoes for some reason, but I love dill, so I may have to try this!
My parents are from Acadiana and I’ve always referred to those from Northern Louisiana as ‘potato eaters’ lovingly of course. We never had dinner without rice.
Apple sauce is also very good. Though I've used scallions, chives, tarragon, parsley; dill is perfect with all the root vegetables. Bon appetit. All i can think of now is supper !!! 😂
Lasoora comes from a plant also known as Cordia Myxa or Sebesten Plum. It was initially grown and used for making pickles mainly in west and north-western states in India, mainly Gujarat and Rajasthan. However, overtime it has found its way to almost all states in northern part of India and grocery stores, apparently even at the one near your place! :)
You made plum dumplings! 💜 My grandmother always makes them with fresh plums in the summer and replaces the stone with a sugar cube. I’ve never seen anyone else talk about them, much less make them! They are on my list of things to try making, but even my grandma says they’re labor intensive and she makes all sorts of difficult dishes.
I saw that variation (with the sugar cube in the fresh plum) when I was searching for recipes to send to Beryl! Though it's funny, we never had the fresh fruit version, only prunes or jam (no idea if that's a Croatian thing, or just the way my Baka made them haha) - and honestly? they're not that hard to make! Well okay, pitting plums and adding the sugar might be, but the rest of it was surprisingly easy! I'd never made them before a few weeks ago, when I wanted to make sure I was sending Beryl a good recipe, and was worried they would be labour intensive - and was pleasantly surprised! So definitely give them a go!!
@@joanie5278 these dumpling show up in all countries that were part of the Habsburg monarchy. Todays Austria, Czech Republic, Croatia, Slovenia and a few others. Dumplings filled with plums or apricots, sometimes cherries.
In Austria we eat a lot of Potato Dumplings, filled with savory stuff like hash, greaves or bacon. We also know the sweet ones but prefer a dough made of curd cheese instead of potato - makes them fluffier. We fill the sweet ones with apricot, strawberry or even nutella :-)
Best potato recipe in Scotland is the humble tattie scone. I know very few people who make them as you can buy great little packs of them in most shops here. We serve them in a cooked breakfast where they replace hash browns. If they're shop-bought they're best being heated in a frying pan until they're warm through and the oil has completely permeated them, but not so much that they're left really greasy. If you put a tattie scone in a wrap with a fried egg, some cheese and a lorne (square) sausage (or a regular sausage split length-wise), it's just wonderful. And it's a great hangover food!
Grease has always been a good hangover remedy. I love this idea of the tattie scones. Scotland has been calling me for a long time and i thank you for this lovely sounding breakfast idea. I will know what to order! Years ago, my go-to was a mcD bacon egg and cheese biscuit, hash brown and black coffee - good to go !!
As a Norwegian, the potato flatbread is called lompe, and is mostly used for sausages here, and it's an all year around thing, not specific for a holiday. Lefse is a sweet treat usually made with a wheat base, with butter, sugar/cinnamon. We also have "Tykklefse" which transelates to thick lefse, and it's two wheat cake squares sandwiched together with butter, sugar and cinnamon in between.
My Norwegian grandma made lefse and there was nothing sweet about it unless you put cinnamon and sugar on it. She always served it at Christmas and we ate it with potato sausage, swedish meatballs, peas, mashed potatoes and lingonberry jam. It was mostly eaten with savory dishes, as she would make the rice pudding for desert.
Her Lefse was made with potato, was rolled on a slighty textured surface and had just a hint of bitterness. Nothing like a sweet pancake and more bread-like compared to a tortilla.
My family has always had lefse every Christmas. Traditionally my grandma would put margarine (it was a sign of the times) and sugar inside. Every year my dad would put meatballs in his (instead of sugar) and my Norwegian grandma would pretend to be scandalized. 😂
I'm sad i misssed the call to submit recipes, I think you would really love bolinhos de batata (little potatoes ball), they're mashed potato mixed with whatever is in your heart at the moment, can be cheese, chicken, fish, you name it, just mix it all togheter, put it in the fridge for a bit, form little balls, back in the fridge it goes, then coat it with a beatten egg, bread crumbs and fry it, it's just sooo good, it's addictive.
Thank you for validating Peru as the birthplace of potatoes. And hard agree! Some Peruvian dishes feel very midwestern to me? Peruvian food is so complex and I love that a lesser known dish (by the US masses) was represented here. If you ever make a Peruvian potato dish again, I highly recommend causa rellena now that you have the jar of ají amarillo.
Papa de huacaina is my favorite. It makes potatoes taste like heaven, I always pour the sauce on anything I can but nothing shines with it like simple potatoes 😅
@@rosameryrojas-delcerro1059honestly, not very hot at all! I give them a 3.5 or 4 out of 10, if fresh jalapeños are a 7.5 out of 10. 👍 i consider Serranos and beyond to be 9 or 10 lol.
As a fellow Eastern European from Romania I am obsessed with potatos and it is an amazing episode! I come from Transylvania, where we have a Hungarian minority and we also borrowrd the Gombotz recipe from them. It is soooo good
Gombotz is something that we also have in hungary, even the name is really similar: gombóc. They can be filled with fresh fruits like plums, apricots, strawberries, other berries; or with jam. It can be even filled with cocoa cream made from coco powder, or with nutella / other nut spread. Or even with ground and sweetened walnuts, for example. Hungarians usually sprinkle it with powdered sugar too. And yes, it can be a main dish - after a more thicker, filling soup a gombóc is perfectly fine.. like a bean- or potato soup, or goulash soup.
Since Beryl’s lefse came out tortilla-like, they resemble potetkaker (potato cakes). We use potetkaker with Norwegian brown cheese or golden syrup, or to wrap hotdogs (my preferred use)
If you want those filled potato dumplings try for the stuffing either mixing dried chopped prunes with Pflaumenmus (prune butter) over night or chopped dried apricots with apricot jam. If you add pumpkin spice or Lebkuchengewürz to the prune mix or orange zest and a touch of freshly ground white pepper to the apricot mix and use half bread crumbs and half ground almonds for your roasted crumbs, the results are festive deliciousness.
ah i was also thinking about dampfnudeln! And just last weekend I had a Version from Thüringen with Apricot Jam. Europeans just love sticking stuff in their knödel don't we?
The last one reminds me a lot of Marillenknödel, wich are stuffed with apricots. I think with the dried fruits, you are really missing out the best, the juicy filling.
@@thesoupiestsoupster9019 I’m going to guess she meant rehydrate the dried fruit. Similar to when some baked goods rehydrate/soak the fruit in warm water or alcohol. It would bring back the moisture and depending on the liquid add additional flavor.
Well those things are Marillenknödel. Croatia was once a part of Austria. (Back then Austria had a Navy - now a very funny thing to imagine😂). Wether it originated in Croatia, Austria, Hungary or as most would expect with Knödel in the now Czech Republic - it surely is the same dish just exported throughout an Empire + other German speaking Countries (since they were never a part of Austria). Within some other Episode there was someone from Hungary who offered a recipe for Spätzle. Most people will locate their origin to Swabia but whon knows... It's definitely remarkable how far some of these recipes spread. Long before eating international was a thing.
If I was using prunes or dried apricots I would definitely soak them ( not stew) (Someone above mentioned soaking dried fruit in liquor) A soak in brandy might create something interesting.
@@happydancecards we definitely don't rehydrate them in the version of the dish I grew up with, or I would have told Beryl to do that :'D I think the prunes we get here in Aus must be juicier than the ones Beryl had (or at least, the ones we bought when I tested the recipe out before sending it to her!!), I forgot that some prunes can be really dry ...
Papa a la Huancaína! It's so nice seeing this food in a video, I've only ran into this dish in specialty restaurants and this makes me so happy to remake! Peruvian food is so so good and it's great that others are noticing it now too.
While you were making Aloo Paratha I thought about a traditional Sardinian dish called culurgiones. It's' completely different stuff, but the filling reminded me of it: it's fresh pasta filled with mashed potatoes, mint and garlic. Personally, I've never tested either of them, but, as a huge fan of potatoes and anything filled, I'm pretty sure they must both taste amazing! 🤤
15:17 Potato in Finnish is "peruna" ; so there's PERU in the word. I always think of that when someone mentions that taters are indeed from Peru, and I think it's quite hilarious, that our word for it _accidentally_ contains the land of origin. The etymology actually doesn't have anything to do with Peru, it's just a happy coincidence. We Finns love our poy-tae-toes, and we, like the Hobbits, boil 'em, mash 'em and stick 'em in a stew.
I did a summer program in Finland and was asked if we eat a lot of potatoes. It was funny to explain that just at my close by supermarket I have at least 6 varieties on hand (not even the ones I can get sent from Huancayo or at a "farmer's market") and that general everyday food consists on rice and potato with something.
One time I couldn't remember potatoes were from Peru specifically, so I said they were from South America, and a Peruvian had some strong words for me about that. They are immensely proud of their potatoes.
Hi Beryl. I am from Croatia's neighbouring country, Slovenia. We also make "gombotz", but we call it PLUM DUMPLINGS. I highly recommend you always make them with fresh and juicy filling, like fresh plums, appricots, strawberies or peaches. It is very important to add 1tsp of sugar in the centre with 1plum or what other forementioned fruit you use. The moisture from the combination is crucial for the best tasting dumpling. We also use more butter and less breadcrumbs, thus making the sauce, not so much a coating for the cooked duplings :) loved the vid, as usual. take care
LEFSE!! This Norwegian-American was excited to see you try it. ☺ As others have said, I'm accustomed to making it thinner with the rolling pin, lefse turners, and Bethany griddle. You should try spreading the butter over it unfolded, sprinkle the brown sugar on top, and rolling it up. So good!
The potato. The new world’s gift to the old world. I have never met anyone who does not,in some way,shape,or form,love the tuber. This is an important video,Beryl,it speaks all languages,the tuber is almost everywhere
Papa a la huancaina sauce..at least the version that is known in Lima has all those ingredients plus evaporated milk and a few saltines….I’ve never seen it done without it , try it with those additions and your sauce will be smooth, a little thin, and very creamy. It is also an amazing sauce on choclo( Andean large corn) or on hominy
@121 Homestead Reading your comment makes me want to get on a plane to Peru right now, and track down this delicious sauce. Thank you for your comment. 😀
In Austria we have similar dumplings like the croatian ones, most commonly with fresh prunes or apricotes instead of the stone theres a bit of suger. Or my favourite with minced ham leftovers minus the bread crumbs, but cooked in a pan with sour cream on the side
Omgoodness! I've had that Peruvian potato dish before when I was a kid and LOVED it!! We got it from a restaurant when visiting family and my mom could never remember the name.. Now that I've got it I'm DEFINITELY gonna be recreating it!! Thank you!!
with aloo paratha you can add cheese too to make it more tasty, btw that pickle is from a Pakistani company and lasoora is a unique fruit which native to asia
Beryl for gomboce you can use any fresh sour stonefruit, plums are traditional but also cherries, apricots...if your fruit is too sour, my grandma used to add a sugar cube inside, instead of the pit, you should also use icing sugar on top or in the breadcrumbs and brown butter.
One thing I really love about your channels structure is how it brings the social aspects of cooking, food and eating to us from around the world. The small memories make the simplest dishes awesome. I had forgotten about the 'on Monday potato..' song we used to sing as kids.
In my region of Germany, the Westerwald, we have something similar to potato kugel called Döppekooche / Dippekuchen which - in the past - used to be baked in a deep cast iron pan using the residual heat of the village bread baking oven. You can make it veg but it's even better with bacon on the bottom and on top. Due to the cast iron pan it will get a real thick potato crust that's delicious.
It is terrific to see your cooking and tasting confidence grow as you incorporate techniques and ingredients "discovered" across various cultures through earlier recipes.
As a Minnesotan, I am so very happy that there is Lefse in this video. My family always spread it with butter and put some cinnamon sugar and heated it up in the microwave for a few seconds. In Minnesota, you can find lefse in a lot of the supermarkets. My family who moved away from the state always asks for lefse around christmas time cuz they can not find it in stores.
We do have the dumplings here in Austria as well. I don't recommend using any dried fruits but you can use almost any kind of fresh fruit (personally I love them with strawberry filling). If none are available use a scoop of Nutella or a piece of your favourite chocolate ;) They also freeze quite well so you can make them in big batches when your favourite fruit is in season and enjoy them later in the year as well.
15:50 - 16:57 Okay, Beryl, let's hear it. You were a majorette for a marching band back in the day, right? The way you maneuvered that fork in your right hand while explaining the dish from Peru was just so fascinating, as well as entertaining! 🥰 As always, this video was superb! Thank you, Beryl!
Love this 💕 As a vegetarian, these are really simple dishes that I would definitely enjoy making. Saved this video for recipe inspiration. Thank you! 🙏🏼
Pre-Covid we actually had a local Peruvian restaurant that made the potato dish you showcased.. I'm so glad it was presented here as now I can try replicating one of the dishes I loved so much! All of these however look really delicious & worthy of a try. Thanks Beryl!
You need to try Döppekoochen. It´s a very regional dish from Germany. Only the people of the Eifel area eat this. It´s a salty cake made from potatoes, onion and bacon with apple sauce.
Here in Germany, we've got something similar to those dumplings with prunes, but we use fresh (or frozen) plums (my family usually used the yellow/mirabelle plums from our tree in our garden), cut the plum open remove the stone/seed/pit and replace it with a sugar cube and we always had vanilla sauce with it.
I'm so excited that you gave them a try and that the Gombotz grew on you Beryl! I think the prunes we get here are very juicy - and also serving it with cream or extra jam on the side helps ;) but I know fresh plums, apricots and other fruit is also more traditional in other nearby countries! So everyone should definitely give them a go and experiment ☺️
Got about halfway through this and can’t watch anymore. My grandma passed away yesterday and she’s the one who invented the recipe I shared in a previous episode and so many of my other beloved recipes. But I wanted to say thank you, Beryl, for giving us a community where we can share these deeply personal but also universal dishes. I hope to submit another of hers in the future.
I think it is similar to polish knedle, which are usually filled with plums, but you can also make them with apples and cinnamon :) I had no idea those are popular in other europian countries as well!
In Poland we have knedle - almost identical as gombotz. The dough is very simillar and we also use fried bread crumbs with a lot of butter and that makes something more like a sauce. We fill them with fresh plums or strawberries and sugar which makes a lovely sweet and fruity juice inside knedle.
When my grandpa found out that I loved his potato kugel, he invited me over to his kitchen to learn how to make it. It's one of my only memories of just the two of us (OK, my mom and stepgrandma were helping. It doesn't count!)
For the last recipe, for using jam, you can put spoonfuls in an ice tray or on some parchment paper and throw it in the freezer for like 40-60 minutes while you make the dough to make it easier to insert the jam into the dough and then it'll melt into the center. =)
My mom and grandmother would make the Austrian version of gombotz, zwetschgenknödel. One of my favorite dishes! I think peaches might work but it would work better with small, tart stone fruits. Apricots are probably the best alternative. The variety of plums usually used fresh for the dish -- prune plums, also called Italian plums -- are smaller and more tart than the typical plum variety you see in US supermarkets. At least in my family, we balance out the tartness of the fruit by serving the dumplings with a generous sprinkling of sugar (or if we're feeling ambitious, pitting the plums and putting some sugar inside before we make the dumpling). I think next time I'm going to try it out with plum jam, though! Especially since prune/Italian plums are only in season for a brief window in late summer.
The german "Bauernfrühstück" is 👌 Potatoes, onions, pickled cucumber, diced Bacon, salt, pepper, (optional paprika an chilli powder), nutmeg, and eggs. All together turned into an omelette an topped with parsley👨🏻🍳🫠
Potatokugel is like Düppekooche (dialect for pot cake) in the Rhine Region. We eat it with some applesauce, and Mom usually put some diced bacon in there as well, but I think I'd actually prefer Ashkenazi version.
Honestly, as a Jew, while Kugel is delicious as is, I wouldn't mind adding bacon into it every now and then. If I could still eat it...darn diabetes. I don't recall ever having it with kugel, but most people I know eat latkes with apple sauce and sour cream. I can't have much, but I always have at least two on Hanukkah, since it's so good.
@oaktree_ this is so interesting. Nowadays the average German (myself included) knows little about Jewish Cultures. until 2 years ago I didn't even know the language Yiddish existed or that some of our words come from yiddish. Düppekooche is very regional in Germany, most people here don't even know the dish, so I am happy that people on the other side of the world actually cook someting similar.
@@aaronsirkman8375 to be fair, i'm not even sure if the apple sauce is something everyone does, it might just be my family. It's good tho, balances out the heartiness and saltiness from the Düppekooche.
Add cinnamon to the plum while you make 'gombotz', and you can also pour some cinnamon sugar on top. This way it is much more as a dessert, but very delicious. And cinnamon gives the fresh plum a little juice so it won't be that dry... 😋 (A hungarian way of eating)
My great grand parents came from Lithuania & Poland. We made something quite similar called kugelis. The potatoes were grated rather than shredded, there is bacon & onion in it. We often eat it with sour cream.
My mum is from Slovenia and makes the fruit dumplings covered with bread crumbs. Her favourite fruit to put inside the dumplings is fresh plums or blueberries. She adds a cube of sugar with the fruit which then creates a beautiful sweet sauce which oozes out when you cut into it. But definitely the trick to a great tasting dumpling is to use fresh fruit.
Lasoora pickle is actually a type of asian plum! I live in Kerala and don't get it often, but I also love it. My most favorite pickle ever is gooseberry - if you haven't tried it, definitely do!
The Gombotz from Croatia is very similar to what we make in Hungary. Its one of our traditional foods. We fill it with plums. We also add cinnammon to the bread crumbs. It makes all the difference. we also have another one with túró (similar to cottege cheese but not salted) added to to the dough and has no filling. Its much fluffier. They are both delicious especially on cold winter nights.
Beryl Rajat and the entire Shereshwsky fan club. Marvellous video. I enjoyed watching Rajat try the Aloo Paratha. I've tried to cook my partner's favorite dishes and it isn't always a success. Seeing his approval and delight was vicariously very satisfying. Kudos Beryl for making you're better half happy, which is what marriage is all about. One technical matter on the plum dumpling. If you are replacing a fresh fruit with it's dried counterpart, reconstitute the fruit! I take dried fruits and let them cook in my homemade vanilla (optional sweetener but usually the fruit is fine by itself, or cook the fruit in it's own juice, so dried prunes in prune juice) until they become round again. They become soft moist and delicious. You can also cook them in chicken stock and/or wine for savory applications I like to do this to fruit which I add to gelatin desserts or even when I add fruit to savory dishes. Hope this tip helps. Affectionately JIM Oaxaca Mexico
I love when I see you try Peruvian and Puerto Rican recipes and I get to see someone experience my cultures for the first time. It makes me, and I'm sure everyone else ,happy to see their culture represented.
Who doesn't love potatoes! So happy for this video. Never seen the potato kugel but that will happen very soon. Can I suggest a series on relishes? There are so many just in the states, there has to be a lot of tasty content for you.
Papa a la huancaína has a special place in my heart. My nanny, who is from Huancayo, used to make it all time when I was growing up. She took special time to make her own ají amarillo (or ají verde as it is sold) without the seeds, boiled to remove the skin, specially when we harvested from my patio, and only used fresh cheese from her hometown. The creaminess and bright orange color is unmatched, even if I try. Milk and saltines are used to lower the heat due to commercial chili paste and texture but they can be ommited if done my family's way. Lactose free milk didn't exist back then so everything had to be tailored for my brother. She's retired now but a part of my family. She's been a part of the best moments like my graduation, my brother's wedding, and the saddest when my mom passed away 17 years ago and my dad 2 months ago. She always sends me potatoes, choclo, queso fresco, pan de Concepción and cancha. I'm really spoiled but that kind of stuff doesn't taste the same in the capital city. Btw, add creme fraiche and lots of parmesan cheese to the sauce and makes it the best spaghetti sauce. Even some prawns. About a sweet potato episode, you could try Picarones which is a fried dough like beignets but made with sweet potato flour/starch.
The gombotze you made we have in Slovenia too (we are next to Croatia). We call it Cmoki and we usually use fresh pitted plums with a little spoon of sugar as the filling. Super yummy
In Serbia they are called knedle 😊 I never knew we all had such different names for them and my grandma was Croatian. The ones I’ve had were made with canned plums or fresh sugarplums ❤
@@AnnaHasDreams2142 Marillenknödel in Austria and Bavaria. And not surprising I've also seen them in the knödliest country of all - the Czech Repuplic.
@@rianarai2528 my baka grew up in Prelog, Medjimurije which is also very close to the Hungarian border and she learnt Hungarian in school 😊 I’ve never been there but really want to visit!!
Hi Beryl. I am 68 and I still remember eating lefse at my great-grandmother Kalin’s home in Moorhead, MN when I was about six. We would spread with butter, cinnamon and sugar, and put under the broiler or in a dry sauté pan, roll up and eat! Yummm!!
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Hey Beryl, I loved this video. I think you should make a seires of X Cuisine in different countries, like American dishes from around the world, or Chinese dishes around the world. That way, we might get to see how the world makes their version of classic foods from a specific country.
Love this idea!
I think this is a great idea and I would love to see this. I hope no one would get offended, which would be a huge shame. Have you seen how some Italians react to other nationalities making pasta or pizza, for example? lol (I love you, Italian friends, and your food is awesome- I mean no offense! I tease out of affection! 💜 ) I hope she does something like this.
This is such an interesting idea! I'm almost 70 and my first experience with Chinese food in 1960 was canned Chow Mein, which is surely MUCH different from an actual Chinese dish!
OMFG yes and Beryl, brace yourself for the Brazilian version of Japanese dishes and pizza, lol
Mexican Chinese food is amazing!! There was a lot of Chinese immigrants not that long ago in the Northwest so specifically theirs is the best Chinese food I've ever had
Does anyone else get emotional at Beryl’s videos? I feel like crying every time. They have this warmth and feeling of community. I love watching everyone share their culture, family stories, and love for the food they grew up eating and cooking. I was adopted and had a small immediate family that didn’t instill any joy in cooking or didn’t pass down any important family recipes other than homemade hamburger helper and beer battered fish. My family and I are also Heinz 57 white and never had any specific culture to speak of. It’s so fun to watch other people celebrate their culture and share it with us through food.
Food culture is so wonderful and brings people together ❤️😁💖
Absolutly. I was a Foster child, had the luck to get encouraged in cooking and a love for food, but share that feeling of lacking roots.
Food cultur and history is something increadably fascinating and beautiful and probably the best way to make new connections.
My mother disliked cooking but had some nostalgia behind her dishes and my father liked cooking but did just whatever or it where mediterranean dishes her learned without personal connections.... And due to my food intolerances I can not even eat or teach someone my mothers dishes....
I would recommend you checking out the channel "made by lau" they cook cantonese and share a lot of cultural context, great tips and have the Watcher sit with them at their family table, it is increadably nice!
I hope you can find joy in trying new recipes and make your own, new family cooking traditions to pass on!! As excited as I was to share gombotz with everyone, I hadn't actually cooked them myself before I found the recipe to share with Beryl - we don't cook much Croatian food at all :'D the family recipes my Dad is best known for are his gumbo, discovered while travelling in the US, and his vegetarian lasagna ;) so remember, every family's food traditions start somewhere!
Yes! It gets me choked up when people share culture, especially through food!
She was editor of something for another channel that was closed. They have same aura as you mentioned.
I am so happy that you could successfully make Aloo paratha. It looks so yummy😋😋. Glad you liked it
I'm so excited to try making it, because I have probably eaten my weight in it!
My grandmother had a saying that if your chapati or paratha is puffing up it means the person eating it is very hungry.
So make of that what you will.😅
Lasoora pickle is also known as manjack or Gunda in some parts of Northern India (I think maybe even Pakistan? My granddad was from Sindh before Partition and remembered it from there). I think Gumberry would be the western translation. It's similar in size and shape to gooseberry if I'm not mistaken but it's a little softer in texture. It tastes pretty sour but little sharper in taste, almost but not quite pungent. It can be eaten raw and even cooked but lasoora pickle like you have is the commonest iteration.
Hope that helps!
That does!!!! I have asked so many people and you know sometimes things just don’t exist outside of a culture I think lasoora is that but boy I love it
@@BerylShereshewsky I'm from Rajasthan and we call it gunda and it's very key to our households!! now i'm craving it 🥲
My mom also says the same thing! 😆 If it puffs up, then whoever is eating it is very hungry
@@snigdhabansal9398 my family's rajasthani as well. Do you guys make a gundar sabzi or is it just my mom's creation?
@@komal146 We make a sabzi but also a pickle - the pickle is the more common recipe
As somebody who also married a desi man, I understand the pleasure of making a puffed up paratha or roti. So proud of it! Goray women rock! 🤣
Core memory unlocked! My grandparents had neighbors who were from eastearn europe, and I can remember making those potato dumplings from the last segment with them and thinking they were so delicious, but I couldn't remember what they were called! We filled them with plums and they were SO good! Haven't thought about this recipe in probably 30 years; now I'm excited to attempt to make them!
Ohh that makes me so happy!! I also hadn't eaten them in well over a decade, and never made them before I found a recipe to share with Beryl, but I knew they were the sort of unusual to other cultures dish that deserved to be shared! The video recipe she links uses fresh plums and is really easy to follow!! I hope it brings back great memories
In Poland we add plums and bit of sugar not prunes , they are called 'knedle', we serve them with either breadcrumbs or soured cream.
@@TheFiFiJoJo I am Serbian and we call them knedle as well. They originate in the Austro-Hungarian Emprire, which is why they’re enjoyed in so many Eastern European countries I guess.
I grew up making these with my Austrian grandmother, either with fresh apricots or small blue plums. Served with powdered sugar...yummm. This may or may not have been my motivation for planting a Mount Royal plum tree the first summer I bought my house. Hoping to finally get some fruit in year 4!
In Romania we add a bit of sugar and cinnamon inside the pitted plums. I just love them!
Somehow Beryl’s content on this channel has been gradually improving. May God bless everyone around here.
Hey Beryl, the pickle bottle shown is lasoora pickle a.k.a Assyrian Plum. The tree is native to Asia.
I have not seen many paranthas puff up in my life and you did a very good job with it! Rajat's reaction was on point
The last dish reminds me a lot of Marillenknödel. Marillen being Apricots in Austrian German. The dough is basically the same, made of potatoes and flour. The dough wraps around a fresh apricot that has a sugar cube in the middle instead of the stone. They are also boiled in water and then rolled in browned breadcrumbs. As a finishing touch, we pour melted butter over the Knödel and some sugar-cinnamon mixture to taste. The apricot and sugar cube will soften/melt inside the dough and mix with the melted butter when cut open. It’s just magical! In our family there’s always the competition of who can make the thinnest dough layer (without it bursting in the water), because thin dough is desirable.
And as the lady in the video said, we also eat this as a full dinner, not really as a dessert.
Oh my gosh. Those sound absolutely delicious.
Exactly my thinking Marillenknödel 😍
that is how we make them too. the filling must be sweet and fresh but also with a bit of sourness when it hits the tongue so it brightens the dough. breadcrumbs are browned in butter and mixed with a bit of sugar. also a small scoop of sour cream on top. dried prune or fig jam are just too sweet and not fresh enough for this, making the dish a bit tired.
@@lukrecijamestrovic2245 I’ve never tried it with sour cream but it sounds great. And I completely agree on the sourness and freshness. There needs to be something bright and acidic, otherwise the dough is just a heavy boulder.
My family is Slovenian so we also have a similar dish ("knedlji" instead of "knödel") that we also make with apricots! I think there are many ways to make it including with plums or breadcrumbs but my family prefers apricots and uses a sprinkle of cinnamon sugar and heavy/whipping cream that has been cooked over the stove until it becomes brown or longer to the point of it resembling breadcrumbs. We usually serve ours with the cooking liquid and I like to add some of the toppings into it and drink it like soup haha 🥰
YES, PLEASE to the sauce episode! Absolutely love trying out new sauces, because I drown everything in all different kinds of sauces
I was gifted a *ton* of potatoes and I was just searching for new ways to eat them up! What perfect timing!!
Donate some. You will not finish the whole ton of potatoes before they go bad.
what situation did you find yourself in where you were gifted multiple potatoes?
@@kaavyaganesh6441 A lucky one, obviously.
@@kaavyaganesh6441 you don't need to always be in a situation instead can be in the right fortunate company to come across such a gift. Like last month my mom was gifted two bag's of sweet potatoes and some cans from our lovely neighbor who lives in the front apartment and this lovely neighbor of ours also gifted a couple more neighbors it was the beautiful thoughtful gift she gave us n' may life continue to bless her to the fullest.. Sorry you haven't been so fortunate to cross paths with any genuine soul's that have felt like gifting you without their having to be a situation or anything along those line's...
@@richiethev4623 ??? that's nice and all, but why'd you feel the need to randomly condescend to me lmfao. it's not that deep. i just found the image of being given a bunch of potatoes out of nowhere funny. I'm sorry that you must be surrounded by passive aggressive people 24x7 to allow a harmless comment by a stranger to rub you the wrong way.
I swear you have the happiest face of any human I've ever seen, just watching a few minutes of your videos always cheers me up.
As a Norwegian person, potato Lefse is most common to eat with smoked Salomon, sour crème and dill. Spreading it on and rolling it as a Swiss roll 🌀We tend to make it as a bite size side dish for parties. But we also eat it with Norwegian hotdog known as Pølse 🌭or as a sweet dish with butter, sugar and cinnamon 😁❤
Oof ta!
I’m from Minnesota so I grew up with lefse, but always only had it with butter and maybe some jam. I need to try it with salmon/sour cream/dill - that sounds amaaazing 🤤
Nutella works great as well. It is more or less like the german dish Kartoffelpuffer, which is done with grated raw potatoes.
@@staceykelly4211du mener «uff da»
@@angelpipessdprøv med sylte eller kald ribbe + sennep
We butter the lefse and then sprinkle cinnamon and sugar, then fold and cut. The tortilla press is a BRILLIANT idea!
Jansons frestelse from Sweden. A staple every Christmas. Creamy, salty and with a coat of crunchiness.
Yay for lefse! My mother and aunts will get together when it gets cool enough to make lefse. The lefse griddle that you use puts off so must heat that they use it in the garage with the door open. Their lefse is also much thinner and bigger in diameter which is why the lefse stick is so useful, as using you fingers would tear the edge. People I know either spread butter on warmed lefse, or they will sprinkle cinnamon and sugar onto the melting butter. We also roll it up into a tube to eat it. I like just butter. 🥔🧈🥛
I'm a just butter gal myself 🇳🇴
Try your lompe, aka the lefse made of potatos, with hot dogs instead of the bun you usually use. Lompe is much better imo. 😄 And here in Norway it's what Lompe is mainly used for, and also for other savory food like smoked salmon and sour cream.
Lefse usually refers to a thin wheat based flatbread with butter, sugar and cinnamon here. 😊
Never eat the fruit dumpling dry!!! You need to drown them in a mixture of creamy yoghurt & quark, melted butter and some powder sugar. That was our fav lunch dish ( with fresh strawberry or apricot filling) in my Prague kindergarden and elementary school.
Ok that makes sense but the videos never showed me that!! 👍
OMG your husband! I just love that I saw him. I got so excited. We need more of his reactions! I always wondered if he tries the food you make and how he likes them. Please make it a separate series!
Calm down u will scare him!
I am SO excited you made lefse! I think the tortillas press is a great hack, if you don’t have a lefse stick, or electric lefse griddle, you probably also don’t have a ridged lefse rolling pin or lefse sock. My family is definitely butter and cinnamon sugar inclined, though my friend Anna says sugar on lefse is prideful. (Lutherans, what can I say.) Lefse making is always a team sport. My team is my daughter and husband, and sometimes my friend Anna. I roll, my daughter cooks the lefse, and we can keep two griddles going at once. Last year we did 30 pounds of potatoes. My grandparents owned a grocery store and during the holiday season would get up at 3 in the morning to make lefse to sell at their store. They had 4 griddles going at once and would sell out all the lefse they could make every day! One year they made two TONS of potatoes worth of lefse!
Your comment made me so happy, especially the prideful sugar bit. So meant memories 🇳🇴
In my (swedish and norwegian, and very lutheran!) familiy we go for veeery thin and delicate texture, which wouldn't be accomplished by a tortilla press. But I definitely understand not having all the specialized tools! My aunt and uncle are still the primary lefse assembly team. It really is quite a production but a big part of our holidays
@@alimorland7524 totally agree! in my experience with lefse, thinner is always better... and you can't forget to roll it up--that's what makes it fun! :)
Ok i need to know how the sock gets involved!
I thought about recommending lefse for her to make at some point but didn't think it was realistic because of the whole process you mentioned above. I think of lefse making similar to making tamales -it's best as a group activity! Thinness is definitely a point of pride for the older ladies in small towns.
My favorite potato dish is my grandmother’s recipe for German Plumb (or apricot) dumplings, or Zwetschgenknödel. The dumpling dough is made from mashed potato and boiled, it’s so delicious!!
I love my mom's Zwetschgenknödel too with lots of vanilla sauce!
Oh yes, wonderful memories from Christmas with fluffy Potato dumplings each one with a fresh blue (pitted) plum inside, which gave just a hint of sweetness. And of course, these dumplings need some delicious gravy on top! My Mom always made these for special occasions!
Oh wow! Could you please post the recipe?? I would be so curious to try it! My Oma used to make apricot-filled Dampfnudel with custard, is that similar?
I tried some time ago the Marillenknödeln (apricot dumplings) from a German auntie, and they were amazing! Also covered in a mixture of sugar and breadcrumbs, and some butter as sauce, sooo good!
I wish I had the recipe, but I never made them. But if you look up recipes for potato dumplings ( made from cooked potatoes), you’ll likely find some recipes. I just remember my Mom saying not to overmix them or they’d get too hard, and just add a half pitted plum into the centre of each dumpling before boiling them. It was essentially cooked grated potatoes mixed with some flour, eggs and a little salt and nutmeg to season. They were cooked in boiling water at the last minute before serving dinner and as I said, we’d have lots of turkey gravy to serve over them.
Thank you for sharing your hubby with us, we all hear about him, I think we all have been waiting to see his smile. :)
My mom is a northern and my dad is from South Louisiana so I grew up torn between rice and potatoes. My dad wanted rice with all dishes but my mom taught me all the good German potato ones. Best thing ever is making potato pancakes with left over mashed potatoes topped with sour cream and dill. The kugel recipe reminded me of that recipe.
Oh potato pancakes with dill sounds so good! I don't often think to pair dill with potatoes for some reason, but I love dill, so I may have to try this!
My parents are from Acadiana and I’ve always referred to those from Northern Louisiana as ‘potato eaters’ lovingly of course. We never had dinner without rice.
My mother made those all of the time. Especially good with bacon 🥓
Apple sauce is also very good.
Though I've used scallions, chives, tarragon, parsley; dill is perfect with all the root vegetables.
Bon appetit. All i can think of now is supper !!! 😂
Lasoora comes from a plant also known as Cordia Myxa or Sebesten Plum. It was initially grown and used for making pickles mainly in west and north-western states in India, mainly Gujarat and Rajasthan. However, overtime it has found its way to almost all states in northern part of India and grocery stores, apparently even at the one near your place! :)
its gum berry
You made plum dumplings! 💜 My grandmother always makes them with fresh plums in the summer and replaces the stone with a sugar cube. I’ve never seen anyone else talk about them, much less make them! They are on my list of things to try making, but even my grandma says they’re labor intensive and she makes all sorts of difficult dishes.
I didn‘t know that Croatia has potato dumplings too 🙈 my grandma does the sugar cube thing too 😋
@@julianeschulz3186 My grandmother is originally from present day Slovenia, so it must be regional?
I saw that variation (with the sugar cube in the fresh plum) when I was searching for recipes to send to Beryl! Though it's funny, we never had the fresh fruit version, only prunes or jam (no idea if that's a Croatian thing, or just the way my Baka made them haha) - and honestly? they're not that hard to make! Well okay, pitting plums and adding the sugar might be, but the rest of it was surprisingly easy! I'd never made them before a few weeks ago, when I wanted to make sure I was sending Beryl a good recipe, and was worried they would be labour intensive - and was pleasantly surprised! So definitely give them a go!!
They are also very popular in czech republic
@@joanie5278 these dumpling show up in all countries that were part of the Habsburg monarchy. Todays Austria, Czech Republic, Croatia, Slovenia and a few others. Dumplings filled with plums or apricots, sometimes cherries.
Beryl, I was really shocked when you got ketchup and it wasn’t Maggi. You got me addicted now, I love Hot & Sweet and the noodles. Thanks
The Lefse sounds great and I think that the tortilla press idea was brilliant!
Agree, if you got it you should use it, safes a lot of time and nerves
In Austria we eat a lot of Potato Dumplings, filled with savory stuff like hash, greaves or bacon. We also know the sweet ones but prefer a dough made of curd cheese instead of potato - makes them fluffier. We fill the sweet ones with apricot, strawberry or even nutella :-)
Best potato recipe in Scotland is the humble tattie scone. I know very few people who make them as you can buy great little packs of them in most shops here. We serve them in a cooked breakfast where they replace hash browns. If they're shop-bought they're best being heated in a frying pan until they're warm through and the oil has completely permeated them, but not so much that they're left really greasy. If you put a tattie scone in a wrap with a fried egg, some cheese and a lorne (square) sausage (or a regular sausage split length-wise), it's just wonderful. And it's a great hangover food!
Potato scones are undoubtedly such a top tier food
Grease has always been a good hangover remedy. I love this idea of the tattie scones. Scotland has been calling me for a long time and i thank you for this lovely sounding breakfast idea. I will know what to order!
Years ago, my go-to was a mcD bacon egg and cheese biscuit, hash brown and black coffee - good to go !!
Yes to sauce episode! Potatoes are my comfort food (and rice since I married). This episode is my jam. 🥔🥔🥔
Me too!! But I thought the green ones upset your stomach? I wonder if she felt ok after all this.
In Northen Italy we make the same potato balls, but with mozzarella cheese inside instead of prunes.
As a Norwegian, the potato flatbread is called lompe, and is mostly used for sausages here, and it's an all year around thing, not specific for a holiday. Lefse is a sweet treat usually made with a wheat base, with butter, sugar/cinnamon. We also have "Tykklefse" which transelates to thick lefse, and it's two wheat cake squares sandwiched together with butter, sugar and cinnamon in between.
My Norwegian grandma made lefse and there was nothing sweet about it unless you put cinnamon and sugar on it. She always served it at Christmas and we ate it with potato sausage, swedish meatballs, peas, mashed potatoes and lingonberry jam. It was mostly eaten with savory dishes, as she would make the rice pudding for desert.
Her Lefse was made with potato, was rolled on a slighty textured surface and had just a hint of bitterness. Nothing like a sweet pancake and more bread-like compared to a tortilla.
I mean, I'm pretty sure a lot of people could use a pinch of Norwegian love, that was hilarious 😂
In the gombotz recipie we use half of a fresh or frozen apricot or plum and a teaspoon of cinnamon sugar which creats a little bit of syrup.
In Norway we eat lefse with white sugar, butter and cinnamon just so it covers the whole thing and roll it up - delicious!
I'm Norwegian and it's so gratifying to see lefse has its fans outside of Norway. :D
But this is not lefse 😂
My family has always had lefse every Christmas. Traditionally my grandma would put margarine (it was a sign of the times) and sugar inside. Every year my dad would put meatballs in his (instead of sugar) and my Norwegian grandma would pretend to be scandalized. 😂
Looking forward to learning new recipes. I've never met a potato i didn't like 😃
Thank you for your good work !!
We make the plum dumplings in Hungary, too (szilvás gombóc). My mom and grandma use fresh plums, and we top it with sour cream and powdered sugar.
I'm sad i misssed the call to submit recipes, I think you would really love bolinhos de batata (little potatoes ball), they're mashed potato mixed with whatever is in your heart at the moment, can be cheese, chicken, fish, you name it, just mix it all togheter, put it in the fridge for a bit, form little balls, back in the fridge it goes, then coat it with a beatten egg, bread crumbs and fry it, it's just sooo good, it's addictive.
Thank you for validating Peru as the birthplace of potatoes. And hard agree! Some Peruvian dishes feel very midwestern to me? Peruvian food is so complex and I love that a lesser known dish (by the US masses) was represented here. If you ever make a Peruvian potato dish again, I highly recommend causa rellena now that you have the jar of ají amarillo.
She already made it when she started this videos, check it out 🙂
Papa de huacaina is my favorite. It makes potatoes taste like heaven, I always pour the sauce on anything I can but nothing shines with it like simple potatoes 😅
How hot are the aji amarillo? Thanks
@@rosameryrojas-delcerro1059honestly, not very hot at all! I give them a 3.5 or 4 out of 10, if fresh jalapeños are a 7.5 out of 10. 👍 i consider Serranos and beyond to be 9 or 10 lol.
Thanks. I haven't been able to find any, and internet searches are mixed, some say they will melt your soul, others say mild. @@andro4384
As a fellow Eastern European from Romania I am obsessed with potatos and it is an amazing episode! I come from Transylvania, where we have a Hungarian minority and we also borrowrd the Gombotz recipe from them. It is soooo good
yeah it's not a Croatian dish. Super confused. Not even a Croatian dish that was adopted from Hungary
Gombotz is something that we also have in hungary, even the name is really similar: gombóc. They can be filled with fresh fruits like plums, apricots, strawberries, other berries; or with jam. It can be even filled with cocoa cream made from coco powder, or with nutella / other nut spread. Or even with ground and sweetened walnuts, for example. Hungarians usually sprinkle it with powdered sugar too. And yes, it can be a main dish - after a more thicker, filling soup a gombóc is perfectly fine.. like a bean- or potato soup, or goulash soup.
Since Beryl’s lefse came out tortilla-like, they resemble potetkaker (potato cakes). We use potetkaker with Norwegian brown cheese or golden syrup, or to wrap hotdogs (my preferred use)
If you want those filled potato dumplings try for the stuffing either mixing dried chopped prunes with Pflaumenmus (prune butter) over night or chopped dried apricots with apricot jam. If you add pumpkin spice or Lebkuchengewürz to the prune mix or orange zest and a touch of freshly ground white pepper to the apricot mix and use half bread crumbs and half ground almonds for your roasted crumbs, the results are festive deliciousness.
I am going to have to try this. It sounds so delicious.
ah i was also thinking about dampfnudeln! And just last weekend I had a Version from Thüringen with Apricot Jam. Europeans just love sticking stuff in their knödel don't we?
The last one reminds me a lot of Marillenknödel, wich are stuffed with apricots. I think with the dried fruits, you are really missing out the best, the juicy filling.
My thought was that you would stew the dried fruit in some liquid first so it wouldn't be dry!
@@thesoupiestsoupster9019 I’m going to guess she meant rehydrate the dried fruit. Similar to when some baked goods rehydrate/soak the fruit in warm water or alcohol. It would bring back the moisture and depending on the liquid add additional flavor.
Well those things are Marillenknödel. Croatia was once a part of Austria. (Back then Austria had a Navy - now a very funny thing to imagine😂). Wether it originated in Croatia, Austria, Hungary or as most would expect with Knödel in the now Czech Republic - it surely is the same dish just exported throughout an Empire + other German speaking Countries (since they were never a part of Austria). Within some other Episode there was someone from Hungary who offered a recipe for Spätzle. Most people will locate their origin to Swabia but whon knows... It's definitely remarkable how far some of these recipes spread. Long before eating international was a thing.
If I was using prunes or dried apricots I would definitely soak them ( not stew)
(Someone above mentioned soaking dried fruit in liquor) A soak in brandy might create something interesting.
@@happydancecards we definitely don't rehydrate them in the version of the dish I grew up with, or I would have told Beryl to do that :'D I think the prunes we get here in Aus must be juicier than the ones Beryl had (or at least, the ones we bought when I tested the recipe out before sending it to her!!), I forgot that some prunes can be really dry ...
Papa a la Huancaína! It's so nice seeing this food in a video, I've only ran into this dish in specialty restaurants and this makes me so happy to remake! Peruvian food is so so good and it's great that others are noticing it now too.
Yes, a sauce episode would be awesome! I love sauces!
While you were making Aloo Paratha I thought about a traditional Sardinian dish called culurgiones. It's' completely different stuff, but the filling reminded me of it: it's fresh pasta filled with mashed potatoes, mint and garlic.
Personally, I've never tested either of them, but, as a huge fan of potatoes and anything filled, I'm pretty sure they must both taste amazing! 🤤
Try eating paratha with curd
15:17 Potato in Finnish is "peruna" ; so there's PERU in the word. I always think of that when someone mentions that taters are indeed from Peru, and I think it's quite hilarious, that our word for it _accidentally_ contains the land of origin. The etymology actually doesn't have anything to do with Peru, it's just a happy coincidence. We Finns love our poy-tae-toes, and we, like the Hobbits, boil 'em, mash 'em and stick 'em in a stew.
I did a summer program in Finland and was asked if we eat a lot of potatoes. It was funny to explain that just at my close by supermarket I have at least 6 varieties on hand (not even the ones I can get sent from Huancayo or at a "farmer's market") and that general everyday food consists on rice and potato with something.
Unohdit mainita voin. I love my potatoes with dill and a small dollop of Butter! Soo good! :P
One time I couldn't remember potatoes were from Peru specifically, so I said they were from South America, and a Peruvian had some strong words for me about that. They are immensely proud of their potatoes.
In Poznan region of Poland potatoes are called "pyry" (Pih-ri). It reminds me of Peru which in Polish is pronounced with the stress on "E" (PEH-roo)
I love papas a la Huancaina! My mom used to make it for me! I love also using the sauce for pasta, or in other dishes! This has a lot of flavors!
Hi Beryl. I am from Croatia's neighbouring country, Slovenia. We also make "gombotz", but we call it PLUM DUMPLINGS. I highly recommend you always make them with fresh and juicy filling, like fresh plums, appricots, strawberies or peaches. It is very important to add 1tsp of sugar in the centre with 1plum or what other forementioned fruit you use. The moisture from the combination is crucial for the best tasting dumpling. We also use more butter and less breadcrumbs, thus making the sauce, not so much a coating for the cooked duplings :) loved the vid, as usual. take care
LEFSE!! This Norwegian-American was excited to see you try it. ☺ As others have said, I'm accustomed to making it thinner with the rolling pin, lefse turners, and Bethany griddle. You should try spreading the butter over it unfolded, sprinkle the brown sugar on top, and rolling it up. So good!
🇳🇴🇳🇴🇳🇴
The potato.
The new world’s gift to the old world.
I have never met anyone who does not,in some way,shape,or form,love the tuber.
This is an important video,Beryl,it speaks all languages,the tuber is almost everywhere
Papa a la huancaina sauce..at least the version that is known in Lima has all those ingredients plus evaporated milk and a few saltines….I’ve never seen it done without it , try it with those additions and your sauce will be smooth, a little thin, and very creamy. It is also an amazing sauce on choclo( Andean large corn) or on hominy
@121 Homestead
Reading your comment makes me want to get on a plane to Peru right now, and track down this delicious sauce. Thank you for your comment. 😀
The aloo paratha reminded me of pupusas! Everything looked delicious!
Aloo paratha is so tasty, specially with some chutney, do try!!😍
In Austria we have similar dumplings like the croatian ones, most commonly with fresh prunes or apricotes instead of the stone theres a bit of suger.
Or my favourite with minced ham leftovers minus the bread crumbs, but cooked in a pan with sour cream on the side
Omgoodness! I've had that Peruvian potato dish before when I was a kid and LOVED it!! We got it from a restaurant when visiting family and my mom could never remember the name.. Now that I've got it I'm DEFINITELY gonna be recreating it!! Thank you!!
Lasoora is a relative of the forget-me-not bush. It's usually pahari food I believe. Naruveeli in dravidan languages.
with aloo paratha you can add cheese too to make it more tasty, btw that pickle is from a Pakistani company and lasoora is a unique fruit which native to asia
Beryl for gomboce you can use any fresh sour stonefruit, plums are traditional but also cherries, apricots...if your fruit is too sour, my grandma used to add a sugar cube inside, instead of the pit, you should also use icing sugar on top or in the breadcrumbs and brown butter.
One thing you could try would be hasselbackspotatis (hasselback potato) from Sweden.
I did not expect this video to make me cry but I am grateful for the memories it brought up. Love this!
One thing I really love about your channels structure is how it brings the social aspects of cooking, food and eating to us from around the world. The small memories make the simplest dishes awesome. I had forgotten about the 'on Monday potato..' song we used to sing as kids.
A sauce or a sweet potato episode would be awesome! Love your channel :)
In my region of Germany, the Westerwald, we have something similar to potato kugel called Döppekooche / Dippekuchen which - in the past - used to be baked in a deep cast iron pan using the residual heat of the village bread baking oven. You can make it veg but it's even better with bacon on the bottom and on top. Due to the cast iron pan it will get a real thick potato crust that's delicious.
It is terrific to see your cooking and tasting confidence grow as you incorporate techniques and ingredients "discovered" across various cultures through earlier recipes.
As a Minnesotan, I am so very happy that there is Lefse in this video. My family always spread it with butter and put some cinnamon sugar and heated it up in the microwave for a few seconds. In Minnesota, you can find lefse in a lot of the supermarkets. My family who moved away from the state always asks for lefse around christmas time cuz they can not find it in stores.
We do have the dumplings here in Austria as well. I don't recommend using any dried fruits but you can use almost any kind of fresh fruit (personally I love them with strawberry filling). If none are available use a scoop of Nutella or a piece of your favourite chocolate ;) They also freeze quite well so you can make them in big batches when your favourite fruit is in season and enjoy them later in the year as well.
They almost sound like Japanese daifuku.
15:50 - 16:57 Okay, Beryl, let's hear it. You were a majorette for a marching band back in the day, right? The way you maneuvered that fork in your right hand while explaining the dish from Peru was just so fascinating, as well as entertaining! 🥰 As always, this video was superb! Thank you, Beryl!
Love this 💕 As a vegetarian, these are really simple dishes that I would definitely enjoy making. Saved this video for recipe inspiration. Thank you! 🙏🏼
Pre-Covid we actually had a local Peruvian restaurant that made the potato dish you showcased.. I'm so glad it was presented here as now I can try replicating one of the dishes I loved so much! All of these however look really delicious & worthy of a try. Thanks Beryl!
You need to try Döppekoochen.
It´s a very regional dish from Germany. Only the people of the Eifel area eat this.
It´s a salty cake made from potatoes, onion and bacon with apple sauce.
Here in Germany, we've got something similar to those dumplings with prunes, but we use fresh (or frozen) plums (my family usually used the yellow/mirabelle plums from our tree in our garden), cut the plum open remove the stone/seed/pit and replace it with a sugar cube and we always had vanilla sauce with it.
I'm so excited that you gave them a try and that the Gombotz grew on you Beryl! I think the prunes we get here are very juicy - and also serving it with cream or extra jam on the side helps ;) but I know fresh plums, apricots and other fruit is also more traditional in other nearby countries! So everyone should definitely give them a go and experiment ☺️
Got about halfway through this and can’t watch anymore. My grandma passed away yesterday and she’s the one who invented the recipe I shared in a previous episode and so many of my other beloved recipes. But I wanted to say thank you, Beryl, for giving us a community where we can share these deeply personal but also universal dishes. I hope to submit another of hers in the future.
So excited gombotz made it in the episode! My mom used either canned plums or rehydrated apricots.
As soon as I saw the call for potato recipes I knew I had to share them ☺️
I think it is similar to polish knedle, which are usually filled with plums, but you can also make them with apples and cinnamon :) I had no idea those are popular in other europian countries as well!
In Poland we have knedle - almost identical as gombotz. The dough is very simillar and we also use fried bread crumbs with a lot of butter and that makes something more like a sauce. We fill them with fresh plums or strawberries and sugar which makes a lovely sweet and fruity juice inside knedle.
When my grandpa found out that I loved his potato kugel, he invited me over to his kitchen to learn how to make it. It's one of my only memories of just the two of us (OK, my mom and stepgrandma were helping. It doesn't count!)
For the last recipe, for using jam, you can put spoonfuls in an ice tray or on some parchment paper and throw it in the freezer for like 40-60 minutes while you make the dough to make it easier to insert the jam into the dough and then it'll melt into the center. =)
A sauce and gravy episode sounds fun.
My mom and grandmother would make the Austrian version of gombotz, zwetschgenknödel. One of my favorite dishes! I think peaches might work but it would work better with small, tart stone fruits. Apricots are probably the best alternative. The variety of plums usually used fresh for the dish -- prune plums, also called Italian plums -- are smaller and more tart than the typical plum variety you see in US supermarkets. At least in my family, we balance out the tartness of the fruit by serving the dumplings with a generous sprinkling of sugar (or if we're feeling ambitious, pitting the plums and putting some sugar inside before we make the dumpling).
I think next time I'm going to try it out with plum jam, though! Especially since prune/Italian plums are only in season for a brief window in late summer.
Plum jam is the best in them!! My Baka would use plum jam and apricot jam, so you wouldn't know which jam you'd get until you ate it :D
The german "Bauernfrühstück" is 👌
Potatoes, onions, pickled cucumber, diced Bacon, salt, pepper, (optional paprika an chilli powder), nutmeg, and eggs.
All together turned into an omelette an topped with parsley👨🏻🍳🫠
That sounds very tasty. I might add cheese though for the one I make😊
As a lover of all things Potato. Gnocchi, bread, stew, soup…. I appreciate this. Thanks
Potatokugel is like Düppekooche (dialect for pot cake) in the Rhine Region. We eat it with some applesauce, and Mom usually put some diced bacon in there as well, but I think I'd actually prefer Ashkenazi version.
@oaktree_ Interesting, thanks for pointing that out!
Honestly, as a Jew, while Kugel is delicious as is, I wouldn't mind adding bacon into it every now and then. If I could still eat it...darn diabetes. I don't recall ever having it with kugel, but most people I know eat latkes with apple sauce and sour cream. I can't have much, but I always have at least two on Hanukkah, since it's so good.
@oaktree_ this is so interesting. Nowadays the average German (myself included) knows little about Jewish Cultures. until 2 years ago I didn't even know the language Yiddish existed or that some of our words come from yiddish. Düppekooche is very regional in Germany, most people here don't even know the dish, so I am happy that people on the other side of the world actually cook someting similar.
@@aaronsirkman8375 to be fair, i'm not even sure if the apple sauce is something everyone does, it might just be my family. It's good tho, balances out the heartiness and saltiness from the Düppekooche.
Im quite lonely tonight thank you for all sharing your recipes it’s comforting
Add cinnamon to the plum while you make 'gombotz', and you can also pour some cinnamon sugar on top. This way it is much more as a dessert, but very delicious. And cinnamon gives the fresh plum a little juice so it won't be that dry... 😋 (A hungarian way of eating)
My great grand parents came from Lithuania & Poland. We made something quite similar called kugelis. The potatoes were grated rather than shredded, there is bacon & onion in it. We often eat it with sour cream.
Can we do a how the world puts toppings on potatoes episode please! They are always such an easy and achievable way to explore new cuisines!
My mum is from Slovenia and makes the fruit dumplings covered with bread crumbs. Her favourite fruit to put inside the dumplings is fresh plums or blueberries. She adds a cube of sugar with the fruit which then creates a beautiful sweet sauce which oozes out when you cut into it. But definitely the trick to a great tasting dumpling is to use fresh fruit.
Lasoora pickle is actually a type of asian plum! I live in Kerala and don't get it often, but I also love it. My most favorite pickle ever is gooseberry - if you haven't tried it, definitely do!
The Gombotz from Croatia is very similar to what we make in Hungary. Its one of our traditional foods. We fill it with plums. We also add cinnammon to the bread crumbs. It makes all the difference.
we also have another one with túró (similar to cottege cheese but not salted) added to to the dough and has no filling. Its much fluffier. They are both delicious especially on cold winter nights.
Beryl Rajat and the entire Shereshwsky fan club. Marvellous video. I enjoyed watching Rajat try the Aloo Paratha. I've tried to cook my partner's favorite dishes and it isn't always a success. Seeing his approval and delight was vicariously very satisfying. Kudos Beryl for making you're better half happy, which is what marriage is all about. One technical matter on the plum dumpling. If you are replacing a fresh fruit with it's dried counterpart, reconstitute the fruit! I take dried fruits and let them cook in my homemade vanilla (optional sweetener but usually the fruit is fine by itself, or cook the fruit in it's own juice, so dried prunes in prune juice) until they become round again. They become soft moist and delicious. You can also cook them in chicken stock and/or wine for savory applications I like to do this to fruit which I add to gelatin desserts or even when I add fruit to savory dishes. Hope this tip helps. Affectionately JIM Oaxaca Mexico
I love when I see you try Peruvian and Puerto Rican recipes and I get to see someone experience my cultures for the first time. It makes me, and I'm sure everyone else ,happy to see their culture represented.
Who doesn't love potatoes! So happy for this video. Never seen the potato kugel but that will happen very soon. Can I suggest a series on relishes? There are so many just in the states, there has to be a lot of tasty content for you.
Papa a la huancaína has a special place in my heart. My nanny, who is from Huancayo, used to make it all time when I was growing up. She took special time to make her own ají amarillo (or ají verde as it is sold) without the seeds, boiled to remove the skin, specially when we harvested from my patio, and only used fresh cheese from her hometown. The creaminess and bright orange color is unmatched, even if I try. Milk and saltines are used to lower the heat due to commercial chili paste and texture but they can be ommited if done my family's way. Lactose free milk didn't exist back then so everything had to be tailored for my brother. She's retired now but a part of my family. She's been a part of the best moments like my graduation, my brother's wedding, and the saddest when my mom passed away 17 years ago and my dad 2 months ago. She always sends me potatoes, choclo, queso fresco, pan de Concepción and cancha. I'm really spoiled but that kind of stuff doesn't taste the same in the capital city.
Btw, add creme fraiche and lots of parmesan cheese to the sauce and makes it the best spaghetti sauce. Even some prawns.
About a sweet potato episode, you could try Picarones which is a fried dough like beignets but made with sweet potato flour/starch.
The gombotze you made we have in Slovenia too (we are next to Croatia). We call it Cmoki and we usually use fresh pitted plums with a little spoon of sugar as the filling. Super yummy
In Serbia they are called knedle 😊 I never knew we all had such different names for them and my grandma was Croatian. The ones I’ve had were made with canned plums or fresh sugarplums ❤
@@AnnaHasDreams2142 Marillenknödel in Austria and Bavaria. And not surprising I've also seen them in the knödliest country of all - the Czech Repuplic.
@@AnnaHasDreams2142 my croatian mum calls them knedle too
My Baka was from the part of Croatia near Hungary, which is why I think we use the Hungarian name for them :'D
@@rianarai2528 my baka grew up in Prelog, Medjimurije which is also very close to the Hungarian border and she learnt Hungarian in school 😊 I’ve never been there but really want to visit!!
For the last one, you could put the jam in lightly greased ice cube trays and freeze it, then form the dough around the frozen jam.
I think a sauce/gravy episode would be so fun! I love sauce but don’t know many good recipes
Hi Beryl. I am 68 and I still remember eating lefse at my great-grandmother Kalin’s home in Moorhead, MN when I was about six. We would spread with butter, cinnamon and sugar, and put under the broiler or in a dry sauté pan, roll up and eat! Yummm!!