🍊5 Orange Dishes from Around the World (Greece, Sweden, Nepal, Portugal, Japan)

[@BerylShereshewsky]

Visit www.birchliving.com/beryl to get $400 off your Birch mattress plus two free pillows! Sleep like a log on a new Birch mattress! #BirchLiving

[@leannsmarie]

If you did an episode on grapes, I would totally love to make a contribution from The Cherokee Nation of Oklahoma! (tribal member here)

[@BerylShereshewsky]

oh wow we have never had an indigenous american recipe! wanna email me? [e-mail]

[@asgerhougardmikkelsen8770]

I love learning about indigenous people

[@tylerdavies3038]

Oh BERYL… please please please do a grape episode because I’d absolutely LOVE to see this indigenous recipe!!

[@happyrainbowfairy]

Me too! I would love an indigenous/ First Nations episode. What a unique and inspiring idea! 👍🏽

[@vespervaporboi3457]

I'd love a whole episode on native American dishes

[@esverker7018]

For important context fruit soups are a WHOLE thing in Scandinavia. They're usually eaten cold or hot. Fruit soup started as a way to enjoy dried fruit preserves during the winter when no fruit was available, hence apelsinsoppa being a Christmas tradition in her family. I'd DEFINITELY recommend trying nyponsoppa (rose hip soup), it's a unique flavor and texture. Hot blåbärssoppa (blueberry soup) is really comforting to me too.

[@erinhowett3630]

You should do a "Take 2" episode where you try to redo recipes that didn't go so well the first time.

[@annbrookens945]

Excellent idea!

[@sarahwatts7152]

I'd watch this!

[@angelamantagas9315]

I agree and I'd def watch

[@amyofthewood2578]

Yes!!!

[@PastelBat]

I've been thinking this too! It would be cool to see if learning and trying so much could help the dishes that she was maybe unsure of!

[@sashunyy]

You should do a filo episode! Here on the Balkans we have lots of recipes with filo, but I am curious to see something interesting from around the world!

[@debbiegreen6706]

That would be good

[@freudvibes10]

Great idea,, but the thing is that here in Balkans we prepare the filo ourselves, while I guess Beryl can't do it...

[@UhDUUUHlol]

@@freudvibes10 We also buy it from the store because not everyone has the time/skills to make it... I personally buy my phyllo (in Greece), and portokalopita, specifically, is great with the ready freezer phyllo :D

[@tangoangel2782]

@@freudvibes10 she can. There are videos online on how to. But she can also buy it, not everybody make their own.

[@nozee77]

That would ve very cool!

[@juliapernicka2698]

Would love a series just on Phyllo dough. Sweet or savory. So versatile. From spanakopita to one of my favorite desserts, Galaktoboureko, or as a top crust to chicken pot pie…love it.

[@priscilajmarquez46]

Dude IMO the Greeks really mastered the art of Phyllo dough with the amount of dishes that contain it lol 👏🙌

[@lauren8627]

Galaktoboureko is one of the most amazing desserts. Aannd now I want to make it! The Portokalopita looks so delicious too.

[@janetseidlitz5976]

Galaktoboureko is my favorite. So so good.

[@skibidi.G]

More phylo yes, teach us it's secrets !

[@ceemartin5624]

@@priscilajmarquez46 Do you mean Filo?

[@nishapokharel1956]

Oh My God! I was dying to see Nepal featured in your videos and you finally included Nepal. I have tears in my eyes. Thankyou very much Beryl. Little suggestion here from the girl who loves suntala sadeko with all my heart, try making it with black sesame it just provides a different depth to an already amazing dish.

[@kritanshahi673]

from nepal

[@ashk989]

AND ADD SOME POMELO TO IT!!! YUMM

[@phikobawa]

Nepal was already been featured before, in a noodles episode with wai wai noodles, I don’t remember the name but it’s conseguinte like xau xau , i have some Nepalese friends and we used to eat that a lot !

[@nishapokharel1956]

@@phikobawa yeah wai wai was featured and in one community video too a girl from Nepal had eaten selroti. Wai Wai definitely comes from Nepal but can't be counted as the "traditional food" but this suntala sadeko is and that is why I got emotional

[@phikobawa]

@@nishapokharel1956 i might give this one a try , never tried before , but I love nepalease food , like momo, jool momo , dhido, Bathmas sadego, buthun, suki, ect I just don’t like normally the deserts , because I don’t like dude. I’m sorry for any misspelling I just know A few words xD

[@momamiandkiddokelsi9027]

The reason we eat alot of oranges in wintertime in Sweden is that we don't grow them here, we import them. At summer and fall we have alot of cherries, strawberrys, raspberries, apples and pears that are natively grown here that are in season ☺️ risalamalta is another cold dessert with oranges that is strongly associated with winter/Christmas 🤤

[@Narnendil]

Another Swede here. I've never had that orange soup (never even heard of it), but ris à la Malta is definitely a must in my family for Christmas.

[@momamiandkiddokelsi9027]

@@Narnendil I've eaten it back in the 90s. My grandmother used to do it for us back then. But as everything this is kinda out of fashion now 😉 but risalamalta will forever be a Christmas must!

[@vanessafrey886]

I am American from California, and I work as an agriculture inspector in the orange growing county of Riverside California. Winter is the season for navel oranges! That is when they are imported all around the world from this region.

[@Luubelaar]

Fruit soups were something I'd never heard of until a Swedish lass I knew mentioned having blueberry soup. Since then, I've discovered that fruit soups as summer desserts and also with medicinal intentions (like the blueberry soup) are really common in Europe.

[@johrathbun]

As someone who lived where oranges were a serious crop once upon a time, I appreciate the explanation! I was so confused, haha...! The dessert definitely sounds delish, either way!

[@melindusfindus1668]

I feel so called out that as a Greek person I didn't think to use my freezer philo for portokalopita haha. Also I'd love a chickpea episode! Or another leftover pantry ep

[@audhumbla6927]

she said it doesnt have wheat in it? do you know, doesnt philo have wheat? efxaristo :)

[@rabideasterbunnies]

@@audhumbla6927 I think she meant that flour isn’t a direct ingredient in the cake which makes the texture different than a traditional cake. But you’re right it is there indirectly because of the filo

[@audhumbla6927]

@@rabideasterbunnies yea right. ok thanks! (I was like w000t, is ohyllo gluten free, bug yea I know it sas too good to be true 😅) cheers

[@AmallieGames]

Omg yes chickpea episode. I am pregnant and vegetarian so eating lots of chickpeas for protein. I make a chickpea salad sandwich with pickled onions a lot.

[@faze_buendia9514]

That Greek Orange custard cake; I'm definitely trying that simply due to the fact that I don't have to butter and layer a million leafy thin sheets in a pan. I'm also a total sucker for custardy things

[@firstcanonkill1767]

This is relatable 😭 I’m the baker of all of my friends sand oh my god anyone someone sends me a recipe with filo I instantly try to find a “hack” version without filo / without doing individual layers 😭😭

[@blueyellowpapaya]

The greek orange pie is one of my favourite things in the world; I never make it because it requires so much time to make, so I usually buy it from good bakers, but it's so so worth it; Especially if you make it with very good oranges!!

[@blueyellowpapaya]

So yes, not even Greeks mess usually with thousand layers of fyllo; good bakers also make their OWN fyllo, and it's just too much

[@calihhan4706]

I would love to see an episode of what people cook/ eat if the "fridge is empty" around the world.

[@WholeHeartily]

When my fridge is empty, I have vodka and potato chips lol

[@chimsseh5523]

Maggie

[@whateveryouliketocallme7092]

The moment i saw the greek flag and oranges, i knew it was gonna be portokalopita. I love it! Everything in the video looked delicious!

[@alfewenxiao]

Our family dehydrates orange peels and candy them (you can leave it out in the sun or heat them up very gently in the oven for a few hours until they lose all their moisture and shrink a bit) It's a fun traditional chinese snack

[@Miss_Kisa94]

If I remember correctly oranges are originally from China so I bet there are a TON of great Chinese orange recipes

[@lisahinton9682]

@alfe xiao What is the name of the dish? I'd love to look it up and make it. I enjoy using all parts of foods, when possible. Thanks!

[@alfewenxiao]

@@lisahinton9682 you could look up candied orange peels or for the more traditional chinese version it's called chen-pi

[@lisahinton9682]

@@alfewenxiao Chén pí, or "old peel," yes? It's used in Traditional Chinese Medicine. I thought you did something to it other than dehydrate it and age it. Chén pí isn't exactly delightful to the palate.

[@alfewenxiao]

@@lisahinton9682 we dust them with sugar and eat it just like that Sometimes brew it with tea too

[@vanessalynch1951]

I’m convinced is the happiest and most wholesome channel on youtube

[@QUARTERMASTEREMI6]

Oh yeah, it's 100% true! 😁

[@samjhanapoudel8428]

Its always exciting to see your own county to represent something like this❤️🇳🇵

[@wrozeon]

I was eating Suntala sadheko while i was watching this

[@ParisMeetsKathmandu]

I am so happy to see a Nepalese dish on this KZbin channel!!! Unique but i think the fruits 'suntala' (oranges) are tiny different in Nepal. Preparing a series about the unique fruits you can find in Nepal right now 😁😃 Like the Himalayan ground gooseberry (Paani Amala). So if you make a series about berries, i have plenty up and ground to show you. ☺️😉 As usual, love your energy and learning about new foods 👌 Keep being awesome! You're my favorite KZbinr!

[@Iusuallydontcommentbut...]

The portugal orange candy is well known in Hungary. You can buy it especially at Christmas time, but it is usually fairly expensive. Interesting how it shift in different places.

[@tangoangel2782]

Very popular in Bulgaria as well.

[@IQzminus2]

In Sweden we have a pretty long history of doing desert/light snack out of fruits and berries. So you also have ‘nyponsoppa’ (rose hip soup), ‘blåbärssoppa’ (Billberry soup). They are very very simular in concept as the apelsinsoppa (orange soup) that is in the video. Mainly just puréed/fruit juice, and potato starch (you could use cornstarch as a substitute) to very slightly thicken it, not particularly sweet. I especially associate it with being outdoors, like skiing or hiking or going on a longer outdoors adventure of some type, in the winter or really any season, but especially in the winter. It’s like eating an energy bar, sort of light but filling, energy packed but still fresh and refreshing. And yes most swedes will agree it’s sort of weird calling it a soup, but that’s just what’s it’s called.

[@martah5369]

Yes! There is also the thicker version "kräm" which is basically the same but with more potato starch. My grandparents almost always had dessert and usually it was some kind of preserved or cooked fruit or berry with cream on the side.

[@critterjon4061]

Advice for making good custard Use a double boiler Use a low heat Take your Time ALWAYS use a instant read thermometer

[@e.urbach7780]

Also, stir thoroughly (scrape the sides and bottom of the pan) and frequently.

[@irenel19]

Beryl! Thank you so much for featuring my recipe! I'm so so happy that you loved it! 😍😍😍 You also did an amazing job making it! It turned out perfect! 👏

[@BerylShereshewsky]

Thank you!!!!! 💜💜💜💜

[@a14a17k]

I always appreciate new ways to limit my food waste. My peels are no longer disposable, thank you

[@BJGvideos]

Candied peels are great too~

[@katherinelyons1816]

I am Greek and Phyllo can also be used for spanakopita a "spinach and cheese pie" or tiropita "cheese pie" you can also make ether of them into the shape of triangles though my mom makes the spanakopita in a pan.

[@thames6142]

Sliced orange with a rolled fillet of anchovy. Yum!!

[@quiddityocean]

Hi everyone ! The candied orange peel dipped in chocolate is a French favourite. We call them "orangettes". I made a lot when I was in université as Christmas gifts. At some point, I added the flesh to the candying sirup along with the peel strips because I wanted to enhance the orange flavour and guess what ? Not only did I get better orangettes, but I also got a very sweet orange jelly. I think traditionnal marmelade is too bitter so I was super glad to have some orangey goodness to spead on toast or cake.

[@TheTamago]

Merci pour l'astuce, les orangettes c'est tellement bon

[@TheCotzi]

Porkchop with a SPicy Orange and Mustard reduction, Orange and fennel in a vinegar and Oil Dressing, Chicken brined in Orange

[@nicholaskarako5701]

A Spanish almond orange cake is pretty delightful as well so hope they're will be a part two.

[@andinarizkia]

Oranges is always a "raw" fruit for me, like you either eat it as is, juice it, or put it in stuff as is.. I've never even thought about boiling oranges, but these food look good!

[@elizabethh9935]

Please do! There are so many surprises in these uses. I have watched so many of these episodes, but I haven't made one yet... it's crushing! I NEEED to make one, which one do you think I should make, Andina?

[@niccidean2659]

@@elizabethh9935 the Greek orange pie looks yummy 😋

[@seamstressdragon8707]

@Andina Rizkia, there is a Nigella Lawson recipe for a clementine/orange cake where you boil the oranges for a couple of hours and you blitz them, peel, pith, everything and mix in ground almonds, sugar and eggs and then bake. It is such a moist cake from the boiled, blitzed oranges that keeps for a while and is so orangey and delicious. Plus it happens to be gluten and dairy free as well which is a bonus!

[@emmawood8555]

Having just come back from a holiday in Sicily we had an Orange & Fennel salad that was so good I had to reproduce it as soon as I came home! Take 3 large oranges and peel them, stripping of most of the pith. Cut the slices in half so you have more little dumpy sections :) Take a small fennel and put it through the thin slicer in a food processor and add to the orange. Add a squeeze of lemon juice, a tablespoon of chopped parsley and a pinch of chili flakes. Mix together with a glug of olive oil to coat and leave it in the fridge to meld the flavours for a little while. Enjoy! Great with anything meaty such as salami, braesola or probably fatty fish such as mackerel or salmon :)

[@starlight8554]

Who knew oranges were capable of becoming all these fancy things

[@tracey2156]

I would love to see a part 2 to this episode that showcases savory dishes with oranges.

[@TheCotzi]

i answered that to savory dishes that my parents and grandparents do: Porkchop with a SPicy Orange and Mustard reduction, Orange and fennel in a vinegar and Oil Dressing, Chicken brined in Orange

[@batlanterns]

am i the only one that gets a bit emotional hearing people talk about food that has so much importance to them? yes? alright

[@annbrookens945]

I do to! It's so touching to hear people talking about things that are very special to them.

[@victoriahoward8244]

No, you’re not.

[@jennv.s.o.p1603]

You are not alone in this. I can get emotional as well, and the emotions can vary the spectrum from pure joy and excitement to nostalgic and something I'm not sure how to describe other than an overflowing heart.

[@amyt3949]

I do too. Our differences are vast and wondrous and show our shared humanity. Passion, food and culture are all part of that. 🌏

[@kittentree198]

Currently 5mos pregnant right now & I thought it was just me! I’m so glad this isn’t just my whacked out hormones 😂

[@saulemaroussault6343]

Daifuku are SO HARD to do right. No shame in yours falling apart! In France we do “Orangettes” or “Sarments du médoc” and they are basically cocos de gato without the spices.

[@axelwancke5260]

The orange soup screams 70s sweden, like something my mom grew up eating

[@romy1223]

What about a pomegranate episode ! I remember the first time I had a pomegranate as a small girl. It wasn’t common in TN and was available for only 3 months in the winter. Now it’s available always and popular but I don’t know any dishes with pomegranate… just juice or just eating the arils.

[@ExpatNatt]

The Portuguese chocolate orange candy looks delicious 😍😍😍

[@applehoney368]

I always save orange peels for tea . Seeing the Cocos de Gato recipe made me really happy because I will definitely try to make it to connect with my Portuguese heritage. Thank you Susana and Thank you Beryl for giving me the opportunity to have this experience . Beijinhos!

[@jn2221]

Given that Orange itself feels like a unique ingredient, these dishes from different countries were super interesting. Definitely want to try these!! 🧡🧡

[@FleaChristenson]

Yay! Chocolate dipped candies orange peel! Thank you! My grandmother made it every Christmas. Always my favorite. Oranges grew everywhere in my south Louisiana town.

[@teresacerqueiradossantos4591]

Yes this is not traditional to portugal

[@Софа-ф6щ1м]

I'm studying swedish and I'm always so excited to see swedish recipes here! ❤️ Food is a big part of culture and I'm so grateful to learn

[@emilyanderson8504]

I loved this video! I would love to see more fruit recipe videos!! Persimmons would be a really cool one for the fall! Because there are so many beautiful and traditional recipes using them!!! When ripe they’re sweet and mushy (depending on the variety too) and they almost have a spiced flavor??? So yummy! I forget which variety it is but one variety you want to make sure it’s soft, and wrinkly before eating it because if it’s not it will be super astringent and make your mouth super puckery and dry! I love them so much!!! It would be so wonderful to learn how people eat them all over the world!

[@nozee77]

That might explain one very weird experience I had with a certain kind of persimmon... 🙈

[@debbiegreen6706]

That Portokalopita looks amazing and so easy to make. I really want to try that ❤️

[@LindaC616]

Dimitra's Dishes has a video on that one.

[@debbiegreen6706]

@@LindaC616 thank you, I will look it up 😘

[@LindaC616]

@@debbiegreen6706 yw! I think she mentions leaving the phyllo out to dry

[@debbiegreen6706]

@@LindaC616 I watched the video, was so good. I’ve found a new page to subscribe to. Yes she recommended at least two hours or overnight so it soaks up more of the custard. She also put marmalade in hers which would amp up the orange flavour 😊

[@LindaC616]

@@debbiegreen6706 I like a lot of her things! But what I meant was there's one cake, I thought that was it, where she keft the phylli out overnight to dry up/get "stale" then crumpled it up for a cake. I've been looking for an excuse to make it!

[@annahofmanszostkowska]

I loooved listening to Susana from Portugal. I feel like she could be the best teacher ever!

[@erinhowett3630]

Do limes next! Then we can have key lime pie!

[@taraoakes6674]

Dark chocolate dipped candied orange peels are one of my favorite snacks, even if they’re a bit hard to find the real deal. Being Scandinavian on my mother’s side I’m used to cold fruit soups, quite often made with dried fruits and berries saved from when they were in season. Some use potato starch as thickeners, but most use tapioca. I must made that Greek orange cake. Yum! 🍊

[@tetepeb]

What a coincidence im also from Eskilstuna Sweden (Like Swedens best rock group of all time Kent) and i had never heard about Orangesoup but this must just be the Orange version of Saftsoppa which is much more common. Saftsoppa is made exactly the same you just choose what flavour you want it to taste with different Saft´s which could be translated to Juice or Syrup but it is a concentrated fruit beverage that you mix with water and is the kids drink for all occasions in Sweden/Nordic Countries.

[@JoyfulLivingLinda]

I live in Sweden too and never heard of Apelsinsoppa 😂

[@Patricia-b]

No way cócós de gato??? I'm from lisbon, we never called it that, but we loooove this sweet. It's cute to hear the history behind it, bc i'm young enough that this was just a fancy chocolate treat you could get at chocolate shops (like hussel). Susana, se estiveres a ler, diz-me qual é aquela mercearia tão gira!!

[@andreia7x]

Também gostava de saber o nome da mercearia!

[@sromana]

Olá, Patrícia e Andreia! É a Pérola do Chaimite: lojascomhistoria.pt/lojas/perola-do-chaimite . Também há na Baixa a Casa Macário: lojascomhistoria.pt/lojas/casa-macario

[@Patricia-b]

@@sromana Obrigada Susana! Assim posso trazer uns miminhos para casa e ajudar o comércio local ❤

[@SophMFCC]

Também ia pedir! Obrigada! :D

[@seantodd8875]

I love your channel so much, Beryl. It's so human, to see people share their recipes like this and really hear genuine stories from around the world. You should be so proud of this channel and the community that you've built.

[@miayana2539]

I loved the Nepalese Orange Salad. And loved hearing Abha talk about how it was part of her childhood❤️ And Keke's konichiwa was the CUTEST part of the video.

[@pameladavis2498]

mochi can be a bit tricky to make. I actually have a mochi machine that beats the mochi for me. Beating the mochi helps to form the rice gluten which makes it less sticky.

[@catherinebond7474]

Where did you get it? I want one!

[@pameladavis2498]

@@catherinebond7474 My mother-in-law was japanese. She bought it on Guam when they lived there.

[@TheMimiSard]

I admit, I don't do orange much outside of juice, but as I like making cake via cheap cake mixes, they need a bit of a kick and something like some added citrus is a good kick - put in grated zest and replace specified water with juice.

[@elizabethh9935]

Carrot Orange Soup is wonderful also! The carrot makes it thicker like a potato soup, but it is, huh, I can't think of what to compare it to!

[@xmhcix5310]

i had also recommended portokalopita! i’m so happy other greeks recommended it too :D 🇬🇷

[@timothyshortnacy7550]

I live in central California and there are a ton of citrus trees, orange, lemon, grapefruit, tangerine, etc. The blossoms smell awesome in the Spring! I loved the orange peel candy from Portugal. Orange and chocolate just go together nicely!

[@VerhoevenSimon]

I especially love the final one, nice to see so many bits being used.

[@pranavr9783]

The orange ( Sultana sadeko) I normally use Pomelo as well with the oranges. In Nepal they have a really sweat oranges and pomelo which is a very good in the dish. With Indian style yogurt it a very pleasant and simple. You could also have simple spice mixture of chilli flakes and grounded shilli with salt and sugar if you don't want to wait. Simple but delicious. (Chilli. Salt and sugar with oranges just takes taste bud for a spin)

[@dukeofpkr]

The food in Nepal is pretty similar all over Nepal yet varies according to places . We never used oranges for this dish and as she said pomelos was used .We call it amilo in Nepali not sure if that is pomello. But the kind of amilo sadheko we used to make was a bit more juicy and brothy .maybe the pomello opened up gave all the juice .we never added yoghurt .remember using milk sometimes .but then milk curdles with sour . Never used cumin seeds .basic ingredients Wud be lots of chillies , some Salt some sugar

[@mamatapandey6073]

same i feel like she modified the recipe herself because the video is about orange dishes...also i think cumin and sesame don't go well together..i have lived in different parts of nepal and i have only seen your kind of sadheko amilo😂😅

[@dukeofpkr]

@@mamatapandey6073 indeed .the sadheko in the video must have tasted good but looks so dry . Never used curd . Never used oranges or cumin .that’s just too much spice. An ordinary amilo sadheko Wud use either amilo or bhogatey .each pieces of the fruit opened up completely and letttinf the juices flow , then lots of chillies ,maybe salt or some sugar to balance the sour .maybe garlic but not sure .I was a kid back then and haven’t had it in a while .but yeah it tasted amazing lol .

[@mamatapandey6073]

@@dukeofpkr ohh i didn't read the whole thing earlier we did use curd actually 😂😅 but the addition of cumin seems too much idk also curd should have been feteko(mahi jasto banako) that way it would be liquidy and tastier

[@mamatapandey6073]

@@dukeofpkr timle lekheko paderai mukh nai rasayo 😂kassam kasto craving vayo

[@Abuelitahere]

I have seen in different parts of the world people eating the whole orange 🍊. I have tried this with organic halo . I like it. Sweet bitter and chewy.

[@nicoled.4472]

Chocolate orange rinds are my favorite treat and so hard to find with real rinds. Now days they do orange jelly....bleh...needs to be real orange rind to taste right. Love the cinnamon added, I will have to do that next xmas baking.

[@trooperpompeu]

Beryl for a next show for hangover food, I have an idea for you. My mother used to do this dish every Saturday when I was a undergrad and drink a little to much in the day before, this dish is really common in the northeast in brazil, we called pirão, pirão is a stew (commonly fish or beef) with a lot of veggies, you separate the meat and the veggies from the broth then thick it with cassava flour (the same type you make farofa, there is a ton of cassava flour) you serve ir with some white rice the thick broth the meat and the veggies. Thanks beryl for the amazing content.

[@LindaC616]

What a country! Where your parents don't punish you for living a young college student's life, but pamper you during recovery! That's a unique approach! 👍

[@trooperpompeu]

@@LindaC616 I would say my mom wasnt very happy with my drinking habbits, but she used to make this every single saturday.

[@LindaC616]

@@trooperpompeu uma mãe muito legal!

[@jessicastevens5782]

we make a ton of candied peel around christmas - i do orange, lemon, grapefruit. usually half dipped in chocolate before serving, but w/out to store

[@lesarichardson1803]

If you had kept the orange 'sugar water" from both times that you boiled the orange rind and not had thrown it away you would have made the most intense orange syrup and all you have had to do was to boiled the water down until it was very thick and syrupy ..I have done the same thing but with whole sliced mineolas and after the second boil with the same orange water the oranges become "jellified' and delicious and to take it to the next level you can do what you did but also dipped the slices in milk and "white' chocolate/ They are usually sold as gourmet treats and are very expensive. Thank you for bringing back a sweet memory.

[@SwapnilAcharya]

I’m from Nepal and I approve this dish. It’s always so amazing. My mom used to add fenugreek in the mustard seed oil that adds one more layer of bitterness. There you go I added bitter in the mix too.

[@joannepeterson7896]

I've made candied orange peels, and they are delicious! The chocolate would take it over the top! YUM!

[@catpalmer2093]

I'm going to watch this because I love Beryl and the channel community, despite knowing it's just going to make me feel deeply envious as I'm allergic to citrus and will never be able to try any of these recipes. Oh, well - I can imagine! And on with the oranges...

[@BerylShereshewsky]

Awwww 😬😬

[@blackvelvet3795]

I would love a cherry episode! I remember that you did Syrian meatballs from Aleppo in a sour cherry sauce once, so I'm curious what other savory and sweet recipes on cherries are out there!

[@Luubelaar]

Oooh yes!!!

[@leapingkitties]

Definitely two things I want to try and one Christmas gift idea there! Thank you global food family.

[@KaylenAldanae]

Poor Beryl having such a hard time with that mochi. 🤣

[@agathegrd]

We also eat the orange peels with chocolate in South of France, called Orangette (small orange) !! It’s part of a traditional Christmas dessert, where we eat 13 different types of desserts and Orangettes are part of thoses !

[@miket4560]

This might seem weird and it's not really food related 🤔 I learned this little trick in Greece. Take one shot tequila, one orange slice sprinkled with cinnamon. Drink said shot then place said 🍊 slice cinnamon side down on your tongue 👅 and chew with pleasure. Repeat as desired. Your welcome. Thank you Beryl your clips are always appreciated. 🇨🇦

[@kadeyskitchen3878]

This sounds so good!

[@nozee77]

I know this as well, but only with golden Tequila, the white one we drink with lemon and salt. I prefer the orange version.

[@annarchist662]

OMG! The grocery store that you showed at the end of the video is where 3 generations of my family (my grandmother, my mother and now me) got our coffee from! It's called "Pérola do Chaimite", and it has the most amazing stuff.

[@sarahmckenzie847]

I love these episodes Beryl. You put so much effort into them and it really shows - they are a joy to watch! Keep on doing what you're doing ❤

[@emmaallard2507]

A verry good video again ! For the recipe "cat poop", it's called "orangette" in France and it's almost the same but the chocolate covered the entire of the pieces of orange pell (sorry if my English is catastrophic). Btw I love your work 🍊

[@BJGvideos]

The biggest mistake I saw was that the word is spelled "peel" rather than "pell", but a native speaker would just assume it was a typo so it's not a big deal.

[@melissashepherd5828]

Your English is great. I know some native speakers who wouldn’t use the word “catastrophic.”

[@janesilencemusic]

Beryl, watching you make and eat the portokalopita made me teary eyed. It’s one of my favorite desserts and I always thought it was too daunting to make on my own. Thank you for sharing this!

[@Foervraengd]

i love this series because it makes me find out new things about my own country

[@missbubu1611]

I DO have that roll of phylo sitting in my freezer! I will make that greek orange cake for father's day. Update: i made it, it's pretty good, i would add cardamom next time to elevate it.

[@cyndimack3527]

It's so awesome you updated!

[@louisejohnson6057]

Although it might alter the flavour profile somewhat, I think that slices of fresh strawberries, would be a nice addition to the orange soup. If they were added after the soup was chilled, they would retain their freshness. There are probably several berries that would be really lovely in this soup, raspberries are another example. I will be trying this soup and passing this video along to all my foodie friends! Another fun and interesting video Beryl!

[@LindaC616]

My niece used to juice oranges and strawberries together. I was so jealous of that juice

[@louisejohnson6057]

@@LindaC616, it's such a fresh combination. They put strawberries with banana a lot, and both strawberries and bananas with chocolate, but not too often the strawberry and orange pairing. Maybe I could take my favourite ice cream, orange w/dried pineapple chucks, and then I could add juicy strawberries to that. I think I should have lunch now, lol! Have a great summer Linda! 💛 from 🇨🇦

[@LindaC616]

@@louisejohnson6057 orange and pineapple works! My ex used to eat pineapple cake with orange frozen yogurt often. Enjoy your summer when it gets there! (From Rhody!)

[@adedow1333]

I love making candied peel with any citrus. You use the whole peel (even the pith) and boil it changing the water a few times to reduce the bitterness before cooking it in simple syrup. then you roll it in sugar when it comes out. It's just like gummy candies (fruit snacks)! dipping in chocolate just makes it better. I love that it is called "cat poop"!

[@emisthem6562]

I don't know what it is, but I LOVE eggy desserts, especially egg tarts - definitely going to scour the internet for the Greek recipe and get back to my roots!

[@Dibites2000]

Fun fact: Sweet Orange is called portokali in greek because it was the portuguese who introduced it to Europe when they brought it from China!

[@Ginatus]

There's a similar case of this in Finnish/Swedish/Dutch: appelsiini / appelsin / sinaasappel => Chinese apple :D (I guess oranges were imported from there.)

[@jasminec9910]

Hi Beryl, could you please an episode on fenugreek? Fenugreek powder, seeds and leaves? Please please please

[@listhashrestha9953]

So cool to see you do a Nepalese recipe!!

[@Cherrys4Me8P]

I have been watching your food adventures for at least a year, and I really just love them! I love cooking, and even more I love watching cooking videos and reading recipes! I love that you give the history and the personal stories of people around the world. Thank you Beryl!

[@avin9573]

Happy to see Nepali dish featured.. this is specially best with pomelo and oranges and often made after Tihar (Deepawali) when the winter sun is warm and cozy. 😊

[@swasg427]

As a nepali never knew about this dish

[@whynot1639]

@@swasg427 whatt

[@souixaan]

i think the think i love the most about what you do is seeing the enthusiasm and emotion connected to food all over the world. i think enthusiasm about a subject, no matter what it is, makes what you are talking about endearing and interesting. you automatically want to listen and learn when this type of energy is brought to the conversation.

[@chanocortez2790]

Ive been a fan since great big story didn't even know you made content for them but could feel the same vibe with your personal stuff. Very cool videos thanks.

[@o0giri0o]

The Nepalese Suntala Sadheko is like "sana hua nimbu" here in hills of Uttarakhand, India. BTW the Nepal border only around 50 km from by village so I am sure a lot common dishes exist. Instead of the orange Beryl used we use Pahadi Nimbu (I dunno what's its called in English) and malta (madarin orange or sweet orange, I can't tell the difference). The spices are also different. We use bhaang (hemp/cannabis) seeds, timur (Sichuan/Szechuan pepper) seeds, salt, chilli and sugar ( I don't remember everything, I'll ask my mom and update). In our family we don't use curd/yogurt but some other families do. I also feel like curd makes the tanginess/citrus mild. I like the acidic hit. My teeth should hurt when I hit it after eating the dish. Anyway, thanks once again Beryl for introducing us to a whole new world of food through your channel.

[@gaijinguineapig]

I spent time in Japan as an English teacher and I never had mikan daifuku. 美味しそう！Thanks Keke and great effort Beryl!

[@toejammiepie]

The Greek recipe reminded me that amygdalopitta is easily the best cake I've ever eaten. I've even made a gluten free version for a party and people didn't know the difference! Gonna have to try this orange cake for sure.

[@forthefestivals364]

Portokalopita is my favourite dessert ever! Try pairing it with some vanilla ice-cream, we do this with almost every syrup dessert because it balances the sweetness. Also for all the syrups (because even in the plain ones we will use some orange or lemon peels) keep in mind to avoid the white part of the citrus as it is bitter

[@melody_shmelody]

There was a short-lived Moroccan restaurant in my town that had an absolutely divine orange cake. It was incredible-multiple layers and a bit of cream or frosting or something? I am curious if anyone knows anything about that layered orange cake or if it was just the owners’ invention.

[@monty_reneepearison3053]

By the way, the best way to get the orange peel is with a vegetable peeler. I do it all the time so that I can add orange peel to my water to flavor the water.

[@jungkookssecretaccount6421]

Beryl, the main difference between cooked orange soup and just spiced oranges is that the heat will make the spices lose their essence(?) a bit better in the soup :)) Also, ty for making videos like these with a “base” ingredient that’s common everywhere. I’d definitely try all of these :)) 💕💕

[@firstcanonkill1767]

Yes! Heat is so good at releasing the essences in spices! I am so excited to make the soup!

[@mendesjosr4438]

Fun fact in Greece, Balkans and Middle east oranges are called Portugal (portukali, burtukali, etc). Europe (and the world) had bitter oranges, like the ones used for orange marmelade, they arrived to Europe from China via arab traders. Meanwhile, chinese horticulturalists create the sweet orange, the portuguese bring it to Europe but whilst western and northern Europe kept the original name, the balkans and the middle east seemed to have made a difference between the new sweet variety that, for them, came from Portugal and the bitter version that looses popularity.

[@shikhadahal9288]

when i saw suntala sadheko i was back in my childhood again. we used to have a pomelo tree in our house and my grandma used to take one and make a salad for all of us to take lunch. it was one of our best memories.

[@geets25]

Perfect timing with lovely fun recipes… I have five oranges to use up!

[@nirmalsuki]

Suzanna (hope I got that name right), from Portugal, has my favourite book on her bookshelf - the Hitchhiker's Guide to the Galaxy series.

[@nozee77]

I love the citrus series, please continue this, it is so interesting! Also I would love to see the shroom series continued, pretty please? 🙏

[@japu2350]

As soon as I read Nepal, I knew it was Suntala Sadeko! It mens marinated Orange My hometown does not use yogurt in our version. But both are delicious!

[@Rose-jz6sx]

I don't like yoghurt so this is a good discovery!

[@japu2350]

@@Rose-jz6sx yea just search for Nepali suntala sadeko and you can get recipes without yogurt as well. Enjoy!

[@-.Tristan.-]

Just found this channel and I am OBSESSED!! I have a feeling Im going to be cooking and baking a bit more in the near future!

[@victoriahoward8244]

I made the Nepalese orange salad/dish with mandarins. I think more than 6 ( they were very small,) or adding some oranges would have balanced the sauce better, but I think I REALLY LIKE IT!!!

[@zackgeldhof1206]

It might help to steam the mochi next time instead of microwaving as it is more traditional and cooks the mochi flour more correctly. :D