🍋 Lemon Dishes From Around the World (Egypt, USA, Spain, Taiwan, Poland)

[@BerylShereshewsky]

Save 33% on your first Native Plastic - Free Deodorant Pack - normally $39, you’ll get it for $26! Click here bit.ly/nativeberyl and use my code BERYL #AD

[@stephaniefinley2470]

The amount of lemon juice you added to the last recipe should have been enough to inhibit the growth/kill the Salmonella in the raw eggs, so don't have to worry!

[@duhduh666]

You missed a trick - singing Lemon by U2

[@sethbarry8811]

Do a lime episode please

[@TH1.4843]

We honestly need to see Beryl’s earring collection ✋😩💅

[@BerylShereshewsky]

Haha I’ve done a few “tours” on my Instagram

[@anemone9081]

She's such a perfectionist! She always has the right earrings! ✨

[@jazmin6031]

Yesssss

[@TheTashaDrama]

@@BerylShereshewsky love your style 😍

[@heilalaruiz4557]

Yes please do a video on it. Thank you 🙂

[@KateS1980]

The woman from Egypt needs her own channel - so warm, authentic and engaging!

[@komal146]

Her curls were so beautiful too.

[@ghostgirl6970]

I love her. So personable!

[@LaGitana87]

Aww thank you that’s the sweetest thing!

[@andreafleenor8914]

Such a lovely personality!

[@genieb3823]

She was amazing! Loved it

[@sophiekay705]

The pickled lemon got me thinking…pickle episode? Fruits, vegetables, meats, eggs?! There’s got to be soooo many to choose from 🥒

[@elliefafellie]

The story behind the Aiyu jelly is absolutely hilarious to me- if I saw some gelatinous thing floating in a stream I would NOT eat it 😂

[@rattaxi9645]

I think is that hunger can make questionable things seem like a possibility? I always thought that was how bugs and larvae and such became staples, but I'm no expert.

[@PotatoLaptopUser101]

I honestly have never known the story behind Aiyu at all, I would just go the the night market and buy some without questioning it, so this is my first time hearing this story

[@gnomevoyeur]

Kudos for a viewer video that is not English. I had to read it but it expands the global community that we all love to be part of.

[@magsyc]

In The Polish dish szpajza- my mum always adds a shot of vodka to the mix to “kill the salmonella” 😂 I think a shot of limoncello on the side wouldn’t be even better 😆 xx

[@nodezsh]

I once saw a clip on TV (I wasn't even 16 yet) where a chef showed their method for this. Which was adding two drops of chlorine to a bowl with eggs topped with water. There's many ways to do this, the most popular technique seems to be to beat the eggs in a Bain Marie. I've also heard that salmonella is only present in the outside of the shell, so if you take care of that you can then open the eggs safely. I am not a scientist.

[@kacjan]

@@nodezsh Wystarczy jaja włożyć do wrzątku na 1 minutę by pozbyć się salmonelli. Salmonella jest tylko na skorupkach.

[@mybedisgareth]

@@nodezsh You can also buy pasteurized eggs, though it might be hard to find only yolks. I wonder if the acidity of the lemon juice does anything as well, like in ceviche.

[@nanaabaafriyie2453]

The Egyptian lady is gorgeous. And her delivery is so refreshing

[@TulinaL]

I'm dying, Christian couldn't be more murciano if he tried!

[@annschnee9528]

Ooooh, raw eggs are a big thing in Poland... Look up KOGEL MOGEL ... it's like a raw egg sweet drink and it's delicious! Maybe it would be an idea for a video? How the world eats raw eggs?

[@MrVovansim]

Kogel mogel is very similar to eggnog, which is usually a Christmas drink. The problem is that in the US, eggs are washed after harvesting, which can contaminate them, and makes them go bad faster. This is why in the US, eggs are refrigerated and generally cannot be eaten raw. Whereas in Europe, they are sold outside the fridge and it's safer to eat them raw.

[@legrus542]

@@MrVovansim i think kogel mogel is not as close to the eggnog because the original kogel mogel is just yolks mixed with sugar (ratio 3 teaspoons of sugar for one yolk) until smooth, almost white and fluffy cream and you can make variations of that but the base is just yolks and sugar

[@MrVovansim]

@@legrus542 oh, I thought it also had dairy, I guess I'm wrong, thanks for enlightening me!

[@victoriamahon3765]

The problem with that is that the eggs we have here in the US are more likely to give you food poisoning if eaten raw, almost all of our eggs come from factory farms which are not the cleanest places, which is why in the US eating raw eggs is discouraged and would actually come with a warning on a restaurant menu.

[@shapeshifter8778]

Here in my country, we have a beverage that contains raw egg. Usually it's milk, raw egg, honey, and ginger mixed altogether. I haven't tried it yet, but pretty interesting if you ask me.

[@AlexGaffney96]

As a lemon lover, I absolutely loved this episode! The Spanish one was particularly intriguing! One of my fav recipes is a broccoli, courgette and pea orzo risotto with chilli flakes, Parmesan and TONNES of lemon zest 😋 Excited for an episode (hopefully) on limes? 🤞🏼

[@louisejohnson6057]

A lime episode would be great. In all of the different places represented by Beryl's subscribers, there's got to be enough interesting and diverse recipes to make an episode.

[@Thoughtsbyme-ts4jz]

Lemon lovers are uniting under this video. It’s an underrated fruit

[@coucoubrandy1079]

The Spanish man spoke too fast but yes it does look nice ! 👌

[@lidialondres]

The Spanish recipe is so easy and yet so delicious. We are big on citrus here, so for us is easy to have access to those leaves, specially in smaller towns-villages, where houses often have a lemon tree in the garden. 🤍🍋

[@lauras.1183]

As a Spaniard I studied 5 years in Murcia and this is such a tasty and delicious batter. I highly recommend you to try it! U will love it

[@tannermadi]

I just have to say Beryl, from the lemon earrings to the creative and decorative plating of the dishes, you’ve really come a long way from the humble beginnings of your channel. While I love all of your videos, I think it’s amazing to see how much you try new things, not only with recipes but your film and editing style. Truly so cool. ❤️🍋

[@BerylShereshewsky]

😭😭thank you!!!!

[@violetviolet888]

@@BerylShereshewsky 9:37 If you want to fix the subtitles, she says "you can find the jelly in night markets"

[@mheiligm0113]

Ooh, now you have me thinking of a whole citrus series! One week lemons, a few weeks later limes, and then a bold episode on grapefruit

[@nmg6248]

Andrew Ilnyckyj does a really lovely video using several kinds of citrus kzbin.info/www/bejne/Z5TcloVsYqtoac0

[@oliwwola532]

The eggs in Poland are usually of an excellent quality, because most of the people here get the eggs directly from someone who lives in the countryside (mostly just family) and the hens just walk freely in the fields and eat whatever they want (so I guess it would be called organic in the US). Because of this we often eat raw eggs and don't really worry about it. But if you are worried that you could get sick, just submerge the egg in the boiling water for few seconds and it should get rid of the bacteria. I recommend you try "kogel mogel" if you are interested in another raw egg recipe :)

[@akanesaotome5924]

I also think some recipes include vodka exactly to kill bacterias

[@indiegrungepunk]

Also we have the EU and its health regulations. So we can eat raw eggs all over Europe because it is simply illegal to sell dangerous food. Like how it is illegal to use bonemeal in animal feed because it leads to mad cow disease, there are similar regulation for egg producers, for animal welfare, production, transport and storage, everything is regulated. Also why we don't make as much fuss as Americans over if the milk used is pasteurized or not because un-pasteurized is not even an option here, we would have to buy it straight from the farm if we want that.

[@dresden123456]

We also don't refrigerate our eggs in Europe in the shops, unlike the US where they're sold washed so immediately have to be kept in cold. It might be affecting their freshness.

[@fawnfawn]

Salmonella can still occur in free-range fresh eggs, in fact, it's often more likely to occur in that environment - some studies on detectable salmonella on eggshells have backed this up. But, the factory-farming US practices are putting so many birds together in a small space, so I'm not sure if that also increases the risk. The FDA says 1 in 20,000 US eggs is contaminated. Personally I do eat raw egg yolks at least, but I might not if I was immune-compromised or pregnant. You can also buy pasteurized eggs in the US.

[@Freaki1705]

@@dresden123456 yes, there is a natural small "wax" seal on top of the eggs, which the industry in the US washes off before they are sold. In Europe they don't do that, that's why you get unrefrigerated eggs that also last for MONTHS past their expiration date here :)

[@jevanllewclovis996]

I think that deep-fried lemon would be something I'd ABSOLUTELY eat while drinking!

[@udonfrenzy]

That is a fantastic idea!

[@Ebathora]

Lemon Ai Yu is so nostalgic to me 😩 my grandma used to make it for me when I went to visit Taiwan as a kid. And the texture is so much better when it's fresh and homemade!

[@clarachevalier6794]

It is mad how whenever a Spanish dish is featured in this channel I get stupidly proud. (¡Grande, paisano! Paparajote y desparpajo murciano.) Anyone else experiencing that with their country?

[@Bllue]

I'm just happy not to cringe at american offerings on an internationally inclusive channel

[@krisbertulyte7936]

Totalmente yo tambn me emociono ajjaajjs i actually never tried it 😢 saludos del país vascooooo ✌️

[@Milkapril]

When I see any caribbean country mentioned.

[@hopefarmer3392]

I love paparajotes! They are surprisingly lemony! The challenge with the paparajotes really is finding organic / unsprayed leaves. Even in Spain!

[@violeta9939]

Paparajotes!!! Its a very regional dessert, not well known in spain outside the Murcia region. I love that it was included here. And i loved all the other recipies as well, love lemon!!

[@emalinel]

fun fact, you can also find ai yu jelly in cans (though the texture is less wobbly and more snappy) in Chinese grocery stores. My favorite brand is L&W from ranch 99! It's a wonderful summer treat with homemade honey lemon syrup and ice :3

[@scc6454]

I didn't understand the making of this recipe. How does the jelly become lemon flavored?

[@colinguan7626]

@@scc6454 the jelly isn’t flavored! It’s eaten with a honey/lemon juice tea

[@scc6454]

@@colinguan7626 Ok thanks!

[@emalinel]

@Kattrap not sure about the seeds. I've never bothered looking for it. May depend on which branch of r99 too

[@skyydancer67]

@@scc6454 she squeezed lemon juice all over it and mixed it in

[@UsernamesForDummies]

I’m addicted to lemons. Literally. I eat them every day. Apart from the rind and pits, I devour them. My husband is baffled. If I think of lemons my mouth actually waters. Nothing I’ve ever experienced with any other food. So here I am, completely excited to see what others do with lemons. Thanks Beryl!

[@WhiTiger]

May I suggest that if you are making a raw egg dish that makes you go "Hmmm......" you can purchase pasteurized eggs. They are pasteurized in the shell. The only difference is that they are slightly cloudy but cook up just like regular eggs.

[@sevenandthelittlestmew]

All store bought eggs in the US are pasteurized in shell using heat and/or irradiation. They still need to be refrigerated because the bloom is removed when the eggs are washed prior to pasteurization. Edit: for word that was deleted because I’m a butterfingers, and to add clarity.

[@WhiTiger]

From what I have found on the FDA and USDA websites grocery store eggs in shells are not pasteurized unless specifically stated so on the carton. (They are more expensive). This is also why restaurants and other places are required to post warnings that eating under-cooked eggs can be hazardous to one's health. Egg products such as a carton of egg whites are required to be pasteurized. US eggs are washed, rinsed, and then dried but not irradiated.

[@freelights52]

Encontrar a un murciano en este canal ha sido de lo mejor de mi día

[@ddnauru]

Paparajotes!! Murcia is a region in southeast Spain that is known as "the orchard" because the best fruits and vegetables grow there, including citrus!! It's really nice to visit, but I must say that if you know a bit of Spanish (or even a lot) it might not be very useful there because murcians have a thick thick accent!!

[@misplacedangeleno2647]

[@skyydancer67]

That explains quite a bit.

[@1995radwa]

I'm so happy you tried lamon me'asfar, it's one of the top pickled dishes in Egypt, people even went to the extent of griding it into a paste & putting it on fava beans or stuffing it inside Falafel. It takes any dish into a whole new level 😋

[@lidialondres]

Que ricos están los Paparajotes 🤩 A tope con las recetas regionales de las diferentes culturas gastronómicas de España. Saludos a todos los españoles que pasen por aquí desde Galicia. Bicos! 😙

[@shikhasafaya5228]

This episode has truly pushed the boundaries of what I thought a particular food can be used as versus what the world has to offer.

[@lizryan7451]

I'm so intrigued by the fried lemon! I never would have guessed you could eat it that way

[@annagiambarda]

This semester I'm taking a Spanish course and for our final project we have to make a brief presentation about a random topic, and I of course chose regional foods. I was literally reading about paparajotes last week, it's crazy how it popped up again in this video! I guess I'm interacting with the right content ❤️

[@MagpieRat]

I hate lemons. I have always hated lemons. I will never in a million years make any of these recipes. But you better believe I jumped on this video as soon as I saw it, and thoroughly enjoyed it! That's the power of Beryl's sunny personality. 😉

[@BerylShereshewsky]

aww!!!

[@Hinaweena]

Ikr? When other KZbinrs advertise during their video, I usually skip ahead. But I definitely don’t skip over Beryl. I’ll gladly watch her ads because of her awesome wholesome personality. She could sell me almost anything, lol.

[@MagpieRat]

@H Because they taste very unpleasant to me. It's not like a political standpoint or anything - I just don't enjoy them. 😂

[@zeineb8870]

Never saw someone hate lemons as much as you do tho damn , that text was very enjoyable to read

[@АнастасияХамелеон]

@@zeineb8870 my husband hates them too. He says lemons smell too strong for him, as well as any food and drinks made of them!

[@strohhut_tufi]

I loved that Christian talked in Spanish ❤️ such a beautiful language

[@chromeo3945]

Lemon earings were the *first* thing I noticed. They're excellent.

[@shmoolicious]

Szpajza is a Silesian dessert. Coming from central Poland, I've never tried it and only found out about in this video... :-)

[@stressed_schwa]

I am so happy seeing "szpajza" here 🤗 I am from Upper Silesia and this dish is a staple here for special occasions & celebrations, like weddings or anniversaries! So so proud ❤

[@martajosefina9115]

My mom also told me that she used to get this at the university cafeteria back in the days! I wonder how they managed the raw egg situation 😂

[@AsVol27]

I originally come from Upper Silesia and I have never to this day heard about this xd To make this even funnier, I live now in Opole, where the poster is from and I also have never heard or seen this dessert here haha How come? xd

[@stressed_schwa]

@@AsVol27 to be honest, Upper Silesia is pretty huge, you can even notice slight differences between our dialect depending on the city 😉 So there has to be some diversity in our cuisine as well - and that's a beauty in itself 😍

[@Feadzy]

I guess this recipe traveled a bit cause I remember eating this stuff when I was a kid 😁 I am from the former east germany (hello polish neighbors 🙌) and it was called Zitronenspeise (Zitrone = lemon, Speise = Sort of a custard/jello; Speise is pronounced very much like the polish Szpajza)! Craving it so much right now, lovely recipe!

[@maizey1992]

Would love an episode of work lunches/lunchbox meals from around the world!

[@lightlady4]

You need to do another one of these and include Italy! Amalfi is the home of lemons!! So many amazing recipes!!

[@MamaDeesWorld]

Shoutout to Laya for procuring those lemon leaves in Queens. 👍🏻🥰

[@niclaci6093]

I think in Europe is pretty safe to eat raw eggs if they are very fresh, and It's not uncommon to find fresh eggs, especially from farms close by. Many european dishes have raw eggs in their recipes.

[@gabriellamorabozzo3604]

True!

[@youtubename7819]

In Europe, the chickens are vaccinated against salmonella. This is not true in America. Therefore American eggs must be refrigerated and then cooked to keep the bacteria under control. Just thought you may find that interesting.

[@niclaci6093]

@@youtubename7819 It is, thank you!

[@nelldrik]

@@youtubename7819 It is not true that American chickens are not vaccinated; it is simply not required that they be. It is up to the farmer and the US relies on other regulations to limit the occurrence of salmonella in eggs. There are still egg-related salmonella outbreaks in the EU, with reports published by the European Center for Disease Prevention & Control as recently as February 2022.

[@henningbartels6245]

Indeed many recipes in Central Europe have raw eggs and it is considered to be save when used freshly out of the shell. The egg shells are not washed and bleached in Europe, like they do in the States. So the eggshells still have the natural protective layer. Once proccessed you should cool the dish and consume it soon.

[@Charlzton]

I had paparajotes while living in Valencia to learn Spanish a few years ago and, yes, both paparajotes and Murcian people are wonderful

[@annabui3196]

I was just rewatching some Great Big Story videos, and love seeing where this channel is at now. I think the only thing I miss are the little food drawings/cartoons. It’s wonderful seeing the community that’s popped up!

[@emergy87]

Paparajotes!! Can't believe it!! They are lovely! I so agree with Cristian, the Murcian cuisine is very very traditional and awesome, very underrated!!

[@quenepacrossing4675]

This has got to be one of my favorite episodes! All the recipes where SO interesting and unique! They looked like a lot of fun to make/eat/discover. Love lemons, life without lemons just wouldn’t be as good!

[@chibichumon]

I LOVE AIYU. So glad it was showcased! It’s a really amazing dessert that can be mixed with sweet aloe juice, coconut water, lightly sugared water, etc. great for a picnic.

[@emeralddove5339]

I so wanna try the deep fried lemon chips! I'm so intrigued 😃

[@Ajb259]

The acid in the lemon “cooks” the egg. It’s the same principle as ceviche.

[@saul.t.2.969]

I was hoping that was the case. I disliked the idea that Beryl off camera hurling!

[@athag1]

As a food technologist, I can tell you that's incorrect.

[@hollywooddarling]

Rehaam has the most amazing hair. Love Beryl's earrings! Didn't expect lemons to be covered by I'm excited to see if more fruits will appear in the future.

[@RaeshmaByGrace]

Loved this episode! I’d never heard of these recipes. So refreshing. 😊 Also, that story of how you sourced the lemon leaves made me chuckle. Like she was dealing something else. 🤭

[@BerylShereshewsky]

hahah right!!!!

[@dgill441]

Yea - it reminded me of a title from a travel novel. Chapter 7: Cash for Lemon Leaves

[@sweetadversity]

LOL DYING! That was my first thought hearing the Taiwan lemon jelly! I'm Canadian and lived in Taiwan when I was a teenager and loved this during the summer on my way home from school! So delicious! But...this is the first time I heard about the history of the jelly 🤔 Great videos!

[@tinselbmerryweather]

I’ve had many fried lemons. They come with calamari in a restaurant we go too. Also they fry all the earns and any leaves that are used to marinate the sea food. ITS INCREDIBLE

[@jungkookssecretaccount6421]

this is such an innovative topic!! can you do a video on regional flours please :DD

[@BerylShereshewsky]

Haha like flours for cooking!?

[@jungkookssecretaccount6421]

@@BerylShereshewsky yep, like besan for india and glutinous rice flour for japan :)

[@jdcandres]

@@BerylShereshewsky I think it is a good idea especially now that you have a variety of flours, right?

[@fadnama]

@@BerylShereshewsky just what you need… more flours lol

[@BerylShereshewsky]

@@fadnama hahahahaha 😭😭😭

[@kadeyskitchen3878]

Beryl, thank you for being a bright ray of sunshine in a sometimes sad world! The lemon earrings are so cute 🥰

[@markchapman3811]

I love lemons!! Thank you and people who contributed this video with their country’s recipes. I think there should be part 2 because I’m sure there are wonderful recipes out there.

[@xpaperslash]

Wow, nature is wildly amazing! Being from Singapore I love aiyu but had zero clue how it was really made. Also paparojotes sounds right up my alley, I’m obsessed with kafir lime leaves and I think this would be similarly gorgeous. 🍋🍋🍋🍋🍋

[@BerylShereshewsky]

yes you can def use lime leaves for this too!

[@alainadacosta1222]

I'd love another citrus episode! Maybe oranges? I love citrus but mostly have it in desserts so it was cool to see savory recipes

[@juliocolman9029]

Hey so I’m from Uruguay and we have “buñuelos” which is a batter similar to the Spanish leaves snack, but we just dump spoonfuls of it in the oil and deep fry it. They could be sweet or salty and is a great snack! I personally like them sweet (sprinkle sugar only) but my mom used to make them with lettuce/spinach, and I think I tried some with fish in them. Anyway great videos 🇺🇾🇺🇸🤙🏼

[@ED-pb3eq]

Please do limes next!! I grew up with a lime tree in my backyard and now I put lime on almost all my food!

[@jiiinkiees9164]

Weirdly enough, raw egg deserts are quite common in the Silesian region! I often catch my dad making kogel mogel (another sweet raw egg dish) and eating it straight out of the bowl after whipping it up for himself only 😅

[@jokl89]

I didn’t know it had a name! My dad would make it when I was little wich makes sense because my grandma was Silesian.

[@imblue9839]

Chocolate french silk pie is a great pie that uses raw eggs

[@TresSequined]

Ooooh I loved kogel mogel as a kid, my grandma would whip it up for us as an afternoon snack! And she’d also put some in her coffee (black and short, espresso type) - tried it recently and it’s so so good!

[@jonathangauthier3549]

I agree Beryl. I would love to see a citrus playlist in the future, where you've done a video on each fruit: lemon, orange, lime, grapefruit, pomelo, buddha's hand, kumquats etc. Also, Jared Rydelek, host of "the Weird Fruit Explorer" channel lives in New York and has plugs to rare specimens. Maybe he might be able to help you out, or even collaborate with you?

[@lisahinton9682]

15:20 - Okay, this just cracked me up. You were so excited about the bite of dough that used to surround a lemon leaf, that when you took the second bite, you took it from the opposite end, making a little bow-tie out of the remaining dough. I don't know why, but your excitement over, and obvlivion to the position of your food, just made me giggle and smile, Beryl. And next time you need undercover produce=purchasing, I'm your girl. I've done this before, but in Los Angeles. And I won't tell you the product - they may still be looking for me!

[@hbanana7]

When life gives you lemons, you watch this channel.

[@johngrimm2074]

0:14 That Jake sticker got me doing a double take. Thank you for giving a nostalgia hit Beryl.

[@EmilyJelassi]

So happy that you've finally done a lemon episode!! I LOVE lemons and use them a Lot! I'm excited to try these recipes 😊

[@sosofahmy6010]

Glad to see a traditional dish from my country Egypt ♥️ and even more glad that you liked it , food is not food without pickles on the side 😍 also , it's a stable dish on any Egyptian table ❤️

[@puxtusenjr4494]

Lemon is my favorite citrus and this video is a blessing 💛💛

[@dobetterwithchristian4472]

Deep fried lemons are very intriguing!

[@Hinaweena]

This was such an interesting episode! I’m so glad to learn so much more about eating lemons. I definitely want to try the fried lemons. Thanks for another great video!

[@damagedgoods4719]

I made a lot of preserved lemons in a scratch kitchen I worked in and would recommend keeping them in the refrigerator at all times even when initially preserving them

[@MM-gb4hl]

Yeay! I have so many lemons from my tree. I'm going to make ALL these recipes! I've done the preserved lemons with just salt and they are delicious, especially diced in a salad/dressing.

[@elizamccroskey1708]

In most large supermarkets in the states you can get pasteurized eggs if you are worried about using raw eggs. I don’t mean the stuff in pourable cartons, I mean eggs in the shell. Love your channel and you Beryl and I will be getting a big bag of lemons tomorrow!

[@HannahSaidLikeHana]

Ooh! I've had the AiYu drink at Gong Cha (Bubble tea shop) 💛 Always liked it's name '愛玉/love jade', so it's neat to hear some of the history behind it. 🍋✨

[@momothebug]

I love Gong Cha its my favourite bbt shop, I've never tried AiYu but I will the next time I go there! sounds delicious.

[@HannahSaidLikeHana]

@@momothebug Yes! The AiYu drink also includes white pearls ~ I think you'll like it! Also love the 'three brothers/ Earl Grey 3J' drink they have. 💛 Which I think are both on their top recommendations list. 😋

[@momothebug]

@@HannahSaidLikeHana definitely must try! I love QQ the Passionfruit tea, pearls, coco jelly and grass jelly. Super refreshing on a hot day. I also love the 3J Earl Grey milk tea.

[@HannahSaidLikeHana]

@@momothebug Oh yesss, sometimes do get the QQ Passionfruit - great for a hot day! The 3J is like a staple go-to and I wish it could also be a warm drink choice.

[@skadoosh3685]

Yayyy!! More content from Beryl 😁.Loved this episode Beryl. Since you now have nigella seeds. I have potato recipe for you, using the same. First dice your potatoes (use 2 or 3 large ones). In a pan, put 2 tbsps of neutral oil. We use sunflower oil. Heat the oil, now add 1 teaspoon of nigella seeds and one slit green chili. Make sure you stand a little away from your pan while doing this, because the seeds will splutter. Now put in your cubed potatoes and add salt, turmeric to the pan. You can add half a tablespoon of salt and around a 1 teaspoon of turmeric. You can always taste and add more salt later, acc to your taste. Chop one tomato and add that in the pan as well. Now cook until your tomatoes disintegrate. Then add a cup of warm water to the pan and let the potatoes soften. Add more water if the pan goes dry. You then lower the heat and cover the pan for 10/15 mins. Do this until the potatoes are cooked. Or you can parboil your potatoes in the very beginning, and then start cooking. It will be quicker and require less oil. If parboiling in the beginning you won't need to add anymore water while cooking. Parboiling the potatoes at first is the way my mom cooks generally. The end result should not be too soupy nor should it be absolutely dry. You can eat this aloo tarkari with roti or paranthas.

[@fungifungi501]

Just after this past Christmas I preserved oranges and limes and they turned out fantastic. I usually use the limes in a frittata and oranges in muffins. But, I did just make lemons a couple weeks ago so thank you for this episode Beryl! I'm inspired 💜

[@Liitebulb]

Limes in frittata?

[@fungifungi501]

@@Liitebulb salt preserved limes yes. I use sausage, bell pepper, onion, garlic and preserved limes to make a cheesy egg dish.

[@impishishere]

Lime frittata?? Amazing

[@martamarbe]

Cristian!! Que sorpresa verte por aquí! 😍

[@daryaheyko47]

This is the best present I could ask for! I have always loved lemons since my first birthday so after many trips around the sun, it feels heartwarming to see this video today as a birthday present! Thank you

[@melody_shmelody]

Happy birthday!!!!

[@mrsfruity76]

Happy birthday!

[@kmackblack]

I don’t think I’ve ever seen one of beryls videos on the same day she posts it. I got weirdly excited to see “29 min ago” Just started watching and I already know I’ll love this episode! 🍋💛

[@mishguna7]

Such a good episode! Never knew how many different ways you can cook lemon!

[@bridgetbrooks2504]

Out of all the videos you have done I think this one has the most interesting recipes. I love all of them but, this one really made me smile!

[@helenafranco5091]

I'm a Spaniard and I had no idea about the lemon leaves! 🤯

[@alexandrahuang7731]

This was sooo fun. I loooooove the taste of lemon and always wondered how to actually cook them and make them the star rather than the flavor detail!

[@DuhDee]

I literally just had an apple cider vinegar drink that has LEMON, the whole lemon though peel and all 🍋 so good

[@chasensoltis2837]

LOL at the tiny ducks for the food shot in the lemon gelatin! so cute

[@anamargarido]

Just found this on internet: "adding acid to the egg yolks - either in the form of lemon juice or vinegar raises the temperature at which egg yolks cook, so we can heat them to 140°F, killing the bacteria, but without cooking the egg"

[@BerylShereshewsky]

Oh my gosh!! Haha amazing! 😍🍋

[@sybilreneemcgowan1472]

Think cerviche. Acid “cooks” the protein

[@angiew2324]

I absolutely love lemons! I started eating them in 7th grade because my choir teacher would have us drink honey lemon tea before a concert when we had a sore or scratchy throat, or in a pinch, she'd have us just eat a lemon. I was hooked after that. Lemons & Himalayan pink salt (higher in minerals than regular salt) also help a lot when you're nauseous. The salt offers electrolytes which helps you keep water in your cells if you're dehydrated, plus whatever magic mineral/vitamin in the lemon that cures nausea. It's a lifesaver! When I was pregnant w/ my oldest son & had bad morning sickness, I _craved_ lemons. We'd go to a restaurant & I'd only order a bowl of sliced lemons, it's all I wanted. Lol My son is 22 now & I still to this day sit down w/ a plate of sliced lemons & salt. I have to try some of these, especially the fried lemons!

[@alexhanback]

Note for everyone! Always be careful after handling any citrus fruits that you wash your hands with soap and water THOROUGHLY before going into the sun! The UV rays plus the acid in the juice can give you citrus burns! My pale self has been burnt more than once 🤣 Love the episode as always Beryl! 🥰

[@robertwilloughby8050]

I sort of know what you mean, I have done this accidentally, but I'm a bit luckier in that I bleach my skin without pain, which is fine, but can take some explaining!

[@shrimpgeisha]

I’m going to rewatch and make all of these. Lemons are my absolute favorite

[@CrazyMattLine]

In Europe chcikens are vaccinated against salmonella and the eggs aernt washed, so they retain the protective coating on the outside. This is why they're safe to eat raw, but normal eggs in America aernt.

[@catherinebond7474]

Truly. Why don't we do that?

[@Mob-tq7gv]

I LOVE THE PRINCESS MONONOKE STICKER ON YOUR TABLE

[@martynawejman6687]

In Poland we don't use the cup measurements anyway, so I'm pretty sure you actually understood that correctly 😂

[@christianhansen3292]

cant always be away too long from Beryl.. one dose a week keeps the soul happy.

[@christianhansen3292]

that lemon leaf is super interesting! now i know what to do with leaves from the tree!

[@pawejabonka5095]

Something very similar to "szpajza" is made on every major holiday by my grandma. We call it "legumina" (though the name refers to many kinds of desserts just as the British "pudding") and my grandma prepares it using many types of instant fruit jelly. It's simple and not very sophisticated but I've been enjoying it since my childhood :)

[@athag1]

Do you have them on their own or with whipped cream?

[@pawejabonka5095]

@@athag1 on their own, there's no need for any toppings

[@jennyh1231]

You can get pasteurized eggs for dishes like these, some larger grocery chains might carry them or Whole Foods? Some folks us them for edible cookies doughs and other heat-free applications.

[@skp2073]

I so enjoy your videos. I’m curious though, are there any dishes that have become weekly staples?

[@BerylShereshewsky]

I did my top 5 dishes video a couple weeks ago talking about this! 💜💜

[@may.k_me]

The dishes in this video were certainly unique and real eye openers I would have never thought to deep dry lemon slices or lemon leaves. Love your channel and how it introduces people to very authentic and local cuisine most of us might not have otherwise heard of.

[@aggzieMCR]

I'm Polish and I've never heard of this dessert. Looks tasty though ;)

[@MrAlubenco]

Great use of time of preparing the dish as contributors give background information... Your awesome!

[@carolelian3282]

As a person whos father is from Cairo, I was smiling for the entire first segment of the video. Pickled lemons are DELCIOUS, and very interesting smelling 🤣 but SO SO GOOD. Gah, makes me wanna make them this week to have them for later in the month!!!

[@melody_shmelody]

My husband and I are obsessed with a lemon and asparagus pizza a local shop serves. It’s so incredible it’s what we served at our wedding!

[@doroparker1702]

Beryl, I really feel your concern because of raw eggs. Raw eggs need to be as fresh as possible, maybe a farmer's market is close to your place. You could order fresh eggs for eating raw and they will put them aside for you. I buy them directly from the farmer when I do Tiramisu. This desert is best in summer and with fresh eggs there is no risk eating it.

[@hbanana7]

Raw eggs at first is intimidating. Once the taste is acquired, there's no turning back.

[@bodyofhope]

You can also pasturize eggs at home, in case you're feeding children, elderly or someone with a compromised immune system. It won't ruin the eggs to cook with them, but they won't be completely raw since the bacteria is killed off.

[@doroparker1702]

@@bodyofhope How can I pasteurized eggs? They still need to be liquid. Egg white needs to get fluffy and airy when battered

[@MsAvly]

Salmonella contamination has nothing to do with freshness. If they’re contaminated, they’re contaminated.

[@skyydancer67]

@@MsAvly salmonella was not even mentioned. It's the concern that unless Beryl has connections, the eggs she used are not as fresh as they could be. Fresh eggs would have been safer to eat raw than grocery store eggs.

[@TeeDub42]

I make a lemon mousse similar to Szpaja and use pasteurized eggs. Some supermarkets sell them, or you can do it at home with the sous vide machine where you keep the eggs at 135 F for 75 minutes.

[@prcornbread214]

I'm with Beryl about the floating jelly....I couldn't. But then I have textural issues with some food...btw the raw egg and lemon at first I questioned then I thought mayo is raw eggs with lemon to and oil so kind of the same

[@bodyofhope]

The high acidity almost "cooks" the eggs (think ceviche).

[@KayElayempea]

Store bought Mayo is pasteurized usually I think.

[@bekahstaygold8400]

I think a lot about why people would have tried things..like the jelly on top the water or when we saw the Vine. I also wonder why would someone eat a mushroom and how did they determine that it was good? Some mushrooms are poisonous and some aren't who was the first person who decided to eat a mushroom. Why did they decide to eat it. There's so many things also like fish in the sea who decide to eat fish and it was good and what fish aren't good. Just food for thought...lol..So many good things that I'm happy people decided to try and we get to enjoy today. Anyway Stay Gold everyone💜👍

[@ma7ur97]

My dear friend tried Indian lemon pickel considering it as regular pickel i still laugh at his reaction

[@Rose-jz6sx]

Lime pickle is my favourite Indian pickle. So good. Sometimes I just have it on toast hahaha

[@PlatePrintsOnTable]

@@Rose-jz6sx Tell me about it 👀

[@ma7ur97]

@@Rose-jz6sx but it's too much potent my friend didn't understood what quantity he should take a bite he was from Kenya (hostel)😜

[@NephilaClavata]

@@PlatePrintsOnTable You're supposed to take a small amount of Indian pickles and mix them with something like rice to add flavor, not eat an entire spoonful by itself-- the flavor is really strong! There are so many types of pickle that Beryl could honestly do an entire episode on them from different parts of India!

[@PlatePrintsOnTable]

@@NephilaClavata i was asking about the lime pickle on toast thingy. i m an Indian myself 🗿