Meals I Make Again and Again From the Channel

[@AlicedeTerre]

Fist pumping for the 3rd appearance of Vietnamese pizza!! I’m so glad you liked my recommendation so much. I am putting this on my resume :)

[@BerylShereshewsky]

Honestly Linh, I now ALWAYS have rice paper for this dish alone hahah it's just so simple and you can do anything with it! I'm obsessed.

[@SezShares]

Thanks to Linh and Beryl, I too make Vietnamese pizza once a week. (I customised by using Persian feta instead. 👩‍🍳 💋)

[@124ChuckNorris124]

I'm obsessed with it now, honestly!

[@latebloomerabroad]

I'm going to make this for sure!

[@Kams3]

I'm excited to try this!

[@Oopsydaiseee]

You should consider doing this annually! You’ve cooked SO many dishes by now, having a highlights episode is a wonderful idea!💙💛

[@BerylShereshewsky]

Yes!

[@hollyw.]

I agree! Great idea!

[@EmmaMendez]

Completely agree

[@kellyastleford1169]

Yes! Best of the year - could divide up by meal - breakfast, lunch, dinner, snack, dessert!

[@freyjablue.]

100 percent yes

[@yanan.6801]

If you like both mamaliga and paprika butter, try having your mamaliga with white cheese and paprika butter (no sour cream) like we do in Bulgaria. A little variation :)

[@oanaalexia]

Thanks neighbor but mamaliga/polenta is not original to Europe but yes, we love it here, it's sooo good...

[@toBe8ere]

@@oanaalexia I think you may have misunderstood their comment. They never claimed it was original, only that they have their own recipe specific to Bulgaria. That's why they called it "a little variation."

[@alex.profi27]

​@@oanaalexia wtf do you mean?! Polenta is ORIGINAL TO Europe You meant to say that corn is not original to Europe. But the recipe and dish is original to Europe. We just used millet instead of corn :)

[@LaineMann]

@@oanaalexiayou…you know Romania is IN Europe right!?

[@Daria_Morgandorfer.]

Excuse ME..Corn is originally from North America the explorers took it from my ancestors who were here first and growing it first ..you only got polenta cause some meatball explorer took the grits we made on indigenous land..lol ( and not being a Karen I'm just being a smartellick and glad you like our grits and corn 😊

[@kesheenpaul2998]

The Cilbir is also a staple in my house since watching your video. This led me to seek other Turkish dishes and stumbling on Refika's Kitchen! Her dishes are absolutely delicious. Would love to see the two of you collaborate!

[@doraerian4034]

OMG yess that would be incredible!

[@lupe75]

For me cilbir came through Nigella Lawson and I love it. And Refika, she is amazing! I heartly support your idea of them collaborating (I was thinking about that while rewatching this video).

[@artaizen1613]

maybe one day there's a cookbook or something that its main topic is combining the best food hacks from the world, like paprika butter, sambals, you know stuffs that is amazing but probably only known locally but dismissed as normal by the locals but it's something unique and special to foreigners?

[@amandacasey3519]

I would 100 percent buy a Beryl cookbook of recipes around the world. Great idea!

[@BerylShereshewsky]

I am working on a website for now at least!

[@snoozegrunthypna]

Wth is paprika butter?

[@nevinmcc]

@@snoozegrunthypna melt butter in a pan, nice and slowly, then add paprika powder to it, give it one or two bubbles… a bit foamy … then pour over your poached eggs or pasta…

[@BerylShereshewsky]

@@snoozegrunthypna it's in the video but also kinda self explanatory! its butter with paprika in it!

[@andreeaulmeanu]

Thank you Beryl, for spreading such quality, inclusive and heartwarming content. It means even more to me, since my grandma passed away last year, but this video about her polenta keept reminding everyone around the world about our grandmas' universal type of loving. It s so important to treasure both the people we love and how they express their love for us, and sharing/cooking a meal always was and will always be one of the best ways of doing so! Warm hugs from Romania!

[@annbrookens945]

I'm so sorry for your grandmother's passing. Sharing her recipe definitely helps keep her memory alive!

[@IoanaPelehatai]

I'm so sorry for your loss, Andreea. As a Romanian fan of this channel, I'm so happy you got to share the recipe with Beryl (and the world).

[@Vilyan]

Awwww, Andreea, condoleanțe. Bunicile sunt mici zeițe trimise pe pământ pentru a nu ne uita rădăcinile!!! Hugs from Timișoara ❤

[@fernandes.ricardo]

As a Brazilian who lives abroad, I am even touched to see that one of your favs is actually a Brazilian dish. Watching it literally transported me back home and I even cried a tiny bit and feel comforted now. Yes, I guess I'm slighly homesick. haha Thanks for your magical channel, Beryl :)

[@JessicaVanderhoff]

Sorry to bother you, but the recipe she linked is in Portuguese... is "limão" a lemon or lime, and what is "creme de leite sem soro?" 😅

[@noronahahaha]

@@JessicaVanderhoff​​⁠​⁠lol this literally was a topic of conversation with my family a few weeks ago…limão is the word for both lime and lemon, you make the distinction by getting more specific. But in this recipe it’s def lime, or limão verde. Creme de leite sem soro I believe is sour cream but I’m not 100% sure…it could just be a type of heavy cream and the sem soro part is just optional. I’m first gen brazilian so I speak the language but certain terms and foods I’m not familiar with

[@allanagama]

​@@JessicaVanderhoff limão/lemon has different variations in Portuguese naming. limão siciliano would be the lemon, and limão galego/limão tahiti/cravp are the most famous lime varieties. Creme de Leite *sem soro* is a normal heavy cream that you put in the freezer for a while and the solids will settle on the bottom and you can discard the watery part, that is the soro you read about it. It looks like the whey liquid you strain for yogurt to make Greek yogurt and it works better with canned heavy cream. Good Luck :)

[@katiestone575]

you should totally do a tofu episode !! there’s so many variations with silken and firm tofu❤️❤️❤️

[@nozee77]

Yesssss, please!!! 👍👍👍

[@charliebrown1184]

It's so very versatile! Honestly, I only tried it after I had to give up dairy entirely but it has opened up a whole new world, it's an amazing ingredient and I couldn't live without it now!

[@lorahnel]

yes pls 😁

[@EsmeChat]

Yes good idea

[@tannercollins9863]

Cold tofu, soy sauce, bonito flakes, green onions.

[@drinkbooks]

Highlights episodes are fantastic. You tend to like most things you try but knowing the ones that really knocked your socks off might make folks try more global foods, especially the ones that have easy to find ingredients and aren't time consuming. :D

[@anageroldi]

Woww! So happy to know that my recommendation is on your favorites!

[@BerylShereshewsky]

OMG YES I make this for parties now as little apps its honestly SO good the lime juice marinade is incredible

[@sharonadlam3195]

@@BerylShereshewsky can you tell me what the grated product was that you added the flour to when you made the chicken strips please :)

[@avacatherine5646]

@Sharon Adlam Checked the recipe that she used, says it’s Parmesan cheese.

[@dianasyam5742]

My grandpa used to cook mămăligă for us. It had a texture that allowed him to mold it into shapes and he used to make different animal shapes. It was so much fun to eat it.

[@ranjanivenkatesh52]

Beryl..this Turkish poached eggs.. I started making regularly after watching your video.. me and my daughter owe u for this yumm dish you introduced us. Thank you 💕

[@SmthAbout.Money.SmellsLikeLove]

Cilbir means poached eggs in Turkey we also make them with tomato sauce!

[@rachaelhoffman-dachelet2763]

That Turkish egg recipe totally changed my life. I’ve made it dozens of times since you first posted it!

[@andreea.s]

I could not believe my eyes when I spotted the flag of my country on your thumbnail and then finding out that you mentioned mămăligă first! I’m so happy and giddy and proud in an inexplicabile way. 🇷🇴❤️ I also love mămăligă, off course, all Romanians do. I eat it with cheese, with soups, with fried chicken, etc. Don’t know if you tried it yet, but if you have leftover cold mămăliga, slice it and grill it for a few minutes in a pan, no oil needed. It’s even more tastier than fresh, I eat it like that instead of bread and I love it with a bit of jam on it. 🥰

[@BlueRoseFaery]

I love pan fried, or air fryer fried, polenta slices like that with mashed black beans and salsa

[@ChyarasKiss]

In the United States. A similar thing is Cornmeal Mush (a type of Porridge) when it is set. Made with either milk or water. It is sliced and fried topped with Maple Syrup or Molasses

[@Birdbike719]

​@@ChyarasKisscheese grits!

[@SoIceyChill]

I am absolutely shocked amd excited to see a Bahamian dish in your rotation! People typical prefer Jamaican, Hatian, Trinidadian and Cuban dishes (can't blame them tho the food is be bussin) because they involve more exotic ingredients and complex flavors. I'm happy to see you chose our humble fire engine😊😊😊 P.S if anyone wants to try it you can add things like carrots, potatoes, spinach, cabbage etc. to make it a bit more nutritious.

[@helenrobinson8894]

This was a brilliant reminder. I have made the cilbur a ton of times. Going to try every single one of these very soon. Acted as a great prompt!! Thank you so much to all 🙂🙂

[@BerylShereshewsky]

💜💜💜💜

[@Quingess]

I'm also on team cilbir. I seldom make an effort for breakfast, but when I do, it's cilbir. I'll use the leftover yoghurt and butter the next day 😎

[@rileygriffin4710]

I’m so glad cilbir made this list! It’s the first recipe I had tried from this channel. I was wondering if you could do an episode on eggs for people who don’t really care for them? We have chickens and I’m having a hard time liking them on their own and need a way to ease myself into loving them. Cilbir was a great help! LOVE your channel and I’m so grateful for it and all the contributors 💜

[@raktimabose9382]

The paprika butter reminds me of the tadka we put in many dishes (especially lentil ones) in India. Heat up some ghee and put a sprinkling of whole cumin seeds and chilli powder….let it sizzle and directly transfer to the dish. Boom! It’s an explosion of taste.

[@komal146]

Do you know about rice papad dough? Eat that with this tadka. It's crack!

[@LillaIgelkotten]

Gotta try this

[@kumarvikramaditya9636]

@@LillaIgelkotten you'll love it! Try some chilli bits in it too(if you can handle)

[@SmthAbout.Money.SmellsLikeLove]

We do the same in Turkey we use it on Soups, Manti and a lot of other dishes but instead of ghee we use butter, sweet chilli powder, paprika powder, dried mint and a little bit of cumin

[@kicou]

The turkish dish has now become a staple in my house. Thank you Beryl 😊

[@cayelarissa]

Mine too! Chef John's KZbin channel has a great video teaching the dish step by step

[@hollyw.]

Omg same here! So good!

[@honeytearays]

As a Romanian this makes me so stupidly happy

[@TheTamago]

What kind of cheese do you use for this dish ? We don't have sour cream in France :(((

[@rain-cy6ve]

@@TheTamago usually everyone uses whatever they have. I like to use cow s cheese (salty) and/or goat s cheese combination. Those are traditional cheese we make that i dont think you can find in France but feta cheese is a good replacement. It s the closest to our cheese that i have had and i m sure you can find that. Edit: also some sheep cheese that has the consistency of what Beryl used can work.

[@halo.online]

@@TheTamago you can replace the sour cream with like, greek yogurt or anything fatty like that ^^

[@maudmiguel_]

@@TheTamago sour cream c’est de la crème fraîche ! Tu peux en trouver facilement 😌 Tu me diras si c’est un bon mélange avec la polenta !

[@TheTamago]

@@rain-cy6ve Thank you so much 🙏

[@mariannebarbier2811]

Hi from the home town of Laughing cow cheese, a small city in the east of France! Originally it was created cause they wanted a product in which they could reuse the production waste of Comté, one of the best French cheeses which comes from my region too. If you haven't tried it yet I strongly recommend 😉

[@BerylShereshewsky]

woahhh what!!!!! thats so interesting!

[@melodyleong]

Had my first try of Compte last Christmas and absolutely loved it! I was very pleasantly surprised as I normally am not a big cheese fan.

[@p6h14]

Wow! Hello from Singapore, I love laughing cow cheese so much!

[@Quingess]

@@BerylShereshewsky How about a Laughing cow cheese episode? In the Netherlands we call is by it's French name: La vache qui rit.

[@chimeracooks]

Compté is my allllll time favorite cheese ever- no wonder I love laughing cow so much!!!!

[@Lyricoflife1084]

Hi Beryl! I am a Pennsylvania Dutch German who married an amazing Romanian man! His mother lives with us and makes Mamaliga for us all the time! She definitely approved the way you made it! 🥰😁

[@niseplank4527]

But what about chicken corn soup?

[@ThePixiixiq]

It's striking how all these dishes are so simple! And I mean that in a positive way.

[@BerylShereshewsky]

Yes!

[@Lytasa]

The poached egg with paprika butter is now my favorite breakfast of all time , but instead of poached I use over easy eggs so yumiiiiii.

[@bjk_manutd5238]

we also scramble it sometimes with the paprika butter 👍

[@michellemeyer1214]

I want that poached egg. I'm going to be buying polenta, feta cheese and sheep's cheep. And limes!!!! I'm so hungry now! Keep the excellent videos coming as usual stellar. ❤️

[@GenXBecks]

It's so similar to the cheese grits, bacon, and fried eggs I grew up eating. I love that an American dish from the south is so similar to a dish from Romania.

[@michellemeyer1214]

@@GenXBecks ……I’m Sicilian and grew up eating polenta with butter and Parmesan cheese or with Sunday red sauce. And of course Parmesan. I haven’t had either for a while. ❤️

[@louisejohnson6057]

It must be delightful to have the lovely Beryl try, and absolutely love, a dish that you recommend! Beryl, have you ever thought of doing a savory pie episode?

[@panktimodi1023]

Berly this video genuinely changed my life!!! Im 14 and I made cilbir for my family and they loved it, never imagined that such simple flavours could bring so much to a dish!! It was also my first time poaching an egg and it turned out perfect ☺️ thnx to merve and u for suggesting such a remarkable dish to us 🥰🥰😘❤️

[@christinafiil790]

The vietnamese pizza has also become a stable part of our household. We love it. Thank You so much❤️! I enjoy your videos so much - you’ve created a forum that connects people from all over the world to each other - making us realize, that we are not that different and share common ground, no matter where we come from.

[@kataszamel4525]

I made the rice-tuna-peas-olives combination from your "what do you put on white rice" video many times! It's so easy and delicious and has enough protein.

[@mackennaomara4868]

I can imagine how excited someone would be to have their favorite food on here! It’s a super high compliment

[@PlatePrintsOnTable]

Ever since I came across Cilbir on this channel, it has become my most common breakfast. Easy, delicious,filling and nutritious , it's a perfect dish to start the day with 💜💜💜

[@betterworld9580]

I am so happy to see all of yous loving cilbir i love it and try it on grilled toast it is less messy after that and username I am on the floo oh joon😂

[@krisrowan]

We eat a lot of corned beef here where I grew up in Louisiana. My grandma was from the country and loved to cook it so many ways. Watching your show has made me appreciate how many cultures we have here and how parts of dishes from different cultures have made their way into our everyday cooking.

[@oykudemiral424]

I'm so glad Çılbır is one of your favorites! You should definitely try more Turkish cuisine, its endless!! Sending love from Istanbul

[@davidbelgrave1971]

New Zealander here: Totally love that you have a painting of huia, one of our sadly extinct birds. It still is an important part of indigenous culture and a friend of mine even named her daughter Huia.

[@kumarvikramaditya9636]

😭🙏🙏 New Zealand is of no value if it continues losing its birds. Remember, the birds have always been there. Humans came much later. Be grateful to them.

[@SG-pu3rx]

Paprika butter IS a thing that needs to go on everything 😅 And I can assure in Turkish dishes it does 😂😂

[@bestnarryever]

I too have discovered dishes from different cultures that became staples in my house and I only have to thank your channel for it 💛 this mutual appreciation we share here in this community is everything!! 💕

[@cbarbs638]

I’ve made the Vietnamese rice paper pizza quite a few times since you shared it! Absolutely incredible! 😋

[@rachelsfoodventures54]

Cilbir is one of my favorites, I use chili flakes instead of paprika, and just adore my intense garlic breath the rest of the day. 🥰

[@precursors]

In Turkey we. use chili flakes just as much, if not more often than paprika

[@lizryan7451]

Love the idea of sharing your favorite/most cooked recipes of the things you've tried! You try so many dishes that sound delicious, so it's interesting to hear which ones have stuck with you the most!

[@felixer6308]

The Romanian mamaliga kind of reminds me of Levantine mamounié which is popular in Aleppo. It's like a sweet breakfast pudding made with semolina and topped with cream and nuts and eaten with bread and cheese.

[@becarmm]

I knew that the Turkish poached egg would be one of your favourites; it's mine too😁 It's my sample for at home Sunday Brunch.

[@ToyotaKudoFan]

I love Beryl and her videos so much I don't even mind these ones where she's re-using old clips. It just means I get to watch them again ❤

[@marcin9342]

I’d love canned fish as a topic for a compilation or new film. I definitely could use some inspiration for using up the canned tuna and sardines I bought for lockdown…

[@janellemilazzolau1288]

Second that! Also canned herring and salmon and even anchovies.

[@toBe8ere]

Spicy tuna onigiri, tuna w/ soy sauce over rice (add green onions & sliced white onions if you like), and I know there's an authentic Italian tuna and/or anchovy pasta out there. Also, canned sardines should be good as a side or braised soup, I think. I know there's a Korean spicy braised mackerel soup.

[@carriewhitee]

If you like sticky rice, canned tuna makes a great topping. I keep it simple and mix the tuna with Kewpie mayo (regular works in a pinch but kewpie tastes WAY better), garlic powder, low sodium soy sauce (optional), a little salt and pepper, then fry an egg and put the egg and tuna on top of the rice, and sprinkle with green onion at the end. You can also use canned tuna for tuna cakes. I don't have a recipe for that one but you can find plenty online

[@carriewhitee]

Also canned tuna is really good mixed into boxed Mac and cheese with some peas if you're into that.

[@12orange12]

I also make the Cilbir and Vietnamese pizza all the time thanks to this channel!! They are both just so good!

[@idatorung8545]

I love the vietnamese pizza as well. Been a few late time snacks in our home since that episode aired. 👌

[@deni5820]

I was wanting a new egg dish to try and this video popped up! I made the Turkish cilbir today and just loved it. I didn't have yogurt so I used sour cream and I browned my garlic in the paprika butter (because I love browned garlic). So delicious and light and creamy. Mmm. And I ditto everyone here who has mentioned that a cookbook is in order. Thanks for all the interesting and unique (to me anyway!) recipes and stories.

[@nikkibhearts3832]

For the poached egg in a shallow pan… I was also taught to add a table spoon of vinegar to the water. It makes the egg stay together even better and I feel like it adds a hint of flavor which is nice (even though it is super subtle)

[@BerylShereshewsky]

for this method you do not need! For me, the less stuff the better always!

[@valei8061]

Started making Cilbir when the first video came out, have made it many times since. Everyone I make it for loves it so much :)

[@MiceAl487]

Hahaha the way I knew that Vietnamese pizza was gonna make an appearance here! I remember watching that video for the first time, you reaction was priceless and got me so jealous, I had to run to the store to get my own rice paper so I could make it at home 😂 And let me tell you guys, Beryl's reaction is warranted. It's AMAZING. I make these for my nephews now when they come over and they love it!

[@ScenariosOfDrea]

Yas!!!! As a Romanian American I’m so happy you made this my mom also makes Sarmale which is meat wrapped in grape leaves and cornmeal mash (mămăligă )

[@rickm5271]

I just love this vlog. It's funny why you wonder why we like to watch you eat the foods you make. You go through the gambit of emotions depending on how you like them, from the edge of tears to giddiness, it's terrific to watch! Thank you for this!

[@AngiDas]

I actually watched this while enjoying my favorite comfort meal which is hot tea and soft boiled eggs on toast. And you should definitely do more of these kind of videos.

[@rebeccadoty-evans4499]

Love hot tea and boiled eggs on toast; have you tried sprinkling Everything Bagel seasoning on the eggs? It's delicious!!

[@Myriam1972]

I just have to tell you, I know you started this channel during the pandemic to keep busy bla bla bla…. but you have to know this: you make me smile on days when I just can’t find anything to smile about! Your joie de vivre, your laughter, your humour… I literally laughed out loud the other night, in bed, watching one of your videos and woke my husband I was laughing so hard! Listen, I’m a high school teacher…during a pandemic! LOL Need I say more? 😂 I need something to make me smile and I just wanted to tell you that whenever I see you have a new video out, I smile, click on the video and mouth “Hi! I’m Beryl” so thanks for being you!

[@BerylShereshewsky]

Myriam!!!!! Thank you!!!! I can't imagine what your job must be like but I totally understand the value of laughter and I am happy I could prove a little joy!!!

[@MinmaySK]

Isca de frango and caipirinha is such a classic combo. We love it. Very common food people have on the beach as well.

[@rugr8full]

I was chatting with my kiddos recently and we were wondering what dishes you made from the recipes you've sampled. Thanks so much for providing this. I can't wait to show my kiddos this video this evening. Even though my kids range from 16 to 2 this is something that the seven of them love to watch!

[@allisonp7041]

Yes! Do another of these please. I think if you've repeatedly made the dishes, it's helpful to us as well.

[@charliebrown1184]

Of all the things from your channel, I now cannot live without Maggi Hot and Sweet in the fridge at all times, and a spare in the cupboard! It was so great to see what you have enjoyed most often since trying all these amazing recipes for the channel, this video was such a lovely idea! Would love to see more of these as you make more recipes, maybe the top ten ingredients you now buy often but had never tried before having it for the channel?

[@aubreyarchives]

Bruh. The Turkish eggs are a staple in my life now. Paprika butter belongs on EVERYTHING.

[@BerylShereshewsky]

yes 100%

[@betterworld9580]

Definitely love i make the poached eggs on toast 🤤

[@SmthAbout.Money.SmellsLikeLove]

Don’t worry we Turks put it on everything😅

[@ibrahimhakkdemircioglu6083]

What a strange coincidence, I am originally from the Black Sea region of Turkey ( Pontus) and we have a dish made in the same way and called mamalika the only difference is the ingredients that the mamalika is eaten with we burn the butter and eat it by pouring it on it or pouring yogurt in the middle. Our old ones used to eat it with molasses (I like it that way too). We can make mamalika with wheat flour as it is made with corn flour, some make it by mixing the two flours. I highly recommend you to try our way of making mamalika as well.

[@abrilbedoya9274]

I saw the Turkish egg recipe on this channel and now I make it all the time, it is delicious!

[@A1988B1987]

We are from Moldova and mamaliga is what we grew up with. We also enjoy it with feta cheese and sauteed pork bites and on the side we'd make garlic sauce... also you can enjoy with fried fish... I mean possibilities are endless. Glad you enjoyed it ;)

[@andreacole9944]

This was so fun, Beryl! I would love to see more of these, but in all honesty, any of your videos are an absolute joy to watch. Several of these recipes I’ve made as well and have also become my favorites.

[@BasilGab]

I found your channel recently and absolutely love your content. I really like that you highlight so many different people and cultures. I have texture issues with food but I love learning about new foods!

[@neoizm]

😭😭😭 I live for these videos. I only found this channel a couple of weeks ago and I get so happy every time there’s a new upload 😍 thank you beryl so much for this channel! It’s everything I never knew I needed in a channel ❤️

[@annarivera2142]

Beryl your videos always make me hungry lol and bring me so much joy. Has anyone asked for a Canned Tuna video? I would love to learn how other countries cook and use canned tuna.

[@smashapickles]

I love hearing what recipes you're revisiting! Both this video and the community "what we ate" inspire me to explore the ingredients I've never worked with. We bought canned corned beef after your video, so I'll be making the Bahamian Fire Engine this week. Thank you!

[@evemarksfulfillmentcoach633]

Since seeing your video with the poached eggs and paprika butter, it has become my favourite egg dish and I make it for myself as a lovely lovely treat especially when I am on holiday 😊

[@mixueer]

This was great!! Yes please do more. Also, it would be great to get your hubby on and do *his* favourites that you've made too! Thanks for sharing Beryl 💖💖💖

[@annbrookens945]

Yes! I meant to ask in my comment about what dishes your husband likes, too!

[@alexcopcea1423]

I love to see mămăligă in this video! I was born in Romania but I've been living for most of my life in Spain. Every single time my mother makes mămăligă for us, it takes me back to my childhood, my grandma... It's my favorite meal and such a great comfort food 💚 You should try sarmale!!

[@riorisa6613]

Yes, please. You made two of dishes my grandmas cooked for me - mamaliga and the poached egg with yougurt!

[@AbigailGerlach-zt1sh]

1) We make polenta with cheese a lot. We pour hamburger with taco seasoning on top. Sprinkle shredded cheese on top. 2) Paprika butter sounds lovely, but I hate yogurt. I'll just eat the eggs and paprika butter. 3) I don't find American canned corned beef to be particularly salty. 4) what is pork floss? How do you make it? Is it like finely pulled pork?

[@rashmimondol246]

When u recognise every dish in here coz you have seen them in beryls old episodes! You know you really do love her! ❤️

[@0xnathx0]

IscAs de frango. Chicken baits, we also have fish baits and you should try it: slice the fish filet like you did with the chicken, then marinate them in lime juice as well, then batter the fish with a coat of rice flower, then on whisked egg and on the rice flower again then fry them. Not sure if I made myself clear but that's the way I came up to explain the recipe. Hope you try and enjoy them as well :)

[@lanceokami3567]

As someone who wants to start cooking, but has 0 kitchen experience, I might try these 😍❤

[@BramptonGardener]

Loved this. Sometimes you make something thats amazing, but then for some reason you dont make them again. And others you do. I watched yhis last night and made those egfscthis morning, sooo good. Im ready to put paprika butter on everything.

[@lalapipi2527]

honestly, i’m just so happy brasil made it

[@shayelea]

I’m sure the Vietnamese pizza would be great with Laughing Cow, but I only had shredded Mexican cheese and it worked just fine!

[@miguelgamino2900]

Your kitty collar is giving me life! It’s soo cute!

[@phoenix0477]

My big sister is in Turkey right now, I've just text her to find anywhere that makes those eggs. I'm in Germany and guess I'll make them tomorrow for breakfast

[@CarAbetter]

Funny enough I am not sure if you could find a restaurant that makes Çılbır easily in Turkey, that dish is a Turkish home cooking special haha

[@tesalyse]

Love to see Fire Engine getting some love!! It's a staple every bahamian grew up with, the ultimate comfort food. Hope everyone gives it a try.

[@goblinwizard735]

I do want another compilation of dishes you make relatively regularly. This was cool. Also ingredients you use in your own cooking now that you learned from making other folks recipes. Or even new ways you use old ingredients now.

[@Gigi-bw6gh]

Me and my friends call you the cilbirgirl, because you invented us to this amazing dish. ❤

[@ash_17406]

Corned beef and rice made the list!!!! 😍🙌🏽🇧🇸⭐️

[@wintereve7267]

I love love love the fries with peanut sauce white chopped onions and Mayo - it hits all the spots - it’s a regular now - thank you everyone for all the contributions and Beryl xx ❤️❤️❤️

[@lauraelovich3922]

LOVE Cilbur and make it at least twice a month!! Added my own twist by placing the poached egg on garlic yogurt AND garlic hummus for some extra protein (if you're carb conscious). Oh and a kick of Aleppo pepper for some Spice! :)

[@bk-gd7wk]

hi beryl! I just wanted to tell you to mix everything together at the end of the cooking process!! its so much better when everything is hot and SO CREAMY!! im so happy you aldo enjoy something (almost) every romanian loves; mamaliga! much love from a romanian girl living in norway

[@lisasolesky3255]

I've made the Vietnamese pizza so many times (& so many versions) that I've lost count. It really is a game-changer! I haven't yet but AM going to try my hand at the mamaliga and the Turkish egg dish.

[@arielklay23]

9:51 a lime juice marinade is very interesting because in the South, buttermilk is often used as a marinade for fried chicken because the acid in the buttermilk tenderizes the chicken, but I can see how much lighter lime juice would be.

[@justmebi2802]

I've made the Bahamian fire engine twice now. Its soooo good. Thank you thank you thank you for introducing the dish

[@Chilly_Billy]

I just made some grits with leftover sausage crumbles and some pepper jack cheese. Now that's comfort food!

[@arielklay23]

2:27 I think the name polenta sounds intimidating, but really, it's corn meal mush, which as you said, isn't complicated. The important thing is to add the corn meal to boiling water and keep stirring it until it thickens and cooks so you don't get lumps. And you can put leftover cornmeal mush in a greased pan, cool in in the fridge and then fry it and eat it was butter and pancake syrup 😋😛

[@yari139]

I’m from PR we also eat “polenta” for breakfast but we make it sweet, though. My grandma always made it for me. You cook it with milk, butter, vanilla and sugar then top it with cinnamon. So good! And we also make canned corned beef with rice. It’s my favorite comfort food. A lot of people like to put potatoes in it, but I add sweet plantains. When I really miss home I’ll make both of these and it makes me feel so much better. Lol.

[@janetshepherd7872]

This sounds amazing! I’ve only ever had savoury polenta, now I feel like I’ve been missing out!

[@dariaradac423]

Hmm, the sweet polenta/mămăligă you guys have there sounds a lot like our "griş cu lapte", or semolina-milk pudding.

[@toBe8ere]

So interesting that the same sweet vs savory variation for polenta exists, just like for cornbread.

[@kathrynrobinson1616]

Bought that cat collar the first time I saw you wear it!!! I LOVE it!!

[@alexandrasaini582]

I can't believe mămăligă made the Top 5!! So proud to be Romanian right now 😁😁😎😍🇷🇴 Next time you prepare it, I recommend that you add everything in layers: 1 layer of mămăligă, 1 layer of cheese and repeat. When you reach the top, add the sour cream over the cheese and maybe some chopped fried bacon 😊😊😋 (I'm vegetarian, but I still recommend this to people who can have it this way 🤣🤣). You might like it even better 😊🤗

[@andromedastern8812]

I thought there would be this one soup of the sick soup episodes. We could make a community bingo every year, what you would pick 😂❤

[@AndreynaCarrasco]

Since I can't eat carbs right now, I'll make the second recipe. Thank you Beryl!

[@kimrandom176]

I also "learned" how to poach an egg when I watched the video for the first time. Since then I am always doing it the way this Turk lady "taugh" me. Thanks!

[@Ambimom]

My grandfather was Romanian and made mamaliga all the time. In our family it's Jewish polenta!

[@nanewardenberg6482]

Love this compilation of your favorite recipes!!! I had an idea for another video, there are so many national holidays, that deserve more credit. Maybe getting to know these would be great for a community like this. Especially if those are more unknown and celebrated by smaller communities. I bet that each one of them has special foods that are eaten on those days.

[@runnbunnyrunn]

My brother and I love loveeeee Vietnamese Pizza and always have stocks of ingredients in the house. Him and I have bonded over making this dish for breakfasts, lunches, and dinners and being extremely full after eating a few. We've converted many a family members with this dish and regularly try to influence more people haha. Thank you Beryl and Lynn for sharing this with us!