Sohla Cooks a 1,000-Year-Old Hangover Cure | Ancient Recipes With Sohla | History

[@Graycurrent]

This should be a permanent show it's really great so far.

[@daminecraftguy]

Yeah I'm super excited every time one comes out, Sohla is the reason I subscribed to this channel :)

[@ReclinedPhysicist]

I never miss one. I hope they make more

[@mustashee]

I love Sohla, I love the premise of the show, I love the fun editing style. I want more!

[@alnotalli]

YES A THOUSAND TIMES

[@LeafInTheWind88]

And it’s actually about History.

[@garrettrobinson3826]

Hey History channel, would you mind adding closed captions to your videos? Some folks really need them, and even autocaption isn't available for this video.

[@hungryclone]

Second.

[@Bluebelle51]

agreed

[@marjoe32]

If you are on chrome there is a new auto caption option for any video you just have to go into advance setting and turn it on.

[@BringMeRomance]

Yes, my thoughts exactly!!!

[@UnaRose13]

PLEASE

[@da7389]

My mom usually replaces dried kishk balls in Egyptian kishk soup with yogurt, lime juice and tbsp of flour. Btw the type of kishk used by sohla is known as jameed.

[@summercucumber4964]

Thanks for sharing! I'm interested in trying this out but live in a part of the US where getting ahold of ingredients like kishk can be really difficult.

[@thestudio66]

This show has made me watch The History channel again, after years of alien spam. Sohla, thank you for being so uniquely yourself, you're giving me everything and I'm living.

[@umbrellacycles]

For real, I remember when I was young history channel had a lot of awesome history specials, nowadays I feel like I only see alien shows and the like. Miss the old days

[@thestudio66]

@@umbrellacycles yup! sadly, that's exactly how I feel...

[@thestudio66]

@@Mel-ky9zs

[@caitwheat6279]

Same!

[@fa10ai]

The Syrian version of Kishk is made during summer by soaking burghul (internationally known as bulgur, in Turkish) in yogurt with plenty of salt, and letting it ferment at room temp. It is then mostly formed into balls and spread on cloth on sunny roofs to dry completely. The dried product (now kishk) is sometimes powdered for easier storage. During winter, it is usually cooked as soups or sautéed with onion in olive oil to be served as a side dish or used as a filling in fatayer or a topping in manakish.. Kishk-lamb stew with greens isn't a dish I am familiar with but it looks hearty

[@zerodamonsta942]

Sounds amazing

[@jadaxleigh]

yum!

[@GelidGanef]

I just flippin adore Sohla, and everything about this series, and if all future dishes could also have a super thirsty medieval poem read along with them, that would be great thanks.

[@dansidney]

The idea of "recreating a historical dish" isn't anything new on KZbin at all, but all the "historians" tackling the concept have almost always been less than professional at the task, or are, well, comedians. I really enjoy how Sohla is so professional at what she does, she's extremely talented and makes the show way more interesting to watch. She isn't just fumbling around, she knows what she's doing, even working something so old and just passed through history.

[@DuyNguyen-yx2vd]

Sohla cooks these dishes like she's been cooking them all her life. I almost can't believe that the first time she's tasting these dishes is on camera.

[@kelseyrhodes9471]

The History channel can't afford closed captions? Max Miller's Tasting History has had captions since the very beginning. If a small channel like his can do it, History channel should too.

[@KetchupwithMaxandJose]

To be fair, I spend my Sunday nights redoing the Tasting History subs for Tuesday release haha. I wish KZbin hadn't gotten rid of the Community contribution feature :(

[@archerwest]

I'm just happy the History channel is at least talking about real history. It's a low, LOW bar.

[@MistressJohn]

I was just like: Sohlaaaaa keep your eyes on the kale while cutting - we've been there before!! ♥

[@xyzpdq1122]

Her thumb looks all better :)

[@Ottawajames]

Perfect timing History... Solah and history will sooth my hangover

[@Cadrid]

Take a drink every time Sohla says the words “funk" or “funky”. Then make this dish tomorrow, because you _will_ be hungover.

[@mattjanzen2344]

Make it while watching/drinking. Reheating leftovers is much more favourable to The Hungover.

[@gregbrightwell662]

Damn....I came to the comments to post exactly this. Well stated

[@B1gJ4k3]

Sohla just taught me more history while making a stew in 14 minutes than the History Channel has taught me in 14 years...

[@JollyRussianBuddhist]

This is history channel

[@uhitskyle]

Not true. You've just never cared to pay attention

[@uhitskyle]

Not saying its bad thing ... just saying bub

[@B1gJ4k3]

@@uhitskyle Don't get me wrong. I know A LOT about ancient aliens, pawn shops and Louisiana hillbillies, but very little about the Golden Age of Islam...

[@geofflalonde263]

I'd love to see a series of "a day in the life of ancient cultures" Explore Egyptian, Greek, Japanese, Chinese, aboriginal groups of the Americas, etc. Either creating mini series's for each culture exploring one dish at a time, or longer format with a full day of meals.

[@RougeHound]

This is such a good fit for Sohla. She can really cook anything. I will say that the editing is a little bit annoying with how repetitive it can get, but Sohla makes it worth it.

[@Melson803]

I love that people are recognizing Sohla as the national treasure she is but what don't see people talking about is how good the editing of these videos are?? The segment where they zoom in on Sohla when she tastes food, the funk, her word-o-meters, it's so funny and no one appreciates it enough

[@RoyalRadiantJade]

I enjoy the editing -sometimes it was borderline too much but I'm glad they toned it down from previous videos. I was like PLEASE don't keep cutting every time she says funk after the first time but they did it in a way where it was like a tease and not every single time so that was a relief.

[@robarnold4235]

I found the editing confusing. Why show shots of Sohla chopping spinach when the she's talking about oregano? Why show shots of the stew after the kishk was added when you haven't reached the kishk part of the recipe? I like the history here, and I love Sohla's videos, but presumably this is a cooking show and the editing needs to follow the sequence of the recipe.

[@paxtonsuggs9394]

@@robarnold4235 This is the correct take... this editing was confusing and amateurish at best. Vincenzo and Hunzie would be rolling in their graves if they were dead...

[@fullmetalsewist]

@@robarnold4235 Thank you! I thought she was chopping some mega sized oregano for a second.

[@robarnold4235]

@@fullmetalsewist I seriously wondered for a second if this was some kind of ancient oregano species!

[@lauramurray9141]

I loved how the history was amped up more in this episode. Live this series!

[@erinyejane]

Please please PLEASE keep making these. My husband and I have been hoping, wishing, and waiting for more episodes to come out. Sohla+ancient recipes = solid gold.

[@lifelover1]

I love everything about this show! Combines my love of history, out of the box recipes, and SOHLA 🥰🥰🥰 she makes me feel better about being just myself. Hope this show continues for a long time! I will subscribe for this :)

[@jmarvelleb]

I watch all of your content in different channels, Sohla..but this one is my favorite. They also got beautiful light on you here. Kudos to the showmakers...You make her shine even more radiant. :)

[@thisplaceiswack2417]

How could anybody dislike this? It has the "funk".

[@talanigreywolf7110]

I miss "Stump Sohla" on Andrew's channel.

[@Rinboz]

I think ancient Thai food would be cool, although it might be hard to track down recipes. Even the historical food that most Thai people are aware of appeared in records and poetry that's like 500 years old max. The northeastern part of the country was an ancient civilizations and I'm sure you can find some info there, but it could be tough.

[@charlesrm5817]

I used to love Sohla in the BA test kitchen. It was never the same without her. I'm so happy she found a new home here. ❤

[@firouzehj.7612]

Hi Sohla. Look into ash e reshteh with kask. It is iraninan soup/ash and it is a modern version of this recipe. I dont know how detailed the original recipe was. But I think few things got lost in translation. First, it needs to be more watery. The purpose of bones with a bit of meat on them was to make broth, not to have a super meaty dish. In modern version, we just cook the other ingredients in broth. 2. All versions of kask are the same, its just different method of preserving it. In Iranian cooking, powder and balls are hydrated and smooth out like the fresh version before adding to any food. 3. We add either acid (sour grape juice or vinegar) or kask. But I personally enjoy both. Again, if you look into the 'ash with kask' recipe you may get an idea how it may have been. Thank you. I really enjoyed these recipes specially the ones from Iran and Middle east, that I can relate.

[@ratsock]

I think this is a hangover cure because you’ve already recovered by the time it finishes cooking

[@voodoosleeper]

I will follow Sohla anywhere, she is so fun to watch. Such a chill vibe she has.

[@worthylafollette9378]

In addition to the hydration and carbs - some of these ingredients (cinnamon, spikenard) have some nice anti-inflammatory properties which also would be helpful to someone suffering from a hangover

[@nataliajimenez1870]

The collagen extracted from the bones also help soothe the stomach. My Mexican dad ran a restaurant and his hangover cure was a lamb's head stew with chard. Mexicans generally like very spicy soups to cure hangovers. They say that the chili helps out to sweat the toxins

[@alyssab1381]

It gonna be so usefull for me, thanks

[@guillaumegraillet7180]

I hope you learnt a lot from it. Personally I did!

[@lwesely]

Solah bringing me life but the camera action has some room to grow. She talking about chopping oregano but camera shows her chopping spinach.

[@jraaccounts]

totally. and then they showed her adding kishk while she was reading the poem, but she hadn't talked about / gotten to that part of the recipe yet... and then they showed the SAME spinach chopping clip, which was from the first round of adding things in, towards the end with the chard/kale etc. this is like cooking video rule #1... show things in the order that they happen and as the instructor is talking about it.

[@XxTheSoundOfRainxX]

I've always been a fan of Sohla and I've always been a fan of history, and now I'm a fan of whoever edits this series! the editing adds so much comedy while letting Sohlas nerdiness shine

[@gregarich]

BA really lost out. Good on Sohla

[@JAKEVARISCO]

Here for Sohla. I watch everything she does

[@ChaiMeiLan]

Same! ❤️Sohla❤️

[@sarahgarcia8797]

Echoing the need for captions. Please add to all videos. Auto-captions aren't currently an option and are often inaccurate.

[@BehdinAzadih-hh7rj]

I love Sohla’s series!!! Informative in many ways... and she is extremely talented!

[@madiechicky]

This show is my new obsession 🤩 Thanks Sohla!

[@Yesilaloca1]

I’d love to see historical Basque meals/desserts.

[@eilatan4]

We are so lucky to watch Solah!

[@chistake7585]

*strips Kale stem "look at that, so fun". This woman is fantastic haha!

[@robylove9190]

I love everything Sohla does!

[@ParalyzedChopstick]

I loooove the "Sohla tasting her food" beat, so funky!

[@noreentroccoli2133]

Just found this show and am loving it! I am a big fan of Sohla. Keep it going!

[@secretofdream]

I’d love to see you make höşmerim, topik, tripe soup or anything from Ottoman Palace cuisine really.

[@noyb154]

finally some actual historical content from the h i s t o r y channel

[@ImPunky1022]

Thought this was a new episode and was so so excited, would love for this show to come back.

[@gjwilliams4098]

I dont even watch cooking shows...but her pleasant voice and cadence draws me in.

[@jessmarks2214]

Looks and sounds amazing... definitely hangover food... on the ' to do list'. Love the poem excerpt... food is a compliment to other passions.

[@gaelmassart6370]

Really enjoyed watching this, the way she's cooking, it's very inspiring

[@guillaumegraillet7180]

Wow really inspiring, thank you Gael Massart

[@jcool0122]

I would love to see what the history of shepard's pie is.

[@bleepbloopskrrr]

She’s done that one before

[@acidtreat101]

Fun episode, maybe I will need to make this some time. Sohla is so fun as always! Glad to see her talents be used and sending my love!

[@annfay6543]

Sola’s videos are excellent and she clearly cares about the content.

[@lizilemon610]

Amazing how you cook these meals like you’ve done it 1 million times before and you’re able to give us all these facts at the same time!

[@nidalboughanem8463]

We have kishik in lebanon too. its the powder barley combo with onions and pine nuts. we even make manoush out of it. if you have a Lebanese bakery near you you have to try it

[@caitwheat6279]

I actually subscribed to the history Channel because of this show. Finally an actual history show!

[@xoxobrialee]

Galangal is like a pine Forrest punch to the face to me 🤣 love these videos Sohla!

[@gitanjalibanik4542]

Sohla thank you for sharing such lost recipes.

[@josephsofaer841]

Sohla bring on some ancient Indian recipes!

[@LouCarranza13]

I'm in love with the editor of this show

[@ElSuperNova23]

It totally looked like green haleem when you started serving, glad you made the connection.

[@brynbloom5993]

I will literally watch anything you make 😂 I love you.

[@Ottawajames]

Sohla has been taking over KZbin and I love it.

[@guillaumegraillet7180]

wow guys this is very interesting I really enjoyed this video. I Just sent the link to my family so they can watch it too. Kisses from France

[@omarelshakra]

aww this hits home

[@outlaw2725]

Hey history Channel can you enable CC even if you guys are too lazy to caption videos at least let me have the half wrong version so I can understand things better.

[@noeswantra2295]

"Hangover cure" from "Islamic golden age". Never thought those 2 phrases gonna work together!

[@amandaalfonso5247]

Imagine loving a dish so much you write it a poem

[@doracanady4105]

Love her method great choice of combinations of herbs!! I feel like she’s been in my kitchen.

[@mymusicpaws]

Sohla is so rad. Love learning historic dishes especially from cuisines I have little or no experience with. So many foods and spices I wanna try >.>

[@michaeleafroemke6698]

I love Sohla!!! I'll watch anything she's on

[@lindak3030]

Sohla is awesome....Editor however may want to figure out the difference between oregano and spinach...just because it's green doesn't mean you can use the same clip for both things.

[@shubhkirtiprasad2627]

Just watching sohla cook is so fun😂

[@TPBXDRicky420]

Watching with a hangover rn and wishing I had a bowl of this

[@jasonroberts6080]

You gotta get seasoned my friend.

[@stephbets]

We are in the golden age of sohla and I am here for it

[@haze3319]

I get so excited for these to come out I could watch Sohla make toast.

[@MsEyelinered]

Pls pls pls keep bringing these

[@dwaynekoblitz6032]

I’ll NEVER in my life eat Lamb. Ever! But I’m all about me some Sohla! You have to watch her. It’s mandatory!

[@bubbahubba7238]

I would love it if Sohla had a restaurant here in Los Angeles that served all of these really amazing dishes.

[@QuickQuix]

Sohla is just such a pleasure to watch cook. I wish I could reanimate Julia Child and watch them share their love and knowledge of cooking and joy in trying new techniques and foods. I wonder if she and Gordon Ramsay would be sympatico in the kitchen. Might be spectacular, might fizzle out. Shout out to the editors, graphic designers and sound designers on this episode! The funk sequences added to an already deeply enjoyable viewing, leaving the odd blooper in, the info card drop ins, the interstitials all expertly edited together. Kudos

[@poshrat993]

The sound of the kale stripping was supreme asmr

[@theseventhgeneration6910]

Love love love love love love it!

[@cassandravargas3384]

Hey Sohla!!! Love love love your personality and passion for food. Maybe you should try out and make Mole from scratch! It’s origins start from the 17th century and later because a popular food in Puebla, Mexico. Love you!!

[@claireleb]

Love this show! And Sohla is fantastic!

[@necroprankster524]

loved this ep and that stew looks super delicious

[@Alpal69]

I LOVE SOHLA. Sohla is so cool ugh

[@maggiem733]

Love Sohla, love this show, I even tried Mochi because of this show.... not sure if it’s my thing but I like trying new things

[@MissSeraphine]

PUT SOME SUBTITLES ON. Yes, I am screaming.

[@pvdr3]

closed captions / subtitles please!

[@leodavinci4913]

Glad to see sohla cooking literally anywhere else, then get hidden by BA. This is so cool! Cant wait to see more

[@kaisezrg]

Sounds delicious! As lover of cheese and lamb, I'm interested in making this for sure. But... I'm going to be a plant nerd again: spikenard isn't related to honeysuckle. They're in separate families, and even orders!

[@BlenderStudy]

It's almost time for dinner for me, and after watching this video I feel hungry..!! :) Thank you for the update..!!

[@k.johnson8768]

Love this series! You are amazing

[@lindiemoon]

Love this series.

[@doraima29]

Wow, this hangover cure is so flavorful, rich. This is best after you wake up and have a hangover.

[@MissA834]

I love Sohla!!!

[@shannonmbean3606]

You're talented. I enjoy watching your show. Thank you

[@jamesbradleysears7188]

Sohla is so adorable!

[@eribertoacedo9505]

Thank you for the recipe 💯

[@piyusarkar3065]

It'll be nice to have alternate versions of these ancient recipes with ingredients common in every pantry. Because this looks delicious but I have no clue where to get some ingredients

[@DamianAzriel]

Sohla you are amazing. It's always fun to watch what you cook. I love your energy.

[@aladdinsweetz]

i love watching Sohla!

[@rosierose8549]

Love love LOVE this!!

[@anthonyferrara9991]

10/10 marketing, love Sohla