I found out about this series because I’ve been watching Beryl for a while. And I just love getting to see her in other peoples kitchens helping them experience new food and cultures. This series is so fun 🥰
I loved how Hayad (spelling?) was introduced to a Turkmenistan dish, but at the same time introduced a group of friends from different ethnicities to the same dish.
Watching this makes me so happy. It's so sweet seeing how food brings people together. Kudos to Beryl and PBS for such a great way to bring us all together.
As an Indian living abroad, Ethiopian food always feels like food from home away from home. The flavour profile is kinda similar to some Indian cooking, but the variety really amazes me.
My wife is from Turkmenistan (where I met her) and plov is a staple in our household. We use beef chuck roast instead of oxtails usually, but you can use about any meat that does well in a braise. The meat works more as a flavoring than as a substantive dietary ingredient, as this was a poverty dish. Viewers might note that the recipes offered in the description don't quite meet the standards of modern recipe writing, so if anyone is interested, I can send the recipe I have developed, which is similar to this one, but has measurements, timings, and procedures well developed for a western kitchen.
Thank you PBS and Beryl. You were making this world a much smaller place by having people share their foods. There is such a commonality of sharing culture through food, and Beryl, you’ve got the right energy and interest to do this.
I love this series!! PBS please bring it back! I’d even love slightly longer episodes that allow a bit more cultural and geographical info of where the dishes have origins.
my grandfather grew up in a village in the southern-most point of russia. the people there often made plov exactly like this except they added dried barberries. maybe that is a variation of this? i grew up eating plov and never thought to use my hands. i’m definitely trying that next time!!
Central asian barebone plov recipe is meat, onions, carrots, rice, garlic. Spices are cumin and black pepper. Usual upgrades are chickpeas, barberries, raisins, yellow carrots. Traditionally served with sliced horsemeat sausage and fresh salad of tomatoes, onions and cucumbers on side ("teahouse plov"). Historically plov is eaten by hands, but ex-soviet territories switched to utensils.
I look forward to trying Hayat's fuul (A dish I was introduced to by Egyptians in Chicago). Berbers would make it so special. I will have to see if I can find a vegetarian adaptation to Plov.
I have a feeling that just because of the word, plov from Central Asia corresponds to pulao from Pakistan/India and very possibly paella in Spain. Are there any other p..l sounding rice dishes that anybody knows of?
This is such a great way of sharing culture between people. It's so refreshing to see people like Hayat and Maral who are open and welcoming of something that is different and unknown. Whoever did the casting did an amazing job, I can't wait for more episodes!
I clicked on this video bc of the headline and then thought, "Huh, the host looks like Beryl..." and it was! Glad to see you're working with PBS and reaching even more fans!
How is it over already? I’m not shy to admit I binged this in one sitting but why not? So delicious!! This was wonderful!! Looking forward to season 2!!
I've been watching Beryl since October of 2020. Her "we're all people and food can bring us together" philosophy is so wholesome and helpful in the face of everything that is going on in the world. This new series is fun and delicious. I love the idea of two people from different cultures exchanging a favorite recipe and having that personal connection going forward. Breaking down barriers one dish at a time!
I've been watching Beryl for (about 2) years and I think this series is amazing. This might be my favorite episode so far, because being from Eastern Europe kinda exposed me both to plov (the borders of the former USSR aren't that far) and to fuul (there's significant African migration to these here parts). Here's a hearty thank you to everyone involved in making this episode and this whole series.
Yaaay! I love this show. It just feels like the opposite of all the crazy going on in the world. We choose to be open to other people and their cultures and the beauty of what that brings. 💕
Beryl!! This is such a wonderful series. I love watching people share their cultures through food. These women are perfect for this task. Home cooks that are so open and genuine. I'm glad to see you pop into frame and share a taste. I hope PBS keeps this series around for years to come. 😊❤
I absolutely LOVE THIS SERIES!!!! It's sooo wonderful allowing people to try different types of food! It's soo wonderful! Thanks soo much for doing it and I can't wait to see the next episode!
Yum recipes.....Want to try it. Unfortunately, we don't have lamb in our country (it's a rather expensive meat for us and not really a staple or readily available). Wonder what alternative could be used?? Thanks for the series, thoroughly enjoying this, learning about other countries as well. Can't wait for my country to be next :D Thank you!
Looks like beef is also popular in plov, if that's accessible for you? From searching on the internet, chicken or pork can also be used but they have quite a different taste from lamb or beef
So wholesome! I want to make fuul and plov! They both look delicious. A partner and I made mesir wat together years ago, and they brought the berbere and injera. SO GOOD.
sure sounds good but what is 1 pack of lambfat in weigth? diffrent countries atleast use diffrent amount in a package. same like 1 stick of butter don´t even exsist in my country.
Hello. I went straight to search for my very own kazan to try the first recipe. However, I have yet to find a flat-bottomed one like in the video. Does anyone know where I can find it?
Berber are a north west african people; it's funny that a spice mix in Ethiopia is called that, I'm really curious about it, but it seems counter intuitive taking a name that goes against the "natural flow" (east to west) of the space trade routes. Spice mixes were and are really common and each region has its own if not more than one.
My 15 year old can tell you exactly where Turkmenistan is and probably recognise the flag … while me …. I wouldn’t have a clue 🫣 but both dishes look amazing 🥰
If one grows up eating with their hands they wouldn't need to hold the other hand below the hand bearing the morsel to prevent food from trickling down😉
@@pallavijayeshmody6524 she said “Maral said to eat it with your hands so I’m going to try that cause I love eating with my hands cause I grew up eating with my hands.” This doesn’t necessarily mean she grew up eating rice with her hands because she may not have eaten rice often growing up or her family preferred to use a spoon to eat rice. Additionally, rice is not often used in Ethiopian food and they often rely on wheat and teff as grains.
Fuul isn’t really Ethiopian food. Its more arab, egypt, yemen, middle east. Yes we serve it in Ethiopia but its arab food. Ethiopian food is doro wot, kitfo, misir wot
I found out about this series because I’ve been watching Beryl for a while. And I just love getting to see her in other peoples kitchens helping them experience new food and cultures. This series is so fun 🥰
I found out the same way too it’s so great to see her in a different format!
I loved how Hayad (spelling?) was introduced to a Turkmenistan dish, but at the same time introduced a group of friends from different ethnicities to the same dish.
Watching this makes me so happy. It's so sweet seeing how food brings people together. Kudos to Beryl and PBS for such a great way to bring us all together.
As an Indian living abroad, Ethiopian food always feels like food from home away from home. The flavour profile is kinda similar to some Indian cooking, but the variety really amazes me.
My wife is from Turkmenistan (where I met her) and plov is a staple in our household. We use beef chuck roast instead of oxtails usually, but you can use about any meat that does well in a braise. The meat works more as a flavoring than as a substantive dietary ingredient, as this was a poverty dish. Viewers might note that the recipes offered in the description don't quite meet the standards of modern recipe writing, so if anyone is interested, I can send the recipe I have developed, which is similar to this one, but has measurements, timings, and procedures well developed for a western kitchen.
Post the recipe here!
Thank you PBS and Beryl. You were making this world a much smaller place by having people share their foods. There is such a commonality of sharing culture through food, and Beryl, you’ve got the right energy and interest to do this.
I so totally agree with your comments. Neely is fun, spirited, and warm, caring individual! I love her Chanel, and now I have another to watch 😊
Beryl, I'm a 61 year old grandpa from Indiana.
...love your show!
I love this series!! PBS please bring it back! I’d even love slightly longer episodes that allow a bit more cultural and geographical info of where the dishes have origins.
my grandfather grew up in a village in the southern-most point of russia. the people there often made plov exactly like this except they added dried barberries. maybe that is a variation of this? i grew up eating plov and never thought to use my hands. i’m definitely trying that next time!!
Central asian barebone plov recipe is meat, onions, carrots, rice, garlic. Spices are cumin and black pepper. Usual upgrades are chickpeas, barberries, raisins, yellow carrots. Traditionally served with sliced horsemeat sausage and fresh salad of tomatoes, onions and cucumbers on side ("teahouse plov").
Historically plov is eaten by hands, but ex-soviet territories switched to utensils.
Beryl's content is like a ray of light in this gloomy world, it's so wholesome it genuinely makes me happy, thank you ❤
I look forward to trying Hayat's fuul (A dish I was introduced to by Egyptians in Chicago). Berbers would make it so special. I will have to see if I can find a vegetarian adaptation to Plov.
look at indian vegetable pulaos! vegetarian plov!
I have a feeling that just because of the word, plov from Central Asia corresponds to pulao from Pakistan/India and very possibly paella in Spain. Are there any other p..l sounding rice dishes that anybody knows of?
This is such a great way of sharing culture between people. It's so refreshing to see people like Hayat and Maral who are open and welcoming of something that is different and unknown. Whoever did the casting did an amazing job, I can't wait for more episodes!
I clicked on this video bc of the headline and then thought, "Huh, the host looks like Beryl..." and it was! Glad to see you're working with PBS and reaching even more fans!
How is it over already? I’m not shy to admit I binged this in one sitting but why not? So delicious!! This was wonderful!! Looking forward to season 2!!
Please do more episodes. We love Beryl and what this show is all about!!
I love Beryl and her videos. Really like these series.
Love seeing Beryl pop up on PBS ^^
I've been watching Beryl since October of 2020. Her "we're all people and food can bring us together" philosophy is so wholesome and helpful in the face of everything that is going on in the world. This new series is fun and delicious. I love the idea of two people from different cultures exchanging a favorite recipe and having that personal connection going forward. Breaking down barriers one dish at a time!
The feeling of accomplishment that the cooks have is so clear. What a great way to bring cultures close.
I've been watching Beryl for (about 2) years and I think this series is amazing. This might be my favorite episode so far, because being from Eastern Europe kinda exposed me both to plov (the borders of the former USSR aren't that far) and to fuul (there's significant African migration to these here parts). Here's a hearty thank you to everyone involved in making this episode and this whole series.
Beryl is a national treasure. Protect her at all cost
We want another season! Love Beryl!
Let’s go Beryl!!! This series is phenomenal! So heart warming and I’m SO excited to try some of these recipes! (Pls make more episodes I love it)
Honestly both of these dishes look great.
Awesome! I love this series!! You need a TV show Beryl!!
Love this series! I also appreciated that one of the recipes is vegetarian, definitely going to be making fuul soon :)
I want MORE episodes. PLEASE!!!! 😃
Yaaay! I love this show. It just feels like the opposite of all the crazy going on in the world. We choose to be open to other people and their cultures and the beauty of what that brings. 💕
Yesssss. Well said!!!!Sharing comfort, food and love is what we need. Not political or ideological conflicts.
8:00 I love that a universal norm is special breakfasts foods are for “the weekend”. Tuesday? Coffee and PopTarts :) Another great video!
Fuul is also a breakfast dish in Somalia and other East African countries.
Love Beryl and this series! More please!!!!
I love love love adding lemon to full at the end. It brightens it up.
Beryl!! This is such a wonderful series. I love watching people share their cultures through food. These women are perfect for this task. Home cooks that are so open and genuine. I'm glad to see you pop into frame and share a taste. I hope PBS keeps this series around for years to come. 😊❤
I absolutely LOVE THIS SERIES!!!! It's sooo wonderful allowing people to try different types of food! It's soo wonderful! Thanks soo much for doing it and I can't wait to see the next episode!
omg I'm so hungry now (and I just had supper lollll) - I love a good slow-cooked stew, got a few different ones I love :)
The Ethiopian dish looks really healthy!
I love that this episode is all about a cooking method rather than an ingredient!
I absolutely love this show! Thanks Beryl.
If you're looking for a participant from Poland, here I am with our Polish delicious food 🍲🥟 ❤️ love the series
BOTH DISHES LOOKS GREAT!!!! IM LITERALLY ORDERING MY KAZAN & LAMB TAIL RIGHT NOW...😍
@pbs food - wow, I love this show. Beryl does a fantastic job as a producer.
I grew up watching PBS and have been subscribed to Baryl for a WHILE! She is a perfect fit for this channel.
So happy for Beryl! Congrats! :)
Now I want to make both of these! Thanks for this great episode. Loving Beryl on this channel too.
Man this series makes me hungry...
Love the concept, the production, and Beryl!❤😊
I love this series! It so wholesome!
I absolutely LOVE this series, Beryl! Thank you! ❤❤
Silence of the lambs made me never want to try fava beans, but I might change my mind. These dishes look delicious
The lamb made you never want to try fava beans? Why is that?
@@Whimswirl Hannibal ate someone liver with fava beans
this is such a great addition to Beryl's youtube channel! I love the enthusiasm for trying new foods! definitely going to try the fuul for breakfast
@PBS please put this on your Create channel! I could spend all day watching this along with all the other cooking shows on there!
Watched them all.
More please!
Yum recipes.....Want to try it. Unfortunately, we don't have lamb in our country (it's a rather expensive meat for us and not really a staple or readily available). Wonder what alternative could be used?? Thanks for the series, thoroughly enjoying this, learning about other countries as well. Can't wait for my country to be next :D Thank you!
Looks like beef is also popular in plov, if that's accessible for you? From searching on the internet, chicken or pork can also be used but they have quite a different taste from lamb or beef
I think I'm going to try making both of these dishes. Both dishes look very hearty and comforting...
These dishes are 10 out of 10 😊
Keep up these great episodes, Beryl! Love them! 🎉
Love this!!! Great content Beryl! 🥰💕
Both of these dishes looked delicious!
So wholesome! I want to make fuul and plov! They both look delicious. A partner and I made mesir wat together years ago, and they brought the berbere and injera. SO GOOD.
Look so forward to also catching you on PBS. Excellent format for a culinary program.
I seriously want one of those pans!
I love this show and I love Beryl!
That POV looks like a Jamaican dish I love.
I am loving this series. Thanks!
Please hire Beryl Shereshewsky for season 2.
Dang is Beryl you’re going to keep me busy with all this content lol I cannot miss a video of yours!!
And the vegetable dish reminds me of gazpacho and which I adore, especially with small chunks of crunchy raw vegetables and boiled egg on top.
I love this series!
Love this series!
I love this series so much!
This is such a great series! It’s so wholesome and joyful. I hope we get to see a lot more!
Love this series so much Beryl. Thank u
Kazan looks incredible... 🤤
Looking forward to a second season
Yay plov wow... I want to learn to make this now ..
Both dishes look delicious! I have not been receiving any notifications for this channel, but I am signed up for all. Does anyone know why?
sure sounds good but what is 1 pack of lambfat in weigth? diffrent countries atleast use diffrent amount in a package. same like 1 stick of butter don´t even exsist in my country.
Fuul is great I love the middle eastern ones
this show reminds me of paul harvey where the focus in looking at the best of who we are
Hello. I went straight to search for my very own kazan to try the first recipe. However, I have yet to find a flat-bottomed one like in the video. Does anyone know where I can find it?
Lol I've been trying to find one too
Great❤
Berber are a north west african people; it's funny that a spice mix in Ethiopia is called that, I'm really curious about it, but it seems counter intuitive taking a name that goes against the "natural flow" (east to west) of the space trade routes. Spice mixes were and are really common and each region has its own if not more than one.
So fun!
I don’t see cinnamon mentioned at all in the Fuul recipe?
Someone should have tried the garlic that was cooked in the rice dish.
My 15 year old can tell you exactly where Turkmenistan is and probably recognise the flag … while me …. I wouldn’t have a clue 🫣 but both dishes look amazing 🥰
The only thing I regret about this series is that I'm not there to taste everything!
the ehiopian dish is slightly reminicent of pav bhaji, love ethiopian food!
Surprised there's no seasoning in the pluv.
If one grows up eating with their hands they wouldn't need to hold the other hand below the hand bearing the morsel to prevent food from trickling down😉
Maybe she didn’t grow up eating rice with her hands
@@kaymaya8338 she says she did
@@pallavijayeshmody6524 she said “Maral said to eat it with your hands so I’m going to try that cause I love eating with my hands cause I grew up eating with my hands.” This doesn’t necessarily mean she grew up eating rice with her hands because she may not have eaten rice often growing up or her family preferred to use a spoon to eat rice. Additionally, rice is not often used in Ethiopian food and they often rely on wheat and teff as grains.
Jambalaya
Beef stew!
I would be a nervous wreck.
Fuul isn’t really Ethiopian food. Its more arab, egypt, yemen, middle east. Yes we serve it in Ethiopia but its arab food. Ethiopian food is doro wot, kitfo, misir wot
Please refer to 7:06
Looks like Ethiopian chili.
More episodes please...