I'm willing to bet money that this channel has one of the most diverse viewerships. Comments from all around the world, appreciating different cultures through food. It is a truly fantastic thing.
That is so very true! Today, I've actually learnt the origins of a word we use in Maltese, 'għasida' (pronounced, asida) which might mean 'a mixture of bread, bran and water used as chicken feed' but is usually used to mean a mess/mix-up /bungling or a dish, gone horribly wrong. So, perhaps we didn't get the right recipe from our neighbours!
Love how Mike thought he was wrong by miles with Ecuador. I hate to say It Mike, but nothing is 500 miles away from the centre of Mongolia, apart from more Mongolia :)
i think that if the guess is neighbouring countries of the correct answer it should count as 2 points and the correct answer as 3. Since the origin of these dishes so merge into borders, being extremely close to the correct country should also be awarded.
@CapyEditor if they get it spot on, the other player doesn't get points anyway, so they wouldn't get the 2 points. So it definitely would still be as rewarding, 3 points to nil.
there are SO many foods in the world (a lot that go unnoticed/we don't get to try or know about) which is why i love this series, it has and continues to expand my cultural knowledge and awareness about all the delicious foods around the world (love how every dish comes with an explanation about the origin, way it's prepared, cultural significance, etc.; genuinely fascinating!
I agree! Sooo many countries get overlooked, but each one is packed with history and culture that I love to learn about. This is one of my favorite Sorted series!
Do you know Beryl Shereshewskys (hope I spelled that correctly) channel? Next to sorted she is one of my favourites and also cooks dishes from all around the world 💜
It's awesome to see how much of a reach Sorted has. Every time they do one of these, the people of that country come out in droves to comment. Keep up the excellent work, boys! We love you guys! 🥰
By the way, as a Hungarian I was immediately jumping in my seat, that "yaaay! Túrós batyu! (cottage cheese baggie)" but as Ben said and history would have it it is a very widespread pastry. (In Hungary it more commonly made with puff pastry nowdays)
As a Czech, I went "šáteček!" We make them with leavened dough. And other kinds of filling, too. (The name means "little kerchief" - again, related to the folded shape.)
@@beth12svist Leavened dough used to be more common when I was a kid but bakeries made a change for some reason. I liked the leavened dough better. One bakery especially, because they put some apricot jam on top of the cottage cheese filling. (By the way batyu refers to the shape here is as well, it's a folded napkin bag)
This version is also well known in the Balkan region. Well, at least I know it from 4 countries. However, not all eat it in the morning, but rather as a snack, or brunch.
I’m Libyan my grandma would make Asida when I was younger on the days we would wake up early to go help on my grandfather’s farm. It’s absolutely delicious. We usually only used either honey or molasses never both but I’m glad you guys enjoyed it.
He also missed when Ben said "is only [whatever] miles away and takes the win" - it was currently 3-1 in Mike's favour at that point, so Jamie could never win the game.
The moment that beautiful changua entered the shot i was losing my mind since its one of the less known breakfast foods in Colombia compared to our own tamales or the plethora of breakfast pastries we have. Such a blast to see my heritage being showcased.
But to me that I know it, it didn't seemed like Changua 😅 When he was mentioning the ingredients, it made sense... but the looks were not there... or am I wrong?
@@DamirSecki I know, I'm from Bogotá and at first glance I didn't know what it was. I guess is like any regional dish, everyone has his own version. My mom will never add pepper, and we will use calao (a type of hard bread) instead of stale bread. Our climate in Bogotá is cold usually, we live in the mountains at 2.600 mt, and we have a different type of cilantro that has very small leaves, similar to a dill plant.
@@MarcelaTorresCaballero but also the eggs should not be scrambled like it seems as they are in the video... but should be cooked in one piece, like poached eggs.... or am I wrong? My wife (colombiana de Boyaca) also preffers large green (spring) onion to regular white oninon ... but probably they prepare different versions around the country
If Mike wants Ecuadorian breakfast I can highly recommend Tigrillo (Tee-gree-yoh). It's the most delicious breakfast we have. It's basically mashed green plantain, fried in butter with onions, eggs, queso fresco (in Ecuador it kind of tastes like a feta but less crumbly and dry), and you can add ham. Add cilantro for garnish and serve with diced tomatoes in lemon and salt. It's delicious.
@@oznerolnavi3772 Personally I like the ones where there's either clear correct answers or they're not really competing, just teaching/reviewing/working together. I get too worked up when it feels like a judge is playing favorites or someone is cheating XD
Could you possibly add a globe to the table during these? It might make it easier for the contestants as a memory tool, and also could be even more educational to the viewers.
I would love a visual too! Maybe more like an animated map with the country in question highlighted as well as the two guesses. This way, for my brain at least, it would be easier to picture. Maybe too much work.
In Bulgaria, we have a breakfast called Strandzhenka or Princesa (Princess). It's super simple. You take a slice of bread (sometimes the bread is sliced lengthwise), butter it, spread seasoned minced meat (usually minced pork), and finally grate some kashkaval or any melty cheese on top. Bake until the minced meat is cooked, and that's it. There is another type with cheese and eggs instead of minced meat, but the process is the same.
Something like this exists in Germany as well. We take Brötchen (bread rolls/mini buns) instead of sliced bread. You basically cut a Brötchen in half, take out the soft bits, fill it with minced meat, top it with grated cheese and bake it in the oven. It's great! But we probably wouldn't consider it a breakfast item
Oh that sounds heavenly!! I could see myself trying to make something along those lines, myself! Sounds pretty simple and easy to make! (Anything I make wouldn't be remotely authentic, since I'm in America, but I could make something inspired by this!)
@@kitherit Don't worry about authenticity that much. It's a simple breakfast food and people change it all of the time. Some put ketchup, mayo, garlic sauce or mustard on top and sometimes even all 4 at the same time. You can go overboard and create a big mess but as long as you like it, it"s ok
Seeing the Aseeda was a surprise. It is so famous in the entire of south of Saudi Arabia and each place have their own version, my favourite is when it's served with meat and honey.
I would love it when you do these videos to also have a companion video where you show how they’re made for instance, did Kush make these or did you purchase them from somewhere?
Asida is also a dish we have in Saudi Arabia. However, we make it with whole wheat flour and cook it with date molasses or date pulp (instead of serving it on the side like the Libyan counter part) and spices like cinnamon, cardamom, black pepper and sometimes saffron. The finished dish is darker, rich in taste and aroma and topped with delicious brown butter that has been flavored with a piece of date and cinnamon stick. It's a good dish for the winter months. We make a huge pot of it so everyone can keep coming to eat from it during the day to warm up.
Greetings from Macedonia! Glad to see you try some of our traditional food. Make sure to try some of our other traditional foods, I’m sure you’ll love it!
I love this series so much. All the breakfast I don't know, it is amazing to discover them (in a way) with this game. Thank you for describing the taste of them all and also how they are made.
I love when you guys do these international dish videos- y'all show so much respect and appreciation for the uniqueness of each of the dishes and are overall so positive and open minded to things you have never had before. It is so refreshing!
That last one made me think of dry slices of zwieback in warm milk topped with a little sugar. It's something my German Oma would give us as a treat when I was very young. Great for a winter day.
I added your comment to mine. I'm gathering a list of German breakfast Items, I hope that's okay :) ich hab den inhalt von deinem Kommentar in meinen reinkopiert. Ich sammel aus den Kommentaren die ganzen Deutschen Frühstückssachen, damit Sorted Food mal Deutschland dran nimmt. Hoffe das ist okay :)
I just love this series! It is such fun playing along from home. I also enjoy learning about other countries' classic dishes. I guessed Albania for the Macedonia one, so quite pleased w myself there. The normals are always hilarious with their competitiveness and Mike and Jamie's reaction at the end was fabulous. Love all you Sorted guys! 😊🙃😉
I love this game, I always learn so much. I got a giggle with the bread and filo dish. After the yogurt appeared and Ben was saying no need to dunk, while the other boys were already dunking, my US brain was saying “They’re British, they’re gonna dunk.” 😂 Thanks for another fun episode.
Episodes like this make me feel less guilty about enjoying the poker face episodes, because clearly the tasters are THRILLED and the foods look so wonderful! I’m glad you all get to have a good time while entertaining us.
What we call a sausage roll in the UK is a sausage mix encased in pastry. Whereas a roll and sausage is a bread roll with a sausage link. So, I'm a tad confused on which one you mean. 🤦🏼♀️😂😂
South African breakfast suggestion: 'Pap en Kaiings'. Basically maize porridge served with rendered down sheep's tail. The maize porridge can also be served with butter and brown sugar
You guys should do Filipino breakfasts such as “silogs” which normally is served with fried egg, garlic rice, and a protein such as longanisa (sweet pork sausage), tocino (sweet cured pork), etc
I'd love a version of this where in the rounds where both boys are WRONG, they get the choice of guessing again or staying, potentially risking moving further away.
You guys should do a follow up to these episodes where you show everyone how the food is made/or have a special section on your sidekick app. Love the content keep it up!
Haha so fun to finally see a dish from the balkans entering this show and simit pogaca of all things(from my birthplace even). Love it so much, thanks for sharing this with the YT world. Also one more thing, the filling is supposed to be a little more oily tbh, not so dry and crunchy. But yeah it is a huge favorite of the country(specially the capital).
I always love these episodes and hate these episodes, in equal measure! It's nearly always bedtime in my part of the world when you upload these videos and watching all this gorgeous food makes me go on a late night snack hunt and unbridled binges. You guys are so not good for my health but somehow so good for my soul😅❤
A suggestion for this, Jan in de zak. A cooked dough with raisins from a area in The Netherlands called West-Friesland. It's often served with stroop, a sticky thick sugar syrup. It's literal translation would be Jan(a name) in sack, since the dough is cooked in a bag lowered in water.
Loved the laughter from after reveal of last answer.. especially from jamie even though that meant he actually lost instead of the other way around like initially thought o-o
I was pretty sure Mike won when Ben said someone was 500 something miles away. There's not a whole lot around Mongolia that would be centered only 500 miles away was my thought. Made Mike's roller coaster of emotions at the end all the better.
Really fun to learn about other cultures and their food! You could make øllebrød in an episode. Made traditionally with beer and served with whipped cream, from Denmark.
Thanks for the episode. Don't know if it would be lot of extra work for the art department, but having a small world map with the country high lighted when the answer is given would help to visualize where the country is located even for someone who did not pay enough attention at school.
You should try Codfish and Potatoes from Bermuda! Still served all over the island on Sundays with tomatoes banana and boiled eggs - and is a great and unusual combination 😂
If you're looking for something you could do Chilean sopaipillas, they're most commonly eaten as a snack, at tea time or as a street food, but it's completly common to eat them at breakfast too; the key is their simplicity because they're basically just fried dough, but that gives it the capacity to be enjoyed at any time of day. One of the most common things we have are little food carts outside metro stations that sell you this, so it's really typical to have them for breakfast, or lunch, or really whenever you fill like it
Changua has a very special place in my heart, It was the first food i ate when i arrived in Colombia (i stayed for 6 years). You've made it a bit to thick, by the looks of things. Imagine a beef broth with milk, flavoured with green onions and coriander. Poach an egg in the liquid and add stale bread (actually it's usually al type of corn bread) and melty cheese, then you're close. Infact this is served all over Colombia but especially in the Andes Region, often with rice on the side and hot chocolate. A special version of Changua can be made with Colostrum (that's right - google it).
Please do one of those Bulgarian classics: Strandzhanka (also called Princess), Popara (sliced bread, feta, butter and sugar with tea or hot milk poured over them) or the most epic hangover breakfast: Shkembe chorba (cow stomach soup with milk broth with added dried chili and horseradish, garlic and vinegar mixture)! Banitsa or Burek are the most commonly eaten but they have too many variations and are used in neighboring countries.
That’s interesting. There’s a Mexican soup called Menudo which is made with cow stomach lining and hominy with some spices. It’s quite savory. Supposed to cure a hangover. When I lived in Los Angeles, you could take an empty pot to the market on Sundays and buy a pot full of Menudo. The soups aren’t similar and the countries are disparate. Sounds like that hangover thing might be true.
The name Branzoaice has nothing to do with the baker's apron it's defived from "branza" which is cheese. "Poale-n brau" which is the second name for them is what you're looking for the folded apron analogy.
Interesting... In polish part of carpathia mountains we have cheese called "bryndza". And people that live there originally came from today's Romania/Moldova.
@@rftn666 Not just Polish. Slovakia, too. Not sure if we had it in the teeny tiny bits of the Carpathians we also have here in Czechia, or snatched it from our neighbours, but we definitely have it now, too. 😊
In Hungary there is a variation on this dish called "Túrós batyu" or sweet cottage cheese parcels that is similar and is supposed to represent the shape of a folded kitchen towel that is often used to represent a way to carry vairous things by wanderers of the past.
@@rftn666, brânză is the generic name for cheese in Romanian, whereas your bryndza is more similar to only one of our cheeses, called telemea (and, quite probably, to the Bulgarian bjalo sirene).
You should put "nasi uduk" on here it is consider a breakfast in indonesia or "bubur ayam betawi" it might surprise the boys since both of which are quite heavy for a breakfast
Gotta get something from Hungary, while we're at it! Have some cocoa snails, which is a danish pastry with cocoa powder and sugar, or a kifli, which is a crescent-shaped savory baked good with big chunks of salt on top, often eaten with a small can of paté.
The first one we absolutely eat a lot for breakfast in HUNGARY!! The version you baked is exactly how we eat it - lemon zest and raisins :) Good job boys!
Ok that last one messed with my brain. The two answers I had in my head were Ecuador and Mongolia and I went with Mongolia because of the mountains, cold clue, and mention of egg drop soup. I feel like I might watch you guys too much. (Not possible)
Changuaaaaaaaaaaa!!!! You guys tried Changua!!! Yes, famous as a hangover meal here. Glad to see there have been 2 breakfasts from here that caught you guys’ attention (flashback to chocolate with cheese). Hi from Colombia 🇨🇴, there’s more to try!!!
i think it would be a fun little thing - maybe even for this game - to have an episode dedicated to a dish (or types of dishes) that is specific to a region, but every time you introduce a particular twist from one of the countries in that region (example: dolmas for Greece/Turkey, sarmale for Romania/Moldova; ajvar for ex-Yugoslavia, zacuscă for Romania/Moldova)
the last one made me think it was congee just from the visuals. honestly, since it's been cruelly shunned by the normals in the past, you should give them a traditional congee with century eggs, where the odor is mellowed by the slow boil of rice and water
The first one made me think of Makowiec, a Polish pastry/bread. Sort of a roll cake with a poppy seed mixture in the middle and a citrusy topping wich you should absolutely do some time!
Hmmm... is Poland where the wide spread of the quark-filled wrapped up version stops? Because we have almost exactly what they showed here in Czechia. :-)
I think I'm gradually getting better at this. I didn't get any of them spot on, but got close with one! I'm with Mike on this, my geography is very poor, but to off set that, I'm learning a great deal about ingredients and where they're from. Fun one!
You should try Finnish breakfast item: Karelian pasty with egg butter (munavoi). I just had these for the first time while in Helsinki and they are perfect for cold winter mornings I would think. The pasties are made of rye crust and filling is some sort of rice custard (many versions have buckwheat, millet, potatoes or whatnot). The egg butter I know from icelandic childhood, vold hardboiled eggs mashed with butter and sometimes small amount of mustard, salt.
Amazing. The first time I was even close when guessing any of these things (except for the two or three that I knew). I got the phylo pastry one right.
In the Netherlands (and Belgium too appearantly), on the farm we used to eat a lot of rye bread as a before-work breakfast. It's dense, quick to eat and goes down better with a slice of cheese. I've seen it used as a dipping bread for "snert" (a traditional dutch split pea soup with sausage and bacon bits, also a good one for global food challenges). It's so ridiculously simple but effective!
It's not breakfast, but a sandwich that Jamie would absolutely love. It is the "chivito" from Uruguay. Btw, I'm showing my students some of your videos, and let me tell you, you have a bunch of young fans here in Uruguay!
I dont understand how you guys dont have so many more million subscribers, every video you do is bang on, let me know when to send some Nova Scotian lobster your way for a battle!
Omg second Colombian breakfast I see here! So happy you guys considered them and also so devilishly happy they’ve been very confusing for the guessers on both times 😂
You guys are awesome! You have to try the East African Mandazi / Bharazi breakfast! (Mainly from Kenya and Tanzania!) would be perfect for one of these videos!
You should try, as a breakfast, the simple Iranian dish which is "noon paneer sabzi", essentially warm bread and a whole bunch of herbs (basil, parsley, green onions, radishes) with feta cheese and walnuts. Could be from many places, but Iranians are the only ones I know of who eat herbs wholesale!
You can find the first one in a lot of countries in Europe, but they are very common in Hungary, Romania and of course Moldova. As for the cottage cheese, the consistency is more like ricotta, and, and it's mixed with sugar, vanilla, eggyolk, and optionally raisins. It's a very common filling for crepes in Romania and Hungary.
Recommending breakfast from the Philippines: Either champorado with tuyo (chocolate rice porridge with salty dried fish) or tapsilog (cured beef and garlic fried rice topped with a fried egg)
I'm willing to bet money that this channel has one of the most diverse viewerships. Comments from all around the world, appreciating different cultures through food. It is a truly fantastic thing.
It amazes us every time!!
greetings from Switzerland. I've cooked two dishes this year
That is so very true! Today, I've actually learnt the origins of a word we use in Maltese, 'għasida' (pronounced, asida) which might mean 'a mixture of bread, bran and water used as chicken feed' but is usually used to mean a mess/mix-up /bungling or a dish, gone horribly wrong. So, perhaps we didn't get the right recipe from our neighbours!
And that's why at least you should say the distances in kilometers, or at least put it in text.
"Are they sweet? Are they savory"
"They're warm"
Thank you for your insight jamie
Yet he kinda nailed it. 😅
Pfft, and some people say we're getting too pretentious! 😂
I noticed this answer as well. 😂
To be fair, the previous question was are they hot or cold and they'd ignored it. So he could have just been looping back to answer that
@@BabyMochi613 yeah, Jamie had a bit of delay, maybe a bug in the system. 😂😂😂
Love how Mike thought he was wrong by miles with Ecuador. I hate to say It Mike, but nothing is 500 miles away from the centre of Mongolia, apart from more Mongolia :)
i think that if the guess is neighbouring countries of the correct answer it should count as 2 points and the correct answer as 3. Since the origin of these dishes so merge into borders, being extremely close to the correct country should also be awarded.
I concur!
Yeah, I think this is a good idea.
Wouldn't be as rewarding to get it spot on though.
@@CapyEditorwell literally not as rewarding just 2 instead of 3
@CapyEditor if they get it spot on, the other player doesn't get points anyway, so they wouldn't get the 2 points. So it definitely would still be as rewarding, 3 points to nil.
there are SO many foods in the world (a lot that go unnoticed/we don't get to try or know about) which is why i love this series, it has and continues to expand my cultural knowledge and awareness about all the delicious foods around the world (love how every dish comes with an explanation about the origin, way it's prepared, cultural significance, etc.; genuinely fascinating!
We love them too!!
I agree! Sooo many countries get overlooked, but each one is packed with history and culture that I love to learn about. This is one of my favorite Sorted series!
Do you know Beryl Shereshewskys (hope I spelled that correctly) channel? Next to sorted she is one of my favourites and also cooks dishes from all around the world 💜
I'd love a behind the scenes on these, how you figure out how to cook these dishes that are so often completely new to you. Do you do trial runs?
It's awesome to see how much of a reach Sorted has. Every time they do one of these, the people of that country come out in droves to comment.
Keep up the excellent work, boys! We love you guys! 🥰
yeah, i love all the comments on how they actually made proper version of a local dish or totally missed the mark :)
By the way, as a Hungarian I was immediately jumping in my seat, that "yaaay! Túrós batyu! (cottage cheese baggie)" but as Ben said and history would have it it is a very widespread pastry. (In Hungary it more commonly made with puff pastry nowdays)
As a Czech, I went "šáteček!" We make them with leavened dough. And other kinds of filling, too.
(The name means "little kerchief" - again, related to the folded shape.)
@@beth12svist Leavened dough used to be more common when I was a kid but bakeries made a change for some reason. I liked the leavened dough better. One bakery especially, because they put some apricot jam on top of the cottage cheese filling. (By the way batyu refers to the shape here is as well, it's a folded napkin bag)
@@Dunadi Puff pastry / croissant pastry has quite overtaken our pastry selection, too, but šáteček still persists in its original form. 🙂
This version is also well known in the Balkan region. Well, at least I know it from 4 countries. However, not all eat it in the morning, but rather as a snack, or brunch.
Cottage cheese? Surely not.
I’m Libyan my grandma would make Asida when I was younger on the days we would wake up early to go help on my grandfather’s farm. It’s absolutely delicious. We usually only used either honey or molasses never both but I’m glad you guys enjoyed it.
I lived in Libya for several years. Asida was such a decadent treat for me. I love it with the date molasses.
@@michelevick4330 I miss it there sometimes I haven’t been there in forever
Man, Mike had a complete 180 in mood at the end
had to watch that 3 times. Hilarious!
He also missed when Ben said "is only [whatever] miles away and takes the win" - it was currently 3-1 in Mike's favour at that point, so Jamie could never win the game.
you though you lose, and then you won
The moment that beautiful changua entered the shot i was losing my mind since its one of the less known breakfast foods in Colombia compared to our own tamales or the plethora of breakfast pastries we have. Such a blast to see my heritage being showcased.
Nothing like a Changua in the morning at Panaderia Dona Blanca in Bogota!
But to me that I know it, it didn't seemed like Changua 😅 When he was mentioning the ingredients, it made sense... but the looks were not there... or am I wrong?
I have been to Bogota a couple of times and fell in love with the pastries but never even heard of this. If I ever go back I'll have to search it out.
@@DamirSecki I know, I'm from Bogotá and at first glance I didn't know what it was. I guess is like any regional dish, everyone has his own version. My mom will never add pepper, and we will use calao (a type of hard bread) instead of stale bread. Our climate in Bogotá is cold usually, we live in the mountains at 2.600 mt, and we have a different type of cilantro that has very small leaves, similar to a dill plant.
@@MarcelaTorresCaballero but also the eggs should not be scrambled like it seems as they are in the video... but should be cooked in one piece, like poached eggs.... or am I wrong? My wife (colombiana de Boyaca) also preffers large green (spring) onion to regular white oninon ... but probably they prepare different versions around the country
If Mike wants Ecuadorian breakfast I can highly recommend Tigrillo (Tee-gree-yoh). It's the most delicious breakfast we have. It's basically mashed green plantain, fried in butter with onions, eggs, queso fresco (in Ecuador it kind of tastes like a feta but less crumbly and dry), and you can add ham. Add cilantro for garnish and serve with diced tomatoes in lemon and salt. It's delicious.
Make this happen guys sounds amazing!
That sounds delicious!
Made my mouth water just reading the description
Oh man that sounds delicious!
I've tried this before and it's amazing! They definitely have to recreate it on the show.
My favourite series alongside global ingredients
Unplanned is pretty good
@@oznerolnavi3772 pass it on too but with the two I mentioned we get to learn about the food and cuisines too
@@oznerolnavi3772 Personally I like the ones where there's either clear correct answers or they're not really competing, just teaching/reviewing/working together. I get too worked up when it feels like a judge is playing favorites or someone is cheating XD
Same I love learning about new things
I would love to see one over traditional birthday food around the world. South Korea Miyeok-guk a warm clear seaweed soup
Could you possibly add a globe to the table during these?
It might make it easier for the contestants as a memory tool, and also could be even more educational to the viewers.
I would love a visual too! Maybe more like an animated map with the country in question highlighted as well as the two guesses. This way, for my brain at least, it would be easier to picture.
Maybe too much work.
Yes, that would be brilliant +++
In Bulgaria, we have a breakfast called Strandzhenka or Princesa (Princess). It's super simple. You take a slice of bread (sometimes the bread is sliced lengthwise), butter it, spread seasoned minced meat (usually minced pork), and finally grate some kashkaval or any melty cheese on top. Bake until the minced meat is cooked, and that's it. There is another type with cheese and eggs instead of minced meat, but the process is the same.
sounds yummy!
Something like this exists in Germany as well. We take Brötchen (bread rolls/mini buns) instead of sliced bread. You basically cut a Brötchen in half, take out the soft bits, fill it with minced meat, top it with grated cheese and bake it in the oven. It's great! But we probably wouldn't consider it a breakfast item
Oh that sounds heavenly!! I could see myself trying to make something along those lines, myself! Sounds pretty simple and easy to make! (Anything I make wouldn't be remotely authentic, since I'm in America, but I could make something inspired by this!)
@@kitherit Don't worry about authenticity that much. It's a simple breakfast food and people change it all of the time. Some put ketchup, mayo, garlic sauce or mustard on top and sometimes even all 4 at the same time. You can go overboard and create a big mess but as long as you like it, it"s ok
I would probably suggest Panagyurishte eggs as a more distinctive Bulgarian dish (white cheese, yogurt)
Thank you for showcasing all of this wonderful food I may never see otherwise. World's a big place and just loaded with wonderful eats.
Seeing the Aseeda was a surprise. It is so famous in the entire of south of Saudi Arabia and each place have their own version, my favourite is when it's served with meat and honey.
It's Yemeni
@@saphiael-mansub2206 yemen has a version of it yes
I'd wager there's versions of it all over the peninsula over there
@@al145 absolutely. It comes from ancient arabian tribes and bidwins with thier travel and trade everywhere
I would love it when you do these videos to also have a companion video where you show how they’re made for instance, did Kush make these or did you purchase them from somewhere?
Asida is also a dish we have in Saudi Arabia. However, we make it with whole wheat flour and cook it with date molasses or date pulp (instead of serving it on the side like the Libyan counter part) and spices like cinnamon, cardamom, black pepper and sometimes saffron. The finished dish is darker, rich in taste and aroma and topped with delicious brown butter that has been flavored with a piece of date and cinnamon stick. It's a good dish for the winter months. We make a huge pot of it so everyone can keep coming to eat from it during the day to warm up.
Sounds amazing!
By far my best game :
1- Slovenia
2- Tunisia
3- Austria
4- Ecuador
I'm usually thousands of km away from the answers.
Grats Mike
Greetings from Macedonia! Glad to see you try some of our traditional food. Make sure to try some of our other traditional foods, I’m sure you’ll love it!
I love this series so much. All the breakfast I don't know, it is amazing to discover them (in a way) with this game. Thank you for describing the taste of them all and also how they are made.
I love when you guys do these international dish videos- y'all show so much respect and appreciation for the uniqueness of each of the dishes and are overall so positive and open minded to things you have never had before. It is so refreshing!
That last one made me think of dry slices of zwieback in warm milk topped with a little sugar. It's something my German Oma would give us as a treat when I was very young. Great for a winter day.
I grew up in Denmark and we did the same thing, but with cinnamon sugar. So good!
I added your comment to mine. I'm gathering a list of German breakfast Items, I hope that's okay :)
ich hab den inhalt von deinem Kommentar in meinen reinkopiert. Ich sammel aus den Kommentaren die ganzen Deutschen Frühstückssachen, damit Sorted Food mal Deutschland dran nimmt. Hoffe das ist okay :)
I just love this series! It is such fun playing along from home. I also enjoy learning about other countries' classic dishes. I guessed Albania for the Macedonia one, so quite pleased w myself there. The normals are always hilarious with their competitiveness and Mike and Jamie's reaction at the end was fabulous. Love all you Sorted guys! 😊🙃😉
These global food episodes never fail to make me hungry!
me too and i'm happy that none of the ingredients are available to me so i don't get up and make them 🙃😁
Very nice to see other countries breakfast foods. More please! Thank you for sharing.
I love this game, I always learn so much. I got a giggle with the bread and filo dish. After the yogurt appeared and Ben was saying no need to dunk, while the other boys were already dunking, my US brain was saying “They’re British, they’re gonna dunk.” 😂 Thanks for another fun episode.
Episodes like this make me feel less guilty about enjoying the poker face episodes, because clearly the tasters are THRILLED and the foods look so wonderful! I’m glad you all get to have a good time while entertaining us.
Sausage roll and an ice coffee for Australia! Breakfast of champions.
Oof, I’d love that right now
What we call a sausage roll in the UK is a sausage mix encased in pastry. Whereas a roll and sausage is a bread roll with a sausage link. So, I'm a tad confused on which one you mean. 🤦🏼♀️😂😂
sausage roll is the same in UK and Aus, sausage in bread is sausage in bread. Sausage roll and ice coffee is classic hangover food
@@SortedFood Sorullitos rellenos de queso (sweet cornmeal fritters stuffed with cheese) with coffee from PR!
@@fj7865 The plain sausage roll is the same the world over. I think you can get it in any country.
South African breakfast suggestion: 'Pap en Kaiings'. Basically maize porridge served with rendered down sheep's tail.
The maize porridge can also be served with butter and brown sugar
You guys should do Filipino breakfasts such as “silogs” which normally is served with fried egg, garlic rice, and a protein such as longanisa (sweet pork sausage), tocino (sweet cured pork), etc
I'd love a version of this where in the rounds where both boys are WRONG, they get the choice of guessing again or staying, potentially risking moving further away.
I love Mike's whole range of emotions at the end 😂
WOW that mood whiplash from Mike lol!
"DAMN!" D:
"... from Colombia!"
"OH!!" :D :D :D
Good job Mike!
You guys should do a follow up to these episodes where you show everyone how the food is made/or have a special section on your sidekick app. Love the content keep it up!
I love Changua! I make mine with full poached eggs rather than an egg drop style and I also add mozzarella cubes! Amazing in the winter!
Gotta say I was impressed by how close the boys were every time.
Haha so fun to finally see a dish from the balkans entering this show and simit pogaca of all things(from my birthplace even). Love it so much, thanks for sharing this with the YT world. Also one more thing, the filling is supposed to be a little more oily tbh, not so dry and crunchy. But yeah it is a huge favorite of the country(specially the capital).
I always love these episodes and hate these episodes, in equal measure! It's nearly always bedtime in my part of the world when you upload these videos and watching all this gorgeous food makes me go on a late night snack hunt and unbridled binges. You guys are so not good for my health but somehow so good for my soul😅❤
May I suggest the traditional Louisiana Cajun breakfast dish of shrimp and grits with hot sauce?
I think they had grits when they were in the Carolinas. It's not really a thing outside the US
New Orleanian here. A breakfast of champions! But I think they had it when in New Orleans. They’d know it very quickly.
A suggestion for this, Jan in de zak. A cooked dough with raisins from a area in The Netherlands called West-Friesland. It's often served with stroop, a sticky thick sugar syrup. It's literal translation would be Jan(a name) in sack, since the dough is cooked in a bag lowered in water.
Is it still eaten there? I've heard of it as an old-fashioned Dutch dish, but never seen it.
Absolutely love this format and your videos lately. This is truly the golden era of Sorted 👏
Loved the laughter from after reveal of last answer.. especially from jamie even though that meant he actually lost instead of the other way around like initially thought o-o
I was pretty sure Mike won when Ben said someone was 500 something miles away.
There's not a whole lot around Mongolia that would be centered only 500 miles away was my thought.
Made Mike's roller coaster of emotions at the end all the better.
More of “Around the World “ ,so much new knowledge ❤🎉
Really fun to learn about other cultures and their food! You could make øllebrød in an episode. Made traditionally with beer and served with whipped cream, from Denmark.
Bread with butter, jam (usually strawberry) and mint or mixed berries tea. Sometimes served with telemea (the better version of feta) for Romania.
the 1st one is very popular in hungary indeed too! the guys were right in guessing hungary
Thanks for the episode. Don't know if it would be lot of extra work for the art department, but having a small world map with the country high lighted when the answer is given would help to visualize where the country is located even for someone who did not pay enough attention at school.
You should try Codfish and Potatoes from Bermuda! Still served all over the island on Sundays with tomatoes banana and boiled eggs - and is a great and unusual combination 😂
If you're looking for something you could do Chilean sopaipillas, they're most commonly eaten as a snack, at tea time or as a street food, but it's completly common to eat them at breakfast too; the key is their simplicity because they're basically just fried dough, but that gives it the capacity to be enjoyed at any time of day. One of the most common things we have are little food carts outside metro stations that sell you this, so it's really typical to have them for breakfast, or lunch, or really whenever you fill like it
Love these formats, please do more!
Changua has a very special place in my heart, It was the first food i ate when i arrived in Colombia (i stayed for 6 years). You've made it a bit to thick, by the looks of things. Imagine a beef broth with milk, flavoured with green onions and coriander. Poach an egg in the liquid and add stale bread (actually it's usually al type of corn bread) and melty cheese, then you're close. Infact this is served all over Colombia but especially in the Andes Region, often with rice on the side and hot chocolate. A special version of Changua can be made with Colostrum (that's right - google it).
Loved the ending. Loved the episode.
Encebollado from Ecuador is the best breakfast dish for this. It's a breakfast fish soup, and absolutely to die for.
Please do one of those Bulgarian classics: Strandzhanka (also called Princess), Popara (sliced bread, feta, butter and sugar with tea or hot milk poured over them) or the most epic hangover breakfast: Shkembe chorba (cow stomach soup with milk broth with added dried chili and horseradish, garlic and vinegar mixture)! Banitsa or Burek are the most commonly eaten but they have too many variations and are used in neighboring countries.
That’s interesting. There’s a Mexican soup called Menudo which is made with cow stomach lining and hominy with some spices. It’s quite savory. Supposed to cure a hangover. When I lived in Los Angeles, you could take an empty pot to the market on Sundays and buy a pot full of Menudo. The soups aren’t similar and the countries are disparate. Sounds like that hangover thing might be true.
The name Branzoaice has nothing to do with the baker's apron it's defived from "branza" which is cheese. "Poale-n brau" which is the second name for them is what you're looking for the folded apron analogy.
Interesting... In polish part of carpathia mountains we have cheese called "bryndza". And people that live there originally came from today's Romania/Moldova.
@@rftn666 Not just Polish. Slovakia, too. Not sure if we had it in the teeny tiny bits of the Carpathians we also have here in Czechia, or snatched it from our neighbours, but we definitely have it now, too. 😊
In Hungary there is a variation on this dish called "Túrós batyu" or sweet cottage cheese parcels that is similar and is supposed to represent the shape of a folded kitchen towel that is often used to represent a way to carry vairous things by wanderers of the past.
@@wildwolfdante Who would use cottage cheese for it?
@@rftn666, brânză is the generic name for cheese in Romanian, whereas your bryndza is more similar to only one of our cheeses, called telemea (and, quite probably, to the Bulgarian bjalo sirene).
these are the best videos you produce! thanks
That reflection on Ben's glasses!
Need these recipes please!
You should put "nasi uduk" on here it is consider a breakfast in indonesia or "bubur ayam betawi" it might surprise the boys since both of which are quite heavy for a breakfast
Love these episodes; they’re so much fun. I never guess any of them right. 🤷🏼♀️🤣
Gotta get something from Hungary, while we're at it! Have some cocoa snails, which is a danish pastry with cocoa powder and sugar, or a kifli, which is a crescent-shaped savory baked good with big chunks of salt on top, often eaten with a small can of paté.
Love the last roller coaster 🤣
The first one we absolutely eat a lot for breakfast in HUNGARY!! The version you baked is exactly how we eat it - lemon zest and raisins :) Good job boys!
Loved this video, thankyou!
Ok that last one messed with my brain. The two answers I had in my head were Ecuador and Mongolia and I went with Mongolia because of the mountains, cold clue, and mention of egg drop soup. I feel like I might watch you guys too much. (Not possible)
I love these episodes because if something sounds interesting I immediately Google it to find recipes to test them out
Changuaaaaaaaaaaa!!!! You guys tried Changua!!! Yes, famous as a hangover meal here. Glad to see there have been 2 breakfasts from here that caught you guys’ attention (flashback to chocolate with cheese). Hi from Colombia 🇨🇴, there’s more to try!!!
i think it would be a fun little thing - maybe even for this game - to have an episode dedicated to a dish (or types of dishes) that is specific to a region, but every time you introduce a particular twist from one of the countries in that region (example: dolmas for Greece/Turkey, sarmale for Romania/Moldova; ajvar for ex-Yugoslavia, zacuscă for Romania/Moldova)
Goodness, there's a Romanian farmer here in South Moravia who makes zacusca, I haven't had it in a while and now I want it. 😅
That last one is certainly something I could see having for brekky.
01:50 I put cottage cheese in Frikadellen (like mini meatloaf) instead of bread crumbs and it helps the texture so much.
As soon as I saw the Asida I was happy thinking of Saudi Arabia but never knew that there is a Libyan Asida too! Interesting to know
17:26 hahaha best 😂moment ever
I like how after the correct answer is revealed both go like "Ooooh!" As if "Of course, now it makes sense!" :D
the last one made me think it was congee just from the visuals. honestly, since it's been cruelly shunned by the normals in the past, you should give them a traditional congee with century eggs, where the odor is mellowed by the slow boil of rice and water
"Are they sweet? Are they savoury?"
"They are warm"
*"That's not what I fôking asked you."*
The first one made me think of Makowiec, a Polish pastry/bread. Sort of a roll cake with a poppy seed mixture in the middle and a citrusy topping wich you should absolutely do some time!
Hmmm... is Poland where the wide spread of the quark-filled wrapped up version stops? Because we have almost exactly what they showed here in Czechia. :-)
Lmao Mike’s character arc from “Damn!” To Arms in the air was absolutely worth it #TeamMike
I think I'm gradually getting better at this. I didn't get any of them spot on, but got close with one!
I'm with Mike on this, my geography is very poor, but to off set that, I'm learning a great deal about ingredients and where they're from. Fun one!
You should try Finnish breakfast item: Karelian pasty with egg butter (munavoi). I just had these for the first time while in Helsinki and they are perfect for cold winter mornings I would think. The pasties are made of rye crust and filling is some sort of rice custard (many versions have buckwheat, millet, potatoes or whatnot). The egg butter I know from icelandic childhood, vold hardboiled eggs mashed with butter and sometimes small amount of mustard, salt.
Blast it, I didn't have munavoi when I was in Finland years ago, just basic karjalapiirakkat... Would be a good choice to feature either way, though.
Is it savoury?
@@erzsebetkovacs2527 Yes.
Can't wait to see the black coffee and ciggie for France
Amazing. The first time I was even close when guessing any of these things (except for the two or three that I knew). I got the phylo pastry one right.
That last round was hilarious 😂
Always play with you guys! It's so much fun! You make mondays so much better! Thanks for beign your AMAZING selves 🥹🥹🥹🥹
😂😂😂 I got none right and I also guessed Mongolia for the last one
In the Netherlands (and Belgium too appearantly), on the farm we used to eat a lot of rye bread as a before-work breakfast. It's dense, quick to eat and goes down better with a slice of cheese. I've seen it used as a dipping bread for "snert" (a traditional dutch split pea soup with sausage and bacon bits, also a good one for global food challenges). It's so ridiculously simple but effective!
My husband is from Moldova, as soon as you said cottage cheese I knew it was likely from that area. He told me to share the video with his mom. 😊
I LOVE the global anything episodes - I dont get to travel much so this is more fun than google lol
It's not breakfast, but a sandwich that Jamie would absolutely love. It is the "chivito" from Uruguay. Btw, I'm showing my students some of your videos, and let me tell you, you have a bunch of young fans here in Uruguay!
I dont understand how you guys dont have so many more million subscribers, every video you do is bang on, let me know when to send some Nova Scotian lobster your way for a battle!
Omg second Colombian breakfast I see here! So happy you guys considered them and also so devilishly happy they’ve been very confusing for the guessers on both times 😂
You guys are awesome! You have to try the East African Mandazi / Bharazi breakfast! (Mainly from Kenya and Tanzania!) would be perfect for one of these videos!
You should try, as a breakfast, the simple Iranian dish which is "noon paneer sabzi", essentially warm bread and a whole bunch of herbs (basil, parsley, green onions, radishes) with feta cheese and walnuts. Could be from many places, but Iranians are the only ones I know of who eat herbs wholesale!
Step brothers reference from Jamie.
Well done. XD
You can find the first one in a lot of countries in Europe, but they are very common in Hungary, Romania and of course Moldova.
As for the cottage cheese, the consistency is more like ricotta, and, and it's mixed with sugar, vanilla, eggyolk, and optionally raisins. It's a very common filling for crepes in Romania and Hungary.
Is it quark in your countries, too?
It is here in Czechia.
Recommending breakfast from the Philippines: Either champorado with tuyo (chocolate rice porridge with salty dried fish) or tapsilog (cured beef and garlic fried rice topped with a fried egg)
Whatever happened to the countries a-z? Those were amazing
They did 'I' about a month ago, I think they just do them less frequently
An idea for a cooking battle: Pickles!
Make them create amazing dishes where pickles are the hero, and no cucumbers please, force them to be creative.