@@BerylShereshewskyhow dare you not include the thousands of recipes and drinks for cucumber in mexico! We eat it so much that it’s as common as tortillas!
@@r0ko899 nie dodałam rzodkiewek do mojego przepisu którego wysłałam haha, mój przepis jest na jej stronie i nie mówię nic o rzodkiewkach. Wydaje mi się że może ktoś inny dodał rzodkiewki do swojego przepisu i ona sama dodała do mizerii. Ja nigdy nie jadłam z rzodkiewkami
The young man from India spoke with such love of the cucumber pancake dish and the fond memories he had of his grandmother that it moved me so much. That alone makes me want to eat it!😊
Same here. I cook a lot of vegetarian Indian food at home, but I’d never heard of them. My Indian friends hadn’t heard of the dish either, but I was intrigued by his love for the dish that I had to try it. They are delicious! At first I was tempted to add more typically Indian spices like garam masala, Kashmiri red chili powder, and coriander powder, but I’m glad I didn’t. You would not have been able to taste the cucumber if I had added such strong flavors. They are not difficult to make and don’t require anything special, so I highly recommend.
It's amazing how similar the Indonesian cucumber drink is to Mexican agua fresca de pepino y limón. Some people even like it with chia seeds that get jelly-like. It's almost the exact same drink. I'm sure I'll like the Indonesian cucumber drink. Yum
@@sabrinasugar2819I’m Indonesian and honestly can’t really tell the difference between chia and basil seeds haha. But I’m not sure if basil seeds can get to the point where it becomes jelly-like We also have es kuwut which I think is similar since it uses lime, but use coconut water instead of normal water, and change the cucumber with melon
Now I want an episode focused on radish. I love them raw, could eat them by the bucketful, but recently I tried a recipe that cooked them and was blown away
Radishes are basically smol daikon, with more color. So, I'd be checking Japanese cooking for daikon for inspiration for sure. You can defo stew it with dashi, like for oden, but also just grate it for that hint of spicy-freshness as a side. Lots of uses. :)
I’m Canadian and my grandmas side of the family is from the Ukraine and I grew up with a version of Mizeria (we just called it cucumber salad though) where it was thinly cut cucumbers, lemon juice, dill, salt & pepper and sour cream. So good, we still make it to this day in the summer with grilled meat and vegetables!
I grew up having "creamed cucumbers" often in the summertime. It was basically vinegar, sugar, sour cream and dill. Sometimes thinly sliced onions, which we never liked as kids & sometimes combined with chunks of homegrown tomatoes too. Creamed cucumbers are like iced tea, lemonade and watermelon----they taste like summer.
For the german dish we use „Schmorgurken“, a special kind of cucumber that you don‘t eat raw. It is different to the cucumber that you can eat whole and also has a stronger taste. You have to peel it, remove the seeds and cut off the ends till you taste no bitterness in the cut off pieces. I didn‘t know it the first time I cooked the dish and some bitter pieces landed in my pot. The whole dish was ruined, it was bitter as bile 😵💫😂
@@BBSKStudio Exactly, both the Schmorgurke and Salatgurke belong to the same species, Cucumis sativus, and are botanically identical. They are both cultivars of the cucumber plant and share similar characteristics in terms of growth habit, flowering, and fruit development. Schmorgurken are just more developed, which leads to a different texture and taste.
I do use the standard cucumber as well if I can't get my hand on the fully ripened ones, it still works like a charm. Maybe be just a little more careful to not overcook them. I sometimes leave some of the skin on to give them more texture.
I am so glad to see Kakdiche Dhirde here! Brought me back some good memories, and now I feel like I need to make one. I grew up in Maharashtra, where my mom used to make this often, but now I live in the UK (and am an adult, so need to take the responsibility of feeding myself, hah), and I didn't know that I missed this dish so much until now! It is one of those regular household dishes that you wouldn't even find in restaurants in India (leave alone elsewhere). Brb while I get myself an arm workout of grating cucumbers or kakdi (:
We have it in MP too,it's called kakdi ka chilla(cucumber beans pancakes) and even my gradma makes it a lot as a quick snack, it's lovely to see it here , would never have thought😊😊❤
Hey Beryl! I love cucumber and have my own cold cucumber soup I wanted to share. I could live on it I think, it's so refreshing & yummy. So easy. All you need to do is blend until smooth 1 peeled cucumber, 3 scallions, a large dollop of sour cream (you could do yogurt or kefir), salt, tabasco, lemon juice, a can of cream of mushroom soup (cream of celery also works), can of cold water. Chill for a bit, then enjoy. I will sometimes garnish with a little ume shiso flakes (Yukari) or sumac which both add a lemony kind of tang before serving.
We make tarator in Albania, too! Definitely a summer dish. You can even shred the cucumber by making cross cuts at the end of the cucumber and then horizontally cutting the shredded end into the yogurt. Happy to share the technique if you want! The only difference for our family is we do not use dill. Also, serving it with cornbread or white rice is something we usually do, too.
@@Elwene2fr Enjoy! You can also do the same yogurt, garlic, olive oil, and cucumber base but use finely sliced fresh garlic greens (you could substitute that for the raw garlic) or green onions. Also, if you have thin enough yogurt or just whisk it until smooth you do not need to add water.
One of my favourite cucumber salads - smashed up pieces of cucumber, tossed in rice vinegar, sugar, sesame oil and fresh chilli topped with crushed peanuts and coriander
I was looking through the comments to try to decide which recipe I'm going to use the cucumbers in my fridge for and i think this is it. Sounds really simple and delicious. I love all of those ingredients so much.
Hi Beryl. I’m from India. We make cucumber khichdi( Daal and rice together) Just 5 min before the khichdi is cooked fully. We add in the grated cucumber. The fresh scent of the cucumber takes the khichdi to another level.
@@amyra8159 Just add 1-2 grated cucumbers before simmer on your favorite khichdi and that’s it. My mum used to make it in summers. As cucumber has good cooling effects on the body .
The es timun serut is deffo one of my favorite dessert-beverages of all time! Super fresh, super thirst-quenching 🍾🍾 also, adding gin is a smart lil' twist! 😂
My sister and I make "acki salad" named after the lady who tought us to make it. Its thinly sliced English cucumbers and carrots salted and then wrung out with cooked cubed potatoes in a mayo dressing. Super light and refreshing!
Bavarian potato salad is also really refreshing, especially if you skip the bacon and add paper-thinly sliced cucumbers and not just the traditional pickles. You can easily make it vegan by using vegetable broth instead of beef broth.
my daughter and I love to watch your videos together. She is now 4 and your videos have had her request that we try new recipes! She does always comment lately “she never talked about the picture!!”. She loves when you feature an artist!
I'm astonished to learn that cucumbers can be cooked in different ways. I thought cucumbers were not supposed to be cooked, but I was wrong, and I realized that a fruit or vegetable can be a fun experiment to cook if it turns out well. I'm going to try out five cucumber dishes for sure! They are very easy to cook! I'm so excited to cook them!
Can we have a part 2 of this episode please? Honestly, I would have never even thought anything remotely like the recipes on thsi episode except for a salad which a cucumber is usually associated with
A friend of mine is Russian and she made okroshka for me once wich is also a cold summer soup made with kefir. It has various cubed ingredients in it. Really recommended!
I love the new addition to the videos where Beryl shows us her favourite version of an ingredient! I've been curious for so long what her go-tos and favourites are!
In my part of Poland (South) we always eat Mizeria with sour cream and very small diced onion (the mixture seasoned with salt and black pepper) and I would agree it's many people's favourite side dish in the summer:)
Mizeria with radish or onion seems like a crime to me 😂 in our region of central Poland we just mix cucumbers, cream + yogurt a bit of salt, pepper, optionally sugar and dill and that’s it!
I'm from the south east, mizeria is made of sliced cucumbers with onion or chives and sour cream plus salt pepper to taste. I've never seen it with radish 😅
im belarussian, and seeing it made me smile 😭 my family does a faster version of it with just roughly diced cucumber, sour cream, and salt-sometimes tomatoes! very good side dish
That's the beauty of mizeria, you can mix it with other vegetables and it's still wonderful :) I'm from Małopolska and sometimes we add other veggies that were left over from the previous day.
I love that you’re adding gin to es timun serut! 😂 It’s extra special because the drink is synonymous with Aceh, the only province with sharia law in Indonesia that bans the consumption and selling of alcoholic drinks. Cucumber definitely works with cocktails, cucumber vodka is a thing!
Beryl, you HAVE TO try Polish cucumber soup (I am actually surprised it didn't appear here 😂), I think you might love it, especially that it's made from pickled sour cucumbers, not from the fresh ones. The recipe uses broth made of pork shoulder or pork ribs, the bones give off that rich flavour that you cannot mistake or replace with anything else. It's rather a hearty dish (often eaten with slices of sourdough bread with butter), the soup itself isn't "clear" broth, but it's absolutely delicious and a wonderful meal to have when it gets a little bit cold.
I was a home support worker for most of my working life, and I still enjoy two of the dishes that my favourite client had me prepare for her. One was steaming celery until it was tender crisp, and then buttering and adding salt and pepper. Simple and delicious! The second one involved radishes, cut through the middle from stem to root, then adding them cut side down to a pan on medium heat, that you've already melted butter in. Cook them until they have started to get brown on the bottom, then add a quarter up to a half a cup of water, put the lid on the pan, and turn the heat to where your element will simmer. Check them at about 2 minutes, cooking time will depend upon the size of the radishes used, and they are done when they are completely tender, with no crisp. This totally changes the flavour profile of the radishes, making them mild and slightly sweet. It's nice to have different ways to approach vegetables that we may only have had prepared in one or two different ways before. ✌️ from 🔥🇨🇦🔥
Here in morocco, we have cucumbers as a dessert ! Grated cucumbers with orange juice with some sugar and cinammon or you can replace the cucumbers with carrots ! it's kinda one of the desserts i grew up eating and it's so fricking good
I grow a cucumber variety called Poona Kheera from Poona, India. It's a yellow-skinned variety that matures to a crackled brown skin with bright white flesh (it's absolutely gorgeous imo). The skin is tougher than many cucumbers, but the flesh is so sweet and never gets a hint of bitterness, even if I miss one and it gets kind of big. I think it would be really great in some of these recipes.
Persian version of the cucumber yogurt soup is called "Ab Dough Khiar". The biggest differences are that we also add mint, basil, an herb called Tareh which is similar to chives, raisins, walnuts, rose petals and other additions depending on personal preference. We actually don't put in dill most of the time. I think the combo of mint, Persian basil, "chives" and garlic is a thing on its own. And dill and cucumber together is another beast. And we eat it with croutons or dried flat bread. Highly recommend.
A little tips on the es timun serut, peel the cucumber skin first then use a smaller grater, the one that will cut it long and thin. So that it'll be easier to drink with straw
That Sandra Lee comment made me giggle so hard. I really like this video. I'm a sucker for cold soups, basil seed drinks, and using ingredients in ways I never thought of (cooked cucumber!). Im going to make all of these. Thank you and everyone who submitted their recipes. This was a great video!
You just casually adding gin in that drink made my day LOL also man I wish I had seen the call out for this episode! One of my FAVOURITE soups of all time is a warm cucumber soup and it’s soooo good!! Hope you make another cuc episode so I can send it in 🥰
We have a dish called tarator here in Turkey too, but it is mostly made with carrots and is thicker in consistency. Bulgarian tarator seems just like our ''cacık'' (very common side dish here)
That last one is so ubiquitous in my husband’s (Norwegian) family that they don’t use a specific name for the dish. If my mother-in-law says “I made cucumbers,” this is what she means. 😊
That's not the traditional Norwegian cucumber salad, though. Ours is clear, where the cucumber is brined in vinegar, sugar, and water with salt and black pepper.
Hey Beryl 👋🏼 Here’s an interesting segue & concept for you.. Why not have a yoghurt series? I bet a lot of cultures would have plenty of their amazing dishes for everyone to explore, I know us Assyrians do!!! (We have a delicious, lamb barley and yoghurt soup that is fabulous for those cold seasons!) Just a thought ❤ Love your work. You’re amazing! 👏🏼
Hi Beryl from Bulgaria! I just made myself some tarator and played the video to see what else I could do with cucumber and I was very happy and excited to see one of my favourite summer recipes! I'm glad you enjoyed it and hope everyone who decides to try it out will like it❤
Another cucumber recipe from India, from the southern part (Kerala) is Cucumber Pachadi. Cucumber is diced finely. Approximately 1/2 to 1 cup grated fresh coconut is ground with a couple green chilies, a cup of yogurt, and tablespoon of mustard seeds. The coarsely ground mixture is combined with cucumber and seasoned with salt. If you want, you may add to this a tempering of mustard seeds in oil with curry leaves.It’s a yummy accompaniment with rice and dal.
I am not a fan of cucumbers, to me it's the smell, but I am curious enough to try them in a pancake for sure. They sound delicious. Really interesting takes on my least favorite vegetable. Thanks everybody for sharing.
Years ago I hosted my brother and sis in law to a medieval banquet after they took me to my first RennFaire on Long Island. I have a medieval cookbook and the soup for the meal was called gourds in pottage, a warm cucumber soup with sautéed onions, cucumbers, garlic and chicken stock. At first I thought cooking cucumbers like this would be so weird but you guessed it, they reminded us all of zucchini.
we have tarator in turkey too! its called "cacık" and it can be watery or not watery up to your preference. we usually eat it with a main dish to refreshen a bit.
In fact, es timun serut is known as es kuwut in Bali. Another fact, sometimes we use melon instead of cucumber and also, we add melon syrup. But the cucumber version is lighter and refreshing.
Just different recipe.. If u add melon then called es kuwut from bali..if its just cucumber like in the video.. thats es timun serut or "Le Boh Timon" from aceh. both are different and popular beverages..
One of my favourite things to use cucumber for is a pickle of cucumber and onions. You have to use malt vinegar for it, nothing else will do. Slice the cumber and onion thinly, cover with vinegar and a little sugar. Cover and leave overnight. We always had this with a local, Nottingham, sour cream cheese called Colwick cheese (pronounced kolik) on bread. I loved nipping a taste of the vinegar too as it gets all oniony. Happy days ❤
I never would have even considered cooking cucumbers before I lived in Thailand- they were super plentiful and cheap at the local markets and making a cucumber stirfry (maybe with some omelette or Tofu) was such an easy weeknight meal.
Loving the website and the ease of getting the recipes! I'm making that Tarator tomorrow! Similar to a recipe my grandma used to make but I never had the opportunity to get it from her. Thank you so much for sharing it!
I'm so sad I missed the call for recipes for this episode! My favorite cucumber dish, and my all time favorite hot summer lunch, is the cold Korean soup oi-naengguk. It's really simple to make - just matchstick cucumbers, tomatoes, chili peppers, spring onion, garlic, soy, sesame seeds, vinegar and ice. It's so refreshing and I make it all the time even though I don't live in Korea anymore.
a few years ago, I read that cucumbers were the food people crave THE LEAST! I don't know what their test subjects were thinking because I often crave em! especially in the summer. Lastly, a dill hack is to use scissors to chop it. It makes way less of a mess.
Fun fact about the es timun serut (edited: minus the alcohol of course 😂😂) usually serves on Padang / Aceh restaurants because there's a belief that this drink can lower cholesterol levels and helps to "cool down" the stomach after eating Padang or Aceh food which tends to be spicy, heavy on fat from coconut milk and meat.
A Midwestern recipe i learned from farmers is a salad with diced cukes, tomato and onion as the basr ingredients, and add any other veggie you would like (highly recommend beets to make it pink). Throw a lot of vinegar overtop amd let it sit in the fridge for at least an hour.
We make tartor in Iran too and we call it mast-o-khiar which literally translates to yogurt and cucambers. Instead of dill however, we add mint. Chopped walnuts, raisins and chopped radieshes are also poplular choices added to the recipe :-)
In Bulgaria the tarator should be made with walnuts (as this is the part of the original recipe). At the same time mint, raisins and chopped radishes are definitely out of the question. On the side note, there is no black pepper whatsoever in this soup and the Bulgarian lady didn't mention it either.
@@fabulousfaith6886 @Fabulous Faith yes 😊 I like them as sɛxtoys 🙈 the whole year, and they're good sliced fresh with tomatoes too 🍅 I'm from Brazil btw
I’m trying the braised cucumbers and potatoes right now. You were spot-on with describing the cucumbers as turning into zucchini. Some bites are more crisp with a more cucumber flavor, while some are mostly indistinguishable from zucchini. I think the cucumbers impart a lemon flavor to the dish. The potatoes are great in the sauce and are more enjoyable than the cukes.
My mom was searching for a way to use all of the cucumbers from our garden and since then we make a summer pasta with cucumber sauce! It's basically choped up cucumber, onion, with some milk and veg broth to make the base of the sauce and then we add a lot of freshly chopped mint and some crumpled feta cheese! Make sure to cook the cucumbers very shortly so they don't get too mushy and still have a cucumber taste. Serve it on pasta i tell you It's delicious and makes for a really refreshing pasta dish! ❤ greetings from germany and credits to my mums cooking always 🥰 Now that the cucmbers in the garden are ready i will have to try the cucumber pancakes also!
TARATOOOR 🎉❤ I'm a Bulgarian living abroad since I was a kid, but it always reminds me the summers there! We would have it all the time with an extra pinch of garlic (also the grated cucumbers with their juice give extra flavour)!! Now I have a son, and it's a refreshing starter or "snack" we have most of the summer evenings!! Tip: it's always better tasting the next day 😊
It may seem boring, but I love a good classic cucumber sandwich for tea! Even when sliced super thin, there's still a satisfying crunch to the cucumber.
Hi I’m from Indonesia. For that cucumber drink you must try eat with spoon. It will be more delicious because you got more chruncies. You also can use sprite, coconut water, or fruit syrup
@@HannahSegullahes you may add palm sugar and basil seeds, but make sure the palm sugar doesn’t dominate the taste since the coconut flavor has to be the main flavor here. Just be creative based on your own liking~
@@cinderella342 oh thank you so much for the answer! I am going to try this just as soon as I get some edible basil seeds! I’m very excited to have it.
@@HannahSegullah Likely if you are not getting coconut water fresh from the coconut, sugar will be added as a preservative so you don't have to add anymore! Although coconut water by itself is already quite sweet
Okay, so three things: 1. My favorite veg to stuff for dolma is cucumber. Weird but awesome. 2. Bulgarian tarator is the next door neighbor of Greek tzatziki, Turkish cacik, Armenian jajukh, Indian raita, and I’m guessing several other dishes in West and Central Asia. In Turkey, tarator is more of a method Han a dish… earlier this week, I ordered a carrot tarator from a Turkish restaurant, and it was basically cacik with cooked carrot and walnut replacing the cucumber. Totally fab. 3. There are a number of Armenian yogurt soups, with a grain (whole wheat or barley in my fam), or spinach, or tiny meatballs. Often topped with fried onions and perhaps melted butter, too. Oh, and great idea, great ep!
I would love to see you make more Norwegian foods! We have so much to offer! Kjøttkaker, komle, lapskaus, smalahåve, fårikål, fiskeboller, rømmegrøt, pinnekjøtt, lutefisk and for dessert you can make tilslørte bondepiker, trollkrem, multekrem, suksessterte, kvæfjordkake, sveler, dronning maud-fromasj or riskrem. Theres so much to try 🙌🍴
I’m really excited to try your drink recipe! It just got super hot here in the middle of the US north of Chicago so we need refreshing drinks for a bunch of months. 😁😆😋
Beryl your channel is seriously one of the best UA-cam channels. Your video editing and music are always so on point and your delivery always brings brightness to our day! Please can you make a video on your UA-cam & video making journey? Super inspiring!
We make potato and cucumber achar in Nepal with grinded toasted sesame seed and tempered mustard, turmeric and chilli, finished off with lemon. My mum loved adding soaked dried peas cuz they were my favourites and sometimes to be healthy, carrots and onions and white cabbage. It was the staple in our household and we always knew if my mum was making it that we would be having a feast today. It also didn’t help that half of it would be just gone when we would be taste testing the salt, lemon and chilli. The best part would be licking the bowl cuz it would have the leftover sauce that was made from the potato and the spices.
Make sure to have the polish cucumber salad with mashed potatos and a Schnitzel. Thats a stapel in poland for a sunday lunch , i guess diner in the us. Because we dont eat cooked diner, for us lunch is the warm main meal of the day 😊
i can't recall if you've explored indigenous foods in different regions, or all of one region, but it would be so cool to see! there is a big movement in the US right now, including using OG ingredients and keeping it as close as possible to the recipes - i wonder if any other countries are also seeing this as well
I guess, that depends in whom counts whom and what habitat as such. But acknowledged Minorities bringing Back there costumes , languages and fesrivties probably would be easier to find in Europe? I feel the Term "Native" IS for America, Australia, Asia ( inkl parts of Russia)
It all just depends on this audience and who wants to share i notice a lot of people ask for Topics but this channel is really about space for People to share their stories if they want as much as it is for me to try! I don’t cast for this show so it makes requests like these complicated 🫤
@@aaryphadkexia1259 I made the pancakes for lunch today using vegan yogurt and butter - so they're gluten free and vegan and delicious (i forgot the cilantro/ coriander leaves though as they are not on the website recipe). I have saved the recipe and will make them again this week. Thank you from Ireland 😀
@@TheMughesthat’s greattt!!!! >>>>> sooo glad you tried, it’s a very uncommon Indian dish that restaurants here also don’t sell them. But someone from Ireland trying it makes me soooo fascinated! THANKKSSS AAA LOTTT!!!
In the kumaon region of uttarakhand, a northern indian state, a we make a raita with slightly sour dahi, grated cucumber seasoned with salt, little bit of red chilli powder and lots of mustard seed powder. You need to let it rest for at least one hour after adding the mustard seed powder. It gives it a PUNCH. Add some cilantro before serving. We pair it with jeera aloo (with some added pahadi spices), its the best!
Beryl im sure you Will love polish „chłodnik litewski” yogurt or buttermilk cold soup with a lot of baby beetroot cucumber radish and dill! You can serve it with egg so everything what you love. Lot of kisses I love your content sooo much❤
We have a similar dish with tarator in turkey. We call it cacık. It is pretty much the same but most people don't put dill here and instead use dried or normal peppermint leafs.
I grew up on zucchini pancakes much like these cucumber pancakes! It was always an abundance of zucchini during summer time, bc everyone grows them here, so my family would always make everything with zucchini, including pancakes They are delicious and tender, so maybe you could try to make them too❤
My family from Mexico always made cucumber water. Blend a cucumber with water and sugar. Some prefer it peeled first, others not. It does add a hint of bitterness. We sometimes also add lime. It is refreshing.
My first encounter with the concept of cooked cucumber was a recipe card for asian style sauteed beef and cucumber. I think it’s a vietnamese dish ? Never tried it though. Creamy cucumber salad is very popular in France too :)
You know in my place we add green melon syrup to the water of es timun serut and put it in refrigerator and we call it air selasih ( we call basil seed as biji selasih in my place)
I think when it comes to Polish cucumber dish, "zupa ogórkowa" - cucumber soup is more surprising. It's a soup made with grated pickles so it's super sour but still comforting
i'm so glad you chose the Schmorgurken, I also suggested it and like I mentioned in the mail, it's one of my favourite traditional meals. I got a big family (like 40+ people just on my German side) yet I'm the only one of us who likes it 😅 There's already not that many people who seem to know or like it and it's getting less and less, so I'm glad you're exposing more people to it who hopefully will try it and keep the tradition alive for a little longer I'm gonna have to try all the dishes, starting with the Es Timun Serut because I need something to counter all the iced coffee I've been drinking this month 😂
Thank you for having me in the video and allowing me to share my grandmas recipe! :)
Thank you Wiktoria for sharing!!!
@@BerylShereshewsky Thankyou!
Cześć nie chcę nikogo krytykować ale od kiedy rzodkiewki w mizerii? Rozumiem, że do majuchy ale nie mizerii.
@@BerylShereshewskyhow dare you not include the thousands of recipes and drinks for cucumber in mexico! We eat it so much that it’s as common as tortillas!
@@r0ko899 nie dodałam rzodkiewek do mojego przepisu którego wysłałam haha, mój przepis jest na jej stronie i nie mówię nic o rzodkiewkach. Wydaje mi się że może ktoś inny dodał rzodkiewki do swojego przepisu i ona sama dodała do mizerii. Ja nigdy nie jadłam z rzodkiewkami
as a polish person i also wanted to throw in Ogórkowa zupa. a hot polish pickle soup which is also pretty good.
My jaw dropped at the combination of "hot pickle" and then there was an extra foot of jaw drop at the word "soup". This sounds so intriguing!!
we also have the exact cold soup with fresh cucumbers called Chłodnik ogórkowy, but more often we mix it with beetroot and cucumbers
Ogórkowa is the best soup ❤
Oh yes, she's would love that one😮
but first should be prepared ogórki kiszone :D
The young man from India spoke with such love of the cucumber pancake dish and the fond memories he had of his grandmother that it moved me so much. That alone makes me want to eat it!😊
Right? I’ve saved the recipe to make next week :)
I made it yesterday and oh man, it was delicious ❤
Just made it myself, and I'm upset I didn't try it at the start of cucumber season! It's so filling and delicious!
Same here. I cook a lot of vegetarian Indian food at home, but I’d never heard of them. My Indian friends hadn’t heard of the dish either, but I was intrigued by his love for the dish that I had to try it. They are delicious! At first I was tempted to add more typically Indian spices like garam masala, Kashmiri red chili powder, and coriander powder, but I’m glad I didn’t. You would not have been able to taste the cucumber if I had added such strong flavors.
They are not difficult to make and don’t require anything special, so I highly recommend.
@@pinkmonkeybird2644there are lot of Indian dishes that even indians aren't aware of. This dish was from the state of maharashtra in western india.
It's amazing how similar the Indonesian cucumber drink is to Mexican agua fresca de pepino y limón. Some people even like it with chia seeds that get jelly-like. It's almost the exact same drink. I'm sure I'll like the Indonesian cucumber drink. Yum
I was thinking the same thing!! I've even seen the Mexican drink with basil seeds, so exactly the same!
Same! I had to rewind and pause to check the seeds weren’t chia seeds! I want to try it and how the basil seeds change the taste. ☺️
I thought the same thing. Also, I wonder if aguachile would count as a cucumber dish.
@@sabrinasugar2819I’m Indonesian and honestly can’t really tell the difference between chia and basil seeds haha. But I’m not sure if basil seeds can get to the point where it becomes jelly-like
We also have es kuwut which I think is similar since it uses lime, but use coconut water instead of normal water, and change the cucumber with melon
Now I want an episode focused on radish. I love them raw, could eat them by the bucketful, but recently I tried a recipe that cooked them and was blown away
I love roasted or pickled radish, especially daikon (big white mild asian radish) sliced very thin and crispy and quick pickled with rice vinegar
I wanna see that too!
Radishes are basically smol daikon, with more color. So, I'd be checking Japanese cooking for daikon for inspiration for sure. You can defo stew it with dashi, like for oden, but also just grate it for that hint of spicy-freshness as a side. Lots of uses. :)
Didn't plant any this year, but heard green radish seed pods are delicious...like radishy snowpeas.
❤
I’m Canadian and my grandmas side of the family is from the Ukraine and I grew up with a version of Mizeria (we just called it cucumber salad though) where it was thinly cut cucumbers, lemon juice, dill, salt & pepper and sour cream. So good, we still make it to this day in the summer with grilled meat and vegetables!
Me too. My mom's side of the family is polish.
Canadian with Polish family here, we also make the same salad but also add super thinly sliced onion as well!
@@angelaaniol2353 oh my gosh, I totally forgot we do onions too. It’s my favourite part!
I grew up having "creamed cucumbers" often in the summertime. It was basically vinegar, sugar, sour cream and dill. Sometimes thinly sliced onions, which we never liked as kids & sometimes combined with chunks of homegrown tomatoes too. Creamed cucumbers are like iced tea, lemonade and watermelon----they taste like summer.
Same! I’m Canadian with Ukrainian family and this salad it just so delicious
I love cucumber salad with soy sauce, sesame oil, rice vinegar and sesame seeds. Great with Kimchi!
I also add Chili flakes. Yum!
For the german dish we use „Schmorgurken“, a special kind of cucumber that you don‘t eat raw. It is different to the cucumber that you can eat whole and also has a stronger taste. You have to peel it, remove the seeds and cut off the ends till you taste no bitterness in the cut off pieces. I didn‘t know it the first time I cooked the dish and some bitter pieces landed in my pot. The whole dish was ruined, it was bitter as bile 😵💫😂
Is this special kind of cucumber just fully rippen one (as we eat normally barely developed cucumbers)
@@BBSKStudio Exactly, both the Schmorgurke and Salatgurke belong to the same species, Cucumis sativus, and are botanically identical. They are both cultivars of the cucumber plant and share similar characteristics in terms of growth habit, flowering, and fruit development. Schmorgurken are just more developed, which leads to a different texture and taste.
Usually the bitterness comes with pollination of the flower, no?
@@dagmarbeeke6163 🤷🏻♀
I do use the standard cucumber as well if I can't get my hand on the fully ripened ones, it still works like a charm. Maybe be just a little more careful to not overcook them. I sometimes leave some of the skin on to give them more texture.
I am so glad to see Kakdiche Dhirde here! Brought me back some good memories, and now I feel like I need to make one. I grew up in Maharashtra, where my mom used to make this often, but now I live in the UK (and am an adult, so need to take the responsibility of feeding myself, hah), and I didn't know that I missed this dish so much until now! It is one of those regular household dishes that you wouldn't even find in restaurants in India (leave alone elsewhere). Brb while I get myself an arm workout of grating cucumbers or kakdi (:
We have it in MP too,it's called kakdi ka chilla(cucumber beans pancakes) and even my gradma makes it a lot as a quick snack, it's lovely to see it here , would never have thought😊😊❤
*Besan
Hey Beryl! I love cucumber and have my own cold cucumber soup I wanted to share. I could live on it I think, it's so refreshing & yummy. So easy. All you need to do is blend until smooth 1 peeled cucumber, 3 scallions, a large dollop of sour cream (you could do yogurt or kefir), salt, tabasco, lemon juice, a can of cream of mushroom soup (cream of celery also works), can of cold water. Chill for a bit, then enjoy. I will sometimes garnish with a little ume shiso flakes (Yukari) or sumac which both add a lemony kind of tang before serving.
That sounds amazinggggg
@@priyaanjlie it's so good!
Yum
Sounds delicious 😋
anyone else think of a series of unfortunate events?
We make tarator in Albania, too! Definitely a summer dish. You can even shred the cucumber by making cross cuts at the end of the cucumber and then horizontally cutting the shredded end into the yogurt. Happy to share the technique if you want! The only difference for our family is we do not use dill. Also, serving it with cornbread or white rice is something we usually do, too.
I don't like dill (the tiniest amount will ruin a dish for me) so I'm really interested in your recipe.
@@Elwene2fr Enjoy! You can also do the same yogurt, garlic, olive oil, and cucumber base but use finely sliced fresh garlic greens (you could substitute that for the raw garlic) or green onions. Also, if you have thin enough yogurt or just whisk it until smooth you do not need to add water.
Yummy I will try with cornbread ! I have never had Albanian food I am Mexican American
I loved having tarator when I lived in Albania! I could eat several bowls at a time :)
Polish pickle Soup is a must try!!
One of my favourite cucumber salads - smashed up pieces of cucumber, tossed in rice vinegar, sugar, sesame oil and fresh chilli topped with crushed peanuts and coriander
I was looking through the comments to try to decide which recipe I'm going to use the cucumbers in my fridge for and i think this is it. Sounds really simple and delicious. I love all of those ingredients so much.
Hi Beryl. I’m from India. We make cucumber khichdi( Daal and rice together) Just 5 min before the khichdi is cooked fully. We add in the grated cucumber. The fresh scent of the cucumber takes the khichdi to another level.
This is what I thought of tooooooo !!
That sounds interesting. Should we add some other ingredients in that khichdi? I love khichdi and it's one of my comfort food .
@@amyra8159
Just add 1-2 grated cucumbers before simmer on your favorite khichdi and that’s it. My mum used to make it in summers. As cucumber has good cooling effects on the body .
The es timun serut is deffo one of my favorite dessert-beverages of all time! Super fresh, super thirst-quenching 🍾🍾 also, adding gin is a smart lil' twist! 😂
Vodka? I can use vodka in anything. :)
We will always support this channel. You're the best at creating content.
Definitely!!
My sister and I make "acki salad" named after the lady who tought us to make it. Its thinly sliced English cucumbers and carrots salted and then wrung out with cooked cubed potatoes in a mayo dressing. Super light and refreshing!
So kind of …if potato salad and coleslaw fell in love and had a baby, and named it acki. Sounds delicious.
@@DaisyDel totally and so refreshing for a potato salad!!
Bavarian potato salad is also really refreshing, especially if you skip the bacon and add paper-thinly sliced cucumbers and not just the traditional pickles. You can easily make it vegan by using vegetable broth instead of beef broth.
This is one of my fav episodes, I wasn't expecting all these ways of eating cucumber
my daughter and I love to watch your videos together. She is now 4 and your videos have had her request that we try new recipes! She does always comment lately “she never talked about the picture!!”. She loves when you feature an artist!
I'm astonished to learn that cucumbers can be cooked in different ways. I thought cucumbers were not supposed to be cooked, but I was wrong, and I realized that a fruit or vegetable can be a fun experiment to cook if it turns out well. I'm going to try out five cucumber dishes for sure! They are very easy to cook! I'm so excited to cook them!
Can we have a part 2 of this episode please? Honestly, I would have never even thought anything remotely like the recipes on thsi episode except for a salad which a cucumber is usually associated with
A friend of mine is Russian and she made okroshka for me once wich is also a cold summer soup made with kefir. It has various cubed ingredients in it. Really recommended!
My boyfriend is Russian and his mother made me okroshka with Kvas( that famous Russian drink). It was definitely crazy taste!
I love the new addition to the videos where Beryl shows us her favourite version of an ingredient! I've been curious for so long what her go-tos and favourites are!
In my part of Poland (South) we always eat Mizeria with sour cream and very small diced onion (the mixture seasoned with salt and black pepper) and I would agree it's many people's favourite side dish in the summer:)
Mizeria with radish or onion seems like a crime to me 😂 in our region of central Poland we just mix cucumbers, cream + yogurt a bit of salt, pepper, optionally sugar and dill and that’s it!
I'm from the south east, mizeria is made of sliced cucumbers with onion or chives and sour cream plus salt pepper to taste. I've never seen it with radish 😅
Onion or radish in mizeria seems crazy to me. It's cucumbers, salt, pepper and sour cream.
im belarussian, and seeing it made me smile 😭 my family does a faster version of it with just roughly diced cucumber, sour cream, and salt-sometimes tomatoes! very good side dish
That's the beauty of mizeria, you can mix it with other vegetables and it's still wonderful :) I'm from Małopolska and sometimes we add other veggies that were left over from the previous day.
I love that you’re adding gin to es timun serut! 😂 It’s extra special because the drink is synonymous with Aceh, the only province with sharia law in Indonesia that bans the consumption and selling of alcoholic drinks. Cucumber definitely works with cocktails, cucumber vodka is a thing!
I'm from Sweden, and that German cucumber potato dish with mustard made complete sense to me! 😂
I hear you. I am german, and soooo many Swedish dishes make perfect sense to me. 😊
@@nozee77 I love that we still have these strong culinary traits in common! ❤
@@tamaraandersson2532Me too! ❤
Beryl, you HAVE TO try Polish cucumber soup (I am actually surprised it didn't appear here 😂), I think you might love it, especially that it's made from pickled sour cucumbers, not from the fresh ones. The recipe uses broth made of pork shoulder or pork ribs, the bones give off that rich flavour that you cannot mistake or replace with anything else. It's rather a hearty dish (often eaten with slices of sourdough bread with butter), the soup itself isn't "clear" broth, but it's absolutely delicious and a wonderful meal to have when it gets a little bit cold.
yes, this. its so, SO good
@@squidpaladin It's literally the best soup in the world, besides żurek
Yesss my all time favorite soup is ogórkowa 🫶💚💚💚
Im from India and have lived in Pune and haven't even heard of cucumber pancakes! Thank you so much beryl for including this recipe!
Another great cucumber recipe is Chinese Smashed Garlic Cucumber Salad. so easy too.
I was a home support worker for most of my working life, and I still enjoy two of the dishes that my favourite client had me prepare for her. One was steaming celery until it was tender crisp, and then buttering and adding salt and pepper. Simple and delicious! The second one involved radishes, cut through the middle from stem to root, then adding them cut side down to a pan on medium heat, that you've already melted butter in. Cook them until they have started to get brown on the bottom, then add a quarter up to a half a cup of water, put the lid on the pan, and turn the heat to where your element will simmer. Check them at about 2 minutes, cooking time will depend upon the size of the radishes used, and they are done when they are completely tender, with no crisp. This totally changes the flavour profile of the radishes, making them mild and slightly sweet. It's nice to have different ways to approach vegetables that we may only have had prepared in one or two different ways before. ✌️ from 🔥🇨🇦🔥
This sounds sooooo good!
@@coffeebeforemascara , it really is!
Here in morocco, we have cucumbers as a dessert ! Grated cucumbers with orange juice with some sugar and cinammon or you can replace the cucumbers with carrots ! it's kinda one of the desserts i grew up eating and it's so fricking good
This sounds so good! I'm gonna try it for sure!
I grow a cucumber variety called Poona Kheera from Poona, India. It's a yellow-skinned variety that matures to a crackled brown skin with bright white flesh (it's absolutely gorgeous imo). The skin is tougher than many cucumbers, but the flesh is so sweet and never gets a hint of bitterness, even if I miss one and it gets kind of big. I think it would be really great in some of these recipes.
Thank you so much, Aary and Beryl! I am so making those pancakes!!!
Persian version of the cucumber yogurt soup is called "Ab Dough Khiar". The biggest differences are that we also add mint, basil, an herb called Tareh which is similar to chives, raisins, walnuts, rose petals and other additions depending on personal preference. We actually don't put in dill most of the time. I think the combo of mint, Persian basil, "chives" and garlic is a thing on its own. And dill and cucumber together is another beast.
And we eat it with croutons or dried flat bread.
Highly recommend.
Sounds delicious, thanks for sharing😊
So refreshing
A little tips on the es timun serut, peel the cucumber skin first then use a smaller grater, the one that will cut it long and thin. So that it'll be easier to drink with straw
You just made my day with this video, Beryl! And those earrings are absolutely fantastic. ❤
💜💜💜💜💜
That Sandra Lee comment made me giggle so hard.
I really like this video. I'm a sucker for cold soups, basil seed drinks, and using ingredients in ways I never thought of (cooked cucumber!). Im going to make all of these. Thank you and everyone who submitted their recipes. This was a great video!
You just casually adding gin in that drink made my day LOL also man I wish I had seen the call out for this episode! One of my FAVOURITE soups of all time is a warm cucumber soup and it’s soooo good!! Hope you make another cuc episode so I can send it in 🥰
I love your enthusiasm and excitement about the dishes, definitely makes me want to try them.
We have a dish called tarator here in Turkey too, but it is mostly made with carrots and is thicker in consistency. Bulgarian tarator seems just like our ''cacık'' (very common side dish here)
That last one is so ubiquitous in my husband’s (Norwegian) family that they don’t use a specific name for the dish. If my mother-in-law says “I made cucumbers,” this is what she means. 😊
That's not the traditional Norwegian cucumber salad, though. Ours is clear, where the cucumber is brined in vinegar, sugar, and water with salt and black pepper.
I lovethe polish cucumber salad over mashed potatos its soo good. I grew up with it as well and my son loves it too. Kids love this salad 😊
Hey Beryl 👋🏼
Here’s an interesting segue & concept for you..
Why not have a yoghurt series? I bet a lot of cultures would have plenty of their amazing dishes for everyone to explore, I know us Assyrians do!!! (We have a delicious, lamb barley and yoghurt soup that is fabulous for those cold seasons!)
Just a thought ❤
Love your work. You’re amazing! 👏🏼
I was literally saying this to my husband last night!!!! I am such a yogurt fan I’m gonna
i am so glad tarator is on here! its the first thing that popped into my mind and one of my absolute favorite summer dishes!
Hi Beryl from Bulgaria! I just made myself some tarator and played the video to see what else I could do with cucumber and I was very happy and excited to see one of my favourite summer recipes! I'm glad you enjoyed it and hope everyone who decides to try it out will like it❤
Another cucumber recipe from India, from the southern part (Kerala) is Cucumber Pachadi. Cucumber is diced finely. Approximately 1/2 to 1 cup grated fresh coconut is ground with a couple green chilies, a cup of yogurt, and tablespoon of mustard seeds. The coarsely ground mixture is combined with cucumber and seasoned with salt. If you want, you may add to this a tempering of mustard seeds in oil with curry leaves.It’s a yummy accompaniment with rice and dal.
I am not a fan of cucumbers, to me it's the smell, but I am curious enough to try them in a pancake for sure. They sound delicious. Really interesting takes on my least favorite vegetable. Thanks everybody for sharing.
Years ago I hosted my brother and sis in law to a medieval banquet after they took me to my first RennFaire on Long Island. I have a medieval cookbook and the soup for the meal was called gourds in pottage, a warm cucumber soup with sautéed onions, cucumbers, garlic and chicken stock. At first I thought cooking cucumbers like this would be so weird but you guessed it, they reminded us all of zucchini.
we have tarator in turkey too! its called "cacık" and it can be watery or not watery up to your preference. we usually eat it with a main dish to refreshen a bit.
In fact, es timun serut is known as es kuwut in Bali. Another fact, sometimes we use melon instead of cucumber and also, we add melon syrup. But the cucumber version is lighter and refreshing.
Just different recipe.. If u add melon then called es kuwut from bali..if its just cucumber like in the video.. thats es timun serut or "Le Boh Timon" from aceh. both are different and popular beverages..
@@zeofsn you mean ie boh timon?
literally means "cucumber fruit water"
pasti liat google, banyak yg tulis "Le boh timon"
padahal "Ie boh timon" 😂
pake "i" besar, bkn "L"
itupun "e" nya silent
One of my favourite things to use cucumber for is a pickle of cucumber and onions. You have to use malt vinegar for it, nothing else will do. Slice the cumber and onion thinly, cover with vinegar and a little sugar. Cover and leave overnight. We always had this with a local, Nottingham, sour cream cheese called Colwick cheese (pronounced kolik) on bread. I loved nipping a taste of the vinegar too as it gets all oniony. Happy days ❤
Sounds good!
My Mum was from Liverpool and made this too, but her version also included thinly chopped radishes.
I never would have even considered cooking cucumbers before I lived in Thailand- they were super plentiful and cheap at the local markets and making a cucumber stirfry (maybe with some omelette or Tofu) was such an easy weeknight meal.
Loving the website and the ease of getting the recipes! I'm making that Tarator tomorrow! Similar to a recipe my grandma used to make but I never had the opportunity to get it from her. Thank you so much for sharing it!
I'm so sad I missed the call for recipes for this episode! My favorite cucumber dish, and my all time favorite hot summer lunch, is the cold Korean soup oi-naengguk. It's really simple to make - just matchstick cucumbers, tomatoes, chili peppers, spring onion, garlic, soy, sesame seeds, vinegar and ice. It's so refreshing and I make it all the time even though I don't live in Korea anymore.
Sesame seeds, whether oil or the seeds or tahin make everything taste good
I love love love this dish. So good!
I came to the comments section to find something just like this. Thank you
a few years ago, I read that cucumbers were the food people crave THE LEAST! I don't know what their test subjects were thinking because I often crave em! especially in the summer. Lastly, a dill hack is to use scissors to chop it. It makes way less of a mess.
Fun fact about the es timun serut (edited: minus the alcohol of course 😂😂) usually serves on Padang / Aceh restaurants because there's a belief that this drink can lower cholesterol levels and helps to "cool down" the stomach after eating Padang or Aceh food which tends to be spicy, heavy on fat from coconut milk and meat.
YOU are a "Fun Drink" Beryl!! Thank You for your videos! 🙂 I Always look forward to seeing your adventures in eating!
A Midwestern recipe i learned from farmers is a salad with diced cukes, tomato and onion as the basr ingredients, and add any other veggie you would like (highly recommend beets to make it pink). Throw a lot of vinegar overtop amd let it sit in the fridge for at least an hour.
Every day! It was on our table all summer! And if you have lettuce, it makes the best dressing!
Thanks Beryl and the other food ambassadors...these dishes really bring joie du vivre to peoples life.
We make tartor in Iran too and we call it mast-o-khiar which literally translates to yogurt and cucambers. Instead of dill however, we add mint. Chopped walnuts, raisins and chopped radieshes are also poplular choices added to the recipe :-)
The right dish would actually be ab-do-khiar. Mast-o-khiar is a yogurt dip with cucumbers, but not soupy.
In Bulgaria the tarator should be made with walnuts (as this is the part of the original recipe). At the same time mint, raisins and chopped radishes are definitely out of the question.
On the side note, there is no black pepper whatsoever in this soup and the Bulgarian lady didn't mention it either.
Cucumber and dill are a universal combo across many cultures!
Thanks! Right on time for cucumber season ❤
It's funny, in my country I would never know it was seasonal
@pombodiplomata lucky you! In my country and others with harsh winters, they only grow outdoors from June to October.
@@fabulousfaith6886 @Fabulous Faith yes 😊
I like them as sɛxtoys 🙈 the whole year, and they're good sliced fresh with tomatoes too 🍅
I'm from Brazil btw
I love your energy, Beryl. Your videos make me happy.
In Lebanon we call the cucumber/yogurt soup cucumber/yogurt salad. The only difference is we add fresh or dried mint, depending on the time of season.
In Lebanon you also have tarator, but it's made of tahini as far as I know. Not yogurt.
I’m trying the braised cucumbers and potatoes right now. You were spot-on with describing the cucumbers as turning into zucchini. Some bites are more crisp with a more cucumber flavor, while some are mostly indistinguishable from zucchini. I think the cucumbers impart a lemon flavor to the dish. The potatoes are great in the sauce and are more enjoyable than the cukes.
My mom was searching for a way to use all of the cucumbers from our garden and since then we make a summer pasta with cucumber sauce! It's basically choped up cucumber, onion, with some milk and veg broth to make the base of the sauce and then we add a lot of freshly chopped mint and some crumpled feta cheese! Make sure to cook the cucumbers very shortly so they don't get too mushy and still have a cucumber taste. Serve it on pasta i tell you It's delicious and makes for a really refreshing pasta dish! ❤ greetings from germany and credits to my mums cooking always 🥰
Now that the cucmbers in the garden are ready i will have to try the cucumber pancakes also!
I love finding recipes from around the world. Finding easy recipes like this is so nice!!
My favorite way to eat cucumbers is with lemon and Tajin. Simple and yummy.
Same here, except lime instead of lemon. :) (It's also great with jicama!)
this is probably my favorite episode so far!!! Amazing recipes 😍😍
TARATOOOR 🎉❤ I'm a Bulgarian living abroad since I was a kid, but it always reminds me the summers there! We would have it all the time with an extra pinch of garlic (also the grated cucumbers with their juice give extra flavour)!! Now I have a son, and it's a refreshing starter or "snack" we have most of the summer evenings!! Tip: it's always better tasting the next day 😊
It may seem boring, but I love a good classic cucumber sandwich for tea! Even when sliced super thin, there's still a satisfying crunch to the cucumber.
Hi I’m from Indonesia. For that cucumber drink you must try eat with spoon. It will be more delicious because you got more chruncies.
You also can use sprite, coconut water, or fruit syrup
Hi! Can you tell me a recipe for that with the coconut water? Do you still add sugar and basil seeds?
@@HannahSegullahes you may add palm sugar and basil seeds, but make sure the palm sugar doesn’t dominate the taste since the coconut flavor has to be the main flavor here. Just be creative based on your own liking~
@@cinderella342 oh thank you so much for the answer! I am going to try this just as soon as I get some edible basil seeds! I’m very excited to have it.
@@HannahSegullah Likely if you are not getting coconut water fresh from the coconut, sugar will be added as a preservative so you don't have to add anymore!
Although coconut water by itself is already quite sweet
I‘m from Germany and I love the cold cucumber soup in summer ❤ refreshing and light
Okay, so three things: 1. My favorite veg to stuff for dolma is cucumber. Weird but awesome. 2. Bulgarian tarator is the next door neighbor of Greek tzatziki, Turkish cacik, Armenian jajukh, Indian raita, and I’m guessing several other dishes in West and Central Asia. In Turkey, tarator is more of a method Han a dish… earlier this week, I ordered a carrot tarator from a Turkish restaurant, and it was basically cacik with cooked carrot and walnut replacing the cucumber. Totally fab. 3. There are a number of Armenian yogurt soups, with a grain (whole wheat or barley in my fam), or spinach, or tiny meatballs. Often topped with fried onions and perhaps melted butter, too. Oh, and great idea, great ep!
You are killing it with this video! Can’t wait to try these recipes! Thanks everyone!
I would love to see you make more Norwegian foods! We have so much to offer! Kjøttkaker, komle, lapskaus, smalahåve, fårikål, fiskeboller, rømmegrøt, pinnekjøtt, lutefisk and for dessert you can make tilslørte bondepiker, trollkrem, multekrem, suksessterte, kvæfjordkake, sveler, dronning maud-fromasj or riskrem. Theres so much to try 🙌🍴
Thank you so much for giving me the time to talk about one of my favorite drinks of all time. Hope everyone could also try to it too!!
I’m really excited to try your drink recipe! It just got super hot here in the middle of the US north of Chicago so we need refreshing drinks for a bunch of months. 😁😆😋
Thank you so much!!! I have made it TWICE since, big big fan over here
I'm bangali I put cucumber in fish curry. I try to put veg in all my currys. And always make the most of what I can find🤷♀️
Beryl your channel is seriously one of the best UA-cam channels. Your video editing and music are always so on point and your delivery always brings brightness to our day! Please can you make a video on your UA-cam & video making journey? Super inspiring!
We make potato and cucumber achar in Nepal with grinded toasted sesame seed and tempered mustard, turmeric and chilli, finished off with lemon. My mum loved adding soaked dried peas cuz they were my favourites and sometimes to be healthy, carrots and onions and white cabbage. It was the staple in our household and we always knew if my mum was making it that we would be having a feast today. It also didn’t help that half of it would be just gone when we would be taste testing the salt, lemon and chilli. The best part would be licking the bowl cuz it would have the leftover sauce that was made from the potato and the spices.
This sounds amazing!
Oh. My. Goodness. I'm making that cucumber-lime drink this week! Then the pancakes, then the cucumber salad ... WOW
Make sure to have the polish cucumber salad with mashed potatos and a Schnitzel. Thats a stapel in poland for a sunday lunch , i guess diner in the us. Because we dont eat cooked diner, for us lunch is the warm main meal of the day 😊
@@pinkhope84 Yum! I say lunch personally. But tell me, is there a reason you don't eat cooked foods for dinner? I'd really like to know!
i can't recall if you've explored indigenous foods in different regions, or all of one region, but it would be so cool to see! there is a big movement in the US right now, including using OG ingredients and keeping it as close as possible to the recipes - i wonder if any other countries are also seeing this as well
I guess, that depends in whom counts whom and what habitat as such.
But acknowledged Minorities bringing Back there costumes , languages and fesrivties probably would be easier to find in Europe? I feel the Term "Native" IS for America, Australia, Asia ( inkl parts of Russia)
It all just depends on this audience and who wants to share i notice a lot of people ask for
Topics but this channel is really about space for
People to share their stories if they want as much as it is for me to try! I don’t cast for this show so it makes requests like these complicated 🫤
Cannot wait to make those pancakes this weekend. Thank you Beryl and Aary 😃
that’s so kind of you!!! do make and let us know!!!❤
@@aaryphadkexia1259 I made the pancakes for lunch today using vegan yogurt and butter - so they're gluten free and vegan and delicious (i forgot the cilantro/ coriander leaves though as they are not on the website recipe). I have saved the recipe and will make them again this week. Thank you from Ireland 😀
@@TheMughesthat’s greattt!!!! >>>>> sooo glad you tried, it’s a very uncommon Indian dish that restaurants here also don’t sell them. But someone from Ireland trying it makes me soooo fascinated! THANKKSSS AAA LOTTT!!!
In the kumaon region of uttarakhand, a northern indian state, a we make a raita with slightly sour dahi, grated cucumber seasoned with salt, little bit of red chilli powder and lots of mustard seed powder. You need to let it rest for at least one hour after adding the mustard seed powder. It gives it a PUNCH. Add some cilantro before serving. We pair it with jeera aloo (with some added pahadi spices), its the best!
Cucumbers are cheap but I’ve been looking for way new and interesting ways to use them, so thank you!
Beryl im sure you Will love polish „chłodnik litewski” yogurt or buttermilk cold soup with a lot of baby beetroot cucumber radish and dill! You can serve it with egg so everything what you love. Lot of kisses I love your content sooo much❤
Love seeing the recipe links on your site! Makes it very convenient having it all in one place 😊
We have a similar dish with tarator in turkey. We call it cacık. It is pretty much the same but most people don't put dill here and instead use dried or normal peppermint leafs.
It's amazing that 3 of 5 were cucumbers with dill. Match made in heaven.
I grew up on zucchini pancakes much like these cucumber pancakes! It was always an abundance of zucchini during summer time, bc everyone grows them here, so my family would always make everything with zucchini, including pancakes
They are delicious and tender, so maybe you could try to make them too❤
This is my favorite of your videos so far. Love it thanks for the inspiration.
My family from Mexico always made cucumber water. Blend a cucumber with water and sugar. Some prefer it peeled first, others not. It does add a hint of bitterness. We sometimes also add lime. It is refreshing.
Or cucumber lemonade with mint. So good
Oh I made Es Timun Serut. Shared with other people. We all fell in love. Thanks for the inspiration.
I love cooked cucumber in pasta. And yes! It's so much like zucchini
Thank you to Antonia! I've just made your dish and it made a happy lunch :)
My first encounter with the concept of cooked cucumber was a recipe card for asian style sauteed beef and cucumber. I think it’s a vietnamese dish ? Never tried it though.
Creamy cucumber salad is very popular in France too :)
I have never been a big cucumber fan but you really have me thinking. I will be sure to try a few of those recipes! 🥰
I always say you may have just not had the right way to eat the food yet!!
You know in my place we add green melon syrup to the water of es timun serut and put it in refrigerator and we call it air selasih ( we call basil seed as biji selasih in my place)
That was VERY interesting - the best part - people from around the world provided you with the recipes. Well done.
I think when it comes to Polish cucumber dish, "zupa ogórkowa" - cucumber soup is more surprising. It's a soup made with grated pickles so it's super sour but still comforting
i'm so glad you chose the Schmorgurken, I also suggested it and like I mentioned in the mail, it's one of my favourite traditional meals. I got a big family (like 40+ people just on my German side) yet I'm the only one of us who likes it 😅 There's already not that many people who seem to know or like it and it's getting less and less, so I'm glad you're exposing more people to it who hopefully will try it and keep the tradition alive for a little longer
I'm gonna have to try all the dishes, starting with the Es Timun Serut because I need something to counter all the iced coffee I've been drinking this month 😂