My favorite recipe from my Grandma: Belish | Slovak Comfort Food
Вставка
- Опубліковано 5 жов 2024
- Over the years my grandma on my dad's side made plenty of Polish and Slovak comfort foods. Belish is one of our family's favorite recipes from my gram. It's based on a pagach recipe, which is a bread stuffed with potatoes, rolled out and baked though I'm not sure how we got the name over the years. Also, be sure to add plenty of butter.
► Join our Cooking Community: community.etha...
► RECIPE LINK: www.ethanchleb...
------------------------------------------------------------------------------------------
► Connect with me on social:
Instagram: / echleb
TikTok: / cookwithe
Twitter: / ethanchleb
-------------------------------------------------------------------------------------------
► CHEAP, but useful Kitchen Gear
Whetstone for sharpening: amzn.to/35lvnuv
Scale: amzn.to/2SMht25
8-inch Chef's knife: amzn.to/2QLYvWr
Cast iron: amzn.to/2tu4Bmo
Saucepan: amzn.to/2tu4Bmo
Wood cutting board: amzn.to/2Qkw1UQ
(NOT cheap) Amazing Pan: amzn.to/2rW8wYY
-------------------------------------------------------------------------------------------
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #Cook #WithMe
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
![[UA] NAVI проти G2 Esports | Blast Premier Fall Final](http://i.ytimg.com/vi/QWlIm4FGESQ/mqdefault.jpg)
Damn! I'm glad to see belish getting some love and you all can start enjoying it with your families. Here's the recipe link if you missed it in the description: www.ethanchlebowski.com/cooking-techniques-recipes/how-to-make-belish-pagach
I made some for My dad's retirement party. Everyone was wrapping their brats with it. They all loved it. Next I'm going to make a variation with some corn meal mixed in for a Mexican style pizza piled high with chorizo and peppers. I can't wait!
Sorry to bother but the recipe just says flower and I wanted to know what kind?
(hungarian) BÉLES = BELISH (slovak)
Have you considered do a dessert belish? Maybe like a sweet beet filling and brushing the top with honey?
Is it fine for the filling to only use potatoes, and no cheese?
This man isn't just sharing a recipe. He's sharing a recipe that which the specifics could potentially be lost in the future. You're doing an awesome service to culinary history by doing this. People, go ask about your grandmas' recipes and share them, so that they don't get forgotten.
Yes! So many recipes have been lost to time. Preserve that knowledge while you can!
Ooh as an Slovak person I can guarantee you this recipe is not going to be forgotten anytime soon... we eat it all the time here 😂
YES!!NAMASTE!! XO
dont worry i and practically all slovak people eat this so much
I’ve still got my late Grandmother’s handwritten recipe for Welsh rarebit! I plan to pass it down to my future children and grandchildren someday. 😊
In Hungary, we call it "Béles", and we have a sweet version of this, with cottage cheese, dill and raisins.
Quite interesting. That actually sounds kinda good. Is it a dry cottage cheese that is mixed with the dill and raisins?
@@EthanChlebowski we have something similar in romania and yeah its dry cottage cheese, but no dill
My szomszed calls them Pogacsa
we don't use dill though? Where'd you get the dill from brother?
@@endreaja I suppose the cheese is the same as Austrian "Topfen" (or German "Quark").
I like the way Ethan repeats "this is how we do it in our family..". So good to hear we still have families with handed-down recipes and styles.
You can imagine exactly how this kind of thing came about. It's like someone wanted pierogi but didn't want to go through all the trouble.
haha - high five, right? I was thinking the same thing. Next time I want to make pierogi, I'm just making this. Great minds :D
vitriolicAmaranth like this wasn’t a lot of work either.
@@cyndifoore7743 it's not. If you have leftover mashed potatoes this is as simple as throwing a dough together.
vitriolicAmaranth the thing came about When they had absolutely nothing Else to prepare
Considering the rise times involved in the belish pierogis are quick, just a bit tedious.
Put some butter fried shallots, green chillies and coriender in mashed potatoes and we call it "Aalu Paratha" in India😊
Was about to comment this 😃
I guess the texture would be quite different though. You know, cuz there's yeast and eggs and stuff that doesn't typically go into parathas
Cool. I wonder if there is a recipe, one could do the history and show the recipe from country to country. Working around the world. Some things are passed down. It’s hard to imagine no grocery stores. But they made do with what they grew. Potato’s and cabbage.
Oh hell yeah!!! That sounds amazing! Thanks for the idea
Half my ancestors are from Slovakia, but my family didn't make anything like this, so my first thought when he explained what this is was "Oh.. paratha!" I like potatoes and cheese, but an aloo paratha version sounds fantastic!
Your “belish” is identical to my family’s “pagach,” which I describe to non-Slovak friends as a focaccia stuffed with pierogie filling. We always fill ours with a potato-cheese-onion filling.
ooh I think the onion must really add something wonderful to the recipe. That sounds so good!
Sounds good! How do you prepare the onions for the filling?
peterlem1: Chop them and then sauté them in butter till caramelized. Blend with the potato-cheese mixture. Somehow the onions melt into the filling and you don’t feel them.
@@figmo397 thanks!
Actually Pagáč is a small rounded cookie that is made of crispy pork fat. I am from Slovakia and my grandmother makes it all the time. When you spell it right it will not show you this huge bread. I actually couldn't find what he says he found when he googled pagac. Smhw what you are describing is called Pagoča and it's something completely different even tho it might sound similar.
Hi from Slovakia, its báleš 🙂👍
^
Balls
@@asteroidwharf2373 bruh moment
It looks good, really good. That golden crust is to die for
Oooooh so it "is" called like that. Cool!
What makes you believable and genuine is that you recognize the essential addition of the extra butter. Excellent video. Bardzo dziękuję
Much appreciated ✊
In Turkey there is a term called ''beleş''. It literally means ''free of charge''. Back in Ottoman days rich feed the poor with baked dough. I dont think they are same since Belish has some relatively expensive ingridients inside but that lighted a bulb in my head. We even have a saying eat when you find ''beleş''.
It's the same origin, via the Ottoman Empire in Eastern Europe and all that
The Slovak American Cookbook is a treasure! My mom bought a copy for each of us kids years ago - 5 copies. I made pagach last winter from the cookbook and it turned out great. Slovak comfort food. I'm Polish (mom) and Slovak (dad). This is the type of food we grew up on. Brings back a lot of memories. Thanks for making these recipes.
This makes me wish I could call my grandma. I miss her sooooo very much! She’s been gone nearly 10 years. Wow.
My mom was Polish and a fantastic cook as were her sisters and living in north central Pennsylvania, an area with a large amount of ethnic church food sales, I’ve never heard of Belish. Made it today! Fabulous! Thanks 👍🏽
You saw the video on the Punxsy page didin’t you?
your channel is a real treasure of old, traditional East European food recepies.
It's an important part of culture, which shall not get forgotten. Thank you for sharing &passing this recepies to old & young youtube users. I made belish for my birthday party and all my Polish family and Scottish friends love it, both adults and kids.
For russian names - it mostly spelled Belyash (or Peremyach for original udmurtian version) - small fried pie with meat and onion filling... Or Bak-Belyash - which is baked meat-and-potato pie, shown on photo (and on Tatar or Bashkir it inndeed could be spelled Bak-belish for small version, or Zur-belish for some big ones, which could easily fill up family and guests)... They are extremely tasty also.
I feel bad for expecting a really thick European accent when your grandma answered the phone lol
You should feel bad for thinking there is something called a "european accent".
@@stianovesen It only means an accent originating from a European country.
@@stianovesen Big brain guy right here. jk
@@helenhighwater5313 I feel like you misunderstood his point....as a 'european' its just a weird american thing to group countries into entire continents when referencing culture/language without realizing that the old world (africa, europe and asia) is a hot pot of different peoples where you'll find a different traditional 'belish' or equivalent recipe in every village let alone country. Often an entire language! But I do agree there is no need to feel bad for that mistake. I guess Njoter has been shamed in the past for referring to a Botswanan accent as African and feels but hurt over the double standard.
@@stianovesen Eastern Europeans really have very similar accent when they talk english
Great recipe. Couple of suggestions for others if you give it a go: the dough takes up a LOT of flour when you knead it. Probably better to use 10-20% more flour in the dough mix from the start. You'll end up with the same result and kneading will be easier. Also, I had trouble doing the flipping part way through the cooking, mainly because my belish/pagach had filled the entire tray when flattened, so I couldn't grab any edges. Simple way to deal with this is to use a 2nd baking tray - bring the belish out of the oven half way through, then put the 2nd tray on top (upside down), flip everything so the belish ends up in the 2nd tray with the browned (bottom) surface at the top. Now add the butter, and put 2nd tray back in the oven for remaining 10 mins.
Good point. My cousin says that the secret to my aunt’s pagach was the baking sheets that she used; completely flat and very thin. After my aunt, who was a true pagach master died, my cousin made sure she got those baking sheets. They’re a family treasure.
The Wisconsin in me cries tears of joy seeing this.
I'm adding this to my family cook book.
So awesome. I’m Slovak. My dad was always asking me to make potato pancakes like his mother used to make. Mine never lived up to his memory. Thanks for the recipe.❣️
Oh my gosh!! My gram used to make this! I remember her calling it "bayloosh" or "Behloosh." I'm so glad I saw this!!
No way, I'm glad to hear someone else has a similar name for it!
@@EthanChlebowski What town or village is your grandma from?? Mine was born in Spisske Podhradie.
@@kathyfeingold9234 in Spiš region is definitely beľuš pronounced the way you said :) funny
It's Belesh in Slovak
We called this pigachi in our small slovak coal mining town in Alabama. We fill the dough with potato and cheese too. We also use the plain dough to be rolled flat and sprinkled with cheese or poppy seeds and rolled up and baked like a cinnamon roll. Every Easter and Christmas is prime time for pigachi, cheese rolls and a baked ham for sandwiches!!! Mmmmm.
Nice to hear how a cherished family recipe is rediscovered.
I finally made this and it was so buttery and tasty!
I actually divided the dough and filling in half to fit it on two quarter sheet pans, but the final pillowy bread was so soft and golden and delicious. Thank you and your grandma for this recipe!
I find it fascinating how all of these Asian and European cultures incorporated New World ingredients into their cuisines since the Columbian Exchange. It's hard to imagine Eastern European food without potatoes, Italian food without tomatoes, or basically ALL South and East Asian foods without the spice of a capsicum pepper of some variety, and yet none of those ingredients has especially deep roots in each respective locality. After all, they all were exclusively found in the Americas and were brought over to the Old World by some explorer or botanist or something, anywhere from 1492 onward.* Obviously, in the intervening years, many new varietals of all three - and SO many more types of fruit and vegetable - were bred in the Old World. Still, places like Ecuador and Peru for example, have hundreds upon hundreds of varieties of potato - multicoloured (red and purple and blue), from tiny to gargantuan, all sorts of shapes with a variety of flavors and textures. We owe a great debt to the Incans for cultivating potatoes - they took something that was barely edible in its wild form, and turned it into something that forms a significant part of many peoples' diets to this day. Moreover, if we ever start to establish colonies off of planet Earth, Mark Watney/Matt Damon has shown that the Incans' legacy could legitimately help us survive.
*Amusingly, I once pointed this out in the comments section for another video, and someone, point blank, said I was lying. They said that they KNOW that hot peppers were an ingredient of their African ancestors, going back to pre-history. Nothing I said, no source I could provide, would convince this person otherwise. I'm not sure what to make of that exchange, except that people are passionate about their food, especially when it's linked to a culture with which they feel associated...and that, like the song says, people "don't know much about history."
Thought-inspiring comment, thankyou
Cultural appropriation!! LOL
I see this kind of food culture evolution happening before my eyes in Japan this last 2 decades or so, when there has been increasing American influence in Japanese food and culture. More coca cola products in vending machines, more Western family food restaurants, more cheese, chocolate, cream and other non-traditional ingredients (tomatoes, pasta, bread, sugar etc) becoming more prevalent in modern diets. Much less of the low fat, high fermented, high seaweed fare that our grandma used to make us. I notice more overweight people around, which I think is a result of this.
I am pretty passionate about our own cuisine. But I've got absolutely zero qualms in admitting while we (especially, us Bengali people) cannot imagine a world without potatoes and chilies, they have never been a part of the traditional Indian cuisine before they were introduced by the Portuguese. So, I guess, I'm indebted to the Incas as well. 😊
@@lightawake to be fair even rice is an introduced crop in Japan, and that's what OP was talking about. How an itroduced crop somehow becomes part of national cuisine and even national identity.
Also pasta seems to made almost full circle in this sense, since it is believed to be brought from China originally.
I am Polish so I know these recipes. Love them. We are in MO and my Dad is in PA His neighbor just gave his some Hulushki I
That Russian type is Palmeni. Very good. It's great teaching my kids these etnic dishes .
Interesting, I am from Slovakia but I have never seen or heard about this thing. My Hungarian side grandma although baked something similar as a sweet cake.
Thank you for sharing grandma recipes send her love & good eats
I love foods from Eastern Europe!
Definitely want to try making this.
This sounds good right now with some Mangalica sausage ! It sounds perfect for a real snowy day!
My grandmother would make this only twice a year: Christmas and Easter. She’d make at two or three 9x13 Pyrex baking dishes. They were floating in butter, and the cheese made the bread so incredible, that yes, I’d go back to sneak a couple more. Grandma called them pogatchas [sp]. Glad you did this vid and that I watched. Have looked for the recipe everywhere! Learned a few years that the bread is Slovakian...I thought because Grandma was partly Hungarian that it was...Hungarian.
Thanks again
I made this for my boyfriend for Easter, he said it reminded him of good memories growing up. Thank you!
My german Grandma made this for my dad with potatoes, apples and cream. My dad called it "Erdäpflreinstriezl". Today i usually make this with raisins added (and cashew cream instead of cream cause allergic). It's a delight - better than any apple pie. I love to modify my fave childhood recipes to make them work (for my gut 😅)
Anna Marina your recipe made me think of Peshwari naan bread. I love to try recipes from around the globe 😘
thats a mouthful to pronounce
Thanks for this Czech receipe, I hope you will make more Czech receipes. I know a few of them and Polish, being my mom is half and half. Looking forward to more!
Hi I’m Circassian and we have a very similar pastry called “ Wlebakh or Akhchen “ but the difference is that we cook it in a pan on the stove in a smaller size and the cheese we use is our Circassian home made cheese.
I have made it several times I wish I could show it to you .
Thank you !
there’s nothing better than good ole fashioned home cooking that brings back memories of flavors from our youth.... don’t let your family recepies get lost forever!
I love seeing this so much! My grandma passed earlier this year and pagach was one of the recipes we would make together and is a family favorite. Now I cherish these recipes even more, and they are more special each time I make it. It's so awesome seeing someone else make this dish and seeing how you make it! We make ours the exact same, except we use a block of longhorn cheddar. We also roll ours out much thinner and place it directly on the oven rack for 10-12 min at 375°. Then we brush with butter and sprinkle with sugar! The lines from the oven racks make it perfect to cut!
Me encanto la esposa limpiando y tu cocinando👏🏻super ejemplo de equipo en pareja y tu manera tan sencilla de explicar te hace unico,el belish se ve delicioso!!! love the way you work like a team with us,thank you !from La Paz BCS Mexico.
"Just bread stuffed with potatoes and cheese" so the three best things haha love this, I'll try it soon :D
Very interesting recipe. Definitely gonna try it :) I'm from Poland and I don't know this dish. I ate similar dish in Turkey, it was like breakfast menu in local cafe. Loving the way you say your last name which sounds completely different from polish pronunciation
When I was a wee lad, in Oklahoma City, we would occasionally drive over to Yukon for the annual Czech Festival. I'm telling you, we had some *delicious* encounters!
I bet you had! :o)
Eastern and Central Europe has a LOT of good food. But Western Europeans like to pretend we don't exist.
@@IceQueen975 I'll admit i don't know much about your cuisine and it's not exactly popular here, but i would never claim it doesn't exist and i'd gladly give it a try if it was easier to find where i am. I just know a bit about Greek and Turkish food (and i don't mean kebab/gyro) plus a few Eastern Europe dishes like Chicken Kiev. Though Turkey is kind of kind of not Eastern Europe. Regardless, don't generalize. That being said, there's a lot of dishes in West EU that have a lot of closely ressembling dishes in East EU, especially popular food and comfort foods.
This dude is great...Love the eastern-euro recipes, the delivery is so much better than all those over-produced wannabe types. My new favourite UA-cam cooking channel. Instant sub!
My grandma is from Slovakia -- this is beleš!
My husband was 1/2 polish my kids are 1/4 each... so I try to share all their Polish culture with them. I never saw their grandma make this but I think they'd love it. Thanks so much I'm am really enjoying your shows. Thank Grandma for us!
Ethan, now we understand why you were a "big" kid! I had never considered doing something like this before, but when you think of it, the belish is in the same family as lefseh, gnocchi, and pierogi. The belish looks delish! It would be fun andeducational to see more of these "family" recipes. Personally, I will try to incorporate the potato skins some way, perhaps boiling the potatoes whole, then removings the skins, toasting them in the oven to crispen, dicing and adding to the mash.
It definitely is all in that same family. A completely delicious recipe that’s hard to stay away from 😬
You’re welcome to make it how you like. But back home, potato skins we always given to the pigs.
Adriane Little I have to ask, why don’t Europeans like potato skins? It seems to be a continental thing, along with lumpy potatoes
@@Udontkno7 I was told by my mum that you can only eat the potato skins from "young potatoes" (the first ones in the year). Also I just looked it up and there's actually toxins in potato skins, especially in older potatoes!
This is always my favourite food my Slovak grandmother makes. She calls it Belouch (pronounced Bay-loosh) and only ever uses cabbage, but oh my god it is amazing. Like you, ours is thinner than what is usually shown on the internet.
This Belish might have been a Friday special for those who didn’t eat meat. I’m going to give it a try, 🙏. My mom used to make Kaçimak, which is made with flour, potatoes, butter, mozzarella. Only, it’s stovetop-adding the flour on top of the boiling potato chunks. It is a lot of work to fully incorporate mashing boiled potatoes with flour, but everyone loved it-like your family Báleš.
Sounds good! May try this adding cinnamon and sugar, making it a good sweet snack or good for next morning breakfast! Thanks!
I'm Tatar and we have that thing you saw first, zur belesh - pretty much an insane amount of mutton/potato stew baked in a pie crust. But in Turkic languages belish/belesh/beles is pretty much any type of savory pie :D
Don't forget 'çüçü beliş', or sweet pie that contains fruit or sweet cheese custard. Basically 'beliş' is any large pie, savory or sweet.
бәлеш.....
that zur belesh looks awesome
Gosh I love mutton.
it seems that there was some gastro mixing benefit during the 150 years of ottoman rule in medieval eastern europe.
My family is from northern Hungary so I'm trying to incorporate more Eastern European stuff into my playbook.
THIS is going straight on the list.
I will do this recipe. The buns look delicious. Importantly, a big thank you to your lovely grandmother for letting us have this recipe! 😺💖
Back in the 1950s I had a Slovakian neighbor who regularly made pagach. It was filled with mashed potatoes and cheese. She put down a layer of yeast dough on a baking sheet, spread the potatoes and cheese on that and topped with another sheet of yeast dough. I can still remember that flour-y cloud of deliciousness!
whats to not like a carb wrapped in a carb sounds like heaven
I actually think it’s kind of hard to make carb-on-carb work really well! It seems all too easy for your recipe to accidentally become a bland, heavy starch bomb when you’re stacking multiple carbs into a single dish without being very careful.
Here are some combinations that most people (who actually try them!) tend to agree work well:
- Chip butty
- Aloo masala sandwich
- Samosas
- Potato pierogi
- Pasta e patate
- Rice in burritos
- Sweet potato pie
- Bao or other Chinese buns with taro filling
- Cornish pasties or other savoury meat pies that contain potatoes and/or a roux-based gravy
- Root vegetable stew with dough dumplings in it
- Potato soup served with bread
I can’t think of any more examples off the top of my head where they seem to have gotten it right. Am I missing any obvious ones?
I suppose it’s not uncommon for people to enjoy two “carb dishes” in the same meal: having mashed potatoes and a dinner roll together, or having a piece of garlic toast to accompany your spaghetti (not to mention the side-salad filled with croutons).
Pasta salad and potato salad can often share the same table. Also, I’m just realizing now that there has been more than one occasion in my life where I’ve put potato salad on a bun. Yes, that is kind of weird. No, I feel no shame.
@@deadfr0g great comment! I love a Cornish Pastie. I’m down once a year (well, was!) and I always get some old fashioned local ones. Delicious. When I was younger I used to stop at the chippy after the pub (I live in Edinburgh) and get a deep fried steak pie in a roll. Heart attack material, but just too delicious. I’m determined to do that again one day.
Thank you so much for sharing this recipe. It's always heart-warming to see that many things spring from our families, and they're jewels worth sharing with the world. I will make this recipe since it looks so scrumptious.
Reminds of our Indian alu paratha, with the main differences being that our doughs are unyeasted and the fillings have spices but no cheese. I've just recently started getting into Western-style baking, so I might have to give this a try…it looks so good!
Is yellow cheese popular in india?
@@edwardadams1024cottage cheese
Is the most commonly used cheese but we also commonly use processed cheese, mozzarella, cheddar too.(sorry if there are any grammatical mistakes)
Edward Adams the most common western-style cheese I know of are processed cheese products from companies like Amul, although other native cheese-making are developing and making higher quality stuff. Still, it’s fairly rare outside of restaurants to my understanding.
The only traditional native Indian cheese I know of is Paneer, a fresh cheese made by curdling milk with lemon juice or vinegar and draining the whey out of it by hanging it up in a cloth. I personally love it, and now that I think of it, we do make Paneer parathas as well.
@@Astavyastataa You probably didn't think about it because paneer is not thought of as cheese, in the international sense, paneer is just paneer. It's usage in 'traditional' recipes is closer to tofu, or 'Nutrella Soy Chunks'.
@@alkabangar6864 I love paneer.
Thank you! I love Grandma recipes-they are the OG chefs & bakers!
Ethan love family recipes, always the best because of the love that goes into them! I wish I had gotten the recipes from my Polish Nanna I have some but not as many as I wished I had! The Best Secret ingredient is Love and Memories
Looks simple and yummy. Thanks for sharing this old world treat!
Tried modifying this with my sour dough starter instead of using instant yeast, tasted even better
So original!
That's cooking for ya, take notes noobs !!
What was your recipe for that?
@cristopher wong milk isn't really necessary as you can also achieve that with water and sugar
You cannot beat a recipe from grandma. Thanks for sharing.
Stuff like this is popular all over the Caucasus mountains, Armenia and Georgia. Stuff like Ossetian Pie looks a lot like your recipe.
Yes, in Russia we call this Ossetian Pie
That little bowl you use for the yeast and salt is so darn cuuuute!
Looks like my grandma’s pagach. Try it with browned butter even better.
I tried this today for some fiends, they absolutely loved it ! Thank you Ethan (and thank you Grandma Chlebowski)
I am kinda late to the party, but I can tell you why googling for "belish" lead you to Russian pie, although it's not usually a pie at all, and not Russian =) We have that thing called "Belyash", which is VERY popular in Russia, although it originates from our southern neighbours (Kazakhstan, Tatarstan and so on), you can google for "беляши" to see a proper picture of it.
But basically it's a small meat pattie of sorts, fried in oil.
Pagachi, we called it Polish Pizza as kids. We used sauerkraut in ours with potato. Ours were very thin, not thick at all. The basted butter crust can't be beat!
This reminds me of my Grandma's "kapusnik" filled with panfryed Sauerkraut and onion!
I'm very late to the party since I only discovered your channel about a month ago. In that time you have become one of my all time video cooks. Right up there with Alton Brown! Thank you very much for sharing this recipe and keeping it alive!
It is also interesting that in Hungary "Pogácsa" is also a savoury pastry but it is not filled. and "Béles" which is filled but sweet. Both are quite similar if pronounced. Belish sounds great I think I am making this at the weekend . ty!
Interesting! “Pogácsa” is from the Turkish “Poğaça”. In Turkey that’s generally a filled (but not always) bun with a lot of oil/butter in the dough, but the word is in Greece too, as “pougatsa” in some Macedonian villages, where it refers to fried dough, and “bougatsa”, which is a phyllo pastry filled with a sweet “cream” filling, or spinach or meat filling. (In Turkey but also in most of the Balkans that’s called börek/burek/byrek.)
@@sazji it's not from turkish, lol. It's a bastardized version of focaccia, which is an italian word.
prosquatter Intetesting, it looks like you’re right - I looked up “poğaça” etymology in Turkish and it tells us it’s from Italian. The “p” is odd though, all those peoples have “f” in their language so I wonder why the shift to “p”? It would be interesting to track the progression of the word, and the dates that it appeared in those languages. Poğaça/pogača/pougatsa/bougatsa refers to extremely different things through the Balkans and Turkey. About the only thing they have in common is that they start with some sort of dough...
@@sazji i don't know about Turkish, but in south slavic languages f->p was a common shift. That's why we used to have people named Pilip instead of Filip, even though in Greek it's Philippos, with an F sound in the beginning.
prosquatter So it must have come down from the north, through Slavic speaking areas. In Greek it’s either p or b, but both are considered very “northern” foods. When I think about it, most of the “f”s in Slavic words/names I can think of, are mutations from the Greek θ (Fyodora, Agafya etc.) “Poğaça” night even have been brought to Turkey by Muslim/Turkish refugees from the Balkans in the early 1920s.
I haven't had this since i was a kid..
Thank you for showing this. I'm going to make this..
This is my favorite cooking channel right now besides Adam Ragusea. This dude is going places
I was taught by my grandmother who was taught by her Slovak mother that it is traditionally eaten on Good Friday. I’m starting mine this morning. We use potatoes and cheddar cheese and i add sauerkraut to my second one. The first is just potato and cheese. It’s a traditional dish in our family for Good Friday i share this tradition with my son
You don’t hear halushki often lol! That was a family staple at my house.
You are delightful to watch and love your recipes. I will definitely make Baelish!
That looks so good! I've never heard of it before. Thanks for sharing it.
Glad to share!
My Slovak mother & grandmother made lokse (pronounced look-sha), which is very similar. No yeast, though--can use leftover mashed potatoes, add enough flour to make a dough, roll out pretty thin. Bake. The thin spots get brown and are super tasty with the better that you melt on top.
ftbuddy we made that too!
I'm slovak and I have never heard about it ... It sounds delicious tho ☺️ I might make it at some point.
U nas bol skor posuch, pricom napln bola zemiaky a smazena cibula alebo kapusta a slanina :D
My grandmother and great aunts were from Kezmarok and I don't remember them making this, either. I remember strudel, baked apples, stuffed peppers, goulash, veal and dumplings. I'm hungry now.
it's amazing how turk/slovak/greek/mediterranean/scillian/arab have similar things with even similar names, and yeah that sounds like what grandmas do or a traditional baker would do, thanks :-)
I like that your last name is essentially “Bread-ski” 😄
Czeckered Cat I just noticed it too. My wife is Czech.
@@wilhelmseleorningcniht9410 -ski is the most common ending for Polish second names. If added it turns the word into adjective kinda like -ish in english. English = angielski Polish = polski. So if you want to translate Chlebowski it would be "Breadish" since Bread = Chleb
@@gudgejm That's some good damn translation :D
Grandma sounds adorable. Thank you for sharing, this should be awesome to make!
You've been killing it. Keep it up man.
Much appreciated!
Wow..seeing the Slovak cook book brought back memories of mt Grandma from the Old Country. We would have cabbage and potatoes on holidays. She would make hers really thin and warm
.mmm
wow i am slovak and i've never seen this before (i am from the south)
My grandma (in Moravia/Silesia in the Czech Republic) used to make "beleše": A lard-fried pan cake without filling, with cream and blackberry or black currant jam on top.
Speaking of Hungary, how about some Paprikash. Or some other sour cream dishes from over there.
Those are some good ideas!
thank you for the recipe! just made it for my family and they all loved it
It's like alu paratha 😏
We do it on a pan
Love from India
Thank you so much for posting this. I haven't had this since l was a young girl, which usually my Bubba had to make 2 huge pans because Pap n l together would wipe out 1 pan in a day. When my Bub passed away - so did her pugugh recipe. I had looked also like yourself on the internet for my Bubba's (Slovak) recipe, like you - it was was a wash until l came across this video. Thank you sooo much for posting. While making this soo many wonderful memories will be brought back, thank you again.
This is the perfect pizza crust. just slap sauce, shredded cheese, and your toppings on top after the flip phase
@ActaNonVerba I think he said in the video that you could use this as pizza dough
@@kandy5129
yes, but when he cut a half of it before potato&cheese filling,
here, it's suggested to make it after the filled part is half baked
Stick the pizza toppings inside
I was thinking the exact same thing from the moment he split a piece apart in the intro. You could make some awesome pizzas with this. I might make this and deep dish it in a cast iron. Think onion, italian sausage, and bacon would be amazing toppings on this.
Don't give Pizza Hut any ideas because they WILL take and use any ideas regarding pizza crust lol
Could be "Pogača" in Croatia and "Pogatschen" in Germany.
I ate in Slavonski Brod when I was visiting my parents and it looked very similiar to that.
im almost sure this is a type of pogača as well
I cannot thank you enough OR recommend anyone make this enough. I just made this for the first time and it's going to be a go-to from now on! It's so much better than I expected, and I was expecting it to be delicious
You and Adam Ragusea are quickly becoming my two favorite UA-cam cooking channels.
This is kind of similar to a potato (tattie) scone, here in Scotland. They're probably made more of a potato and flour mixture than they are bread-like, and are a lot flatter (about 1/4 inch thick, roughly). Across the water to Ireland, they have potato farls, which are pretty close to what you're making, but they don't have cheese.
Kind of amazing how looking down the comments there are loads of similar foods across the world.
Check out "Belyashi". Russian dish, size/shape/filling are different though.
Ahahaha, for the first i thought belish similar to brlyash
And there's a completely different Tatar dish byalish ("i" is stressed)
My Tatar granma's byalish is to die for!!!! 😍😍😍
Looks so good! Going to try it tonight.
Would be really helpful to have the ingredient list in your description.
Looks good
Tried this today. Was delicious and easy. (Boiled the potatoes last night and left them to cool because that makes peeling them easier and wastes less of the potatoes and keep more of the nutrients.) I added diced black mushrooms and garnished the second side with a light dusting of smoked paprika. Thanks for the recipe.
How did you make this and not call it "Binging with Belish"
wasted opportunity
oh my gosh, YES!
I think people would be really confused to not see Babish and, knowing the folks of the internet, get offended on his behalf LOL
I tried making it yesterday and even though I was way off with my potato/dough ratio and I basically scorched my whole arm trying to turn it, it was so fun to make it and so delicious and it’s even better now, I can’t stop eating it
Thank you for sharing such a lovely recipe!
From the description, this sounds like a gigantic pierogi.....
This is something I WILL be making.
Edit: I’m making your French baguette (small loaves) recipe today!
Right?? The lazy version of pierogi
I don't think the dough ingredients for pierogi are the same, but many have said the same thing about it.
You're so lucky to have these recipes! My Baba died before I was born and my great aunts are all gone. So I have dont have anyone else to ask about family recipes 😔
Baba? Where are you from?
@@youdonthavetoknowmyname343 Slovakia
@@andanotherthingwithhollypa9775 I call my dad baba too! I am from Bengal!