How to cook Lamb with Spiced Carrots Christmas Feast Special-Episode 7
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It Christmas 2 days in a row!! Whether your surrounded by Snow or in the backyard by the BBQ this is an amazingly tasty option that will cut your cooking time in half, but definitely not your flavour... Super simple, yet feeds plenty!!!
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xo DC
OVER THE FIRE COOKING SOUP - TRADITIONAL UKRAINIAN BORSCHT RECIPE
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The Neighborhood Tantes (Aunts) and Their Black Persian Lamb Coats
Larry Lowenthal, National Park Service historian and Wexler Oral History Project shrayber volunteer, reflects on the presence of Yiddish and Yiddish-speakers around the housing cooperative where he spent his early years.
To learn more about the Yiddish Book Center’s Wexler Oral History Project, visit:
Bograch | Hungarian meat | Cooking in a cauldron
Good day! The Hasky Kitchen channel is with you! Today we will cook borgach in a cauldron!
Bograch (goulash cooked in a cauldron) is an unusually tasty meat dish that is very popular in Transcarpathia.
• 0.5 kg. veal pulp and 0.5 kg pork pulp
• Bacon - 200 g
• Potatoes - 600 g
• Sweet pepper - 2 pieces
• Tomato - 2 pieces
• Onions - 2 pieces
• Carrots - 2 pcs.
• Hot pepper - 1 pc.
• Garlic - several cloves
• Paprika - 3 tbsp. spoons
• Parsley greens - 1 bunch
• Salt - 1 tbsp. spoon
• Vegetable oil - 2 tablespoons.
Bograch is a Hungarian national dish with an interesting history. According to legend, even during the wars with the Turks, the cook prepared dinner for the army and overdid it with paprika. This is how the bograch recipe appeared. Over the centuries, the recipe has been improved and tasted even better. Today, paprika is added to it to taste, as well as potatoes.
We prepare the ingredients for making bograch (goulash in a cauldron).
Cut the pork and beef into pieces.
Cut the bacon into small cubes.
Cut the onion into thin quarter rings. Finely chop the garlic.
Cut the carrots into semicircles. Usually carrot circles are added to the bograch, but these can be cubes and free-form pieces. We will cut into semicircles.
We light the fire, set the cauldron on the stove, wait for the cauldron to heat up.
We send chopped bacon to the cauldron and add 2 tbsp. tablespoons of vegetable oil. We fry the bacon, stirring constantly, for 10-15 minutes.
Add the onion and fry until slightly golden (do not forget to stir so that the onion does not burn).
Then add the carrots and simmer for a few minutes.
Add the paprika and stir until the spice is evenly distributed and absorbs all the fat.
We send meat to the cauldron, fry it. Then add hot pepper and chopped garlic. Pour in some water to cover the meat. Bring to a boil, reduce heat and simmer veal in a cauldron for about 1 hour.
Cut the potatoes into medium-sized cubes, cut the tomatoes into small cubes, cut the peppers into cubes, chop the herbs.
Add salt 30 minutes before the meat is ready. When the meat is almost ready, add potatoes, peppers and tomatoes. Simmer until all ingredients are cooked.
Add half of the greens to the bograch and boil the goulash a little in a cauldron.
Bograch (Transcarpathian Hungarian goulash) is ready.
Sprinkle with chopped herbs before serving.
Also, flour dumplings - chipets are put in bograch, but this is at your discretion. Today we cooked a dish without them, next time we cook bograch, we will definitely try to cook it with chips!
Bon Appetit!
Traditional SLAVIC FOOD in UKRAINE!! Oldest Ukrainian Market in Kyiv | Ukraine
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One of my favorite things to do when I travel is to explore local markets. Come with me as I try traditional Slavic food in the oldest Ukrainian market in Kyiv, Ukraine!
My afternoon kicked off at Tsars’ke Selo Restaurant, a traditional and authentic Ukrainian spot with my guide Margarita from Tours by Locals. It’s located in an old-school, village-style house!
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The employees at the restaurant wear traditional folk clothing, which adds to the atmosphere and ambiance. There’s an outdoor terrace and an open-air kitchen where they grill kebabs and vegetables.
I started with some incredible cranberry vodka before taking a master class on making vareniki. I was having some trouble making them, but they’re super tasty.
She boiled them and added some cherry sauce on top. They were both sweet and sour, and hot on the inside!
We followed the cherry vareniki with the borscht in bread, chicken Kyiv, and a type of local potato pancakes called deruny.
Next, I tried some spicy and strong vodka, followed by the borscht in a bread bowl. The borscht also contained a pork rib inside! The rib was hot, tender, and meaty, and had absorbed the borscht broth. I loved it!
Next was some salo, which is cured pork fat with garlic sauce. I also tried some fluffy bread with garlic & onion sauce and sour cream. But I couldn’t get enough of the meaty ribs!
The deruny were next and came with some sour cream. They were crispy and golden brown. Eating it with a fork and knife was great, but eating it with my hands was even better! They reminded me of hash browns!
Our Chicken Kyiv was next, which is breaded and fried chicken with a buttery sauce with herbs inside. It came with some creamy mashed potatoes and vegetables. I loved it. It was a super hearty stick-to-your-ribs kind of dish and keeps you warm!
Next was more vodka with a pepper inside, followed by potato vareniki with sour cream. The caramelized onions on top were amazing!
We continued with a Kyiv cake that had some chocolate on top, as well as hazelnuts, meringue, and some jelly. It reminded me of Nutella. The flavor combination was insane and it wasn’t too sweet! I loved the nuttiness and the different layers.
After eating, we hopped back in the car and drove past the Ukrainian parliament and the residence of the President on our way to Bessarabsky Market.
The market is one large market with high ceilings. It’s the oldest covered market in Kyiv. He headed up to the top level, where we got views of all of the vendors below us.
Then, we headed back down and tried some salo on bread with radish and garlic. The bread was amazing, as was the lard!
Next was some general’s lard. It was salty and delicious, as was the classic salo. The vendors were so friendly! I followed the salo with some amazing homemade pork sausage.
We then came across pickle vendors selling lots of pickled vegetables. Further on were more salo, beef tongue, lamb, and goat in the butcher area. The vendors kept feeding me more pork lard with bread and pickles!
Next was some sweet and creamy cottage cheese and some spongy soft cheese. I followed that with molozyvo cheese, which looked like flan!
Then, I tried some insanely good crystallized honey. Ukraine is one of the top producers of honey in the world! We tried quite a few types, including some that were thicker and others that were spicy!
Then, I had an aphrodisiac that tasted like beets! What an incredible market visit!
Where have you been?
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My name is David Hoffmann. For the last 13 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 83 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
P.S. Thank you for watching my videos and subscribing!
Kazakh cuisine - Kuurdak
Today we have a guest Timur Sultanov. We are united, we will cook Kazakh cuisine dishes.
Kuurdak
Mutton - 200g
Beef - 200g
Liver - 100g
Lungs - 100g
Onions - 2-3 pcs
Potatoes - 3-5pcs
Salt, pepper, herbs to taste