This is How People Around the World Eat Tomatoes? 🍅🌎

A huge thank you to my mom Catherine, Yasmin, Vivian, Karen and Deehnna for sharing their dishes and recipes today with us!

Recipes:

CHAPTERS
00:00 Intro
00:52 USA Preserved Green Tomatoes
04:47 Canadian Tomato Butter
07:52 Trying Tomato Butter
09:23 Chinese Jia Chang Cai (Tomato Egg Stir Fry)
12:25 Trying Jia Chang Cai
14:10 Lebanese Burghul aa Banadoura
16:31 Trying Burghul aa Banadoura
18:40 Egyptian Mahshi Tamatim (Stuffed Tomatoes)
23:06 Trying Mahshi Tamatim
_____________________
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

#tomato #aroundtheworld #recipes #easyrecipe #tomatoes

[-Viva-Cristo-Rey]

BERYL U GOTTA DO AN EPISODE ON WEDDING FOODS AROUND THE WORLD!! Please upvote if you want Beryl to make a video on this!!!

[KhanhTheLearner]

There is a trick to peeling tomatoes. You can make a small "+" sign cut on the tomatoes, then dunk them into very hot water for like 10-20 seconds, and then immediately to ice water for a few seconds also. The skin will sort of shrink and you can pick the 4 ends of the cut and peel the tomatoes.

[_sarathedreamer]

Who else here is a massive fan of Beryl’s mom?? 🙋🏼‍♀️

[coquetscache]

Hello Beryl, my name is Pam but I go by Grandma. It's been much fun watching you share your food related videos (the content and quality is superior), and like many viewers I also enjoyed seeing you with your Mom. You see, this month my own Mom would have turned 100 years old. She was a gifted cook, who also happened to live in Connecticut. They called her "Mella", short for Carmella. Her family had a farm in Salem, back in the 30s-60s, and the soil along with their completely green thumbs grew gobs of tomatoes year after year. It. Was. Amazing. I can still smell the garden. You dear girl reminded me of the pickled green tomatoes that she introduced me to. They were crunchy, garlicky, heavenly, and she enjoyed them all year. I can see it in my mind, how she would hunt them down in the store in the winter, looking for and then through the glass jar to make sure there were peppercorns and garlic in there. So, thank you for stirring that memory of being with her, enjoying green tomatoes, and laughing together. You are a gem, and I hope you continue to share your delightful videos for a very long time.

[meggiemills]

Coming from Palestine I've had both the Lebanese and Egyptian dishes. It's amazing how being in the middle of two countries who share the same language also means the sharing of food culture.

[unwritten]

Your mom is so lovely. She definitely has the vibe of someone who is always genuinely happy to cook for her loved ones ❤️ Seeing you guys together warms my heart 🥹❤️

[BakaNeBaka]

Oh my.... Mama Shereshewsky is so cute... She instantly reminded of Edna in obviously the sweetest way... Haha

[patmos]

As a first generation Greek American, stuffed vegetables were a staple in our house as were stuffed grape leaves. To core a tomato, cut off the top, use a knife to cut the ribs back and then use a tea spoon to pull the core out, that makes it much easier. Try not to use really ripe tomatoes either and do not over stuff them.

[mayaa.]

Bulgur 3a Banadoura calls for a different sized bulgur (they come in 4 sizes), seems as though you may have used the fine bulgur which is why it’s mushy. The grains should puff up like rice, so if you or anyone wants to try it be sure to buy a more coarse bulgur like #3 or #4, usually the grade is labeled on the bag :) The fine bulgur you used is usually reserved for tabouleh or Kibbeh since it’s very fine . Sahtein!

[ShellyS]

I worked with a guy from Lebanon many years ago. His Mom was an amazing cook. Every day he would trade his 'leftovers lunch' for something from the food court. I ate so many awesome things, including tomato bulgar.
Shout out to Sam and his mom❤

[Cyberia]

Beryl’s mum is the coolest. Does she have her own show? She’s definitely camera-ready.

[tiffanyi]

Thank you Mexico for inventing the Tomato and spreading it to the world!! This Puerto Rican is grateful 🥰🇵🇷 ❤️ 🇲🇽

[elizabethchi]

Fyi egg and tomato is called 西红柿炒鸡蛋 (xihongshi Chao Jidan). The video calls it jiachangcai which means home-style dish(es). Like, all simple, homey dishes are generally referred to as jiachangcai but that's not the name of the dish.

Also, some tips for making this more flavorful- I think American tomato sauce tastes really weird in this dish so that might be why your dish wasn't super flavorful. You need bigger chunks of tomato, and then you need to let the tomatoes cook down for quite awhile for the flavor to really come out. The small chunks don't hold up long enough. Caramelizizing some diced onions (don't rush this) with the whites of scallions before adding the garlic also helps. And i usually only half cook the eggs before taking them out. After cooking the tomatoes I fold into the eggs to have them finish cooking in the tomato/onion/garlic sauce. And then I add a corn starch slurry at the end and season with salt, white pepper, and a tiny bit of sesame oil. Too much sugar is not that bad, although not sure about brown sugar. If you think it's too much next time you can add some more salt and/or scramble another egg in it. I'm from New York and can usually make pretty decent egg and tomatoes even with super hard winter tomatoes. Sorry, a bit passionate about this since this is one of my go-to comfort foods (and probably is for a billion other people) and I don't think you really experienced it 😅

[piercerobinson]

I love this new style of video, Beryl! It feels like a documentary mixed with a cooking video. It’s like your videos during your time at Great Big Story :)

[karenustach]

Is there a Catherine fan club? If not, there needs to be one. We can see where you got your fabulousness from

[ekaviw]

Small note for the stuffed tomatoes, we make them in Greece too, the rice seemed overcooked so in order to avoid that you could use a risotto or similar rice instead. Regarding the hulling, I slice the top off then run a knife around the edge of the inside and use a teaspoon to gently empty the tomato's meat. Pickled green tomatoes are a staple in Greek tradition, we literally pickle everything, but I can't wait to try your mum's version too!

[sallycormier]

A hack for carving out the tomato is to use a grapefruit spoon. They have serrations on the edge that cut and the bowl of the spoon scoops.

[vidapuraspa]

My dad is Cajun from Louisiana. He used to always make me tomato gravy. First, you make a roux (thickener) out of an even mixture of butter grease or oil and flour, You need one can of rotel tomatoes, one can of regular tomatoes, and a little tomato paste.
Add some sugar to taste, and a lot of black pepper over butter biscuits

[Drennaden]

I married an Egyptian man and have been making mashi for a while now. Tomato mashi is also my favorite and I think the best way to hollow a tomato is to cut off the top and scoop it out with a spoon like a pumpkin. Also, only fill it 3/4 full and put the tops back on to help steam.
Also, Egypt's favorite rice is a short-med grain rice, unlike a lot of other Middle Eastern countries that use Basmati or long grain.
Hope this helps for next time!

[channah]

Round of applause for the makeshift spice bag!