Amy Riolo: 2014 National Book Festival
Amy Riolo appears at the 2014 Library of Congress National Book Festival in Washington, D.C.
Speaker Biography: Award-winning author, educator, lecturer and culinary consultant Amy Riolo promotes learning and enjoying culture through cuisine. Riolo teaches that cuisine, culture and history go hand-in-hand, and she seeks to accurately portray the three in all her work, which has been internationally recognized. Her publication Nile Style: Egyptian Cuisine and Culture marks the first cookbook devoted to the multi-ethnic and multi-religious history of the Egyptian table. The book contains 25 menus that include historical context in addition to providing more than 150 flavorful recipes, both new and old. The first edition of Nile Style won the World Gourmand Award for Best Arab Cuisine Book.
For transcript, captions, and more information, visit
The Diversity and Unity of Palestinian Sufra | HAYA BISHOUTY | afikra عفكرة Matbakh #28
Join us for a mouthwatering conversation with Haya Bishouty, the culinary mastermind behind Haya’s Kitchen, a supper club that celebrates the rich and diverse heritage of Palestinian cuisine. Haya will share with us her secrets of recreating traditional dishes from her grandmother’s recipes, as well as her passion for introducing new flavors and ingredients to her guests. From Christmas Kaak to Rummaniyeh, from Shatta to Bouza arabiye, Haya will take us on a gastronomic journey through the history and culture of Palestine, one bite at a time.
Haya Bishouty is the founder of Haya’s Kitchen, a supper club that she started in order to revive the tradition of Palestinian grandmothers opening their homes and inviting people to feast communally. While she began with friends, word began to spread and eventually she would have strangers join her traditional Palestinian feasts where she would share the context and stories behind the dishes she was serving.
*Chapters*
00:00 Welcome to Haya’s Kitchen
00:50 How Haya fell in love with cooking
02:00 The Levantine culinary landscape
05:32 The birth of Haya’s supper club
11:31 The magic of Musakhan and olive oil
13:23 Haya’s mission to preserve and promote Palestinian cuisine
22:33 Rummaniyeh: a tangy and hearty dish
25:40 Discovering hidden gems of Palestinian food
30:31 Shatta: the spicy condiment that goes with everything
36:00 The diversity and unity of each Sufra
39:55 Bouza arabiye: the ultimate ice cream treat
44:10 Maftoul: the Palestinian couscous
48:40 The challenges and joys of running Haya’s Kitchen
52:12 Q&A with the audience
Theme music: Peninsular, Tarek Yamani
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Hosted by: Mikey Muhanna, afikra Founder & Executive Director
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****** ABOUT THIS SERIES ******
Matbakh is a podcast series that’s all about eating, making, appreciating and learning about the food and drink of the Arab world. The series invites chefs, restaurateurs and food historians, critics and writers to share their takes on the best of what the Arab kitchen has to offer – both past and present. We delve into well-loved and under-appreciated dishes, ingredients, and flavors, as well as the history of the region’s food and what its future might be. We always ask our guests to come prepared with a specific recipe, ingredient or food story that means something to them.
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****** ABOUT AFIKRA ******
afikra | عفكرة is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region – past, present, and future – through conversations driven by curiosity.
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ФИНАЛЬНЫЙ БОСС Часть 2 #6 Прохождение Bloodstained: Ritual of the Night
Сегодня будем пробовать проходить почти финального босса игры. Ведьма довольно таки сложна и грозиться призвать Баала, чтож проверим свой скилл)). Всем привет! Вы на игровом канале Маргулеса, где регулярно выходят стримы с прохождением игр на ps4 и пк разных жанров. Усаживайтесь поудобнее, запасайтесь вкусняхами и нажимайте кнопку плэй.
НЕ ЗАБЫВАЙТЕ ПОДПИСЫВАТЬСЯ НА КАНАЛ, СТАВИТЬ ЛАЙКИ И ПРОЖИМАТЬ КОЛОКОЛЬЧИК
ЧТОБЫ УЗНАВАТЬ О СЛЕДУЮЩИХ ТРАНСЛЯЦИЯХ!!!!
ВСЕМ ПРИЯТНОГО ПРОСМОТРА.
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America the Edible: Why We Eat, What We Eat, Where We Eat | 2010
This event took place at the Clinton School of Public Service on December 5th, 2010.
Adam Richman, host of Man v. Food on the Travel Channel, discusses his new book, America the Edible: Why We Eat, What We Eat, Where We Eat, which explores the ethnic, economic and cultural factors that shape people's eating habits and how food reflects American culture. On Man v. Food Richman travels the country to sample some of the best cuisine America has to offer.
Fluent English: 2500 English Sentences For Daily Use in Conversations
SENTENCES IN ENGLISH - This video contains 2500 English sentences split up into 22 different topics that you can use in your daily English conversations. Useful sentences for daily life. Fluent English speaking practice.
TOPICS IN THE VIDEO -
Intro - 00:00:00
Everyday Situations - 00:00:20
Past Perfect Tense - 00:18:49
Talking About Clothes - 00:35:04
I'll take... I'll go... I'll keep... I'll put... - 00:59:19
Good Manners vs. Bad Manners - 01:21:44
It doesn't... It couldn't... It shouldn't... It wouldn't... - 01:39:04
Daily Routine - 02:23:00
Going - Doing - Being - 02:57:02
In The Kitchen - 03:11:43
Simple Future Tense - 03:26:30
I've chosen... I've taken... - 03:43:42
Advanced Level - 04:01:46
I'll be... I'll do... I'll get... - 04:29:06
I've decided... I've wanted... - 04:51:45
I've tried... I've got... - 05:13:37
I'm feeling... I'm thinking... I'm hoping... - 05:38:00
Small Talk - 06:01:18
Advanced - 06:19:55
Express Anger - 07:20:40
I've... They've...We've... Who've... You've... - 07:33:03
I'm going... I'd like... I thought... I might... - 07:57:47
All English Tenses - 08:17:06
JOIN IN and repeat each sentence to help improve your English speaking and expand your english vocabulary with these English phrases.
All English sentences spoken by teacher James. ????
The 30-Day English Speaking Challenge -
90 Minutes of English Speaking Training - Do You Want To Speak English Naturally? -
Learn English: 1500 English Sentences You Can Use in Everyday Conversations! -
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★ English Vocabulary - 220 Common Phrasal Verbs -
★ English Vocabulary - 1000 Common English Words -
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★ English Vocabulary - 65 Synonyms in English -
★ English Vocabulary - 65 Everyday Suffixes Words -
★ English Vocabulary - 100 Household Items -
Learn daily use English with Club James Studios.
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Topik, Vegan Flavor Bomb Armenian Lenten Mezze
Topik or Topig is a dish inherited from the Armenian people of Istanbul (Bolsohays) during Ottoman times and has been since a staple in nostalgic taverns (meyhane) in Istanbul. Originally made during the lent by the Istanbul Armenians, it has quickly became a popular mezze in Istanbul taverns, to accompany raki tables. Encased by a chickpea, potato dough and filled with caramelized onions spiced with cinnamons, allspice, pine nuts and currants, it's a fusion of flavors in the mouth.
P.S: The original recipe suggests wrapping in cheese cloth and briefly boiling the topiks, this recipe is more adapted to the modern version.
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☕ Glass Measuring Jug 1 litre:
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???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
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???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients (4 servings):
Chickpea Dough:
• 250 g dry chickpeas (soaked overnight)
• 1 medium size starchy potato, 200 g
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp sugar
• 2 tsp tahini
Filling:
• 1 kg onions
• 1 tsp salt
• 2 tsp sugar
• 2 tbsp black currants
• 2 tbsp pine nuts
• 2 tsp ground cinnamon
• 2 tsp allspice / pimento
• ½ tsp black pepper
• ½ cup tahini, 120 g
Instructions:
Dough:
1. Soak the chickpeas in water overnight and transfer them into a large pot
2. Add 2 liters of water and bring to a boil. Let it simmer covered for 2.5 hours until very soft.
3. Skim off the foam on the surface occasionally.
4. Alternatively cook in the pressure cooker for 1 hour.
5. Boil 1 medium size potato with skin on for 30 mins until it’s soft on the side and fork easily penetrates the flesh.
6. Peel the skins of the chickpeas and the potato and transfer them into a bowl.
7. Mash the chickpeas together with the potato until they are combined.
8. Add 1 tsp salt, 1 tsp sugar, 1 tsp cinnamon and 2 tsp tahini and knead to combine into a dough
Filling:
9. For the filling, cut the onions into strips and transfer into a large pan
10. Add 1 tsp salt and cook and stir on lowest heat for at least 1 hour until the onions are nicely caramelized and darkened in color
11. Once the onions are completely caramelized and still warm; Add 2 tbsp currants, 2 tbsp pine nuts, stir and cook for 2-3 minutes.
12. Turn off the heat and add 2 tsp cinnamon, 2 tsp allspice, 2 tsp sugar and 1/2 tsp black pepper
13. Mix well to combine the onions with the spices and let it cool down to room temperature
14. Once the mixture is cooled down, add 120 g tahini (about ½ cup) and mix to combine well
Stuffing:
15. Take a baseball size piece of the dough on a plastic wrap and cover with another on top
16. Carefully roll into a max ½ cm thick disc shaped flat dough. Remove the plastic wrap on the top.
17. Place 2 – 3 tbsp of the filling in the middle and wrap the dough to make a ball shaped pouch by lifting and folding the dough to the center by the sides
18. Let it rest in the fridge for at least overnight and serve with cinnamon and optionally extra virgin olive oil and squueze of lemon.
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.