New episode callouts go out every Friday! For new themes and how to submit, check out my community page here: https://www.youtube.com/@BerylShereshewsky/community
Thank you to Katarina, Linda, Arianna, Michelle, and Maya for sharing your dishes with us!
The artists behind me are Stephanie Ellis, Maxine McCrann, and Ameni Abida. Check out their work on my website here: https://www.beryl.nyc/index.php/stephanie-ellis/, https://www.beryl.nyc/index.php/maxine-mccrann/ & https://www.beryl.nyc/index.php/ameni-abida/
Recipe for homemade buffalo sauce: https://www.beryl.nyc/index.php/2024/04/04/buffalo-wings/
My Breakfast episodes playlist: https://youtube.com/playlist?list=PLQube5Se_ctGjIQh7V6ZSLIOyQZG4VCeI&si=n_e1nUKUjDZ7eEj8
RECIPES:
Buffalo Chickpea Wrap: https://www.beryl.nyc/index.php/2025/08/06/buffalo-chickpea-wrap/
Balila: https://www.beryl.nyc/index.php/2025/08/06/balila/
Salada de Grão de Bico: https://www.beryl.nyc/index.php/2025/08/06/salada-de-grao-de-bico/
Revithosoupa: https://www.beryl.nyc/index.php/2025/08/06/revithosoupa/
Farinata: https://www.beryl.nyc/index.php/2025/08/06/farinata/
CHAPTERS:
00:00 Intro
00:14 Making USA Buffalo Chickpea Wrap
02:51 Trying Buffalo Chickpea Wrap
05:13 Making Lebanese Balila (Warm Chickpea Mezze)
07:40 Trying Balila
10:02 Making Portuguese Salada de Grão de Bico (Salted Cod Chickpea Salad)
13:01 Trying Salada de Grão de Bico
14:41 Making Greek Revithosoupa (Chickpea Soup)
17:59 Trying Revithosoupa
19:42 Making Italian Farinata (Chickpea Pancake)
22:57 Trying Farinata
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl
49 Comments
If second recipe had a passport, it would be stamped ‘deliciously compassionate’ in every language!
Take your extra garlic, cut off the tip,,set them upside down on a pan with olive oil on it and roast them for about 30 minutes in low heat oven. You will smell it when they are ready. Let them cool and then squeeze out the garlic. You can freeze it and use it in recipes, on bread as a spread. It will last longer.
Garbanzos con espinacas is our go-to chickpea recipe here (Spanish recipe). Highly recommend if you do another chickpea episode!
The Italian recipe at the end of the video is VERY close to "Socca niçoise" from the south of France.
Also, chickpea flour is a very common ingredient to use for vegan people to make "omelette's" and suck (replacing the eggs)
Is a wrap a sandwich? I'm going to go with yes. Everything – all foods (not beverages) are either Sandwiches, soups or wellingtons. Arguably.
Beryl, where did you get that necklace? I'm obsessed
For extra garlic, try making toum. It's a Middle Eastern aioli. It uses LOTS of garlic and is great on chicken shwarma.
Farinata is so incredibly delicious! It’s common in Nice and also Argentina!
Bacon and eggs😊
You can peel the garlic, then freeze it and just thaw out as needed😊
farinata is like an example of culinary convergent evolution–very analogous to korean mung-bean pancakes. bet it would also taste good made with pork belly and kimchi.
Your garlic bulbs prompted me to ask if you ever thought about doing a garlic centered episode where garlic is the star?
You can always use bigger flatbreads and use the same filling.
The question of is a wrap a sandwich sounds like a religious debate and may get you a burned steak.
Too much garlic, roast some and pack it in oil. Or chicken and 40 cloves
You can break up heads of garlic into the cloves and freeze as is, skins and all. Will last for months.
I really worry about this womens salt. She adds it to everything! Even the cod. Lord
Thank you for a great video! I'm going to make the buffalo chickpea wrap this week.
As a child, I loved eating egg salad for breakfast. Sometimes with toast, but usually not. My mom would mix hard-boiled eggs with mayo, salt, and pepper. Very simple, but much loved by preschool me. 😄
I love chickpeas and eat them every week. This week I am making a samosa -style pot pie with potatoes, onions, peas, carrots, chilies, ginger and chickpeas. Delish! I have made socca a few times, which is very similar to farinata. It was easy to prepare and even easier to eat!
How about a black-eyed pea show? Yum!
I do the same with onions, as you do with garlic. I'm at a store buying some fruits and vegetables, I'm looking at onions, and thinking: "How many onions do I have at home?". Of course, I don't know the answer to that question, so I buy two onions… JUST IN CASE. I end up having way too many.😅
I'm going to make ALL of these 🤤
All of these dishes look delicious! I'm gonna make the Greek soup tomorrow 🙂
SSuper nice to see a chickpea episode but It would be awesome if the recipes came in cups, teaspoon, tablespoon etc…think i ruined a few because things covert different for dry vs wet ingredients or weighed things. I try to look up 900g of flour and three websites say three different things. I don't have a scale and it takes twice as long to try cooking these. I understand the rest of the world uses a different system, I just want to make it right.
all the salted cod talk is so funny to me cause I am portuguese but I've been a vegetarian for so long that I forgot this recipe even had cod since we do it without it in my household
Your comment about food sticking to your pan no matter how much oil you brush on… Somewhere along the way in my cooking journey, I heard that to prevent sticking, first heat the pan, wok, or whatever. Only once the pan has reached temperature do you add the oil. And only when the oil has reached temperature do you add whatever it is you're frying. This method seems to work pretty well for the most part. Patience.
Time for another garlic episode!
Rose on @CheapLazyVegan minces garlic in a food processor and freezes it to use later.
In Lebanon we have a lot of super yummy chickpea dishes some are very simple like the chickpea salad with garlic lot's of lemon juice and cumin
Or the simple onion and chickpea stew Wich is sauteed onions with seven spices and tomato paste a cup of water and a can of chickpeas
And other very hard old recipes like chickpea kibbeh
I've never seen farinata with herbs on top – maybe rosemary?- it's great by itself imho!
P.S. I'd advise against italian seasoning for an authenthic italian flavour. 😉
@11:32 *heads of garlic 😁 thanks for the recipes! I will definitely try the Portuguese one!
You can never have too much garlic! 😛 Personnally, I buy big bags of garlic (with peeled cloves) and toss them all in my food processor to chop them into small pieces. I put it in a tupperware and store it in the freezer. When I need garlic I just take the tupperware out and take as much as I need. I never chop garlic as I always have some waiting to be added to a recipe 😛
faltaram aí as azevias de grão, o bacalhau com todos e o rancho (um prato verdadeiramente de camponeses)
So excited for this, because I LOVE chickpeas!
OMG the balila! I had seen the recipe in a Palestinian cookbook (FREE PALESTINE!), but your video inspired me to finally do it. WOW! It was amazing and I had all of the ingredients in the pantry. Thank you Beryl!
Please don't use canned chickpeas for greek recipes ever again, we only use dry legumes
Ahahaha I started reciting the hoisin sauce thing 3 seconds before Beryl did 😂
Yay Greek recipe 🥰
Wow, now I know where Uruguayan fainá comes from: farinata!❤
Lebanese Food is always 👌
PORTUGAL MENTIONED 📣📣📣📣
You should try “ciceri e tria” from Puglia, Italy!
Can you do an episode on native american dishes?
Do a garlic video
Love buffalo sauce but due to soy intolerance am forced to make my own. Soy is in virtually every processed food.
Quick tip. Garlic bulbs freeze beautifully!
When you defrost them you’ll notice that the freezing process has changed the texture and each bulb (like a golden jewel) shares the properties of roasted garlic.
how do i find an olive oil i like…. most taste weird to me so i use avocado oil but i do feel like i must be missing out on something
In your defense, those wraps Chipotle uses are twice as big as yours!
Beryl you are so funny. You would be great as a live action character in a Muppets movie.
What's the difference between chickpeas and garbanzo beans??
Palestinian here 🖐 the chickpea dish is what we call Mosabaha (swimming/floatimg). Balila doesn't have the tahini sauce. It is whole boiled chickpeas seasoned with cumin and lemon juice. It is considered more of a street food.
I know different countries have different names for similar dishes, but I thought it would be fun to show the Palestinian version.