Challah Braiding (Pt 1)

Make Bread at your home, Enjoy it. See Part 2 here

From Wikipedia:

The word roulade originates from the French word “rouler” meaning “to roll”.[1] Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach.[2] The roulade is then sliced into rounds and served. Of this common form, there are several notable dishes:

Braciole, Italian roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs
Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats
Rouladen, German and Hungarian beef roulade filled with onions, bacon and pickles.
Španělské ptáčky (Spanish birds) are roulade in the Czech cuisine The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge of hard boiled egg and/or frankfurter to the filling. Unlike the large roulade, sliced before serving, the “birds” are typically 10 cm long, served whole with a side dish of rice or Czech style bread dumplings.
In Hungary the dish is known as Szüz tekercsek (so called Virgin rouladen), filled with minced meat.
In Poland the dish is called “zrazy”.
Kohlrouladen, German cabbage roulade filled with minced meat.

A common form of roulade consists of a souffle-type mixture baked in a flat pan rolled around a filling. Appropriate to the meaning of the word however, a roulade may refer to any such “rolled” dish, such as sushi, and is not limited strictly to the European dishes.

From Wikipedia:

Olivier salad (Russian — Салат Оливье, Russian pronunciation: [sa.lat oli.vje]) is a traditional salad dish from Russia, which is also popular in many Eastern Bloc countries. It is made with diced potatoes, vegetables, eggs, and ham and is dressed with mayonnaise.[1] The dish is sometimes referred to as Russian salad.

In many Russophone communities, the salad has become one of the main courses served during New Year celebrations (along with cold-cut turkey and champagne).

Ingredients:

Earlier, it always included cold meat such as ham or tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also pickled tongue, sausage, lobster meat, truffles, etc. garnished with capers, anchovy filets, etc. Some versions mold it in aspic.

In modern usage, it is usually boiled diced vegetables bound in mayonnaise, with Doktorskaya-type sausage (a genericized Soviet bologna brand that most resembles a giant uncooked hot dog). The most common alternative version, where it is replaced with boiled or smoked chicken, is called Stolichny salad, after Ivanov’s version.

A multitude of other versions, named, unnamed, and even trademarked exist, but only Olivier and Stolichny salad have entered the common vernacular of post-Soviet states.

From Wikipedia:

Jalebi, or Imaratee or Jilawii (and sometimes Jalibi[1]) (jilebi, Hindi: जलेबी, Nepali जिल्फी/जेरी , Urdu: جلیبی, Sindhi: جلیبی, Punjabi: ਜਲੇਬੀ jalebī; Bengali: জিলাপী jilapi; Persian: زولبیا zoolbia; Arabic: zalabiyah) is a sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal, and Bangladesh. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup.

The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water.

A similar sweet is imarti, which is red-orange in color and sweeter in taste, made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant Chhena Jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.

In India Jalebi is served as the Celebration Sweet of India, popular during national holidays like Independence Day and Republic Day, on which it is supplied in government offices, defence facilities, and other organisations. Similarly, Jalebi is one of the most popular sweets in Pakistan. It is used as a remedy for headaches in some parts of Pakistan, where it is placed in boiling milk and left to stand before eating.

the following info is from Wikipedia:

Samanū (Persian: سمنو‎), Samanak (Persian: سمنک‎), or Sumalak (Tajik: сумалак; Uzbek: sumalak [sʉmælǽk]) or Sümölök (Kyrgyz: сүмөлөк [symœlœ́k]) is a sweet paste made from germinated wheat, which is prepared for Nowruz in a large pot (like a kazan). Traditionally, women take a special party for it during the night, and cook it from late in the evening till the daylight, singing related songs. In Tajikistan and Afghanistan they sing: Samanak dar Jūsh u mā Kafcha zanēm – Dīgarān dar Khwāb u mā Dafcha zanēm.[1][2][3] (meaning: “Samanak is boiling and we are stirring it, others are asleep and we are playing daf”). In modern times, making sumalak can be a family gathering.[citation needed]

A plate or bowl of Samanu is a traditional component of the Haft sin table.

Joojeh Kabob | Persian Food | Part 1

Joojeh Kabob | Persian Food | Part 2

Joojeh Kabob | Persian Food | Part 1

Joojeh Kabob | Persian Food | Part 3

Joojeh Kabob | Persian Food | Part 2

Joojeh Kabob | Persian Food | Part 3

The following recepie is for a 6-8 serving, not the one that you saw in this video.
6 to 8 servings
Ingredients

Sugar — 1 cup
Water — 1/2 cup
Rosewater — 1/4 cup
Saffron — 3-4 threads
Unsalted butter — 8 ounces (2 sticks, or 1 cup)
Flour — 1 1/2 cups

Method

Bring the sugar and water to a boil in a saucepan over medium heat. Stir until all sugar is dissolved, and then add the rosewater and saffron. Cover, remove from heat and set aside.
Heat the butter in a large saucepan over low flame. Add the flour and stir to form a smooth paste. Continue to cook, stirring often continuously, until the paste takes on a golden color, about 5 to 10 minutes.
Using a whisk, slowly beat the sugar syrup into the flour paste.
Remove from heat and spread the halva paste evenly onto a plate or platter. Make attractive patterns on top of the paste using the back of a spoon or with a knife. Cover and chill until fully set.
Cut into wedges and serve with tea or coffee.

Kookoo Mushroom (Gharch) Part 1

Kookoo Mushroom (Gharch) Part 2