linky souscription to keep my channel with reasonable prices:
https://www.youtube.com/@FlavorStreet-e8v/membership
THE SECRET to Our World Flavors From Zwolle to Athens, A Culinary Adventure
Hey everyone, and welcome back to the channel! Today, we’re finally revealing a well-kept secret that’s about to revolutionize your taste buds. Ever dreamed of traveling the world but your budget or schedule just won’t allow it? No worries! We’ve crafted a menu that takes you on a global journey without ever leaving your home.
Get ready to discover how we’ve managed to capture the essence of authentic flavors, from the vibrant streets of Zwolle with our fluffy Bao Buns, all the way to the sunny tastes of Athens and its iconic Gyros. Buckle up, because this culinary adventure is about to begin, and we promise a burst of incredible taste with every single bite!
1. Asian Bao Buns (JaffaJaffa or similar): Steamed bun, filling (pork, chicken, veggies, sauces).
2. Gyros Pita (Iliana’s Greek Street Food): Meat (pork/chicken/veg), pita, tomato, onion, fries, tzatziki.
3. Souvlaki (Iliana’s Greek Street Food): Skewered meat (pork/chicken/lamb), lemon, oregano. Served with pita/tzatziki.
4. Manakeesh Cheese (Nablus – Lebanese): Flatbread, Akkawi cheese.
5. Poke Bowl (Nablus – fusion style): Rice/quinoa, protein (fish/tofu/chicken), veggies, seaweed, seeds, sauce.
6. Jacked Potato (De Vegaterriër – Vegetarian): Baked potato, various vegetarian toppings.
7. Falafel Wrap (Various stalls): Falafel, pita/tortilla, salad, tahini, hot sauce.
8. Vlaamse Frites / Patat (Belgian Fries): Potatoes, fried.
________________________________________
00:00 intro
00 :10 Asian Bao Buns
02:44 Gyros Pita
04:54 Souvlaki
07:26 Manakeesh Cheese
09:36 Poke Bowl
11:56 Jacked Potato
13:48 Falafel Wrap
16:13 Vlaamse Frites
So there you have it! From the comforting familiarity of Zwolle’s Asian Bao Buns to the vibrant, sun-kissed flavors of Athenian Gyros and everything delicious in between, we’ve taken you on a true global culinary adventure. Our passion is to bring these authentic tastes of the world right to your plate, proving that you don’t need a passport to experience incredible international cuisine. We hope you’re as excited as we are to explore the diverse and delicious “secrets” our menu holds. Thanks for joining us on this flavorful journey, and we can’t wait for you to taste the adventure for yourself!
____________________
#Emmen
#Asian_Bao_Buns
#Gyros_Pita
#Souvlaki
#Manakeesh_Cheese
#Poke_Bowl
#Jacked_Potato
#Falafel_Wrap
#Vlaamse_Frites
#street_food
Hey there, Flavor Street Brigade. I’m
super excited to welcome you to my world of deliciousness. Get ready for amazing recipes,
life-changing tips, and most importantly, loads of fun. Thanks for being here. We’re going to have a
blast in the kitchen. Asian bow buns, jaffa jaffa or similar, steamed bun, filling, pork, chicken,
veggies, sauces. To prepare Asian bow buns, you’ll need ingredients for both the dough and the
filling. Bow bun dough ingredients. The dough for bow buns is typically soft, white, and slightly
sweet. Key ingredients usually include allpurpose flour. Sometimes cake flour or a mix with wheat
starch is used for an even softer texture. Yeast. Instant yeast or active dry yeast is common for
leavenning. Sugar adds a touch of sweetness to the dough and helps activate the yeast. Baking
powder often used in addition to yeast to ensure a fluffy soft texture and good rise. Milk warm
can be whole milk or other types like 2% almond or oat milk contributes to a softer bun. Water warm
needed to activate the yeast and bring the dough together. Some recipes use only water. Vegetable
oil or other neutral oil like canola or sunflower oil adds moisture and helps with the texture. A
little extra oil is often used for brushing the dough before folding. Salt balances the flavors.
Some recipes might also include wheat starch or cornstarch for a super soft and bouncy texture.
Tangjang, a cooked flour and water paste that helps the dough absorb more liquid resulting in
a softer, fluffier bun. Common bow bun filling ingredients. Bow bun fillings are incredibly
diverse, but here are some popular options. Savory fillings, pork, braced pork belly, a classic for
guaba, charu, Chinese barbecue pork, ground pork, seasoned with soy sauce, oyster sauce, ginger,
garlic, green onions, etc. Chicken. Crispy fried chicken often with Sriracha mayo or hoyen.
Shredded chicken with hoyen or other Asian sauces. Teriyak chicken. Beef. Brazed beef. Ground
beef seasoned with lemongrass, garlic, basil, soy sauce, tofu, mushrooms. Vegetarian vegan
options. Marinated and pan fried tofu. Example with hoyen, garlic, ginger. Shiakei mushrooms
often with gou jang soy sauce sesame oil mixed stir-fried vegetables example cabbage carrots
bell peppers water chestnuts pack choy gro pa Ilana’s Greek street food meat pork chicken veg
pa tomato onion fries tatsiki to prepare girros pa you’ll need several key components often broken
down into the meat the pa bread the satsiki sauce and the toppings here’s a breakdown of The common
ingredients gyro meat. Meat. Traditionally, gyros are made with pork, lamb, or a combination of
beef and lamb. Chicken is also a popular option. The meat is typically seasoned, often ground and
pressed into a loaf or thinly sliced, then cooked, traditionally on a vertical rotisserie spit,
but at home, it’s often baked in a loaf pan, pan fried or grilled. Seasonings for the meat.
Garlic, minced or powdered. onion, often minced or pureeed, and excess liquid squeezed out. Olive
oil, dried oregano, cumin, rosemary, thyme, salt, black pepper, sometimes red pepper flakes,
paprika, or a touch of cinnamon. For chicken girros, yogurt, lemon juice, and honey are often
added to the marinade for tenderness and flavor. Pita bread. Authentic Greek pita bread is soft,
fluffy, and doesn’t have a pocket like some other pita varieties. It’s designed to be wrapped around
the fillings. You can buy pre-made Greek pita bread or make your own from scratch using flour,
allpurpose or bread flour, yeast, instant or active dry, warm water or milk or a combination.
Sugar, salt, olive oil, optional fresh thyme leaves in the dough. Satsiki sauce. This is a
crucial creamy tangy sauce. Ingredients: Greek yogurt. Full fat is often preferred for richness.
Cucumber, grated and squeezed to remove excess water. Garlic minced. Olive oil. Lemon juice or
red wine vinegar. Fresh dill or dried dill weed. Salt. Black pepper. Toppings. Fillings. Fresh
vegetables. Tomatoes sliced. Red onion thinly sliced. Lettuce shredded often iceberg for crunch.
Optional cucumber slices. Fresh parsley. Fresh mint. Calamatada olives. Green bell pepper. Suaki.
Iliana’s Greek street food. skewered meat, pork, chicken, lamb, lemon, oregano, served with pa
tatsiki. Suaki is a popular Greek dish consisting of meat, traditionally pork, but also chicken,
lamb, or beef, grilled on a skewer, often served in pa bread with various toppings and sauces.
Here’s a breakdown of the essential ingredients for the sulki skewers. Meat and marinade, meat,
pork, often pork shoulder or tenderloin, cut into 1-in cubes. Fattier cuts tend to stay more moist.
Chicken. Boneless, skinless chicken breasts or thighs cut into oneinch cubes. Lamb or beef. Less
common but also used. Marinade. Key to flavor and tenderness. Olive oil. Extravirgin olive oil
is crucial for authentic flavor. Lemon juice. Freshly squeezed lemon juice adds brightness
and helps tenderize the meat. Garlic. Minced or crushed garlic. Oregano. Dried Greek oregano is
a signature herb for sulaki. Salt and black pepper to taste. Optional marinade additions. Red wine
vinegar or white wine vinegar for extra tenderness and tang. Plain Greek yogurt can help tenderize
and add creaminess to the marinade. Mustard. Dijon or yellow mustard can add a subtle kick.
Parsley or other fresh herbs. Dill, mint. Paprika, smoked or sweet. Cumin powder. Bay leaves for
pork. Skewers. Wooden skewers. Soak them in water for at least 30 minutes before grilling to prevent
burning. Metal skewers. Optional vegetables for skewers. While traditional sulaki is often
just meat, some recipes include vegetables on the skewers for added flavor and color. These
can include onions, red or yellow. Bell peppers, various colors. For serving, pa, saziki, and
toppings. Pita bread. Warm pita bread is essential for wrapping the sulaki. Satsiki sauce. Creamy
cooling condiment. Plain Greek yogurt. Full fat is often recommended for the best texture and flavor.
Cucumber. English cucumber often grated and squeezed to remove excess water. Garlic. Minced
garlic. Olive oil. A drizzle of extra virgin olive oil. Dill, fresh dill, finely chopped.
Lemon juice or white vinegar for tang. Salt and black pepper to taste. Manakish cheese, nablas,
Lebanese, flatbread, akoi cheese. To prepare manake cheese, you’ll need ingredients for both
the dough and the cheese topping. For the dough, common ingredients: flour. Allpurpose flour is
typically used sometimes with semolina flour for added texture. Bread flour can also be used for a
crispier crust. Yeast. Instant yeast is preferred for faster rising. Though active dry yeast can
also be used, it may require activation first. Water. Lukewarm water is crucial for activating
the yeast. Milk. Warm milk is often included for a softer, chewier dough. Sugar. A small amount helps
activate the yeast and adds a hint of sweetness. Salt for flavor balance in the dough. Olive oil
adds flavor, moisture, and contributes to a fluffy texture. Optional. Some recipes include an egg
or plain yogurt for added richness and texture. For the cheese topping, common ingredients.
Akawi cheese. This is the traditional cheese for manakish. It’s a white brined Middle Eastern
cheese. If it’s very salty, it often needs to be soaked in water and drained before use to reduce
the saltiness. Mozzarella cheese, often combined with ai for a good melt and stretchy texture. Feta
cheese, another popular addition for its salty, tangy flavor, especially if ai is unavailable.
Optional additions for flavor, nigella seeds, also known as black seeds. Chopped fresh
mint or parsley, onion powder, garlic powder, black pepper. General preparation steps involve
making the dough, combining dry ingredients, then adding wet ingredients, kneading until
smooth and elastic, and letting it rise until doubled in size, preparing the cheese topping,
shredding or crumbling the cheeses, and mixing with any desired herbs or spices. Assembling
the mana, dividing the dough into small balls, flattening them into discs, spreading the cheese
mixture on top, often leaving a small border, and sometimes dimpling the dough with your fingertips.
Baking in a preheated oven until the edges are golden and the cheese is bubbly and melted.
Poke bowl knobless fusion style. Rice, quinoa, protein, fish, tofu, chicken, veggies, seaweed,
seeds, sauce. A poke bowl is a customizable dish, but here are the essential ingredients and
common additions to prepare one. The base. Choose one. Sushi rice, the most traditional and
popular choice. Brown rice, a healthier whole grain option. Quinoa, another nutritious grain
alternative. Mixed green salad for a lighter, low carb option. Zucchini noodles or cauliflower
rice. Other low carb choices. The protein. Choose one or a combination. Sashimi grade raw fish, ai
tuna, yellow fin tuna, the classic choice. Salmon, very popular and flavorful. Other fish,
king fish, ocean trout, swordfish, yellow tail. Cooked proteins alternatives,
shrimp, prawns, cooked salmon, shredded chicken, often marinated, octopus, plant-based
proteins, tofu, marinated or fried, tempeh, mushrooms, the marinade sauce. This is crucial for
flavoring the protein and tying the bowl together. A basic poke marinade usually includes soy
sauce or tamar for gluten-free, sesame oil, toasted, rice vinegar. Optional additions, fresh
ginger, grated, garlic, minced, chili flakes or Sriracha for a kick, honey or a pinch of sugar
for sweetness, lime or lemon juice for acidity, spicy mayo, mayonnaise mixed with Sriracha, lemon
juice, etc. Panzoo sauce. Vegetables and toppings customize freely. Common vegetables, cucumber,
diced or sliced. Avocado, sliced or cubed, often considered a must. Edamame beans, shelled
and cooked. Carrots, shredded or julian. Radishes, thinly sliced. Scallions, green onions, chopped,
shredded cabbage, bell peppers, fruity additions, mango, diced, pineapple. Seaweed options: Wakame
seaweed salad, nori, crumbled or cut into strips. Ogo seaweed, traditional Hawaiian red seaweed,
crunchy elements, toasted sesame seeds, white or black, fried shallots, macadamia nuts,
traditional Hawaiian edition, fried wonton strips, crispy garlic, jacked potato, baked potato,
various vegetarian toppings. The core ingredients for the potato itself are simple, while the jacked
part comes from the generous additions. Here’s a breakdown of the ingredients to prepare a jacked
potato. for the baked potato. The jacket potatoes. Russet potatoes, also known as Idaho potatoes or
baking potatoes, are highly recommended because their high starch and low moisture content result
in a fluffy interior and crispy skin when baked. Choose potatoes of similar size for even cooking.
Olive oil or vegetable oil to rub on the potato skin for crispiness. Salt. Kosher salt or sea salt
for seasoning the skin and enhancing flavor. Black pepper optional for added seasoning. Common jacked
toppings. Choose your favorites. Dairy, creamy, butter, sour cream. Shredded cheese, cheddar,
mter jack, grriier, Swiss, mozzarella, etc. Cream, pure or heavy. Greek yogurt, laby, meaty, savory.
Bacon, cooked and crumbled. Chili conc cararnne, beef or vegetarian, pulled pork, cooked sausage,
meat, tuna, often mixed with mayonnaise and corn, chicken, shredded barbecue chicken or chicken
tinga, sloppy joe filling, vegetables and herbs, chives, freshly chopped, green onions, finely
sliced, sauteed mushrooms, baked beans, classic British jacket potato topping, broccoli,
roasted or steamed, avocado, sliced or guacamole, salsa or pico deayo, corn kernels, black
olives, chopped caramelized onions, spinach, cherry tomatoes, hald, falafel wrap, various
stalls, falafel, pa, tortilla, salad, tahini, hot sauce. To prepare a delicious falafel wrap,
you’ll need ingredients for three main components: the falafel patties themselves, the wrap or bread,
and the filling/sauces. Here’s a breakdown of common ingredients for the falafel patties, dried
chickpeas. This is the most crucial ingredient. They must be dried and soaked overnight, not
canned to achieve the correct texture. Onion, roughly chopped onion, white, red, or yellow for
flavor. Garlic. Fresh garlic cloves add a strong aromatic base. Fresh herbs. A generous amount
of fresh parsley and cilantro. Coriander are essential for flavor and color. Some recipes also
include fresh dill or mint. Spices: Cumin, ground, coriander, ground, salt, black pepper. Optional,
cayenne pepper or chili powder for a kick, paprika, turmeric, baking powder/baking soda. A
small amount helps to make the falafel light and airy. Flour optional. A little chickpea flour
or all-purpose flour can be used as a binder, though some recipes rely solely on
the chickpeas and herbs for binding. Vegetable oil for frying the falafel patties. For
the wrap/bread, pita bread, traditionally used, often warmed and open to create a pocket.
Flatbread tortilla wraps. Another popular and versatile option. Shrock bread, a very thin Arabic
bread if you can find it. For the fillings and sauces, hummus, a creamy base spread on the inside
of the wrap. You can use store-bought or homemade. Tahini sauce/dressing. This is a classic falafel
accompaniment. It’s usually made from tahini paste, ground sesame seeds, lemon juice, garlic,
water to thin to desired consistency, salt, optional, honey or maple syrup for sweetness, a
pinch of cayenne or paprika, fresh vegetables, lettuce, shredded or whole leaves, tomatoes,
sliced or diced, cucumber, sliced or diced, onions, thinly sliced, often red onion. Pickles.
Various types of pickles are excellent for a tangy crunch such as pickled cucumbers, pickled
red cabbage, pickled turnips, pickled onions, sumac onions or pink pickled onions, blamsify
patat, Belgian fries, potatoes fried. To prepare authentic lamsafruits, Belgian fries, the key
ingredients are potatoes. This is perhaps the most crucial ingredient. You need starchy flowery
potatoes that will become crispy on the outside and soft and fluffy on the inside. The traditional
and gold standard variety in Belgium is the bincha potato. Other good choices include agria, maris
piper, kennbec or russet potatoes, especially in the US. Avoid waxy varieties like red or
yellow potatoes. Frying fat oil traditionally lamsafruits are fried in animal fat which
imparts a distinct flavor. Beef tallow, ox fat, is the most traditional and highly recommended
for authentic taste and crispiness. Other options include duck fat or vegetable oils with a high
smoke point, such as sunflower, peanut, canola, or safflower oil. While vegetable oil is a
healthier alternative, many argue it doesn’t quite replicate the traditional flavor. Some
recipes even suggest a mixture of vegetable oil and beef dripping. Salt for seasoning the fries
once they’re cooked. Sea salt is often preferred.