"Dulce de leche is delicious, butter is delicious, and bread is delicious" Can't argue with that logic! Spittin facts. The WORLD is delicious

As an Indonesian, my mind is blown away knowing the fact that cheese chocolate combination is not a thing out there 👁👄👁

Chocolate-cheese is one of the most common food combinations in Indonesia, bread, biscuit, fried banana, drink, etc

As an indonesian, when i was a kid, i used to think that cheese combined with sweet things is very usual. What unsual for me is when you combined cheese with savoury things 😂😂

As an Australian, it makes me really happy the way you applied the Vegemite. It really isn't bad! People just do it wrong🥲

Fun fact: Indonesia used to be under Dutch collonialism for centuries and that's why we love bread with choco sprinkles! In indonesia we called choco sprinkles as meses/mesis, taken from the dutch word muisjes, which was a kind of bread topping/sprinkles from Dutch!

Beryl is so wholesome 😢 I love that she’s supporting artists like that

I am in love with the Iranian woman’s beautiful wall decorations!!! totally distracted me from the toast.

Grew up as indonesian with choco sprinkles as breakfast then i moved to Australia for uni and experienced my 1st bite of Vegemite on toast for breakfast thinking it's an Australian Nutella......... *Couldn't find words*

The iranian toast is literally everything you need in a breakfast dish. You got whole grain bread, protein, fat, calcium and tons of vegetables. We often have tea and some sort of sweet fruit like dates, grapes or watermelon on the side. It's the entire food pyramid in one food.

Glad you loved it Beryl! Sahtein (bon Appétit in arabic) And i encourage everyone to try this zaatar toast! Our region is full of phenomenal flavors 😀

The Middle Eastern toasts look so delicious. Vibrant herbage toppings. I could only imagine how good they tasted

Bandung city native here! Living in the US, I do miss roti bakar Bandung all the time, and I do make it myself here quite often. The roti (bakar=grilled) Bandung is also my favorite sweet snack and I used to buy it on street sides, but my favorite has to be from a shop called Cari Rasa close to downtown Bandung. The shop is said to be one of the (if not the) pioneers of the now nationally renowned roti bakar Bandung style. Chocolate sprinkles+cheese is just one combination, but it is typically the best seller. Because we also have other filling combinations. If you are lactose intolerant but are not allergic to peanuts, you can substitute cheese with pindakaas (Dutch-style peanut butter, which I think is much smoother and more savory than US peanut butter). We also use other fillings such as strawberry jam and sometimes banana slices, and I think newer shops now have "fancier" fillings, such as kaya jam and Nutella. We do have a savory variety, which usually involves canned corned beef that you can combine with cheese and/or a fried egg or omelet.

The next time Hollywood wants to try portray diversity, I'm sending them over to this channel. Well Done Beryl, I adore that every tribe and tongue are welcome with you and you show such respect for the person and the meals they love so much. It makes me think of what John Krasinski has done with SGN, it's like you are playing Hostess at the United Nations. Also your flat packing skills are truly next level. Your overall aesthetic is noteworthy and beautifully calming. I am wishing you all the very best and I hope the KZfaq machine and algorithm don't swallow up this beautiful vision of yours. Onwards and upwards

I'm Indonesian living in Tehran... Fresh Sangak Bread still baked with peeble on top of it... So whenever I bought the fresh sangak, I always check for peebles which might still sticks on the bread

Thank you for appreciating vegemite and doing it the right way Sincerly, The whole of Australia.

Iran and Jordan : healthy toast Argentina, Indonesia, Australia: No

As an artist, I really appreciate that you are using your platform to show off so many talented people. I love that your channel is so wholesome and comforting, and I'm so glad you continued to make videos even after Great Big Story.

"If you think it needs cheese, the answer is Yes." LOL!! Truer words were never spoken.

We use cheese, sprinkles, and condensed milk on anything we find in indonesia, in C O R N, Bread, Biscuits, Martabak, Prata, and so on

Timestamp 1:02 Roti Bandung from Indonesia 3:38 Noor panir sabzi from Iran 6:36 Dulche de Leche toast from Argentina 8:51 Za'atar Manaqish from Jordan 11:55 Vegemite toast from Australia

The polite words about Vegemite at the start. Mate, we are well aware most of the planet thinks we’re insane for liking it, it’s all good lol. Glad you’re on the winning ‘Vegemite is good’ team.

Here's a fun fact..in Jordan you can make 4 different sandwiches from the same ingredients she used; you can make za'tar on soft bread, lanbneh on toast, labneh with za'tar and there's another thing in which you use salty labneh with tomatoes and yes my 10 years old self considered each one as a different entity 😂 and lunches for the week are sorted 😂

I'm Brazilian and I can say that the Argentinians really perfected the art of dulce de leche. here in Brazil we can't find those dark deeply caramelized dulces de leche like that!

Monina, your beautiful blue dishes make me think of my grandma who also has beautiful dishes on her wall. Yours are my favorite colors.

Beryl back at it again not only giving us students budget friendly meals/snacks but supporting artists from this community- what a legend

Argentina finally!!! As an Argentinian I can tell you that is also very common to eat cheese with dulce de leche on toast, I do it all the time and it's like the perfect balance

My family is from Iran and I never really see our food in videos so thank you

Berly is so wholesome and pure and the energy she gives out is just beautiful. Keep doing what you do superwoman!!!

Wow, finally you made Roti Bandung!. I recommend you to make "Martabak". That's another food from Indonesia and I think you'll like it!!! 😄

My step father is Persian and we grew up eating Noon panir sabzi. We would use a similar concoction but I always omitted the feta and replaced it with goat cheese. I always thought it was a great combination with the walnuts.

As an Aussie, I'm so glad you heeded the warning about spreading vegemite thin! And I'm super excited that you had vegemite and avo - that's a regular go-to for me! The salty, yeasty, ultra-savoury vegemite flavour is perfect with creamy, fatty avocado :D

Thanks beryl for making noon panir sabzi. So glad you liked it.❤ In Iran we often eat this toast with sweetened black tea, it makes really good combination.😊 The blue metal dishes in my background is made by iranian artists and we called it Minakari.💙

YES GIRL you did Australia proud and used Vegemite the right way! Have a blessed day 🇦🇺

Omg Mobina is so beautiful! I love all her decorative bowls on the wall! Reminds me of all the little old welsh people I’ve cared for in care homes that have their walls full of love spoons!

That Iran sandwich tastes so fresh and tasty with salty cheese 😋. Had it many times. She described it aptly ‘ tastes like a garden’ with that bread and herbs!

When I was living in Australia, my favorite toast recipe was given to me by my roommate. It’s toast with lots of butter, topped with a super light amount of Vegemite. Then, topped with avocado, light salt and some pepper.

Her: cheese on everthing sweet Filipinos and other south east asians influenced by cheese makers: its a cheesy yess

Interesting fact: in Argentina we have a dessert called vigilante which is just cheese with dulce de batata (like a sweet potato jam but with a much thicker consistency, you can actually cut that in cubes). We also have a traditional dessert called pastelitos that is common on independence day. Is basically a fried empanada filled with dulce de batata and cheese.

Thank you for including iran ❤🇮🇷

Just when you think this channel is literally the best thing to happen to the internet, IT GETS EVEN BETTER!? Beryl you are such a shining example of creating meaningful community and bonding experiences in this isolated time. Thank you!!

I love the new idea of having community art work on display! What a great way of giving back!

Ahh I’m so happy Iran was mentioned! That’s my home country and I light up whenever I see it being recognized

I would like to try the Jordan and Iran versions 🥺🥺🥺 looks fresh and guilt-free 🥺🥺🥺

Mobinas wall decor is so pretty! Love the blue ceramics

So nice seeing Argentina represented here ❤️🇦🇷 Buen provecho! (a way we say "Bon Appetit")

That Jordan toast was the most beautiful toast I've ever seen...

Well, you're not that far-off... since I usually have toast with cream cheese and dulce de leche! Also, we have a dessert here in Argentina called "queso y dulce", which is basically a slice of a hard cheese with a slice of quince (membrillo, as we call it) or sweet potato toffee (it's like a jam but harder, served as a block of goodness).

the plates behind Mobina are gorgeous!

The Argentinian toast looks exactly what my mum would NEVER let me have for breakfast as a kid. So, yes, I'm getting myself some dulce de leche tomorrow! What a great series Beryl!

Finally, someone that actually eats vegemite the right way! I'm glad you enjoyed our Aussie toast! (I do the cheese one but I melt the cheese as well, it's really nice :D)

I’m half Iranian, and we used to visit my family there every year. The funny thing about sangak is, that if you buy it, you can actually find the occasional pebble still stuck to it. My younger brother used to collect them :D Also, i Love to see an Iranian recipe on here. Not gonna lie, the fact that I saw you had sth from Iran in this series was the whole reason I started watching you and the playlist :D (though I stuck with it, because you are seriously adorable and enthusiastic - and it’s amazing to see all these little insights in other people’s lives, via foods^^)

Beryl comes of as such a warm and welcoming personality that at times I forget I'm watching her on KZfaq and not in person, everytime she smiles I end up smiling too.

A friend who's a little scared of KZfaq asked me for a good cooking show. So, of course.... Beryl will be the first I send her way 🥰

I like how Beryl's show (yes, i am calling it a show, like a legit tv show :p) is more than just trying out recipes. She gives information about the ingredients, the way she did with the Persian bread. Cool. Keep it up with the content Beryl & all you lovely people who are making the effort to send the recipes. This is literally putting in the heart and soul for sharing the love for food & heritage.

im Jordanian and we sometimes eat the bread only with the za'atar and olive oil haha

Whatever's hanging on Mobina's wall is absolutely beautiful

In Spain, cheese was traditionally eaten for dessert. Actually it still is in some parts (like northern Spain). A very typical combination is cheese (manchego or Idiazábal) with quince paste/jelly

OMG! I lived in for a short period in Teheran as a Child and had totally forgotten about this. Loved to buy the Sangeg in the bakery. Had to be very careful not to get a hot pebble in your mouth that might have stuck on the bread but it was so so delicious directly out of the oven. Thank you for bringing back fond memories!

I love that the Argentinian mentioned maté! In college, my first Spanish professor used to bring a giant thermos of maté and made sure to tell us every day how much she loved it. She of course, was from Argentina!

Beryl u r an inspiration, thank you for connecting people from many different countries. Sending love from Indonesia❤️

Is no one going to talk about how sweet and comforting Fathoni's voice is? It's beautiful. Honestly he's absolutely stunning too haha. Idk, I hate sprinkles so idk how I would feeel. I'd always had the chalky multicolored sprinkles and always refuse them if given the option. Are chocolate sprinkles different? Are they actually chocolate? Mobina is so sweet and betterl! That toast looks so good! One of my mom's friends when I was little words from Iran and she would something similar to that bread and it was just so good. Unfortunately she moved before we could get the recipe. She's to make that for every day before her kids went to school. Belén's recipe sounds really nice as a nice sweet dessert when you don't want to pull out the stops. Like hell yeah. Bara'a reminded me of my friend Fatima from high school. She seems super sweet too lol. That za'atar toast looked healthy and tasty af. I really want to try labneh balls one day. Adam just really made me smile for some reason. He's a whole snack and a half just like the Vegemite toast haha. Still a bit terrified of Vegemite but we'll see how it goes. I still don't understand what the difference between using Vegemite and like a bouillon paste would be. Thank you Beryl as always for your amazing, amazing videos! Love you.

avocado and vegemite is a legendary combination in australia so you were right to do that! i eat it with avocado, feta and cherry tomatoes :)

How BEAUTIFUL is Mobinas background?! As soon as I saw her segment I thought OMG I love those decorative plates they are so wonderful!

I'm from Argentina and we eat a dessert called "vigilante" (Watchmen) that is essentially a big slice of semi-hard cheese and quince jelly, and it's THE BEST

Hi Beryl! I don't think you have tried any Latvian foods before! :) there is one dessert that i think is very nostalgic for many Latvians - cranberry semolina mousse (debesmanna). It is a very beloved and nostalgic dish. Surprisingly I rarely see it in cafes. I feel like most people have eaten it as kids while visiting their relatives at the country side :D so its a somewhat hidden gem. In childhood it always seemed to me like some miracle food. The texture is completely different from semolina porridge and as a kid I never realized that it had cranberry juice in it :D It just seemed like some magical food of gods - a pink, fluffy cloud floating in a bowl of milk. I have never tried to make it myself, but my grandmother is an expert. If you are interested, I can call her and ask for all the tips and tricks for making the perfect debesmanna!

Love seeing people explaining the recipe. Make it even more Interesting 😍

I love that everyone in the comments already told you to spread the Vegemite thin, because as I watched you take that heaped teaspoon out of the jar I was definitely panicking haha

The wall of Iranian lady's had really beautiful and stunning pieces of art. ❤️❤️❤️❤️❤️

I LOVE THAT YOURE SUPPORTING ARTWORKS FROM THE COMMUNITY!! Youre amazing and Im so happy to have discovered you in the last week!

love how this channel is opening my eyes to international flavours of the world in the comfort of my living room.

Great video and I love that you’ll be featuring artists. It is a win win situation. I am enjoying these toast ideas because there are several which can be incorporated into my life. I’m looking forward to #3 🙏🏻😁🥰👏🏼👏🏼👏🏼

The second lady from Iran and in the title it is written Iraq . Other than that i would like to say I watched every video ! and can not get enough from your content .

Finally!!! Someone who knows how to use vegemite, thank you!!

Thank you so much for this series! It has been so entertaining, diverse, and accessible. I'm so excited to try these!!

the amount of effort you put into this from finding the ingredients and even making it on your own is *chef's kiss

Oh my goodness, if you made this like a once a month series, I bet you'd have enough recipes from everywhere to go for a while. I hope you continue, it all looks so good! :) Thank you!

I just love how you keep finding ways to make this a community, first with the videos and now with the artwork. This channel is so wholesome. Besos desde Argentina 🌟🇦🇷

This is so nice! I love how you feature videos of everyone talking about their toasts. Plus, I love toast!!

All these toasts looked so delicious and as an Aussie I was proud how Beryl used Vegemite the right way

I loooovvveee these toast recipe videos. Vegemite is freaking amazing, dulce de leche is amazing, za'atar toast? YAS! I just love what you're doing bringing everyone together around the table. And it was so clever to start putting artworks of local artists up on your tv!

Beryl, you’re such a kind and loving soul! Can’t wait for all your future videos & success ♡

I really love this toast series, would be up for so many more

I just have to say, I love the plates on the wall behind Mobina! so pretty ❤

Beryl:"put some sprinkles on that!" Beryl's mom: "absolutely not! " LOLOLOL

Jordan toast looks so colourful and aesthetic actually ✨✨

I have another toast recipe for you! It’s a pretty delicious one and it’s a little weird but so so worth it. It doesn’t have a name but my uncle made it for me when me and my family would go up to our cabin for the summer. You take bagels and cut them in half and then you put yellow mustard, pickled jalapeños, sliced meat ( turkey is the best) and then you put a melting cheese on top ( pepper jack, provolone, Munster) and you broil it in the oven till it’s all ooey gooey! It is so good and the tanginess and saltiness and creaminess makes it so addicting! I highly recommend you try it just for fun ❤️❤️❤️ love your videos and can’t wait to see what other goodies you make

1:30 can we just appreciate how everyone’s presentation amd instructions were really good

You really out here making me crave toast, the power you hold

I was staring at the art in the background so curious about it. Love knowing that it came from the community and where to find more

That’s so sweet that you support artists. 💞💞💞

I’ll definitely be trying many of the toast recipes from these two videos! And I’m excited for the third part!

Seeing that you're so in love with chesse on desserts you should definetely try brazilian Cartola. That's just bananas pan fried with butter layered with fried rennet cheese and topped with cinnamon sugar. It's extremely easy to make but so good!

I first had marmite (same as vegemite) in Sri Lanka as a child and one of my aunts had given this toast and I remember thinking ahhh what generous amount of Nutella, then I took the biggest bite and I’ve never felt that betrayed in my life xD

Growing up I'd call vegemite and cheese toast "tiger toast". You put a layer of vegimite and slice cheese long ways and then place it onto the toast in stripes and melt the cheese

Bless you 🙏🏼 you are an individual that others should aspire to emulate. Your celebration of other artists, creators, cooks, and more is so wonderful to see.

Everyday's a good day when you're with Beryl 😊

omg you released the perfect video I was just thinking about making a toast !!!

G’day Beryl, love your tube. You’re the first American I’ve seen use the right amount of vegemite, spot on. You should think of vegemite like a seasoning, saying that, it goes great in a vegetable soup or in a braising liquid. My favourite way to have it with toast, is with a poached egg on top. Delish!

It’s so refreshing to see someone with a mature/refined palate do food reviews! I love that she loves most things! It’s much more relatable for me. 🥰