Sohla Makes an Ancient Chinese Hamburger (Rou Jia Mo from 200 BCE!) | Ancient Recipes With Sohla
Ойын-сауық
Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here:
histv.co/ancientrecipes
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
The hamburger as we think of it today originated in the US around the turn of the century - but a dish of meat between slices of bread has been a part of many cultures throughout history. In this episode, Sohla recreates Rou Jia Mo, one of the first versions of a hamburger from Ancient China in 200 BCE. #AncientRecipes
Recipe for Rou Jia Mo:
What you need for the meat filling:
1kg Pork belly
60g rock sugar
¼ cup Liaojiu or sherry
Fermented soybean paste - equivalent to 5tbsp of soy sauce
10g ginger
20 Sichuan peppercorns
3 pieces star anise
½ teaspoon ground cinnamon
Handful of shanzha berries
3 small cut pieces of liquorice root
½ tbsp salt
Instructions:
1. Over medium heat, add about a tablespoon of oil and melt 60g of sugar into the oil until dark brown - about 5 minutes. Be careful not to burn the sugar.
2. Add water to the sugar & oil mixture.
3. Add in the pork & all of the other filling ingredients except the salt. Add enough water to cover the pork.
4. Cover & let braise for 3 hours.
5. Add salt & let simmer for another 20 minutes.
What you need for the mo:
500g All-purpose flour
5g Yeast
25g Oil
220g Water
¼ tsp Salt
Instructions:
6. Combine the flour, water, oil & yeast.
7. Knead by hand until dough is consistent throughout.
8. Cover with a warm, damp rag & let rise for 40 minutes.
9. Preheat oven to 475 degrees. Add a cast iron pan to the oven as it’s heating up. The cast iron pan should get piping hot.
10. Deflate the dough. Split the dough into 10 balls. Roll the balls into a play-doh snake shape. Roll the snakes flat with a rolling pin.
11. Smear a bit of oil down the middle of the dough. Then fold it in half hot-dog style. Roll it up almost like a cinnamon bun. Squish the slightly with your palm to flatten it. Roll the edges of the dough with a rolling pin until it forms a shallow bowl.
12. Take the pan out of the oven & put it on the stove on high for 1 minute.
13. Turn the heat to medium & add the dough to the pan. Toast on one side for 30 seconds. Flip & toast on the other side for another 30 seconds.
14. Add the pan & dough back into the oven for 2 minutes to bake.
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today. histv.co/ancientrecipes
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
Learn more about The HISTORY Channel and watch full episodes on our site: history.com
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The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Пікірлер: 658
Would love to see some African foods like fufu and soup. Africa has such a long history and I’d love to see an ancient version of their food
@clintaudette3683
3 жыл бұрын
Great idea, some of those west African fermented doughs are ao funky and cool and delicious to boot!
@davidjoelsson4929
3 жыл бұрын
Are there records of recipes though?
@maplelump
2 жыл бұрын
@@davidjoelsson4929 If they have historical experts of different parts of that continent, I'm sure it's possible to find them.
@jasonlewis4164
2 жыл бұрын
I just started a batch of biltong (South African version of jerky) in my curing cabinet 😋 but yes, great idea
@ncg89
2 жыл бұрын
Me too! Have you seen high on the hog, though?? Old old school African dishes are more similar to African American cuisine. Like fried okra and gumbo type meals.
Since she won't be back until the summer, does this mean she'll do some more episodes of "Stump Sohla" with Babish? I would love that.
@jhonadavid
3 жыл бұрын
yeah where did those go??
@Bobbnoxious
3 жыл бұрын
@@jhonadavid They stopped when Sohla joined the History Channel. If she has a non-exclusive contract she can easily do more work with Babish if she wants (both shows are filmed in NY).
@nodezsh
3 жыл бұрын
@@Bobbnoxious If what I read on another comment is true, she stopped those because the contract was for ten episodes only. But don't quote me on that. The thing is, if she enjoyed her stay she might be back. But let's be honest, we were enjoying ourselves here too. She has lots of experience. It's like she had been making the mo for her whole life, but as she said it was her first time! What better teacher? Anything with Sohla is good.
@wm6549
3 жыл бұрын
Being on the History Channel adds legitimacy. Being on Babish making crazy dishes did not.
@3jkalskfhaidhnfjlkdf
3 жыл бұрын
@@wm6549 ye, cuz it's not like history chanel is about ufo conspiracies, god no! they add legitimacy xd
I love this segment because SOHLA😭
@jaysolo8256
3 жыл бұрын
I love this be she's got a minions costume on LOL
@JAKEVARISCO
3 жыл бұрын
She really is the best right now. Bon appewho?
@martina5296
3 жыл бұрын
Sohla coul make Hamburger Helper and I would still watch. She would turn that humble box of preservatives into a fun delicious meal gourmet mid week/weekend dinner.
Whoever chose the metal plate for her to shred the meat on did not think about those of us wearing headphones.
@giualonso
3 жыл бұрын
like nails on a chalkboard!
@Uruk4y
3 жыл бұрын
it hurts so bad
@ashleyferris5749
3 жыл бұрын
Thx for the heads up
@SeventhEve
3 жыл бұрын
I wasn't even wearing headphones and I wanted to die.
@martina5296
3 жыл бұрын
Or braces or have metal fillings (still). Metal on metal = bad. Why not a wood utensil?
I dig the Bob Ross vibe I feel while watching her cook. Matter-of-factly creating wonderful things and inviting us to join in and try too. Every time Sohla says “It doesn’t have to be perfect,” I honestly believe it… -we’ll put our happy little bread dough next to these happy little trees…they don’t have to be perfect…they’re all cute in their own way…
@kareningram6093
2 жыл бұрын
I hadn't thought about it before, but I think you're right. She is like a culinary Bob Ross. So relaxing to watch.
@RaeCarson
Жыл бұрын
And also when she does very HUMAN things like unintentionally burning the cutting board, but then with a barely repressed smirk, explaining how it adds "a delicious smoky aroma to the experience." XDDD I NEVER thought we'd see the more humanesque element on a cable show. But complete perfection is not the goal here -- not at all. Adaptation and experimentation are key for this series and it's MASSIVELY refreshing!!!
I'm so happy they featured this Northern Chinese recipe. My Grandma, from Yuncheng, makes it for us often :)
I'm glad to see that this show will continue in the summer. I think that some modifications could make this show even better... like including some food historians to take over in the explanation of the history/culture aspects of the recipes. Sohla is an expert in food and cooking, she understands the chemistry of cooking which makes her explanations on how to create the dishes very clear, understandable and interesting. Food historians are really great at making cultural and historical global connections between communities and cultures and it would be very interesting to hear how they understand the recipes and contextualise it within history.
@cherrymate20lite24
3 жыл бұрын
this would be great!!!
@trenae77
3 жыл бұрын
It would be cool to do cross-overs to other historical cooking content creators online; John Townsend (Early American), Max Miller, the team from The Victorian Way among others.
@andycalimara
3 жыл бұрын
But why? This is about creating recreations of ancient dishes. Using substitutions would be an entirely different show concept.
@imightbebiased9311
3 жыл бұрын
@@andycalimara The original poster isn't talking about modifying the recipes, they're talking about modifying the show, so that Sohla doesn't have to do dual duty as chef and historian.
@trenae77
3 жыл бұрын
@@andycalimara You are right, and as I Might Be Biased said, I’m talking about adding to, not diverting from, the formula. One of the examples I gave - Max Miller - hosts a channel called “Tasting History”. People like him could be brought in as ‘consultants’ to expand on the history, while Sohla demonstrates the methods as only she can!
What if for the summer series, y'all try to recreate the oldest Ice cream recipe 👁️👁️👁️👁️👁️👁️ 🍦🍨
@RavenYoung
3 жыл бұрын
Oh that's q good one it was basically shaved ice with fruit syrup on top that slaves had to go pick up if im not wrong
@ellamorgen9124
3 жыл бұрын
booza is one of the oldest and is really cool and stretchy
@xyzpdq1122
3 жыл бұрын
I believe it was originally Persian. Though perhaps that was more like Italian ice.
@weeeeece
3 жыл бұрын
Hanna Hart did a video on booza, it was super interesting. would still LOVE to see Sohla recreate it.
In Trinidad, caramelizing sugar is how we started our brown-stew chicken.
@trinkim
3 жыл бұрын
I was going to see the same thing! Surprised to see the technique in Chinese cooking, although she didn’t brown the meat and instead added water
@hd7704
Жыл бұрын
Why is it surprising? Trinidadian cuisine is made up several influences, including Chinese
Please continue to spotlight non-western cultures. I really enjoy seeing something completely new and learning a new piece of history in these shows. Would love to see some ancient African recipes, maybe by region.
Was Sohla already imune to the goosebump when she scratch the metal with the fork? Or am I the only one feeling it. Cannot turn on the sound at all, when she doing it. What a weak soul I am.
@lear.2443
3 жыл бұрын
I think different people just have varying levels of sensitivity to this kind of noises. I am very sensitive to any kind of scraping so I had to turn down the volume too ^^ but I know people that don't care at all
@Gingerfied.
3 жыл бұрын
Yah, I had to skip right past, my teeth started hurting 😣
shes so pleasant lol it’s like watching a friend
You can freeze the braising liquid and start your own heritage broth! You can braise some hard boiled eggs, firm tofu, chicken wings, pigs feet, whatever in it and have a super flavourful protein that you can eat whenever
@boobysoho
3 жыл бұрын
Oooh! Hot tip! Thank you!! 🍲
I’d love to see Solah do a collab with Mrs. Crocombe and English Heritage and try out some crazy Victorian and Georgian dishes!
@jmarvelleb
3 жыл бұрын
+10000000000
@nodezsh
Жыл бұрын
The narrative wouldn't quite fit, so that'll require some creativity to pull off. I'd like to see that.
The editor when the cutting board caught on fire, and Sohla playing it off... the best. This is why I watch this.... so good. Haha 😆
Wait a minute.. This is the oldest Pulled pork sandwich!!
@Earth2LalaLand
3 жыл бұрын
I was looking for this comment!! Right!!?
@threynolds2
3 жыл бұрын
I made the same observation!
@jonathont33
3 жыл бұрын
Calling this a burger is a stretch for sure. I would imagine they forced calling this a “burger” for clicks. The whole episode should have just been about old sandwich’s as this has no relation to hamburgers in anyway.
@webwarren
3 жыл бұрын
Yup. Except that it's braised rather than smoked, I'd call it "ancient barbecue"...
@francheskahenderson
3 жыл бұрын
Exactly!! I was thinking the same thing. Much closer to bbq than a burger
Whoever edits and helps production really highlights Sohla's humor perfectly. Love it
@armyofautistics
2 жыл бұрын
They are amazing and need a raise.
Pardon me whilst I imagine Liu Bei, Guan Yu, and Zhang Fei sitting around a roaring fire chowing down on heavy amounts of this.
One thing I really like about this series is that they're exploring different cultures than most of these types of shows, which tend to focus more on European and American history. Like, I love Tasting History for its storytelling and format, but as a one-man show it's just a lot harder for Max to jump around this much. And Sohla has so much cooking knowledge already that she's just fearless in tackling different types of cuisine. I love that she was up front about having never made the bread before doing it on camera. Like, lol, this is what all of us are thinking when we make something. "Ehhhh, that looks good it'll be fine."
This was my favorite street food in China, with green bell pepper and cilantro, just like Sohla said
She keeps saying VINTAGE or ancient and all I want is for her to try those awful jello recipes from the 50s to see how they taste
@nalediserunye4073
3 жыл бұрын
Hehe neutral evil
@annother3350
3 жыл бұрын
Or those giant meat jelly creations they would make with jelly moulds!
@ThomDeWit
3 жыл бұрын
Ohh you should checkout emmymade on youtube! :)
@ThomDeWit
3 жыл бұрын
She made a lot of them
@hospitalcakewalk
2 жыл бұрын
excuse me maam, watergate salad is my JAM.
I absolutely love this series Sohla!! I am curious if you can find an ancient Mongolian recipe to try. Fermented dairy , interesting spices from foraging, different meats. Also the cooking methods they used, being nomadic and all that. Keep the episodes coming, I will watch.
The editing treatment has a very early BA (Vinny era) feel to it. Love it.
@evandickinson6393
3 жыл бұрын
Vinny was camera, hunzy was(/is?) The editor
@benalberts8905
3 жыл бұрын
it's the fashionable youtube cooking show editing, it's obviously become trendy in the past few years because of the rise in popularity BA received
@AVetterWorld
3 жыл бұрын
Yes agreed! The rock sugar mashing to metal music was perfect!!!
Why is the History channel of all pages uploading with no captions available??
@O2life
3 жыл бұрын
Agreed! I hope they caption their youtube videos for the next round.
@jeffreym68
3 жыл бұрын
It's frustrating. Pretty basic thing to have for inclusivity.
@sallys-stories
3 жыл бұрын
WE WANT CAPTIONS!!!
Loving Sohla but can we get some props for the editor on this series.
@joepennant
3 жыл бұрын
Hunzie!
@Random42
3 жыл бұрын
@@joepennant for real?
@---we1ok
3 жыл бұрын
Honestly the edits felt a bit forced and overdone in this episode. Distracted from the content rather than adding to it.
This looks like so much fun to make. Thanks Sohla! Thanks History Channel!
"Grillin & chillin" 🤣 always love Sohla and her Bobby Flay homages
I love this series so much my mom and I watch it together! It would be so cool if you could do an episode on ancient Incan / Aymara food like carapulcra. My mom would love to see something Peruvian on this channel 💜
Tall sohla is back♥️♥️♥️
I've loved this series so much! I'm so excited it'll be coming back ❤️ Sohla is my favorite chef and history is such a fun subject
So the next episode will be released in summer? 😭😭
Holy! Sohla is everywhere and I'm so happy. Been following this amazing lady since here time at BA. Their loss. She's amazing!
Wow the forks on the metal plate made my teeth rattle.
We definitely need some ancient desserts please!
omg Y E S ive been SO curious about ancient chinese cooking and recipes!! thank you so much this was so cool!!
This editor understands Sohla's friendly approachable kinetic frenetic fun vibe perfectly! Raises for everyone!
these videos are so fantastic, and i can't think of a better person to host them!
I want Max from Tasting History to co host this with you.
@calinbrown517
3 жыл бұрын
I was looking for this comment 🤗💜 lol because if I couldn't find it 😁 I was going to mention it!!! I love his channels and can't believe how fast it's grown and continuing to grow! It's CrAzY and I also love ketchup with Max!🤗
@Boltek8618
3 жыл бұрын
they have to bring him on this show at least once!
@nora4642
3 жыл бұрын
They couldn’t bc they literally just copied his whole gig
@billtang79
3 жыл бұрын
@@nora4642 there are tons and tons of history and food to go to, there’s ample places where they can do the same concept but cover different regions. Plus if they ever do a collab video all the better
@Seestorofmordor97
3 жыл бұрын
@@nora4642 yeah, i totally agree. I understand he wasn’t the first person to do something like this, but I still want to gatekeep for Tasting History 😆 Max does it BEST and The History Channel totally copied.
i looove history and recipe vids! having sohla do it is the perfect cherry on top!
I love you Sohla! You are such a great, inspiring teacher and scholar. Also, just downright entertaining and personable.
I've got one hour of fasting left.. why did I click on this lol 🤤 I wanna recreate with beef
For those Asians ( more specifically South East and East Asia ) you're wondering what Mo is (no, not Mole, the Mexican dark red sauce)? It's (after some googling) a north easterner way/slang to pronounce Mantou. Rou (Falling intonation) / 肉 - Meat Jia (Falling intonation) / 夹 - direct translation: clip, contextualised: wrapped Mo (Slander intonation) / 馍/馒头/包子 - steamed buns
I’m already looking forward to more episodes! :)
Sohla, Im so glad you have so much content all over the place - youre awesome - im inspired
I'm so happy this is getting more episodes! It's like Good Eats meets histpry
I think i'm going to try to make this bread... thank you!!! I love love love Sohla!!
Sohla is literally the only reason I subscribed! Delightful show!
I love seeing and experiencing the ancient recipes through time! So interesting and so lovely. Not to mention delicious.
I would love to see Solah make a 1950s aspic meat salad mold from scratch! Boiling the bones and all!
There you are! Loved the premise of the beginning Stump Sohla on BWB. I was sad that you're historical knowledge and skills weren't being utilized. I was desperately sad that your segment disappeared with no notice or reason given. This is SO MUCH AWESOME!!! Yes! Now I can get that historical cooking fix I was anticipating from you! YES!!! This. Is. BRILLIANT!!! SOHLA'S BACK! BAM! Thank you, for signing up with the History Channel. I'm so excited!!!
I HAVE TO WAIT SO LONG FOR MORE SOHLA
@O2life
3 жыл бұрын
Check out her show on Food52
Can't wait for the new season!!
That mo' tho. I gotta make that! It looks easy enough for me to not mess upp.
Love this series! When it returns I would really enjoy seeing some ancient desserts like cookies or brownies. :)
It would be really cool to do foods from the Victorian era, Edwardian, Tudor, and how they rationed food from WW I and WW II
@sa_2328
3 жыл бұрын
Check out, “ The super sizers” they have a menu for each of those time periods. I’d start with, “The super sizers go Victorian”
@melissafoh9373
3 жыл бұрын
@@sa_2328 I've actually watched the Super sizer series! It's fantastic! Another show called back in time for dinner is great
@sa_2328
3 жыл бұрын
@@melissafoh9373 Thank you for the recommendation!!
This is so cool thanks! What about doing an aspic and why in the world were they so popular?
Love that you'll be back!
Love watching her!!!!! Showing love and support 🙂❤️
I love the extra historical facts injections that are in this episode!!
I have watched each of these more than once. Never enough Sohla!
So excited to get more Sohla in my life!
THE RETURN OF TALL SOHLA!!
I'd love to see Sohla do a take on Fish and Brewis (a traditional dish from Newfoundland, Canada)!
I love Sohla and this show. Only wish there were even more close ups showing the sliced breads. And def want to try these Mo's out some time!
Awesome video ! I enjoy it so much . Thank you for sharing . Have a nice week my friend !
Hahahah the edit with the background metal drums as she was grinding the spices was perfect jajaj so funny
Sohla's kitchen makeover looks fantastic!! Well done!
Now this is it, give us more of Sohla. Give me seasons of this tbh
loving the history channel now
Love you and the true history. Please keep sending your research.. thank you
22:35 She almost started laughing after she realized what she said LOLOLOL!
This was fantastic. I can't wait to try making those breads.
Ims so excited for the new season but I can’t wait until summer
Wow, Sohla, you are a breath of fresh air. Bravo, History Channel. Keep this coming..!
@HISTORY
3 жыл бұрын
Hi Harry! Thanks for being a fan! Subscribe to never miss a new episode of Ancient Recipes with Sohla!
I absolutely adore all of the vessels and bowls she uses. I want all of them in my kitchen, on open shelving so I can look at them
Maybe a bbq pulled pork sandwich would be a better comparison? 😂 it looks so good though.
@bensonsj98
3 жыл бұрын
This is what I was thinking 🤣
@hd7704
Жыл бұрын
I think she confused the modern vending cart method of tearing the meat with the original method of chopping the meat
Loving all the Sohla on KZread recently!!
Yes yes yes!!! We love these!!
I enjoy how you taste with your hands. Fascinating recipe and a fun, informative presentation!
Can't wait for this to come back! Sohla is the best!
I went to X’ian in 2018 and these were a staple of my diet. So goooood! The best drunk food while walking through the Muslim markets.
more desserts for the summer!! ancient desserts
Congratulations on 8mill subs!
I hope some type of eggs is featured at some point. That pork belly looks like a piece of bacon fit for a king
@Ottawajames
3 жыл бұрын
bacon is sliced pork belly, after all
@calinbrown517
3 жыл бұрын
Lol I always think that every time I see it, even when I'm cooking with it!!!
@guiltriple
3 жыл бұрын
I love bacon, but braised skin-on pork belly is so much nicer than bacon.
Kneading dough reminds me so much of wedging clay! 💕
You are really cool. Thanks for your interesting content!
Sohlas' tasting dance is what I live for.
History, Sohla, and food. Ya love it
Girl, with the amount of mortar-and-pestle work you engage in, you've gotta have wrists of steel and I am JEALOUS/in awe. :O
@nodezsh
Жыл бұрын
There's a few things I'd like to say here. Yes she's definitely worked hard with food for a very long time, more than a decade. For one, she can't feel her fingertips burning when she touches something hot anymore.
Sohla is the best!! Love her so much! We want more!!
Yummy! My family and friends here in Los Angeles love this video. Very informational 👍❤💕❤💕❤💕
Peruse *Portuguese Cuisine* - we _LOVE_ our food, and we've been navigating the world for a long time - so there's a good mix of cultures in it, as well.
@JS-lp2gp
3 жыл бұрын
"navigating the world"
@thestudio66
3 жыл бұрын
@@JS-lp2gp XV century my dude, google it.
OK, the video was good. But I got to say, I love the minions cosplay you even have the goggles as your glasses.
Love this series and looking forward to more later! In the meantime, since the lovely Sohla won't be back on here until summer, may I suggest a couple of alternatives until she returns? *emmymade (Enjoyable, ebullient, enthusiastic, engaging much like Sohla, and Emmy does from time to time do historical/culturally inspired recipes, like her hard times series. Plus Emmy's worked with Atlas Obscura and she grows or cultivates a lot of her ingredients including her own honeybee hives.) * Tasting History with Max Miller (His channel is only a year old, but Miller has had some fine recipes, mostly with Western European origins, but being a new channel, he is still working his way towards other parts of the world with recipes like Babylonian Tuh’u, Chinese Nien Gao, Ming Dynasty Yuanxiao, Medieval India Payasam, Ancient Egyptian Bread, and Aztec Chocolate & Tamales. Not only is the recipe made & tasted but Miller in storyteller mode explains each recipe's historical & culturally significant background.) *Delish (There are some amazing chefs on this channel, but by far my favorite has to be June Xie. June does some the channel's fun, sometimes the longest depending on subject matter, experimental & interesting videos. And while not historically relevant, June's personality & engaging presence largely makes up for that.) *Munchies (Another great food channel, the saving grace here is Farideh Sadeghin who is sweet, sharp, and snappy, she is just a joy to watch. Side note: Farideh's equally fun doppelganger has got to be youtube reactor Natalie Gold, seriously they could pass for twins, sisters. or cousins.) Finally some quick notes: *Check out Food 52, which has videos with Sohla and another former beloved Bon Appetit chef, Rick Martinez & his Sweet Heat series. *Speaking of former beloved Bon Appetit chefs, Priya is with NYT Cooking channel while some others have their own youtube channels like Gaby Melian, Claire Saffitz and Carla Lalli Music.
Watching Solah do her thing and in her natural element is so refreshing. This idea of having her on the history channel was so SMART. As a "fly by the wayside" assistant on the other channel (cough cough) she was always talking about interesting gems about food and where it came from. Although I bet she studies hard before each shoot, I love the way the History Channel as allowed Sohla to be Sohla to a point where it doesnt seem like she is scripted at all just talking to a friend. Such a light. Now that I found this series, I watching ALL THE EPISODES ON REPEAT!~
Fun fact, you can still find it today if you know where to look for it and it is delicious
:0 putting in ghee on the flattened dough, coiling it and then rolling out is how you make lacha paratha too ! so cool!!
ate this when i lived in shanghai!! amaaaazing with some vinegar!
Seeing Sohla got me to subscribe! Excellent choice of person to make content for your channel.
Yay more Sohla! i'll be re-subscribing when she comes back 😁