- I still can't get over how banging breakfast was.
Woo! They're banging.
- I'm not gonna lie,
This is genuinely the best thing I've had in a while.
Hey guys, I'm Lirim from Gula's Grub.
And today I'm gonna be challenging my friend Godfrey
to make two traditional Kosovan dishes.
- And I've challenged my friend Lirim
to make two Filipino meals for the day.
- This is gonna be great to see how he fares.
- So the two meals I've challenged Lirim to make are:
for breakfast he's gonna be making
a banana spring roll called turon,
and for dinner he's gonna be making
the delicious barbecue pork skewers.
- I've been quite kind to Godfrey with these.
So the first Kosovan dish is called llokuma.
These are basically fried donuts.
The second dish is pasul.
It's basically a bean stew.
It's a good taste into Kosovan cuisine for him I think.
Fingers crossed he enjoys it.
- I'm excited.
I'm starving.
Let's go.
- A beautiful, delicious breakfast, llokuma.
Now with the llokuma it's not a traditional dough.
So it doesn't need to proof.
It doesn't need to rise.
You don't need to wait around.
It's super simple.
All it is is some plain yogurt,
a couple eggs, some baking powder, bit of flour.
You whack that all together into a bowl
until it forms a dough, simple as.
What could go wrong, right?
- [Godfrey] This ain't right.
Look, this ain't right.
What am I supposed to do with this?
- Once the dough's been formed,
all you need to do is cut out any shape that you want.
- Oh yeah!
I think I got past the hard bit now.
- Fry until golden brown on both sides.
You're gonna watch them puff up.
It's gonna be really cool.
- Oh!
They're rising.
Hey.
I burnt the first batch.
This batch is looking somewhat better.
- And then you just enjoy it with whatever you want.
Ajvar and feta like I do,
or if you prefer sweet, Nutella.
I hope you enjoy my man.
- Here are my llokumas.
One's looking burnt, hella burnt.
This is probably my best one.
Oh, no I'm wrong. (laughs)
I don't think I cooked it for long enough, you know.
However, it's not bad y'know.
I think I undercooked it a little bit.
I started seeing it getting burnt.
So I was like, oh no, so I panicked.
Lirim hooked me up with some hot sauce,
feta cheese and some ajvar.
Oh, oh, oh.
That's buff.
When I go Kosovo I'm asking for this for breakfast.
And the llokuma's like fluffy,
but it's got that nice crunch on the outside.
I'm gonna try it with Nutella.
'Cause this is fresh and with Nutella, it bangs.
Wow!
Thank you Lirim for showing me this.
This is such a good breakfast.
I would have this every day.
In fact, I might have it for the next week,
'cause I still got loads left.
Turon is basically a plantain spring roll.
I know it's a bit sweet for breakfast,
but I thought why not start Lirim's day off with a treat.
So to start it off you peel your plantain
and then you cut it into flat rectangular shapes.
Next step is getting your bowl of sugar
and covering your plantain in the sugar.
- I actually never cooked plantain before,
so it'll be interesting.
- Then you get your jackfruit and you cut them up.
Next, this is where you build your spring roll.
So you get the spring roll sheet,
get your plantain, then your jackfruit
and then you roll it up nicely,
sealing it with a bit of water.
- Right, I've rolled up the turon.
I've got 13 of these bad boys.
I can't wait to fry 'em and try 'em.
- Next bit is where it gets messy
'cause you're gonna be frying it in oil.
And when it's nice and golden take 'em out.
- This looks absolutely delicious.
My mouth is watering.
I don't really know.
(knife scraping)
That's crispy as hell.
(crunching)
Ooh!
Ho, ho, ho, ho, ho, ho.
(crunching)
It's hot.
- Let them cool down for a minute.
- Oh.
That is so good.
Oh my God.
And you can see kind of form like a caramel layer almost,
like the sugar from the coating of the plantain.
If anything, it's added to the crunch and the flavor.
So Godfrey, where have you been hiding this for me?
Absolutely delicious.
I would 100% make this again.
- I can't get over how banging breakfast was.
So I've eaten so much.
Thank God we're not doing lunch.
We're moving on dinner.
- Pasul, there's not much to it.
It just takes time.
It needs a bit of love and a bit of care.
So you need to soak the beans overnight.
- Them beans, I had to soak overnight in here.
The beans!
- And then whack the heat on.
You boil it for around an hour.
And then in a separate frying pan you're gonna add onions,
sweat those down with some chili flakes,
some paprika, really add in some flavor.
I've also given him sudjuk so he can cut that up
and it's gonna add even more flavor to it.
- It's got, like, bits in it.
- And all you're gonna do is
add that to the beans and water.
And there you have it.
You have pasul.
- [Godfrey] Ooh.
- I'm excited to see what he does with it.
Good luck to you.
- This pasul and sudjuk smell so good.
These pasul beans basically are the legit stuff
'cause this came straight from Kosovo,
so shout out to Lirim and for hooking me up.
Mm.
Oh, the pasul has got so much flavor inside it by itself.
I dunno if it's 'cause it's soaked up the rest of the soup.
The sudjuk goes so well with the pasul.
It's like saveloy but much better.
There's a bit more flavor to it.
There's a bit more kick to it.
I'd have it again.
And also I feel like you can mix and match
with the kind of meats you put in this.
I definitely wanna try this with beef
as well as the sudjuk.
And it goes so well with bread.
Oh, if you get the soup right,
which I feel like I have,
it's bangin'.
When you going to a Filipino barbecue
these are often the star of the show.
First you wanna get your pork
and cut them into cubes and put them to one side.
Filipinos love an ingredient called banana ketchup,
so you're gonna need it for this bit.
- Interesting.
Oh, that's good.
- Get your banana ketchup up, 7up, soy sauce, vinegar,
oyster sauce, brown sugar, ground pepper and garlic.
Add the marinade to the meat
and let it sit there for about an hour.
Next you grab your skewers and start
putting your marinated pork onto the skewers.
Now we've gotta create the barbecue sauce
which is the banana ketchup, oyster sauce
and some sesame oil and mix that all up.
- This smells incredible, this glaze.
Oh, oh yeah.
(clapping)
- And get that ready for when you're cooking the meat.
- So my barbecue is out of action.
So I've had to settle for one of these little bad boys.
- Time to put your meat on the grill
and let that cook for a little bit.
Once they cook, turn them over
and then apply your glaze and let that cook.
I'm so jealous of Lirim right now.
These are so tasty.
And trust me once he has one,
he's not gonna wanna stop.
- Tell me this doesn't look incredible.
If you could smell this right now, you'd be very impressed.
Like the sweet, savory, pungent, mm.
Without further ado, let's just dive in, right?
Oh!
Wow.
First and foremost, I'd like to thank myself.
Cause that pork is cooked perfectly, super juicy.
I'm not gonna lie, this is
genuinely the best thing I've had in a while.
And you know what?
There's proof.
Godfrey, show them the screenshot.
Like just flavors I never would think to put together.
Worth it.
Godfrey, you're the man.
Thank you.
This trumps the plantain spring rolls
even though those were delicious.
This is my number one.
Like thank you for the recipe.
And this is gonna be a part of my staple diet.
Mm.
- What an intro to Kosovan food that was for me.
Even though I had to cook it.
The pasul was delicious even with the sudjuk,
but for me the star of the show had to be the llokuma.
First thing in the morning it was just beautiful.
- Right, I've had my taste of the Philippines
and I must say it was absolutely delicious.
- If you enjoy this video,
make sure you check out the other food swap videos
we have on our channel.