• Amir Steklov

Berlin's Home Cooked Food Guide

In this video I will share with you my ideas of how to make delicious food in Berlin at those complicated times.


Tofu pudding:


4 cups of soy milk

3 tsp gypsum

2 tsp starch

For the syrup:

5 tbsp sugar

1 tbsp sliced ginger


Reduce (boil) the soy milk until 1/3 of the water evaporate (when the soy milk is thicker the result is much better)

Mix the gypsum and starch with 2 tbs cold water in a big bowl.

Pour the hot soy milk on top of the gypsum and starch mixture, skim the bubbles from the top and leave to coagulate and cool for one hour.

Dissolve the sugar with water over medium heat. Add the ginger and reduce to a fine syrup.

After one hour serve the pudding as seen in the video.

Korean rice cakes (Topokki):


1/4 bag of Korean rice cakes

2 pak choi

Sliced ginger

Sliced bitter melon

Other vegetable and/or meat you like.

2 tbsp Fish sauce

1 tbsp Gochujang (Korean chili paste)


Stir fry the vegetables

Add water, Gochujang, fish sauce, rice cakes.

Cook until thick and delicious.

Kubbeh dumplings:


1 cup semolina

1 cup bulgur

1 tsp salt


500g minced meat

200g fine chopped celery

Ras el haunt

5 tbs chopped raisins

1 tsp garlic powder

2 tsp salt


Mix all the filling ingredients and make meatballs.

Set aside or freeze.

Soak the bulgur in cold water for 30 minutes.

Drain the water and squeeze dry the bulgur, mix with the salt and semolina, add more if necessary.

The dough needs to be soft but not sticky.

Wrap the dough over the meatballs.

You can freeze it for a long time until you have a nice soup ready.

Cook the kubbeh in the soup for about 10-20 minutes or until it’s ready.

Handmade pasta:


1 large eggs, beaten to blend

3 yolks

2 cups all-purpose flour

1 tbsp olive oil

1 tsp salt


Mix eggs, flour, oil, and salt in the bowl. knead until smooth and elastic dough forms.

Cover dough with plastic wrap and let rest at least 30 minutes in the refrigerator.

Make to pasta as shown in the video or as you like your pasta to be.

Carbonara analog (with pork belly and Parmesan)


1/2 package smoked and cured pork belly (chopped)

1/2 cup parmesan

2 tbs Grinded pepper

1 egg

2 egg yolks

3 tbsp butter

2 garlic cloth (crashed)


Cook the bacon with water and fry with butter and peppers.

Add garlic and turn off the heat when golden brown. (be careful not to burn the garlic)

In a small bowl mix egg, yolks, parmesan and oil from the frying pan.

Add pasta cooking water (with a lot of starch) solely while mixing to prevent coagulation.

Mix the sauce with the past on medium low heat until thickens and serve immediately.

guten appetit!


© 2019 Amir Ovadia Steklov


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