That was in the early days of posting videos, I didn’t put the recipes on then. I will add it now

You’re welcome :)

Thank you so much, that means a lot. I don’t post very much these days. But I still love receiving feedback like this. ❤️

I can’t really explain, it’s how we’ve always made it. A lot of savoury Cypriot pastries have orange juice in the mix. I think it’s more of a background note than a prominent flavour.

Orange juice in these recipes is like coffee in chocolate cakes. It really boosts the taste.

Thank you :)

Thank you so much, I’m glad the family love it 🥰

Thank you :)

How was it?

I did not have honey I substituted with corn syrup..., my kids are picky eaters but we all loved this recipe will be added to the dinner rotation. Thank you for posting 😊😊

@@kingaguerra257 I’m glad you all liked it :)

I think some people might use cognac in it. But I never have 😊

Some people use fizzy orange like Fanta instead of juice. But sprite is also used. If you don’t like anything like that you could use sparkling water.

Who defines what tradition is? My yiayia never cooked the filling. So for me this is traditional, and you will find many Cypriot who don’t cook the filling. As for the leaves, I live in London without a garden so as is traditionally Cypriot, you make the best of what you have 😊. These vine leaves are the softest you will get, I get them from a Greek shop at Borough market. So they aren’t from my garden sadly, but I can’t do anything about that 😊

That is some people’s preference, but I have always cooked them this way as that is how my yiayia did them. It has never been dangerous. I cook them for at least an hour and then let them sit in steam. They will definitely be cooked through if that was your concern.

Use parsley 😉

Thank you 😊

Glad you liked the recipe :)

ortak vatan.

Do you mean like a red pepper chilli sauce? I can make that too.

Thank you so much :)

thank you for your magnificent recipe, it’s the best I’ve ever tasted and I’m a Greek-Cypriot which says a lot xx

I have used Turkish hellim before. I think. I don’t use a particular brand. I just pick up what I can find. And I often shop in the Turkish supermarket so I’m sure I’ve used it before :)

I’m not convinced there’s that much difference whether it’s Greek or Turkish. The difference is whether it’s the fresh (rubbery) stuff in plastic or the traditional stuff that is flakier, saltier and has much better flavour. The traditional halloumi is made on both sides of the divide and is equally delicious.

Thank you :)

Sometimes mine is a little wet, but I don’t mind that. Usually it’s if I haven’t left it to stand and steak cook at the end long enough. I always try and leave it now for 15-20 mins. Alternatively, you could use a bit less water. But then just make sure you do let it stand at the end to ensure it steam cooks through.

Thank you :)

I’m glad you follow my recipe :) my family are from Morphou and Lefkara.

Hope you like it

Enjoy :)

Such an easy method, and works so well :)

What does the semolina do to the filling? I guess like when you put it in flaounes?

@@chrispcooks2909 yes for the same reason. Aποροφα τα υγρα της γεμισης😉

You’re welcome :)

I used it within a week. But as long as you store it properly I don’t see why it can’t last maybe two weeks.

@@chrispcooks2909 sound mate thanks , al let you know how it goes

Haha you are right on the chicken, it does give a better taste. But sometimes you just need a quick fix :)

You’re welcome :)

Aww thank you so much 😊

@@chrispcooks2909 Most welcome 💖

Aww thank you so much. That means a lot to me. ❤️

I agree :)

I hope you enjoy it :) it’s one of my favourites