Thank so much for this video. Just like others here, I was always afraid of working with dough. I will have to try your methods. Ευχαριστώ.
@user-nn4te2fu5v4 күн бұрын
Μπορείτε να μας γράψετε ελληνικά τις δοσολογιες
@kaliorexi4 күн бұрын
740γρ ζάχαρη 1,8L νερό 1 κουταλάκι του γλυκού κανέλα 3 κουταλιές της σούπας μέλι 825ml ελαιόλαδο παρθένο 450γρ αλεύρι απλό 450γρ αλεύρι που φουσκώνει μόνο του σουσάμι ασπρισμένα αμύγδαλα
@user-nn4te2fu5v4 күн бұрын
@@kaliorexi ευχαριστώ πολύ 🥀🦋
@fathimasheik36475 күн бұрын
Thank you for sharing
@kaliorexi5 күн бұрын
My pleasure!
@aaronmarshall53626 күн бұрын
Looks amazing! How much extra salt would you put in if you don’t include the cheese?
@kaliorexi5 күн бұрын
Now that's a tough one! I just did some cooking in a friend's kitchen in the US and goodness the saltiness (or lack thereof) of her salt was a challenge! You may have to do a little experimenting.
@parraswilkinson53227 күн бұрын
😊looks sooooo yummy
@kaliorexi5 күн бұрын
And oh so easy!
@kevincasillo21 күн бұрын
I have been looking for a "wet" version for a long time, and I am going to try yours today! I think it would work best for the "Skopolos Pie"..... Kali Orexi agapi mou!
@kaliorexi20 күн бұрын
Please let me know how you go! And please tell me more about the Skopelos Pie!
@ivanaostojicstojanovski6824Ай бұрын
Božanstveno!
@cathyphillips2589Ай бұрын
Pistachio baklava is THE BEST, and it's so hard to find! I think I'll have to make my own :)
@AliseL22Ай бұрын
Yummmmm. I adore custard and you made these look really easy to make. Plan to make them this weekend - thank you 🦋
@kaliorexiАй бұрын
Let us know how you go!!!! 🙏 💗 🙏 💗 🙏
@angeliquek2887Ай бұрын
thanks for sharing this recipe! it was very touching to watch Ilya sharing it with love and passion ! they also looked very yummy!
@brendanmoran7011Ай бұрын
Mouthwatering and authentic. From Hellas
@kaliorexiАй бұрын
Soooo delicious!!!!
@Hajde_budallaАй бұрын
Thank you, Ilya ❤ I learned so many things from you, just now. Bekoji duart e tua (Bless your hands 🇦🇱). And its clear you’ve been living right, if you look that great at 85. Zoti ju bekoftë (God bless you)!
@thesaltycookerАй бұрын
This looks absolutely delicious!
@kaliorexiАй бұрын
It is dangerously delicious!!!
@lizard6444Ай бұрын
Looks delicious!
@user-ld7bm3ec8bАй бұрын
Просто, полезно, вкусно!
@mikedinadis2654Ай бұрын
😘
@ayshamethunsАй бұрын
Délicieux
@mikedinadis2654Ай бұрын
How about some feta? while you’re cooking it ? It is delicious. Efharisto 😊
@kaliorexiАй бұрын
Thank you for your gratitude!!! I made it exactly as my mother and grandmother did. The feta would overwhelm the sweetness and subtlety of the tomatoes. That is why the feta is served on the side. You can certainly make it as you wish. :-)
@user-dw4rv1ge1vАй бұрын
Ειστε επιδεξια...
@SebCollingwoodАй бұрын
Awesome video!
@kaliorexiАй бұрын
Thank you!!!
@melhatzy2 ай бұрын
Hi great recipe, made this today and I always wonder why Greek cakes and recipes are so easy to make
@CCRIDER07122 ай бұрын
Well done ladies, mum stopped drying out and making the trahana some years ago due to her age. I have been making a crude version which is nice but not traditional. I will start fermenting my yogurt this weekend and take some down to her in Sydney next time I'm down. I recall she used to put parsley in her process as well. Love the clip, Yassas
@kaliorexi2 ай бұрын
Oh thank you for your beautiful comment!
@cindychristie63142 ай бұрын
Hi love Katoumari my grandmother always made it and we loved it, I have made it myself and it turned out quite nice, similar to your version ❤ Never put vinegar or oil in my dough only water to flour, but read your comments from a year ago! What about strava, my favourite Greek sweet of all time?
@kaliorexi2 ай бұрын
Do you have a strava recipe that you would like to share? Or do you know anyone that would like to be filmed... in Melbourne?
@cindychristie63142 ай бұрын
@@kaliorexi I follow a few similar recipes of Strava, I take a bit of one recipe and a bit of another! I do know people who make it, but my guess is they wouldn't want to be filmed and they live in WA! I am in Qld and I am an amateurish cook, but have a go!
@StellaandPeteyBulldogs2 ай бұрын
Thank you for sharing. My mother would make this similar dry recipe. Just one question please. Why add sugar? I can’t ever remember sweet in the taste. Just the saltiness of the feta is what I can recall. Thank you again. God bless.
@kaliorexi2 ай бұрын
Thank you for your message! I added sugar because that is how my mother always made it. In our part of Greece they make a sweet tiropita as a Vasilopita. Try it, it just cuts the saltiness a little. I hope you like it!
@swell_gal3 күн бұрын
I would think because sweet & salty go very good together, actually. Think of the salt sprinkled chocolate 😋
@shandycheek2 ай бұрын
Thank you for the knowledge, may you always succeed 😊
@kaliorexi2 ай бұрын
Thank you for your kind words!!!💗
@marianaandrei16322 ай бұрын
Acum te-am descoperit și mă bucur că pot avea multe rețete din Grecia. Ador bucătăria grecească. Voi folosi și rețetele tale. Dacă aș fi avut și o traducere .... Efhsristo para polly.
@kaliorexi2 ай бұрын
You are welcome! Use Google Translate 😁
@user-oh3vi4lg5w3 ай бұрын
Too dry burnt to a crisp, need to cook longer but with less direct heat
@thefirfiro3 ай бұрын
What’s the song playing in the background? 😊
@kaliorexi2 ай бұрын
The music is an original piece created by composer/musician Andrew Ioannou for Kali Orexi. :-)
@constantinekoumantos30593 ай бұрын
What a great video! Ο μπαμπάς σου είναι ότι καλύτερο στον κόσμο
@debbieargy13 ай бұрын
Love my daddy so much ❤
@DimiGiota5303 ай бұрын
Yum …was looking for this …thank you . Happy Easter
@kaliorexi3 ай бұрын
You are so welcome! Hope you had a lovely Easter!
@sevastipapaxatzis28753 ай бұрын
Why Plain flour ?
@kaliorexi3 ай бұрын
Because the baking powder in self-raising flour often looses its potency :-)
@anneangel95623 ай бұрын
Fabulous presentation - Kalorama pasqua
@kaliorexi3 ай бұрын
Thank you so much. Hope you had a lovely Easter! 🙂
@lennygid84523 ай бұрын
can you ask Dad how much weight , percentage do the lambs loose through spit roasting , thank you for your reply and sharing his way of cooking it
@kaliorexi3 ай бұрын
Thank you for your question. Nikiforo has not weighed his lambs before and then after spit roasting.
@nildaaimini19543 ай бұрын
❤👍💯 Here in Buenos Aires Philo dough is not used What a pity
@kaliorexi3 ай бұрын
You can start a Fillo movement!!! Go!!!! :-)
@sandyeliadis13743 ай бұрын
Looks amazing
@alihamad69513 ай бұрын
In egypt its called tarb
@rawirihemi274 ай бұрын
What a great setup and explanation of all the techniques he has learnt in his time. Great video ❤
@alojzijemarkanovic35864 ай бұрын
❤❤
@user-ix2cv5bp4j4 ай бұрын
good morning, could you not put Greek subtitles...???
@shari88654 ай бұрын
Thanks for sharing. If I leave it over night, do I have to put it in the refrigerator or on the counter?
@kaliorexi4 ай бұрын
Either. If you put it in the fridge, it will need to come to room temperature before you can roll it out. I personally leave it (covered with a clean, damp tea-towel) on my counter.
@shari88654 ай бұрын
@@kaliorexi Great, thanks so much.
@carolrealdesolis10395 ай бұрын
Gracias!!!
@carolrealdesolis10395 ай бұрын
Qué genial!!!🎉❤
@kamerraif33575 ай бұрын
I love Sheftali Kebab as a Cypriot myself, have to let you know we need to thank the CHEF who Invented SHEFTALI kebab was named after him ( CHEF ALI ) who was a Turkish Cypriot
@victorquebec59295 ай бұрын
Greetings and a BIG efcharisto from Baku! :o) Very nice and informative tutorial, thanks for sharing it with us! We mainly use the phyllo dough to make the Turkish baklava, but for the local one (paxlava) we use a completely different type of the dough.
@kaliorexi4 ай бұрын
Tell me more!
@sivanandaeilat35745 ай бұрын
That looks delicious. 😋 I really like how the baklava are not swiming in syrup. I need to try this!
@kaliorexi5 ай бұрын
You should! :-)
@mehmoodkhankhattak5 ай бұрын
Now this is awesomely cooked lamb.
@rb-mk5xy5 ай бұрын
Amazing video!! May you tell me what is the kind of this dough roller? I'm trying to buy it but I never find it
@kaliorexi5 ай бұрын
Thank for liking my video! The rolling pin is curtain dowel from a hardware store - 90cm long and 16mm in diameter - it is untreated oak.
@Olyatzaneros5 ай бұрын
I made spinach pies using this filo recipe for my family today. First time. I let the dough rest in the fridge, overnight and did the dry method.. They were amazing . My mum was so proud of me😊 Thank you so much for your wonderful video and channel .