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@swell_gal 3 күн бұрын
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-nn4te2fu5v 4 күн бұрын
Μπορείτε να μας γράψετε ελληνικά τις δοσολογιες
@kaliorexi 4 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-nn4te2fu5v 4 күн бұрын
@@kaliorexi ευχαριστώ πολύ 🥀🦋
@fathimasheik3647 5 күн бұрын
Thank you for sharing
@kaliorexi 5 күн бұрын
My pleasure!
@aaronmarshall5362 6 күн бұрын
Looks amazing! How much extra salt would you put in if you don’t include the cheese?
@kaliorexi 5 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.
@parraswilkinson5322 7 күн бұрын
😊looks sooooo yummy
@kaliorexi 5 күн бұрын
And oh so easy!
@kevincasillo 21 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!
@kaliorexi 20 күн бұрын
Please let me know how you go! And please tell me more about the Skopelos Pie!
@ivanaostojicstojanovski6824 Ай бұрын
Božanstveno!
@cathyphillips2589 Ай бұрын
Pistachio baklava is THE BEST, and it's so hard to find! I think I'll have to make my own :)
@AliseL22 Ай бұрын
Yummmmm. I adore custard and you made these look really easy to make. Plan to make them this weekend - thank you 🦋
@kaliorexi Ай бұрын
Let us know how you go!!!! 🙏 💗 🙏 💗 🙏
@angeliquek2887 Ай бұрын
thanks for sharing this recipe! it was very touching to watch Ilya sharing it with love and passion ! they also looked very yummy!
@brendanmoran7011 Ай бұрын
Mouthwatering and authentic. From Hellas
@kaliorexi Ай бұрын
Soooo delicious!!!!
@Hajde_budalla Ай 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)!
@thesaltycooker Ай бұрын
This looks absolutely delicious!
@kaliorexi Ай бұрын
It is dangerously delicious!!!
@lizard6444 Ай бұрын
Looks delicious!
@user-ld7bm3ec8b Ай бұрын
Просто, полезно, вкусно!
@mikedinadis2654 Ай бұрын
😘
@ayshamethuns Ай бұрын
Délicieux
@mikedinadis2654 Ай бұрын
How about some feta? while you’re cooking it ? It is delicious. Efharisto 😊
@kaliorexi Ай 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-dw4rv1ge1v Ай бұрын
Ειστε επιδεξια...
@SebCollingwood Ай бұрын
Awesome video!
@kaliorexi Ай бұрын
Thank you!!!
@melhatzy 2 ай бұрын
Hi great recipe, made this today and I always wonder why Greek cakes and recipes are so easy to make
@CCRIDER0712 2 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
@kaliorexi 2 ай бұрын
Oh thank you for your beautiful comment!
@cindychristie6314 2 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?
@kaliorexi 2 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?
@cindychristie6314 2 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!
@StellaandPeteyBulldogs 2 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.
@kaliorexi 2 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_gal 3 күн бұрын
I would think because sweet & salty go very good together, actually. Think of the salt sprinkled chocolate 😋
@shandycheek 2 ай бұрын
Thank you for the knowledge, may you always succeed 😊
@kaliorexi 2 ай бұрын
Thank you for your kind words!!!💗
@marianaandrei1632 2 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.
@kaliorexi 2 ай бұрын
You are welcome! Use Google Translate 😁
@user-oh3vi4lg5w 3 ай бұрын
Too dry burnt to a crisp, need to cook longer but with less direct heat
@thefirfiro 3 ай бұрын
What’s the song playing in the background? 😊
@kaliorexi 2 ай бұрын
The music is an original piece created by composer/musician Andrew Ioannou for Kali Orexi. :-)
@constantinekoumantos3059 3 ай бұрын
What a great video! Ο μπαμπάς σου είναι ότι καλύτερο στον κόσμο
@debbieargy1 3 ай бұрын
Love my daddy so much ❤
@DimiGiota530 3 ай бұрын
Yum …was looking for this …thank you . Happy Easter
@kaliorexi 3 ай бұрын
You are so welcome! Hope you had a lovely Easter!
@sevastipapaxatzis2875 3 ай бұрын
Why Plain flour ?
@kaliorexi 3 ай бұрын
Because the baking powder in self-raising flour often looses its potency :-)
@anneangel9562 3 ай бұрын
Fabulous presentation - Kalorama pasqua
@kaliorexi 3 ай бұрын
Thank you so much. Hope you had a lovely Easter! 🙂
@lennygid8452 3 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
@kaliorexi 3 ай бұрын
Thank you for your question. Nikiforo has not weighed his lambs before and then after spit roasting.
@nildaaimini1954 3 ай бұрын
❤👍💯 Here in Buenos Aires Philo dough is not used What a pity
@kaliorexi 3 ай бұрын
You can start a Fillo movement!!! Go!!!! :-)
@sandyeliadis1374 3 ай бұрын
Looks amazing
@alihamad6951 3 ай бұрын
In egypt its called tarb
@rawirihemi27 4 ай бұрын
What a great setup and explanation of all the techniques he has learnt in his time. Great video ❤
@alojzijemarkanovic3586 4 ай бұрын
❤❤
@user-ix2cv5bp4j 4 ай бұрын
good morning, could you not put Greek subtitles...???
@shari8865 4 ай бұрын
Thanks for sharing. If I leave it over night, do I have to put it in the refrigerator or on the counter?
@kaliorexi 4 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.
@shari8865 4 ай бұрын
@@kaliorexi Great, thanks so much.
@carolrealdesolis1039 5 ай бұрын
Gracias!!!
@carolrealdesolis1039 5 ай бұрын
Qué genial!!!🎉❤
@kamerraif3357 5 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
@victorquebec5929 5 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.
@kaliorexi 4 ай бұрын
Tell me more!
@sivanandaeilat3574 5 ай бұрын
That looks delicious. 😋 I really like how the baklava are not swiming in syrup. I need to try this!
@kaliorexi 5 ай бұрын
You should! :-)
@mehmoodkhankhattak 5 ай бұрын
Now this is awesomely cooked lamb.
@rb-mk5xy 5 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
@kaliorexi 5 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.
@Olyatzaneros 5 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 .
@kaliorexi 5 ай бұрын
Wonderful! So happy to hear this!!! :-)
@theonitsaandrews2877 5 ай бұрын
Very nice koulourakia
@kaliorexi 5 ай бұрын
They are delicious :-)