YiaYia's Greek Recipe | BRIAM Greek Vegan Recipe With Potatoes and Zucchini.
BRIAM Greek Vegan Recipe With Potatoes and Zucchini.
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Andreas Bousdoukos
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25 GREEK Dishes To Try ???????? | Food + Drink in Greece
The best Greek street food, dishes and drink to try in Greece! These are my 25 favourites - have you tried any? Let me know!
00:00 Greek food
00:16 Spanakopita
00:40 Bougatsa
01:50 Koulouri
02:13 Greek coffee
04:08 Greek salad
05:55 Souvlaki and gyros
07:40 Tzatziki
07:58 Tirokafteri
08:14 Dolmades and gemista
08:40 Saganaki
08:51 Pastitsio
09:07 Moussaka
09:13 Fava porridge
09:20 Keftedes
09:41 Seafood
10:08 Greek yogurt
10:35 Baklava
11:10 Kerasma
11:21 Mastiha
11:30 Retsina
11:44 Tsipouro and ouzo
12:15 Greek dishes
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Galaktoboureko - Greek Custard Dessert Made Easy - Γαλακτομπούρεκο
Galaktoboureko - Γαλακτομπούρεκο
BY: Greek Cooking Made Easy
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Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παρακάτω λίνκ!
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Galaktoboureko is THE epitomy of amazing Greek desserts, made with semolina custard, covered all around with phyllo pastry and baked in the oven. It is served with a clear, sweet lemony syrup. Galaktoboureko dessert is a golden-crispy perfection. When you have a bite and let its juicy custard fill your mouth, I guarantee you will never forget its delicate taste!! This is a very easy to follow step-by-step recipe, to succesfully recreate this exquisite sweet... 1st try! Traditionally eaten on Easter Sunday and not only...????!!
Suitable for lacto-ovo vegetarians.
Ingredients
For the Phyllo:
2 x 250 gr. / 2 x 9 oz Phyllo Pastry
85 gr. / 3 oz Butter or Margarine
For the Custard Filling:
1 lt. or 4 cups fresh Milk
40 gr. / 1.4 oz Butter or Margarine
5 Eggs at room temp.
150 gr. / 5.5 oz / about 1 cup fine Semolina
400 gr. / 14 oz / 1.8 cups Sugar
15 gr. or 1 tbsp. Vanilla sugar/essence
For the Syrup:
700 gr. 1.5 lb / 3.1 cups Sugar
350 ml. or 1.5 cups Water
1 tsp. lemon juice + 1 pc. lemon rind
To sprinkle on top:
2 tsp. cinnamon powder (optional but recommended)
Γαλακτομπούρεκο το θεσπέσιο
Σερβίρει 15-20 άτομα
Το Γαλακτομπούρεκο είναι η επιτομή των σπουδαίων ελληνικών γλυκών! Αυτή είναι μια εύκολη και πετυχημένη συνταγή για να την ακολουθήσετε βήμα προς βήμα, ώστε να αναδημιουργήσετε με επιτυχία αυτό το εξαιρετικό γλυκό ... από την 1η φορά!
Υλικά:
Υλικά:
Για το Φύλλο:
2 πακέτα x 250 γρ. / 2 x 9 oz Φύλλο Κρούστας
85 γρ. / 3 oz Βούτυρο ή μαργαρίνη
Για τη κρέμα-γέμιση:
40 γρ. / 1,4 oz Βούτυρο ή μαργαρίνη
1 lt. ή 4 φλ. φρέσκο Γάλα
5 Αυγά σε θερμοκρασία δωματίου
150 γρ. / 5.5 oz / περίπου 1 φλ. Σιμιγδάλι ψιλό
400 γρ. / 14 oz / 1,8 φλ. Ζάχαρη
15 γρ./ 1 κ.σ. Άρωμα Βανίλιας σε σκόνη
Για το σιρόπι:
700 γρ. / 1,5 lb / 3,1 φλ. Ζάχαρη
350 ml. ή 1,5 φλ. Νερό
1 κ.γ. χυμός Λεμονιού
1 κομματάκι Λεμόνι
Για να πασπαλίσετε στην κορυφή:
2 κ.γ. σκόνη Κανέλας (προαιρετική αλλά συνιστάται)
Lalagia: Greek Donuts from the Peloponese
Lalagia are a classic recipe of the Peloponnese. These Greek donuts can be served sweet (dusted with plenty of powdered sugar and cinnamon, and even honey) or savory, alongside feta, olives, or your favorite dips. They’re made with a handful of pantry staples and the recipe is as simple as can be. Above all, these are perfect for sharing. So, make a batch for your loved ones today.
Print this recipe on my website:
Vegetable oil for frying
2 cups (310 g) all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup olive oil
1 cup lukewarm water
1 and ½ teaspoons active dry yeast
Optional:
• Citrus zest
• ¼ teaspoon ground cloves (for the sweet variety)
• More ground cinnamon
• Thyme, rosemary, or oregano for the savory version
INSTRUCTIONS
Combine the yeast, sugar, and water in a small bowl and set aside for 7-8 minutes to proof.
In a large mixing bowl combine the flour, salt, and cinnamon. Whisk together.
Add the oil and mix together until the dough crumbles.
Add the yeast mixture to the flour mixture and knead until the dough is smooth. Add some more flour if needed so that the dough is no longer sticky. Be careful with the flour. Adding too much will make the lalagia dry and tough.
Cover with a clean kitchen towel or with plastic and set aside to rise for an hour or until doubled in volume.
Rub some oil onto a cutting board or work surface where you will be rolling out the strips of dough.
Take walnut-sized pieces of dough and roll them into long strips.
To create the shapes, either attach the ends of each strip together to form an oval or,
• Attach the end of each strip to the center (middle) to form an oval
• Take the other end and attach it to the center of the oval. You should end up with the shape of an “8”
Form all of the Lalagia and set them aside. Keep them loosely covered with a towel. Set them aside while the oil heats up.
Heat the oil in a skillet/pot until very hot (about 375 °F).
Fry a few Lalagia at a time until golden all around. About 3 minutes per side. Be careful not to overcrowd the pan which will cause the oil’s temperature to drop. If the oil’s temperature drops too low the Lalagia will absorb the oil and they will not taste good.
Transfer the cooked Lalagia to a tray that has been lined with paper towels to drain and then serve.
For sweet Lalagia, dust them with plenty of powdered sugar and some ground cinnamon.
For savory Lalagia, serve them with feta and olives, or with your favorite dips. Enjoy!Official Facebook Page:
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How to Make Spanakopita - Behind the Recipe | Allrecipes.com
Meet Jeanette, and learn the story of her family recipe for spanakopita.
In this video, you'll see the inspiring story of how food and tradition can bring a family together. As you watch the story, you'll also discover how to make Jeanette's family recipe for traditional spanakopita, the delicious Greek spinach and feta pastry.
Get Jeanette's family recipe for homemade Spanakopita @
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Χορτόπιτα νηστίσιμη ψημένη με ελάχιστο λάδι στο τηγάνι - Σαϊτια | Greek Cooking by Katerina
Μια παρόμοια πίτα δοκίμασα στη Μονεμβάσια πριν λίγο καιρό και τη λάτρεψα. Ήταν νηστίσιμη, με διάφορα χόρτα και αρωματικά, ψημένη χωρίς λάδι στο μαντέμι και πολύ λεπτή! Μια που στο σπίτι μας δεν έχουμε μαντέμι, είπα να την κάνω σε αντικολλητικό τηγάνι με ελάχιστο λάδι. Το αποτέλεσμα ήταν σχεδόν ίδιο και ενθουσιαστήκαμε οικογενειακώς!
Στη Μονεμβασία τη λένε Σαϊτι. Εμείς θα την πούμε απλά νηστίσιμη χορτόπιτα :). Αν κάποια φίλη/φίλος είναι από την περιοχή και έχει συμβουλές/παρατηρήσεις θα ήθελα πολύ να τις ακούσω!
A fasting homemade greens pie. I tried a similar pie in Monemvasia, Peloponnese, fell in love with it and I tried to make it at home. I think the experiment was successful!
Ingredients (makes 4 pies): For the dough, 240 gr all purpose flour, 1 tsp vinegar, 2 tsp olive oil, as much water as it absorbs to have a nice soft dough. Stuffing: about 300 gr of spinach, kafkalithres (not sure but I found the english name is hartwort), myronia (french parsley or chervil), fresh dill, 2-3 spring onions, a pinch of salt and pepper, a few drops of olive oil.
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