Greek Semolina Cake (Ravani) | Akis Petretzikis
Greek Semolina Cake (Ravani) | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Kellina Dimitriadi, Michael Barbaris
Greek Feta Spinach Pie (Spanakopita without the pita!) YUM!
Spanakopita is traditionally made with Phyllo (filo) dough, but that recipe is not written in stone? Once you try it this way, you will wonder why you have not made it this way earlier. Call it a quiche if you will, but at the end of the day it's a Greek feta cheese and spinach pie served in the traditional 9 inch pie dish!
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#thatwassimple #spanakopita #fetaspinachpie #fetaspinachquiche #greekspinichpie #simplecreipe #pierecipe #nofusspie
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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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
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My Greek Table, Episode 205 - Greek Yogurt For Breakfast, Lunch and Dinner Tease
In this episode, Diane explores the many ways to use Greek yogurt in cooking and baking and visits an artisan yogurt maker in the Peloponnese.
How to Cook an Authentic Mediterranean Dinner (Greek)
Need help getting started with the Mediterranean Diet? Check out our 30 day Mediterranean program:
Join Bill as he cooks, from scratch, a traditional meal from the Mediterranean island of Crete (recipes included!). Crete is considered to be one of the healthiest places in the world and a Blue Zone. He will be answering questions such as:
How do you know a recipe is authentic Mediterranean?
How do you know the foods you are using are authentic?
Does olive oil go bad?
Can you use olive oil instead of vegetable oil?
Can you fry with olive oil?
How can you spot fraudulent olive oil?
Recipe Links:
White Bean Soup:
Authentic Greek Salad:
We will be having 3 GIVEAWAYS throughout the stream.
Bill and Koula Barydakis’s cookbook - “Foods of Crete: Traditional Recipes from the Healthiest People in the World”
A 1 liter bottle of Momalis Extra Virgin Olive Oil
A Mediterranean Diet Weight Loss Program (a 10-week online program designed to teach you how to lose weight on the Mediterranean Diet)
Giveaway “Official Rules”
Eligibility - Anyone watching the stream
Location - US entries only for “Foods of Crete: Traditional Recipes from the Healthiest People in the World” and bottle of Momalis Extra Virgin Olive Oil. International entries for the Mediterranean Diet Weight Loss Program.
Entries - Each individual is only allowed one prize per live stream. Once chosen as the winner of a prize, the winner is no longer eligible to win other prizes for the remainder of the live stream.
Submissions - Participants must put their answer in the live stream chat.
Timing - This giveaway lasts the span of the live stream.
Winners - Participants must answer the question correctly. The participant with the correct answer who responds in the chat the fastest wins OR for subjective questions we will randomly select participants who answer using a random number generator.
In no way is this giveaway endorsed, associated with, sponsored by, or administered by YouTube or any social media platform it’s promoted on.
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*This content is strictly the opinion of William Bradley, R.D., and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither William Bradley, R.D. nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
#mediterraneandiet #mediterraneandinner #mediterraneanliving
Spanakopita [How To] My Greek Dad Makes The Real Thing! Authentic Peasant Survival Dish
I met up with my dad (from Greece) to make this beautiful, artisan, peasant style rustic wild greens pie, otherwise known as spanakopita.
We love making this at home from all of the variety of greens that we grow.
I hope this inspires you to try something similar in your kitchen!