???????? 10 Greek Foods You Need to Try | Greece Travel Guide
Anyone who goes to Greece will soon notice that the Greek people are visibly happy. Why would they grieve, as they are surrounded by countless natural wonders, antique buildings and amazing beaches. And the Greek food is simple but all the tastier and healthier thanks to the many high quality ingredients that the Mediterranean sunshine really brings to life. Fresh spices, juicy vegetables and fruits, freshly caught fish, high quality meats can be found in Greek cuisines, not to mention sensational cheeses and olive oils.
0:00 Intro
0:37 Tzatziki
1:41 Dolmades
2:46 Greek Yogurt
3:48 Kleftiko
4:50 Spanakopita
5:45 Moussaka
6:46 Souvlaki
7:46 Fasolada
8:39 Loukoumades
9:42 Kalamata Olives
For Licensing / Copyright inquiries please contact me at ContactEugene@pm.me
©️ This video contains footage from my personal travel collection including my own stock photography, videos, and drone footage. Additionally, this video contains licensed music from epidemic sound and stock footage and assets courtesy of a paid license from storyblocks.com.
Fofi's Kremidopita - Greek Onion, Feta and Orange Fillo Pie Recipe
This luscious Kremidopita is a treasured family recipe from the family of @ladibiosas hailing from mountainous Messenia in the Peloponnese!
You can get Ladi Biosas online from the Grecian Purveyor. If you use my affiliate link I will receive a small percentage of the sale, which will allow me to continue sharing these types of recipes. With thanks, Christine
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⏱️ TIMECODES
0:00 Introduction to kremidopita
0:35 Ingredients
1:14 Thinly slice 1.5 kg of purple onions
1:33 Heat 50ml EVOO in a large pot and sauté on medium to high heat for 15-20 mintues
1:55 continue to cook until onions reduce to half their volume and add zest of one orange
2:11 Add 3 tsp salt and 2 tsp cracked black pepper
2:22 2 -3 tbsp carob molasses
2:39 2 tbsp fresh thyme leaves and reduce heat to medium to sauté for 15 minutes
2:51 take pot off heat and add around 300g cubed feta cheese
3:04 3 tbsp agrumato orange oraganic EVOO
3:25 Preparing the pastry
3:53 Baste 150ml EVOO in pan and baste fillo
4:32 8 basted fillo sheets on the bottom
4:59 Add filling to the fillo and fold the edges in
5:57 Tuck the edges of the fillo in
6:15 repeat the whole process
6:34 pre-slice the pie
6:54 Add sesame seeds
7:03 Place in oven at 180°C and bake for around an hour
8:28 Taste test
9:03 Kali orexi
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???? Want more? Check out these playlists:
- How to Make Koulourakia - Greek Easter Cookies Step-by-Step Recipe:
- Vasiliki’s Greek Baklava Recipe with Fillo, Nuts, Spices and Syrup:
- Fofi's Kremidopita - Greek Onion, Feta and Orange Fillo Pie Recipe:
- Antigoni’s Trahanopita - Greek Sweet-Trahana Fillo Pie Recipe:
- How to Cook Greek Lamb on the Spit | Nikiforo's Step by Step Recipe:
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ℹ️ #KaliOrexi brings you easy-to-follow, step-by-step videos of authentic #GreekRecipes, including key success tips. We have two video styles – shorter ‘hands only’ videos and longer, hosted videos featuring Greek parents and grandparents sharing their ‘Signature Recipes’ with Kali Orexi and you!
A Meal in Messinia
Join me on My Greek Table, season 3, for a tasty Meal in Messinia, one of the most iconic places to live in the Mediterranean.
Feta Cheese Phyllo Pie with Moscofilero Greek White Wine
Have you ever wondered what to drink with tangy Greek feta, especially when it's the main ingredient in a Greek recipe for phyllo pie? I recommend a noble Greek white varietal called Moscofilero. This particular vintage is produced by Domaine Skouras in Mantineia, the Peloponnese.
About the grape: Moscofilero produces white -- and a growing selection of rosé -- as well as sparkling wines that promise to be refreshing and aromatic. Indeed, the name of this varietal translates to aromatic leaf.
It flourishes on the high, cold, mountain terrain of Mantineia. You'll find notes of citrus, green fruits and rose petals in a typical moscofilero as well as delicious acidity.
If you'd like to make the recipe for the cheese pie, please be sure to visit my site:
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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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:
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How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas
Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.
Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks
Instructions:
Check out the detailed instructions for this recipe on my site: