Moustokouloura - Unveiling my Grandmother's Unique Recipe!
Hello everyone! I am Yannis Kalafatis and together we will learn more about the Mediterranean cuisine and diet. Today I will share with you, my grandmother's recipe for those amazing and crunchy Moustouloura. Simply named by the unique ingredient Mousto! If you would like to see more, simply support us by liking, comment and share the video with your friends. Lastly you can check our website for the recipe and our blog as well. Enjoy and have a nice day!
Timestamps:
00:02 intro
01:00 Ingredient introduction
01:50 What is Mousto
05:30 Dough Forming
07:30 Shaping
09:11 out of the oven
Recipe:
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Credits:
-Music recorded and produced by StreamBeats by Harris Heller
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Amazon ingredient list (Affiliate links included):
Extra virgin olive oil 3L:
Extra virgin olive oil 750g:
Loumidis Greek Coffee 490g:
Alpro Oat No Sugars:
Lightly Sparkling Tonic Water
Ceramic Baking Beans
Spice Racks Organiser
Tefal Blendforce II Blender
Gigantes beans
Table Salt
Whole Black Pepper
Coffee Pot
Classic Granola
Tefal Aluminium Non-Stick 20cm & 28cm Frying Pan
Halloween Cookie Cutters
Christmas Cookie Cutters
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Hashtags:
Grandma's Baking Secrets,Greek Heritage Biscuits,Traditional Olive Oil Cookies,Homemade Greek Treats,Family Recipe Rediscovered,Culinary Generations,Biscuits with a History,Greek Baking Tradition,Unique Olive Oil Desserts,Generational Cooking,Authentic Greek Sweets,Timeless Biscuit Recipe,Homemade Heritage Cookies,Greek Family Favorites,Moustokouloura Revelation,Grandma's Culinary Legacy,Old-World Biscuit Magic,Generations of Flavor,Olive Oil Cookie Journey
Arabic Slow Cooked Stew Recipe - Black Lemon & Cumin
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love this Arabic Slow Cooked #howtocook #arabrecipes #middleeasternfood Recipe - Black Lemon & Cumin
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This #howtocook #arabrecipes #middleeasternfood dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Aubergine or Eggplant are widely used in both foods. Lets just call this a Eastern Mediterranean dish.
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, #howtocook #arabrecipes #middleeasternfood and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from #howtocook #arabrecipes #middleeasternfood cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.
Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually #howtocook #arabrecipes #middleeasternfood on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons. The Lebanese flat bread is a staple to every Lebanese meal and can be used to replace the usage of the fork.
Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine.
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