- Видео 119
- Просмотров 434 084
Kali Orexi
Австралия
Добавлен 24 окт 2015
** Sharing our Greek culinary heritage through easy-to-follow recipes **
I believe the best way to learn any recipe is by watching someone make it.
And the best way to preserve the long treasured and much-revered recipes of our ancestors is by filming them.
I hope you enjoy watching these videos and making these dishes, as much as I enjoy sharing them with you.
Make sure to subscribe and add a comment if you like what you see!
Kali Orexi,
Christine xxx
I believe the best way to learn any recipe is by watching someone make it.
And the best way to preserve the long treasured and much-revered recipes of our ancestors is by filming them.
I hope you enjoy watching these videos and making these dishes, as much as I enjoy sharing them with you.
Make sure to subscribe and add a comment if you like what you see!
Kali Orexi,
Christine xxx
Tina's Kreatopita Tirnavou - Pork and Peppercorn Fillo Pie | KALI OREXI
Tina’s Kreatopita Tirnavou
This recipe was shared with me by Tina @tinaseretislaftsis, a beautiful and very creative Kali Orexi fillo student, who learned the recipe from her mother-in-law Maria, who emanates from Tirnavo, Thessalia.
This pita is traditionally made and eaten on New Year’s Day as a Vasilopita. Cold and snowy New Year’s Days call for hearty fare! A coin and a toothpick are added to the kreatopita filling. The coin will bring luck to whoever finds it in their piece and the toothpick (a “piece of wood”) is added to keep the home and all of its occupants strong throughout the New Year.
In the original recipe, Tina sweats the onions first before adding the pork neck pieces. In th...
This recipe was shared with me by Tina @tinaseretislaftsis, a beautiful and very creative Kali Orexi fillo student, who learned the recipe from her mother-in-law Maria, who emanates from Tirnavo, Thessalia.
This pita is traditionally made and eaten on New Year’s Day as a Vasilopita. Cold and snowy New Year’s Days call for hearty fare! A coin and a toothpick are added to the kreatopita filling. The coin will bring luck to whoever finds it in their piece and the toothpick (a “piece of wood”) is added to keep the home and all of its occupants strong throughout the New Year.
In the original recipe, Tina sweats the onions first before adding the pork neck pieces. In th...
Просмотров: 118
Видео
Ilya's Baklava | KALI OREXI
Просмотров 329Месяц назад
This is my father-in-law, Ilya, and his signature dish - Pistachio Baklava. Listen to his story and that of the baklava. Make it. Share it. Watch the world around you embrace it and the culinary landscape evolve. #GreekFood #GreekRecipes 📺 SUBSCRIBE TO OUR RUclips CHANNEL (IT'S FREE): ruclips.net/user/kaliorexi 👇🏼 For the full recipe: www.kali-orexi.com.au/ilyas-baklava/ 👇🏼 For more great recip...
Persefoni's Kefalonitiki Kreatopita - Spiced Meat Pie from the Island of Kefalonia | KALI OREXI
Просмотров 449Месяц назад
“Diversity is the spice of life and spices make for diverse food. The Greek recipes I learnt from my mum, aunties and others really warm my heart. This one is from my cousin - it’s a very traditional dish from our island of Kefalonia. Hope you enjoy it!” Persefoni Thliveris One good meat pie deserves another! Our second recipe for the Greek Pie Drive is a Kreatopita (meat pie) from the beautifu...
KO's Papara | KALI OREXI
Просмотров 72Месяц назад
Papara with Yoghurt AND Papara with Milk Stale bread cut into chunks and served with warm milk OR loaded with lashings of creamy natural yoghurt… that is Papara. It is usually savoury and it’s enjoyed as a light meal or snack. The meaning of Papara also extends to the dunking of bread in olive oil, salad juices and pan juices, which are all part of the true Greek gastronomic experience. Growing...
Stella’s Artichokes with Carrots, Onions, Peas and Dill | KALI OREXI
Просмотров 55Месяц назад
My parents-in-law were born and raised as Greeks in Constantinople/Istanbul. Living in a cosmopolitan, multi-cultural city and immersed in the cuisines of many, influenced their kitchen and that of others residing in that great city. This never-ending fusion of many co-existing cuisines over aeons has been termed “politiki kouzina” - food of the πόλη/city - although I prefer to interpret that p...
Dezi's Kick-Arse Bougatsa Parcels | KALI OREXI
Просмотров 181Месяц назад
Dezi, a joyful, irrepressible force of nature shares her Kick-Arse Bougatsa Parcels. These generous individual serves of rich creamy custard wrapped with crispy, crunchy fillo and dusted with icing sugar and cinnamon, will start your day in a delicious and dancy way! Follow @dezi_cooks on Instagram for delicious and easy meal inspiration! #bougatsa #bougatsaparcels #custardfilloparcels #GreekFo...
Ruth’s Spatoula - Greek Spiced Walnut Cake with Custard | KALI OREXI
Просмотров 292Месяц назад
“This is a dessert you will most commonly find in the region of Thessalía, with various names such as spatoula, poutinga, or kofti. Spatoula refers to using a large spoon to eat it due to the copious amounts of custard. Some make a slightly runnier custard so that it runs down the cake. I prefer it thicker so that the pieces can be cut easier and the custard sits nicely over the top. This cake ...
Patatopita Iou - Potato and Fillo Pie from Ios | KALI OREXI
Просмотров 145Месяц назад
Sharing a delicious Patatopita (potato pie) recipe from the island of Ios! This recipe has been shared with me by one of my fillo students @jbertovic who discovered these patatopites in a hole-in-the-wall bakery on the island of Ios and recreated them using my Dry-Method Fillo. They are best eaten cooled, when the flavours brighten and harmonise - but that may be a challenge - so I suggest you ...
Stella's Barbounia - Braised Borlotti Beans | KALI OREXI
Просмотров 57Месяц назад
Stella’s Barbounia - Braised Borlotti Beans. Stella’s Barbounia are my favourite beans of all time. I love them for their uncooked fuchsia hues and their sweet and satisfying braised eating experience. Whenever my father-in-law delivered a bowl of these beauties to us, I would dance a happy dance inside me because I would not only get to enjoy eating them myself, but I would also get a full-on ...
Stella & Ilya’s Purslane with Beef Mince | KALI OREXI
Просмотров 66Месяц назад
Sharing Stella and Ilya's Purslane with Beef Mince recipe. Purslane/ Ανδρακλή / Γλιστρίδες / Ξινίθρες - is a green, often considered a weed in gardens, and erroneously discarded. When my parents-in-law lived in Istanbul, Romani people collected purslane and wild weeds like chickory and “lapata” from the hillsides outside Istanbul. They walked through the neighbourhoods of Istanbul with baskets ...
Antigoni's Strapatsada - Greek Egg & Tomato Scramble | KALI OREXI
Просмотров 277Месяц назад
Sharing Antigoni’s Strapatsada. My parents had a stall at the Prahran Market for over 20 years. In the early years, trading was limited to all day Tuesday and Friday; and Saturday till 1pm. The market was open to stall-holders on Thursdays to prepare their stalls for Friday’s busier and slightly longer trading day. My dad would go to the wholesale market at 3am and buy fruits and vegetables tha...
Fried Tiropita - Pan-Fried Fillo & Feta Pie | KALI OREXI
Просмотров 137Месяц назад
This is a DELICIOUS take on tiropita - pan-fried tiropita! Enjoy the fried tiropita as is, or drizzle it with honey and dust it with cinnamon!!! 😋😋😋 The fillo method I use here is the Dry Method. For a full explanation of the difference between the Dry and Wet Fillo Methods watch my Fillo 101 RUclips video 👉 ruclips.net/video/QIhUUnFyxVo/видео.html. To learn the Dry Method - you can watch KO’s ...
Antigoni's Katsamaka - Polenta, Fried Onion & Petimezi Porridge | KALI OREXI
Просмотров 46Месяц назад
Antigoni’s Katsamaka - a dish my grandmother made for my mother and a dish my mother made for me! Polenta with fried onions and petimezi - such an unusual combination but it is warm, comforting, sweet and soulful. This is a dish my mother and her siblings enjoyed for breakfast. The polenta was made from corn they grew on their fields, that they harvested and milled. The onions grew in their “ky...
Magnificent Metaxatini | KALI OREXI
Просмотров 36Месяц назад
“What better way to end the MMOM 2023 than with a delicious cocktail! May I introduce you to the Magnificent Metaxatini. It’s inspired by my paternal heritage (Kefalonia), love of pomegranates and Greece’s most exported spirit - @metaxa.official - found in most Greek households.The marriage between the smoothest amber spirit under the Mediterranean sun, the tart pomegranate juice and the hit of...
Trigona Panoramatos - Greek Custard Cones | KALI OREXI
Просмотров 441Месяц назад
Introducing my kolliti/κολλητή - Krisoula - sharing her special Trigona Panoramatos recipe! Krisoula’s maternal heritage is from the Thessaloniki region. On her travels to the city 20 years ago she discovered these crispy-custardy delights and she has made them ever since. The Trigona Panoramatos were first created and made by the zaharoplasteio Elenidis in the 1960s, in the suburb of Panorama ...
Fofi's Ladenia - Greek Cycladic "Pizza" | KALI OREXI
Просмотров 304Месяц назад
Fofi's Ladenia - Greek Cycladic "Pizza" | KALI OREXI
Fofi's Cretan Marathopites - Fennel & Spinach Pies | KALI OREXI
Просмотров 2935 месяцев назад
Fofi's Cretan Marathopites - Fennel & Spinach Pies | KALI OREXI
Mary's Cypriot Orange Semolina Cake | KALI OREXI
Просмотров 5037 месяцев назад
Mary's Cypriot Orange Semolina Cake | KALI OREXI
Dimitria’s Pasteli - Greek Sesame, Nut & Honey Slice | KALI OREXI
Просмотров 6098 месяцев назад
Dimitria’s Pasteli - Greek Sesame, Nut & Honey Slice | KALI OREXI
Adriana’s Kotopita - Greek-Cypriot Chicken Pie Recipe | KALI OREXI
Просмотров 898Год назад
Adriana’s Kotopita - Greek-Cypriot Chicken Pie Recipe | KALI OREXI
Anna & Adriana's Galaktoboureko - Custard Pie with Syrup | KALI OREXI
Просмотров 700Год назад
Anna & Adriana's Galaktoboureko - Custard Pie with Syrup | KALI OREXI
Victoria's Sea You in Santorini - Greek Cocktail Recipe | KALI OREXI
Просмотров 419Год назад
Victoria's Sea You in Santorini - Greek Cocktail Recipe | KALI OREXI
Eugene's Cabbage, Mint and Parsley Salad | KALI OREXI
Просмотров 335Год назад
Eugene's Cabbage, Mint and Parsley Salad | KALI OREXI
Antigoni's Greek Sunday Lunch - Chicken with Tomato, Risoni-Rice & Baked Okra Recipe | KALI OREXI
Просмотров 335Год назад
Antigoni's Greek Sunday Lunch - Chicken with Tomato, Risoni-Rice & Baked Okra Recipe | KALI OREXI
Greek Okra with Erofili Sauce Recipe | KALI OREXI
Просмотров 1,3 тыс.Год назад
Greek Okra with Erofili Sauce Recipe | KALI OREXI
Super Chef Maria Fotiadou’s Greek Pork and Beef-Stuffed Zucchini Recipe | KALI OREXI
Просмотров 820Год назад
Super Chef Maria Fotiadou’s Greek Pork and Beef-Stuffed Zucchini Recipe | KALI OREXI
Fillo 101 - How To Make Your Own Fillo Pastry Using 2 Methods | KALI OREXI
Просмотров 23 тыс.Год назад
Fillo 101 - How To Make Your Own Fillo Pastry Using 2 Methods | KALI OREXI
Antigoni’s Korfopita - Greek Marrow-Shoot and Flower Fillo Pie Recipe | KALI OREXI
Просмотров 422Год назад
Antigoni’s Korfopita - Greek Marrow-Shoot and Flower Fillo Pie Recipe | KALI OREXI
Ruth’s Stuffed Baby Peppers Recipe | KALI OREXI
Просмотров 595Год назад
Ruth’s Stuffed Baby Peppers Recipe | KALI OREXI
teşekkürler ilya.bence çok güzel oldu fakat biz sıcak şerbeti sıcak baklavaya dökeriz
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.
Μπορείτε να μας γράψετε ελληνικά τις δοσολογιες
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
@@kaliorexi ευχαριστώ πολύ 🥀🦋
Thank you for sharing
My pleasure!
Looks amazing! How much extra salt would you put in if you don’t include the cheese?
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.
😊looks sooooo yummy
And oh so easy!
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!
Please let me know how you go! And please tell me more about the Skopelos Pie!
Božanstveno!
Pistachio baklava is THE BEST, and it's so hard to find! I think I'll have to make my own :)
Yummmmm. I adore custard and you made these look really easy to make. Plan to make them this weekend - thank you 🦋
Let us know how you go!!!! 🙏 💗 🙏 💗 🙏
thanks for sharing this recipe! it was very touching to watch Ilya sharing it with love and passion ! they also looked very yummy!
Mouthwatering and authentic. From Hellas
Soooo delicious!!!!
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)!
This looks absolutely delicious!
It is dangerously delicious!!!
Looks delicious!
Просто, полезно, вкусно!
😘
Délicieux
How about some feta? while you’re cooking it ? It is delicious. Efharisto 😊
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. :-)
Ειστε επιδεξια...
Awesome video!
Thank you!!!
Hi great recipe, made this today and I always wonder why Greek cakes and recipes are so easy to make
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
Oh thank you for your beautiful comment!
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?
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?
@@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!
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.
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!
I would think because sweet & salty go very good together, actually. Think of the salt sprinkled chocolate 😋
Thank you for the knowledge, may you always succeed 😊
Thank you for your kind words!!!💗
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.
You are welcome! Use Google Translate 😁
Too dry burnt to a crisp, need to cook longer but with less direct heat
What’s the song playing in the background? 😊
The music is an original piece created by composer/musician Andrew Ioannou for Kali Orexi. :-)
What a great video! Ο μπαμπάς σου είναι ότι καλύτερο στον κόσμο
Love my daddy so much ❤
Yum …was looking for this …thank you . Happy Easter
You are so welcome! Hope you had a lovely Easter!
Why Plain flour ?
Because the baking powder in self-raising flour often looses its potency :-)
Fabulous presentation - Kalorama pasqua
Thank you so much. Hope you had a lovely Easter! 🙂
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
Thank you for your question. Nikiforo has not weighed his lambs before and then after spit roasting.
❤👍💯 Here in Buenos Aires Philo dough is not used What a pity
You can start a Fillo movement!!! Go!!!! :-)
Looks amazing
In egypt its called tarb
What a great setup and explanation of all the techniques he has learnt in his time. Great video ❤
❤❤
good morning, could you not put Greek subtitles...???
Thanks for sharing. If I leave it over night, do I have to put it in the refrigerator or on the counter?
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.
@@kaliorexi Great, thanks so much.
Gracias!!!
Qué genial!!!🎉❤
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
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.
Tell me more!
That looks delicious. 😋 I really like how the baklava are not swiming in syrup. I need to try this!
You should! :-)
Now this is awesomely cooked lamb.
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
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.
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 .
Wonderful! So happy to hear this!!! :-)