Відео

Bravo great job

Can you make a longer version to follow along?

Τι παραγωγή είσαι'συ!! Αυτή τη συνταγή θα τη φτιάξω αυτά τα Χριστούγεννα, σ' ευχάριστο πολύ, καλη επιτυχία στο κανάλι σου!

Can't wait

Τι είσαι'συ, βρε αγάπη μου! Φιλακια πολλά!

That is awesome. Easy and fun, yet classic flavor

PUT A SHIRT ON

Fantastic man!!! I preferred your video from all the big names..short and to the point

Awesomeness

must make

Was für eine Sprache spricht er?

Very smart presentation, not boring, thank you❤️👏🏻👏🏻👏🏻

Ohhh yum 🤤

Ooooo, that looks delicious!!

the original dish is from turkey and is called karnıyarık

Love Tsourekia, I should try and make it one day.

👍 🍽

OMG Niko!!!! I love eggplants I must try this recipe. Thank you for sharing your bloody beautiful recipes 😉😁😁👏🙏blessings and success.

I need to try those! I love the paximathia on Kythira- I think every island they're special, right?

I am thinking that you have big m problem

Oh yes. She is bloody beautiful mate. Finger fucking licking 👍

not papoutsakia this is karnıyarık from TURKEY

Από τα ωραιότερα φαγητά 😋

my favourite just like my Baba made Bravo

👍👍👍👍👏👏👏👏❤️

Thank you ❤ 😋 yummy

I am sorry but something is wrong with the recipe. I needed much more flour to make it work. Either it is to much jogurt or to little flour.

This looks amazing . Can you substitute the flour portion to fine semolina to get a gagaktobouriko type custard ? Also wondering if some cardamom would a nice addition to the syrup . Love your recipes , they are so easy to follow and make . Keep them coming <3

Love watching you 😊 the male version of a Greek Nigela 😊

I love Stifado and your recipe is easy to follow.

this looks so good🇬🇷

Gosto muito de avgolemono ..minha mãe sempre fazia em dias frios aqui no Brasil ..

Nilo, I have made so many of your recipes and they are just fantastic. I will make this one too because I love tsoureki. I would love to meet you one day and just cook with you. Love from Sweden. keep up the amazing cooking lessons and I hope young people are inspired by you and keep up those traditional recipes. thank you

Wow! Bravo! Perfect and traditional pites. Like my yiayia used to make.

Yummo

The food looks great, I love fluffy pity

Y your eyebrows always asking me a question

What temperature should i put the oven to????

are you the love child of stavaros,

2 questions: does this pita stay soft the next day? can the dough be frozen? Thanks! Greetings from Romania! 🇷🇴🖐

can i use a whole whole of lamb instead of cutting it into chunks?

Se não quebrou o prato no final, não é grego.😅

I’m sorry but it your recipe came out bloody shit mate. Maybe next time give a bit better description of how to make it than emphasising on your Greek accent and making it sound like you can rush it in 30 minutes. And yes I have made rissogalo many times before. I blame myself for not sticking to what I know.

My mouth is watering 🤤😋👏🏻❤️🇬🇧

Got back from a 2 month Europe trip and have been absolutely SPAMMING this recipe since. Cracker job mate!

Looks delicious

You don’t use a mixer. How do you do that?

Love your cooking, thank you.

Bravissimo!!!

I have a question: the base is bread soak in cherry syrop?