I think that Spiridoula should have had her own channel. Something charming and sweet about her. All these older and wiser women have a treasure trove of recipes they can impart to the younger generation.
OK Τσιριγωτισσα, this is for the benefit of those who don't speak Greek. The spice that sounds like baharee is allspice. She added four allspice berries. The spice that sounds like moshokareedo is in fact nutmeg. The spice you called cinnamon is actually cassia. What she's calling freeghania (toast) is actually finely ground bread crumbs. The amount of cheese to add to the pasta is two hand fulls. Spiridoula seemed to be getting annoyed by all the questions and instructed Vasiliki96 to say four tablespoons or how ever much you want. Although it isn't mentioned, the cheese normally used for this dish is Kefalotiri.
I'm half Greek on my mothers side who is sadly no longer alive, neither is my ya ya miss them both, i'd really love to learn this recipe and others to reconnect with my Greek ancestry...
YASOU! Reminds me of my relatives ~ There was a magic created when they cooked ~ Loved the Photographs at the end ~ Beautiful ~ Thanx for Sharing ~
I miss Greece and the food. very nice video and recipe! yummm , pastitsio!!!
Just like my Papou used to make.
Great video! Thank you for sharing. She reminds me of my yaya
I think that Spiridoula should have had her own channel. Something charming and sweet about her. All these older and wiser women have a treasure trove of recipes they can impart to the younger generation.
OK Τσιριγωτισσα, this is for the benefit of those who don't speak Greek. The spice that sounds like baharee is allspice. She added four allspice berries. The spice that sounds like moshokareedo is in fact nutmeg. The spice you called cinnamon is actually cassia. What she's calling freeghania (toast) is actually finely ground bread crumbs. The amount of cheese to add to the pasta is two hand fulls. Spiridoula seemed to be getting annoyed by all the questions and instructed Vasiliki96 to say four tablespoons or how ever much you want. Although it isn't mentioned, the cheese normally used for this dish is Kefalotiri.
+Journeyman Curry Man
thanks for adding the information. I appreciate your insight.
Very nice! Thank you. Hope all is well in Kythera.
I liked your take of Pastichio, very authentic.
I wish I had a Nana like that... she is awesome
Bravo koukla! The village salad looks amazing.
This is exactly the recipe i love to try...thank you so much! ^_^
Memories of my home land!
Thea Spiridoula you are a Rock Star!!!!
The bag that looks like bread crumbs are called Semolina (smeed) good job Yiayia.. My favorite dish.
So cute! Cheers from Mexico!!!
I'm half Greek on my mothers side who is sadly no longer alive, neither is my ya ya miss them both, i'd really love to learn this recipe and others to reconnect with my Greek ancestry...
Thanks for sharing your recipe!
this is sooo cool!!
bravo spiridoula !!!
glika h yiayia spiridoula!!!!!
Bravo👐
Ki reko 😋😋👍👌
Care to share the oven temperature and baking time (but only if you're not guessing after the fact)?
I believe it was 180 degrees C. but I don't recall the time. I'd guess close to an hour or until the top was a browned.
I wish I could remember what it was on her stove..but I think in the USA it would be about 350
the recipe looks delicious but I dont speak greek. I missed a couple of ingredients that went into the sauce and the measurements.
Bravo re spiridoula filia polia apo ton spiro
Yiasou theia bravo
Wow, is that Greek music? It sounds Indian
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Kali orexi!
Every wife needs a Tom
LOL Agreed
Bein benedos ami canal de cocina facil y sana grasias 😘