Pastitsio | Greek Pastitsio Recipe
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- Опубліковано 14 гру 2017
- This is one of the most well known Greek dishes out there. This video shows step-by-step how to make pastitsio. In this traditional Greek baked pasta recipe, I'll show you how to organize and prepare this dish quickly and easily. Simply boil the pasta, make the meat sauce, do the bechamel, put it all together & bake. This recipe will feed a crowd. Whether you make it for yourself or others, it's sure to be a hit all the time, every time!!!!
Recipe:
You'll find links below on the vids showing how to make the meat sauce and bechamel.... FYI: the meat sauce and bechamel recipes can be used to make moussaka as well.
Greek Style Meat Sauce: • How To Make Greek Styl...
Bechamel Sauce: • Béchamel Sauce | Foolp...
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Rest in Paradise Ken, you have taught me so much! memory eternal, you live on in our hearts, memories and the fabulous dishes u shared with us ❤Rest now legend
I was looking for a kick-ass pastitsio recipe and I knew I could count on you. Thanks.
Edit: For anyone who's interested, if you can't find mizithra, which is made from goat's milk, I think the best alternative would be imported Pecorino Romano, which is 100% sheep's milk. It's really easy to find. Should taste much better than aged cow cheeses like parmesean and asiago.
Thanks for the tip George!!! 🙏🏼🙏🏼🙏🏼 FYI: my middle name is Pastitsio....
@@KensGreekTable haha, anytime. Hey, the sauce doesn't get oregano? Just salt, pepper, cloves, and cinnamon?
Actually there is, along with bay leaf but I think it got edited out:-((
@@KensGreekTable Oh, bummer! Glad I asked, haha. Thanks.
You’re the spitting image of my cousin Greg. Your mannerism, personality, looks. I love watching you.
Haha thanks so much!!! 🙏🙏🙏
I love him!!! I like how he says “Greeks don’t do any of this al dente business”!!
Haha thanks very much Jamie!!! 🙏🏼🙏🏼🙏🏼
Same
Thanks for the tip about not mixing the pasta with butter because it makes it“Waterproof“ meaning that it will not mix absorb the meat and/or the juices from the meat. That was a very good piece of advice. I never knew that before!!!
You’re very welcome Helen…. 🙏🏼🙏🏼🙏🏼
Thank you so much for this video! I am a novice in the kitchen and your instructions were clear and easy to follow. My boyfriend is Greek and when he came home and saw that I was making pastitsio, his eyes lit up. He said that it came out perfectly! Thank you again - I will definitely be trying more of your recipes!
Haha then my work here is done!!! 😂😂😂 Thanks very much Lisa…. 🙏🏼🙏🏼🙏🏼
This is my most favorite greek dish
👍👍👍
Your the man Ken!. Thanks for the Greek recipe
Haha thank you!!! 🙏🏼🙏🏼🙏🏼
Ken I'm going to miss you greatly. This is one of my favorite recipes. I'm gonna perfect it.
My daughters in-laws to be are Greek, and this is my favorite. Thanks, you made the recipe look awesome to make💕
Thanks very much Theresa!!!! 🙏🏼🙏🏼🙏🏼
🙏🏻 thank you Ken another superb OPA !!!meal it looks magnifique and tastes yummy or like we Australians call “a fair dinkum job) or a job well done good on ya mate 🇦🇺🇦🇺👍🇨🇦🇨🇦🇬🇷🇬🇷
Haha thanks Walter!!! 🙏🏼🙏🏼🙏🏼
I thought I was bein lazy when I mix the pasta with the meat! Its great to see other Greeks do it too! I'm only half Greek tho so sometimes I think I'm doing stuff wrong 😅
Thanks Ken for the recipe. As a chef, I spent my first job in a Greek Italian restaurant where I fondly remember these dishes. During my apprenticeship, the sous chef was Greek and taught me a lot about Greek cuisine. I find it interesting that you put the egg whites into the noodles. I always mixed the whole eggs into the bechamel. An FYI, when adding eggs into a hot cream sauce I always "temper" the eggs. This prevents any curdling from taking place. You get some of the hot cream aside and add it to the eggs while whisking it. This will gently raise the temperature of the eggs then you pour the warmed "tempered" eggs into the sauce and allows for a smooth transfer.
On the roux, I always preheat the milk or cream and when adding it into the roux I take the roux off of the heat. Mix in one third then return it to the heat and then add the rest of the milk. This method will prevent any lumps from forming. Always medium heat as a high flame will scorch the sauce.
And YES, I am aware of the final couple of tablespoons of olive oil to finish off the bechamel. One time I decided to add it to the butter to make the roux. Great shortcut right? My old Chef just about threw me out of the kitchen. I did not realize it was a finishing touch for the bechamel and not one to be confused in the cooking of the bechamel. Lesson learned.
Cheers
Haha thanks for the comment and feedback David👍🙏🏼✌️💪🙌
Ken, just back from Lefkada… this is going on the menu for tomoz night… I love how you unashamedly do extra olive oil. We bought some oregano infused olive oil home… it is the taste of Greece 🧿🇬🇷💙
Thank you so much Donna…. 🙏🏼🙏🏼🙏🏼
Loved your recipe used Lamb instead in the sauce made this easy to prepare thanks
🙏🏼🙏🏼🙏🏼
Small army or a few Greeks, haha. This is beautiful!! And you learned the recipe from a γριά .
I wish I paid attention when my mother was cooking. She was an amazing cook like you, Ken! Thank you!!
Haha tsk tsk Katherine....
I learned this dish from a Greek friend and it is awesome. The dish has many versions and I tried them all. What a wonderful
recipe and you can add wine or different cheeses. I love goat cheese and whatever cheese I have. Thanks your recipe was good.
+MegaYourkidding Thank you for your comment!!!! Indeed there are many versions of the pastitsio and they're all good!!!! Good luck and keep cooking:-))
Cheers,
Ken🇨🇦
I started following your recipes a few months ago after I retired. I am branching out and trying new things now and this is one I will be trying very soon. I come from a small town in Utah named Price. There are a lot of Greeks here as well as Italian's and Slavic nationalities. I had a dear family friend who used to make the best Greek food as well as the best pastries. I always thought it would be hard to cook Greek recipes. I see from your videos that it is not hard. Your Greek lemon chicken and potatoes are to die for. I made that dish twice in 3 weeks time. The Greek olive oil and lemon pork chops are on tomorrow's menu. And this Greek pastitsio dish will be on in the next week or two. Thank you for making Greek cooking so easy. Also if you read this tell me where I can find Greek Olive Oil and Greek oregano. Not sure if I can buy the olive oil online or not. I have looked in the stores and can't find any that say Greek on them.
It looks great! Ty Ken!
🙏🏼🙏🏼🙏🏼
Thank you for showing and sharing cooking pastichio Greek recipe u inspired me to make pastichio it's looks delicious I love it.
Thank you Alma!!!! 🙏🏼🙏🏼🙏🏼
Love this recipe and doing a tray for dinner
Great recipe! Thank you! So many variations! I love a few things I hadn't heard of before: olive oil in the bechamel! I can't wait to try this!
Thank YOU so much!!! 🙏🏼🙏🏼🙏🏼
I went to our favorite Greek restaurant today, and I ordered their Pastitsio. Usually, we love the food there, but I can tell you that I think your version will be much better. I can't wait to make this!!! Thanks, once again!
Thank you so much Cynthia!!! 🙏🏼🙏🏼🙏🏼
💋❤ All Greek dishes are delicious👌!!!
Couldn’t agree more Annabelle:-))
Great video and recipe!
Thank you so much!!!🙏🏼🙏🏼🙏🏼 Very happy you enjoyed my vid:-))
Cheers,
Ken🇨🇦
This looks amazing- and I appreciate that you gave us alternatives for the cheese 😁 Subscribed!
Thank you so much!!!! 🙏🏼🙏🏼🙏🏼
Oh one of my favourite dishes! You explain it so well. I usually mix a ladle of the bechamel into the pasta, like you do the egg white, but I think I'll try your way next!
Thanks very much Lisa!!! 🙏🏼🙏🏼🙏🏼
Canadians love this stuff...🤗
im loving your videos, thank you
Thank you!!!🙏🏼🙏🏼🙏🏼 Very happy to hear you’re enjoying my vids....
Cheers,
Ken🇨🇦
I can almost taste it! Looks so good
Thank you Stavroula.... 🙏🏼🙏🏼🙏🏼
A light sprinkling of happiness. I like that.
Haha thank you!!! 🙏🏼🙏🏼🙏🏼
I love Prestige with you and it sends me into an emotional rollercoaster to I hear you pal I absolutely love it and I make it all the time
Haha thank you so much Sophia!!! 🙏🏼🙏🏼🙏🏼
making this tonight...yum!
🙏🙏🙏
Ken, thank u for sharing your recipe. I like that u show step by step.. that's awesome. Your Pastitsio looks so delicious, I want a piece right now!!! Lol 🍝🍷 I am going to make your recipe. I am so glad I found your UA-cam channel. You have so many Fantastic recipes, I'm just dying to try!!
You’re very welcome!!! Thank you for your kind words. They are very much appreciated and I’m glad you’re enjoying my channel:-)) If you have any recipe requests, I would be more than happy to make them for you.... Thanks again and keep cooking!!!!!
Cheers,
Ken🇨🇦
Ken Panagopoulos that's great thank u!! 👍👍 🇺🇸🇬🇷
Bravo ken realy so amazing
Thanks Nadheer!!! 🙏🏼🙏🏼🙏🏼
Thank you! I googled it earlier xD and I followed your recipe! It's in the oven right now as we speak. (: it's almost done. It smells delicious!!!!! Thank you for sharing! Also , I like your jokes xD
Haha that’s awesome!!! Really glad you like my stuff. Thank you so much!!! 😂👍🙏🏼❤️✌️💪🙌 And definitely keep in touch...
Hey Ken, we too sneak it in (cheese)! Along with the oregano and honey lol. Can't wait to make this, Love your videos, thanks!
Thank you for your comment!!!! Good luck and let me know how it turns out....
Cheers,
Ken🇨🇦
I made this recipe the day after I watched this video.Finally got the white sauce right LOL-because I was pouring the milk too fast and too cold,so it was always "lumpy",however,this time I got it right-My son loved it.Thanks
Thank you for your comment:-)) That’s awesome!!! Great to hear...
@@KensGreekTable Thanks for the encouragement Chef!!!
I love your presentation
Thank you!!! 🙏🏼🙏🏼🙏🏼
My first pastitio is in owen,and I followed your instructions and had a bit cheat help from my fiance for some basic cooking stuff and the smell is ''oh my god'' good
That’s fantastic Luka!!!! Sounds like you did it. Good on you!!!!
You have one of the best videos on this dish...im making this tonight...im gonna follow this exactly the way you do it....i subscribed and liked as well....thankyou ☺
Hey Tamara, that’s great to hear and thank you so much for your kind words!!! 🙏🏼🙏🏼🙏🏼 Very much appreciated. Good luck and let me know how it turns out.... 👍🙌💪✌️
He really does have one of the best videos out there for this!! I have watched quite a few and this is so simple to follow!
You have lucky friends Ken,.. lol That looks absolutely delicious..
Thank you!!!! 🙏🏼🙏🏼🙏🏼
Can't wait to try this! I'll be doing it in just a few minutes 😉. I always order pastitsio at the Greek restaurant we go to in Tarpon Springs in Florida, but never thought to try to make it myself until now. Not sure it will taste as good without hearing "Opa!" in the background as saganaki is being set to flame, but I'm sure it will hold me over till our next trip down there!
Also, bechamel is something everyone should learn how to make.
Thank you so much and welcome!!! 👍🙏🏼❤️✌️🙌💪
Ken can Cook🙂🌻 Looks Delicious Thank you
Thank you!!! 🙏🏼🙏🏼🙏🏼
Thank you so much... Im going to do it to impress my greek husband... looks lovely
Haha thank you!!!! That’s fantastic:-)) Good luck and let me know got it turns out...
Cheers,
Ken🇨🇦
How was it?
Well, Ken, you definitely had the smell-o-vision on because I was definitely able to smell your pastitsio. I’m just so sorry that you did not add a little bit to your video where you cut the Pastitsio with your friend and showed us what the inside looked like and showed us you and your friend enjoying it. That would’ve been a great addition to this video. In any case, thank you for all the tips and tricks. I really enjoyed your video and your Canadian accent. Definitely subscribing to your channel. And I will be making this recipe tomorrow for my daughter-in-law!
Haha awesome!!! 🙏🏼🙏🏼🙏🏼 Great to hear Helen. Let me know how it turns out….
looks fantastic, love pastitsio thanks
Thank you very much John!!!
Kala my pop use to make this thanks for recipe cheers.
You’re welcome Gator.... 🙏🏼🙏🏼🙏🏼
volunteer. You ken,
So glad you put in a really great ly detailed easy to follow along
And easy going on this recipe.
Were catching up on some of your other great vids.
Our local greek owned operated
,Diner has this on their menu
Periodically.
VERNON DINER
VERNON CT.
Thanks very much Dave!!! 🙏🏼🙏🏼🙏🏼
That looks delicious! I hope mine turns out as good. 😋
Thank you!!! Just follow the vid and it will be a piece of cake... good luck and let me know how it turns out!!! 👍🙏🏼✌️❤️💪🙌
Ken Panagopoulos it turned out great! Thanks for sharing your recipe.😁
Ha!!! Awesome!!! Good for you.... 👍✌️🙏🏼💪❤️🙌
Yiasou patritha! Greeting from Quebecistan.
"A little sprinkling of happiness." 😂
LOL 👍👍👍
Hi Ken! I only subscribed yesterday but I love the calm delivery of your traditional recipes. I've been watching them in my Greek husband's tiny village in Eipirus, Greece where he was born and we are every summer, Easter and sometimes Christmas since 1981. We live in Athens and I married into a family of traditional Greeks (at 18, British) and was desperate to be able to cook like my mother-in-law! How I wish the Internet had been around.......would have saved a lot of serious angst!!!! Love the short cuts in your recipes, thanks so much!! You? Greek origins?
Hey Jo,
Thank you for your kind words!!! Very much appreciated:-)) My parents are originally from Peloponnesus and I’m currently here too LOL
Cheers,
Ken🇨🇦
Ken Panagopoulos Great! Have a great time, enjoy -literally about to make your galatopita! Fingers crossed 🍀👍😎
Haha if you just follow the vid, I’m sure you will be fine. Good luck and let me know how it turns out.... 👍🙏🏼❤️🇬🇷💪
That looks really good ❣❣❣
Thank you so much for your comment and kind words!!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable you are very welcome I watch you every day ❣❣
👍🙏🏼❤️✌️💪
@@KensGreekTable I am half Greek and I want to know more about Greek food 🇬🇷🇬🇷🇬🇷
Out. Standing Cynthia!!! That’s all the reason you need...
Tomato paste tip. Open both ends and remove one end and push with other. Comes out in a tube. No muss no fuss. Save the cans they come in handy. Any paste not used put in small container cover with oil. Use when small amounts are called for.
Hi, its doris again. I did make your pastitsio and it was a hit.
Haha awesome Doris again!!! Glad to hear it....
Thank you for sharing!
Thank you Louanna!!! 🙏🏼🙏🏼🙏🏼
I love how he says past-ah.
Thank y-ah... 😂👍🙏🏼✌️💪
Thank you. I plan to make this for a party. I had trouble my first time with the béchamel, so I will use a whisk. What do you think about mixing some béchamel directly 8 to the meat and pasta and then adding more béchamel for the top. Have you ever tried it that way?
Thank you for your question and comment. YES, you can absolutely mix some of the Béchamel into the pasta and sauce. I’ve tried it and it turns out great too!!!! As for the Béchamel sauce itself, I think a whisk makes life a lot easier. Thanks again and good luck!!!! Let me know how it turns out....
Cheers,
Ken🇨🇦
Great dish for potluck and large family gatherings
I have fallen in love with anything Greek coming from a country woman from Kentucky…I have cooked this so many times omg delicious
Thank you for your comment:-))
You are very welcome!!!!
👍❤️🙏🏼
Mt girlfriend is 100% Italian and now prefers my Greek food over anything Italian.
Melissa Mosley that is awesome! My husband is Greek and I am Italian but I too love the flavors of Greek food!
This is for Pascha!! Yummmm
Thank you!!!! 🙏🏼🙏🏼🙏🏼
aThankyou dear sir very clear
Thank you Mariya!!! 🙏🏼🙏🏼🙏🏼
LOL I love how you talk to us pointing the knife, ti kaname emeis diladi axaxa!!
😂😂😂👍👍👍
Ken always enjoy ur cooking next u need to write a book bravo sou
Haha thank you so much Eleni!!! 🙏🏼🙏🏼🙏🏼 Never say never....
💞I’ll be making this next week! Is this your favorite recipe for pastitsio?💞
Yes it is.... and I’m sure it will be yours too:-))
@@KensGreekTable, Well then, I’m sure too!🥰
I used rigatoni for the pasta ,but I guess penne pasta will also do the trick,any pasta that has a cilinder shape will do.I shared the recipe on social media,however I forgot to take a picture-it looked great.
Fantastic!!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable Thank you Chef !!!
👍🙏🏼💪✌️
Those tattoos tho 😋 bravo
Using this recipe - efharisto 😘
Haha thank you Vonnah!!!! 🙏🏼🙏🏼🙏🏼 Glad you liked the recipe. Good luck and let me know how it turns out... 👍🙏🏼❤️✌️💪🙌
Thanks Ken great video looks very delicious I think I'm going to make me a little tray this weekend for me and my girl hope it will come out good as yours.
Thank YOU!!!! 🙏🏼🙏🏼🙏🏼 Great to hear!!! It’s pretty easy. Just follow the vid and you’ll be fine:-)) Good luck and let me know how it turns out....
Cheers,
Ken🇨🇦
Regarding pepper: I saw on a cooking show that if you add pepper while sauteing for example, it gets very bitter. Whether that's true or not, I don't know. So I always 'salt and pepper to taste'....
Thank you for your comment! Indeed S & p to taste is always better...
Goes runny and shitty...smuggling mezithra, haha. That’s why you’re fun to watch! You had some different touches in your pastistio which I will use - the egg whites in the noodles is unique. I usually do in layers, but mixing it up makes a lot of sense. I like your version, Ken!! We live in the Pelopponese six mos out of the year. The rest in US. How about you?
Haha thanks Susan!!! 🙏🏼🙏🏼🙏🏼 I’m in Toronto but I travel to Greece quite a bit throughout the year. I’m there about 3-4 months out of the year. Where do you stay in Greece???
Ken, This is “Susan”/Katherine. We live in Nea Epidavros in the northern Pelopponese.
I’m in Gargaliani, Messinia. About an hour west of Kalamata....
Ken, Yes, I read that you have olive groves in Messinia. Kalamata we have visited. I am unfamiliar with your town. I’ll look it up.
Ken - Pastitsio will be the next meal I'll be making for the family this Sunday! I do have a couple of questions regarding bechamel sauce.
(1)-Does it matter if one uses salted or unsalted butter?
(2)- What would cause a runny bechamel sauce? One time I had a serving of pastitsio, it looked really good, untill I cut into it. What would have caused that? No one mentioned it at the table, but I sure felt bad for the hostess. What pointers can you offer to prevent this?
Hey Mary,
Thank you for your questions and comments!!! 🙏🏼🙏🏼🙏🏼 I always use salted butter in my recipes but you can use whatever you want. Many use unsalted butter to control the amount of salt in their recipes.
As for the bechamel thing... Nothing worse than a runny bechamel LOL Try using my bechamel recipe and add the milk very slowly. Good luck Mary and let me know how it turns out👍🙏🏼✌️❤️💪🙌
This happened to me. The taste is great but the bechamel was more creamy and fluffy. I thought I cooked it enough because it was thick but maybe I'll try cooking it longer next time. Did you figure out why it did that?
Ela ken how much mince beef I need is it 500grams or 1kg and also what temperature for my oven to pre heat in degrees Celsius ?
450g of minced meat at 375°….
Thanks φίλε μου να σε καλά
Just a quick question. You do not temper the egg yolks before adding to the hot béchamel? Thank you!
Hey Liz, you don’t have to because by the time you add the eggs to the béchamel, it has already started thickening....
@@KensGreekTable Thank you! I have always tempered eggs before adding to a hot liquid, but I wanted to ask you to make sure because I have already made the meat sauce and I'm doing the Pastitsio tonight. I grew up next door to a Greek-American family and Greek food is my favorite cuisine. I am also an Executive Chef, so I was being a little ocd. Lol. Thank you for your candor in your videos. Love, love, love!
Haha I totally get it. I’ve found that eggs tend to not scramble in thicker liquids for some reason....
Great recipe what state do you live in 👍🇬🇷
Hey Nicky, thank you for your comment!!! 🙏🏼🙏🏼🙏🏼 Actually, I’m in Toronto, Canada....
Thanks chef
+Haya George Thank YOU!!!! 🙏🏼🙏🏼🙏🏼
Ken PanagopoulosThx again chef.I Like all the greek cuisine,especially dolmades .Cheers
+Haya George 👍🙏🏼❤️💪
I made this morning macaroni and topped it with your bechamel,conclusion:from now on I make my bechamel only your way!and the evening I m going to make your galatopita.
Haha very nice!!! Glad you liked it....
Can I use ground Turkey instead of beef and whole wheat pasta
I guess you could but it wouldn’t be the same....
I have a request; can you try to get some rooster and try to make it with hilopetes?
👍👍👍
is this the authentic way to make pastichio i seen other recipes and they use other ingrediants
I forgot in my other comment to ask... Why do some recipes turn out with a thick layer of the bechamel on top and others do not? The kind I've had did have a layer on top. Is it just a preference?
It should have a layer of béchamel on top BUT in some of my vids it may seem a bit runny and it is because I cut into it too soon after baking. Ideally you should leave all béchamel recipes to form up at least 45 minutes to an hour after baking and before serving....
@@KensGreekTable I see. Thank you for that. I'm about to take mine out of the oven, so I will have to be patient and wait another hour to sample!
Good move!!! Hope you enjoy it and let me know how it turns out....
Which part of Greece are u from Ken? Iam from ithaca
My parents are originally from Peloponnesos....
😋👍🏼
Thank you!!! 🙏🏼🙏🏼🙏🏼
“Feeds 10-12, Nah only feeds me 😂🤷♂️
😂😂😂👍👍👍
@@KensGreekTable I could go through one of those big tinfoil containers on my own lol
We use Misko #2 Greek Macaroni 500g (5 Pack) : Orzo Pasta noodles for this dish. And we make our sauce for days.. lol. Other then that, this is pretty close and delicious. Thank you so much! 💙🇬🇷 This is really quick and easy for everyone. You did a great job and I appreciate it so much. Now everyone can have pastitsio OPA!! 🥰.
Hey Gina, thank you for your comment!!! Great to hear👍🙏🏼❤️✌️💪🙌
Ken Panagopoulos amazing! Love your videos.
Thank you so much Gina!!!! 🙏🏼🙏🏼🙏🏼
Dear I want you to make beef stronagoff in your style
Haha I’m sure you’re going to like it....
where is the recipe? I would like to print out.
Hey Tania,
Thank you for your question. I’m currently working on adding a copy/paste version of the ingredients list in the description section of all the videos. The video itself is the method to the recipe.Thanks again:-))
Cheers,
Ken🇨🇦
OMG I did this and came back to find out the temperature, and I realized I forgot the eggs!🙈🙈🙈 Oh well I'm sure it will be fine...I'll just remember the eggs next time.
Haha no worries at all Frances, even without the eggs it should be fine. Let me know how it turned out....
Nice gadget for the cheese.
Thanks Malcolm👍🙏🏼✌️ Just a manual rotary cheese grater....
Yeah, I’m sticking with this recipe. I made moussaka today & it was too much work.
Once you pour on the scalding hot bechamel to an overflowing level, pick up your maleable tin foil pan and try to carry it across a room towards the oven.
R.I.P Ken! :(
Sorry for my spelling...I was in a hurry...🙂
Kinda figured that... no worries Sophia😂👍❤️💪✌️🙌
I love halloumi cheese
👍👍👍
you didn't bring over some Misko #2 Greek Macaroni Pastitsio!!!
you said you will include recipe, where is it !!!!!!!!!!!!!!!!?????????????
Yes I did. I’m currently working on my website that will include printable recipes of all my vids. Sorry for the delay but please try and be patient just a bit longer.... thanks!!! 🙏🏼🙏🏼🙏🏼
KEN HELP, I’m cooking right now and I think I put in to much cinnamon! What can I do! 😱😱😱😱🤔
Did you see my message? I put 1/2 tablespoon instead one one teaspoon. What would you do in this case?
First and foremost, calm down and don’t do anything crazy Gail!!! At this point there is no need to phone a friend. These things happen. Compose yourself and remember, you can either skim it off if it hasn’t been stirred in or just add some more water to dilute the sauce. Either way, it’s all good...now, deep breaths and carry on!!!!
Actually, that’s not a big deal at all. The measurement for cinnamon is not an exact science and the difference between 1/2 a tbsp and 1 tsp is not that much. That should still work just fine:-))
@@KensGreekTable oh Thank you, Thank you! Well I’m 100% Greek and we tend to get way to excited! I was cooking the meat sauce tonight because the ground beef needed to be cooked... gonna finish the rest tomorrow. I’m cooking it for New Year and plan to freeze it till then! New Year’s Day I’m doing lamb and potatoes. Wish me luck! Time to take my little pill now! 🤣🤣🤣
I love you Ken 🥰
Haha sounds awesome Gail!!! Good for you and you’re very welcome!!! 🙏🏼🙏🏼🙏🏼 Happy New Year!!!!
2 cloves of what? That's the only ingredient I don't understand.
Thank you for your comment and question. I’m referring to clove as in the spice....
I’m watching this with my yiaya she said poli orea
Haha that’s fantastic!!!! Tell her to subscribe too!!!! 😂👍🙏🏼❤️💪🇬🇷
Put your metal pot of milk in the microwave