Beautifully presented recipe, Akis! Your attention to detail in balancing flavors and textures shines through in this Greek Pastirma Pie. The use of ceri cheese and fresh tomatoes elevates the dish, and your technique with puff pastry ensures a perfect, flaky crust. A wonderful addition to any menu, sure to delight diners with its robust flavor profile and crispy texture. Well done!
Can this pie be frozen as I do like batch cooking and freeze. I am assuming not, as I should imagine the filo pastry will go all soggy? Great video. Would be nice to know the reply.
One stands far better a chance of finding Greek Kasserri cheese than Pastourma - but exactly what is Pastourma? Do tell! And what could one then reasonably substitute it with? Slightly resembles a Pastrami or other dried beef charcuterie - plausibly spiced differently, I imagine, and tho technique of salt curing remaining the same. I am keen to know
Pastourma is a type of cured beef. I looked it up and it says some people use prosciutto or Serrano ham as a substitute. Not sure how it would match this recipe though.
@@NewCalculus sounds as if it goes the direction of Indian/Pakiatani - I sell my own spice blends/Garam to clientele. My 30 floor building does smell like a spice market lol
Beautifully presented recipe, Akis! Your attention to detail in balancing flavors and textures shines through in this Greek Pastirma Pie. The use of ceri cheese and fresh tomatoes elevates the dish, and your technique with puff pastry ensures a perfect, flaky crust. A wonderful addition to any menu, sure to delight diners with its robust flavor profile and crispy texture. Well done!
Ohhh this is my Dad's favourite Akis! ❤ Grazie mille ,🇬🇷🇮🇹
We're making Pastourmadopita tonight ! Thank you Akis ! Kalispera from France !
Περιγραφή Semeni is nutmeg, just so you are aware, love this, I remember my Yiayia making it many moons ago we loved it thank you xx
Thank you, I was about to Google it
Pastırma pie yummy! Semeni (çemen) is fenugreek! Thank you for the recipe!🙏
I make it quite often, I use Swiss/emmental cheese, cause I can't find kaseri here. It's a good substitute and it taste beyond amazing ❤
Absolutely delicious ! Efkaristo poli !
SPETTACOLARE AKIS 🇬🇷🇮🇹👍💪 sei NUMERO 1️⃣👍❤️❤️
Can this pie be frozen as I do like batch cooking and freeze. I am assuming not, as I should imagine the filo pastry will go all soggy? Great video. Would be nice to know the reply.
Hellooo! You can freeze it, there is no problem. 😉
I will try that!!! 🥰
👍 Great 💞 😊
DESEO QUE TRADUZCAN EN ESPAÑOL LAS RECETAS DESDE VENEZUELA.
This is a kind of faster approach to it, yet I am 100% certain phyllo pastry should as well do the job. It's been a long time since I've made it.
Phyllo is better.
😊 simple recipe -for the end... 'extremly' tasty😂😅😉🍀👌👨🍳👍🍕
😃🤩😉 thanks Chef 👨🍳 for a 💛 & have a nice day 😊🍀🌞🙂👍
POR FAVOR ECPLICAR EN ESPAÑOL LOS INGREDIENTES Y TODO EL PROCESO GRACIAS.
One stands far better a chance of finding Greek Kasserri cheese than Pastourma - but exactly what is Pastourma? Do tell! And what could one then reasonably substitute it with? Slightly resembles a Pastrami or other dried beef charcuterie - plausibly spiced differently, I imagine, and tho technique of salt curing remaining the same. I am keen to know
Pastourma is a type of cured beef. I looked it up and it says some people use prosciutto or Serrano ham as a substitute. Not sure how it would match this recipe though.
@@williamsmitherson2170 pastrami and corned beef are both cured beef (obviously) Prosciutto and Serrano are Pork
Actually Bresaola is a good substitute, its beef and dry cured, of Italian decent lol most supermarkets sell it these days......
Pastourma is the grandfather of pastrami. Difference is that pastourma has fenugreek, cumin and lots of other spices you won't know.
@@NewCalculus sounds as if it goes the direction of Indian/Pakiatani - I sell my own spice blends/Garam to clientele. My 30 floor building does smell like a spice market lol
Απόψε το ετοιμάζω για το δείπνο, χαιρετισμούς από τη Σικελία
What are those cold cuts made of?
It's a highly seasoned, air-dried cured beef found in the cuisines of Greece, Turkey and other countries.
@@PeterJPalmer Thank you
❤❤❤❤❤❤❤❤❤❤
Does the Greek pastirma taste like the Armenian one ??
Yes.
😯!!!!!
Is his cameraman also called Akis?
Lakis! 😀
@@akispetretzikisen Manolakis?
Opa
check a random recipe for paçanga böreği. you'll enjoy it as well!