Foreigners Try Cooking Authentic Greek Food for a Week! Part 1

Can two foreigners cook authentic Greek dishes for a week? Watch the challenge of cooking traditional Greek food like the locals! Success or Disaster?
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About this video: In this video, we take on the challenge of cooking only traditional Greek food for a week! As two foreigners living in Greece, we try our best to recreate authentic Greek recipes and Cretan food, including dishes we’ve never cooked before. From fresh ingredients to local cooking techniques, we dive deep into Greek cuisine, rating each dish to see which one comes out on top. Whether you love Greek food or are curious about Greek cooking, this is a fun and tasty adventure you don’t want to miss. Watch us as we cook like the locals and discover if we can master these delicious recipes. Can we pull it off or will it end in disaster? Find out now!
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[@Sunpire]

What other Greek dishes should we try?🤔🤤

[@vassilisvouris6269]

I know for a fact that in Crete they make the BEST chickpeas rice globally!

[@vassilisvouris6269]

Try making some stuffed vine leaves and wedge them among the tomatoes and peppers...

[@tzeni797]

fasolada

[@MisanthropyFerret]

dolmades, fava, kleftiko, tzatziki(with pita as salad or as sauce), mousaka, stifado, baklava, souvlaki, fasolada

[@ofoufoutos7110]

lentils aka lentil soup , pre ancient like the rusk which couples the best

[@ΓιαννοςΓιαννος]

if you love something you always manage to make it perfect

[@Sunpire]

Very true! 💙 you make it with lots of love!🥰

[@ΑπόλλωνΘηρευτής]

😯I was amazed at Amalia's ability to get 90% of her first time dishes right! Chicken soup is a magical winter food and Amalia nailed it perfectly. The papoutsakia turned out amazing! In general, I congratulate Amalia for her patience, with the constantly hungry Raoul...🤣🤣 Maybe some tips will help for better results next time. 1) In the eggs with potatoes (omelette), try putting the grated feta inside the beaten eggs so that they cook together. Also pour 2 tablespoons of fresh milk into the eggs. 2) In the stuffed ones, you don't need to fry the potatoes. You simply coat them with oil and salt and put them in the pan together with the stuffed tomatoes and peppers. When you cover the tomatoes and peppers, pour oil on top and then breadcrumbs (sold ready). To drain the tomatoes, use a tablespoon. 3) Oily foods (papoutsakia, stuffed etc) need fresh bread (now you are in Greece), feta cheese, Kalamata olives, Greek salad and cool wine to take off the taste.

[@Sunpire]

You guys didn't even hear Raul constantly asking: Is it done yet? How much longer?🤣🤣 he's always like that 😂 Thank you so much for all the tips! I really appreciate it ❤️🙏 we loved the dishes so much! Greek food is really tasty!🤤

[@alexandros6000-l6w]

You are such a happy couple i enjoy your company. Gemista is best with both rise and ground meat compined

[@Sunpire]

Thank you very much 🤍💙🤍💙🙏🙏. We made them separatley this time but next time we will mix the meat with the rice.

[@mosaicmmosaic7699]

@@alexandros6000-l6w I prefer gemista without minced meat, in fact I do not like them with this

[@ipakqurti9065]

Great video guys!!!( I am hungry now😄)

[@Sunpire]

Thank you 💙🤍💙🤍. We forgot to say: take something to eat while you watch this video 😂😂😂🙏🙏. Which one looked best for you?

[@ipakqurti9065]

@@Sunpire I think I liked all of them, but the boureki had my name on it😄

[@Sunpire]

Have you ever did it this way like Amalia ?(Raul here)

[@ipakqurti9065]

@@Sunpire I never tried it, but it looks great, I will probably do as Amalia

[@Sunpire]

You should film it and send it tor us to see 😂😂💙💙

[@samury_0]

The way you pronounce Ntakos sounds really like Tacos which is funny 🤣🤣🤣

[@Sunpire]

First we thought it is called tacos 😂😂😂. I guess this is stuck in our head now... What do you think about our Ntakos?

[@samury_0]

@@Sunpire Personally i haven't had Ntakos yet since it is a Cretan dish so i cant tell But i'll consider trying it cus it looks delicious 😋

[@Sunpire]

You should try it, it is amazing ! Where are you watching us from?

[@samury_0]

@@Sunpire From Greece, but from the north (Macedonia) that's probably why I've never tried it

[@Sunpire]

It's best in the summer, when the tomatoes are so tasty❤

[@courseware1241]

This was a great video, I really enjoyed it! You guys are excellent cooks and I love your take on the various Greek dishes. A couple of tips: 1. when making savory pastries like spanakopita, tiropita, etc. use olive oil between the filo pastry sheets. When making sweets like baklava, bougatsa, galaktompoureko etc. then you only use melted butter. 2. When making minced meat tomato sauce (part of a lot of recipes like moussaka, pastitsio, papoutsakia etc.) always use one or two whole sticks of cinnamon when boiling, which you remove when finished. Don't use ground cinnamon. Lastly, Raul stop eating Amalia's food!

[@Sunpire]

Thank you for watching and all the great tips!🙏❤️❤️ we'll know for next time. He's always attempting to eat my food, and he finishes first all the time🤣🤣

[@georgepapatheofilou6118]

Bravo . The more you cook those dishes , the more you'll meet your preference. Most are healthy as I hope you both remain till Gerondas . Blessings for the journey ahead .

[@Sunpire]

Thank you so much for your kind words and blessings! 😊 I really appreciate your encouragement. 🙏🏻It’s true that the more we cook, the more we discover our preferences, and I’m excited to explore more greek dishes. Do you have any favorite recipes you recommend we try? Thanks again for watching and sharing your support! 🥰

[@theonidas-ruhe]

Sometimes i dont know what i should comment first about your videos 😄Your Channel is a gem. Your Kotosoupa looks amazing, Giouverlakia is similar but with meatballs with rice in the meat so you can have more and cheaper meatballs. I like spanakorizo but i also fail most of the time to make it good. Those classic dishes are perfect if you are extreme hungry, because you know they will fill your stomach and make you full and heavy for hours. I love how happy Raul looks if someone put food on his plate and how cute Amalia continues if she hears "stop" "dont do it". ^^ Onions: dont cut the remaining root system on the bottom, most of the burning gas is coming out if you cut this part. If nothing helps, always have some cheap swimming glasses between your kitchen tools like me. I think you did a very good job.👌🏻 (stay hydrated 💦)

[@Sunpire]

Thank you so much!💙🙏 you always find something very nice to say!😊 we really appreciate all your comments. They make us smile all the time. I think spanakorizo would turn out great with fresh spinach, we used frozen. We both love food! I(Amalia) also like to cook it 😂. Raul cookes whatever is fast. We'll try the onion tip for sure 🤣🤣🤣

[@BoVa-gr]

Beautiful video like every time 😊 everything looks delicious but the soup looks another level 💙💙

[@Sunpire]

Thank you so much! All the food was so delicious 😋 💙 Do you have a favourite greek dish?😊

[@corduladressler3669]

... 👍Bravo, this was really interesting & entertaining to watch... And so funny, I laughed out loud many times 😅😂 Your chemistry as a couple is obvious, wishing you all the best...Best regards from Chania...🤗💞💪

[@Sunpire]

Thank you so much for your kind words! 😊 We’re so glad you found it interesting and entertaining, and it’s great to hear that it made you laugh! 😂 We had a lot of fun wit this one. I laughed so much, I was crying when I saw the bloopers.🤣 Do you have any favorite dishes from Chania that you think we should try next? Best regards to you too, and thank you for watching! 🥰💞

[@corduladressler3669]

@@Sunpire... 🥰

[@sohalvr]

Mmmmmm wow you guys!! Your cooking is so impressive! You should make your own cooking show. The gemista incident was hilarious 😂. We wife and I are going to steal some ideas from you to make our kitchen more Greek in Canada! In Canada, soup is definitely a thing. In fact when we got married one gift we got was a soup cookbook! It is so nice to watch your integration into Greek life....μπράβο!!💙🇬🇷

[@Sunpire]

Thank you so much! 😊 We’re so happy you enjoyed the video, especially the gemista incident - it definitely kept us laughing too! 😂 We had a lot of fun during this video. That's amazing that you and your wife are planning to bring a bit of Greece to your kitchen in Canada! We’d love to hear how it turns out! A soup cookbook sounds like such a thoughtful wedding gift, especially for those cozy Canadian days. 🥣 We really appreciate your kind words and your support - it means a lot to us! Ευχαριστώ! 😊💙🇬🇷

[@sohalvr]

@@Sunpire you're always welcome!! And I'll for sure keep you updated on our feasts. My wife is gluten free so can't eat filo but i might have to make a bougatsa just for me and eat it when she is at work so she doesnt get jealous 🤣 yes we are coming into lots of cozy Canadian days so the soup book will be coming out haha. Keep the videos coming you guys 💙🇬🇷

[@Sunpire]

Try boureki without the dough on top or phillo , it's just as good! This is how we usually make it and is so delicious! You can both enjoy it!❤

[@sohalvr]

@@Sunpire fantastic, thank you!! We will try it and let you know!!....we know where to come in Greece now for the best dinner parties 😊😉♥️💙

[@life_and_motion]

Amalia you did well for making new dishes. I like your adaptations, even with modifications they turned out fine. Your soup looked different but still yummy

[@Sunpire]

Thank you so much! 🙏❤️ you're very kind. The food was absolutely delicious!🤤 Do you make this soup differently?

[@life_and_motion]

@@Sunpire Your welcome! Regarding the soup I do make it differently, I use the chicken to get a good stock and then remove the chicken to roast it and serve separately. I often don't add a lot of vegetables to it as I like to keep it a little more simple (but it's nice either way). Can I suggest if you have an electric mixer the type they use for Frappe etc. It will beat the egg whites better and then you add the ladel of hot soup, lemon and half the yolks slowly. Lots of cracked pepper. It's a perfect comfort soup and I like to eat it even cold.

[@life_and_motion]

oh i forgot to say I don't add garlic to it. Lots of lemon though. Happy Cooking.

[@Sunpire]

@life_and_motion Thank you for sharing your recipe and all these great tips! ❤❤❤ I will keep them in mind for the next time!

[@TMPOUZI]

Gemista is one of my favorite Greek dish as well! You can also do it with zucchini and eggplant. You can put blond raizins insine, it goes very well with the rice

[@Sunpire]

We absolutely loved it! And the next day was even better 🤤

[@TMPOUZI]

@@Sunpire yeah and I can eat it cold too

[@Sunpire]

Yes! We also had it cold, so tasty!🤤

[@moonwalker9266]

In chania boureki is made as Amalia did it but we put a mix of mizithra and feta cheese (we also put a mix of oregano and mint) with a hefty dose of olive oil. After we mix them well in the pan we add just flour (but not much just to cover it but not overpower it).This was how my grandmother taught us to make it ☺☺. Now for dakos you can soak them in a mix of water and olive oil. Soups are our comfort food especially in winter. My Grandfather from my mother's side made the best fish soup I've eaten in my life. I still cannot replicate his after all these years. As for gemista I eat it with lots of yogurt on top and it's the ultimate summer dish. Gotta say Amalia you did a great job.

[@Sunpire]

Thank you so much for sharing your family’s boureki recipe! 😊 It sounds absolutely delicious with the mix of mizithra, feta, and herbs, I’ll have to try it with that extra touch of flour next time. Your grandfather's fish soup must have been something special, I love comforting soups, especially in winter. Do you have a favorite soup recipe? And I agree, gemista with yogurt on top is such a perfect combo! We did add yogurt and it was delicious! Thank you for your kind words and for watching! 🥰

[@moonwalker9266]

@@Sunpire I'm more of a chicken or beef soup kind of girl. My son's favourite is Giovarlakia. And yeah my grandfather's cooking in general was special. Because as a child I wouldn't eat fish at all (not much now as a grown woman lolz) due to hating bones. He would always put the fish and vegies inside a thin cloth (usually gauze) and boil it... Ah damn the memories ☺☺☺☺

[@Sunpire]

Nothing can compare with how grandma used to cook... I think most of us can say this...💙🤍💙🤍

[@ecosaplevro7358]

Ntakos needs a sprinkle of oregano on top! Great video and concept!

[@Sunpire]

You are right. We forgot about oregano and olives. Thank you for watching 💙🤍💙🤍

[@johnny19817]

Great video. Amalia you are a great cook! You should try pastitsio, mousaka and some Creatan sweets.

[@Sunpire]

Thank you very much! There is part 2 of this video with exactly the dishes that you said.

[@anastasiaanodinou4652]

Στα ελληνικα φαγητα παιζουν σημαντικο ρολο το λαδι και οι πρωτες υλες οπως το αλευρι το γαλα τα μπαχαρικα το βουτυρο το κρεας και αλλα πολλα.Ειμαι Ελληνιδα και σαν την Ελληνικη κουζινα δεν εχει μονο στην Ελλαδα θα φαε ωραια σπιτικα φαγητα.Εχουνς το καλυτερο λαδι σε ολο τον κοσμο.Σε αγαπω ΕΛΛΑΔΑ.❤

[@Sunpire]

You’re so right - the quality of olive oil and fresh ingredients really makes all the difference. There’s something truly special about homemade Greek food, and we feel lucky to experience it here. Greece truly has some of the best flavors in the world! Thank you for watching and for your lovely comment! ❤️

[@marykoufalis7666]

For your spanakorizo please add chopped dill and chopped leeks. As well include some tomato juice as your liquid and not just water. These ingredients are what was missing from your dish to elevate its flavor.

[@Sunpire]

Thank you so much for the tips!🙏💙 I will try this next time we're making spanakorizo! 😊 do you use leeks instead of green onions?

[@dimitrischristodoulou6027]

no, we dont add tomayo of any kind traditionally but it tastes great. and no diil not leeks - central greece

[@marykoufalis7666]

@Sunpire Yes, they lend a beautiful aromatic yet mild flavor. Simply slice them and rinse. I always use leaks and dill in my spanakopita as well. Delicious.

[@marykoufalis7666]

@dimitrischristodoulou6027 That's okay. It's evident that every region has its own way of fine tuning a recipe, and this is how we make it, which certainly doesn't mean it's obligatory. Enjoy it the way you enjoy it. But I also like sharing the recipe that I make.

[@Sunpire]

Everyone has it's own recipe and it's great to share it! Thank you for all the tips!🙏🏻❤

[@alxhades6231]

Strapatsada tomatoes definitely need to be grinded. Everyone has their version, I like to keep it simple. Just olive oil, put in grinded tomatoes, let it slow cook a while, add salt/paprika/bukovo stir and add eggs. The more you add into the strapatsada the worst it gets imo. I loved the ingenuity of Amalia on this video. 10/10 for effort.

[@Sunpire]

Thank you so much for sharing your version of strapatsada! 😊 I love how simple and flavorful your approach is. I’ll definitely try it with grinded tomatoes next time, probably in the summer when we can find tasty tomatoes. Do you usually make it for breakfast or as a quick lunch? I'm so glad you enjoyed the video, and your 10/10 rating really made my day! 🥰 Thanks again for watching and for your kind words, it means a lot!

[@alxhades6231]

@@Sunpire Its a quick meal, you can make it for both breakfast/lunch but if you like spices in it like myself I would avoid it for breakfast. Be mindful of the bukovo chili flakes if you use them, the more you let it simmer the more heat. Im definitely gonna try what you guys did with the Boureki. Have the GREATEST day.

[@Sunpire]

Usually we don't really eat spicy. But we'll find some nice seasoning. Boureki is really delicious, we always make it when we have many zucchini 🤤

[@Sunpire]

Have a great rest of the week!☀

[@jacobstheory]

Guys I loved the video. A small tip for the channel. Even though I watched the whole thing maybe it would be better for the algorithm and the audience to split the video into 2-3 parts. Keep the food content coming!

[@Sunpire]

Thank you so much for your feedback and for loving the video! 🙏💙😊 I really appreciate the tip about splitting the video into parts - It turned out really long, and we split it in 2 parts this time. Are there any specific dishes or topics you’d like to see in the next videos? We would appreciate any ideas! Thanks for watching and supporting our channel! 🥰

[@SomewhatRetired]

You said it… now you gotta share cause I’m here near you! 😂❤

[@Sunpire]

We're totally up for a KZbin friend tasting our greek dishes! That would be so much fun! 😂💙Are you free on Friday evening?

[@SomewhatRetired]

Emailed you! ❤

[@IliannaKrystalli]

Bugatsa is from Thessaloniki and is very popular ❤❤❤❤I watch you from Thessaloniki Greece

[@Sunpire]

And it is amazing 👏 💙🤍💙🤍

[@EffieMavredaki]

Dear Amalia❤You are a grate young cook!!!Congratulations!!!Dear Raul you are so so lucky!!!!!!❤Your also lucky 😅 neighbour!!!

[@Sunpire]

Thank you, Effie!🙏💙💙 much love from us🤗❤️❤️

[@EffieMavredaki]

@@Sunpire 😘😘😘❤️

[@Rachelgpuentes]

All the food looks delicious! I wish video had smell-o- vision. 😋 Amalia is a great cook & Raul looks like he is a great eater!!😆😆 Tip for the onion: put onion in freezer an hour before you start dicing. Onion will not make your eyes water.

[@Sunpire]

Thank you so much! 😊 I wish we had smell-o-vision too; that would be amazing! Thank you for the compliments, and Raul definitely loves to eat everything we make! 😆 Thanks for the tip about freezing the onion - I’ll have to try that next time to avoid the tears! Do you have any favourite dishes we should try? Thanks for watching and sharing your thoughts! 🥰

[@Rachelgpuentes]

@@Sunpire one of my favorite dishes is Boureki, but I also like Gyros.

[@Sunpire]

Where are you watching us from? Is it from Crete?

[@Rachelgpuentes]

@@Sunpire I wish I was in Crete.❤️ I’m watching from Florida. We have a few Greek restaurants nearby. I hope to travel to Crete in the near future. LORD willing.

[@Sunpire]

🤍💙🤍💙

[@TarekGenena]

Love Amalia!!!Go Girl

[@Melitzaneitor]

you did great with papoutsakia! one of my all time favorite foods! to make the aubergines sweeter and to get rid of the bitterness ofcourse a good eggplant would help, but u can also put them in salted water which will also help in the case that the aubergine isn't very good.

[@Sunpire]

We loved papoutsakia! 💙💙 Thanks for the tip! We'll try it next time! Usually we didn't get bitter aubergines here , but probably now it's the end of their season. 🤔

[@andreatodorovic44444]

Hey guys where are they from? Tnx 😊

[@Sunpire]

Hi!😊 we are from Romania, and we moved to Crete from the UK💙

[@micron1983]

When ever you mix tomato with feta the outcome will be "veryyy tasty", it is a real umami flavor!

[@Sunpire]

Exactly 💯! What is your favourite dish with tomatoes and feta?

[@Gk-ug6gu]

Amazing job cooking all that demanding dishes and very good pronunciation. The best secret and ingredient when you cook is love that make every dish tasty and that's captured in the video. Making bougatsa in home is almost impossible but you did great job. Needs a specific type of flour (only professional can buy) a specific technique to stretch the phyllo pastry and very good quality clarified butter. Now, when it comes to breakfast greeks keep it very simple freddo espresso/cappuccino/frappe/greek coffee (like Turkish) and a pack of cigarettes. Then when you get hungry a pastry from the local bakery and around 12-1 pm a good meze. After that you have lunch in 3-4 pm and the dinner around 10pm . After all that food you go happy in bed with some extra kilos 😅

[@Sunpire]

Thank you so much for your kind words! 😊 I’m really glad you enjoyed the video ! You're absolutely right, cooking with love truly makes all the difference. I love cooking! I know that they have special tehniques to make bougatsa, it's really complicated so I didn't try to make the dough from scratch. 😅 Your description of a traditional Greek breakfast is spot on 😂 so fitting for the lifestyle here! Everyone does that. Do you have a favorite meze or pastry you’d recommend trying next? Thanks again for watching and for your comment! 🥰

[@zaxlee01]

Gemista, the only dish in the world i have said "i prefer the version without meat"

[@Sunpire]

Yees! It's soo good without meat! Which is crazy! We love meat 😂

[@Sunpire]

I think dolmadakia would be the same, right?🤔

[@ΕΛΕΝΗΜΑΛΑΦΑΝΤΗ]

Αμαλία φτιάξε κεφτεδάκια με σάλτσα, μοσχάρι γιουβέτσι, ψαρόσουπα, κοτόπουλο με μπάμιες ή κόκορα κοκκινιστό με μακαρόνια ή χυλοπίτες. Επίσης, λαγό ή κουνέλι στιφάδο, μανιταρόσουπα ή σούπες με κοτόπουλο ή μοσχάρι και χυλοπίτες. Εγώ τρελαίνομαι και για όσπρια, όπως είναι τα μαυρομάτικα φασόλια και οι φακές, που τις κάνω φακόρυζο.

[@Sunpire]

Thank you so much for all the recommendations!🙏💙 I can't wait to try some of them. They all seem to be delicious ❤️❤️😋

[@rokudanShinzu]

Food routine: breakfast:6 toasts two slices of full fat toast cheese 2 kytherian olive oil rusks and one must cookie in Greek moustokoulouro lunch : chicken breast with balsamico vinegar .in Greek: kotopoulo stithos with βαλσαμικο ξύδι .: dinner: the same as my breakfast. Total energy 1400 kcal

[@Sunpire]

Very nice and very healthy 👍🏻 💙

[@2023GR]

gemista is even better if you eat them cold , at least for me... besides that it's better if you make them from the previous day , put them ready in the fridge and bake them the next day so the flavours are even better. Many Greeks also use beside peppers and tomatoes , eggplant too for gemista! Overall, cooking was excellent , Amalia seems like she knows what she is doing and would definitely try all the food cause it looked delicious!

[@Sunpire]

We had it cold, too! With sone greek yogurt and it was delicious even cold, I have to admit. I think if it's a hot day I would prefer it cold and if it's winter then hot would be better. Thank uou for the tip, I can imagine it will taste even better if you bake it only the next day! I would just have to hide it from Raul that would never wait one extra day for it😂😂. Thank you so much for the compliments!🙏 You will see some of the errors in the next episode!😂

[@2023GR]

@@Sunpire Gemista in Greece is usually a Summer food cause the ingredients taste better when it's on season ... Raul is the joy of every cooker cause there is nothing more flattering than see your creations being devoured in a sec ;)

[@Sunpire]

You're right, vegetables are tastier, and you can find them everywhere. Now I'll have to try some more autumn dishes. He is, for sure! This is the best part of cooking for me, to share it with the people I love ❤️

[@MsMik100]

I admire Amalia for all her Qualities

[@Sunpire]

Aww🥹 thank you!🙏 you're very kind. Much love to you ❤️ ❤️

[@Melitzaneitor]

Bureki needs mizithra :) and the fylo is optional, i prefer without, but to each its own, also some staka butter would raise the flavor even more! you should try, as far as the vegetable slices go..at my house we don't layer things, we do it lazy like you :D might be even better because you actually mixed it very well and the liquids went everywhere

[@Sunpire]

Mizithra is the best! My favourite cheese so far!💙💙 I made it without phylo or the dough, and it was great! We had this dish a few times in the summer. I do think that it tastes better like this, if you mix it well, too. And waaay quicker 😂 something very appreciated in our household 🤣 Thanks for the tips🙏

[@mosaicmmosaic7699]

Mpougatsa is type of fyllo, what you made is ONE type of filling (there are many fillings)

[@Sunpire]

So does this type of filling have a specific name?

[@mosaicmmosaic7699]

@@Sunpire well there is name for the filling. What you should know is bougatsa came from northern Greece. Central or south Greece ppl believe that bougatsa is what we call 'sweet" bougatsa... Because it is sweet. But we in nothrrnt Greece have also bougatsa with cheese, spinach, minced meat etc. Ppl confused believing that it is a pie. Bougatsa also have a super think fyllo dough. See through in reality.

[@Sunpire]

Thank you for this info 🤍💙🤍💙

[@ΕΛΕΝΗΜΑΛΑΦΑΝΤΗ]

Αμαλία μαγειρεύεις υπέροχα! Στη μπουγάτσα, εκτός από ζάχαρη άχνη, βάζουμε και κανέλλα. Κανέλλα μπορούσες να βάλεις και στις μπανάνες που έκοψες στο γιαούρτι με μέλι. Συνήθως βάζουμε καρύδια και όχι πάρα πολλά φρούτα του δάσους. Όταν κάνεις γεμιστά, αδειάζεις τις τομάτες με ένα κουταλάκι, και ρίχνεις μέσα τους λίγο λάδι και λίγο αλάτι. Μην τηγανίζεις τις πατάτες, θα πάρουν γεύση από τη γέμιση που θα περισσέψει και θα βάλεις μέσα στο ταψί. Τα συνοδεύουμε με φέτα.

[@Sunpire]

Thank you very much for the compliments and all the tips!🙏💙❤️ I will know for next time I make these dishes. What's your favourite greek dish? Efcharisto poli🙏

[@ΕΛΕΝΗΜΑΛΑΦΑΝΤΗ]

@@Sunpire Μου αρέσουν τα μακαρόνια με τυρί και πάνω αυγό μάτι.΄Εχω δει να φτιάχνουν μακαρονάδα τσουχτή, όπου τηγανίζουν τη μυτζήθρα πριν βάλουν μέσα τα μακαρόνια, το αυγό πάνω και λίγο παστό χοιρινό, σύγκλινο Μάνης. Ελπίζω να την φτιάξω. Μου αρέσει επίσης ο τραχανάς, αλλά τσιγαρίζω κρεμμυδάκι πρώτα και βάζω και λίγο πελτέ, λίγη κανέλλα και ελάχιστο κύμινο, και φυσικά αλάτι, πιπέρι και στο τέλος κομματάκια φέτας. Επίσης, χταπόδι με κοφτό μακαρονάκι ή καλαμαράκια με σπαγέτο, ντολμαδάκια, φασολάδα, ψαρόσουπα...Ας μη βάλω άλλα στη λίστα!

[@Sunpire]

These all sound so delicious! I hope we'll get to try some of them. Thank you for sharing your favourites with us! 🤤😋💙🙏🏻

[@alexandros6000-l6w]

In a couple of years living in Crete you will be at least 10 kg heavier. When i came back to Crete from Amsterdam i was as thin as you but the good Cretan food and the slower rythms of life have transfored me. Wait for it for yourselves too

[@ΦωτεινήΜ-β5κ]

I ve never heard garlic in avgolemono or strapatsada. But anyway great video.

[@Sunpire]

I did see it in the recipies online, but not as much as I put for sure😂 I love garlic and I add it to almost everything 😅 Thank you for watching 💙🙏

[@chrissy_atma]

To be honest we don't use garlic in the eggs😅 Bravo guys for your effort 👏 I love paputsakia

[@Sunpire]

Amalia puts garlic in everything 😂😂😂. Thank you for watching us 🤍💙🤍💙. What dish should we do next?

[@geogeo2299]

First!

[@Dekarul]

Very fast 😮

[@Sunpire]

You're the fastest! Do you have notifications on?🤔

[@ipakqurti9065]

Onion tip: Raul should cut it!😜

[@Sunpire]

Yeeeees!!!💙💙💙💙💙Thank you! (Amalia here🤣🤣)

[@Sunpire]

🔝🔝🔝

[@patrickburns8033]

@@Sunpire Try wearing swim goggles

[@PavSrNdGr]

Hello guys!!! You can also add some fresh garlic in the tomato for the dacos and of course oregano :)

[@Sunpire]

Hello!😊Great tip! I love garlic (Amalia) ! I'll try it next time we have dakos.❤ Thank you for watching and dropping a comment!🙏🏻

[@Sunpire]

Where are you watching from?😊

[@PavSrNdGr]

@Sunpire good morning !! I am from Athens!! Yes later on the video I saw that Raul doesn't like it ( garlic) 🤣🤣

[@Sunpire]

It's ok, he eats it anyway!😂😂 I can just add garlic to mine🤤😋

[@mamoynas]

tip: don't try with your hands, use a bigger eggshell as a spoon to remove the broken pieces that fall in the mix

[@Sunpire]

Thank you for the tip 🙏. Do you know how to cut the onions without crying as well?

[@mamoynas]

@@Sunpire Amalia it is simple, Use a REAL MAN to cut the onions, because REAL MUSCULAR TATTOOED MEN don't cry unless in very rare special cases. If you don't have any arround just cut the onions in half inside a bowl of water or under running water, having chilled them in the fridge also helps a bit and try not to be directy above them.

[@Sunpire]

🤣🤣🤣🤣🤣 this is so funny! Please leave more comments! Funny ones are the best!💙💙 Noted!

[@marolaki]

Guys Gemista with Feta always!!!! Cheers!

[@Sunpire]

We had it with greek yogurt! Does this count?😅

[@JimmyTheGreek2000]

Please add a list the ingedients in the video descreption just like you see in Cookbook. Also the cooking time as well as a descreption of the procedure in particular the order of adding the ingredients. For example the garlic is added at the end in order that it does not become black. Also the kind of oil that you are using and why !

[@Sunpire]

Thank you for watching and for the suggestions! 🙏 I didn't think someone would be interested in trying the recipe I tried, I usually just look for it online and adapt it sometimes 😅

[@manolisgledsodakis873]

What do I eat in the morning? Around 8 am after my km walk I have lettuce with apple vinegar and olive oil. Around 10 am I usually have eggs with sauerkraut and something else - maybe Greek sausages, rinsed baked beans or black-eye beans. Sometimes I have an oily fish dish instead: sardines or mackerel or tuna with eggs. I avoid refined carbohydrates (seeds, seed flour, sugar) and seed oil (so-called "vegetable oil") as it's highly inflammatory and the body stores it but can't use it for energy. If you add salt to anything you should eat at least 4 x as much potassium (supplements or preferably green leafy vegetables) to counteract it. It's important to balance potassium and salt 4:1 for cellular health.

[@Sunpire]

Very good that you have that healthy of a diet. Now days it is hard to do that, but that is the way to stay healthy. Very nice!

[@Stelios.Posantzis]

Greek food is very simple so you should start with trying simple recipes e.g. spanakoryzo and eggs with tomatoes, although eggs and tomatoes has some secrets to make it work. Of course there are some people that do not like it. It's a very rustic dish so to make it tasty, you have to make it quite rich and (possibly) unhealthy. Try using the local margarine (Vitam) or butter (be sure it is cow milk butter!) next time instead of oil and don't be afraid to use twice the amount you normally would . There are plenty of Greek omelettes so try them all and see which ones you like. You should try more recipes cooked in a pot. Baked stuff are usually more intricate so are either appetisers or special dishes. You should also try more boiled greens since you are in Crete, you should take full advantage of it. Of course the rule it to try to cook dishes you have already tasted elsewhere. The mandolin: I have never seen anyone using the mandolin for slicing veggies except in one case. Unless you have a really fancy mandolin, I'd avoid it and use a knife for slicing because if you keep using it, you will cut yourself badly, eventually. There's no need for thin slicing in Greek cooking anyway.

[@Sunpire]

Thank you so much for all the great advice and tips! 😊 I really appreciate all the suggestions. Margarine or cow milk butter in the eggs and tomatoes - I’ll definitely give that a try next time! I didn’t know it could make such a difference in richness. You're right, Greek food's simplicity really makes the ingredients shine, and I’ll make sure to try more recipes cooked in a pot and boiled greens, there are plenty of them at the local market here in Crete! Do you have a favorite Greek omelette recipe I should try? And thanks for the warning about the mandolin - probably that's why Raul thought it's for design, he haven't seen anyone using it 😅 Thanks again for watching and sharing your knowledge!

[@Stelios.Posantzis]

​@@Sunpire Glad you enjoy cooking Greek recipes. You should definitely try greens -- there is always something is season. Unfortunately you will need to learn the Greek names as there are many of them, most are bitter but very healthy but there are also other healthy ones which taste great (or are totally tasteless). The trouble with greens is that you need a large sink to wash them properly and remove any dirt or weeds. They need to be fresh, i.e. not wilted. Lemon (or vinegar for some) and olive oil is all the dressing required and they can be eaten as the main dish when accompanied by e.g. potatoes (cooked as you like them) and boiled eggs. Usually omelettes can contain fried potatoes, pan fried courgette slices, reduced tomatoes (as you made them, maybe cooked a bit longer -- remove all the seeds before though) and feta cheese (or your favourite cheese). You can mix and match any of these or include all (it is quite a job to make such an omelette though and it is very messy, so it is not an every day dish) or simply use none and just fry the eggs in plenty of butter/margarine. You can try butter and margarine and see which one you like best or whether you also want to include some olive oil. In any case the fat needs to be quite hot before adding the ingredients and the eggs always go in last. It is quite a tricky dish to make -- patience is the main ingredient and you need to be watching the heat level all the time.

[@Sunpire]

There are so many great recipes, it's always difficult to choose!😅 Sometimes I add onions and peppers to the omelette and is delicious! 😋 as you say, not an everyday dish, it takes time😂 I'll have a look this weekend in the market and try out some greens. Thanks again for all the useful tips and information!🙏❤️

[@AfroditiK54]

2 more famous Greek soups to try now that it's getting cold : "giouvarlakia" soup (basically meat balls in avgolemono and rice soup) and psarosoupa (fish soup again with avgolemono and rice) . All of these have some variations in the recipes but the base is always the same

[@Sunpire]

Thank you for this! We will try one of them next time, probably the one with meatballs 💙🤍💙🤍

[@aokiaoki4238]

Bougatsa is actually a dough. Thats cream bougatsa or propably cream phylo

[@Sunpire]

I thought this is how this dessert is called😅 Thanks for watching and clarification 💙🙏

[@aokiaoki4238]

@@Sunpire it's a flexible buttery dough made since Byzantine times. You can make Patsavouropita or Galatopita with phyllo.

[@aokiaoki4238]

​@@SunpireThese omelettes called sfougato, if you want a traditional Greek Saint George sfougato add meat pieces or mince and drizzle with honey at the end. You did a good job in general 👏

[@aokiaoki4238]

Greek rice dishes are similar to what Italians call risotto.

[@Sunpire]

I saw some videos online on how they make bougatsa traditionally, and it's fascinating!💙 I hope I'll get to see it in person once. I haven't heard of Sfougato before. We have to give it a try. Thank you for the recommendations!❤️🙏

[@johnmax5652]

Oh nice, one more Greek House Family Tavern. Peace!!!

[@factsunitedkingdom6617]

What does that mean?

[@johnmax5652]

@@factsunitedkingdom6617 Every Family has their own private Recipes as a Tavern has...

[@sofiastefanidou9230]

The word "bougatsa" refers to the type of dough, you logically used a sheet of crust. The main difference is that the sheet is not opened with the help of flour as in the classic pies with the plaster, but only with the hands with the help of oil and soft vegetable butter.

[@Sunpire]

Thank you for the clarification about bougatsa! 😊 I appreciate the insight into the dough and how it’s traditionally made. It’s fascinating how the techniques can change the final result! Do you make bougatsa often? I’d love to hear about your tips! Thanks for watching and sharing your knowledge! 🥰

[@sofiastefanidou9230]

i never done it😄... always buy it... it's dificult to do it... the most common to do your own it's galactoboureko (γαλακτομπούρεκο)

[@Sunpire]

There are some great places here in Chania that make it and it's something else! it looks amazing, I saw some video how they make the dough, really impressive! I get why you'd rather buy it, it's totally worth it!💙 We haven't try that one, but we will definitely!

[@Hill_Master]

Because I have studied and worked a bit as a cook, I can say that Amalia looks like she has worked in a kitchen, for the first time she makes these dishes they look very good, some technical mistakes but if she makes 2-3 times these dishes will be in very good level...... 48:28 thumbnail 😆

[@Sunpire]

Oh wow! What a compliment! Thank you!❤️🙏 I do love cooking! I did make some mistakes, and you will see more of that in part 2 😂. But yeah, practice makes perfect. I definitely learned a lot and loved all these recipes 😋

[@Sunpire]

😂😂😂😂😂😂😂

[@yiannispalamas1307]

About strapatsada (or eggs with tomato), I like it with more tomato.. I agree ith Raul that it seems to be too neutral.. so I am adding spices and/or sauses (you will be imprseed about where such experiments can drive you). I like smoking flavor, for example. Balsamico Papadimitriou, the one you have, comes at various flavors.. Also there is in balsamico cream.

[@Sunpire]

Probably with some souce, strapatsada would be better. Although I don't think Raul will try it again!🤣 We'll have to try some other balsamico flavours! We love this one! Thank you for watching!🙏💙

[@danielapetrus9582]

Bravoooo❤

[@Sunpire]

🥰❤️

[@sophiesot3706]

Bravoooo

[@Sunpire]

Thank you 🤍💙🤍💙

[@yiannispalamas1307]

At dakos salad bites, you could also add oregano and olive slices.. just saying.

[@Sunpire]

yes, you are right, that is the normal way to do it! 💙🤍

[@FOTISMOIROULIS]

ΣΤΟ ΣΠΑΝΑΚΌΡΥΖΟ ΒΆΖΟΥΜΕ ΛΊΓΟ ΛΕΜΌΝΙ.

[@Sunpire]

We missed that part, probably that is why it was a fail...

[@johnlagousakos3958]

AMALIA AND RAUL COOKING VIDEO? IM PUMPED UP, LET'S GOOOOOOOOOOOOOOO :D

[@johnlagousakos3958]

You know how you can tell Raul's made dakos a million times? my dude plate and prepares it like he's a chef at a Michelin star restaurant 🤣

[@Sunpire]

How was it? Did you enjoy it?😁 Raul actually made dakos all summer🤣 he's an expert as you can see!

[@johnlagousakos3958]

@@Sunpire It was great, as always. Really love the chemistry between you guys! =)

[@Sunpire]

💙💙💙🙏🏻

[@dimitriospliakos3926]

you aced the chicken soup!

[@Sunpire]

Thank you, i think it needed more liquid inside 🤍💙❤️

[@fredkarenclark4551]

What's your favorite Greek yogurt

[@Sunpire]

We love all the ones we tried so far💙😂 for us it's hard to tell which one is better, they are all so good in my opinion. I don't have enough experience to tell them apart 😂 do you have a favourite yogurt?

[@fredkarenclark4551]

@@Sunpire We have only tried a couple of them so far. Do you have a good recipe for tzatziki?

[@Sunpire]

I'll show one in part 2 of the cooking video, coming this week💙

[@M1Y4MUS4SH1]

on bugatsa i like to drop alot cinamon dust on...explode the taste...plus i love cinamon dust..btw for morning u can make rizogalo (rise and milk) recipe exist but u must seek for the best...is very easy to make it .....share it in small glass bawls and when its cold (before u eat it) drop on it cinnamon and 1 spoon of creta honey(or any honey)...thank me later..is very nutrician and delicious

[@Sunpire]

Mmm🤤🤤😋 this sounds delicious! We're definitely gonna try it!❤️

[@Aethon988]

Try to cook the following: Soutzoukakia (try to find a recipe using Mavrodafni wine), Kleftiko, Spetsofai, Gigantes with sausages in the oven, Garides Saganaki and Lemonato.

[@Sunpire]

Thank you so much for watching and for all the suggestions!💙🙏 I'm excited to try them😋

[@ofoufoutos7110]

cinamon is polarising , personaly i cant eat foods with much of it , only on rizogalo papotsakia need the saltiest feta you can get and a plain tomato salad and sadly at least a slice of bread garlic is essential , getin rid of the sprout of the garlic gives it a milder taste allowing the use of many cloves for the spanakorizo 1st thing that goes in is raw dry rice , no paprika and finish with lots of lemon juice overstuffing the tomatoes may lead to burned rice and burned rice can brake teeth , try flipping the tomatoes upside down limiting any burn offs, the best gemista are made with florina peppers , eggplants and pumpkins

[@Sunpire]

Thank you so much for these amazing tips! 😊 I had no idea about removing the garlic sprout for a milder taste - that's such a helpful trick! I’ll definitely try using the saltiest feta for papoutsakia next time. I haven't seen any recipes for gemista with pumpkin, so interesting. Your advice is really appreciated, and I love how passionate you are about these dishes! Thanks again for watching the video and sharing your knowledge with us! 🍅🥰

[@ofoufoutos7110]

@@Sunpire its my plessure to share those tips , with pumpkin i ment zuccini and by refering zuccini you have to try stuffed zuccini with augolemono in the pot , very traditional dish and a step less demanding than giouvarlakia which is among the best greek winter dishes , if you can make good papoutsakia you can make good mouzaka , mouzaka is a series of preperations " dishes" combinted , try find a better oven since this is your limiting factor mainly , trust me you can get a descent one for almost nothing if you search around , your skills on greek food are 8.5/10 from someone very critical , try find more tradiotional rusks , these are ok and the ones most ppl use nowdays , the real deal has another taste and another nutrient lvl , since you workout its a natural polyvitamin , not quaranteed u gona like it but it will be ashame to miss it , its often called " heavy rusk" ps , almost forgot : kzbin.info/www/bejne/a16QXoKuqMijb5I

[@Sunpire]

Thank you so much for all the tips! 💙🙏🏻I really appreaciate your rating! You're really generous! We'll try that rusk for sure and see how it is. There are so many kind at the bakery it's always hard to choose.

[@MsMik100]

I tell you what i think! Your going to have a big electricity bill this month 🤣🤣

[@Sunpire]

Let's hope not 😂😂😂😂. What about the food?

[@johnmech5365]

Gemista always eaten with a big piece of feta cheese or Greek yogurt

[@Sunpire]

We did add yoghurt after ! Perfect combination! It was delicious!😋

Coffee + tobacco for breakfast!

[@Sunpire]

That sounds great, but for a nonsmoker what do you suggest? 🤍💙🙏😂

@@Sunpire Wife's favorite is bugatsa with beef mince (Thessaloniki special)!

[@Sunpire]

Raul would love that! 🤤

[@mosaicmmosaic7699]

That is also not a boureki. Boureki is small dough thing stuffed with cheese. Mayby with mashed patatoes but definetely not zucchinis or whole pieces of patatoes in a a tray

[@mosaicmmosaic7699]

And since is a small thing you eat this small piece for morning not a main course... You need to eat 5-6 or maybe more of this

[@mosaicmmosaic7699]

Strapatsada is not made from tomatoes like this, but from a Concentrated Tomato Juice

[@Sunpire]

Thank you for this information 💙🙏

[@ΕΛΕΝΗΜΑΛΑΦΑΝΤΗ]

Τα γιουβαρλάκια ξεχάσαμε!

[@Sunpire]

I'm not sure what you mean, Google Translate doesn't get it😅

[@ΕΛΕΝΗΜΑΛΑΦΑΝΤΗ]

@@SunpireΕίναι μπαλάκια με κιμά, ρύζι και μυρωδικά, συνήθως άνιθο, μέσα σε σούπα αυγολέμονου. Μπορείτε να βάλετε ό,τι βάζετε στους κεφτέδες, εκτός από ψωμί. Αντί για ψωμί, βάζουμε ρύζι, τα αλευρώνουμε και τα βράζουμε σε νερό. Προς το τέλος προσθέτουμε μέσα στη σούπα ρύζι και αυγολέμονο.

[@Sunpire]

Sounds delicious! 😋🙏🏻

[@alexandros6000-l6w]

You must never eat bugatsa hot

[@Sunpire]

We're struggling with the patience 😂 But that Semolina keeps the heat for soo long! You can get serious burns😅

[@alexandros6000-l6w]

@@Sunpire what i often do is cooking an hour earlyer with foods that i know that it are tastyer when it are less warm

[@Sunpire]

I always burn my tongue (Raul)

[@OG-ge8nu]

Why are you cooking Turkish dishes but call them greek?

[@Sunpire]

There might be many similarities between Turkish and Greek food 😊 but I used Greek recipes.