Born in Athens, I learnt to cook the authentic Greek way, from two generations of great cooks, my grandmother and my mama! Greek food and the Mediterranean diet is my passion! So let's enjoy reinventing and cooking Greek food together. Its so simple, healthy and delicious.
Of all the videos I searched this was the best one! You made this so easy to follow and the extra tips are great! I've made this several times and each time it came out perfect! Thank you for sharing Sofia! 🤗🥰
Hi I’ve just come back from my holiday in beautiful Istron in Crete and I fell in love with zucchini balls I will definitely be cooking your way Thank you
Hello I have some questions on the ingredients I’m writing to you from San Francisco Aubergine is that eggplant? Potatoes are you using rustic potatoes? courgettes is this zucchini? tin chopped tomatoes how many ounces is the can? Salt in your recipe you’re using half a teaspoon. I don’t know if I heard you right because it’s so many vegetables I would think it’s a teaspoon? Oven temperature 350°
Hello, thank you for your message and apologies for my late reply. Aubergine is eggplant you are right. The same for courgettes and zucchini. Rustic potatoes will work well. Tinned tomatoes are 14 oz I believe. In respect of the salt, I am cautious as all of are so different, so I would suggest starting with half a teaspoon and adjusting to your taste. Good luck and again apologies for the late reply.
I love your recipe! Thank you. Is it ok to marinate the chicken overnight? Your recipe comes very close to a famous greek restaurant I used to go to when I was younger. The only difference was that (though their chicken tasted very similar), the intensity of their flavours was much higher. I'm wondering if it's just a matter of marinating it longer :)
Sofia mou, I only found your channel now, and I love it ,but it seems to me you have stopped making videos. Am I correct? If so I am very sad. Love from Pretoria, South Africa.
I think it will be fine if you finely chop the onions. The reason we cook them is to soften them but if you finely chop the onion it should be fine too. Good luck
In my Work place in Pangrati, I ate Briam for the first time and I was asking the guy who prepared the food to tell me the name, and guess what, when I will be off, I will make it at home 😂. Very nice recipe
I am a Greek American and just stumbled on this - love your video and the way you explain everything. I am going to make these tomorrow and will let you know how they turn out - thank you!
Hii, we made your recipe today and they are amazing!! When they are left over can you put them in the freezer or if you want to eat them the next day, will they be very hard?
I made this today as I'm in my holiday blues after returning from Zakynthos. It was very tasty, especially with the added feta I've made several of your recipes,gemista,briam all very good thanks Sofia.
