Відео

Please can you tell me what brand of Greek dried oregano you use? I grew up in Astoria, Queens and I love Greek food! Thank you

Put also the zest from one small lemon and see the miracle! 😉

AMAZING LOVELY THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME

What is in the bomb

Dakos is a drug, but if anyone gonna do it - please find the right bread for it, it's worth it!

Hello hope yiu are doing well. Haven't seen anymore videos Where are you how come your not making anymore videos?

I hit the subscribe button so hard, I hurt my finger! This looks delicious. I committed myself to the Mediterranean diet just a few weeks ago. And your style of cooking is very inspiring, relaxed and fun to watch. You've got a new fan from the Nederland's Ken!🌷

This is the best recipe. Many thank yous!

This looks delicious. Do yoy have to only coat in flour? Can you ever try bread crumbs and parmesan?

Admission of breaking dumb laws. We're cool.

The first video that actually shows when and how to add the yolks. All the other videos I've watched mention adding egg yolk but they don't tell you when or how to add the eggs. Thank you!!!!!

Yasou Ken!! My father is from Achladokambos!! 🇬🇷❤️💪

Cooked it twice already and everybody loved it! Thank you!

Hi Ken, I use ouzo and crushed walnuts.

Where are the cukes?

I'm surprised that this traditional Greek moussaka doesn't contain any cheese! In one recipe I saw grated Parmesan between each layer and in the béchamei, once with the addition of a Greek Gruyère (the actual cheese's Greek name was too complicated for me to remember, but it tastes like Gruyère according to that cook). I would definitely add Gruyère to the béchamel. Another recipe added feta to the top of the béchamel. I would add feta either on top or, preferably, between layers. I also love your breadcrumb idea and will spread them between layers along with grated Parmesan. Since you never mentioned cheese, I will say that I think a good briny sheep's milk feta (with about 10% goat's milk) is the best choice. Break it into medium to large chunks with your hands to spread between the layers. Thanks for sharing 😊

try summer savory (θρούμπι), works just as well, if not better.

Yum

Thank you for the tutorial Sir, much appreciated.

So simple I have to try it.

I love this video. He is very good at explaining things. I now understand what I have been doing wrong. LOL ...Thank you!

Yummi. I love green beans, and green onions. Clantro. thanks for sharing.

This looks amazing!!

Glad to see less carbs in the great Greek dishes. We all have to watch what we are eating now days. Keep making some healthier dishes. God Bless

Hello Ken!

Great show buddy. Missing you. R.I.P.

I would like to know the name of the beans that you start with and where to buy them

How long did you cook the chicken at 375 degrees

Hi Ken any new cooking videos yet please ?

Can’t wait to try this thanks

WHAT?? no garlic????

Nice one, Ken, because you put less sugar and oil in --- I learnt it as 4-3-2-1 : 4 cups water, 3 cups sugar, 2 cups semolina and 1 cup oil and of course it was delicious but I like your recipe. I'd like to add that once it has cooled completely, putting it in the fridge and serving it nice and cool is, for me at least, heaven! Bravo sou, Ken!♥

Ken- I don’t have a charcoal grill. Does it matter? Also when i ask for the meat at store do I just ask for 5 pounds of Pork Loin? Lastly WHERE did you get your brush . Thanks for all these great tips!! OPA!

Miss you Ken 🌞❤️

Yea someone finally stuff the raisins

Thank you👏👏

Oh no! Just came across this looking for the marinade measurements. RIP Ken 😢

This recipe is awesome. I miss you brother. Rest in peace.❤

Gloves and butcher paper on the chopping board it help a lot. I learned the hard way.😂

Where’s the parsley! Looks good though.

Lord

I wish I was back in Athens. I love the city, the food, and the people.

If its got Feta cheese in it then I’ll love it. I would eat Greek food all day long. I love the Greek food.

I haven't eaten tiropita since i left greece in 2017. I grew up in Greece (lived there from when i was 2 till i was almost 14) i'm going back to greece this year and I couldn't be happier to get to eat the food once more

Awesome recipe

Looks delicious 😋 yummy 😋

I thought they put mastika brandy to the brine , because they have a bit of mastika flavor !

Soo easy and soo delicious! Thank you Ken for sharing your childhood meal! 👌

I love you❤❤❤

Why do you not go by internal temperature ? 400 for 1.5 hours is pretty vague, no mention of temperature ?