I'm algerian,and we have tons of semolina recipes, it's basically a staple here along with date paste and orange blossom water. Hope you try one of them!

@darkart7176

3 жыл бұрын

Oh thats very interesting. I am Ukrainian and we use semolina quite a bit too, but I am sure that our dishes probably very different from yours. Could you please share some of your favourite, authentic-ish ones?

@BBB-rd2qi

2 жыл бұрын

I’m German… We use semolina a lot too.

When I saw you were cutting it without the syrup my Greek heart was about to break. Then you took out the maple syrup and I had a whoa moment. Guess I’m making it with maple syrup next time. 😄👍

@tammimacclellanheupel1517

3 жыл бұрын

Not me. I'll keep it the traditional way.

@patmos68

3 жыл бұрын

@@tammimacclellanheupel1517 Me too.

@alahatzaifat1872

3 жыл бұрын

Sacrilege!!!! hahahaha... I may 'try' it, but I am sure it will NOT be as good... it'll take away from the tried and true flavour I ADORE!!!!

It got the Glen bounce of approval lol! 🍻🇨🇦

OMG I AM LITERALLY EATING γαλακτομπούρεκο RIGHT NOW

@roberttaylor9259

3 жыл бұрын

isn't that the inscription from inside the ring from Lord of the Rings?

@bdavis7801

3 жыл бұрын

😄 I was looking at the thumbnail and thinking that sounds really good right about now! I may have to make some this weekend!

@VV-xe4ym

3 жыл бұрын

@@roberttaylor9259 ονε ρινγ το ρουλ θεμ αλλ

@reitsound3941

2 жыл бұрын

@@VV-xe4ym I am Greek , 'll help you out >>>>>>>> here you go ...... Το δακτυλιδι που κυβερνα τους παντες.

@rachelk4805

2 жыл бұрын

@@reitsound3941 y'all, Google isn't going to change the Greek letters into something legible for people who do not speak Greek, and I think it is the letters he is referring to. Your written language is pretty, even when typed.

Greeks make some of the best baked produce i've ever tasted, savory and sweet.

I make this every Christmas but I roll the cooled filling up in the phyllo dough to make individual 'fat cigars' , bake them and douse with the honey syrup. Because I'm Canadian and dance to my own tune I serve them with a choice of chocolate sauce, raspberry puree and whipped cream. So good!

@patmos68

3 жыл бұрын

That's my favorite way for it to be made, never tried it with the additions though.

@alahatzaifat1872

3 жыл бұрын

without the syrup, that would be bougatsa, and we serve it sprinkled heavily with cinnamon and icing sugar... but I'll try it with the syrup rolled up, that sounds interesting

Hey Glen!! Thank you for this.... not quite traditional but I am glad you are sharing with all our Non-Greek friends..... some tips though... you can mix the eggs in at the beginning of the cooking of the custard, as well as your zest... we use orange, but lemon is also good... and no need to add the cream, it is rich enough without, just use whole milk... I must take you to task for the maple syrup but artistic license, I guess... hehehe Now my tips... it is actually easier to place the phyllo (FEE-lo) in the pan before buttering... brush the empty baking dish with the butter, stick the first sheet of phyllo to it, brush it, and continue adding layers... this way, you aren't breaking the phyllo before you can lift it, you can avoid stuck sheets etc... also, you do not need to crisscross the phyllo... if you are using a standard 9 x 13, it fits perfectly to cover the base and sides, then fill with your custard, bring the edges in and cover with the top sheets... much less work. The only time I would butter my phyllo first is if I was making bougatsa, a dry version of this recipe, just wrap the filling in rectangle shapes using three sheets of phyllo brushed with butter and layered on top of each other, add a big scoop of cool filling, and fold and encased with the buttered phyllo, brush with more butter and bake seam side down... when done, sprinkle heavily with icing sugar and cinnamon... DELISH!!!! Here is a version VERY close to my mom's traditional version... which I enjoyed while she was alive and which I now make using her recipe... kzread.info/dash/bejne/i4KFzZipppqwh8o.html Thank you again for showcasing a Greek recipe... !!!!!!!!!! And one of my most favourites!!! Euxaristo para poli (thank you very much)

@jlpeters8576

Жыл бұрын

You just answered a question I've always wondered about--what is the difference between a .gGalaktoboureko and a bougatsa. I love them both and always thought they were just variations of one another.

@alahatzaifat1872

Жыл бұрын

@@jlpeters8576 glad I could help. Yes, the galaktobouriko is always in pan/sheet form, like Glen is showing and has the syrup poured over. No icing sugar and cinnamon, as it would get soggy and gross... and bougatsa can use the exact same filling... but it is usually free form/self standing and does NOT have the syrup and is usually dusted with icing sugar and cinnamon, though variations do exist. Another NORMAL difference is that galaktobourko is usually served at room temp or chilled (my fav) but can be served warm, but not hot. Bougatsa is traditionally served hot/warm... (some restaurants serve them TOO hot where you can scald your mouth...no pleasant hehe)... I like to serve them about 20-30 mins after they come out of the oven... so still nice and warm but not lava....

Start the recipe with bagged milk and end it with replacing honey syrup with maple syrup. that has to be the most canadian thing i've seen on youtube this week!

@PanAmStyle

3 жыл бұрын

It’s the correct way …

@jenniferk7525

2 жыл бұрын

Not just a Canadian thing - an eastern Canadian thing. I grew up in Ontario but have been living in BC for the past 28 years. People on the west coast cannot wrap their brains around a 1L bag of milk. This is very nostalgic for me.

@justincronkright5025

Жыл бұрын

@@jenniferk7525 1.33 litres (4 over 3 bags), but yep I always have felt like it's the perfect amount. It's like mixing drinks and you get 2 nice cups worth then 40% of a 3rd cup. It just doesn't feel right. However, maybe/I suspect that it's just the particular amount I drink/put into cereals and things and it wouldn't work so well with fully measured recipes and such.

@eliteknight1291

Жыл бұрын

@@jenniferk7525 Incorrect, there was bagged milk instores here when I was a child in Western Canada.

@jenniferk7525

Жыл бұрын

@@eliteknight1291 I have lived on the west coast for 30 years and have not seen bagged milk, ever. I'm guessing you and I might be of similar vintage, as I came west as a young adult.

Thanks for doing something greek!!I love γαλακτομπουρεκο!!

Really niceto see people appreciating our cuisine! Enjoy guys :))

I'm so surprised yet excited to see Galaktoboureko on this channel! A little sidenote as a greek: I'm pretty sure that not soaking everything in syrup as is the traditional way really takes away a lot of the character of the dish. Next time you make it maybe try to include that step as well. It may be a bit too sweet though.

We found through the years that using salted butter give a nice counter point to the sweetness of any desert using the phyllo. Don't worry not even the most dedicated of Mediterranean grandmothers make their own phyllo.

@Gotholia

3 жыл бұрын

Salted butter? Thats sacrilegious lol. Seriously now, salted butter has lower water content and its not as apropriate as non salted for filo bakins. If you need the salt in your sweets just put some.

Glen subtly flexing that bag milk life! haha

@sittingstill3578

3 жыл бұрын

🎶 _It’s a milk bag life for us, it’s a milk bag life for us…_ 🎶 🇨🇦

@williamberry4597

3 жыл бұрын

Do oat and almond "milks" also come in bags or only actual dairy milk?

@Relaxiknowarchie

3 жыл бұрын

@@williamberry4597 it's only the dairy. Must be a volume thing.

@williamberry4597

3 жыл бұрын

@@Relaxiknowarchie very interesting. I live in the States so I've never encountered this.

@michaelreid8857

3 жыл бұрын

@Karol D the reason we have Bagged milk in Canada. About 25 years ago, there was a shortage of milk bottles. Thus, necessity dictated a change. Bags were the most economical and practical, option!

I love the box filo. There's no amount of tastiness that could justify making it from scratch.

Definitely be making this !! This weekend sending our love from Wales uk 🏴󠁧󠁢󠁷󠁬󠁳󠁿

This is the most under rated desert it is amazing

@alahatzaifat1872

3 жыл бұрын

Exactly!! It is simple but SO amazing.... here is a version almost identical to my mom's version which was the BEST I ever had... to this day, and I almost 60... hehehe... and I have eaten LOTS of this over the years... hahaha kzread.info/dash/bejne/i4KFzZipppqwh8o.html

I'm British and we used to have Semolina for dessert at school (early 2000's)

@lienbijs1205

3 жыл бұрын

I am Dutch and you can buy here ready made semolina pudding and porridge per liter but people also cook it at home. I love semolina pudding with redberryjuicesauce.

Looks pretty tasty! I love Phyllo dough, so many good things you can make with it both sweet and savory. Great video as always, thanks and take care.

Glad to see I'm not the only one excited when the first piece comes out whole!

Thanks Glen and Co, Mum would buy 2x 12 Filo and dry out 8 sheets and mix them with the Semolina [using less Sugar] then top it off like you did. It made a great crunchy texture inside the Burek or Pita. cant blame you about Maple as you appear to be Canadian or near the border from previous episodes. When I described it to Anglo friends as "Milk custard pie" or just as our version of a Custard tart.

The Greeks I worked for used orange as a flavour. I believe the translation in name would be milk with custard

@MackerelCat

3 жыл бұрын

Yeah get a long peel of orange and infuse the milk and then make the custard.

@michaelreid8857

3 жыл бұрын

Another option which is an easier option. A spoonful of Orange Marmalade!

@mcmreactsnstuff

3 жыл бұрын

I might try adding orange blossom water.

@rachelk4805

2 жыл бұрын

Do you think this would be good combined with ginger?

Oh my, I'd love a huge piece of that! I'm a sucker for creamy deserts and custard lol which is why I don't make them much 😀

Wow! You spelled it correctly in Greek. Awesome! Yiasou file!

I would definitely use less sugar... I had to stop and rewind when I realized how much you put in :D

My mom and I order this at a local Greek restaurant all the time, we jokingly call it "galactic burrito" because we always trip over saying it right.

@TeamFish15

3 жыл бұрын

🤣😂🤣

@clarenceyee3529

2 жыл бұрын

I call it the Battlestar Galactica.

@bbear2695

2 жыл бұрын

its fun to make fun of things different than ours instead of trying to learn, right guys?

Oh heck yeah! Custardy - check! Phyllo - check! Cream of wheat-ish - YES! Can't wait to try this!

"Grießpudding" 😍 one of my favorite desserts of all time!

This sounds like a more decadent version of my Sunday breakfast: Cream of Wheat made with milk and served with butter and cinnamon sugar, which I absolutely love. I am definitely making this!

I would just love to try that !!

Semolina is a staple in my country... When babies are introduced to solid foods, semolina pudding is one of the first things on the menu. It's super easy to make and it's served as breakfast, dinner, or dessert with some cinnamon, fresh fruits, or jams on top. Also, koh , semolina sponge cake with hot milk.

I'm gonna make this as single serving portions in a muffin tin!

Looks great!

That looks beautiful and delicious! Thank you for showing it. I would have assumed that it was very complicated to make. I think I could do that!

In traditional Greek cooking we hardly use cream in any recipe, you can use plain milk . But nothing goes wrong puting some cream. Use the best eggs you can find, that's a big thing. We use a lot of butter for the filo like you do put a lot on top also and cut it in pieces before cooking. We make an lemon peel flavoured sirup let it cool and you put it right away when you remove galactoboureko from the oven. This way it filo absorbs the sirup and caramelizes. The filo must be crunchy and sweet. Maple sirup has a lot of water and you could use it if you reduce it a litle bit, just put some lemon peel for the aroma.

I’d like to try this with orange zest and nutmeg 😋

@alahatzaifat1872

Жыл бұрын

orange zest yes... nutmeg would be good, but a dry version of this...ie: no syrup but nice and crispy is called bougatsa and it is heavily dusted with icing sugar and cinnamon and it is awesome!! Served warm and crispy... same filling just wrapped into a parcel with phyllo and then baked...

My mother put an egg yolk in the cream of wheat then folded the beaten egg white into it. Yummy

Yum! I know what I want to try next week.

I really love this recipe. One of those lovely recipes with many variations on a theme. The looks and sounds make the salivating worth while. Wonderful!

I like this recipe, looks so good. Our hot cereals for breakfast included Cream of Wheat,also called farina, oatmeal, and Pettijohn's rolled wheat. Usually had with eggs and toast. Small farm, chores and an hour ride to and from school. 😊

The overhead shot was really nice; it looked so great in the pan after it was cooked. Also, I never learned about semolina until I was older. The first time I heard someone talking about it, I thought they were talking about Simbelmyne, the flowers that grow on the graves of Rohan's royalty in Lord of the Rings.

Love your use of your maple syrup. I kind of jumped when I saw you cut without the traditional orange/honey syrup but I get where you’re coming from with you’re take. Bravo!

I grew up eating cream of wheat for breakfast, my kids loved the cocoa wheats. I'm with you on buying store bought phyllo, I'm severely intimidated by any type of homemade pastry, lol.

Glen I really like these lemon flavored custards

That looks so good! And cream of wheat is good for any meal, especially in winter. That or red river cereal.

As a poor kid growing up in America, it looks EXACTLY like Cream Of Wheat. Still love it with toast. Never had cold cereal until I was a teenager. Looking at that countertop, I'd love to see you try your hand at Sfogliatelle. It's almost a dead artform, like handmade noodles in China.

This looks amazing, definitely going to need to try this one!

@robertpace901

3 жыл бұрын

I made it one time and it turned out excellent. I used melted butter inbetween the layers of phylo and to seal it down on the top layers.

When I was a kid I liked an egg poached in my cream of wheat, it was fabulous.

When you were trying to describe semolina I was thinking "Cream of Wheat". ...a childhood favorite. I'm going to give this a try.

That looks so good 😊. I probably would try it using stevia instead of regular sugar. And I too love love maple syrup.

In my family we have a winter version of it with orange or kumquat. We replace the lemon/vanilla with orange/cinnamon and instead of honey syrup we use simple syrup cooked with a finely chopped orange

And another one that will get made ASAP. Thanks!

Love Glen doing his happy dance.

Wow, thank you 👍

philo makes a great sub for a dough base for anything from pies (meat or apple etc.) to beef wellington to... you name it. As a kid when I was sick (which was a lot) mom always served cream of wheat with powdered sugared coco powder on top for breakfast. It is still one of my go to comfort foods.

Cream of wheat is one of my favorite breakfasts. My preferred way of making it is to get it up to a boil, as per usual, then quickly whisk in a beaten egg or two with some vanilla, sugar, and salt once it's off the heat. Glad to know I'm in good company.

@alahatzaifat1872

3 жыл бұрын

Yup... my mom's recipe has 2 liters of milk, 1 cup of cream of wheat, a dozen eggs, butter and sugar and vanilla and orange rind in the custard... no cinnamon in her version... and it was AMAZING!!!! Here is a version I found online that is almost exactly like mom's.... A definite MUST-TRY in my opinion. kzread.info/dash/bejne/i4KFzZipppqwh8o.html Enjoy!!!

I'm waiting for Julie to say it needs vegetables.

Always great content

This is my favorite Greek dessert.

@patmos68

3 жыл бұрын

Mine too, my mother never made it, she made everything else just not that. The other Greek ladies would make it, so I could get it.

@robertpace901

3 жыл бұрын

@@patmos68 I first had it at the annual Greek Festival at the Greek Orthodox Church where I lived. The church ladies would spend the week before baking all sorts of Greek cookies and pastries. They'd be packaged in containers with multiple pieces or sold individually. I'd stock up as I knew it would be another year before I'd get them again. It was a huge event. They also made these little hollow donuts fresh for the 3 days the festival was running. They'd be drenched in warm honey and sprinkled with cinnamon. So good. I'd go back every day just for the donuts.

Yum! I’m wondering if you could make it with Cream of Wheat if you didn’t have semolina handy.

@williamjackson5942

3 жыл бұрын

Cream of wheat is semolina!

@michaelreid8857

3 жыл бұрын

It would be more expensive

@kathrynhughes3291

2 жыл бұрын

My mother used cream of wheat wheat fine semolina was not available.

I like the more butter as well😁💖

It would be delicious with lemon sauce.

Looks delicious. It’s always better with butter but nowadays I tend to alternate spray on olive oil and a light water spray when I do phyllo pastry, less fat and just as crispy but sadly misses that wonderful buttery taste. Thanks for a lovely recipe.

Looks amazing, although I have to admit I peeked at the end to see Jules' reaction to see if I wanted to do this recipe! 😁 Cheers!

Great channel mate , great recipe also :)

Say you're Canadian without saying your Canadian. "I prefer the maple syrup". LOL! Great content.

No matter how much I see him do it I still can't get used to seeing Glen pour milk out of a Bag.

@janp1088

3 жыл бұрын

Im just the same...and yet Im also thinking why we dont do that here? Sure we have waxed cardboard cartons, but the majority of our 2L and 3L cartons are plastic. I love this idea of the soft pouches, just have to wonder how fragile are they when buying one at a time...or do they last longer so you can buy a 6 pack for 2 weeks. Inquiring minds want to know :)

I have made this dessert in the past and it is delicious however if one needs to refrigerate it the phyllo dough gets soggy. In my mideast culture we make something very similar without the phyllo dough using semolina ,sugar etc. and most folks find it irresistible. I know it's a different recipe but if you want a quicker version of the Greek recipe it's a keeper. Thanks for your interesting videos.

I wanna eat it!

Yum 💚🌞

That looks great. YES to another use for your home made maple syrup!

Farina pudding (basically what you made in the pan) was a breakfast staple here for a while. Definitely a bit heavy on the sugar, but so was the granola we replaced it with.

I've seen some recipes of this dessert that actually uses Cream of Wheat instead of Semolina; I'm going to try one since I'm not in love w/ the texture the semolina gives the custard mix. I am a sucker for a good custard dessert though and I do love this one even if I can't say or spell it heh

P.I.A., it could be P.I.T.A.: Pain In The A__, ha ha. What a nice simple recipe. When you started to add the Semolina and were stirring, the first thing I thought was what you mentioned, Cream of Wheat. Love the stuff, especially with a little honey. I might try substituting C.of W. instead of Semolina, more texture.

If your not Greek it’s hard to pronounce it 😂 definitely did not pronounce it right. I am Greek and my mum makes this. Love it !

I get this from a Greek pastry shop on the Danforth. The first time I went there, I asked for baklava but that is the one dessert they don't make so I got the galaktoboureko instead.

Or as Australians spell it...Filo. Really must take a crack at making this, it looks divine.

Glen is working quickly, but you can extend your working time with phyllo by covering the sheets with a lightly damp tea-towel.

This is my all-time favorite dessert! My husband said from now on he will only refer to it as Galactic Burrito.

@alahatzaifat1872

Жыл бұрын

We call it Galactic Booty Call for fun... ;)

I love you guys. Great folks. Canada? Ok we can work on that. Just kidding!! Lol

Oooooooohhh yeah! 😎👍👍

Semolina custard! Climbing up the Eiffel Tower!

Glen lately whenever I crack an egg I do my best to replicate your style of egg-cracking but I can’t ever get it right. My efforts have caused me to end up with more shell in my food than ever in my life but some day I’m gonna get it right!

Well, what a triumph

I always thought this dish had honey in it like baklava..so even though i spent my childhood growing up near danforth in the 1970s...i never tried it.Going to maybe tackle this the next day it isnt 105 degrees outside and try it finally.I love custard and lemon.

@alahatzaifat1872

3 жыл бұрын

kzread.info/dash/bejne/i4KFzZipppqwh8o.html - I have never had it with honey and grew up in a Greek community and in a Greek family... mom tried it once or twice but got yelled at... we loved her traditional version. In baklava, yes, but not on galaktobouriko

I look at that I immediately think that adding shredded coconut to the custard would be really tasty.

I wonder if this would work with black currants or raisins and less sugar. Raisins have a lot of fructose to offset.

@alahatzaifat1872

3 жыл бұрын

It wouldn't be galaktobouriko but it would probably be ok.... its not really that much sugar... you aren't eating a huge slab or anything... no sweeter than a good doughnut or piece of iced cake etc...

Canadians be like "Hey grab me a bag of milk"

Ah, yes! The Galactus Puerto Rico!

Over buttering is always welcomed !

As a Greek, born in Greece, I approved up until you put maple syrup in it. But it's OK, I understand it's a Canadian thing. LOL Viva Hellas 🇬🇷

@alahatzaifat1872

Жыл бұрын

hahahaha... Yiassas.... yes, that is what I said too... why maple syrup?? But oh well... his twist on the classic... hahahaha

Woohoo #1 Response. Looks great. Thank you for the videos.

I had cream of wheat for breakfast!

Typically you would score the top of the Galaktobouteko into servings before baking so the syrup can seep into the dessert after it’s out of the oven.

Why do you delete videos? I have not seen one delete worthy!!! This video came up in my feed and I never saw it. Oh my goodness it looks so yummy! I have another question, is the texture gritty like cream of wheat or creamy like a custard? Wouldn't bother me either way but....I have a few in the house🙄 that would turn up their noses at cream of wheat texture. Crazy right!?! Thanks for ALL your time and videos!!

Nice!

ummmm its pronounced Galactic Booty Call ahaha. best desert. My aunty still makes it from scratch and my Yiayia used to make em the best! all the best from Australia!

@alahatzaifat1872

3 жыл бұрын

That's what we tell our non-Greek speaking friends to call it since they cannot say it for the most part... Yiassou from Canada!!

So it is like a dessert Burek? Sounds delightful.

@alahatzaifat1872

Жыл бұрын

that is where it gets its name from... gala means milk in greek... bouriko is hellenized bourek... so a milk bourek... hahaha

"Add 2 cups of cream" - Glen proceeds to add less than one cup lolol

FWIW, if you mix the semolina/cornmeal/wheatlets/etc. with the sugar well, it shouldn't clump up *nearly* as much. (The sugar dissolves in the liquid, leaving the grain particles separated.)

@alahatzaifat1872

Жыл бұрын

if you add it to cold milk and sugar etc and stir while cooking it will never clump up.... been cooking this for decades... no clumps...

Can the melted butter be spritzed onto the filo leaves?