My parents are the same. When I ask, I listen to the gist of what thy are saying and then I experiment with what notes I have until I get the food to taste like I want. It takes a bit of time but I get there in the end 😉 I try and explain as much as I can in my videos so everyone can understand because I have been in the situation of 'What are they talking about?' 😄😆
Hi, I do make it with tomatoes aswell but I am still working on the ratio of tomato to water because sometime it can become a little stodgy and claggy if too much liquid is added and if not enough you don't get the tomato flavour. When I have perfected the recipe I will post a video for the tomato version of pourgouri. It is my favourite 😊
@@gg_mix hey we usually use two and just grate them and add when your frying that way doesn’t become all stodgy ect , nice to see someone sharing Cypriot dishes 💗💗
@@Dobetter15 thank you. I have been recipe testing with fresh and tinned tomatoes to see which one brings the best flavour and texture and when it is best to add them. I do agree with you about adding the tomatoes when frying the onions and fide 😊
@@gg_mix add fresh tomatoes then it’s not so wet if that makes sense just grate them also add some tomato paste when frying as well that gives it that extra little flavor xx
The onions I used are red and they weren't burnt they were caramalised, they tasted sweet in the pourgouri. I agree with you with making the cuts consistent, I was just showing that you don't need to do things perfect to get a tasty meal because not everyone is a professional and I don't want to intimidate anyone from making my recipes😊
In Cyprus we also grate a couple of tomatoes in before the water and pourkouri xx
Wow this is great! My favourite accompaniment. Lovely with greek yoghurt
Thank you. I love it with Greek yogurt too 😊
Girl why can't my dad teach like you, he overcomplicates EVERYTHING and makes me want to run away from cooking.. 😂😂😂
My parents are the same. When I ask, I listen to the gist of what thy are saying and then I experiment with what notes I have until I get the food to taste like I want. It takes a bit of time but I get there in the end 😉 I try and explain as much as I can in my videos so everyone can understand because I have been in the situation of 'What are they talking about?' 😄😆
Hey do you also put tomatoes ? We usually also grate a couple of tomatoes in before we out add the water to the mix . X
Hi, I do make it with tomatoes aswell but I am still working on the ratio of tomato to water because sometime it can become a little stodgy and claggy if too much liquid is added and if not enough you don't get the tomato flavour. When I have perfected the recipe I will post a video for the tomato version of pourgouri. It is my favourite 😊
@@gg_mix hey we usually use two and just grate them and add when your frying that way doesn’t become all stodgy ect , nice to see someone sharing Cypriot dishes 💗💗
@@Dobetter15 thank you. I have been recipe testing with fresh and tinned tomatoes to see which one brings the best flavour and texture and when it is best to add them. I do agree with you about adding the tomatoes when frying the onions and fide 😊
@@gg_mix add fresh tomatoes then it’s not so wet if that makes sense just grate them also add some tomato paste when frying as well that gives it that extra little flavor xx
@@Dobetter15 thanks for the tips I will definately try them 😊
It's originally Syrian where wheat bulgar and olive oil originated
you burned the onion, make sure your cuts are consistent.
The onions I used are red and they weren't burnt they were caramalised, they tasted sweet in the pourgouri. I agree with you with making the cuts consistent, I was just showing that you don't need to do things perfect to get a tasty meal because not everyone is a professional and I don't want to intimidate anyone from making my recipes😊