This Dish Was Created By The Greek Gods Themselves | Pastitsio
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- เผยแพร่เมื่อ 14 ม.ค. 2023
- Pastitsio is not just a simple Greek recipe it's an entire experience in itself.
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Pastitsio Recipe:
1 pound bucatini pasta with 2 egg whites 2 big spoons of sauce and 1/4 of the cheese
1/4 cup olive oil
1 pound 80/20 ground beef (0.45 kg)
1 pound ground pork (0.45 kg)
1 large sweet onion medium dice
7 cloves garlic minced
1 cup red wine (240 ml)
28 oz canned tomatoes (800 grams) (I used San Marzano)
3 tbsp tomato paste
3/4 cup water
1 cinnamon stick
1/2 tsp of ground cloves
2 tsp sea salt
2 tsp fresh ground black pepper
4 oz kefalotyri cheese (113 grams)
4 oz Parmigiana reggiano cheese (113 grams)
1/2 of cheese for béchamel sauce, 1/4 for pasta and 1/4 for top of béchamel
Bechamel recipe:
3.5 oz (100) grams of unsalted butter
3. oz (90 grams) all-purpose flour
4 cups (1,000 ml) whole milk
1/2 tsp ground nutmeg
1/4 tsp fresh ground white pepper
4 oz cheese (1/2 part Parmesan and 1/2 part kefalotyri cheese
3 egg yolks
1 tsp salt
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Has anyone ever noticed how much better these TH-cam chefs are than the Food network stars, or is it just me? This channel, combined with a couple of other TH-cam channels has upped my level of cooking to the point that my wife is disappointed every time we go out to eat now.
This guy really knows what he is doing and is a great teacher.
Agreed
Sadly Food Network has for whatever reason been taken over by Gameshow contest that revolve around food and cooking. LAME! Gone are the days of Alton Brown and Emeril that actually educated - unless you tune in, in the afternoon for The Kitchen etc... but Katie Lee is smoking hot but I digress...
What’s nice. Bout you tube chefs is you can stop them as you try their recipes compared to having to record good network shows and having to keep rewinding
An average cook is better than those TV chefs. I had an idea for a grear show but none of those TV chefs are up to it cause they know they all suck
Food network? I haven’t watched the food network in like 10 years especially since TH-cam’s been a thing.
That's not rain it's Zeus drooling...
ye
What’s all the back ground sounds?
By the way I am Greek and your pronunciation is perfect. You should look into gemista. Stuffed tomatoes,peppers, and zhuchini. My favorite Cretan dish! I make it once or twice a yr. Soo good!
Hey another great cheese comes from cypress super hard to find it’s called anari.
My family makes the pastichio with penne noodles or something other then spaghetti. But that looks soooo goood! 🤩
Another wonderful video, thank you. I'm seriously in awe of the quality of your channel for its entertainment value as well as deep culinary insight.
I'm not Greek but theirs is one of my favourite cuisines, and I agree pastitsio is one of their greatest dishes, altho it's not that famous outside Greece - it needs more people like you singing it's praises and showing how it's done!
Can I second Sluiceboy down below and beg for a ThatDudeCanCook take on gemista?
Thanks again.
My Dad is Greek and makes this somewhat often when I visit. I don't think we've ever waited more than 30 mins to let it cool. I'm not sure how that's physically possible with how amazing it makes the house smell.
I don't know how he let that sit for 2-2.5 hours. I'll just dig in 5 mins after I bring it out of the oven xD
Of course you can eat it right away, I just meant the clean slicing is hard to achieve right away. I know it’s hard to wait 😂
The key, because it's Greek... You gotta whip out the beef, and then pork the crap out of the Holy noodles! Then you know you're good. 👼
@@thatdudecancook so it was steaming when you cut the piece to eat. How did you warm it back up after waiting 2 hours? That might be OK for me but what if I was going to serve the whole thing to guests?
The day after is even better. Almost every greek recipe. Pure magic ;)
I'm greek. Your pronunciation is spot on. There's nothing more delicious than a well made pastitcio.
I am not Greek but I LOVE making and eating this dish. I have made it several times for peop!e and EVERYONE loves it! How many other dishes can you say that about? OPA!!
Mousaka by far
I agree, but not everyone likes eggplant. I don't understand why, it is so good and rich!
How is as accent spot on ?? 😂😂😂😂 Sounds like a Mario impersonation.
@@gabriels6795 ha. He's trying to add that Mediterranean flair I guess...
My mother made this about once a month when I was a kid. I always loved it, but never appreciated how much time & effort went into it. She always pronounced it pos-TEEK-ee-os, but what did she know; she was German, not Greek. Thanks - this was great to see.
When people put their own spin on different cultures food, great things happen!
I’m glad that lately, Greek food gets the recognition it rightfully deserves
Along with the cinamon and cloves my greek mum also adds all spice bay leaves sweet paprika and dried orange peel to her meat sauce. Classic southern Greek sauce. Also white pepper and nutmeg is traditional
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉🎊🎊
Retired greek chef here! In terms of flavour i'm certain that this was amazing,
in terms of authenticity, your pasta substitution was an excellent choice, though keep in mind that the original pasta makes a big difference( because they are essentially big pasta tubes the texture and overall experience is different since they can hold much more liquid in them).
I've never seen anyone mix the whites in the pasta, not a bad idea, just something that is never done traditionally, they hold together on their own because of the starches.
Traditionally you do whole eggs in the bechamel, Also what you did was a mornay sauce(i find it weird that you made that mistake since you are a professional (that's literally the reason i follow you).
The choice of cheese was spot on and lastly you can cut it after 45 mins, 2half hours sounds way too excessive.
Very well done man!
Research ''Papoutsakia, παπουτσάκια" as another greek recipe! it's going to rock your world.
Is the original pasta close to ziti at all?
@@jimmyzhu1741much bigger inside diameter opening, almost a quarter inch or so.
I was wondering if anyone else was going to mention that once cheese goes into the béchamel it becomes mornay sauce. :)
I am definitely trying this recipe. It looks and sounds amazing!!!
@@jimmyzhu1741 Just ask for Barilla no5.
Terrible pasta I know but you can find it all over the world. You can also check to the size of it and get a better quality pasta of the same size
K mousaka
My goodness. Just wow. You've been one of the best and most talented chefs here on YT for a long time. And as a half-Greek I have to say that you did this perfectly! Cinnamon and clove, kefalotiri.. That's how it should be. Bravo, as they would say in Greece. Greetings from Germany from the half-Greek Alex

I grew up with Greeks my mom's family was best friends with their family growing up so I know many authentic Greek dishes. My mom and her friend taught me to make the Bechamel and layer this beauty out. Thanks for the shout-out to Greek cuisine!
Hi Sonny! My mom makes a village version for Easter every year. She adds a little sugar before cooking down the tomato paste and she uses Roditis Greek wine. She makes enough for Easter and to have leftover meat sauce for snacking
Almost everyone’s favorite dish here in Greece 🇬🇷 kids love it
Dude that honesty at the end about what you would've done better next time, is the reason why I love and respect your channel
Just by the colour of the finished dish you know this will taste great. 112% I will be making this.
I was literally in a Greek restaurant where I live over the weekend and they had the Pastitsio on a picture on top of the napkin holder. Had never heard of it before this weekend. Then boom! You create it. Looks awesome
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉🎊
My EX used to make this for dinner. She is half Greek and an excellent cook and this was my favourite thing she would make!
Your pronunciation was on point :D You can't even imagine how happy it makes me to see you cook one of our traditional dishes ^^
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉🎊🎊
Grew up eating this. Not Greek at all but grew up in a Greek city. Every great restaurant prided themselves in having the best. Can’t wait to try this recipe
You sir are the king!!! Perfect, noone ever does Greek food well on cooking shows, even Greek chefs. We fully cook (even over cook) the pasta before adding it (it never comes out dry) and instead of egg whites we mix some bechamel with the pasta to give it structure. I'm going to try your directions to compare! Keep doing what you're doing!
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
You have restored my faith in passion for cooking, you truly heal. Bless you.
As a chef myself i been happy to watch you progress here for years. You rock!
Sonny, you never cease to entertain me dude! Your culinary is spot-on, your humor is well-timed, and because of the two aforementioned ideals, you are thoroughly entertaining my friend! Who says you can't still have fun cooking after leaving the gruelling hospitality industry? Kudos to you!
So CLOSE to moussaka, I'm wondering if the Greek gods just needed another reason to use up the extra bechamel sauce they made...
From one former chef to another, Pastitsio! I...I mean, congratulations on another well-composed cooking video!
I think I've had this at a Greek place and it was sooooo good
The crispy parts of the Πατστιτσιο are something I have come to enjoy over the years. Πατστιτσιο is all about contrast.. sweet/savory, chewy/crunchy, cheesy/saucy. Hope that makes sense.
Truly in love with your whole vibe and all the little teases you keep in every video. Beautiful attention to detail as always, thank you and your team for all the hard work in these quality uploads.
Mate I loved the passion behind the pronunciation of kefalotyri. Even if wrong because of the passion i grade 8.5 / 10 love your execution of the recipe ! Love from Greece!
You made my suggestion from your last community post! I absolutely love Greek pastitsio! I can't wait to try your recipe.
looks like and contains the exact ingredients an italian pasticcio would
Love it Sonny! In Egypt we have a similar recipe to this, called maracona béchamel. We use penne pasta, or a short macaroni shape called ditalini. It can also be made with chicken instead of beef. Check it out!
Thanks!
As a Greek living in Crete we don't put cloves and cinnamon in the sauce just nutmeg in the bechamel
Same
Many restaurants in Athens add cinnamon and cloves
Pastitsio is great and I love a bit of allspice in the meat sauce. But QUESTION: how on earth did Sgt. Gilbert achieve his rank in only three years after becoming sentient? 🤔
Love you, dude!! Thanks for the content!!
I speak for all Greeks in Chicago after showing my mother this video and we approve!! Your new Greek name Spiros.
Dude, you really can cook!
Sonny I worked with two Greek ladies back in the 70's... one did savory one did sweet... both great cooks. Your Pastitsio looked fabulous and I know they would approve!
You would think by now I wouldn't be so surprised by the cut scene to the fridge beat-down...and yet I am, and Love it!
Yes, YES! Παστίτσιο! 😍One of our greatest foods! 🤤 ( And the most fattening! 😂)
My old Greek girlfriend would make this for me, I miss them both.
Which is why I have it from our local Greek-run restaurant maybe twice a year, because I don't want to become the BadYear Blimp (Groundbound Edition).
Sonny, I have an equipment recommendation. When you're making the roux for bechamel sauce, I recommend using a roux whisk or a flat whisk. In fact, I actually use a flat whisk for all my whisking needs. It doesn't seem to work any worse than a regular whisk, but it is far easier to clean because it is flat. When you whisk a shallow level of liquid in a pan, the flat whisk puts more tines into the liquid than a conventional whisk.
Try using one. You will find that it is a much better tool to use in the pan for any time you need to thoroughly mix things in a pan.
Made this last night and wow, amazing! Remember the vid when Sonny got 1,000 subs and was so stoked. He deserves where he's at. Always fun.
Not bad pronunciation 🇬🇷. My yia yia would be happy to see this. Thank you bringing our dishes to your show ❤️
You actually did pronounce it correctly, for a moment I thought you could speak Greek until you asked if you said it right. 😅 As a Greek follower of yours I approve the pronunciation.
Edit: okay you destroyed the pronunciation with the Greek cheese though hahahaha only the pastitsio was correct. Now when I looked the whole video. 😔
Dude! Thank you, as always, for sharing another idea! The kitchen is never boring, with you around! I'm making your "Pulled Pork Sandwich" recipe today! So. Freakin'. Good!
Sonny you legend , thankyou for this , this has been a staple in our home for life , .
This is the second dish my mother taught me 40 years ago , yes 40 .
I have passed this to many many others so thankyou for your variation, love your channel and wishing you and the family a belated new year , much love from Melbourne Australia 🦘🦘🦘🦘🦘🦘🦘🦘🦘
Hey mate ive been watching you for years love your work! As a greek who lives in Australia im so happy and proud to see you cooking something greek! Your mis - pronunciation is great! Pastitsio !!! You should break plates on your fridge as an outro saying opa!!!
Love it. I love your videos! I also love how you can be self critical and make suggestions on how things could have done better. Very talented and you inspire me
Well done my man , looks delicious 🤤❤️🇬🇷
Amazing recipe, wonderful presentation, and pure joy at making the pasta disperse around the pot in a nice swirl! How can you not LOVE this guy?!?
Lol I like how it's a Greek dish and he's pulling out the Italian accent 🤣 💯. Love ya Sonny!
Hey Dude I am Greek and one piece of advise. Do not ever use bucatini as pasta for pastitsio. Use instead penne as you need large pasta with a hole or ideally No2 pasta for pastitsio look it up in the states you should have a greek deli with this pasta best brand is misco. Love your videos. Thanks.
Great as always dude❤
SICK dish! one of the most delicious recipes you will ever try in your life! .-
To be more authentic- ground lamb! Scrumptious! You are a genius!🥰 I grew up on Crete and the food there is incredible! That fridge is in for the beating of its life! Moussaka next PLEASE!! You know we love you too! Can't wait for merch! A Tshirt with a battered fridge!
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉🎊🎊
I thought it was beefaroni in the thumbnail
I’ll take some!!
Hold the Onions!!
I'm glad to see that SGT Gilbert has survived and is doing well 👏
Damn this looks good
Wow, the work you put into this dish was impressive and it looked absolutely amazing! Also 10:30 made me lol the little things like that really make your channel the best lmao
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
Your comment about grating nutmeg into a cup or bowl is spot on. I once dropped the nutmeg in a glass of egg nog while grating it. Rookie move for certain
Love your commentary on the little information you give us such as Fresno chilies or the brand of caned tomatoes you use, it does help with the details..(smells like baked cookies, blond roux)
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
7:24 Sonny, I have a recommendation. Don't boil your pasta in a dutch oven. The heavy weight of the pot takes a long time to heat up, but that heat capacity isn't needed if you're just boiling water. Try this: use one of those oval spaghetti boiling pots which is just long enough for you to drop in spaghetti sideways without needing to poke and prod the pasta into the water as it softens. They also don't use as much water. This means it takes less time to bring to a boil, and the resulting pasta water is starchier, which is useful for all of the applications where the pasta starch helps thicken the sauce.
It’s not “chio” it’s “tsio” I noticed you kept switching but that’s okay you were correcting yourself. Some also put cinnamon in the beef. (Regional thing) You might also like giouvetsi (beef and orzo) or a bougatsa (breakfast pastry)
Close on the cheese name kefalotiri (ending sounds like teeri”
Any hollow log pasta is fine
Wait 30 min, me I like it cold next day from the fridge 👍🏽
I thought they used nutmeg?
He put 1 cinnamon stick in the beef mixture.
This is the best recipe video I've seen ever. All the components are cooked to perfection. Well done sir, well done
Nice try!! Love your channel!! Greetings from Greece!!
Эта "Пастиция" это шедевр! Нафиг лазанью,нафиг другие запеканки! Товарищ,это блюдо невероятно))) 👍🏻👍🏻👍🏻🤤
Love our Russian friends!
@@kimberlypatton9634 🤝🏻
I remember you talking about a few different mortar and pestle options you'd tried, but I didn't see it in the links. It was like you'd found the goldilocks of mortar and pestle, not too smooth, not too course. Can you share?
I just added it to the description!
@@thatdudecancook you're the man, Sonny! I've loved what I've cooked, and I'm _this_ close to getting over my weird thing with onions and their texture. This looks amazing.
hey man just recently found your channel
Love it! Lots of energy, fun and good cooking and teaching! Awesome!
And you're right, Parmiggiano is the king of cheeses.
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉🎊
I think you should routinely add the impression from the french chef you worked with from another video where you did an impression of him saying "let it breathe" when you leave the pot cracked, it cracked me up and I keep waiting for you to say it again. Spot on impression of how I think a french chef would look and say it. LOL !! As always, love your cooking and content.
if you don't want the pasta to dry out , place a layer of the meat sauce diluted with a touch of water( so it steams) in the bottom of the baking dish . I've never heard of adding clove in tomato based sauces , although oregano balances the sweetness of the cinnamon. You can use red pepper flakes if you feel fancy . And finnaly on the topping you have to add chunks of feta to brown up
As a Greek i can tell that you did your research the recipe is perfect now i hope you ll allow me to give you some pointers for an even better result 1) never ground the clove it can give a bitterness to your food better use a way to keep them together and fish them out after. 2) the problem of putting oil in the bottom it can fry the pasta and make it hard you dont want that next time make a little more bechamel and spread that instead 3)if you dont want your sauce drying out just put a little more water so it will be left some by the time you get it out of the oven you will never avoid it completely the more it stays the more the pasta suck all the juices ( i think you waited too long half an hour i think is enough). 4) in one of the versions of pastitsio there is mixing of feta cheese with the pasta and sauce tomato and feta go together very well if you like that cheese maybe try it next time. lastly i want to thank you for trying this recipe from my country my personal favored cheers
I've made pastitsio for years, but I've never tried it with bucatini. I can't wait to give it a go.
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
Definitely looks good. Doesn't look how like my Greek mother-in-law makes it, but I would definitely try this recipe myself and see how she likes it!
As a Greek I definetely prefer lasagna but this recipe must be as good as this gets.
Im Italian & Greek & I definitely prefer Pastitsio! ❤️
Where are thé Pistachios???? 8-)
LOL I thought you got rid of that refrigerador! It give your channel character. Im definitely trying this. On another note, your actually teaching me how to cook real and enjoyable food. Thank you.
So, I really dig the channel man. The only thing I want to know is "What's with the backyard fridge violence?" My fridge is definitely my friend.
Excited for the merch! And great crane kick Sonny-San
Nicely done, Sonny. I've always wanted to do this dish myself, but man...the effort, love and care it takes. Mind you, I don't have a lot of experience in cooking, so it's probably gonna take me twice the amount of time to complete this piece of art.
One of my favourite dishes, glad to be seeing you Sonny cook something from my country 💪💪
Looks great, Unlike a lot of recipes i see on TH-cam the ingredients here actually seem easy to get or substitute and i have all the tools i need and nothing i get will go to waste.
Bucatini is my favorite twirling pasta, (sans spoon).. It makes for a delicious bite with the simplest of sauces, a true pasta superstar 😋 👍🌟🌠
I was with my spouse in Thessaloniki, Greece, where this food is available from even hole-in-the-wall little shops. What amazed us was that everybody-even just teen workers-knew how to cook this dish perfectly. It’s such a cool city, when everybody knows how to cook from grandma
Grew up eating this in so many different ways affordable and feed many people delish!
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
You kill me with that fridge lol! Love your technique with food!
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
Great vocabulary! Keep them video’s comin!
I love watching your videos…great food and great energy
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
I usually smile either way while watching Sonny's videos (because, come on, it's the vibe). But this time I was smiling especially as a greek/pastitsio lover/enthusiast of your accent saying pastitsio (it was spot on!). Well done, delicious!
p.s.: it's actually kefaloteeri not kefalotori lol but ultimately nobody cares, extra points for saying it melodically like a greek islander
So yammyyyyyy!! With kefalotyri cheese simply the best ! I am greek and cook pastitsio for my sons who love it !! I congratulate you for this great video ! 👏👏👏❤️
Dude, Your videos continue to improve. Your cooking skills are always beyond question. Your respect for the food is always spot on. Nice job Dude !
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉
Gonna try this out this week.
Greek guy here, your pronunciation of pastitsio is on point. Kefalo-Tee-ree, Tee as in T-shirt and Ree as is Ricky
Awesome recipe. Made it. Love it!
Zeus: How come a mere earthling match our Olympian Chefs ?
Great video, what an amazing dish! Really appreciate the knowledge Sonny! Learning a lot from your channel. Thank you!👊🏻
Your pronunciation is spot on, your mince preference is spot on. 10 out of 10
Love the YT chefs that "cut" corners with the canned stuffed. Work smarter not harder.
You are totally entertaining! Thank you!
Hey Sonny, im Greek and this is pretty damn good.
Pro tip, leftovers cold out of the fridge the next day is the best way to enjoy it 😂😂
ʜᴇʟʟᴏ ғᴀɴ☝️☝️
ʏᴏᴜ ᴡᴏɴ ᴀ ᴘʀɪᴢᴇ🎁🎁
ᴍᴇssᴀɢᴇ ʙʏ ᴛʜᴇ ɴᴀᴍᴇ ᴀʙᴏᴠᴇ👆ᴏɴ ᴛᴇʟᴇɢʀᴀᴍ ᴛᴏ ᴀᴄᴋɴᴏᴡʟᴇᴅɢᴇ ʏᴏᴜʀ ᴘʀɪᴢᴇ 🎊🎊⬆️⬆️↗️🎉.
looks amazing!
Love the Price Tag on the Measuring Cup. Lol 😀
Your skill in the kitchen is amazing. I just miss the old school fridge beatdown.