Steps to Prepare Award-winning Katimeria from Sokia, Aivali

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, katimeria from sokia, aivali. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Katimeria from Sokia, Aivali is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Katimeria from Sokia, Aivali is something which I have loved my whole life. They are fine and they look wonderful.

Katimeria from Sokia, Aivali. Γιορτινά φιρίκια γεμιστά. Νοστιμότατες τυρόπιτες από την προγιαγιά μου. Αφού οι δισέγγονές της τις φτιάχνουν ακόμη, καταλαβαίνετε. Katimeria from Sokia, Aivali. Γιορτινά φιρίκια γεμιστά. Ιτσλί ευωδιαστά. Σάντουιτς με καπνιστό σολομό και ανθότυρο. Πρασόρυζο γλυκόξινο. Steamy leeks from my mother-in-law. Αφράτα κουλουράκια πορτοκαλιού με ή χωρίς σοκολάτα. Easy and tasty rizogalo!! Κολοκυθόσουπα Αυστριακή.

To begin with this recipe, we must prepare a few components. You can have katimeria from sokia, aivali using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Katimeria from Sokia, Aivali:

1. Get Dough
2. Prepare 2 cups flour
3. Take 3/4 cups water
4. Make ready 1/4 cup olive oil
5. Make ready salt (according to taste - I use 1/2 tsp)
6. Prepare 1/2 tsp vinegar
7. Take oil for frying (I use olive oil)
8. Make ready Filling
9. Prepare 350 g feta cheese
10. Take 1 egg
11. Get pepper
12. Prepare salt if the cheese is not salty

Loading the chords for 'Nikos Ksilouris - Xilia Myria Kymata Makria T' Aivali'. [guitar] [ukulele] [piano]. [animated] [summary]. The chosen cultivation techniques aiming to low yields, in combination with the noteworthy investments, contribute to the. pixiv. Mediterrano Restaurant · Ann Arbor, MI. Thank you all for joining us last night at the Modern Greek.

Steps to make Katimeria from Sokia, Aivali:

1. Place all the ingredients for the dough in a tupperware with a lid.
2. Seal the tupperware and holding it firmly shake vigorously for a while (e.g. half a minute). You do this in order to beat the ingredients.
3. Open the lid and gather the dough from the sides of the tupperware and the lid and form a ball.
4. If the dough looks dry to you add a little water or oil.
5. If you think it is too runny, add some more flour. But the dough has to be pliable.
6. Divide the dough into small balls, place them on greaseproof paper and set them aside.
7. Make your filling.
8. Roll out the dough balls into small pies of about half a finger thick. You can roll them out using your hand or a small rolling pin that you use for mini pies.
9. Each time you roll out a mini pie, add the filling, seal it pressing the edges with a fork and place it back on the greaseproof paper. (I usually place one level tsp of filling so that the katimeria are not heavy. If you roll them out larger or if you like them to be fuller, use some more.)
10. When you are done, place some oil in the frying pan and let it heat well. It's better to use a non-stick frying pan.
11. Fry until golden brown, turning them over, of course.
12. Take note, you might have to change or add oil during frying.

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