>>21572704 >Did you make that too?
No, I've tried 2-3 times but I can't make that thin, one time I made it close (not really) but the leaves stuck to each other, this brand puts fine semolina between the sheets so they don't stick which also gives it a nice texture.
I bought it from my local store, I live in Southeastern Europe, they sell it everywhere here.
>>21572710 >I live in Southeastern Europe, they sell it everywhere here.
that makes sense. my grandma used to have to get it from specialty stores here in burgerstan
Am waiting for some guy to post UMMM THAT'S ACTUALLY TURKISH because they all have this knee jerk reaction to everything they see online related to Greece
>>21572927 >We would have it with rice, salad and aioli and sweet chilli sauce.
That's unconventional although there is a version of this where they put rice in the filling.
>>21572715
your stores have like 50 kinds of lays chips or monster energy drinks, all kinds of flavors and things we'll never see over here
But you dont have something like filo?
over here only shitstores like Aldi or Lidl can't be counted on when you need filo, any decent chain has it
>>21572715
Grandma might have been particular. >>21575628 >>21576374
Just another instance of /ck/ doesn't cook, really. I've lived all over the US and there's phyllo in the freezer section of pretty much every major grocery store. Walmart even has house brand Great Value phyllo.
>>21577997
Cow milk feta type cheese >>21577963 >>21578323
thanks
If there's a greek pastry shop or diner idk where you live.. >>21578468
thanks >>21578472 >Do you brush olive oil between each layer of filo, or, dear I say... butter?
Yes, I brush every filo leaf with a mixture of olive oil and butter :)
