✨ THE BEST GREEK DESSERT EVER – Katoumari ✨ A warm, flaky, layered, butter-filled, pan-fried fillo pastry, generously sprinkled with sugar, cinnamon, and ground cloves. From Kastellorizo, a tiny Greek island, this recipe was passed down from my grandmother, Yiayia Lily. Yiayia Lily passed away at the age of 90 in 2018. And the last time I made Katoumari with her was in March 2012, thirteen years ago. The memory is vivid: her laughter echoing in the kitchen, the scent of melting butter and cinnamon, and the detailed work involved in expertly rolling and stretching the fillo. It feels like yesterday, yet a lifetime has passed. Making Katoumari again wasn't just about recreating a dessert; it was a journey back to her kitchen. At that time, she wasn't simply teaching me how to cook. She was imparting lessons about the importance of family, the joy of sharing, and the magic of transforming simple ingredients into something extraordinary. Yiayia Lily's home was a haven, a place filled with family, friends, and the comforting aroma of her cooking. She had a gift for making everyone feel welcome, for turning ordinary moments into celebrations. Her Katoumari was one of her signature recipes – a sweet, delicious offering served alongside cups of tea. It was a symbol of her hospitality and a gesture of love that nourished our hearts as much as our stomachs. Her kitchen was a stage, and she, the star, weaving stories and memories with every dish. This recipe, shared with you courtesy of A Taste of Harmony, is more than just instructions. It's a piece of my heart, a cherished memory, a moment in time, and a slice of my Yiayia Lily’s legacy. It's a reminder that food is more than sustenance; it's a vessel for memories, a way to keep those we cherish alive in our hearts. Enjoy this Katoumari, and with each bite, remember the warmth of family and the joy of sharing. With love, Luke & Yiayia Lily ————— Katoumari Recipe By Yiayia Lily Ingredients (makes 4) * 7 cups plain flour * 2 cups warm water * 1egg * 1 cup milk * 500 g butter, unsalted * Sugar * Cinnamon * Ground cloves Katoumari Instructions * Dough: add flour into bowl and create a well. Add egg, milk, and water. Mix with hands in bowl, and then knead on a floured surface for 10 minutes. Divide into 4 portions. * Roll & Stretch: Flatten one dough portion with a rolling pin. Dust with flour to prevent sticking. Continue rolling, using a thinner pin or broomstick, until thin. Gently stretch the dough with your fists and forearms into a 60-80cm circle. Wrap the edges around the rolling pin/broomstick and flip to further thin (watch the video carefully for the technique). * Butter & Roll: Melt 125g butter. Baste the dough with 2/3 of the melted butter. Cut a small hole in the centre and roll the dough into a tight rope. Cut the rope in half. * Coil & Flatten: Gently compress each rope half. Coil the ends together. Baste the coils with remaining butter. Stack the coils and roll them out further with your rolling pin. * Cook: Add butter to your pan over low-medium heat. Transfer the katoumari and cook each side for around 15 minutes, until golden brown and crispy. Move the pan to ensure even browning. * Finish: Transfer the cooked katoumari to baking paper. Lightly sprinkle with water (it will sizzle). Fold the katoumari up with the baking paper to reveal the layers. Sprinkle generously with sugar, cinnamon and ground cloves. * Repeat this entire process with the other ball of dough! * Enjoy! #ATasteOfHarmony #Katoumari #GreekDessert #GreekRecipes #GreekFood #KatoumariRecipe #Kastellorizo #KastellorizoDessert #KastellorizoRecipe - @2hungryguys