@yii_mingg: Kg ai💤 #xybca #neath #fypシ゚

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Saturday 13 September 2025 14:22:36 GMT

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Comments

🎀🎀 :

cute jm

2025-09-14 08:43:38

2

Chytaa. :

Aww cute klg has😭❣

2025-09-13 15:11:12

1

kimleng :

😎

2025-11-13 14:59:21

1

srY! :

daikuu

2025-09-14 06:17:53

1

⋆𐙚₊˚⊹♡ :

🥺💖

2025-09-14 01:36:56

1

𝓡𝓸𝓽𝓱 :

make up tv na mak

2025-09-14 01:12:42

1

t.nonlyoneboii :

cute mg😭

2025-09-14 01:05:32

1

Ya ⭒๋𐙚 :

cute klg haa😆

2025-09-14 00:53:43

1

user34503912 :

😘

2025-09-13 23:59:10

1

pigie_nut66 :

💋

2025-09-13 16:09:49

1

Nea :

🥺🥺🥺

2025-09-13 14:24:14

1

Naimixdg💔🫶 :

💗💗

2025-09-13 15:04:07

1

nit :

😘

2025-09-13 14:44:31

1

Never happy :

🥺

2025-09-13 14:44:23

1

𝓢. 𝓛𝔂𝓷𝓷𝒂 :

Naee sart merngg2

2025-09-13 14:38:11

1

ah beñ🍌 :

pel kg dream see nh phg🥺

2025-09-13 14:35:13

1

seyslb3 :

😚

2025-09-13 14:35:05

1

Zaaa. :

😘😘

2025-09-13 14:31:41

1

:3 :

😘😘

2025-09-13 14:25:20

1

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mundi⁵⁰⁷ 🇵🇦💯👺

mundi⁵⁰⁷ 🇵🇦💯👺

I recently visited Sifnos, an island known all over Greece for its deep connection to gastronomy. Every September, the island hosts the Nikolaos Tselementes Gastronomy Festival, where local producers, cooks, and visitors come together to celebrate traditional recipes, ingredients, and flavors. Sifnos is also the birthplace of Nikolaos Tselementes, one of the most famous Greek chefs, who shaped modern Greek cuisine and brought refinement and technique into traditional cooking. He also published his iconic cookbook — the first complete Greek cooking guide — and his name today is synonymous with cookbooks in Greece. Today, I’m making one of the island’s most beloved dishes — mastelo. A slow-cooked lamb recipe, traditionally baked in a clay pot with dill and local wine. It’s simple, rustic, and full of aroma — a dish that truly reflects the soul of Sifnos and the generosity of the locals who shared it with me. Ingredients • 5 lb (2.5 kg) lamb (chops & rib pieces) • 1¼ cups (280 g) red wine @Gratsi Wine • 1 large bunch fresh dill, finely chopped • Salt & pepper, to taste • Vine branches Substitute for vine branches: Use a rack, or bundle a few branches together or thyme branches to create a base so the meat doesn’t touch the liquid. Instructions Marinate Place the lamb in a large bowl. Pour over the wine. Cover, and refrigerate overnight. Prepare the dish The next day, transfer everything into your baking vessel. I use a traditional Sifnian clay pot, but you can also use a Dutch oven, ceramic casserole, or any oven-safe dish — as long as you follow the technique. Layering Place the vine branches (or substitute) at the bottom. Pour in the marinade wine. Season the lamb well with salt and pepper. Layer the meat on top of the branches. Add dill between each layer (meat → dill → meat → dill). The secret: the meat should not touch the liquid. It cooks slowly with the steam. Seal the pot Cover with a lid, or tightly seal with parchment paper and foil. Traditionally, I seal it with dough: Mix 2 cups flour + ¾ cup water Shape into a rope and press around the lid to trap the steam inside Bake Bake at 200°C (390°F) for 30 minutes Then reduce to 150°C (300°F) and cook for about 4 hours. Slow, gentle cooking will give you incredibly tender, aromatic lamb — just like in Sifnos 🤍 Serve with fried potatoes or rice. #mastelo #bakedlamb #greekcuisine🇬🇷 #sifnoscuisine #alexandrashome

I recently visited Sifnos, an island known all over Greece for its deep connection to gastronomy. Every September, the island hosts the Nikolaos Tselementes Gastronomy Festival, where local producers, cooks, and visitors come together to celebrate traditional recipes, ingredients, and flavors. Sifnos is also the birthplace of Nikolaos Tselementes, one of the most famous Greek chefs, who shaped modern Greek cuisine and brought refinement and technique into traditional cooking. He also published his iconic cookbook — the first complete Greek cooking guide — and his name today is synonymous with cookbooks in Greece. Today, I’m making one of the island’s most beloved dishes — mastelo. A slow-cooked lamb recipe, traditionally baked in a clay pot with dill and local wine. It’s simple, rustic, and full of aroma — a dish that truly reflects the soul of Sifnos and the generosity of the locals who shared it with me. Ingredients • 5 lb (2.5 kg) lamb (chops & rib pieces) • 1¼ cups (280 g) red wine @Gratsi Wine • 1 large bunch fresh dill, finely chopped • Salt & pepper, to taste • Vine branches Substitute for vine branches: Use a rack, or bundle a few branches together or thyme branches to create a base so the meat doesn’t touch the liquid. Instructions Marinate Place the lamb in a large bowl. Pour over the wine. Cover, and refrigerate overnight. Prepare the dish The next day, transfer everything into your baking vessel. I use a traditional Sifnian clay pot, but you can also use a Dutch oven, ceramic casserole, or any oven-safe dish — as long as you follow the technique. Layering Place the vine branches (or substitute) at the bottom. Pour in the marinade wine. Season the lamb well with salt and pepper. Layer the meat on top of the branches. Add dill between each layer (meat → dill → meat → dill). The secret: the meat should not touch the liquid. It cooks slowly with the steam. Seal the pot Cover with a lid, or tightly seal with parchment paper and foil. Traditionally, I seal it with dough: Mix 2 cups flour + ¾ cup water Shape into a rope and press around the lid to trap the steam inside Bake Bake at 200°C (390°F) for 30 minutes Then reduce to 150°C (300°F) and cook for about 4 hours. Slow, gentle cooking will give you incredibly tender, aromatic lamb — just like in Sifnos 🤍 Serve with fried potatoes or rice. #mastelo #bakedlamb #greekcuisine🇬🇷 #sifnoscuisine #alexandrashome

#diadelosenamorados

#diadelosenamorados

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