Moustokouloura are Greek cookies made with Petimezi, which is a concentrated syrup made of grape juice, which is used as a sweetener.
Galaktoboureko, is a semolina custard dessert, baked between phyllo dough, then drenched in a scented syrup when finished.
Glyko vyssino (Sour cherries) can be made into one of the most priced fruit preserves. You can eat it as it is or served on top of ice cream, puddings, cheesecakes and many more desserts.
Koukia, Fava beans (Vicia faba), in Greek koukia (plural of word kouki), pr. kou-KHIA, is an easy, vegan Greek dish paired with lemon, dill, fennel and parsley, which adds lots of flavour to this healthy dish.
Brown Lentils with Smoked Eggplant and Pasta is inspired from my Cypriot dish called Fakhes Moudjentra. It is a light dish with a lot of flavour from the smoked eggplant as well as sweetness from the carrots and onion. The pasta is cooked in the leftover fluid, which absorbs all the flavour and adds body to the dish, making it a healthy and filling dish.
Aladoti Eliopita (pr. Ah-LAH-doh-tee Eh-LIOH-pee-tah), is an olive bread made without any oil or any other fat whatsover. This yummy eliopita uses tahini as its source for fat, which makes a delicious and healthy bread for breakfast, brunch or as a snack during the strict Orthodox fasting period, when there are days that no oil whatsover is consumed.
Gingerbread men are soft cookies, flavoured with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses.
Greek “Spanakopita” (spinach pie), pronounced (spa-nah- KOH -pee-taa), is possibly the most popular Greek pie, made with spinach, aromatic herbs and feta cheese.
Citrus Blossom Water is the distilled water from the flowers of bitter or sour oranges, also known as Seville Oranges. This is used as an aromatizer in many Mediterranean desserts.