Kalikantzari, which are malevolent goblins, in Greek and Cypriot folklore tradition, get out of the depth of earth during the twelve days of Christmas.
Greek
This classic Orange flavoured Vassilopita cake pairs well with an orange or Lemon Buttercream.
There are many ways to make this cake, so you can learn all about the tradition behind the cake and another recipe in my last year’s post.
Samousades is the Spartan version of baklavas and is made in a similar way we make “Tsipopita” in Cyprus, the only difference is that they are rolled into a thicker roll and whereas Tsipopita is always made with almonds, in samousades you can also add walnuts, pistachio etc, and more spices.
Tyropita (pr. tee- row -pee-ta) (τυρóπιτα), from tyri (cheese) + pita = pie is a Greek pastry made with different cheese fillings.
Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.
Amygdalota, take their name from amygdala, which mean almonds in Greek and are no bake Greek cookies from the Greek islands made with blanched almonds and sugar. They are dipped in rose water and then coated with icing (confectioners’) sugar.
Melomakarona with Pecans are one of our Christmas traditional cookies which are infused in honey. They have no butter, no eggs, nothing dairy but they are so tasty you cannot just eat one.
These Kourabiedes by Parliaros are Greek Christmas cookies, similar to shortbread cookies which are flavoured with real vanilla pod, filled with toasted almonds and pistachios and when baked they are coated in icing sugar.
Spartiatika Loukanika are the famous Spartan Sausages, which are flavoured with orange and spices.
I have tried nearly all type of Greek and Cypriot sausages and not that I don’t like them all but these ones with orange flavour are my favourite.
These Bitter Chocolate spiced carob cookies were made with bitter chocolate, carob syrup and ginger. They have a chocolatey taste due to the chocolate but also due to the carob syrup.