Moschari Kokkinisto is a Greek stewed recipe with veal. We don’t prefer beef in Greece so most of the Greek dishes are made with veal. Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.
Greek
Quince (Kydoni in Greek), is known from ancient years and its cultivation is said to have preceded that of the apple culture.
This Sweet and Savoury Pork Tenderloin with Quince, Prunes and Chestnuts is a flavour-packed dish that combines succulent pork tenderloin with the rich, fruity sweetness of quinces and the earthy goodness of chestnuts.
Kalikantzari, which are malevolent goblins, in Greek and Cypriot folklore tradition, get out of the depth of earth during the twelve days of Christmas.
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Zalatina, as it is called in Cyprus, or pichti in Greece, is a traditional delicacy, served as an appetizer, originally made from the head and trotters of the pig, which create a gel when it sets.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.