Kotopita, which means chicken pie, is one of many types of Greek meat pites. This particular meat pie is made with chicken and shaped into a galette.
Have you ever considered using your pasta maker to make homemade phyllo from scratch? You will not believe how easy it is to make homemade phyllo in no time!
This vegan dessert is made with store bought halvas, chocolate, toasted nuts, candied fruit or spoon sweets (glyka tou koutaliou) and coconut.
Veal or Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
Celebrating Greek Name Days is an important event for the Greeks.
Name days or “onomastiki eorti” as it is called in Greece is a tradition celebrated on a particular day of the year associated with the one’s given name of a Saint.
Lemon curd is a dessert spread and topping like a velvety custard, usually made with citrus fruit, zest and juice of lemons or even limes, oranges or tangerines, butter, eggs, corn flour (starch) and sugar. It can be eaten as it is, or served as a spread on bread or biscuits or as a filling for pies, tarts or cakes.
Daktyla, also called daktyla kyrion (meaning ladies fingers) is the most popular Cypriot dessert made with phyllo which is very crisp and very juicy, filled with almonds, cinnamon and sugar. They are fried and then drenched in syrup, scented with anthonero (orange blossom water), which make them irresistible.
Kydoni (quince) is known from ancient years and its cultivation is said to have preceded that of the apple culture. Many references to «apples», in the ancient years may have been to a quince.
Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit. The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked. Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.