Tsourekia (singular tsoureki) pronounced tsou-RHAE-khia, is a kind of brioche sweet bread which is made in Greece during Easter.
Kalon Prama, which is the Cypriot name for Samali, is a moist, eggless, semolina cake, made with sheep’s milk yoghurt, flavoured with mastic and bathed in syrup.
Pischies is a Cypriot traditional fried pastry dessert made with dough on which it is generously brushed with olive oil, cinnamon and sugar and after shaping them they are fried in olive oil and then bathed in syrup.
Melomakarona are olive oil cookies, bathed in honey syrup, with walnuts and cinnamon, which traditionally, are made during the holiday season of Christmas and New Year.
Fricassee is a Greek recipe made with pork, lamb or chicken, with lots of lettuce, aromatic herbs and the traditional Greek avgolemono sauce.
Glyko Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.
This is one of the easiest vegan cakes to make as you just mix all the ingredients together. It tastes delicious and would’nt guess it is vegan.
A simple syrup sugar is made with sugar and water. Usually the ratio is one part sugar and one part water, for a medium, not very sweet syrup.
Sponge Cake (pantespani, in Greek) is the base for many desserts. Using this basic recipe you can make birthday cakes but also many other desserts.
Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking. It takes a little practice to learn How to make Avgolemono sauce, but it’s not diffficult at all if you follow my instructions.