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Kalamaria or Thrapsala Tiganita or Gemista (Fried or Stuffed Kalamari)

Kalamaria (pr. kah-lah-MAHR-ghia), is a very popular dish in Greece and Cyprus, especially during Lent when seafood is allowed to be eaten.

Although we can eat all sorts of delicious food during Lent I find it difficult to cook dried legumes or just vegetables on Sundays as Ι have always connected  Sunday cooking with meat dishes.

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Halvas and Bourekia me Halva

Traditional Greek Macedonian Halvas, is one of the main Lenten sweets.   It’s main ingredient is sesame, which is turned into tahini and used to be sweetened originally with threpsini, which is a natural sweetener produced from raisins.  During the  War, when the Germans had confiscated all the production of raisins in Greece, other sweeteners were …

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Quinoa Fruit Salad

The first time I tasted quinoa I must admit that I wasn’t really enthusiastic but there are a lot of things that I didn’t like the first time and now I love them. I gave it a second and a third chance but with the fruit and the yoghurt and honey we loved it. After …

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Courgette (Zucchini) Fritters with Quinoa

These Courgette (Zucchini) Fritters are crispy and packed with vitamins and protein as they are made with quinoa. A few days ago I wrote about the other parcel I received from sweet Nuria and as I promised I am writing about the parcel I received from Pixie before Easter. When Pixie asked me what I …

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Koupepia (Dolmadakia) Gialantzi with Potatoes

Some days ago my son went to Sparta to visit his grandmother and our relatives who live there and when he came back, as usually,they sent us some fresh eggs from their chickens, pasto (which is cured pork), as well as sausages and finally some fresh vine leaves from their garden. If you like dolmas (meaning stuffed or filled in Turkish) plural dolmades, now is the best time of the year to buy and store fresh vine leaves as they are …

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