Samali is a traditional Greek semolina dessert, flavoured with mastic and drenched in syrup. Some blanched almonds are used to decorate the cake on top.
These vegan choco-strawberries are very easy to make and taste amazing. They can be dipped in any kind of chocolate but I made them during the fasting period, using a certain brand of dark chocolate which is vegan.
Fresh octopus (htapodi) is one of the most popular appetizers served in Greek tavernas. However at home we cook it in many other ways and is one of our favourite dishes during Lent.
This vegan Chocolate Carrot cake is moist and delicious with a chocolate – tahini glaze on top, which makes it not only healthy but also irresistible.
Watermelon Pudding is a gluten free dessert, made with leftover watermelon fruit preserve syrup which is thickened with rice flour.
This Hummus Dip is a wonderful recipe which is based on the traditional hummus recipe but combined with roasted butternut squash and garlicky Greek olives.
Anginares à la polita is a dish originating from Constantinople, in Greek Constantinoupolis, also called “Polis” meaning the city of Constantine. Therefore this dish means “artichokes city-style”.
Eliopsomo is a traditional Greek bread made by adding olive oil and olives to the dough.
This vegan Greek Fava Santorinis and Pumpkin Soup is made from scratch and is healthy, filling and perfect as a starter for a dinner party or a light supper.
Borscht, also spelled borsch, borsht, or bortsch, is a beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.