Definition: In Greek: μαστίχα Mastiha starts as a semi-transparent sap from lentisk trees (actually evergreen bushes) found only in certain areas of the Greek island of Chios. As resinous granules, it was the original chewing gum, and the name “mastiha” is the root word of “masticate,” meaning “to chew.” At the market, look for “mastiha,” […]

FOGATSA Makes 2 large round loaves In Corfu the Venetian influence is echoed in the island’s Easter bread, which is called fogatsa. Unlike the braided tsoureki eaten everywhere else in Greece, here the Eastern spices mahlepi and mastic are nowhere to be found. Instead, fogatsa is a dense, high, round loaf, with a cross slashed into its center and flavored with […]

In Greek: συκομαϊδα, pronounced see-koh-ma-EE-thah (hard “th”) Traditionally, these little bundles of spiced figs wrapped in fig leaves are dried in the sun, but a slow oven does a great job. Once cooked, these will stay fresh and edible up to a year. Although the list of ingredients is slightly long, they are easy to […]

Allspice – Bahari Anise – Glikanisos Cardamom – Kardamo Cinnamon – Kanela Cloves – Garifalo Coriander – Coliandros Cumin – Kymino Curry – Kari Ginger – Piperoriza Hot Peppers – Kafteres piperies Mahlab – Mahlepi Mastic – Mastiha Mustard Powder – Moustarda skoni Pepper – Piperi Saffron – Safora or Safrani Sumac – Soumaki Vanilla – Vanilia    

RAFIOLIA In the pastry shops of Monemvassia, the beautiful Venetian fortressed port on the east coast of the Peloponnesos, these little crescents are a main attraction. I love the name—clearly Venetian, although the pastry itself is as Greek as one can get. Rafiolia are a specialty throughout this whole southeastern region of the Peloponnesos, all the way down to Neapoli. This recipe […]

Ingredients: 2 kilos of flour 1 tsp of salt 2 tbsp of dry yeast 1 cup of lukewarm warm water 1 cup of warm red dry wine 1/2 a cup of olive oil 1/2 a cup of orange juice 1/4 cup of brandy 2 tsp of grated orange zest 1 1/2 cup of sugar (1 […]

Ingredients: z1/2 a packet kataifi Fyllo 200gr of pistachio nuts (unsalted and unroasted) roughly crumbled 1 litre of milk 1/2 a litre of whipping cream 100gr of unsalted butter 450gr of vanilla corn flour (if you can’t get vanilla corn flour, then use ordinary corn flour plus 1 vanilla sacket) 1/2 a tsp of ground […]

In older times, traditional sweets were made from the boiled thick grape juice which apart from honey was the only other available sweetener. Such sweet grape products were especially made in village clusters that produced grapes in abundance. In 1801 Clarke noted that, “perhaps there is no part in the world where the vine yields such […]

Pistacia lentiscus is found throughout the Mediterranean region and has been cultivated in some parts. The berry is round and black. It is the resin fom this shrub which was used in cooking in ancient times and is still used today.