Now, when you entertain people to a Greek meal, you can impress them with your knowledge of Greek! The letters in bold italics show where the accent should go when you pronounce it. almond – ameegdalo (soft d) aniseed – anitho apple – meelo apricot – vereekoko artichoke – aggeenara (hard g) asparagus – sparangee (hard […]
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Apple Baklava
Sauteing the apples first to let the water evaporate ensures a crisp crust. 6 Golden Delicious apples 6 Granny Smith apples 2 tablespoons unsalted butter 6 tablespoons granulated sugar 1/2 teaspoon cinnamon Nut Mixture 2 1/2 cups walnuts, chopped 1/2 cup granulated sugar 1/2 teaspoon grated lemon peel 1/2 teaspoon cinnamon 24 sheets phyllo dough […]
Greek Desserts
Coffee Cake-Style Cakes (9) Cookies & Biscotti (16) Donuts, Puffs, and Other Fried Dough Sweets (12) Ices & Ice Creams (4) Pancakes & Crepes (3) Amigdalota (Greek Almond Macaroons) Apple Baklava Greek and Cypriot Jam recipes Greek Ek Mek Sweet – Ekmek Kataifi Custard in Fillo Pastry – Galaktoboureko Christmas Pudding – Xristougenniatiki Poutinga Greek Lemon & Yogurt Cake – […]
Tiganites me Stafithes: Sugared Raisin Pancakes
In Greek: τηγανίτες με σταφίδες, pronounced tee-ghah-NEE-tes meh stah-FEE-thes These delicious small pancakes are generally served as dessert, but can certainly be adapted to breakfast or brunch. Made without milk or eggs, they are slightly crunchy. The key to getting an authentic taste is to use black raisins (currants). Prep Time: 1 hour, 10 minutes Cook Time: 10 minutes Total […]
Greek Recipes for Coffee Cake-Style Cakes
Greek cakes come in many varieties. Some are soaked in light scented syrups, and some are more along the lines of what you might call a “coffee cake.” These include spice and nut cakes, cheesecakes, and cake that resembles pound cake. Apple Coffee Cake – Milopita This delicious coffee cake is easy to make and, […]
Easter Bread with Citrus Spoon Sweet from Corfu
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 […]
Garlic Sauce with Octopus Broth from Ithaca
SKORDALIA APO HTAPOTHOZOUMO Makes 4 to 6 meze servings This garlic dip is served just as aliatha, ayiatha, and others are—as an accompaniment to boiled greens, fried vegetables or fish, plain on bread, or as a side with Ithacan Fried Octopus . Four 1-inch-thick slices stale rustic bread Pan juices from cooking 2 small or 1 large octopus. Igredients: 4 to […]
Pastry-Cloaked Pasta from Corfu – PASTITSIO VENETSIANIKO
PASTITSIO VENETSIANIKO Ingredients: Makes 10 to 12 servings For the pastry: 3 1/4 cups all-purpose flour 1 teaspoon salt 1 1/2 teaspoons sugar 1 1/2 cups (3 sticks) cold unsalted butter 1/3 to 1/2 cup ice water, as needed For the filling: 1 pound thick tubular spaghetti, like bucatini 2 to 3 tablespoons unsalted butter, […]
Turkey Soup with Egg-Lemon Sauce
GALOPOULA AVGOLEMONO Sometime after the sixteenth century, turkey arrived in Corfu from the West. There is some disagreement as to who first brought it. If its name is any indication, then the turkey came with the French, since its name in Greek, galopoula, translates literally as “French bird.” Regardless of its provenance, today it is still the Christmas meal in Corfu. […]
Garlic Sauce from Corfu
AYIATHA TIS KERKYRAS Another take on the pan-Mediterranean garlic sauce that accompanies fried fish and boiled vegetables. But Corfu’s version of ayiatha, as it is pronounced in the local dialect, calls for bread and almonds, as opposed to potatoes, as the base. Vinegar makes this garlic sauce slightly harsher in flavor than those that call for lemon juice. Locals tend to […]