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Almond Cookies

golden, gluten free, Greek almond cookies

These beauties are as delicious as they are lovely and gluten free too! When wheat flour was less available, nut flours were used instead in both sweet and savory recipes.  Nut flours have a long and tasty history in traditional Greek food culture and this cookie recipe is a wonderful example of baking with almond flour. Greek almond cookies are authentically sweetened with honey, easily substituted with agave nectar if you prefer, and lightly spiced with cardamom – just made for a cup of coffee or tea. You’ll just love these!

On our Dad’s island of Chios, Greek almond cookies were often flavored with an almond flavored syrup called soumatha  (σουμάδα) and I’ve learned Greek Cypriots also have this tradition. Soumatha is also used to preserve cherries, a local fruit tree on Chios and more well known in Continue Reading →

Greek Pomegranate Sangria

Greek Pomegranate Sangria

This recipe will have you looking for excuses to celebrate – make a delicious batch to help celebrate the New Year or any time at all!

Here’s a good tip:  get a large bottle of pomegranate juice  – I use POM wonderful – when available. This way you have plenty for the sangria and for the pom molasses too. I get a large bottle for just under $10 here in Boston, much less expensive than buying the equivalent in small bottles.

If you choose, you can substitute simple syrup in place of the pomegranate molasses and it will still be delicious but do go for the extra pop of the pom molasses whenever possible – it takes no time at all 🙂 Continue Reading →

Chickpeas with Orzo

traditional Greek chickpeas and orzo

This dish is a favorite of our mom’s side of the family. Every one of the six siblings enjoyed it and made it regularly and now you can too 🙂

Chickpeas and orzo is a very traditional Greek meal, very filling and very delicately flavored. The secret to it’s creamy, ‘buttery’ goodness is to cook the orzo and canned chickpeas right into the dish, not separately and then added in to the rest of the ingredients as you might find in other variations of this recipe.  By ‘stewing’ both the orzo and the chickpeas together with the veggies and broth as the dish cooks you get plump, perfect orzo and tender, meaty chickpeas. You can’t beat it! Continue Reading →

Pumpkin Sweetbread / Tsoureki

traditional Greek pumpkin sweet bread

traditional Greek pumpkin sweet bread

This traditionally dairy free sweet bread (tsoureki) was made during the winter months when eggs and butter were less available, using autumn harvested pumpkins.  Greek sweet breads are most often braided and have a moist, denser crumb than regular table bread as well as being just slightly sweet 🙂 This one is especially flavorful and amazing all on it’s own or slathered with your favorite jam. And don’t be afraid of making your own bread – it’s not difficult at all and this is a great recipe to start your homemade bread making career with! Continue Reading →

Revithosoupa / Greek Chickpea Soup

creamy, golden, delicious revithosoupa - traditionally vegan Greek chickpea soup

creamy, golden, delicious revithosoupa – traditionally vegan Greek chickpea soup

Revithosoupa / ρεβιθόσουπα is one of my very favorite meals. It’s ready in a quick hour and a half and is a staple of traditional Greek home cooks everywhere. And seriously, every time I make this dish the delicate, creamy broth amazes me with each spoonful!

Simply prepared with simple ingredients, revithosoupa – accent on the THO –  is a hearty, healthy dish that will warm you through. And this delicious (gluten free!) authentic chickpea soup with carrots, celery, sage and thyme cooks up all in one pot for easy cleanup! Continue Reading →

Tahinosoupa / Tahini Soup

traditional Greek tahinosoupa

traditional Greek tahinosoupa

Traditional Greek tahinosoupa is quick, simple, colorful, utterly delicious and of course, authentically vegan!  Served hot or at room temperature, tahini soup is a light, wonderfully flavorful dish that’s just the thing for summer and it’s ready in 20 minutes – including prep! Continue Reading →

Lalagia / Λαλάγγια

lalagia - traditional donuts of the Peleponnese

lalagia – traditional donuts of the Peleponnese

Lalagia (Λαλάγγια) are the donuts of the Peloponnese! You can grab a bag of these ridiculously addictive authentic fried dough snacks in probably every bakery in all of Messinia and in many Greek markets in the US/Canada too. Whether you enjoy them as a savory or sweet treat, warm from the stove or days later, you’ll soon understand why they’re so popular!

What sets lalagia apart from other Greek fried dough  like loukoumades or fried bread (ladopsomo/tiganopsimo) is that the recipe uses olive oil in the dough.  Adding this one ingredient makes all the difference and produces the most wonderfully light, crunchy sticks  that can be formed into all sorts of shapes.  Lalagia are traditionally a Christmas-eve treat and children are often told the rather odd shapes scare off any evil spirits working up mischief on the night before

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