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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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Chocolate Date Nut Bites

chocolate date nut bites

chocolate date nut bites

This recipe came from my Yiayia’s leftover date/nut baklava filling to which she added a spoon or two of carob powder for us kids as we hovered over her mixing bowl. Don’t laugh but I was eating a Kit Organics bar one day when in a rush to eat something not totally terrible for me and had the most wild tastebuds-deja vu that I had eaten this before.  The taste memory was foggy at first and then it came flooding back over me –  individual spoons of that incredible date nut baklava filling. Well, ladies and gents, here it is for you all in bite form – addictively positively wonderful in every way. Continue Reading →

Bulgur Salad / Pligourisalata

bulgur salad

bulgur salad

So incredibly simple to prepare, you’ll be floored by how amazing this traditional Greek bulgur salad tastes!  Similar to the Middle Eastern dish tabouli, and in Cyprus actually called tambouli, – this dish is a flavor packed, nutritional powerhouse. Light, fresh herbs and crunchy vegetables, a simple dressing of just lemon juice and olive oil all mixed with hearty bulgur (pligouri/πλιγούρι in Greek or cracked wheat), bulgur salad is another fantastic example of traditional Greek salads that make an amazing meal!

Some packages of bulgur will recommend that you boil your wheat but there’s really no need.  The traditional prep of bulgur is to soak and not boil the grains for about an hour.  Once soaked, you can leave the bulgur aside for 24-48 hours until your ready to use it – a nice window Continue Reading →

Sesame Cookies

traditional Greek sesame cookies

traditional Greek sesame cookies

Sesame cookies (σουσάμι μπισκότι) are a light, tender, cake like, nutty, just lightly sweet, positively wonderful treat and they’re enjoyed all over Greece.  You’ll find these in bakeries in every region of the country and, of course, throughout the Greek diaspora.

These cookies are enjoyed especially during the lenten season as they are made without olive oil and appropriate for even the most strict fasters.  So good and so easy you’ll love them year round – and less than 45 minutes from start to finish! Continue Reading →

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