tahinopita / sesame cream cake
Tahinopita (ταχινόπιτα) or sesame cream cake is a delicate, traditional treat for Lenten periods of the year in Greece. This cake bakes up light and high with walnuts and golden raisins, dusted with a bit of powdered sugar.
Perfect for breakfast with coffee or tea, tahinopita is equally delicious for an afternoon snack or tucked in a lunchbox. Its just ever so slightly crumbly and cuts neatly into slices that Continue Reading →
tahini walnut swirl cookies
These walnut pinwheel tahini cookies are so, so good! Filled to just bursting with sweet, crunchy walnuts, these almost bun like cookies rise up high and light to keep all the delicious filling wrapped up inside. Also easy to make ahead of time as you can mix the dough days earlier and roll out/bake later!
We enjoyed these traditional sweets throughout the year growing up but especially on the first Wednesday afternoon of Lent. I know from family and friends that this is true of and a tradition in many areas of Greece but am not sure of the exact significance and would be very happy to hear if one of you might Continue Reading →
finikia are traditional Christmas cookies
These sweet, crumbly, so tasty treats are made traditionally at Christmas time in Greece but, truth be told, I make them all year round. It’s so quick and easy to whip up a batch, finikia may just become your go-to Greek vegan cookie!
A few simple ingredients are all you need and they’re all things you probably have in the kitchen right now. Bonus, the dough keeps refrigerated for up to two weeks in case you want to bake a quick panful when friends drop in. The syrup can be made with either honey or agave nectar and is authentically flavored with cinnamon stick and orange peel. Sprinkle with Continue Reading →
Hosafi is a sweet, delicious treat brought to mainland Greece by refugees from Pontos in what is now Turkey. The flavors of cinnamon, cloves and cardamom seeds together with peachy, juicy apricots are an amazing combination.
This dish was often made in winter as a way to use dried fruits like apricots and raisins that were harvested in summer and hosafi is still a popular New Year’s treat today for Greeks hailing from Cappadocia. Summer sun in every Continue Reading →
bobota with orange syrup
A rustic village so-tasty cornbread, bobota is amazingly versatile in both preparation and presentation. I’ve included a number of traditional variations in this recipe so you can easily make it your own. It’s the perfect breakfast, dessert or just anytime snack!
When making this recipe for myself, I like to bake in a loaf pan and cut it into long biscotti or paximadi type slices and toast them in the oven to have with coffee. For company or to serve as desert, I cook it in a 8×8 inch brownie pan, cut into 3x3inch squares and dust with powdered sugar. My mom and her mother both bake it in a round pan, cut like you would a pie and soak it in sweet syrup. Any way you choose, this Continue Reading →
baked figs with pistachios
A fresh, ripe fig warm from the sun is one of the most delicious things you will ever taste – seriously, put this one on your bucket list! As I live in the Northeast US, the local fig season is short and figs shipped in from other states are good but not the same.This traditional, simple, quick recipe takes good figs and makes them great.
A hot oven, a little orange juice, lemon peel and a bit of honey (or agave) and you’re good to go. I will concede this isn’t the most challenging bake you’ll ever make. But I have looked into the BakeryClasses.in recommended professional baking courses in order to allow me to attempt even more complicated bakes I often make these for breakfast on a lazy Saturday with sliced almonds on top. They also make a beautiful, light dessert at fancy dinners. However, whenever you choose to indulge, these sticky sweet gems of pink velvety goodness will not disappoint!
wheat berry pudding
I’ve always eaten this dish for breakfast. We jokingly called it Greek oatmeal and it’s still one of my favorites today! Then one day a few years back, I came across it served as dessert in a little village on the island of Chios. The clouds parted, the sun shone, angels sang – I could enjoy this sweet, creamy, nutty pudding any time of day, hooray!
Served warm from the stove with golden raisins mixed in, wheat berry pudding is a fantastic way to start the day. Served at room temp as dessert, appetizer or even lunch with your favorite fruits and nuts Continue Reading →
