Peinirli is always a winning meal choice for kids, but this recipe puts a vegan twist on the classic. Not only does it add some much-needed veggies, but your children won’t even taste the difference. The combination of sweet Santorini aubergine, homemade marinara, mushrooms, peppers, cherry tomatoes, almond cheese, plus the fluffy boat-shaped bread is sure to be an instant childhood favourite. Experiment with different fillings; the whole family can be involved in preparing their own fillings for this savoury pizza-boat. Serve with horta salad and elevate Sunday dinnertime to a Pontian gastronomic experience.
White-fleshed peaches have a delicate taste, a delicate taste that accentuates the ethereal aroma of mastic. The combination of white peaches and a magical touch of Chios mastic is irresistible, especially with ancient Greek Pelanos bread. White peach and Chios mastic jam offers an otherworldly gastronomic experience; you are advised to concentrate every sense on this hedonic moment.
Bound by the Ancient Greek cultural law of hospitality, known as Xenia, Greeks show generosity to strangers and guests up to this day! Offering guests spoon sweets accompanied by Greek coffee and cold water is the ultimate Greek gesture of hospitality. In my recipe, I have used the traditional method for making strawberry spoon sweet. It is not too surprising to find a sense of nostalgia in its unforgettable aroma of strawberries, its ruby colour attraction, its true taste of spring. This recipe is a treasure trove of history, culture, and gastronomy.
The Greek New Year’s Eve lucky cake is called Vasilopita. The cake contains a hidden gold or silver coin which is slipped into the dough before baking. The person who is fortunate enough to receive the slice containing the coin is believed to attract good luck throughout the year. The most enthralling element of the Greek custom of Vasilopita for the New Year is that this amaranthine recipe has endured for centuries in Greece. Family and friends join in the cutting of the Vasilopita in early January every year.
Retro molasses biscuits are crunchy on the outside with a chewy cinnamon-sugar coating and soft on the inside. Try this recipe and you will be surprised how easy and simple it is! My Retro Molasses Biscuits recipe is easy, quick, and healthy and calls for simple ingredients. Infuse your home with a warm biscuit fragrance; the house is filled with a fragrant autumnal bouquet of cinnamon, clove, and orange when baking these biscuits. And as the autumnal weather begins to take hold, celebrate the Autumnal Equinox by baking retro molasses biscuits.
The mint-infused kolokythokeftedes are a classic Greek mezze. The courgette balls are very light because they are baked. Buckwheat kolokythokeftedes are crunchy on the outside and sticky on the inside. They are gluten-free!
Constantinopolitan Malabi is one of the most popular desserts in the Constantinople-Greek cuisine. Constantinopolitan Malabi captivating the aroma of rose petals and Chios mastic is a refreshingly floral dessert. Constantinopolitan Malabi is a traditional, vintage, no-bake dessert. Even though Constantinopolitan Malabi is a gourmet dessert, my recipe is simple, vintage-inspired, vegan, and gluten-free!
Homemade crackers are easier to make than you think! This is a simple recipe with just 6 accessible ingredients. Smoked paprika crackers are crispy, crunchy, and tasty; smoked paprika brings out an appealing flavor and aroma. They are the ideal accompaniment to marinara dip and go well with white wine—pure decadence. They are the perfect snack for any time of day.
Constantinopolitan Greeks have conjured up their best skill to prepare the perfect viand for summer, a delicate and vegan Greek mezze. Stuffed courgette flowers are great delicacies. This recipe is a real celebration of summer! The vibrant colours of this dish, its bright aroma of fresh herbs, and its tangy lemon flavour will offer you an unforgettable food experience. Oh, let’s make fancy stuffed courgette flowers! We’ll be transported simultaneously to a Greek island and our first summer gathering by the sea.
Let’s piece the tender and flavorful beetroot leaves, the mint-infused rice, and the refreshing notes of freshly squeezed lemon together to get a dish highly appreciated by everyone, the vegan-yalantzi beetroot leaves dolmades.
