Homemade Koulourakia Recipe

Koulourakia are traditional Greek biscuits that can be eaten all year round, however, they are very popular during the Greek Easter period.

There are so many variations of Koulourakia and each region tends to have its own version. Today I share my favourite Koulourakia recipe, which belongs to my good friend’s late grandmother who was from Ptelomaida, a small town in Kozani, and she lovingly used to make these beautiful biscuits all the time.

I’m lucky to have been given her recipe, which I now use.

This is in honour of Yiayia Despina, who was by far one of the best Greek home cooks! 

Ingredients
  • 1.5 kilos x self-raising flour
  • 7 x eggs (room temp) 
  • 300 gm x unsalted butter (room temp)
  • 350gm x caster sugar
  • 3 x tsp ground cinnamon
  • 1 x tbsp vanilla sugar
  • 3 x tsp baking powder
  • 3 x oranges (rind and juice)
  • pinch of salt        
Method 
  • Preheat oven to 200 degrees Celsius.
  • Using an electric mixer, beat butter and sugar for about 5 minutes or until they are light and fluffy. 
  • Add juice and the rind of the oranges and mix for about 30 seconds. 
  • One by one, add your eggs and beat well.
  • In a large bowl, sift flour and add baking powder, salt, and cinnamon. Mix with a wooden spoon. 
  • Take some of the flour and slowly add to the butter mixture. Once you have added around half the flour, remove it from the mixer and add all flour to the bowl. Knead until a smooth, dough forms- make sure not to overwork it. 
  • Cover with cling wrap and allow to sit for about an hour.
  • Turn the dough on to the working surface. Rub your hands together with some olive oil, so that the dough mixture won’t stick to your hands, and using about one and a half tablespoons of dough, begin shaping your biscuits into your desired shape. (One method is to fold each log in half, then twist them together, pressing the ends together to seal). 
  • Place biscuits on parchment paper-lined trays about 2 cm apart. 
  • Bake for about 20-25 minutes or until golden brown. 
  • Allow to slightly cool and place in airtight containers until serving. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Homemade Tsoureki Recipe

Tsoureki is a sweet brioche bread, which has a three-strand braid, representing the Holy Trinity. Traditionally made on Holy Thursday, Tsoureki is a staple during Greek Easter. 

Here is our simple recipe that makes four large, fluffy, sweet, and ever-so-tasty homemade Tsourekia!  

Ingredients 

– 1.5 x kilos all-purpose white flour 

– 30gm x dried yeast

– 600ml x full cream milk, lukewarm

– 500gm x sugar

– pinch of salt

– 60gm x vanilla sugar 

– 6 x tears of mastic, freshly ground

– 6gm x mahlepi (optional) 

– 7 x medium-sized eggs, lightly beaten 

– 375 gm x unsalted butter, melted

– 1 x egg for glazing 

– 2 x tbsp water for glazing

– sesame seeds for sprinkling

Method 

-Dissolve yeast in 3/4 cups of milk and a teaspoon of sugar.  Set aside. 

– Lightly heat milk in a saucepan and add to the remaining sugar. Stir until the sugar has dissolved.

– Sift flour into a large bowl and add salt. Mix and create well in the centre of the bowl. 

-Add yeast, lightly beaten eggs, dissolved sugar, vanilla sugar, ground mastic, mahlepi (optional), and melted butter; mix well until all ingredients are well combined. 

– Cover the dough with a clean kitchen towel and leave it in a warm place to proof and double in volume. This will take 3-4 hours.

– When ready, place dough onto a clean working surface and knead with your hands for 1-2 minutes. Divide the dough into 4 pieces. Take each piece of dough and divide it into 3 equal pieces.

-Take the first set of dough and one by one, shape each of the 3 pieces into a long rope about 50 cm long, 5 cm wide. Place the 3 ropes on the baking paper, connect the 3 ropes on one end and braid them. Tuck the ends underneath. Take the second set of dough and repeat. 

-Transfer the braided tsourekia onto baking trays and cover them with clean kitchen towels. Leave them in a warm place for 1 hour to rise further.

-In the meantime, preheat your oven to 180 degrees Celsius.

– In a small bowl, add the egg yolk and water and mix well with a fork.

-Once the braids have been proofed, using a brush, apply the glaze over the braids and sprinkle with sesame seeds.

-Place tsourekia in preheated oven and bake for around 30-35 minutes or until golden- brown and cooked through. 

-Allow to slightly cool. Then move the tsourekia onto wire racks to cool completely.

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Homemade Lemon Spinach Pockets

Our delicious vegan spinach pockets consist of a crunchy on the outside, soft on the inside homemade dough, packed with a fresh lemon spinach filling!

Ingredients 

For the dough

5 x grams dry yeast

1 & 1/2 cups warm water

2 x cups all-purpose flour, plus more for the work surface

1 x teaspoon salt 

1 x tablespoon white vinegar 

2 x tablespoons extra-virgin olive oil, plus more for brushing and greasing

For the filling 

3 x cups chopped fresh spinach

1 & 1/2 cups x chopped shallots

1/2 x cup chopped parsley

1/4 x cup chopped dill 

1/2 x cup fresh lemon juice 

1/4 x teaspoon salt

1/4 x cup extra-virgin olive oil

Method 

  • In a large mixing bowl combine yeast and warm water. Stir until well combined. Add flour, oil, and salt and mix well. 
  • Begin to knead the dough by hand. If the dough is too wet, add more flour. Continue kneading until your dough is smooth and stretchy. 
  • Shape dough into a ball and place in a large mixing bowl lightly greased with olive oil. Turn to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, roughly about 1 hour.
  • Meanwhile, prepare the filling: Combine, spinach, shallots, parsley, dill, and salt together in a medium bowl. Add lemon juice and olive oil and mix well.
  • Preheat oven to 200 degrees C° and line two large baking sheets with parchment paper. 
  • Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. 
  • Using a knife, slice the dough in half, then slice each half into quarters. (You’ll have about 12 pieces of dough.)
  • Flatten each piece using a rolling pin, about 15 cm. Transfer flattened dough to baking sheets.
  • Spread 2 tablespoons of filling in the middle of each piece of dough. Fold over top and close the pockets. Brush the tops of each pocket with olive oil.
  • Bake pockets until tops are golden brown, about 30 minutes. Remove from the oven and let cool on the pan until ready to serve.

*Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Zucchini Chips Recipe

Kolokythakia tiganita (zucchini chips) are a simple and delicious starter, side, or even as a snack that can be eaten any time of the day!

You can serve these zucchini chips as they are, otherwise drizzle some lemon on top, crumble some Feta cheese on them; otherwise, we also like to pair them with tzatziki (dip). 

Ingredients 

– 6 x zucchinis, sliced very fine

– 1.5 x cups plain flour

– salt & pepper to taste

– 1 x cup olive oil for frying

Directions 

– Lightly salt zucchini slices and set aside.

– Place flour in a large plastic bag and add pepper and zucchinis. Seal bag shut.

– Shake the bag for a minute or so, till flour completely covers all zucchini slices.

– Add oil to the frying pan and allow to heat.

– Working in small batches, place zucchini slices in hot oil and lightly fry until golden brown on each side.

– Place on paper towel to absorb excess oil.

– Place on serving platter and serve while hot.

Image and recipe by IN+SIGHTS GREECE © (Copyright) 

Celebrating 25th of March With Traditional Bakaliaro Skordalia 

Greeks worldwide celebrate the 25th of March as a double holiday- marking both a historical and religious occasion.

On this day, Greece commemorates the War of Independence against the Ottoman Empire, which led to the country’s liberation; and the Greek Orthodox Church celebrates the Annunciation of Theotokos, where Archangel Gabriel revealed to the Virgin Mary she would become the mother of Jesus Christ.

The country marks this double celebration with a special dish named “Bakaliaros Skordalia” which is codfish and mash potato with a garlic sauce. 

It is a custom across the country on this day is to eat crispy, fried cod, which needs some preparation from the day ahead. 

Happy Greek Independence Day!

Ingredients

Insights Greece - Celebrating 25th of March With Traditional Bakaliaro Skordalia 

For the cod

  • 1/2 kilogram boneless, dry salted cod
  • 1 x cup all-purpose flour
  • pepper to taste 
  • oil for frying
  • lemon and parsley to garnish (optional) 

Method for Bakaliaro 

  • Cut the dry cod into pieces. Soak in cool water, and keep in the refrigerator for 24 hours.  
  • Remove cod from the water and dry on a paper towel.
  • Season the flour with pepper and coat the cod pieces with the flour.
  • Add oil to a frying pan and allow to heat. When the oil is hot place cod and fry over medium heat. Turn cod over a few times to cook evenly and until it’s golden brown.  Roughly 17 minutes. 
  • Remove the cod from the frying pan and let drain on a paper towel-lined plate to soak up some of the excess oil.

Ingredients 

For the skordalia

Insights Greece - Celebrating 25th of March With Traditional Bakaliaro Skordalia 

  • 5 x potatoes
  • salt and pepper to taste
  • 2 x garlic cloves
  • 1/3 cup x red wine vinegar
  • 1/3 x cup lemon juice 
  • 1 cup oil

Method for the Skordalia

  • Peel the potatoes and cut them into cubes.
  • Bring a pot of water to a boil, add a tablespoon of salt and when the water has boiled add the potatoes.  
  • Boil until they are soft, approximately 20 minutes. 
  • While the potatoes are boiling, prepare your garlic.  Peel the garlic and grate. 
  • When the potatoes have boiled, drain and keep about a cup of stock. 
  • Allow potatoes to slightly cool.
  • Place potatoes in a large bowl and mash.  
  • Combine the lemon juice, olive oil, vinegar, and grated garlic in a small mixing bowl and whisk until well combined. 
  • Pour the marinade over the mashed potatoes and season with salt and pepper. Mix until smooth. Pour potato stock into the mashed potatoes to thin the dip to your desired consistency. Taste and adjust seasoning if needed.
  • Garnish with lemon wedges and parsley (optional). 

Main image courtesy of Akis Petretzikis 

Homemade Milopita Strudel Recipe

With a crisp homemade filo and caramelized apple filling, our delicious version of apple strudel is a lent-friendly recipe; making it the perfect sweet during Easter fasting or anytime you are looking to serve an enticing vegan dessert! 

 
Ingredients

For pastry

  • 300 x grams all-purpose flour
  • 1 x tablespoon vinegar
  • pinch of salt
  • 2 x tablespoons olive oil, extra for drizzling
  • 150ml x cups lukewarm water
  • icing sugar for dusting (optional)

For filling

  • 5 x red apples
  • 120 grams x brown crystal sugar
  • 3 x teaspoons cinnamon 
  • 1 x teaspoon vanilla extract
  • 1 x tablespoon lemon juice

Method

  • In a large bowl, mix the flour with the salt, vinegar and olive oil, and place lukewarm water in the middle of the mixture.
  • Knead the dough well. 
  • Leave to rest for about half an hour, covered in cling wrap. 
  • In the meantime, peel, core, and grate apples. Pour the lemon juice over the apples and add cinnamon, sugar, and vanilla extract. Mix well and set aside.
  • When ready, lightly sprinkle flour on the surface you will be using to roll out your pastry. 
  •  Divide dough into 2 pieces. Flatten out each piece and one by one, begin rolling them out slowly using a rolling pin. They should end up being about 60 cm in diameter.
  • Divide the filling into half and spread the apple filling evenly on both sheets of filo so the entire pastry is covered with apple.
  • Start rolling each filo and as you roll, press the two edges so that the filling will not come out.
  • Place each strand onto a baking tray that has been lined with baking paper and lightly drizzled with olive oil and also lightly drizzle the top of the pastry with drops of olive oil.
  • Bake in 200 degrees Celsius (pre-heated) oven for about 45 minutes, or until milopita is golden brown.
  • When ready, transfer to a rack and allow to cool.
  • Dust with icing sugar (optional), cut in slices and serve.

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Traditional Lagana for Kathara Deftera

Today is a very significant day in Greece as it’s Kathara Deftera (Clean Monday) and the start of Sarakosti, the Great Lent period before Greek Easter.

Kathara Deftera marks the beginning of abstaining from all meat, dairy, fish, and eggs. The traditional foods for today are calamari, octopus, prawns, olives, taramosalata, skordalia, and Lagana, which is a specially-made flat bread; that is only consumed on Clean Monday. With a sesame seed crust and a soft, airy inside, this recipe includes olive oil, however, those observing a strict fast can omit the oil. 

The quantities below are for four large loaves- halve or double if you would like to make less/more. 

Kali Sarakosti! 

Ingredients

– 1 kilo of all-purpose flour

– 18 grams dry yeast

– 1 tablespoon salt

– 2 tablespoons olive oil

– 1 tablespoon sugar

– sesame seeds for sprinkling

– 700 grams of lukewarm water

Method

– Place the flour, yeast, and sugar in a big bowl and mix thoroughly with a wooden spoon.

– Make a well in the centre and place olive oil, salt, and 2 cups of water and mix thoroughly with your hands.

– Add the third cup slowly and kneed mixture with your hands, until it becomes a smooth-like dough.

– Shape the dough into a ball, brush it lightly with olive oil and allow it to rise in a covered bowl for about 40 minutes.

– When ready, place the dough on your workbench, dusted with flour, and knead the dough again for another 5 minutes.

– Cut into 4 pieces.

– Place on lightly oiled baking sheets and shape into rectangular or oval loaves.

– Place on a baking tray and brush lightly with olive oil.

– Sprinkle with sesame seeds.

– Place in 200 degrees C oven and allow to bake for 30 minutes or until bread is golden brown.

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Tiropsomo Recipe 

Tiropsomo is a soft and airy homemade bread filled with creamy Feta cheese. Perfect as a starter or side, this delicious bread is easy to make and will be a definite hit amongst all cheese lovers! 

Ingredients

  • 600 x grams plain flour
  • 1 x tablespoon olive oil, extra for drizzling
  • 7 x grams yeast
  • pinch of salt
  • pinch of sugar
  • 1.5 x cups lukewarm water
  • 400 x grams Feta cheese
  • pepper, to taste

Method

  • Place flour, yeast, and sugar in a large bowl.
  • Make a hole in the centre and add salt, water, and olive oil.
  • Knead the mixture with your hands, until you get a smooth-like dough. If it seems a little dry, add a few more drops of lukewarm water.
  • Place cling wrap over the bowl and allow to sit for 30 minutes, for the dough to rise.
  • In the meantime, crumble Feta and preheat the oven to 200 degrees Celsius.
  • Place baking paper sheet on a baking tray and drizzle lightly with olive oil. 
  • When the dough is ready, divide into 2 equal pieces.
  • Take one piece and place it onto baking paper. Using your hands, gently form a round shape base.
  • Place Feta all over the base and sprinkle with pepper.
  • Form another piece of dough into a round shape and place evenly on top of each other. Press the sides down to close. 
  • Drizzle lightly with olive oil and place in the oven. Bake for 45 minutes, or till golden brown. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Fasolakia Ladera Recipe

Green beans and potatoes, braised in a fresh tomato and extra virgin olive oil sauce is one of Greece’s most popular vegetarian dishes. This simple and flavoursome recipe is also a one pot wonder! 

Ingredients
  • 1 x kg green beans, washed & ends trimmed
  • 6 x baby potatoes, peeled & halved
  • 5 x ripe Roma tomatoes, blended into a sauce
  • 1 x Spanish onion, finely chopped
  • 2 x cloves garlic, finely chopped
  • salt & pepper to taste
  • 1/3 x cup extra virgin olive oil
  • 2 x cups water
Method
  • Add oil to a large saucepan and add string beans. Saute for two minutes.
  • Add fresh tomato sauce, onion and garlic and saute for another few minutes. 
  • Add potatoes, zucchini, water, salt and pepper and stir.
  • Lower heat to medium and allow to cook with lid on, for an hour or until beans are tender and water has reduced. Stir frequently. 

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Greek Fava Recipe

Fava is a simple and delicious puree that can be served as a starter, mezze or as a side. 

You are guaranteed to find this dish in restaurants throughout Greece and mainly in Santorini, as it is one of the most special and traditional delicacies of the island. 

Ingredients

  • 500 x grams yellow split peas
  • 2 x Spanish onions, chopped
  • 1/3 cup of olive oil, extra for drizzling
  • salt and pepper to taste
  • 1 x lemon, juiced 
  • 1 x litre water 

Method

  • Rinse split peas thoroughly with water. 
  • Place split peas in saucepan and pour in water and olive oil.
  • Allow it to come to a boil and remove any froth that forms at the top of saucepan.
  • Cook with lid on for about 20 minutes, then add one chopped onion, salt and pepper and allow to cook for another 25 minutes or until split peas are thick in texture.
  • Puree peas with a hand blender or place in food processor and mix until it becomes a smooth and creamy puree.
  • Place in serving dish, garnish with remaining chopped onion and drizzle lightly with olive oil and lemon juice.

*Recipe and Image by IN+SIGHTS GREECE © (Copyright) 

Pure Cuisine of the Cycladic Islands

The Cyclades made up of around 30 inhabited islands, are not only characterised by dazzling coastlines, rugged landscapes (except for Andros, known for its abundance of water and greenery), a rich ancient history, whitewashed box-like buildings with cobalt blue shutters and but also by the simple, succulent, generally healthy and pure cuisine of the island group. 

Occupations by pirates, the Franks, Venetians, Ottomans and Maltese left their mark on these islands on many levels, including their culinary philosophies. 

Since 2000 when the face of tourism began to change the islands, their cuisine changed too, with more international styles, techniques and ingredients bringing more creativity, finesse and sophistication to their valuable PDO products like bresaola-style louza, honey, Santorini tomatoes and fava, a variety of cheeses and capers. 

Winemaking too has become a common attribute of this island group, with Santorini (and its 17 wineries) remaining the star. Here we offer you a guide to help you know what not to miss when you’re travelling around the Cyclades.

Insights Greece - Pure Cuisine of the Cycladic Islands
Insights Greece - Pure Cuisine of the Cycladic Islands

Fish

The Cycladic islands are more meat (especially pork) oriented than fish, although the beloved kakavia fish soup is made in different renditions. Kakavia, traditionally the “fisherman’s soup” is made by combining various kinds of fish or parts of fish, with tomatoes and in some renditions with celery as well as plenty of olive oil and lemon or avgolemono (egg-lemon) sauce. 

In Syros fish dishes are more unique – atherina fish is cooked with onion, tomato and egg, and locals also have a real taste for shark meat.

Cheeses

The Cyclades are known for their delicious cheeses: goat an cow’s milk gruyere (graviera) and mild myzithra from Naxos, sharp xinomyzithra from Paros and flavoursome San Michali from Syros, trovolia from Mykonos (also made in a version with sugar and dry figs) which is the star of the island’s beloved kopanisti, also loved in Astypalea and Chios. 

These and other cheese become the inspiration for pies – both sweet and savoury – made in different styles in each of the islands; small and fried, large and mixed with herbs, drizzled in honey and sesame and other dishes.

Insights Greece - Pure Cuisine of the Cycladic Islands
Insights Greece - Pure Cuisine of the Cycladic Islands

Beans

Thin, long green beans known as ambelofasoula are easily found in the Cyclades, and they’re often eaten boiled as a salad with lemon and oil or even alongside skordalia garlic sauce in some islands. 

Black-eyed beans are also commonly served around these islands, served with Feta, tomato and cucumber as a salad, or sautéed with greens. Chickpeas are especially popular in Paros and Sifnos, where they are traditionally slow-cooked overnight in a revithada soup made in a clay pot. 

In Sifnos revithokeftdes (chickpea patties), like falafel crispy on the outside and fluffy on the inside, are also a popular treat. 

Santorini is known for its creamy, rich yellow fava, made with split peas and usually served with a topping of raw or caramelised onions, capers and lemon juice.

Legumes

Capers (which are actually flower buds that when left to blossom create beautiful purple and white flowers) grow wild on rocky walls and enclaves around the Cyclades, and in-the-know locals rush to gather them at the end of June to pickle them in saltwater and then vinegar for the year. 

Santorini is famous for its flavour-packed tomatoes, grown by hydration rather than watering, and these make for not only excellent salads and sauces but the island’s well-known tomato fritters (domatokeftedes). In Andros, most green grocers sell the massive courgette-like vegetable called lyraki, which is eaten boiled with oil and lemon.

Meat

Pork products especially are characteristic of Cycladic cuisine mainly rooting back to the annual pig slaughtering tradition that began in pre-refrigerator days, when the animals were killed and every part of them was made use of in a fresh but mainly preserved form – sausages and cured louza ham. Other popular meats are lamb and in some islands, game.

Black Eyed Beans with Wild Greens Recipe 

Black-eyed beans are one of Greece’s most loved legumes. Most regions have their own dish with black-eyed beans as the key ingredient and today we share our family recipe- Mavromatika me Xorta (black-eyed beans with wild greens), which originated in the Peloponnese.

 
Ingredients
  • 250 grams black-eyed beans
  • 1 bunch of silverbeet or other wild greens of your choice (about 3 cups)
  • 1 x Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • extra virgin olive oil for dressing 
  • 1 lemon, juiced
  • sea salt & freshly ground black pepper to taste 
  • 4 x cups water
  • 1/3 cup lemon juice
  • water for boiling 
Method
  • Place black-eyed beans in a pot with water and boil for 15 minutes and drain.
  • Meantime, wash and cut silverbeet into smaller pieces. Place in a large pot with water and boil for around 30 minutes or until cooked through. 
  • In the meantime add black-eyed beans back into another pot and boil for another 20 minutes on medium heat. 
  • Drain beans and silver beat and place both in a serving bowl. Allow cooling for a few minutes. 
  • Add chopped onion and garlic.
  • Sprinkle with salt and pepper.
  • Drizzle with olive oil and add lemon juice. 
  • Mix and serve straight away or you can place in the refrigerator and serve late. 

Recipe and Image by IN+SIGHTS GREECE © (Copyright)