Traditional Karidopita Recipe

Karidopita is a traditional Greek walnut cake drenched in a lush lemon syrup. It is by far one of Greece’s most popular cakes. Here is a delicious and authentic recipe for this syrupy sweet by popular Greek chef Giorgos Tsoulis. 

Ingredients (makes 10-12 pieces)

For cake

– 500 x grams plain flour 
– 500 x grams caster sugar
– 10 x eggs, room temperature
– 250 ml olive oil
– 50 grams baking powder
– 1 x tablespoon vanilla sugar
– 1/4 x teaspoon ground cloves
– 1 x tablespoon ground cinnamon
– 400 x ml full cream milk
– 300 x grams walnuts, crushed

For syrup

– 500 x grams caster sugar
– 1 litre water
– 50 x grams glucose syrup
– 2 x cinnamon sticks
– 1 x lemon, juiced

Method

For syrup

-Place saucepan over medium heat, add water, sugar, glucose syrup, cinnamon sticks and lemons juice. Mix with a wooden spoon and allow to simmer for about 5 minutes. Once syrup has set, remove from heat and set aside to cool.

For walnut cake

-In a large metal bowl, pour the olive oil, milk, sugar, eggs and stir with hand whisk until the eggs are dissolved.

-Take a large pot and fill it halfway with water and transfer to medium/low heat, until it
starts to boil.

-Place metal bowl with the eggs on top and stir constantly with a hand whisk for 5-10 minutes, until fluffy.

-Remove from heat, add flour and mix with a plastic spatula.

– Add baking powder, cinnamon, cloves, walnuts and mix until well combined.

-Butter a round pan with a diameter of 35cm, and transfer mixture into pan. Bake it in a preheated oven in the middle rack at 180 degrees Celcius (air force oven) for 40-45 minutes.

-Once it’s ready, remove from oven and lightly piece the walnut pie creating small recesses with knife.

-Pour the cold syrup over the walnut pie , cut into pieces and serve.

For more delicious recipes by Giorgos Tsoulis, head to his website here

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Lahanodolmades me Avgolemono Recipe

Lahanodolmades me Avgolemono are cabbage leaves stuffed with ground meat and rice, then drizzled in an egg-lemon sauce. This rustic Greek dish is especially popular during winter, as it’s guaranteed to warm you up! 

 
 Ingredients 
  • 1 x kilo beef mince (or mince meat of your choice) 
  • 1 x large green cabbage
  •  1 x large Spanish onion, finely chopped
  •  2 x eggs
  •  1/2 x cup parsley, finely chopped
  •  1 x cup rice
  •  1/4 x cup olive oil, extra for drizzling
  •  2 x cups water
  •  salt and pepper to taste
  •  2 x lemons, juiced
Method 

-Start by preparing the cabbage. Discard the outer leaves of the cabbage and cut off stem. Place in a large, deep pot with water and bring to the boil. Blanch cabbage until soft. Set aside and allow to cool. When cool, open up each leaf and set aside.

– In the meantime, place mince, rice, onion, parsley and olive oil in a large bowl and mix with hands until all ingredients are well combined. Add salt and pepper, mix again and set aside.

– Layer the bottom of a large pot with the removed thick leaves of the cabbage.

– One by one, begin making your dolmades by taking about one tablespoon of the mince mixture and placing it on the cabbage leaf, towards the stalk end of the leaf. Firmly roll the stalk end over the mixture, then tuck in the sides and roll up completely.

– Place each dolmada into a large casserole dish. Repeat this process until you have used up all the mince mixture and ensure you place dolmades close together in layers, so they don’t unravel while cooking.

– Season with salt and pepper and add 2 x cups water and drizzle with olive oil.

– Place a plate on top of the dolmades to weigh them down and cover with lid.

– Cook on medium heat for about an hour or until mince and rice is cooked all the way through and set aside with lid still on.

– At this stage you make your avgolemono (egg lemon sauce) by whisking 2 eggs with lemon juice. Take some of the broth from the casserole and mix it in, continue whisking for a couple of minutes. 

– Pour the avgolemono mixture into the pot. Carefully shake the pot from side to side to distribute the egg-lemon​ sauce. Bring to a boil and allow to sit for a few minutes before serving. 

*Recipe and images by IN+SIGHTS GREECE

Top Five Sweet Greek Delicacies to Try During Christmas

In Greece, Christmas is one of the most important holidays; it’s the season that brings families together. Sharing stories from the past, eating, drinking and, of course, enjoying local delicacies.

There are many traditional recipes for Christmas dishes in Greece and even more different versions for each one of them, depending on the region. What they all have in common though, is the love the masterminds behind them put into them while cooking. And by masterminds, I am referring to the amazing Greek people who pour their heart and soul into their recipes.

I narrowed down the list by including only desserts – I am a sweet tooth; it’s more than obvious, I guess. So get inspired and enjoy!

  • Insights Greece - Top Five Sweet Greek Delicacies to Try During Christmas
    Melomakarona
  • Insights Greece - Top Five Sweet Greek Delicacies to Try During Christmas
    Kourabiedes

Melomakarona

One of my favorite desserts of all time and a reason to expect Christmas. These delicious cookies are a combination of cinnamon, orange and honey, dipped in syrup once baked and topped up with sprinkled nuts. Some people stuff them with nuts or add chocolate as well. However, the traditional recipe is by far the best.

Kourabiedes

Another dessert saying that Christmas is around the corner! Kourabiedes are shortbread cookies, usually made with nuts and dusted with icing sugar. A truly mouthwatering experience!

Both melomakarona and kourabiedes are never absent from any house in Greece during the festive season. Just a friendly reminder: remove them from easily accessible areas; you will not resist eating them all in one go!

  • Insights Greece - Top Five Sweet Greek Delicacies to Try During Christmas
    Christopsomo @lemon&olives
  • Insights Greece - Top Five Sweet Greek Delicacies to Try During Christmas
    Diples by IN+SIGHTS GREECE

Diples

Diples means “folded,” and it’s a dough folded, covered with honey, cinnamon, and walnuts.

Christopsomo

A very popular Greek tradition, “christopsomo” means “Christ’s bread”. It’s a loaf of bread, made with pure and fine ingredients and offered with nuts or honey.

Vasilopita

The New Year’s Day cake contains a coin, which brings good luck to the one who finds it in their slice. There are many vasilopita recipes, and it’s usually sweet to symbolize the happiness of the new life.

Enjoy!

Insights Greece - Top Five Sweet Greek Delicacies to Try During Christmas
Vasilopita @akispetretzikis

Cover image Akis Petretzikis

Homemade Melomakarona Recipe

Melomakarona are traditional Greek Christmas spiced cookies that are moist, syrupy and extremely flavoursome.

Here is our family recipe, which not only tastes great but will leave your kitchen smelling amazing!

Happy Baking!

Ingredients 

2 x cups olive oil

1 x cup sugar

1 x cup fresh orange juice

zest of 1 orange

1 x tablespoon vanilla sugar

4 x tablespoons Cognac

1 x teaspoon baking powder

1 x teaspoon baking soda

2 x tablespoons ground cinnamon

1 x tablespoon ground cloves

1 x kilos self-raising flour

150 grams fine semolina

chopped walnuts for garnishing

For syrup 

3 x cups sugar

1 x cup honey

2.5 x cups water

1  x cinnamon stick

Method

– In a large bowl add sugar and oil and whisk for about 7 minutes.
– In a small bowl add orange juice, Cognac, baking soda, baking powder and mix well.
– Pour the juice into sugar mixture and also add orange zest, cloves, cinnamon, vanilla sugar and semolina and whisk till well combined
– Slowly add in flour and mix together.
– Knead the dough with your hands until the dough is soft and smooth.
– Begin making melomakarona into oblong shapes and place each piece on baking paper-lined trays.
– Place in 180 degrees celsius (preheated) oven and bake for 20 minutes, or until melomakarona are golden brown.
– In the meantime to make the syrup add all ingredients into a saucepan and boil for 6 minutes.
– When melomakarona come out of the oven, place them in cooled syrup flipping them with a slotted spoon to absorb the syrup.
– Place cookies on a serving platter and sprinkle with chopped walnuts.

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

Greek Christmas Traditions

Throughout the festive season, many beautiful Christmas traditions are celebrated all across Greece.

The most popular ones are the decoration of the Christmas boat, the Kalenda (Greek Christmas carols), Vasilopita, and smashing the pomegranate. And of course, all the Greek Christmas treats, which every household prepares during the holiday period.

Greek Santa

While today Greeks have embraced much of the modern traditions, in the Eastern Orthodox tradition, the Saint most associated with the giving of gifts around Christmas is not Saint Nicholas, but Saint Basil the Great. His feast day is celebrated on January 1st and on this day children in Greece receive presents.

Decorating a Christmas Boat

Greece is surrounded by the Mediterranean Sea and traditionally the main symbol of Christmas is the “Karavaki”. This Greek Christmas tradition is mostly found on islands and seaside regions, however, you will also see it displayed in the main centre of Athens at Syntagma Square and in Thessaloniki. The boat is a symbol for the Christmas and New Year period not only because Greece is surrounded by the sea but because it represents travelling into a new direction blessed by the birth of Christ. 

Kalanda

Greek Christmas carols are the songs that are sung on the morning of Christmas Eve (24th December), the morning of New Year’s Eve (31st December) and the morning of the Eve of Epiphany (5th of January). The tradition is that these days children in groups go from house to house ringing doorbells and asking ‘Na Ta Poume?’ (Shall We Sing?) They sing the carols accompanied by a metal triangle and sometimes drums and are given a small amount of money by the residents of each house. The lyrics of Greek Christmas carols wish people prosperity and luck. 

  • Insights Greece - Greek Christmas Traditions
    Agios Vasilis
  • Insights Greece - Greek Christmas Traditions
    Children Singing Carols
  • Insights Greece - Greek Christmas Traditions
    Karavi in Syntagma Square

Vasilopita 

This is a traditional Greek cake served at midnight on New Year’s Eve to celebrate the life of Saint Basil. A coin is inserted in the cake and when cut the person who finds the coin is said to be granted luck for the rest of the year. According to Greek Christmas traditions every year after midnight on New Year’s Eve the householder cuts the cake in pieces. The first piece cut is for Christ, the second for the Virgin Mary, and the third for the house. Then the rest of the cake is cut into pieces for the family members by order of age.

Smashing a Pomegranate

The pomegranate has been a symbol of fortune, fertility and prosperity in Greece and Greek mythology for thousands of years. During the Christmas holidays, you will see pomegranates displayed as Christmas decorations and hanging on the doors of homes. According to Greek Christmas traditions, on New Year’s Eve just after midnight the householder stands outside the door and breaks a pomegranate by throwing it on the doorstep. The seeds of the fruit spread on the floor mean happiness and health to the family.

Feasting

Pork is the main dish for a Greek Christmas feast because traditionally in the weeks leading up to the holiday, the slaughter of pigs took place. Turkey with stuffing is a Western culinary Christmas tradition that has been implemented by Greeks in only the last 40-50 years at most. Traditional Christmas dishes include Lahanodolmades (cabbage dolmades) made with rice, mince, and avgolemono (egg lemon sauce). Other kinds of meat and handmade pites (pies) are also traditional meals for Christmas day. 

Spiced wine or raki with honey is served over the holidays, and every Greek house has two Christmas cookies- Kourabiedes, which are almond biscuits covered in icing sugar; and Melomakarona, a walnut biscuit topped with honey. 

  • Insights Greece - Greek Christmas Traditions
    Greek Feast @protothema
  • Insights Greece - Greek Christmas Traditions
    Smashing of Pomegranete @food52
  • Insights Greece - Greek Christmas Traditions
    Vasilopita @akispetretzikis

Cover image @greekboston

Kourabiedes Recipe

Kourabiedes are a traditional Greek Christmas biscuit packed with roasted almonds, fresh butter and garnished with layers of icing sugar. 

There are many variations and our delicious family recipe features lightly toasted almonds and a splash of Ouzo! The measurements below make around 60 biscuits and can be placed in airtight containers to retain their freshness for a few weeks.

Happy Baking!

Ingredients 

– 500 x grams unsalted butter
– 1 x kilo self-raising flour
– 200 x grams caster sugar
– 2 x egg yolks and 1 egg white
– 1 x cup olive oil
– 3/4 x cup of Ouzo
– 200 x grams chopped almonds
– 1 x teaspoon baking powder
– 3 x cups confectionary sugar for dusting

Method

– Spread chopped almonds on baking paper and place on a baking tray. Toast in the oven for about 10 minutes in a 150 degrees celsius oven or till lightly browned.
– Add butter to a small saucepan and melt over low heat.
– In a large bowl add melted butter with caster sugar and use mixmaster to mix until light and fluffy. Gradually add 1/2 cup of ouzo, olive oil, egg white, yolks and toasted almonds and mix all together for about 5 minutes on high speed.
– In another bowl, combine flour and baking powder. Slowly add flour mixture to butter mixture and blend until smooth.
– Roll about 2 tablespoons of dough into small balls and then start forming them into a crescent shape.
– Line baking trays with baking paper and place the biscuits on paper. Bake in a 180 degrees celsius oven for about 20 minutes.
– Allow biscuits to cool for about 5 minutes and then lightly drizzle some Ouzo on top of them.
– Place wax paper on your working bench and then sift 1 and 1/2 cups of confectionary sugar over the paper. Transfer the biscuits onto paper and then sift the remaining confectionary sugar on top.
– Allow to stand until completely cool and then store in an airtight container.

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

Traditional Diples Recipe

Diples are a traditional Greek sweet, served mostly at celebrations including Christmas, engagements, weddings and baptisms. 

They are thin sheets of handmade dough- folded and fried into a crispy pastry that’s then  dipped in honey and dusted with walnuts and cinnamon!

Ingredients

– 2.5 x cups of all purpose flour

– 3 x eggs

– 4 x tablespoons of Brandy

– 1 x tablespoon baking powder

– 2 x tablespoons sugar

– Vegetable oil for frying

For syrup 

– 1 x cup of honey

– 1/4 x cup of sugar

– 1 x cup of water

To garnish 

– Finely chopped walnuts

– Ground cinnamon

Method 

– Mix the flour with baking powder in a bowl and place a hole in the middle of the mixture.

– Whisk the eggs with sugar and brandy in a separate bowl for a few minutes and then add it into the centre of the flour.

– Knead your dough until it becomes smooth but slightly firm.

– Cover with plastic cling wrap and allow to sit for half an hour.

– Mix the dough slightly again with your hands.

– Divide the dough into small balls (about the size of an apple) and begin rolling them out on a floured surface until it becomes a thin pastry.

– Start cutting the pastry into rectangle pieces (approximately 12cm x 6cm)

– Add oil into a deep fry pan and allow to heat.

– Carefully place your dough sheet (one at a time) completely into the oil and using a set of tongs and a fork (or you can use 2 forks) quickly fold it three times to form a rolled shape (as pictured).

– Repeat this process until all your sheets of dough have been fried.

– To make the syrup, add honey, sugar, and water into a large pot and bring to a boil. Simmer for 10 minutes.

– Dip your Diples in the hot syrup and toss them a few times to coat them entirely with the syrup.

– Repeat until all the Diples have been dipped in the syrup.

– Sprinkle with finely chopped walnuts and ground cinnamon.

– Diples may be served immediately or you can store them in an airtight container in a cool dry place for up to a week.

*Recipe & Images by IN+SIGHTS GREECE

Traditional Avgolemono Recipe

Many countries around the world have their own rendition of chicken soup, and it’s always considered a deeply soothing food everywhere.

For Greeks, kotosoupa (also known as Avgolemono) is proven that when combined and cooked, the ingredients in this soup offer a powerhouse of health for treating colds, flu, and light fevers. It is considered especially beneficial for abating respiratory problems, sore throat and sniffles.

Hot chicken stock, made with the (ideally organic, free range) chicken meat and bones, is extremely hydrating and rich in proteins, B vitamins and minerals. It’s also rich in tryptophan, an antioxidant that boosts the production of feel-good serotonin in the brain. In combination with pasta or rice, which are rich in carbohydrates, the soup offers energy too.

The other ingredients in Greek chicken soup are carrots, celery and onion. Carrots are
high in vitamin A and K, as well as potassium and antioxidants, celery is packed with antioxidants and has an anti-pyretic effect because it’s anti-inflammatory and alkalizing, and onion has antibacterial properties among many other benefits.

Finally, Greek kotosoupa is classically made with the addition of avgolemono at the end, which just adds to the health-boosting goodness of this dish. Avgolemono is made by beating two egg yolks or a whole egg plus one yolk and then adding the freshly squeezed juice of a lemon. Egg yolks are rich in Omega 3s, vitamins D, A and B12, folate, phosphorus and selenium, all essential components for strengthening the body’s immune system. Lemon is high in antioxidants and especially vitamin C, promotes hydration and aids digestion.

Ingredients

  • 1 whole chicken
    (ideally organic, free range), cut into pieces
  • 1 cup rice
  • 2 carrots, finely chopped
  • 4 stems of celery, finely chopped
  • 1 onion, finely chopped
  • 2 lemons
  • 2 eggs
  • salt and pepper to taste
  • olive oil

Method

  • Wash chicken thoroughly.
  • Chop carrots, celery, onion and garlic.
  • Place chicken in large stockpot and fill 3/4 of the way with water. Bring to rapid boil, then lower heat to medium/low. 
  • Add carrots, celery, onion, garlic, salt, pepper and a dash of olive oil. Cook for 30 minutes.
  • Add rice and boil for another 30 minutes. 
  • Whisk the eggs in a separate bowl, gradually adding the lemon juice. Add about 2 ladlefuls of stock and whisk it into the eggs. 
  • Return the egg mixture into stockpot and cook over low heat until soup starts to thicken, without letting it boil.

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

Traditional Tiganopsomo Recipe

Tiganopsomo is a homemade fried Greek pita bread, which only requires a few ingredients and is so simple to make. If you are after a savoury snack you can crumble Feta and oregano onto the bread, or for a sweet version drizzle some honey and cinnamon on top!  

This recipe makes 10 pieces.

Ingredients
  • 500 x grams plain flour
  • 1 x teaspoon salt
  • 7 x grams yeast
  • 2 x cups lukewarm water
  • olive oil for frying
Directions
  • Place flour in a large bowl.
  • Using your hands, place a hole in the middle of flour and add salt, yeast and water.
  • Knead the dough with your hands, until it becomes smooth and doesn’t stick.
  • Cover with cling wrap and allow to rest for about 35 minutes.
  • Divide dough into 10 pieces
  • Using a small rolling pin, roll each piece into a circle (pita size).
  • Heat frying pan and add olive oil to cover base.
  • Add one pita into pan and fry on medium heat till golden brown. Using two forks or tongs, turn over and fry other side.
  • Place on kitchen paper to absorb excess oil.
  • Repeat process for all pita breads. 
  • Add topping of your choice. 

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

Delicious Ravani Recipe

Ravani is a classic and delightful semolina cake soaked in a light lemon syrup.

There are so many variations of this dessert, with many adding rose water to their syrup while others use orange instead of lemon. Today we share our family favourite recipe that has been passed down over three generations.

Ingredients

  • 6 x eggs
  • 1 x cup caster sugar
  • 1 x cup fine semolina
  • 1 x cup self raising flour
  • 1 x tablespoon vanilla sugar
  • 4 x tablespoons full cream milk
  • 1 x tablespoon baking powder
  • 1 x lemon grind and juice
  • 1/4 cup pistachios (optional)

For the syrup

  • 3 x cups sugar
  • 2 x cups water
  • 1 x lemon for grind and juice
  • 1 x tablespoon honey

Method 

  • Preheat oven to 180 degrees celsius.
  • Grease a 28cm round or square tin and line with baking paper.
  • Beat the eggs and sugar with electric mixer for 5 minutes, or until they become light and fluffy.
  • Add milk, lemon grind, vanilla sugar and mix for a few more minutes. Slowly add flour, lemon juice, semolina and baking powder and beat for another few minutes. 
  • Place in baking tin and and bake for 35 to 40 minutes.
  • In the meantime, for the syrup add sugar, water, lemon juice, lemon grind and honey in a medium saucepan and simmer for 6 minutes.
  • When cake is ready, pour syrup over entire cake. 
  • Garnish with pistachios (optional).

Santorini Domatokeftedes Recipe

One of the most popular local dishes from the island of Santorini is Domatokeftedes (tomato fritters), which features fresh tomatoes, shallots, basil and mint. 

Tip: Make sure you use tomatoes that aren’t too ripe, as you need the flesh of the tomato to get the right consistency for your fritters. 

Ingredients
  • 10 x tomatoes, chopped
  • 6 x shallots, chopped
  • 2 x garlic cloves, grated
  • 1/4 x cup mint, chopped
  • 1/4 x cup basil, chopped
  • 1 x tablespoon baking powder
  • 3/4 x cup plain flour
  • olive oil for frying
  • salt & pepper to taste
Method
  • Place chopped tomatoes, shallots, garlic, basil and mint into a bowl and mix together with your hands.
  • Add baking powder, salt, pepper and flour and mix with a wooden spoon. If the mixture is too runny, add a few more tablespoons of flour. 
  • Gather a small handful of the mixture and shape into small fritters. Repeat until all mixture has been made into round, flat balls.  
  • Pour olive oil into a fry pan, so that it is covered about 4cm deep.
  • Place fritters one by one into hot oil and cook for about 4 minutes on each side or until they are golden brown and cooked through. 
  • Place on a paper towel to absorb excess oil and then transfer to serving dish. 

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

Classic Pastitsio Recipe

Pastitsio is a classic and traditional Greek dish, full of richly flavoured meat, pasta and béchamel sauce.

Here is our delicious family recipe for Greece’s ultimate comfort food!

Ingredients

The Meat Sauce

– 1/2 kilo of beef mince

– 1 x white onion, chopped

– 2 x cloves of garlic

– 2 x tablespoons chopped parsley

– 5 x freshly grated tomatoes

– 1 x tablespoon tomato paste

– 1/3 cup of olive oil

– salt and pepper to paste

The Pasta

– 6oo grams pasta

– 2 x eggs

– 2 tablespoons olive oil

– 1/4 cup of Parmesan cheese

– salt

The Béchamel Sauce

-1.2 litres of full cream milk

– 1 cup of all purpose flour

– 3/4 cup of Parmesan cheese

– 3 tablespoons unsalted butter

– 3 x eggs

– salt and pepper to taste

Method

– Heat olive oil in a large pan and sauté the diced onion over medium heat. Add the beef mince to pan and break it up thoroughly. Keep stirring constantly over a medium/high heat for 5 minutes or until meat is browned.

– Once the meat is ready, add the garlic, grated tomatoes and tomato paste to the pan along with salt and pepper to taste, and mix well. Bring to a boil and make sure to immerse them in the sauce, then reduce the heat to medium/low. Simmer for about 30 minutes or so. Stir the sauce occasionally. When ready, the meat will have absorbed the liquid.

– Bring a large pot of water with a tablespoon of salt to a boil, add the pasta to water and boil until soft but not fully cooked (about 3/4 of the suggested cooking time on the package).

– While the pasta is cooking, make the béchamel sauce. Start by melting the butter in a deep saucepan filled with the milk over a medium heat, then, using a whisk slowly incorporate the dissolved flour (dissolve with a dash of milk) by adding it to the melted butter in stages while stirring continually to avoid the formation of lumps. Continue to constantly stir the butter and flour to ensure a smooth consistency. Remove the saucepan from the heat and add the grated Parmesan cheese and eggs while continuing to rapidly stir the mixture. Set aside when smooth.

– Drain the water completely from the pasta pot and return pot with pasta to the heat, add olive oil to the pasta and mix well. Remove the pot from the heat, let stand for a few minutes to cool and then add the egg to the pasta, along with the ¼ cup of grated Parmesan cheese and mix well, then set aside.

– Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish to form a bottom layer. Make sure to spread the pasta evenly in order to completely cover the bottom of the dish, make sure not to leave any empty spaces.

– Spread the meat sauce over the pasta layer, ensuring to distribute it evenly and right to the edges of the dish.

– Add the remaining pasta over the top of the meat layer.

– Pour the béchamel sauce over final pasta layer, make sure to cover the entire surface area of the dish.

– Place the dish uncovered in a pre-heated oven (180°C) and bake for approximately 50 minutes, or until the béchamel sauce is golden brown.

– Allow it to cool before cutting and serving.

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