Traditional Greek spoon sweet made with pears or Ahladi glyko tou koutaliou
Αχλάδι γλυκό του κουταλιού. If you think you might enjoy this recipe, you can thank our dad. Truth be told, he loves his sweets, and he loves to tinker in the kitchen especially when he gets to use the bounty of his garden. This is the man who makes herbed and dried tomatoes from the Roma tomatoes he has grown, which he then gifts to anyone that he feels would enjoy them. He’s also the one who spends hours and hours harvesting, washing, blanching, portioning and freezing all manner of greens like celery, amaranth greens, and spinach for use throughout the colder months. He helps our mom hollow out tomatoes, zucchini and eggplant so that they can make as-good-as-in-the-summer yemista in the dead of winter.
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What to do with left over Greek Easter bread, tsoureki! It can be used in some creative and delicious ways
There are a few things about Orthodox Easter and Greek families that are pretty standard fare. Daily church services (sometimes more than one a day), beautiful red dyed Easter eggs, and other creative designs, and lamb to help break the fast of Great Lent. Holy Thursday for us is usually the day when we try to finish up all of our last minute baking – Pascha is not Pascha without koulourakia, amygdalota and galatopita. It’s also not Pascha without the sweet smell of tsourekia baking. In this post you will discover what to do with your leftover tsoureki.
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Galatopita (or galopita) is a Greek milk custard pie made without phyllo or crust
Γαλατόπιτα. Galatopita (sometimes called galopita) is a traditional Greek milk custard pie that is popular in the Peloponnese region of Greece, made especially during Easter. There are several variations, including those with phyllo and those without. If you have ever tasted a great galatopita you would remember its richness, sweetness and unique texture. You may also remember sneaking a few extra pieces after your initial one, how the kitchen smells when it’s baking, and how amazing it tastes right out of the fridge. Galatopita reminds us of all these things, but most of all it reminds us of Helen’s godmother.
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Simple, dairy-free, gluten-free and utterly delicious! Tahini honey cookies are our new favourites
Μπισκότα με ταχίνι και μέλι. If you have just stumbled across Mia Kouppa and are wondering what all the fuss is about, and especially if you are not sure that you should use precious ingredients on one of our recipes, we have a few things to say. First, welcome!!! We are so happy that you are here! Second, try this recipe for tahini honey cookies. Seriously. We know that this recipe will convince you that we are worth the risk.
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The most popular Mia Kouppa recipes of the past year!
What a year it has been! Highs, lows, in-betweens, and lots of great food. Here is a recap of the 12 most popular recipes on Mia Kouppa over the last 12 months! Click on the Recipe name to be taken to the post.
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An incredible melomakarona ice cream cake with chocolate fudge and whipped cream topping.
We can barely contain our excitement! It was during one of our recent phone conversations, which tend to cover everything from what we’re watching on Netflix to why we are wired to love bread as much as we do, that we came up with the idea for a melomakarona ice cream cake. This recipe came to us as we were talking about our melomakarona cheesecake, and we were wondering if we could ever create another dessert to rival that one! We were so excited by the possibility of this ice cream cake that the next day we baked up a huge batch of frozen tyropitakia to make space in our freezer, bought the ice cream, and set to recipe developing.
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Phanouropita (or fanouropita) is a symbolic and traditional Greek vegan cake full of meaning.
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On August 27 the Orthodox Church celebrates the Feast Day of Saint Phanourios (pronounced “fan-OO-ree-os”) (or Saint Fanourios), the Martyr and Miracle Worker. The saint’s name sounds similar to the Greek verb “phanerono,” which means “to reveal” or “to disclose”. In fact, people pray to Saint Phanourios to help them find lost objects, to reveal lost or hidden spiritual matters of the heart, to redirect them or reveal actions which should be taken, and to restore health. When a lost object is discovered, or when prayers reveal what is needed, a symbolic cake called a phanouropita is baked and brought to the church where it is blessed by the priest and then distributed among the parishioners.
Semolina halva with petimezi, or grape syrup, is a perfect vegan Greek dessert
Σιμιγδαλένιος χαλβάς με πετιμέζι. We are so excited to share this recipe with you! We realize that it’s the first recipe we post using the very special Greek ingredient called petimezi (peh-tee-MEH-zee) , or grape syrup / molasses. Petimezi is pure, concentrated grape juice made from grape must and is perhaps the world’s oldest sweetener. It is a delight!
We love to get creative with halva. Once you get the basic recipe down, you can get very creative with the extra ingredients that will make your halva unique and special. This recipe is inspired by another dessert made using petimezi called moustalevria, a thick pudding made of grape must. Moustalevria is oven served with walnuts and sesame seeds, and so we have incorporated those two ingredients here as well. We hope that you love our semolina halva with petimezi as much as we do!
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Saragli or Baklava cigars are a traditional Greek syrup soaked dessert make with phyllo dough and nuts
Σαραγλί. Do you know what is arguably better than baklava, the king of Greek syrup-soaked desserts? Saragli ! Saragli (pronounced with the accent on the last syllable) are basically baklava rolled into cigar shapes, making them easy to eat with your fingers, which then requires you to lick your fingers clean of the sweet, sticky syrup the saragli are soaked in. Of course, you can always be civilized and use a fork, or a napkin. We won’t judge.
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Greek biscotti, or paximadia, made with tsoureki bread and dipped in chocolate and sprinkles
Παξιμάδια τσουρεκιού. The common adage “if life gives you lemons, make lemonade” (or avgolemono soup) is pretty good advice. The sentiment can be extended to so many things, including tsoureki. If you have read the post that accompanies our tsoureki recipe you’ll know that although our recipe is now fail-proof and delicious, it wasn’t always so. We have survived many disappointing tsourekia, with some being too dense, undercooked, or simply blah. Having been raised in a household where “waste nothing” was a very important mantra, we could never just dump our tsourekia in the trash (except for the one we called “The Tsourocki”….read more about that disaster in the tsoureki post).
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