Greek feta marinating in a herb, lemon and chili pepper infused olive oil

Feta is the king of cheeses, in our opinion.  It is perhaps the best known Greek cheese and is so loved that it finds its way into so many recipes.  Whether it is used to fill kalitsounia, or covered in sesame seeds and fried, or added to an amazing Greek salad, feta makes everything betta! 🙂 Growing up, a breakfast, lunch and dinner were never complete if there wasn’t an oval shaped bowl holding pieces of feta available. It didn’t really matter what was being served; the general consensus was that feta goes with everything.

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A baked potato loaded with the amazing flavours of spanakopita!

As you may know, although our primary focus here at Mia Kouppa is our parents’ traditional Greek recipes, we have branched out a bit in order to include other Greek recipes from family and friends, non-Greek family recipes, and our own creations.  This latter grouping of recipes is quite important for us, as it gives us the opportunity to share some of our meals and desserts with you, and gives us an opportunity to get creative.

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Hello Montreal and Laval friends (and those willing to travel!),

Join us for our first series of Mia Kouppa Baking Workshops where we will teach you how to make classic Greek Christmas cookies. On November 24, we will be baking melomakarona and koulourakia. On December 1st we will be baking kourabiethes and koulourakia. There will be demonstrations, hands on learning, taste-testing, and each participant will be able to take a portion of dough home to test baking times in their own kitchen.

Your ticket also includes:
A light nistisimo (vegan) lunch

Please note:
SPACES ARE VERY LIMITED.
Recipes on both days contain nuts.
Your ticket is non-refundable, however it is transferable. Let us know if you pass your ticket on to someone else prior to the event.

Click on the link below to purchase tickets, and for more information.
Looking forward to baking with you!

https://e.sparxo.com/Mia-Kouppa-Baking-Workshops?fbclid=IwAR3y-VSF_wu663aLNm3tWl3ri-GlL11X7LeuirAgK1bq5j76P-mCxhDbe3E

Loukoumades: the original Greek doughnut hole 

Growing up there were a few things that we enjoyed watching our parents make almost as much as we enjoyed eating them.  The production of their homemade loukaniko (sausage) for example, was fascinating to watch.  We were captivated by the ways they found to stuff the sausage filling into the casings, manually and without any fancy kitchen gadgets.  Then for days afterwards we would walk into the kitchen to find loukaniko hanging on homemade racks, and we would see them dry as time passed.  Watching them make avgolemono soup was another treat;  listening for that famous air smooch at the end always had us giggle with delight. Making diples was another fun recipe to watch come alive; it was usually a production which involved several people and of course ended with one of our favourite desserts.  But perhaps one of the things we loved to watch most was the making of loukoumades.

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Soft and kind of fluffy pita bread

The French have the baguette, Mexican cuisine has the tortilla, Indian aloo gobi gets sopped up with soft, pillowy naan bread, and if you’ve every treated your palate to Ethiopian food you’ll likely remember using the pancake-like bread called injera to scoop up every bite you took.  Every culture, every cuisine seems to have a variation of some cereal or grain based bread that is quintessentially their own.  For Greeks, that is the pita.

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