Halloumi sticks with a sweet, spicy and tangy dipping sauce
Hi friends!!! Guess what?? Mia Kouppa has been chosen as one of the 6 finalists for the Saveur Food Blog Awards, in the category of Best Food Culture Blog. Voting is open until October 18, 2019 and you can vote every day!! Please follow the link below and vote for Mia Kouppa. Thank you SO much!!
We grew up eating so much cheese, one could imagine that we might be sick of it. But really, how could anyone tire of the endless variety of wonderful Greek cheeses, and the countless ways they can be enjoyed. Oh sure, we would sometimes find a block of orange cheddar in the refrigerator, but we were much more likely to find feta, kefalotiri, kefalograviera, mizithra and halloumi; Greek cheese heaven.
A perfect mess of vegetables that tastes better than you could hope
Feeling somewhat bloated and heavy after the holidays? Resolved to eating healthier, including more vegetables in your diet, and to limiting processed foods? Committed to cutting out all sweets, and eating only food which serves a vitamin and mineral fuelled purpose? Well, we’re here to help! And to remind you that we have a whole category of dessert recipes like galaktoboureko, baklava and koulourakia, because cutting out all sweets is dumb (unless your doctor tells you to cut out all sweets, in which case it’s very, very smart).
A vegetarian meze that is slightly sweet, light and crispy; perfect two-bites!
We think that phyllo is the answer to most of life’s food problems. Although rolling out your own phyllo is a skill which is honed over years of practice (or much quicker if you have a great recipe like this one), store bought phyllo is a breeze! Seriously! Don’t listen to the stories about how it dries out too quickly or tears easily. In fact, once you get used to working with store bought phyllo, you’re going to find yourself searching for things to wrap up in it! True story!
Much of the beauty of Greek cuisine is that it varies from region to region. In part this is due to agricultural possibilities (think mountainous landscapes versus islands surrounded by the sea), connections with other cultures, and local customs and traditions. Every recipe tells a story, and offers a glimpse into the rich web of history, both cultural and culinary, that makes Greece and Greek food such an important and fascinating area of study. Although many of these unique regional dishes are well known (think kalitsounia from Crete or lalagia from Messinia), others are so local that they are known only to isolated villages. The recipe which we are sharing here is one such example.