Lazarakia
Lazarakia
When I was little, my grandmother Stergoula used to make us Lazarakia every year. I remember it like a dream... she would give them to us in our hands, and as we chewed, we played in the yard. My grandmother, you see, came from Kalymnos. In Kalymnos, as far as I remember my grandmother telling me, children sing the Lazarus carols as they go around the neighborhoods, and the housewives give kisses and tips. Back then, on the island's lordship, my grandmother, who worked as a cook, used to make little rolls, or eggs, and generally ingredients they had at home for preparing for Holy Week.
So, Lazarakia are stuffed. Everyone puts in whatever they have. A few walnuts, a few almonds, a few raisins... and more. That's why, because the filling is sweet, our dough is balanced to be sweet... just right. Personally, I really like to put in pieces of spoon sweets (orange, fig, etc.) or even jams. The shape of Lazarakia is characteristic, as we put the scarf Lazarus had on his head and crossed arms. For eyes, 2 cloves. This dough of ours, being fasting, is quite easy and you can use it generally to make stuffed with healthy products and give them to the children.
Our Ingredients
150g vegetable oil
240g sugar
360g warm water
900g soft flour (may need a little more)
A pinch of salt
15g dry yeast
1 tsp powdered mastic gum from Chios
? tsp cinnamon powder
For the filling
Walnuts, almonds, raisins, cognac, a little cinnamon, a little ground cloves.
Cloves for the eyes
Prosphoro
Prosphoro, or the Divine Liturgy, is the gift, the offering given by the faithful in order to perform the mystery of the Divine Eucharist. It is bread that is round (formerly, before the Fall of Constantinople, square was used), symbolizing the "beginningless" and "endless" nature of God. The seal on it has certain symbols. First, the cross stands out, each center of which has 3 equal-sized squares where we see in each square a cross with the letters IC-XC-NI-KA (Jesus Christ Conquers). On the horizontal part of the central cross, on one side we see a triangle representing the Virgin Mary with the initials MT (Mother of God), and on the other side the 9 orders of angels in 9 small triangles (3 rows of 3 triangles). The prosphoro is kneaded from pure first-quality wheat flour, and not other cereals (corn, rye, etc.). The leaven that we put in the prosphoro is made with basil from the Holy Cross or with holy water instead of yeast. This is also the proof of how wonderful our faith is. The kneading process of the prosphoro is accompanied by the corresponding sanctity and devotion. Silence prevails in the space, and the only thing heard is the prayer that is made parallel to the kneading.
The utensils to be used (bowl, towel, pan) are only for the prosphoro. We do not use them elsewhere. The waters with which we will wash our utensils are collected and poured onto ground that will never be trodden. The preparation of the space is necessary for the kneading process. The space must be spotlessly clean, we must have lit our vigil lamp, and incense and a candle should be burning on the table.
When the prosphoro is baked, we wrap it in a clean towel (which is only for the prosphoro) and thus offer it to the priest for the mystery of the Divine Eucharist.
The priest will cut it into 5 pieces. The central piece, which symbolizes the Lamb, is placed in the center on the Holy Paten. The next piece is that of the Theotokos (the left one, that is) which is placed to the right of the lamb on the Holy Chalice. Then the triangles of the ranks of Angels, 9 in total, are cut to the right and placed to the left of the Lamb, on the Holy Paten. The next piece is for remembrance for health, and the last piece for repose where the priest commemorates the names given to him by the faithful, taking out a crumb for each name.
OUR INGREDIENTS FOR AN 18-POUND PAN
200 g leaven ½ tsp salt
700 g high-gluten flour
200 g lukewarm water
1 small piece of pure candle wax.
Tiganopsomo Kymis
As far as I can remember from my childhood in the village, significant images are etched in my memory of the moments spent kneading the tiganopsomo dough. What joy it brought us! Early in the morning, my grandmother would head to the village oven to get yeast (back then, we didn't have those convenient yeast packets). And so, the beautiful process would begin. "It shouldn't rise too much!" she would press it gently with her hands, creating small indentations with her fingers. Meanwhile, we would secretly take bits of dough (as if she wouldn't notice) and play, shaping little rolls or mimicking my grandmother Panayiota's movements. Later, it was time for the frying pan... a drizzle of olive oil, the bread placed on the pan, and my grandmother would constantly turn it (to ensure it cooked evenly, she would say).
We would take our places on the divan, eagerly awaiting the plain tiganopso?mo served with petimezi (grape molasses) or tiganopsomo filled with feta cheese. The feta was sparingly grated, as my grandmother would say, "It's not a cheese pie." The exhaustion from playing, the warm tiganopsomo, and the cozy warmth of the fireplace... oh my! One by one, sleep would overcome us, fully satisfied.
Here are our ingredients:
- 1/2 kilogram of all-purpose flour
- 1 packet of dry yeast
- 2 tablespoons of olive oil
- 2 tablespoons of vinegar
- 1/2 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 1/2 cups of lukewarm water
- 1/2 kilogram of grated feta cheese
Thessaloniki Sesame Rings
Delight in these wonderfully fluffy, incredibly tasty, and incredibly easy Thessaloniki sesame rings. You can make them and accompany them with ham, cheese, or even turkey, along with some butter and whatever deliciousness your imagination desires. This recipe comes from Thessaloniki, from an exceptional chef whom I greatly admire. It involves 3-4 steps that, if followed, make the sesame rings so easy to prepare that you'll want to make them every day!!!! For the kids, for school, for work, for snacks, and more...
Our Ingredients:
240g strong flour
240g all-purpose flour
300g sesame seeds
10g salt
30g sugar
280g water
20g sunflower oil
40g tahini
12g fresh yeast (or 1 packet of dry yeast)
Lenten Tsoureki
Do you like tsoureki? Are you fasting or aiming for a lighter diet without eggs, milk, butter, etc.? Do you want a tsoureki that's full of flavor, aromas, and, above all, rich in fiber? Well, here's the recipe you've been searching for! You'll enjoy a delicious, fluffy tsoureki without any guilt. Let's go through the recipe step by step.
Ingredients:
1. For activating the yeast:
? 250g lukewarm water
? 20g dry yeast
? 80g tsoureki flour (in a yellow package)
? 1 tbsp sugar
2. Ingredients for our tsoureki:
? 1500g tsoureki flour (in a yellow package)
? 400g sugar
? 500g orange juice
? 250g vegetable oil
? 4g mahleb
? 4g ground cardamom
? A pinch of salt
? Powdered sugar for glazing: 2 tbsp powdered sugar, 4 tbsp water
Loukanipitakia (Sausage Puff Pastry Triangles)
Incredible loukanipitakia with a delicious and soft dough that both kids and adults love. We fold them like croissants to prevent the sausage from drying out. This recipe makes approximately 35-38 pieces, perfect for enjoying at any time. Whether it's for kids at school or at home, or for adults at the office or as a quick snack on the go, these loukanipitakia are great for parties, birthdays, and many other occasions!
Ingredients:
- 200g butter (at room temperature)
- 200g milk
- 450g self-rising flour
- 1 egg + 1 egg for brushing
- 10g salt
- 20g baking powder
- 1 package cocktail sausages (around 40 pieces)
- 1 tbsp ketchup, 1 tbsp mustard, 1 tbsp mayonnaise
- 2 tbsp sesame seeds for sprinkling
Spinach and Herb Pie
The Strifti Hortopita (twisted herb pie) is a traditional and beloved recipe in Greek cuisine. It is usually made with various greens and feta cheese, but can also include herbs and spices such as dill and fresh onions.
For the filling:
- ½ kilo spinach
- ½ kilo mixed wild greens
- 2 eggs
- 1 leek
- 1 onion
- ½ bunch dill, finely chopped
- ½ bunch fresh onions, finely chopped
- 200 grams feta cheese
- Salt, pepper
- ½ cup olive oil mixed with melted butter and vegetable oil
For the dough:
- 600 grams soft flour, plus extra for rolling
- ½ cup olive oil
- 300 ml water
- 2 tsp vinegar
- 2 tsp salt
- A little butter and vegetable oil mixed together for brushing the dough
Spinach and feta cheese swirl
pie On a lazy afternoon, with a movie and some friends, there's nothing better than enjoying a delicious pie that fills the house with its amazing aroma. This spinach and feta cheese swirl pie has a crispy crust and a delicious filling.
Ingredients: For the dough:
- 600g soft flour, plus some extra for rolling
- ½ cup olive oil
- 300ml water
- 2 tsp vinegar
- 2 tsp salt
- Butter mixed with vegetable oil for rolling
Alternatively, 1 package of phyllo pastry sheets can be used.
For the filling:
- 1 egg
- 300g hard feta cheese
- 750g spinach, roughly chopped
- 3 spring onions, finely chopped
- ½ bunch fresh dill, finely chopped
- Salt and pepper
Sweet Zucchini Pie
For serving, as a dessert after a Sunday meal, with coffee, or for kids who love it so much...and for a thousand other reasons!!!!
Here we will see a simple zucchini pie - the basic one - with just 5 ingredients! From there on, if you want, you can enrich it yourself.
Our ingredients:
1 ½ kilogram of pumpkin
1 package of country-style pastry sheets (8 sheets)
350 grams of sugar
1 tsp cinnamon
½ cup vegetable oil
Christmas Pie
During these festive days, we associate certain smells and tastes with the holiday season. What could be more beautiful than having a delicious Christmas pie on the table? It can be a great addition to your Christmas feast, both impressing your guests and satisfying their taste buds!
Here are the ingredients you will need:
• 1 package of pastry sheets
• 500g ground beef
• 2 Portobello mushrooms, finely chopped
• 1 dry onion, finely chopped
• 300g chicken liver, minced
• 2 leeks, finely chopped
• 200g grated pumpkin
• 100g grated quince
• 200g boiled and finely chopped chestnuts
• 5 dried figs, finely chopped
• Pomegranate seeds
• 1 fennel bulb
• 60g fig or honey
• 60g red wine
• Salt, pepper, and cinnamon
• Olive oil
• Mixed butter and seed oil for brushing the pastry sheets
• Black sesame and sesame seeds for the pastry
Village-style Oven-Baked Pies
Discover the quintessential Greek taste with these exceptional village oven pitas! With a light and airy texture and an authentic flavor, these pitas become your perfect ally for every moment of the day. Immerse yourself in the charm of traditional flavors that evoke nostalgia for the times when our grandmothers cooked in the wood-fired oven, and we were enveloped in the aromas.
The ingredients we use are simple and familiar, composing a unique combination of flavors. With flour, yeast, warm water, and a pinch of love, we embark on creating this delectable recipe. Infused with the character of Greece, we incorporate feta and myzithra cheese, enhancing the taste profile that highlights tradition.
Transport yourself to an era where simple pleasures reign, with these airy pitas serving as the ultimate blend of flavors and nostalgia. Freshly baked, light, and effortlessly prepared, these oven pitas are an embrace of memories and indulgences, reviving tradition and the authentic taste of Greek cuisine.
Ingredients:
• 1 kg wheat flour
• 1 packet of yeast
• 700 g lukewarm water
• 400 g feta cheese
• 200 g myzithra cheese
• 1 egg
• 3 tbsp olive oil
• ½ tsp pepper
• ½ tsp salt
• ½ tsp sugar
Crispy Cookies with Fig molasse
One of the products that my homeland produces abundantly is figs. We've learned with them, grown up with them, and, of course, from generation to generation, wonderful recipes have emerged that are worth recording and making. Fig jam, therefore, comes from ripe figs; it is quite dark in color and thick. We incorporate it into sweets, sauces, and even in cooking as a honey substitute. Here, I have made crispy cookies for all occasions, adding finely chopped dried figs inside. They contain no eggs or butter, so they are light and can be consumed during fasting periods.
Ingredients:
• 250g sugar
• 250g fig molasse
• 110g orange juice
• 250g extra virgin olive oil
• 10 dried figs, finely chopped
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp (almost - as much as it takes) soft flour
Chebureki
They come from Russia and accompany our evenings in front of the TV with a movie, as a snack, for the office, for treating guests, or... they go everywhere, these unique, easy, quick, and delicious little pies.
Ingredients:
For the Dough:
• 1 egg
• 360g flour
• 120g warm water
• 1 tbsp sugar
• 1 tsp salt
• 1 dash of vodka
• 60g sunflower oil (mixed with water)
For the Filling:
• 400g mixed minced meat
• 2 large finely chopped onions
• 1 clove of crushed garlic
• A bit of dill
• A bit of parsley
• A bit of olive oil
• Salt and pepper
Tsoureki
It originates from the Turkish word "corek," meaning sweet yeast bread. In our country, it is an integral part of major Christmas and Easter celebrations.
Its significance is symbolic, linking Easter to the resurrection of Christ, where flour comes to life and becomes bread. The braiding symbolizes the expulsion of evil spirits.
For these unique tsourekia, fluffy, aromatic, and incredibly tasty, anyone who makes them will undoubtedly steal the show! I assure you that if you follow the steps, the result will be immensely satisfying.
Ingredients:
• 400g lukewarm to warm water
• 60g fresh yeast
• 140g melted butter (70g fresh, 70g vegetable) - Be careful not to burn it.
• 360g sugar
• 3 eggs
• 1,100g strong flour (hard type for bread, tsourekia, etc.) plus approximately 100g for kneading
• 4g mahleb
• 3g ground cardamom
• A pinch of salt
• ½ vanilla
• Sliced almonds
• +2 egg whites for brushing
Golden Crunchy Bites with Only 3 Ingredients!
Easy, quick, and delicious bites, perfect for the office, school, snack time, or on the go. Without butter, low in fats, and above all? Incredibly easy!
The only ingredients you need are:
500g self-rising flour
2 cups grated feta cheese
1 cup milk
Quick Cheese Pie with Phyllo Dough
An easy, quick, and incredibly delicious cheese pie with phyllo dough, perfect for a snack for both little and big kids. Here are the ingredients you'll need:
• 250g ricotta cheese
• 250g feta cheese
• 3 eggs
• 1 packet phyllo dough
• 500ml whole milk
• Nutmeg, pepper, olive oil
Cheese Pies - Open Style
Let's make open-style cheese pies to accompany our evening movie, the kids' snack at school, or at our office, for many reasons we can make them and they become irresistible. Play with the flavors of the cheeses, with the filling ingredients, and create your own little pies.
Ingredients:
• 700g all-purpose flour
• 350g milk
• 1 tbsp sugar
• 1 tbsp salt
• 3 tbsp olive oil
• 1 packet yeast (approx. 1 tbsp)
• 50g melted butter
For the filling:
• 150g grated hard cheese
• 4 tbsp yogurt
• ? tsp paprika
• ? tsp pepper
• Origano
Dough for Easy Kurou-Style Cheese Pastries
A very easy dough recipe for cheese pastries, mini cheese pies, potato pies, spinach pies, and more. Once you make it once, you'll keep making it. It yields approximately 35 pieces and is very easy, quick, and perfect for your kids' school snacks, home snacks, or to take with you to work or in the car. Whether it's for a children's party, birthdays, Easter, or Christmas, this recipe is a must-have in any household!
Ingredients for the Dough:
• 600g self-rising flour
• 1 small container of strained yogurt
• 1 small container of vegetable oil
• 1 egg
• ? tsp salt
• Optional for brushing: 1 egg and a little sesame
For the Filling: For the filling, use your favorite ingredients. Here, I used various cheeses.
• 150g feta cheese
• 50g graviere cheese
• 1 fresh mozzarella, grated
• 1 egg
• A pinch of pepper, oregano, and mint.
Cheese Pastry Bites with Kataifi Dough: A Burst of Flavor
Small, delectable, and brimming with the freshness of cheese, these pastry bites are perfect for sharing with friends and family, or savoring on your own. They can be served as individual bites or as part of a larger pie, promising an unforgettable culinary experience.
Ingredients:
• 1 packet of kataifi dough (500g)
• 250g crumbled feta cheese
• 300g mixed cheeses
• 3 eggs
• 1 cup of milk
• 250g butter
• 200g cream
• Black sesame seeds for sprinkling
Cheese Bread
A traditional bread enriched with feta cheese, grated finely. In the old days, housewives used to bake bread once a week, and they would set aside a portion of dough into which they added grated cheese, which they made themselves from their own animals. They would offer this to their husbands when they left for the fields. Often, they would also add herbs like thyme, oregano, etc. Nowadays, you can find it in bakeries all over Greece, as it has become a beloved snack for all hours, whether at home, in the office, at school, or even in the car.
Ingredients:
• 350g hard feta cheese, finely grated
• 600g bread flour
• 410g lukewarm water
• 1 tsp salt
• ½ tsp sugar
• 1 packet of yeast
• 2 tsp oregano
• 2 tsp sesame seeds
• 2 tbsp melted butter for brushing
St. Fanourios Cake
On the eve of St. Fanourios Day (August 27th), we make Fanouropita, a special cake. According to tradition, we make Fanouropita for the mother of St. Fanourios, who was a sinner. She tried to help her son but her bad character prevented it.
After his mother passed away, St. Fanourios asked the villagers to make a cake for his mother's soul to seek forgiveness for her sins. Therefore, housewives share the cake with the neighborhood, and they pray, "May God forgive the mother of St. Fanourios."
St. Fanourios is also known for revealing lost objects to the faithful and for revealing the future husband of young women.
The ingredients used to make the cake should be 7 or 9 (or more, depending on the spices you want to add to your cake), symbolizing the church's mysteries, the days of creation, and the orders of the angels.
When making the cake, it's customary to have a lit candle or lamp in the room.
Here is the precise recipe for guaranteed success:
Ingredients:
• 235g sunflower oil
• 520g strong wheat flour
• 240g sugar
• 50g cognac
• 100g blonde raisins
• 100g broken walnuts
• 200g water
• 150g fresh orange juice
• 10g baking powder
• 10g baking soda
• 3g ground cloves
• 6g ground cinnamon
Caramelized Onion Focaccia
Focaccia is a type of Italian bread or flatbread that was traditionally made in Italy and can be considered a precursor to pizza. In the old days, during times of scarcity, homemakers would make focaccia with whatever ingredients they had in the fridge. You could find focaccia with vegetables, potatoes, mushrooms, tomatoes, olives, or whatever was on hand. They often added herbs like rosemary, oregano, and thyme to enhance the flavor. Here, we'll make focaccia with caramelized onions that have been simmered in wine, combined with cherry tomatoes and slices of olive fillets. It's a very tasty suggestion that you should try, and it can be prepared during fasting periods.
For the dough:
440 grams of type 00 flour
1 packet of dry yeast
2 teaspoons of sugar
220 grams of lukewarm water
1 ½ teaspoons of salt
For the topping:
2 dry onions, sliced
1 clove of garlic, finely chopped
3/4 cup of red wine
2 teaspoons of sugar (for caramelizing the onions)
Olive oil
Cherry tomatoes
Slices of olive fillets
Rosemary
Mushroom Focaccia
Focaccia is a type of Italian bread or flatbread that could be considered a precursor to pizza. Essentially, it's a flatbread with various toppings. In the old days, when resources were scarce, homemakers would make focaccia with whatever ingredients they had in the fridge. You could find focaccia with vegetables, potatoes, onions, tomatoes, olives – in short, whatever was available. They often added herbs like rosemary, oregano, and thyme to enhance the flavor. Here, we will make a simple focaccia with our beloved mushrooms and peppers. It's delicious, filling, and can be prepared during fasting periods.
Ingredients:
For the dough:
• 440 grams of type 00 flour
• 1 packet of dry yeast
• 2 teaspoons of sugar
• 220 grams of lukewarm water
• 1 ½ teaspoons of salt
For the topping:
• 1/2 red bell pepper, cut into squares
• 1/2 green bell pepper, cut into squares
• 3 Portobello mushrooms, sliced
Pastry Sheets for Pies
I learned how to open this pastry from a lady I respect and love, not only as a person but also as a cook, and in my opinion, she's the best when it comes to pies! She's from Thrace, you see!!! I thank her so much!
Here's her recipe:
500g bread flour
50g olive oil
250g lukewarm water (caution, the water should not be too hot as gluten burns and the pastry won't become elastic)
1 tsp salt
1 tsp vinegar
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