Old dough starter was used in the past. Today many women use baking powder, but the texture and lightness of the yeast is very important, I think. Traditionally the first of the lalangia was shaped in the form of a cross, and the last ones like little dolls, for the children of the family.
For about 50 pieces (more…)
I am very intrigued by these very special Epiphany fritters of Amorgos, the southernmost island of the Cyclades. Instead of the plain water or milk used in the dough fritters of Greece and the Middle East (called lokma, zalabia etc.), photopites are made with a spicy brew laced with hot peppers, and scented with bay leaves and anise seeds. I have no idea where the recipe comes from; I suspect that it was either brought to the island by North African sailors, or is a medieval remnant of the savory-spicy-sweet dishes that we still find in some Aegean islands.
Makes about 50 walnut-size fritters (more…)
The flourless almond cookies of Kea are traditional festive treats prepared for weddings and christenings and for other joyous family occasions. They are the perfect kosher-for-Passover sweet, as a participant in our classes pointed out, watching my neighbor Zenovia prepare amygdalota.
Most people now use blanched almonds, but I find that, although less attractive, cookies made with whole, un-skinned nuts are equally delicious, not to mention a bit less labor-intensive — if you’re starting from the harvest-field. (more…)
The week before Easter it is customary throughout Greece to bake biscuits; but these bright yellow, spicy ones from the island of Astypalaia were very different from the sweet, laden with eggs cookies I was familiar with… Read MORE
I start with the baking-powder version, a variation on the original yeasted biscuits, which produces very good results quite fast. If you want to make a more interesting yeasted one as it was the custom in the old days, use my recipe for Yogurt Bread adding the saffron diluted in the milk, as I describe below, and the other spices (allspice, nutmeg and pepper). Make the dough, omitting the stuffings, and when it has risen form into doughnut-like paximadia or smaller biscuits. Sprinkle with caraway seeds, if you like.
These biscuits are great as snacks, with coffee or drinks, and are an ideal accompaniment to soft cheeses, both sweet and creamy ones, like manouri and ricotta, and sharp ones, like Gorgonzola, Roquefort or any other blue
Makes about 56 biscuits
Traditionally these fragrant cookies are scented with orange flower water, but I prefer to use the very aromatic zest of my lemons. They can also be made with tangerines, when in season. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.
See also the Flourless Kean Almond Cookies
Makes About 50 Cookies (more…)
