Dried Fruit, Pistachio, and Orange Olive Oil Cake

Sunday October 2nd, 2022Monday October 24th, 2022 aglaia Leave a comment

A moist, fragrant, and barely sweet vegan cake that can be a treat with tea or coffee, or enjoyed as a snack any time of day. It should be made a day in advance, and it keeps for at least a week, getting better each day if stored in an airtight container at cool room temperature.

My mother used to bake a cake similar to this during Lent. We were not so religious as to follow the rules of the Church, which prohibited eating any food derived from animals during the forty days before Christmas and before Easter (and on many other occasions). We were simply continuing a family tradition which dictated that various foods or sweets should be made at a particular time of year.

The caramelized ginger, my recent addition to the recipe, enhances the rich flavor of this cake that has a dense texture, somewhat like an English fruitcake.

Makes one 12 X 5 inch (30 X 12cm) cake (more…)

Cold Yogurt Soup with Cucumber, Herbs, and Rose Petals

Sunday August 7th, 2022Sunday August 7th, 2022 aglaia Leave a comment

This hauntingly aromatic Persian soup, adapted from a recipe by Iranian-American chef Hoss Zaré, combines nuts and raisins with dill, mint, chives or scallion, and dried rose petals, all suspended in yogurt, creating a delicate, refreshing, and crunchy soup.

Unlike the boldly flavored cacik, the Turkish yogurt-cucumber-garlic soup, common throughout the Mediterranean –an ancestor of tzatziki– this older, fragrant Persian soup has no garlic.

I use almonds or pistachios instead of the walnuts the original recipe calls for, and I add preserved lemon, which enhances the soup with its salty-tangy flavor. I suggest you double the recipe and enjoy it the next morning for breakfast.

Serves 6 (more…)

HORIATIKI, the peasant roots of Greek Salad

Saturday June 25th, 2022Monday June 27th, 2022 aglaia 2 Comments

It is curious how a salad called ‘horiatiki’ became such a hit in Athens and all over the country. The term may be translated as ‘from the village,’ or ‘peasant,’ a welcome suggestion today as it brings to mind authentic good-quality foods, but when it was first introduced –probably in the 1960ies or early ‘70ies– the country was desperately trying to shed its agricultural, Eastern Mediterranean past, and become urban and European. It was common to dismiss a garment or a conduct as ‘horiatiki,’ not modern and worthy of the new urban middle class.

Tomato-Salad-Sw Greek-SALAD--Sunset-Sw

Obviously, whoever first combined these basic ingredients created a salad delicious enough to be copied, improved upon and even exported and become a household dish all over the world!

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Pan Roasted Vegetables

Saturday April 9th, 2022Monday April 11th, 2022 aglaia 1 Comment

No recipe needed for this glorious, yet very easy vegetable medley that can be the ideal accompaniment to charcoal-grilled meat or fish, but we mostly love to eat it by itself, with just feta cheese, along with a deeply-flavored, olive-oil-fried egg from our neighbor’s hens and slices of good, crusty whole-wheat bread.

Cut into chunks a couple of small, longish, tender eggplants, some peeled butternut squash, one or two bell peppers, add a sliced onion and a couple of garlic cloves and douse them all with olive oil; sprinkle with some cumin, ground coriander seeds, oregano or thyme, plenty of Aleppo (or Maras) pepper flakes and of course salt, and bake in the center of the oven for about 45 minutes, tossing once after 30 minutes or so.

For my 15×12 inch (37×32 cm) deep pan I used about 1 1/2 pounds squash and more or less the same weight of tender (no seeds) eggplants. (more…)

Our Traditional Olive Oil, Vegan Cookies

Friday April 8th, 2022Sunday April 10th, 2022 aglaia Leave a comment

Greeks don’t need to substitute and invent intricate vegan cookies, as the most common ones we make at home, or buy at the bakeries all over the country, are usually baked with olive oil instead of butter.

I got the recipes from my mother and grandmother and I only slightly tweaked them.

Both most favorite cookies –the Koulourakia with Orange, and the dark deep-flavored Moustokouloura Cookies, were baked using olive oil and no eggs.

Americans and northern Europeans are not the only ones loving their crunchy, fragrant cookies. Greeks usually accompany with cookies their coffee in the morning or afternoon. (more…)