TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup

Saturday April 13th, 2019Saturday April 13th, 2019 aglaia 1 Comment

Traditionally made in Cyprus before Easter, during the spring Lent – when all foods deriving from animals are prohibited – tahinopites are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini bits are the best bites.

Why not have more of the best parts of the pie? I decided to shape the dough differently in order to increase the caramelized area. The results are bite-size, cookie-like tahinopites — a kind of Eastern Mediterranean Cinnamon Rolls. It is important to get the highest quality tahini paste for these cookies. They taste best made a day in advance. As they cool, they absorb and fully incorporate the lemony syrup.

Adapted from Mediterranean Vegetarian Feasts

Makes about 56 cookies

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Basic Tomato Sauce (Saltsa Domata)

Thursday November 9th, 2017Wednesday September 16th, 2020 aglaia Leave a comment

Make it when you have plenty of vine ripened tomatoes. But in the winter, when good, ripe tomatoes are not available, use canned, or slice and roast the pale tomatoes available to intensify their flavor.

Instead of sugar, I sweeten the sauce with currents.

Beyond pasta, the sauce can be used on flat, breads complemented with crumbled feta or any other cheese. It is the basis for the vegetarian mousaka, and also for the stuffing for papoutsakia (eggplant slippers), with the addition of chopped, sauteed bell peppers and feta, graviera or any other cheese, with or without walnuts, or other nuts.

Yields about 3 cups sauce, enough for 1 pound pasta

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Santorini Fava with Caramelized Onions and Capers

Thursday November 2nd, 2017Monday December 28th, 2020 aglaia 3 Comments

Braised capers are an ideal topping for the local fava, the trademark dish of Santorini. Today Santorini Fava is served as a meze at taverns throughout Greece, usually prepared with mashed, imported yellow split peas (dal), dressed simply with fruity olive oil, topped with sliced onions and dried Greek oregano.

Recipe adapted from Mediterranean Vegetarian Feasts

In the old days, though, fava was made from dried fava beans and/or from an indigenous, ancient legume, a variant of Lathyrus sativus (chickling vetch or grass pea), called cicerchia in Italian and almorta in Spanish.

Inspired chef Dimitris Mavrakis, in Kritamon, his wonderful restaurant in Archanes, Crete, makes fava with a combination of legumes: dried fava beans, split peas and some lentils, and the flavor of the pureed beans is wonderful, even without any topping (see variation).

8-10 Meze servings

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Pompe a l’ Huile: Festive Bread from Provence

Thursday December 31st, 2015Wednesday December 28th, 2022 aglaia Leave a comment

Part of the traditional Christmas table in Provence this delicious olive oil bread is supposed to be torn into pieces with the hands and never cut with a knife. Read MORE.

BREAD Pompe S

Pompe a l’ Huile is served along with twelve more desserts on Christmas Eve on the festive tables all around the Mediterranean coast of France. The thirteen sweetmeats include various dried fruits –figs, different kinds of grapes, plums etc.—candied pears and apples, as well as oranges and other citrus fruits, cookies and nougat.

Makes THREE 12-inch flat breads, or ONE large and 4 small breads (more…)

Skordalia me Agourides: Garlic Spread with Verjuice or with Lemon

Wednesday December 9th, 2015Monday May 10th, 2021 aglaia Leave a comment

This unusual recipe is inspired by one I found in the region of Pelion, in Central Greece. The green garlic version is deliciously milder but we can only make it in the spring, when we get the fresh, scallion-like garlic from the garden.

Skordalia is served traditionally with fried or grilled fish and seafood; also with fried or grilled vegetables. On its own it is a popular meze served with toasted bread, barley rusks or crackers, and with crudités.

HERE read how I make the Sour Grape condiment.

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Makes about 4 cups

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