Greek Honey Puffs - Loukoumades

Loukoumades are the ultimate comfort food. Most of us know them as Greek Honey Puffs, but their name is Loukoumades or more accurately Loukoumathes. As fancy as they seem, they are fairly simple to make; however, they have to be served hot which is why often times you won't find them at Greek gatherings. This sweet temptation is ideal for the late days of summer, which is why we chose them to be our first recipe as Fall is just around the corner.

Ingredients:

0.5 ounces of active dry yeast
31/2 cups of flour

1 cup of warm water

1 cup of milk
1 tbsp of sugar
1 tsp salt
3 tsp olive oil

For the toppings you will use:
Honey
Cinnamon
Crushed walnuts (optional)

Directions:

1. Dissolve the yeast in warm water. 
2. Add the rest of the ingredients in the same bowl and mix well until you get a porridge like consistency. That will be your base batter for loukoumades.
3. Cover the batter and set it near a warm place for 1-2 hours and allow it to rise. You will notice that it will develop bubbles on top. That is normal and a good sign that the yeast is doing its magic.
4. In a deep fryer, pour vegetable oil and set on high heat. The vegetable oil should be hot, but not smoking; this is key for a beautiful consistency of loukoumades as you will avoid burning the outside before the inside is sufficiently cooked.
4. Drop tablespoon sized dough balls (use your hands to squeeze tablespoon size doses of dough into a spoon) in the hot oil and deep fry. Make sure the dough is golden on all sides.
5. Take the puffs out of the oil and set in a bowl or plate lined with paper towels (they will absorb the majority of the grease from deep frying). Allow them to sit for a few minutes and top them off with honey and cinnamon.

If you find that you like a thinner consistency in honey, you can mix some of it with water and bring to a boil. You will then remove the bubbles that develop and use the syrup like mix that remains as your honey topping for the loukoumades. 

Greek Style Meatballs with Feta (Κεφτεδακια με Φετα)

This recipe serves 6-8 (excellent appetizer)

Ingredients:

1lb ground beef
1 garlic clove (smashed into very small pieces)
1 cup of breadcrumbs or stale bread (if you use the stale bread option wet and strain the bread before adding to the mix)
1 egg
3 tbsp extra virgin olive oil
1 cup of Feta in small cubes
1/2 cup fresh parsley (chopped)
Pinch of salt and pepper

Bake:

Preheat oven to 425F or 375F if you are using a convection oven.
In a large bowl combine the ground beef, egg, garlic, breadcrumbs and mix well by hand adding the olive oil and parsley last.
With your hands use small portions of the mixture to form small round meatballs about 1'' in diameter and place the Feta cubes in the center. 
Place in a baking casserole or pan and bake in the oven for about 25 minutes or until golden brown - please note that the baking time differs from oven to oven so it is advised to check them after 15 minutes.
Serve individually or along with fresh bread, tomatoes, olives, or Greek yogurt.

Καλη σας ορεξη!

Ρυζογαλο (Rizogalo - Rice Pudding)

A very popular Greek recipe and a refreshing dessert, especially during the hot summer months...

Ingredients:

• 1 cup white rice
• 3 cups water
• 8oz whole milk
• 1tsp. Vanilla powder
• 6 tbsp. Sugar
• 2 tsp cinnamon
• 2 tbsp. Corn flour

Recipe:

Wash the rice thoroughly and drain. 

In a saucepan, combine the 3 cups of water, the rice, the cinnamon and the vanilla and bring to a slow boil.

Cook until the mixture gets an oatmeal like consistency. 

As soon as the mixture becomes oatmeal like add the milk. It is best that the milk is room temperature and not cold. 

Add the sugar and keep mixing until it is all dissolved. Using a wooden spoon continue to slow cook and swirl so that the rice pudding does not stick to the pan.

Dissolve the 2 tbsp. of corn flour to warm water and add to the saucepan with the rice pudding mix. Mix well.

Remove the mixture from the heat and transfer to a container of your choice. You can use a large glass bowl or even distribute the mix among small bowls to create individual portions for serving. You will notice that as the rice pudding sits, consistency will change and the mixture will become more solid. 

As soon as the mixture cools (at room temperature) place in the refrigerator for two to three hours.

You can sprinkle some cinnamon on top of the cold rice pudding right before serving.

Enjoy!

Traditional Greek Salad

Greek Salad is one of the most simple, nutritious, refreshing, and light fares. Follow this recipe using fresh tomatoes and cucumbers and top with authentic Greek Feta to create a juicy natural dressing at the bottom of your salad bowl like one you've never tasted before! The natural juices of the tomatoes along with the juice from the creamy Feta make a heavenly combination as they blend with Greek Extra Virgin Olive Oil. One thing is for sure... it will leave your guests wondering how you made the "salad dressing".

Ingredients:

• 2 whole tomatoes
• 6 oz. of authentic Greek Feta
• 1 sliced red onion
• 1/2 a cup of olive oil
• 1/3 cup of Kalamata olives
• 1 sliced cucumber
• Pinch of salt 
• 1 teaspoon of dried oregano

Directions:

1. Slice the tomatoes into eight pieces (each) and put them into a medium bowl. Add the sliced cucumber, onions, and olives.
2. Pour the olive oil and salt on top and gently stir the salad making sure the oil and salt are distributed evenly. 
3. Add the Feta (in cubes or as a whole slice) and sprinkle some more olive oil.
4. Add the dried oregano on top and stir the salad again.
5. Serve as a side dish or a light fare. Enjoy!

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

This recipe makes 30 Zucchini Flowers

Ingredients:

1/2 cup extra virgin olive oil
15 tbsp. White rice
2 scallions (chopped)
1/2 bunch of fresh parsley (minced)
1/2 bunch of fresh mint (minced)
1/2 bunch of fresh dill
1 onion (minced)
1 large juicy lemon (lemon juice)
1 tsp salt

For the Avgolemono:

1 Lemon (lemon juice)
1 Egg

Recipe:

Remove the stamens and wash the zucchini flowers - set them aside to dry. 

In a pan sauté in low heat the minced onion along with the scallions for 2-3 minutes until they blend well. Add the rice and continue to mix with a wooden spoon for another 2-3 minutes.

Add the lemon juice and turn off the heat while you continue to blend the ingredients for a few more seconds.  Let this mixture which will serve as a stuffing rest for 10 minutes.
At this point your stuffing should look like the one in the images below:

Using a spoon open up and fill the zucchini flowers with the rice stuffing. 

In a casserole, place the zucchini flowers as you stuff them so they are tight together. Once you fill the casserole, cover the flowers with a plate to prevent them from shifting while cooking. Add enough water to barely cover them. Once the water starts to boil, lower the heat, add 3-4 tbsp. of olive oil and let the flowers slow cook for 20-25 minutes.  

In the meantime, prepare the Avgolemono sauce. 

Beat together the egg with the remaining olive oil and the lemon juice while adding to it a few tablespoons of the broth from the zucchini flowers. Usually 4-5 tablespoons of broth will do the trick.

When the zucchini flowers are ready to pour the Avgolemono sauce on top and let it rest for 5 minutes prior to serving. 

For best presentation, arrange the flowers in a platter.

Cretan Dakos

Cretan Dakos is a popular appetizer in Greece. If it reminds you of the Italian Bruschetta is because they are very similar. Without a doubt Dakos is a very healthy choice when it comes to a quick small bite, as its toppings of fresh tomatoes, extra virgin olive oil, and fresh herbs are medicine for your body and soul. Use this simple recipe for your next gathering of friends and hear them rave about it. Beware though these slices are addicting....

Serves 6 

Ingredients:

1. 6 whole wheat rusks (or sliced toasted whole wheat bread)
2. 12 tbsp extra virgin olive oil (2 tbsp for each toasted slice of bread or rusk)
3. 3 large tomatoes (diced)
4. 8oz of Feta cheese (crumbled)
5. Freshly chopped parsley
6. Kalamata olives (sliced)
7. Small caperberries
8. Dry Greek oregano (optional)

How to make it:

Sprinkle the rusks with some water and using a tablespoon pour extra virgin olive on top of each rusk. 

Add the diced tomatoes and top with the crumbled Feta, Kalamata olives, caperberries and finally freshly chopped parsley. That's it! Ready to serve.

Htipiti (Hot Feta Spread)

Serves 6

Ingredients:

2 cups crumbled authentic Greek Feta 

2-3 hot banana peppers (we like our Htipiti hot! but if your "hot" tolerance is not there, 2 peppers will suffice)

1/3 cup extra virgin olive oil

Instructions:

Grill the banana peppers, cool and remove their skin.

Slice the top and carefully remove any seeds.

Chop the peppers in very small pieces (minced is best as you don't want to end up with chunks of hot peppers in one bite).

Add the crumbled feta and start mixing as you slowly add the olive oil to create a creamy consistency. Depending on the amount and kind of Feta you use more olive oil might be necessary, but remember that when done mixing there will be no visible signs of olive oil in the spread.

When the spread is ready, transfer to a nice small plate and decorate with olives and parsley for a nice presentation. Spread over rusks, crackers or a fresh slice of baguette!

Hint: use of food processor might work best for the preparation of this spread as it will help you achieve a better creamier consistency. This is a thick spread and not easy to mix by hand. Use the olive oil as a medium to achieve the desired texture, but keep in mind that usually Htipiti is pretty thick due to the Feta content.

Leek Pie With Kasseri & Graviera Cheese

Pies are the life of the party in Greece. There is a plethora of variations and flavors, including the most popular pies such as Spanakopita and Tyropitta, however, one of our favorite versions is a Leek Pie made with (besides leeks) Kasseri and Graviera cheeses.  In fact, we enjoy this version so much we often make it a meal with the addition of arugula and tomato salad for a nutritious and lighter version of dinner. A slice of leek pie and some delicious salad with extra virgin olive oil and herbal vinegar on the side are a match made in heaven. 

Serves 4-6

Ingredients:

1 medium onion, sliced

4 tbsp extra virgin olive oil

2 large chopped leeks

1 cup flour

3 eggs, lightly beaten

1 cup Greek Yogurt

12 oz Kasseri cheese (grated)
6 oz Graviera (grated)

1 tsp freshly ground pepper
2 tbsp freshly chopped dill

Instructions:

In a skillet, add some extra virgin olive oil and sauté the onions until light golden. Add the leeks and cook over a low heat for 12-15 minutes.

Use a 9 inch round cake form, spray with cooking spray, or brush on some olive oil and set aside as you preheat the oven to 375F.

In a large bowl, combine the eggs, yogurt, flour, grated cheeses and leeks and mix well. Leave enough of the grated cheese on the side to use it when you transfer the batter to the cake form as topping before baking. Lastly, add the freshly chopped dill.

Transfer the batter to the cake form, top with the remaining grated cheese and bake in the oven for 40-45 minutes until the top turns golden brown. If you are using convection oven it will bake in a much shorter time. We recommend regular oven settings if possible.

Remove from the oven and let it cool. Serve by cutting the pie in wedges.

Melomakarona

Recipe by Elpida Paparis

Melomakarona are a great alternative when you feel guilty eating some sweet goodness, but still crave the cookies anyway.  Made with olive oil instead of butter and getting much of their sweetness from honey, they are a smart alternative to traditional cookies.  Melomakarona are extremely popular around Christmas time and often they are referred to as "Spice Cookies". Their popularity also rises during Lent as they don't contain any animal products. FlavorTeaze does not offer Melomakarona as one of our on-demand choices because they don't travel well and most likely will arrive crumbled to their destination. We would not want you to miss on them though, so here is a great traditional recipe you can use at home to make these delicious cookies.  We hope you enjoy it! 

Greek Gazpacho - Recipe by Peter Minakis

With summer fast approaching, we are dedicating a series of recipes to the fun, sunny weather.  This recipe for Greek Gazpacho is by Peter Minakis and can be found in his newly released book "Everything Mediterranean".  We love Peter because he is authentic and true to our Greek roots. 

This recipe serves 4:

Ingredients:

2 slices day-old white bread

1 tablespoon dried oregano

3-4 cloves garlic, peeled and smashed

2 tablespoons chopped fresh parsley

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1 large Roasted Red Pepper

2 medium-size red onions, peeled and roughly chopped

1 large English cucumber, seeded and chopped

4 large ripe tomatoes, roughly chopped

3/4 cup sun-dried black olives, pitted

6 cups vegetable cocktail beverage

1 teaspoon pepper

1 cup cubed Feta cheese

4-6 olive-0il ice cubes

Olive-oil ice cubes: Fill the ice-cube tray’s compartments half-way with extra-virgin olive oil. Place the tray in the freezer to harden. Use them as a garnish for any cold soups.

Instructions:

1. Place bread, oregano, garlic, and parsley into a food processor. Process the ingredients until they form a wet paste. Add vinegar and oil and pulse until incorporated. Empty the contents of the processor into a large bowl. Reserve
2. Add peppers, onions, cucumber, tomatoes, and olives to the food processor. Pulse until the ingredients are coarsely chopped. Add this mixture to the reserved bread-garlic mixture.
3. Stir in vegetable cocktail beverage and the pepper. Cover with plastic wrap and chill for at least 3 hours.
4. Serve cold, topped with Feta and olive-oil ice cubes

Enjoy it!!

Tzatziki Sauce

Do you buy Tzatziki sauce at the supermarket?  Please don't!  It is the easiest, most refreshing sauce you can make and ideal for the summer season.  We've got a foolproof recipe for you, and it only takes 10 minutes (if you are slow) to make it... 

It makes for a very healthy appetizer spread on a rusk or a piece of bread.

Here is the recipe which serves 4-6 people:

Ingredients:

1 medium size English cucumber (peeled and grated)

1 1/2 teaspoon salt

1  Fage, 2% Plain Yogurt (17.7Oz)

2 cloves of minced garlic

3 tablespoons of fresh chopped dill

1/4 cup Greek Extra Virgin Olive Oil

Instructions:

Strain the grated cucumber to remove as much water as possible.  If there is much water left in the grated cucumber the sauce will get very liquid and messy, not to mention the flavor will be diluted. 

Add the strained grated cucumber in the yogurt and combine the garlic, salt and dill while stirring continuously to mix the flavors.

If you love the aroma in sauces we recommend you up the quantity of chopped dill.

Last but not least start adding the Extra Virgin Olive Oil until the consistency of the Tzatziki sauce gets to a good consistency (it should NOT be dripping).  

Top with a hint of olive oil and decorate the sauce with some dill or Kalamata olives.

It is now ready to serve and enjoy!