Anastasia

Easter With The Family in Greece

Spending Easter with Alkis' family in Greece has always been a wonderful holiday to look forward to and a great family get-together. On Thursday, May 2, we flew to Thessaloniki feeling excited about meeting family and friends who we hadn't seen for a year. Thanasis, Alkis' youngest brother, picked us up at Macedonia Airport and drove us to Serres, Alkis' hometown, which lies at about 83 km from Thessaloniki. In about an hour, we arrived in Serres and checked in at Philippos Xenia Hotel - our favourite hotel in Serres. Soon after check-in, which was amazingly fast and efficient, we realised that we were starving as we only had a snack on the plane. Late lunch at Ouzomagies was very rewarding! I fast during the Holy Week and was pleasantly surprised to see the variety of lenten dishes available at the tavern. There's one thing I regret, though. I was so hungry that I forgot to take photos of all the great food we had there. Later in the evening we had dinner at the hotel's splendid roof garden restaurant with Zoe - Thanasis' daughter - her husband Stratos and their beautiful daughters - six-year-old Maria who's already been to Primary School and can read very well and four-year-old Alkistis, our goddaughter.

The Tower in Thessaloniki

This is what we woke to the following morning.

Serres

Serres

Serres

At Philippos Xenia Hotel, we had a beautiful, spacious room overlooking the back yard. This was only a small part of the evergreen city of Serres. We rented a car and soon after breakfast we explored the surrounding countryside. Serres boasts the most beautiful countryside in Northern Greece, off the beaten track. The park at Eleftherias Square in the city centre matches the beauty of the country. We enjoyed coffee and bougatsa there and just before lunch an ouzomeze   

Serres

Alkis in his hometown Serres

Serres - City Centre

The Archaeological Museum in Serres

Ai Yiannis - Serres

Ai Yiannis - Serres

On Easter Day, May 5, we had the perfect traditional Greek Easter lunch at Gazoros - a small village at about 25 km from the city of Serres.  Thanasis proved to be a master at making the traditional ovelias- lamb on the spit. Alkis was just a ...sous-chef (under-chef) and was only trying to help! The result was simply delicious!

Thanasis, my brother-in-law, cooking ovelias - lamb on the spit

Ovelias and Thanasis

Thanasis - Just Perfect..or not?

Some more ...cooking

what a feast!

The Lamb!

Alkis as a sous-chef was only trying to help!

The two brothers have finally agreed that the Easter Lamb is...just perfect!

Alkis and his nephew, Konstantinos

The Family

On Easter Monday, we left Serres for beautiful Thessaloniki - also known as the nymph of Thermaikos. We stayed at Macedonia Palace Hotel which we didn't really like and  regretted not booking Electra Palace, but we got better prices at Macedonia Palace. We got a double room for €100 a day vs €170 at Electra but it wasn't good value for money, anyway.  However, this did not spoil our holiday.  We'll simply not go back again!

Macedonia Palace

Alkis and I walked along Nikis Avenue to Aristotelous Square and had a great dinner just the two of us at Roumeli Tavern by Athonos Square. Walking back to the hotel was an invigorating experience after all the great food we had there. 

A Stroll in Thessaloniki

Dinner at Roumeli Tavern

Roumeli Taverna - Athonos- Thessaloniki

On Easter Tuesday, we were invited for lunch by our great friends Irini and Stelios at Scholari - situated at about 25km from Thessaloniki . This is where I met Aspa - a wonderful person who I consider to be a wonderful friend now, even though I've only known her for a few hours!

Stelios, Irini, Me, Aspa and Asterios

Stelios, Alkis, Asterios

 We had  such a great time there and enjoyed it  so much.  Irini proved to be a top chef but we also loved the men's cooking,... like the baby goat on the spit. I know Stelios contributed a lot but my congratulations go to Asterios! Believe it or not, we had a huge dinner at Anestis Tavern in Perea, Thessaloniki. We were invited by Antonis - Alkis' cousin - and his wife Irini. And we still had a lot to eat and drink.

Macedonia Palace

Wednesday morning was shopping day. Thessaloniki made me reconsider shopping in Athens! In the evening, we had another great dinner at Roumeli Tavern with Antonis and  Irini.

Alkis in Thessaloniki

A few years ago, I was quite reluctant to spend Easter with Alkis's family in Greece. I thought I'd feel a stranger being from Cyprus. But his wonderful family made me feel I'm part of them. I would like to thank everyone for their wonderful hospitality and for making me feel at home. 

Monday's Greek Recipe - Greek Easter Cooking

For the Greeks, Easter is regarded as the greatest celebration of the year. The festive pascal menu includes a wide variety of traditional foods such as magiritsa (the midnight soup), ovelias (seasoned lamb or goat on the skew), kokoretsi (seasoned lamb offal wrapped in chopped indestines), tsoureki (a kind of brioche-fluffy easter bread) and flaounes in Cyprus (easter cheese pies) and, of course, the easter eggs. They are mostly painted red on Holy Thursday and symbolise Christ's blood. However, other colours can be used such as green, blue and yellow to symbolise springtime and the fertility of nature. During the Midnight Easter Supper and the Easter Lunch each person chooses an egg and raps it against another's egg. The one whose egg survives and remains uncracked is considered lucky.

Midnight Easter Supper

 

A. GREEK EASTER EGGS

 

My Easter Eggs

 

You will need
1 package of  easter eggs  dye
1/2 cup white vinegar
12 eggs, at room temperature
olive oil for glazing

Procedure
1.Wash eggs carefully to remove any dirt.

2.Place the eggs in a large stainless steel pot, preferably in a single layer, cover with water, add some white vinegar and  bring to a boil for about 10 minutes. Turn off heat.

3. Dilute the dye powder in a cup of warm water and add it to the eggs stirring lightly.

4. Check for colour after 10-15 minutes, remove eggs that  have reached the desired colour and cool slightly on a rack.

5. .Rub each egg with an oiled cloth to glaze the surface and polish with kitchen paper.

6. .Keep dyed eggs in the fridge until ready to use.

Tips
1. The eggs must be left at room temperature for about an hour before boiling them.

2. A natural red dye can be made from yellow onion skins. Just simmer the skins of 15 yellow onions with 2 Tbs white vinegar and 4 ½ cups water for 30 minutes. Strain and let cool until it reaches room temperature. The result will be an orange colored liquid. Simmer eggs, covered, in this liquid, and they will turn a lovely red color.  Turn heat off after 20 minutes and leave to cool with the eggs that have not attained the desired depth of colour yet.

B. MAGIRITSA - Easter Midnight Soup

 

My Magiritsa

 

INGREDIENTS

a lamb's liver

heart lights and intestines

juice of 3 lemons

 salt

6 spring onions, trimmed, rinsed and finely sliced

 25 gr. butter (about 1/2 cup)

2.  2 lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)

 a cup of fresh dill or fennel, rinsed and finely chopped

a cup of finely chopped parsley

1.2 lt hot water

 salt and black pepper

60 gr. rice (about 1 cup)

avgolemono sauce (egg and lemon sauce)

2 eggs

juice of 2 lemons 
 
METHOD
Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions. In a large saucepan, sautee the onions in the butter, until they start to change colour. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes. Add the hot water, and seasoning, cover and cook for 30 minutes. Then add the rice and cook for a further 10 minutes. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce. Add the Avgolemono Sauce* to the soup, stirring. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a relatively thick soup.

*Avgolemono Sauce

Lightly beat 2 eggs. Add the lemon juice and beat again. Add 3-4 spoonfuls from the soup and stir to mix. Then add the avgolemono to the soup stirring well.

C. FLAOUNES - Easter Cheese Pies

Makes about 12.

 

Flaounes and Tsoureki

Ingredients
Yeast dough
1 ½ lbs (750gr) strong plain flour,
1 sachet easy bake yeast,
1 teaspoon salt,
2 teaspoons sugar,
2 tablespoons olive or vegetable oil, water to mix.

Cheese filling
8oz (250gr) cheddar cheese ot 12oz flaouna cheese if available,
4oz (100gr) halloumi,
1 tablespoon flour,
1 teaspoon baking powder,
1 tablespoon crushed dried Mint,
4 eggs, lightly beaten.

To finish
1 egg, beaten,
sesame seeds.

Method
Sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 minutes until smooth and elastic. Put the dough in a plastic bag and leave in a warm place for an hour to rise.
For the filling, coarsely grate the cheeses, add the flour and baking powder then gradually stir in the beaten egg and seasonings until you have a stiffish paste ( keep some of the beaten egg back if the mixture becomes too runny).
Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs.
Place a generous tablespoon of filling in the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should stilll be able to see the filling in the middle.
Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over the finished flaounes.
Bake in a hot oven gas 8, 450'C, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden.
Serve warm or cold.

Monday's Greek Recipe -Tsoureki - Greek Easter Loaf

Easter is round the corner and all over Greece and Cyprus, it's that time of year again when housewives bake their tsourekia, their flaounes, their Easter cookies and look forward to the greatest celebration of the year. The Greek Easter is filled with all those smells of our traditional Easter cooking. Tsoureki, the Greek Easter Loaf, is something very similar to the french brioche and yet unique. It's our very special Easter treat.  If you are ...patient, it's easy to make.

Ingredients

• 1 kilo (2lbs 4 oz) flour plus 1 extra cup of flour
• 1 cup of lukewarm milk
• 2 sachets instant dry yeast
• 1.5 cups sugar
• cherry mahaleb and mastic or grated lemon rind
• 1 cup vegetable shortening
• 6 eggs
• 1 egg to glaze
• 1-2 tbs sugar to glaze

Directions

• Pour the milk into a deep bowl and add in 1-2 tbs of sugar and the yeast.
• Dissolve the yeast well with your fingers and gradually add 1/2 cup from the 1 kg flour through a sieve mixing with your fingers till it becomes a watery batter. Cover the bowl with foil and wrap it with a warm towel. Leave for 15-20 minutes to rise.
• In the meantime, melt the shortening without browning. Beat the eggs well. Pound the cherry mahaleb and mastic with two tbs sugar.
• In another large bowl, mix the remaining of the 1kg flour with the remaining sugar, cherry mahaleb and mastic. Pour in the melted shortening and knead gently.
• Add the eggs and continue to knead gently. Make a well in the centre, pour in the batter and knead to combine.
• Continue kneading gradually adding  about 1 cup flour to make a fluffy dough. 
• Wrap it with a woolen blanket and leave in a warm place for 5-8 hours or till it doubles in size.
• Knead again. The size of the dough will get smaller.
• Divide into three portions and each portion into another three.
• Roll out into strips of 2cm thick. Plait these strips together loosely. This makes 3 tsourekia.
• Place the tsourekia on a large baking tray lined with non-stick baking paper leaving some space in-between.
• Cover again with a warm towel and leave in a warm place for about 2-3 hours or till the dough doubles in size.
• Beat lightly 1 egg with 1-2 tbs sugar and glaze the tsourekia.
• Bake in a pre-heated oven (150*C / 302*F) for 30 minutes or until golden brown.

Note: The milk must be lukewarm - not hot! Otherwise, the strength of the yeast will be reduced and the tsoureki will not rise.

Recipe by: Sandra Lysandrou

This recipe was originally published on April 18, 2011

 

25 March Festive Lunch at Archontiko Papadopoulou

Last Monday was a national holiday celebrating Greece's Independence from the 368 years of Ottoman occupation. Just like on all special days, the Greeks celebrate with festive food and family reunions. According to Greek tradition, on 25 March, the special menu is cod fritters served with skordalia. Skordalia is a traditionally thick, tangy purée of boiled potatoes mixed with lots of garlic and olive oil. Apart from cod fritters, all kinds of fish compose a festive 25 March menu.

The Restaurant at Archontiko Papadopoulou

Alkis and I celebrated at Archontiko Papadopoulou which suggested  a special, festive version of Ta Pilina (The Clay Pots). For starters we had a truly divine fish soup with vegetables which arrived piping hot and was served with lemon and freshly baked homemade bread served with green olives. This was followed by the cold starters - village salad, wild greens with olive oil and lemon, beetroot salad and stuffed vine leaves with rice and mint as well as traditional dips.

A delicious, piping hot fish soup for starters.

The Cold Starters

....and homemade bread served with "elies tsakistes" - green olives à la chypriote

The hot  starters included zucchini and tomato fritters and a vegetable pie and were followed by the main courses - "The Clay Pots". Although only baked potatoes and octopus with vegetables was served in a clay pot, all the rest was simply an ode to the palate: oven-baked sea bass on ceramic tile, oven-baked cuttlefish with an olive oil and lemon sauce, stuffed calamari with rice and vegetables, mushrooms with coriander and onions and baked potatoes.

Stuffed Calamari and Cuttlefish in olive oil and lemon sauce

In the clay pot:: octopus with vegetables

In the clay pot: baked potatoes

We did make room for the dessert - chocolate cake, walnut pie and our very own pishies - traditional pies with cinnamon. As 25 March is a fasting day, all the desserts did not contain any animal fat at all. The chocolate and walnut  cakes were sweetened with tahini and did not contain eggs, butter or milk.

The Desserts!

After a festive meal, the hardest moment is when you ask for the bill. Believe it or not, we paid for the whole festive menu €25 per person! My husband and I would like to congratulate the Executive Chef, the Maitre D' and all the staff that contributed to a great service. My husband is allergic to fish. Upon reservation, he asked for just a grilled chicken fillet for main course. He was pleasantly surprised with all the great chicken dishes the Chef had prepared for him.  

If you live in Cyprus and love good food made with pure ingredients, don't hesitate to book a table at Archontiko Papadopoulou. It's a unique culinary experience and great value for money. 

Green Monday's Greek Recipes

Green Monday, also called Clean Monday, is a public holiday in Greece and Cyprus as it marks the beginning of Lent. It is celebrated with family picnics in the countryside, kite-flying and  Greek Lenten foods consisting of shellfish, vegetables and various greens. For many Greeks, this day also marks a 40-day fasting period which ends on Easter Day. Here are some of my favourite recipes for Green Monday's Lenten menu.

Lettuce, fresh Spring onions and radish

Lagana - Azyme Bread Baked on Green Monday

The Starters: taramosalata, tahini, houmous, aubergine salad, olives, carrots and radishes

Pickled Vegetables

Baked Okra in Tomato Sauce

Μπάμιες στο Φούρνο - Baked Okra

Ingredients

• 1 kilo okra
• 2 onions, coarsley chopped
• 1 cup olive oil
• 2 cups ripe tomatoes, grated
• salt and pepper
• 1 cup hot water
  

Directions

• Rinse the okra and spread on a kitchen towel to dry.
• Trim stalks but do not remove cone-shaped tops.
• Place the okra in an ovenproof dish and mix with all other ingredients.
• Bake in preheated moderate oven (160*C - 170*C) for about an hour stirring occasionally.

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B. Wholegrain Rice with Mixed Vegetables and Ouzo

Wholegrain Rice with Mixed Vegetables and Ouzo

Ingredients

• 2 cups wholegrain rice (brown rice)
• 3 cups hot water
• 3 zucchini, chopped in rings
• 3 aubergines (eggplant), chopped in medium-sized pieces
• 2 red peppers, chopped in thick strips
• 2 onions, coarsely chopped
• 1 cup parsley and mint, coarsely chopped
• 4-5 cloves garlic
• 4 tablespoons olive oil
• 1/2  cup ouzo
• salt and pepper

Directions

• Heat the olive oil in a pan and gently fry the zucchinni, aubergines and red peppers over medium heat for 20 minutes.
• Add the ouzo and keep cooking for another 5 minutes.
• Add the parsley , the mint and salt and pepper to taste.
• Cover the pan and simmer over low heat for 10 minutes.
• Boil the rice till all the water is absorbed and add it to the vegetables stirring gently for 5 minutes, then remove from heat and serve.

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C. King Prawns in Olive Oil and Lemon Juice Sauce

King Prawns

King Prawns in Olive Oil and Lemon Juice Sauce

Ingredients

• 8 king prawns
• 3 tablespoons olive oil
• fresh lemon juice to taste
• salt to taste
• pink pepper

Directions

• Boil the king prawns in salted water till they turn pink.
• Keep boiling over low heat for 5 minutes.
• In a shaker mix the olive oil and the lemon juice with some freshly ground pink pepper.
• Peel the prawns while still warm and serve with the olive oil and lemon juice sauce.

Sunday Outing - Agios Theodoros

Today was one of those lovely, sunny days in early spring, albeit a bit windy. It was one of those days which make you unwilling to stay indoors, so Alkis and I decided to spend it in the nearby countryside.

Agios Theodoros Beach

Agios Theodoros Beach

Agios Theodoros Beach

Agios Theodoros Beach

Situated off the beaten track in a lush valley along the banks of Pentashinos river, at about 25 km from Larnaca, Agios Theodoros is a small, traditional village with a population of 600 inhabitants. Named after the patron saint of the village, Agios Theodoros of Tyrona, this tiny village offers stunning views of the mountains, and yet, it's only just a 5-minute drive from the coast. The inhabitants of the village are like a big family who would greet and welcome a visitor with a big, genuine smile. The village is also noted for its great tavernas serving meze, fresh fish and local specialities.  

Marida

Red Mullet

Having taken a long walk along Agios Theodoros Beach, we had lunch at Limni Tavern. Being a great fish lover, I had marida for starters - a kind of small fish which lives in the Greek seas. It's so tiny that you can eat it whole with its head and bone. I just love it! Then I had my favourite fish -  fresh red mullet which was delicious! After such a great lunch, we enjoyed  coffees and pishies - a local dessert - while contemplating the infinite blue of the eastern Mediterranean. 

Tsiknopempti - Fat or Burnt Thursday

Tsiknopempti (Burnt Thursday)  is the Greek equivalent of Fat Tuesday (Mardi Gras). It is  celebrated eleven days before the start of Lent. The "Burnt" part refers to the grilling of meats (barbrcue), a big part of the celebration of this day.

Photo Credit

The weekend following "Burnt Thursday" will also have parties and other events such as  the Carnival. Technically, that Sunday is the last allowable day for eating meat and is sometimes called "Meat-eating Sunday" .  In Cyprus it's called "sikoses" from the greek verb "sikono" literally meaning "to rise" , but , as a metaphor it means to be up and dance and be merry and eat to your heart's content ! Right now, all the Greek restaurants and tavernas are literally packed and the Greeks party, eating grilled meats, drinking wine, ouzo or retsina and dancing. Many Greeks also paint their faces black ...to match them with the spirit of tsiknopempti (Burnt Thursday).whereas others prefer to make their own barbecue at home and invite their friends and family.

Photo Credit

Such a pity Tsiknopempti always falls on a school night! I'll sign off wishing you "Kales Sikoses" - a traditional wish we exchange in Cyprus on Tsiknopempti.

Sundays - January 2013

Sunday is the only day of the week I'm off work so I try to spend it doing my favourite leisure activities unless marking tests and homework piles up. What relaxes me most is the sea which has always been fascinating to me. The nearest beach is only about 4 km from home. In summer I go swimming almost every day and in winter I enjoy taking a long walk along the sandy beach on a sunny day like today. After the cold spell in early January, we are now enjoying blue skies, sunny days and temperatures rising to 20*C. I can even smell spring in the air! Alkis usually works on Sunday mornings but we often  have lunch in the nearby countryside. Our favourite restaurant is Archontiko Papadopoulou at Kornos village.

Finicoudes Beach - Larnaca

I enjoy cooking on Sundays, though. If we don't eat out, I  test my culinary skills. Cooking can be both relaxing and creative. I love making greek pies such as leek pie with mince meat or cooking  Alkis's favourite:  whole wheat spaghetti with mixed vegetables and ouzo. Whenever I prepare this dish, it turns out great!

whole wheat spaghetti

Archontiko Papadopoulou - Kornos

Blogging is by far my most favourite pastime and I sometimes wish I could blog more often during the week. On Sundays, I also love re-arranging my perfume collection or simply indulging a craving for chocolate!

Twirl

 

Paphos - January 2013

It's amazing how this holiday season has just flown by. A Christmas holiday in London and a few days in Paphos to welcome the New Year were more than enough for me to relax, recharge the batteries and begin the new term at school tomorrow. After London where Alkis and I spent a lot of time walking, catching buses and trains, sightseeing, shopping and going out, our short holiday in Paphos, on the western coast, was peaceful and very relaxing.  Paphos is one of my most favourite holiday destinations in Cyprus as it combines  the unspoilt beauty of tranquil beaches and the hustle and bustle of a small, touristy town. In winter, however, there are few tourists and it's much quieter. Once more, we stayed at Coral Bay Beach Hotel overlooking Coral Bay - one of the most beautiful beaches in Cyprus. 

Coral Bay - Paphos

On our way to Coral Bay (Pegeia Village) at about 150 km from Larnaca, we  had lunch at Captain's Fish Tavern at the village of Pissouri. Both the food and the service are excellent and prices are very reasonable. 

Captain's Fish Tavern - Pissouri

Pissouri Beach

Captain's Fish Tavern - Pissouri

Pissouri Beach

The weather was a bit whimsical: Sunny days and blue skies were soon replaced by storms, strong winds and torrential rain. The whims of the weather, however,  did not spoil our high spirits not for one moment.

Coral Bay: Before the storm

Paphos- Pegeia - Coral Bay: After the storm

On our first night at Coral Bay, we had dinner at the Japanese restaurant Samisen - not far from our hotel. On a cold, rainy night, Miso soup with chicken was the perfect starter. I also loved their maki, sushimi and teppanyaki  salmon served with rice and vegetables. If you like Japanese food and  happen to be in the area, give it a try. You won't regret it.  After such a great dinner, we enjoyed our drinks in the festive and romantic atmosphere of the bar at Coral Bay Beach Hotel.

Miso Soup - Samisen Japanese Restaurant

Maki - Samisen Japanese Restaurant

Teppanyaki Salmon and Fresh Vegetables - Samisen Japanese Restaurant

Banana Tempura for Dessert - Samisen Japanese Restaurant

And a show for fun - Samisen Japanese Restaurant

Coral Beach Hotel - The Bar

(Sorry my flash didn't go off in the last photo)

Today is the last holiday for the Greeks.  On the stroke of January 6th, the "twelve days of Christmas" officially come to an end. This day takes on a special meaning in Greece and Cyprus. All over the world, the Greek orthodox observe the baptism of Jesus Christ by John the Baptist, in the river Jordan. The Greek word for Epiphany is Theophania meaning the "appearance of God" referring to the Holy Trinity: the Father, the Son and the Holy Spirit. According to tradition, we eat fish on January 6th, which reminds me that  I definitely need to go back to healthy eating habits after having indulged in copious meals and desserts for two weeks now! Grilled salmon and a salad sound great for lunch today. 

Monday's Greek Recipe - Melomakarona and Kourabiedes - Greek Christmas Cookies

Christmas is round the corner and that time of year again in Greece and Cyprus to feel the divine smell of homemade Christmas sweets like kourabiedes and melomakarona. Despite my very busy schedule at work, I made time and baked some. But I used  different recipes this year - easy to bake - and just as delicious.Well, my melomakarona are a bit bigger than normal but it's the taste that counts after all.

A. MELOMAKARONA - HONEY COOKIES

Ingredients:

• 3 cups pure sunflower oil
• 8 cups flour
• 1 cup fresh orange juice
• 1/2 a cup brandy
• 1 cup sugar
• 1 tbs cinnamon and clove powder
• 5-6 tbs baking powder
• 1 tbs salt

For the syrup

• 1 cup honey
• 1.5 cup water
• 1.5 cup sugar

DIRECTIONS

• Add all the ingredients in a bowl and mix them well together. The dough must feel oily.
• Form round or oblong shapes and put them in a pan. Do not butter the pan!
• Bake for about 30 minutes.
• When they're cold enough prepare the syrup as follows: Boil the honey, water and sugar till they get foamy. Put the melomakarona in the hot syrup for about 15-20 seconds, drain them and then wrap them in the crushed walnuts mixed with cinnamon.

B. KOURABIEDES - GREEK CHRISTMAS COOKIES

  

Ingredients

• 3 cups flour
• 1 cup butter
• 2 egg yolks
• 1 cup icing sugar
• 1/2 teaspoon baking powder
• 1/2  tbs brandy
• 1 cup blanched almonds roasted and finely chopped

To Finish

• 1 cup icing sugar
• rose water

Directions

• Beat the butter and the sugar together in the blender and add the egg yolks and the brandy.
• Gradually add the flour and the baking powder.
• Using a spoon mix the almonds.
• Take small amounts of dough snd shape in round , oblong or crescent shapes.
• Place them in a non-stick unbuttered pan and bake in a medium oven for 30-40 minutes.
• When they are cold enough sprinkle them with rosewater and wrap them in icing sugar.

 

This post was originally published in December 2009

HAPPY CHRISTMAS !

 

Kala Xristougenna - Merry Christmas!