A pumpkin pie that’s as good as baklava: pumpkin baklava.Continue reading by
Baklava ice-cream with syrupy fillo cones
The summer baklava
It’s been two years of Eat yourself Greek, two years of me being back in Athens.
Treats are in order. And a bit of a recap. Don’t worry it’s not going to be a story of my life post, there is baklava ice-cream with syrupy fillo cones in the end. Continue reading
Greek Christmas, food et al
I hope you are ready for the Christmas holidays. I definitely am and probably have my hands on some melomakarona or kourabiedes as you read! In this post I couldn’t resist sharing some Greek Christmas traditions with you to mark the occasion, along with some of our favourite and most traditional Christmas food.Continue reading by
Leek pie and kourkoubinia
Smart ways to make your ingredients go a long way
food blogging competition mode and all I think about is re-using. Last week I re-used my chickpea soup into chickpea burger, I had a few onions cooked into a sharp chutney and made my materials go a little further. This week, it is all about the pie and a bit of dessert, well, from leftovers fillo pastry. Making your ingredients go a long way, have something savoury and something sweet.
baklava, with walnuts and almonds
Baklava is one of those delicacies whose origins are lost in time. Some trace it back to ancient Greek/Roman desserts with baked walnuts, almonds, poppy seeds, honey and dough from Athinaeus Deipnosofists; others draw a link to Byzantine pies, koptoplakous, as a baklava precursor; and some claim Assyrians to be the fathers of baklava (8th century BC).
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