As we have mentioned before, Greeks adore legumes. They are undoubtedly a staple in our cuisine. We cook them in different ways, we make soups, dips, salads, we even bake them in the oven. Plus the fact that we eat them all year around.
Not without reason Greek pies are becoming more and more popular. They’re not only delicious and rich in taste but they are also easy to make. Amongst the most popular ones is the cheese pie, which we had presented in a previous post, and of course equally popular is the famous spinach pie, a classic Greek favorite.
40 days before Easter, Orthodox Greeks begin a fasting period that will lead to the biggest religious feast in Greece, which is none other than Easter itself. The first day of this particular fasting period is Clean Monday or as we call it here in Greece “Kathará Deftéra”. It’s a national holiday, schools and public services are closed, and if it’s possible most people leave the city to celebrate this certain day. Those who stay at the city go to parks, or the sea side if there is one, and do what everyone else in the country is doing: flying a kite!
Savory pies are more than common in Greek cuisine. In fact, they are a staple. The most famous is the cheese pie, the one that we prefer mostly as a street food. Everywhere, at every corner of our cities and towns, you can find a “tiropitádiko”, which is basically a small shop with no tables to sit, and where you can be a cheese pie or other kinds of pie and eat them as a street food. As a matter of fact, many Greeks prefer them as a part of their breakfast on the foot –something that we are very used of.
Galaktoboúreko is a Greek dessert, probably the most popular in the country, often served at feasts, such as birthdays, name days, Christmas etc.
It has almost all the elements that characterize Greek pastry, which means that it is a syrup based dessert made with phyllo sheets. Yet what makes it unique and tremendously popular is the wonderful luscious custard cream that is spread between the layers of the phyllo sheets drenched with abundant lemon flavored syrup.
The first days of the new year have found Athens under a blue, sunny sky, while the weather is gently warm as the wind blows from the south. Not that winter is over yet, but there is a hint of spring in the air. It is always like this in January, the weather being fair and mild, giving the opportunity to Athenians and visitors to take long walks in the city center or to stroll by the beach side. January’s gentle weather helps us “refill our batteries” as we say here in Greece and it’s a good motive to explore and relish the most of our beloved city.
Melomakárona is the name of our traditional Greek Christmas cookies. They go back in time, in Ancient Greece, when they were usually served after a funeral. But those cookies were made without honey, whereas the ones we eat today are dropped for a few seconds in a syrup made with honey. Thus the first part of the word “melo” deriving from the word “méli” meaning honey in Greek.
