How to Make Homemade Greek Yogurt

In Greece, that thick yogurt with the texture of sour cream is not called Greek yogurt. It is “stragistro,” which means “strained”. It’s used in many Greek recipes, and it’s very easy to make at home. All you need is six cups of plain yogurt – whole milk yogurt makes the richest Greek yogurt – a fine mesh strainer or a strainer lined with cheesecloth or cotton gauze, and a bowl to rest it over. Fill the strainer with the plain yogurt, place it in the refrigerator, and simply let the whey drain off. The more time you leave it, the thicker the yogurt wil get. After perhaps 4- 6 hours, your yogurt should have reduced by almost half. It’s exactly what we need for our recipe, plus a little extra – perfect for a little sauce for a chicken, for example.

Honey Greek Style

Greek honey comes in many varieties. It is the concentration of the very essence of the Greek landscae, and comes in aromas as diverse as the topographies where the bees gather their nectar. Chesnut honey, for example, has a rich and almost savory quality, making it an interesting pairing for cheese and dark bread. Cheese and honey are often served together in Greece. This siphisticated and very easy cheese pie with honey – as a dessert or a meze – makes the most of the classic combination.

Wildflower honey and orange blossom honey are more neutraly sweet – very fragrant but with no dominant aroma. These are popular in many Greek recipes. Thyme honey is wonderfully complex and one of the most ppular vareties of Greek honey. And pine honey – which we use here – really does have the fresh aroma of the forest. It is also usually very thick, making it perfect for our tart.

Honey Greek Yogurt

The yogurt honey combination is honestly fantastic as it is. If you have top quality raw honey and some fresh Greek style yogurt, it makes a fine dessert just as it is. Walnuts are a popular addition to Greek yogurt with honey. Plain yogurt with honey is a lighter version, not nearly so thick.

For some more contemporary desserts inspired by classic Greek recipes and ingredients, you could also try Rizogalo – rice pudding with saffron and rose water, these very easy Giant Tahini Meringues,

Benefits of Yogurt and Honey – is Greek Yogurt and Honey Good for You?

Honey’s an excellent source of micronutrients with many health benefits. As a sweetener, is offers some nutritional value and lots of flavor. A little goes a long way, so you may end up using less honey than you would sugar. Yogurt offers the many nutritional benefits of milk – protein, calcium – while also being rich in probiotics. Importantly, as an alternative to sour cream, Greek yogurt has much less fat, fewer calories, and all of the satisfaction.

Yield: 8 servings

Honey Yogurt Tart

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The classic combination of thick Greek style yogurt and raw honey in a wholseome whole wheat crust is as satisfying as a cheesecake, chic as a Parisian tart, and very nourishing.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• 120 g / 1 C soft whole wheat flour
• 120 g/ 1 C white all-purpose flour
• 1/2 tsp/ baking powder
• 70 g/ 1/3 C sugar
• dash salt
• 1/2 tsp cinnamon
• orange zest to taste
• 80 ml / 51/2 T extra virgin olive oil
• 50 ml / 31/2 T fresh orange juice
• 750 g / 3 C very thick strained yogurt
• 100 g / generous 1/3 C honey, or more to taste - keep in mind that most of the sweetness will come from pouring more hiney over each slice when serving.
• a little orange zest
• to serve - more honey to drizzle generously over each slice, freshly shelled walnut halves

Instructions

1. Blend the flours, sugar, salt, baking powder, and cinnamon in a bowl.
2. Blend the oil, orange juice, and orange zest, and combine until all the flour is moistened and the mixture is crumbly. Try not to handle too much.
3. Press the crust into a tart pan of your choice -23 cm/ 9" and thick, or 28 cm/ 11" and thin, for example.
4. Freeze the crust - it should take about 15 - 20 minutes.
5. Preheat oven to 180° C/ 350° F. Bake shell for about 10 minutes - it will have puffed slightly and the surface will look dry.
6. Meanwhile, blend the yogurt with the honey and the zest.
7. Spread the mixture evenly into the partially baked shell, smoothing the top.
8. Return the tart to the oven for 20 minutes. Turn the oven off, and leave for about 5 more minutes. We want it to set, but not to take on any color.
9. Let cool, or even chill, and serve each slice wih a very generous drizzle of honey, topped with walnuts.

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What are Gavros Mariantos – Marinated Anchovies

These marinated fresh anchovies are cured and preserved with salt, while an acid – in the case, vinegar – “cooks” the fish, turning the anchovy fillets from translucent and gray to opaque and white, very much like ceviche.

How to Buy Fresh Anchovies for Boquerones – Marinated Anchovies

Fresh anchovies are a very common fish in Greek waters. Usually, they’re served cleaned, salted, and fried in just a dusting of flour. Humble, inexpensive, and nutritious, they’re a favorite protein on the Greek table. They’re plentiful throughout much of the year.

Like with all fish, you’ll want to look for bright eyes, and firm flesh. A good fresh anchovy should be so firm and springy that the skin looks taut and shiny. If you pick one up by the tail, it should not flop. They should smell clean and fresh like the sea. While they’re cured, so therefore not raw, we’ll use only the very freshest and best anchovies for making gavros marinatos.

How to Clean Fresh Anchovies for Gavros Mariantos

One of the easiest of all fish to clean is the anchovy. True, they’re small and a kilo (about two pounds) seems like a lot of them -perhaps 50-70 anchovies. But they have almost no scales, and often none at all, which mean much less mess and a much faster job. You’ll quickly get onto a rhythm.

First, check them all for scales by running the lade of a short sharp knife from tail to head. You may remove just a scale or two, and very often you’ll remove none at all. Rinse them well in a colander and give them a brisk shake to remove the excess water. Now grip one firmly by the middle and with your dominant hand, sever the head with a paring knife or any short sharp knife you feel comfortable with.

Don’t cut completely through, as you’ll be able to pull of the entrails which are attached to the head in one motion. If you can’t get the knack of it right away, don’t worry at all. You can remove the head, the make a incision in the belly and pull them out. With the very freshest of fish, this will all be surprisingly clean work – bloody, but not at all mushy. Discard the heads and entrails as you place the cleaned fish in a bowl. Once they’re all clean, give them a thorough rinse with several changes of water, and shake them dry.

We’ll soon butterfly them by removing the spine. But that’s much easier after step one.

Marinating the Anchovies for Greek Boquerones – Step One

Place the cleaned anchovies neatly in a small dish. It’s fine – better even – to pack them snugly together and in several layers. We’ll be covering them with vinegar, and the less space in between them, the less vinegar goes to waste.

Leave them for half an hour, and not much more. The vinegar will initially firm the flesh, but later break it down and cause it to be mushy. The vinegar will also make the bones a little more rubbery, and altogether much easier to remove.

How to Butterfly an Anchovy – Step Two

Remove the anchovies from the vinegar, flit from the belly down to the tail. Then run your thumb and forefinger down the spine to the tail, removing the spine. Flatten the anchovy fillet – the butterfly. Lots of them will split into to oblong halves. Don’t worry about it at all. They’ll look great and be delicious.

Packing the Anchovy Fillets in Salt – Step Three

Make a single flat layer of anchovies in a glass dish, and cover evenly with coarse salt. Then another layer, more salt, and so on, ending with a good coating of salt. Cover the dish and refrigerate for a couple of hours – at least two, and no more than five or six.

Drain them very well. You’ll be astonished at how much liquid the salt draws from them, firming them and further whitening them in the process.

After pouring off the moisture, cover them once again in vinegar for a a little more tang. Keeping testing them. You can make them as tangy as you like. But if you leave them too long, the vinegar will break the fillets down and make them mushy. White vinegar is the best choice, so as not to tint the fillets.

Rinsing the Anchovies

If you want your boquerones them very salty, you could just wipe them dry. But to make them not overpoweringly salty, it’s good to give the fillets a very quick rinse – not leaving them in water at all – and then pat the fillets dry with clean kitchen towels. Remove as much moisture as you can.

Taste one – gavros marinatos should be pleasingly salty, with a nice tang. If it’s too salty, rinse again. If it could use a little more salt, keep that in mind for the next step.

Classic Gavros Marinatos, With or Without Aromatics – Step 4

These are delicious with the briny taste of fish and the tang of vinegar – they don’t need much else. But they take very well to fresh garlic, bay leaves, black pepper, rosemary, or whatever else suits your tastes. Just go lightly so as not to overwhelm them.

Take the cured, dried fillets and place them neatly in a layer, adding a couple of slivers of garlic, a grinding of pepper, or whatever you wish, also correcting for salt if they need it. Keep layering neatly,. If you’re using bay leaves, just one or two for the entire dish should do it. Likewise, one or two garlic cloves should be enough, as garlic grows stronger over time.

When they are all neatly layered in the dish, cover them completely with vegetable oil – sunflower oil, canola, or anything with a neutral flavor. We love extra virgin olive oil, but it overwhelms them. You can drizzle some on when you serve them.

Storing the Gavros Marinatos

Keep your marinated anchovies in the refrigerator, covered completely with oil. As you remove a portion, you may need to top them up with more oil to make sure they’re all covered.

Serving Greek Gavros Marinatos

Greek style boquerones are a delicious ouzo meze. Salty things – a few olives, the gavros marinatos – are perfect. The also go well with wine and beer. They’re sleek and suave enough to make a great tapas with a glass of cava or prosecco – a perfect holiday treat when you want a break from rich and fatty things. They also make a fine tapas on a slice of buttered bread.

In Greece, bean soups and lentil soup are usually served with piquant sides – pickled vegetables, olives, and some smoked or marinated fish. These Greek boquerones round out a humble table.

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But in fact, this delicious meze is anything but fake – dolmades without meat are an authentic taste of Greece, and are always everyone’s favorite dish on the table. If you only know dolmadakia from can, then you’re in for quite a surprise. Fresh dolmadakia – fragrant with finely chopped spring onions, dill, mint, and parsley – are a completely different experience.

How to Make Dolmadakia at Home

The star ingredient in dolma – as they are often called – is fresh grape leaves. These are abundant in the late spring, when vintners remove some of the vine leaves when the grapes are still maturing. Fresh grape leaves appear at Greek farmers’ markets in the late spring and early summer.

Stuffed grape leaves are popular and famous abroad. But Greek dolmadakia are just one item a whole category of wrapped and stuffed delicacies popular throughout the eastern Mediterranean. Dolma are not at all difficult to make, but they do take time. and that is part of their beauty. Although it’s not difficult to wrap a batch of dolmades alone, stuffing grape leaves is fun in a group. And with dolmadakia, the effort shows. Your guests and friends will taste the love that went into making them.

Dolmadakia Ingredients

If you can get some fresh vine leaves, then by all means use them. The fresh vine leaves are still delicate and tender, making an ideal wrapping for the rice and herbs. But grape leaves are not just a convenient and available wrapper. They’re packed with tangy flavor. Lemon juice in many dolmadakia recipes underscores this bright, sunny taste. To use fresh grape leaves, you simply wash them, stack them so it is easy to separate each individual grape leaf later on, and immerse them in boiling water. Let them simmer over medium heat for a few minutes, until they turn a khaki green. Plunge them into cold water, then drain. The fresh grape leaves will now be supple and easy to use.

But you don’t need to wait for spring and fresh grape leaves to make fresh dolmadakia at home. Grape leaves are available all year in jars in a flavorful brine. They’re easy to use, and easy to find in any market selling eastern Mediterranean foods.

The other key ingredient for making successful dolmadakia gialantzi are the fresh herbs. These, too, are flourishing in spring and have more vivid flavors. The quantity and variety of herbs separates ordinary dolmadakia from excellent ones. In Greek dolma, herbs are not a just an accent. Huge bunches of finely chopped fresh herbs are actually the bulk of the recipe, their moisture plumping the rice as they flavor the dolma. Every cook and every household has a favorite combination. Parsley, dill, and spring onions are standard. But dolmadakia in our house are not complete without lots of chopped fresh mint in the mixture. Fennel fronds are also a great addition. You can tailor the flavor profile to your own tastes and use whatever looks good to you at the market.

One of the things that makes these meatless dolmadakia particularly flavorful is the fact that most of the moisture comes from the vegetables and herbs, rather than added water. The herbs, onion, tomato, and other vegetables make up about three-fourths of the filling for dolmadakia gialantzi, with dry rice just 1/4 of the mix. For added moisture and flavor, you can also add extra onions, a cup of finely chopped fennel bulb, grated zucchini, and even tomato. Most Greek dolmas cooked on the stove top don’t include tomato. But in our dolmadakia recipe, which slowly bakes in the oven, tomatoes are a delicious addition. They’re particularly harmonious with the mint (for another recipe that brings tomato and mint together, try a Cretan boureki).

Lastly, extra virgin olive oil – and more of it than you might think (at least one cup olive oil) – carries the flavors of the herbs throughout the dolma. It also gives them their silky and tender texture.

Types of Stuffed Grape Leaves

Making such beautiful use of simple and available ingredients, recipes for vine leaves stuffed with rice, herbs, and sometimes meat are popular all over the eastern Mediterranean. Warak enab is the Arabic word for a similar dish from Lebanon. The Turkish version is yaprak sarmasi. Doldurulmuş is “stuffed” in Turkish, a word that likely relates to dolmades and dolma. And sarmades in many places in Greece refers to a similar dish of stuffed cabbage leaves with rice.

There are many varieties of dolma in Greece. There are also Greek dolmadakia with meat. These are more often called dolmades – the ‘aki’ end is diminutive, and refers usually to the vegetarian and vegan version of the dish – this is one of the most satisfying Greek vegan recipes.

Another excellent version of dolma is dolmadakia avgolemono. Dolmades avgolemono, with their rich egg and lemon sauce, are warm and satisfying, and ideal for the cooler months.

Every region and island can have its own version of stuffed grape leaves. Greek dolmades with lemon sauce are popular on the Dodecanese island of Kasos, for instance. Here, the local dolma is called dormaes – they are tiny, cone-shaped, stuffed with both rice and meat, and served warm in a tangy, lemony sauce.

Dolmadakia pronounciation? It’s easy to say. The accent is on the third syllable: dol-ma-DAK-ia.

How to Serve Dolmadakia Gialantzi

These meatless, vegan dolmadakia don’t need to be served warm. They are delicious at room temperature. If you’ve kept them in the refrigerator, let them come to room temperature before serving so their flavors have a chance to unfold. Lemon wedges are a popular accompaniment, and so is Greek yogurt – either strained or not.

Dolmades really shine on a meze table, together with spreads like tzatziki, and cheese dishes like this spicy, zesty bougiourdi. They have the advantage that you can prepare them in advance, and they keep well in the refrigerator for a couple of days.

How to Eat Dolmadakia

If dolmades have a lemon sauce, they’re always eaten with a fork. But many people might use their finger tips for room-temperature dolmadakia.

Yield: about 100

Dolmadakia Gialantzi- Greek Stuffed Grape Leaves

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Dolmadakia - Grape leaves stuffed with rice and abundant fresh herbs - are one of the most elegant and delicious of all Greek meze. Packed with fresh flavors, dolmades are naturally vegan and gluten free

Prep Time 2 hours

Cook Time 1 hour 30 minutes

Total Time 3 hours 30 minutes

Ingredients

• 100 - 120 grape leaves, from 2 large jars (500 grams, 17.6 oz)
• About 3 cups (600 - 700 g / about a pound and a half) short grained rice, such as Carolina, Arborio, Bomba, or sushi rice
• 2 large bunches of scallions / spring onions
• 3 - 5 large bunches of fresh herbs of your choice, including at least two of the following: parsley, dill, fresh fennel fronds, fresh mint
• 1 fennel bulb - optional
• 1 grated zucchini - optional
• 2 - 3 medium tomatoes
• 1 T salt (15 ml)
• 250 - 400 ml /1 - 1½ C extra virgin olive oil

Instructions

1. Assemble a food processor with a chopping blade or a cutting board and sharp knife, a very large bowl, a pair of scissors, a large platter with a lip for holding in the juices for rolling the dolmadakia, and a large pan for the oven,
2. If you're using fresh grape leaves, blanch them in simmering water until they turn khaki green. Drain, reserving some of the water, and set aside. If you're using vine leaves from the jar, give them a rinse and shake them dry and set them in stacks on a platter or plate near your work surface.
3. Pick the leaves and fronds of the herbs clean from their stems, and wash in several changes of water.
4. Wash the spring onions well, and cut into lengths so they fit in the food processor.
5. Wash the tomatoes and the fennel and zucchini, if using, and cut them into large pieces.
6. Process the vegetables and herbs working in batches until finely chopped and soupy.
7. Measure - we need about 2 liters - 8 cups of mixture.
8. Add most of the rice, the salt, and the oil. The mixture should be about 1 part rice : 3 parts herbs and vegetables.
9. Snip the stems off of several grape leaves with the scissors. Place a leaf on your platter, rough side up, with the base of the leaf facing you and the tips facing away.
10. Arrange a large spoonful of the rice mixture across the bottom of the leaf. fold the bottom of the leaf over the mixture, then fold in the sides, and roll up tightly. Place seam-side down in the pan.
11. Keep stuffing and rolling the vine leaves until the mixture is finished. s you get closer to the bottom, you may have lots of excess liquid. Stain the rice mixture to keep making dolma, and reserve the liquid to put over the top.
12. Pour a glass of the reserved blanching water from the leaves, or some water and a little brine from the jarred leaves, over the dolmadakia. Cover the dolmadakia with a sheet of baking paper, and place in a 180° C / 350° F oven for about an hour and a half, checking every now and then and adding a little water as necessary. The pan should never be completely dry.
13. Thin slices of tomato covering the dolmadakia are optional, but delicious.

Notes

It's easy to make a half recipe, but once you commit to the project, it's not much more work to make the full batch. There is no such thing as too many dolmadakia.

Roll snugly but don't over-fill - the rice swells. We want a tight final roll, but not a split one.

Test them before you take them out of the oven. The rice should be fairly soft. They firm up a little as they cool, and even more in the refrigerator.

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The Chania prefecture has many of the best beaches of Crete. Beaches near Chania, Crete regularly make the list of Greece’s finest. Here’s a complete guide to the best Chania beaches.

Balos Beach and Balos Lagoon

West of Chania is one of the most legendary beaches of Crete. Balos beach is at the tip of the Gramvousa peninsula. Cape Gramvousa is the westernmost of the two peninsulas you see on a map of Crete defining the northwest section of the island. It looks remote on a map. However, it looks even more remote as you approach. A day at Balos Beach is a great adventure.Balos Beach is absolutely one of the best beaches near Chania Crete. Although one can now go from Chania to Balos Beach on a day cruise, it’s the most fun to come by car. A dirt road runs along the peninsula’s eastern edge, high above the Bay of Kisamos. Because of the rough terrain, you’ll need a 4 x 4 or something sturdy that doesn’t mind getting knocked around.

After a dusty drive, you reach the tip of the peninsula. When you cross the tip to the western side, you’ll see the Balos Lagoon stretching out far below. Beyond it is the “Tigani” – the small island that forms the lagoon. This is one of the loveliest sites in Crete. All you need to do to reach it is to hike down the path. Enjoying the view as you descend. Goats grazing on wild herbs will keep you company – they love it up here. The hike takes about 10 minutes to descend, and 20 minutes to return to the summit.

Balos beach is extraordinary. The water is a extraordinary color, and the sands are silken and white. The waters of the enclosed lagoon are usually sheltered and calm. There are cantinas and even sunbeds and loungers for those seeking a little papering. Balos Beach fills up in after the day cruise boats arrive. As with Seitan Limani, it’s worth it to rise early and beat the crowds to experience it in peace.

Seitan Limania Beach

Seitan Limania Beach actually fits into two categories – secret cove, and super-famous hotspot. That’s because Seitan Limania was until relatively recently known only to local fisherman. This now famous beach is like nothing you have ever seen – it’s a cove shaped like a lightning bolt, carving a dramatic zig-zag path through high stone cliffs.

Seitan Limania (also called Stephanou beach) is one of the best beaches near Chania, Crete. It’s at the eastern end of the Akrotiri peninsula, about 20 km from Chania town, a drive of around half an hour. The road is good, but gets a little steep and more treacherous as you approach the beach. From where you park, it’s a considerable hike down to the beach, along a steep path. Shoes – not flip flops – make for a safer descent. Your reward, apart from the almost moon-like surreal beauty of the landscape, is fantastic clear water for a wonderful swim. The whole experience is amazing.

Seitan Limania Beach gets very crowded in the high season. But if you go as early as possible, you’re in for a magical experience. Given the difficulty of access, this is a wild beach with no services. Because of this, bring your own food and water. And of course leave nothing behind.

Falassarna Beach

By the base of the Gramvousa peninsula and on the western shores of the Chania prefecture is yet another of the most famous beaches of Crete. The west coast of Crete often has high winds, making Flassarna a great choice for water sports. The sands here are pure white, which makes the turquoise and jade tones of the sea particularly vivid. two in the middle are the best known.

Falassarna is actually a series of five long sandy beaches. The middle two are the best known. Pachia Ammos – which means “thick sand” – is the longest. This is a nice big beach – it’s 150 m wide, and about a kilometer long. South of Pachia Ammos is the beach Livadi. It’s also sandy, but the sea floor here is rocky, making for more interesting snorkeling. North of Pachia Ammos is a more deserted beach.

Rumor has it that the sun beds at Falassarna have gotten very pricey, so you may want to seek out Falassarna’s remoter areas.

North of the beaches is an archaeological site. Falassarna was a center of trade in the ancient world, especially with Egypt. It flourished through the Roman era. The site is open Tuesdays through Fridays, from 9:00 to 15:00 (except holidays- please call:  +30 28210 44418, or +30 28210 94487 to confirm hours).

Elafonissi Beach

Elafonisi beach is at the southwestern edge of the Chania prefecture. It’s very worth the drive from the north coast and Chania town to get to it. First of all, that drive is a gorgeous one, cutting through the lush green interior.

In addition to being an unbelievably beautiful beach, Elafonissi is an extraordinary nature destination. Like Balos, Elafonissi consists of a beach, a tiny island, and a lagoon. The small island of Elafonissi is made of bright white sands. Wild flowers – many of them rare – cover the island. This is a protected habitat for many rare flora and fauna, and part of the Natura 2000 network.

This is a convenient and very family friendly beach. The water of the lagoon is shallow, warm, and as clear as a jewel. It’s perfect for children. Elafonissi beach is party organized, with cantinas for refreshments, and sun loungers and umbrellas for those who want them. But don’t worry – there’s plenty of privacy. Just wade over to the island and walk until you find your own private dune.

To reach Elafonissi island, you simply wade though the shallow water of the lagoon. The shores of the island are also a beach. Facing the open sea, the waters are wilder. The frequent high winds make this a popular destination for windsurfers and other water-sports enthusiasts.

One very special thing about Elafonissi beach is the sand. If you love a sandy beach, Elafonssi is a dream. In addition to the silky and blazing white fine sands, there are large patches of pink sand. The dreamy coral pink sands, the turquoise sea, and the beautiful vegetation make an unforgettable picture. Elafonissi beach is one of the most beautiful beaches of Greece.

Kedrodassos

Just past Elafonissi is dreamy Kedrodassos. The name is promising – “dassos” means forest, and “kedros” is juniper tree. And that’s exactly what you will find, many fragrant green juniper trees around a white sandy beach. The water here is excellent – crystal clear. Kedrodassos beach is often much less crowded than its more famous neighbor, Elafonissi.

Paleochora Beaches

As we approach the south coast of the island, the Chania Crete beaches get wilder and more pristine. The Paleochora beaches are among the first we reach. Paleochora is one of the larger towns, and has a variety of beaches with both pebbles and sand. The sandy beach right in town is very popular. But for more privacy, investigate the beaches you hit before Paleochora as you approach from the west. This area has several small coves and little beaches, including Psilos Volakas, Plakaki and Karavopetra. These are more secluded and private, and often a good place to strip down – generally, the south coast of Crete can be fairly naturist-friendly.

A note – although Paleochora is a short distance along the coast from Kedrodassos, you’ll need to drive back inland to reach it. The terrain here is rugged but extremely beautiful. You’re in for a fantastic drive – driving in Crete is a pleasure.

Glyka Nera Beach

You cannot get more remote and pristine than Glyka Nera. Such a prize, of course, is only for the people with enough of a sense of adventure to seek it out. First of all, because of the wild terrain, you’ll need to go way back inland to reach this part of the south coast of Crete. In fact, this makes a wonderful separate beach excursion from Chania town.

To get to Glyka Nera, you first need to get to Chora Sfakion, cutting through the white mountains. The drive in itself is worth it – majestic vistas and small villages. There are no roads to Gluka Nera – you can only get there by boat, or on foot. Therefore, at Chora Sfakion, you get a small boat to go to Glyka Nera. Or, if you are a little adventurous, you hike there. It’s about 30 minutes. This is part of the E4, so the path is good. But there is no shade – make sure you have a hat.

Glyka Nera means “sweet water”, which is what you will find. The beach has a spring of fresh water you can drink from. There is also a tiny cantina. Tamarisk trees shade this secret little paradise.

Loutro

Also accessible only by boat or on foot is Loutro. This is not just a beach, but a village. It’s one of the dreamiest little villages you could hope to see, curved around its pristine private cove. Ferries from Chora Sfakion arrive often, bringing people and goods, which make their way along the seafront by wheelbarrow. Otherwise, keep hiking along the A4 to the west – it’s about an hour from Glyka Nera. However, many report that the path is close to the edge, adding an dose of adventure to your trek.

There is a small beach at the edge of the little cove. It’s a fantasy location, like a dream. This remote and beautiful haven is a great place to stay as you explore this section of southern Crete.

Agia Roumeli

The next stop on the ferry from Chora Sfakion is Agia Roumeli. This is the end of the legendary Samarian Gorge. Although the boat ride is short, the hike from Loutro is about 7 hours – this is some very wild and beautiful terrain.

At Agia Roumeli, you’ll find a span of beaches. The one right in the village is the most organized and crowded. To the west, you’ll fins two gorgeous little beaches with fine pebbles, next to another small boat dock. To the east, crossing the river of the Samarian Gorge, you’ll find Zeromouri. This area has fine pebble beaches and beautiful rock formations. The water of the Libyan Sea is usually crisper and more refreshing than the water of the north coast. It also is much deeper.

Sougia

A haven for the free-spirited hippies in the 1970’s, Sougia remains one of the most famous of the Chania beaches. That untamed beauty that drew the hippies is still here. Come for the pristine waters – cool and deep. The coarse sandy beach is long, and tamarisk trees provide natural shade. One end of the beach has a secluded cove, favored by naturists.

Sougia has a small settlement with good tavernas and a few rooms. There’s no gas station – make sure you have enough petrol to continue on your way.

Sougia is also reachable by ferry from Chora Sfakion, Paleochora, and Gavdos.

Best Beaches in Crete near Chania Town

We have seen the beaches that are well worth a special trip from Chania. Here are some excellent beaches much closer to Chania Town, including Stavros, Kalyves, Agia Marina, and Agioi Apostoli.

Stavros Beach

Stavros beach is at the top of Cape Akrotiri, just east of Chania town. It’s a little under half an hour drive from Chania center. If this beautiful sand beach looks familiar, that’s because it it. Right across from Stavros harbor is the Vardies – the brown cliffs. This was the setting for Anthony Quinn’s famous sirtaki. Tune into some Mikis Theodorakis to get in the mood.

This was once a sleepy little tow, but it has grown, as the beautiful beach of Stavros is so popular. Stavros beach offers some excellent swimming, sheltered from the winds in its picturesque bay. The contrast of the pure white sands, the turquoise water, and the wild brown cliffs make a dramatic setting for a memorable beach day.

Kalyves Beach

East of Chania, the beach town of Kalyves makes a very convenient option for a family friendly beach day. Kalyves is in Souda bay, so the beaches are relatively protected from winds and waves. The generally calm and generally shallow waters are also child-friendly. Kalyves was always a village, and so even though this is now a popular tourist destination, Kalyves retains an authentic character.

There are two beaches at Kalyves. The one just east of Kalyves town, though convenient, can be very busy. However, just before you get to Kalyves, you’ll find Kalami beach (“reeds”), and then Kiani Akti (“Côte d’Azur”) – both with fewer crowds.

Agia Marina

Less than 10 kilometers west of Chania is Agia Marina beach. This is a Blue Flag beach, so you can expect crystal clear waters, excellent facilities and maintenance, and sound environmental awareness. The beauty extends beyond the long sandy beach. The sands themselves are red and gold – a gorgeous combination. But also, by the beach are palm trees and coast lilies. The beach also has a view – across from Agia Marina beach is the little island of Theodorou, a sacred site in Minoan times. Now, it’s home to the lovely Kri-Kri – the wild goats of Crete.

Agia Marina has grown into a long strip of a beach town, where you can find anything you need, including lots of beach-related shopping.

Agioi Apostoloi

This family friendly beach is a big favorite with Chania locals. Just at the very edge of Chania town, Agii Apostoli beach is actually two beaches, on either side of a tiny arrow cape. This means that either one or the other will be relatively calm, even on windy days. the soft sands and shallow waters make for some kid-friendly swimming. This is a lively beach, partly organized with a beach bar. You can also walk out to the shady cape, where you’ll find two small churches in a beautiful setting.

Chrisi Akti – Hrisi Akti Beach (Golden Beach, Chania)

“Hrisi Akti” means golden coast, and it is. The soft sandy beach Chrisi Akti is just at the edge of Chania town and right before you get to Agioi Apostoloi. Sheltered from the meltemi winds and with waters that have the Blue Flag seal of approval, this is a great place to swim.

Best Beaches in Chania, Crete – Town

There are three beaches in Chania town, perfect for taking a quick dip between sightseeing in Chania town. Chania is arranged around three bays- the central bay is the Venetian harbor of the old town, while the other two have beaches.

Nea Chora Beach

West of the Venetian harbor, this charming residential part of Chania has a long sandy beach that both locals and tourists love. There are a few cafes with sunbeds and umbrellas, and plenty of small, charming tavernas for traditional Cretan food lining the beach. Many consider Nea Chora beach to be the best beach in Chania town.

Koum Kapi Chania

This old neighborhood east of the Venetian city walls also has its own beach, with pretty good waters and a rock to swim out to. The intact Venetian walls lining Koym Kapi (Koum Kapi) beach make for a picturesque swim. There’s a shower and a changing cabinet, but no other facilities.

Kouloura, Halepa

The name Kouloura means “ring”. Not a beach, but a perfect place to swim and a local favorite, this ring of rocks in the Halepa neighborhood is a partially enclosed swimming hole. Be careful here when the winds are high – it gets wild and choppy.

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This mendiants recipe is ideal for anyone making chocolates at home for the first time, as there is no filling to make, and no shaping to speak of. The focus is solely on the chocolate and on the quality and beauty of the toppings. They’re on showy display, so we want them to be of first quality. Gather your plumpest whole walnut halves, longest curls of coconut, glossiest golden raisins, and so on. Y0u can think of mendiants as chocolate canapés.

What are Mendiants Chocolat?

Chocolate mendiants have a nice backstory. Mendiants meaning in English is mendicant – someone who has taken a vow of poverty for religious reasons, and therefore relies on alms to survive. This is in order for all of the energies of the mendicant to be devoted to prayer and service. The mendicants – mendiants in French – represented in these chocolate disks are the four mendicant orders of Catholic monks: the Augustinians, the Carmelites, the Dominicans, and the Franciscans. Traditionally, just four ingredients would top mendiants au chocolat – raisins for the Augustinians, hazelnuts for the Carmelites, almonds for the Dominicans, and figs for the Frnaciscans. Their colors correspond to the robes of the respective mendicant orders.

Today’s chocolate mendiants often include many other toppings – various nuts, seeds coconut, orange peel, ginger, fleur de sel, and so on.

Mendiants au Chocolate for Christmas in Provence

Because of mendiants’ religious association, they’re often a traditional dessert for French Christmas, especially in Provence. Mendiants au Chocolat are part of the Provençal Les 13 Desserts de Noël (Les Treize Desserts). The Thirteen Desserts represent Christ and the 12 Apostles, and are part of the Gros Souper – the Great Supper that precedes midnight mass.

Chocolate Mendiants for Orthodox Lent and Easter

In addition to their devout association, mendiants are free of animal products. Dried fruits, nuts, and dark chocolate are all lenten and appropriate for the fasting periods of the Orthodox Christian church. Mendiants au chocolat are a modest dessert for lent.

Ingredients for Chocolate Mendiants

We only need chocolate and a small assortment of dried fruits and nuts to make traditional mendiants. But we added many more ingredients for variety in appearance, texture, and taste. Here, we have dried coconut in wide strips, green pumpkin seeds, dried plums, dried blood orange slices, black raisins from Corinth, toasted almonds, sesame seeds, and coarse natural sea salt

Any chocolate is suitable for making mendiants – white, milk, bittersweet, or dark. However, for the mendiants to be suitable for lent, we used dark chocolate here. We tried both 54% cocoa, and 65% cocoa. Dark chocolate is also the traditional choice. White mendiants au chocolat would also be dazzling, showing off the colors of the fruits and nuts.

Related post: Other vegan, lenten desserts include surprisingly homemade Tahini Halvah and this fluffy Lenten Chocolate Cake that you mix directly in the pan.

Making Mendiants

Chocolate mendiants, like many things that look simple, reward your best efforts. With so few ingredients, they require careful handling.

Assembling the Ingredients

Once the chocolate is at the right temperature, we need to work quickly. Therefore, we set out all the toppings in small bowls and on plates for easy access. Also, line a couple of surfaces – such as cutting boards or marble boards – with non-stick baking parchment.

Tempering Chocolate for Mendiants

Tempering the chocolate properly is fundamental for making mendiants au chocolat. Chocolate that has been tempered is shiny and has a satisfying snap when you break it off or bite into it, melting quickly as it yields to the heat of your mouth. Chocolate that has not been tempered has a dull appearance and won’t set properly at room temperature. Some recipes will tell you that you can melt chocolate without tempering it afterwards, and that you can simply store the mendiants in the refrigerator until serving. But such chocolates melt as soon as they meet the heat of your fingertips, and the texture can be grainy and disappointing.

Making mendiants au chocolate is the perfect way to develop a more confident relationship with chocolate. This is a temperamental and passionate ingredient that nonetheless responds beautifully to careful handling. The connection between chocolate and romance is deeper than popular culture – it’s molecular. Each rewards focus and finesse.

How to Temper Chocolate

An instant read thermometer makes tempering chocolate very easy. You set aside about one third of your chocolate and chop the rest. You melt the chopped chocolate until it’s warm, but not hot: 115 F or 46 C. Then you add half the reserved pieces of unmelted chocolate- this is called the seed. Stir it in and keep stirring until it melts, and the chocolate comes to about body temperature – 98 F or 37 C. Then add the rest of the chocolate and continue to stir until the mixture reaches about 80 F / 27 C – it will have started to thicken a bit. Then bring the temperature up just slightly to make it more liquid, being careful not to exceed 90 F / 32 C.

Tempering Chocolate for Mendiants without a Thermometer

Many people don’t keep an instant-read thermometer in their kitchen. Although ours broke some time ago, we’ve been tempering chocolate successfully without it ever since. First we prepare the chocolate as above. We melt 2/3 of it in a bain marie over simmering water, taking care that not even a drop of water gets into the chocolate (it seizes up and gets lumpy and there’s no saving it except to make a sauce or another recipe using it as an ingredient). Since the temperature range we’re working with is close to body temperature, it’s easy to approximate. First, we let it get warm to the touch, but not hot – warmer than body temperature. We stir gently as it melts. Then take a clean spoon and dab some on your lower lip.

Now we proceed as above, adding half of the remaining chocolate, then the rest, until the temperature is notably cool to the lower lip. Then we re-warm gently. But we stop when it is still cool – not neutral in temperature, but still a bit cool.

Assembling the Mendiants Chocolat

Tempered chocolate sets quickly. It often begins to set within 60 seconds. We portion out a few disks at a time, and top each as desired. Imagine them as small compositions, miniature landscapes. Aim for visual and textural contrast.

Making mendiants is a good project for two. It’s wise to keep stirring the unused chocolate in between portioning the disks, so that it doesn’t begin to set.

Serving Mendiants

We enjoy ours with black coffee by day. These are also very nice with a glass red wine in the evening for a not too rich dessert. With such wholesome ingredients, these vegan and lenten confections are also real food.

Yield: 30 Mendiants

Mendiants Chocolat - Chocolate Disks with Nuts and Fruits

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Mendiants Chocolat are little compositions of dried fruits, nuts, and seeds on glossy disks of chocolate.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

• 600 grams / 1 lb, 6 oz. couverture, 50% - 80% cocoa, as you like
• 10 - 15 whole walnut halves
• 20-40 toasted whole almonds
• 60 gr / ½ C green pumpkin seeds - "pepitas" 
• 50 gr / 1 C large strips of dried coconut
• 40 g / ¼ C raisins - golden or black
• 10 dried plums or dried apricots, cut into strips
• coarse sea salt flakes
• Anything else you wish - sesame seeds, pine nuts, dried orange slices, whole hazelnuts, dates, etc.

Instructions

1. Arrange all the topping ingredients in small dishes for easy access.

2. Line some cutting boards or other flat surfaces with non-stick parchment for shaping the mendiants.

3. Temper the chocolate, as above.

4. Working quickly, form a few disks of any size you wish.

5. As you top the disks with fruits and nuts, keep stirring the chocolate.

6. Let set completely before serving.

Notes

1. Mendiants need a quick hand, as the tempered chocolate sets up fast.

2. Use two or three items per disk, and create a variety of compositions for a beautiful assortment.

3. Some items come lose easily - pepitas, for instance. Press items gently into the surface so they grab on well.

4. Mendiants - just like chocolate bars - keep well at cool room temperature. If it is very hot, you can store them in the refrigerator.

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Tourte aux Blettes – Savory or Sweet?

Our recipe here is for a tourte aux blettes sucrée – the sweet Swiss chard tart which is also the most common version. There’s also a tourte de blettes salée – a savory version.

But actually, the tourte aux blettes sucrée is a sweet and savory both. Recipes with leafy greens are nearly always savory. But Swiss chard is an unusually delicate green, with a natural sweetness. This traditional Provençal recipe from Nice takes advantage of that delicate flavor and brings it into a mildly sweet direction with the addition of raisins, a layer of apple slices, and a little lemon zest. A Swiss chard dessert may sound unusual at first, but the combination is completely natural – chard, pine nuts, and raisins taste like they belong together.

Then, for salty, rich contrast, a tourte aux blettes also has grated Parmigiano – Reggiano. It’s unexpected, but brilliant, harmonious.

Fans of sweet – savory combinations are in for a treat. Like a Greek cheese pie with honey, it successfully brings the sweet and the savory together. Tourte aux blettes strikes a delicious balance.

Tourte aux Blettes and the Cuisine of Provence

What part of France has the best food? Many would say Provence. Provençal cuisine – and cuisine Niçoise specifically- is like French cuisine on vacation. It’s sophisticated and elegant, but full of sunny surprises.

The unexpected combination of ingredients in a swiss chard tart is actually completely natural, given the location of Nice on the south coast of France. Here on the shores of the Mediterranean, culinary influences converge. The raisins, citrus zest, and cinnamon in a partly savory dish speaks of the influence of North Africa and the Arab world. The Parmigiano – Reggiano and the pine nuts are from Italy. An Italian influence is also completely natural in the cuisine Niçoise. Nice is just 30 kilometers from the Italian border. But the ties of Nice to Italy are deeper than that: Nice was part of Kingdom of Sardinia, until being ceded to France under Napoleon III in a treaty of 1860. Many dishes in Nice reflect Italian tastes.

Swiss Chard Tart – Ingredients in a Tourte aux Blette

Swiss chard grows well in the south of France, and it’s a central ingredient in Provençal cuisine. There are many blette recipes – it stars in gratins, tians, gnocchi, and tourtes. A tourte de blettes is the perhaps the most famous of these, and is a staple of Nice.

Chard loves the saline-rich soils of the coast, and has been popular in Provence since the Roman era. Although it looks like spinach, the two are not interchangeable. Chard is much sweeter and more delicate than spinach. Also, the chard stems – even the fat one – are sweet, tender and delicious. We won’t need them for this tarte aux blettes, but by all means set them aside for a gratin or to add to a soup. They’re every bit as valuable as the leaves. Swiss chard comes with stems of white, red, and yellow. All have deep green leaves. Any color of chard will work well in a tourte de blette.

Pine nuts add their unique texture and flavor to the tart. Also called pignoli (pinoli), pine nuts are prized for their rich taste. and appear in both savory dishes and desserts. These tiny and oblong nuts of the pine cone are laborious to harvest, which explains their relatively high price. However, we don’t need many for a tourte aux blettes. They’re worth the splurge, and the other ingredients are inexpensive.

Raisins are divine with the greens. Plumping them in liquor makes them even more aromatic. Use any unsweetened alcohol that suits you – eau de vie, marc, cognac. We used some dark rum. Some people also top the filling with thin slices of apple or pear, as we did here.

Lemon zest brightens the flavor and adds a sunny aroma. Sugar brings out the sweetness of the chard and the raisins. And finally the Parmigiano – Reggiano adds a savory depth for a perfect balance.

A Slightly Sweet Olive Oil Crust for a Tourte aux Blettes

The pastry crust for a tourte de blette is delicious. The south of France is not dairy country, like Brittany or Normandy are. In Provence, rather than butter the fat of choice is extra virgin olive oil. It adds even more sunny flavor to the tart. Moreover, the dough is very easy to work with – oil and sugar add tenderness, lemon zest some aroma, and eggs bring it together. The pastry crust for a tourte aux blettes is as easy to work with as a dough for sugar cookies, and is simple to roll out.

How to Make a Swiss Chard Tart – Tourte de Blettes

The tourte de blettes is easy to put together. Start by making the dough for the crust. While the pastry dough rests in the refrigerator, wash the Swiss chard leaves, steam them in the water that clings to the leaves, and leave them to cool..

Then we plump the raisins, toast the pine nuts, and grate the Parmigiano-Reggiano. After chard leaves cool, we squeeze the excess water from them and chop them roughly. Then, we combine all the filling ingredients except for the apples in thin slices.

Now, we simply roll out the dough and spread out the filling, top that with the apple or pear slices, and then cover with the top crust.

The Swiss chard tart needs about a half an hour in the oven. We can enjoy it warm from the oven or at room temperature.

When to Serve Tourte aux Blettes

This French chard tart recipe, with is delicate balance of sweet and salty, works well any time. It makes a delicious breakfast. And it’s just barely sweet enough to be a nourishing dessert – especially with a dusting of powdered sugar and some cinnamon. Or enjoy it without the sugar along with a glass of wine for a treat of a lunch. The balance between sweet and savory goes well any time of day. Wholesome ingredients make a tourte aux blettes richly satisfying, while the sophisticated combination of flavors makes it special.

Yield: 8 slices

Tourte aux Blettes - A Swiss Chard Tart from Provence

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This sweet and savory Swiss chard tart from sunny Nice on the Côte d'Azur is both wholesome and sophisticated.

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

• 360 g / 3 C all purpose flour
• 120 ml / ½ C extra virgin olive oil
• 100 g / ½ C sugar
• ½ tsp. salt
• ½ tsp. baking powder
• 2 eggs, lightly beaten
• zest of half a lemon

For the filling

• 1 -2 bunches / ca 1 kilo Swiss chard ("blettes") - any color
• 50 g / ⅓ C raisins - any kind
• 1 shot of rum, cognac, or eau de vie
• 50 g / ⅓ C pine nuts
• 100 g / ½ C sugar
• 30 g / ⅓ C grated Parmesan cheese
• zest of ½ lemon
• 1 egg
• 1 apple or pear, thinly sliced

For serving

• powdered sugar
• cinnamon

Instructions

1. Make the pastry crust - blend flour, sugar, salt, baking powder, and lemon zest. Add oil and work it in by hand, then add the eggs to combine to form a smooth, workable dough. If it's too dry to hold together, add a little water - but just a little. Cover and refrigerate as we prepare the filling.
2. Trim the Swiss chard leaves from the stems, setting aside the stems for another use. wash the leaves.
3. Transfer the wet leaves to a large pot and steam until they have wilted - about 10 minutes. Drain, squeeze out excess moisture, and chop coarsely.
4. Cover the raisins with the alcohol and heat gently or microwave for a few seconds.
5. Toast the pine nuts over medium-low heat until fragrant in a dry skillet.
6. Combine the chard with the sugar, the raisins with the alcohol plumped in, the pine nuts, the lemon zest, and the egg - everything but the apple.
7. Divide the pastry dough in half and roll out on a floured surface into a large round, perhaps 30 cm / 12 inches across. If the tough tears, simply press it back together - it's an easy crust to work with.
8. Place the disk into a shallow fluted tart pan or - as we have done here - simply transfer to a parchment-lined baking sheet.
9. Place the filling on the bottom crust and cover with the apple or pear slices, if using.
10. Cover with the top crust and seal the edges.
11. Bake at 190° C / 375° F until golden - about 30-40 minutes
12. Serve warm or at room temperature, dusted with cinnamon and powdered sugar.

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What Is Halva?

Halva is dense and firm, with a flaky, crumbling texture that melts in the mouth. It is a little like a Middle Eastern version of fudge, except for the fact that instead of being almost all sugar, it’s less than half sugar. The bulk of tahini halvah is tahini, a nutrient rich, fragrant, and delicious paste of ground sesame seeds.

Types of Halva

For many people in the west, halva is synonymous with tahini halva – the one we feature in this halva recipe. But around the eastern Mediterranean, in addition to tahini halva, there are many other kinds of halva. One popular Greek halva recipe is for a semolina halva. This is a firm homestyle dessert with the scent of cinnamon and a great texture from the coarse semolina. A Turkish halva recipe is often based on flour for a much denser confection. Pistachio nuts are a common addition. A Persian halva recipe will also be flavored with saffron and rose water.

Tahini Halva – for Greek “Kathara Deftera” and Religious Fasts

This is a really popular traditional sweet in Greece, especially during periods of religious fasting. Tahini halva is an essential on Kathara Deftera – “Clean Monday,” the day that the fasting period before Orthodox Easter begins. Along with seafoods and taramosalata and olives, sesame halva and lagana are on every table in Greece.

Since tahini halva is made without any animal products, it’s suitable for lent and other Orthodox Christian religious fasts. It’s also vegan.

Tahini halva is one of our favorite vegan Greek recipes, along with briam – savory roast vegetables, sesame orange ladokouloura, and vegan chocolate cake.

Halva keeps indefinitely at room temperature. It’s best to protect it from moisture and store it in an airtight container.

Main Ingredients for Halva

The ingredients of halva are simply tahini and sugar. A little salt in the sugar syrup balances the flavor. Tahini is a paste of ground sesame seeds. It has a thick and pourable consistency, and a rich fragrance. It’s an important ingredient in savory dishes like babaghanoush, and in sauces like tahinia. But in sesame halva, it’s the defining ingredient. Imagine tahini as a firm slice of flaky, sweet tahini.

For another tahini-based dessert, you might try these simple Giant Tahini Meringues – perfect if you have some leftover egg whites.

Other Halvah Ingredients

Plain sesame halvah, flavored only with some vanilla extract, is delicious. But there are many popular additions. One is cocoa powder, to make a chocolate halva or a marble halvah. Pistachios, toasted whole almonds, and hazelnuts are also common additions. There’s also tahini halva with candied fruits or dried fruits. Some dark chocolate can be used for coating and decorating, while keeping it dairy-free and vegan.

Halva Calories

Tahini halva essentially has two ingredients – tahini and sugar. They’re both high in calories. Sugar has nearly 400 calories in 100 grams, and tahini has nearly 600 calories in 100 grams. This breaks down into about 430 calories per 100 grams of tahini halva.

Halva Nutrition

However, these are not empty calories. Tahini has many health benefits, and there’s more tahini than sugar in our halva recipe. There’s a reason that tahini plays such a strong role in the eastern Mediterranean diet. Sesame seeds – the sole ingredient of tahini – are rich in protein, thiamine, vitamin B6, copper, phosphorus, selenium, and manganese. Tahini also hash antioxidants and has anti-inflammatory properties. Of course, sesame halva has a serious amount of sugar. It’s easy to enjoy in moderation. Because it’s so rich in healthy fats and nutrients, tahini halva is a satisfying dessert but also real food. The other optional halva ingredients, such as whole nuts, also provide more nutrition.

How to Make Halva

For such an impressive sweet, tahini halva is surprisingly simple to make at home. You should have success on your first attempt. Sesame halvah is simply tahini blended with a hot sugar syrup that has boiled to a high temperature for candy making. It seems almost too easy. But, there are a couple of tips for success, and also a couple of things to watch out for.

A Flexible Tahini Halva Recipe

First of all, the recipe for halva below is more of a proportional guideline. You can make less or more easily, because almost all halvah recipes are exactly the same. They simply use tahini and sugar in equal volume – meaning for 2 cups of tahini, we use 2 cups of sugar.

Tahini weighs more than sugar by volume: 2 cups of tahini weigh 500 g, while 2 cups of sugar weigh 400 grams. However, you can use slightly less sugar by volume. This make a halva with a richer and more balanced flavor.

The sugar cooks with a small amount of water to make a syrup. This ratio also varies according to the recipe. Some use as much as one part water three parts sugar, some as little as one part water to five parts sugar. We use a lower proportion of water for a stiffer halvah, since we’re also using a little more tahini.

Tips for Making Halvah at Home

Halva comes together in no time at all. We need a candy thermometer for cooking the sugar syrup. The syrup only takes a few minutes to reach the temperature we need, and once it does, we need to use it right away. When we stir the hot syrup into the halva, it’s liquid at first but the tahini mixture quickly thickens. Therefore, we need to have everything prepared so we can work fast. Have additions such as cocoa powder or nuts ready, and also the prepared pan or molds we’re using. It’s easy to mold tahini halva into almost any shape you like.

What to Do with Halva

If any extra halvah doesn’t fit into the molds, set it aside on a lightly oiled dish to firm up. You can crumble it into large pieces and add it to ice cream or to your favorite brownie recipe.

Serving Tahini Halva

As it’s so sweet, a slice of tahini halva goes well with a Greek-style coffee without sugar, or with black coffee. Alternatively, sesame halva with a squeeze of lemon and a dash of cinnamon is wonderful with cold retsina after dinner.

Yield: 1250 grams - 25 portions

Tahini Halva

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Tahini halvah is a rich and nutritious confection popular throughout the eastern Mediterranean. It's delicious plain, or flavored with cocoa, chocolate, and nuts. You'll need a candy thermometer for best results.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 1 day

Total Time 1 day 20 minutes

Ingredients

• 625 g / 2½ C tahini
• 400 g / 2 C granulated sugar
• 100 ml / scant ½ C water
• 1/2 tsp salt
• ½ tsp. vanilla extract, or ½ tsp. toasted sesame oil - optional.

Optional Additions

• 2 - 3 T unsweetened cocoa powder
• 1 C toasted whole almonds, hazelnuts, or walnuts
• 1 c shelled pistachio nuts
• Chopped dark chocolate

For decorating - optional

• Tempered dark chocolate
• coconut pieces
• whole nuts or seeds
• dried fruits

Instructions

1. Assemble a pot with a heavy bottom, a bowl, a metal tray, a wooden spoon, and a candy thermometer. Gather additions such as nuts or chocolate and have them ready.

2. Prepare a loaf pan or several smaller molds. Line a loaf pan pan with baking parchment and lightly oil, or simply lightly oil several smaller molds. Tahini halvah is easy to unmold.

3. Measure the tahini into a large bowl.

4. Lightly oil the large metal tray.

5. Put the sugar, water, and salt in the pan. Clip the thermometer onto the side of the pan, and bring to a brisk boil.

6. When the syrup reaches 121° C / 250° F, add it to the tahini in three additions, stirring all the while.

7. If you are using cocoa powder, separate a portion of the halva - maybe about ⅓ and add cocoa to taste.

8. As soon as the syrup is incorporated and the halvah mixture starts to thicken a little, transfer it to the oiled tray to spread it and fold it. It cools quickly, so we need to work fast. It will soon be cool enough that you'll be able to use your hands - the idea is to help the halvah develop the long strands that make its characteristic flaky texture but stretching and folding. Add the halvah with the cocoa, if using, during the process to end up with a marbled effect. Or you can add a layer of the cocoa halva when you put it into the pans.

9. Toward the end, add the nuts or other additions.

10. Press firmly into the forms, making sure it reaches the corners.

11. Halva will set within an hour or two. But it takes a day to a day and a half for it to begin to crystallize, which is what gives it that characteristic crumbling and melting texture.

Notes

½

The post Tahini Halva – Recipe for an Easy Sesame Halva appeared first on Provocolate.

Boureki is one of the best things imaginable to happen to a zucchini and a potato. It brings together the fantastic Greek flavor combination of mint and tomato that feels fresh and novel, but also like you have always known they go together. Even if you’ve never tasted the rich, bright, and zesty combination of butter, goat cheese, potatoes, extra virgin olive oil, tomatoes, and fresh mint, it feels right from the first silky mouthful.

This is an excellent vegetarian dish for people who want to explore Mediterranean cuisine more deeply. Food in Crete has its own distinct identity, with unique flavors and traditions.

I’ve made this dish many times, both here in Greece and in San Francisco and the Oregon Coast. Family and friends who know little of Greek cuisine love this. All of them have made it again themselves, always with great success.

Cretan Boureki- A Vegetarian Recipe from Crete

Boureki is one of the most popular Cretan cuisine recipes – a homestyle favorite. There are many versions of a Cretan boureki – notably some wrapped in pastry to make a potato and zucchini pie. In our easy boureki recipe, layers of thin slices of zucchini and potatoes alternate with a layer of finely chopped fresh herbs. Some call this a chaniotiko boureki – boureki from Chania. Creamy minty goat cheese sauce and little rivers of bright orange tomato-tinted oil pool on the plate around it. The potato slices are silky in the mouth, the zucchini tender. 

Boureki Ingredients

This favorite of Crete recipes centers around a Cretan product – a soft goat cheese called myzithra. In Crete, myzithra eclipses feta cheese in popularity. This rich and tangy cheese goes by the name “pichtogalo” in Chania , where it has a PDO (protected designation of origin). It’s not always easy to get elsewhere, even in Athens. Look for it at shops that specialize in products from Crete. It has a season – in the spring, the milk runs generously and the Cretans are willing to part with more of it.

Happily, our boureki recipe is very flexible. When we’re not in Crete, we’ll make the dish with a substitution. Look for a creamy cheese with a goat cheese tang. A soft and creamy chèvre – the kind that comes in a log and has no rind – works very well. But in a pinch, I have blended cottage cheese or ricotta with feta cheese until smooth. This yields good results. Most of my friends abroad have made their boureki the same way, with success. 

Cretan potatoes, which grow in the mountains of the island, have yellow flesh and a full flavor. When not in Crete, any quality potato all-purpose potato will do. Choose one that’s not too starchy and not too waxy.

Summer zucchini are extra sweet and delicate, but even winter zucchini will be fine in this boureki recipe. The tomatoes will also sweeten up in the oven, even if they’re not at their seasonal peak.

The mint is essential. But even if fresh mint is not available, dry mint leaves give great results.

The surprise boureki ingredient is butter. Extra virgin olive oil is the fat of choice in most Cretan dishes. But butter gives this Chaniotiko boureki recipe silky richness. It also highlights the flavor of the goat cheese.

As a vegetarian Greek dinner party centerpiece, a Cretan Boureki has few equals. Carnivores also love it.

How to Make Boureki

This easy boureki recipe doesn’t need much time to put together. It’s all in the preparation. Once we get the thin slices of potatoes and zucchini ready, we can grate the fresh tomato. Then we just layer all the ingredients, topping each layer of zucchini and potato with crushed tomato. Then, a sprinkle of salt, fresh ground pepper, finely chopped fresh mint or crumbled dry mint, and a light dusting of flour before the next layer.

The flour is essential – it binds the juices that the vegetables release to create a velvety sauce. There will be no traces of flour in the finished boureki.

Our easy boureki recipe has a top crust made of extra tomato and cheese, bound with a little flour and enriched with more butter.

The final ingredient for a successful dish is patience – it takes a long time to bake until tender, about an hour and 15 minutes, even an hour and a half.

Yield: 8 Servings

Boureki

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This rich and tangy vegetarian dish from Crete features fresh mint, tomato, and goat cheese to brighten layers of tender potato and zucchini.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Ingredients

• 500 grams/ a generous 1 lb soft goat cheese
• 4-5 medium potatoes
• 4-5 medium zucchini
• 1 bunch fresh mint
• 3-4 large tomatoes
• 125 grams / 1 stick butter
• About 60 grams / 1/2 C flour
• salt and pepper
• a pinch of baking powder (optional)

Instructions

1. Wash the zucchini well and peel the potatoes.
2. Using a mandolin or slicer, or a sharp knife, cut both the potatoes and the zucchini into thin and even slices. Set aside.
3. Grate the tomatoes on the large holes of a box grater.
4. Wash and chop the fresh mint.
5. Set aside 1/4 of the cheese and about 1/3 each of the butter and the tomato.
6. Preheat your over 170° C/ 350° F
7. Butter a casserole dish, and cover with an even layer of potatoes.
8. Sprinkle with salt, and pepper - use a very light hand with the pepper.
9. Sprinkle lightly with flour.
10. Cover with a layer of zucchini,
11. Dot with grated tomato, dabs of goat cheese, a handful of mint, and a little butter in small pieces.
12. Sprinkle lightly with flour, salt and pepper
13. Repeat, making sure to let each layer rest very lightly on top of the other (don't press down).
14. When the potato and zucchini are finished, blend the reserved cheese and tomato, adding salt to taste, a pinch of baking powder, and enough leftover flour - or even some extra - to make a batter thick enough to spread over the boureki.
15. Melt the reserved butter and pour over the top.
16. Bake about 1 hour, testing with a sharp knife that the potatoes are tender.
17. Serve hot or at room temperature- it's delicious either way.

Notes

• Just like a lasagna, our Boureki is delicious but difficult to serve in perfect neat pieces right out of the oven.
• The rich dairy flavor of the butter really makes the dish.
• This is such a complete dish that we don't serve much alongside. Some olives, slices of Cretan graviera, a plate of cucumber slices dressed with vinegar and coarse salt, and of course some good bread will fill out the table nicely.
• The leftovers are delicious at room temperature or briefly warmed in the oven.

How to Serve It

When everyone’s famished from a morning at the beach, it’s easy to remove your Boureki in haste. But a too-firm potato doesn’t make for a nice dish. This takes a surprisingly long time to bake. Make sure the potatoes can be easily pierced through to the bottom of the pan with a sharp knife before you take the dish from the oven.

Boureki is of course delicious piping hot, but just as delicious very warm. If you can let it sit for ten minutes, you’ll be able to serve it in nice squares for a better presentation.

Even though it’s rich with butter and cheese, Cretan Boureki is a refreshingly light-tasting dish, perfect for summer. There’s plenty of zucchini, and the zing of mint and the tang of the tomato brighten it tremendously. This recipe makes a large dish, but I wouldn’t think of making just the one if we are more than four at the table. Although so satisfying, it has a delicacy that makes everyone want seconds of it.

The post Boureki- A Cretan Dish of Zucchini, Potatoes, Myzithra, and Fresh Mint appeared first on Provocolate.

It’s a drink with integrity and personality. With its high alcohol content, some call it Greek moonshine. But that name doesn’t capture the finesse of this traditional Greek spirit. It’s best to think of tsipouro as grappa, Greek style.

Tsipouro – a Traditional Greek Spirit

Although ouzo may have the most famous name abroad, and truly is popular in Greece, in many regions throughout Greece it’s actually tsipouro that reigns as Queen of Greek drinks, accompanying tables of meze – tempting small dishes – and evenings of conversation.

There are a couple of reasons for this. The main one has to do with tsipouro’s deeper and more intimate connection to the land. Tsipouro is personal. In Greece, much of it is distilled in small batches, often by someone you know, in a neighborhood still, from grapes grown in their own backyard.

This is the key to the success of tsipouro. Alcohol is about connection, and in Greece and the Mediterranean even more so. In the case of tsipouro, it’s not only the drink that connects people to each other, but also the process of making it that ties them to the land, to their culture, to the season.

Tsipouro is available commercially. But lots of it goes straight from the still, to an old Fanta bottle, to a glass.

What is Tsipouro?

Tsipouro is the distilled spirit of pomace – the leavings of pulp, skins and seeds after the grape harvest has been pressed for wine. The marc is left to ferment, and then is distilled to produce a clear, bracing spirit with an Alcohol by Volume (ABV) of 40 – 45%. It’s essentially the Greek version of Italian grappa or French marc, with the same finesse and authentic character.

And What’s It Like?

Tsipouro can be surprisingly nuanced for such a powerful drink. This spirit captures the character of the grape so fully that the qualities of an individual grape variety – for instance a moschato or a xynomavro – shine through clearly in a single varietal tsipouro. The drink has terrior – you taste the environment. Traces of the richness of the soil, even an elusive barnyard earthiness, add depth.

The History of Tsipouro

The origins of this most elemental spirit have been lost to time. Sometime after the advent of wine making – which was perhaps around 2000 BC – resourceful vintners found a way to make use of what was left over from the grape pressing.

There are references to distilled alcohols beginning around the 12th century, from both the Arab world and from Italy, and from China perhaps earlier. Around this time, or shortly thereafter, the monks of Mt. Athos began distilling pomace. The resulting spirit became popular during the late Byzantine era.

As the Ottoman Empire took over, the spirit’s popularity spread. Common thought is that the prophet Mohammed had not foreseen the possibility of distilled spirits when forbidding wine. Throughout the former Ottoman Empire, versions of this distilled spirit of grapes thrive. Tsipouro and its cousin from Crete, raki (tsikoudia), are popular throughout Greece. Arak – with its addition of anise – thrives in the Middle East, under the name raki in Turkey. Rakija is popular in Serbia and North Macedonia –rakiya to the Bulgarians, and rakia to the Albanians.

How It’s Made – the Traditional Kazani

Starting shortly after the grape harvest, fires start to blaze under copper stills all over the wine-growing regions of Greece. This is the season of the “Kazani.” A Kazani is the name both for the copper still used in the production of tsipouro, and for a unique and festive event. A Kazani is a distilling party, and in the distilling season – directly after the grape harvesting season – there are many of them.

Small stills have operated by special license since the days of the Ottoman empire. These licenses have been handed down through the generations. The tax authorities break a seal on the still on a certain day. From that moment on, the fires burn around the clock until the still is sealed again at the close of the season, in order to produce as much spirit as possible.

The license holders of these copper stills distill their own grapes, and also rent out the still to others in the community in time slots. Many different parties come in to use the still, one after the other all throughout the day and the night. They bring their own fermented pomace, plus snacks and meats to enjoy with their friends while the pomace distills. The Kazani – a favorite fall ritual – is about to begin.

Before the first drops of tsipouro begin to flow, the grill is fired up and loaded with souvlaki and chops. Homestyle meze fill the table, along with local wine. The air is tinged with wood smoke, the fumes from the alcohol, the rich aroma of grapes mingling with the scent of charring meat.

The Distilling Process

Plastic vats of pomace arrive via tractor at the still. The copper still gets a quick rinse to wash out the previous batch. Then a fresh batch of pomace goes in. The fire blazes continuously. Wood is stacked high along the wall.

As the grape pomace comes to a brisk boil, the scent of grapes starts to fill the air. Then the condensation collects in copper coils. These cool it as it flows into a container – often an old feta cheese tin.

The first spirit to flow – clear like water – is the strongest in alcohol content. The distiller sets it aside. The heart – the spirit from the middle of the distilling process – makes the finest and smoothest drinking. As it gets to the tail, the alcohol content diminishes. The spirit can develop a “cooked” taste after a long boil – just like a soup. There’s an alcohol meter to test the ABV of each container. The distiller can control the alcohol content by blending some of the bold initial distillate with the heart.

How much pomace do you need for a kilo of tsipouro? 120 kilos of grape skins and pulp yields roughly 20 kilos – the ratio varies from about 5:1 to 7:1.

Tsipouro of Tyrnavo and PDO

The town of Tyrnavos in Thessaly is in the heart of an agriculturally rich region. Tyrnavos is famous for its PGI (Protected Geographic Origin) wines of the Black Muscat grape (Muscat of Hamburg).

But for many, Tyrnavos is synonymous with quality tsipouro – it’s the only Greek city to have a PGI designation for tsipouro from the European Union. Those same aromatic Black Muscat grapes make the tsipouro Tirnavou unusually velvety and complex.

Tsipouro plays a prominent role in the culture of Tyrnavos, specifically in their famous “Apokreas” – the carnival celebrations preceding Lent. Tyrnavos’ carnival culminates in the “Bourani” – an unabashedly baudy and phallus-forward Dionysian celebration of fertility of ancient origins. The Orthodox church’s attempts to tone down the ecstatic pagan festivities have not met with compliance.

What Does Tsipouro Taste Like?

It depends on whether it’s “with” or “without” – meaning with or without anise.

When you order a carafe or a bottle of tsipouro, the question is “με ή χωρίς” (‘me i horis‘) – “with, or without?”. (‘me‘ is with a short ‘e‘. The ‘i‘ for ‘or’ is pronounced like the letter ‘e‘. ‘Horis‘ is with a long ‘i‘ and the accent on the second syllable).

Much tsipouro was, and still is, distilled with anise seeds and other aromatics for a spirit like ouzo, but with a stronger, lustier personality. Like ouzo, it will turn white and cloudy in the glass with the addition of water. This is because the anise oils are not water soluble.

Many prefer their tsipouro without anise or any other aromatics, in order to let the character of the grape shine cleanly through. Plain, it’s similar to Italian grappa and French Marc. The version without anise is gaining in popularity.

What’s the Difference between Tsipouro and Ouzo? Ouzo is always with anise, while tsipouro can also plain. The main difference between tsipouro with anise and ouzo is that ouzo is a more delicate drink, with a neutral-tasting alcohol base, even if from grapes. Tsipouro however keeps all of the complexity and character of the grape intact, adding the aromatics to it. It’s both stronger in taste, and stronger in alcohol content. Ouzo has a minimum ABV (alcohol by volume) of 37.5%, while tsipouro has an ABV of 40% – 45%. Many associate ouzo with the summertime, while tsipouro is very much a year-round drink.

How To Drink It

Many take tsipouro neat, in small sips – particularly when it’s without anise.

Alternatively, it’s very refreshing over ice, often with a little water. This releases volatile aroma molecules into the headspace, letting the full spectrum of aromas unfold on the palate. This is also a popular way to enjoy tsipouro with anise, much like how to drink ouzo.

How To Serve Tsipouro

Tsipouro, like all Greek drinks, is made to be enjoyed with food, and more importantly with company. With its bold flavor, it stands up to equally bold meze – the small dishes served with Greek spirits or wine. The meze are often salty, zesty, or piquant.

Ouzo usually accompanies mezedes from the sea. But tsipouro is also excellent with zesty meat dishes, or spicy cheese dishes, like a bougiourdi. This is especially true when it’s without anise.

This combination of zesty meze, tsipouro, and conversation is so popular that it has its own type of restaurant. The Tsipouradiko is an essential Greek institution.

The Tsipouradiko

The tsipouradiko, like its cousin the ouzerie, is much more than a place to eat – it’s a cultural institution. One Greek city – not Tyrnavos but rather Volos – is particularly famous for its tsipouradiko culture.

The tsipouradika of Volos serve individual small bottles of 25 ml. Locals line up the tiny empty bottles in the middle of the table, the better to keep track. Each round comes with mezedes – small dishes – that the chef selects to go best with the drink. It’s a curated drinking experience that maximizes the harmony of food and drink. The succession of fresh bottles and dishes sets a measured pace for an evening of great conversation.

Elsewhere throughout Greece, you’ll usually order tsipouro by the carafe or bottle, and choose a selection of meze. A bottle is usually 200 ml – just right for two people to enjoy very slowly, and a nice start for a party of four.

Aged Tsipouro

Aged tsipouro is a relatively new drink in Greece. As tsipouro without anise ages in wooden barrels, the wood itself and the previous contents of the barrel add their own character to the spirit over time – much like whisky. Also like whiskey, it takes on a hue – from pale gold to rich amber. Some in fact refer to them as the “Greek Malt.” They vary in aroma and color, depending on the barrel used and the length of the aging. They also vary greatly in price – a fine bottle can reach close to €100. Many good selections are in the €20 to €35 range.

How Much does Tsipouro Cost?

It’s an inexpensive drink. 200 ml bottles start at under €4 in stores, and at about €7 in a tsipouradiko. The price of a 700 ml bottle begins at about €12.

A lot of tsipouro is sold straight from the barrel. You’ll find it at small neighborhood grocers and at the weekly farmers markets. You can also order it by the carafe at tsipouradika and taveras, along with commercially bottled options.

Tsipouro’s low price does not at all indicate low quality. This is an agricultural product with working-class roots. Like grappa and mark, in both character and flavor it’s the drink of choice of those close to the land – always a compelling endorsement.

How to Buy Tsipouro – Brand Names to Look for

If you’re in Greece, by all means try the house distillate – with anise or without – at a tsipouradiko. Or pick up some at a small grocery store, where they’ll fill you a small plastic bottle from a tap.

For bottled brands from Tyrnavos, try the Trynavos Cooperative Winery and Distillery as well as the Tyrnavos distillers Agrafiotis, Kardasis, Katsaros, Papras, Vasdavanos, and Vrissas. Other popular brands include Dekaraki of Evia, Tsilili tsipouro of Thessaly with a PDI, from Macedonia Idoniko and Babazim, and Glivanos of Epirus.

Where to Buy Tsipouro in the USA and in the UK? Many of the best brands are available from Greece and Grapes. They can ship to both the UK and the USA.

Tsipouro Cocktails – A Traditional Spirit in the Contemporary World

Tsipouro has always been a traditional drink, but for decades it was definitely not a fashionable one. This is changing, as a new generation of Greeks comes to celebrate the quality and the purity of Greece’s indigenous products. Tsipouro cocktails – often blending the spirit with local herbs and other ingredients – express a uniquely Greek identity.

More about Tsipouro-

Is tsipouro the same as ouzo? – Tsipouro, whether with or without anise, is a gutsier, earthier drink than ouzo. It has a higher alcohol content, and can also be had without anise. Ouzo is always with anise, and has a neutral alcohol base.

Is it the same as grappa? – Yes and no. Tsipouro without anise and other aromatics is like Italian grappa.

Is it the same as Turkish raki? – Again, yes and no. Turkish raki is usually flavored with anise. Tsipouro with anise – rather than plain – is a similar drink.

What is tsipouro made from? – Always from grapes, from the leavings after the wine pressing, or, in some cases from the mashed, whole grape. Some distillers use a single grape variety to highlight its characteristics.

How to pronounce tsipouro – “Tsee – pour – oh” with the accent on the first syllable.

Does tsipouro have carbs? – Like other sugar-free spirits, it’s carb free and keto-friendly, as are many of the traditional meze that go with it.

Is tsipouro good for you? – This is a strong spirit. But it’s also a very sociable one, easy to enjoy in moderation with good food, and good friends. For more on alcohol and the Mediterranean lifestyle, try Mastering the Art of Greek Drinking.

The post Tsipouro: The Traditional Greek Spirit appeared first on Provocolate.

This is one of the best things you can do with a slice of Greek feta cheese (incidentally, “feta” means “slice” in Greek). Bougiourdi – with its melting feta, hot peppers, fragrant oregano, and juicy bite of hot tomato – gives you maximum impact for a minimum of effort. It takes about 5 minutes to get it into the oven – it’s the easiest of all recipes with feta cheese.

What’s Bougiourdi?

Bougiourdi (also bouyourdi) is a slice of feta cheese broiled with slices of long green hot pepper, dried chilies (“boukovo” in Greek) if you like extra heat, slices of tomato, and extra virgin olive oil. It’s finished with crumbled oregano. You eat it hot, with crusty bread. This is the most elemental of Greek food recipes – zest, heat, spice –

Feta in the oven keeps its shape. The inside gets soft like a custard, and the edges get a little crusty

This most popular of Greek side dishes is at its best in Thessaloniki. The Greeks of Asia Minor who came in the 1920’s gave the city’s cuisine some heat and zest, making it one of the best regions for dining in Greece.

When to Serve Bouyiourdi

That’s the great thing about bougiourdi – this dish is perfect for any occasion and any hour. It’s a popular meze – these are the Greek side dishes that are actually the stars of the table – small dishes to enjoy with ouzo, tsipouro, or wine. But it also makes a satisfying last-minute casual lunch or dinner when you’re starving and short on time. Just add a salad and bread and some charcuterie. For brunch, make room in the dish for a couple of whole eggs in order to transform it into a cheese-forward shakshuka.

Where a hot dish of bougiourdi really shines is with a glass of wine with guests. It’s more festive and filling than a cheese plate and quicker to put together. Your friends will be delighted.

Secret Ingredient for Bougiourdi

Even if you serve your bougiourdi with sparkling water or a glass of wine, you may find that ouzo really picks up the flavor. The sweet anise aroma of ouzo is a wonderful contrast to the heat of the peppers. Try adding a splash of ouzo – maybe a capful – as soon as you pull the bouyiourdi from the oven.

A Bougiourdi Recipe

This Greek baked cheese dish is very easy to customize to your tastes. The following bouyiourdi recipe is just an example. If you don’t like much heat, feel free to substitute some bell pepper for the long hot peppers. Oregano is traditional, but some wild thyme is also delicious with the tangy cheese. We sometimes add a little graviera or smoked Metsovo cheese along with the feta, for a more elastic and gooey bougiourdi. If your tomatoes are not so great, you can plump some sun-dried tomatoes for a more intense flavor.

Yield: 4 servings

Bougiourdi - Spicy Baked Feta with Peppers and Tomatoes

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Zesty and satisfying bougiourdi - feta broiled with hot peppers, tomato, and oil - makes a fast but impressive meze, snack, or light meal.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 250 g / 8 oz slice of feta cheese
• 2 or 3 small tomatoes, or a handful of cherry tomatoes
• 1 long green hot pepper
• 3 or 4 small dried red chiles
• a shot glass full of extra-virgin olive oil
• dried wild oregano
• A small drizzle of ouzo

Instructions

1. Preheat your broiler to 220° C / 425° F
2. Slice the long pepper into rounds
3. Slice the tomatoes
4. Put the feta in an oven-proof dish, surround with the tomatoes, and top with the sliced pepper
5. Crumble the dried chilies over the top
6. Pour the olive oil over the feta
7. Broil on the top rack of the oven for about 10 minutes, until the peppers start to color along the edges.
8. Remove from the oven and crumble the oregano over the top. Add a small splash of ouzo if you like.

Notes

The long, thin green hot peppers in Greece vary greatly in heat - taste a little before you add the whole pepper. Then add the dried chilies according to your taste for additional heat. Use any hot peppers you have available locally, adjusting for the amount of heat you want.

Adding the oregano after the bougiourdi comes out of the oven keeps the fragrance sweet and bright.

Serve with some crusty bread to dip into the oil.

If there are any leftovers, they heat up surprisingly well.

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