Ingredients: 9 oranges with thin peel 2 lemons 10 1/2 cups of sugar Method: Wash the oranges and lemons thoroughly under running water. Place oranges and lemons in a pot on low heat with enough water to cover them until they are soft and well cooked. Drain and reserve 1 cup of cooking liquid. When […]

Ingredients:  1 kilo of oranges  1 lemon  2 litres water  1 kilo sugar   Method: Wash the oranges and lemon under plenty of running water. Cut the oranges and lemon in 8 parts. Remove the pits and cut off any hard parts (membranes) and keep the pits and membranes. Place the pits and membranes in […]

Ingredients: 2 1/2 kilos of quince Sugar Juice of 1 lemon 3-4 leaves of sweet-scented pelargonium Method: Wash well under plenty of running water. Peel, cut in half or quarters and remove the center core with the pits. Place the cut quinces in a pot and pour enough water to cover them. Bring to boil […]

Ingredients: 3 kilos of ripped apricots 2.5 kilos of sugar 1/2 a cup of lemon juice Method: Wash the apricots under plenty of running water. Open the apricots in half and remove the pit. In a large pot place one layer of apricots, one layer of sugar and the lemon juice. Continue placing a layer […]

Ingredients: 3 kilos of pears 2 1/4 kilo of sugar 1/2 a cup of lemon juice Method: Wash the pears under plenty of running water. Peel and core the pears and cut them in small pieces. In a large pot place the chopped pears the sugar and pour in the lemon juice. Cover the pot […]

Ingredients for 2 big Lachmatzoun: For the dough: 350gr of hard white flour 1 tsp of dry yeast 150 ml of warm water 1/2 tsp of sugar Few drops olive oil 1/2 tsp of salt For the filling: 225gr lamb mincemeat 1 big onion finely chopped 4 cloves garlic crushed with salt 1 tomato peeled […]

Ingredients: 1 1/2 kg Leg of lamb in portions 2 onions finely chopped 6 tbsp of olive oil 6 tomatoes grated 1 tbsp of tomato paste 2 cups of water 1 tsp of sugar 1-2 cinnamon sticks 1-2 bay leave Salt and pepper to taste Ingredients of aubergine béchamel: 1 kilo of flask aubergines 3 […]

In Greek: αμυγδαλωτά, pronounced ah-meegh-thah-loh-TAH These are favorite cookies all over Greece. The recipe calls for blanched almonds, sugar, egg whites, lemon juice, bread crumbs, and self-rising flour. The key to working with the dough (which is very granular) is to coat hands with seed oil (sunflower or other) while forming the cookies so the dough doesn’t […]

The frappé legend some say, began in September 1957 in Thessaloniki. There was an International event at the convention center. A sales representative for Nestlé Dimitrios Vakondios made an important discovery. There were rumors that they allegedly had a hot water shortage. There are many stories about why he decided to do that he did. Some […]

In older times, traditional sweets were made from the boiled thick grape juice which apart from honey was the only other available sweetener. Such sweet grape products were especially made in village clusters that produced grapes in abundance. In 1801 Clarke noted that, “perhaps there is no part in the world where the vine yields such […]