Kaltsounia or Kalitsounia, is probably the most known Cretan recipe. Remember my post on Calzone where I mentioned the connection of the two names?
Kaltsounia can be either with a sweet or savory filling and the pastry shell differs in each case. Savory Kaltsounia use a pastry phyllo in which they add raki and for filling [...]
Continue reading about Limoncello Kaltsounia or Lychnarakia, another twist
I think a Greek blog would be incomplete without introducing some of the Greek cheeses. I have written about some of these cheeses in the past but I thought that it would be a good idea to put them all in one post with some recipes. In the future I shall be updating this post [...]
Fresh anthotyros is often called the Greek cream cheese because of its texture and taste, although it is more granular in texture than regular cream cheese. It is traditionally used as a table or dessert cheese and as an ingredient in stuffed pies (pitas). It goes well with fruits such as figs, pears, and apples.
Anthotyros [...]
Just a few days ago Val posted some Easy Danish for the Barefoot Contessa event she participates every month. As soon as I read the ingredients I knew that I would like them and I remembered that I had leftover cream cheese and leftover phyllo. I did not have any ricotta but [...]
Ntakos is a Cretan Salad and the name of the rusk on which the salad is made. It is also called Koukouvagia in Crete, which means owl but to be frank I don’t know why they are so called. Probably because the rusks look like the owl’s eyes Ntakos is a lovely mezes [...]
Continue reading about Ntakos or Koukouvagia Greek Rusk Salad
Anari is a Cypriot soft cheese and this easy dessert is a sort of Cypriot cheesecake. It is very refreshing and very tasteful.
Ingredients:
2 packets of sfogliatine biscuits
1 kilo of unsalted anari cheese
1 cup of sugar
1 teaspoon of ground cinnamon
½ cup of orange blossom water
Whipping cream
1 heavy cream (35%)
1 tablespoon icing sugar
1 teaspoon [...]
Bourekia is a type of pie, made of a thin flaky dough known as phyllo, and are filled with anari which is the name for anthotyro in Cyprus. Anari is similar to anthotyro or myzithra and is a white soft whey cheese which is produced when making halloumi or kefalotyri.
Bourekia can also be made [...]
Continue reading about Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese
Anthotyros (from the words anthos meaning flower and tyros meaning cheese), myzithra or anari, which is the Cypriot equivalent, are traditional cheeses which are manufactured from ewe’s milk – and/or goat-milk whey. After making hard cheeses such as kefalotyri, graviera, halloumi etc., goat or sheep’s milk is added respectively to the whey and these cheeses [...]
Continue reading about Anthotyros (Myzithra) or Anari and Manouri
