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Makarounotes Chylopites (or hilopites) are traditional Greek egg and milk pasta. They are either cut long like tagliatelle and fettuccine or in very small  pieces of about 1 cm long which are ideal as a side dish or in soups. Makarounotes are the long ones, which take their name after the word “makaroni”, which is a description of the long pasta to distinguish them from the smaller ones.

Read More about Homemade Makarounotes Chylopites

At the beginning of this month I wrote about the tradition of baking Christopsomo (which translates as “Christ’s Bread”) and I baked one so that the readers of my blog could actually see the whole procedure beforehand and bake one on Christmas Eve, if they liked. Today however, is the day we are actually baking …

Read More about Christopsomo with a twist – Christ’s Bread

  The word soutzoukakia derives from the Turkish soujouk, which is a dry, spicy, sausage and the Greek suffix -akia, meaning “small”. The fact that it derives from the Turkish word does not mean, of course, that this is Turkish, as in Wikipedia we often see various things named as Turkish, when in fact they …

Read More about Soutzoukakia Smyrneika (Meatballs in tomato sauce)
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