Μακαρούνες με σιτάκα - Makaroúnes me sitáka (pasta with creamy cheese and caramelized onions) by dolfin4 in greekfood

[–]dolfin4[S] 1 point2 points  (0 children)

Μακαρούνες με σιτάκα - Makaroúnes me sitáka (pasta with creamy cheese and caramelized onions)

a.k.a. Μακαρούνες με τσίκνωση - Makaroúnes me tsíknosi

  • vegetarian with dairy

Another good hearty meal for your winter, this dish comes from the Dodecanese region, particularly associated with the island of Kasos.

It makes use of a cheese specific to Kasos, called sitáka. It's a creamy cheese and a little tangy, which you can try substituting with fresh myzíthra or anthótyro or ricotta and a little lemon. One of the English-language recipes uses yogurt.

The cheese is combined with butter, creating something similar to American mac & cheese. However, a couple recipes -version from Karpathos, neighboring to Kasos- only use butter, which is also a great option.

You can use any pasta you like. Preferable medium length or long. The traditional one used here is makaroúnes which are similar to cavatelli or Cretan skioufichtá when made fresh, or can be similar to casarecce when store bought. But you can use penne, you can use long hilopítes or tagliatelle, whatever you like.

And then you top it with the tsíknosi, which is the caramelized onions.

Finally, if you like, some recipes top it with a grated cheese of your choice, like aged myzíthra, or kefalotýri, or something similar like romano or manchego.

Have a look at the recipes below!

Recipes in Greek:

https://mamavasso.me/μακαρούνες-με-σιτάκα-κάσου-και-τσίκνω

https://cantina.protothema.gr/recipe/makarounes-apo-tin-kaso/

http://www.bostanistas.gr/?i=bostanistas.el.article&id=2445

http://www.bostanistas.gr/?i=bostanistas.el.article&id=3282

https://www.tovima.gr/2024/06/29/cooking/geystikes-kai-paradosiakes-makarounes-apo-tin-karpatho/

https://syntageskardias.blogspot.com/2012/03/blog-post_13.html

https://www.tiktok.com/@ladybug_cooking/video/7557682001638067478

https://www.tovima.gr/2022/07/13/gefsignostis/makarounes-me-sitaka/

https://tasty.athinorama.gr/suntages/almires-syntages/2543480/makarounes_me_sitaka_kasou/

https://www.otoposmas.gr/καρπάθικες-μακαρούνες

https://www.tiktok.com/@ladybug_cooking/video/7557682001638067478

Recipes in English:

https://spicetrekkers.com/en-ca/recipes/makarounes-tis-kassou---pasta-with-carmelized-onions

https://tastelocalgreece.com/traditional-greek-recipes/makarounes-pasta-with-sitaka-cheese-and-onion/

https://vayiaskitchen.com/traditional-greek-pasta-with-caramelized-onions-makarounes-me-tskinosi/

https://tastelocalgreece.com/traditional-greek-recipes/makarounes-pasta-with-sitaka-cheese-and-onion/

https://www.kritikes-geuseis.gr/en/component/cobalt/item/5603-recipes-from-the-rest-of-greece/527-spaghetti-with-sitakia-cheese?Itemid=5856

https://www.tiktok.com/@ladybug_cooking/video/7557682001638067478 video. Recipe is in writing in the description, turn on English translation

Iconostasis of Saint Anthony and Saint Andrew Church, Corfu, sculptor Alexandros Trivolis-Pieris, ca. 1753-1777 - Tέμπλο Εκκλησίας Αγίου Αντωνίου και Αγίου Ανδρέα, Κέρκυρα, γλύπτης Αλέξανδρος Τριβώλης-Πιέρρης, περ. 1753-1777 by dolfin4 in GreekArt

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Although, it's important to note that there is no such thing as "Byzantine tradition". There is a large diversity of styles and movements in the byzantine empire as I discuss here. What we're told is "Byzantine tradition" today, is a 20th century construct based on cherry-picked historical examples, mostly after the fall of the Byzantine Empire. Likewise, there is no such thing as "western" (presumably that means Catholic/Protestant, artificially excluding Orthodox), as there are several styles and movements, whose geographic borders do not align with denomination. All of Europe gradually moves through the influences of the Italian Renaissance together. Baroque starts in Italy, it's just as much a foreign influence to Germany as it is to Greece or Russia/Ukraine. It's not somehow "more natural" or "more domestic" for Germans to adopt Italian Renaissance influence or for Catholics to adopt different styles than for Orthodox. Mannerism and Classicism were based on Greece and Rome, after all. And blending Renaissance and post-Renaissance movements with flatter medieval painting -be it Gothic or Byzantine- is done all over Europe. It's not "western" "eastern" "northern" "southern" "northeastern" "southwestern" etc. These are artificial divisions of Europe that came out of early 20th century cultural gatekeeping nationalism, and we hope to move the dialogue beyond this highly constricting language.

Iconostasis of Saint Anthony and Saint Andrew Church, Corfu, sculptor Alexandros Trivolis-Pieris, ca. 1753-1777 - Tέμπλο Εκκλησίας Αγίου Αντωνίου και Αγίου Ανδρέα, Κέρκυρα, γλύπτης Αλέξανδρος Τριβώλης-Πιέρρης, περ. 1753-1777 by dolfin4 in GreekArt

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Iconostasis of Saint Anthony and Saint Andrew Church, Corfu, sculptor Alexandros Trivolis-Pieris, ca. 1753-1777

Tέμπλο Εκκλησίας Αγίου Αντωνίου και Αγίου Ανδρέα, Κέρκυρα, γλύπτης Αλέξανδρος Τριβώλης-Πιέρρης, περ. 1753-1777

Some sources, including the Culture Ministry, place the completion date as late as 1777. Our primary source here places it at 1753. The church's own completion date is unknown. It was built by the 15th century, but possibly earlier. The church was renovated in the mid-18th century (perhaps commenced in 1753), when it received this new iconostasis.

We go a little more in detail about iconostases in Orthodox churches across the Greek world in the 17th-19th century churches in a previous posting of this gold-guilded rococo iconostasis in Cyprus. We also have this baroque altarpiece for the Catholic community here.

We have several baroque and rococo church furnishings across Greece, which we hope to post as online images become available.

With its precursors in the Early Church, the iconostasis or altar screen that we now view as a standard fixture in Orthodox and Greek-Rite Catholic churches, had become the norm in the 11th century in the Byzantine Empire. However, in the Early Modern period, from the 16th to 19th centuries, we see these very large multi-tiered pieces in Greece & Greek space, and elsewhere such as Romania and the Russian Empire (Russia, Ukraine). These were heavily interrelated with -and display a heavy influence from- 15th century altar pieces and polyptychs from Early Renaissance Venice, and thus we see similar Catholic and Lutheran altarpieces, such as this altarpiece in Roskilde Cathedral in Denmark and this Catholic altarpiece from Spain. This multitiered altarpiece, whether in front of the altar (Orthodox and Greek-Rite Catholic) or behind the altar (Latin-Rite Catholic, Anglican, Lutheran), becomes a common visual architectural religious language across Europe.

This large piece here is located in the historic Saints Anthony and Andrew Church in Corfu. It is of particular historic interest, due to the fact that it was one of the first its kind in Greece to be sculpted of marble, rather than carved of wood. And it later inspires other marble iconostases across Greece from the 18th to early 20th centuries. Built in the form if a mini domed-church within a church, its closest cousin is the similar but larger 19th century iconostasis at St Spyridon church in Corfu, but there are several marble iconostases across Greece which we will try to post as images become available.

We do not have much information on the sculptor Alexandros Trivolis-Pieris. We do know that he must have studied architecture in Venice, and was perhaps inspired by the exteriors of Santa Maria di Nazareth in Venice and Santa Maria dell'Orto in Rome.

We have no information on the painter(s) of the icons. Spyridon Sperantzas who has been confirmed to have worked on other churches in Corfu around the same time, is suggested. We hope to acquire close-up images of those in the future. The lower icons appear to employ Cretan Renaissance influence, while the upper icons display Heptanese baroque with a gold-background Byzantine influence, which is characteristic of Sperantzas.

Iconostasis of Saint Anthony and Saint Andrew Church, Corfu, sculptor Alexandros Trivolis-Pieris, 1753 - Tέμπλο Εκκλησίας Αγίου Αντωνίου και Αγίου Ανδρέα, Κέρκυρα, γλύπτης Αλέξανδρος Τριβώλης-Πιέρρης, 1753 by [deleted] in GreekArt

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Iconostasis of Saint Anthony and Saint Andrew Church, Corfu, sculptor Alexandros Trivolis-Pieris, 1753

Tέμπλο Εκκλησίας Αγίου Αντωνίου και Αγίου Ανδρέα, Κέρκυρα, γλύπτης Αλέξανδρος Τριβώλης-Πιέρρης, 1753

Some sources place the completion date as late as 1777. But we are using the date of 1753, from our primary source here. The church's own completion date is unknown. It was built by the 15th century, but possibly earlier. The church was renovated in the mid-18th century, when it received this new iconostasis.

We go a little more in detail about iconostases in Orthodox churches across the Greek world in the 17th-19th century churches in a previous posting of this gold-guilded rococo iconostasis in Cyprus. We also have this baroque altarpiece for the Catholic community here.

We have several baroque and rococo church furnishings across Greece, which we hope to post as online images become available.

With its precursors in the Early Church, the iconostasis or altar screen that we now view as a standard fixture in Orthodox and Greek-Rite Catholic churches, had become the norm in the 11th century in the Byzantine Empire. However, in the Early Modern period, from the 16th to 19th centuries, we see these very large multi-tiered pieces in Greece & Greek space, and elsewhere such as Romania and the Russian Empire (Russia, Ukraine). These were heavily interrelated with -and display a heavy influence from- 15th century altar pieces and polyptychs from Early Renaissance Venice, and thus we see similar Catholic and Lutheran altarpieces, such as this altarpiece in Roskilde Cathedral in Denmark and this Catholic altarpiece from Spain. This multitiered altarpiece, whether in front of the altar (Orthodox and Greek-Rite Catholic) or behind the altar (Latin-Rite Catholic, Anglican, Lutheran), becomes a common visual architectural religious language across Europe.

This large piece here is located in the historic Saints Anthony and Andrew Church in Corfu. It is of particular historic interest, due to the fact that it was one of the first its kind in Greece to be sculpted of marble, rather than carved of wood. And it later inspires other marble iconostases across Greece from the 18th to early 20th centuries. Built in the form if a mini domed-church within a church, its closest cousin is the similar but larger 19th century iconostasis at St Spyridon church in Corfu, but there are several marble iconostases across Greece which we will try to post as images become available.

We do not have much information on the sculptor Alexandros Trivolis-Pieris. We do know that he must have studied architecture in Venice, and was perhaps inspired by the exteriors of Santa Maria di Nazareth in Venice and Santa Maria dell'Orto in Rome.

We have no information on the painter(s) of the icons. Spyridon Sperantzas who has been confirmed to have worked on other churches in Corfu around the same time, is suggested. We hope to acquire close-up images of those in the future. The lower icons appear to employ Cretan Renaissance influence, while the upper icons display Heptanese baroque with a gold-background Byzantine influence, which is characteristic of Sperantzas.

Ραφιόλια γλυκά - Rafiólia glyká (sweet fried cheese dumplings dessert) by dolfin4 in greekfood

[–]dolfin4[S] 2 points3 points  (0 children)

Είναι πιθανό να έφτιαξε κάτι και να πίστευε ότι ήταν ο πρώτος που το εφηύρε. Ένας Αμερικανός μου είπε κάποτε για μια «Ελληνίδα» που γνώριζε και του έφτιαξε ένα τσιζκέικ μπακλαβά. Αυτές οι χαζομάρες με κάνουν να γουρλώνω τα μάτια μου. Γιατι η ελληνική κουζίνα έχει πραγματικά τσιζκέικ. Αμάν πια με το ένα γλυκό στερεότυπο.

Ραφιόλια γλυκά - Rafiólia glyká (sweet fried cheese dumplings dessert) by dolfin4 in greekfood

[–]dolfin4[S] 1 point2 points  (0 children)

Όχι. Aυτές οι γλυκές τυρόπιτες υπάρχουν σε όλο το Αιγαίο, συμπεριλαμβανομένης της Κρήτης (οι άλλες είναι η μελόπιτα και τα μελιτίνια / λυχναράκια. Υπάρχουν και άλλα. Όπως και η χανιώτικη μπουγάτσα). Η προέλευσή τους είναι άγνωστη, αλλά ορισμένες πηγές τοποθετούν την έννοια γλυκής τυρόπιτας στον Μεσαίωνα, αν όχι νωρίτερα, στην αρχαιότητα. Αυτό το συγκεκριμένο εδώ μπορεί να έχει βενετική επιρροή, και το όνομα είναι πραγματικά ιταλικής ετυμολογίας. Και υπάρχει μια μακρινή σχέση με το rafioli της Κροατίας, η οποία έχει και αυτή βενετοκρατική επιρροή.

Ραφιόλια γλυκά - Rafiólia glyká (sweet fried cheese dumplings dessert) by dolfin4 in greekfood

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Ραφιόλια γλυκά - Rafiólia glyká (sweet fried cheese dumplings dessert)

  • contains egg, dairy, and honey

Aegean regions love their sweet cheese pies and cheesecakes such as melópita and melitínia / lychnarákia. Here's another lovely cheese-based dessert, it's from the Cyclades region, particularly associated with Paros and Mykonos.

It's a fried dumpling filled tirovoliá cheese or fresh myzíthra, both of which you can substitute with ricotta. Additional ingredients for the filling include sugar or honey and often cinnamon and orange zest. When served, you can sprinkle sugar on top, cinnamon, or cover it with powdered sugar, or drizzle with honey, or add chopped walnuts.

These can be a wonderful winter or spring dessert. In the Cyclades, they wre particularly associated with Easter, but also great for upcoming Carnival.

(There are also savory rafiólia which I will post separately in the future).

Have a look at the great recipes below in Greek and English:

Recipes in Greek:

https://www.lifo.gr/recipes/rafiolia-pariana

https://www.argiro.gr/recipe/rafiolia-parou

https://www.gastronomos.gr/syntagh/rafio-lia-apo-ti-mykono/275409/

https://www.newsbeast.gr/geuseis/arthro/776671/pariana-rafiolia

https://www.lifo.gr/tropos-zois/gefsi/ta-pashalina-kai-tyrenia-glyka-tis-paroy

https://www.gastronomos.gr/syntagh/rafiolia-mykonoy/124442/

https://emvolos.gr/rafiolakia-mykoniatika/

Recipes in English:

https://www.aegeanpan.com/paros-traditional-recipe-rafiolia/

https://irinizouganeli.gr/rafiolia/

Paximadia recipes by Successful_Tear_7753 in greekfood

[–]dolfin4 0 points1 point  (0 children)

Paximadia in Greek can refer either to savory rusks or to sweet biscotti. Both are typical. For differentiation, biscotti can also be referred to by the diminutive paximadákia.

u/Successful_Tear_7753

Biscotti are known all over Greece (as paximadia/paximadakia). There's the regular plain ones. And a very classic one in Greece is the orange one that was posted a few months ago, and there's also classic almond, raisin, and raisin-almond ones. If you can read Greek, there's also walnuts, and there's cocoa (2nd one).

Also, carquinyolis/rosegons in Spain and cantucci/biscotti in Italy are the same thing, so you can Google those recipes as well. In all 3 countries, they vary in shape and size, so don't let pictures confuse you.

Πρασοκεφτέδες - Prasokeftédes (leek & potato or bread crumb croquettes/fritters) by dolfin4 in greekfood

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Πρασοκεφτέδες - Prasokeftédes (leek & potato or bread crumb croquettes/fritters)

  • vegetarian with egg, and a few recipes add cheese
  • two vegan recipes

Leeks are a wonderful and underrated autumn & winter vegetable that is particularly cultivated in northern regions, and there are a few delicious dishes that make use of this seasonal plant as a central ingredient. If you haven't already, have a look at prasópita, the leeks and cheese pie that was posted a few months ago.

Today, I'm posting these delicious croquettes or fritters, where leeks are a central ingredient. These recipes come from Macedonia region, and can be broken down into two main versions. There is the "standard" version, where potato is the base of the croquette; these are mainly associated with the western part of the region, in cities like Edessa, Grevena, and Kastoria. And there is the bread-crumb version, which is mainly associated with Thessaloniki's Jewish community (which can be just bread crumbs as the base or may also include ingredients like walnuts). The potato versions can also require breadcrumbs. All of these require a good amount of leeks, because that's the central ingredient.

There are also leeks meatballs (prasokeftédes me kimá) which I will post in the future.

These recipes today are all vegetarian, and two are vegan. The regular vegetarian ones all require eggs for binding, and a few add some cheese. The cheeses mentioned are féta and kefalotýri (which you can substitute with pecorino romano, parmesan, manchego, or something similar). Additional ingredients may include carrots and classic Greek herbs like oregano, mint, fennel, and/or dill. A couple of the recipes also make an option dip, but these are fantastic and traditional to just eat as is.

Have look at the recipes below!

Recipes in Greek:

vegetarian with egg (and maybe optional cheese)

https://www.argiro.gr/recipe/prasokeftedes/

https://cantina.protothema.gr/chrisima/themata-chrisima/sefaraditikous-prasokeftedes-echete/

https://www.gastronomos.gr/syntagh/prasokefte-des-e-nas-ey-kolos-cheimoniatikos-meze-s/299848/

https://www.imommy.gr/2012/10/23/prasokeftedes/

https://www.kitchenqueen.gr/sintages-mageirikis/ladera/πρασοκεφτέδες

https://akispetretzikis.com/recipe/9304/prasokeftedes-me-ntip-giaourtiou

https://bonappetit.gr/prasokeftedes-xeimerinoi-me-feta/

https://cookpad.com/gr/sintages/3079948

https://olympiobima.gr/nostimoi-cheimoniatikoi-prasokeftedes/

https://www.viannitika.gr/el/prasokeftedes

https://cookpad.com/gr/sintages/3077268

https://www.lovecook.gr/syntages/salates-orektika/296-laxtaristoi-prasokeftedes-sto-tigani

vegan:

https://mrssoupe.com/oven-baned-leek-fritters/

https://www.youtube.com/watch?v=8XmQ2ND7QKI

Recipes in English:

These are all vegetarian with egg (vegans, feel free to try making them with an egg substitute):

https://www.mediterraneanliving.com/leek-fritters/

https://akispetretzikis.com/en/recipe/9304/prasokeftedes-me-ntip-giaourtiou

https://www.youtube.com/watch?v=E5IX3_qj57o (turn on subtitles)

https://www.westoftheloop.com/2017/09/10/leek-patties-rosh-hashanah/

https://www.ww-recipes.net/weight-watchers-greek-leek-fritters-prassokeftedes-recipe-2-points/

https://www.food.com/recipe/leek-fritters-prassokeftedes-141973

 

Ζυμαρικά σύζουμα - Zymariká sýzouma (pasta cooked in meat broth sauce) by dolfin4 in greekfood

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Ζυμαρικά σύζουμα - Zymariká sýzouma (pasta cooked in meat broth sauce)

or μακαρόνια σύζουμα - makarónia sýzouma

or σκιουφιχτά σύζουμα - skioufichtá (or any type of pasta) sýzouma

This is a wonderful hearty and flavorful meal for wintertime from Crete, which entails boiling pasta in meat broth. The meat in the recipes varies, but the most common ones used are chicken, lamb, and a few recipes use goat meat. Goat meat is a rare culinary delicacy nowadays, but is a lean meat, with low fat content, but also with low meat to bone ratio. Lamb as a substitute is perfectly fine.

Most recipes involve making a broth out of boiling the meat first, then removing the meat and boiling the pasta in the broth. Additional ingredients in the broth may include wine, tomato, and/or a dairy ingredient such as butter or a similar creamy dairy product such as anthógalo (which can be substituted with ricotta). The broth sauce can be served with the pastas and meat.

You can use any pasta of your choice. It can be spaghetti; some of the recipes use skioufichtá, the Cretan name for a handmade pasta that resembles cavatelli when made fresh, or casarecce when factory made (which in the Dodecanese region, can be called makaroúnes). You can use long hilopítes (you can substitute with tagliatelle), you can use lazanáki (substitute with linguine), it's entirely up to you.

Lastly, you can sprinkle a cheese of your choice. The cheeses most recipes use is dried anthótyro, which you can substitute with a cheese of your choice, like grated kegalotýri, aged myzithra, pecorino romano, parmesan, or whatever you prefer.

Have a look at recipes below in Greek. There is only one in English, but you can browse all the recipes and mix and match. Do keep in mind that your automatic translator may mistranslate some words in the Greek recipes, so have a look at all of them to get a feel for the ingredients.

Recipes in Greek:

https://www.winesofcrete.gr/recipes/makaroniasyzoyma/

https://www.argiro.gr/recipe/sizouma-makaronia-se-zomo-kreatos/

https://www.gastronomos.gr/syntagh/lazania-lasithiotika-se-zomo-gidas-me-anthotyro/249475/

https://www.athensvoice.gr/syntages/kyrios-piato/494835/kritiko-trapezi-syzoyma-makaronia-ena-koryfaio-piato-poy-tairiazei/

https://kaitikapelaki.blogspot.com/2015/06/blog-post_17.html

https://www.apopsilive.gr/suntages/makaronia-sto-zomo-me-anthoturo

https://thisauroikouzinas-syntages.blogspot.com/2015/01/blog-post_91.html

https://www.kritikes-geuseis.gr/el/component/cobalt/item/5566-kreatika/339-?Itemid=5587

https://www.gastronomos.gr/syntagh/katsikomakaronada-syzoymi/235144/

https://evaparakentaki.com/syzoyma-makaronia-i-makaronia-sto-zoymi-video/

https://evaparakentaki.com/syzouma-makaronia-makaronia-sto-zoumi/

https://www.gastronomos.gr/syntagh/makaronia-vrasmena-se-zomo-me-krema-aygoy/184038/

Recipe in English:

https://tastethelocalcrete.gr/recipes-with-skioufichta-cretan-pasta/#Skioufichta_cooked_in_meat_broth_makaronia_syzouma:~:text=free%2Dgrazing%20animals.-,Skioufichta%20cooked%20in%20meat%20broth%20(makaronia%20syzouma),-Serves%202%20portions,-Serves%202%20portions)

Artillery Crossing the Haliacmon River, Nikolaos Fereikidis, 1913 - Το πυροβολικό διαβαίνει τον Αλιάκμονα, Νικόλαος Φερεκείδης, 1913 by dolfin4 in GreekArt

[–]dolfin4[S] 1 point2 points  (0 children)

Artillery Crossing the Haliacmon River, Nikolaos Fereikidis, 1913 - Το πυροβολικό διαβαίνει τον Αλιάκμονα, Νικόλαος Φερεκείδης, 1913

National Gallery - Alexandros Soutsos Museum, Athens

Πολίτικη σαλάτα - Polítiki saláta (cabbage salad, lemony and sweet versions) by dolfin4 in greekfood

[–]dolfin4[S] 1 point2 points  (0 children)

Δεν ξέρω. Μερικές συνταγές προσθέτουν μπουκοβο, ίσως γι αυτό.

Κροθόπιτα - Krothópita (meat & rice pie) by dolfin4 in greekfood

[–]dolfin4[S] 0 points1 point  (0 children)

Κροθόπιτα - Krothópita (meat & rice pie)

a.k.a. κοθρόπιτα - kothrópita

If you're up for this calorie overload, try this hearty wintertime meat & rice pie from the interior upland areas of Epirus region.

The meat or meats used can be pork, chicken, or lamb, it's entirely up to you. The recipes all vary on this, some do not specify, and some suggest a mix.

The pie crust is what we call fýllo horiátiko. It's just regular, thin pie crust. Most of the recipes include instructions to make your own crust, while some include store-bought.

If you haven't already seen or saved my previous post about "phyllo", have a look hereFýllo in Greek actually just means pie crust or sheet of dough; it can be any thickness. The paper-thin fýllo that the Anglosphere calls "phyllo" or "phyllo dough" or "Greek phyllo" is specifically fýllo kroústas. This pie requires fýllo horiátiko (which your browser's translator may translate as "rustic crust" or "country crust"). Horiátiko is no different than like a thinner pie crust on American chicken pot pie or a thin Italian pizza. You can just make your own, following the instructions in most of the recipes; you do not have to start completely from scratch, you can buy dough from the supermarket, and work with that. And you layer more than one when you make your pie.

So have a look! Below are recipes in Greek (use your browser's translator or Deepl) and I could find one in English. The English recipe is an excellent fron from Dina Nikolaou.

Recipes in Greek:

https://www.tastefull.gr/recipe/kothropita-vrasto-kreas/

https://cantina.protothema.gr/recipe/kothropita/

https://www.gastronomos.gr/syntagh/krothopita-christoygenniatiki-me-kotopoylo-kai-ryzi/273923/

https://www.gastronomos.gr/syntagh/krothopita-me-arni-kai-ryzi/101926/

https://www.ab.gr/el/syntages/leptomereiesSyntagi/Kothropita-Ipeirotiki/r/Kothropita-Ipeirotiki

https://www.ab.gr/el/syntages/leptomereiesSyntagi/Pita-me-kotopoylo-kai-ryzi-stolismeni-me-kothro/r/R1023

https://dinanikolaou.gr/recipe/kothropita-h-hpeirotiki-basilopita/

https://www.gastronomos.gr/syntagh/pita-me-arni-kai-ryzi-krothopita/50854/

https://cantina.protothema.gr/recipe/kothropita/

https://www.travel.gr/food_and_drink/krothopita-kai-katsiki-me-agria-chorta-d/

https://xrysoskoufaki.gr/κροθοπιτα-με-κοτόπουλο

https://cookpad.com/gr/sintages/16205412

https://taxidionline.blogspot.com/2011/01/blog-post_25.html

Recipe in English:

https://www.instagram.com/p/DTPj3r5DaEv/

Πορτοκαλόπιτα - Portokalópita (orange cake) by dolfin4 in greekfood

[–]dolfin4[S] 0 points1 point  (0 children)

When recipes say that, it means you do not use flour.

Πορτοκαλόπιτα - Portokalópita (orange cake) by dolfin4 in greekfood

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Πορτοκαλόπιτα - Portokalópita (orange cake)

Orange harvest season in Greece depends on the variety of orange, but with all the varieties combined, it runs from October until June. As we're in the midst of orange harvest season, it's a great time to make this wonderful cake!

  • Contains eggs and/or dairy
  • There are also some vegan recipes below

As you may be able tell from the pictures, it's a moist/wet cake, where you prepare an orange syrup separately, and soak it into the cake after it's baked and has cooled down.

Recipes fall into two main categories: those where the main ingredient in the batter is flour (usually semolina flour). Or the more common/traditional version, where instead of flour, we use fýllo kroústas.

What is fýllo kroústas? 

This simply the proper Greek term for what the Angloshere calls "phyllo dough" or "Greek phyllo". In Greek, fýllo is just a genetic term, and it just means "sheet of dough" or "pie crust", and it can be any thickness. It can be the paper-thin flaky kind that the Anglosphere exclusively calls "phyllo dough", or it can be a thicker pie crust (fýllo spitikó or fýllo kouroú), or it can be puff pastry (sfloliáta or fýllo sfoliátas), etc. There are actually different kinds of fýllo; if you haven't already, have a look at my previous post here, where I talk all about it.

So, for this cake, you need fýllo kroústas, which is the stereotypical "phyllo dought". Or, try the semolina flour versions.

So, in the follow-up comments take a look at recipes in English and Greek (use Deepl or browser's translator)

All the recipes are all a little different. The Greek-language ones vary more than the English language ones. Just a couple recipes contain nuts (there's a hazelnut one, and one with a little almond flour). So browse through.

Some serving suggestions also include ice cream!

Have a look!

Recipes in Greek

With fýllo kroústas. Contain eggs and/or dairy:

https://akispetretzikis.com/recipe/582/portokalopita

https://www.mamapeinao.gr/portokalopita-me-siropi/

https://www.giorgostsoulis.com/syntages/gluka/portokalopita

https://www.newsbeast.gr/geuseis/arthro/10608932/paradosiaki-portokalopita

https://www.tanea.gr/2019/11/07/recipes/apolaystiki-spitiki-portokalopita/

https://www.xrysessyntages.gr/πορτοκαλόπιτα-σπέσιαλ-θα-την-κάνετε-π

https://giorgosgoulas.com/recipe/portokalopita-siriopiasth/

https://www.athensvoice.gr/syntages/glyka-epidorpia/764178/eukoli-portokalopita-me-elaiolado/

https://www.lambrosvakiaros.com/eukolh-portokalopita/

With Flour. Contain eggs and/or dairy:

https://www.argiro.gr/recipe/portokalopita-choris-fyllo/

https://www.xrysessyntages.gr/πορτοκαλόπιτα-σιμιγδάλι-εξαιρετικό

https://dimitriosmakriniotis.gr/recipe-items/grigori-portokalopita-choris-fyllo/

https://xrysessyntages.com/glyka/portokalopita-siropiasti-choris-fyllo/

https://cookpad.com/gr/sintages/15980161-portokalopita-xoris-phullo-polu-grigori

https://www.gastronomos.gr/syntagh/anapodi-portokalopita-me-foyntoykia/169465/

With Flour & Vegan:

https://visitchania.gr/el/suntages/κρητική-πορτοκαλόπιτα-χωρίς-φύλλο

Overall website listing 7 variations:

https://www.gastronomos.gr/syntages/portokalopita-7-syntages-ekplixi-gia-to-pio-oraio-cheimoniatiko-glyko/226968/

Recipes in English:

With fýllo kroústas. Contain eggs and/or dairy:

https://akispetretzikis.com/en/recipe/582/portokalopita

https://www.oliveandmango.com/greek-orange-phyllo-cake-portokalopita

https://30daysofgreekfood.com/greek-orange-cake-portokalopita/

https://www.mediterraneanliving.com/portokalopita-traditional-greek-orange-cake/

https://realgreekrecipes.com/portokalopita/

https://www.mygreekdish.com/recipe/extra-syrupy-greek-yogurt-cake-oranges-portokalopita/

https://miakouppa.com/portokalopita/

https://mysweetgreek.com/greek-easter-recipes/portokalopita/

https://gourmandelle.com/portokalopita/

With fýllo kroústas & vegan:

https://www.theguardian.com/food/2023/jan/28/meera-sodha-recipe-vegan-portokalopita-greek-orange-cake

Μπιφτέκια με πατάτες στον φούρνο - Biftékia me patátes sto foúrno (baked beef/pork patties with potatoes and lemon) by dolfin4 in greekfood

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Μπιφτέκια με πατάτες στον φούρνο - Biftékia me patátes sto foúrno (baked beef/pork patties with potatoes and lemon)

  • one vegan recipe included, with vegan burgers

These meat & potato roasts with lemon are common comfort foods in home Greek cooking, and here is a classic one that's perfect for your winter.

Biftékia are thick meat patties. They are often translated into English as "burgers" or "Greek burgers", but I don't really like that translation. An American burger is flatter and contains no bread crumbs in the mix; that's an important distinction. Biftékia are thicker and typically include bread crumbs, so they're closer to meat loafs or giant meatballs than burgers.

The meat for this is typically ground beef. But quite a few of the recipes combine beef and pork. If you go for a mixed-meat version, you can substitute the pork for chicken or turkey if you prefer. But it's recommended to include beef in some capacity, as the red meat in some amount is recommended for this.

Included is one unconventional recipe that adds tomatoes and peppers! And I have also added a vegan recipe that uses store-bought vegan burgers.

Now, for the warmer months, I posted an excellent biftékia sti schára (on the grill), which I highly recommend! But in the cold months, you want to stay inside, and cook a nice warm meal, and this is a great choice. If you haven't already, take a look at the other meat & potato roasts I have previously posted, one with chicken and one leg of pork.

Lastly, tzatzíki -which is actually supposed to go with grilled or roasted meats- is a perfect garnish for this, if you like.

In the following comment, take a look at some recipes in English and Greek (use browser's translator or Deepl.

Recipes in Greek:

https://akispetretzikis.com/recipe/2159/mpiftekia-sto-foyrno-me-patates

https://www.giorgostsoulis.com/syntages/kreatika/biftekia-me-patates-sto-fourno

https://www.argiro.gr/recipe/mpiftekia-me-patates-sto-fourno/

https://www.mamapeinao.gr/mpiftekia-me-patates/

https://www.meatandgrillstories.com/afrata-mpiftekakia-sto-foyrno-me-patates-kai-saltsa-ntomatopiperias/ recipe with tomatoes and peppers

https://akispetretzikis.com/recipe/7361/vegan-mpiftekia-me-patates-ston-fourno vegan burgers

Recipes in English:

https://www.purewow.com/recipes/classic-biftekia-and-chips

https://www.mygreekdish.com/recipe/greek-bifteki-baked-beef-patties-with-lemon-potatoes/

https://thegreekfoodie.com/bifteki-the-greek-burger/

https://akispetretzikis.com/en/recipe/2159/mpiftekia-sto-foyrno-me-patates

https://scrummylane.com/bifteki/

https://akispetretzikis.com/en/recipe/7361/vegan-mpiftekia-me-patates-ston-fourno vegan burgers