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Koulourakia [a] or Koulouria, [b] or kerkele in Pontic Greek, [1] are a traditional Greek dessert, typically made around Easter [2] to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla.
A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops) [93] [94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones. [95] [96] [97] [98]
Milk, cheese, buttermilk, and yogurt are the important dairy products. Pontians were traditionally farmers who produced their own food. They ate whatever was available. [1] The Pontos region has a distinct winter and summer; Pontians traditionally prepared food for winter by drying fruit and pickling vegetables.
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Portokalópita is very popular in Greece and is usually consumed as a dessert with coffee. [1] Within Greek pastries, it belongs to the family of cakes called siropiasta, sweets that are bathed in syrup, such as baklava. [2] Although it has a sponge-like appearance, its dough is actually made from dry shreds of filo dough.
Pages in category "Greek desserts" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. A. Amygdalopita; B. Baklava;
Smoothies are the perfect opportunity to blend a bunch of tasty, nutritious ingredients together with some Greek yogurt or even ice cream. For Laing, a chocolate, peanut butter and coffee ice ...