Akis has a recipe for Ouzo Cake, in case you want a recipe from Greece
https://akispetretzikis.com/en/recipe/5143/keik-me-oyzo
I hadn’t heard of it before
Ouzo Pie
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https://akispetretzikis.com/en/recipe/1731/ekmek-kantayifi
Kopenhai / Copenhagen
https://www.kalofagas.ca/2013/12/17/recipe-copenhagen-dessert/
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Very intrigued by the recipes you posted! I especially like the sound of the lemon olive oil ouzo cake! And the one with chocolate! The ouzo cakes I’ve made from the Greek church type cookbooks are doctored up cake mixes, but still IMO, delicious. I’ve always thought there’s a dearth of chocolate in Greek pastries and desserts, so am interested in the recipe using chocolate. I’ve been tempted to add mini chocolate chips to baklava before - maybe I’ll experiment a bit this year.
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one of the Greek bakeries in Toronto is known for its Tsokolatina layer cake, chocolate covered baklava, and, Nutella filled baklava. Also, chocolate covered tsoureki, which was brought over from Thessaloniki.
I agree, not enough chocolate at the Festivals!
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Bourtheto
…..
Kalymnos Style Fish Stew
I am going to make an adaptation of this recipe today. Cinnamon, oregano, thyme, bay, red wine.
Usually, our family giouvetsi is made with chicken hearts and gizzards.
Georgina Hayden is a Cypriot British chef I admire, and this is her recipe. Oregano and cinnamon
allspice , cinnamon and thyme in this beef version
nutmeg, cinnamon, allspice, bay
I picked up some lamb stewing chunks just for yiouvetsi. I’ll make it tomorrow.
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Shank is or shoulder is best. We always use shank. Fall-off-the-bone tender and delish.
Now I need to tell my PIC to make youvetsi again 
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Look forward to seeing yours.
This was my first time to make a lamb giouvetsi.
We don’t like shanks at our house. I have stopped buying them.
I used some lamb loin chops I had bought at a nice little butcher shop in Listowel, Ontario. They are bonier than we prefer. The meat was tender and delicious. I used 7 Deadly Zins from Lodi.
I cooked this one in my braiser in the oven at 225 ⁰F convection on for about 3 h.
Usually, we prepare our chicken heart and gizzard giouvetsi on the stovetop, and we don’t add wine, celery or carrots to that recipe.
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Youvetsi with fall-off-the-bone lamb shanks & kefalotyri, as our Turk didn’t have kasseri.
Didn’t matter. Glorious.
Also, fabulous fasoulakia with local beans.
Opa!
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new to Phoenikia, the Cypriot Phoinikota!
