I can’t tell you how much I love this soup. Especially if you garnish the hot soup with a raw egg yolk …
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My melomakarona
My kourabiede, the snowball /Mexican wedding cake / Russian Tea Cake in the middle of the plate.
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They look perfect.
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Thank you!
My mom would have like the nuts ground more finely in the kourabiedes lol. I chopped them with a knife on the cutting board, so there were chunks of nuts.
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The kourabieda looks good, too. A local shop sells them as the Mexican wedding cakes, kind of expensive, but guaranteed to give me Marcel Proust madeleine-like flashbacks to my youth and yia-yia.
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Adding a link to the March 2022 COTM - looks like a winner for any Greek cuisine lover! LEMON LOVE AND OLIVE OIL - March 2022 Cookbook of the Month
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The Zucchini and Feta Bake, as well as Eggplant Feta Pie look interesting to me.
Lots of good Sephardic recipes in Claudia Roden’s “Book of Jewish Food”,
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I have DK’s Ikaria cookbook, but haven’t cooked from it much. Gifted to my Greek SIL’s and a nephew too. One SIL spent a week or so on Ikaria and loved it. The cookies are adorable! Abruptly switching subjects, do you happen to have a good recipe for the orange flavored Greek sausage? I’ve been toying with making a batch lately.
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I don’t have a recipe for loukaniko - I haven’t made it.
I’ll let you know if I make any.
Please let me know when you make it.
I wouldn’t mind a tried tested and true recipe.
Will do! Maybe, now that the pressure’s on, I will actually do it. Stay tuned.
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This looks like it will hit the spot on a weeknight.
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Hmm. I wonder if “bouyiourdi” derives from Chef Boyardee, the way the pastries called sarali derives from Sarah Lee.
