Karydopita (pr. ka-ree-dho-pee-tah) is a Greek walnut cake made with lots of walnuts and bathed in a sweet syrup. The word “karydi” (καρύδι) means walnut and “pita” (πίτα) means pie.
Greek
Yiaourtoglyko is a very easy Greek dessert made with whipped cream, Greek yoghurt and fruit preserves or compote. Very refreshing for summer days!
Kitromilaki or Nerantzi Glyko, is a fruit preserve made with Seville Oranges when they are small and the seeds have not yet developed inside.
Glyko Karydaki, is a Greek fruit preserve of small (or young) walnuts and it is one of the best Greek traditional spoon sweets.
If your preserves have mildew or the sugar has crystalized, don’t throw them away as today we are going to learn how to fix these preserves.
Glyka tou koutaliou, which means spoon sweets, are traditional, homemade sweet fruit preserves, served in a spoon as a gesture of hospitality in Greece and Cyprus. They can be made from almost any fruit, though sour and bitter fruits are especially prized. There are even spoon sweets made from vegetables and flowers.
If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.
Kagianas (also called strapatsada), is a Greek summer side dish from Arcadia and is ideal to accompany BBQ and grilled meat dishes.
Vine leaves or grape leaves are the leaves from the grapes used for making wine or the grapes we eat.
The best period to get the vine leaves is when they first appear, during April – May, when they are fresh and tender and before they are sprayed with pesticide.
Dolmades me Avgolemono (dol-MAH-thes mé Avgolémono) , are vine leaves stuffed with ground meat and rice which are then served with an egg lemon sauce, called avgolemono (avgo = egg and lemoni = lemon).