History of Greek Food

Thin ribbons of fried dough or strips having the thickness of a pencil…
They are crunchy but fragile and melt in the mouth.
It’s quite easy to make them; you just need flour and water or orange juice and sometimes eggs or/and yeast. Cut the pastry sheet into squares of 7cm width or into ribbons of 10 [...]

For the children
 
bread
butter
honey
sesame seeds
a little cinnamon powder

December 11: International Day for Children

But yesterday I finally opened a bottle of my own hydromeli.

The drink which was called hydromeli (water- honey) by the Greeks and aquamulsum by the Romans is found in many cultures throughout history, and is also known as mead.
It can be regarded as the oldest alcoholic beverage known to man, and the simplest of course.
Hydromeli [...]

MANOURI is one of the joys of Greek cheese production. The word derives from the ancient Greek manos (tyros)= light, not hard (cheese) and highlights the cheese’s old origin. A good manouri is an exceptional fresh Greek cheese. It has delicate, milky taste, characteristic flavor, dense but smooth, almost spreadble texture and white color.   It is [...]