Tahinopita with Halvas

Aside


Good Friday is one of those days during Lent when we abstain from eating oil, so this dessert will fulfill your needs all day long as their is no oil in this recipe and it is very filling and tasty.

Tahinopita is a bread made with tahini and one of the most popular posts in my blog.  Today I used the basic recipe   included in my Cookbook page 100 and tweaked it to make something different.

To make this tahinopita with halvas  follow the same instructions and make the dough.

For the filling you will need:  Tahini, honey, brown sugar, cinnamon, orange zest, halvas (any flavour you like) and orange juice.  If you want it vegan, instead of adding honey, you may add more sugar.

Halvas

Mix tahini with honey and add brown sugar, mix and taste  until tahini is sweet enough for your taste.  Add the orange zest and orange juice.  Add as much as orange juice needed to make tahini runny.   When the right consistency is achieved, break halvas into small pieces and press them with a fork.

Roll out phyllo, following the instructions in the book and add some of the filling.  Make into a roll, twist it and place in a baking tin, staring from the centre, forming a coil.

When done, bake until golden on top.

While it is baking prepare a syrup with 1 cup sugar, 1 1/2 cups water, lemon rind, 2 tbsps lemon juice and one piece of cinnamon stick.  Bring to a boil, lower heat and simmer for five minutes.

When tahinopita is baked, while it is still hot, using a spoon, wet tahinopita all over with the syrup.

When it cools, cut into pieces and store in an air tight container.

This recipe is linked to my event Creative Concoctions #3:  Desserts.

Kalo Pascha (Happy Easter)

Order your copy now!

Advertisements

Rozotto (Pink Rice Pudding) Ροζότο (Νηστίσιμο Ρυζόγαλο)

Aside


Ryzogalo (page 134 of my cookbook)  is a traditional rice pudding (ryzi) means rice and gala (milk) we make in Cyprus and in Greece by boiling rice with milk and using corn flour (starch) as a binder.    It is then served with lots of cinnamon on top.

You can find an Indian version of Rice pudding, called Kheer and another Saffron Rice pudding which is one of my concoctions I made at the post for Krokos Kozanis.

This time I decided to make a vegan Ryzogalo, with coconut milk.   I recently bought rice flour which I am falling in love with its flavour, so I used some which added to the taste but also speeded up the setting  time of the pudding.  I did not want to make the traditional flavour with cinnamon and made it with Triantafyllo (rose syrup), which I bring from Cyprus every time I visit.  This, together with the rose water, also added to the flavour with a wonderful aroma but also made the pudding beautiful giving it a pink colour.  If you cannot find rose cordial and still want to make it pink, you can give it a different flavour by adding pomegranate molasses.  In this case do not add rose water but add vanilla.

I named this pudding rozotto (playing with the name rizotto) because roz in Greek means pink.

Rozotto (Triantafyllo Ryzogalo – Rose Cordial Rice Pudding), recipe by Ivy

Preparation time:  5 minutes
Cooking time: about 45 minutes

Serves: 8

Ingredients:

  • 100 grams short grain starchy rice such as Carolina or glace or other starchy rice like arborio
  • 2 cups coconut milk
  • 6 1/2 cups water
  • 200 grams sugar
  • 2 tablespoons rose water
  • ¼ cup rose cordial
  • 2 tbsp rice flour

Directions:

  1. Reserve 1 cup water and dissolve the rice flour.
  2. Put the rice, sugar, water and milk in a saucepan and bring to boil and then lower the heat and cook about 40 minutes, stirring frequently.
  3. Add the dissolved rice flour and mix.
  4. When it starts thickening add the rose water and rose cordial and mix until it sets.

Ήθελα να φτιάξω ρυζόγαλο νηστίσιμο και σκέφτηκα να το φτιάξω με γάλα καρύδας.  Επειδή δεν ήθελα την κλασσική γεύση με κανέλα σκέφτηκα να βάλω “τριαντάφυλλο” ένα ποτό που φτιάχνεται στην Κύπρο από συμπυκνωμένο συρόπι από τριαντάφυλλα.

Το ρυζάλευρο το προμηθεύτηκα από ένα μπακαλικάκι που πουλάει Ασιατικά προϊόντα, αλλά μπορείτε να πάρετε από οποιοδήποτε σούπερμαρκετ το ρυζάλευρο που φτιάχνουν την κρέμα των μωρών.  Δίνει μια ιδιαίτερα ωραία γεύση στο ρυζόγαλο και επίσης το ίδιο και το τριαντάφυλλο και ροδόνερο.

Ονόμασα αυτό το ρυζόγαλο “Ροζότο” παίζοντας με τη λέξη ριζότο, λόγω του χρώματός του “ροζότο”.    Δεν ξέρω εάν θα βρείτε τριαντάφυλλο στην Ελλάδα αλλά εάν θέλετε να φτιάξετε “Ροζότο” δοκιμάστε το με γρεναδίνη, θα τη βρείτε σε όλες τις κάβες, αλλά υπάρχει και Συρόπι Ροδιού (pomegranate molasses) στα καταστήματα που πουλάνε προϊόντα της Μέσης Ανατολής, στην Ευριπίδου.  Σ’ αυτή την περίπτωση μη βάλετε καθόλου ροδόνερο και βάλτε βανίλια.

Εκτός από την κλασσική συνταγή Ρυζόγαλου, στο παρελθόν έχω φτιάξει Κίαρ (Ινδικό Ρυζόγαλο) αλλά και Ρυζόγαλο στο φούρνο, με Κρόκο Κοζάνης.

Ροζότο (Ρυζόγαλο νηστίσιμο με Τριαντάφυλλο), συνταγή της Ήβης

Χρόνος προετοιμασίας:  5 λεπτά
Χρόνος μαγειρέματος: περίπου 45 λεπτά

Μερίδες: 8

Υλικά:

  • 100 γραμμάρια ρύζι Καρολίνα
  • 2 κούπες γάλα καρύδας
  • 6 1/2 κούπες νερό
  • 200 γραμμάρια ζάχαρη
  • 2 κουταλιές ροδόνερο
  • ¼ κούπας συρόπι τριαντάφυλλο
  • 2 κουταλιές ρυζάλευρο

Εκτέλεση:

  1. Διαλύουμε το ρυζάλευρο με 1 κούπα νερό.
  2. Βάζουμε το ρύζι να βράσει, με τη ζάχαρη, το υπόλοιπο νερό και το γάλα.   Αφού βράσει, χαμηλώνουμε τη φωτιά και το ανακατεύουμε κατά διαστήματα να μη μας κολλήσει για περίπου 40 λεπτά.
  3. Προσθέτουμε το διαλυμένο ρυζάλευρο και συνεχίζουμε το ανακάτεμα.  Μόλις αρχίσει να πήζει προσθέτουμε το τριαντάφυλλο και το ροδόνερο και ανακατεύουμε μέχρι να πήξει.

I am linking this recipe to an event created by Nivedita and hosted by Priya, of  Priya’s Easy &Tasty, Celebrate Sweets – Sweets with Rice ,

I am also linking this recipe to Creative Concoctions, created and hosted by Ivy, of Kopiaste to Greek Hospitality.

Order your copy now!

Bougatsa Nistisimi (Vegan)

Aside


Bougatsa is the name of a hand made phyllo which is then made into  pastries which can either be sweet or savory.  It can be made with semolina cream, with feta cheese, with minced meat, with spinach, with potato etc.     This is a speciality in the towns of Serres and Thessaloniki, in Northern Greece but it has become so popular that you will find “Μπουγατσοπωλεία” (pr. Bougatsopolia) all over Greece,  selling only pastries made with this thin phyllo.

Bougatses are street food and are usually sold in small fast food shops or bakeries,  selling all types of pastries such as tyropites (cheese pies), spanakopites (pl. for spanakopita, which is quite popular abroad and is a spinach pie), loukankopites (sausages pies), piroshkis, peinirli etc.  In these shops you can only find the pastry with the sweet cream filling.

You can find out more about the history of  Bougatsa and a recipe  in my other blog.

I have made Bougatsa with homemade phyllo several times based on Shiamishi.  Shiamishi (page 120 of my cookbook), and bougatsa have a few similarities as the phyllo is based on the same technique and the filling  is  also a semolina cream with a mastic flavour.   Instead of being baked, shiamishi is deep fried.  To make bougatsa I have used  the semolina cream of galaktomboureko (page 127 of my Cookbook).

You can make bougatsa as one big pie or smaller individual ones.

After making Bougatsa many times with a wonderful result, I decided to make “Nistisimi Bougatsa” , making the cream with coconut milk and using olive oil and vegetable margarine.

Bougatsa Nistisimi, Recipe by Ivy

Ingredients:

Shiamishi Pastry phyllo, made with olive oil (recipe in my cookbook)

For the filling

1 cup semolina
¾ cup sugar
3 mastic resins, pounded with 1 tsp sugar (or use 1 tablespoon lemon zest)
250 ml coconut or almond milk
2 cups water
2 tbsp blossom water (optional)
1 tablespoon margarine

Directions:

Put the water and milk, together with sugar and mix on low heat until lukewarm and the sugar dissolves.  Add the semolina, mastic or vanilla and start mixing with a balloon whisk until it sets.  Mix in the margarine and blossom water until the cream thickens.

Empty the cream in a baking tin or large bowl so that the cream is not higher than 1 cm.  Cover with cling film and set aside until the cream cools.

Roll out the dough, same way as for shiamishi.  Cut a piece of cream and fold the phyllo.  Place in a well oiled tin.

Preheat oven at 180ο C / 350o F and bake for about 45 minutes or until golden.

Serve while still warm sprinkling lots of icing sugar and cinnamon on top.

I am linking “Nistisimi Bougatsa” to the event Creative Concoctions, created and hosted by Ivy, at  Kopiaste to Greek Hospitality.

Order your copy now!

Kopiaste and Kali Orexi,

Lahmajun

Aside


What’s a Lahmajun?

Lahmajun is one of the staple meals of Armenia and it is often described as the Armenian or Middle-Eastern analogue to the Pizza. However, a Lahmajun has a very thin crust, and is topped with a meat sauce topping, usually lamb or beef-based, that is cooked with tomato and Middle Eastern spices..

I got to know about Lahmajun from my mother, who had learned it from Armenian friends. This is so tasteful and much healthier than pizza (considering it does not have all the fat from cheese, etc.) and finally it is so easy to make.

The recipe is included in Part II of my e-book Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Order your copy now!

Note:   (this recipe is not included in the  hard cover book)

Koupes


koupes new2

Koupes (found also in other countries under the name kibbeh, kibbe, kubbah, kubbat), is a street food we find in Cyprus and one of the most usual place we used to find them was on Sunday mornings outside the Church yards. I am not sure if you can still find them outside churches but I know that they are now sold in supermarkets or in confectioneries.

Koupes are a finger food, served as a mezes as we call it in Greek or a snack, which is usually eaten by the hand. Its crust is made of bulgur wheat, flour, oil, salt and egg (optional) and stuffed with ground meat, lots of onions, parsley and spices. Actually the ones sold by stree vendors were mostly with lots of onions and parsley and less minced meat.

koupes machine

I have tried several times to make them and this was my third attempt. The first was a total disaster and the second although they tasted good, they lacked appearance as they cracked during frying. After a few attemps I finally managed to make them.

In Cyprus you can find two kinds of bulgur wheat. One is for pilaf and the other one which is much thinner is only for koupes. I brought some with me, as the bulgur wheat I find in Greece is not very fine but next time I shall attempt and grind it in the spice grinder and make it like semolina and see how it works.

 

During Lent we also make them vegan and use mushrooms instead of ground meat:

An easy way to make the shell is to use an attachment for a mincing (or sausage) machine which is designed to make koupes.   I had this machine for many years but only during my last visit to Cyprus in 2014, I learned that you can use it to make koupes.

Making koupes

The shells come out  quite thin, into a long, hollow sausage which you cut at the size you prefer.

cutting koupes

You then close one end, fill them and close the other as well.

Koupes from Cyprus

The recipe is included in Volume 2 of My cookbook or in the pdf of both volumes of My Cookbook.

 

 

frying koupes

Kopiaste and Kali Orexi,