Tahinopita with Halvas

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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)

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Rozotto (Pink Rice Pudding) Ροζότο (Νηστίσιμο Ρυζόγαλο)

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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 and it’s also gluten free, 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.

You can find the recipe in my other blog Kopiaste to Greek Hospitality.Collage 2 Ryzogalo Triantafyllo image

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.

Τη συνταγή μπορείτε να τη βρείτε στο μπλογκ μου Κοπιάστε στην Κουζίνα μου!

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.

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Bougatsa Nistisimi (Vegan)

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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.

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Kopiaste and Kali Orexi,

New proposals for Daktyla and Shiamishi

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I wish to thank each and every one of you who have bought my cookbook and want you to know that what you bought is just the base of the traditional Cypriot cuisine.

From now on, if I create something new,  I will be posting them here, so as to give you more ideas with what you can do with the traditional recipes and make something new and creative.

If you follow my blog Kopiaste to Greek Hospitality, I have already posted a few recipes, which were inspired from my cookbook.

Kifylla,on  page 1o2: I have made Kifylla with Apple Pullaparts.

Lokmades and Xerotigana, on page 118: I have made Xerotigana with Chocolate and Ginger

Eliopitakia – Elioti, on page 109:  I have made an Olive oil and rosemary Cake.

Today, I made two new recipes.

Daktyla on page 124: Can you imagine each bite of daktyla with almonds having a citrus flavour?  Well, yes.   I made Citrus Daktyla, by adding in the filling my favourite citrus marmalade.  Just mix the marmalade with the remaing filling and make daktyla.  They turn out a bit bigger but it doesn’t matter as they taste great.

Shiamishi on page 120: I made bougatsa shiamishi by making the same phyllo for shiamishi.    You can either use the filling of shiamishi or make a vegan galaktomboureko cream (page 127), still keeping them nistisima by substituting butter with margarine and using coconut milk.  You then bake them until golden and sprinkle icing sugar and cinnamon on top.

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Desserts


Lokmades –     Shiamishi –    Galaktomboureko –   Chocolate Baklavas

Daktyla –     Kattimerka –    Pischies –    Bourekia me Anari

Palouzes –     Mahalepi    –    Ryzogalo –    Camamel Biscuit Pudding

Glyko Bergamonto –   Glyko Kydoni (Quince) –     Halloumi and Caramelized Dried Fruit –     Loukoumia

Pastelli –    Teratsomelo and Koulourouthkia –    Kollyva – Honouring our deceased – Royal Icing and Almond PasteAmygdalota –     Koulourouthkia me Anthonero –    Pastitsia –    Loukoumia tou Gamou

Coffee Liqueur –     Greek Coffee

Christmas Cake –    Kourabiedes –    Melomakarona –   Vassilopita

 

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