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Akanés. Akanes ( Greek: Ακανές) is a Greek sweet similar to loukoumi, only that it is flavoured with fresh goatsmilk butter rather than fruit essences. It is made exclusively in the town of Serres in Northern Greece. The name akanes dates back to the time of Ottoman rule in Greece, when it was called hakanes halva or royal halva ( hakan ...
Koulourakia[a] or Koulouria, [b] or kerkele in Pontic Greek, [1] are a traditional Greek dessert, typically made around Easter [2] to be eaten after Holy Saturday. They are a butter -based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their ...
An assortment of cakes and pastries in a pâtisserie. The following is a list of pastries, which are small buns made using a stiff dough enriched with fat.Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
Ouzo. An ouzo bottle. Ouzo (Greek: ούζο, IPA: [ˈuzo]) is a dry anise -flavored aperitif that is widely consumed in Greece. [1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, mastika, rakı, and arak.
Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes.
Tiropita with garnish. Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. [1] It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called kasseropita ...
The core of the Cretan cuisine consists of food derived from plants, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s when, with ...
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...