Greek Christmas recipes and cooking
Greek Christmas recipes
As Christmas approaches the kitchens of Greece begin to fill with the sweet aromas of cinnamon, nutmeg and allspice as the majority of women begin to prepare the variety of Christmas cookies and pastries that are traditionally eaten during these festivities. The most famous of these are Melomakarona, dripping in honey and coated with crushed walnuts and Kourabiedes a delicious melt-in-the-mouth shortbread dusted liberally with icing sugar. Below are the instructions for making these popular Greek Christmas cookies as well as a recipe for the Christmas roast turkey with the Greek version of chestnut stuffing.
1 small glass of cognac
1 teaspoon of ground cloves
1 teaspoon of ground cinnamon
1 cup of fresh orange juice
2 teaspoon of grated orange rind
2 teaspoons of sugar
2 teaspoons of baking powder
1 can of lager beer
2 teacups of sunflower oil
1 teacup of fine semolina
1 kilo plain flour
For the coating
1/2 kilo crushed walnuts mixed with sugar and cinnamon
For the syrup:
2 cups of sugar
2 cups of runny honey
2 cups of water.
Place all the main ingredients, except for the flour and walnuts, in an electric mixer and blend until well
mixed and smooth. Put the mixture in a plastic ball and gently fold in the sifted flour until a dough-like consistency is achieved. Mould
the dough into oval shapes by hand, approx 6x3 cm. Place on an oiled baking sheet and bake in a
moderate oven 180C until light golden brown. Whilst the biscuits are cooking prepare the syrup by
putting all the ingredients in a saucepan and bring slowly to simmering point. When the syrup
becomes thickened it is ready.
When the biscuits are ready, dip them one by one into the syrup until well coated. Layer onto a dish,
sprinkling each layer with a generous handful of crushed walnuts mixed with cinnamon and sugar.
Continue layering and sprinkling until all the biscuits are piled onto the plate.
1 cup of sunflower oil
1/2 cup water
small schnapps glass of cognac
1 egg yolk
50 grms sugar
1 kilo flour (approx)
1.5 cups of ground almonds
1 tspn baking powder
1/2 tspn ground nutmeg
1/2 tspn ground cloves
Blend the butter and sugar together in an electric mixer until white and creamy. Add the egg yolk, oil, water and cognac with a couple of tblspns of flour, blending vigorously all the time until well mixed. Pour into a large mixing bowl and fold in the almonds and flour sieved with the baking powder, nutmegs and cloves. Knead until well mixed and a dough-like consistency. Shape into flat oval shapes as in Merikalades (which is the traditional shape) or into any shape that you like. Bake in a moderate oven 180C until pale golden. When cooked remove from the baking sheet and leave to cool. When quite cold, dip in sieved, powdered icing sugar until well coated. Pile on a dish and sprinkle liberally with more icing sugar.
Greek Christmas Roast Turkey and Chestnut Stuffing.
turkey giblets - heart and liver
1 onion, finely chopped
150 grms tomato paste
1/2 tspn ground cloves
1/2 tspn ground cinnamon
100grms pine nuts, finely chopped
10-15 boiled and skinned chestnuts
200grms of coarsely grated parmesan cheese
1/2 kilo long grain rice
salt & pepper
Fry the chopped onion in a little oil until golden. Add the coarsely chopped giblets and fry for a few minutes. Mix in all the remaining ingredients and stir until well blended together. Stuff the turkey with this mixture and secure both ends of the turkey to prevent the stuffing from falling out. Wrap in foil and roast in the oven until ready. The length of time will depend upon the weight of the turkey with the stuffing included. Normally allow 20 minutes per 1/2 kilo and 20 minutes extra. Uncover the foil for the last half hour to brown the turkey breast.
See more recipes of Greek food
Merry Christmas !!!