Sweets & Desserts
Greek sweets are basically Medio-eastern type, very sweet loaded with butter, oil and nuts.
Traditionally the Greeks did not have a custom to eat desserts after meal and these sweets were meant to be eaten between meals. Recently, with western-European influence, the Greeks do enjoy desserts after meal, but in this case, they tend to eat western-European style cakes or ice-cream.
Recipes
Bakrava, Bakravadakia : Nuts filled filo-pastry pies soaked in syrup (in the photo right are the bakravadakia).Kataïfi : Similar to baklava, made not by filo, but with hair-thin noodles (there are kataïfakia in the photo right).
Halvas : Olive-oil roasted semolina wheat softened with syrup.
Ekmek： Kataïfi with fresh whipped cream (yam yam).
Galaktoboureko： Semolina-custard baked in filo pastry and soaked in syrup.
Bougatsa： Similar to Galaktoboureko, but smaller and without syrup.
Karidopita： Walnuts cake soaked in syrup.
Ravaní： Butter cake soaked in syrup.
Loukoumades： Yeast doughnuts with syrup or honey.
Fanouropita： Spice cake without butter and egg.
 |
 |
| Above left is "Kazandipí", originated in Asia Minor. Similar to Panna Cotta with caramel. The original recipe requires water-buffalo milk. Above right is rice pudding, Risogalo, ominipresent in Mediterranean area. Right is Tourouba, deep-fried doughnuts soaked in syrup. |
 |
