It’s Christmas tiiiiiiiiiime!! CHRISTMAAAAS!!
I cannot begin to describe how excited I am during this season! My joy is ridiculous!!
To top that joy I made melomakarona! Sounds Greek to you? Well, it is!
Melomakarona are traditional Christmas cake-like cookies, wonderfully spiced and soaked in a honey-based syrup. They are sweet, delicious and addictive!
You will not find a house without melomakarona during the holidays!
Plus, in case you are interested, they are dairy-free!
Disclaimer: This was my first attempt at making filo pastry.
Result: Very satisfying!
I chose to use the pastry for a cheese pie. Surprise 1.
And I used feta cheese. Surprise 2.
Oh, come on, there is no surprise here. I am Greek. Cheese pie is a huge tradition for us. It’s our breakfast, lunch and dinner. And I don’t think I need to actually explain why I used feta.
Because it rocks and rules. That’s why!
Or lahanodolmades as we call them in Greek!
This is a delicious dish, albeit slightly time-consuming. Certainly not your after-work dinner. But definitely your weekend lunch!
The cabbage leaves are stuffed with ground meat and rice and served in avgolemono, an egg-lemon sauce used in several different dishes in Greece, including many soups.
I promised this recipe here.
I shamelessly teased you with a photo here.
And I’m finally posting it here!
Plus as bonus: Instructions for the cheese my mother is making at home! (See end of post).
Keftedakia (little meatballs) is yet another way we prepare the ground beef and/or pork.
(For a reminder of the other two delicious ways check here and here!)
Back to my 2nd home and back to work.
I’m never able to describe what returning to Greece for holidays means to us. Such a warm feeling. Bliss.
So I’ll just post some summer photos and go on and wait for Christmas to arrive.
My mother’s creation. Whipped cream, petite-beurre biscuits, chocolate pastry cream. A simple yet incredible fresh dessert.