Author Archives: Aegeaneating

Maritozzi cream buns

A squisite brioche type buns coming from Medieval period of Roman cuisine. It was made by the Roman women for their husbands (marito). But as for the tradition, during the first Friday of March, young men were gifted a maritozzo … Continue reading

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Green Vegetable hortopita Quiche

for the filling: 1/2 kg leeks 1 bunch swiss chard a bunch of nettles a bunch of dill and parsley a bunch of kale 3 eggs 1/4 cup milk red pepper flakes 100 gr feta cheese (grated) 80 gr gruyere cheese-Kefalograviera … Continue reading

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Oven baked Mirabelle plum jam

Among the most delicate plum variety is the yellow gold colour with sweet rich flavoured and scented Mirabelle plums. Bereketia (Μπερεκέτια) is the Greek name of it. They are harvested mid August when they are fully matured. In sping the … Continue reading

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Pickled okra

Okra is one of the popular superfood around the world. But the most unusual feature is that, it has gummy and gelatinous substance when cooked after the pod is released. A lot of people dislike to cook okra, due to … Continue reading

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Seven-spice cookie ~ Kömbe

The cookie dough is made from a beautiful mixture of fresh ground spices that include mahlebi, mastic, cinnamon, ground cardamom, ginger, clove, ground nutmeg and anice seeds with crushed walnut filling. During Ramadan, these seven-spicy cookies are a tradition of … Continue reading

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