Yogurt, Olive oil, and Feta Drop Cookies (Koulourakia Almyra)

My mother used to made a version of these, with more flour together with the yogurt and olive oil, so that she could shape flat disks and fill the half-moon tyropitakia (turnovers) with feta mixed with eggs and chopped mint.

I just thought that I could probably whip up a savory cookie that contained the cheese and mint, and here is my version.  You can halve the recipe, but keep in mind that you can freeze these savory koulourakia and even if you don’t warm them up a bit before serving, they are still delicious.

 

Makes 40-45 cookie (about two-inch) (more…)

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Red-pepper-and-feta-topped Flat Bread

Besides adding our garden’s delicious red peppers to sauces, fry, and stuff with rice, vegetables, meat, or fish, I love the combination of flavors created by olive-oil-sautéed peppers and use them as topping for my flat bread, pairing them with crumbled feta cheese.

The dough is the one I use for my everyday breads, sometimes adding yogurt if I have leftover that is going too sour or any kind of mashed vegetables or greens.

See also the Tomato and Cheese topped bread, the Smoked Cheese and Kumquat Bread which is basically the winter version of my topped breads. For a more spicy-aromatic topping spread Zaatar mixed with olive oil over the tomatoes.

 

Makes TWO large Laganes (flat breads), or FOUR smaller 10X7 inch (25X18,5 cm) breads, serving 8-12 people as appetizer 

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Tomato-and-cheese-topped Lagana (Flat Bread)

We make this bread all the time, especially when we have guests. The dough is the one I use for my everyday breads, sometimes adding yogurt if I have leftover that is going too sour or any kind of mashed vegetables or greens. In the summer I use a tomato-onion-olive oil mixture, the leftovers from our daily tomato salad, pulsed in the blender, to make my Tomato Salad Bread which can also be topped with cheese and tomato slices.  Tomato Bread S

See also the Smoked Cheese and Kumquat Bread which is basically the winter version of my topped breads. For a more spicy-aromatic topping spread Zaatar mixed with olive oil over the tomatoes.

 

Yields 2 laganes (focaccia-like flat breads), each serving 6-8 people as appetizer

 

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Yogurt and Herb Pies Wrapped in Grape Leaves

In this recipe, the cornmeal-thickened yogurt with scallions and herbs, baked or fried and wrapped in tangy grape leaves, develops into an unexpectedly sophisticated “pie” with complex flavor.

In an earlier version, I made a large pie that I baked in the oven. It was good, but difficult to divide into portions. Paula Wolfert suggested small fried “packets,” which worked much better. Now I propose something in between: individual little pies, baked in tartlet pans or shallow muffin tins. When finished under the broiler, the grape leaves caramelize beautifully! Serve with risotto or any grain pilaf.

My friend, David Tanis has created and published in the New York Times his own brilliant version of the recipe using chard leaves instead of the grape leaves.

 

 

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