TAHINOPITES: Tahini, Cinnamon, and Walnut Cookies, in Lemon Syrup

Traditionally made in Cyprus before Easter, during the spring Lent – when all foods deriving from animals are prohibited – tahinopites are 6-7-inch round, syrupy breads, coiled and stuffed with a tahini mixture. As the coiled tahinopites bake, the thin layer of dough cracks and the stuffing oozes out, caramelizing; these crunchy, darkened, sugary tahini bits are the best bites.

Why not have more of the best parts of the pie? I decided to shape the dough differently in order to increase the caramelized area. The results are bite-size, cookie-like tahinopites — a kind of Eastern Mediterranean Cinnamon Rolls. It is important to get the highest quality tahini paste for these cookies. They taste best made a day in advance.  As they cool, they absorb and fully incorporate the lemony syrup.

Adapted from Mediterranean Vegetarian Feasts

Makes about 56 cookies

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With Succulent Fava Pods

It is fava time again, and this spring, after quite a long, wet, and cold winter, we seem to have lots of delicious, succulent pods.

Although we planted less beans last fall, the robust fava plants at the edge of our western garden are full of pods that I struggle to harvest before they grow large and stringy. We love eating them whole, much like green beans, as their velvety pods are tender and delicious. Over the years I have made the traditional braised fava with green onions and fennel, a more creative dish with preserved lemon and cilantro, and of course various kinds of fresh fava risotto, either with rice or orzo pasta. Inspired by a Spanish recipe by David Tanis I made a kind of fresh fava scrambled eggs, quite different from the traditional Greek island froutalia, the seasonal omelets with vegetables and potatoes.

Yesterday I cooked a new, apparently quite successful dish to showcase them: Inspired by the old, quick braised fava recipe with garlic, and both coriander seeds, and fresh coriander (cilantro) that I have in my Mediterranean Vegetarian Feasts, I created yet one more variation of the one-pot-pasta, this time with fresh fava and the two kinds of coriander/cilantro. Both Costas and I enjoyed it enormously, and we think that it is one of the best such simple pastas I made.

One-pot Pasta with Fava, Coriander Seeds, and Cilantro

Serves 3-4

1/2 cup good olive oil

4-5 garlic cloves, thinly sliced

1 tablespoon coarsely ground coriander seeds

About 1 1/2 pound tender fava pods, ends trimmed, chopped into 1/4-inch slices

350 grams bavete, ditalini or a combination (this was what I had in my cupboard)

About 4 cups boiling water or vegetable broth, Or more, as needed

Salt and Aleppo or red pepper flakes, to taste

A large bunch cilantro, chopped —stems and all

Crumbled feta for serving

Warm the olive oil and saute the garlic and coriander in a medium pot, until the garlic starts to smell. Do not let it start to color.

Add the chopped fava and sauté 2 minutes, then add the pasta, turn a few times and pour in 3 cups of boiling water or broth. Add salt and pepper to taste and cook, stirring often in high heat for about 9 minutes, adding more boiling water or broth if it gets dry. Taste and if the pasta is almost al dente, stir in the cilantro, taste, correct the seasoning, and remove from the heat, making sure it has quite a bit of broth.

Cover and let sit for 3-4 minutes, before serving in bowls, sprinkled with feta, and drizzled with fruity olive oil, if you like.

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Greens, again…

Porihia or Vrouves —the fresh shoots of wild mustard— are the horta (wild greens) we most love here on Kea! 

Their flavor is strong and somewhat bitter, much like the Italian cime di rapa or brocoletti. I am very proud of the bunch I gathered during our morning excursion up, in the mountainous Kato Meria. Feels like spring but we are told that more cold, wind, and maybe snow is coming…

With the bunch of porihia –wild mustard shoots– I gathered, instead of just boiling them as salad I made a fast, one-pot-pasta substituting greens and garlic for the tomatoes etc. of the original recipe. I could include anchovies, but I decided not to, this time. We didn’t miss them. 

I sauteed four garlic cloves in olive oil, added the greens, and some white wine, then about two cups boiling water, and half a packet of pasta. I cooked them stirring often, for about 9 min. Served the green’s pasta drizzled with fresh lemon juice, and more fruity olive oil, Aleppo pepper, and a handful of chopped fennel. We loved it!

See more recipes with greens, and the original One-Pot Pasta 

Braised Greens with potatoes

Lamb or Pork braised with Greens

Hortopsomo: Crust-less pie with Greens and Herbs

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Melomakarona – Honey-Infused, Olive Oil, Orange and Spice Cookies

The traditional, fragrant, old-fashioned Christmas cookies are my favorites! They are vegan because people ate them during the days of Lent that precede Christmas. I have updated my mothers recipe, adding ground nuts in the dough.

Melomaksrona 015 Sa

I think you will find these cookies irresistible. If you manage to save them for later, they will get even better the next days.They keep for up to 1 month so you may want to double the recipe, especially if you bake melomakarona with friends, as we usually do.

 

Makes about 45 cookies

 

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Baked Giant Beans with Garlic and Dill (Gigantes Skordati)

In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill.

Photo by MANOUSOS DASKALOGIANNIS 

I got the recipe from the North of Greece and I particularly love to bake it in the winter, but also all year round, as I am fed up with the common baked gigantes in tomato sauce that all taverns serve.

From my first book The Foods of Greece

 

Serves 6 

 

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