I don't know what else to do for fasting ... I remember the first time I heard about Greek halva ... a Greek housewife promised me, talking about each other, that she would make me "until tomorrow" a delicious halva! The thought of sunflower or sesame seed halva immediately occurred to me - I was going to find out something else the next day ...
That other thing is an ancient custom of the Greeks, present in all their traditional houses, a simple dessert, available to anyone and somewhat exotic!
We need, first of all, a cup, this being the supreme measure of things in this simple and tasty halva. ... and it goes something like this: two cups of semolina, two cups of sugar, a cup of honey, a cup of olive oil (it also goes with sunflower), four cups of water, half a cup of kernel walnuts and almonds ... always the same cup! The peel of a lemon, the peel of an orange, a couple of cinnamon sticks and a little ground cinnamon.
We first boil the water with the sugar, honey, cinnamon sticks and citrus peels. After boiling, let them simmer for about ten minutes. In another saucepan, heat the olive oil and toss the walnut semolina and almonds over it. Stir constantly over low heat, not to catch or burn, and when the semolina has browned and starts to smell only slightly burned, turn off the heat and immediately put the syrup on them! It will sizzle a little but it has nothing!
Cover with a lid and let the semolina swell well, until it acquires the consistency and appearance of a muddy late winter snow ...
We take from this composition and put in various forms, small bowls, glasses or any other shapes, we put it in the cold and then we take it out nicely and decorate it with almonds or walnuts and we powder cinnamon.
That would be the Greeks' halva!
Preheat the oven to 190 ° C. Heat 1 tablespoon of oil in a pan, add large chopped onion and garlic and cook over low heat, stirring occasionally, for 8 minutes or until soft. Add the finely chopped spinach and tomatoes and cook for another 6 minutes. Place the mixture in a large bowl and allow to cool slightly.
Mix ricotta and crushed feta with spinach and add pine seeds. Season with nutmeg powder and a pinch of salt and freshly ground black pepper.
Grease a shallow baking tray 28 x 20 cm with a little oil. Place two sheets of previously thawed dough on the bottom and edges of the tray, overlapping them if necessary. Allow the excess dough to hang over the edges of the tray. Cover with half of the spinach mixture, spreading it evenly over the edges. Cover with another sheet, then add another layer of the spinach mixture.
Fold the dough from the edges inside, then put another sheet on top, squeezing the edges nicely underneath. Grease a little on top with the remaining oil and bake for 25 minutes or until the dough is crispy and golden.
5 Greek restaurants in Bucharest
If you fancy a portion of squid or octopus, or want to know where you can eat an authentic tzatziki or a moussaka to lick your fingers, book a meal at one of the restaurants below. With Restograf you make a reservation in two times and three movements (either from the site or directly from the application) and you receive confirmation on the spot!
Because the menu does not lack lamb, fish and seafood, Amvrosia also has one psistaria (a large brick grill on which the meat can be rotated).
In Pipera, on the Church Road no. 11, you will find an authentic Greek restaurant, only with dishes that respect this specific (including the drinks on the menu are Greek, whether we are talking about wines, beer or water). Located on the ground floor of a villa, Amvrosia it is spacious and has a large and beautiful terrace, right on the lake shore. But beyond the appearance, what makes this restaurant special is the Greek Evanthia Zisi, the owner and lady chef of the kitchen. Her recipes and dishes are excellent, like at home mom (if you grew up in Greece). But you got the idea & # 8230 It is about Greek gastronomy in its most delicious forms and tastes. From very good salads and appetizers, to a complete dinner experience. They even have a corner of the garden where they grow sage, basil, mint, thyme and oregano, which they use for food.
We recommend you try Kefalotiri Saganaki (prepared with cheese and honey), Kataif Ekmek and fabulous Papoutsakia!
Meat seasoned with sweet spices, exceptional cheeses, the aroma of olive oil, refreshing desserts, all give rise to a special culinary experience.
The word "meze" derives from "maza", which means taste. And "mezés" (snacks) are considered to be part of a special branch of Greek cuisine, meant to take you on a gastronomic adventure with friends, smiles and stories.
MEZE Tavern take this concept of joy that a meal shared with friends brings you and come up with a menu based on old recipes from Macedonia, Crete and the Ionian Islands. It feels like they use fresh ingredients (including fish and seafood), the flavors are simple and pure, the cheeses are very tasty and every week all kinds of specialties are included in the menu. Our recommendation is to try Feta Tiganiti (feta cheese from Elassona, wrapped in puff pastry, marinated in pine honey, balsamic vinegar and sesame), Htapodi Sharas (grilled octopus with pumpkin puree) and, of course, a portion of Baklava!
The menu does not lack Greek wines, ouzo (of course), Mythos beer or Greek coffee.
You can find them on Str. Nicolae Tonitza no. 6 (in the Old Center).
Nikos Greek Taverna
Since the dishes on the menu are incredibly ypérochos (delicious), the chef recommends trying them all, starting with a fresh snack and an ice cold ouzo.
The restaurant first appeared in 2013, in Constanța, in several locations. And because it was successful, they also opened the first restaurant in Bucharest, in 2017 (at Alba Iulia Square, on Bd Burebista no. 2), followed by the second, from the Old Center, on Șelari no. 16. It is clear that people they do well what they do and that their food is to the taste of the guests!
The truth is that restaurants Nikos Greek Taverna they have a very welcoming atmosphere - with decor elements specific to Greece (table style, color), but also with a very modern air at the same time. The menu is complex, 100% authentic Greek, based on recipes from northern Greece. A mix of tastes, flavors and traditions from the Aegean coast. Whether you choose an appetizer, a main course, a salad or a simple sandwich, you should know that the ingredients used are 90% brought from the Greek lands.
We recommend you try lamb ribs, stuffed squid with feta cheese, but also one of the house specialties, as well Chicken coop with french fries.
The Kostas Taverna
The tavern emphasizes an intimate and relaxing atmosphere, so that it is a place where you can feel comfortable and want to come back.
If you miss the taverns in Greece, with everything they have specifically - live music, authentic Greek atmosphere and good food -, to Kostas Taverna you will feel perfect! The restaurant on 238 Traian Street (in the Calea Călărașilor area) is a traditional Greek one, where Kostas cooks every day as he knows best!
The menu is mainly fish, and the seafood and fresh fish from the Aegean Sea are a place of honor. Shrimp, squid, octopus, crab legs & # 8230 are all good. But it is best to ask them to recommend something from the menu. They have many platters with seafood, mussels, fish, but also pasta and typical Greek meat dishes. As for dessert, how about some fried halva, kanafeh or orange?
The restaurant is small and intimate, arranged exactly like a tavern, with a very pleasant atmosphere. And if you go on the weekend, you have all the chances to go to a traditional party with live music, Bouzioukia and dances!
Herăstrău Cancer Tavern
Taverna Racilor is a project of the Raci.ro brand and was born from the desire to make known the special taste of these crustaceans.
Even if it is not strictly part of what are called Greek restaurants, we could not fail to mention here and Cancer Tavern from Herăstrău (located right in the park, at the entrance of Pescăruș). That's because you will eat, in addition to crayfish dishes, shrimp, mussels and all sorts of other specialties, which are more and more tasty. E.g, whole squid stuffed with shrimp or with asparagus, octopus grilled whole, or tigaie saganaki (just to name a few goodies). What is certain is that the restaurant is a very popular and popular one!
In addition, it looks very good - like a rustic houseboat (because it is on a boat), very small, an intimate space in the style of the '40s, with an elegant, refined atmosphere, and a beautiful view.
GREEK MUSACA I Recipe + Video
Hello dear lusts. Today I prepared an extraordinary recipe that comes from Greek cuisine. This is called MUSACA, it is made with both vegetables and meat. I present to you my slightly healthier version. Usually the potatoes and eggplant are fried in a lot of oil, but I baked them and they turned out much more delicious. I urge you to cook this recipe, which is not so difficult to make. I wish you a delicious day and good appetite.
900 gr. - white potatoes (cut into thin slices of about 2 mm.)
3 eggplants (cut into thin slices of about 2 mm.)
2 medium onions (cut into thin slices of about 2 mm.)
1 teaspoon - dried thyme
For the meat sauce:
800 gr. - ground beef
1 medium onion (diced)
2-3 cloves of garlic cut into slices
1 can of tomatoes in their juice of 700 gr.
For Bechamel sauce:
1 knife tip grated nutmeg
Preparation time: Ten minutes
Cooking time: 65 & # 8211 70 minutes
Total time: 80 minutes
Number of servings: 8
Method of preparation:
- Preheat the oven to 190 degrees C.
- Grease a large pan with a little oil.
- Put the onion and potatoes in a bowl, then season with salt, pepper, 3-4 tablespoons of olive oil and a few sprigs of thyme sprigs, then mix together. Then spread all the potatoes and onions in an even layer over the entire surface of the tray. Put the tray in the oven for 20 minutes.
- Meanwhile, take care of the meat sauce: Put a large pan over medium heat. Pour in it 2 tablespoons of olive oil and then put the onion, cook for about 2 minutes, stirring occasionally, then add the garlic. Add the minced meat over the onion and garlic, stirring occasionally for about 10 minutes until the water evaporates. Season with salt and black pepper, then add canned diced tomatoes. Stir together, then let the meat sauce cook over medium heat (without lid) until it gets a thicker and slightly dry consistency.
- After 20 minutes, remove the tray from the oven. Put the eggplant in the same bowl (where the potatoes were) and also season with salt, pepper, olive oil and a few sprigs of thyme. Stir together and then arrange the eggplant on top of the potato layer and put the tray in the oven for another 20 minutes.
- Meanwhile, prepare the Bechamel sauce. Heat a large saucepan over low heat. Put the butter and let it melt, then add the flour and stir continuously for a minute (so that the flour bakes a little). Gradually pour the milk and mix well with the whisk avoiding the formation of lumps. Let it simmer for 3-4 minutes (without stopping to stir). After the sauce has obtained a thicker consistency, turn off the heat and add the nutmeg, salt and pepper to taste. Then grate the Parmesan cheese on top and stir until it is incorporated.
- Take a polish of Bechamel sauce and put it in the meat sauce, mix well until incorporated. Break 2 eggs (one at a time) into the Bechamel sauce, stirring vigorously with the whisk.
- Now you are ready to finish assembling the nutmeg: Remove the vegetables from the oven, pour all over the meat sauce, spreading it evenly over the entire surface, then pour the Bechamel sauce, grate Parmesan and put the tray in the oven for 25-30 minutes or until which browns nicely on the surface.
- Remove the moussaka from the oven and let it sit for about 20-25 minutes before serving. Good appetite.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood
The taste of childhood, now in the sugar-free version.
Cocoa butter is an important ingredient in this recipe. As it remains quite hard even at room temperature, it helps the halva to maintain its shape. If you don't have one, use only coconut oil, but in this case the halva will soften (much) faster when you take it out of the fridge. One solution would be to keep it in the freezer.
Fry the seeds a little on a dry pan for 3-4 minutes, until lightly browned.
Allow to cool completely, then grind in a coffee grinder, as small as possible. Add the powdered sweetener, vanilla and, optionally, cocoa powder.
Melt the cocoa butter and coconut butter over a low heat in a kettle. Pour over the ground seeds and mix well.
The composition is put into small forms and left to cool.
Store in the refrigerator and remove only before consumption.
Halva is served in moderation, as it is very caloric and consistent.
TOTAL: 240 grams, 1474.8 calories, 23.9 protein, 144.7 fat, 16.8 carbohydrates, 12.9 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
4.5 Based on 33 Review (s)
GREEK SALAD Recipe + Video
Hello dear guests! Not long ago I returned from vacation in beautiful Greece. At every restaurant where I ate, I ordered Greek salad first. I saw several types: with capers, marinated hot peppers and the most interesting was with boiled egg. Today we prepared our favorite GREEK SALAD salad and I hope you like it too. I wish you to continue to have a tasty day and good appetite!
- 5-6 tomatoes
- 3 cucumbers
- 1 large sweet pepper (cleaned of seeds)
- ½ red onion (large or small)
- 100 gr. - Kalamata olives
- 1 teaspoon - capers (washed)
- 150 gr. - feta cheese
- 4-5 tablespoons - olive oil
- 1 teaspoon - mix for Greek salad or dried oregano
Method of preparation:
- Cut the onion and sweet pepper into thin slices and place them in a bowl.
- Then cut the cucumbers into cubes or slices and add them over the vegetables cut earlier.
- Cut the tomatoes into cubes and add them to the bowl. Sprinkle with Greek salad mix or simply with dried oregano. Sprinkle with olive oil and mix everything together.
- Transfer the salad to another plate and add olives and capers all over the surface, and at the end, the star of this Feta Cheese recipe. Sprinkle with olive oil and sprinkle with spices for Greek salad or oregano. Good appetite!
- 4 medium eggs
- 20 g butter
- 1 teaspoon mineral water
- 120 g crushed feta cheese
- salt and freshly ground pepper.
Method of preparation
On low heat, slowly heat the butter in a non-stick pan. Beat the eggs well, then add the mineral water and beat them a little more. Pour them into the pan, stirring constantly with a spatula. When the omelet starts to set, add the feta cheese, stir a little and leave it for a while longer, stirring occasionally.
Greek snack for winter & # 8211 healthy and nutritious, ideal for frosty days!
In winter, fresh vegetables are very expensive, so we must prepare delicious canned food in the summer. Choose the most useful vegetables, combine them with beans and you will get a delicious, healthy and very nutritious Greek snack. Beans are rich in protein, fiber, complex carbohydrates, iron and potassium, so it is suitable for frosty days. This snack will give you extra vitamins and a feeling of satiety for a longer time.
& # 8211 1-2 hot peppers (if desired and to taste)
& # 8211 3 big heads of garlic
& # 8211 1 teaspoon of vinegar essence (70%)
METHOD OF PREPARATION
1. Wash the beans and cook until ready, but not overcooked.
2. Cut the onion in half slices or smaller, carrots & # 8211 thin strips or semi-slices, fry the vegetables in oil until golden brown.
3. Cut tomatoes into pieces, bell peppers & # 8211 semi-rounds or smaller.
4. Put the beans and fried vegetables in a saucepan, add the tomatoes, bell peppers, salt, sugar and remaining oil.
5. Bring the vegetables to a boil and simmer for 30 minutes.
6. 5 minutes before it is ready, add the hot pepper (to taste), the chopped garlic and the vinegar essence.
7. Put the Greek snack in sterilized jars, staple them and turn them upside down, cover them with a duvet and let them sit for a day until they cool completely.
Noodle nests with halva and walnuts
Do you know vermicelli pasta? Specifically, those that are sold in the form of nests. They are funny, but wait and see how good they are if you put them in melted butter and leave them in the oven for a while, to then fill them with a creamy halva cream and serve them with almonds and pecans flavored with brandy. Wait and see!
Longing for Greece
With longing for Greece, with wonderful memories and with a desire to explore these beautiful lands, I invite you to prepare this delicious Greek vegan recipe and to support me with a like on social media. I can tell you a lot about the flavor of the recipe, but it is best to try it yourself. The combination of oregano and cinnamon is & # 8230 I can't find the words to describe this so pleasant taste. Know! Perfect!
250 grams of giant dried beans
2 onions (about 150 grams)
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon cinnamon Ceylon powder
finely chopped green parsley
The dried beans are soaked overnight or for at least 8 hours.
The hydrated beans are boiled for 1.5-3 hours, the cooking time differs depending on how old the bean is.
Preheat the oven to 180˚C.
Finely chop the onion and garlic and fry in olive oil (you can add a little water to fry them healthier) in a large pan.
When the onion has softened, add the tomato paste and leave it on the fire for 1-2 minutes.
Peeled and diced tomatoes are placed in the pan over the other ingredients and left on the fire for 10 minutes. Halfway through, add dried oregano, cinnamon and salt and mix well.
At the end, add the boiled beans over the tomato sauce, mix and transfer everything to a bowl to stand in the oven for an hour at 180˚C.