adapted from Tessa Kiros -- Food From Many Greek Kitchens

Ingredients

2 cups sugar
1 teaspoon lemon juice
1/2 cup corn starch
1/2 teaspoon cream of tartar
2 teaspoons rose water
3 tablespoons shelled pistachios, halved lengthwise (I tried halving one but it was tricky and I didn't want to cut my finger, so I just put them in a ziplock bag and hammered them gently and then sifted off the really small crumbs and kept the bigger chunks)

red food coloring (I had red, pink, and rose, wilton tub colors and decided to go with "rose" which I'm kind of sorry I did and wish I went with the pink, the rose turned into super bright in your face pink, although I did google some rose loukoumi and they were the same color mine turned out, I just liked the soft baby pink of the loukoumi in the book better personally)

1/4 cup confectioners sugar, for coating
2 tablespoons cornstarch extra, for coating

Directions

Put the sugar and lemon juice in a pan with 3/4 cup of water. Stir until the sugar dissolves. Bring to a boil. Simmer without stirring for 30 to 40 minutes, or until a small dab is soft and pliable between your fingers when it's dropped into cold water (soft ball stage or 240 on a candy thermometer).

Combine the cornstarch and cream of tartar in a large heavy-bottomed saucepan and whisk in
1 and 1/2 cups water until smooth. Cook on medium heat, stirring constantly until thick.
Slowly stir in the sugar syrup. This was really tricky, everything got all lumpy and I thought I messed it up, but I kept whisking until it came together. Simmer over very low heat until very thick and pale golden, 60 to 70 minutes. Mine did not take that long, I'd say it turned rather quickly...

Stir often to ensure that your mixture isn't sticking to the pan. Brush and 8 and 1/4 by 4 and 1/2 inch dish with straight sides with oil and line with plastic wrap. The closest thing to that size I had was a loaf pan and I couldn't visualize how that would work, so I used an 8 by 8 inch square silicone pan that I had lined with aluminum foil that I had sprayed with cooking spray. Seemed to work perfectly.

Stir in the rose water and pistachios into the mixture and add the coloring drop by drop until you have a soft rose petal pink.

Pour spread?!? into the dish and cool overnight, covered.

Combine the confectioners sugar and cornstarch on a plate. Cut the loukoumi into 1 and 1/4 inch squares and toss in the sugar mix.

It will keep for week in a covered tin or box, not an airtight container.

http://nummykitchen.blogspot.gr

What’s on the menu 
Greek restaurants outside Greece tend to serve either well-known dishes like moussaka and baklava, or the very health-conscious Greek dishes like grilled seafood and spare vegetables. There is, however, an entire range of dishes that is under-represented - casserole dishes and thick soups - made from wonderful taste combinations of vegetables, herbs, pastas, lentils and beans. If these are on the menu and are well-prepared, it's a definite bonus!

The ingredients
Fresh is paramount. Greek is paramount. Olive oil, fresh-baked crusty breads, Greek cheeses and wines, fresh fruits and vegetables, lentils and beans, Greek favorites such as oregano, dill, garlic, and lemon will all be represented.

Appetizers and mezethes
A Greek restaurant without a good selection of appetizers or mezethes from which to choose could hardly be called great. Appetizers should whet the appetite, mezethes should complement (but not overwhelm) the beverage, whether wine, spirits, or other drink choice. These small plates of tasty morsels and dips are as much a part of the Greek dining experience as the main meal (and sometimes, adding more and more of these small dishes can become the main meal).

Knowledgeable staff
The restaurant's serving staff doesn't have to be Greek - but of course it adds to the overall atmosphere if it is; however, if the restaurant is truly great, servers - whether professionals (Greek or not) or family members of the owner - are able to describe dishes, recommend combinations of foods, and answer questions. For those who are long-time fans of Greek food, it’s always interesting to hear about regional variations in a dish on the menu; for those with no experience of Greek food, learning about the tradition of mezethes, or a bit of the history of a dish adds enormous enjoyment to a meal. For those on restricted diets, knowledgeable staff is able to direct them to divine dishes that meet their dietary requirements. And if dishes require extra preparation time, servers point that out during the ordering process.

If the restaurant has a sommelier to recommend and present the wines, she/he is knowledgeable about the region of Greece where the wine was made, which wine is traditionally served with which dish, and which wine – despite tradition – might be an even better choice with a particular dish, and why.

Presentation and taste
It smells wonderful, it’s authentic, the ingredients are right, and it has been explained by staff, and now the defining moment is at hand. The food is delivered as ordered. The cheeses and sauces have wonderful textures. Phyllo pastry is light as air. Dishes are cooked to perfection and taste at least as good as they have been described – either on the menu or by the staff.


What Doesn’t Matter
Greek décor

greekfood.about.com

The secret lies in the cooking, which entirely takes place in a clay pot with lid or a similar dish, hence ensuring that the patties won’t dry out and the potatoes will become buttery soft. The tomato sauce adds a bit of flair to the meal and binds the flavours nicely together. I must warn you though that this dish is highly addictive (especially the potatoes), so make sure you have enough for seconds!

Baked hamburger patties (biftekia) with potatoes

INGREDIENTS for 3-4 people as a main dish

• 500g lean beef mince
• 3-4 slices of white bread, about a day old, crusts removed
• 3/4 from a 500ml tin of tomato pulp
• 4-5 large potatoes, peeled and cut lengthwise into thick-ish chips
• Olive oil, oregano, salt, pepper

DIRECTIONS

1. To make the hamburger patties place the bread slices into a bowl of water to soak. If your bread is not old, just toast the slices a bit.
2. In a large bowl combine the beef mince, olive oil, oregano (approx. 1-2 tsp), salt, pepper, 2 tbsp mustard and the bread (squeeze out excess moisture before you use it). Knead everything together. The mixture should be neither too hard nor too soft. If it is too hard, just add s bit more water. If you can eat raw meat, taste the mixture for salt/pepper and adjust seasonings accordingly. Make six fat hamburger patties.
3. Use any type of baking dish you want, as long as it has a tight lid. Spread the potatoes at the bottom of the dish, drizzle with olive oil and season well. Place the patties on top and finish with the tomato puree, some more olive oil and a bit of water (100ml).
4. Preheat the oven to 230 C and bake for 30 minutes. Reduce temperature to 200 C. Open the dish, turn the patties, replace lid and continue baking for another 30 minutes. Remove lid completely and continue baking for perhaps another 20 minutes or until the patties have turned a nice brown colour and there isn’t much water left in the dish. Just make sure not to dry the patties out.
5. Let the dish stand for a bit before serving, as it comes piping hot out of the oven.

Source: Foodjunkie.eu

In Greece, Pumpkin Pie or Kolokithopita is made from pumpkins or marrow. They are both from the same vegetable family and this pie recipe tastes delicious made from either. It has a fabulous creamy texture, contrasting with the crisp filo pastry. Pumpkin Pie is a very versatile snack. It is ideal to eat when you are busy and need a snack to keep you going. Or have as a light lunch.