Revani (also spelled ravani) is a Greek cake known for its citrus flavors and use of semolina flour. The sponge cake is made with lemon zest and sweetened with a simple syrup with orange zest.

Here's an easy-to-follow recipe for the perfect revani, a delightful addition to any sweet table!

• 1 cup all-purpose flour
• 1 cup fine semolina
• 1 tablespoon baking powder
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 1 lemon, zested
• 1 cup milk
• 1 pinch salt

For the syrup: 

• 1 1/2 cups water
• 1 1/2 cups granulated sugar
• 2 strips orange zest
• 1 teaspoon fresh lemon juice

• Add the water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the lemon juice and cool.
• While the cake is still warm, cover it with syrup. When the cake cools, you can sprinkle it with some powdered sugar, cinnamon, and almonds, if using.

To read this recipe in full and discover useful tips for delicious revani, please visit: thespruceeats.com

More than one in four hotels in Greece have embraced the “Greek Breakfast,” an initiative connecting the tourism industry to the hospitality sector.

The Hellenic Chamber of Hotels (HCH) describes the new program’s purpose in the following way: “to help connect the gastronomical wealth of the country with the Greek hotel guest experience.

“Greek Breakfast” promotes the regional culinary heritage of Greece in a program formulated to highlight local specialties and products. It is an innovative and highly-structured program requiring strict adherence to well-defined specifications by participating hotels to ensure quality and authenticity,” writes the HCH.

Speaking to Greece Is, the HCH explained that participating hotels are required to serve specific ingredients or dishes that originate exclusively from – and thus represent – the region where a hotel is located. These ingredients/recipes are listed for every region of Greece by the HCH and their inclusion in the breakfast menu must be strictly adhered to, while there are also optional dishes/ingredients that can be added to a breakfast menu.

Apart from regional products and recipes, hotels around the country that are participating in the program must all include inherently Greek products in their menu, such as rusks, olive oil, olives, yogurt, honey, and fresh, locally-grown fruit as the basis of the “Greek Breakfast.”

To read this article in full, please visit: greece-is.com

The craze of infused water has taken the world by storm, and we have the perfect way to add a Greek twist to your infused water concoctions.

Recent studies have shown many health benefits of drinking infused water. These benefits include weight loss, increased hydration, and a means of detoxing.

When you are in need of a beverage that quenches your thirst, why not choose one that is also good for you—one with a Greek twist? 

1. Fresh Day Infusion

What you need: Mastiha + filtered water

One must-try infusion you will love is infused water with mastiha from the mastic trees on Chios. This tree resin has valuable health properties such as aiding in relieving digestive issues due to its antioxidants and anti-inflammatory compounds.

Preparation of infused water: Head to your health food store and get some mastiha resin— you can even find mastiha powder—and add some to your water and enjoy the fresh, earthy taste while reaping the health benefits. 

Bonus: Add some fresh mint to your infused drink for a truly Mediterranean experience!

2. Cherry Bliss Infusion

What you need: Cornelian cherries + Greek Honey + filtered water

Another great Greek twist you can add to your infused water drink is Cornelian cherries from Drama in northeastern Greece. Cornelian cherries have a potent astringent action and, therefore, have traditionally been used for curing diarrhea and dysentery. They are also valued for their potent tonic and restorative properties.

Preparation of infused water: Wash the cherries and cut them into halves; add them to your water. If you desire to sweeten your cherry-infused water, add a teaspoon of Greek honey.

Bonus: You can also add Greek lemons to this drink for a concoction that tastes something like Cherry Coke!

To read this article in full, please visit: greekreporter.com

Golden and creamy perfection! Bougatsa (Greek custard pie with phyllo) is a traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter, and garnished with icing sugar and cinnamon. Simply amazing! A traditional Greek dish, perfect for every time of the day, as a delicious snack or a filling dessert.

The key to making the most flavourful Greek Bougatsa is to use good quality fresh butter to butter the phyllo sheets. The authentic Greek Bougatsa recipe calls for ‘galaktos’ butter made from cow’s milk, which has a rich flavor and amazing smell!

Working with phyllo can be tricky as it's brittle and can dry out very quickly. Don’t forget to brush the top of the bougatsa with enough butter and scar with a knife to help release the steam.

Try out this delicious traditional Greek bougatsa recipe and amaze your friends and family with this crispy and velvety delight. Enjoy!

Total Time: 1 hour 20 minutes
Yield: 8-10 portions

Ingredients

For the bougatsa

• 400–450 g phyllo dough
• 200 g butter, melted
• 200 g sugar
• 1 kg milk
• 120 g all-purpose flour
• 4 eggs
• 1 tsp vanilla extract

For the topping

• ground cinnamon
• icing sugar

1. To make this traditional bougatsa recipe, start by making the filling. To prepare the filling for the bougatsa add in a large bowl the sugar, eggs, and flour; whisk until the ingredients combine.
2. Pour into a saucepan the milk and the vanilla extract and bring to a boil. Right before the milk comes to a boil, pour 1/3 of the milk & vanilla extract mix into the flour mixture from step 1 and stir.
3. Turn the heat down. Add the flour & milk mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. Do not remove the pan from the stove while whisking. This should take 2-3 minutes.
4. Remove the pan from the stove and stir occasionally to keep the custard from forming a skin on top, while you prepare the rest of the bougatsa recipe.
5. For this bougatsa recipe, you will need a large baking tray, approx. 20×30 cm / 8×12 inch. Using a pastry brush, butter the bottom and sides of the tray.
6. Unroll the phyllo dough from the plastic sleeve. To make this bougatsa recipe you will need 10-12 phyllo sheets. Use 5-6 sheets of phyllo for the bottom of the bougatsa and 4-5 sheets for the top.

To read this article in full and find out useful tips for a delicious bougatsa, please visit: mygreekdish.com

Bring a Mediterranean twist to the classic holiday eggnog with flavors inspired by Greece! This creamy and aromatic drink combines traditional eggnog ingredients with the distinct taste of Greek honey and mastiha.

Ingredients:

• 4 cups whole milk
• 1 cup heavy cream
• 4 large eggs (separated)
• 3/4 cup Greek honey (or to taste)
• 1/4 cup mastiha liqueur (optional)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (plus more for garnish)
• Lemon zest (from 1 lemon)
• 1 teaspoon vanilla extract

Instructions:

1. Heat the Base:
   In a medium saucepan, combine the milk, heavy cream, Greek honey, cinnamon, nutmeg, and lemon zest. Heat the mixture over medium heat, stirring occasionally, until it is just about to simmer (do not boil). Remove from heat.
2. Whisk the Yolks:
   In a mixing bowl, whisk the egg yolks until they become pale and creamy. Gradually add a ladle of the warm milk mixture to the yolks while whisking continuously to temper them. Slowly add the yolk mixture back into the saucepan, whisking constantly.
3. Cook the Eggnog:
   Return the saucepan to medium-low heat and cook until the mixture thickens slightly and coats the back of a spoon (about 5 minutes). Remove from heat and stir in the mastiha liqueur (if using) and vanilla extract.
4. Beat the Whites:
   In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the cooled eggnog mixture for a frothy texture.

Chill and Serve:
Refrigerate the eggnog for at least 2 hours. Before serving, give it a gentle stir. Pour into glasses and garnish with a sprinkle of nutmeg or a drizzle of Greek honey.

 

When it comes to embracing a healthy lifestyle, one cannot overlook the culinary delights of Greece. Renowned for its rich history, stunning landscapes, and ancient culture, Greece also boasts a culinary tradition that goes beyond mere taste—it's a celebration of health and well-being. But what makes Greek food one of the most nutritious and wholesome cuisines in the world?

Greek cuisine owes much of its healthful reputation to the Mediterranean diet, a nutritional powerhouse celebrated for its benefits. Loaded with fresh fruits, vegetables, whole grains, and heart-healthy olive oil, this diet forms the backbone of Greek gastronomy. The careful balance of these elements not only tantalizes the taste buds but also promotes overall well-being.

One of the secrets behind the healthfulness of Greek food lies in its reliance on fresh, locally sourced ingredients. From succulent olives and juicy tomatoes to crisp greens and aromatic herbs, Greek dishes are a testament to the use of seasonal, homegrown produce. This commitment to quality not only enhances flavor but also ensures a higher concentration of essential nutrients.

Greek cuisine, with its extensive coastline, incorporates a generous amount of seafood. Fish, rich in omega-3 fatty acids, takes center stage, contributing to heart health and overall vitality. From grilled octopus to classic Greek salads with anchovies, the Greek culinary repertoire harnesses the goodness of the sea for a wholesome dining experience.

Greek cuisine relies heavily on a myriad of herbs and spices, each with its own set of health benefits. Oregano, rosemary, thyme, and sage not only add depth to dishes but also bring antioxidant and anti-inflammatory properties to the table. These natural flavor enhancers not only elevate taste but also contribute to the holistic well-being of those savoring Greek meals.

Health and pleasure need not be mutually exclusive. The marriage of fresh, quality ingredients, time-honored recipes, and a culture that values the joy of eating creates a culinary experience that not only delights the taste buds but also nurtures the body. So, the next time you savor the goodness of Greek food, know that you're not just eating a meal – you're indulging in a celebration of health and vitality. Opa!

Taramosalata, a creamy Greek dip, blends the delicate flavors of fish roe, olive oil, lemon juice, and bread crumbs. It's a staple of Greek cuisine, often enjoyed as an appetizer or spread on bread. It's also a Lenten favorite, savored during fasting periods, especially on Clean Monday.

Here's a recipe for a delicious homemade version of taramosalata to tantalize your taste buds!

300 g bread, crust-less,

1.2 liters water

1 onion

2 cloves of garlic

200 g fish roe

white lemon juice of 2-3 lemons

lemon zest of 2-3 lemons

pepper

100 g olive oil

200 g seed oil 

olives

1 tablespoon olive oil

pepper

1 tablespoon thyme, fresh

• In a large bowl, add the bread and water. Let it soak thoroughly.

• Line a separate bowl with a kitchen towel. Add the bread and water. Wrap the bread in the towel and wring to remove as much of the water as possible. Transfer to a bowl and set aside.

• In a food processor, add the onion, garlic, and 200 g of water. Beat until completely pulverized.

• Transfer to a bowl lined with a kitchen towel and wring to remove as much of the liquid as possible.

• Place back in the food processor and add the fish roe, soaked bread, pepper, lemon juice, and lemon zest (2-3 lemons, depending on their acidity and your preferences). Beat for 3-4 minutes until the mixture is completely combined and fluffy.

• Add the olive oil and vegetable oil in a slow, steady stream while beating. If your food processor doesn’t have an opening, add the oils in 50-gram batches for each type of oil.

• Taste and adjust the lemon to your liking.

• Serve with olive oil, pepper, thyme, and olives.

Originally published on: akispetretzikis.com

This is totally tongue-in-cheek and based on wry humour and only a little bit of lazy xenophobia.

English Tradition: Complain about going to see the parents
Greek Tradition: Of course we'll be with the parents. But, what's the big deal, we see them every week anyway

English Tradition: Arrive hungover, eat until upright, and then pickle oneself horizontal again.
Greek Tradition: Arrive hungry, pick at everything while it's cooking, complain you're too full to eat, eat anyway, and then fall asleep in front of the telly