Making these nutty, aromatic Greek honey cookies always makes me realise that it’s really Christmas time!

‘Melomakarona’ are the most popular treats throughout Greece during the Christmas holidays, and their warm honey, orange and cinnamon aromas, fill the house with festive spirit. These are quick to bake, and super addictive! Be warned!

A bit of trivia, the Greek word “melomakarona” is a combination of two words, “meli”, which means honey and “makarona”, which comes from the ancient word “makaria” and means blessed.

Yield: Makes around 50 cookies

Ingredients

For the syrup

• 300g water

• 500g granulated sugar

• 180g Greek honey

• 2 stick(s) cinnamon

• 3 cloves

• 1 orange, cut in half

For the Cookies

• 150g fine semolina

• 550g plain flour

• 1/2 tbsp baking powder

• 100g orange juice

• 100g sugar

• 1 flat tbsp powdered cinnamon

• 1/3 tsp nutmeg (powder)

• 1/3 tsp clove (powder)

• 1 tsp vanilla extract

• 1/2 tbsp baking soda

• 90g water

• 125g olive oil

• 125g vegetable oil

• 50g Greek honey

• zest of 2 oranges

Garnish

• 200g chopped walnuts

• Powdered cinnamon (optional)

• Powdered clove (optional)

Instructions

1. Start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.

2. Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and mix with a whisk to combine.

3. In another large bowl add the orange juice, the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.

4. Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.

5. Preheat the oven at 180C. Layer the bottom of 4 large baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut/ 30g (or bigger, if you prefer) and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough. Continue with the rest of the dough.

6. When your first two trays are ready, you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 15 minutes, until they are lightly browned and cooked through. If you’ve made them bigger, you’ll need to bump up the cooking time a little.

7. When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. Remove the cookies using a slotted spoon, place on a platter and sprinkle with the chopped walnuts.

8. While you are dipping your first couple of tray in the syrup add the next two in the oven to bake. Don’t forget to set your timer!

9. Store the melomakarona at room temperature in an airtight container. They will keep for all your Christmas Holidays!

That’s it, try them out and I’m sure they will become part of your Christmas tradition.

Merry Christmas everyone!

Christmas time in Greece is a time for some classic winter food gems. Stuffed cabbage rolls in egg & lemon sauce is just one of those fantastic Greek wintry comfort foods.

These cabbage rolls are filled with ground beef, rice, and fresh herbs, slow cooked with extra virgin oil olive oil, and served with a creamy egg & lemon sauce. It’s one of those foods that are very fulfilling yet feel very light and nourishing.

In Greece, we call them “Lahanodolmades” (lahano=cabbage, dolmades=rolls), with “Avgolemono” (avgo=egg, lemono=lemon).

The Egg & Lemon sauce, goes amazingly well with the flavour of the cooked cabbage and it's just such a fulfilling all day dish on a chilly day.

Ingredients

For The Filling:

800 grams ground beef
2 spring onions chopped
80 grams leek chopped
½ small onion chopped
6 tablespoons olive oil
5 tablespoons short grain rice
Handful of fresh dill chopped
Handful of fresh parsley chopped

For The Cabbage Rolls:

1 large cabbage about 1,5 - 2 kg
150 ml extra virgin olive oil

For The Egg-Lemon Sauce:

6 tablespoons extra virgin olive oil
4 tablespoons flour
2 medium-sized eggs
1-2 lemons juiced

Instructions

For The Filling:

1. Heat a good splash of olive oil in frying pan over high heat. Add the onions and leek and cook until softened. Remove from heat and set aside.

2. In a mixing bowl add the remaining ingredients for the filling along with the cooked onions and leek. Knead mixture very well and set aside.

Prepare The Cabbage:

1. Remove the stem of the cabbage with a sharp knife creating a small hole.

2. Place the cabbage in a cooking pot with the hole downwards.

3. Half fill the pot with water and bring to a boil over high heat.

4. Boil the cabbage for 5-7 minutes. Then turn it upside down and boil for another 5-7 minutes.

5. Remove from pot and set aside to cool.

6. NOTE: Do not throw away the water in which you boiled the cabbage in. Just set the pot aside until you finish rolling all the cabbage leaves. The leaves in the heart of the cabbage might need some extra boiling as the may be hard still.

7. Once the cabbage is cool enough to handle, start removing the outer leaves.

8. Use a few leaves that are too small or broken to use for rolling, to cover the bottom of a cooking pot.

For The Cabbage Rolls:

1. Take a large cabbage leaf (it should be soft enough to roll otherwise dip it in the boiling water for a minute or two). Remove the harder part from the bottom of the leaf, making a V incision. Cut the leaf in half.

2. Add a piece of the mince filling (about a tablespoon) on the cut end of the cabbage leaf.

3. Fold the cabbage envelope-like, and start rolling upwards.

4. Add the cabbage roll in the cooking pot, seam side down over the cabbage leaves.

5. Continue process until you roll all the filling. Making sure you place all the rolls in the pot very close to each other so they won't unfold while cooking.

6. Pour the cabbage water (from the pot in which you boiled the leaves ) over the rolls. It should slightly cover the rolls. Otherwise, add a bit more water. Pour in the 150 ml of olive.

7. Add an inverted plate on top of the rolls, to keep them down while cooking. Bring to a boil over high heat.

8. Once it starts to boil reduce heat to medium-low, and simmer uncovered for 45-50 minutes.

9. Remove from heat and set aside.

10. Drain the liquid from the pot by holding the plate to keep the rolls in place. Be careful though as the plate will be very hot and you'll need a heat resistant glove.

Preparing the cabbage leaves and stuffing

Rolling the cabbage leaves

For The Egg & Lemon Sauce:

1. In a small cooking pot whisk together the flour and olive oil.

2. Heat over high heat. Cook for 1-2 minutes and add the drained liquid.

3. Whisk until slightly creamy. Remove from heat. If it's too thick add a little bit of water.

4. In a mixing bowl whisk the eggs. Add the creamy sauce to the eggs. Very slowly (threadlike) while whisking constantly.

5. Whisk the lemon juice into the sauce and pour it over the cabbage rolls. Shake the pot with the cabbage rolls, for the sauce to spread evenly.

Ready to serve!

Serve several rolls in a deep soup bowl, covered with a generous amount of avgolemono on top. Sprinkle with dry chili flakes or ground black pepper if you wish.

As the weather cools down, I’d like to introduce you to a wonderful variation of the dolma 'stuffed vine leaf' concept. Here we use the vine leaf as the signature ingredient to create a unique comfort oven bake, using classic Greek and east Mediterranean ingredients.

I love this version because the grape leaves get crispy and a little caramelised and the flavours of the lamb, orzo and feta combine to give such a range of flavours. It’s so easy to make this bake, with no intricate vine leaf rolling, promise!

You’ll have a mouth watering oven bake ready in 45 minutes and your home will be filled with dreamy scents and accents of this wonderful dish.

Yield: serves 4 people

Pie Ingredients

1⁄4 cup plus 1 Tbsp. extra-virgin olive oil, plus more for greasing and drizzling
12 large fresh or jarred, drained grape leaves
1 cup finely chopped leek (white parts only)
1⁄3 cup finely chopped carrot (about 1 small carrot)
3 cloves garlic, finely chopped
500g. ground lamb (can use beef if you prefer)
100g cup cooked orzo pasta
2 tbsp. chopped fresh flat-leaf parsley leaves
1 tbsp. tomato paste
1⁄2 tbsp. dried oregano or 1 tsp. chopped fresh rosemary
1 1⁄2 tsp. ground cumin
1 tsp. kosher salt
1 tsp. chilli flakes, plus more to serve
1⁄2 tsp. freshly ground black pepper
Finely grated zest of 1 orange (about 1 tsp.), plus the juice of 1/2 orange
1 tbsp. Greek thyme honey

For the topping sauce

1 cup crumbled feta cheese (about 150g)
150g Greek Yogurt

Instructions

• Lightly grease four 4-inch tart pans or small baking bowls with the olive oil. Set the tart pans on a baking sheet.

• Bring a large pot of water to a rolling boil. Add the fresh or jarred grape leaves and cook for 1 minute. Drain the leaves, then run under cold water until cool enough to handle. Trim away the stems, then set the leaves aside.

• In a medium skillet set over medium-low heat, heat 1 tablespoon of the olive oil until it shimmers. Add the leek and carrot and cook, stirring occasionally, until soft but not browned, 5 minutes. Stir in the garlic and cook for 1 minute more. Transfer to a large bowl and set aside until fully cooled.

• Add the lamb (or beef) mince, orzo, parsley, tomato paste, oregano, cumin, salt, chilli flakes, orange zest, and black pepper and mix well with your hands to incorporate the ingredients well.

• Preheat the oven to 200°C.

• In a small bowl, combine the orange juice, honey, and the remaining ¼ cup oil. Brush one side of each vine leaf with some of the honey oil mixture.

• Lay three leaves, brushed sides down, into each of the 4 small pans, overlapping the leaves slightly to cover the pan with about 2 inches overhang around the pan’s edges. Add about 1 cup of the meat mixture to the center and spread gently to fill. Fold the edges of the leaves over the filling to cover, then press down slightly to help mold the tart and filling to fit the pan. Repeat with the remaining three pies. Brush the tops with the remaining honey oil mixture.

• Bake until the top of the leaves are crispy and the meat is cooked through, 20-25 minutes (depending on the size and type of baking vessel you use).

• Meanwhile, make the sauce: In a blender or small food processor add the feta, 3 tablespoons boiling hot water, and the greek yogurt; blend until smooth and creamy. Transfer to a small serving bowl.

• Unmold the tarts by inverting each one onto a plate. top each with a dollop of the sauce, a drizzle of olive oil and some paprika pepper to taste.

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Rummo Semi de Orzo Pasta / 500g

HK$29.00

sale

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Mevgal Authentic Greek Strained Yogurt, 10% / 900g （Best Before 20/6/2024)

from HK$90.00

Lentils enjoy a cult food status for millions of people in the Levant, stretching from the Mediterranean all the way to India. This protein-rich, iron rich pulse is an indispensable cheap and delicious staple that can be enjoyed as a soup or a stew.

In this, one of my favourite lentil recipes, red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with warm crunchy pita breads, it's perfect as a simple main course or a comforting warm feeling on a rainy day. Let’s do this!

Yield: serves 5-6

Soup Ingredients

1⁄4 cup Greek extra virgin olive oil
4 cloves garlic, finely chopped
3 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium white onion, finely chopped
1 tsp. ground cumin
1⁄2 tsp. crushed red chile flakes
1⁄2 small butternut squash (about 500g.) peeled, seeded, and finely chopped
Kosher salt and freshly ground black pepper, to taste
1.5 litres chicken stock (or veggie stock if you want to go vegetarian/vegan)
1 cup red lentils

Garish

Finely chopped parsley, for garnish
Pinch of Paprika
Graviera cheese gratings (optional)
Flatbread and lemon wedges, for serving

Instructions

Heat olive oil in medium sized saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 10-12 minutes.

Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes.

Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20-30 minutes.

Let soup cool slightly, then, working in batches, purée soup in a blender until smooth.

Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side. If you like, you can sprinkle some graviera cheese on top to give a wonderful creamy, cheesy layer.

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Kalogerakis Graviera Cheese from Crete, 300g

HK$90.00

Greece is the world's largest exporter of Extra Virgin Olive Oil
Everyone knows the superior quality of Greek olive oil. Over 80% of total olive oil production in Greece is Extra Virgin Olive Oil and no wonder that around 68% of total Greek olive oil exports go to Italy...we can imagine why. 

31 Greek Olive Oils are labelled as Protected Destination of Origin (P.D.O.)
This is just another sign of the uniqueness and protected heritage and tradition of Greek olive growers.

Greece offers the ultimate biotope for cultivating the olive tree.
During the passing millenia , Greek cultivars have developed characteristics that make their olive oil stand out. Especially Koroneiki, is one of the oldest varieties in Greece which produces a fruity, fresh flavour with very low acidity.

Higher health benefits - Research suggests that Greek olive oil contains more polyphenols.
Polyphenols are antioxidants which can reduce risk of developing number of health conditions including coronary artery disease.

Even conventional olive groves are sustainably farmed and somewhat organic in Greece
Farmers mostly employ traditional cultivation practices with very limited (or in some cases none) use of pesticides. Areal spraying has been banned in Greece and farmers generally take pride in their products being as natural as possible

A unique Greek inspired pita pizza recipe made with -what else- a deliciously fluffy pita bread base!

If this is one of those days that you are indulging yourself with a lazy afternoon and don’t feel like cooking (at all!), but still have a craving for a delicious treat. 

Well, this pita pizza recipe comes to the rescue! Ready in only 10-15 minutes, this is the perfect any-day snack, supper or even breakfast! So go ahead, put down that delivery menu and amaze your friends and family with this super easy pita pizza recipe!

Now go make it!

For 2 Persons

3-4 Greek Alexakis pita breads

FOR THE TOMATO BASE

1 small tin of concentrated tomato paste
30ml Greek Extra Virgin Olive Oil
1 tsp dried oregano
1 tbsp fresh basil or 1 tsp dried
1 tbsp ketchup
1 clove of garlic pasted
Sprinkle of chilli flakes (optional)
Pinch of salt

FOR THE GREEK STYLE PIZZA

200g halloumi cheese grated
150g feta cheese, crumbled
5-6 sun dried tomatoes slices in strips
1 fresh green bell pepper, thinly sliced
1/2 red onion, thinly sliced
10 Kalamata olives, pitted
Capers
Any Greek sausage (for meat eaters)

Directions

1. Preheat the oven (grill) to 180-190C.

2. Throw frozen pita breads in oven for 2 minutes to warm up, turn over once.

3. Layer one baking tray with baking paper

4. Spread each warm pita with 2 generous tbsps of the tomato sauce and sprinkle the grated halloumi. Layer the sliced tomatoes and onions and sprinkle with crumbled feta cheese. Top with the sliced peppers, Kalamata olives and capers

5. Grill the pita pizza in preheated oven for around 7 minutes, until the cheese is golden and bubbling. Enjoy!

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Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00

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Greek Wheat Pita Bread 18cm / 10pc pack

HK$74.00

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Sativa Greek Jumbo Kalamata Olives, Whole / 370g

HK$55.00

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Buono Caper Berry / 210g

HK$52.00

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Buono Sun Dried Tomatoes in oil / 365g

HK$66.00