Traditional Greek Watermelon Cake (Karpouzopita) coming from the Cyclades (islands in the Aegean Sea) and having its roots in the antiquity
Preparing the watermelon mixture for the watermelon pie.
- Remove all the seeds and cut the watermelon into small pieces.
- After pulpifying the watermelon, put it in a colander and strain all the juice. Reserve juice.
In a large bowl, stir together the watermelon, flour, honey, sugar and cinnamon.
Pour the watermelon filling onto a pie plate, which is covered with baking paper, the filling should be about 1 inch thick. Sprinkle sesame seeds over the top.
Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted near the centre comes out clean. The pie is ready when the edges are golden. Allow to cool completely before slicing. Refrigerate leftovers.
I still had the two litres of watermelon juice.
Strapatsada(Greek: στραπατσάδα) isa popular dish in many regions of Greece, especially the Ionian Islands, due tothe availability and low cost of its ingredients (fresh tomatoes, eggs andolive oil). The dish is also known as kagianas.
Preparing strapatsadais quick and easy: the chopped or puréed tomatoes are cooked in a frying panwith olive oil and pepper until they become a thick sauce. The beaten eggs arethen added and stirred to a boil. Feta cheese can be added just before turningoff the heat (salt is usually unnecessary if feta is used). Oregano, thyme orother dried herbs can be used as seasoning.
Thedish is especially popular in the summer, when fresh tomatoes abound. The namecomes from the Italian word "strapazzare" which means breaking an eggand mixing it all while cooking.
Thistraditional egg and tomato strapatsada dish is also great for breakfast or as alight lunch with some crusty homemade bread.
LearningHow to Activate Yeast is an important step in baking.
A healthyactivated yeast will begin to rise to the surface and bubble. After about 10minutes, the surface of the water should be foamy and frothy, with a subtlearoma of wheat or beer.
Fava is made from yellow split peas, soaked and boiled until tender. The peas are then mashed into a purée and mixed with olive oil, lemon juice, herbs, and spices.
Purée of Yellow Split Peas (Greek Fava)
Greek fava traditionally topped with diced red onions and parsley.
To round out the dish, serve fava with anchovies or sardines.
Ingredients of the traditional recipe Sarmadakia.
The mixture of rice with the fresh herbs.
Sarma is a Turkish word meaning "wrapped" and is part of the broader category of stuffed dishes known as dolma.
Sarmadakia, a delightful Mediterranean finger food full of aromas from the fresh herbs.
Sarmadakia, a delightful Mediterranean finger food full of aromas from the fresh herbs. Sarmadakia or dolmadakia are tiny handmade stuffed vine leaves that you can find in many variations all over Greece. Sarma is a Turkish word meaning "wrapped" and is part of the broader category of stuffed dishes known as dolma.
Thessaloniki's Koulouria, Greek bagel-like bread rings.
Koulouria with a delicious nutty flavour.
Delicate crunch outside from the toasted sesame seeds.
Soft inside.
Greek Fresh Tomato and Egg Scramble (Kagiana or Strapatsada). A popular dish in many regions of Greece, especially during the Summer months when tomato season is in full swing!