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Fanouropita Question...

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acamp7

Active member
I have only ever eaten Fanouropita on August 27th... which I believe is when the saint is honored.

Is it okay to eat this cake year round? I am assuming that serving the cake at that time of year is just a tradition and it's okay to eat it? It's delicious!

Also, do you have any tips for making it?

I am looking for great desserts that are okay for fasting and weight loss, and this one was suggested.
 
Many make to celebrate something - be it a name day, etc. They take it to church to be blessed fir the celebration. So many recipe variations. I don’t see why you can’t make for dessert or kerasma.
 
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Mela said:
Many make to celebrate something - be it a name day, etc. They take it to church to be blessed fir the celebration. So many recipe variations. I don’t see why you can’t make for dessert or kerasma.
Click to expand...
Same! I have had it outside of the feast day. It is a good dish for fasting!
 
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Mela said:
Many make to celebrate something - be it a name day, etc. They take it to church to be blessed fir the celebration. So many recipe variations. I don’t see why you can’t make for dessert or kerasma.
Click to expand...
Thank you! I have seen a lot of variations. I have one or two to try. I think I will just trust my instincts.
 
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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.

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