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nadellii

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In the Greek airport, I’ve seen many different types of packaged baklava that I assume people bring home as souvenirs and gifts. Is there any brand or store that people have tried that is good and not too sweet? I would love to get some and see if I can also order them online if they ship internationally.
 
Yes, klostari (κλωστάρι) baklava from Ioannina is probably my favorite baklava. As for finding one thats not too sweet, that'll be hard because it is "syropiasta" meaning it's a dessert made with a lot of syrup.
 

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Yes, klostari (κλωστάρι) baklava from Ioannia is probably my favorite baklava. As for finding one thats not too sweet, that'll be hard because it is "syropiasta" meaning it's a dessert made with a lot of syrup.
I haven't heard of this brand, thank you. I will be on the lookout next time I go to Greece.
 
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This company too has excellent baklava or "syropiasta" sweets
I've had their baklava before! I highly recommend it!
 
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Food at Greek Weddings?

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Easy Dakos Recipe

I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
  • 1 barley rusk (Cretan dakos rusks)
  • 1 large ripe tomatoes, grated or very finely chopped
  • 50g feta cheese, crumbled (about 1/2 cup crumbled)
  • Extra virgin olive oil, for drizzling
  • Fresh oregano or thyme, finely chopped
  • Olives and capers, to garnish
  • Salt and freshly ground black pepper, to taste

Instructions​

  1. Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
  2. Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
  3. Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
  4. Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
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