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Koulourakia are a classic Greek winter time cookie

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tomipark

tomipark

Active member
Koulourakia are braided cookies that are super simple and a Greek classic. They are pretty popular throughout the year and can be found at pretty much any Greek bakery. But they are customary during the winter, and especially for Christmas and New Years. They taste really great when they're dipped in coffee, hot chocolate, tea with milk or pretty much any hot winter drink that you like! Here are some classic recipes I have found online...

www.mygreekdish.com

Koulourakia recipe (Greek Easter cookies)

The fluffiest and crunchiest traditional Greek Easter cookies (koulourakia) you have ever tried! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! Discover how to bake them to perfection with this traditional Greek recipe here...
www.mygreekdish.com www.mygreekdish.com
www.mygreekdish.com

Koulourakia recipe (Greek Easter cookies)

The fluffiest and crunchiest traditional Greek Easter cookies (koulourakia) you have ever tried! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! Discover how to bake them to perfection with this traditional Greek recipe here...
www.mygreekdish.com www.mygreekdish.com
mysweetgreek.com

Koulourakia Recipe for Traditional Greek Butter Cookies

Koulourakia are tasty traditional Greek butter cookies served at nearly every holiday and celebration. They're also perfect dunked in coffee.
mysweetgreek.com mysweetgreek.com
 
This is actually my favorite Greek cookie for the holidays! I love having it at Christmas, it feels so festive. Someone told me once that they are considered the "celebration" cookie, so I started to serve it at all happy occasions, and for me, Christmas is one of those. It also tastes great with coffee!
 
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I agree! I love koulourakia, as well! This is great anytime of the year, but there is something special about eating it this time of year. I am not sure, but I think my family uses orange zest around Christmas to give it a different flavor.
 
ladytina said:
This is actually my favorite Greek cookie for the holidays! I love having it at Christmas, it feels so festive. Someone told me once that they are considered the "celebration" cookie, so I started to serve it at all happy occasions, and for me, Christmas is one of those. It also tastes great with coffee!
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I know! For me, I actually like to dip my koulourakia in mulled wine! I drink mulled wine during the holidays, spiced with plenty of cinnamon and sweetened with honey, and the cookies are a perfect complement.
 
I love these all year long, especially with coffee. I also associated them with Easter, though, and sometimes think of them as the Easter cookie! I use orange zest for mine and I love it, but I do play with the flavors a bit and tend to put a lot of cinnamon in my Christmas versions.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.
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