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Making Kalitsounia?

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d_kakavouli

d_kakavouli

Active member
Anyone here know how to make kalitsounia who can explain it? I have a scribbled, old recipe a friend, whose family is from Crete, gave me. It kind of doesn't make sense. I want something a little more professional so I can wrap my mind around it.

Does anyone have a good, well written recipe and maybe even some tips on pulling it off?
 
I’ve made kalitsounia a few times, and it’s one of my favorite Cretan treats!

Here’s a simple recipe you can follow:

For the dough, mix about 4 cups of flour, 1 tsp salt, 2 tbsp olive oil, and ¾ cup warm water until you get a soft dough. Let it rest for 30 minutes. For the filling, combine 1½ cups myzithra or ricotta cheese, 1 egg, 1 tsp cinnamon, and a bit of honey for sweetness. Roll out the dough, cut into circles, and place a spoonful of filling in the center. Fold them into half-moons and press the edges to seal. Bake at 350°F (180°C) for about 20 minutes or until golden.

Tip: Brush them with olive oil before baking for a crispy finish! Let me know how it goes!
 
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Greek Yogurt Creamy Pasta Recipe

I have been making this a lot because it is so simple and easy. I am not 100% sure if this is actually a Greek dish, but I did initially see it in a modern Greek cookbook and I've seen similar dishes on menus in Greece in more casual, modern places. I can't think of their names off the top of my head.

Ingredients:​

  • 12 oz (340g) pasta (spaghetti, penne, or your choice)
  • 1 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions:​

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. Prepare the sauce: In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, Parmesan, lemon zest, lemon juice, and oregano. Season with salt and pepper.
  3. Combine: Toss the drained pasta into the yogurt sauce, adding a little reserved pasta water to thin the sauce if needed. Stir until the pasta is well coated.
  4. Serve: Garnish with fresh parsley or basil and extra Parmesan if desired.
This dish is quick, creamy, and tangy! Enjoy!

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