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My Favorite Greek Spoon Sweets

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kcixcy

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I just recently ate some Fig spoon sweets that I found in a Greek store and they were delicious. My family only just made the kind with the orange peel... Since then, I have tried a bunch. I thought I'd share some of my favorites. I do make some of them, too, but I would much rather buy them.

1. Figs Spoon Sweet:

Also known as Sikomaida, this is my favorite one! This delicious sweet is made with fresh figs and sugar and is flavored with cinnamon, cloves, and lemon juice. The combination of sweet and tangy flavors makes it a perfect accompaniment to coffee or tea. The best part is that the figs retain their texture, which makes it a delightful experience to eat.

2. Cherry Spoon Sweet:

Another popular Greek spoon sweet is the cherry spoon sweet, also known as Vissinada. This sweet is made with fresh cherries and sugar, with a hint of spice added in the form of cloves and cinnamon. The cherries are pitted before being cooked, so you can enjoy this sweet without worrying about the pits. This one isn't my top favorite, but it's still delicious. I have to be in the mood.

3. Quince Spoon Sweet:

Quinces are a popular fruit in Greece, and the spoon sweet made from them is a real delicacy. Known as Kydoni in Greek, this sweet is made with fresh quince that is cooked with sugar, lemon juice, and honey. The result is a sweet and tangy flavor that is unique to this fruit. The added aroma of cinnamon and cloves make it a perfect sweet to eat on a cold winter’s day. This one was an unexpected surprise to me. m

4. Orange Spoon Sweet:

This one is the one my family makes. This sweet is made with fresh oranges that are cut into small pieces and cooked with sugar, cinnamon, and cloves. This results in a sweet and tangy flavor that is perfect for those who love the taste of oranges.

5. Grape Spoon Sweet:

The grape spoon sweet, also known as Moustalevria, is a delicious sweet that is made with fresh grapes. The grapes are boiled and then passed through a sieve to remove the seeds. The resulting grape juice is then cooked with sugar and cornstarch to make a sweet pudding-like dessert. The grape spoon sweet is popular in the fall when the grapes are harvested, and the sweet grape flavor is the perfect way to end a meal. This is another interesting one, and I think it might be my second favorite.
 
My personal favorite is the orange one. I have a friend who makes a grape one and that is delicious, too. She mixes in walnuts with the grapes to give the whole thing a texture change! Spoon sweets are delicious and easy to make.
 
Thank you for sharing your favorite Greek spoon sweets! It's wonderful to hear about the variety and richness of flavors in these traditional desserts. Each one, much like the unique preparation methods and ingredients that go into a London broil slow cooker recipe, seems to have its own distinct combination of flavors, making them a delightful treat for different occasions.
 
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The one I like most and use on yogurt, ice cream and cheesecake is cherry spoon sweet. Delish!
 
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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.

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