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nm1999

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Hi everyone! Every Christmas, my family sticks to the classic baklava, which we all love, but I’m curious about other traditional Greek desserts that are popular this time of year. When I visit friends’ homes during the holidays, I see a variety of treats that look amazing but aren’t as familiar to me.

I've heard names like kourabiedes (the powdered sugar cookies) and melomakarona (the honey-dipped cookies), but I’d love to know more about them and any other desserts that people traditionally make for Christmas. What do you guys do?
 
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Hi everyone! Every Christmas, my family sticks to the classic baklava, which we all love, but I’m curious about other traditional Greek desserts that are popular this time of year. When I visit friends’ homes during the holidays, I see a variety of treats that look amazing but aren’t as familiar to me.

I've heard names like kourabiedes (the powdered sugar cookies) and melomakarona (the honey-dipped cookies), but I’d love to know more about them and any other desserts that people traditionally make for Christmas. What do you guys do?
Hi! I always make Kourabiedes and Melomakarona for Christmas. I also make a Vasilopita (Greek New Year's Cake), too.
 
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My family always made kourabedies and baklava - our favorites. For me, especially the kourabedies. I personally like both of these so much better than melomakarona, but I make that too.
 
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Buying Coffee to Make Greek Coffee?

I’m a big fan of Greek coffee and love making it in my briki, but I’m trying to figure out the best way to buy coffee for it. I know I can order pre-ground coffee specifically for Greek coffee, but I really prefer the taste of freshly ground coffee.

Does anyone know how to grind coffee properly to get that fine texture needed for Greek coffee? Is there a particular type of coffee bean that works best, or is it more about how it’s ground?

Also, if you grind your own coffee for Greek coffee, what kind of grinder do you use? I’ve heard it has to be as fine as powder, almost like espresso but even finer.

I’d love any tips or advice you have to help me achieve that perfect cup. Thanks so much!

How long do kourabedies last?

I’m planning to bake a big batch of kourabiedes for the holiday season, as they’re always a hit at parties! Since I have multiple events to attend throughout December, I’m wondering how long they stay fresh after baking.

If I make them early in the month, will they still taste great by Christmas Day? I know they’re usually coated in powdered sugar and can be stored in airtight containers, but I’m curious if anyone has tips for keeping them at their best—like whether layering them with parchment paper or storing them in the fridge makes a difference.

Also, would freezing them (either before or after baking) help extend their freshness? I’d love to hear from anyone who’s made kourabiedes ahead of time and has advice on how to keep them delicious for weeks. Thanks!

Favorite Greek Winter Meals?

I’ve been craving warm, hearty Greek dishes to enjoy during these chilly winter days. My absolute favorite is pastitsio—the layers of pasta, meat sauce, and creamy béchamel are pure comfort food! But let’s be honest, it can be quite time-consuming to make.

I’m looking for other Greek winter meal ideas that are just as satisfying but maybe a little quicker or easier to prepare. Do you have any go-to recipes for cold weather? Soups, stews, or baked dishes? Bonus points for recipes that bring those classic Greek flavors!

Would love to hear what’s cooking in your kitchen this winter. Let’s swap ideas and keep cozy with some delicious food! 😊

Greek generosity

I was shopping in my favourite supermarket near my apartment this morning .It was the name day of a member of staff .From a box He offered me a choice of cream cake .I was so grateful .

Making Kopanisti for a Holiday Party?

I’m hosting a Christmas party this year and thought it would be the perfect opportunity to introduce my friends to one of my all-time favorite Greek treats: kopanisti! I absolutely love its spicy, tangy flavor, and I think it’ll make a fantastic addition to my party spread.

The thing is, I’ve never actually made kopanisti myself. I know it involves feta and sometimes Mykonos cheese, along with spices and olive oil, but I’d love some guidance on the process. Do I need any special ingredients or tools? How do you get that perfect creamy texture?

If anyone has a trusted recipe, tips, or even creative serving ideas, I’d be so grateful to hear them! I’d also love to know if you’ve tried variations of kopanisti that are especially crowd-pleasing.
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