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What are some popular Greek desserts besides baklava?

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greggd12

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Does anyone know of any good greek desserts other than baklava? I know baklava gets a lot of attention and hype, but I want to try something different? Could you post some links to recipes as well or any pictures? Thanks
 
I love to make bougatsa. It’s similar to baklava because they’re both made with phyllo, but this one has custard inside and powdered sugar on top. I believe its from the northern part of Greece, at least that’s what my husband says. I attached a picture of the bougatsa I ate in Thessaloniki.

bougatsa.jpg
 
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Kataifi is pretty similar to baklava but the texture is totally different, I love it. The dough is in small strands kind of like hair and its soaked in syrup

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My favorite are kourabiedes. They melt in your mouth! These are a lot like a traditional shortbread but the Greek version has a more intense "melt in your mouth" quality to it.

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Greek Halva Recipe to Enjoy During Lent?

I love Halva year round but I often see it a lot during Lent. My recipe doesn't seem Lent friendly to me. Any ideas on how I can adapt it?

Ingredients:
  • 1 cup semolina
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 cups water
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped almonds or walnuts (optional)
  • 1/4 cup raisins (optional)
Instructions:
  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. Add the semolina to the melted butter and stir continuously for about 5-7 minutes, or until the semolina turns golden brown and begins to emit a nutty aroma.
  3. While stirring the semolina mixture, gradually add the sugar and continue to cook for another 2-3 minutes until the sugar is fully incorporated.
  4. Slowly pour in the water, stirring constantly to avoid lumps from forming. Be careful as the mixture may splatter.
  5. Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency, about 5-7 minutes.
  6. Stir in the ground cinnamon and optional chopped nuts and raisins, if using.
  7. Remove the saucepan from the heat and let the halva rest for a few minutes to thicken further.
  8. Serve the halva warm or at room temperature, either as a dessert or a sweet breakfast treat.
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