eftopia's Culinary Journeys | The Essence of Greek Christmas.

In Greece, Christmas isn't just a season; it's a celebration of flavors, especially when it comes to our beloved holiday sweets, Kourabiedes and Melomakarona. These aren't just cookies; they're a festive tradition, each with its own loyal following. There’s a playful rivalry in Greek kitchens: some swear by the buttery, powdered sugar delight of Kourabiedes, while others favor the honey-dipped, walnut-topped Melomakarona.

Baking these treats is a family affair, filled with laughter and stories. It's a time when recipes, rich with history, are lovingly shared. As you prepare these cookies, you're not just mixing dough; you're becoming part of a tradition that has warmed Greek homes for generations.

Join us in celebrating this delicious rivalry and dive into the heart of Greek Christmas with these cherished recipes. Whether a Kourabiedes enthusiast or a Melomakarona fan, there's joy and flavor in every bite!

Melomakarona

• Ingredients

  For the syrup

  • 500 g water

  • 800 g granulated sugar

  • 150 g honey

  • 3 stick(s) cinnamon
    

  • 3 whole cloves
    

  • 1 orange, cut in half
    

    1st mixture
    

  • 400 g orange juice

  • 400 g seed oil

  • 180 g olive oil
    

  • 50 g icing sugar
    

  • 1/2 teaspoon(s) ground
    cloves
    

  • 2-3 teaspoon(s) cinnamon
    

  • 1/4 teaspoon(s) ground
    nutmeg
    

  • 1 teaspoon(s) baking soda
    

  • orange zest, of 2 oranges
    

    2nd mixture
    

  • 1 kilo all-purpose flour
    

  • 200 g semolina, fine
    

  • To serve add honey & walnuts

• Instructions

  1. Combine all syrup ingredients, except the honey, in a saucepan and bring to a boil. Stir until the sugar dissolves completely.

  2. Take off the heat, then stir in the honey until it's well mixed.
     

  3. Allow the syrup to cool completely for about 3-4 hours. It's important that the syrup is cold when the cookies are ready to be dipped.
     
     Tip: The syrup can be prepared a day ahead to save time
     

  4. Start by preheating your oven to 190°C (370°F) on the fan setting.
     

  5. Prepare two separate mixtures. In a large bowl, whisk together all the ingredients listed for the first mixture.
     

  6. In a different bowl, mix together the ingredients for the second mixture. Carefully combine the contents of the first and second bowls.
     

  7. Mix everything together gently and briefly, no more than 10 seconds, to avoid curdling the mixture.
     

  8. Shape the dough into oval cookies, each about 3-4 cm long and weighing 30 g. Aim for uniformity in size.
     

  9. Place the cookies in the oven and bake for 20-25 minutes, until they achieve a crunchy texture and a golden brown color. Immediately after baking, dip the hot cookies in the cold syrup for 10 seconds each.
     

  10. Let the cookies drain on a wire rack.
      

  11. Finally, top each cookie with a drizzle of honey and a sprinkle of chopped walnuts

Kourabiedes

• Ingredients

  • 500 butter, at room
    temperature

  • 220 g icing sugar

  • 1 g vanilla powder

  • 1 teaspoon(s) rosewater

  • 30 g bitter almond liqueur,
    or brandy or rum

  • 200-280 g almond slivers,
    or coarsely chopped,
    unsalted and toasted

  • 900 g all-purpose flour

  • 1 pinch salt

    To assemble

  • 1 tablespoon(s) rosewater

  • 300 g icing sugar

• Instructions

  1. Begin by setting your oven to 180°C (350°F) with the fan on.

  2. In your mixer, combine the butter and icing sugar. Use the paddle attachment and beat on high speed for 10-15 minutes until the mixture becomes fluffy and turns white.
     

  3. Add the vanilla powder, rosewater, and bitter almond liqueur to the mixture and continue to beat.
     

  4. Once done, remove the bowl from the mixer.
     

  5. In a separate bowl, gently crumble the almond slivers with your hands. Add the flour and a pinch of salt to these almonds.
     

  6. Carefully fold this dry mixture into the mixer’s bowl using a serving spoon. Mix gently to keep the mixture light and airy.
     

  7. Once the ingredients are well combined, lightly knead the mixture with your hands.
     

  8. Shape the dough into 30g balls and place them on a baking tray lined with parchment paper. Gently press the center of each ball with your finger.
     

  9. Bake in the preheated oven for 20-25 minutes. Repeat this process until all the mixture is used.
     

  10. After baking, arrange a layer of almond snowballs on a serving platter. Lightly spray each layer with rosewater and generously dust with icing sugar.
      

  11. Repeat the spraying and dusting process for all the snowballs before serving.
      
      

As we wrap up this culinary journey, I hope these recipes bring as much joy to your kitchen as they do to ours. May these sweet treats not only fill your home with irresistible aromas but also with warmth and festive cheer. From all of us at eftopia, we wish you a Merry Christmas filled with love, laughter, and plenty of delicious indulgences. May this holiday season be a time of joyous gatherings, cherished moments, and the creation of new memories. Καλά Χριστούγεννα (Merry Christmas) and happy baking!