is for Apples with caramel

 Rinse, wipe the apples well and remove their crotch. Then, drill them in the center with a stiletto and fasten. In the meantime, prepare the syrup. In a small deep pot, you put sugar, glucose, water, vinegar and confectionery and allow the syrup to boil for 8-10 minutes. Remove the pot from the fire, allow to cool and dive into the apples. Keeping them from the choker, carefully turn them to cover them evenly.   Immediately after the place for 2-3 seconds in a deep bowl with cold water and rest on a nonstick baking sheet to dry.

10 small apples

2-3 cups sugar per 10 small apples 

red color (optional)

is for Baklava

Greek Baklava recipe has walnuts and cinnamon layered between flaky phyllo dough brushed with melted butter then baked and drizzled with a sugar and honey syrup to create a crispy, sweet, and impressive dessert!

is for Christopsomo Bread

For the Greeks, making this Christmas bread is like making an offering to Christ. We make this offering with special care and love. We feel it will strengthen the wellbeing, health and happiness of our household. Traditionally the lady of the house makes the bread. She mixes wonderful ingredients like walnuts and raisins into the dough.

To make the bread sweeter she adds some sugar or honey.

After making the dough, she uses the largest part to make the Christmas bread. There is usually an entire walnut in the middle of the cross. We decorate it with pieces of dough, nuts and sesame seeds.

is for Diples 

They are thin sheets of dough that are folded while being fried into a crispy package that is drizzled with honey and dusted with cinnamon and ground walnuts.

is for Egg-Lemon-Chicken-Rice Soup

Avgolemono actually refers to a Greek sauce made from eggs, lemon, and warm broth. Commonly added to soups for thickening, the sauce is used to dress up everything from roasted vegetables to fish dishes.

Here, avgolemono thickens what would otherwise be a pretty standard chicken and orzo soup, making it a welcoming weeknight dinner or an impressive dinner party dish. 

is for Fish

The period of forty days before Christmas is considered as a Fast but you can eat fish some days.There are a lot of traditional recipes that are often one of the courses at the meatless Christmas Eve.

is for Giouvarlakia

After the celebrations and the intense meals  that preceded we need a mild food to calm our stomach.  We love them big and small. It's a white, lemon soup that in its midst dips small meatballs with rice with a unique flavor that  is worshiped by everyone!

is for Hilopites with rooster

150 gr. hilopites (greek pasta)

500 gr. village rooster

100 ml olive oil

1 onion finely chopped (50 gr.)

2 tomatoes grated (200 gr.)

100 ml red wine

Salt, pepper

100 gr. grated feta

is for icing sugar

We use icing sugar to a lot of our Christms desserts, e.g kourabiedes and mandarinata. Icing sugar looks like snow and Christmas want snow!!

is for Jelly

Pork jelly is  made from low-grade cuts of pig meat, such as trotters, containing a significant proportion of connective tissue.Pork jelly was a popular appetizer and, nowadays, is sometimes prepared in a more modern version using lean meat, with or without pig leftovers which are substituted with store-bought gelatin.

is for Kourabiedes Cookies

The ultimate Christmas cookie! Soft, fluffy with a crunchy bite and rich almond (or pistachio if you are feeling adventurous) and butter flavour garnished with luscious layers of icing sugar..

is for Lachanodolmades (Cabbage rolls stuffed with meat and rice)

A gourmet homemade food of Greek cuisine, with both history and future.

The idea of wrapping a mixture of

meat and rice into a vegetable is

already an area of experimentation

and development by the best chef

of Athens, with fillings that start from

seafood and end with exotic materials.

is for Melomakarona Cookies

Greek melomakarona are incredibly soft, moist and flavorsome cookies soaked in a delicious honey syrup. Adding hot cookies to the syrup is crucial as that will help the cookies absorb that delicious honey. For an authentic last touch sprinkle the melomakarona with chopped walnuts and just a pinch of cinnamon.

is for New Year’s cake (Vasilopita)

The top among all Christmas food in Greece is Saint Basil’s Cake, called Vassilopita. This is a cake that is cut right after the coming of the New Year, which actually means a little after midnight, or at the lunch of New Year’s Day. The special thing about vassilopita is that it is baked with a coin inside. Whoever finds the coin in their piece of cake is expected to have much luck for the entire coming year. 

is for Omaties

Old in the village, just before Christmas, they shed the piggy. And because nothing ought to be lost, they prepared delicious delicacies with all the parts of the pork. They look like sausages, but they are not ...They are stuffed with rice, onions, cinnamon, pork heart, pork kidney, pork spleen and pork lungs.

is for Pork Stew With Celery and Avgolemono Sauce

This is a favorite winter dish and one that combines the succulent flavors of braised pork, celery, and the beloved avgolemono (egg&lemon) sauce. It’s a great one-dish meal that screams for crusty bread to dip in the flavorful sauce.