Malika Taste, Edmond, OK (2026)

10/11/2026

Pistachio Kourabiedes (Greek Pistachio Butter Cookies)

Traditional Greek Butter Cookies with Roasted Pistachios, Vanilla & Snowy Powdered Sugar

Servings

About 30–35 cookies

Ingredients

For the Cookies

250 g unsalted butter, softened

100 g powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

½ teaspoon almond extract, optional

100 g unsalted roasted pistachios, finely chopped

350 g all-purpose flour

40 g cornstarch

1 teaspoon baking powder

¼ teaspoon fine sea salt

1 teaspoon finely grated orange zest, optional

For the Powdered Sugar Coating

200–250 g powdered sugar, approximately

1 teaspoon vanilla sugar, optional

For Garnish

Finely chopped pistachios, optional

A few whole pistachios, optional

Instructions

1. Prepare the Pistachios

Finely chop the roasted pistachios with a knife or pulse them briefly in a food processor.

Aim for small pieces rather than a smooth powder. This gives the cookies a delicate crunch and distributes the pistachio flavor throughout the dough.

Set aside.

2. Cream the Butter and Sugar

Preheat the oven to 170°C (340°F), or 160°C (320°F) with fan assistance.

Line two baking trays with parchment paper.

Place the softened butter in a large mixing bowl.

Using an electric mixer, beat the butter for 3–4 minutes, until pale, light, and fluffy.

Add the powdered sugar and continue beating for another 2–3 minutes.

Properly creamed butter gives the cookies their characteristic delicate texture.

3. Add the Egg and Flavorings

Add the egg yolk and vanilla extract.

Add the optional almond extract and orange zest if using.

Beat briefly until everything is well combined.

Scrape down the sides of the bowl to ensure the mixture is evenly incorporated.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

All-purpose flour

Cornstarch

Baking powder

Sea salt

Gradually add the dry ingredients to the butter mixture.

Mix on low speed or fold with a spatula until a soft dough begins to form.

Add the chopped pistachios and mix gently.

The dough should be soft and easy to shape without being excessively sticky. Avoid overmixing, which can make the cookies dense.

5. Chill the Dough

Cover the dough and refrigerate for 30 minutes.

Chilling helps the butter firm up, making the dough easier to shape and helping the cookies hold their form during baking.

6. Shape the Cookies

Remove the dough from the refrigerator.

Take small portions weighing approximately 20–25 g each.

Shape them into:

Small crescents

Rounded balls

Traditional oval shapes

Place the cookies on the prepared baking trays, leaving approximately 3 cm between them.

If desired, gently press a small piece of pistachio into the center of each cookie.

7. Bake

Bake for 18–22 minutes, depending on the size of the cookies.

The Kourabiedes should be set and lightly golden underneath, while remaining pale on top.

Avoid browning them too deeply, as this can make the cookies dry and reduce their delicate, buttery texture.

Remove from the oven and allow them to rest on the tray for 10–15 minutes. They will be fragile while hot.

8. Prepare the Sugar Coating

Place some powdered sugar in a shallow bowl or sieve.

While the cookies are still slightly warm, dust them generously with powdered sugar.

Handle them gently to prevent breakage.

9. Add the Final Snowy Layer

Once the cookies have cooled completely, dust them again with a generous layer of powdered sugar.

For a festive presentation, arrange them on a serving platter and finish with a few finely chopped pistachios.

The white sugar coating beautifully contrasts with the delicate green pistachio pieces.

10. Serve

Arrange the Pistachio Kourabiedes on a decorative plate.

Serve at room temperature with:

Greek coffee

Espresso

Black tea

Mint tea

Enjoy their delicate, buttery texture and fragrant pistachio flavor.

10/11/2026

Kotopoulo Lemonato (Traditional Greek Lemon Chicken with Potatoes)

Authentic Greek Oven-Roasted Chicken with Crispy Potatoes, Garlic, Lemon & Oregano

Servings

4–6 servings

Total Time: About 1 hour 45 minutes, excluding optional marinating

Ingredients

For the Chicken

1.5–1.8 kg chicken, cut into 6–8 pieces, bone-in and skin-on

80 ml extra virgin olive oil

100 ml freshly squeezed lemon juice

Zest of 1 large lemon

5 garlic cloves, finely minced

2 teaspoons dried Greek oregano

1 teaspoon dried thyme

1 teaspoon sea salt, or to taste

½ teaspoon freshly ground black pepper

1 teaspoon sweet paprika, optional

For the Potatoes

1.2 kg potatoes, peeled and cut into thick wedges

30 ml extra virgin olive oil

150 ml chicken stock or water

Juice of ½ lemon

1 teaspoon dried oregano

½ teaspoon sea salt, or to taste

¼ teaspoon freshly ground black pepper

For Garnish

Fresh oregano or parsley

Lemon wedges

Freshly ground black pepper

A drizzle of extra virgin olive oil

Instructions

1. Prepare the Chicken

Pat the chicken pieces dry with paper towels. This helps the skin become beautifully golden during roasting.

In a large bowl, combine:

Olive oil

Lemon juice

Lemon zest

Minced garlic

Oregano

Thyme

Salt

Black pepper

Paprika, if using

Mix well.

Add the chicken pieces and rub the marinade all over them, including underneath the skin where possible.

Allow the chicken to marinate for 30 minutes in the refrigerator, if time permits. For food safety, do not leave raw chicken at room temperature while marinating.

2. Prepare the Potatoes

Preheat the oven to 200°C (400°F), or 190°C (375°F) with fan assistance.

Peel the potatoes and cut them into thick, evenly sized wedges.

Place them in a large roasting pan, preferably in a single layer.

Drizzle with olive oil and add:

Lemon juice

Oregano

Salt

Black pepper

Toss until the potatoes are evenly coated.

Pour the chicken stock or water around the potatoes. This creates flavorful cooking juices and helps the potatoes become tender before the liquid reduces.

3. Arrange the Chicken

Arrange the marinated chicken pieces among the potatoes, placing the skin side up.

Pour any remaining marinade over the chicken and potatoes.

Make sure the chicken skin remains mostly exposed rather than submerged in liquid.

Spread everything evenly across the roasting pan so the chicken and potatoes cook consistently.

4. Begin Roasting

Place the pan in the preheated oven.

Roast uncovered for 35–40 minutes.

During this time, the chicken begins to brown while the potatoes absorb the lemon, garlic, oregano, and olive oil.

5. Baste and Turn the Potatoes

Carefully remove the roasting pan from the oven.

Spoon some of the flavorful pan juices over the chicken.

Turn the potatoes gently so they brown on different sides.

If the pan looks dry before the potatoes are tender, add a small splash of hot stock or water.

Return the pan to the oven.

6. Roast Until Golden

Continue roasting for another 35–45 minutes, depending on the size of the chicken pieces.

The chicken should be deeply golden with crisp skin, and the potatoes should be tender inside with beautifully browned edges.

Check the thickest part of the chicken with a food thermometer, avoiding the bone. It should reach at least 74°C (165°F).

If the chicken is cooked but the potatoes need more color, transfer the chicken to a plate, cover loosely with foil, and roast the potatoes for another 5–10 minutes.

If the skin needs extra crispness, use the grill or broiler briefly, watching carefully to prevent burning.

7. Rest the Chicken

Remove the roasting pan from the oven.

Allow the chicken to rest for 10 minutes before serving. This helps the juices settle and keeps the meat succulent.

Taste the pan juices and adjust with a little extra lemon juice, salt, or black pepper if needed.

8. Garnish and Serve

Arrange the chicken and potatoes on a large serving platter, or serve directly from the roasting pan.

Spoon the lemony pan juices over the potatoes.

Finish with fresh oregano or parsley, lemon wedges, and a light drizzle of extra virgin olive oil.

Serve hot while the chicken skin is crisp and the potatoes are tender.

10/11/2026

Greek Ekmek Kataifi (Traditional Greek Custard & Cream Dessert)

Servings

12 servings

Ingredients

For the Kataifi Base

500 g kataifi shredded pastry, thawed

180 g unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

80 g pistachios, finely chopped (optional)

For the Orange-Cinnamon Syrup

350 g granulated sugar

300 ml water

1 cinnamon stick

2 strips orange peel

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

For the Semolina Custard

1 litre whole milk

120 g fine semolina

150 g granulated sugar

3 large egg yolks

40 g unsalted butter

2 teaspoons vanilla extract

Finely grated zest of 1 orange, optional

Pinch of sea salt

For the Whipped Cream Topping

500 ml cold heavy whipping cream, at least 30–35% fat

40 g powdered sugar

1 teaspoon vanilla extract

For Garnish

60 g roasted pistachios, finely chopped

Ground cinnamon

A little finely grated orange zest, optional

Instructions

1. Prepare the Kataifi Pastry

Preheat the oven to 180°C (350°F).

Gently separate the kataifi strands with your fingers, loosening any compacted sections.

Melt the butter and mix it with the sugar and cinnamon.

Place the kataifi in a large bowl and drizzle over the butter mixture.

Use your fingertips to distribute the butter evenly throughout the strands without crushing them.

Spread the pastry evenly in a large baking dish measuring approximately 23 × 33 cm (9 × 13 inches).

Bake for 30–35 minutes, stirring gently once or twice, until the pastry is deeply golden and crisp.

Keep an eye on the edges, which may brown faster than the center.

Remove from the oven and allow the pastry to cool slightly.

2. Prepare the Syrup

While the kataifi bakes, combine the sugar, water, cinnamon stick, and orange peel in a saucepan.

Bring to a gentle boil, stirring until the sugar dissolves.

Reduce the heat and simmer for 6–8 minutes.

Remove from the heat and stir in the lemon juice and vanilla extract.

Discard the cinnamon stick and orange peel.

Allow the syrup to cool for approximately 10–15 minutes.

3. Syrup the Kataifi

Transfer the warm, crispy kataifi to the baking dish if necessary and distribute it evenly.

Slowly pour the syrup over the pastry, making sure it reaches the edges.

Sprinkle with the optional finely chopped pistachios.

Allow the pastry to absorb the syrup and cool completely before adding the custard.

The pastry should remain textured rather than submerged in excess liquid.

4. Prepare the Semolina Custard

Pour the milk into a large saucepan.

Add the sugar, vanilla extract, orange zest if using, and a pinch of salt.

Heat over medium heat until steaming, stirring occasionally. Do not let it boil vigorously.

In a separate bowl, whisk the egg yolks with the semolina until well combined.

Slowly pour a ladleful of the hot milk into the egg mixture while whisking continuously to temper the yolks.

Gradually whisk the tempered egg mixture back into the saucepan.

Cook over medium-low heat, whisking constantly, for approximately 6–10 minutes, until the custard becomes thick, smooth, and creamy.

Remove from the heat.

Stir in the butter until fully melted and incorporated.

The custard should be thick enough to spread without running.

5. Layer the Custard

Pour the warm custard evenly over the cooled syrup-soaked kataifi.

Use a spatula to spread it into a smooth, even layer.

Cover the surface directly with baking parchment or food-safe film suitable for contact with warm food to prevent a skin from forming.

Allow it to cool to room temperature, then refrigerate for approximately 2–3 hours, or until the custard is completely cold and set.

6. Whip the Cream

Make sure the heavy cream is thoroughly chilled.

Pour it into a cold mixing bowl.

Add the powdered sugar and vanilla extract.

Whip using an electric mixer until soft to medium-firm peaks form.

The cream should be fluffy and hold its shape without becoming grainy.

Avoid overwhipping.

7. Add the Cream Layer

Remove the chilled dessert from the refrigerator.

Spread the whipped cream evenly over the set custard, or pipe decorative swirls across the surface for a more elegant presentation.

Smooth the top gently with a spatula.

8. Garnish

Sprinkle generously with chopped roasted pistachios.

Finish with a light dusting of ground cinnamon and a little orange zest if desired.

The pistachios provide a lovely crunch and a beautiful contrast against the white cream.

9. Chill Before Serving

Refrigerate the assembled dessert for at least 1–2 additional hours before serving.

For the cleanest layers and best flavor, prepare it the day before and chill overnight.

10. Slice and Serve

Cut into squares using a sharp knife.

Wipe the knife between cuts for neat, attractive portions.

Serve well chilled, making sure each piece includes all three layers: crispy syrup-soaked kataifi, creamy custard, and fluffy whipped cream.

10/11/2026

Greek Kolokithokeftedes (Zucchini and Feta Fritters)

🛒 Ingredients
For the Fritters
2 lbs (900g) zucchini (about 4 medium), grated

1 tbsp salt (for drawing out moisture)

1 small onion, grated or finely minced

2 cloves garlic, minced

½ cup (60g) fresh dill, finely chopped

½ cup (30g) fresh mint, finely chopped

½ cup (30g) fresh parsley, finely chopped

1 cup (200g) feta cheese, crumbled

½ cup (60g) grated kefalotyri or parmesan (optional, for extra sharpness)

2 large eggs, lightly beaten

¾ cup (95g) all-purpose flour (or gluten-free flour blend)

½ cup (60g) breadcrumbs (or gluten-free breadcrumbs)

1 tsp baking powder

½ tsp freshly ground black pepper

Pinch of nutmeg (optional)

For Frying
Olive oil or vegetable oil, for shallow frying

For Serving
Tzatziki or Greek yogurt

Lemon wedges

Fresh herbs for garnish

👨‍🍳 Method
1. Grate and Salt the Zucchini
Grate the zucchini using the large holes of a box grater or a food processor. Place the grated zucchini in a colander, sprinkle with the 1 tbsp salt, and toss to combine. Let it sit for 30 minutes to draw out excess moisture.

Pro tip: This step is non-negotiable. Skipping it results in soggy, greasy fritters.

2. Squeeze Dry
Working in handfuls, squeeze the zucchini as hard as you can to remove all excess liquid. Use a clean kitchen towel or cheesecloth for the best results you should end up with about 2 cups of tightly packed, dry zucchini.

Pro tip: The drier the zucchini, the crispier the fritters. Squeeze twice if needed.

3. Make the Fritter Mixture
In a large bowl, combine the squeezed zucchini, onion, garlic, dill, mint, parsley, feta, and kefalotyri (if using). Mix well.

Add the eggs, flour, breadcrumbs, baking powder, pepper, and nutmeg (if using). Mix until everything is evenly combined. The mixture should be moist but hold together when pressed. If it's too wet, add a little more flour or breadcrumbs.

Pro tip: Taste the mixture before adding the eggs to check the seasoning feta is salty, so you likely won't need extra salt.

4. Shape the Fritters
Wet your hands with cold water to prevent sticking. Scoop out about 2 tablespoons of the mixture and shape it into a small patty, about ½ inch (1.5 cm) thick. You should get 15–18 fritters. Place them on a plate or baking sheet lined with parchment paper.

Pro tip: For extra-fluffy fritters, refrigerate the shaped patties for 30 minutes before frying.

5. Fry the Fritters
Pour enough oil into a large skillet to reach about ¼ inch (0.5 cm) up the sides. Heat over medium heat until shimmering a small piece of bread should sizzle and turn golden in about 60 seconds.

Carefully add the fritters in batches, being careful not to overcrowd the pan. Fry for 3–4 minutes per side, until deep golden brown and crispy.

Transfer to a plate lined with paper towels to drain.

Pro tip: Keep the cooked fritters warm in a low oven (200°F / 95°C) while you fry the rest.

6. Serve
Serve the kolokithokeftedes hot, with tzatziki or Greek yogurt for dipping and lemon wedges for squeezing over. Garnish with fresh herbs.

10/11/2026

Serbian Savory Gibanica (Gužvara)

Traditional Serbian Cheese & Phyllo Pie with Feta, Cottage Cheese, Yogurt & Golden Crispy Layers

Servings

8–10 servings

Ingredients

For the Cheese Filling

400 g Serbian white cheese or feta, crumbled

250 g cottage cheese or farmer’s cheese

4 large eggs

250 g plain Greek yogurt

100 ml milk

80 ml sunflower oil

100 ml sparkling water

1 teaspoon baking powder

½ teaspoon sea salt, or to taste

¼ teaspoon freshly ground black pepper, optional

For the Phyllo Pastry

500 g phyllo pastry, thawed

30 ml sunflower oil or melted butter, for greasing the dish

For the Topping

1 egg, beaten

2 tablespoons plain yogurt

1 tablespoon sesame seeds, optional

Instructions

1. Prepare the Oven and Baking Dish

Preheat the oven to 180°C (350°F).

Lightly grease a deep baking dish approximately 23 × 33 cm (9 × 13 inches) with sunflower oil or melted butter.

Remove the phyllo pastry from its packaging and keep it covered with a clean, slightly damp kitchen towel while preparing the filling.

2. Prepare the Cheese

Place the crumbled white cheese or feta in a large mixing bowl.

Add the cottage cheese and mix gently with a fork.

A few small pieces of cheese are perfectly fine and give the finished pie a lovely homemade texture.

If your cheese is particularly salty, reduce or omit the additional salt.

3. Make the Creamy Filling

In a separate bowl, whisk together:

Eggs

Greek yogurt

Milk

Sunflower oil

Sparkling water

Baking powder

Salt

Black pepper, if using

Whisk until the mixture is smooth and evenly combined.

Pour this mixture into the bowl with the cheeses.

Stir gently until everything is incorporated.

The filling should be creamy and pourable, with small pieces of cheese throughout.

4. Prepare the Phyllo

Lay the phyllo sheets on a clean work surface.

Take one sheet at a time and loosely crumple it like an accordion or fold it into an irregular bundle.

The folds create little pockets that absorb the cheese mixture and produce the characteristic soft, fluffy texture of Gužvara.

Keep the sheets loose rather than compressing them tightly.

5. Assemble the Gibanica

Place approximately half of the crumpled phyllo into the prepared baking dish.

Spread it loosely and evenly across the base.

Pour about half of the cheese mixture over the pastry, allowing it to flow into the folds.

Add the remaining crumpled phyllo, distributing it evenly.

Pour the rest of the filling over the top.

Gently lift a few pastry folds with a fork so the creamy mixture reaches the layers underneath.

Allow the assembled pie to rest for 5 minutes so the phyllo begins absorbing the filling.

6. Prepare the Topping

In a small bowl, mix the beaten egg with the yogurt.

Brush or spoon this mixture lightly over the surface of the pie.

Sprinkle with sesame seeds if desired.

This topping helps create a beautifully golden finish.

7. Bake Until Golden

Place the baking dish in the preheated oven.

Bake for 40–45 minutes, until the Gibanica is:

Deep golden brown on top

Puffing slightly around the edges

Set in the center

Cooked through, with no liquid filling remaining

If the top browns too quickly, cover it loosely with aluminum foil for the final 10 minutes.

For an especially crisp top, allow it to bake uncovered during the final few minutes.

8. Rest Before Slicing

Remove the pie from the oven.

Allow it to rest for 10–15 minutes before cutting.

The filling will settle slightly, making the slices easier to lift while preserving the soft, creamy interior.

9. Slice and Serve

Cut the Gibanica into squares or rectangles.

Serve warm, when the cheese filling is tender and the edges are lightly crisp.

10/11/2026

😂🇬🇷 Oh Greece… how am I supposed to leave you?! ❤️

The turquoise sea, the warm sunshine, the little seaside tavernas, the delicious food, and those beautiful evenings that you wish would never end… ☀️🌊🍽️

You arrive saying, “Just a little holiday,” and leave already planning your next trip! 😂✈️

My dear friends, be honest… if you could stay in Greece for one more week, would you? 🇬🇷❤️

😂 Yes! I’m not ready to leave!
❤️ Absolutely, take me back!
☀️ One more week? I need one more month!

Tell me your answer below! I have a feeling many of us are dreaming of Greece right now. 🤍🇬🇷

10/11/2026

Arakas Laderos (Traditional Greek Peas in Tomato & Olive Oil Sauce)

Authentic Greek Lathera with Sweet Green Peas, Carrots, Potatoes, Fresh Dill & Extra Virgin Olive Oil

Servings

4 servings

Ingredients

For the Peas

800 g green peas, fresh or frozen

2 medium potatoes, peeled and cut into chunks (about 350 g)

2 medium carrots, sliced into rounds

1 large onion, finely chopped

3 garlic cloves, minced

400 g ripe tomatoes, grated, or crushed tomatoes

2 tablespoons tomato paste (about 30 g)

100 ml extra virgin olive oil

250–350 ml vegetable broth or water

3 spring onions, finely sliced

3 tablespoons fresh dill, finely chopped

2 tablespoons fresh parsley, chopped

1 teaspoon dried Greek oregano

1 teaspoon sea salt, or to taste

½ teaspoon freshly ground black pepper

1 teaspoon sugar, optional, if the tomatoes are particularly acidic

Juice of ½ lemon, optional

For Garnish

Fresh dill

Fresh parsley

Extra virgin olive oil

Lemon wedges

For Serving

Crusty village bread

Greek feta cheese, optional

Kalamata olives

Greek Village Salad (Horiatiki)

Greek yogurt or tzatziki

Instructions

1. Prepare the Vegetables

Peel and chop the potatoes into medium-sized chunks.

Slice the carrots into rounds and finely chop the onion, garlic, and spring onions.

If using fresh peas, shell them and rinse thoroughly. If using frozen peas, there is no need to thaw them first.

Set the prepared vegetables aside.

2. Sauté the Onion

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Add the chopped onion and spring onions.

Cook for 5–6 minutes, stirring occasionally, until softened and translucent.

Add the garlic and cook for another 30–60 seconds, until fragrant.

Avoid browning the garlic, as it can develop a bitter flavor.

3. Add the Carrots and Potatoes

Add the sliced carrots and potato chunks to the pot.

Stir gently to coat the vegetables with the aromatic olive oil.

Cook for 3–4 minutes, allowing the vegetables to absorb the flavors of the onion and garlic.

4. Prepare the Tomato Sauce

Stir in the tomato paste and cook for approximately 1 minute.

Add the grated or crushed tomatoes, oregano, salt, black pepper, and sugar if needed.

Mix well.

Pour in 250 ml of vegetable broth or water and bring the mixture to a gentle simmer.

The sauce should be flavorful but not excessively watery.

5. Add the Green Peas

Add the green peas to the pot.

Stir gently until they are evenly coated with the tomato sauce.

If the mixture looks too dry, add a little more broth or water.

Bring back to a gentle simmer.

6. Simmer Until Tender

Reduce the heat to low and cover the pot partially with a lid.

Cook for approximately 25–35 minutes, stirring gently from time to time.

The dish is ready when:

The peas are tender but still hold their shape.

The carrots are soft.

The potatoes are cooked through.

The tomato sauce has thickened and the olive oil has blended into the sauce.

Cooking time depends on whether the peas are fresh or frozen and on the size of the potato pieces.

If the sauce becomes too thick before the vegetables are tender, add a small splash of hot water. If it is too thin, remove the lid for the final 5–10 minutes.

7. Add the Fresh Herbs

Once the vegetables are tender, turn off the heat.

Stir in the fresh dill and parsley.

Add the lemon juice if you enjoy a brighter, fresher flavor.

Taste and adjust the salt and pepper as needed.

Allow the dish to rest for 5–10 minutes so the flavors can settle and the sauce can thicken slightly.

8. Garnish and Serve

Transfer the Arakas Laderos to a serving dish.

Finish with fresh dill, a little parsley, and a drizzle of extra virgin olive oil.

Serve warm or at room temperature with crusty village bread, olives, and crumbled Greek feta if desired.

10/11/2026

Samali (Traditional Greek Semolina Syrup Cake)

Authentic Greek Samali with Coarse Semolina, Yogurt, Mastic & Fragrant Lemon Syrup

Servings

12–15 pieces

Ingredients

For the Samali Cake

300 g coarse semolina

150 g fine semolina

250 g thick Greek yogurt

200 g granulated sugar

120 ml whole milk

80 ml sunflower oil

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon ground mastic, optional

Zest of 1 lemon

Zest of ½ orange, optional

Pinch of sea salt

For the Lemon-Cinnamon Syrup

350 g granulated sugar

350 ml water

1 tablespoon fresh lemon juice

Peel of 1 lemon

1 cinnamon stick

1 teaspoon vanilla extract

For Garnish

15–18 blanched almonds, halved

A little ground cinnamon, optional

Finely grated lemon zest, optional

Instructions

1. Prepare the Baking Dish

Grease a 23 × 33 cm (9 × 13-inch) baking dish with a little sunflower oil.

For easier serving, line the bottom with parchment paper.

Preheat the oven to 180°C (350°F).

2. Combine the Dry Ingredients

In a large mixing bowl, combine:

Coarse semolina

Fine semolina

Granulated sugar

Baking powder

Baking soda

Ground mastic, if using

Sea salt

Whisk thoroughly to distribute the leavening agents evenly.

Add the lemon zest and optional orange zest.

Mix again.

3. Add the Wet Ingredients

In a separate bowl, whisk together:

Greek yogurt

Milk

Sunflower oil

Vanilla extract

Pour the wet mixture into the semolina mixture.

Stir gently until all the ingredients are combined.

The batter should be thick and spoonable rather than runny.

Avoid overmixing.

4. Allow the Semolina to Rest

Cover the bowl and let the batter rest for 1 hour at room temperature.

This important step allows the semolina to absorb moisture and soften, helping the finished cake develop its characteristic texture.

After resting, stir gently once more.

5. Transfer to the Baking Dish

Pour the batter into the prepared baking dish.

Spread it evenly using a spatula.

Smooth the surface carefully.

Allow the batter to settle for a few minutes.

6. Score and Garnish

Using a sharp knife, score the surface into 12–15 diamond-shaped or rectangular portions.

Do not cut all the way through the cake.

Place half a blanched almond in the center of each portion.

Press each almond gently into the surface so it stays in place during baking.

7. Bake Until Golden

Bake for approximately 40–50 minutes, until the Samali is:

Deep golden brown

Firm in the center

Lightly crisp around the edges

Beautifully fragrant

A skewer inserted into the center should come out without wet batter.

If the surface browns too quickly, loosely cover it with foil during the final 10 minutes.

8. Prepare the Syrup

While the cake is baking, prepare the syrup.

Place the sugar, water, lemon peel, and cinnamon stick in a saucepan.

Bring to a gentle boil, stirring until the sugar dissolves.

Reduce the heat and simmer for 8–10 minutes.

Remove from the heat.

Stir in the lemon juice and vanilla extract.

Discard the lemon peel and cinnamon stick.

Allow the syrup to cool completely.

9. Add the Syrup

Remove the Samali from the oven.

If necessary, carefully deepen the original score lines while the cake is still hot.

Slowly pour the cool syrup over the hot cake, distributing it evenly across the surface.

Pour gradually, allowing the syrup to absorb before adding more.

Pay particular attention to the edges and the scored lines.

10. Allow the Cake to Absorb the Syrup

Leave the Samali at room temperature for at least 2 hours.

During this time, the semolina will absorb the syrup and develop its signature moist, tender texture.

For the best flavor, allow it to rest for several hours before serving.

Avoid covering it while it is still hot, as trapped steam can soften the surface.

11. Cut and Serve

Once the syrup has been absorbed, cut along the scored lines.

Lift each piece carefully using a small spatula.

Arrange on a serving platter and garnish with a little lemon zest or ground cinnamon if desired.

Serve at room temperature.

10/11/2026

Galaktoboureko (Traditional Greek Custard Pie)

Servings

12 servings

Ingredients

For the Semolina Custard

1 liter whole milk

180 g fine semolina

180 g granulated sugar

4 large eggs

60 g unsalted butter

1 teaspoon vanilla extract

Zest of 1 lemon

Zest of ½ orange, optional

Pinch of sea salt

For the Phyllo Layers

450 g phyllo pastry, thawed

200 g unsalted butter, melted

For the Lemon-Cinnamon Syrup

350 g granulated sugar

300 ml water

1 tablespoon fresh lemon juice

Peel of 1 lemon

1 cinnamon stick

1 teaspoon vanilla extract

For Garnish

Ground cinnamon

Finely chopped pistachios, optional

Fresh lemon zest, optional

Instructions

1. Prepare the Syrup

The syrup should be completely cool when poured over the hot Galaktoboureko.

Place the sugar, water, lemon peel, and cinnamon stick in a saucepan.

Bring to a gentle boil, stirring until the sugar dissolves.

Reduce the heat and simmer for 8–10 minutes.

Remove from the heat and stir in the lemon juice and vanilla.

Discard the cinnamon stick and lemon peel.

Allow the syrup to cool completely while preparing the custard and pastry.

2. Warm the Milk

Pour the milk into a large saucepan.

Add the lemon zest, optional orange zest, and a pinch of salt.

Heat over medium heat until steaming but not boiling.

Remove from the heat and set aside briefly.

3. Whisk the Eggs and Sugar

In a large heatproof bowl, whisk together the eggs and sugar until pale and slightly thickened.

Gradually whisk in the semolina until evenly combined.

4. Make the Custard

Slowly pour a little of the warm milk into the egg mixture while whisking continuously.

Continue adding the milk gradually to prevent the eggs from scrambling.

Return the mixture to the saucepan.

Cook over medium-low heat, whisking constantly, for approximately 8–12 minutes, until the custard becomes thick, smooth, and creamy.

Do not allow the mixture to boil vigorously.

Remove from the heat.

Stir in the butter and vanilla until fully incorporated.

The custard should be thick enough to hold its shape but still smooth and spreadable.

Cover the surface with parchment paper or heatproof wrap to prevent a skin from forming.

Allow it to cool for approximately 10–15 minutes, stirring occasionally.

5. Prepare the Baking Dish

Preheat the oven to 180°C (350°F).

Grease a 23 × 33 cm (9 × 13-inch) baking dish.

Melt the butter and keep it nearby for brushing the phyllo.

Unwrap the phyllo sheets and cover them with a clean, slightly damp kitchen towel while working so they do not dry out.

6. Build the Bottom Phyllo Layers

Place one sheet of phyllo in the baking dish, allowing the edges to hang over the sides.

Brush lightly with melted butter.

Add another sheet and brush again.

Continue layering approximately 7–8 sheets, brushing each one with butter.

Rotate the sheets slightly as you work to create a sturdy, flaky base.

7. Add the Custard

Pour the warm custard over the prepared phyllo base.

Spread it evenly from corner to corner with a spatula.

Fold any excess phyllo edges inward over the custard.

The filling should be level to help the finished dessert bake evenly.

8. Add the Top Layers

Place the remaining phyllo sheets over the custard, one at a time.

Brush each sheet generously with melted butter.

Allow the pastry to remain slightly loose rather than pressing it firmly against the custard; this helps create delicate, crisp layers.

Tuck the edges neatly into the sides of the dish.

Brush the final layer thoroughly with butter.

9. Score the Pastry

Using a sharp knife, carefully score the top into 12 squares or rectangular portions.

Cut through the top pastry layers without cutting deeply into the custard.

Scoring before baking makes the dessert easier to serve and allows steam to escape.

10. Bake Until Golden

Bake for approximately 50–60 minutes, until the phyllo is:

Deep golden brown

Crisp and flaky

Evenly browned across the surface

Beautifully puffed

If the top browns too quickly, loosely cover it with foil during the final 10–15 minutes.

11. Add the Syrup

Remove the Galaktoboureko from the oven.

Immediately pour the completely cooled syrup over the hot pastry, distributing it slowly across the surface and around the scored lines.

Allow the syrup to soak into the pastry naturally.

You may not need to force the syrup into every corner; give the dessert time to absorb it.

12. Allow to Rest

Leave the Galaktoboureko at room temperature for at least 1–2 hours before serving.

This allows the custard to settle and the syrup to distribute throughout the pastry.

For the crispiest top, avoid covering the dessert while it is still hot.

13. Garnish and Serve

Sprinkle lightly with ground cinnamon.

Add chopped pistachios or fresh lemon zest if desired.

Serve at room temperature or slightly warm, cut along the scored lines.

Malika Taste

10/11/2026

10/11/2026

10/11/2026

10/11/2026

10/11/2026

10/11/2026

10/11/2026

10/11/2026

10/11/2026

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