What is Greek Chickpea Salad

Greek Chickpea Salad is a refreshing salad made with chickpeas, cucumbers, tomatoes, onions, olives, and feta cheese, all dressed in a simple yet delicious homemade Greek dressing. Greek chickpea salad is not only delicious and nutritious but also easy to make and great for meal prep.

• Delicious salad alternative: Great if you aren’t a fan of leafy greens
• Loads of taste: The combination of chickpeas with tomato, olive and feta cheese, and fresh herbs makes it packed with flavor.

What you’ll need to make Greek Chickpea Salad the traditional way

To make the perfect Greek chickpea salad make sure to use some good quality fresh ingredients! Some extra virgin olive oil for the dressing, Greek feta cheese, fresh cherry tomatoes and Kalamata olives.

Kalamata olives are typically considered an essential ingredient in this salad as they provide a distinct flavor and texture. To use Kalamata olives in a traditional Greek Chickpea Salad, you can either pit them and then slice them or leave them whole if you prefer.

If you can’t get Kalamata olives, you can use other types of olives instead, such as black or green olives. While they won’t be exactly the same as Kalamata olives, they will still add a salty, savory flavor to the salad. 

Greek Chickpea Salad Key Ingredients

• Salad: You’ll need two tins of chickpeas for the recipe, along with cherry tomatoes, cucumber, red onion and olives. Fresh dill and mint add flavor to it.
• Vinaigrette: This is made with olive oil, red wine vinegar, salt, and pepper.
• Salad topping: Feta cheese is perfect for crumbling onto the top of the salad.

Greek chickpea salad Key Preparation Tips

There are just two main steps in creating this recipe:

1. Create the salad
2. Make the vinaigrette and serve

Create the salad

After draining the chickpeas, rinse them thoroughly under cold running water until the water running out of the bottom of the container runs clear. Then, allow the chickpeas to sit and drain any remaining water.

Cut the cherry tomatoes into four pieces and add them to a big mixing bowl. Slice the cucumber into quarters after peeling it. Add the finely chopped red onion and quartered olives to the tomato bowl along with the cucumber.

Chop the fresh herbs into small pieces and put them in the bowl with the drained chickpeas.

Make the vinaigrette for Greek chickpea salad

Whisk together olive oil, vinegar, salt, and black pepper in a separate bowl. Pour the mixture over the salad and stir until the dressing coats everything.

Add the crumbled feta to the salad and gently mix it with the dressing, ensuring that the cheese is evenly coated while maintaining its texture.

Taste the dish to determine if it requires additional salt and pepper, then proceed with serving it.

Should you use fresh or canned chickpeas for Greek chickpea salad?

Canned chickpeas are already cooked, which saves you time and makes the salad easier to prepare. Additionally, canned chickpeas have a consistent texture, which ensures that all of the chickpeas in the salad will have the same texture and flavor.

When using canned chickpeas, you only need to rinse them and drain them before adding them to the salad.

Using dried chickpeas requires preparation and cooking time, which may not be practical for making a quick and simple salad. While dried chickpeas can be more flavorful and have a better texture than canned chickpeas, they also need time to cook them.

Using canned chickpeas is a quick and easy way to make this Greek Chickpea Salad recipe, but it’s up to you to decide!

Variations

There are many variations of Greek Chickpea Salad that you can make to add your own unique twist to the dish. Here are a few ideas:

• Add avocado slices: Avocado adds creaminess and healthy fats to the salad.
• Use a different dressing: Try a different dressing, such as a lemon-tahini or balsamic vinaigrette, for a different flavor profile.
• Add fresh herbs: Chopped parsley, cilantro, or dill can add freshness and brightness to the salad.
• Use different vegetables: Try adding bell peppers, zucchini, or carrots to the salad to add more color and nutrition.
• Add protein: Grilled chicken, shrimp, or tofu can be added to the salad to make it more filling and satisfying.
• Use a different type of cheese: If you don’t like feta cheese, use goat cheese or shaved Parmesan instead.
• Add nuts or seeds: Toasted almonds, pumpkin seeds, or sunflower seeds can add crunch and nutrition to the salad.

These are just a few ways to customize your Greek Chickpea Salad. The possibilities are endless!

Making ahead of time and storing

To enjoy Greek chickpea salad at its best, we don’t recommend keeping it in the fridge for more than 24 hours after assembly. You can store it in an airtight container.

If you want to make it ahead, wait to add the vinaigrette until you are ready to serve it to keep the ingredients fresh.

Serving suggestions

Traditional Greek Chickpea Salad is typically served as a main dish for a light and healthy lunch or dinner or as a side dish to accompany a variety of dishes. Here are a few ideas for what you can serve with it:

1. Grilled chicken or fish: Grilled chicken or fish pairs well with Greek Chickpea Salad for a complete and satisfying meal.
2. Souvlaki or kebab: Grilled souvlaki or kebab, whether it’s made of meat or vegetables, is a classic Greek dish that goes well with Chickpea Salad.
3. Pita bread: Warm, soft pita bread perfectly accompanies Greek Chickpea Salad.
4. Roasted vegetables: Roasted vegetables, such as eggplant, zucchini, and bell peppers, are a great side dish to serve alongside the salad.
5. Couscous: Couscous or quinoa can be cooked and served with Greek Chickpea Salad to make it more filling and satisfying.
6. Hummus and vegetables: A platter of fresh vegetables, such as carrots, celery, and sliced cucumbers, with a side of hummus, is a simple and delicious side dish that complements the flavors of the salad.
7. Starters such as fried halloumi, saganaki, keftedes and tzatziki.

Ultimately, the salad is versatile and pairs well with many different dishes.

Other salads for you to try 

If you love my salad, then you’ll also love my following handpicked recommendations!

• Traditional Greek salad (Horiatiki)
• Greek potato salad 
• Greek orzo salad 
• Greek lentil salad
• Watermelon and feta salad
• Greek pasta salad 

Greek Chickpea salad with Feta cheese

(4 votes, average: 5.00 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 2-4 portions
• Category: Salad
• Cuisine: Greek
• Diet: Vegetarian

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Description

A super healthy, colourful and absolutely delicious Greek chickpea salad made with chickpeas, cucumbers, tomatoes, onions, olives, feta cheese and a homemade Greek dressing! The perfect side dish for grilled meats or as a light and satisfying vegetarian meal!

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Ingredients

• 2 x 400g tins chickpeas (2 x 14 oz)
• 200g cherry tomatoes (7 oz)
• 1/2 English cucumber (approx. 160g / 5 1/2 oz)
• 1/2 red onion
• 2 handfuls Kamalata olives
• 10g fresh dill (1/3 oz)
• 10g fresh mint (1/3 oz)
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• salt, to taste
• black pepper, to taste
• 150g feta (5 1/4 oz)

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Instructions

1. Drain the chickpeas and rinse them until the cold tap until the water coming out the bottom runs clean. Set aside to let any excess water drain.
2. Quarter the cherry tomatoes and transfer them to a large mixing bowl. Peel the cucumber and cut into quartered slices. Finely chop the red onion, and quarter the olives, adding the cucumber, onion and olives to the tomato bowl.
3. Roughly chop the fresh herbs, and add them to the bowl along with the drained chickpeas.
4. In a separate bowl, whisk together the olive oil and vinegar along with a generous pinch of salt and a good amount of black pepper. Pour over the salad and stir until everything is coated in the dressing.
5. Crumble in the feta, and fold it into the salad carefully, making sure it is coated in the dressing but that it does not break down too much. Check the seasoning to see if it needs any more salt and pepper, and serve. 

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Keywords: greek chickpea salad

The post Greek Chickpea salad with Feta cheese appeared first on My Greek Dish.

This classic Greek dish combines thin slices of marinated beef with an array of flavorful toppings to create a tantalizing combination of textures and flavors!

So grab your ingredients and get ready to make the best pan fried beef gyro just like served in your favorite Greek taverns!

What is Beef Gyro?

Beef gyros is a delicious Greek street food that is easy to prepare and perfect for any time of the day! Ok except maybe breakfast..

Slices of beef are marinated in a combination of spices and grilled to perfection. The juicy meat is then stuffed inside a warm pita bread with a variety of toppings such as tomatoes, onions, fries, lettuce and tzatziki sauce. 

The resulting combination of flavors and textures is nothing short of mouthwatering. Whether you are a seasoned cook or a beginner in the kitchen, this pan fried Greek beef gyro is a fantastic way to impress your guests and satisfy your cravings for delicious, homemade food!

• Easy to make: This is a really simple recipe that doesn’t require any special equipment
• Cooks in 20 minutes: There’s a bit of preparation needed, but cooking time is only 20 minutes

What you’ll need to make Beef Gyro souvlaki the traditional way

If you want to make authentic Greek Beef Gyro, you’ll need some key ingredients to get that traditional flavors. Sweet and smoked paprika and dried oregano are essential seasonings for achieving that savory and fragrant taste.

The best way to serve beef gyros is nothing other than wrapped in a delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here)!  

Or try making your own homemade pita bread with my super easy recipe!

Of course authentic Greek tzatziki is the preferred sauce to garnish with. Most Greeks enjoy their traditional Greek souvlaki with some potato fries stuffed in the pita so feel free to try adding some as well.

With these ingredients on hand, you’ll be well on your way to creating a delicious and authentic Greek meal.

Beef Gyro Key Ingredients

Marinated beef:  You’ll need 500g of beef steak along with juice and zest of a lemon, garlic, dried oregano, salt, runny honey, hot and sweet paprika and some black pepper.

Potato fries (optional): Choose a waxy potato and use oil for cooking them in.

Beef Gyros wrap (souvlaki): To make the beef gyro wrap (souvlaki) you’ll need some pita bread (use our Homemade Pita Bread to make your own), Authentic Greek Tzatziki, red onion, tomatoes and shredded lettuce (optional).

Key Preparation Tips

There are three main steps involved with this Beef gyro recipe:

1. Marinate the beef steak
2. Cook the steak and make the gyros
3. Make the potato fries and assemble the beef gyro wrap (souvlaki)

Beef gyro marinade

To prepare the beef gyro, marinate the beef one day in advance to let the flavours to mingle. In a dish that can fit the steaks in one layer, mix together the lemon juice and zest, crushed garlic, olive oil, dried oregano, salt, honey, paprika, and a generous amount of black pepper.

Rub the marinade into all sides of the beef using your hands. After that, put the beef covered in the fridge and let marinate overnight.

Cook the beef gyro

Heat a non-stick frying pan or seasoned skillet over high heat for a few minutes on each side to cook the beef. If the pan is in danger of burning, reduce the heat slightly. It is important to ensure a caramelized crust.

After removing the pan from the heat, trim off any excess fat and thinly slice the steaks. Before serving, return the slices to the pan and coat them well with the pan juices.

Make the potato fries

To make the potato fries, start by peeling the potatoes and cutting them into strips. Then, toss them in a sieve with a generous amount of salt and let them drain for 20 minutes.

Heat a large, heavy-bottomed saucepan over high heat and add enough olive oil to cover the potatoes by a couple of inches. Make sure to leave at least 1/3 of the pan empty to allow the oil to bubble up while cooking.

After the oil starts shimmering, drop a potato strip into the oil to test its temperature. The potato strip should immediately start bubbling and frying if the oil is hot enough to cook.

To cook the potatoes until they turn golden, add the remaining potatoes to the pan and fry them until golden and crispy.

After cooking the fries, use a slotted spoon to transfer them to a plate lined with kitchen paper. Then season with salt.

Serve the beef gyro wrapped in pita bread with fries, Tzatziki, red onion, tomatoes, and shredded lettuce.

What’s the best beef to use for beef gyro?

When it comes to making delicious beef gyros, the quality of the meat is important, but you don’t have to break the bank to achieve a great result!

Rather than splurging on expensive cuts, opt for a more affordable option that is still suitable for pan searing and has a good amount of marbled fat. This will ensure that your meat is tender, juicy and flavorful once you marinate it with your favorite spices and herbs.

How do you stop onions from being so sharp?

We’ve all been there – you’re prepping for dinner and slicing an onion when suddenly, the sharp smell overwhelms your senses. It’s no secret that raw onions can pack a punch, but fear not, there’s an easy solution.

Try this trick the next time you cook with onions and taste the difference! Simply soak the slices in a bowl of cold water for at least 20 minutes before draining and patting dry. This will not only remove some of the harshness but also leave the onion crispier and more enjoyable to eat.

Variations

Pan-fried Greek beef gyros is a delicious and flavorful dish that can be enjoyed in many different ways. Here are some variations you can try:

• Classic Greek beef Gyro Pita wrap: Layer thinly sliced beef in a pita with tzatziki sauce, onion, tomato and fries.
• Beef Gyro Salad: Place sliced beef on a bed of lettuce and add cucumbers, tomatoes, olives, and feta cheese. Dress with tzatziki sauce or Greek vinaigrette.
• Beef Gyro Pizza: Spread pizza dough with tzatziki sauce and top with beef, tomato, onion, and feta cheese.
• Beef Gyro Sliders: Serve small beef gyros on slider buns with onion, tomato, and tzatziki sauce.
• Beef Gyro Nachos: Spread pita chips with tzatziki sauce and top with beef, feta cheese, and diced tomatoes.
• Beef Gyro Omelette: Add sliced beef, feta cheese, and serve your omellete with tzatziki sauce for a Mediterranean twist.
• Gyro fries: Place the fries on a platter, then top with the beef gyro, some tzatziki sauce on top and diced tomatoes and onions.

Tip: To make a lighter version of the the dish replace the potato fries with my homemade version of baked potato fries.

Making ahead of time and storing

To store leftover beef gyro it is best to store every component separately. Wrap the beef separately from the pita and toppings to prevent any sogginess.

Place the beef in an airtight container or resealable plastic bag. Place the pita and any toppings in separate airtight containers or bags then store the containers or bags in the refrigerator for up to 3-4 days.

When you’re ready to eat the leftovers, reheat the beef in a pan over medium heat until warm. Assemble the gyros by placing the warm beef in the pita, topping with your desired toppings, and adding tzatziki sauce, if desired.

Note that tzatziki sauce should be stored separately from the gyros components and can be refrigerated for up to 1 week.

By storing your gyros components separately and in airtight containers, you can keep them fresh and ready for a delicious and convenient meal later on.

Serving suggestions

In addition to pita bread and tzatziki sauce, there are many delicious sides and accompaniments that you can serve with beef gyros. Here are a few options:

• Greek Salad: A classic side dish with lettuce, tomato, cucumber, onion, and feta cheese topped with a Greek vinaigrette.
• Lemon Potatoes: Roasted potatoes tossed with lemon juice, garlic, and oregano for a flavorful side dish.
• Grilled Vegetables: In-season vegetables such as bell peppers, zucchini, and eggplant can be grilled or roasted and served with the gyros.
• Pilaf Rice: A fragrant, flavorful side dish made with rice, herbs, and chicken or vegetable broth.
• Greek Fries: French fries coated with lemon juice, feta, and oregano for a Mediterranean twist on a classic side dish.
• Greek potato salad: a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.
• Dolmades: Grape leaves stuffed with rice and herbs, served cold as an appetizer or side dish.
• Greek Yogurt: A creamy and tangy side dish, perfect to balance the flavors in the gyros.

These are just a few ideas to get you started. Experiment with different sides and accompaniments to find your favorite combination!

Easy Beef Gyro recipe wrapped in Pita bread

(86 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Main
• Method: Fried
• Cuisine: Greek

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Description

Make your own traditional Greek souvlaki with beef gyro with this easy to follow recipe and discover what makes this dish the most popular Greek street food!

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Ingredients

Beef gyro marinade

• juice and zest of 1 lemon
• 2 large garlic cloves
• 2 tbsp olive oil
• 1 1/2 tsp dried oregano 
• 1 tsp salt
• 1 tsp runny honey
• 1/2 tsp sweet smoked paprika
• 1/4 tsp hot smoked paprika
• black pepper, to taste
• 500g beef steak

For the potato fries (optional)

• 250g waxy potatoes (9 oz)
• oil
• salt

For the Beef Gyro pita wrap

• 1 x recipe Homemade Pita Bread
• 1/2 x recipe Authentic Greek Tzatziki
• 1 red onion, sliced
• 2 large tomatoes, sliced
• shredded lettuce

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Instructions

Beef Gyro marinade

1. Marinate the steak a day ahead. In a dish just big enough to sit the steaks in a single layer whisk together the juice and zest of the lemon, the garlic cloves, crushed, olive oil, dried oregano, salt, honey, paprika and a good amount of black pepper. Add the steaks and using your hands rub the marinade into all of the exposed meat. Cover and transfer to the fridge to marinate overnight.

For the potato fries

1. If you’re making the fries, peel the potatoes, and cut into strips. Toss in a sieve with a generous amount of salt and set aside to drain for 20 minutes. 
2. Heat a couple of inches of oil in the bottom of a large, heavy bottomed saucepan over a high heat, enough to generously cover the potatoes but allowing at least 1/3 of empty space in the pan to allow the oil to bubble up during cooking. 
3. Once the oil is shimmering, check the oil is hot enough to cook by adding a chip; it should start bubbling and frying instantly. Add the rest to the pan and cook for roughly 10 minutes, until the potatoes are lovely and golden. To make sure they cook evenly, stir occasionally with a long handled slotted spoon, but don’t touch them for the first 5 minutes of cooking time or else they’ll stick to the bottom of the pan. 
4. Once the potatoes are cooked, remove them from the pan with the slotted spoon onto a plate lined with kitchen paper, and season again with salt.

For the Beef Gyro pita wrap (souvlaki)

1. Heat a non-stick frying pan or a seasoned skillet over a high heat and cook the steaks to your liking, a few minutes on each side. Make sure you have a nice caramelised crust, but reduce the heat a little if you’re in danger of getting burnt pieces in the pan.
2. Remove the pan from the heat, and thinly slice the steaks, trimming off any excess fat. Return the slices to the pan and make sure they’re all coated in the pan juices before serving
3. Wrap the beef gyro with the olive oil chips, pita bread, Tzatziki, red onion, tomatoes and shredded lettuce. 
4. To serve, spread some tzatziki sauce on the pita breads and top with the beef gyros, some slices of red onion, some sliced tomato, fries and lettuce and wrap.

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Keywords: beef gyros recipe, Greek beef gyro, beef gyros marinade, homemade beef gyros, souvlaki gyro

The post Easy Beef Gyro recipe wrapped in Pita bread appeared first on My Greek Dish.

In this post, we’ll discuss two simple methods and recipes for how to cook halloumi cheese using a pan. The first method is grilled halloumi in a grill pan and the second is pan fried halloumi with honey and sesame seeds. Both of which will give you a delicious result each time!

Tip: You could also use an outdoor barbecue to grill halloumi.

What is Halloumi Cheese?

Halloumi cheese is a firm, salty cheese made from sheep and/or goat milk originating in Cyprus. It is a semi-hard and unripened cheese that is tangy and salty.

Halloumi cheese has become increasingly popular in recent years as both an ingredient in Mediterranean dishes and as part of modern fusion cuisine. 

• Traditional cheese: Halloumi cheese comes from Cyprus and is a favorite in Greek recipes.
• Halloumi cheese has a high melting point, so the outside sears and becomes crisp and charred or browned (depending on the cooking method), while the inside is deliciously warm and chewy.

Grilled Halloumi Key Ingredients

Halloumi Cheese: A block of halloumi around 250g or 8 ounces works well for two portions.
Other ingredients: You’ll want some olive oil, juice of half a large lemon and either mixed pepper or black pepper to taste.

Grilled Halloumi Key Preparation Tips

There are just four steps to make simple grilled halloumi:

• Remove the halloumi from the packaging and use some kitchen towel to dry it as much as possible. Cut it into eight pieces.
• Heat a griddle pan to a very high heat. You want your grill pan to be nice and hot before adding the cheese! This helps prevent sticking. Brush each piece of halloumi with olive oil and season.
• Cook for 1-2 minutes on each side. Don’t move it around the pan to create nice brown lines on it.
• Remove from the heat and squeeze over the lemon juice before serving. Enjoy!

Find the complete recipe with measurements below.

Pan Fried Halloumi with Honey & Sesame Key Ingredients

Halloumi Cheese: Use the same 250g or 8 ounces for this recipe.

For this fried Halloumi recipe, you’ll need olive oil, runny honey, lemon juice, and some sesame seeds.

Tip: Use the best honey you have here as you can really taste the flavour in the finished dish.

Fried Halloumi Key Preparation Tips

To prepare this fried Halloumi remove the cheese from the packaging and use some kitchen towel to dry it, then cut it into eight pieces.

Heat a thick bottom frying pan over medium heat and toast the sesame seeds for around 1 minute until colored. Remove from the pan, making sure you wipe out any stray seeds.

Return the pan to the heat, add oil and heat until shimmering, then add the cheese. Cook on each side for 3-4 minutes until golden.

Spoon the honey over the cheese, then flip and as soon as the honey starts to bubble, remove it from the heat.
Serve with lemon juice drizzled over it, the remaining honey from the pan over it and topped with sesame seeds.

Find the complete recipe with measurements below.

Can you use different pepper on the cheese?

Using a mixture of peppercorns, including green and pink on the halloumi adds a variety of different flavors to the cheese. Pink peppercorns work particularly well.

However, regular freshly ground black pepper is a delicious alternative. If you don’t have a grinder for different peppercorns, they can be crushed using a pestle and mortar.

Variations

Instead of pepper or honey and sesame seeds, other variations that can be added to halloumi include garlic, herbs such as oregano or basil, cumin, chili flakes, lemon juice, olive oil and paprika.

Other creative additions could include sautéed mushrooms, grated apple, or even diced tomatoes. Whatever you decide to add to your dish, be sure to balance out the flavors to get the desired taste.

Making ahead of time and storing

Leftover grilled halloumi can be stored in the refrigerator for up to three days. To store, wrap it tightly in foil or place it in an airtight container. When you’re ready to reheat, put it on a grill or pan over medium heat until heated through.

Alternatively, you can also reheat it in a microwave. Before serving, make sure to check that the halloumi has been heated all the way through.

Serving suggestions

Grilled or fried halloumi can be enjoyed with a variety of Greek appetisers such as:

• Greek Tzatziki (Yogurt, cucumber and garlic dip)
• Keftedes (Greek meatballs)
• Spanakopitakia (Spinach triangles with phyllo)
• Dolmades (Stuffed grape leaves)
• Spetsofai (Spicy greek sausages with peppers)
• Kolokithokeftedes (Greek zuchini fritters)

Popular options include salads (Greek salad) roasted vegetables, couscous, rice, or quinoa. You could also serve fried or grilled halloumi alongside some village bread, pita bread and hummus for a delicious and filling meal.

For something more unique, try serving it with grilled fruit such as peaches, plums, or apricots for a sweet and savory dish. Enjoy!

How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe)

(51 votes, average: 4.71 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 portions
• Category: Appetizers
• Method: Fried/ Grilled
• Cuisine: Greek

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Description

If you love the taste of halloumi cheese, you’ll be pleased to know that you can cook it in various ways in no time! From pan fried halloumi to grilled halloumi, there are plenty of options for how to cook Halloumi cheese, this delicious Mediterranean cheese!

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Ingredients

Grilled Halloumi cheese (Grill Pan Method)

• 250g block halloumi cheese (approx. 8 oz)
• extra virgin olive oil
• mixed pepper or black pepper to taste
• juice of 1/2 large lemon

Pan Fried Halloumi with Honey & Sesame

• 1 tsp sesame seeds
• 250g block halloumi cheese (approx. 8 oz)
• 1 1/2 tbsp extra virgin olive oil
• 2 tbsp runny honey
• juice of 1/2 lemon

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Instructions

Grilled Halloumi cheese (Grill Pan Method)

1. Remove the halloumi from any packaging and pat as dry as possible with a piece of kitchen towel. Slice into 8 pieces (approx. 1/2 inch, 1.3cm thick) and pat each piece dry with a fresh piece of paper.
2. Heat a seasoned or non-stick griddle pan over a very high heat. Meanwhile brush each halloumi piece with olive oil and season well with freshly ground pepper.
3. Cook the cheese for a minute or two on each side, trying not to move it around the pan so it forms nice golden lines.
4. Remove from the heat and squeeze over the lemon juice before serving immediately.

Pan Fried Halloumi with Honey & Sesame

1. Remove the halloumi from any packaging and pat as dry as possible with a piece of kitchen towel. Slice into 8 pieces, and pat each piece dry with a fresh piece of paper.
2. Heat a very bottomed, non-stick frying pan over a medium heat. Toast the sesame seeds for about a minute until just coloured, and remove from the pan.
3. Wipe any stray seeds from the pan and return it to a medium high heat. Add the oil and once it is shimmering, add the halloumi. Cook for 3-4 minutes on each side until golden.
4. Spoon the honey over the top of the halloumi slices. Flip them, and the moment the honey starts to bubble, remove the pan from the heat. Squeeze over the lemon juice.
5. Serve the halloumi immediately with the honey from the pan drizzled over the top, and the toasted sesame seeds sprinkled over each slice.

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Keywords: fried halloumi, grilled halloumi, how to cook halloumi cheese

The post How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe) appeared first on My Greek Dish.

So read along to discover my vegan yogurt shoot-out to find the best vegan yogurt for your tzatziki, my step by step preparation photos and of course my delicious recipe and vegan dish pairing suggestions for you to make the best dairy-free tzatziki you have every had!

What is tzatziki?

Tzatziki is a creamy, yoghurt based sauce, flavoured with minced garlic, grated cucumber, olive oil and vinegar. Tzatziki is commonly served as a dip, paired with sticks of cucumber and carrots or as part of a maze platter, together with some crusty bread and toasted pita breads! 

The secret behind the traditional Greek tzatziki is its yoghurt. Traditionally, tzatziki is made with Greek yoghurt, which is different from your usual yogurts because it is strained and the excess milk whey is removed. 

This straining process results in a much thicker yogurt that is also tangier and much creamier than plain yogurt. However, if you have ever tried a Vegan Tzatziki sauce before, you may have noticed that it just didn’t taste the same as the original. Why? It’s all because of the yogurt…

So, to make my Vegan Tzatziki taste just like the original I knew I had to find the best vegan yoghurt, one that tastes just like a strained Greek Yogurt. But how?

I tried all of the Greek style vegan yogurts available at your local supermarket – both branded and own brand, as well as their variations – soy, oat and coconut based.

I also tried the popular home-made “yogurts” which are made with ground up cashew nuts and soy. And I finally found one that is virtually indistinguishable from the original! 

So let’s get started! 

Vegan Tzatziki Ingredients

To make your dairy-free Vegan Tzatziki sauce to perfection you’ll need a handful of ingredients:

1. Vegan Yogurt: This is the base of your dairy-free vegan tzatziki. You will need a yogurt that is neutral in flavour, creamy and tangy, that has no hints of sweetness. Most vegan tzatziki recipes use either cashew nuts or soy to make the yogurt base. However, these just don’t taste the same as a traditional strained Greek Yoghurt. Luckily  there is one natural vegan yogurt that tastes just like the original – check out my vegan yogurt shoot out below for more!
2. Cucumber: You’ll need around half a cucumber to make your vegan tzatziki. The cucumber will add freshness to the tzatziki sauce, together with a crunchy bite to it.
3. Garlic: Arguably the most important flavouring in your tzatziki! Depending on how “spicy” you like it, use 2-4 cloves. Make sure you mince them using a garlic press to extract all their delicious aromas and flavors!
4. Olive Oil: Extra virgin olive oil is a must. It will add a delicious earthy, nutty flavor to your tzatziki, complementing the creaminess of the yogurt.
5. Vinegar: A dash of plain white wine vinegar will cut through the creaminess of the yogurt, giving your vegan tzatziki a slight acidity. If you don’t have white wine vinegar, a cider vinegar also works great.
6. Salt, Pepper and (optionally) herbs: While the traditional greek tzatziki does not call for any herbs, if you like yours a bit more fragrant, you can try adding some chopped dill or mint!

Picking the right yogurt for your vegan tzatziki 

Since the basis for your vegan tzatziki is the dairy-free yogurt, we need one that closely resembles the taste, consistency, and color of the traditional strained Greek yoghurt. What we are looking for is:

1. Creamy: The texture of the vegan yogurt needs to be thick, creamy and by no means watery. 
2. Tangy: The vegan yogurt needs to have a tangy aftertaste and a hint of sharpness to its flavour. 
3. Neutral in flavor: Ideally the vegan yogurt needs to be neutral in taste, without a sweet or fruity aftertaste. A neutral base will allow the flavours of the garlic, cucumber and the optional dill or mint to come through. And of course, it must not have an artificial aftertaste!
4. White in color: The vegan yogurt needs to have a white or off-white color, to resemble the original as closely as possible.

With that in mind, I bought all the vegan yogurts I could find at my local supermarket and taste tested them to see how they compare against the original.

I tried both brand named ones as well as a store own brand as well as their three major variations – soy, oat and coconut based. And there was one clear winner! 

The best yogurt for your Vegan Tzatziki: Oatly Oatgurt Greek Style

Without a doubt, the Oatly Oatgurt Greek style dairy free yogurt is the best for making your vegan Tzatziki. I was admittedly surprised when I tasted it for the first time. It tasted exactly the same as a strained Greek Yoghurt. So much so that I decided to do a blind test between it and my regular, usual strained Greek Yogurt. I could not distinguish the two! 

Its consistency is thick and creamy, just as you would expect from a Greek yogurt. Its color is a beautiful slightly off-white shade. 

When tasting the Oatly Oatgurt Greek Style yogurt, you initially get that sharp tangy flavor, together with a velvety, smooth taste in the mouth. Thankfully, it also did not leave any artificial aftertaste. This is a beautiful vegan Greek Yoghurt, ideally suited for savoury dips, like our dairy-free, vegan tzatziki!

How did the remaining vegan yogurts in my round up taste like? Read on to find out!

Alpro Greek Style Oat vegan yogurt

I had high hopes for this one. After all, it is also an oat based yogurt, just like my favorite, the Oatly. However, when I opened it I was surprised by its color and texture.

The Alpro Greek Style Oat yogurt was a lot more jelly like, feeling almost like a creme brûlée in texture. Its color was also slightly more off-white than the Oatly. 

When tasting it, it was obvious that this yogurt is much sweeter than the Oatly and the traditional Greek yogurt. The tangy, sharp “bite” I was expecting was not there. You definitely don’t want to be making a savoury dip with this one!

Thankfully, it also did not leave an artificial aftertaste but rather one that had a hint of oats. All in all, it tasted like a delicious desert and it would go great with some chopped up fruit or biscuits, like my delicious quick and easy Greek yogurt desert!

Alpro Greek Style Coconut vegan yogurt

With the Alpro Greek Style Coconut vegan yogurt being coconut based I expected it to be sweet and, of course, taste like coconut milk!

And indeed that is exactly how it tasted! It was fairly sweet, velvety in texture with a hint of sharpness and tanginess. Its consistency was thick and very, very creamy. As expected, it left a slight coconut aftertaste, like the you’ve drunk coconut milk.

What really impressed me with the Alpro Greek Style coconut yogurt was its color. It was bright white, much whiter than all the rest, including the original Greek Yogurt! 

Finally, while I loved its taste, it would not be suitable for a savoury dip, like my vegan tzatziki sauce. However, its deliciously creamy texture and sweetness would work amazingly well with some chopped up fruit as a light dessert! 

And lastly – Tesco’s Free From Soy vegan yogurt

I must admit, I was disappointed when tasting Tesco’s Free From Soy vegan yogurt. Being soy based, I was expecting a neutral flavor that could be a good alternative to the Oatly and similar to the original Greek yogurt. 

However, I was disappointed. Firstly, its consistency was very watery and not creamy at all. Texture wise, from the ones I’ve tested, it resembled the original strained Greek yogurt the least.

Looking at the nutritional label, that shouldn’t come as a surprise. It has the least amount of fat among all of the vegan yogurts I tested.

Secondly, its taste had a strong hint of soy coming through with a very little sharpness and tanginess. While it had no hint of sweetness, it also left a weird aftertaste that felt very artificial.

Unfortunately this yogurt would not be suitable for a vegan tzatziki. Also due to its odd aftertaste I could not imagine myself using it for a fruit or biscuit based dessert either. 

How to make a vegan, dairy-free, Tzatziki sauce

Making your vegan tzatziki sauce is super simple. Start by pouring the yoghurt in a large bowl. Then, grate your cucumber using a box grater. You don’t need to peel the cucumber – just cut it in half and grate it! 

Tip: The cucumber is quite watery. After you’ve grated it you’ll need to squeeze it with your hands over your sink to remove any excess moisture. When it’s dry, place it in your bowl.

Now let’s peel and press the garlic. Grab a couple of garlic cloves, gently press down on them using your hands and peel them. Then, use your garlic press to squeeze them on your bowl.

Finally, add your olive oil, vinegar, a pinch of salt and some freshly ground pepper and mix it all together. Give your vegan tzatziki a taste and add some more salt if it tastes bland.

If you’d like your dairy-free tzatziki sauce a bit more creamy, add a little bit more olive oil and mix. This is also the time to add any chopped up herbs, if you’re using them. Finally top it off with some olives and chopped up cucumber for some extra crunch!

Storing your Vegan Tzatziki

To store your vegan tzatziki, wrap your bowl with some cling film (plastic wrap) and pop it in the fridge. It will keep for approximately 4 days. When you want to use it, take it out of the fridge, mix it so any liquids that may have come out are incorporated and serve.

What to serve your Vegan Tzatziki sauce with?

This vegan yogurt sauce is super versatile and goes well with pretty much any savoury dish you can imagine!

I love serving it with some sliced up cucumber and carrots as a simple dip to start our dinner as well as as part of a vegan meze platter and as a side to some delicious Greek vegan dishes.

Below are my top recommendations and serving suggestions!

As part of a Vegan Meze Platter:

• Greek Pita bread
• Greek “village style” rustic bread
• Hummus dip
• Crispy Greek Fried Eggplant
• Crispy Fried Zucchini – Courgette Fritters
• Greek Dolmades (stuffed vine leaves with rice)
• Authentic Greek Fava Recipe (Yellow Split Peas Puree)

As a side dish to a vegan dish:

• Vegan moussaka with lentils
• Greek Peas And Potato Stew With Tomatoes
• Country-Style Greek Potato Stew
• Delicious Briam Recipe (Greek Mixed Roasted Vegetables)
• Traditional Greek Green Beans
• Chickpea Fritters Recipe (Revithokeftedes)
• Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
• Tinos Fennel Fritters
• Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)

Vegan Tzatziki Sauce Recipe

(94 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 bowl
• Category: Dips
• Cuisine: Greek
• Diet: Vegan

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Description

This is my ultimate Vegan Tzatziki recipe! Deliciously creamy, refreshing and, best of all, even though its dairy-free, it tastes just like the original!

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Ingredients

• 1 tub of Oatly Oatgurt Greek Style Vegan Yogurt (or similar alternative)
• 1/2 large cucumber
• 2–3 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• a pinch of salt and pepper
• 1 tsp chopped dill or mint (optional)
• 1 tbsp black olives

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Instructions

1. To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.
2. Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don’t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.
3. Then, peel your garlic cloves and using a garlic press squash them into your bowl.
4. Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.
5. If you’re using any herbs add them now and using your spoon mix your vegan tzatziki again.
6. Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.
7. Enjoy!

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Keywords: vegan tzatziki, vegan yogurt sauce, vegan tzatziki sauce, vegan yogurt and cucumber sauce

The post Vegan Tzatziki Sauce Recipe (dairy free) appeared first on My Greek Dish.

What is Greek Saganaki

“Saganaki” refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan include cheese saganaki, mussels saganaki and shrimp saganaki.

How to make traditional Greek feta Saganaki (pan fried feta)

For this feta saganaki recipe you will need just a few ingredients that you already have in your kitchen.

For coating the feta saganaki I am using a very simple egg and flour coating. Just dip the feta cheese inside the beaten egg and then roll into the four. Make sure the feta cheese is coated entirely with the egg and flour.

Tip: You could season the flour with pepper and with spices you fancy, like paprika for that extra kick.

To pan fry feta saganaki you will need some olive oil, enough to cover the bottom of the pan and a bit more. What we are looking for is a nice extra crispy crust and a soft slightly melty interior. Don’t forget to flip the feta saganaki over using a slotted spatula. Just be careful not to break it!!

What feta to use for your Feta Saganaki?

There are many varieties of Feta available to buy at your local supermarket. My personal favourite is a mild, creamy feta, made from 100% sheep’s milk, as its the most traditional one. Plus it is are higher in fat than your typical cow’s or goat’s milk, making it softer and creamier. Also when pan fried, it turns deliciously soft and melty on the inside! 

If you can’t find feta cheese made from pure sheep’s milk, then a blend of sheep and goat milk should be your second choice as it still retains most of that delicious creaminess without being a bit rubbery, like the cow’s milk variety can be.

How to finish and serve your Feta Saganaki?

There are two ways to finish your Feta Saganaki – one is with good squeeze of lemon or alternatively with a drizzle of honey and sprinkled with some sesame seeds. 

Serving your Feta Saganaki with lemon cuts through the greasiness of the oil and makes your Saganaki more refreshing to the taste. But on the other hand, the saltiness of the feta is a perfect match to the sweetness of honey and they complement each other beautifully.

I love both so much that I cannot decide which one I prefer the most so I’ll leave it up to you to pick the one you like best! 

How to Serve Feta Saganaki

Greek Feta Saganaki (pan fried feta) is best served hot while still melty on the inside. Other appetizers that you can serve alongside it are:

Feta Saganaki (Pan fried Feta cheese)

(98 votes, average: 4.67 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

Tangy feta cheese melting inside an extra crispy coating and finished with a touch of lemon! A super quick and easy Greek feta saganaki recipe to impress your guests and family, ready in less than 10 minutes!

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Ingredients

• a block of feta cheese ideally made from 100% sheep’s milk (approx. 190g/ 6.5 oz.)
• 1 egg, beaten
• 1/2 tsp of freshly ground pepper
• 40g flour, enough to coat the feta cheese (1.5 oz.)
• olive oil for frying
• 1 lemon
• Alternatively, a tablespoon of honey and sesame seeds

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Instructions

1. To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm  or 1 inch thick.
2. Crack the egg into a bowl and whisk it with a fork.
3. In another bowl add the flour and the pepper and using a spoon mix to combine.
4. Dip the feta cheese into the whisked egg and then roll into the flour. You want the feta cheese entirely coated with flour.
5. Pour your oil to the frying pan until it is about 1 cm / 0.5 inch full.
6. Heat the oil over medium-high heat until it has reached 180C/350F. If you don’t have a kitchen thermometer, drip a drop of the egg in the pan. If it sizzles immediately your oil is about the right temperature.
7. Fry the feta until nicely coloured. Use a slotted spoon to flip the feta saganaki over carefully, so that it is nicely coloured on both sides. (about 2 minutes each side)
8. When done, place on some kitchen paper to absorb the extra oil.
9. Squeeze a few drops of fresh lemon on top (or the honey and sesame seeds) and serve your feta saganaki while still warm!

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Keywords: feta saganaki, pan fried feta cheese

The post Feta Saganaki (Pan fried Feta cheese) appeared first on My Greek Dish.

What is a Greek omelette?

This Greek omelette recipe is really easy to prepare and includes simple ingredients, but the taste is really exquisite and fresh. You will love the combination of feta, eggs, tomato and Kalamata olives which will remind you of a Greek salad.

The humble egg plays an important role in Greek diet, as a lot of Greek families outside the urban centres have their own chicken poops in their yards. Omelette in Greek cuisine is not really associated with breakfast but is usually prepared as a quick and easy dinner.

Should you add milk to an omelette?

Adding milk to an omelette is a matter of personal taste, but I would recommend that you leave out any milk or cream. Milk in my experience won’t make your omelette fluffier or creamer. Actually it dilutes the flavor of the eggs and makes them more tough and slimy.

How to make the perfect Greek omelette?

First of all, when preparing a Greek omelette it is very important to use a non stick pan. Even if you do everything right, if your pan isn’t non-stick or if it has many scratches, it is very likely that your omelette will stick on the pan.

Secondly it also important to heat the pan before using it. Heat it medium to high heat and if it is too hot, turn the heat down to medium when you add the eggs and adjust the temperature.

When you make this Greek omelette recipe, start by preparing the ingredients first, so that they are ready to add them when the omelette is cooked. This will help you avoid overcooking the omelette.

To cook the omelette you don’t need to flip it over. Use a rubber spatula or a maryse to drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the eggs are set but the top is still slightly moist. The omelette will continue to cook due to the temperature when you fold it in half.

Add a bit of olive oil (2 tbsps) in the pan instead of vegetable oil for extra flavour. Be sure to use only the flesh of the tomato, so that the omelette doesn’t get mushy. Remove the seeds and all the extra liquid. Also remember that olives can be a bit overpowering, so be careful do add just a few.

So go ahead give this colourful Greek omelette recipe a try and enjoy!

Looking for some more inspiration? Check out my favourite breakfast recipes for Greek style pancakes, Greek sesame bread rings, Greek cheese pies and of course a nice warm cup of Greek coffee .

Greek Omelette recipe with Feta cheese

(452 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 10 minutes
• Yield: 2 portions
• Category: Breakfast
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

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Description

Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!

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Ingredients

• 1/2 tomato, chopped into cubes
• 3 black Kalamata olives
• 60g / 2 oz. feta cheese, crumbled
• a pinch dried oregano
• 2 tbsps olive oil
• 3 large eggs
• salt and freshly ground pepper
• grated Graviera cheese to garnish

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Instructions

1. To make this delicious Greek omelette recipe start by preparing the ingredients first.
2. Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
3. Remove the pits from the olives and cut in small pieces. Set aside.
4. Crumble the feta cheese with your hands or using a fork and set side.
5. Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
6. Heat a small-medium non stick frying pan over medium heat.
7. Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
8. Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
9. Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

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Nutrition

• Serving Size: 1 portion
• Calories: 318kcal
• Sugar: 2.3g
• Sodium: 1581.2mg
• Fat: 28.1g
• Saturated Fat: 8.9g
• Trans Fat: 0g
• Carbohydrates: 3.3g
• Fiber: 0.5g
• Protein: 14g
• Cholesterol: 305.7mg

Keywords: Greek omelette with feta cheese, Greek omelette recipe, greek salad omelette

The post Greek Omelette recipe with Feta cheese appeared first on My Greek Dish.

The whole preparation of the recipe will last only 10 minutes (plus some extra time to cool the bars). It is a perfect vegetarian and vegan snack that will also be great for Lenten season.

Greek Honey sesame bars (Pasteli) ingredients

In this Greek Pasteli recipe I use sesame seeds and honey, which are the main ingredients. But feel free to experiment with different kind of nuts that you like, such as almonds and pistachios or even a mix of other nuts and sesame seeds.

I also add some lemon zest to give more flavour and freshness, but you could omit it all-together or replace it with orange zest. You could also try adding even a pinch (not too much) of ground cinnamon and/or clove. So try experimenting and find the combination that suits your taste better!

The main ingredient that is characteristic for Greek honey bars is honey. Honey gives Pasteli its unique texture and taste. It will be great if you could find some good quality Greek thyme honey! And also add a pinch of salt to lift the flavour. Regular salt will be ok, but using a pinch of Cretan sea salt blossom will be a wonderful addition.

How to caramelise the honey surup for your Greek Honey sesame bars (Pasteli)

Your honey needs to boil at the right temperature for the right amount of time in order for it to solidify and turn into caramel when cooled down. There are two ways to achieve this.

1. You can use a thermometer – when the boiling honey reaches 125C/260F the honey is ready and caramelised
2. Alternatively you can do it the traditional way without using a thermometer. Take a small teaspoon of honey – syrup and drip it in a bowl of cold water. After a few seconds, when it has cooled down, form it into a small ball. Take it out of the water and tap it on your work surface. If it sounds solid it is done!

So go ahead try out making your own Greek honey and sesame bars and don’t forget to sent us your comments and photos on the comment section below!

Greek Honey Sesame bars (Pasteli recipe)

(620 votes, average: 4.80 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 0 min
• Cook Time: 10 min
• Total Time: 10 minutes
• Yield: 20 pieces
• Category: Dessert
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

The ancient Greek version of a power bar is “Pasteli”! Greek honey sesame bars is a snack made from honey and sesame seeds in only 10 minutes!

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Ingredients

• 220g honey (7.5 oz.)
• 220g sesame seeds (7.5 oz.)
• a pinch of salt
• zest of 1 medium sized lemon

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Instructions

1. To prepare this Greek honey sesame bars (Pasteli) recipe start by toasting the sesame seeds. Place a frying pan over high heat and add the sesame seeds. Toast them for 2-3 minutes until golden (not too brown). Remove the sesame seeds from the pan and set aside. Continue with the rest of the recipe quickly, so that the sesame seeds remain hot. Alternatively you can spread the sesame seeds in a pan and toast them in the oven at 180-190C (375F).
2. In the same pan add the honey and bring to a boil, until it starts to foam. Remove the foam using a spatula, turn down the heat to medium and let it simmer until its temperature has reached 125C/260F. If you don’t have a thermometer, take a bowl of cold water and drip in a teaspoon of the honey syrup. Let it cool down for a few seconds then shape it into a small ball using your fingers. Take it out of the water and drop it on your work surface. If it sounds like it is solid, the honey syrup is done.
3. Its now time to add the remaining ingredients for your pasteli. Add a pinch of salt and the toasted sesame seeds and stir for about 10 minutes over medium heat, using a wooden spatula. The mixture should thicken considerably and stick to the spatula.
4. Remove the pan from the heat, add the lemon zest and stir.
5. Line a round pan (22cm/ 8.5 inch. diameter) with parchment paper and pour in the mixture. Be careful not to touch it, as it is very hot. Spread the mixture very well using a spoon.
6. Let the pasteli cool down for about 20 minutes and them cut into portions. If you let it cool completely then it would be harder to cut into pieces.

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Keywords: Greek honey sesame bars, Honey bar, Pasteli recipe

The post Greek Honey Sesame bars (Pasteli recipe) appeared first on My Greek Dish.