The Kourabiedes

Since we all managed to survive the Mayan apocalypse and we're still alive, let's enjoy our holidays now, okay?

For me, the holidays officially begin on the day I make the first Christmas cookies. These are of course the traditional Greek kourabiedes and melomakarona.

The moment they go in the oven and my apartment begins to fill with their sweet buttery and spicy aromas, my festive mood kicks in.

I can't believe that after three Christmases writing this blog, I haven't yet posted a traditional Greek Christmas sweet recipe. (Oops, I have!). The time has come though. The time for kourabiedes.

Kourabiedes/κουραμπιέδες (singular: kourabies/κουραμπιές) are shortbread-type cookies that are made with chopped toasted almonds and are covered with lots and lots of icing sugar. This time of year, they're made in every single household around Greece and are greedily eaten by everyone.

As is the case with all traditional Greek recipes, almost every family has their own version of kourabiedes, and in my family they're always made with sheep's milk butter or a combination of goat's and sheep's milk butter. Unfortunately, I can't find it in Holland so I swapped it for cow's milk butter, I made some adjustments to my original recipe since the two butters have different consistencies and my kourabiedes were delicious and buttery and everything a good kourabies should be.

Kourabiedes are generally shaped into crescents or balls, either large or bite-sized ones, and are dusted with copious amounts of icing sugar, which makes them look like little snowy mountains. There's nothing like these Greek cookies to make you feel like Christmas is here. Go on, make them!

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The Greek Simiti / Koulouri

If you've ever found yourself walking the streets of Athens on an early morning, then you might have happened upon a vendor selling the famous Greek koulouria Thessalonikis otherwise known as simitia.

These small, sesame-crusted bread rings are sold on street corners and bakeries and are the breakfast of choice among the busy Athenians who hurry on their way to work with nothing more than a coffee in their belly. We Greeks are not big on breakfast but when you see these bread rings in front of you, there is no room for resistance.

Before moving to the Netherlands, I have never thought of making simitia myself. There was no point to it since I could go to my neighborhood bakery and get one whenever a craving would hit. Now, things have changed. Now, whenever I crave something from home, I have to make it myself.

Simitia are a common snack and street food for both Greeks and our neighbors, the Turks. They were brought to Greece by Greek refugees from Asia Minor and Constantinople (Istanbul) who settled in Thessaloniki, the second largest city in Greece, which explains why simiti is also called 'Koulouri Thessalonikis'. Koulouri/κουλούρι (plural: koulouria/κουλούρια) means small round-shaped bread ring.

The Greek word simiti/σιμίτι (plural: simitia/σιμίτια), comes from the Turkish word simit, which comes from the Arabic word semid, which in turn comes from the ancient Greek word semidalis/σεμίδαλις (simigdali/σιμιγδάλι in modern Greek), meaning semolina.

The traditional Greek version of koulouri/simiti is a thin bread ring encrusted with sesame seeds. The one I prefer eating and making is another version, the Politiko simiti (Politiko refers to the type of Greek cuisine I grew up with, of which you can read all about here), one that originates from the Greek bakers of Constantinople. It's a braided, fuller version of a bread ring, that is first coated with a generous amount of petimezi (Greek grape-must syrup/grape molasses) that gives them a light sweetness and then with toasted sesame seeds.

The braiding creates a more intricate texture and thus a more interesting flavor as the delicious petimezi sneaks in the crevices of the braids, creating a light caramelization when the bread ring bakes in the oven. The toasted sesame seeds give the bread a more intense, nutty taste and the addition of eggs and milk in the dough, another difference between the plain Greek simiti and this one, gives it a richer flavor.

Simitia are characteristically crunchy on the outside and soft and slightly chewy on the inside and even though they are a traditional Greek breakfast snack, you can serve them any other time of the day. Let me assure you, no one will complain.

Greek Politiko Simiti / Koulouri (Braided Bread Rings Coated with Grape-Must Syrup and Sesame Seeds)

Simitia/koulouria can be served either with sweet or savory accompaniments. I love cutting them in half crosswise, spreading a generous amount of butter on top, followed by some honey or jam, and having them for breakfast. Served with Kalamata olives and Feta or Graviera cheese they make the perfect light lunch.

You can find grape-must syrup (petimezi) in Greek or Middle-Eastern stores. If you can't find it, simply coat the bread rings with water before covering them with the toasted sesame seeds.

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Inspiration

The last few days have been calm, filled with sunlight, walks around the city, yellow and purple autumn leaves that get stuck under the heel of my shoes and good food at home and elsewhere.

Inspiration is all around me; autumn does that to me.

Close to home. Vredespaleis (Peace Palace) aka International Court of Justice, The Hague

I've been listening to this song non stop.

I discovered instagram a mere week ago. After several months, I decided to use my iphone, one handed down to me by S as he got a new and shiny one to play with. I have an addictive personality so I was reluctant to use it, I knew instagram was going to get the best of me and it did. I'm trying to restrain myself from sharing too many photos. I share one a day. No promises made here, the numbers can go up at any moment. It's a struggle, I tell you.

This photo series by Anna Williams, part of her personal project, The Voracity.

Paris versus New York. I love this site not only because I love the two cities (Paris I've been to several times, going to New York is a dream of mine) but because the concept is so incredibly clever.
Also, now in video.

This is so S and I, it's scary.

And this is the internet, which is also scary.

Loved reading this. Why start a food blog? an excerpt from Luisa Weiss' book, My Berlin Kitchen.

I'm a sucker for an exotic cake and when it comes with a tutorial on how to decorate it, it's even more special.

I'm currently watching Downton Abbey and I have to say, I'm kind of hooked. I still think this was better, though.

I'd love to buy this calendar for the new year. It's coming up rather fast.

Sky monsters.

I owe the discovery of the documentary Jiro Dreams of Sushi to my Japanese friend M. If you like sushi, or even if you don't, you must see it. It's brilliant.

Sources of continuous inspiration has always been other bloggers. The food blogging community is an ever-expanding one and to keep up with it, there's nothing better than a link list (plus it's good karma). I will be adding more blogs to the list whenever I discover new and interesting ones that I believe you'll enjoy as well. So go on, have a look. Some blogs I'm sure you know, some you'll discover now, but what they all have in common is that they deserve a visit from you.
Oh, and if you're Greek, make sure to check the link list on my Greek page for blogs that are written in Greek.

See you soon!


Previously: Inspiration November 2011, March and July 2012.

Holland in the summer: North and South

I have been living in Holland for five years and three months now—man, that seems like a long time—and yet I'm still discovering its treasures. Holland is such a small country and sometimes you feel like you've seen it all but, no, there's always more. There are hidden gems everywhere you travel. You just need to dig a little deeper, search for them.

This summer, we have been busier than ever before, traveling around the country and seeing (almost) all that is has to offer. We still have places to visit, people to meet, there are plenty of good times to be had. Of that I'm certain.

We traveled north, to Volendam, an old Dutch fishing village. Small traditional houses, drawbridges, traditional costumes and wooden clogs, a harbor filled with old fishing boats and well, fish; that's what Volendam is famous for.

We ate a lot of raw Dutch herring there. And yes, we liked it.
Haring met broodje en ui (herring with bread and onion or pickles) and on the far left, smoked eel. Not the most romantic food, no?

And of course, we had our sweet treat, poffertjes, little Dutch pancakes, dusted with lots of icing sugar. They're delicious. Who needs regular pancakes when you can have these?


We traveled southwest to the province of Zeeland, Zealand in English, and if that name makes you think of New Zealand, you're correct. The island country of New Zealand is named after the Dutch province of Zeeland after it was discovered by a Dutch seafarer.
Zeeland is famous for its tiny brown shrimp and its pastry. Oh, the pastry, I loved it all.

We first visited the capital of Zeeland, Middelburg, which during the Middle Ages was an important trading center and one of the most powerful cities of the Low Countries.

The Middelburg Stadhuis (City Hall), built in late-gothic style during the Middle Ages. It is now a University.


Then we went to the picturesque village of Burgh-Haamstede.

We went to the most amazing bakery, run by a Jewish baker, with recipes for bread and pastries almost as old as the village itself. The owner, Harry Sonnemans, collects Volkswagen cars and motorcycles and his bakery, as well as the surrounding area, is filled with crazy VW knick-knacks.

Okay, this is the stuff dreams are made of. Soft and amazingly fluffy like the best doughnut you'll ever have, with a cinnamon-y, nutmeg-y, dark brown sugary, sweet glaze. And did I tell you it's baked? Yep, no greasy oils here. This is the Zeeuwse bolus, a traditional pastry of Zeeland, of Jewish origin.

This is the Zeeuwse kruidkoek, meaning spice cookie, and it's a spicy cake-biscuit. It's sticky and gooey and soft and has chocolate and marzipan and nuts inside. Crazy good.

Take a speculaas biscuit and remove that pungent spicy flavor, leaving only the cinnamon and brown sugar. Coat it with caster sugar and you're set. Perfection. That's the Zeeuwse speculaas, milder than the traditional speculaas and much more to my taste.


In the upcoming months, I plan on sharing with you recipes for all the aforementioned sweet treats. Hold on tight!!