Malika Taste, Edmond, OK (2026)

10/27/2026

Piperies Florinis – Traditional Greek Roasted Florina Peppers 🌶️

Sweet roasted red peppers with garlic, parsley, and extra virgin olive oil

In Greece, these peppers are often enjoyed as part of a meze table, alongside feta cheese, olives, fresh bread, and other homemade favorites. They’re easy to prepare, full of flavor, and perfect for sharing with family and friends. 🍅

📝 Recipe Details

Cuisine: Greek / Mediterranean

Servings: 4–6

Preparation time: 15 minutes

Roasting time: 25–35 minutes

Total time: About 50 minutes, plus cooling

🛒 Ingredients

6 large Florina peppers or long sweet red peppers

3 garlic cloves, finely sliced or minced

3 tablespoons extra virgin olive oil

1 tablespoon red w**e vinegar or white w**e vinegar

2 tablespoons fresh parsley, finely chopped

½ teaspoon salt, or to taste

Freshly ground black pepper, to taste

Optional

A pinch of dried oregano

A few drops of lemon juice

Crumbled feta cheese, for serving

🔥 Instructions

1. Prepare the peppers

Preheat your oven to 220°C (425°F).

Wash the peppers and dry them thoroughly with a clean kitchen towel.

Arrange them on a baking tray lined with baking paper, leaving a little space between each pepper.

2. Roast the peppers

Place the tray in the oven and roast for 25–35 minutes, turning the peppers every 10 minutes.

The peppers should become soft, with blistered and slightly blackened skin on all sides.

You can also roast them under the oven grill, turning frequently until the skin is charred.

3. Steam the peppers

Remove the peppers from the oven and immediately place them in a heatproof bowl.

Cover the bowl with a lid or a plate and let the peppers rest for 10–15 minutes.

The steam helps loosen the skins, making them much easier to peel.

4. Peel the peppers

Once the peppers have cooled enough to handle, gently remove their skins.

Cut each pepper open and remove the stem, seeds, and inner membranes.

Try to keep the peppers in large strips or whole pieces, depending on how you prefer to serve them.

5. Prepare the dressing

In a small bowl, combine the olive oil, vinegar, garlic, salt, and black pepper.

Add the chopped parsley and mix well.

If you like, add a pinch of dried oregano for an extra Mediterranean aroma.

6. Dress the peppers

Arrange the peeled peppers on a serving plate.

Pour the garlic and olive oil dressing evenly over them.

Turn the peppers gently so they are coated in the dressing.

7. Let the flavors develop

Allow the peppers to rest for at least 15–20 minutes before serving.

This gives them time to absorb the garlic, vinegar, and olive oil.

For an even deeper flavor, refrigerate them for a few hours and bring them back to room temperature before serving.

8. Serve

Finish with a little extra parsley and a drizzle of olive oil.

Serve at room temperature with fresh bread, olives, and feta cheese.

10/27/2026

Kotsi – Traditional Greek Slow-Roasted Lamb Shank 🍖

Tender Greek lamb shank roasted with garlic, lemon, oregano, and potatoes

🛒 Ingredients

For the lamb

2 lamb shanks, approximately 1.2–1.5 kg total

6 garlic cloves

60 ml extra virgin olive oil

Juice of 2 lemons

Zest of 1 lemon

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon sweet paprika

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

250 ml chicken or vegetable stock

2 bay leaves

For the potatoes

1 kg potatoes, peeled and cut into large wedges

2 tablespoons extra virgin olive oil

Juice of ½ lemon

1 teaspoon dried oregano

Salt and black pepper, to taste

For serving

Fresh parsley, chopped (optional)

Lemon wedges

🍖 Instructions

1. Prepare the lamb

Preheat your oven to 160°C (320°F).

Pat the lamb shanks dry with paper towels.

Using a small sharp knife, make several small cuts in the meat. Slice 3 garlic cloves into thin pieces and insert them into the cuts.

2. Make the marinade

In a small bowl, combine the olive oil, lemon juice, lemon zest, oregano, thyme, paprika, salt, and black pepper.

Mix well.

Rub the marinade all over the lamb shanks, making sure to coat them evenly.

3. Prepare the roasting dish

Place the lamb shanks in a deep roasting dish.

Add the remaining garlic cloves, bay leaves, and stock around the lamb.

Cover the dish tightly with baking paper and then aluminum foil, or use a tight-fitting lid.

4. Slow-roast the lamb

Place the dish in the preheated oven and roast for approximately 2½ hours.

During this time, the lamb will slowly become tender and absorb the flavors of the lemon, garlic, and herbs.

Check occasionally to make sure there is still a little liquid in the dish. If needed, add a small amount of warm stock.

5. Prepare the potatoes

While the lamb is cooking, place the potato wedges in a large bowl.

Add olive oil, lemon juice, oregano, salt, and black pepper.

Toss until the potatoes are evenly coated.

6. Add the potatoes

After the lamb has cooked for about 2½ hours, carefully remove the roasting dish from the oven.

Remove the foil or lid.

Arrange the potatoes around the lamb, turning them gently in the cooking juices.

If the dish looks dry, add another 100–150 ml of warm stock or water.

7. Roast until golden

Return the uncovered dish to the oven.

Increase the temperature to 190°C (375°F) and roast for another 40–60 minutes, turning the potatoes once halfway through.

The lamb should be very tender, and the potatoes should be golden and soft inside.

If the lamb is browning too quickly, loosely cover it with foil.

8. Rest the lamb

Remove the dish from the oven.

Let the lamb rest for 10–15 minutes before serving.

This allows the juices to settle and keeps the meat tender.

9. Serve

Transfer the lamb shanks and potatoes to a serving platter.

Spoon some of the flavorful pan juices over the lamb and potatoes.

Finish with fresh parsley and lemon wedges, if desired.

Serve warm and enjoy!

10/27/2026

Lachanosalata – Traditional Greek Cabbage Salad 🥬🍋

A crisp Mediterranean cabbage salad with fresh lemon, extra virgin olive oil, and oregano

It’s easy, affordable, and delicious the kind of homemade salad that makes even the simplest meal feel special. ❤️

🛒 Ingredients

500 g white cabbage, finely shredded

1 medium carrot, peeled and grated

½ small red onion, thinly sliced (optional)

60 ml extra virgin olive oil

2–3 tablespoons fresh lemon juice

1 tablespoon red w**e vinegar or white w**e vinegar

1 teaspoon dried oregano

½ teaspoon salt, or to taste

Freshly ground black pepper, to taste

2 tablespoons fresh parsley, finely chopped (optional)

🥗 Instructions

1. Prepare the cabbage

Remove any damaged outer leaves from the cabbage.

Cut it into quarters, remove the hard core, and slice each quarter as thinly as possible.

Place the shredded cabbage in a large salad bowl.

2. Add the vegetables

Add the grated carrot and thinly sliced red onion, if using.

Toss everything together so the vegetables are evenly distributed.

3. Prepare the dressing

In a small bowl, whisk together the olive oil, lemon juice, vinegar, oregano, salt, and black pepper.

Taste the dressing and adjust the lemon or salt according to your preference.

4. Dress the salad

Pour the dressing over the cabbage mixture.

Using clean hands or salad tongs, toss thoroughly to coat every strand of cabbage.

5. Let the flavors develop

Allow the salad to rest for 5–10 minutes before serving.

This gives the cabbage time to soften slightly while remaining crisp and allows the lemon, olive oil, and oregano to mingle.

6. Finish and serve

Sprinkle with fresh parsley, if desired.

Serve immediately while the cabbage is still fresh and crunchy.

10/27/2026

Politiko – Traditional Greek Semolina Cake with Syrup 🍰

A fragrant Greek cake made with semolina, warm spices, and sweet lemon-scented syrup

It’s the kind of cake you’ll often find on a family table, served with coffee or after a lovely Mediterranean meal. Easy to prepare and wonderfully comforting, Politiko is a sweet treat that brings a little taste of Greece into your kitchen. ❤️

📝 Recipe Details

Cuisine: Greek

Servings: 10–12 slices

Preparation time: 20 minutes

Baking time: 35–45 minutes

Syrup preparation: 10 minutes

Total time: About 1 hour 15 minutes, plus cooling

🛒 Ingredients

For the cake

200 g fine semolina

100 g coarse semolina

180 g granulated sugar

200 g Greek yogurt

150 ml milk

120 ml sunflower oil or light olive oil

3 large eggs

10 g baking powder

1 teaspoon vanilla extract

Zest of 1 lemon

½ teaspoon ground cinnamon

A pinch of salt

For the syrup

350 g granulated sugar

300 ml water

1 cinnamon stick

1 strip of lemon peel

1 tablespoon lemon juice

For serving

Ground cinnamon, optional

Chopped pistachios or almonds, optional

🍰 Instructions

1. Prepare the syrup

Add the sugar, water, cinnamon stick, and lemon peel to a saucepan.

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

Reduce the heat and simmer for 5–7 minutes.

Stir in the lemon juice, remove from the heat, and let the syrup cool completely.

2. Prepare the baking dish

Preheat your oven to 180°C (350°F).

Lightly grease a rectangular baking dish, approximately 23 × 33 cm, with a little oil.

3. Mix the dry ingredients

In a large bowl, combine the fine semolina, coarse semolina, baking powder, cinnamon, and salt.

Mix well so the baking powder and spices are evenly distributed.

4. Whisk the wet ingredients

In another bowl, whisk the eggs and sugar until slightly pale and fluffy.

Add the Greek yogurt, milk, oil, vanilla extract, and lemon zest.

Whisk until everything is smooth and well combined.

5. Combine the batter

Gradually add the dry ingredients to the wet mixture.

Stir gently with a spatula until you have a thick, smooth batter.

Allow the batter to rest for 5–10 minutes so the semolina can absorb some of the liquid.

6. Bake the cake

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

The cake should be nicely browned and feel set in the middle.

7. Cut the cake

Remove the cake from the oven and let it rest for about 5 minutes.

While it is still warm, cut it into squares or diamond-shaped pieces using a sharp knife.

Cutting it before adding the syrup helps the syrup reach the center of each piece.

8. Add the syrup

Slowly pour the cooled syrup over the warm cake, making sure to cover the entire surface.

Pour it gradually, allowing the cake to absorb the syrup between additions.

You may not need every last drop if you prefer a less sweet cake.

9. Let it rest

Allow the cake to rest for at least 1–2 hours before serving.

This gives the semolina time to absorb the syrup and allows the flavors to develop.

10. Serve

Sprinkle with a little ground cinnamon or chopped pistachios, if desired.

Serve at room temperature with Greek coffee, tea, or a scoop of vanilla ice cream.

10/27/2026

Psarosoupa – Traditional Greek Fish Soup 🐟🍋

A comforting Greek fish soup with tender fish, potatoes, carrots, celery, and a bright touch of lemon

📝 Recipe Details

Cuisine: Greek / Mediterranean

Servings: 4–6

Preparation time: 20 minutes

Cooking time: 40–50 minutes

Total time: About 1 hour 10 minutes

🛒 Ingredients

For the fish and broth

1 kg whole fish suitable for soup, such as sea bream, sea bass, or red mullet, cleaned

1.5 litres water

1 medium onion, peeled and quartered

2 carrots, peeled and cut into large pieces

2 celery stalks, cut into pieces

1 bay leaf

1 teaspoon salt, or to taste

½ teaspoon black peppercorns

For the vegetables

3 medium potatoes, peeled and cut into chunks

2 carrots, peeled and sliced

1 celery stalk, finely sliced

1 small onion, finely chopped

60 ml extra virgin olive oil

Salt and freshly ground black pepper, to taste

To finish

Juice of 1–2 lemons, to taste

2 tablespoons fresh parsley, finely chopped

Extra virgin olive oil, optional

🍲 Instructions

1. Prepare the fish

Rinse the cleaned fish gently under cold water and place it in a large pot.

Add the water, quartered onion, large carrot pieces, celery, bay leaf, salt, and peppercorns.

Bring to a gentle boil over medium heat. Once the water begins to boil, reduce the heat and let the fish simmer gently for about 15–20 minutes, depending on its size.

Avoid boiling too vigorously, as this can break the fish apart and make the broth cloudy.

2. Remove the fish and strain the broth

Carefully lift the fish out of the pot using a slotted spoon and place it on a plate.

Strain the broth through a fine-mesh sieve into a clean pot, removing the cooked vegetables, peppercorns, and bay leaf.

Let the fish cool slightly until you can handle it comfortably.

Remove the skin, head, and bones, then gently separate the fish into large flakes. Check carefully for any small bones.

Set the fish aside.

3. Cook the vegetables

Add the strained fish broth back to the pot.

Stir in the potatoes, sliced carrots, finely chopped onion, and celery.

Bring to a gentle boil, then reduce the heat and simmer for about 20–25 minutes, or until the vegetables are tender.

4. Add the olive oil

Pour the extra virgin olive oil into the soup and stir gently.

Taste the broth and adjust the salt and pepper as needed.

If you prefer a slightly thicker soup, you can gently mash a few cooked potato pieces against the side of the pot and stir them back into the broth.

5. Return the fish to the soup

Add the reserved fish flakes to the pot during the last 3–5 minutes of cooking.

Stir carefully so the fish stays in nice pieces.

Let everything warm through without boiling hard.

6. Finish with lemon and parsley

Turn off the heat.

Add the fresh lemon juice and chopped parsley. Stir gently and taste once more.

The lemon should brighten the broth without overpowering the delicate flavor of the fish.

7. Serve warm

Ladle the soup into warm bowls, making sure each serving has plenty of vegetables, fish, and broth.

Finish with a little extra olive oil and freshly ground black pepper, if desired.

Serve immediately with crusty bread and lemon wedges.

10/26/2026

Loukoumades – Traditional Greek Honey Doughnuts 🍯

Crispy Golden Dough Balls Drizzled with Honey, Cinnamon & Chopped Walnuts

The secret to perfect loukoumades is a soft, sticky dough, enough time for it to rise, and oil at the right temperature. Once you master the technique, you can make these delicious little treats at home whenever you crave a taste of Greece. ❤️

🥣 Preparation Details

Servings: 4–6

Makes: Approximately 25–30 small doughnuts

Preparation time: 20 minutes

Rising time: 1–1½ hours

Cooking time: 20–25 minutes

Total time: Approximately 2 hours

🛒 Ingredients

For the dough

300 g all-purpose flour

7 g instant dry yeast

1 tablespoon granulated sugar

½ teaspoon salt

300 ml lukewarm water

1 teaspoon vanilla extract, optional

1 teaspoon finely grated orange zest, optional

For frying

1 litre neutral vegetable oil, or enough for deep-frying

For the honey syrup

150 g honey

2 tablespoons water

1 teaspoon fresh lemon juice

A small pinch of ground cinnamon, optional

For serving

50 g chopped walnuts

1 teaspoon ground cinnamon

Extra honey, to taste

👩‍🍳 Instructions

1. Activate the yeast

Pour the lukewarm water into a large mixing bowl. It should feel comfortably warm, not hot.

Add the yeast and sugar, then stir gently.

If using active dry yeast, let the mixture stand for 5–10 minutes until lightly foamy. Instant yeast can generally be mixed directly with the flour, but this short rest is also fine.

Add the vanilla and orange zest if desired.

Malika’s tip: Water that is too hot can damage the yeast. Aim for approximately 35–38°C for a comfortably warm mixture.

2. Prepare the dough

In a separate bowl, combine the flour and salt.

Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or a sturdy spatula.

Mix for 2–3 minutes until you have a thick, sticky batter.

Continue mixing until no dry flour remains. The dough should be much softer and stickier than ordinary bread dough.

Cover the bowl with a clean kitchen towel or cling film.

Do not add too much extra flour. A soft dough helps create the light, airy texture that makes loukoumades so delicious.

3. Let the dough rise

Place the covered bowl in a warm, draft-free spot.

Leave it for 1–1½ hours, or until the dough has expanded and looks bubbly.

Avoid stirring it vigorously after rising, as you want to preserve the air inside.

Depending on your kitchen temperature and the yeast, the dough may rise more quickly or slowly. Look for a visibly aerated, bubbly mixture rather than relying only on the clock.

4. Prepare the honey syrup

Place the honey and water in a small saucepan.

Warm over low heat for 2–3 minutes, stirring until the mixture becomes smooth and pourable.

Stir in the lemon juice and a small pinch of cinnamon, if desired.

Remove from the heat and keep the syrup warm while you fry the doughnuts.

There is no need to boil the honey for a long time. Gentle warming makes it easier to drizzle over the freshly fried loukoumades.

5. Heat the frying oil

Pour the oil into a deep, heavy saucepan, leaving plenty of room at the top.

Heat it to approximately 170–175°C.

Use a kitchen thermometer to check the temperature if possible.

Keep a plate lined with paper towels or a wire rack nearby for draining.

Important: Never leave hot oil unattended, and keep water away from the pan. If you do not have a thermometer, test with one small portion of dough; it should bubble immediately and gradually turn golden without darkening too quickly.

6. Shape and fry the loukoumades

Wet a teaspoon with a little water or oil to help prevent the sticky dough from clinging.

Scoop up a small portion of dough and carefully release it into the hot oil. You can also use two small spoons to help form the dough balls.

Repeat in small batches, leaving space between the doughnuts.

Fry for approximately 2–4 minutes, turning them gently so they brown evenly on all sides.

Remove them once they are deep golden and crisp.

Transfer to a wire rack or paper towels to drain briefly.

Allow the oil to return to the correct temperature between batches.

Avoid overcrowding the pan, which lowers the oil temperature and can make the doughnuts greasy.

7. Add the honey and cinnamon

Arrange the warm loukoumades on a serving plate.

Drizzle generously with the warm honey syrup.

Sprinkle with ground cinnamon and chopped walnuts.

Add a little extra honey if desired.

Serve immediately while the outsides are crisp and the centers are warm and fluffy.

For the most traditional experience, bring the plate straight to the table and let everyone enjoy them while they are still warm. 🍯

10/26/2026

Loukanikopita – Greek Sausage & Feta Pastry Rolls 🇬🇷

Golden, Flaky Pastry Filled with Greek Sausage, Peppers, Feta & Herbs

🥣 Preparation Details

Servings: 6–8

Makes: 12 pastry rolls

Preparation time: 20 minutes

Cooking time: 25–30 minutes

Total time: Approximately 50 minutes

🛒 Ingredients

For the filling

400 g Greek-style sausage, preferably pork-free if desired

100 g feta cheese, crumbled

1 small red bell pepper, finely diced

1 small onion, finely chopped

1 garlic clove, minced

1 tablespoon olive oil

1 teaspoon dried oregano

½ teaspoon sweet paprika

Freshly ground black pepper, to taste

For the pastry

500 g ready-made puff pastry, thawed if frozen

1 large egg, beaten, for brushing

1 tablespoon sesame seeds, optional

A little flour, for dusting the work surface

For serving (optional)

Greek yogurt dip or tzatziki

Fresh parsley

Lemon wedges

👩‍🍳 Instructions

1. Prepare the sausage filling

Remove the sausage casings if necessary, then cut or crumble the sausage into small pieces.

Heat the olive oil in a frying pan over medium heat.

Add the chopped onion and diced red pepper. Cook for 4–5 minutes, stirring occasionally, until softened.

Add the garlic and cook for another 30 seconds.

Add the sausage and cook, breaking it into small pieces with a wooden spoon.

Continue cooking until the sausage is thoroughly cooked and lightly browned. Follow the package instructions and ensure it reaches a safe internal temperature for the type of meat used.

Stir in the oregano, paprika, and black pepper.

Remove the pan from the heat and allow the mixture to cool for 10–15 minutes.

Fold in the crumbled feta once the filling has cooled slightly.

Malika’s tip: Let the filling cool before assembling the pastries. A hot filling can soften the puff pastry and make it difficult to handle.

2. Prepare the puff pastry

Preheat the oven to 200°C conventional (180°C fan).

Line a large baking tray with parchment paper.

Lightly dust your work surface with flour.

Unroll the puff pastry and cut it into two large rectangles if using one large sheet.

Divide each rectangle into smaller sections suitable for making 12 rolls in total.

Try to keep the pastry cool while working. If it becomes very soft or sticky, refrigerate it for a few minutes before continuing.

3. Fill and shape the pastries

Spoon the cooled sausage mixture evenly along one side of each pastry rectangle, leaving a small border around the edges.

Avoid overfilling, as too much filling can cause the pastry to open during baking.

Brush the exposed edges lightly with beaten egg.

Fold the pastry over the filling to form a roll.

Press the edges firmly to seal, using a fork if desired.

Place the rolls seam-side down on the prepared baking tray.

Use a sharp knife to make two or three small slits on top of each roll so steam can escape.

4. Brush and decorate

Brush the tops of the rolls with beaten egg for a glossy, golden finish.

Sprinkle with sesame seeds if desired.

Refrigerate the prepared rolls for 10 minutes if the pastry has become warm or soft.

Tip: Chilling the pastry briefly before baking helps it hold its shape and encourages a crisp, flaky finish.

5. Bake until golden

Place the tray in the preheated oven.

Bake for 25–30 minutes, or until the pastry is puffed, crisp, and deeply golden.

Check that the filling is piping hot throughout.

Remove from the oven and let the pastries rest for 5 minutes before serving.

The pastry should be crisp on the outside, while the sausage, pepper, and feta filling remains savory and juicy.

6. Serve and enjoy

Arrange the loukanikopita on a serving platter and garnish with a little fresh parsley if desired.

Serve warm with tzatziki, Greek yogurt dip, or a simple tomato and cucumber salad. They are delicious as an appetizer, a party snack, or part of a Mediterranean mezze table. ❤️

10/26/2026

Stifado – Traditional Greek Beef Stew with Sweet Onions 🍲

Slow-Cooked Beef in a Rich Tomato Sauce with Pearl Onions, Cinnamon & Aromatic Spices

🥣 Preparation Details

Servings: 4–6

Preparation time: 25 minutes

Cooking time: 2–2½ hours

Total time: Approximately 3 hours

🛒 Ingredients

For the beef stew

1 kg beef chuck or stewing beef, cut into 4–5 cm cubes

700 g small pearl onions or small shallots, peeled

2 medium onions, finely chopped

3 tablespoons extra-virgin olive oil

3 garlic cloves, finely chopped

400 g chopped tomatoes, canned or fresh

2 tablespoons tomato paste

400–500 ml beef stock, preferably low-salt

2 bay leaves

1 cinnamon stick

4 whole cloves

½ teaspoon ground allspice

1 teaspoon dried oregano

1 teaspoon sugar, optional, to balance acidic tomatoes

Salt, to taste

Freshly ground black pepper, to taste

For serving

Fresh chopped parsley, optional

Crusty bread

Cooked rice, orzo, or mashed potatoes

👩‍🍳 Instructions

1. Prepare the beef and onions

Pat the beef cubes dry with paper towels. This helps them brown properly instead of steaming.

Season the beef with salt and freshly ground black pepper.

Peel the pearl onions carefully, keeping them as whole as possible. If using shallots, halve any that are particularly large.

Finely chop the two medium onions and garlic cloves.

Measure out the tomatoes, tomato paste, stock, and spices so everything is ready before cooking.

Malika’s tip: Small whole onions are a signature feature of stifado. They become sweet and tender as they cook, so try not to cut them into small pieces.

2. Brown the beef

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.

Add the beef in batches, leaving space between the pieces.

Brown on several sides for approximately 6–8 minutes per batch.

Transfer the browned beef to a plate and set aside.

Avoid overcrowding the pot. If too much meat is added at once, it releases moisture and steams instead of developing a rich brown crust.

3. Soften the chopped onions and garlic

Reduce the heat to medium and add the remaining tablespoon of olive oil.

Add the finely chopped onions and cook for 5–7 minutes, stirring occasionally, until softened.

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

Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.

4. Build the rich tomato sauce

Add the chopped tomatoes to the pot and stir well, scraping up any browned bits from the bottom.

Pour in 400 ml of beef stock.

Add the bay leaves, cinnamon stick, cloves, allspice, and oregano.

Stir to combine, then return the browned beef and any juices from the plate to the pot.

Bring the mixture to a gentle simmer.

The sauce should be flavorful and aromatic, with the cinnamon and cloves adding warmth rather than overpowering the tomato.

5. Simmer the beef slowly

Cover the pot partially with a lid and reduce the heat to low.

Simmer gently for approximately 1 hour, stirring occasionally.

Check the liquid level. If the sauce looks too thick or the bottom is becoming dry, add a little more stock or hot water.

After the first hour, check the beef. It should be beginning to soften, but may need more time.

A gentle simmer is important. A vigorous boil can make the meat tough and cause the sauce to reduce too quickly.

6. Add the pearl onions

Gently stir the peeled pearl onions into the stew.

Make sure they are nestled into the sauce without crushing them.

Cover partially and continue simmering for another 45–75 minutes, or until the beef is fork-tender and the onions are soft but still mostly intact.

Stir carefully from time to time, taking care not to break up the onions.

If necessary, add a little more stock or hot water during cooking.

Malika’s tip: Adding the small onions after the beef has started to soften helps them keep their shape. The exact cooking time depends on the size and cut of the beef.

7. Finish the sauce

Once the beef is tender, remove the lid and simmer for another 5–15 minutes if the sauce needs thickening.

Remove the bay leaves, cinnamon stick, and whole cloves before serving.

Taste the sauce and adjust the salt and pepper.

If the tomatoes taste particularly acidic, add a small pinch of sugar, if desired.

Let the stew rest for 5–10 minutes before serving.

The finished sauce should be rich and glossy, the beef should break apart easily with a fork, and the onions should be tender and sweet.

8. Serve the Greek way

Spoon the beef and onions into warm bowls and cover them generously with sauce. Add a little chopped parsley if you like, and serve with crusty bread, rice, or mashed potatoes.

Orzo, boiled potatoes, or a simple green salad also make lovely accompaniments. The sauce is too delicious to leave behind, so keep plenty of bread on the table! ❤️

10/26/2026

Melomakarona – Traditional Greek Honey & Orange Christmas Cookies 🍯

Soft Greek Olive Oil Cookies Soaked in Honey Syrup and Topped with Walnuts

Melomakarona are traditional Greek Christmas cookies that fill the home with the beautiful aromas of fresh orange, cinnamon, and cloves. They have a unique texture: slightly crisp on the outside, tender and crumbly inside, and wonderfully moist after being dipped in fragrant honey syrup.

Unlike many classic cookies, melomakarona are traditionally made with olive oil and often a little brandy or other spirit. This version is completely alcohol-free, using fresh orange juice to bring brightness and moisture to the dough.

The secret to delicious melomakarona is to handle the dough gently, avoid overbaking the cookies, and dip them in the syrup for just the right amount of time. Finish with finely chopped walnuts, and you’ll have a beautiful batch of Greek treats perfect for Christmas, family gatherings, or sharing with friends. ❤️

🥣 Preparation Details

Makes: Approximately 30–35 cookies

Preparation time: 30 minutes

Chilling time: 15 minutes, optional

Baking time: 20–25 minutes per tray

Syrup cooling time: 30–40 minutes

Total time: Approximately 1 hour 45 minutes

🛒 Ingredients

For the cookie dough

200 ml extra-virgin olive oil or mild olive oil

100 ml sunflower oil

150 g granulated sugar

150 ml fresh orange juice

Finely grated zest of 2 oranges

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon baking powder

500–550 g all-purpose flour

50 g fine semolina

A small pinch of salt

For the honey syrup

250 ml water

200 g granulated sugar

200 g honey

1 cinnamon stick

2 strips of orange zest

1 tablespoon fresh lemon juice

For the walnut topping

100 g finely chopped walnuts

½ teaspoon ground cinnamon, optional

A little extra honey, optional

👩‍🍳 Instructions

1. Prepare the honey syrup

Add the water, sugar, cinnamon stick, and orange zest to a saucepan.

Bring to a boil over medium heat, stirring until the sugar dissolves.

Reduce the heat and simmer for 3–4 minutes.

Remove the saucepan from the heat and stir in the honey and lemon juice.

Mix until the honey dissolves completely.

Remove the cinnamon stick and orange zest, then let the syrup cool to room temperature.

Malika’s tip: For the traditional dipping method, use cool syrup and freshly baked, hot cookies. This helps the cookies absorb the syrup while keeping their shape.

2. Prepare the orange mixture

In a large bowl, whisk together the olive oil, sunflower oil, sugar, orange juice, and orange zest.

In a small separate bowl, stir the baking soda into the orange juice mixture only if you have reserved a small portion of the juice for this step. It will foam, so use a bowl with enough space.

Add the foaming mixture to the oils and sugar, then whisk gently until combined.

Important: If you add the baking soda directly to the full orange juice amount, expect some foaming. Add it carefully to avoid overflow.

3. Mix the dry ingredients

In another bowl, combine 500 g flour, semolina, baking powder, cinnamon, cloves, and salt.

Gradually add the dry mixture to the orange-and-oil mixture.

Mix with a spatula or your hands just until a soft dough forms.

If the dough is very sticky, add a little more flour, 1 tablespoon at a time, up to the remaining 50 g.

Stop mixing as soon as the dough holds together. It should be soft and pliable, not stiff.

Malika’s tip: Overworking the dough can make the cookies dense. Traditional melomakarona dough should be handled gently for a tender, crumbly texture.

4. Shape the cookies

Preheat the oven to 180°C conventional (160°C fan).

Line two baking trays with parchment paper.

Take small portions of dough, about 30–35 g each.

Roll each portion gently into an oval shape, approximately 5–6 cm long.

Place the cookies on the prepared trays, leaving a little space between them.

Use the tines of a fork to make a light decorative pattern across the top.

The cookies should have a slightly elongated shape and a lightly textured surface to help them absorb the syrup.

5. Bake until golden

Bake for 20–25 minutes, depending on their size and your oven.

Rotate the trays if needed for even browning.

Remove the cookies when they are golden brown and feel set.

Let them rest for just 1–2 minutes before dipping.

Avoid underbaking, as the cookies need enough structure to absorb the syrup without falling apart.

6. Dip the hot cookies in syrup

Place a few hot cookies at a time into the cool syrup.

Dip them for approximately 10–20 seconds for a firmer cookie, or up to 30 seconds for a softer, more syrup-soaked texture.

Turn them gently so both sides absorb the syrup.

Lift each cookie with a slotted spoon and let the excess syrup drip away.

Arrange the cookies on a serving platter.

Malika Taste

10/27/2026

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