Chef Dimitra
Pourekia me Anari (Πουρέκκια με Αναρή) from Cyprus
Cypriot pourekia me anari are thin fried turnovers for Tsiknopempti, filled with fresh cheese, cinnamon, sugar, and mint, then dusted white while warm.
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Chef Dimitra
Xerotigana Kritis (Ξεροτήγανα Κρήτης)
Xerotigana Kritis are Crete's celebration spirals: eggless ribbons of dough fried crisp, dipped in thyme-honey syrup, and scattered with sesame, walnuts, and cinnamon.
Chef Dimitra
Athens Loukoumades (Λουκουμάδες Αθηναϊκοί)
Athens loukoumades are yeasted honey puffs, fried gold and hollow, then drenched with warm thyme honey, cinnamon, and walnuts while still crisp-edged.
Chef Dimitra
Shiamishi Kyprou (Σιαμισί Κύπρου)
Cyprus's shiamishi are thin fried pockets around a firm semolina cream scented with mastic and rosewater, the panigyri sweet you eat warm while the sugar still clings.
Chef Dimitra
Corfu Svingoi (Σβίγγοι Κέρκυρας)
Corfu's svingoi are egg-rich choux fritters, crisp at the edges and hollow-light inside, dipped in honey syrup and cinnamon for the feast of Agios Spyridon.
Chef Dimitra
Lalangia Manis (Λαλάγγια Μάνης)
Mani's Christmas lalangia are lean olive-oil dough ropes, fried crisp and dressed with honey, sesame, and cinnamon, a fasting sweet with teeth.
Chef Dimitra
Peloponnese Diples (Δίπλες Πελοποννήσου)
The Peloponnese's celebration pastry, thin egg sheets fried and folded in hot oil, then glossed with honey, walnuts, and cinnamon for Christmas, weddings, and name-day tables.
Chef Dimitra
Politiki Touloumbes (Τουλούμπες Πολίτικες)
Politiki touloumbes are ridged cooked-dough fingers fried slowly until amber, then dropped hot into cold lemon syrup so every groove drinks and the center stays tender.
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