Submarine desserts, the ideal dessert for a hot summer

Submarine dessert (ypovrichio) is a traditional Greek sweet spoon served in a glass of iced water. Once dipped into water it gets softer and easier to eat it. You lick it slowly and then you leave the spoon in the water for a little while, and lick it again, leave the spoon in the water and so on. Once finished you drink the water in the glass. The most popular flavours are the vanilla submarine and mastic (Chios Mastiha) submarine. These delicious sweet spoons are also sold online.  Tip: Dip a spoon of Submarine dessert in ouzo for an ultimate experience

Aegina pistachios variety is considered the best in the world

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Pistachio is a nut, delicious and with high nutritional value that comes from the pistachio tree. They are mainly found in Asia, America and the Mediterranean countries. There is one variety of pistachios in Greece that grows on the island of Aegina in Greece, named kilarati, which is considered the best variety in the world. The first pistachio tree in Greece made its appearance in Aegina in the late years of the 19th centuries and has been a Protected Designation of Origin (PDO) product since 1996.  
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  The island’s dry climate, it’s poor soil composition and the proximity to the sea, give pistachios trees excellent conditions to flourish and to produce pistachio nuts  with extraordinary taste and fine quality.  Many European countries import large quantities of the Aegina pistachio variety which has boosted the local economy.   
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Aegina’s pistachios are widely used in Greek cuisine mainly in desserts such as halva. It can also be cooked as a sweet spoon, if prepared fresh, still with its outer skin on.  You can buy Aegina’s pistachios from website   Tip: If you visit the island in September, after the harvesting, do not miss the Pistachio Festival in Aegina with loads of events and happenings.

Zea or Zeia , the main grain of the Ancient Greeks’ diet

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One of ancient Greeks’ main diet ingredients was Zea flour (Triticum Dicoccum is the scientific name). They wouldn’t eat food containing wheat. They used wheat as animals’ food. The grain of Zea is probably the oldest in the world.
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It looks similar to wheat’s grain, but its nutrition facts differ significantly. Zea flour (other names Emmer, Zeia and Spelt) is high in fiber, minerals and protein. Its products are considered to be more nutritious and palatable. Sometimes is confused with the German Dinkel grain. 
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Zea is two times richer in dietary fiber than wheat, two times richer in protein with a high amount of vitamins A, B, C and E. It is also high in magnesium and very low in gluten.
Until about 100 years ago, Zea was the most popular grain in Greece. But in 1928, according to Santorini Food Lovers, its cultivation was banned for financial reasons as the imported cereals crops of rice and wheat were more profitable. The revival of the ancient Zea grain has lately been taking place in few areas of Greece’s mainland.

Fenugreek, the forgotten Greek herb

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Fenugreek aka Trigonella is an aromatic Mediterranean plant that can be used as a therapeutic herb, spice in curry dishes or fresh as a vegetable. One of its many uses is as a spice in the flavored rub used in the making a pastourma, the Mediterranean type of pastrami. 
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In many villages in northwestern Greece, women use fenugreek shoots in moderation in their pies (hortopitas) made of spinach and other greens to give an extra intense flavor. 
Tip: If you want to buy fenugreek in Greece, use the words trigonella or moshositaro or moshotrifillo. is one of  the e-shops that sell fenugreek online. 

Melomakarona, the delicious Greek Christmas cookies

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If you happen to visit a Greek house during holidays season you will surely be served a melomakarono. Small or bigger in size, these biscuits make Greek houses smell like Christmas. They are made of semolina, olive oil, walnuts, cinnamon and orange zest and after they are baked they are soaked with honey syrup. Being dairy and egg-free they are the best sweet for those who fast during the 40 day pre-Christmas period.  
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  Although they are sold in most bakeries and sweet shops during Christmas, most housewives put an effort to make their own melomakarona. There are loads of recipes on the internet and they are so easy to make. Melomakarona are also sold online in packages.  
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  Tip: If you visit Greece during Christmas period, try also the chocolate version of them. It is the ultimate mouthwatering experience!