Afternoon tea

Afternoon tea

By
Pam Talimanidis
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781742704869
Photographer
Mark Roper

It is common for Greek people to arrange to meet friends in the late afternoon at a kafeteria (coffee shop) where they will sit for hours over a frappé or an ice cream.

Greeks also love to visit friends and relatives at the weekends. They would never dream of arriving empty-handed and usually take a beautifully wrapped box of biscuits or syrupy cakes bought from a zacharoplasteia (confectionery shop). Village women still make cakes and koulourakia at home, and these are offered when friends call in for coffee. Most syrupy cakes such as baklava, kataifi and galaktoboureko are very sweet and are always served with a glass of iced water.

A special day in the village is All Souls Day, when every housewife makes something to be taken out of the house into the street where it is offered to friends and neighbours in remembrance of deceased relatives. Usually this offering will be loukoumades (deep-fried pastries drenched in syrup), or pissies (deep-fried pikelets smothered in sugar), but some local women also make savoury pastries, such as tiropita or spanakotiropita. I like to make walnut biscotti, as they are perfect with tea or coffee for breakfast or for afternoon tea. Kourabiedes are another favourite, which I make all year round at A La Grecque. They are basically a buttery shortbread biscuit, but the addition of toasted almonds and a drenching of icing sugar makes them sweet and crumbly – wonderful with a cup of tea.

Featured Recipes in this Chapter

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