Almond

almonds (200 grams) • good-quality honey • sesame seeds (70 grams)

large zucchinis (over 10 oz each / over 300 grams each) • shredded cheese (about 7–9 oz / 200–250 grams) • almond flour (about 5–7 oz / 150–200 grams) • eggs • Salt and pepper • Plenty of fresh dill, finely chopped • little mint or basil • onion, very finely chopped (optional: can skip if using onion powder) • Optional: garlic powder and onion powder • Oil • ▪️ Lemon ▪️ Yogurt / spicy cheese dip / sour cream / crème fraîche

plain yogurt (about 500 grams) • sugar (about 500 grams) • coarse semolina (about 500 grams) • baking soda • brandy or, even better, amaretto • blanched almonds, coarsely ground (about 250 grams) • sugar (about 600 grams) • water • cinnamon stick • whole cloves

unsalted butter (440 grams) • all-purpose flour (700 grams; you may need a little more. The dough should not stick to your hands) • powdered sugar (110 grams) • egg yolks • blanched and toasted almonds (200 grams) • brandy • baking powder • powdered sugar (1/2 kilogram) • vanilla sugar or 2 teaspoons vanilla extract • Cornstarch, rose water

all-purpose flour • olive oil (355 ml) • unsalted butter, at room temperature (340 grams) • egg yolks • powdered sugar (120 grams) • espresso cup brandy (about 2 ounces or 60 ml) • baking soda • vanilla sugar or 2 teaspoons vanilla extract • finely chopped almonds (180 grams) • rose water (120 ml) • powdered sugar, for dusting (180 grams)

high-quality unsalted butter • olive oil • whole raw almonds • granulated sugar • egg yolks • brandy, raki, or amaretto liqueur • vanilla extract or 2 vanilla tubes • heaping teaspoon ground cinnamon • ground cloves • (about 850 grams) self-rising flour • baking powder

all-purpose flour (about 900 grams) • unsalted butter, softened (about 500 grams) • powdered sugar (about 220 grams) • vanilla powder or 2 teaspoons vanilla extract • roasted almonds, chopped (about 200 grams)

mixed sheep and cow's milk butter (600 grams) • roasted almonds (250 grams) • baking powder • vanilla sugar • powdered sugar (220 grams) • brandy (60 ml) • all-purpose flour (about 1200 grams)

thyme honey or any other honey you have (about 240 ml) • rose water (about 60 ml) • Zest of 1 orange • lime or lemon juice • eggs, separated • sugar (about 100 grams) • ground cardamom • rose water • whole milk (about 120 ml) • vegetable oil (about 120 ml) • all-purpose flour, sifted together with 1 1/2 teaspoons baking powder (about 120 grams flour) • ground pistachios or almonds (about 180 grams) •

high-quality butter (about 225 grams) • shelled pistachios (about 400 grams; reserve 2/3 cup or 150 grams for topping) • almonds, toasted (about 200 grams) • walnuts (about 200 grams) • plain dry breadcrumbs • ground cinnamon • phyllo dough • water (475 ml) • sugar (400 grams) • honey • orange • cinnamon stick •

almond flour • peanut butter (about 350 grams) • baking powder • eggs • brown sugar • honey • vanilla extract • chocolate chips (about 150 grams)

coarse semolina • fine semolina • margarine (about 200 grams) • sugar • orange juice • Zest from 2 oranges • water • currants • roasted and coarsely chopped almonds

kataifi pastry • melted butter (about 300 grams) • ground walnuts • ground pistachios • ground almonds • brown sugar (about 1 kilogram) • water (600 ml) • cinnamon sticks • cloves • Juice and peel from one lemon

phyllo dough • –9 oz (200–250 grams) unsalted butter (use olive oil for a vegan version) • coarsely chopped walnuts (or blanched almonds) • coarsely chopped pistachios (optional) • almond flour • plain dry breadcrumbs • ground cinnamon • ground nutmeg • vanilla sugar or 2 teaspoons vanilla extract • sugar (granulated or brown) • orange, zested (or a few drops orange extract) – I prefer 2–3 tangerines • sugar •

kourabiedes (Greek almond shortbread cookies) • melomakarona (Greek honey cookies) • cookies • brandy • heavy cream (about 120 ml) • couverture chocolate (about 190 grams) • butter • Chocolate sprinkles

phyllo dough • butter (about 250 grams, unsalted or sheep's milk) • finely chopped almonds (about 400 grams) • ground cinnamon • dry bread or 3 rusks, finely crumbled • For the syrup: • water (about 950 ml) • sugar (about 400 grams) • ground cinnamon • Lemon peel

phyllo dough • (2 sticks/225 grams) unsalted butter • coarsely ground almonds • (about 35 grams) plain dry breadcrumbs • ground cinnamon • ground nutmeg • Whole cloves for decoration • For the syrup: • granulated sugar • (about 950 ml) water • (about 340 grams) honey • cinnamon stick •

–18 oz almonds (400–500 grams) • baklava phyllo dough • vegan margarine (200 grams) • sugar • cinnamon • sugar (about 300 grams) • water (about 355 ml) • honey (for vegan version, use corn syrup or glucose syrup) • cinnamon stick

fresh orange juice • honey • raw almonds (about 130 grams) • raw walnuts (about 100 grams) • Zest of 1-2 oranges (depending on size) • cinnamon • ground cloves • plus 1 tablespoon honey • phyllo dough • olive oil or melted butter • finely chopped pistachios, for serving

phyllo dough • whole cloves • plain dry breadcrumbs • (500 grams) finely chopped almonds • ground cinnamon • ground cloves • (750 grams) unsalted butter, melted • (1 kilogram) sugar • water • lemon, cut in half • cinnamon stick • honey

phyllo dough (about 1 pound/450 grams) • unsalted butter (about 1 cup/225 grams) • almonds (about 140 grams) • shelled pistachios, crushed (about 120 grams) • ground cinnamon (about 12 grams) • sugar (about 25 grams) • ground cloves (about 1 gram) • rose water (about 45 ml) • water (about 475 ml) • sugar (about 200 grams) • honey (about 30 ml) • cinnamon sticks •

canned chickpeas, well rinsed and thoroughly dried with a towel or just boiled chickpeas, well dried • vanilla extract or 1 packet vanilla sugar • and 2 tablespoons peanut butter, almond butter, or hazelnut butter (165 grams) (or margarine) • honey (agave or maple syrup) or 30 drops stevia • baking powder • salt if the peanut butter is unsalted • oats (only if the mixture is too runny) • chocolate chips

blanched and coarsely chopped almonds or walnuts • melted butter • phyllo dough • ground cinnamon • ground cloves • whole cloves or blanched almonds • Syrup: • honey • sugar • water • cinnamon stick • cloves •

phyllo dough • unsalted butter • finely chopped almonds • finely chopped walnuts • cinnamon • cloves • breadcrumbs • sugar • water • cinnamon stick • cloves • juice from 1 lemon 🍋 •

Apple • Peanut butter, hazelnut butter, almond butter, or cream cheese • Mini marshmallows

kourabiedes (Greek butter cookies, preferably without almonds) (300 grams) • ground clove • ground cinnamon • cream cheese (such as Philadelphia), at room temperature (400 grams) • sweetened condensed milk • gelatin (about 2 1/2 tsp or 1 packet) (7 grams) • hot water (120 ml) • rose water (120 ml) • Lemon zest • vanilla extract • –7 oz rose petal jam or raspberry jam, or your favorite jam (150–200 grams) • Sprinkles, candy-coated chocolates, or chocolate shavings (optional)

melted sheep and goat’s milk butter (about 300 grams; see explanation below) • blanched almonds (about 180 grams) • powdered sugar (about 55 grams) • brandy (about 25 ml) • all-purpose flour (about 500 grams) • baking powder • Powdered sugar for dusting, or you can cover them with chocolate (instructions for chocolate coating in another post)

medium apples • all-purpose flour (about 250 grams) or spelt flour (gluten-free flour) • baking powder • ground cinnamon • packed brown sugar (about 125 grams), plus 4 teaspoons for topping • honey (125 ml) • runny yogurt (about 60 ml) or 2 tablespoons yogurt mixed with 2 tablespoons milk (about 30 grams yogurt + 30 ml milk) • corn oil (125 ml) • eggs • chopped almonds (about 75 grams)

Brussels sprouts, washed, trimmed, leaves separated • salt (for the pot) • garlic, finely chopped • small shallot or yellow onion, finely chopped • Zest of 1 lemon • Juice of 1 lemon • honey or maple syrup • Dijon mustard • extra virgin olive oil • Freshly ground black pepper, to taste • dried raisins or dried cranberries • raw almonds, whole, toasted and chopped or sliced

plain yogurt (about 600 grams) • sugar • level teaspoons baking soda • water • level teaspoon ground mastiha (mastic gum) • coarse semolina (about 500 grams) • Zest of 1 lemon • butter for greasing the pan • Blanched almonds for decoration (optional) • sugar • water • Lemon peel •