Malika Flavors, Edmond, OK (2026)

06/04/2026

Greek Pastitsio (Greek Lasagna with Béchamel

Classic Pastitsio
This is the traditional, full-flavored pastitsio—rich, hearty, and deeply satisfying.

Yield
10-12 servings

Ingredients

For the Meat Sauce (Kima)

1 kg (2.2 lbs) ground beef or lamb (or a mix of both)

¼ cup (60ml) olive oil

2 large onions, finely chopped

4-5 garlic cloves, minced

1 cup (240ml) dry red wine

800g (28 oz) crushed tomatoes or passata

2 tablespoons tomato paste

1 cinnamon stick (or 1 teaspoon ground cinnamon)

2-3 whole cloves (or ¼ teaspoon ground cloves)

1 bay leaf

1 teaspoon dried oregano

1 teaspoon sugar (optional, to balance acidity)

1 cup (240ml) hot water or beef broth

Salt and freshly ground black pepper, to taste

For the Pasta

500g (1 lb) pastitsio pasta (or bucatini, or thick spaghetti)

2 tablespoons olive oil

2 egg whites (reserve yolks for béchamel)

½ cup (60g) grated kefalotyri or Parmesan cheese

For the Béchamel Topping

1 cup (230g) unsalted butter

1 cup (125g) all-purpose flour

4 cups (1 liter) whole milk, warm

4 large egg yolks

¼ teaspoon ground nutmeg

1 cup (120g) grated kefalotyri, graviera, or Parmesan cheese

Salt and white pepper, to taste

For Assembly

½ cup (60g) grated cheese (for sprinkling between layers)

Instructions

Step 1: Make the Meat Sauce

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute.

Add the ground meat. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Pour in the red wine. Scrape the bottom of the pot to release any browned bits. Simmer until the wine has reduced by half, about 3-4 minutes.

Stir in the crushed tomatoes, tomato paste, cinnamon stick, cloves, bay leaf, oregano, sugar (if using), salt, pepper, and hot water. Bring to a gentle simmer.

Reduce the heat to low, cover partially, and simmer for 30-40 minutes, stirring occasionally, until the sauce is thick and rich. Remove the cinnamon stick, cloves, and bay leaf.

Step 2: Cook the Pasta

Preheat your oven to 375°F (190°C). Grease a large baking dish (9x13 inches or a deep 10x14 inch pan).

Bring a large pot of salted water to a boil. Add the pastitsio pasta and cook until al dente (about 2 minutes less than the package instructions). Drain well.

Return the pasta to the pot. Add the olive oil, egg whites, and ½ cup of grated cheese. Toss to coat. The egg whites help the pasta hold its shape when sliced.

Step 3: Make the Béchamel

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes until the mixture is smooth and bubbling (a roux). Do not let it brown.

Gradually add the warm milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat. In a small bowl, lightly beat the egg yolks. Gradually add a ladleful of the hot béchamel to the egg yolks while whisking constantly (this tempers the eggs and prevents scrambling). Pour the egg mixture back into the béchamel, whisking vigorously.

Stir in the nutmeg and 1 cup of grated cheese. Season with salt and white pepper to taste.

Step 4: Assemble the Pastitsio

Spread half of the cooked pasta evenly across the bottom of the greased baking dish.

Sprinkle with a little grated cheese.

Pour all of the meat sauce over the pasta and spread it evenly.

Top with the remaining pasta.

Pour the béchamel sauce over the top, spreading it evenly with a spatula. Use a fork to create decorative ridges on the surface—these will brown beautifully.

Step 5: Bake

Place the dish on a baking sheet (to catch any drips). Bake for 45-55 minutes, until the top is deep golden brown and bubbly. If the top browns too quickly, loosely cover with foil for the last 15 minutes.

Step 6: Rest and Serve

Remove from the oven. Let the pastitsio rest for at least 20 minutes before slicing. This is essential resting allows the layers to set, so you can cut clean slices without the béchamel sliding off.

Cut into squares and serve warm.

06/04/2026

Greek Portokalopita
Orange Phyllo Syrup Cake

Unlike a regular cake, Portokalopita uses dried and torn phyllo instead of flour. This gives the cake a unique soft texture with delicate little layers inside. Once the orange syrup soaks in, every slice becomes sweet, citrusy, and beautifully tender.

Servings

Serves 10 to 12 people

Ingredients

For the Orange Syrup
2 cups granulated sugar
1½ cups water
1 cup fresh orange juice
1 tablespoon lemon juice
1 strip orange peel
1 cinnamon stick, optional
1 teaspoon vanilla extract or orange blossom water, optional
For the Cake
1 package phyllo pastry, about 450 g
4 large eggs
1 cup granulated sugar
1 cup Greek yogurt
¾ cup light olive oil or vegetable oil
1 cup fresh orange juice
Zest of 2 oranges
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
For Decoration
Orange slices or candied orange peel
Chopped pistachios, optional
Powdered sugar, optional
Extra orange zest, optional

Instructions

1. Prepare the Syrup First

In a saucepan, add the sugar, water, orange juice, lemon juice, orange peel, and cinnamon stick if using.

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

Lower the heat and simmer for 8 to 10 minutes, until slightly thickened and fragrant.

Remove from the heat and stir in vanilla or orange blossom water if using.

Let the syrup cool completely.

For the best texture, pour cool syrup over hot cake.

2. Dry the Phyllo

Open the phyllo sheets and separate them loosely.

Spread them on a clean surface and let them dry for about 1 hour, until dry and slightly brittle.

Then tear the phyllo into small pieces with your hands.

Quick Oven Method

Place the phyllo sheets on baking trays and bake at 100°C / 210°F for 10 to 15 minutes, turning once, until dry but not browned.

Let cool, then crumble into small pieces.

Drying the phyllo helps prevent the cake from becoming gummy.

3. Prepare the Baking Dish

Preheat the oven to 180°C / 350°F.

Grease a 9x13 inch / 23x33 cm baking dish with oil or butter.

4. Make the Orange Batter

In a large bowl, whisk the eggs and sugar for 3 to 4 minutes, until pale and slightly fluffy.

Add the Greek yogurt, olive oil, orange juice, orange zest, vanilla, baking powder, baking soda, and salt.

Whisk until smooth and fragrant.

The batter should smell bright and full of fresh orange.

5. Add the Phyllo

Add the dried torn phyllo pieces gradually to the batter.

Mix gently after each addition so the phyllo pieces are coated evenly and do not clump together.

Let the mixture rest for 10 minutes so the phyllo absorbs the orange yogurt batter.

6. Bake the Cake

Pour the mixture into the prepared baking dish and smooth the top.

Bake for 40 to 50 minutes, or until golden, set in the center, and a toothpick inserted comes out clean.

If the top browns too quickly, cover loosely with foil during the last 10 minutes.

7. Add the Syrup

As soon as the cake comes out of the oven, cut it into squares or diamonds.

Slowly pour the cooled syrup over the hot cake.

Pour gradually, especially along the cuts and around the edges, so the syrup absorbs evenly.

It may look like a lot of syrup at first, but the phyllo cake will slowly drink it in.

8. Let It Rest

Let the Portokalopita rest uncovered for at least 1 to 2 hours before serving.

For the best flavor and texture, let it rest longer or even overnight.

The cake becomes softer, juicier, and more fragrant as the syrup settles.

06/04/2026

Greek Kolokithokeftedes
Zucchini and Feta Fritters with Fresh Herbs

They are one of the most loved Greek mezze dishes, perfect with tzatziki, lemon wedges, salad, olives, or warm pita. The flavor is fresh, salty, lightly crispy, and full of summer Mediterranean taste.

Servings

Makes about 18 to 22 fritters
Serves 4 to 6 people

Ingredients

For the Zucchini Fritters
1 kg zucchini, grated
1 teaspoon salt, for draining
250 g feta cheese, crumbled
2 large eggs
3 spring onions, finely chopped
2 garlic cloves, minced, optional
½ cup fresh dill, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon dried oregano
½ teaspoon black pepper
Zest of ½ lemon, optional
¾ cup all-purpose flour, breadcrumbs, or a mix of both
½ teaspoon baking powder, optional, for a lighter texture
For Frying
Olive oil or vegetable oil, for shallow frying
For Serving
Tzatziki
Lemon wedges
Fresh dill or parsley
Greek salad
Warm pita bread
Feta cheese
Kalamata olives
Instructions
1. Grate the Zucchini

Wash the zucchini and trim the ends.

Grate the zucchini using the large holes of a box grater.

Place the grated zucchini in a colander and sprinkle with 1 teaspoon salt.

Let it sit for 20 minutes so the zucchini releases its water.

2. Squeeze Very Well

After the zucchini rests, squeeze out as much liquid as possible.

You can use your hands or wrap the zucchini in a clean kitchen towel and twist tightly.

This is the most important step. If the zucchini is too wet, the fritters will become soft and may fall apart.

3. Make the Mixture

Place the squeezed zucchini in a large bowl.

Add the crumbled feta, eggs, spring onions, garlic if using, dill, parsley, mint, oregano, black pepper, and lemon zest if using.

Mix gently.

Add the flour, breadcrumbs, or a mix of both.

Stir until the mixture holds together.

It should be moist but thick enough to shape into small patties. If it feels too wet, add 1 or 2 more tablespoons of flour or breadcrumbs.

4. Rest the Mixture

Let the mixture rest for 10 minutes.

This helps the flour or breadcrumbs absorb extra moisture and makes the fritters easier to shape.

5. Shape the Fritters

Take small portions of the mixture and shape them into patties.

Make them about the size of a small cookie or slightly larger.

Do not make them too thick, so they cook evenly and become crisp outside.

6. Fry Until Golden

Heat a shallow layer of oil in a large pan over medium heat.

Add the fritters in batches.

Fry for 3 to 4 minutes per side, until golden brown and crisp.

Do not overcrowd the pan, or the fritters will steam instead of fry.

Transfer to a plate lined with paper towels or a wire rack.

Oven-Baked Method

For a lighter version, preheat the oven to 200°C / 400°F.

Place the fritters on a parchment-lined baking tray.

Brush or spray both sides lightly with olive oil.

Bake for 20 to 25 minutes, turning once halfway through, until golden and firm.

They will be lighter than fried fritters, but still delicious.

Air Fryer Method

Place the fritters in a single layer in the air fryer basket.

Brush or spray lightly with oil.

Air fry at 190°C / 375°F for 10 to 14 minutes, turning halfway through, until golden and crisp.

How to Serve Kolokithokeftedes

Kolokithokeftedes are best served warm, but they are also delicious at room temperature.

Serve them with:

Tzatziki
Lemon wedges
Greek salad
Warm pita bread
Olives
Feta cheese
Horiatiki salad
Roasted vegetables
Fresh herbs

For a mezze table, serve them beside tzatziki, melitzanosalata, skordalia, olives, feta, and pita.

06/04/2026

Greek Dakos

Cretan Tomato and Feta Rusk Salad

The beauty of Dakos is in the contrast: the rusk softens slightly from the tomato juices and olive oil, while still keeping a little crunch. The tomatoes bring sweetness, the cheese adds salty creaminess, and the oregano gives that classic Greek aroma. It is perfect as a light lunch, appetizer, mezze dish, or summer side.

Servings

Serves 2 to 4 people

Ingredients

For the Dakos
2 large Cretan barley rusks, or 4 smaller barley rusks
4 large ripe tomatoes, grated or finely chopped
150 g feta cheese, crumbled
or mizithra cheese, for a more traditional Cretan version
¼ cup extra virgin olive oil
½ teaspoon dried Greek oregano
Salt, to taste
Black pepper, optional
For Topping
8 to 10 Kalamata olives
1 tablespoon capers, optional
1 small red onion, thinly sliced, optional
Fresh basil or parsley, optional
Extra oregano
Extra olive oil

Instructions

1. Prepare the Rusks

Place the barley rusks on a serving plate.

If the rusks are very hard, sprinkle them lightly with a little water.

Do not soak them too much. They should soften slightly but still keep some texture.

2. Prepare the Tomatoes

Grate the ripe tomatoes into a bowl, keeping all the juices.

You can also chop them very finely if you prefer a chunkier texture.

Season the tomatoes with a small pinch of salt, black pepper if using, oregano, and 1 tablespoon of olive oil.

Mix gently.

Ripe tomatoes are very important because their juice softens the rusks and becomes the dressing.

3. Add the Tomato to the Rusks

Spoon the grated tomato mixture generously over the rusks.

Make sure the tomato juices cover the surface so the rusks begin to soften.

Let them sit for 5 to 10 minutes.

This short resting time gives the rusks the perfect texture: tender on top, slightly crisp underneath.

4. Add the Cheese

Crumble the feta or mizithra over the tomato layer.

Use plenty of cheese for a creamy, salty contrast.

Mizithra gives a softer and more traditional Cretan taste, while feta gives a stronger salty flavor.

5. Finish the Dakos

Drizzle generously with extra virgin olive oil.

Sprinkle with dried oregano.

Add olives, capers, red onion, fresh herbs, or extra black pepper if desired.

Serve immediately.

06/04/2026

Greek Melitzanosalata
Smoky Eggplant Dip with Olive Oil, Lemon, Garlic & Fresh Herbs
The eggplants are roasted until the skin is charred and the inside becomes soft and silky. Then the flesh is mixed with simple Greek ingredients to create a fresh, bold dip that is perfect for mezze tables, grilled meats, fish, pita bread, or fresh vegetables.

Servings

Serves 4 to 6 people as a dip or appetizer.

Ingredients

For the Eggplant Dip
3 large eggplants
3 tablespoons extra virgin olive oil, plus more for serving
2 garlic cloves, finely grated or minced
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar or white wine vinegar
½ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ cup fresh parsley, finely chopped
1 tablespoon fresh dill or mint, optional
½ small red onion, finely chopped, optional
Optional Additions
2 tablespoons Greek yogurt, for a creamier version
1 tablespoon tahini, for a richer flavor
50 g crumbled feta, for a salty Greek touch
½ teaspoon smoked paprika, for extra smokiness
A pinch of chili flakes, for heat
For Serving
Warm pita bread
Crusty bread
Fresh vegetables
Kalamata olives
Feta cheese
Grilled fish
Chicken souvlaki
Lamb chops

Instructions

1. Roast the Eggplants

Preheat the oven to 220°C / 425°F.

Prick the eggplants a few times with a fork.

Place them on a baking tray lined with parchment paper.

Roast for 35 to 45 minutes, turning once or twice, until the skin is dark, wrinkled, and the inside is very soft.

For a stronger smoky flavor, roast the eggplants directly over a gas flame or on a grill until charred outside and soft inside.

2. Cool and Peel

Let the roasted eggplants cool for about 15 minutes, until easy to handle.

Cut them open and scoop out the soft flesh.

Discard the skins.

Place the eggplant flesh in a sieve for 10 minutes to drain extra liquid.

This keeps the dip thick and flavorful instead of watery.

3. Chop the Eggplant

Transfer the drained eggplant flesh to a cutting board.

Chop it with a knife until rustic and creamy.

For a smoother dip, mash it with a fork.

Avoid over-blending if you want the traditional chunky Greek texture.

4. Add Garlic, Lemon & Olive Oil

Place the chopped eggplant in a bowl.

Add the garlic, lemon juice, vinegar, salt, black pepper, and olive oil.

Mix well until creamy and glossy.

Taste and adjust with more lemon, vinegar, salt, or olive oil if needed.

5. Add Fresh Herbs

Stir in the chopped parsley.

Add dill, mint, or finely chopped red onion if using.

Mix gently.

Let the dip rest for 15 to 20 minutes before serving so the flavors blend beautifull

06/04/2026

Greek Souvlaki
Marinated Meat Skewers with Lemon, Garlic, Oregano & Olive Oil

You can make souvlaki with chicken, pork, lamb, beef, or even vegetables. It is perfect for family dinners, summer grilling, mezze tables, wraps, or a full Greek-style plate with pita, tzatziki, salad, fries, and lemon.

Servings

Serves 4 to 6 people
Makes about 8 skewers

Ingredients

For the Meat
1 kg chicken, pork, lamb, or beef, cut into 3 cm cubes
¼ cup extra virgin olive oil
Juice of 2 lemons
Zest of 1 lemon, optional
4 garlic cloves, minced or grated
1 tablespoon dried oregano
1 teaspoon dried thyme, optional
1 teaspoon sweet paprika, optional
1 teaspoon Dijon mustard, optional
1½ teaspoons salt, or to taste
½ teaspoon black pepper
1 tablespoon Greek yogurt, optional, especially good for chicken
For the Skewers
Wooden or metal skewers
1 red onion, cut into chunks, optional
1 bell pepper, cut into chunks, optional
Lemon wedges, for serving
For Serving
Warm pita bread
Tzatziki
Greek salad
Sliced tomatoes
Sliced red onion
French fries or lemon potatoes
Rice pilaf
Feta cheese
Kalamata olives
Fresh parsley
Extra oregano

Instructions

1. Prepare the Meat

Cut the meat into even cubes, about 3 cm / 1¼ inches.

Try to keep all the pieces similar in size so they cook evenly.

Chicken thighs, pork shoulder, lamb shoulder, or beef sirloin work beautifully because they stay juicy when grilled.

2. Make the Marinade

In a large bowl, mix the olive oil, lemon juice, lemon zest if using, garlic, oregano, thyme if using, paprika if using, Dijon mustard if using, salt, black pepper, and Greek yogurt if using.

Stir well until the marinade smells fresh, garlicky, lemony, and full of herbs.

3. Marinate the Meat

Add the meat cubes to the marinade.

Mix very well so every piece is coated.

Cover and refrigerate for at least 1 hour.

For deeper flavor, marinate for 3 to 4 hours.

If using chicken breast or very tender meat, avoid marinating too long with lemon juice because the acid can change the texture.

4. Prepare the Skewers

If using wooden skewers, soak them in water for 30 minutes before cooking so they do not burn.

Thread the marinated meat onto the skewers.

You can keep them all meat, or alternate with red onion and bell pepper pieces.

Do not pack the meat too tightly. A little space helps the heat circulate and gives better golden edges.

5. Grill the Souvlaki

Preheat a grill, barbecue, or grill pan over medium-high heat.

Brush the grill lightly with oil.

Place the skewers on the hot grill.

Cook for 10 to 15 minutes, turning every few minutes, until the meat is golden, lightly charred, and cooked through.

Cooking time depends on the type and size of the meat.

6. Rest Before Serving

Transfer the skewers to a plate.

Let them rest for 5 minutes.

Finish with a squeeze of fresh lemon, a drizzle of olive oil, and a sprinkle of oregano or parsley.

Oven Method

Preheat the oven to 220°C / 425°F.

Place the skewers on a baking tray lined with parchment paper or foil.

Bake for 18 to 22 minutes, turning once halfway through.

For extra color, broil for the last 2 to 3 minutes, watching carefully.

Air Fryer Method

Place the skewers in the air fryer basket in a single layer.

Air fry at 190°C / 375°F for 12 to 15 minutes, turning halfway through, until golden and cooked through.

Cook in batches if needed.

Pan Method

Heat a large skillet or grill pan over medium-high heat.

Add a small drizzle of olive oil.

Cook the skewers for 10 to 14 minutes, turning often, until browned and cooked through.

If your pan is small, cook the meat pieces without skewers for easier handling.

06/04/2026

Greek Keftedes
Juicy Greek Meatballs with Fresh Herbs, Garlic & Olive Oil

The secret to good keftedes is grated onion, soaked breadcrumbs, fresh mint, parsley, and a short resting time before cooking. This gives the meatballs a soft texture and a beautiful Greek flavor.

Servings

Makes about 24 to 28 meatballs
Serves 4 to 6 people

Ingredients

For the Meatballs
700 g ground beef, or a mix of beef and lamb
1 small onion, finely grated
3 garlic cloves, minced
1 large egg
½ cup breadcrumbs
3 tablespoons milk or water
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon dried oregano
½ teaspoon ground cumin, optional
¼ teaspoon ground cinnamon, optional
1 teaspoon salt, or to taste
½ teaspoon black pepper
Zest of ½ lemon, optional
For Coating
½ cup all-purpose flour, for light dusting
For Frying
Olive oil or vegetable oil, for shallow frying
For Serving
Tzatziki
Lemon wedges
Greek salad
Warm pita bread
Fried potatoes or lemon potatoes
Feta cheese
Kalamata olives
Fresh parsley
Instructions
1. Soften the Breadcrumbs

In a small bowl, mix the breadcrumbs with the milk or water.

Let them sit for 5 minutes.

This keeps the meatballs soft and juicy instead of dry.

2. Make the Meat Mixture

In a large bowl, add the ground meat, grated onion, garlic, egg, softened breadcrumbs, olive oil, parsley, mint, oregano, cumin if using, cinnamon if using, salt, black pepper, and lemon zest if using.

Mix gently with your hands until everything is combined.

Do not overmix, because the meatballs can become firm.

3. Rest the Mixture

Cover the bowl and refrigerate for 30 minutes.

This helps the flavors blend and makes the meatballs easier to shape.

4. Shape the Keftedes

With lightly wet hands, shape the mixture into small round meatballs, about the size of a walnut.

Place them on a tray.

Try to keep them similar in size so they cook evenly.

5. Lightly Coat with Flour

Place the flour on a plate.

Roll each meatball lightly in the flour, then shake off the excess.

The flour gives the keftedes a beautiful golden crust.

6. Fry Until Golden

Heat a shallow layer of oil in a large pan over medium heat.

Add the meatballs in batches, without overcrowding the pan.

Fry for 6 to 8 minutes, turning often, until golden brown on all sides and cooked through.

Transfer to a plate lined with paper towels or a wire rack.

06/04/2026

Turkish Pide
Traditional Turkish Flatbread ... Soft, Fluffy & Golden

This bread is simple but special. The dough is soft and slightly chewy, the top is brushed with a glossy yogurt or egg wash, then sprinkled with sesame and nigella seeds before baking. It comes out warm, fragrant, and perfect for tearing and sharing.

Servings

Makes 2 medium pide breads
Serves 6 to 8 people

Ingredients

For the Dough
500 g all-purpose flour or bread flour
7 g dry yeast
1 teaspoon sugar
1½ teaspoons salt
300 ml warm water
2 tablespoons olive oil or vegetable oil
2 tablespoons plain yogurt, optional, for softness
For the Topping Glaze
1 egg yolk
1 tablespoon plain yogurt
1 tablespoon olive oil
1 tablespoon water
For Sprinkling
1 tablespoon sesame seeds
1 tablespoon nigella seeds, optional
Instructions
1. Activate the Yeast

In a small bowl, mix the warm water, yeast, and sugar.

Let it sit for 5 to 10 minutes, until foamy.

If the yeast does not foam, it may be old or the water may have been too hot.

2. Make the Dough

In a large bowl, add the flour and salt.

Add the yeast mixture, olive oil, and yogurt if using.

Mix until a soft dough forms.

Knead for 8 to 10 minutes, until the dough becomes smooth, elastic, and slightly tacky.

If the dough feels too sticky, add a little flour, one tablespoon at a time.
If it feels dry, add a small splash of warm water.

3. First Rise

Place the dough in a lightly oiled bowl.

Cover with a clean towel or plastic wrap.

Let it rise in a warm place for 1 hour, or until doubled in size.

4. Shape the Pide

Line a baking tray with parchment paper.

Gently punch down the dough and divide it into 2 equal pieces.

Shape each piece into a round or oval flatbread, about 1.5 cm thick.

Place them on the prepared tray.

Cover and let them rest for 20 to 30 minutes, until slightly puffed.

5. Prepare the Glaze

In a small bowl, mix the egg yolk, yogurt, olive oil, and water.

This glaze gives the pide its beautiful golden color and soft shiny crust.

6. Make the Classic Pattern

Preheat the oven to 220°C / 425°F.

Dip your fingertips in the glaze.

Press a border around the edge of each dough, about 2 cm from the edge.

Then press diagonal lines across the center to create a diamond pattern.

Press firmly, but do not cut through the dough.

Brush the remaining glaze over the top.

Sprinkle with sesame seeds and nigella seeds.

7. Bake

Bake for 15 to 18 minutes, or until the pide is puffed, golden, and cooked through.

The top should be shiny and lightly browned.

The bottom should sound slightly hollow when tapped.

8. Rest and Serve

Remove from the oven and let the bread rest for 5 minutes.

Serve warm, torn into pieces or sliced.

06/04/2026

Greek Horta
Wild Greens with Lemon and Olive Oil

It may look very simple, but the flavor is beautiful: earthy greens, bright lemon, rich olive oil, and that clean Mediterranean freshness. Horta is served all over Greece as a side dish with fish, lamb, chicken, beans, potatoes, or simply with feta and bread.

Servings

Serves 4 people as a side dish.

Ingredients

For the Horta
1 kg wild greens or leafy greens
Water, for boiling
1 teaspoon salt, for the boiling water
Good Greens to Use
Dandelion greens
Chicory
Amaranth greens
Swiss chard
Beet greens
Spinach
Kale
Mustard greens
Endive
Any tender seasonal greens
For Serving
¼ cup extra virgin olive oil, or to taste
Juice of 1 to 2 lemons
Salt, to taste
Black pepper, optional
Lemon wedges
A few olives, optional
Instructions
1. Clean the Greens

Trim away tough stems, roots, or damaged leaves.

Place the greens in a large bowl or clean sink filled with cold water.

Swish them around gently to remove dirt and sand.

Lift the greens out of the water, drain, then repeat the washing process 2 to 3 times.

This is very important, especially if using wild greens, because they can hold a lot of soil.

2. Boil the Water

Bring a large pot of water to a boil.

Add 1 teaspoon salt.

Use enough water so the greens can move freely in the pot.

The greens may look like a lot at first, but they will shrink quickly as they cook.

3. Cook the Greens

Add the greens to the boiling water.

Press them down gently with tongs or a spoon.

Cook until tender.

Cooking time depends on the greens:

Spinach: 2 to 4 minutes
Swiss chard: 5 to 8 minutes
Beet greens: 6 to 10 minutes
Dandelion greens or chicory: 10 to 15 minutes
Kale or tougher greens: 15 to 20 minutes

The greens should be soft and tender, but not falling apart.

4. Drain the Horta

Drain the greens in a colander.

Let them sit for a few minutes so the excess water drains away.

You can press them gently with a spoon, but do not squeeze them completely dry. A little moisture keeps the greens tender and juicy.

5. Dress with Olive Oil and Lemon

Transfer the warm greens to a serving plate.

Drizzle generously with extra virgin olive oil.

Add fresh lemon juice and a little salt.

Toss gently.

Taste and adjust with more lemon, olive oil, or salt if needed.

06/04/2026

Moroccan Couscous with Seven Vegetables
Traditional Couscous with Chickpeas, Spiced Broth & Tender Vegetables

This dish is comforting, colorful, and perfect for family gatherings, Friday lunch, holidays, or any meal where you want something warm, nourishing, and full of tradition.

Servings

Serves 6 to 8 people

Ingredients

For the Couscous
700 g medium couscous
3 tablespoons vegetable oil or olive oil
1 teaspoon salt
500 to 600 ml water, added gradually
2 tablespoons butter or smen, optional, for finishing
For the Meat and Broth
1 kg lamb, beef, or chicken pieces
3 tablespoons olive oil or vegetable oil
2 large onions, finely chopped
3 garlic cloves, minced, optional
2 tomatoes, grated or finely chopped
2 tablespoons tomato paste, optional
1½ teaspoons salt, or to taste
1 teaspoon black pepper
1½ teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon paprika
½ teaspoon cinnamon, optional
½ teaspoon ras el hanout, optional
A small pinch of saffron threads, optional
1 bunch fresh cilantro and parsley, tied together
2 liters water or broth, plus more if needed
The Seven Vegetables
3 carrots, peeled and cut into large pieces
3 turnips, peeled and quartered
2 zucchini, cut into large pieces
2 potatoes, peeled and quartered
1 small cabbage wedge
300 g pumpkin or butternut squash, cut into large pieces
1 large sweet potato, peeled and cut into large pieces
Extra Additions
1 can chickpeas, drained
or 1½ cups cooked chickpeas
1 small hot pepper, optional
1 handful raisins, optional
Extra cilantro, for serving

Instructions

1. Start the Broth

In the bottom of a couscoussier or a large pot, heat the oil over medium heat.

Add the meat and brown it lightly for 5 to 7 minutes.

Add the chopped onions and cook for another 5 minutes, until softened.

Add the garlic if using, grated tomatoes, tomato paste if using, salt, black pepper, ginger, turmeric, paprika, cinnamon if using, ras el hanout if using, and saffron if using.

Stir well so the meat is coated with the spices.

2. Add Water and Herbs

Add about 2 liters of water or broth.

Add the tied bunch of parsley and cilantro.

Bring to a boil, then reduce the heat and simmer.

Cook for about:

45 minutes for chicken
1 hour to 1 hour 15 minutes for lamb
1 hour 30 minutes for beef, or until tender

The broth should become golden, aromatic, and rich.

3. Prepare the Couscous First Steam

Place the dry couscous in a very large shallow bowl.

Add the oil and rub it through the grains with your fingers.

Sprinkle with salt.

Add about 250 ml water gradually while rubbing the couscous between your hands to separate the grains.

Let it rest for 10 minutes.

Transfer the couscous to the steamer basket and place it over the simmering broth.

Steam uncovered for 15 to 20 minutes, until steam rises strongly through the couscous.

4. Fluff the Couscous

Pour the steamed couscous back into the large bowl.

Sprinkle with about 200 ml water.

Use a fork or your hands carefully to break up any lumps and fluff the grains.

Let it rest for 10 minutes.

This steaming and fluffing process makes the couscous light, soft, and separate.

5. Add the Hard Vegetables

Add the carrots, turnips, potatoes, cabbage, and sweet potato to the broth.

Continue simmering until the vegetables begin to soften.

If needed, add more water so there is enough broth for serving.

6. Steam the Couscous Again

Return the couscous to the steamer basket.

Steam again for 15 to 20 minutes.

Pour it back into the bowl and fluff again.

Add a small splash of water if needed, separating the grains gently.

7. Add the Soft Vegetables

Add the zucchini, pumpkin or squash, chickpeas, hot pepper if using, and raisins if using to the broth.

Cook for another 20 to 25 minutes, until all the vegetables are tender but not falling apart.

Taste the broth and adjust salt and spices if needed.

8. Final Couscous Finish

Steam the couscous one final time for 10 to 15 minutes.

Transfer it to a large bowl.

Rub in butter or smen if using.

Fluff until light and soft.

The couscous should be tender, airy, and not sticky.

Malika Flavors

06/04/2026

06/04/2026

06/04/2026

06/04/2026

06/04/2026

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