Photo by paxxi.gr
As this week is Greek Easter week, we have decided to give you the recipe of our favourite Greek Easter treat: Cretan Kaltsounia, also called Lihnarakia. It's a very traditional recipe from the island of Crete (as the name suggests) and one that you will be returning to very frequently, once you have tried them!!
It takes a bit of effort to make Kaltsounia but, believe us, once made they tend to disappear very quickly from the plate. You can make a few more and store them away for 1-2 weeks, to serve with your coffee and tea.
Unfortunately, we do not have many step-by-step photos to go along with this recipe, because the last time we made them we only took pictures of the final stages. Don’t worry, though. The instructions are very easy to follow.
For the dough
1 cup extra virgin olive oil
1 cup milk
1 cup sugar