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“Koulouri” breakfast

When you move to another country, the first thing you start doing is make all this little things that remind you of home.. Which practically means that you cook all these dishes that you never bothered making back home just because…. you were home and they were so… passé! However, moving from  a sunny place to a cloudy/rainy one develops homesickness and suddenly all these things you didn’t appreciate before become oh so valuable!

That’s what happened to me this morning! After weeks of sunshine I woke up in wintery London – in the middle of August of course! My way to fight it? I baked “koulouria”! Easy, huh?

For those that don’t know koulouri is some sort of bread with sesame seeds and so addictive (healthy as well)! I used to literally live out of koulouri at several points on my life in Athens just because you can find them in every corner of the city. So, koulouri for breakfast, koulouri for lunch, why not koulouri for dinner? Oh just one bite brings back so many memories… Like the times we used to go back home after clubbing at 6 a.m. after we stopped at the source to buy some freshly baked warm koulouri.

I just love it because it is so versatile. You can have it with cheese, ham, prosciutto, fruit, honey, jam, tahini even dark chocolate. We used to have it with dark chocolate after church while fasting over Easter as children (or adults… minus the church!). I told you so many memories… My favourite combination is honey- tahini though. Perfect for breakfast!

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This morning I served it with butter, honey and home made cherry jam and elderflower cordial with lime and raspberries (leftovers from the cake).

Your shopping list:

500 gr plain flour

30 ml olive oil

1 sachet (7 gr) dried yeast

250 ml lukewarm water

1 tsp salt

100 gr sesame seeds

Preheat the oven at 180°C. Combine the yeast with the water, cover and leave it for 10 min to activate. Add the oil and salt in the yeast and gradually start sifting the flour and knead for about 5 min. The dough has to be smooth and elastic. Cover and leave it in a warm place to double its size approximately 1 hour. When it’s ready divide the dough in 6 equal size pieces and roll each one like a thin sausage. Bring together the edges tip in warm water and then in the sesame seeds. Bake for 30 min.

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