MERRY CHRISTMAS and HAPPY NEW YEAR!

A traditional dessert from Eastern Sicily, made with cuttlefish ink, cocoa, and spices.

Ingredients (4 servings)

• 200 g (1 cup) rice

• 1 liter (4 cups) water

• 1 sachet cuttlefish ink (about 4–5 g)

• 80 g (1/3 cup) sugar

• 30 g (3 tbsp) cocoa powder

• 1 cinnamon stick (or ½ tsp ground cinnamon)

• Zest of 1 orange or lemon (optional)

• A pinch of salt

• Chopped dark chocolate or candied orange (for garnish, optional)

Instructions

1. Cook the rice:
   Bring the water to a boil with a pinch of salt. Add the rice and cook over medium heat until tender and most of the water is absorbed (about 25–30 minutes).

2. Add ink and flavorings:
   Stir in the cuttlefish ink, sugar, cocoa powder, cinnamon, and citrus zest. Mix well until the rice becomes uniformly dark.

3. Simmer:
   Continue cooking for 5–10 minutes, stirring frequently, until the mixture becomes thick and creamy.

4. Cool and serve:
   Remove the cinnamon stick. Spoon into individual bowls or molds. Let cool to room temperature or chill before serving.
   Garnish with chopped dark chocolate or candied orange if desired.

2) Messinese Pignolata (Pignolata Messinese)

A famous Sicilian dessert from Messina: small fried dough balls coated with lemon icing and chocolate glaze.

Ingredients (serves 6–8)

For the dough

• 300 g (2½ cups) all-purpose flour

• 2 eggs

• 40 g (3 tbsp) sugar

• 30 g (2 tbsp) butter, softened

• 1 tbsp liqueur (lemon liqueur, Marsala, or rum)

• A pinch of salt

• Vegetable oil for frying

For the lemon glaze (white)

• 120 g (1 cup) powdered sugar

• 2–3 tbsp lemon juice

• Lemon zest (optional)

For the chocolate glaze (dark)

• 120 g (1 cup) powdered sugar

• 2 tbsp unsweetened cocoa powder

• 2–3 tbsp milk or water

• 20 g (2 tbsp) melted butter (optional, for shine)

Christmas greeting cards (some with pixel designs) and craft: wool Christmas tree

Turkish Delight, known as Lokum, is one of the most famous traditional sweets in Türkiye. It is soft, chewy, and usually flavored with rose, lemon, or orange. During New Year celebrations, families serve lokum to guests with tea or coffee. It symbolizes hospitality, sweetness, and good wishes for the new year.

Ingredients (4–6 servings)

• 4 cups sugar

• 1 cup cornstarch

• 1 teaspoon cream of tartar (optional)

• 4 cups water

• 1 tablespoon lemon juice

• 1 teaspoon rosewater or orange flavor

• Food coloring (optional)

• Powdered sugar (for coating)

Instructions

1. In a saucepan, mix sugar, lemon juice, and 2 cups of water. Boil for about 15 minutes.

2. In another bowl, mix cornstarch with 2 cups of water until smooth.

3. Slowly add the cornstarch mixture into the boiling syrup while stirring continuously.

4. Cook on low heat and stir until the mixture becomes thick and jelly-like.

5. Add flavor and food coloring.

6. Pour the mixture into a tray and let it cool for 4–5 hours.

7. Cut into small cubes and coat with powdered sugar.

   
   

   Fun Fact

In Türkiye, offering sweets like lokum during New Year means wishing happiness and prosperity for the coming year.

Recipe

Traditional Greek Christmas cookies! Learn to make Kourambiethes and bring a little Greek flair to the holidays.

• 1 cup butter (at room temperature)

• 1 egg yolk

• 2-3 cups powdered sugar

• 1 teaspoon vanilla

• 1/2 teaspoon brandy (can sub with orange juice)

• 2 cups flour

1. Preheat oven to 350F.

2. Place butter in bowl and whip until light and fluffy, about 10-15mins.*

3. Add egg yolk and blend with whipped butter.

4. Add in 1/4 cup powdered sugar, vanilla, and brandy. Mix well.

5. Add flour and mix until soft dough is formed. Use more flour as needed.

6. Line a baking sheet with parchment paper.

7. Break off small pieces of dough, form into a small ball (or whatever size you like).

8. Pinch the center of the dough ball to flatten a bit and place on baking sheet.

9. Repeat until all dough it used.

10. Bake in the oven for 20-25mins, or until bottoms of cookies are golden brown**

11. While the kourambiethes are baking, cover serving plates with powdered sugar.

12. Remove kourambiethes from oven and place on cooling rack for 10-15mins.

13. Place kourambiethes on serving plates.

14. Sprinkle remaining powdered sugar over them - the more the better!

15. Enjoy!

Traditionally, almonds are added to this recipe either by placing one within each cookie (rolling the dough around the almond so it’s inside the kourambiethes), or using almond flour (see comments below). We prefer them without almonds, so adjust accordingly.
*Make sure to really spend the time whipping the butter. This is an important step!
**The cookies themselves won’t turn golden brown.

Recipes, travel, and stories from a Greek kitchen table.