Malika Flavors, Edmond, OK (2026)

09/10/2026

Baklava Cheesecake with Aegean Spice Blend

🛒 Ingredients
For the Aegean Spice Blend
2 tbsp dried Greek oregano

1 tbsp dried basil

1 tbsp dried thyme

1 tbsp dried parsley

2 tsp garlic powder

2 tsp onion powder

1 tsp ground black pepper

½ tsp ground cinnamon

½ tsp ground nutmeg

Mix all ingredients together and store in an airtight jar. This makes about ½ cup.

For the Phyllo Crust
20 sheets phyllo dough (227g), thawed

226g (8 oz) ghee or melted butter

1 cup pistachios, finely chopped

1 cup pecans or walnuts, finely chopped

¼ cup sugar (brown or granulated)

1 tsp ground cinnamon

1 tsp Aegean Spice Blend (from above)

For the Cheesecake Filling
452g (16 oz) cream cheese, room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature

½ cup (120g) sour cream or Greek yogurt, room temperature

2 tsp pure vanilla extract

2 tsp freshly squeezed lemon juice

½ tsp fine sea salt

Zest of 1 lemon (optional)

For the Honey Syrup
½ cup (100g) sugar

¼ cup (60g) water

¼ cup (85g) honey

A few drops fresh lemon juice

👨‍🍳 Method
1. Prepare the Nut Mixture
In a bowl, combine the finely chopped pistachios, pecans (or walnuts), sugar, cinnamon, and 1 tsp of the Aegean Spice Blend. Mix well and set aside.

2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and lump-free. Add the sour cream (or Greek yogurt), vanilla extract, lemon juice, salt, and lemon zest (if using). Beat until well combined. Add the eggs one at a time, mixing on low speed just until incorporated—do not overmix. For an extra silky texture, strain the filling through a fine-mesh sieve. Set aside.

3. Prepare the Phyllo Crust
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with melted ghee or butter.

Lay one sheet of phyllo in the pan, allowing the edges to hang over the sides. Brush generously with ghee. Repeat with the next sheet, rotating it slightly. Continue until you have layered 10 sheets for the base.

Sprinkle half of the nut mixture evenly over the phyllo base. Layer 4 more sheets of phyllo on top, brushing each with ghee. Sprinkle the remaining nut mixture over this layer. Finish with the remaining 5 sheets, brushing each with ghee.

Fold the overhanging phyllo edges inward or scrunch them into a rustic, ruffled border around the sides.

4. Assemble and Bake
Pour the cheesecake filling gently into the prepared phyllo crust. Place the springform pan on a baking sheet to catch any drips. Bake for 60–70 minutes, until the filling is mostly set with a slight jiggle in the center. Avoid overbaking to maintain a creamy consistency.

5. Prepare the Honey Syrup
While the cheesecake bakes, combine the sugar, water, and honey in a small saucepan. Heat over medium-low heat, stirring until the sugar dissolves. Simmer briefly until slightly thickened. Add a few drops of lemon juice for brightness. Remove from heat and set aside.

6. Finish and Chill
Remove the cheesecake from the oven and immediately drizzle the warm honey syrup over the phyllo edges, allowing it to absorb. Focus the syrup on the crust rather than the filling to maintain the cheesecake's structural integrity.

Allow the cheesecake to cool to room temperature, then refrigerate overnight. Chilling enables the flavors to meld and makes slicing easier.

09/10/2026

Spanakorizo (Greek Spinach & Rice)

🛒 Ingredients
¼ cup (60ml) extra virgin olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1.5 lbs (700g) fresh spinach (or 1 lb / 450g frozen spinach, thawed and squeezed dry)

1 cup (200g) long-grain rice (not parboiled or quick-cook)

2 cups (480ml) vegetable broth or water (plus extra if needed)

Juice and zest of 1 lemon (plus extra for serving)

1 tsp dried oregano

Salt and freshly ground black pepper to taste

Fresh dill or parsley, chopped (for garnish – optional)

Lemon wedges (for serving)

Feta cheese (optional, for crumbling on top)

👨‍🍳 Method
1. Sauté the Aromatics
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook for 1 more minute until fragrant.

2. Add the Spinach
Add the spinach to the pot in batches – it will wilt down significantly. Stir frequently until all the spinach has wilted and released its moisture. If using frozen spinach, add it now and stir until heated through.

3. Add the Rice & Liquid
Stir in the rice, broth (or water), lemon juice and zest, oregano, salt, and pepper. Bring to a gentle simmer, then reduce the heat to low.

Cover and cook for 15–20 minutes, until the rice is tender and has absorbed most of the liquid. If the rice looks dry before it's fully cooked, add a splash more broth or water.

4. Rest & Fluff
Remove the pot from the heat and let the spanakorizo rest, covered, for 5–10 minutes. This allows the flavors to meld and the rice to finish absorbing the liquid.

Fluff the rice with a fork, taste and adjust seasoning, and garnish with fresh dill or parsley if desired.

5. Serve
Serve warm, with lemon wedges for squeezing over and a generous sprinkle of crumbled feta, if using.

09/10/2026

Yiouvarlakia (Greek Meatball Soup with Avgolemono)

🛒 Ingredients
For the Meatballs (Yiouvarlakia)
1.5 lbs (700g) ground beef (or a mix of beef and pork – 80/20 is ideal)

1 large onion, grated or very finely minced

2 cloves garlic, minced

½ cup (100g) long-grain rice (uncooked – essential for the traditional texture)

¼ cup (15g) fresh parsley, finely chopped

¼ cup (15g) fresh dill, finely chopped (essential for flavor!)

1 tsp dried oregano

1 tsp salt

½ tsp freshly ground black pepper

1 large egg, lightly beaten (binds the meatballs)

2 tbsp olive oil (for browning – optional, but adds flavor)

For the Broth
8 cups (2 liters) beef or vegetable broth (or water + 2 bouillon cubes)

1 large carrot, sliced into rounds

2 celery stalks, chopped (or 1 leek, sliced – for a milder flavor)

1 bay leaf

Salt and freshly ground black pepper to taste

For the Avgolemono Sauce (Egg-Lemon)
2 large eggs (room temperature)

Juice of 2 lemons (about ⅓ cup / 80ml)

½ cup (120ml) hot broth from the soup (for tempering)

For Serving
Fresh dill or parsley, chopped (for garnish)

Lemon wedges (for extra brightness)

Crusty bread (for dipping – optional)

👨‍🍳 Method
1. Make the Meatballs
In a large bowl, combine:

Ground meat

Grated onion

Minced garlic

Uncooked rice (don't cook it beforehand – it will cook perfectly in the broth!)

Fresh parsley and dill

Oregano

Salt and pepper

Beaten egg

Mix gently with your hands until just combined – do not overwork the meat, or the meatballs will be dense and tough!

Pro tip: The rice must be uncooked – it absorbs the broth and releases starch, which helps thicken the soup naturally.

2. Shape the Meatballs
Wet your hands with a little cold water (this prevents sticking). Roll the mixture into small, bite-sized meatballs – about 1 to 1.5 inches (2.5–4 cm) in diameter. You should get around 20–25 meatballs.

Place the meatballs on a plate or tray and refrigerate for 15–20 minutes to firm up (this helps them hold their shape during cooking).

3. Brown the Meatballs (Optional but Recommended)
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meatballs in batches (don't overcrowd the pan!) until golden on all sides – about 2–3 minutes per side. Transfer to a plate and set aside.

Pro tip: Browning adds a deeper, richer flavor – but you can skip it if you prefer a lighter, cleaner broth.

4. Make the Broth
In the same pot, add the broth, carrot, celery (or leek), and bay leaf. Bring to a gentle simmer over medium heat.

Carefully add the meatballs to the simmering broth – if you didn't brown them, drop them in gently. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the meatballs are cooked through and the rice is tender.

Pro tip: Skim off any foam or impurities that rise to the surface for a clearer broth.

5. Make the Avgolemono Sauce
This is the magical egg-lemon sauce that makes the soup silky and bright.

In a medium bowl, whisk the eggs and lemon juice together until smooth and frothy.

While whisking constantly, slowly drizzle in ½ cup (120ml) of hot broth from the soup pot. This tempers the eggs so they don't scramble.

Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly over very low heat for 2–3 minutes. The soup will thicken slightly and become silky and creamy.

Important: Keep the heat low and stir continuously – boiling will curdle the eggs!

6. Finish & Serve
Remove the bay leaf. Taste and adjust seasoning with salt, pepper, and extra lemon juice if desired.

Ladle the soup into bowls, garnish with fresh dill or parsley, and serve with lemon wedges on the side. Crusty bread is perfect for dipping!

09/10/2026

Greek Souvlaki (Juicy Grilled Skewers)

🛒 Ingredients
For the Marinade
2 lbs (900g) pork shoulder or chicken thighs (boneless, skinless) – cut into 1.5-inch (4cm) cubes

¼ cup (60ml) extra virgin olive oil

Juice and zest of 1 large lemon

3 cloves garlic, minced or grated

1 tbsp dried oregano (Greek rigani is best)

1 tsp dried thyme (optional)

1 tsp sweet paprika (for color and depth)

1 tsp salt

½ tsp freshly ground black pepper

1 tbsp red wine vinegar (adds tang and tenderizes – replaces any wine)

For Grilling & Serving
Olive oil (for brushing the grill)

Lemon wedges (for squeezing over)

Fresh oregano or parsley, chopped (for garnish)

For the Pita Wrap (Optional)
Warm pita bread

Tzatziki (yogurt, cucumber, garlic, dill)

Sliced tomatoes, red onion, and lettuce

French fries (optional – authentic street food style!)

👨‍🍳 Method
1. Prep the Meat
Cut the meat into 1.5-inch (4cm) cubes, roughly the same size so they cook evenly. If using pork, a fattier cut like shoulder will give you juicier results. For chicken, thighs are more forgiving and stay juicier.

Pro tip: Pat the meat dry with paper towels before marinating—this helps the marinade stick better.

2. Make the Marinade
In a large bowl, whisk together:

Olive oil

Lemon juice and zest

Minced garlic

Oregano

Thyme (if using)

Paprika

Salt

Pepper

Red wine vinegar

3. Marinate the Meat
Add the meat chunks to the bowl and toss well to coat every piece. Cover and refrigerate for at least 2 hours (up to 12 hours for deeper flavor).

Pro tip: If you're in a hurry, even 30 minutes at room temperature will add plenty of flavor.

4. Skewer the Meat
If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Thread the meat pieces onto the skewers, leaving a tiny gap between each piece for even cooking. Don't overcrowd 4–5 pieces per skewer is ideal.

Pro tip: For even cooking and better presentation, weave the meat on the skewer in a slightly curved "S" shape it looks beautiful and cooks evenly.

5. Grill the Souvlaki
Outdoor Grill
Preheat your grill to medium-high heat (about 400–450°F / 200–230°C). Brush the grates with oil. Grill the skewers for 8–10 minutes total, turning occasionally, until the meat is golden and charred on the outside and cooked through (internal temperature of 165°F / 74°C for chicken, 145°F / 63°C for pork with a 3-minute rest).

Stovetop (Grill Pan)
Heat a cast-iron grill pan over medium-high heat. Brush with oil and cook the skewers for 4–5 minutes per side until charred and cooked through.

Oven (Broiler)
Place skewers on a baking sheet lined with parchment paper. Broil on high for 5–6 minutes per side, until cooked through.

6. Rest & Serve
Let the skewers rest for 5 minutes before serving this locks in the juices. Sprinkle with fresh herbs and serve with lemon wedges for squeezing over the top.

09/10/2026

Patates Plaki (Greek Oven-Roasted Potatoes with Lemon & Oregano)

🛒 Ingredients
This recipe uses a special "braise-then-roast" method. The potatoes are first cooked in a flavorful liquid, which is then reduced to a sticky, delicious glaze that coats every piece .

For the Potatoes & Aromatics
1.5 kg (3.3 lbs) floury potatoes (e.g., Russet, Yukon Gold, or Maris Piper), peeled and cut into large wedges

1 large red onion, cut into thick wedges

4-5 large garlic cloves, lightly crushed

2-3 large bay leaves

For the Roasting Broth
180ml (¾ cup) extra virgin olive oil

180ml (¾ cup) fresh lemon juice (from 3-4 large lemons)

180ml (¾ cup) hot vegetable or chicken stock

1 tbsp dried Greek oregano

1 ½ tsp fine sea salt

½ tsp freshly ground black pepper

For Finishing
Coarse sea salt

Fresh oregano or flat-leaf parsley, chopped

👨‍🍳 Method
1. Prepare the Potatoes
Preheat your oven to 200°C (400°F) . Place the potato wedges, onion wedges, and crushed garlic into a large, deep roasting pan or ceramic baking dish. The potatoes should fit in a single, snug layer . Tuck the bay leaves amongst them .

2. Mix the Broth
In a jug or bowl, whisk together the olive oil, lemon juice, hot stock, dried oregano, salt, and pepper .

3. Pour and Start Roasting
Pour the broth mixture evenly over the potatoes. The liquid should come about halfway up the sides of the potatoes . Place in the preheated oven on the middle rack. Roast, uncovered, for 40 minutes. Do not stir or toss yet .

4. Baste and Finish Roasting
After 40 minutes, remove the pan from the oven. Gently turn the potato wedges over using a spatula and spoon the pan juices over them . Return the pan to the oven and roast for another 20-35 minutes. The liquid will reduce significantly and the potatoes will crisp up .

5. Check and Rest
The potatoes are done when they are fork-tender, the edges are crisp and golden, and the pan juices have reduced to a thick glaze . Remove from the oven and let the potatoes rest in the pan for 5-10 minutes .

6. Serve
Transfer to a serving platter, discarding the bay leaves. Drizzle with any remaining pan juices. Sprinkle generously with coarse sea salt, a final pinch of oregano, and fresh parsley .

09/10/2026

Bourekakia (Greek Cheese-Filled Phyllo Rolls

🛒 Ingredients
For the Filling
1½ cups (300g) crumbled feta cheese (Greek sheep's milk feta is best!)

½ cup (120g) ricotta cheese or cottage cheese (for creaminess)

½ cup (60g) grated kefalotyri, parmesan, or pecorino cheese (optional – adds sharpness)

1 large egg, lightly beaten (binds the filling)

¼ cup (15g) fresh parsley, finely chopped

¼ cup (15g) fresh dill, finely chopped (essential for Greek flavor!)

1 tsp dried oregano

½ tsp freshly ground black pepper

Pinch of nutmeg (optional – adds warmth)

For the Phyllo Rolls
1 package (about 12–15 sheets) phyllo dough, thawed (14 oz / 400g)

½ cup (120ml) olive oil (or melted unsalted butter – or a mix of both)

1 tbsp sesame seeds (for sprinkling – optional)

For Serving
Greek yogurt or tzatziki (for dipping)

Lemon wedges (for squeezing over)

👨‍🍳 Method
1. Make the Filling
In a medium bowl, combine the feta, ricotta, grated cheese (if using), egg, parsley, dill, oregano, pepper, and nutmeg (if using). Mix well until everything is evenly combined. The filling should be thick and scoopable – not too wet.

Pro tip: Taste the filling before adding the egg – feta is salty, so you likely won't need extra salt!

2. Prepare the Phyllo
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent drying out while you work.

In a small bowl, mix the olive oil (or melted butter) with a little water (about 1 tbsp) – this helps prevent the phyllo from becoming too brittle.

3. Assemble the Bourekakia
Option A: Cigar Rolls (Classic Shape)
Lay one sheet of phyllo on a clean work surface. Brush it lightly with the oil/butter mixture.

Using a sharp knife or pizza cutter, cut the phyllo sheet lengthwise into 3 equal strips (about 3 inches / 8 cm wide).

Place about 1 tablespoon of filling at one end of each strip.

Fold the bottom corner over the filling to form a triangle, then continue folding (like folding a flag) all the way to the end to create a tight, triangular cigar shape.

Place the roll seam-side down on the prepared baking sheet.

Brush the top with more oil/butter and sprinkle with sesame seeds (if using).

Repeat with the remaining phyllo and filling.

Option B: Spring Roll Style (Straight Rolls)
Lay one sheet of phyllo on a work surface. Brush with oil/butter.

Place about 1½ tablespoons of filling at one short end of the phyllo sheet.

Fold the sides inward over the filling, then roll the phyllo up tightly from the filled end to the other end (like a spring roll).

Place seam-side down on the prepared baking sheet. Brush with oil/butter and sprinkle with sesame seeds (if using).

4. Bake
Bake for 15–20 minutes, until the rolls are golden brown and crisp. Rotate the baking sheet halfway through for even browning.

5. Serve
Serve warm, with Greek yogurt or tzatziki for dipping and lemon wedges for squeezing over.

09/10/2026

Bougiourdi, a classic Greek meze (appetizer) of baked feta with tomatoes and peppers . It's a rustic, flavorful dish that comes together in under 30 minutes

🛒 Ingredients
200 g (7 oz) block feta cheese – a block of feta is essential here; pre-crumbled feta won't work as well

2-3 ripe tomatoes, diced

1 small green chili pepper or bell pepper, sliced

1 tsp dried oregano

½ tsp red pepper flakes (or more, to taste)

Extra virgin olive oil – a generous drizzle

Freshly ground black pepper, to taste

1 clove garlic, minced (optional but recommended)

½ tsp smoked paprika (optional)

👨‍🍳 Method
1. Assemble the Dish
Preheat your oven to 375°F (190°C) . A traditional clay pot (saganaki dish) works wonderfully if you have one . In a small ovenproof dish, place the block of feta in the center. Surround it with the diced tomatoes and sliced peppers .

2. Season and Bake
Sprinkle the oregano, red pepper flakes, black pepper, and smoked paprika (if using) over the feta and vegetables. Scatter the minced garlic around. Drizzle everything generously with a good quality olive oil . The olive oil is key to bringing out all the flavors .

Bake for 15–20 minutes, until the feta softens and the tomatoes are juicy and bubbly .

3. Serve
Serve the Bougiourdi immediately, still hot from the oven . It’s best enjoyed with crusty bread or warm pita to scoop up all the soft, creamy, and spicy goodness

09/09/2026

Psito Kotopoulo (Greek Roast Chicken with Lemon, Garlic & Oregano)

🛒 Ingredients
For the Chicken
1 whole chicken (about 3.5–4 lbs / 1.6–1.8 kg) – or use bone-in, skin-on chicken thighs and drumsticks

½ cup (120ml) extra virgin olive oil

Juice and zest of 2 large lemons (plus extra lemon wedges for serving)

6 cloves garlic, minced or thinly sliced

2 tbsp dried oregano (Greek rigani is best)

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

2 tsp salt

1 tsp freshly ground black pepper

1 cup (240ml) chicken broth or water (for the pan)

For the Potatoes (Optional but Highly Recommended)
3 lbs (1.4 kg) potatoes (Yukon Gold or Russet), peeled and cut into wedges or chunks

¼ cup (60ml) olive oil

Juice of 1 lemon

1 tsp dried oregano

Salt and pepper to taste

For Serving
Fresh parsley or oregano, chopped (for garnish)

Lemon wedges (for squeezing over)

A simple Greek salad (optional – for a complete meal)

👨‍🍳 Method
1. Preheat & Prep
Preheat your oven to 400°F (200°C).

Pat the chicken completely dry with paper towels—this is essential for crispy skin! If using a whole chicken, remove any giblets from the cavity and pat the inside dry as well.

2. Make the Marinade
In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, rosemary, salt, and pepper.

3. Season the Chicken
Rub the marinade all over the chicken—inside the cavity, under the skin (if possible), and all over the outside. Don't forget the legs and wings!

If you have time, let the chicken marinate in the refrigerator for at least 1 hour (or up to 24 hours) for deeper flavor.

4. Prepare the Potatoes
In a large bowl, toss the potato wedges with the olive oil, lemon juice, oregano, salt, and pepper until well coated.

5. Assemble & Roast
Place the chicken in a large roasting pan (breast-side up). Arrange the potatoes around the chicken in a single layer. Pour the chicken broth (or water) into the bottom of the pan this creates steam and helps keep the chicken moist.

Roast, uncovered, for 1 hour and 15 minutes to 1 hour and 30 minutes, basting the chicken and potatoes with the pan juices every 20–30 minutes.

Pro tip: The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.

6. Crisp the Skin (Optional)
For extra crispy skin, switch the oven to broil for the last 3–5 minutes, watching carefully to avoid burning.

7. Rest & Serve
Remove the chicken from the oven and let it rest for 15–20 minutes before carving this allows the juices to redistribute and keeps the meat tender.

Transfer the chicken to a serving platter, arrange the potatoes around it, and spoon the pan juices over everything. Garnish with fresh parsley or oregano and serve with lemon wedges for squeezing over.

09/09/2026

Bakaliaros Skordalia (Fried Salted Cod with Garlic Potato Dip)

🛒 Ingredients
For the Salted Cod (Bakaliaros)
2 lbs (900g) salted cod fillets (bone-in or boneless – traditionally with skin on)

Cold water (for soaking)

Vegetable or canola oil (for deep frying – enough to fill your pot about 2 inches deep)

For the Batter
1 cup (120g) all-purpose flour (or cornstarch for gluten-free)

1 cup (240ml) cold water or beer (or sparkling water – for extra crispiness)

1 tsp baking powder (optional – for extra fluffiness)

½ tsp salt

Pinch of black pepper

For the Skordalia (Garlic Potato Dip)
1.5 lbs (700g) potatoes (starchy varieties like Russet or Yukon Gold)

1 cup (240ml) olive oil (or a mix of olive and vegetable oil – for a lighter dip)

3–4 cloves garlic (or more, if you dare!)

2 tbsp red wine vinegar (or fresh lemon juice)

1 tsp salt (or to taste)

½ cup (60ml) milk or water (to adjust consistency – optional)

For Serving
Lemon wedges (essential!)

Fresh parsley, chopped (for garnish)

Crusty bread (for scooping up the skordalia)

👨‍🍳 Method
1. Desalt the Cod
Salted cod needs to be soaked to remove excess salt and rehydrate the fish.

Rinse the cod fillets under cold running water.

Place them in a large bowl or container and cover with plenty of cold water.

Refrigerate for 24–48 hours, changing the water 3–4 times a day. The water should no longer taste salty by the end of the soaking process.

Pro tip: The longer you soak, the milder the saltiness. For a quicker soak (8–12 hours), use warm water, but change it frequently.

2. Make the Skordalia
While the cod soaks, prepare the skordalia – it can be made a day ahead!

Boil the potatoes: Peel and cut the potatoes into chunks. Boil them in salted water until tender – about 15–20 minutes. Drain well and let them steam dry for a few minutes (this prevents a watery dip).

Mash the potatoes: Pass the hot potatoes through a ricer or mash them well with a fork until smooth. Let them cool slightly.

Make the garlic paste: In a mortar and pestle (or using a garlic press), crush the garlic with a pinch of salt into a smooth paste.

Combine: Gradually add the olive oil to the mashed potatoes in a thin, steady stream, stirring vigorously (or use an electric mixer). The mixture will become thick and creamy.

Finish: Stir in the garlic paste, vinegar (or lemon juice), and salt to taste. If the skordalia is too thick, thin it with a little milk or water until it reaches your desired consistency.

Pro tip: Skordalia should be powerfully garlicky, vinegary, and creamy. Adjust the garlic to your taste – traditional versions are very bold!

3. Prepare the Fish
Once the cod is properly desalted and rehydrated:

Drain the cod and pat it completely dry with paper towels – this is essential for a crispy crust!

If using bone-in fillets, check for any remaining bones and remove them with tweezers.

Cut the fillets into serving-sized pieces (about 3–4 inches long).

4. Make the Batter
In a medium bowl, whisk together the flour (or cornstarch), cold water, baking powder (if using), salt, and pepper. The batter should be smooth, thin, and the consistency of heavy cream – if it's too thick, add a splash more water.

Pro tip: For an extra crispy coating, dip the fish in a little flour before dipping it into the batter – this helps the batter adhere better!

5. Fry the Fish
Pour the oil into a large, heavy-bottomed pot or deep skillet – it should be about 2 inches deep.

Heat the oil to 350°F (175°C) – use a thermometer for accuracy, or test with a small cube of bread (it should turn golden in about 60 seconds).

Dip each piece of cod into the batter, letting any excess drip off.

Carefully place the battered cod into the hot oil – don't overcrowd the pan (fry in batches).

Fry for 3–4 minutes per side, until deeply golden brown and crispy.

Transfer the fried fish to a wire rack or paper towel-lined plate to drain.

Pro tip: Keep the cooked fish warm in a low oven (200°F / 95°C) while you fry the remaining batches.

6. Serve
Arrange the crispy bakaliaros on a platter, sprinkle with fresh parsley, and serve immediately with generous dollops of skordalia and plenty of lemon wedges.

09/09/2026

Feta Me Meli (Greek Baked Feta with Honey)
Authentic Greek Warm Feta with Honey, Sesame Seeds & Fresh Thyme

Servings

4 servings

Ingredients
For the Baked Feta
250 g Greek feta cheese, preferably one thick block
2 tablespoons extra virgin olive oil
3 tablespoons Greek honey
2 tablespoons sesame seeds
1 teaspoon fresh thyme leaves
½ teaspoon dried Greek oregano
¼ teaspoon freshly ground black pepper
Pinch of chili flakes, optional
For Serving
Warm pita bread
Crusty village bread
Toasted flatbread
Crackers, optional
For Garnish
Fresh thyme sprigs
Extra honey
Extra virgin olive oil
Freshly cracked black pepper
Instructions
1. Prepare the Feta

Preheat the oven to 190°C (375°F).

Place the feta block in a small ovenproof baking dish.

Pat the feta gently with paper towels if it is very wet.

Drizzle the feta with the extra virgin olive oil.

Sprinkle evenly with:

Dried oregano
Freshly ground black pepper
Chili flakes, if using

Do not add extra salt because feta is naturally salty.

2. Prepare the Sesame Seeds

Place the sesame seeds in a dry skillet over medium-low heat.

Toast for approximately 2–3 minutes, stirring frequently.

They should become lightly golden and fragrant.

Remove from the heat immediately and set aside.

Be careful not to over-toast them because sesame seeds can burn quickly.

3. Bake the Feta

Place the baking dish in the preheated oven.

Bake for approximately 12–15 minutes.

The feta should become:

Warm throughout
Soft and creamy
Slightly golden around the edges

Do not bake for too long, as feta can become dry when overheated.

4. Warm the Honey

While the feta is baking, place the honey in a small bowl.

If the honey is very thick, warm it gently for 15–20 seconds in the microwave or briefly over very low heat.

The honey should be fluid and easy to drizzle, but not hot.

5. Finish the Feta

Remove the warm feta from the oven.

Drizzle generously with the honey.

Sprinkle over the toasted sesame seeds.

Add:

Fresh thyme leaves
A little freshly cracked black pepper
A small drizzle of extra virgin olive oil

For a sweet-and-spicy finish, add a tiny pinch of chili flakes.

6. Serve

Serve immediately while the feta is warm and creamy.

Place warm pita or crusty village bread alongside the dish so everyone can scoop up the soft feta and honey.

For an especially beautiful presentation, garnish with fresh thyme sprigs and a final thin drizzle of honey.

Malika Flavors

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