Kourabiedes (butter cookies)

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Just when I was thinking what recipe to post on my blog I saw two cookies left in the kitchen waiting for me. I found out they were called: Kourabiedes (pronounced kou-ra-bee-ye-des) or in other words: Greek butter cookies. After tasting these delicious cookies, I immediately ran into the kitchen to make them myself. I had no recipe of it so a little research on the internet was required. These cookies usually made with brandy, ouzo or cognac weren’t the ones I was looking for so I decided to go for my own version leaving out the shot of alcohol.

Kourabiedes – a little confusing for Turkish people – are made during Christmas with brandy, ouzo or cognac. Confusing because the Turkish word ‘kurabiye’ means cookie and therefore, can be any type of cookie when an adjective precedes the word kurabiye, for instance, ‘çikolatali kurabiye ‘means chocolate cookie while kourabiedes only means ‘butter cookies’ in Greek.  Confusing isn’t it? 🙂 I remembered making similar ones before like the Turkish ‘un kurabiyesi’ which is frankly the same as kourabiedes when you leave out the alcohol. Similar to the Greeks we make lots of these during ramadan or other festivities.  So I wondered how different these kourabiedes could be of the un kurabiyesi I had known for whole my life?

Both the Greek word kourabies (singular) as the Turkish word ‘kurabiye’ is derived from the Arabic word ‘urabiyya’ which in turn originated from the Dutch word ‘koekje’ (koekie). Boring I know… In any case, whether the Greek version or the Turkish, these cookies are delicious and are by far my favourites. And the best part? They last for weeks and actually get better the day after so no rush to eat them all at once.



  • 225-250g butter (softened)
  • 3 – 4 cups flour
  • 1 egg yolk
  • half cup of powdered sugar (4-5 tablespoons)
  • 2 teaspoons vanilla (optional)
  • 2 teaspoons baking powder

In a bowl whip the butter using a mixer (or easier use melted butter). Add powdered sugar. Mix. Add the egg yolk and vanilla. Mix well. Sift flour and baking powder. Mix or knead well until dough is smooth or until non-sticky (if the mixture is still sticky add more flour). Take walnut-sized pieces of the dough and shape into balls (and slightly flatten them) or crescents. Place the kourabiedes on a tray (covered with baking sheet) and bake in a preheated oven at 175 degrees until slightly brown. Sift powdered sugar over the cookies when taking them out of the oven and sprinkle more before serving.

Perfect with a cup of coffee!

Kali orexi!  😉




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I know that my promise of a new recipe every 10 days have passed but I had to take several weeks off because of other urgent things I had to do (sounds very mysterious but it’s not believe me :D) Now that everything (well, almost everything) is over, I’ll have more time to keep my blog updated I PROMISE 🙂  To show my good will here is the last recipe out of the 3, which is called Poğaça (pronounced poha-cha). Poğaça is a traditional pastry eaten in Turkey, especially during breakfast.  The traditional ones are prepared with feta cheese and parsley or just plain and you can find these anywhere. There are other types of Pogaça in Turkey (stuffed with meat or vegetables, sweet ones etc.) but this one is the most simple one. Traditionally, these buns are prepared with fresh yeast, for a better texture, but I had no fresh yeast or feta cheese so I kept it simple 🙂


Ingredients (for about 15 pieces):
  • half cup milk or yoghurt
  • 3 tablespoons butter and 3 tablespoons oil (or half cup of oil, sunflower preferred)
  • 1, 5 cup of flour
  • 1 sachet baking powder (or dried yeast)
  • 1 egg
  • 1 tablespoon sugar
  • 1 teaspoon salt
Separate the egg yolk from the white in a small bowl. Mix in a large bowl all the other ingredients. Knead for about 10 minutes to get a soft non-sticky dough (the sticky dough becomes non-sticky so don’t worry).  Cover the dough and let it rest in the fridge for 1 hour. Take out the dough and divide it into small balls. Flatten the balls a bit, brush the top with egg yolk and sprinkle some nigella and/or sesame seeds on it. Place the poğaças on a tray covered with baking sheet and bake them in a preheated oven at 175C till they are brown.
Great with Turkish tea 😉
Afiyet olsun!

Spicy cake with fresh fruit

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Hello all! Long time no see. I’ve been busy with uni and still pulling long hours these days that writing recipes is only possible when I’m feeling ill or tired 🙂 That said, there is this recipe I wanted to share with you weeks ago. A fruitcake or a cake with fruits (and I mean real fruit not dried) with cinnamon and ginger.  This incredibly delicious fruitcake is very light and cheap to make. Very light because it’s low in sugar and low in fat. In Turkey, this cake is especially eaten in fall, when fruit is in abundance or during cold winter days when we need some food to fight our depression (hey any excuse at that point is good to eat cake :)). Good thing is that this recipe is not bound to any specific recipe. You can add all sorts of fruit or spices. Just include your own favourites.  I’ve made it with fruits I had home. Next time I will definitely add some raisins or walnuts to it. Yummy with a cup of coffee!

Ingredients (suitable for 10):

  • Fruit: 1 apple, 1 pear, 2 mandarins, 1 orange, 2 kiwis (I only had one at home)
  • 2,5  cups flour
  • 1 cup sunflower oil
  • 1 cup milk
  • 1 teaspoon cinnamon
  • half a teaspoon ginger powder
  • 3 eggs
  • 1 cup sugar
  • 1 sachet baking powder
  • 1 sachet vanilla (5 g)

Chop the fruits into small cubes. Mix with 1 tablespoon of flour (to avoid sinking when baking) and set aside. In a mixing bowl beat the sugar and eggs until creamy. Add the milk and oil to the mixture. Mix the flour, the baking powder and the rest of the ingredients to it. Stir once, then add your fruits. Stir again and put to mixture in a cake pan. Place in the oven and bake for 45 minutes to 1 hour in preheated oven at 180C.