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10/12/2025

🎥 One-Pot Makaronia me Kyma (Greek-Style Bolognese) 🍝🇬🇷
Cozy, saucy, and deeply flavorful — this is not your average Bolognese. Think classic comfort food… but with bold Greek spices, rich tomato flavor, and melty Kefalotiri cheese stirred right in. And the best part? It all comes together in ONE pot. 🙌

✨ Perfect for busy weeknights, cozy Sundays, or when you just want something hearty and nostalgic without a pile of dishes.

Here’s how it goes down:

🧅 Sauté onion and garlic in olive oil
🥩 Add ground beef and brown it till no pink remains
🍅 Stir in tomato paste, cinnamon, oregano & cloves for that Greek magic
🍝 Add small pasta (Kofto or Rigatoni work great!)
🥄 Pour in tomato purée and broth, simmer till pasta is tender
🧀 Finish with grated Kefalotiri and stir until silky and delicious

It’s warm, comforting, and smells like a Greek kitchen on a Sunday afternoon. That touch of cinnamon + clove is what sets this apart from any other meat sauce — it’s aromatic, nostalgic, and SO satisfying. ✨

🍽️ Serve it up with extra cheese on top (obviously), and you’ve got a full-flavored dish that feels like a hug in a bowl.

👇 Ready to try it? Drop a 🧄 or 🇬🇷 in the comments if this is going on your dinner menu!

📌 Save & share for later — and tag me if you make it!

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05/26/2025

Christina makes LOADED fava for Los Angeles Greek Market!

Find all the ingredients at LAGMA! 👉 lagreekmarket.com

Loaded Fava
Yields about 1.5 cups

1 cup Voion Yellow Split Peas
1 onion, quartered
3 garlic cloves, smashed
1/4 cup extra virgin olive oil
1 teaspoon Kosher salt
1 teaspoon salt
Toppings Nestos Capers, Iliada olives, tomato, onion, Attica red roasted peppers, Epiros feta

Cooking Instructions
Add 1 cup of rinsed yellow split peas, salt, onion, and garlic to a pot.
Pour in 4 cups of water. Bring to a boil.

When boiling, remove any scum from the surface. Partially cover and simmer for 1 hour, until they’re broken down (you may have to simmer for a little longer for an hour if you’re using larger yellow split peas).

Once fava is broken down, take it off the heat and let it cool for 5-10 minutes. Stir in 1 teaspoon of salt then pour in 1/4 cup of extra virgin olive oil.

Puree until smooth using an immersion blender or conventional blender.

Adjust seasonings to taste. Turn out into a serving bowl or platter. Top with capers, olives, tomato, onion, red pepper, feta.

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