The season when we start counting down to Christmas begins after October 28, if not earlier, for many! Children and adults alike eagerly await the joy that the anticipation of the holidays so generously brings. Beyond the pleasure and relaxation (for some), however, we all look forward to tasting the most characteristic sweets of this season, melomakarona and kourabiedes! The two sides are battling it out over which will prevail! Whatever your choice, you will probably try both!

Historical Retrospective

Kourabiedes, unlike melomakarona, are considered a festive sweet in Greek tradition that is served throughout the year at baptisms and weddings. They are made from flour, butter, almonds, and are dusted with powdered sugar.

Kourabiedes originate from Persia where they first appeared in the 7th century when sugar was introduced to the region. They are known in Greece, Turkey, and the Balkan countries, and their name derives from the Albanian word kurabie or gurabie.

It is worth noting, of course, the significant contribution of the Asia Minor refugees from Karvali in Cappadocia who established Nea Karvali in the Kavala region in 1924 and brought with them the traditional kourabiedes recipe from Asia Minor. Thus, today in Greece, the most famous traditional kourabiedes are those from Nea Karvali!

So, to enjoy this treat that we have been savoring since we were children and that always gives us away - since we stain our nose or lapel with powdered sugar - we need Christmas melodies in whatever language we want, apron, a good mood for a delicious result and great recipes for traditional kourabiedes and vegan ones with olive oil that we will see below!

Preparation Method

• Beat the butter well until it whitens and becomes fluffy.
• Add the egg yolks and sugar and beat again.
• Gradually add the remaining ingredients.
• The dough should be soft.
• Shape the kourabiedes and bake them in a preheated oven until well baked.
• Dust them with powdered sugar after they have cooled.

Preparation Method

• Beat the olive oil with the sugar in the mixer until it dissolves.
• Add the soda, ouzo, lye, and vanilla.
• Gradually add the flour until the dough is homogeneous and finally add the almonds.
• The dough should be fluffy.
• Shape the kourabiedes and bake them in a preheated oven at 180° for about half an hour until well baked.
• Dust them with powdered sugar after they have cooled.

To prepare the delicious and fluffy kourabiedes that we love to eat all year round and not just during this period, we choose pure, quality, and fresh ingredients to ensure success and have friends asking for the recipe! Here you will find everything you need!

To decorate our table with all the sweets we will make and to have a complete Christmas atmosphere, we will need beautiful tablecloths with festive designs and colors, plates with holly, trees, and nutcrackers, napkins and holders, cutlery and trays in the corresponding theme!

Little Secrets

• Kourabiedes require good butter/olive oil and beating with sugar.
• The more we beat the butter with the powdered sugar, the fluffier the kourabiedes become.
• We need to dust them with powdered sugar after they have cooled.
• Cover the platter well because kourabiedes easily absorb moisture and may lose their crunchy texture.

Good luck!