Greek Grape Spoon Sweet (Gliko Koutaliou Stafili)

Recipe for Greek Grape Spoon Sweet

It's a tradition in Greece to serve visitors with what is called a spoon sweet to accompany their coffee of tea. There are a variety of fruits that are used for this - this is an easy recipe for a grape sweet with almonds.

We have previously posted recipes for Apple and Orange spoon sweets.


1kg seedless grapes
800g sugar
50g peeled roasted almonds
Juice from ½ lemon
50ml water


Rinse the grapes well and put in a pan with the sugar and 50ml water.

Bring to the boil and stir slowly so that all the sugar melts.

Continue boiling for another 10 minutes.

Remove from the heat, cover and leave for 24 hours.

After the 24 hours, bring to the boil again and continue until it has a syrupy consistency.

Add the almonds and lemon juice, mix them in and remove from the heat.
Put in sterilized jars.

Eat and Enjoy!

Imam Bayildi Recipe

Imam Bayildi Recipe

This is an easy recipe for Imam Bayildi - a Turkish dish, which has for a long time also been part of Greek cuisine. You need to use the long eggplants, not the round ones, and if you can get the striped eggplants, they are even better.


1 kg eggplants (long ones, not round. Preferably the striped variety.)
5 medium onions finely sliced
3 garlic cloves finely chopped
1 kg fresh, ripe tomatoes grated
4 tbsp parsley finely chopped
500ml sunflower oil
1 tsp sugar
Salt and pepper to taste


Remove the stems from the eggplants and deeply score each one 3 times lengthwise, spacing the scores equidistantly around the eggplant.

Place the eggplants in salted water with enough water to cover them completely and leave for an hour.

Mix the onions, garlic and parsley in a bowl.

Squeeze the eggplants to drain the water and then spread a tsp of the mixture in each of the scores.

Put the oil in a deep pan to heat and then deep fry the eggplants a few at a time.

Put the fried eggplants in a shallow oven dish.

Mix the tsp sugar with the grated tomatoes and spread over the eggplants.

Add salt and pepper to taste.

Cover with aluminium foil and put in a preheated moderate oven for approx. 30 minutes.

Eat and Enjoy! 

Greek Beef with Plums and Quince

 This is a delightful Greek recipe with a combination of beef and fruit. Try it - we're sure you'll love it!
The grape syrup we mention in the ingredients is called Petimezi in Greek.


1kg beef (from a tender part) cut into 6 portions
½ kg plums cut in half (remove stones)
½ kg quince peeled and sliced
2 large onions cut into thin slices
½ kg fresh tomatoes grated
1 tbsp tomato paste
12 medium-size garlic cloves cut into thin slices
150ml olive oil
60ml grape syrup (petimezi)
60ml vinegar
5-6 juniper berries
Salt and pepper to taste


Rinse the beef and dry in kitchen paper.

Put the oil in a shallow pan and when it has heated, add the beef and turn until it has coloured.

Add the onions and after 2-3 minutes add the tomato paste.

Stir and add the vinegar, grape syrup, garlic and juniper berries.

After a few minutes add salt, pepper, the fresh tomatoes and enough boiling water to cover the meat.

Bring to the boil, cover the pan and leave to simmer for 1 – 1½ hours, depending on how tender the beef is.

When the beef has become very tender, add the quince and continue simmering for 15 minutes – You may need to add some water.

Add the plums and simmer for another 5 minutes until there is a thick brown sauce.

If you've tried this recipe, please rate it!

Eat and Enjoy!
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