Καλώς ορίσετε στο Mediterranean Cooking in Alaska!
Welcome to Mediterranean Cooking in Alaska!
SKAI, the Greek television and radio station, recently ran three articles by Lamprini Thoma about my efforts to cook Greek and Mediterranean food in Alaska and about Holy Transfiguration, Alaska’s only Greek Orthodox Church. Unfortunately, the articles no longer appear on SKAI’s website.
One article described how I wrote the cookbook Tastes Like Home: Mediterranean Cooking in Alaska to help raise money for a new church building. This effort is very important because our church holds services in a converted house that is way too small for our parish. All proceeds from the sale of the cookbook go directly into Holy Transfiguration’s building fund. Many thanks to Lamprini Thoma for highlighting Holy Transfiguration’s efforts to raise money.
Another article had my recipe for Tsoureki (Greek Easter Bread), made using ingredients readily available in Alaska. Although we make the bread for Easter, it’s delicious any time of the year.Alaskan Tsoureki
Makes 2 loaves
Like classic Tsoureki, Alaskan Tsoureki is rich with butter and light with eggs. However, maxlepi and mastixa, the flavors of classic Tsoureki, aren’t available in Alaska. Instead, we create special spice mixes that give wonderful flavor to our Tsoureki. When Alaskan Tsoureki is in the oven, the entire house fills with the wonderful aroma of sweet spices.
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
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