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Portokalopita (Greek Orange Cake) 🇬🇷🍊

Learn how to make authentic Portokalopita, a traditional Greek orange cake made with phyllo, yogurt, and fresh oranges, then soaked in fragrant orange syrup.

This is Episode 3 of David Cooks the World, where I travel, learn authentic recipes from local chefs, and recreate them at home. This time, I learned how to make Portokalopita from a Greek chef in Athens!

►Full written recipe: https://thecookingfoodie.com/recipe/portokalopita-greek-orange-cake/

►Episode 1 (Greek Salad): https://youtu.be/toNw3s7kHAw?si=5X_A-fXLSTeSzhFa
►Episode 2 (Greek Tzatziki): https://youtu.be/maW1R93WPYE?si=iKmpLJFUs0e8qO6y

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Related Recipes:
►Spanakopita: https://thecookingfoodie.com/recipe/greek-spinach-pie-recipe-spanakopita/
►Classic Baklava: https://thecookingfoodie.com/recipe/baklava-recipe/
►Baklava Rolls: https://thecookingfoodie.com/recipe/greek-spinach-pie-recipe-spanakopita/

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Ingredients
For the syrup:
1 cup (200 g) Sugar
1¾ cups (420 ml) Water
¼ cup (60 ml) Orange juice
1 Cinnamon stick
For the cake:
9 oz (250 g) Phyllo pastry
2 Eggs large
½ cup + 2 tablespoons (125 g) Sugar
¾ cup + 2 tablespoons (200 g) Greek yogurt, full fat
Orange zest from one orange
¼ cup (60 ml) Fresh orange juice
1 teaspoon Vanilla extract
1 teaspoon Baking powder
⅔ cup (160 ml) Sunflower oil (or other neutral oil)
Pinch Salt

Instructions
1. Dry the phyllo: Preheat the oven to 300°F (150°C). Separate the phyllo sheets, tear them into rough pieces, and spread them in a single layer on a large baking sheet. Bake for 10–15 minutes, tossing once or twice, until the phyllo is completely dry and crisp, but not browned. Let it cool slightly, then crumble it into smaller pieces – roughly 1-inch (2–3cm) pieces.
2. Prepare the syrup: In a small saucepan combine the sugar, water, orange juice, and cinnamon stick. Bring to a boil over medium-high heat, then simmer for 4–5 minutes. Remove from the heat and let the syrup cool completely.
3. Preheat the oven: Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) square baking dish or a similar-sized baking pan with oil. For other pan sizes, see the Notes below.
4. Make the batter: In a large bowl whisk together the yogurt and sugar until smooth. Add the eggs, orange zest, orange juice, vanilla extract, baking powder, and a pinch of salt, then whisk until combined. Add the sunflower oil and whisk until smooth.
5. Add the phyllo: Add the dried phyllo gradually, a handful at a time, folding well after each addition so the pieces remain separated and evenly coated. Let it sit for 5 minutes so the phyllo can absorb some of the batter.
6. Bake: Transfer the batter to the prepared pan and spread it into an even layer. Bake for 45–50 minutes, or until the cake is puffed, deeply golden brown, and crisp around the edges.
7. Add the syrup: As soon as the cake comes out of the oven, poke a few holes using a knife or a skewer, then slowly pour the cooled syrup evenly over the hot cake, including around the edges. Add it in 2–3 additions, allowing each addition to absorb before pouring over more.
8. Serve: Let the cake rest until all the syrup has soaked in. Slice and serve as is or with a scoop of vanilla ice cream.

I Traveled to Greece to Learn This Incredible Orange Cake (Portokalopita) | David Cooks The World

Creamy, healthy, and packed with protein! This cottage cheese egg salad is made with just 6 ingredients and no mayo.

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-egg-salad/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
6 Eggs large
⅔ cup (g) Cottage cheese see notes
1 teaspoon Dijon Mustard
2 tablespoons Chives, chopped (optional)
Salt to taste
Black pepper to taste

Instructions:
1. Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3cm). Bring to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
2. Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes.
3. Chop the eggs: Peel the eggs, then roughly chop them into bite-sized pieces. For a finer texture, you can grate the eggs using the large holes of a box grater.
4. Mix: Transfer the eggs to a bowl. Add the cottage cheese, Dijon mustard, chives, salt, and black pepper. Stir until well combined.
5. Optional: Blend the cottage cheese for 20–30 seconds before mixing if you prefer an extra smooth and creamy egg salad.
6. Chill and serve: Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to meld. Enjoy on toast, in sandwiches or wraps, with crackers, or over a salad.

Cottage Cheese Egg Salad (Healthy & High Protein) | No Mayo

I traveled to Greece to learn how to make authentic Greek tzatziki from a local chef—and the secret is much simpler than I expected. In this episode of David Cooks the World, I'll show you how to make thick, creamy, restaurant-quality tzatziki at home using traditional techniques. Enjoy!

►Full written recipe: https://thecookingfoodie.com/recipe/greek-tzatziki-sauce-recipe/

Other Related recipes:
►Homemade Pita Bread: https://www.youtube.com/watch?v=PXlo1L_p42U
►Greek salad: https://youtu.be/toNw3s7kHAw?si=ZUKkx0JHH_7X0r_t
►Chicken Gyros: https://youtu.be/go6WmA1YWWY?si=sl2HigxL459UySFW
►Falafel: https://youtu.be/NZcWedPKysk?si=OFItK4ReyVLTOX-n

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Website: https://www.thecookingfoodie.com/

RECIPE:
Ingredients:
1 Cucumber, peeled and grated
1 cup (240g) Full fat Greek yogurt, strained
2 cloves Garlic, minced (optional)
2 tablespoons Dill, chopped
3 tablespoons Olive oil
Salt

Instructions:
1. Prepare the cucumber: Peel and grate the cucumber using the small holes of a box grater. Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. 2. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 10–15 minutes. Squeeze it one more time before using.
3. Mix the base: In a medium bowl, combine the Greek yogurt, minced garlic (if using), and chopped dill. Stir until smooth.
4. Add the cucumber: Add the drained cucumber to the yogurt mixture and stir until evenly combined.
5. Season and finish: Add the olive oil and season with salt to taste. Mix well, then taste and adjust the seasoning if needed.
6. Chill before serving: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Drizzle with a little extra olive oil and garnish with fresh dill before serving, if desired.

Authentic Greek Tzatziki (Thick & Creamy) | David Cooks the World | EP.2

Harissa Hummus Recipe

Take your homemade hummus to the next level with this creamy, spicy Harissa Hummus! Made with chickpeas, tahini, lemon, and homemade harissa, this easy recipe is packed with bold Mediterranean flavors and comes together in just minutes. Perfect as a dip, spread, or part of a mezze platter with warm pita and fresh veggies.

►Full written recipe: https://thecookingfoodie.com/recipe/harissa-hummus/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Recipe:
Ingredients
1½ cups Cooked chickpeas canned or homemade
3 tablespoons Lemon juice fresh
½ cup Tahini paste
¼ cup Harissa paste homemade or store-bought (*see notes)
1 Garlic clove minced (optional)
1 teaspoon Salt or to taste
⅓ cup Chickpea cooking water or ice-cold water, plus more as needed
2 Ice cubes

Instructions
1. Prepare the chickpeas: If using canned chickpeas, drain and rinse well. For extra smooth hummus, simmer them for 10–15 minutes until very soft, then drain.
2. Blend the hummus: Add the chickpeas, lemon juice, tahini, harissa paste, garlic (if using), salt, water, and ice cubes to a food processor.
3. Process until smooth: Blend for 3–5 minutes, scraping down the sides as needed, until the hummus is creamy and fluffy. Add more water, one tablespoon at a time, until you reach your desired texture.
4. Taste and adjust: Add more salt, lemon juice, or harissa depending on your taste.
5. Serve: Spread the hummus onto a plate, drizzle with olive oil, and top with extra harissa and your favorite toppings.

Harissa Hummus Recipe | Creamy and Spicy

🌍 Welcome to David Cooks the World! 🇬🇷 Join me as I travel to Greece to learn authentic Greek salad from local chefs and home cooks.

🎥 Watch the full episode here: https://youtu.be/toNw3s7kHAw?si=zzrpFotDsvCvPxeB

My New Travel Cooking Series Is Finally Here! 🌍 | Episode 1: Greece 🇬🇷

I traveled to Greece 🇬🇷 to learn how to make authentic Greek salad from local chefs and home cooks. In this first episode of David Cooks the World, I'll show you the traditional techniques, simple ingredients, and little details that make this iconic salad so special. Enjoy!

►Full written recipe: https://thecookingfoodie.com/recipe/quick-and-easy-greek-salad-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Recipe:
Ingredients:
For the salad:
4 Tomatoes (about 700g), cut into wedges
1 large English cucumber, large *or 2-3 Persian cucumbers, cut into thick half-moons
1 Green bell pepper, thinly sliced into rings
1/2 Red onion, thinly sliced
1/3 cup Kalamata olives, pitted
2 tablespoons Capers (optional but traditional on many islands)
One block 150-200 g (5-7 oz) Feta cheese
For the dressing:
3 tablespoons Olive oil
2 tablespoons Red wine Vinegar
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste

Instructions:
1. Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
2. Prepare the salad: Add the tomatoes, cucumber, red onion, green bell pepper, olives, and capers (if using) to the bowl. Toss gently until everything is evenly coated.
3. Finish the salad: Place the block of feta on top of the salad. Sprinkle the feta with a little extra dried oregano, then drizzle another tablespoon or two of extra virgin olive oil over the feta and the salad.
4. Serve: Serve immediately with plenty of crusty bread to soak up the flavorful mixture of olive oil and tomato juices left at the bottom of the bowl.

Authentic Greek Salad | David Cooks the World | Ep.1 🇬🇷

Learn how to make perfectly crispy fried mozzarella with a golden, crunchy coating and a hot, stretchy cheese center. This easy recipe works for mozzarella sticks, balls, bites, squares, triangles, and more.

►Full written recipe: https://thecookingfoodie.com/recipe/fried-mozzarella-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
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Website: https://www.thecookingfoodie.com/

RECIPE
Ingredients
For the mozzarella:
1 pound (450 g) Mozzarella, low-moisture
For the coating:
1 cup (125 g) All-purpose flour
2 Eggs large
2 tablespoons Milk
2 cups (250 g) Breadcrumbs preferably Panko for extra crunch
1 teaspoon Oregano
½ teaspoon Garlic powder *optional
Salt to taste
Bleck pepper to taste
For Frying:
Oil
Instructions
1. Prepare the mozzarella: Cut the mozzarella into your desired shape:
*Mozzarella sticks – great for dipping and sharing.
*Mozzarella rounds or steaks – perfect as an appetizer.
*Mozzarella cubes or bites – ideal for party platters.
2. Aim for pieces about ½-inch (1cm) thick.
3. Set up the breading station: Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs, oregano, garlic powder, salt, and pepper.
3. Bread the mozzarella: Coat each piece in flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
4. For extra crunch: Repeat the egg and breadcrumb coating one more time. The double coating creates a thicker crust and helps keep the cheese from leaking during cooking.
5. Freeze: Arrange the breaded mozzarella on a tray and freeze for 20–30 minutes. Don't skip this step; it helps the coating crisp up before the cheese melts.
6. Heat the oil: Fill a deep skillet or saucepan with about 2 inches (5cm) of oil. Heat to 350°F (180°C).
7. Fry: Working in batches, carefully fry the mozzarella until deeply golden and crispy, about 1–2 minutes per side, depending on the size and shape.
8. Air Fryer Version: Preheat the air fryer to 390°F (200°C). Spray both sides of the breaded mozzarella lightly with oil. Arrange in a single layer, leaving space between each piece. Air fry for 5–7 minutes, or until golden brown and crispy.
9. Drain and serve: Transfer to a paper towel-lined plate and let cool for 1 minute before serving. Serve immediately with warm marinara sauce.

Fried Mozzarella | Crispy Outside, Gooey Inside (Sticks Or Any Shape)

This easy basil Chimichurri is perfect for steaks, grilled chicken, fish and veggies.

Get the full recipe here: https://thecookingfoodie.com/recipe/basil-chimichurri/

Basil Chimichurri

This fresh basil chimichurri is bright, garlicky, and packed with flavor. Ready in just 5 minutes, it's the perfect sauce for grilled meats, seafood, vegetables, and sandwiches.

►Full written recipe:

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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RECIPE:
Ingredients:
1 cup (25-30g) Fresh basil leaves, packed
3 garlic cloves, minced
1 teaspoon Dried oregano
1 teaspoon Salt
1/4 teaspoon Black pepper
1 small Red chili pepper, finely minced *or Red pepper flakes (see notes)
3 tablespoons (45ml) Red wine vinegar
1/3 cup + 1 tablespoon (95ml) Olive oil *se notes

Instructions:
Prepare the basil: Finely chop the basil leaves and transfer them to a medium bowl. Alternatively, pulse the basil a few times in a food processor until finely chopped, being careful not to puree it.
Add the seasonings: Add the minced garlic, dried oregano, salt, black pepper, and finely minced red chili pepper. Stir until evenly combined.
Add the liquids: Pour in the red wine vinegar and olive oil. Stir until well combined and evenly distributed.
Let it rest: Allow the chimichurri to sit for at least 15–30 minutes before serving. This gives the flavors time to meld and develop.
Taste and adjust: Taste the chimichurri and adjust the seasoning as needed. Add more salt, vinegar, or chili pepper to suit your taste.
Serve: Spoon over grilled meats, chicken, seafood, roasted vegetables, sandwiches, or serve as a dipping sauce with crusty bread.

This Basil Chimichurri Goes on Everything

Healthy kale and lentil salad recipe

Full written recipe: https://thecookingfoodie.com/recipe/kale-lentil-salad/

Or just Google it: The Cooking Foodie kale lentil salad

Kale Lentil Salad Recipe🥗