Laiik Journal

An Interview with Anastasia Miari
One of the perks of running your own Made-in-Greece brand is - besides traveling to Greece for “work” - meeting creative Greeks from all over the world doing amazing things. This summer, we met Anastasia Miari over Instagram. Anastasia is a Greek-British journalist and author who, like us, is obsessed with food, culture and heritage.
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Laiik Makes Greek Food: Pastirmadopita

For those who don't know, pastirma (or pastourma) is a highly-seasoned (garlic lovers gather round!), air-dried cured beef with a distinct, exceptional flavor. Like so much of Greek food, it's a dish influenced by the greater region with versions of this pie found in Turkish, Armenian and Middle Eastern cuisines. Grab your Laiik shoes, head to the market and come make Greek food with us!

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Laiik Makes Greek Food: Rizogalo (Rice Pudding)
As we swap out our Greek sandals for something a little warmer, so do we trade light salads for soul-enriching soups and puddings. Top of our Greek dessert list for October is rizogalo, or rice pudding. Velvety, creamy, with a hint of citrus, rizogalo is a warm embrace on a cold, fall day. 
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Laiik Makes Greek Food: Dakos Salad and Feta Mousse
For September, we're holding onto the taste of summer with Dakos Salad, a traditional Cretan recipe. Its simplicity, reliance on impeccable, fresh ingredients, and pairing of a satisfying crunch with the subtle sweetness of tomatoes makes it the quintessential Greek dish. Grab your Greek sandals, head to the market for the freshest ingredients and come make Dakos salad with us!
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Laiik Makes Greek Food: Bifteki Gemista

Bifteki, pronounced beef-tek-ki, is a Greek-style burger, bun-less and perfect for the summer. It's spiced and sometimes includes Feta - which, of course, we did do for our kalo mina recipe. You can grill them on the barbecue or broil them in the oven, which is the more traditional option. Grab your Greek sandals, head to the market for fresh ingredients and come make Greek food with us. 

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