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Greek Food - Recipe: Melomakarona

A honey-dipped cookie for the holiday season.

1/2 Teaspoon Baking Soda
4 Tablespoon Brandy
2 1/2 Teaspoon Cinnamon
1 2/3 Cup Flour (Self-rising )
5 oz Olive Oil
1 Whole Oranges (Squeezed)
1 Pinch Salt (To taste)
4/5 Cup Sugar
3/4 Cup Walnuts
2/3 Cup Water
  • Beat the oil and 1/3 c sugar well, add the brandy, orange juice and 1/2 tsp cinnamon and blend.
  • Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
  • Knead the dough well for about 10 minutes.
  • If too sticky, add 1-2 tablespoons more flour and mix it well.
  • Knead until it feels soft and pliable.
  • Flour your hands and take egg-sized portions of dough.
  • Roll and shape them into small oval shapes.
  • Place on an unbuttered baking sheet, and flatten them with the palm of your hand.
  • Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.
  • Let them cool and harden for 24 hours before dipping them in the honey syrup.
  • Prepare the syrup by mixing in a saucepan the honey,1/2 c sugar and water.
  • Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
  • Dip the cold melomakarona in the hot syrup, three or four at a time only.
  • Let them stand for 1 minute and take them out with a slotted spoon.
  • Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
  • If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.
  • Allow two melomakarona per person!

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