Melomacarona and Christmass in Greece always go together.
There are many variations, but this one is one of the best we managed to trace.
Ingredients
·
For the filling
·
200g walnuts, coarsely
chopped
·
1 tablespoon cinnamon powder
·
7 water glasses of (appr. 1k) soft (plain) flour,
sieved
·
2 water glasses of groundnut oil
·
¾ water glass of sugar
·
¾ water glass of orange juice
·
2 oranges (grated zest)
·
½ water glass of brandy
·
1 tablespoon cinnamon powder and
cloves
·
1 tablespoon bicarbonate of soda
·
1½ teaspoon baking powder
·
some ground walnuts for the
garnish
·
For the syrup
·
2 water glasses of honey
·
2 water glasses of water
·
2 water glasses of sugar
·
½ lemon (juice)
1. Place the oil, sugar,
cinnamon and cloves in a bowl and stir with a whisker until the sugar melts.
Place the juice in a small bowl and dissolve the bicarbonate of soda in (hold
the bowl over the oil-sugar mix because the soda will overflow). Add it in, along
with the brandy and the grated zest.
2. Sieve the flour and
the baking powder together and add it to the mixture, a little at a time,
stirring with a whisker. Once the dough holds together, work it gently with
your hands. You need to end up with a smooth, light and oily dough, so do not
work it too much because it will become firm. Then take a small piece of the
dough and mould it into a ball. Pat it with your palms to flatten, place some
of the walnuts in the middle and seal the filling in. Flatten again and place
the malomacarono on a baking tray (seam underneath).
3. When all the
melomacarona are arrayed on the baking tray, take a fork and poke them lightly
on the top. Place the tray on the centre shelf of a preheated oven and bake at
air170ºC, for 25-30 minutes, until golden brown. Let them cool completely and
then fit them snugly in a large baking pan. Prepare the syrup. Put all the
ingredients in a large casserole, bring to the boil and simmer for 6-7 minutes
onwards. Spoon the froth from the syrup. Pour the hot syrup over the cold
melomacarona for 4-5 minutes and turn them over. Place them on a serving plate
and sprinkle with finely chopped walnuts.
4. Note: Cover the dough and
let it rest for 15-20 minutes before you begin to mould the melomacarona. The
dough must be soft and light. From the time it starts to hold together, work it
for a short while, otherwise it will become firm and so will the melomacarona.
portions 80
source: http://www.argiro.com.gr
Merry Christmas and a Happy New Year
Hotel Segas
Your Home in Greece
