Greek Easter Melomakarona Recipe

by | Made, Recipes

ABOUT THE AUTHOR

Ms Gingham
13
COMMENTS

Easter is a major religious celebration in Greece. Those who follow the Greek orthodox church faithfully will spend the 40 days in the lead up to Easter having omitted all meats and dairy from their diets. This has led to many recipes being devised over the years that can be enjoyed during this time of “lent”. The melomakarono is a dairy free, honey syrup glazed biscuit with crushed walnuts and it’s so delicious it can be enjoyed at all times of the year but especially around Easter and Christmas time. I’m going to share the recipe that my Mother has used for decades. I hope you enjoy it!

Ingredients:

  • 2 cups olive oil
  • 1 cup sugar
  • 1/2 cup cognac or brandy. You can also vary this recipe using wine (white or red) or beer instead of cognac.
  • 1/2 cup orange juice
  • 1 teaspoon ground cinnamon or grated orange rind
  • 7 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

For the syrup:

  • 2 cups honey
  • 2 cups sugar
  • 2 cups water

Garnish:

  • Ground cinnamon
  • 200g crushed walnuts

Method:

Preheat a fan forced oven to 180°C or a convection oven to 160°C. Combine the oil, cognac, orange juice, sugar and cinnamon in a mixing bowl and beat well.

While the oil mixture is beating, sift together the flour, baking powder  and baking soda.

Add the flour mixture to the oil mixture a little at a time and incorporate. Start with the whisk attachment and replace with the dough hook once the mixture starts to get thick.

Once all the flour has been mixed in, tip your dough out onto a work surface. The dough should be soft but not sticky and should resemble a cookie dough.

Take small pieces of the dough (around the size of a ping pong ball) and roll between your hands to make a sausage shape.

Place the sausage shape on your bench and gently flatten to create an oval shaped biscuit. Then, gently press the tips of a fork along the dough to create the ridges.

Place the biscuits on a baking tray and then bake for around 25 minutes.

While the melomakarona are baking, combine all the ingredients for your syrup and bring to a boil on the stove. Skim any scum off the top of the syrup and boil for 5 minutes.

When the melomakarona are ready, take them out of the oven and pour the hot syrup over them while they’re still in the baking tray. Turn them over a couple of times to ensure that the syrup is absorbed evenly through the biscuit. If you’re baking in a couple of batches like I did, only use half the syrup. When your second batch is ready, remove the first batch from the baking tray, put the second batch in and, making sure you bring the syrup to the boil again, pour the rest of it in and repeat the process. Let the melomakarona cool in the tray and then transfer them to a plate. Dust with ground cinnamon and top with crushed walnuts.

Serve the melomakarona with a Greek coffee and enjoy!

 

Dreaming of Greece? Over on Polka Dot Honeymoons we have a feature on Santorini that will have you planning your next overseas trip in a heartbeat! Or at least dreaming of it!

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COMMENTS
  • Polka Dot Bride says:
    April 8, 2012 at 1:13 pm

    Oh Ms Gingham! I think I am spending Monday in the kitchen! I have been dying for you to share Greek recipes and I’m going to dive into this one!

    REPLY
  • Ms Gingham says:
    April 8, 2012 at 3:17 pm

    It’s a real family favourite and quite pricey in the Greek cake shops too!

    REPLY
  • Holiday treats from around the world « Margaret Dziubek says:
    December 4, 2012 at 12:55 pm

    […] See a recipe for Melomakarona from the Polka Dot Bride here. […]

    REPLY
  • Deanna says:
    December 15, 2012 at 7:40 am

    I just tried your recipe. I followed the recipe to the letter with the exception of adding 1/4 tsp of nutmeg and 1/4 tsp of cloves. The dough was extremely dry and I needed to add more oj and water just to get it into a workable dough! Secondly, my convection oven would not even set to 160 degrees as you suggested so I went with 170 degrees and after 30 minutes the dough was still raw….? I have been searching for a good melomakarona recipe for some time and unfortunately I don’t think this is it!

    REPLY
    • Ms Gingham says:
      December 17, 2012 at 8:07 am

      Hi Deanna! This is the BEST recipe believe me. A couple of things though, sometimes the type of flour used can make a difference. Once, I used an organic flour and I had exactly the same problem. The dough just wouldn’t come together at all and the biscuits wouldn’t cook. I basically had to throw out the whole batch and start over using (believe it or not) the no name plain flour from the supermarket. What type of flour did you use?

      REPLY
  • Tonia says:
    December 24, 2012 at 10:00 am

    I made these yesterday and they were amazing!!! I only made half a batch since I wasn’t sure how they would turn out. I did add 1/4 tsp clove powder. Thanks so much for the recipe! PS all the cookies are gone today!!! 🙂

    REPLY
    • Ms Gingham says:
      December 24, 2012 at 11:23 am

      Hi Tonia. So glad you like them. They don’t last long in my house either! xx

      REPLY
  • milona says:
    December 31, 2012 at 1:30 am

    ill try to made this recipe enteresting as an asian

    REPLY
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