Melomakarona and Kourampiedes are traditional Greek Christmas sweets , that are served during Christmas time throughout Greece.
MELOMAKARONA
Preparation : 30 min
Cook time :20 min
Yield : 50 pieces
STEPS
Step 1
We start with the syrup because it must be at room temperature when we will use it. So its better to make the syrup some hours before starting the recipe. In a large saucepan, on a high heat , put the water, the sugar , the honey and the slices of lemon. Let them boil for 5 minutes. Remove from the heat and add the vanilla. Let it cool.
Step 2
In small saucepan put the sifted ash with the glass of water . Let them boil for 10 minutes in medium heat. Remove from the heat and let them precipitate. After that strain them and save 1 glass of this liquid.
Step 3
In a large bowl add the olive oil , the liquid of ash , the cognac , the honey and the sugar . Whisk them with a mixer. Mix the baking soda with the orange juice until the baking soda dissolve and start to foam. Add them quickly in the bowl with the liquids and continue to mix until the sugar melt. Add the semolina, the cinnamon and the clove. Add the sifted flour slowly and start kneading the dough for the melomakarona using your hands , until the ingredients combine and the dough is smooth , soft and slightly sticky. Be careful not to overwork the dough as they will become tough.
Step 4
Preheat the oven at 180°C. Layer the bottom of a baking tray with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut 30gr (or bigger , if you prefer) and shape with your palms into a smooth oblong shape , like a small egg. Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough. Continue with the rest of the dough. Bake them for approx. 15 minutes until they are lightly browned and cooked through. When the melomakarona come out of the oven, deep them immediately in the cold syrup , flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds. Remove the melomakarona , place on a plate and sprinkle them with the garnish. Store the melomakarona at room temperature in a airtight container. They will keep for all your Christmas holidays.
| For the dough
4 ½ glasses olive oil 3 tbsp sifted ash 1 glass water 1 glass orange juice 1 glass sugar 1 tbsp honey ½ tea spoon baking soda 1 small glass cognac 100gr semolina 1 tea spoon cinnamon ½ tea spoon clove 2kg soft flour sifted
|
For the dough
4 ½ glasses olive oil 3 tbsp sifted ash 1 glass water 1 glass orange juice 1 glass sugar 1 tbsp honey ½ tea spoon baking soda 1 small glass cognac 100gr semolina 1 tea spoon cinnamon ½ tea spoon clove 2kg soft flour sifted |
For the syrup
1 ½ glasses water 1 ½ glasses sugar 2 glasses honey 3 slices lemon 1 vanilla For the garnish 300gr chopped walnuts with 1 teaspoon cinnamon
|
TIPS
Melomakarona are traditional Greek Christmas cookies , that are served during Christmas time throughout Greece. At the traditional recipe we use ash from our fireplace in order to give them the winter flavor. Alternatively you can use 2 tbsp baking powder mixed with the flour.
KOURAMPIEDES
Preparation time: 50 min
Cooking time :20 min
Yield:50 pieces
INGREDIENTS
400gr vegetable butter (margarine)
300gr cow milk butter at room temperature
2 yolks
100 gr sugar
100 gr icing sugar
10gr cognac
1 ½ teaspoon baking powder
3 vanilla
1 pinch salt
1kg all- purpose flour sifted
100gr almonds whole or roughly chopped
500gr icing sugar for powdering
Steps
Step 1
Preheat the oven at 200°C. Place the almonds whole or roughly chopped (depending on whether you prefer the cookies to have whole or chopped almonds inside) on baking tray and sprinkle with some water. Bake them for 7-8 minutes , being careful not to burn them.
Step 2
Use an electric mixer , to mix the vegetable butter , the cow milk butter, the sugar and the icing sugar for 20 minutes until the mixture is creamy and fluffy ,like white cream. Add the yolks , the cognac and the vanillas. Continue blend with the mixer and add the baked almonds.
Step 3
In an other bowl blend the sifted flour , the baking powder and the salt (it is very important to sift the flour , so that the cookies will become light and smooth). Add the flour into the mixture gradually and work the mixture with yours hands, until the ingredients are combined and the dough is soft and easy to work.
Step 4
Preheat the oven 180°C, layer the bottom of a baking tray with parchment paper and form the kourabiedes. Roll 1-2 tbsp of the dough into a ball, place on the baking tray and push with your finger in the middle to form a little dimple. Continue with the rest of the dough. Bake them for approx. 20 minutes , until they have a very faint golden tint and are cooked through. Leave them aside to cool down for a while.
Step 5
In a large bowl add the icing sugar and deep the kourabiedes (in batches) rolling them around so that the sugar sticks on all sides. Place on a large plate and sift the extra sugar over the kourabiedes.
