Looking to infuse your holiday season with a touch of Greek tradition? Enter the world of Melomakarona, heavenly cookies that have traversed continents to land on your plate. Originating possibly from Persia, these treats have nestled into Greek Christmas celebrations with their syrupy sweetness and fragrant allure. Passed down through generations, this recipe from the Peloponnese promises to bring joy to your home, infusing it with the spirit of the season.
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Origin and Legacy of Melomakarona Recipe
The roots of Melomakarona (μελομακάρονα – pronounced meh-loh-mah-KAH-roh-nah) are steeped in history, possibly originating from Persia and evolving over time to become a quintessential Greek Christmas delight. These cookies embody the essence of the festive season, combining the aromatic flavors of orange zest, cinnamon, walnuts, and honey. The process of making Melomakarona is an art, weaving together simple yet essential ingredients to create a symphony of taste and tradition. The word melomakarona comes from the word meli, which means honey in Greek, and makaria which means to bless as this type of cookie was used in various religious ceremonies in antiquity.
Melomakarona are offered as a Lenten “kerasma,” or delicacy, to be enjoyed during fasting, in the run-up to Christmas. Melomakarona are vegan and ideal if you are fasting or following a vegan diet because they don’t contain dairy or eggs!
Finally, “melomakarona” is also known as “finikia” in some Greek locations. With the exception of deep-frying the finikia rather than baking them, the traditional recipe for melomakarona and finikia is essentially the same.
Crafting the Essence: Ingredients for Melomakarona Recipe
Let’s delve into the heart of this recipe. The syrup, a crucial element, requires a delicate balance of water, sugar, honey, orange, cinnamon, cloves, star anise, and orange zest. This infusion creates a luscious bath that will later coat our golden cookies, imparting sweetness and depth.
The dough, a blend of oil, sugar, flour, baking soda, brandy, orange juice, zest, cinnamon, and cloves, comes together in a harmonious dance. The key lies in moderation and gentle kneading; no need to overwork the dough. Each cookie, shaped with care and precision, carries the promise of a delightful crunch and a honeyed embrace.
In the realm of Melomakarona, every ingredient plays a pivotal role in crafting these divine Greek Christmas cookies.
Syrup Symphony:
1 liter water: The base for the syrup, marrying with other ingredients to create a sweet essence.
700g granulated sugar: Sweetness personified, offering the perfect balance to the citrus and spices.
100g honey: Nature’s liquid gold, imparting depth and a luxurious stickiness.
1 orange, cut into pieces with peel: Adding a citrusy burst and a tantalizing aroma to the syrup.
2 cinnamon sticks: Infusing warmth and an earthy undertone to the syrup.
6 whole cloves: Delivering a hint of pungent sweetness.
2 star anise: Offering a subtle licorice-like flavor to the syrup.
Orange zest from one orange: Elevating with a burst of citrusy fragrance and tanginess.
Dough Harmony:
520g sunflower oil or light olive oil: Providing a smooth, mild base for the dough.
160g granulated sugar: Sweetness interwoven within the dough’s texture.
Approximately 1 kg all-purpose flour: The fundamental structure for the cookies, adding depth and body.
1 tsp baking soda: Offering a gentle rise and a delicate crumb.
1/2 wine glass brandy: Infusing a sophisticated undertone and depth of flavor.
1/2 glass natural orange juice: Bringing a tangy zest and citrusy brightness.
2 oranges, zest: Enriching the dough with vibrant citrus notes.
1 tsp ground cinnamon: A warming spice lending depth and warmth.
1/2 tsp ground cloves: Adding a hint of pungent sweetness to the dough.
Tantalizing Toppings:
Thyme honey: A finishing touch, drizzled to enhance sweetness and aroma.
Coarsely chopped walnuts: Providing a delightful crunch and nutty essence, elevating each bite to perfection.
Nutritional Notes:
These delightful cookies, while a treat, offer essential nutrients. While precise counts may vary, they typically contain carbohydrates from flour and sugars, fats from oil and nuts, and occasional protein traces from nuts.
Diet Recommendations:
Melomakarona can be accommodated in moderation within various diets. Adjustments can be made, such as using gluten-free flour for a gluten-free diet or substituting sugars for healthier alternatives for those monitoring sugar intake.
Each ingredient in Melomakarona is a thread in the rich tapestry of flavor, tradition, and festivity, weaving together to create an unparalleled experience.
How to cook the Melomakarona Recipe
Discover the art of creating the luscious syrup that bathes the cookies, featuring a harmonious blend of water, sugar, honey, and fragrant spices.
Creating the Syrup Symphony:
In a small saucepan, combine water, granulated sugar, orange pieces with peel, cinnamon sticks, whole cloves, star anise, and orange zest. Allow the concoction to reach a gentle boil for approximately five minutes, releasing a tantalizing aroma.
Once the syrup cools slightly, introduce the golden honey, stirring until it gracefully dissolves into the mix. Allow this sweet elixir to cool thoroughly, infusing the kitchen with the promise of delightful sweetness. Refrigerate the syrup until it’s ready to embrace the freshly baked Melomakarona.
Weaving the Dough Harmony:
Begin by combining sunflower oil or light olive oil with granulated sugar in a generous bowl. Gradually introduce the all-purpose flour, allowing the dough to take shape with a touch of baking soda, brandy, natural orange juice, orange zest, ground cinnamon, and a hint of ground cloves.
Knead the dough lovingly, gently coaxing the ingredients into a cohesive union. Remember, the dough needn’t be overworked; let it retain its softness and delicate balance of flavors. If the dough becomes a tad sticky, a sprinkle of flour will guide you back to the perfect consistency.
Shaping Melomakarona:
With care and precision, take small portions of the dough, approximately the size of an egg (around 30 grams), and lovingly shape them into ovals. Uniformity ensures even baking and a consistent experience with each bite.
Place these handcrafted treasures on your baking tray, ensuring they rest comfortably apart. A gentle press with a fork creates tiny, inviting holes atop each cookie, enhancing their appearance and allowing the syrup to work its magic.
Baking & Dressing Melomakarona:
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit), and tenderly place these delicate creations inside. Let them bask in the heat for about 30 minutes, allowing them to transform into golden delights.
Once they emerge, ladle your chilled syrup into a shallow basin. With precision and swiftness, dip each warm Melomakarona into the syrup, allowing them to luxuriate for a mere 10 seconds. Retrieve them gently with a slotted spoon, placing them on a rack to cool completely.
Finally, elevate these beauties by drizzling them generously with thyme honey and sprinkling coarsely chopped walnuts atop each cookie, adding the final touch to these divine treats.
Serving Melomakarona
Present these glistening, honey-soaked wonders on a decorative platter, inviting guests to indulge in the joyous spirit of the festive season. Pair them with a steaming cup of coffee or tea, allowing the harmonious blend of flavors and textures to captivate the senses.
Conclusion: The Melomakarona Experience
As you embark on this journey of crafting Melomakarona, relish the medley of scents wafting through your kitchen and the joy that fills your heart. These cookies transcend mere ingredients; they embody tradition, love, and the warmth of shared moments. In every bite lies the essence of Greek Christmas, a tapestry woven with history and flavors that linger long after the last crumb is savored. Enjoy the tradition, share the joy, and create memories to cherish with each Melomakarona you delight in.
Storing the Melomakarona
Melomakarona has a minimum 3-week duration. Keep them stored at room temperature in an airtight container. They taste better the longer they sit.
They can be frozen, but only after the syrup has been added. Simply allow the cookies to cool fully before storing them for up to six months in an airtight container.
Authentic Melomakarona Recipe: Greek Christmas Honey Cookies
Ingredients
- 520 grams sunflower or light olive oil
- 160 grams granulated sugar
- 1 Kg flour
- 1 teaspoon baking soda
- 1/2 cup cognac
- 1/2 glass orange juice
- 2 piece Orange zest
- 1 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
For the Syrup:
- 1 lt water
- 700 grams granulated sugar
- 100 grams honey
- 1 piece orange with the peel cut into pieces
- 2 piece cinnamon sticks
- 6 piece whole cloves
- 2 piece Asteroid Aniseed
- Orange zest
For the Topping:
- thyme honey
- walnuts coarsely chopped
Instructions
- In a small saucepan, combine all syrup ingredients except honey. Boil for five minutes.
- Once the syrup cools slightly, add honey, stir until dissolved, and let the syrup cool thoroughly. Then, refrigerate until needed.
- In a large bowl, mix all dough ingredients, gradually adding flour while kneading with your hands.
- The dough doesn't need to be overworked; just enough to combine the ingredients. If the dough sticks to your hands, sprinkle a little more flour.
- Take a small amount of dough (about the size of an egg, 30 grams) and shape it into an oval, ensuring all melomakarona have the same weight for even baking.
- Place the melomakarona next to each other but not too close, and make small holes on the surface with a small fork.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 30 minutes.
- Once you strain the syrup, dip the hot melomakarona into the cold syrup for only 10 seconds, then immediately remove them using a slotted spoon and place them on a rack until completely cooled.
- Once cooled, arrange them on a plate, drizzle with honey, and sprinkle generously with freshly chopped walnuts.
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