Traditional Cretan recipe

A family recipe for many generations; shared with us by the kitchen chef’s

"Melomakarona" (Egg-shaped dessert prepared during Christmas season)

Ingredients

• 400 ml good quality olive oil
• 185 gr sugar
• Zest of one orange
• 125ml of orange juice
• 8 spoons of brandy
• 2 teaspoons chopped baking powder (half a sachet)
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 700 gr flour

Syrup

• 1 cup of sugar
• 1 cup honey
• 3/4 cup of water
• Orange peel and cinnamon stick 

For Garnish

• Roasted and lightly ground sesame
• Coarsely chopped walnuts
• Grated cinnamon
• Grated cloves

Preparation

Syrup

Prepare the syrup by boiling the the sugar in water with orange peel & the cinnamon stick for 1 minute (once begins to boil).  When it becomes lukewarm add the honey.

“Melomakarona”

Put the olive oil, sugar, brandy and cinnamon in a mixing bowl and mix well.

Dissolve the soda in the juice and add it to the mixture (this should be done over the bowl because it swells a lot).

In a cup of flour, mix the baking powder and add it to the mixture. 

Add the rest of the flour carefully, not too tight dough. 

Do not knead, only incorporate the flour. The dough must be pliable and normal. 

Leave to rest for 20 minutes to half an hour covered with a towel. 

Turn on the oven and start to “egg-shape” the “Melomakarona”.

Usually we press the elongated sticks on a textured saucer to create an uneven surface and to better hold the sesame and walnut, however, you may use a fork to uneven the surface.

Place them in a pan and bake them in a preheated oven at 180 degrees for 25-30 minutes, on the middle grill.

Syrup & Garnish

Dip the “Melomakarona” two or three together for 10-15 seconds, when you have taken them out of the oven. Take them out with a slotted spoon (to drain the syrup in the pot).

For garnish, place them on a plate or in a closed bowl, while they are still hot from the syrup, and sprinkle them with sesame seeds and walnuts.