Lalagia: Greek Donuts from the Peloponese
Lalagia are a classic recipe of the Peloponnese. These Greek donuts can be served sweet (dusted with plenty of powdered sugar and cinnamon, and even honey) or savory, alongside feta, olives, or your favorite dips. They’re made with a handful of pantry staples and the recipe is as simple as can be. Above all, these are perfect for sharing. So, make a batch for your loved ones today.
Print this recipe on my website:
Vegetable oil for frying
2 cups (310 g) all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup olive oil
1 cup lukewarm water
1 and ½ teaspoons active dry yeast
Optional:
• Citrus zest
• ¼ teaspoon ground cloves (for the sweet variety)
• More ground cinnamon
• Thyme, rosemary, or oregano for the savory version
INSTRUCTIONS
Combine the yeast, sugar, and water in a small bowl and set aside for 7-8 minutes to proof.
In a large mixing bowl combine the flour, salt, and cinnamon. Whisk together.
Add the oil and mix together until the dough crumbles.
Add the yeast mixture to the flour mixture and knead until the dough is smooth. Add some more flour if needed so that the dough is no longer sticky. Be careful with the flour. Adding too much will make the lalagia dry and tough.
Cover with a clean kitchen towel or with plastic and set aside to rise for an hour or until doubled in volume.
Rub some oil onto a cutting board or work surface where you will be rolling out the strips of dough.
Take walnut-sized pieces of dough and roll them into long strips.
To create the shapes, either attach the ends of each strip together to form an oval or,
• Attach the end of each strip to the center (middle) to form an oval
• Take the other end and attach it to the center of the oval. You should end up with the shape of an “8”
Form all of the Lalagia and set them aside. Keep them loosely covered with a towel. Set them aside while the oil heats up.
Heat the oil in a skillet/pot until very hot (about 375 °F).
Fry a few Lalagia at a time until golden all around. About 3 minutes per side. Be careful not to overcrowd the pan which will cause the oil’s temperature to drop. If the oil’s temperature drops too low the Lalagia will absorb the oil and they will not taste good.
Transfer the cooked Lalagia to a tray that has been lined with paper towels to drain and then serve.
For sweet Lalagia, dust them with plenty of powdered sugar and some ground cinnamon.
For savory Lalagia, serve them with feta and olives, or with your favorite dips. Enjoy!Official Facebook Page:
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My cutting board:
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Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
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A Meal in Messinia
Join me on My Greek Table, season 3, for a tasty Meal in Messinia, one of the most iconic places to live in the Mediterranean.
Greek Semolina Cake (Ravani) | Akis Petretzikis
Greek Semolina Cake (Ravani) | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Kellina Dimitriadi, Michael Barbaris
How to Cook an Authentic Mediterranean Dinner (Greek)
Need help getting started with the Mediterranean Diet? Check out our 30 day Mediterranean program:
Join Bill as he cooks, from scratch, a traditional meal from the Mediterranean island of Crete (recipes included!). Crete is considered to be one of the healthiest places in the world and a Blue Zone. He will be answering questions such as:
How do you know a recipe is authentic Mediterranean?
How do you know the foods you are using are authentic?
Does olive oil go bad?
Can you use olive oil instead of vegetable oil?
Can you fry with olive oil?
How can you spot fraudulent olive oil?
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White Bean Soup:
Authentic Greek Salad:
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Bill and Koula Barydakis’s cookbook - “Foods of Crete: Traditional Recipes from the Healthiest People in the World”
A 1 liter bottle of Momalis Extra Virgin Olive Oil
A Mediterranean Diet Weight Loss Program (a 10-week online program designed to teach you how to lose weight on the Mediterranean Diet)
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Greek Cabbage Rolls/ Lahanodolmades
Λαχανοντολμάδες
Get this recipe with exact measurements and more on my website:
Serves 6:
1 large cabbage, stem removed
2 carrots
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
Enjoy!
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greece Travel Video - Authentic Greek Food Cooking Class | The Planet D
An Authentic Greek Food Cooking Class with The Planet D
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Dave and Deb of The Planet D travel to Greece where they take an authentic Greek Cooking Class in Peloponnese's, Costa Navarino.
This location is an excellent alternative to the Greek Islands with all the beauty, perks, culture and history.
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Following the guidance of Loola and Anna, we made fresh home made pasta, Greek salad, and kolokithopita (it's like spanakopita only with zucchini).
It was a wonderful afternoon learning from the ladies communicating through broken English as we kneaded the dough, chopped vegetables and stuffed the pasta.
Best Places to Visit in Greece:
30 Fun Things to do in Athens
Epirus - The Best Kept Secret in Greece:
Greek Cooking Class
Best of Costa Navarino
Hiking Meteora
Awe Inspiring Meteora Greece
Island Hopping the Ionian Islands -
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