MELOMAKARONA (Greek honey spiced cookies)
Melomakarona are Greek honey spiced cookies usually baked for Christmas. They're made with oil and have no eggs, no milk, and no butter. They're covered in walnuts or chocolate!
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Written recipe here:
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“Melomakarona” is a Greek word which in a free translation you could say it means “honey macaroons”. However, according to some sources the name comes from the ancient Greek work “makaria” which was a piece of bread offered in certain ceremonies. When you add “meli” (the Greek word for honey) over “makaria”, then you get a melomakarono!
These Greek Christmas cookies are spiced with orange zest, cinnamon and ground cloves and once they’re baked, they get soaked in a honey-based syrup. Traditionally, they’re covered in crashed walnuts but today you can also find them covered in chocolate, so I decided to make them both ways to keep everyone happy.
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Melomakarona - Greek Honey Cookies You'll Be Obsessed With!
I’ve been making Melomakarona - Greek honey cookies, for as long as I can remember and I’ve finally perfected them. Make sure to use a great quality delicate extra virgin olive oil and Greek thyme honey for best results. FULL RECIPE BELOW.
RECIPE: MELOMAKARONA - GREEK HONEY COOKIES
Dough
1 cup Christine Cushing’s extra virgin olive oil olive oil (250 ml)
100 gm sugar ( 6 Tbsp)
90 ml orange juice (6 Tbsp)
25 ml brandy (2 Tbsp.)
450 gm pastry flour ( 3 cups )
120 gm fine semolina (3/4 cup )
1 tsp. baking powder (5 gm)
2 tsp. ground cloves (6 gm)
2 tsp. ground cinnamon (6 gm)
¼ tsp. Allspice ( 1 gm)
Nutmeg to taste
1/2 tsp. baking soda (2 gm)
Syrup
3/4 cup Greek amber honey (175 ml)
3/4 cup sugar (175 ml)
3/4 cup water (175 ml)
1 tsp. ground cinnamon (5 ml)
1 cup finely chopped walnuts, for garnish (250 ml), optional
Preheat oven to 350 degrees F
Whisk together the wet ingredients, with sugar and spices, in a medium bowl. Over a piece of parchment paper, sift flour, baking powder and baking soda 3 times.
Add the sifted dry ingredients to the oil mixture and stir with wooden spoon until mixture just holds together. Dough will not be fully smooth but should hold together. Note: texture of dough might vary depending on the protein level of your flour.
Pinch off about 1 1/2 tbsp. portions of dough (25- 27 gm ) and form into little flat oblongs (football shapes). Place on a parchment-lined baking sheet 2-inches apart. Bake in oven at 350 degrees convection F for 25- 30 minutes, or until evenly browned.
Syrup
Boil honey, sugar, water, and cinnamon for 8-10 minutes, until deep amber colour and slightly reduced. Remove from heat. While syrup is still hot, and cookies are still hot, using slotted spoon place cookies 6-8 at a time- into syrup for about 2-3 minutes, turning often to completely coat. Transfer to a large baking sheet or pan and arrange in a single layer. Sprinkle with chopped walnuts , if desired. Repeat with remaining cookies.
Makes about 36 delicious cookies( 25 gm each raw cookie dough )
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Greek Christmas Honey Cookies: Melomakarona
Get the recipe here:
Ingredients
For the Syrup:
1 and 1/4 cup granulated sugar
1 and 1/4 cup water
1 cinnamon stick
peel of an orange
1 cup honey
The Cookie Dough Dry Ingredients:
3 and 1/2 cups (500g) all-purpose flour
3/4 cup (150g) fine semolina flour
1 teaspoon baking powder
the zest of 2 oranges
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
For the Cookie Dough Wet Ingredients:
1 cup (250ml) light olive oil or veg. oil
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
3/4 cup (185 ml) fresh orange juice
1/2 teaspoon baking soda
For the Topping:
3/4 cup ground walnuts
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground cloves
Instructions
Preheat the oven to 350 °F, 180 °C.
Line 2 baking trays with parchment paper.
Make the Syrup: In a saucepan combine the sugar, water, cinnamon, and orange peel. Bring to a boil and as soon as the sugar dissolves add the honey. Remove from the heat, stir and set aside to cool.
Make the Dough: Combine all of the dry ingredients in a large bowl and whisk them together.
In another bowl, combine all of the wet ingredients and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently mix together until a dough has formed. Do not over-mix or the cookies will become oily.
Form the Cookies: Take a piece of dough (walnut-sixed, about 35-40g) and roll it in your hands. Form it into an oval and then press the tips in so that they are rounded and they don't burn.
Place the dough on the prepared baking trays and then flatten the tops a bit. Pierce the top of each cookie with a fork to create a decorative pattern (see video).
Bake on the center rack of the preheated oven for 20-25 minutes or until golden and crisp.
Using a slotted spoon immediately dip the hot cookies (about 4-5 at a time) into the cool syrup. Let them soak for 20-25 seconds flipping them over a-few times.
Transfer the cookies to a serving tray and pour the remaining syrup on top.
Combine all of the topping ingredients into a small bowl and mix them together. Sprinkle over the cookies and serve!
Kali Orexi.
Notes
The cookies will keep fresh in an airtight container at room temperature for up to 3 weeks.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
Melomakarona | Greek Honey Cookie Recipe | Phoenician Cookies | Μελομακάρονα
In this video I'll show you how to make melomakarona quickly and easily. Melomakarona are made throughout Greece on all the holidays and special occasions. Some call them Greek honey cookies, others call them Phoenician, you'll call them amazing!!!! Although there are a number of ingredients in the recipe, I'll help you organize them and the preparation, making it seem effortless. This melomakarona recipe is a traditional recipe that does not have any eggs, milk or butter, thus making it a vegan / Lenten favourite as well.
Recipe:
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!
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FINIKIA: DELICIOUS GREEK PASTRY BY MAXIM TANTI: ՖԻՆԻՔԻԱ։ Տիկին Մաքսիմի բաղադրատոմսը
#99
FINIKIA: DELICIOUS GREEK PASTRY BY MAXIM TANTI
ՖԻՆԻՔԻԱԹ։ Համեղ Հունական անուշեղեն Տիկին Մաքսիմի բաղադրատոմսը
INGREDIENTS
2 cups of vegetable oil
1 cup of orange juice (preferably freshly squeezed)
1 tea spoon of orange rind
1/4 tea spoon of baking powder
1 table spoon of sugar
approximately 5 cups of all purpose flour
Make a dough
Shape it with a cookie mold and bake it in a 350 degree oven for 45 minutes.
SYRUP
2 cups of sugar
1 cup of water
1 tablespoon of lemon juice
Let your syrup cool down. Deep the finikia in the syrup while it is hot out of the oven. Let it soak about a minute and take it out and it is ready to be served.
Enjoy!!!
ՖԻՆԻՔԻԱ
Բաղադրությունը
2 բաժակ ծիթայուղ
1 բաժակ նարինջի հյութ
1 թեյի գտալ նարինջի կեղեվը մանրացված
1/4 թեյի գտալ սոդա
1 ճաշի գտալ շաքար
5 բաժակ ալուր
պատրաստեք խմոր
ձեվաորեք և եփեք 350 աստիճաան ջերուցում
ՄԻՋՈԿ
1 1/2 բաժակ ընկույզ
1 թեյի գտալ դարչին
Խարնել միասին
շուրուբ
2 բաժակ շաքար
1 բաժակ ջուր
1 ճաշի գտալ լիմոնի հյութ
Շուրուբը թողեք սարչի. Թաթախեք ֆինիքիեն տաք վիճակում շուրուբի մեջ և ապասեք որ շուրուբը ներծծվի։ Հանեք շուրուբից և հյուրասիրեք։
Թող ուտողին անուշ լինի!!!
Խնդրեմ բաժանորդագրվեք և տարածեք։ Գրեք ինծ ես սիրով կը պատասխանեմ։ Սպասում եմ ծեզ։
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Խնդրեմ բաժանորդագրվեք և տարածեք։ Գրեք ինծ ես սիրով կը պատասխանեմ։ Սպասում եմ ձեզ։
Greek Christmas Honey Cookies - Melomakarona | Akis Petretzikis
Greek Christmas Honey Cookies - Melomakarona| Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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