Greek desserts
Melomakarona
Ingredients:
- 3/4 cup of semolina
- Half a tablespoon of baking powder
- 1/3 tablespoon of clove powder
- 1/2 cup of juiced oranges
- 2 tablespoons of cognac
- 1 1/2 teaspoons of baking powder
- 3 teaspoons of ground cinnamon
- 1 cup of oil
- 2 zested oranges
- 1/2 cup of sugar
- About 2 cups of flour
- About 6 tablespoons of water
- 3 tablespoons of honey
- 1 teaspoon of vanilla extract
- Crushed walnuts
- Ground cinnamon bottle to sprinkle baked biscuits with cinnamon at the end
​
Ingredients for syrup:
- 1 1/2 cups of water
- 20 ounces of sugar
- 7/8 cups of honey
- slice of orange
- 2 sticks of cinnamon
- 3 cloves
​
Method:
Step 1: Preheat oven to about 180 degrees Celsius.
Step 2: Place baking powder, semolina and flour in a large bowl and mix.
Step 3: Separately mix the vanilla extract, the clove powder, cognac, sugar, cinnamon and juiced oranges.
Step 4: To the sugar mixture, add baking powder quickly and then start to slowly add honey, oil, water and zested oranges. Mix everything together.
Step 5: Next, mix the flour mixture and the sugar mixture together.
Step 6: Start kneading it until it becomes a doughy consistency.
Step 7: Divide dough and make almond shapes then place on greased tray. Lightly fork the top of the dough once it is shaped.
Step 8: Bake the melomakarona, wait until they have become golden.
Step 9: As the melomakarona are baking, make the syrup. In a small pot, place the sugar, water, slice of orange, sticks of cinnamon and cloves and mix it together until the mixture becomes clear and watery.
Step 10: In the syrup, add in the 7/8 cups of honey and combine it with all the ingredients.
Step 11: Once the syrup has cooled and the melomakarona are ready, add the syrup over the top of the melomakarona. Don't drown the melomakarona in syrup.
Step 12: Add walnuts on top and then take the bottle of ground cinnamon and sprinkle the baked biscuits with it.
Rizogalo
Ingredients:
- 1/4 cup of corn flour
- About a drop of vanilla extract
- 2 cups of water
- 2 1/2 cups of milk
- 64 grams of rice
- 1/4 cup of sugar
- Bottle of ground cinnamon to sprinkle the rizogalo at the end
Method:
Step 1: In a small pot, boil water and then add rice.
Step 2: Separately mix corn flour and 1/2 cups of milk.
Step 3: Once rice is cooked, add in the sugar and the remainder of the milk and stir it for a bit on the heat.
Step 4: Add flour mixture and a drop of vanilla extract to the small pot and mix it all together while still on the heat.
Step 5: Once it is all mixed, turn off the heat and divide rice mixture into small bowls.
Step 6: Take the bottle of ground cinnamon and sprinkle the rizogalo with it.
​
​
Galaktoboureko
Ingredients for cake:
- 6 cups of milk
- 1/3 cup unsalted butter
- 1 cup sugar
- 1 cup semolina
- 1 pack of vanilla sugar (use most)
Ingredients for syrup:
- 1 1/2 cup white sugar
- 1 1/2 cup water
- wedge of lemon
- vanilla sugar (use the remainder of the first pack)
Method:
Step 1: Preheat oven to 180-200 degrees Celsius.
Step 2: Mix in most of vanilla sugar packet with the 1 cup of sugar. Melt butter in pot and then add sugar mixture to butter and stir.
Step 3: After stirring it, immediately after add 6 cups of milk and stir for a few minutes until it warms up.
Step 4: Add semolina, continue stirring until cream thickens.
Step 5: Turn off fire and add and stir 4 beaten eggs through quickly.
Step 6: Grease tray
Step 7: Divide filo pastry sheets in half, half for the bottom and half for the top.
Step 8: Starting adding filo in tray. Brush each filo with melted butter and lay out in tray.
Step 9: Once bottom half of filo is added, put in the cream mixture and spread it out.
Step 10: Start adding filo on top of the cream and brush each filo on the top half with melted butter just like in step 7.
Step 11: Once the custard is covered, precut the cake into big square pieces and then put in the oven to bake until it goes golden brown.
Step 12: As the cake is baking, make the syrup. Place ingredients in a pot and put it on a low heat.
Step 13: Once it comes to the boil, simmer for 10 minutes after that.
Step 14: Once it is simmered, turn off the fire and let it cool down.
Step 15: Once the syrup has cooled down and the cake has come out of the oven, pour the syrup over the top of the cake.