Learn how to make the Authentic Melomakarona, using Greek pure products. This recipe comes from my grandma and prepares delicious melomakarona.
We make this particular recipe in the family for 150 years. Try it out and it will become your personal tradition!
The only thing I have personally changed is the shape - since I get easily bored , I prefer to cretae different shapes than the original oval ones.
Here are the ingredients you are going to need for the dough:
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3 waterglasses of greek olive oil ( 750ml )
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1 waterglass sugar
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1 wineglass cognac
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freshly prepared juice of 2 oranges
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fresh orange zest of 1 orange
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1 tablespoon of raw greek honey
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4 sharp teaspoons of baking powder
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1 teaspoon baking soda
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1 teaspoon cinnamon powder
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1 teaspoon clove powder
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1 teaspoon nutmeg powder
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All purpose flour ( approx 2 kg)
And the ingredients for your syrup:
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1 waterglass greek raw honey
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2 waterglasses sugar
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1 1/2 waterglass water
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1 cinnamon stick
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1 clove
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1 cup of freshly ground walnuts
PREPARATION:
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In a large bowl, pour 3 waterglasses of Greek Olive Oil
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Continue by pouring 1 waterglass of Sugar
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Mix them well
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Make sure your mix looks even.
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Crush to dust 4 nutmegs to make your nutmeg powder.
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Add 1 tablespoon of pure raw Greek Honey
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Add 1 teaspoon of cinnamon powder
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Add 1 teaspoon of clove powder
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Add 1 teaspoon of nutmeg
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Pour 1 wineglass cognac
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Add 1 teaspoon of baking soda in the orange juice and mix it. It will start bubbling tremendously.
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Pour it in your bowl and mix well
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Add 3 tablespoons ( or 4 sharp teaspoons) of baking powder to your mix and start pouring your flour little by little
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Knead well and add flour until your dough is flexibly firm - not too much firm!
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Check that your dough is ready when you can easily shape it with your fingers, it is smooth and gently firm.
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Mould at wished shape - be careful to keep the maximum proporion of 3 cm2 - they will grow while baked
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Do not forget to put greaseproof paper.
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Warm your oven at 180 C - when ready, bake them until they turn golden ( approx 15 minutes)
You have two ways for the finel step:
Either choose to put warm melomakaronaq in cold syrup
or
choose to put cold melomakarona in warm syrup!
The result is the same. It is entirely up to you.
Do not forget to sprinkle with ground walnuts.
TWO IMPORTANT SECRETS:
1) Some people do not like the melomakarona too moistened. In that case, do not leave them for too much time in the syrup!
2) For some absurd reason, which I have never fully comprehend, this recipe requires cooks with GOOD HEART! And let me explain what I mean:
You may prepare the whole recipe, but when it comes to actually kneading and moulding by hand, it is essential that the one who prepares them has a pure and innocent heart, otherwise the melomakarona will turn a bit ... bitter !!!
If you want them sweet, keep your heart happy !
If you have children, put them into this game !
Enjoy!
Love,
Katsikaki (aka Baby Goat)