you know what it took me to get this recipie??? Hun? Do you!!?? I first
tried these cookies in Crete and amazed and went arround asking for
someone who could get me the recipie. One normaly reliable friend
promied to ask her mom for it. She never came through, so i found
another person who promised to get me the recipie but i was leaving so
i gave her my email, left and never heard a word. One year later I
found myself in Cyprus which is kind of like being in Crete. It was
Chrismas again and I rediscovered these wonderfull cookies. I asked a
friend who's aunt had made the cookies to give me the recipie for my
birthday... she never showed up, so i asked her older more responsible
sister, however she too failed to come through. Summer was comming
arround so I left cyprus distrut with out the recipie, but with my eyes
set on returning to Crete, so i still had hope. Two weeks later I was
in Crete hunting down the recipe. I met up with a friend who said her
grandma made wicked Melomkarona. So I pestered her for about a week
strait but she said that it would take hours to get from her on the
phone. But she brought a old Greek cook book... however it was written
in...not modern greek, not anciant Greek, but middle greek. At this
point I was starting to feel like there was a conspericy against me,
maby the agency was in on this. Where the measuements were not in grams
and kilograms but in drams and another measurement i don't remember the
name of. It took another day or two to find out what the modern
equivilents of these measuements were. I bought all of the ingreedients
which included beer and orange juice which made me a little bit werary
of the recipie. That night I was preparing to cook the cookies at a
friends house. My friends roomate said her mom makes the cookies and
she could call her to get a second recipie to dobble check the middle
greek one. The recipie she came up wtih didn't include beer. I tryed it
out and it was a sucsess. So here it is...
- 9 C Flower
- 3 C Oil
- 1/2 Orange Juice
- 1/2 C sugar
- 1/2 C Koniak
- 2 t spoons baking powder
- 1 t baking soda
- 1 t soda
- 1 t chinamon
- 1 t clove
- crushed wallnuts
1 C sugar
1 C honey
1 C water
|-Mix the wet and dry ingreedents seperately, setting the wallnuts aside. Then mix all of them together.
-Make the dough into elptical shapes and bake at arround 375 f untill they brown.
-Mix surip ingreedients and bring to a boil in a sauce pan for 5 min.
-Drop the cookies into the surip for 10-30 seconds so they absorb some of the surip.
-Sprinkle crushed wallnut over the top.
-Thees cookies are quite hard just after you make them. After a day or two they soften up and are perfect.
mmmmmmm baklava sweet, gooey, rich, chewy, easy to spend all the circus
money on these tasty morsels! So HIGHLY addictive you may end up
staying in Greece or Turkey forever (like F.U.N.). This stuff
will take you to outer space lickity split mmmmmmmmmm...
I usually buy one for all my friends and then end up eating
ALL of those sweet, succulent bits before I see any them. We
highly suggest going to the Greek island of Crete and heading straight
for the city of Hania and hitting the zaharoplasteio (greek pastry
shop.) You betta' get some and get some quick!!!!
- 200 grams Almonds, or wlanuts, or pastacios
- 150 grams butter
- 15 grams cinamin and clove
- 1.3 kg filo dough
- 200 grams honey
- 300 grams sugar
- 200 grams water
- aroma (rose water)
|-Heat almonds in water, dry in a towel and crush with cinamon and clove.
-Brush bottom of pan with butter, place two filo ontop brush with butter.
-Put on a layer of almond mixture
-Then another filo brush with butter.
-Continue layering untill you finish off the almond mixture
-For the final layer put 3 filo brush with butter.
-With a sharp knig. Cut into pieces but don't cut into the last filo sheet on the bottom of pan.
-Bake at medium for 1 1/2 hours
-when almost cold poor in surip
asking arround for recipies I would always ask what is your favorite.
Overwhelmingly their response was for this. It is also my favorite...
but I haven't been able to duplicate the quality of the better
- 1.3 Kg Milk
- 35 grams semolia
- 6 eggs
- 60-75 grams butter
- vinilla or lemon or orange zest
- 18-20 sheets filo
- 3-4 T rose water
300 grams sugar
600 grams water
(2-3 cups coniak) if desired
|- Bring milk to a boil in a sauce pan
- At the same time, in another sauce pan, cook suger eggs vannila 2 handfulls of semolina
- When milk boils add to sugar, slowly making sure to avoid getting
lumps by adding just a little milk at a time, and adding the rest of
- Bring to a boil and stirring untill smooth.
- Place 8-10 sheets of filo in pan brushing each with butter
- Poor most of the cream ontop.
- Put all excpt one of the remaining filo on top
- Put on the rest of the cream to make the filo wet
- Put last filo on top and brush with butter
- Cut dimond shaps just into filo, not into the cream.
- Bake 40-45 min
- Before finished poor surip in corner and finish cooking