Melomakarona (Greek honey cookies)
Harvest of the day : garlic, green chili, lettuce, rocket, edible flowers,
- 1 kg Macaroni uncooked (use gf, if needed)
- 4 cups basmati rice, rinsed 3 times to remove the starch
- 2 passata tomato sauce
- 1 cup white vinegar
- 4 cups lentils
- 3 whole garlic
- 3 chickpeas tin, drained
- 5 onions, grated
- 1 cup Tbsp olive oil, divided
- 2 tbsp chili powder
- 3 tbsp cumin powder
- 4 tbsp paprika powder
- 2 vegetable stock cubes
- Start with a casserole or pot, add olive oil wait until it is hot. Add onions and fry them for around 15 minutes or until brown, season with salt and pepper.
- While frying, set a pot filled and vegetable stock with water and cook the macaroni according to the package directions.
- Next, set aside the onions and use half of the oil to fry the rice and vermicelli for a few minutes. Cook the rice and vermicelli by adding 8 cups of boiling water. Cover and cook for 10 minutes or until soft.
- Separately cook the lentils according the the packaging instruction
- With the other half of the oil, fry grated garlic cloves until brown. Add passata, vinegar, chili powder, cumin, smoked paprika and season with a pinch of salt and pepper.
- Warm chickpeas and serve everything on plates or bowls start with lentil and rice mixture, followed by Macaroni and sauce, chickpeas and finally with fried onions.
Melomakarona (Greek honey cookies)
- 3 cups all purpose flour (420g plain flour)
- ½ cup semolina (80g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon cloves (or allspice)
- 6 tablespoon sugar (80g)
- ½ orange zest
- 120ml orange juice
- 1 cup extra virgin olive oil (240ml)
- 2 tablespoon brandy optional
For the dipping syrup
- ½ cup honey (120ml)
- ¼ cup sugar (4 tbsp)
- ¾ cup water (180ml)
- 1 cinnamon stick (optional)
- 3 cloves (optional)
¼ cup walnuts 35g, ground, to top
- Preheat the oven to 350F/175C.
- In a medium-large bowl, mix together the dry ingredients, apart from the sugar, ie flour, semolina, baking powder, baking soda, salt, cinnamon and cloves.
- Rub the orange zest into the sugar in a separate large bowl- it should become slightly soft and fragrant. (This helps to bring out the flavor from the oils.)
- Add the oil, orange juice and brandy to the sugar and mix well.
- Gradually add the dry ingredients to the wet mixture and mix to combine.
- Take spoonfuls of the mixture and form egg-like ovals and place on a lined baking sheet. Press the mixture together pretty firmly in your hands to get it to hold well. If you like, form a criss-cross on top of each cookie with the prongs of a fork.
- Bake the cookies until firm and lightly golden, around 20 minutes.
- While the cookies bake, make the dipping syrup by warming the honey, sugar and water until the sugar dissolves and it starts to simmer. You can optionally add a cinnamon stick and cloves to help infuse it with a bit of spice. Let the syrup simmer 5-10 minutes then remove from heat. Let it cool and skim away any foam.
- If your walnuts are not already crushed, put them in the food processor and pulse until they are relatively fine crumbs.
- Dip the cookies in the syrup while they are still warm in small batches (say 3-5 at a time). Let them soak on both sides for 30 seconds to a minute before taking them out and placing on a lined baking sheet.
- Immediately sprinkle on some walnuts and leave to dry.
We also made tzatziki, pineapple juice and Greek salad!
Thank you Marnie for the pictures!