Authentic home cooking from Greece, with US measurements. 
My Dad's Melomakarona
My dad was a baker for 40 years, so he’s baked a lot... This is his recipe for melomakarona.
As a kid and later as a teenager, I remember working side by side with him making melomakarona. He would tell me to mix the ingredients just enough, using only our fingertips so the dough wouldn’t get overworked and release oil. He’d show me how to shape each cookie in three quick moves—don’t overwork it! Then he’d bring out the trays of hot melomakarona and pour them into the rich, honey syrup. I felt so special that he trusted only me to help, and I was proud to be a real pro! Ah, those beautiful years smelled like cinnamon and cloves and were so sweet...
These melomakarona are soft and turn out super syrupy!
I’m sharing this recipe for my dear tzoulitsa ❤️, as I promised her yesterday.
In the photo, mine are sprinkled with toasted sesame seeds (because of my husband’s food allergy, but you should use walnuts). In Lasithi, they actually use sesame seeds on melomakarona...
Moderate cost, prep time 30 minutes, baking time 2 hours for the whole batch.
Makes about 80 medium-sized melomakarona.
My Dad's Melomakarona
My dad was a baker for 40 years, so he’s baked a lot... This is his recipe for melomakarona.
As a kid and later as a teenager, I remember working side by side with him making melomakarona. He would tell me to mix the ingredients just enough, using only our fingertips so the dough wouldn’t get overworked and release oil. He’d show me how to shape each cookie in three quick moves—don’t overwork it! Then he’d bring out the trays of hot melomakarona and pour them into the rich, honey syrup. I felt so special that he trusted only me to help, and I was proud to be a real pro! Ah, those beautiful years smelled like cinnamon and cloves and were so sweet...
These melomakarona are soft and turn out super syrupy!
I’m sharing this recipe for my dear tzoulitsa ❤️, as I promised her yesterday.
In the photo, mine are sprinkled with toasted sesame seeds (because of my husband’s food allergy, but you should use walnuts). In Lasithi, they actually use sesame seeds on melomakarona...
Moderate cost, prep time 30 minutes, baking time 2 hours for the whole batch.
Makes about 80 medium-sized melomakarona.
Open in Cookpad AppSteps
- 1
Prepare the syrup the day before.
- 2
In a wide pot, add the water, sugar, cinnamon stick, cloves, sliced orange, and corn syrup. Bring to a boil.
- 3
Once it starts boiling, let it boil for 5-6 minutes, then remove from heat.
- 4
Add the honey, stir gently, and let the syrup cool completely.
- 5
The next day, make the dough.
- 6
Preheat your oven to 355-390°F (180-200°C), depending on how hot your oven runs.
- 7
In a large bowl, add the flour and semolina. Push them to the sides to make a well in the center (like parting the Red Sea).
- 8
In another bowl, combine the oil, sugar, honey, orange zest, orange juice, cinnamon, cloves, and mahleb. Whisk lightly until the sugar dissolves and everything is well mixed.
- 9
Add the baking ammonia and whisk again until it foams and is fully incorporated.
- 10
Pour the wet mixture into the well in the dry ingredients.
- 11
Using only your fingertips, quickly mix the dry ingredients into the wet until just combined.
- 12
Even if the dough seems a bit soft, do not add more flour. The dough will firm up as it rests.
- 13
Take small amounts of dough and shape each cookie with two or three quick moves. Place them on a baking sheet, leaving space between them as they will expand. Prick each one all over with a fork.
- 14
While one batch is baking, keep the remaining dough covered with plastic wrap. Let the baking sheet cool before adding the next batch.
- 15
Bake at 355-390°F (180-200°C) for 20-30 minutes, depending on your oven.
- 16
As soon as they come out hot from the oven, dip them into the cold syrup. Press them gently into the syrup, then transfer to a strainer to drain.
- 17
Arrange the cookies on a platter, drizzle with a little extra warm honey if you like, and sprinkle with walnuts or sesame seeds.
- 18
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