Katades from Samos

Name: Katades from Samos
Cuisine: British
Ingredients: 1 1/2 cup fresh butter or margarine; 1 1/2 cup light olive oil or vegetable oil; 3/4 cup sugar; 1 tbsp oragne zest; 1/2 cup orange juice; 1 shot cognac or mastic liqueur; 1 cup lye that you can make by boiling 2 tbsp sifted ash from wood, with one and a half cups of water for 2 minutes, let it settle and then take the clean water.; 1/2 tsp vanilla; 1 tsp baking soda; about 1300 g all purpose flour; 2 cups ground walnuts; 1 cup ground roasted sesame seeds; 1 tsp orange zest; 1 tsp cinnamon and optionally a bit of ground clove; honey, watered down with just a little bit of water to bind the filling; Flower water and plenty of icing sugar

Cookpad Greece @cook_8238176

Greece

A tasty, traditional Christmas treat that looks like a stuffed kourabies. It is a favorite taste, connected with great childhood memories, when, besides the money that people gave us for carolling, we had a treat, either melomakarono, kourabie or kata.

Recipe by elenikolas

Cookpad Greece @cook_8238176

Greece

Recipe by elenikolas

Saved

Ingredients

1 1/2 cupfresh butter or margarine
1 1/2 cuplight olive oil or vegetable oil
3/4 cupsugar
1 tbsporagne zest
1/2 cuporange juice
1 shotcognac or mastic liqueur
1 cuplye that you can make by boiling 2 tbsp sifted ash from wood, with one and a half cups of water for 2 minutes, let it settle and then take the clean water.
1/2 tspvanilla
1 tspbaking soda
about 1300 g all purpose flour
Filling
2 cupsground walnuts
1 cupground roasted sesame seeds
1 tsporange zest
1 tspcinnamon and optionally a bit of ground clove
honey, watered down with just a little bit of water to bind the filling
For sprinkling
Flower water and plenty of icing sugar

Saved

Steps

1

Beat the butter, oil and sugar in the mixer to make them fluffy.
2

Add a little of the flour.
3

Dissolve the baking soda in the orange juice and add it to the mixture.
4

Add the lye, zest, cognac or liqueur and the vanilla.
5

Make sure that the ingredients are well combined and gradually add the flour until you get a soft dough that doesn't stick to your fingers.
6

Roll out a sheet of the dough about half a centimetre thick and cut into circles with a round cookie cutter.
7

Place a small spoonful of the filling into each circle and fold it into a crescent.
8

Arrange them in a baking tray lined with greaseproof paper.
9

Bake in a preheated oven at about 180-190 degrees using the radiant element for 30-35 minutes, one tray at a time.
10

As soon as you take them out of the oven, sprinkle with plenty of flower water and dust with icing sugar.