Traditional to Mani and Messinia, these delightful olive ribbons are prepared in the home for celebrations and weddings. Made with local olive oil, local bakeries make them as a snack food. Coated in honey they become a sweet snack. Generally they are eaten with cheese. Coated in honey they become a sweet snack.
- 500 g white wheat flour, t500
- 290 ml olive oil
- 50 ml water, lukewarm
- 25 g yeast
- 1 tbsp white wheat flour, t500
- 1 tsp cinnamon, ground
- 1 tsp cloves, ground
- 1 tsp salt
- 1 tsp sugar
- 1 orange, zest
- Oli, for frying
Put the yeast in lukewarm water with the sugar and 1 tablespoon of flour, leave to rise, about 30 minutes.
Rub the oil with the flour, salt, spices and zest. Add the yeast mixture, knead, cover with a towel, rest for 2 hours.
Cut the dough into large balls, roll out into thin strings, making the pattern of your choice.
Fry in batches in hot oil for 5 minutes each time until they are golden, remove them to absorbent paper to cool.