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AEGEAN ISLANDS

Melekounia from Rhodes

MAKES ABOUT 4 KILOS (8 LBS.)

  • 2 ½ kilos (5 lbs.) sesame seeds
  • 1 ½ liters (quarts) honey
  • 400 gr. (1 lb.) sugar
  • 2 Tbsp. ground cinnamon
  • 2 Tbsp. ground nutmeg
  • 2 Tbsp. coriander
  • Grated orange zest (or bergamot)
  • Juice of 1 lemon
  • Blanched almonds, for garnish



Instructions/Description:

  1. Toast the sesame seeds in the oven.
  2. Pound them slightly in a mortar with a pestle or in a blender or food processor.
  3. Bring the honey to a simmer and cook until it is very thick, almost solid. Combine immediately with the sesame seeds, spices, lemon zest and juice.
  4. Have a marble work surface ready: wiped clean and dampened with water. Spread the honey-sesame mass, while it is still hot and soft, over the marble, pressing it down evenly with a metal spatula. Press the almonds one by one into its surface and let cool.
  5. As soon as it cools, cut in diamond shapes (7x7cm/3x3 inches). Wrap each piece in plastic wrap and store in a cool, dry place.

Note: Recipe may be halved

 

A recipe from the book “Gefseis Dodekanissou” (“Tastes from the Dodecanese”) by the Dodecanese Tourist Organization, Ed. Topio.
(This recipe is from the AegeanCuisine book)


Πηγή:

http://www.aegeancuisine.net/

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