Melomakarona (meh-loh-mah-KAH-roh-nah)
Byzantine Honey Fritters
Indulge in the delightful taste of Melomakarona, a traditional Byzantine dessert featuring crispy, golden fritters drizzled with sweet honey and a hint of black pepper. These fritters offer a unique combination of textures and flavors, with a crunchy exterior and a soft, tender interior. Perfect for satisfying your sweet tooth or impressing guests with a taste of history, Melomakarona is a versatile treat that can be enjoyed on various occasions.
Recipe Directions
1. Heat the milk in a pot over low heat until it steams but does not simmer. Gradually add half of the flour, stirring continuously to prevent burning.2. Continue adding the remaining flour a little at a time, aiming for a thick mixture that's difficult to stir. Adjust consistency by adding more milk if too thick or more flour if too thin.
3. Cook the mixture for 10 to 15 minutes, stirring continuously. Remove from heat and let it cool for a few minutes.
4. Spread the mixture onto a plate, forming a layer about 1/2 inch (1.5 cm) thick. Allow it to cool completely, then refrigerate for 15 to 20 minutes to firm up.
5. Once firm, cut the mixture into bite-sized pieces.
6. Heat the olive oil in a pot or deep pan to 350°F (175°C). Fry the fritters in batches of 6 to 8, ensuring not to overcrowd the pan. Fry undisturbed for 1 minute, then gently separate any clumped pieces. Continue frying for another 1 to 1.5 minutes until golden brown.
7. Remove the fritters and place them on a wire rack over paper towels to drain excess oil. Repeat the frying process for the remaining batches.
8. While still warm, place the fritters in a bowl, drizzle with honey, and toss to coat evenly. Sprinkle with black pepper, toss again, and serve.
Notes:
History
Melomakarona, originating from the Byzantine Empire, were commonly enjoyed in the bustling markets of Constantinople. Vendors offered a variety of prepared foods, including these honey-drenched fritters. The combination of fried dough, honey, and black pepper reflects the Byzantine appreciation for contrasting flavors and textures. This recipe is adapted from "De re coquinaria" by Apicius, a 1st-century Roman cookbook, highlighting the dish's ancient roots.
Ingredients
2 cups (475 ml) cow or goat milk1 1/4 cups (225 g) durum flour
1 liter extra virgin olive oil, for frying
1/3 cup (100 g) honey, more or less to taste
1 teaspoon black pepper, more or less to taste
Item type
Consumable, Food / Drink
