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The scent of cinnamon, the sweet taste of honey, and the tender texture of melomakarono create one of the most beloved sweets of Greek Christmas. Melomakarona are much more than just a simple dessert. They are a tradition, a flavor that connects us to our roots and takes us back in time.

• Preparation Time: 30'
• Baking Time: 30'
• Pieces: 50-60

Ingredients:

• 3 cups olive oil or sunflower oil
• 1 cup orange juice
• 1 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground clove
• 1/2 cup cognac
• 1 cup fine semolina
• 3 tsp baking powder
• 1 tsp baking soda
• 9 cups all-purpose flour

For the syrup:

• 1½ cups water
• 1½ cups honey
• 2 cups white granulated sugar

For the topping:

• 1½ cups walnut kernels, finely chopped
• 1/2 cup sesame seeds, roasted
• 1/4 tsp clove powder
• 1 tsp cinnamon powder
• 2 tbsp lemon zest

Preparation: 

• Preheat the oven to 180°C.

For the syrup

• Boil all the ingredients in a deep pot for 5 minutes (counting from the moment it starts to boil) and remove from the heat.
• Let it cool.

For the melomakarona

• Put the oil, orange juice, sugar, cinnamon, clove, and liquor in a deep bowl and mix with a whisk.
• Add the semolina, baking powder, baking soda, and gradually add the flour, kneading gently and for a short time, until a soft dough forms.
• Take a generous spoonful of dough and shape it into an oval.
• Arrange on the baking tray and repeat the process until all the dough is used up.
• Bake for 30 minutes, until golden brown.
• Remove from the oven and, while still hot, dip them in the pot with the cold syrup and immerse for 3 minutes.
• Remove with a slotted spoon and arrange on a platter.

For the topping

• Grind all the ingredients and sprinkle the mixture over the melomakarona on the surface.