Lalagia (Λαλάγγια) are a traditional specialty of the Peloponnese, particularly the region of Messenia: elongated fritters, similar to stretched donuts, made with a simple dough based on flour, water, and yeast.
Although they are particularly common during the Christmas season, when folklore suggests they keep elves and evil spirits away, lalagia are available in bakeries throughout Messenia all year round.
They can be either sweet or savory, depending on local tradition and additional ingredients: cheeses (such as feta), olives, or sun-dried tomatoes, or dusted with powdered sugar or served with honey and nuts.
Lalagia were present in both Byzantine cuisine and Ottoman cuisine; while in the former they were consumed only as a sweet, in Ottoman Turkey they were both a sweet dish with honey and a savory one with cheese.
Mine is the sweet version for the column “Around the World in 20 Desserts” drizzled with natural yarrow syrup instead of honey.
For lighter and healthier frying, you can use the Magic Cooker lid as in the video.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Hours 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Greek
- Seasonality: Christmas, All seasons
Ingredients
- 4 cups flour
- 1.7 tbsp olive oil
- 1 tsp active dry yeast (or 0.88 oz fresh yeast)
- 2/3 cup water
- 1 tsp sugar
- 1 pinch salt
- as needed vegetable oil
- as needed yarrow syrup (or honey)
Steps
In a small bowl, dissolve the yeast and sugar in 2/3 cup of lukewarm water. Let it rest for 10 minutes until it forms a foam.
In a large bowl, mix the flour, salt, and cinnamon. Add the olive oil and mix. Pour in the yeast mixture and the remaining water, kneading until you obtain a smooth and soft dough.Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours, until it doubles in volume.
Divide the dough into small pieces and roll them into thin, elongated strips, similar to cords. Join them to form a kind of ring.
Heat abundant oil in a deep pan. Fry the dough strips until they become golden and crispy on both sides.Drain the Lalagia on absorbent paper to remove excess oil.
Serve with yarrow syrup or honey and powdered sugar.
I used natural yarrow syrup from M’agrado syrups.
