|Greeks really love their sweets. I am amazed at the sweet shops here in Athens. There’s an stonishing arrays of biscuits, cakes and confectionery.
There’s still many Christmas sweets around, like these fist-sized diples, (pronounced like a cross between ‘theep-less’ and ‘deep-less’ with the tongue pressed under the top front teeth).
Whilst many Greek sweets are loaded with eggs, these are made dairy and egg-free for times like Lent, when Orthodox Greeks refrain from all non-vegetarian food. They remind me of a lighter version of the famous sweets from Orissa called gajja.
These are simply made of flour, olive oil and sugar, fried then coated with honey. Spectacular, melt in the mouth sticky and crispy. I’ll have to see how they’re made, get the exact recipe, and include it in a future book.
This is how it all starts – observing, perhaps tasting, researching, formulating a recipe, testing it at home, maybe a bit of tweaking and fine-tuning, perfecting, re-writing, then publishing. The conception, gestation and birth of a recipe, immortalised in print. Multiply this by three hundred and you get – a new cookbook!
Posted by Kurma on 14/1/07; 12:28:17 AM