Fried dough (Lalagia)

These are fried dough "crackers" made in Mani, Peloponnese;  they carry memories of home for people in this region and are said to send away the evil elves!

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1 kg flour for all uses
1 glass of olive oil
1 cube dry yeast
1 tsp ash (in a glass of water  boil the ash, then let it cool. Filter it  and  use only the water)
1/2 wine glass cognac
1 tsp salt
a bit of ground cloves


1. Rub half the flour with the olive oil until the flour darkens (that will make the lalagia crispy). 

2. Dissolve the yeast in half a glass of lukewarm water and mix it with the previous mixture.

3. Knead them together until the dough is soft and let them rise over night.

4. The next morning mix in the rest of the ingredients and knead the mixture very well, until the dough becomes tight.

5. Let the dough rise and then cut into small balls.

6. Punch down the dough and heat the olive oil in a frying pan.

7. Form strings of dough about 10cm long and fry them. Strain on absorbent paper.

*They can be combined with sfela cheese but also with the classic feta cheese.


Lalagia are usually eaten after the olive harvest or on Christmas eve. An annual tradition.
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