Chef Time!

Chef Time!

Friday, April 6, 2012

There’s A Little Greek In All of Us


When life gives you lemons, you make lemonade?  No… very, very wrong.  Let’s leave the lemons to the amateurs…  So, if you want to learn to do it up “Greek-style,” then, when life gives you sour, you make something sweet, to savor! Now, roll up those sleeves and get ready for some delicious goodness; we’re going in heavy: traditional golden ‘diples’ (pronounced: thee-pless)
Diples are a traditional Greek dessert made from thin sheet-like dough. Quickly, the dough is rolled into long thin strips, cut into rectangles, and then fried in hot oil. Once they have cooled, they are dipped into a hot, honey-like syrup. Traditionally, warm honey is used in place of syrup, and the diples are sprinkled with chopped walnuts and cinnamon. The shapes vary from region to region but the most common are bow ties and spirals.
Diples are a common dessert in the Peloponnese region. They are served across all occasions and celebrations without reserve.
So, I ask you, “who could ignore 365 days of sunshine?” Everyday can feel like a little sliver of you basking on one of those 3,000 gorgeous, blue-water islands, slowly indulging in scrumptious honey soaked diples while sipping on your Greek ‘cafe’ and letting the warm breeze blow through your hair…” I couldn’t resist, well, rather, I refuse to resist!- and neither could the nobility of Mt. Olympus with it’s reigning habitants. Besides, it’s not by chance or coincidence that they deemed Greece their playground.  Enjoy!
diples-honestcooking11

Theepless
4 c. Self-rising flour
4 tbsp. Sugar
1 c. Sugar
4 Eggs
1 Rind of lemon, finely grated
2 tbsp. Oil
Oil for cooking
2 c. Honey
Cinnamon
Coarsely chopped walnuts
Place the flour in a big, deep bowl. Mound the flour and make an opening in the middle. Meanwhile, beat eggs with the sugar, lemon rind and oil. Place the egg mixture in the opening and knead the dough until firm. Divide the dough equally many times and roll each division into thin pieces. Cut the pieces in triangle sections. Heat the oil well, and stick the dough strips in the hot oil one by one. Quickly, using two large forks roll each strips of dough in a cylindrical shape and cook the pieces until golden brown. Take them out, and place somewhere to cool. Heat the honey with one cup of sugar until boiling. Spoon out the froth that forms, and lather the ready theepless with the honey syrup, and sprinkle cinnamon and walnuts as a garnish.


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