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Crunchy Lalaggia

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Crunchy Lalaggia

Ingredients

500 gr. hard flour for bread
½ tsp salt
½ cup olive oil
1 tsp baker’s yeast powdered
1 cup lukewarm water
FOR THE FRYING
olive oil or sunflower oil
  • Difficulty: Medium

Ingredients

  • FOR THE FRYING

Narration

Crunchy Lalagia

Authentic taste of Mani

Lalagia are an authentic taste of Mani and Kalama. They are the protagonists of the festive tables and the housewives are competing to make the most crunchy, the most delicious.

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The famous beach in Elafonisi opposite Neapoli Laconia’s

Today they are found in every bakery or patisserie in the area. The lalagia blend harmoniously with all the cheeses and cold cuts, with the cool summer salads and the various dips.

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My favorite Port in Mani

 

In the creative Greek cuisine we meet them with a flower salt from the rocks of Mani but also with brown sugar and cinnamon in their sweet version.

The recipe is by my dear friend Nikos Drakopoulos, a hotelier.

 

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Crunchy Lalagia

By Nikos Drakopoulos, Akrogiali Hotel, Ag. Andreas, Messinia

Steps

1
Done

We sieve the flour and place it in a bowl.

2
Done

We dissolve the salt in a glass with a little water and stir well.

3
Done
10-15 min.

We add flour, yeast, olive oil and salt water. We knead strong with our hands or in the mixer for 10-15 min. until have a soft and smooth dough that doesn't stick in the mixer bowl walls or in our hands.

4
Done

We place the dough in a bowl and cover it with plastic membrane.

5
Done
1 hour

We let the dough "rest" and rise for an hour.

6
Done

We get the oil warm in a deep pan.

7
Done

We separate the dough in small balls at the size of a nut. On the bench that we have sprinkled a little flour we knead the small pieces of the dough with our fingers in the shape of a thin and long lace and then we give it a spiral shape or complicated round shapes.

8
Done

We fry some of them at a time until they get a golden color and turn them on both sides.

9
Done

We take them of the pan and place them on a platter that we have lay down absorbent paper.

10
Done

We let them cool down, serve them and the rest we "close" them in a metallic box.

11
Done

Little Secrets :

i) If we want we sprinkle sugar with cinnamon all over them when they are hot and they get a different taste.

ii) We can sprinkle salt flower over lalaggia before we fry them or freshly ground peppers and they blend well with wine or our drink.

Sissy N.

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