Greek cuisine · Breakfast & Eggs

Lalagia

Messenian yeast dough strips, deep-fried in olive oil until golden and drizzled with honey and sesame.

Ingredients · for 4 servings

• 500 g wheat flour
• 1 packet dried yeast (7 g)
• 1 tsp salt
• 1 tsp sugar
• 300 ml lukewarm water
• 3 tbsp olive oil
• 1/2 tsp ground anise
• 500 ml oil for frying
• 4 tbsp honey
• 2 tbsp sesame seeds

Instructions

1. Mix the flour with dried yeast, salt, sugar and ground anise, add the lukewarm water and 3 tbsp olive oil and knead everything for 8 min. into a soft, slightly sticky dough.
2. Let the dough rise covered in a warm place for 60 min. until it has doubled in volume and the surface is riddled with bubbles.
3. Place the dough on an oiled surface, press flat and pull with oiled hands into strips about 15 cm long and finger-thick; give each strip a loose twist.
4. Heat the frying oil in a wide pot to 175°C — a small piece of dough should rise immediately and bubble steadily.
5. Fry the strips in batches for 2–3 min. per side until deep golden brown and crisp outside, then drain on paper towels.
6. Arrange the still-warm lalagia on a platter, drizzle with honey and sprinkle with sesame; they taste best fresh from the pan.