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Xerotigana: recipe illustration
Snacks & baking

Xerotigana

Thin ribbons of dough, fried and then dipped in cinnamon-scented honey, rolled into sticks or rolls. These are the traditional sweets of the Carnival festivities in Greece.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

499 kcal per serving

Protein
10.4 g
Carbohydrates
79.4 g
of which sugars
34.3 g
Fat
13.7 g
Fiber
2.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mixing bowl, combine the flour and salt, then make a well in the centre.
  2. Add the egg, white wine, olive oil and water, then knead until you have a soft, smooth dough.
  3. Cover and let the dough rest for 30 minutes at room temperature.
  4. Divide the dough into several pieces and roll them out as thinly as possible.
  5. Cut strips about 2 cm wide, then roll them into small sticks or rolls.
  6. Heat the oil to 170 °C and fry the xerotigana for a few minutes, until golden.
  7. Drain them on kitchen paper.
  8. Heat the honey with the cinnamon, quickly dip the xerotigana in it, then arrange them on a plate and sprinkle with walnuts if using.

Variations and tips

Version without frying. Bake the sticks in the oven at 180 °C for 15 minutes for a lighter version.

Orange flavour. Add a little orange zest to the warm honey for a fresher note.

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Original Ecomely recipe.