Recipe Xerotigana

Knead with as much water approx. Ksae-roh-TEE gha-nah is a simple Cypriot recipe made in two ways.

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Mix the water and sugar in a saucepan stirring continuously and let it boil for 10-15 minutes until the syrup becomes thick.

Recipe xerotigana. Add olive oil orange juice and flour. When they are ready take them out and strain them. 2 tablespoons of honey.

Xserotigana is the traditional sweet of Amorgos it is also used in other Cycladic islands made for Christmas and Easter but also offered in weddings and baptisms along with traditional pastels. In a deep heavy pan heat 10-12cm4 6 in. Drop into 2 inches of hot oil.

Τ he oil must be sufficient for the xerotigana. W e present you a simple recipe for genuine Cretan xerotigana. Mix flour with salt olive oil and raki.

See that their color turns golden and not brown. Cover and set aside 1 hour. Make a slight well in the centre.

Olive or other oil. Roll out the remaining 5 balls of dough cut as per step 4 and repeat making rolls and fry until all your dough balls have been formed and fried into Kserotigana. Measure flour into a large mixing bowl.

To make honey syrup. Then prepare the syrup. Fry the xerotigana in sizzling oil.

Then prepare the syrup for 10-15 xerotigana as follows. Let it rise for 1-2 hours. One with flour baking powder salt and water to make a thick batter or using yeast.

Strain on kitchen paper and let cool. Recipe for xerotigana Amorgos For the dough we use flour olive oil and salt for the syrup sugar water honey and lemon juice while for frying we use olive oil or seed oil and for sprinkling sesame and roasted almond. In a saucepan combine honey water lemon juice and cinnamon.

Keep covered with a towel so they dont dry out. To make the syrup add sugar water cinnamon stick and lemon peel and bring up to a boil. Olive oil for frying.

1 kg of flour for all uses. 1 glass of water. Then roll out a very thin pastry sheet cut it in stripes 2-4 cm fold it in various shapes and fry the xerotigana in sizzling oil.

Deep fryer or other deep pan for frying. ½ cup of cooffee with raki. Ensure that their colour turns golden and not brown.

1 glass of sugar. Sprinkle a working surface with flour and using a rolling pin roll out each ball to a thin sheet about as thick as a quarter or one-euro coin. Using tongs dip them one by one into the honey syrup and turn to coat.

In a mixing bowl beat eggs until light and foamy. 18 L until the dough becomes elastic. Ksae -roh -TEE - gha - na is a simple recipe made with flour baking powder salt and water to make a thick batter and then fried.

Dip pastry spirals one by one into hot syrup remove with a slotted spoon to drain excess syrup then dip in walnut mixture. Loop the long strip of dough loosely around two fingers then three then all four continuing to make a loose spiral shape. They are served with sugar honey or other syrups such as leftover syrups from fruit presereves glyka tou koutaliou but can also be served with petimezi or haroupomelo.

When they are ready take them out of the pan and strain them. The dough is so thin that it will puff as it fries and will tend to uncurl. A reference point to the local tradition of Amorgos the Xserotigana accompanies every joyful moment in the life of the Amorgians.

Place the tines of a fork in the center. Prepare the dough and let it rise for two hours. Dry-roast sesame seeds in a frying pan until golden and combine with walnuts and cinnamon in a bowl.

Xerotigana Kritis is a Greek festive pastry from Crete which is also served at weddings. Remove with a slotted spoonspider and reserve on a paper lined baking sheet. Transfer them to a large bowl and sprinkle lightly with the mixing of coarsely chopped walnuts cinnamon powder and roasted sesame.

1 cup of coffee with milk. Cut each sheet into strips about 7 cm 2 12 in. Pour in the raki or other alchohol you choose olive oil salt and water.

Shake off excess transfer to a tray and serve. Knead on medium speed for about 10 minutes or until smoothslightly hard dough forms.

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