Greece, my country, is one but here traditions are plenty. When it comes to cooking and pastries, there are even more depending on the region and how the traditions evolved throughout time. All over the country one can find tons of different recipes for melomakarona (one of the most popular Greek Christmas pastry) or desserts representing the melomakarona of the region.
In a cooking book dedicated to Crete, I found this information:
During ancient times, they used to make little sweets which they would cover with honey, the meligmata, to appease demons. It’s the exact same technique we use for melomakarona today and thought behind it, we use honey in order to manifest good luck and a happy new year.
At Smirne, melomakarona were named “finikia” and they say they gave them that name inspired from the Greeks that were in Afrika and since their shape reminds us of dates.
In Ithaca too, according to the book, “dates” are the Christmas pastries that look like melomakarona, but they fry them first in olive oil and then dip them in honey.
Lastly, malomakarona in Paros island are called “ladenioi” and to me at least this are the most known.
The ingredients in all recipes are almost the same but quantity changes. Some people prefer them softer and others crunchier. What’s sure is that you whole house will be smelling like Christmas so don’t hesitate getting in the kitchen and trying a recipe out. This customs and traditions are part of the holiday décor in every house.
Merry Christmas and good luck!
Melomakarona
