Melomakarona: The Quintessential Taste of Greek Christmas

 

Melomakarona is the ultimate expression of the Greek holiday season. An aromatic journey that bridges tradition with contemporary gourmet gastronomy. At their core lies the simplicity of carefully selected ingredients which, when combined with skill and respect, create a tasting experience worthy of a discerning chef.

Extra virgin olive oil forms the base of the dough, lending a silky texture and subtle fruity notes. Freshly squeezed orange juice and zest add brightness and natural acidity, while cinnamon and cloves, spices inseparably linked with Christmas, envelop the cookies in warm, festive aromas. Flour is chosen with care to create the ideal texture: crisp on the outside, tender and honey-soaked on the inside.

Honey, the true soul of melomakarona, must be of exceptional quality and aroma, preferably wildflower or pine honey. It embraces the cookies after baking, creating a balanced sweetness that never overwhelms the palate. Hand-roasted walnuts add depth, texture, and a nutty, almost buttery richness.

In a gourmet approach, melomakarona become a canvas for creativity: hints of aged brandy, single-origin honey, or delicate citrus notes elevate the cookies to haute patisserie level. Each bite is a flavorful Christmas story, warm, authentic, and deeply Greek.

A story of honey and makaria

Melomakarona have deep roots in Greek tradition. They derive from the ancient word makaria, a type of memorial bread offered at funerals as a symbol of remembrance and honor. During the Funeral Oration delivered by Pericles in 430 B.C. for the first fallen of the Peloponnesian War, it is recorded that makaria were distributed at the end of his speech in the Kerameikos. Over the centuries, makaria were sweetened with honey and walnuts, evolving into the Byzantine melomakarona and eventually becoming the cherished Christmas treat we enjoy today.

Many believe the word “macaroni” is of Italian origin; however, it actually stems from Greek roots. While the term traveled west, Greek melomakarona preserved their unique identity, a Christmas dessert that connects the traditions of the past with the gourmet flavors of the present.

 

Recipe 

(taken and tested from My Greek Dish)

Ingredients

Melomakarona:

• 150g fine semolina (5.3 oz, ½ cup)

• 500g soft flour (17.6 oz, 4 cups)

• ½ tbsp baking powder

• 100g orange juice (3.5 oz, ⅓ cup)

• 3 tbsp cognac

• 100g sugar (3.5 oz, ⅓ cup)

• 1 flat tbsp powdered cinnamon

• ⅓ tsp nutmeg

• ⅓ tsp clove

• 1 tsp vanilla extract

• ½ tbsp baking soda

• 90g water (3.2 oz, ⅓ cup)

• 125g olive oil (4.4 oz, ½ cup)

• 125g vegetable or sunflower oil (4.4 oz, ½ cup)

• 50g honey (1.8 oz, 3 tbsp)

• Zest of 2 oranges

Syrup:

• 300g water (10 oz, 1 ¼ cup)

• 600g sugar (20 oz, 2 ¾ cups)

• 2 cinnamon sticks

• 3 whole cloves

• 1 orange, halved

• 200g honey (7 oz, 10 tbsp)

For Garnish:

• 200g chopped walnuts (7 oz, 1 ⅔ cups)

• Optional: powdered cinnamon or clove

Instructions

1. Prepare the Syrup

1. In a pot, combine water, sugar, cinnamon sticks, cloves, and orange halves.

2. Bring to a boil for 3–4 minutes until the sugar dissolves.

3. Remove from heat, stir in the honey, and set aside to cool completely.

2. Make the Dough

1. In a bowl, mix semolina, flour, and baking powder.

2. In another large bowl, combine orange juice, cognac, sugar, nutmeg, cinnamon, clove, and vanilla.

3. Add baking soda and whisk immediately for 5–10 seconds until it foams.

4. Stir in water, oils, orange zest, and honey.

5. Gradually add the flour and semolina mixture and knead by hand until smooth, soft, and slightly sticky. Be careful not to overwork the dough.

3. Shape and Bake

1. Preheat oven to 180°C / 356°F.

2. Line 4 baking trays with parchment paper.

3. Take walnut-sized portions (≈30g / 1 oz) and shape into smooth oblong forms.

4. Place on trays, press lightly with a fork, and pierce three times on top.

5. Bake for 15–20 minutes until lightly browned. Larger cookies may need more time.

4. Syrup and Garnish

1. Immediately dip hot cookies into cold syrup for 10–20 seconds, depending on your syrup preference.

2. Remove with a slotted spoon and place on a platter.

3. Sprinkle generously with chopped walnuts.

5. Serve and Store

• Store at room temperature in an airtight container.

• Keeps perfectly throughout the Christmas holidays.