Melomakarona, kourabiedes and diples are traditionally served at Christmas in Greece.

INGREDIENTS

Melomakarona – typical ingredients include flour or semolina, sugar, orange zest and or fresh juice, cognac, cinnamon, olive oil. During rolling they are sometimes filled with ground walnuts.
Kourabiedes – resemble a light shortbread made of almonds, brandy for flavoring, vanilla, mastic or rose water. Kourabiedes are shaped as crescents or balls, baked until golden. After they cool they are covered in icing sugar.
Diples – sheet-like dough is rolled into long, thin strips, fried and folded in hot oil and then dipped in syrup. Warm honey is used in the place of syrup and chopped nuts and cinnamon are sprinkled on the top.

ETYMOLOGY

Melomakarona – Meli (honey) and makarismo (death meal).
Kourabiedes – Kurabiiki is the name of a Bulgarian cuisine.
Diples – They get their name from the Greek word diplono, meaning “fold”.

HISTORY

Melomakarona – In antiquity, this dessert was offered at ancient Greek funeral rites to honor the deceased. Honey was considered by the Greeks to be a symbol of fertility and longevity.
Kourabiedes – These cookies have their origins in 7th century Persia shortly after the use of sugar became commonly used. Other sources say that the cookie was originally from Lebanon.
Diples – Originated in the Peloponnese in antiquity and served at births, engagements and weddings.

HOW TO MAKE THEM

Melomakarona

Kourabiedes

Diples