As Christmas nears, one thing is certain across Greece: preparations for the festive table are in full swing. From Macedonia to Crete and from the Ionian Islands to Lesvos, Christmas feasts are planned with military precision and attention to the smallest detail. Wherever you go in at this time of year you’ll come across imaginative combinations and genuine tastes that make up a unique gastronomic map.

Lalangia
Lalangia (fried dough ribbons) are a traditional food from the Messinian and Laconian Mani regions, where no home is without them on major religious holidays. Indeed, preparing these was such an important part of any festivity that in the past, housewives would put all other activities aside to devote time to lalangia. On Christmas Eve, lalangia of various shapes – from simple circles to stars – appear on the festive table.

This special food goes perfectly with both sweet and savoury dishes, and you can combine it with honey, walnuts, raisins and cinnamon as a quick and easy dessert, or even enjoy it on its own. Today, the popular Mani lalangia is sold in many pastry shops and bakeries, and you can easily make them at home and add them to your Christmas table.

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