http://kalisasorexi.com/2009/12/melomakaronafinikia/ Culinary Adventures of a Home Cook Tue, 24 Apr 2012 00:19:13 +0000 hourly 1 http://wordpress.org/?v=3.0.4 http://kalisasorexi.com/2009/12/melomakaronafinikia/comment-page-1/#comment-81460 jo Mon, 02 Jan 2012 12:07:28 +0000 http://kalisasorexi.com/?p=790#comment-81460 There is a recipe for the baked then fried Finikia in Vepha Alexiadou's book Greek pastries and desserts ISBN 960 8501873. She calls them Phoenician honey cookies and a note says "it has been said that the Phoenecians introduced these to the people of Greece". (Finikia and Phoenicians derived from the same word) There is a recipe for the baked then fried Finikia in Vepha Alexiadou’s book Greek pastries and desserts ISBN 960 8501873.
She calls them Phoenician honey cookies and a note says “it has been said that the Phoenecians introduced these to the people of Greece”. (Finikia and Phoenicians derived from the same word)

]]> http://kalisasorexi.com/2009/12/melomakaronafinikia/comment-page-1/#comment-51117 Michael Thu, 01 Sep 2011 21:56:11 +0000 http://kalisasorexi.com/?p=790#comment-51117 I just bought some real finikia from a Greek bakery yesterday. However, they aren't melomakarona. The shopkeeper explained to me that where she comes from (Southern Greece), they use the word 'finikia' instead of 'melomakarona', and that in Northern Greece they're actually 2 different things. Finikia from the north is an entirely different dessert that is longer, darker, not crumbly at all, firmer, juicier, doesn't use orange juice or cinnamon, and is a lot sweeter. It's baked, then deep-fried, and then soaked in syrup. If you search the web for the finikia I'm talking about, you won't find it (at least I wasn't able to). You'd probably have to check some authentic Greek cookbooks to find them. I simply love finikia (my kind), even though there's so much sugar and fat in them to require a weekly doctor's visit. :) I just bought some real finikia from a Greek bakery yesterday. However, they aren’t melomakarona. The shopkeeper explained to me that where she comes from (Southern Greece), they use the word ‘finikia’ instead of ‘melomakarona’, and that in Northern Greece they’re actually 2 different things. Finikia from the north is an entirely different dessert that is longer, darker, not crumbly at all, firmer, juicier, doesn’t use orange juice or cinnamon, and is a lot sweeter. It’s baked, then deep-fried, and then soaked in syrup. If you search the web for the finikia I’m talking about, you won’t find it (at least I wasn’t able to). You’d probably have to check some authentic Greek cookbooks to find them. I simply love finikia (my kind), even though there’s so much sugar and fat in them to require a weekly doctor’s visit.

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