Koulourakia

Koulourakia

By
From
A la Grecque
Makes
25
Photographer
Mark Roper

In Greece there seem to be as many versions of koulourakia as there are cooks. Everyone has their own particular way of making them. Koulourakia can be sweet, as in this recipe, or savoury, using feta or a hard cheese such as kephalograviera. They are quick and easy to make and can be formed into a variety of shapes. I like to roll them in sesame seeds and twist them.

Ingredients

Quantity Ingredient
500g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
200g caster sugar
2 eggs, beaten
100ml corn oil
125ml fresh orange juice
1 orange, zested
100g sesame seeds

Method

  1. Preheat the oven to 180ºC. Grease and line a baking tray.
  2. Sift the flour, bicarbonate of soda, cinnamon and ground cloves together into a large mixing bowl. Stir in the sugar.
  3. In another bowl, mix the eggs with the oil and orange juice and add the orange zest. Stir the egg mixture into with the flour and use your hands to shape it gently into a ball.
  4. Break off walnut-sized pieces of dough and roll into thin sausages 10 cm long. Scatter the sesame seeds over the work surface and roll each little sausage in the seeds so it is evenly coated. Bend in half and twist to entwine. Arrange the koulourakia on the baking tray and bake for 30 minutes. Remove from the oven and cool on a wire rack. They will keep in an airtight container for up to a week.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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