CookTheGreekWay

Some flavors are more than just sweets — they are memories!

Semolina melomakarona carry the aroma of cinnamon filling the house, honey glistening on your fingers, and a baking tray resting on the table just before the whole family gathers.

This recipe comes straight from old handwritten notebooks, from Asia Minor and Northern Greek homes, promising soft, juicy, perfectly honey-soaked Christmas cookies

Authentic Semolina Melomakarona

Ingredients (makes ~45–50 cookies)

For the dough

• 1 cup sunflower oil
• 1/2 cup olive oil
• 1 cup powdered sugar
• 1 cup fresh orange juice
• Zest of 2 orange
• 1/2 cup brandy
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking soda (dissolved in the orange juice)
• 1 tsp baking powder
• 800 g all-purpose flour
• 200 g fine semolina

For the syrup

• 2 cups honey
• 2 cups water
• 1 cup sugar
• 1 cinnamon stick
• Orange peel

For topping

• Coarsely chopped walnuts
• A little cinnamon

Method (the traditional way)

In a large bowl, mix the oils with the powdered sugar until well combined.

Add orange juice, zest, brandy, spices, and baking soda.

Combine baking powder with the flour and semolina.

Gradually add to the wet ingredients without kneading.

Let the dough rest for 10–15 minutes.

Shape into oval cookies and lightly score the surface.

Bake at 180°C (350-355°F) for 30 minutes, until golden.

Dip hot cookies into cold syrup for 20 seconds.

Sprinkle with walnuts and cinnamon.

Secrets That Make the Difference

• Do not knead — gentle mixing only
• Semolina keeps them moist and perfectly syrupy
• They taste even better the next day
• For extra syrupy cookies: add +3 seconds in the syrup

Extra Tips

• Replace brandy with orange liqueur for a brighter citrus aroma
• Store in a metal tin — they keep beautifully for 10–12 days
• Sprinkle walnuts immediately after syruping so they stick better

Nutritional Value
(per cookie – approx.)

Calories: ~170 kcal
Carbohydrates: 22 g
Fat: 8 g
Protein: 2 g
Contains healthy fats from olive oil & walnuts
Honey provides natural sugars and antioxidants

FAQ – Frequently Asked Questions

1. Why do my melomakarona turn out hard?

Usually due to over-kneading or too much flour.

2. Should the syrup be hot or cold?

Always hot cookies – cold syrup.

3. Can I make them ahead of time?

Yes! They actually taste better from the second day

4. I skip the semolina?

You can, but you’ll lose the traditional juicy texture.