Lalaggia – Tiganides
1 glass fresh orange juice
1/2 glass olive oil
25 gr cinnamon
15 gr dried carnations
A piece of orange juice
Edible olive oil for frying – 2.5 kg approx.
Flour for all purposes
Lalaggia – Tiganides
Mix the yeast with a little flour, adding the cinnamon and cloves to the water and let sit for about 15 minutes. Strain the water and mix with the orange juice. Cut the remaining flour with the oil and dissolve the yeast in the mixture of orange juice, cinnamon/clove and water, adding the zest for freshness. The dough must be firm enough to mould.
Lalaggia – Tiganides
Make long narrow strips of dough and wrap around your hand before dropping into the hot oil. Once golden brown, remove with slotted spoon and place on platter lined with kitchen towel. Serve with fresh goat’s cheese or with honey and cinnamon.
