Pancakes of Mani (Lalangia) - Crispy
The milk pie is the traditional sweet of Mani. Our recipe promises to bring back memories of the village.
The smell of cinnamon and the simmering cream takes us back to our childhood, to our grandmother's house when she was carving goodies in her kitchen with the scarce ingredients of the Mani land.
At Maniantika Traditional Products we have been sharing with you the Maniantika tradition for decades. We have made thousands of milk pies for all the visitors of Mani, including the protagonist "Policeman Kourakos" and the author of the "land of the Olive" series, Andreas Georgiou.
Preparation 10` Cooking 15`
Portions 7 - 8
Difficulty½ kg of all-purpose flour
7 g yeast
7 g sourdough starter
340 g olive oil (1,5 cup)
9 g salt
3 g cinnamon (1 tsp)
2 g cloves (¾ tsp)
200 ml lukewarm water
½ orange zest or 65 g orange juice (¼ cup)
2 Μπολ
κατσαρόλα ή τηγάνι
κουτάλα
σχάρα
For the mixture:
In a bowl, sift the flour, add the olive oil and start rubbing with your palms until the whole mixture is evenly moistened.
Add the salt, cinnamon, cloves, and orange zest. In a bowl, pour the lukewarm water into a bowl with the yeast and sourdough starter and stir until dissolved.
Slowly pour the water and ingredients into the flour mixture and knead for 8 - 10 minutes (make sure your hands are constantly oiled).
Cover the dough and place it in a warm place to rest for 2 hours.
For the dough:
lightly flour a surface and transfer the dough to it.
Brush your hands with olive oil to prevent the dough from sticking.
Knead the dough a little to make it rise.
Cut the dough into 30 g pieces and shape them into thin strings of about 15 cm.
Give them a snail shape.
Place the pancakes in a row on parchment paper.
For frying:
Take a deep saucepan or frying pan. Pour in the olive oil and place it on the fire until it is hot (170°C) for an ideal frying temperature (always enough oil, just enough for the pancakes to swim in).
When the oil is hot, pour in the pancakes in small batches of 6 - 8 pieces at a time (change the oil you are frying relatively often, every 2 frying sessions).
Let them fry for 2 - 3 minutes until they turn a nice golden color.
Line a wire rack with kitchen paper and place them on it to drain.
To serve:
For a savory taste, serve them with feta or any other cheese you choose.
For a sweet taste, serve them with honey, tahini, or meringue.
They can also be served plain.
Did you make the recipe?
Add your photo to social media, tag @maniatikaparadosiakaproionta and share your creation with the locals!
