{"id":2039,"date":"2022-08-23T11:40:01","date_gmt":"2022-08-23T08:40:01","guid":{"rendered":"https:\/\/andaniagaia.gr\/?p=2039"},"modified":"2022-08-23T11:40:01","modified_gmt":"2022-08-23T08:40:01","slug":"diples-from-kalamata","status":"publish","type":"post","link":"https:\/\/andaniagaia.gr\/en\/diples-from-kalamata\/","title":{"rendered":"Diples from Kalamata"},"content":{"rendered":"<p class=\"subtitle\">Ingredients<\/p>\n<p><strong>Dough:<\/strong><\/p>\n<ul>\n<li>10 eggs<\/li>\n<li>1 pound flour<\/li>\n<li>juice of 1 lemon<\/li>\n<li>1 shot of liquor or ouzo<\/li>\n<li>1 tsp sugar<\/li>\n<li>\u00bd tsp salt<\/li>\n<\/ul>\n<p><strong>Syrup:<\/strong><\/p>\n<ul>\n<li>1 pound of water<\/li>\n<li>1 kg sugar<\/li>\n<li>1 pound of honey<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>250g. nuts<\/li>\n<li>1 tbsp cinnamon<\/li>\n<\/ul>\n<p class=\"subtitle\">Execution<\/p>\n<p><strong>Step 1<\/strong><\/p>\n<p>Break the eggs into a bowl, whisk, pour the liquor or ouzo with the lemon, then salt and sugar, and beat them all.<\/p>\n<p>Sift the flour. Keep a little flour on the side. We make a pit and add the egg mixture. Knead and add flour if necessary until we have a very stiff dough.<\/p>\n<p>Wrap with cling film and leave for 1 hour.<\/p>\n<p><strong>Step 2<\/strong><\/p>\n<p>Put plenty of oil in a skillet until it is hot.<\/p>\n<p>Cut the dough into large rounds and then again in the middle.<\/p>\n<p><strong>Step 3<\/strong><\/p>\n<p>We take a piece. We press with our hand. Put the pasta machine to 2 (thick) and pass the dough through.<\/p>\n<p><strong>Step 4<\/strong><\/p>\n<p>Then we pass it through a second time.<\/p>\n<p><strong>Step 5<\/strong><\/p>\n<p>We put our machine in 4 (middle) and pass our strip from there 2 times.<\/p>\n<p><strong>Step 6<\/strong><\/p>\n<p>Put the machine in 6 (thin) and we pass our strip through 2 more times. We now have a very long and thin strip of dough.<\/p>\n<p><strong>Step 7<\/strong><\/p>\n<p>We spread over our table a sheet. We place our strips. We do the same procedure for the rest of the strips. We make sure to cover with a cool sheet on top in order to prevent drying.<\/p>\n<p>Cut the strips into rectangular pieces.<\/p>\n<p><strong>Step 8<\/strong><\/p>\n<p>We take a piece of dough from what we cut. We open it a little with your hands and we put it in the pan. We turn it immediately on the other side. Afterwards we pinch at one end with a fork and we turn it around to get the round shape. It needs quick movements.<\/p>\n<p><strong>Step 9<\/strong><\/p>\n<p>To fry, we keep them under the oil with the fork. It does not need much, just to get some color. Afterwards we leave them standing in a tray for the oil to drain.<\/p>\n<p><strong>Step 10<\/strong><\/p>\n<p>After you make the diples we make the syrup. In a large saucepan first we boil the sugar with the water. Then add the honey and oil. The oil is put so the diples won\u2019t soften.<\/p>\n<p><strong>Step 11<\/strong><\/p>\n<p>The syrup will foam. We need to skim. When it is ready (ie boil for a while), turn off the eye of the stove, but leave the pot on it.<\/p>\n<p><strong>Step 12<\/strong><\/p>\n<p>Place all diples in the syrup, one by one, turn and then put them in a pan.<\/p>\n<p><strong>Step 13<\/strong><\/p>\n<p>We mix the walnuts with the cinnamon. We drizzle each layer of diples with the mixture and our diples are ready!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Dough: 10 eggs 1 pound flour juice of 1 lemon 1 shot of liquor or ouzo 1 tsp sugar \u00bd tsp salt Syrup: 1 pound of water 1 kg sugar 1 pound of honey 2 tbsp olive oil 250g. nuts 1 tbsp cinnamon Execution Step 1 Break the eggs into a bowl, whisk, pour [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-2039","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/posts\/2039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/comments?post=2039"}],"version-history":[{"count":1,"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/posts\/2039\/revisions"}],"predecessor-version":[{"id":2040,"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/posts\/2039\/revisions\/2040"}],"wp:attachment":[{"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/media?parent=2039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/categories?post=2039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andaniagaia.gr\/en\/wp-json\/wp\/v2\/tags?post=2039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}