Ingredients
Preparation
Cooking
Photos

Lalaggia of Messinia

1kg flour
1 cup olive oil
1 sachet dry yeast
? teaspoon ground cinnamon and ? teaspoon clove
A pinch of salt
Oil for frying

Lalaggia of Messinia

Dissolve the yeast in lukewarm water and add ? of the flour. Mix well and let the dough sit, approximately for 30 minutes. Add the clove, cinnamon, salt and slowly pour in the flour and the oil. Knead the dough and make small round balls and then into thin strips for moulding shapes.

Lalaggia of Messinia

Heat a frying pan and add oil. Fry the dough balls until they are golden brown. Serve with honey or sugar.