These biscuits are perfect for Holy Week’s frugal diet – especially Holy (or Great) Friday’s. Many devout do not cook on Holy Friday, but if they do, traditional foods are simple, usually boiled in water (without oil) and seasoned with vinegar – like beans – or thin soups like tahinosoupa, a soup made with tahini.
Petimezi Biscuits are often prepared in advance and pair wonderfully with homemade jams or raw honey. We love having them with olive leaf tea, mountain tea or wild mountain herbs, like sage.
Preparation: 30’ Wait: 1 hour & 45’ in total Baking: 45-50’
1 portion of dry yeast
500g all-purpose flour and 500g soft flour sifted and mixed
200ml evoo –we recommend using our 22°C
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground nutmeg
1 glass of petimezi/ grape molasses
Sprinkle yeast over ½ cup of lukewarm water and let it stand for 10 mins. Afterwards, add 2 teaspoons of flour, stir to combine and leave it to rise for about 15 minutes.
In a large bowl combine flour, drizzle some evoo and knead it until it looks like tiny pasta. Add spices and yeast to the mix and stir to combine. Later add petimezi to the mix, stirring between additions and knead gently. The dough should be smooth, elastic and firm. If needed, we can add some water – or flour- to achieve the desired texture. Cover the dough with plastic wrap and let rise in a warm place for approximately 45 mins.
Transfer the dough onto a floured surface and knead the biscuits to the desired size and form. Place the biscuits on a large baking pan (covered with lightly greased baking paper) in about 5cm apart as they really grow in size. Cover loosely with a towel or plastic wrap, let them rise for about 45-50’ and preheat the oven in the meanwhile. Finally, bake the biscuits at 180°C for 45-50 mins. Remove from the oven and transfer to a wire rack to cool.
[ Inspired by Voutsina E. (2009, April), Easter at the countryside, Gastronomos, 36.]