Christopher Parian

Christopher Parian


  • 2 kg of flour for all uses
  • 3 laurel leaves
  • 1 oz. Aniseed
  • 200 g of fresh yeast
  • 150 grams of coarse nut
  • ½ and g. Chios Mastic
  • 1½ kg of salt
  • 1½ kg of sugar
  • 1 cl. Spice grated
  • 1 Mr. Mahlepi
  • 1 glass of wine olive oil
  • 16 whole walnuts with shell

How to make?

In a liter of water boil bay leaves and anise for 2-3. Let the water cool down. In a bowl, put the yeast and dissolve it with the lukewarm water we boiled, add all the ingredients except the flour, which we add a little bit. At the end we pour the coarse nut. Let the dough rise for 2 hours covered. Then we divide it into four balls. Place 4 rounds of loaf. From the dough, we make two strips and place them on each cross-shaped bread. At the edges of the cross we place a whole nut. Let it again rinse and bake it in a medium oven at 180oC in resistances on the last grill for 50 to 1 hour.

The recipe was kindly given to us by Mrs. Marcella Pantellau.


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