Melomakarona me simigdali and more

Melomakarona me simigdali as Greek traditional pastry

Melomakarona is a traditional Greek pastry inextricably linked with Greek Christmas customs. Nowadays the melomakarona recipe can be found in a variety of versions. Using melomakarona or melomakarona recipe as key words on a Google search one can find

all kinds of melomakarona ideas. Some use traditional ingredients, the base of the melomakarona recipe being honey and flour or semolina. In this case one should look for melomakarona me simigdali. Others, such as the recipe of melomakarona me sokolata, are featured by popular Greek chefs like Αrgiro Mparmparigou. You can even find a different version of melomakarona. If you are a chocolate type of guy you should definitely taste melomakarona me sokolata. Whether you go for melomakarona me simigdali or melomakarona me sokolata, with the directions of argiro for melokamarona you can’t go wrong.

Melomakarona as an originally pagan pastry

Although both melomakarona and their recipe are considered a Christian custom, melomakarona me simigdali or flour were initially a paganistic tradition. This comes as no surprise; most of the customs we consider as merely parts of the legacy of Christianity have in fact ancient origins. Among other customs, this is also true about the popular Greek pastry, today called melomakarona.

The ancient and Byzantine history of melokararona

The melomakarona dates back to the Greek antiquity. The recipe of melomakarona is associated with various solstice celebrations throughout both the Greek and the Roman antiquity. This doesn’t mean that Greeks invented neither the melomakarona me sokolata nor the melomakarona me simigdali. However, they did put honey pies, i.e the predecessors of melomakarona, in the mouths of the deceased, to either cajole Kharon[1] or to soothe Cerberus[2] (the Underworld’s watchdog). But isn’t it interesting that the melomakarona are connected with savory dishes served in ancient mercy meals (makaria) after funerals?

“Makaria” became “makaronia” in the Byzantine era, referring to food offered so that the soul of the deceased is forgiven. It is more than obvious that “makaronia” is etymologically related to melomakarona. In fact, even the name of the French “macarons” and the Italian “macaroni” derives from “makaronia”. What is however remarkable is that “makaronia”, basically being pasta, is also related to the flour-based recipe for melomakarona. It was also in the Byzantine period when honey was added to the ingredients of the melomakarona.

The melokararona of Greek Christmas

Ever since, the melomakarona have gradually received their traditional form which is preserved up until today. Whether you google for melomakarona me simigdali, me sokolata, argiro melomakarona or melomakarona argiro, the basics of the recipe remain the same. Flour or semolina, honey, oil, orange, cinnamon, nuts are the sine qua non for every melomakarona recipe. Despite its ancient pagan origin, the melomakarona are nowadays the most characteristic pastry of the Twelve Days of Christmas. Whether melomakarona me simigdali, me sokolata or siropi, with the recipe of argiro or another traditional recipe, melomakarona are intrinsic to Greek Christmas festivity.

Sources for melomakarona me simigdali:

[1] According to Greek mythology, Kharon is the ferryman of the Netherrealm (https://thenamesdictionary.com/name-meanings/11044/name-meaning-of-kharon)

[2] Cerberus, in Greek mythology, the monstrous watchdog of the underworld. He was usually said to have three heads, though the poet Hesiod said he had 50. (https://www.britannica.com/topic/Cerberus)

If you were impessed by the history of melomakarona, see here how to surprise your guests with the most delicious melomakarona by Argiro.

Μελομακαρονα Αργυρο

Το άρθρο Melomakarona me simigdali and more εμφανίστηκε πρώτα στο Argiro.gr.