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Interreg Greece-Bulgaria

Cuisine

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Haslamas

Evros, Greece in Haskovo, Bulgaria
Ingredients
500 g flour
175 g semolina
1 box sweet baking powder
150 g sugar
1 cup olive oil
1 cognac shot
1 cup mixed walnuts and almonds in a thick paste
2 Peeled oranges
1 box sweet cinnamon
¼ box sweet grated cloves
1 box soda
 
For the syrup
600g of sugar
½ liter of water
½ lemon
5-6 cloves
1 cinnamon stick
2 boxes. soup of honey
1 cup orange juice
 
 
 
EXECUTION
Heat the oven to 180 ° C.
Mix all Ingredients in a bowl until the last two and dissolve in the orange juice and soda. Add the foam mixture to the pan. Stir the Ingredients in a wooden spoon until we have homogeneous dough that will stick a little in the hand.
Lubricate the pan and spread in the mixture, pressing with our palm to make it thick and not exceeding one inch thick in the pan.
Scrape the surface of the sweet into rhombus and if desired we place in the center of each of a piece of almond or walnut. Bake in preheated oven for 50 minutes until lightly browned.
Meanwhile prepare the syrup by putting in a small saucepan the water with the sugar, the cinnamon cloves, the lemon juice and the peel which we cut on the surface. Stir in the sugar first to dissolve and then boil the syrup for 5 minutes. Turn off the heat and dissolve the honey in the syrup. Keep the syrup warm.
Refrigerate the sweet and after 10 minutes syrup it with syrup by pouring it with a spoon. Allow it to absorb and cool or become lukewarm at least before serving.
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The main objective of the project is to promote and develop the cultural and natural heritage and heritage related to traditional foods and wine in the Haskovo-Evros region.

European UnionThe project is implemented with the financial support of the EU