Preparation Time 30 min
Cooking Time 6 min
Persons 12


Combine semolina, eggs, orange juice, salt and baking soda in a bowl. Knead until dough is firm and can be easily rolled into sheets. Sprinkle dough with some water and knead again. Cut the dough into smaller pieces and with a rolling pin, roll each individual piece into a sheet. Cut sheets into strips. Place dough sheet into hot olive oil and fry. Using forks fold dough sheet like a rolled carpet. Remove as soon as golden color has formed. Place diples in a colander to drain excess olive oil. At the same time prepare syrup by boiling all ingredients together for 6-8 minutes. Dip each dipla in the syrup, place them on a dish and sprinkle with walnuts.

Nutritional Value

While diples are a rich in fats dessert, it is based on olive oil. Olive oil contains monounsaturated fatty acids, which help increase the levels of HDL cholesterol and phenolic compounds, which mainly protect our cardiovascular system. Diples provide all the beneficial properties of honey. Walnuts are high in omega-3 fatty acids. 

Historical Background

A dessert from the city of Kalamata. Traditionally, diples are offered at celebrations, particularly at weddings.


Source: Katina Kontogoni


  • 5-6 teacups of semolina
  • 8 eggs
  • orange juice (2-3 oranges)
  • some salt
  • 1 teaspoon baking soda
  • 1 teacup chopped walnuts
  •  olive oil for frying



  • 1 teacup sugar
  • 1 teacup honey
  • 1 teacup water