Preparation Time 20 min
Cooking Time 45 min
Waiting Time 240 min


In a mixing bowl, combine 1 cup of flour, the sourdough starter or the yeast and water until you have a thick batter. Cover and let it rest for an hour to rise. At the same time, rub flour with olive oil, add the rest of the ingredients, mix well and then make a well in the center. Pour the risen batter and water in the center of the mixture. Knead until dough is smooth on the outside, and springs back when pressed on with your fingers. Cover with a tablecloth and a blanket on top. Let it rest in a warm location for 1-5 hours. Cut dough into small plum-sized balls and roll into cord-like shapes. Place on a tablecloth and let them rise for an hour. Heat olive oil in a large saucepan and fry lalaggia in batches until golden brown and crispy. Lalaggia can be stored for at least 10 days.


 Source: Demetra Vardouniotis


  • 2 kg all-purpose flour
  • 2 glasses of extra virgin olive oil from Messinia
  • ½ kg sourdough starter or two 9 g sachets of dry yeast
  • 1 tablespoon of fine salt
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground clove
  • 2 tablespoons of white sesame seeds
  • lukewarm water