Lalaggia, the beloved delicacy of Messinia, make the perfect mid-morning snack.
They’re best enjoyed with feta, graviera, or the local sfela cheese.
With a drizzle of local honey, they’re also a wonderful breakfast treat.
What makes them truly special is the quality of the ingredients, above all the exceptional extra virgin olive oil of Messinia and Laconia.
Although once prepared mainly for Easter, lalagia are now enjoyed year-round and can be found in bakeries across the region. Alongside festive diples and galatopita, they remain one of Messinia’s culinary icons.
We came across a recipe for authentic lalagia from a Maniot cook on the blog greciantaste.com, and we loved it so much we wanted to share it here.
“Being from Mani, I couldn’t resist sharing this traditional recipe. Lalagia are strips of dough fried in fresh olive oil — crispy on the outside, light and airy within.
They’re part of every household during the festive season in both Laconia and Messinia. While they can be eaten plain or with a little cheese at breakfast, they also pair beautifully with honey, soft cheeses, chocolate, or jams.
Every time I make them, I’m reminded of my roots, my grandparents, and my past.”Ingredients
- 350 g flour (all-purpose, or half corn and half all-purpose)
- 250 g water
- 1 tsp dry yeast
- 1 tsp sugar or honey
- ½ tsp cinnamon
- ½ tsp clove
- 50 g olive oil
Plus olive or sunflower oil for frying
Method
Dough
In a bowl, mix water, yeast, sugar, and 2 tbsp flour. Stir and let rest for 10 minutes until the yeast activates.
Add the remaining ingredients, gradually incorporating the flour until a soft, elastic dough forms.
Cover with cling film and let rise until doubled in size, about 1 hour.
Shaping & Frying
Divide the dough into apricot-sized balls (30–40 g each). Roll into thick strips, and if you like, twist them into spirals.
Fry in hot oil, a few at a time, for 3–4 minutes, until golden and crisp.
They’re at their best eaten warm, but will stay crispy on the outside and airy inside for up to two days.
Our Taste Test
When we made them at home, we first tried them warm with honey, then with fresh sweet grapes preserved from late summer — both divine.
But perhaps the ultimate pairing is a mid-morning bite with feta, spicy graviera cheese, like gruyere, or for a truly local twist, sfela cheese from Messinia.
Today, lalagia can be found not only in bakeries across Messinia and Mani but also in specialty shops in Athens. They keep well, making them an ideal snack to enjoy any time.
As for us, we’ve started serving them with ouzo on Friday evenings with friends — they’re always a crowd-pleaser! Luckily, we can easily find them at Meli Gala, a trusted source for Peloponnesian products in the Nea Ionia market.
