1 cup of olive oil
1 cup of yoghurt
1 egg
3 tsp. bakin powder
1/2 cup of sugar
1 kg flour for all uses
orange zest (from 1 orange)
orange juice (from 1 orange)

1 kg fresh mizitra
1 cup of sugar
2 eggs
1 tsp. cinnamon



Pour the egg, the oil, the sugar, the orange zest, the yoghurt. Add the baking powder and the flour slowly. At the same time, mix with your hands to form a soft and flexible dough. Let it rest for half an hour.

Combine all the ingredients in a bowl and mash them with your hands or a fork to make them creamy. Open a 3mm dough sheet and cut round leaves with a round cookie cutter. Add a spoonful of stuffing and close the lychnaraki, pinching with your hands. Pinches should be 9-11. Brush the lynchnarakia and the stuffing with eggs. Bake in a preheated oven at 180 for about 20 minutes.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!