Finikia
with citrus
Ingredients
- 225 g all-purpose flour
- 100 g olive oil
- 60 g green slices of succade, blitzed in a blender into tiny pieces
- 30 g orange juice
- 30 g mead
- 40 g date syrup
For the topping
- Honey for brushing
- Walnuts, chopped into large pieces
- A little cinnamon and a little ground cloves
Instructions
We toast the flour in a pan lightly, until it turns a light beige color, about 8 minutes over medium heat.
Not on high heat, so it doesn't burn.
In a bowl, we add the olive oil, orange juice, mead, date syrup and green slices of succade.
We mix well and add the flour (it doesn't matter if it's warm or cold— if you add it cold, sift it so it doesn't form small flour lumps in the foinikia. If it's warm, kneading will dissolve any lumps) and we knead it well.
In a baking tray lined with parchment paper, we shape the foinikia, 30 g each. We roll them into small balls and press them onto the tray pinching the edges so they look like leaves.
With a knife, we score them on top like a palm branch.
We bake them in a preheated oven at medium heat for 20–30 minutes.
Once they firm up, they will harden.
We brush honey on top, and finally add the walnuts. If we like, we lightly toast them in a pan and add a little cinnamon and ground cloves.
If you can find fresh citrus , prefer to use it. Use fresh citrus zest.