Díples — Fried Peloponnesian Honey Ribbons

In a large bowl, combine the flour, eggs, 2 tablespoons of Greek EVOO, 1 tablespoon of sugar, and 50ml of water. Knead until you have a smooth, elastic dough, about 10 minutes. Cover and let it rest for 30 minutes.

Divide the dough into small portions. On a lightly floured surface, roll each portion very thinly into a rectangular shape, about 1mm thick. You want it almost translucent.

Heat the vegetable oil in a deep pot or frying pan to 170°C. You will need enough oil for deep frying.

Carefully lower one dough ribbon into the hot oil. Using two forks, gently fold and pleat the dough as it fries, creating a ribbon-like shape. Fry until golden brown and crispy, about 1-2 minutes per side.

Remove the fried Díples with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

While the Díples are frying, prepare the syrup. In a small saucepan, combine the Greek honey, 100ml of water, lemon zest, and cinnamon stick. Bring to a simmer over medium heat, stirring until the honey dissolves. Remove from heat and let it cool slightly.

Dip each warm Díple into the warm honey syrup for a few seconds, ensuring it is fully coated. Do not let them soak too long, or they will become soggy.

Arrange the Díples on a serving platter. Sprinkle generously with chopped walnuts.

Serve immediately and enjoy these traditional Greek honey ribbons.