Kalamata Diples


  • 220g milk
  • 220g orange juice
  • 220g extra virgin olive oil PDO Kalamata
  • 250g powdered sugar
  • 2 eggs
  • 1300g. flour for all uses
  • 1 orange, zest of
  • 1½ tsp baking soda
  • Οil for frying

For the syrup

  • 500 g. Honey
  • Chopped walnuts
  • 500 g water
  • 500g sugar


Mix in a liquidizer milk, orange juice, olive oil and powdered sugar. Add the eggs, the flour and the zest along with baking soda and mash.

Let the dough rest for about 1 hour. Then, roll it out very thin with a rolling pin on a floured surface.

Cut into sticks. Heat oil in a saucepan.

Put the sticks in, one by one and when they form small bubbles on their surface, take two forks and roll them along, folding them.

Let them brown.

Pull them out on paper towels to drain.

Boil some water with sugar to make syrup. Let it cool. Dip the diples in the syrup.

Garnish with honey and walnuts.


Municipality of Kalamata

Kalamata Gastronomy

Athinon 99, Kalamata