Ladopitta (oil pie)
- A no 32 baking pan
- 1 glasses of oil
- 2 glasses of water
- 2 glasses of sugar
- sesame, cinnamon, almonds (white)
- 1 kilo of flour
- 1 cup of semolina
You boil the water with the sugar for 10 minutes and keep it warm. Pour the oil (keep 2 digits from the 3rd glass) in a swallow stewpot.
Add slowly the flour, in order to create a thick mush and stir with a wooden spoon on a medium heat until it becomes gold. Add the hot syrup slowly and continue stirring until all juices are totally absorbed. It must become a soft halvah.
Powder with sesame, spread the “halvah” on the baking pan, straighten up the surface and pour oil all over. Powder with sesame, mark the surface in rhombs and put an almond on each one. Cook on a medium heat for 1 hour. Check with a knife if the leaven comes off the walls of the pan. If this happens, the pie will be ready.
Powder with cinnamon and sugar and cut it when it’s cold.
Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.