DISCOVER THE SOUL OF MYKONOS IN ITS MOST INTIMATE OF TIMES.

Want to know what Christmas on Mykonos really tastes like? The answer is diples. A delicious symphony of fragrant honey syrup, chopped walnuts and crispy fried dough with crunchy folds whose intoxicating aroma fills the island’s picturesque alleyways every festive season. A favourite of Mykonos as well as the greater Aegean region, the tasty treat has never failed to make an appearance on the islanders’ Christmas tables for centuries, filling their homes and hearts with fond holiday memories. Challenging and notoriously tricky to cook perfectly, the beloved “diples” are a veritable labour of love with their very own place in the festive home, there to be shared and enjoyed with those nearest and dearest.
Feeling up to it? Pere Ubu Mykonos’ Executive Chef Costas Tsingas shares with you his favourite recipe for the most decadent honey-dipped treat!

Instructions
1. Place the egg whites and a pinch of salt in a large bowl and whisk until glossy, very thick and maintaining a peak when whipped into meringues
2. One at a time, while mixing continuously, add the egg yolks. Allow each one to fully incorporate before adding another. Pour in the egg white mixture after adding the orange and lemon juices, and baking soda, and blend until dissolved. Mix in the sugar and white wine vinegar.
3. Fill a big bowl with the mixture, sift in the flour, add the oil, and work the dough with your hands until it is elastic and not sticky. Some extra flour will help if your dough is sticky.
4. Separate the dough into four pieces, cover it with plastic wrap and let it rest for 30’.
5. Using a rolling pin, roll out each part of the dough into thin rectangle sheets.
6. Cut the rolled-out dough into rectangles (about 12 by 25 cm) using a rolling cutter. In a deep frying pan, heat the oil until it simmers. Put a sheet of sliced dough in the hot oil. Roll the sheet away from you while holding the end that is farthest from you and using two big frying forks to position the edge between the fork tines. Hold it under the oil with the fork, until coloured and place it on some kitchen paper to drain. Repeat with the remaining dough. (It’s best to cut all the diples before you begin frying.)

Good luck!