Holiday Fryer · Mani Fried Dough
Lalagia tis Manis
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In the Mani peninsula, families traditionally fry these right after the olive harvest, using oil pressed from that very year's crop.
Strips of simple dough are fried in olive oil until crisp outside and light within, then served warm with honey, walnuts and cinnamon. A Christmas and holiday-season staple sold at market stalls throughout the Mani region of the southern Peloponnese.
Why it's made this way: Mani's rocky, olive-dominated terrain meant fresh olive oil was the one ingredient every household had plenty of right after harvest, making fried dough a natural, low-cost way to celebrate the season.
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