Balezes

This fragrant and light sweet made with rose water is a standard for Lesvos. It was traditionally served to postpartum mothers to help them recover and kick off lactation; this may be attributed to its high content in starch, sugar and dried nuts.

 

INGREDIENTS

1 cup niseste (corn flour)

1 cup sugar

6 cups water

1 jigger of rose water

1 cup blanched almonds

 

PREPARATION

Step 1

In a large boiling pot add one cup water, sugar and the niseste.

Step 2

Stir well until niseste is diluted.

Step 3

Turn flame to medium heat. Add the remaining five cups of water.

Step 4

Keep stirring until boiling point. Mix clears up and starts coagulating.

Step 5

After five minutes of boiling, remove from flame. Add rose water to attain citrus aroma.

Step 6

Pour into small bowls. Top with blanched coarsely-chopped almonds. Serve when cool or cold from the fridge.

 

How to blanche almonds:

Step 1

Boil water in a small boiling pot.

Step 2

Remove from flame. Add almonds with their skins. Let them soak for a few minutes.

Step 3

Drain the boiling water. Fill again with cold water.

Step 4

Let set for a few minutes. Now they are ready to be peeled.

Step 5

Rinse almonds so they stay white. Dry them with kitchen paper towel. They are ready to be served.