Comments on: Traditional Lagana recipe (Greek Shrove Monday Bread)

By: NANCY J HOLTZ

NANCY J HOLTZ — Thu, 12 Oct 2023 20:31:31 +0000

In reply to Lisa. Hi, loved the recipe but when baked for 30 mins it never got golden, looks white. It is definitely fully baked crisp and golden on the bottom. Any ideas?

By: Maria

Maria — Tue, 28 Feb 2023 23:24:09 +0000

When my grandmother made Lagana, she would add feta, onions and mint. It was placed on top of the lagana not mixed within. It wasn’t neisteisimo but we loved it.

By: Eli K. Giannopoulos

Eli K. Giannopoulos — Mon, 13 Sep 2021 08:50:18 +0000

In reply to Jesse. Just sprinkle a bit of water on the dough so the sesame seeds can stick to it :) You can also use a bakers brush to brush the dough with a bit of water and then sprinkle the sesame.

By: Jesse

Jesse — Sun, 12 Sep 2021 00:32:24 +0000

Your’s looks a lot nicer but mine was a hit. Not understanding the “sprinkle with water” bit at the end. Pretty easy and quick to put together for a yeast bread. I’ve made four of your recipes recently and I’m a big fan. Everything has had great flavor and worked well. As an American, I love that your give measurements in grams. Especially for breads but for everything it’s generally better.

By: Lisa

Lisa — Mon, 15 Mar 2021 18:25:28 +0000

This is not traditional. Lagana is eaten clean Monday. No wine or oil….

By: Margo E

Margo E — Sat, 04 Apr 2015 18:44:17 +0000

Hi Just an FYI but taramasalata is NOT a Lenten dish, it comes from fish which has blood….they are fish eggs.
But its still the best meze for company.

By: Anna

Anna — Sun, 22 Feb 2015 19:12:47 +0000

Awesome! Now I have a recipe for my Lagana baking tomorrow. Thank you SO MUCH for posting this. Now I just need my lazy boyfriend to repair our kite…