The Kalamata dipla (pl. diples) is a traditional sweet that is prepared by housewives and is offered to their guests during special occasions. Its preparation is a little time consuming, but it is worth the effort as they are delicious.

for the dough
5 eggs
5 tsp oil
1 tbsp icing sugar
1 cup whisky or ouzo
3/4 kilo all purpose flour
1 vanilla powder

for the syrup
2 cups honey
2 cups water
1 lemon rind

Mix in all the dough ingredients and knead well. Cut the dough into small balls. Flatten the ball in the palm of your hand and then pass the dough through a pasta making machine. Start with the high number and gradually reach the lower numbers. You should now have a very long thin piece of dough. Cut it into pieces (approx. 20*15).

Place each sheet on a clean sheet-towel and cover with a towel, so that the dough does not dry up. At the same time, heat a lot of oil in a deep frying pan. The sheet that you place in the hot oil should float and have room to be pressed down into the oil.

Once the oil is hot enough, place a sheet of dough in the pan. Once the sheet comes into contact with the oil, small bubbles will form on the dough. With the use of two forks, immediately turn the sheet towards the center. Fold about three times to form a roll. The dipla is ready when it still has a yellow color and is full of bubbles.

Take the dipla out of the oil and place it on absorbent paper. Repeat with all the sheets. Once you have finished with the frying and they have cooled down you sprinkle icing sugar over them, or make a syrup with 2 cups honey and 2 cups water (possibly a little less) and some lemon rind. Once the syrup is ready, dunk in the diples and sprinkle with chopped walnuts.