Greek Recipes

Greek and Cypriot recipes

Koulourakia with Wine (Lenten)

This recipe for Lenten Koulourakia (koo-loo-RAH-kyah) was given to me by

Maria Athanasiou, a dear friend and adopted Aunt of my family. Her recipe uses vegetable oil and wine to flavor the twists, and produces a crisp and delicious cookie that is perfect for dunking in coffee.

Maria recommends baking at 400 degrees but I found that in my oven, 375 worked better. You can try both temperatures and see which works best for you.

Lenten Koulourakia with Wine

Lenten Koulourakia with Wine

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: About 60 pieces


  • 8 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1-1/2 cups vegetable oil
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups red or white wine (I used sweet Mavrodaphne)
  • 1/2 cup toasted almonds, chopped finely


Preheat the oven to 375 degrees.

Sift the dry ingredients together in a bowl and set aside.

Using a hand mixer or a stand mixer fitted with the mixing paddle, beat the sugar with the oil and wine on medium high speed for about 5 minutes.

With the mixer running, slowly incorporate the dry ingredients into the wet until a smooth dough forms. Add the chopped almonds and incorporate well.

Transfer the dough to a lightly floured surface and gently knead. If the dough is still very sticky, you can add a bit more flour. Allow the dough to rest a bit before shaping.

To shape the cookies, pinch off a piece of dough about the size of a walnut. Roll out a cord or thin tube of dough about the length of a dinner knife. Fold in half then twist two times.

If you’d like, you can also roll out the dough into ½ inch thick sheets and use a cutter to shape your cookies.

Bake in a preheated 375 degree oven for about 15 minutes or until nicely golden brown.

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