Pour all ingredients into a big bowl. Knead adding slightly warm water slowly to make a soft dough. Cover and let it rise. Cut pieces of dough and shape into oblong pieces, almost 1 finger thick. Cut every piece into pieces of almost 5 cm each and then roll each one on a patterned surface (i.e. a small plate) while pressing with your fingers. The makarones now have a little hole from the fingers on the one side and the pattern of the plate on the other side. Deep fry them in a cooking pot, remove them with a perforated spoon and let them strain for a while on paper towel. Serve with honey, sesame and cinnamon. Makarones are a traditional dessert of New Year’s Day and of Christmas in general.
Variation: Formerly, leaven was used instead of yeast.


1 kg all-purpose flour
1 glass olive oil
2 bags dry yeast
½ glass sugar
1 teaspoon salt
1 orange zest and juice (optionally)
Olive oil for the frying pan