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Grams ; Distance from Athens ; Ingredients
33 g ; 500 km to Tirana, Albania Sultanas
41 ml ; 625 km to Podgorica, Montenegro Freshly squeezed lemon juice
52 g ; 788 km to Sarajevo, Bosnia Hazelnuts
54 g ; 824 km to Ankara, Turkey Roasted chickpeas
57 ml ; 859 km to Valletta, Malta Freshly squeezed orange juice
60 g ; 912 km to Nicosia, Cyprus Walnuts
69 g ; 1040 km to Rome, Italy Roasted pine nuts
71 g ; 1076 km to Zagreb, Croatia 10 dried apricots
75 ml ; 1130 km to Cairo, Egypt Freshly squeezed pomegranate juice
76 g ; 1114 km to Tripoli, Libya 4 dried figs
77 g ; 1156 km to Beirut, Lebanon Cashews
78 g ; 1172 km to Ljubljana, Slovenia Poppy seeds
80 g ; 1202 km to Tunis, Tunisia Blanched, roasted almonds
80 g ; 1215 km to Tel Aviv, Israel 13 dried prunes
82 g ; 1240 km to Damascus, Syria Pistachio nuts
121 g ; 1820 km to Algiers, Algeria 15 dried dates
139 g ; 2097 km to Paris, France Roasted pecans
158 g ; 2374 km to Madrid, Spain Boiled chestnuts
184 g ; 2770 km to Rabat, Morocco Peanuts
To coat: 800 g plain, cooking chocolate finely chopped
Food scale (precise for calculating grams), food processor, wooden spoon, metal bowl, non-stick baking sheet, 1 saucepan for the bain-marie, 1 heatproof bowl, fruit squeezer.
Makes: around 60 round bits cooking time: approximately 60 min settling time: 60 min
Crumble all the nuts, cut the fruits in really small pieces. Use a food processor to blend the nut crumbles and fruits pieces. Add the juices in order to make a soft mixture.
Work the mix into a metal bowl with a wooden spoon and finally roll the mixture into small balls with your hands.
Put the chocolate into a dry, heatproof bowl and set over a saucepan of steaming but not boiling water. When the chocolate is melt evenly, briefly dip each ball into the chocolate until coated.
Place the balls on a non-stick baking sheet, let cool for a while then place them into the refrigerator to set until ready to serve.