Balèzès, Traditional Dessert of Lesvos Island

This light dessert, flavored with rosewater, has the origin of Lesbos. This was making of my mother in law, who was from there.
From what she told me, it was given in women who had just given birth, to strengthen, in order to have enough milk to breastfeed their baby. This is because it is a starchy dessert with sugar and nuts. Therefore quite energizing and suitable for new mothers.
Cold from the fridge is a very refreshing cream. It comes instead of white almonds with fresh, raw pistachio or sprinkled with cinnamon.
work: 15′ time: 30′ very easy:

Ingredients (6 servings)

  • 1 cup (250 g - 8.8 oz) corn flour (Nisestè)
  • 1 cup sugar
  • 6 glasses of water
  • 1 shot of rose water
  • 1 cup blanched almonds
In a large saucepan put a glass of water, sugar and niseste.
Stir well to dissolve the niseste.
Place the saucepan over medium heat and make the remaining 5 cups of water.
Stir constantly until it begins to boil, to be transparent and thick.
When boiled, a five minute or so, remove it from the heat and add the rose water, which will give the cream intoxicating citrus scent!
You hand out in bowls. On top add blanched almonds, coarsely grated in the blender.
Serve just cool or cool from the refrigerator.
To whitewash almonds:
In a large pot (briki) put water to boil. Once boils, remove from the heat and pour in the almonds. Let stand a few minutes.
Throw away the boiled water and refill the pot with cold.
Let a few minutes to cool and peel easily with our hands.
Rinse to remain white and pat dry with paper towels. Now they are ready to be used.


It is a very fine flour, which is not necessarily made from corn, but may be derived from any cereal starch such as potatoes, rice, wheat …

Zambia Sifaki