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What type of honey should I use for baklava and melomakarona syrup?

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nm1999

nm1999

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I’m planning to make baklava and melomakarona for Christmas, and I want to get the syrup just right. Both recipes seem to rely heavily on honey for that signature rich sweetness, but I’m not sure which type of honey to use.

I’ve heard Greek thyme honey is traditional and gives an amazing flavor, but it’s not easy to find where I live. Are there any good substitutes that still capture the authentic taste? Should I be looking for floral, wildflower, or another type of honey? Also, does the quality of the honey make a big difference in the final result? Thanks in advance!
 
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nm1999 said:
I’m planning to make baklava and melomakarona for Christmas, and I want to get the syrup just right. Both recipes seem to rely heavily on honey for that signature rich sweetness, but I’m not sure which type of honey to use.

I’ve heard Greek thyme honey is traditional and gives an amazing flavor, but it’s not easy to find where I live. Are there any good substitutes that still capture the authentic taste? Should I be looking for floral, wildflower, or another type of honey? Also, does the quality of the honey make a big difference in the final result? Thanks in advance!
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HI! For my Baklava Rolls, and Melomakarona, I always use wildflower honey, which is amazing! I've also used forest honey, too, which is a little less sweet. There isn't that big of a difference in the end, though, as long as it's good, high-quality honey. I do find thick, organic honey to be far superior!
 
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Great choice with baklava and melomakarona—both are Greek Christmas favorites! Greek thyme honey is indeed traditional, lending a rich, aromatic flavor. If you can’t find it, high-quality wildflower honey is a great substitute, as it has a complex, floral sweetness that complements these desserts well. Orange blossom honey is another excellent option, especially for melomakarona, as it pairs beautifully with the orange zest typically used in the recipe.

The quality of the honey does make a noticeable difference. Opt for raw, minimally processed honey if possible—it has a deeper, more nuanced flavor that enhances the syrup’s richness. Avoid generic or overly processed honey, which can taste flat.

For an extra authentic touch, consider adding a cinnamon stick and a slice of lemon to the syrup while it simmers.
 
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