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July 19


Saint of the day:
Saint Macrina the Younger

The Story of St. Macrina the Younger

St. Macrina the Younger (d. 380 A.D.) was born in Cappadocia to a family of saints. Her mother was St. Emelia, and her father was St. Basil the Elder. Her grandmother was St. Macrina the Elder, after whom she was named. Her holy parents had ten children. Macrina was one of the oldest, and received an excellent religious education from her holy mother. Her parents betrothed her to a pious youth, but he died before the marriage took place. Macrina then consecrated her virginity to God and lived a life of great asceticism. She remained living with her parents, helping to raise her younger siblings, directing the household servants, and supporting the family with her domestic skills. Among her siblings were St. Basil the Great and St. Gregory of Nyssa (who both became Cappadocian Fathers and Doctors of the Church) St. Peter of Sebaste, and St. Theosevia. When their father died, Macrina became the main support for the family. It was Macrina who profoundly influenced the spiritual discipline of her younger brothers. When all her siblings were grown, Macrina convinced her mother to give up their family belongings, set their servants free, and convert their home into a monastery. Many of their servants joined them in this spiritual pursuit; they all lived together as a family, sharing all things in common. When her mother died, Macrina led the religious community. The biography of St. Macrina's life was written by her brother, St. Gregory.









Pontus, Turkey







Halka Tatlısı




  • 4 cups water

  • 4 cups sugar

  • 1 tbsp lemon juice


  • 2 and ½ cup flour

  • 2 cups water

  • 50g butter

  • 1 tsp sugar

  • A pinch of salt

  • 3 eggs

  • 1 tbsp semolina

  • 1 tbsp starch

  • 2 cups sunflower oil to fry


  1. Start with its syrup. Mix sugar and water and heat it until it boils.

  2. Add in lemon juice when it gets a little thicker.

  3. Boil for a few minutes and let it cold.

  4. To prepare its dough, put water and butter in a pot and let it boil.

  5. Add in flour and stir fast.

  6. Add sugar and salt and stir over lowest heat until you get a non stick dough, for about 5 minutes.

  7. Take it from stove and let it cold stirring occasionally.

  8. Break eggs into it one by one when it reaches at room temperature.

  9. Add in semolina and starch and mix with a spatula or mixer until smooth.

  10. Pour this dough into a piping bag and squeeze in a circular shape.

  11. Stick the edges.

  12. Put these circular desserts into cold oil and then bring the heat to medium.

  13. Fry them until crunchy and golden.

  14. Toss them in cold syrup when they are still hot and wait in syrup for a few minutes so that they can absorb it.

  15. Then take them out and serve.

Note: For each frying, let the oil cool completely and then continue with the remaining dough. It’s very important to put them in cold oil first. Otherwise they won’t be cooked well inside.

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