Their history gets lost back in time. It is said that when eggs were difficult to be found in Mani, women made the dough with only water and flour. It is a well known traditional Messinian dessert. The dough is folded into various shapes, fried in hot oil and topped with syrup. Traditionally, honey is used instead of syrup and diplesare flavored with cinnamon. Grated nuts are, also, added.
Diples are served in New Year’s Eve, but are best known in weddings, engagements and baptism. It is a custom which takes place in Mani even today. Two days before the wedding, women meet early in the morning in order to make diples, while singing throughout the day. At the wedding, diplesare placed into big baskets together with liqueur, a vase with a sweet of honey and nuts, while they are decorated with sugared almonds and flowers.