Pourekia in satzii (frying pan)
INGREDIENTS
2 halloumi (1 old and 1 fresh)
1 cup of tea olive oil
1 big onion
little coriander fresh, julienne or spearmint dry
cinnamon (optional)
Ingridients for the dough
1 1/2 kilo flour (half farina, half village)
salt and water tepid for the knead
Way Friday: We rub halloumi. We julienne the onion and we put them in the fire with the oil until it is withered. We add the coriander in order to it is withered little. We withdraw from the fire and add the rubbed halloumi and the spearmint. We knead the dough well. We open leaf. we put the filling from one spoonful at intervals, in the half leaf, we press the filling and cover with the other half leaf. We cut it and we cook them in frying pan without oil or in satzii.
Pourekia with halloumi (with the crackling)
Ingredients for the dough
3 cup of tea flour
3 spoonfuls of soup oil
little salt water for the knead
Ingetients for the filling
1 1/2 cup of tea halloumi rubbed
2 eggs, spearmint onion julienne and frie (optional)
Way Friday We prepare the dough and after we open it thin leaf, we put in the half leaf at intervals filling. We fold from above the other half leaf, we press it and cut with glass or form. We frie the pourekia in plenty of oil.
"Halloumopites"or "poulles"- Halloumi bread
INGREDIENTS
1 kilo flour few barm or 2 spoonfuls of soup yeast (roughly)
1/4 cup of tea oil
little salt water tepid
2-3 halloumia cut in small pieces (at preference old)
2 spoonfuls of sweet spearmint
Way Friday We knead the dough well. We throw the remainder materials and knead. We make the pies as the small breads and in order to they do not stick dredge with flour. We leave to inflate roughly one hour until they enter, also we cook them in strong oven until they brown (roughly for one hour).
Flaounes
INGREDIENTS
For the dough
2 kilos flour (farina and choriatiko)
1 spoonful salt
2 spoonful baking powder
mechlepi, gum, aniseed (well flail)
2 cups of tea oil
Barm (in the size of 2 dawns) milk tepid for the knead
Ingedients for "fouko"
2 kilos cheese flaounas and halloumi
1/2 cup of tea simigdali
12 eggs (roughly)
1 piece barm (in the size of 2 dawns)
2 spoonful baking pouder, mechlepi, gum spearmint fresh, julienne
1 cup of tea plum (optionally) 2-3 eggs beating for greasing
2 cups of tea sesame
Way Friday "fokou"
In order to we make flaounes we prepare fouko from previous evening or 4-5 hours before. We rub cheese 1-2 days front in order to dry and it takes more a lot of eggs. We add the simigdali, the mechlepi and the gum and mix well. We strike the eggs entire. We make a dent in the basin with the cheese, we add the barm(prozymi) and throw the eggs. We rub with the fingers well-good is dissolved the barm. We add all eggs it needs in order to becomes foukos rather tight. The next day we add the baking pouder, spearmint and plum, and if is need still 1-2 eggs.
Way Friday of dough
For the dough bolt in a basin the flour, we add the salt, the baking powder, mechlepi, the gum, aniseed and mix well the materials. We add the oil and "ryziazoyme" the flour with the fingers. We add afterwards the barm and milk tepid in order to is dissolved the barm and we knead becomes a dough regular. We leave dough for 1-2 hours to inflate and we open thin leaves of thickness of 1/2 mill. and cut pies round in the size that we want. We pass the exterior side of pie in benne, we add proportional fouko and we close in the form that we want flaounes. Front we cook them we leave to inflate, spread with belt egg and benne and we cook them in hot oven for 1 hour roughly
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Ravioles
INGREDIENTS
640 gr flour
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1/2 glass waterSalt
Filling (for 6-8 persons)
350 grrubbed halloumi
3 eggs Spearmint
Way Friday
Bolt the flour and we add the salt and we mix slowly until becomes the dough and we open the leaf in the machine and cut in roundly square pieces 6 cm. And spread with egg. Afterwards we put the dough in the pieces of leaf and we fold him. Finally we cook them in broth of chicken of vegetables for 10 thinly roughly. Afterwards the baking we can add rubbed halloumi with spearmin
