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| SKALTSOUNIA
Fried Turnovers The dough used in these fried turnovers, also known as 'kalsones', is almost identical to Italian egg pasta. The pastries can be filled with cheese or meat, and in Crete are traditionally spicy with red chilies. As the skaltsounia are fried in olive oil, they would be ideal for Hanukkah. Dough: 3 cups All-purpose flour, or as needed 1 teaspoon salt 2 eggs beaten with 1/4 cup cold water, or 4 eggs Cheese filling: 2 or 3 eggs, lightly beaten 3/4 cup grated Parmesan cheese 3/4 cup farmer or ricotta cheese 2 to 3 tablespoons plain yogurt (preferably Greek style) 1 to 2 teaspoons red pepper flakes 1/4 cup chopped fresh mint Olive oil for deep-frying To prepare the dough, stir together the flour and salt in a bowl. Make a well in the center and add the egg-water mixture or the eggs. Using a fork, gradually pull the flour into the egg mixture and stir until dough forms. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes, adding more flour if the dough seems to wet. Let the dough rest for 30 minutes. To make the cheese filling, in a bowl, combine the eggs and cheeses. Add only enough yogurt to hold together and make it creamy. Mix in the red pepper flakes and mint. On the floured work surface, roll out the dough as thinly as possible 1/8 inch thick or less. (If you have a pasta machine, use it to roll through the dough it for better results) Cut out rounds 4 inches in diameter (with a glass or cookie cutter) Then roll out the rounds even thinner, until they are 5 inches in diameter. Place a heaping tablespoon of filling in the center of each round, moisten the edges with water, fold in half, and pinch the edges together. Pour olive oil to a depth of two inches into a deep saute pan or wok and heat to 350F. Add the pastries in batches and fry until golden 4 to 5 minutes. Using a slotted spoon or wire skimmer, transfer to paper towels to drain. Serve hot or at room temperature. Variation: Meat filling: 1 tablespoon olive oil 1 onion 1/2 pound ground beef 1 to 2 teaspoons red pepper flakes 1 teaspoon ground cumin 2 tablespoons chopped fresh mint Salt and freshly ground black pepper To make the meat filling, warm the oil in a saute pan over medium heat. Add the onion and saute until tender and translucent, about 10 minutes. Add the beef and cook, breaking it up, until well browned, about 10 minutes longer. Remove from the heat and stir in the red pepper flakes, cumin, and mint and season with salt and pepper. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |