13 Oct 2017 For the filling:
1/2 kilo grated Halloumi cheese, 3 cups sunflower oil for cooking, 2 eggs, salt, pepper
For the cream:
1 1/4 cups of water, 3 egg yoks, 1 teaspoon sugar, 1 spoon lemon zest, 1/2 cup corn flour, 2 spoons unsalted cow butter, 1/3 cups lemon juice, Pinch of salt
For the dough:
1 spoon oliveoil, 1/2 teaspoon vinegar, 1/2 cup lukewarm water, 1 cup all-purpose flour, 1 teaspoon salt, pepper
How to make the cream
In a pot add water, corn flour, sugar, salt and mix them over fire for four minutes until you have a homogenised mixture. Remove the pot from the fire. Place the yoks in a bowl and stir with a fork for two minutes. Then add the egg yoks, butter, juice and lemon zest in the pot and mix until they get homogenised. Place the pot at low temperature and heat while mixing for two minutes. Remove the cream from the fire and let it cool down while mixing regularly to avoid any crust formation.
How to make the dough
Add the flour in a bowl and create a crated in the middle. Add in the olive oil, vinegar, water and salt. Mix very well until you have smooth and soft dough. Cover the bowl with a kitchen towel for 1-2 hours and let it increase in volume at a warm place. Separate the dough in 2-3 portions and use a rolling pin to make ½-1 cm width sheets. Cut the dough sheets in smaller 8x8 cm squares.
How to make the filling
Add the Halloumi cheese, eggs, salt, pepper in a large bowl and mix well with a fork. Use a spoon to place some of the mixture in the centre of the dough squares and fold in the middle applying water to the edges in order for them to stick together.
- Fry the finished ones in hot olive oil until they get a golden colour. Serve them in a platter with a spoonful of lemon cream.
