Λέσβος
Giouzlemedes
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 100 ml olive oil
- 250 ml lukewarm water
- 1 kilo all-purpose flour (sifted)
- 2 tbsp vinegar
- ½ tsp salt
- 250 g anthotyro cheese
- 200 g feta cheese
- 2 eggs
- ½ bunch fresh mint, finely chopped, or 2 tbsp dried
- freshly ground pepper
- cornstarch (niseste) for rolling out the dough
Περιγραφή
Giouzlemedes are a traditional appetizer from Mytilene, brought to the island by refugees from Asia Minor. The word comes from the Turkish word “goz,” which means “eye,” and refers to the bubbles that form when the giouzlemes’ dough is baked or fried. At Carnival time they are served with sugar, honey, or cinnamon, after being filled with fresh unsalted mizithra cheese. However, there are other variations in their filling that are particularly tasty.
Εκτέλεση
Sift the flour into a large bowl. Make a well in the center and add the salt, olive oil, vinegar, and water, gradually incorporating a little flour at a time from the center towards the sides. Knead well until the ingredients are combined and you have a firm dough. Cover the bowl with plastic wrap and set the dough aside to “rest” for 1 hour.
For the filling: Crumble the anthotyro and feta with your hands. Beat the eggs in a bowl. Add the crumbled cheeses, the mint and pepper, and mix well. Set aside.
Flour a work surface and, using a medium rolling pin, roll out thin sheets of dough, sprinkling them from time to time with cornstarch. Cut them into strips measuring 5×10 cm, place 1 tbsp of filling at one end of each strip, and roll them up into small envelopes or triangles. Fold them well so they hold the filling and it does not spill out during frying. Fry the giouzlemedes in hot olive oil for 2 minutes on each side, or until the pastry turns golden and crisp.
For the filling: Crumble the anthotyro and feta with your hands. Beat the eggs in a bowl. Add the crumbled cheeses, the mint and pepper, and mix well. Set aside.
Flour a work surface and, using a medium rolling pin, roll out thin sheets of dough, sprinkling them from time to time with cornstarch. Cut them into strips measuring 5×10 cm, place 1 tbsp of filling at one end of each strip, and roll them up into small envelopes or triangles. Fold them well so they hold the filling and it does not spill out during frying. Fry the giouzlemedes in hot olive oil for 2 minutes on each side, or until the pastry turns golden and crisp.