Οινουσσες
Katimeria
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 2 cups flour
- ¾ cup water
- ½ cup olive oil
- ½ tsp salt
- ½ tsp vinegar
- oil for frying
- 350 g feta cheese, in small pieces
- 1 egg
- a little pepper
- 100 g mastelo cheese (or other cheese that melts)
Εκτέλεση
In a deep bowl, mix the flour with the salt, vinegar and olive oil. Knead by hand, gradually adding as much lukewarm water as needed to form a smooth, elastic and soft dough that doesn’t stick to your hands. If the dough is a bit dry, add a little more water. If, however, it is runny, add a little more flour. Prepare the filling by placing the feta and a little pepper in a bowl. Optionally, you can also add an egg to the filling, beaten into the cheese.
Cut the dough into small 10 cm square sheets. Place a heaping spoonful of filling in the center of each sheet and fold the edges inward to form an envelope and enclose the filling, then brush them with the egg. In a deep frying pan, pour in enough oil to cover 1/3 of the pan and heat it over high heat. Fry the katimeria in batches for 2–3 minutes, until golden brown. Remove the katimeria with a slotted spoon, place them on absorbent paper to drain the excess oil and, while they are still warm, grate the mastelo cheese over the top.
Cut the dough into small 10 cm square sheets. Place a heaping spoonful of filling in the center of each sheet and fold the edges inward to form an envelope and enclose the filling, then brush them with the egg. In a deep frying pan, pour in enough oil to cover 1/3 of the pan and heat it over high heat. Fry the katimeria in batches for 2–3 minutes, until golden brown. Remove the katimeria with a slotted spoon, place them on absorbent paper to drain the excess oil and, while they are still warm, grate the mastelo cheese over the top.
