I was leafing through my cookbooks this morning, trying to find something to cook for Phil and I this evening, and I came across this recipe in the book Mamushka by Olia Hercules. It looked tasty, and I hadn’t had breakfast yet, so I thought I’d give it a go.
The end result is rather rather tasty, and certainly filling, as the dough on the inside of the fried parcel doesn’t entirely cook through, so it stays chewy. The dough is a bit tricky to work with, as it’s very sticky and so the initial kneading is a bit messy.
200ml of cold water
1 egg, lightly beaten
450g of plain flour
400g of feta cheese, crumbled
10 spring onion, roughly chopped
50ml of sunflower oil, plus extra for brushing
Sea salt flakes
Mix the water, egg and a pinch of salt together in a large bowl. Gradually add the flour, mixing it in, first with a fork and then with your hands.
Turn the dough out on to a heavily floured surface and knead the dough until it stops sticking to your hands.
Mix the crumbled feta with the chopped spring onions. Divide the filling into four protions.
Divide the dough into four. Flour the work surface well and roll out one piece of dough as thinly as you can into a 12” circle.
Brush the top with a little sunflower oil. Take one quarter of the filling and spread most of it out on to the dough, leaving a 2” border.
Fold two opposite sides of the dough inwards to overlap. Brush lightly with sunflower oil and then sprinkle over the remaining filling. Fold over the remaining two sides, to form a square. Flour lightly and the roll gently over it with a rolling pin, to flatten it slightly.
Repeat with the remaining dough and filling, until you have four parcels.
Heat 50ml of sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, until golden, Remove from the pan and then set aside to cool slightly before serving.