Cypriot Cereal Pies
9 servings
90 minutes
Cypriot grain pastries are a true gastronomic treasure of Greek cuisine, carefully passed down through generations. Their history is rooted in traditional Mediterranean dishes where grains, spices, and meat create a unique flavor combination. The crispy couscous shell hides a juicy filling of lamb, aromatic herbs, raisins, and pine nuts that add a light sweetness and rich taste to the pastries. Cypriot pastries are perfect for festive feasts as well as cozy home dinners. They are served hot with a slice of lemon that enhances their spicy notes. This dish delights with the harmony of flavors and textures, turning simple ingredients into a true culinary masterpiece.
1
In a large bowl (the grains will double in size), pour 500 ml of water over the couscous. Add salt, pepper, and paprika, mix well, and cover tightly with plastic wrap. Let it sit for 40 minutes.
- Couscous: 500 g
- Salt: 1 tablespoon
- Ground black pepper: to taste
- Ground paprika: to taste
2
Meanwhile, heat oil in a heavy-bottomed pan and add a pinch of salt. Fry the minced meat, breaking up large pieces. Season with salt and pepper, and when all the moisture evaporates and the meat is evenly browned, add finely chopped onion. Reduce the heat and cook, stirring constantly, for 10-15 minutes until the onion is soft and translucent.
- Olive oil: 2 tablespoons
- Salt: 1 tablespoon
- Minced lamb: 500 g
- Ground black pepper: to taste
- Onion: 1 piece
3
Lightly roast the pine nuts in a pan. Soak the raisins in hot water for 20 minutes. Finely chop the parsley. Add the nuts, raisins, and herbs to the minced meat. Mix well, add spices as needed, and remove from heat.
- Pine nuts: 1.5 tablespoon
- Raisin: 1.5 tablespoon
- Parsley: 1 bunch
4
When the couscous has increased in volume and become pliable, knead it by hand like dough until it is uniform and sticky. If necessary, add more hot water to achieve the desired consistency.
- Couscous: 500 g
5
Wet your hands in water, roll a ball from the 'dough', make an indentation with your finger, and slowly stretch this ball into a shape resembling a Kiev cutlet with pointed ends and an indentation inside. If the 'dough' crumbles in your hands, add a little more water to the couscous. Use a teaspoon to place the filling in the indentation and wet your hands again to close it.
- Couscous: 500 g
- Minced lamb: 500 g
6
In a deep pot, heat vegetable oil to 180 degrees. If the oil is too hot, the shell will burn quickly while the filling won't heat up. Fry the kofte for 5-7 minutes until a nice golden color. Drain on paper towels and serve with a slice of lemon.
- Vegetable oil: 2 l