Shiamishi Kyprou (Σιαμισί Κύπρου)

Ingredients

Equipment Needed

• •heavy saucepan, 2 litre
• •shallow tray, about 20x30cm
• •thin rolling pin or pasta machine
• •fluted pastry wheel
• •wide heavy frying pan, 28cm
• •deep-frying thermometer

Instructions

1. 1

   Cook the Cream

   Crush the mastic with 1 teaspoon of the sugar until powdery. In a heavy saucepan, whisk the water, semolina, remaining sugar, and 1/8 teaspoon salt while still cold. Set over medium heat and stir constantly for 7-9 minutes, until the cream is thick, glossy, and a spoon pulled through it leaves a track for a moment. Stir in the crushed mastic and 15ml rosewater during the last minute.

2. 2

   Cool Until Firm

   Lightly oil a shallow 20x30cm tray and spread the semolina cream about 1.5cm thick. Press baking paper onto the surface and let it cool for 1 hour, then chill it for 20 minutes if your kitchen is warm. It should cut cleanly or hold in firm spoonfuls without slumping. This is the step that saves the shiamishi from bursting in the oil.

   If the filling is still soft, wait. Warm semolina cream turns the pocket heavy and leaky, and no clever folding fixes it.
3. 3

   Make the Dough

   Mix the flour and 1/2 teaspoon salt in a bowl. Rub in the 50ml oil with your fingers until the flour feels lightly sandy, then add the vinegar and 180ml lukewarm water. Knead for 6-8 minutes, adding only a spoonful more water if the dough refuses to come together. It should be smooth, elastic, and not sticky. Cover and rest for 30 minutes.

4. 4

   Roll and Cut

   Cut the cooled filling into 18 small pieces. Divide the dough into 4 pieces and keep the pieces you're not using covered. Roll one piece very thin, about 1mm, and cut 12cm squares. Put a piece of filling just off center, fold corner to corner into a flat triangle, and press the edges firmly. Trim with a fluted pastry wheel if you have one.

5. 5

   Seal the Pockets

   Press around the filling first, pushing out trapped air, then seal the outer edge. Lay the shaped shiamishi on a lightly floured tray and cover them with a clean cloth while you finish the rest. Thin dough is good. Dry dough is not.

6. 6

   Fry Gold

   Heat 4-5cm oil in a wide heavy pan to 170C. Fry 3 or 4 shiamishi at a time, turning once, for 3-4 minutes total, until the dough blisters and turns deep gold. Drain on a rack or paper towels. Keep the oil steady, because oil that's too cool makes them greasy, and oil that's too fierce browns the dough before the pocket warms through.

7. 7

   Finish Warm

   While the shiamishi are still warm, flick or brush them lightly with the 30ml rosewater. Dust with icing sugar and a little cinnamon if you use it. Eat them warm, the same day. Tomorrow they are still sweet, but the panigyri has gone.

Chef Tips

• •Use mastic with a light hand. Three small tears are enough for this batch. Too much turns bitter and medicinal, and then the sugar has to apologize for it.
• •Rosewater should smell clean and floral, not like perfume. If yours is harsh, use less. Λίγα και καλά, a few things, and good ones.
• •Shiamishi are naturally friendly to the fasting table when made with oil, water, semolina, and no dairy. Serve them with Cypriot coffee or a glass of cold water after a feast-day meal.

Advance Preparation

• •The semolina filling can be cooked up to 24 hours ahead, covered, and chilled. Let it sit 15 minutes at room temperature before cutting.
• •The dough can rest, covered, for up to 2 hours at cool room temperature.
• •Shape close to frying time. Once filled, the pastry waits politely for 30 minutes, not all afternoon.

Frequently Asked Questions

Nutrition Information

1 serving (about 85g)