Kaloïrká

Version A: 
Sauté the onion, add the minced meat, salt and pepper, cinnamon, spearmint (add a little water if necessary) and when cooked, add the parsley. Stir for about a minute. While the minced meat is cooling down, prepare the dough. Roll out the dough, being careful not to make it too thin, and cut it into square pieces (about 7x7 cm). Put some filling in the middle of the square and fold it to make a triangle. Take the base of the triangle and wrap it around your finger so that the two ends come together. Bring the tip of the triangle over the finger and join it to the others so that it forms a hat - like a monk's cap with ears on top. Boil them in plenty of chicken stock and serve with grated halloumi (Sophocleous 2004, 163-164).

Version B: 
Prepare the filling: In a saucepan sauté the minced meat with the onion and a bit of corn oil. Add salt, pepper and 4-5 tablespoons of water and let it simmer. When the minced meat is almost done, add the parsley. Remove the pot from the heat and place the minced meat in a colander to drain and cool. Prepare the dough: In a bowl, put the flour and add the salt. Add the water a bit at a time and knead to make a firm dough. Cover it with a towel and leave it for a while. Roll out a thin sheet of dough and cut it into square pieces (5x5 cm). Put some of the minced meat mixture in one corner of the square and fold to form a triangle. Place your finger in the middle of the triangle. Turn one end of the triangle onto it. Cover it slightly with the opposite edge. Take the tip of the triangle and pass it over the two joined edges and turn it over and a little inside so that the mince is well sealed inside. Heat chicken stock in a saucepan and add the kaloïrká to cook. Remove them with a slotted spoon to a platter and sprinkle with plenty of grated halloumi (Ministry of Agriculture 2010, Cypriot traditional preparations, 17).