Ρυζιαστές πίττες (Μαγειρεύω Κυπριακά 2013-2014). Πηγή: Στάλω Λαζάρου.
The rice filling also contains fried onion, fennel and sugar. These large pittas are served hot, with a drizzle of honey on top.
Name - Recipe
Πίτες με γέμιση από ρύζι. Large pittas with a rice filling.
For the dough:
1 kg of village flour
2 cups of plain flour 00 (farina)
1 tsp salt
1 cup corn oil
2¾ cups water
A little icing sugar
For the filling:
2 cups rice
1 cup olive oil
1 large onion, finely chopped
1 fresh onion
3 cups of fennel, finely chopped
5 cups of water
1½ cups sugar
Butter
Corn oil for frying
Honey for garnishing
Prepare the filling. In a saucepan, put the olive oil and heat it. Sauté the onion until it starts to turn golden brown. Add the fennel and sauté. Add the water and bring to a boil. Once it boils, add the rice, stir and let it cook. Towards the end, add the sugar, stir 2-3 times and remove from the heat. Leave the filling aside to cool down.
Prepare the dough: In a basin, put the two types of flour and add the salt. Add the corn oil and rub with your hands. Add the water a little at a time and knead to make a firm dough. Cover it with a towel and let it proof for 20 minutes.
Divide the dough into five pieces and using a rolling pin, roll each one into a thin, round and large sheet. Put a spoonful of filling at regular intervals, fold the dough to form a crescent. Butter the top with lukewarm butter. Roll the dough to make a roll and cut it into equal pieces, twist it slightly and press it. Roll each one out into a large pitta. Bake one pitta at a time, or fry it in very little olive oil. Serve the pitta warm, with a dash of honey on top. (Nicole Tnodorova, Cooking Cypriot food 2013-3014)
Sautéing.
Boiling.
Baking.
Additional information and bibliography
Recording: Nicole Tnodorova (19 years old, student of the Paphos Technical School). See Cyprus Good and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroulla Hadjittofi), unpublished data.
Petroulla Hadjittof
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