Rolled pitta with anari and dried figs
Τυλιχτή με σύκα παστά (Μαγειρεύω Κυπριακά 2014). Πηγή: Κατερίνα Λαζάρου.
In this modern recipe, anari cheese is combined with dried figs, cinnamon, sugar and almonds. Rolled, syrupy pitta is quite “typical” in Cypriot tradition and is found in many variations, particularly as regards to its filling.
Name - Recipe
Σιροπιαστή, τυλιχτή πίτα με μυζήθρα και αποξηραμένα σύκα.
For the dough:
500g of plain flour
Water
A pinch of salt
½ glass of oil
For the filling:
5 dried figs
300g anari (myzithra) unsalted
Ground cinnamon
Sugar
A few ground almonds
For the syrup:
1 glass of water
½ glass of sugar
½ glass honey
Lemon rind
Cinnamon
Make the syrup: In a saucepan, add the water, sugar, honey and some lemon rind and bring to a boil. After 5 minutes remove from heat and leave aside to cool off.
Make the dough: In a basin, knead (rub with your hands) the flour with the oil, add the salt and water and knead until it becomes a soft dough. Let it proof for a while.
Make the filling: In a bowl, mash the anari with a fork, add the figs (cut into small pieces), the sugar, cinnamon and ground almonds and mix.
Roll out the pastry sheet, spread the filling on top and roll it up. Place it on a baking tray and bake for 1 hour at 180°C. Remove from the oven and pour the cold syrup over the roll and allow sufficient time to absorb the syrup before serving. (Ioannis Agesilaou, Cooking Cypriot food 2013-2014)
Boiling.
Baking in the oven.
Additional information and bibliography
Creation - recording: Ioannis Agiosilaou (17 years old, student of the Technical School Makarios III) See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Σύκα παστά. Πηγή: Στάλω Λαζάρου.
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