«Πουρέκκια με μανιτάρκα » Πηγή: Στάλω Λαζάρου
This recipe originates from Lithrodontas village in Nicosia province. A dessert offered to guests during celebrations such as weddings and christenings.
Name - Recipe
Γλυκά μπουρέκια με μανιτάρια.
For the dough:
1 kilo of plain flour 00 (farina)
½ glass of oil
water
1 tsp of vinegar
a little salt
For the filling:
1 kg mountain mushrooms
1 cup of glacé rice (soup rice)
2 tbsp of sugar
a little cinnamon
oil for frying
icing sugar for sprinkling
In a bowl, rub the flour and salt with the oil at your fingertips. Add the vinegar and the warm water a little at a time, kneading until a soft dough is formed. Let the dough rest for 1 hour in a warm place. Wash and cut the mushrooms into small pieces. In a saucepan, sauté the mushrooms in a little oil until all the liquid evaporates. Boil the rice separately, drain it and add it to the mushrooms. Add the sugar and cinnamon to the mushroom mixture. Roll the dough into a sheet and cut it in rounds or squares. Place a spoonful of the mushroom mixture on each piece of dough. Roll the round pieces to form a crescent. Roll up the square pieces and press the ends with a fork. Fry the pourekia in plenty of hot oil and when removing, place on paper to absorb the oil. Sprinkle with icing sugar. (Testimony: Ioannis Agisilaou (17 years old, student of the Makarios III Technical School) to the Cyprus Food and Nutrition Museum 2014, Cooking Cypriot food 2012-2013, unpublished data).
Sautéing.
Boiling.
Frying.
Functional and symbolic role
Sweet pourekia with mushrooms were served as a dessert at celebrations, such as weddings and baptisms (Testimony: Ioannis Agisilaou (17 years old, student of Makarios III Technical School) to the Cyprus Food and Nutrition Museum 2014, Cooking Cypriot food 2012-2013, unpublished data).
Additional information and bibliography
Cyprus Food and Nutrition Museum 2014, Cooking Cypriot food 2012-2013, Hatzittofi P. (ed.) (unpublished data).
Petroulla Hadjittofi, Argyro Xenophontos
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