Zamboúshes

Version A 
Sauté the onion in a pan and when it turns golden brown, add the poppy shoots. Stir until they soften. Season with salt and add the spices and the rice, which will cook in the juices of the poppy shoots. Prepare the dough by putting the flour and salt in a mixing bowl. Add the olive oil and rub with your fingertips. Then add the water a little at a time and knead until you have a firm dough. Cover the dough with a towel for half an hour. Divide the dough into balls and roll out into round sheets of no more than 15cm in diameter. Put a spoonful of the filling in the middle and fold the dough into a crescent shape. Cut it with the help of a glass and seal it by twisting the two edges together (as with the kolokotes) or cut with a rolling cutter. Fry the zamboushes in hot oil until golden brown. Take them out with a slotted spoon to drain and when cool, sprinkle them with icing sugar. (Kythraiotou 2011)

Version B 
Prepare the filling from the previous night so that it cools down thoroughly. Wash the poppy shoots, chop them finely and boil them with a little salt to soften them. Drain the liquid and add the olive oil, rice and water and cook over high heat. When cool, add the sugar. To make the dough, mix the flour with the salt and olive oil. Add the water and knead. Roll out a thin sheet of dough, put a heaped tablespoon of filling on the edge of the sheet, fold and cut into a large rectangle. This recipe makes 30 large zaboushes. Fry them in hot oil and serve sprinkled with icing sugar (Theognosia Andreou, Kornos).