Pouches in the pan from Lipsi

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Pouches in the pan from Lipsi

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Ingredients

½ kg of Peeled almonds coarsely chopped
200 gr. walnuts coarsely chopped
2 cups grated breadcrumbs
1 kg of sugar
3 cups of water
2 nutmeg
1 tsp cloves
cinnamon
For frying
sunflower oil
For the dough
1 kg confectionery flour
250 gr. vegetable butter
1 cup corn oil
1 wine glass Ouzo
Juice of 1 lemon
water as needed, about 330 ml
For the syrup
1 kg sugar
4 cups water
250 gr. honey
Little clove
1 tsp Lemon Juice
For finishing
Rose water
cinnamon
50 gr. almonds coarsely chopped
30 gr. walnuts coarsely chopped
  • Medium

Ingredients

  • For frying

  • For the dough

  • For the syrup

  • For finishing

Directions

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Pouches in the pan from Lipsi

All that is most representative of the frontier island with the clear blue waters, captivating beaches, friendly people, mam’s flavors, seafood, “coolest” wine and festive atmosphere … you want anything better for your holidays..?

Friend Nikitas Kairis, famous confectioner gave us the original recipe of his grandmother

At Lipsi, we went to the festival of the miraculous Virgin of Charos. The beauty of the island captured us, blue domed white houses, goats, prickly, laden vineyards, flowery patios with small tomatoes hung like bunches of cherries in the sunshine, beside sheepskin pouches with touloumotyri – local cheese- that dries with the sea winds. Whitewashed streets and grandmothers who invite you into their home, for grape sweet «from their own.» The authenticity of flavors … reminiscent of another era. In the square, the fermented bread scents with mastiha, invite you to Kairis bakery, where you will try maybe the best pie in the Aegean prepared with excellent cheeses, cheese from goat’s milk and salt water touches. The honey is excellent and the herbs unique.

leipsi-church

The octopus is cooked in 20 different ways, the sun-dried food with ouzo is their festive dish and black rice baptized in fresh squid ink is a rare gourmet dish. The bean soup here is married with pasta rice and the touloumotyri gives it, its pungent taste. The wine tradition of the island is lost in the ages. During the Italian occupation, the local sweet wine «anama» dominated the chalices in Vatican. Today both the local grape varieties, Fokiano and white Victoria are grown. The wine festival in August, a three day festival in the square.

As far as beaches are concerned, we singled out Platis Gialos Lentou and Katsouda.

Pouches in the pan

From the famous confectioner Nikita Kairi, Lipsi

Published by Sissy Nika also at Emvolos.gr

Steps

1
Done

In a bowl put in sequence all the filling ingredients and mix well until the mixture is homogenous.

2
Done
30 minutes

We make the dough.

In a large mixer bowl, whisk for 30 minutes the butter to become fluffy and add in sequence all the remaining ingredients.

3
Done
30 minutes

Allow the dough to «rest» for 30 minutes and roll out a sheet, with a rolling pin.

4
Done

Cut round pieces using a pastry cutter, and put a spoonful of the filling.

5
Done

We close them pressing well and give the shape of the crescent.

6
Done
2 minutes

Fry the pouches in hot sunflower oil for 2 minutes until they get a golden color and turn on the other side.

7
Done
30 λεπτά

In a platter place absorbent kitchen paper and spread the pouches, until the excess oil has been absorbed by the paper and let cool for half an hour.

8
Done

In a saucepan add water, sugar and cloves and boil, stirring occasionally.

9
Done

Shortly before the syrup «thickens» add honey and lemon juice and remove from the heat.

10
Done

Once the syrup has a medium temperature, dip the pouches using a slotted spoon in the syrup.

11
Done

Finally sprinkle with cinnamon and grated walnuts and almonds. If we want we add a little rosewater.

12
Done

We place on a platter and serve.

13
Done

Small Secrets

In the dough instead of water, women of Lipsi used tholostakto, where they dissolved a handful of olive tree ashes with 330 ml soda beverage for best results.

TasteDriver

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