Kalitsounia with tyromalama

Name: Kalitsounia with tyromalama
Cuisine: British
Ingredients: 1/3 cup water; 1/3 cup oil; 1/3 cup milk; 1 tsp lemon; 1/2 tsp salt; Soft flour, as much as it takes (about 500-700 gr); 1 kg tyromalama; Salt

Cookpad Greece @cook_8238176

Greece

One of the most characteristic Easter delicacies in Crete and Chania in particular, are the kalitsounia. Various in kind depending on the filling, the pastry, the way of baking. One particular kalitsouni and very easy to make is that with tyromalama. Tyromalama, also known as "malaka" is a fresh cheese that is made from pasteurised goat milk. It is a traditional product of Chania and Rethymno and is solely used in cooking. It is an unsalted cheese with a neutral taste and the basic ingredient in the traditional Cretan kalitsounia.

Recipe by greg97

Cookpad Greece @cook_8238176

Greece

Recipe by greg97

Saved

Ingredients

Filo pastry
1/3 cupwater
1/3 cupoil
1/3 cupmilk
1 tsplemon
1/2 tspsalt
Soft flour, as much as it takes (about 500-700 gr)
Filling
1 kgtyromalama
Salt

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Steps

1

Prepare the dough for the filo by mixing all the ingredients together and let it rest for at least ½ hour.
2

Grate the tyromalama into coarse pieces and salt depending on taste (tyromalama has no salt at all, try until the taste is to your liking).
3

Roll out the dough
4

Into a thin sheet
5

And cut into squares.
6

Place 1-2 spoonfuls of the cheese in each piece of filo (depending on the size)
7

And cross to seal, making a square kalitsouni.
8

Cook in a non-stick pan, over medium heat, until the filo is golden brown and the cheese melts. You don't have to oil the pan, as the cheese melts it lets out enough butter for the kalitsounia to be cooked.