KALOIRKA

Name: Kaloirka
Prep time: 30 min
Cuisine: Greek
Ingredients: 3 cups (450g) hard flour (Village style); 1 cup (200g) fine semolina; 1 teaspoon (8g) salt; 2 tablespoons (18ml) olive oil; 1 ¼ cups (310ml) lukewarm water; ½ kg lean ground pork, passed twice through the mincer; ¼ cup (60ml) olive oil; 1 cup (140g) very finely chopped dry onion; ¼ cup (60ml) dry white wine; 1 ½ teaspoons (12g) salt; ½ level teaspoon (1g) freshly ground black pepper; ½ level teaspoon (2g) ground cinnamon; A pinch of cloves; 1 teaspoon dried mint; 1 cup (40g) very finely chopped parsley; 3 liters (12 cups) water; 1 vegetable stock cube; 1 teaspoon (8g) salt; Grated Halloumi cheese

February 2020, Nicosia. On the state television cooking show, I host the master of Cypriot cuisine and my beloved Mrs. Androula Kefala. Together we make Kaloirka, and before I can ask her where they got their name, she rushes to clarify. They are called Kaloirka because their shape resembles a monk's cowl (kalogeros' hat). "This will be one of those recipes I won't change when I publish my book," I tell her, asking her permission to publish it exactly as she makes it. She grants it immediately, and her wonderful recipe becomes part of this collection.

INGREDIENTS

• 3 cups (450g) hard flour (Village style)
• 1 cup (200g) fine semolina
• 1 teaspoon (8g) salt
• 2 tablespoons (18ml) olive oil
• 1 ¼ cups (310ml) lukewarm water

For the Filling

• ½ kg lean ground pork, passed twice through the mincer
• ¼ cup (60ml) olive oil
• 1 cup (140g) very finely chopped dry onion
• ¼ cup (60ml) dry white wine
• 1 ½ teaspoons (12g) salt
• ½ level teaspoon (1g) freshly ground black pepper
• ½ level teaspoon (2g) ground cinnamon
• A pinch of cloves
• 1 teaspoon dried mint
• 1 cup (40g) very finely chopped parsley

For Cooking

• 3 liters (12 cups) water
• 1 vegetable stock cube
• 1 teaspoon (8g) salt

For Serving

• Grated Halloumi cheese

METHOD

For the Filling

1. Pour the olive oil into a pan, and when it heats up, add the ground meat and the onion. Sauté for 8 minutes and deglaze with the wine.
2. Stir and let the alcohol evaporate.
3. Add the salt, pepper, cinnamon, cloves, mint, and parsley. Let all the moisture evaporate from the meat and remove from the heat. Let it cool.

For the Dough

1. Place the flour, semolina, salt, and olive oil in the mixer bowl. Mix with the dough hook and add the water. Knead for 5 minutes. Cover the bowl with plastic wrap and set aside for 30 minutes.
2. Knead the dough briefly and cut it into 2 parts. Sprinkle your work surface with flour and roll out a thin sheet, then cut it into 5 cm squares or 3 ½ cm circles using a small 'zivania' glass or a cookie cutter. If using squares, place a tiny amount of filling (1/3 teaspoon) on the edge of the dough and fold it over to form a triangle.
3. Wrap the triangle around your index finger with the joined side facing down and close it by crossing the two ends. Bring the top point of the triangle over and cover the joined ends to seal the filling inside well. Create all the Kaloirka in the same way. If using the circular pieces of dough, place a tiny amount of filling (1/3 teaspoon) in the center and fold them in half.
4. Wrap the dough around your index finger with the joined side facing down and close it by crossing the two ends. Place a cloth on a basket or tray and sprinkle lightly with flour.
5. Place the Kaloirka on the basket until you finish them all. If you wish, you can store the Kaloirka in the freezer. Lay them out on parchment paper, and once frozen, place them in an airtight bag.

KALOIRKA

INGREDIENTS

For the Filling

For Cooking

For Serving

METHOD

For the Filling

For the Dough

For Cooking

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METHOD

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