Recipe from Christoforou Genethliou, team manager at Facebook group “The Bellybuilders”
INGREDIENTS
For the Dough
• 1 kg village flour
• 1 cup sunflower oil
• ½ teaspoon salt
• 2 tablespoons vinegar, water as needed to bring together
For the Filling
• ½ kg minced pork
• 1/3 cup olive oil
• 3 dry onions
• ½ teaspoon black pepper
• 1 teaspoon salt
For Serving
• 3-4 fresh lemons
METHOD
For the Dough:
1. Place the flour, salt, and oil together and 'rub' the flour. That is, rub with your palms until coarse crumbs form.
2. Add the water and vinegar and knead until a soft dough is formed.
3. Cover and set aside for 30 minutes.
For the Filling:
1. Sauté the onions in a little oil for about 5 minutes, then add the minced meat to fry well and cook through. Add the salt and pepper.
2. Roll out small rounds of dough, about 16-18 cm, and fill the pourekia with 1-2 spoonfuls of the meat filling, close them up, seal the edges with a fork, and fry in hot sunflower oil until cooked and crispy.
