Zambousies with Petinoi (Poppies)

For the Dough

• • 5 cups (750g) hard Village Flour
• • 1 teaspoon (8g) salt
• • 1 level teaspoon (6g) baking powder
• • 1 sachet (5g) vanilla powder
• • 1/2 cup (115ml) olive oil
• • 1 1/3 cups (335ml) lukewarm water

For the Filling

• • 2 cups (500ml) water
• • 1 vegetable stock cube
• • 2/3 cup (140g) glazed rice (savoury rice)
• • 2/3 cup (170ml) olive oil
• • 3 fresh spring onions (50g) finely chopped
• • 1 large bowl of tender leaves from petinoi or poppies, about 400g
• • 1 level teaspoon (6g) salt
• • 1/2 teaspoon (3g) cinnamon

For Frying

• • 1 liter vegetable oil

For Serving

• • sugar
• • honey

For the Dough:

1. 1. In a bowl or mixer, add the flour, salt, baking powder, and vanilla, and mix.
2. 2. Pour in the olive oil and 'rub it in' (ryziázoume). That is, mix until coarse crumbs form.
3. 3. Gradually add the water and knead until you have a soft dough. Cover and set aside for ½ - 1 hour.

For the Filling:

1. 1. Rinse the tender leaves from the petinoi (or poppies) very well. In a small pot, heat the water and add the vegetable stock and a little salt. Stir and add the rice. When the water boils, reduce the heat, cover, and cook for about 15 minutes or until soft. Set aside to cool.
2. 2. In a frying pan, pour the olive oil and when hot, sauté the spring onions. Add the tender leaves from the petinoi (poppies) and let them wilt. Add salt and cinnamon. Stir well and add the rice. Mix and let the filling cool down.
3. 3. Take the dough and divide it into 40g balls. Roll each ball into a round sheet and place 25g of filling inside. Close the pastry like a half-moon (like a small turnover) and press the edges with a fork. Repeat with the remaining ingredients.
4. 4. Heat plenty of oil in a frying pan and when hot, fry the zambousies until nicely browned on all sides. Remove them to a plate lined with kitchen paper.
5. 5. Serve the zambousies sprinkled with sugar and honey.