- 2 cups of hard flour (see Types of Flours)
- 2 cups of soft flour
- 1/2 a cup of corn oil
- 1/2 a tsp of salt
- 1 cup of warm water or as much as needed
For the Filling:
- 1 1/2 cup of semolina
- 1 1/2 cup of sugar
- 6 cups of water
- 1/2 a tsp of crushed mastic
- Icing sugar
- Powder cinnamon
- In a large enough bowl, combine the two kinds of flour and salt.
- Add gradually the warm water and knead into normal dough.
- Cover with plastic wrap and leave aside for about 20 minutes.
- Shape the dough into a cylindrical shape and cut into 13 equal pieces.
- Take each piece, flatten with your hands, fold and press again and shape into a ball.
- Grease each ball, wrap with plastic wrap and place in the fridge for about 10 hours or more.
- The greased dough balls can be kept in the fridge for about 2 days.
- Pour the water in a large enough saucepan, add the sugar and bring to boil making sure the sugar is melted.
- Gradually add the semolina, (stir constantly) and when it starts to thicken increase the heat.
- Stir constantly until plenty of bubbles form on the whole surface of the mixture.
- Remove from the heat and stir in the crushed mastic.
- Pour the semolina mixture in a greased pan about 20X30 cm and spread out evenly to go everywhere in the pan.
- Set the pan with the semolina mixture aside to cool down and place in the fridge.
- The following day take out of the fridge the dough about 1/2 an hour before using and the filling about 15 minutes before using.
- Oil lightly the rolling pin and the surface you will be working on and repeat this step every time you handle a dough ball.
- Take a dough ball, oil lightly with your hands and press it by hand to flatten in out a bit.
- Roll out each dough ball, one at a time into a flat filo sheet.
- Using a sharp knife, cut out the filo sheet into squares about 15X15 cm each.
- Cut the semolina filling into 5X5 cm squares and place a piece in the center of the filo sheet square.
- Fold the two opposite corners of the dough square towards the center over the semolina filling.
- Take the other two opposite corners and do the same covering the filling completely forming a small envelope.
- Take each Shamishi (Cyprus Semolina Pastries) piece and place in an oiled baking tray, folded side down.
- Repeat the above steps until you use all the dough and filling.
- Fry in plenty of hot corn oil until golden, keeping the folded side longer in the frying pan.
- After frying the Shamishi, place in a colander or a kitchen paper towel to drain any excess oil.
- After draining, place in a tray folded side up and sprinkle with icing sugar and powder cinnamon.
- Shamishi (Cyprus Semolina Pastries) is served hot with a glass of cold water.
- Shamishi in Cyprus is usually being accompanied by Cyprus Loukoumathes (Cyprus Doughnuts dipped in syrup).
- In Cyprus Shamishi and Loukoumathes are made on the spot by vendors to these days in festivals or in specialty Pastry shops.