Greek Recipes

Greek and Cypriot recipes

Shamishi (Cyprus Semolina Pastries)

Ingredients:

For Pastry:

  • 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

For Glazing:

  • Icing sugar
  • Powder cinnamon
Lokoumthes & Shiamishi

Lokoumthes & Shiamishi

Dough preparation:

  • 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.

Filling Preparation:

  • 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.
  • Svetla Kostadinova says:

    Hello, I love the photo of shiamishi and lookoumades. I´d like to use it in our website. If you agree with that could you tell what will be the conditions?
    Looking forward to hearing from you.

    Sincerely yours,
    Svetla Kostadinova

    January 29, 2016 at 7:54 am

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