Greek Recipes

Greek and Cypriot recipes

Shamishi (Cyprus Semolina Pastries)


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.

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