Cypriot mugs with handmade sheet, stuffed with mushrooms and herbs! Ideal appetizer for every meal!
Execution time: 40 minutes
Baking time: 30 minutes
Servings: 10-12
Components
For the dough
- 500 gr. oatmeal
- 700 ml hot water
- 70 gr. fine semolina
- 1 cube of pasta
- 1 large onion grated
- 2 tbsp. sunflower oil
- 2 tbsp flour for all uses
- 1 tbsp. baking powder
- 1 pinch salt
- 1 pinch of pepper
- 1 cinnamon sticks
For stuffing
- 300 gr. mushrooms, finely chopped
- 30 + 30 ml olive oil
- 300 gr. onions, finely chopped
- 1 cinnamon sticks
- 1 pinch salt
- Or a bunch of chopped parsley
For frying
- Sunflower oil
For serving
- Fresh lemon
Execution method
For the dough
- In a large bowl put the hot water and the cube and stir until dissolved.
- Then add the oatmeal, flour, semolina, salt, pepper and cinnamon and mix well. Cover the bowl with cling film and leave for at least 5 hours until the water is absorbed.
- Then add the baking powder, sunflower oil and grated onion and mix.
- Knead the mixture well for 5 minutes and cover the dough until the filling is ready.
For stuffing
- In a non-stick deep pan over medium heat, pour olive oil (30 ml) and sauté the mushrooms until golden brown. We do not stir constantly.
- Once they soften, transfer them to a bowl and set aside.
- In the same pan and without cleaning it, add olive oil (30 ml) and sauté the onion until it softens.
- Next, add the mushrooms to the pan along with the cinnamon, salt and pepper and mix well.
- Add the parsley and stir.
- Then, put the mixture in a colander to drain and set aside.
For assembly
- Take some of the dough mixture and shape it into a ball.
- Wet our finger with a little water and carefully shape the ball so that it becomes cylindrical with thin sides without breaking.
- Fill the gap with some of the filling, and shape to close the edges, forming a nose.
- Place the cups in a large pan in the refrigerator for 30-60 minutes.
- Put plenty of oil in a medium saucepan to burn.
- Put 4 cups at a time in the oil and first cook on one side until golden brown.
- When it turns brown, turn carefully without forking and leave to brown the other side as well.
- Strain our cups and place them on kitchen paper to drain. Repeat with the rest.
- Serve hot with plenty of lemon juice.