Lenten cups with mushrooms

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

For stuffing

For frying

For serving

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.