Kalitsounia with tyromalama
Introduce
Chef :
Cookpad Greece
Kalitsounia with tyromalama
One of the most characteristic Easter delicacies in Crete and Chania in particular, are the kalitsounia. Various in kind depending on the filling, the pastry, the way of baking. One particular kalitsouni and very easy to make is that with tyromalama. Tyromalama, also known as "malaka" is a fresh cheese that is made from pasteurised goat milk. It is a traditional product of Chania and Rethymno and is solely used in cooking. It is an unsalted cheese with a neutral taste and the basic ingredient in the traditional Cretan kalitsounia.
Cooking instructions
* Step 1
Prepare the dough for the filo by mixing all the ingredients together and let it rest for at least ½ hour.
* Step 2
Grate the tyromalama into coarse pieces and salt depending on taste (tyromalama has no salt at all, try until the taste is to your liking).
* Step 6
Place 1-2 spoonfuls of the cheese in each piece of filo (depending on the size)
* Step 7
And cross to seal, making a square kalitsouni.
* Step 8
Cook in a non-stick pan, over medium heat, until the filo is golden brown and the cheese melts. You don't have to oil the pan, as the cheese melts it lets out enough butter for the kalitsounia to be cooked.
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