Shamishi (Cyprus Semolina Pastries)

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~ 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	Lokoumathes & Shamishi
~ 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

 

~ 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. ~ Good luck and enjoy.