Calzones Courtesy of Shula – A Tiberias Restaurant. photography by Anatoli Michaelo, styling by Dina Ostrovsky and Yarden Yaakovi
Calzones Courtesy of Shula – A Tiberias Restaurant. photography by Anatoli Michaelo, styling by Dina Ostrovsky and Yarden Yaakovi
Recipe

Shula’s Calzones – a Tiberias Restaurant

From Syria this dish spread to nearby regions, with each one preparing it a bit differently. This version comes from the city of Tiberias.

Ingredients for Calzones

For the dough:

  • 3½ cups + 1 tablespoon (1.1 pounds/ 500 grams) flour
  • ¼ cup less 1 teaspoon (1.5 fl.oz/45ml) olive oil
  • 1 egg
  • ⅔ cup (160 ml) water

For the filling:

  • 10½ ounces (300 grams) sheep feta cheese finely grated
  • 2 eggs

To Serve:

  • butter melted
  • sheep feta cheese finely grated

Instructions

Prepare the dough:

  • 1. Knead all the dough ingredients until homogeneous. Wrap the dough in plastic wrap or place it in a container and refrigerate for 30 minutes.

Prepare the filling:

  • 2. Mix all the ingredients together until homogeneous (you can use a mixer fitted with the paddle attachment). Divide the filling into tiny balls (weighing less than a quarter of an ounce/ 5-6 grams each, for a total of around 150 dumplings). Place the balls on a platter and cover with plastic wrap.

Roll out and assemble:

  • 3. Remove the dough from the refrigerator and divide it into 4 equal parts. Using a pasta maker, roll out each part into 0.07in /2mm rectangular strips.

  • 4. Flour your work surface and place the dough strips on it. Place the balls of filling on the long side of the rectangular dough strips that is farthest away from you (the upper third of the sheet), placing them less than ½ inch/ 1cm from the upper edge and about 2½ inches/6cm from each other. Fold the dough over the filling and seal. Release as much air as possible and tightly seal.

  • 5. Cutting out the dumplings: take a cookie cutter or glass (about 2½ inches/ 6cm in diameter) and place it over the dough so that its upper section is just above the filling and its lower section extends out of the folded dough sheet. Press the cookie cutter or glass against the dough and cut out the calzones. (They should look like a Norman window or long semicircle. That way you reduce the risk that the dumplings will come apart when cooking). The dumplings can be frozen at this stage. Repeat the process with all the remaining dough strips. Combine the pieces of dough left over after rolling out the initial strips, roll them out again and create more dumplings. To prevent the dough from drying out, keep it covered with a damp towel until you carve it into dumplings.

  • 6. Heat the oven to 390ºF/ 200ºC and line a baking pan with parchment paper. Fill a large pot with water and a heaping tablespoon of salt and bring to a boil over a high flame. Add the dumplings and cook for about 6 minutes (if frozen, 9 minutes). Drain.

  • 7. Arrange the cooked dumplings on the baking pan, with them right next to each other (or even overlapping). Brush them generously with melted butter and place the pan in the oven. Bake for about 10 minutes until some of the dumplings are lightly golden brown on top. Remove and sprinkle generously with some feta cheese.

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This recipe is courtesy of Hashulchan.

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