Cheese-Filled Breads

Name: Cheese-Filled Breads (Kalitsounia Anevata)
Yield: Makes 12 small breads
Cuisine: Greek
Ingredients: ¼ cup olive oil; 1 pound sheep’s milk ricotta (see Sources, or see Note), drained for 1 hour in a cheesecloth-lined colander; 2 large eggs, lightly beaten; 3 tablespoons honey, preferably thyme honey; 2 large egg yolks; 1½ teaspoons ground cinnamon; Milk; 2–3 teaspoons aniseeds or fennel seeds; 2 teaspoons coarse sea salt or kosher salt; ¾ cup milk; 3 tablespoons nigella seeds or a combination of nigella and sesame seeds; 4½–5 cups all-purpose flour; 2 teaspoons active dry yeast; ⅓ cup warm water

Kalitsounia Anevata

Preparation info

Makes
12
small breads

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THESE stuffed breads are a traditional Easter confection. They are prepared on Sitia, on Crete, with fresh sheep’s and goat’s milk myzithra. By slightly altering the filling, they can be turned from sweet to savory.

Both kinds are excellent for breakfast or for a snack. Serve the savory cheese breads with a vegetable dish, such as Greens and Potatoes from Crete, or as part of a meze spread.

Ingredients

Europe
Greece
Brunch
Breakfast
Vegetarian
Easter
Mediterranean

Ingredients

Method