A traditional dish of my locality :)
[ 4 servings ]
INGREDIENTS
- 1 kg whole wheat flour (alternatively all purpose)
- 600 ml water
- 60 gr butter or oil (or half-half of both for optimal flavour) (you can also use plant-based butter)
- 2 large white onions, finely chopped
- 180 gr grated mizithra
(Note: Mizithra is a whey cheese made with goat milk, sheep milk, or a combination of both. It's white in colour and the variety used in this recipe is salt-dried and a bit harder, ideal for grating. Make substitutions if unavailable using this info π You can also find recipes to make mizithra at home!)
- coarse salt
- freshly ground pepper
EXECUTION
- In a bowl, mix the flour with the water and knead the mixture until the dough is soft
- Cut it into pieces and shape them into a shape that looks like thick string
- Cut each string into smaller pieces and press it with an edge so that it takes this shape:
- Put the makarounes in a pan that you have previously floured and leave them for 1 hour to dry
- Fill a pot with salted water and boil them
- As soon as you see them rise to the surface, take them out and strain them
- Heat the oil in a pan and saute the onions (if planning to use both butter and oil, add the butter after the onions are done sauteing)
- As soon as the onions reach a deep brown colour, remove them from the pan
- Serve the makarounes with grated cheese, pepper, a few spoonfuls of the sauteed onion and enjoy!
