Special thanks to The CookFather for this recipe!
For the dough
- In a mixer’s bowl, beat the salt, flour, and olive oil with the hook attachment. Slowly add the water and beat on medium speed until you have an incorporated, malleable dough.
- Transfer to a bowl, cover with a plastic wrap and allow the dough to rest for 1 hour at room temperature.
For the filling
- Crumble the cheese with your hands or grate it with the grater. Place the cheese in a bowl.
- Heat the olive oil in a pan over medium heat.
- Finely chop the onion and garlic.
- Sauté the onion for 3 minutes until golden. Add the garlic and sauté for 1 minute.
- Remove the pan from the heat and add the onion and garlic to the bowl. Mix with the cheese.
- Add the pepper and the finely chopped mint.
- Heat the sunflower oil in a deep pan.
- Dust the kitchen counter with flour. Roll out the dough in a 40x50 cm rectangle (0,5 cm thick) with the rolling pin.
- Cut the dough in 15 pieces with a round 12 cm cookie cutter.
- Add 1 teaspoon of filling in the center of each round dough piece.
- Sprinkle the edges with some water and close the round dough pieces into half-moons. Seal the edges with a fork.
- Add the pitarakia to the hot oil for 1-2 minutes until golden (add them in 3 batches). Remove using a strainer spoon and set on paper towel to drain excess oil.
- Serve with mint.