Kalitsunia with fennel
2 kg of fennel or other greens
salt, pepper, mint
1/2 glass of oil
For the dough:
1 cup (250ml) of lukewarm water
3 tablespoons of raki (45ml) raki 3 tablespoons of olive oil (45ml)
A little salt 500-520gr flour for all uses Optionally,
1 tablespoon of leaven or a teaspoon of fresh yeast or ½ teaspoon of dry yeast
Make the dough, stirring the liquid ingredients in the bowl and adding the flour. Be tough. Knead enough to gain elasticity.
Wash the fennel well and cut it. Whip it in an empty pot for 5 minutes, squeeze it with our hands and put it in a bowl. Then add the chopped onion, salt, pepper, mint, oil and mix it. With a rolling pin, we open a sheet of tea plate size. Fill each of our sheets with a tablespoon of stuffing, fill them with the stuffing, wrap them well and fry them in hot oil on both sides or bake in the oven for 30-40 minutes at 180 ° C If you bake them in the oven, smear them with an beaten egg before they hit and add a sesame.