Sebadas – Sweet Cheese Pockets

Form the cheese in a Reindl and add 250 g of water, a tablespoon of semolina and the grated peel of half a lemon. Put the saucepan on the stove and stir continuously until the mixture thickens. Remove from the stove, take out a small mass of cheese and with your hands dipped in cold water, form a small patty about half a centimeter high and no wider than 10 cm. Dry the pancake on a dish-hangl.

Cook all the patties in the same way. While they are drying, put the flour on the surface and knead it with the lard and a little salt. Adding as much lukewarm water as necessary to keep a dough with the right consistency. Roll out the finished dough into a large thin sheet. Place the cheese patties on one half and cover with the other free half, pressing well to keep no air in it. Cut out the patties with a serrated ramekin of about 11 cm ø.

Fry in hot oil, drain and drizzle the sebadas with honey or possibly – provided that not in the house – sprinkle with sugar.

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