Syrian Jewish Fiadone

Ingredients

In this adaptation of Fiadone, we incorporate the unique flavors of Syrian Jewish cuisine. The original Corsican dish is typically sweet and made with brocciu cheese. However, in Syrian Jewish Fiadone, we use a combination of feta cheese and ricotta cheese to achieve a tangy and creamy filling. Additionally, we infuse the filling with traditional Syrian Jewish spices like cumin and sumac, giving it a distinct Middle Eastern twist. We alse have the original recipe for Fiadone, so you can check it out.

• 2 cups (250g) feta cheese, crumbled 2 cups (250g) feta cheese, crumbled
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 3 eggs 3 eggs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh mint 1/4 cup (30g) chopped fresh mint
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 14g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the feta cheese, ricotta cheese, eggs, olive oil, cumin, sumac, parsley, mint, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out the puff pastry sheet on a lightly floured surface to a rectangular shape.
4. 4.
   Spread the cheese filling evenly over the puff pastry, leaving a small border around the edges.
5. 5.
   Carefully roll the pastry into a log, starting from one of the longer sides.
6. 6.
   Place the rolled pastry onto a baking sheet lined with parchment paper.
7. 7.
   Brush the pastry with beaten egg for a golden finish.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing.
10. 10.
    Serve warm or at room temperature.

Treat your ingredients with care...

• Feta cheese — Make sure to crumble the feta cheese into small pieces for a smooth filling.
• Puff pastry — Thaw the puff pastry according to the package instructions before using it in the recipe.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cheese filling.
• Serve Syrian Jewish Fiadone with a side of fresh salad or pickled vegetables for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of cumin and sumac in the filling.
• Experiment with different herbs such as dill or cilantro to customize the flavor profile.
• Leftover Syrian Jewish Fiadone can be refrigerated and enjoyed the next day. Simply reheat it in the oven for a few minutes to regain its crispiness.

Serving advice

Syrian Jewish Fiadone is best served warm or at room temperature. Slice it into bite-sized pieces and arrange them on a platter for easy serving. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

To enhance the presentation of Syrian Jewish Fiadone, sprinkle a pinch of sumac on top of the pastry before baking. This will add a vibrant red hue and a tangy flavor to the crust. Serve it on a decorative serving dish or a wooden board to showcase its rustic charm.