Xinjiang-style Spiced Kalitsounia

Ingredients

In this Xinjiang-inspired adaptation, the traditional Greek Kalitsounia is transformed by incorporating Xinjiang flavors and ingredients. The original recipe typically uses feta cheese and herbs for the filling, while the Xinjiang version replaces the cheese with ground lamb and introduces a blend of spices commonly found in Xinjiang cuisine. This fusion creates a unique and exciting twist on the classic dish, infusing it with the bold and aromatic flavors of Xinjiang. We alse have the original recipe for Kalitsounia, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 250g ground lamb 250g ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the dough. Gradually add the warm water and olive oil, mixing until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Stir in the ground cumin, chili powder, crushed Sichuan peppercorns, and chopped parsley. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Using a round cookie cutter or a glass, cut out circles of dough.
6. 6.
   Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal.
7. 7.
   Arrange the filled pastries on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
8. 8.
   Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
9. 9.
   Serve the Xinjiang-style Spiced Kalitsounia warm as an appetizer or a main course.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry skillet over low heat for a few minutes before crushing them. This will enhance their aroma and flavor.

Tips & Tricks

• If you prefer a spicier filling, you can increase the amount of chili powder or add a pinch of red pepper flakes.
• Serve Xinjiang-style Spiced Kalitsounia with a side of cooling yogurt or a refreshing cucumber salad to balance the flavors.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.
• Experiment with different fillings by substituting the ground lamb with ground beef or chicken, or even try a vegetarian filling with sautéed mushrooms and spinach.
• For a decorative touch, sprinkle sesame seeds or nigella seeds on top of the pastries before baking.

Serving advice

Serve Xinjiang-style Spiced Kalitsounia warm as an appetizer with a side of yogurt or as a main course accompanied by a fresh salad.

Presentation advice

Arrange the golden-brown pastries on a platter, garnished with fresh parsley or cilantro leaves. Serve them alongside a bowl of yogurt for dipping.