Galena Koulouria (Paphos)

Name: Galena Koulouria (Paphos)
Cuisine: Cypriot
Ingredients: 1 kg village flour; 2 sachets (2x11g) dry yeast; 200g sugar; 2 teaspoons salt; 500ml goat's milk; 200g butter; 1/2 demitasse cup rosewater; ½ teaspoon ground mahlab; ½ teaspoon ground mastic from Chios; ½ teaspoon grated nutmeg; ½ teaspoon ginger; ½ teaspoon cinnamon; Sesame seeds

Recipe by Author Florentia Kythraiotou

Jump to recipe

No ratings yet

Galena Koulouria (Paphos) - Recipe image

INGREDIENTS

1 kg village flour
2 sachets (2x11g) dry yeast
200g sugar
2 teaspoons salt
500ml goat's milk
200g butter
1/2 demitasse cup rosewater
½ teaspoon ground mahlab
½ teaspoon ground mastic from Chios
½ teaspoon grated nutmeg
½ teaspoon ginger
½ teaspoon cinnamon
Sesame seeds

METHOD

Place the flour in a large bowl. Add the spices. Separately, heat the milk and butter until lukewarm. Add the butter to the bowl first, then the milk.
Mix, then knead everything together with the yeast and rosewater. Let the dough rise well, then shape the breads into a 'koumoulia' (ring) shape or other designs.
If desired, sprinkle with sesame seeds. Then, let them rise again, and bake in a preheated oven at 180°C for about 50 minutes.