Kaloirka

• 3 cups (450g) hard flour (Village style)
• 1 cup (200g) fine semolina
• 1 teaspoon (8g) salt
• 2 tablespoons (18ml) olive oil
• 1 ¼ cups (310ml) lukewarm water

For the Filling

• ½ kg lean ground pork, passed twice through the mincer
• ¼ cup (60ml) olive oil
• 1 cup (140g) very finely chopped dry onion
• ¼ cup (60ml) dry white wine
• 1 ½ teaspoons (12g) salt
• ½ level teaspoon (1g) freshly ground black pepper
• ½ level teaspoon (2g) ground cinnamon
• A pinch of cloves
• 1 teaspoon dried mint
• 1 cup (40g) very finely chopped parsley

For Cooking

• 3 liters (12 cups) water
• 1 vegetable stock cube
• 1 teaspoon (8g) salt

For Serving

• Grated Halloumi cheese

For the Filling

1. Pour the olive oil into a pan, and when it heats up, add the ground meat and the onion. Sauté for 8 minutes and deglaze with the wine.
2. Stir and let the alcohol evaporate.
3. Add the salt, pepper, cinnamon, cloves, mint, and parsley. Let all the moisture evaporate from the meat and remove from the heat. Let it cool.

For the Dough

4. Place the flour, semolina, salt, and olive oil in the mixer bowl. Mix with the dough hook and add the water. Knead for 5 minutes. Cover the bowl with plastic wrap and set aside for 30 minutes.
5. Knead the dough briefly and cut it into 2 parts. Sprinkle your work surface with flour and roll out a thin sheet, then cut it into 5 cm squares or 3 ½ cm circles using a small 'zivania' glass or a cookie cutter. If using squares, place a tiny amount of filling (1/3 teaspoon) on the edge of the dough and fold it over to form a triangle.
6. Wrap the triangle around your index finger with the joined side facing down and close it by crossing the two ends. Bring the top point of the triangle over and cover the joined ends to seal the filling inside well. Create all the Kaloirka in the same way. If using the circular pieces of dough, place a tiny amount of filling (1/3 teaspoon) in the center and fold them in half.
7. Wrap the dough around your index finger with the joined side facing down and close it by crossing the two ends. Place a cloth on a basket or tray and sprinkle lightly with flour.
8. Place the Kaloirka on the basket until you finish them all. If you wish, you can store the Kaloirka in the freezer. Lay them out on parchment paper, and once frozen, place them in an airtight bag.

For Cooking

9. Pour the water into a saucepan, and when it heats up, add the stock and salt. Stir until the water boils and add the Kaloirka.
10. Boil until they float to the surface, about 5 - 6 minutes.
11. Serve them hot with a little broth and plenty of grated Halloumi cheese.