- 1 lb all-purpose flour
- 3 eggs
- 7 oz water
- salt to taste
- lemon zest, grated
- honey to taste
- 1 lb Pecorino cheese
- 1 ¾ oz butter
30 minutes preparation + 5 minutes cooking
Make a well in the centre of the semolina, put the egg and water with salt into it and mix with the hands for at least 15 minutes.
Gradually incorporate the butter (or, if you prefer, you can substitute butter with an equal amount of lard, as called for in the traditional recipe) and continue blending until the dough is smooth and firm.
Make a ball of the dough and leave to rest for 30 minutes in the fridge.
Roll the dough to a thickness of 0.1 inch.
Cut the dough using a circular pastry cutter with a curly edge of 4 inches in diameter. Brush the circles of dough with the egg and fill them with the Sardinian sheep’s milk cheese.
Close using other disks of dough and fry them in abundant oil.
After frying, sprinkle with honey and sugar.
In order to keep the seadas from opening and loosing their filling during cooking, seal the edges well by brushing one of the two disks with egg white. Fry in a generous amount of oil and drain off any excess oil from the fritter.
The Seadas, also called Sebadas, are one of the most famous Sardinian desserts. Originally considered a second course, they are a typical dish of sheepherding communities. In the past, in fact, women would dress up and serve them to their husbands when in spring then would return home with their sheep after the long period spent out in the Sardinian pastures.
Did you know that...
The name “Seadas” comes from the Sardianian word seu, an animal fat used to make candles, referring to the shininess of the fritters coming from the honey and sugar?
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