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Greek pelmeni (simigdalénia): recipe illustration
Breakfast

Greek pelmeni (simigdalénia)

Round, soft little breads made with fine semolina, typical of everyday Greek home cooking. Their dense, slightly grainy crumb is enjoyed at breakfast or alongside a dish with sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

451 kcal per serving

Protein
12.7 g
Carbohydrates
71.5 g
of which sugars
2.3 g
Fat
11.4 g
Fiber
3.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the semolina, flour, yeast, sugar and salt.
  2. Pour in the lukewarm water and olive oil, then knead for a good five minutes until you have a supple dough that no longer sticks to your fingers.
  3. Cover and let it rise for an hour in a warm place, until the dough has doubled in size.
  4. Knock back the dough, divide it into 4 balls, then flatten them into discs about 1.5 cm thick.
  5. Place them on a tray lined with baking paper, sprinkle with sesame and let them rest for 20 minutes.
  6. Bake at 200 °C for 20 to 25 minutes, until the top is golden and the bottom sounds hollow when tapped.
  7. Let them cool on a rack before slicing and serving.

Variations and tips

Sweet version. Add a spoonful of honey and some cinnamon to the dough for a more fragrant teatime version.

Using what's easy to find. Fine semolina is available in most supermarkets; if you can't find it, use medium semolina and let the dough rest a little longer.

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Original Ecomely recipe.