Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to tortellini.
I presume that they may be a remnant from the Venetian rule on the island!!
They take their name from the word “kalogeros” (“kaloiros” in the Cypriot dialect), which means monk, as their shape resembles a hat worn by Greek monks.
This was the first time I made tortellini with ground meat.
I usually make ravioli with a cheese filling but it was something I wanted to make for a long time now, as I remember my mother making them for us.
How to make Kaloirka
You can make kaloirka two ways, as follows:
The first one is the traditional way, which is rather time consuming.
Cut round pieces of dough, using a round cookie cutter (9 cm – 3 inches diametre), add a tsp of meat filling on one side and fold to form a semi-circle.
Brush the cut circle with water and add 1 teaspoon of the meat mixture into the center.
Fold the edge closest to you over the filling to meet the other side, press to seal the edge.
Then join the two ends together and fold the top side together with the two ends.
Boil the pasta in chick stock.
The other way is much easier.
You can make them following the same procedure as the Cheese Ravioli.
Can I make the pasta ahead?
You can make kaloirka ahead and freeze them.
Put them on a tray with cling film between each layer. When they have frozen, remove into zip lock bags, to save space in deep freezer.
Cook them as they are, in chicken broth, without defrosting them.
Serve them with lots of halloumi on top.
- 500 grams all-purpose flour (follow this recipe)
- 6 cups Chicken broth
For the filling:
- 300 grams (10.5 oz) ground veal
- A few tbsp olive oil
- 1 medium onion, finely chopped
- 3 spring onions, finely chopped
- 1 garlic clove, finely chopped
- Salt and pepper to paste
- ½ cup dry white wine (no water)
- ½ cup parsley, finely chopped
- Heat the olive oil in a sautéing pan and sauté the onion and garlic until translucent
- Add the ground veal, mix and then add the wine. Add salt and pepper and cook until the entire pan juices have evaporated, mixing from time to time. No water is necessary. When done, add parsley and mix.
- Remove from the heat and set aside to cool.
- Roll out a thin phyllo either with a pasta machine or manually.
- Cut round pieces of dough, using a round cookie cutter (9 cm - 3 inches diametre), add a tsp of meat filling on one side and fold to form a semi-circle
- Brush the cut circle with water and add 1 teaspoon of the meat mixture into the center.
- Fold the edge closest to you over the filling to meet the other side, press to seal the edge.
- Then join the two ends together and fold the top side together with the two ends.
- Bring chicken broth or stock to a boil and add some salt
- Place them in salted, boiling water and cook as any other pasta, for about 10 - 15 minutes stirring occasionally, until they will float.
- Remove with a slotted spoon into a platter and sprinkle with grated halloumi or anari.
- Serve immediately.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 284Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 690mgCarbohydrates 41gFiber 2gSugar 1gProtein 14g
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Kopiaste and Kali Orexi!