Mangiri

A dish made from humble ingredients, commonly found in every household, became a go-to solution for housewives aiming to nourish their families, especially during lean times and fasting periods. It was versatilely served: paired with fine cheese, anthotyro, or simply with a sprinkle of sugar and cinnamon. Elderly folks held the belief that the nourishing soup, known as ‘mangiri’, aided lactating mothers in producing more milk.

Ingredients for the dough:

• Flour (2 parts wheat and 1 part refined wheat flour)
• Water
• A pinch of salt
• A splash of olive oil

Other materials:

• Olive oil for frying
• Cheese or anthotyro cheese

Procedure:

Put the flour, salt, and oil in a bowl. Gradually add lukewarm water, mixing until the dough reaches the right consistency. Knead the dough, then let it rest for 30 minutes.

Take small portions of the dough and roll out thin sheets on a wooden surface lightly dusted with flour. Dust the phyllo sheet with flour and cut it into strips using a knife, then into small square pieces. Sprinkle flour over the small pieces to prevent sticking, and lay them out on a cloth to dry.

Put water with a pinch of salt and a dash of oil in a pot. Bring the water to a boil. Meanwhile, sift half of the dough pieces to remove excess flour. Once the water is boiling, add the sifted dough pieces to the pot and cook them. When the pasta floats to the surface of the water, it is cooked and ready to be served.

Heat olive oil in a pan over medium heat. Once the oil is hot, add the remaining dough pieces and fry them until golden brown. Once golden brown, transfer them (along with the olive oil) into the pot with the boiled pieces. Bring everything to a boil together. Serve the dish plain, or with cheese or anthotyro on the side.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association