Siron with paskitan salt cured meat and garlic
METHOD OF PREPARATION
INGREDIENTS
500g siron (handmade rolled pasta, cooked)
250-300 ml boiling water
400g paskitan (soft Pontian cheese, unsalted with a slightly sour and sweet taste)
2 cloves of garlic, crushed
250g xygali butter (butter made from the removal of the fatty part of yogurt during its processing)
8g salt
Paprika (optional)
INSTRUCTIONS
Place the siron vertically in a dish and pour the hot water over them. Cover for 2 minutes.
In a separate bowl, add the paskitan and dilute it with a little water until it forms a sauce-like consistency.
Once the siron has softened and is ready, melt the butter in a pan, adding the salt and garlic until it turns golden.
Place the siron on a plate, pour over the paskitan sauce, and top with the melted butter. Optionally, sprinkle with paprika.
Source: Aphrodite Georgiadou
