PREPARATION

Wrap the cheese in a towel then place it on a plate and let rest for at least two nights, time to acidify.

After this time place a pan on the stove and melt the cheese with a glass of water, a pinch of salt and grated lemon peel.

Stir frequently until the mixture is sufficiently liquid to which, to dry, add the semolina.

Continue to cook and stir until the water is completely absorbed and the cheese will be quite thick and creamy.

Remove the pan from the heat, allow to cool and, with wet hands, create discs of about 4 cm in diameter and 1 cm thick.

Soon will be dry, arrange them in a basket, separating from each other alternating with clean tea towels and store in a cool place.

Prepare the dough: pour the flour on a work surface, add a little water and lard and knead well until dough is smooth and firm; with a rolling pin, roll out the dough into a thin sheet and cut out circles of dough in the center of many of them, will settle a disk of cheese. Cover with another circle of dough, weld the edges and cut them out with the special toothed wheel.

Fry seadas in abundant hot oil, drain, cover with warm honey (or sugar) and served hot.

Variants

You can flavor the filling with a pinch of saffron and dilute honey with orange juice.