Seadas

Method

1. 1

   Rub the lard into the semola with the salt, then knead with about 150 ml warm water into a smooth, plastic dough. Rest 30 minutes wrapped.Rub the lard into the semola with the salt, then knead with about ⅔ cup (150 ml) warm water into a smooth, plastic dough. Rest 30 minutes wrapped.

   Start 30 min timer
2. 2

   Warm the cheese slices briefly in a dry pan just until they slump, fold in the lemon zest, and shape into 6 flat discs about 8 cm wide. Cool.Warm the cheese slices briefly in a dry pan just until they slump, fold in the lemon zest, and shape into 6 flat discs about 3¼ in wide. Cool.

3. 3

   Roll the dough 2 mm thin. Cut twelve 10 cm rounds. Center a cheese disc on six of them, cap with the others, and press the borders sealed; trim with a fluted wheel.Roll the dough 2 mm thin. Cut twelve 4 in rounds. Center a cheese disc on six of them, cap with the others, and press the borders sealed; trim with a fluted wheel.

4. 4

   Heat the oil to 170 C. Fry the seadas one or two at a time, spooning oil over the top, until blistered and gold on both faces, about 2 minutes per side.

   Start 2 min timer
5. 5

   Drain a breath on paper, plate immediately, and pour the warm honey over in ribbons.

6. 6

   Serve at once, while the heart still flows. A pinch of grated lemon zest over the honey is permitted and lovely.