|Name:||Placenta||Contributor:||Leigh Ann Hussey|
|Key words:||greek pastry||Category:||Desserts|
|Ingredients:||1/3 c semolina
1-1/2 c plain all-purpose flour, divided
12 oz ricotta cheese
3 Tbsp plus 1 c honey
|Preparation:||Soak the semolina in just enough water to cover for 1 hour.
Strain it and squeeze out as much of the water as possible.
Meanwhile put 1 c of flour into a bowl and make a dough of it with about 2 Tbsp cold water, knead thoroughly and let it rest.
Once the semolina is dried, knead the rest of the flour into it and then let the dough rest.
Beat the cheese together with the 3 Tbsp of honey and set it aside.
Now here comes the elaborate part:
Make one big circle out of the all-flour dough, first by rolling it, then by stretching it like a pizza; it should be about 18" in diameter.
Divide the semolina dough into 6 equal pieces and roll out each one into a circle about 8" across and lay them on a floured table to rest.
Grease a large baking tray with olive oil, then spread the bay leaves on it and dress them with a smidge more oil.
Carefully lift the big dough circle onto the tray.
Lay one of the semolina circles in the center of it.
Put a generous tablespoon of the cheese mixture in the center of that and spread it out to cover the whole circle.
Repeat the process like a lasagna, ending with a semolina circle.
Next, fold the big flour circle up like a six-sided envelope over the filling.
Warm the rest of the honey and brush it liberally all over the cake.
Bake at 425F for 45 minutes to an hour.
Serve it up in a large dish with a lip.
Pour the rest of the warm honey over it before serving.