Cheese and honey to dip them in. These are the two main ingredients of seadas, a typical dessert that expresses the fierce and untamed identity of Sardinia.
Also known as sebadas, these round cakes should be consumed hot to properly enjoy the combination of the cheese filling and the sweet and bitter flavour of the strawberry tree honey. If you don’t like the taste of strawberry tree honey, you can choose other Sardinian honeys, like asphodel or cardoon.
If you tried them once and can’t wait to try them again, make them at home by following this recipe.
Start by making the dough. Using the flour, form a ‘fountain’ shape in the centre of a pastry board, add lard and 100ml of water and start mixing. Add water gradually and stir the mixture until it becomes smooth and quite soft. Put it in a bowl, cover it with film and leave it to rest at room temperature for around 30 minutes.
In the meantime, proceed with the cheese filling. Grate the fresh salt-free Dolcesardo cheese and place it in a saucepan on the hob: heat slowly and stir constantly until the cheese is completely melted.
Remove the saucepan from the hob and add the lemon or orange zest. Place a sheet of baking paper on the work surface and pour the melted cheese onto it, using a spoon to form moderately-sized discs.
Wait for 30 minutes, then take the dough, roll it out to obtain a thin pastry and, with a cutter, make circles 9cm in diameter. Brush the edges of half the circles with egg white, and place a cheese disc in the middle of each one. Now cover them with the ones you haven’t brushed and close the edges using a fork, so that the cheese filling doesn’t come out during baking.
Place a saucepan with plenty of frying oil on the hob and, when it is hot enough, immerse the seadas in the oil, leaving them to cook until they are well browned. Once ready, dry them on absorbent paper and spread them with strawberry tree honey or, alternatively, sugar, or your choice of honey. Your seadas are ready!
Fresh Dolcesardo Cheese
For the dough
• Durum wheat flour 300 g
• Lard 30 g
• Lukewarm water 100 ml
For the filling
• Fresh salt-free Dolcesardo cheese
• Zest of 1 lemon
• Zest of 1 orange
• Egg white 1
• Strawberry tree honey
• Frying oil as required q.b.