Landmade Fodea Recipe

Combine the warm water, warm milk and sugar in a small bowl. Sprinkle the instant yeast over top, stir gently, and let sit 5–8 minutes until foamy.

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour, fine cornmeal (if using) and fine sea salt.

Make a well in the dry ingredients. Add the foamy yeast mixture and olive oil. Mix with a wooden spoon or use the dough hook on low until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 6–8 minutes, or with a stand mixer for 4–5 minutes, until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if too wet.

Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60–75 minutes.

While the dough rises, heat the extra-virgin olive oil and butter in a large skillet over medium heat until butter melts and foams.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Increase heat to medium-high, add the ground lamb or beef, breaking it up with a spatula. Cook until browned and mostly cooked through, about 6–8 minutes.

Stir in the smoked paprika, ground cumin, dried oregano, tomato paste and diced red bell pepper. Cook 2–3 minutes to bloom the spices and coat the meat.

Season the filling with salt, pepper and lemon zest. Remove skillet from heat and let cool 8–10 minutes so it won't melt the cheese in the next step.

Fold in the crumbled feta and chopped parsley until evenly distributed. Taste and adjust seasoning if needed.

Combine the plain Greek yogurt, olive oil, lemon juice, minced garlic, salt and chopped dill or parsley in a small bowl. Whisk until smooth and refrigerate until ready to serve.

Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven while preheating; otherwise use a rimmed baking sheet turned upside down.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces for small individual fodeas or 3 pieces for larger pockets.

Working with one piece at a time, roll each piece into an oval or tear-drop shape about 8–10 inches long and 1/8–1/4 inch thick. Keep remaining dough covered to prevent drying.

Place 3–4 tablespoons of the cooled filling along the center of each dough oval, leaving a 1-inch border. Sprinkle a little extra feta if desired.

Fold one long edge of dough over the filling toward the center, then fold the opposite edge so the two edges overlap slightly—creating a sealed boat shape. Pinch and crimp the seams to close. You can also fold short ends inward if you prefer a completely enclosed pocket.

Place assembled fodeas seam-side down on a parchment-lined baking sheet (or on a lightly floured peel if using a stone). Brush the tops lightly with the beaten egg, and sprinkle sesame seeds and a pinch of coarse sea salt if using.

Bake in the preheated oven for 12–16 minutes, until the crust is puffed and deep golden brown. Rotate the pan once halfway through for even browning.

Remove from oven and let rest 3–5 minutes on the baking sheet. Serve warm with lemon wedges and the chilled yogurt sauce alongside.