Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Savour the Authentic Taste of Sicilian Street Food: Palermo-Style Meat Iris
Master the art of making irresistible meat-filled iris, the crown jewel of Palermo’s street food scene!
📖 What is it
Master the art of making irresistible meat-filled iris, the crown jewel of Palermo’s street food scene!
🛒 Ingredients
▸ For the dough
- ✓ 500g plain flour
- ✓ 50g margarine
- ✓ 25g fresh yeast
- ✓ 4 eggs
- ✓ 250ml lukewarm milk
- ✓ 1 teaspoon sugar
- ✓ a pinch of salt
- ✓ extra virgin olive oil, as needed
▸ For the filling
- ✓ 250g Sicilian-style meat and pea ragù
▸ For the coating and frying
- ✓ breadcrumbs, as needed
- ✓ 2 eggs
- ✓ lard or vegetable oil for frying
📊 Nutritional Information
Step into the bustling streets of Palermo with these meat-stuffed iris, a timeless classic of Sicilian street fare. These golden, crispy delights with their soft, ragù-filled centres will transport you straight to a Sicilian fry shop under the warm Mediterranean sun.
👨🍳 Preparation
- 1
Sift the flour into a large bowl, then add the salt and softened margarine, working it in with your hands.
- 2
Dissolve the yeast in the lukewarm milk with the sugar, then gradually mix it into the flour.
- 3
Add one beaten egg and knead vigorously until the dough is smooth and elastic.
- 4
Leave the dough to rise in a lightly oiled tray, covered with a tea towel, for about 1 hour and 30 minutes.
- 5
Once risen, divide the dough into portions and shape into discs about 7-8cm across.
- 6
Place a spoonful of ragù in the centre of each disc, then cover with another disc, sealing the edges well.
- 7
Arrange the iris on an oiled tray and let them rise for another 30 minutes.
- 8
Dip each iris into beaten eggs seasoned with a pinch of salt, then coat thoroughly in breadcrumbs.
- 9
Fry in plenty of hot lard or vegetable oil until golden and crisp.
- 10
Drain on kitchen paper and serve the meat iris piping hot.
💡 Tips and Variations
- •
For a milder twist, swap the ragù for a filling of cooked ham and melting cheese.
- •
If you’d rather avoid frying, bake the iris in a preheated oven at 180°C for about 20 minutes until golden.
- •
Try using an air fryer for a lighter version that still keeps the crisp exterior.
- •
The ragù is the heart of this recipe: to boost its flavour, add a pinch of nutmeg or a tablespoon of tomato purée.
- •
For a vegan option, replace the filling with a well-spiced mix of legumes and use an egg-free dough.
- •
To get a juicy filling, cook the ragù slowly until it’s rich and creamy.
📦 Storage
- • Store the iris in the fridge, well covered with cling film or in an airtight container, and eat within two days.
- • Reheat in the oven at 160°C for about 10 minutes to restore their crispness.
- • You can freeze the breaded iris; fry them straight from frozen to keep their flavour and texture intact.
- • Avoid leaving them at room temperature for more than half a day to maintain freshness and food safety.
- • Do not reheat in the microwave, as they will lose their crunch and become soggy.
🍷 Pairing
Pair these meat iris with a Nero d’Avola from Sciacca, whose full body and soft tannins perfectly complement the rich ragù and crispy fry. Alternatively, a light, fragrant Frappato from eastern Sicily offers a delightful contrast. For something a bit different, a young Chianti Classico brings freshness and harmony to the dish.
You’ve just brought a slice of Sicilian tradition and passion into your kitchen with these meat iris. Perfect for sharing joyful, flavour-packed moments with loved ones, these fried treats invite you to celebrate Palermo’s vibrant street food culture. Do give them a go at home and don’t forget to spread the love by sharing this recipe with family and friends – they’ll thank you for it!
Rate this recipe
Click or tap the stars to rate