Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Meat-Filled Iris: A True Taste of Palermo’s Street Fare
Learn how to make the irresistible meat-stuffed iris, the crowning glory 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 caster 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
If you want to bring a little slice of Palermo’s lively street food culture into your own kitchen, these meat-filled iris are just the ticket. Soft, golden, and stuffed with a fragrant ragù, they’re a beloved Sicilian treat. Follow this recipe to master the art of the rosticciere and create iris that are crisp on the outside, tender and fluffy inside—just like you’d enjoy while wandering the charming streets of Palermo.
👨🍳 Preparation
- 1
Sift the flour into a large bowl, add the salt and softened margarine, and work the mixture together with your hands.
- 2
Dissolve the yeast in lukewarm milk with the sugar, then gradually incorporate it into the flour.
- 3
Add one beaten egg and knead vigorously until the dough is smooth and elastic.
- 4
Place the dough in an oiled tray, cover with a tea towel, and leave to rise 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 prove 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-filled iris piping hot.
💡 Tips and Variations
You can swap the meat and pea ragù for a ham and cheese filling for a milder flavour. For a lighter option, bake them in a preheated oven at 180°C for about 20 minutes instead of frying.
📦 Storage
- • Store the iris in the fridge for up to 2 days, well covered.
- • Reheat in the oven at 160°C for 10 minutes before serving.
- • They freeze well once breaded; fry them straight from frozen when needed.
- • Avoid keeping them at room temperature for more than half a day.
- • Do not reheat in the microwave to preserve their crispiness.
🍷 Pairing
Serve your meat-filled iris with a glass of Nero d’Avola from Sciacca – its rich, dry notes wonderfully complement the fried exterior and savoury ragù inside.
Give this Sicilian classic a go at home and treat yourself to the comforting flavours of Palermo’s streets. They’re perfect for sharing with family and friends, whether as a weekend indulgence or a unique dinner party starter. Once you’ve made them, you’ll understand why iris are cherished across Sicily—and you’ll want to keep coming back for more!
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