desserts sardinian

Sebadas (Seadas)

Traditional Sardinian sebadas made with semolina pastry, fresh sheep's cheese scented with lemon, and warm honey.

Vegetarian Nut-Free
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Prep 1h 15m
Cook 10 min
Total 1h 25m
Servings 12
Difficulty Advanced

Ingredients

Dough

Filling

Frying

Finishing

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Instructions

  1. Work the semolina, flour, lard, egg, and enough water into a smooth dough. Knead well, then cover and let it rest for at least 30 minutes.

  2. Cut the cheese into pieces and warm it gently with the water until it melts into a cohesive mass. Add the lemon zest and the tablespoon of semolina if the filling needs tightening.

  3. Spread the cheese mixture out to cool, then divide it into flat discs.

  4. Roll the dough thinly. Place the cheese discs on one sheet, brush around them with water, cover with another sheet, and press out any trapped air.

  5. Cut out large rounds and seal them well. Let them rest briefly so the edges hold.

  6. Fry the sebadas in hot oil until puffed and golden on both sides.

  7. Drain them well and finish with warm honey while they are still hot.

Storage & Meal Prep

Sebadas are best fried and served immediately. You can shape them ahead and keep them chilled for a few hours before frying.

Variations

  • Bitter Honey Finish: Use a darker or slightly bitter honey if you can find one for a more traditional contrast.
  • Smaller Sebadas: Use smaller cutters and less filling if you want mini pastries.
  • Mixed Flour Dough: The semolina and plain flour dough rolls more easily than semolina alone.

FAQ

What cheese should I use?

A fresh sheep's milk cheese or young pecorino is the traditional choice. It should melt well and have a slight tang.

Why let the cheese rest before using it?

A short aging period deepens the flavor and helps the filling taste more like classic sebadas.

Do I pour the honey on before or after frying?

After frying. Warm the honey separately and spoon it over the hot pastry just before serving.

Interactive Nutrition Map

12 Servings

Customize Ingredients

Cheese
Pecorino Romano
500 g
Eggs
Egg
50 g
Grains & Bread
Semolina Flour
250 g
Wheat Flour
250 g
Semolina Flour
10 g
Oils & Fats
Lard (Strutto)
70 g
Herbs & Spices
Lemon Zest
6 g
Sweeteners
Honey (Raw)
168 g
Liquids
Water
140 g
Water
59 g

Per Serving

389kcalCalories
21gProtein
46gCarbs
13gFat
2gFiber
Sodium
507mg22% DV
Potassium
135mg3% DV
Calcium
505mg39% DV
Iron
2.2mg12% DV
Magnesium
40mg10% DV
Vitamin C*
0mg0% DV
Vitamin A
122µg14% DV
Vitamin K
0.8µg1% DV
Folate
59µg15% DV
Semolina Flour
Wheat Flour
Lard (Strutto)
Egg
Water
Pecorino Romano
Lemon Zest
Semolina Flour
Water
Honey (Raw)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sebadas belongs on the Sardinian home table. I build it around semolina flour, all-purpose flour, and lard.

I work the semolina, flour, lard, egg, and enough water into a smooth dough. I knead well, then cover and let it rest for at least 30 minutes. I cut the cheese into pieces and warm it gently with the water until it melts into a cohesive mass. I add the lemon zest and the tablespoon of semolina if the filling needs tightening.

I fry the sebadas in hot oil until puffed and golden on both sides. I drain them well and finish with warm honey while they are still hot.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide