Kalitsounia with tyromalama

One of the most characteristic Easter delicacies in Crete and Chania in particular, are the kalitsounia. Various in kind depending on the filling, the pastry, the way of baking. One particular kalitsouni and very easy to make is that with tyromalama. Tyromalama, also known as "malaka" is a fresh cheese that is made from pasteurised goat milk. It is a traditional product of Chania and Rethymno and is solely used in cooking. It is an unsalted cheese with a neutral taste and the basic ingredient in the traditional Cretan kalitsounia.