Seadas or Sebadas is a traditional Sardinian dessert made with flour, fresh sheep cheese, honey and lemon zest.
Seadas is a dessert similar to ravioli and is produced mainly in the areas where shepherds roam. Pecorino is sheep cheese, it’s strong in flavour and the perfect filler for the seadas. If you can’t find pecorino in your local supermarket, try looking for a strong cheese for the filler.
How NOT to Make Sardinian Seadas.
- Do not attempt to make Seadas if you are not Sardinian. ( This is my humble opinion. The best Sardinian dishes come from, well, the Sards themselves.)
- Do not share four bottles of Sardinia’s best red, Turriga, with Italian friends from Padova.
- Do not attempt to make seadas at 9pm, after consumption of said wine.
- Do not use regular flour to make the dough. You need special flour, semola. Using regular flour will make the dough too soft.
- Do not fry seadas at midnight. See number 2.
Seadas is similar to ravioli. It is lightly fried, to melt the pecorino cheese. Once fried, honey is drizzled on top, giving off a strong (pecorino) and sweet (honey) flavour that will leave you begging for more.
Want to know how to make seadas like the Sardinians? Not like me, who is Canadian and can only bake banana bread.
Check out the following link. This site is in Italian: Seadas.it. There is a wealth of information on how-to’s in making seadas.
Will I try to make this heavenly dessert again? Only unless a Sardinian is holding my hand during the process.
Seadas is truly a magnificent dessert. The Sards truly knew what they were creating when they invented the Seadas.