Halloumi Pourekkia on the Saj

Name: Halloumi Pourekkia on the Saj
Cuisine: Greek
Ingredients: --- 1 kg strong flour (village-style); --- 1 teaspoon (8g) salt; --- ½ cup (115g) sunflower oil; --- 2 cups (500ml) water at room temperature; --- ½ cup (115ml) olive oil; --- 1 cup (150g) dry onion, finely chopped; --- 5 cups (500g) mature halloumi, grated on the fine side of the grater; --- ½ cup (20g) fresh mint, finely chopped, or 2 ½ tablespoons (7g) dried mint; --- 1 pinch freshly ground black pepper; --- 2 eggs (M)

(FOR 50-60 POUREKKIA) 2000, Cheese Week, Lefkara. The sun was setting, and my mother and I were heading up to her sister's dairy farm, Aunt Eleni's. We found her at the kitchen table arranging the halloumi and anari she had made that morning. As soon as she saw us, she started making dough. I took on the task of grating the halloumi. Half an hour later, I was enjoying the pourekkia on my beloved aunt's saj. Her fresh halloumi made with sheep and goat's milk smelled wonderful, as did the mint she had picked from the yard. The secret to her recipe: The excellent ingredients along with the caramelized onions in the filling, which give a sweet and unique flavor.

Χρυσω Λεφου

Halloumi Pourekkia on the Saj

INGREDIENTS

For the Dough

For the Filling

METHOD

For the Dough:

For the Filling:

Dachtylies (Finger Bread Rings) from Theletra Village

Olive Pie (Eliopita) from my 1st book

Halloumotes (Halloumi Bread Rolls)

Chryso Lefou's Flaounes (Cypriot Easter Cheese Pastries)