When I saw this recipe at Choosy Beggars, I knew I would like it, since halloumi is a cheese indigenous to Cyprus, where I come from and which I adore and anything with halloumi in it would definitely be great.
Halloumi is made from a mixture of goat’s and sheep milk, and it has a high melting point, and so it can easily be fried or grilled. Although Wikipedia says that halloumi resembles to mozarella, I totally disagree, as the two cheeses cannot compare.
When I saw Tina’s recipe it reminded me of a similar recipe we make in Cyprus, called halloumopita but which however, does not have any garlic in it and we do not add the olive oil on the dough but we add either shortening or margarine in the dough. We make these as big or small individual breads especially during Easter when we make flaounes. When grating the cheeses there are always some leftover bits and pieces of cheese which we mix into the dough. I still have a lot of recipes from Easter which I have not posted and hope to do this soon, so for the time being here is a glimpse of halloumopita.
Back to Tina’s recipe. I did not follow Tina’s recipe exactly so instead of adding halloumi and mozarella, I preferred another Greek cheese, called graviera of Crete. Graviera of Crete is a traditional Greek cheese which is exclusively manufactured in Crete from ewe’s milk or mixtures with small quantities of goat’s milk. It is ripened for at least for 5 months and it has a slightly sweet taste and is harder than Graviera of Naxos.
Also, instead of adding parsley, I preferred to pair it with mint, as halloumi and mint pair perfectly together and did not use too much garlic. I did not have any nigella seeds so I sprinkled some fennel seeds and sesame seeds on top.
Although I was reluctant to use the garlic, they turned out really good and we loved them.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 2 of my e-cookbook, sold on all Amazon stores.
I am send this recipe to Cinzia of Cindystar, who is hosting this months Bread Baking Day #19, Spring Country Breads.
Kopiaste and Kali Orexi,