Chef Dimitra
Athenian Kalamaki Hoirino se Pita (Καλαμάκι Χοιρινό σε Πίτα)
Athens calls it kalamaki: pork cubes charred on skewers, slid into warm pita with tomato, onion, and tzatziki. The meat needs a little fat, or the grill punishes it.
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Halloumi se Kypriaki Pita (Χαλλούμι σε Κυπριακή Πίτα)
Created by
Cyprus puts its halloumi where it belongs: seared in a warm pocket pita with tomato, cucumber, mint, lemon, and enough olive oil to make the bread remember.
Sandwiches & Wraps
Greek
Weeknight
Quick Meal
Comfort Food
15 min
Active Time
8 min cook•23 min total
Yield4 pitas
Halloumi se Kypriaki pita is Cyprus in the hand: salty grilled cheese tucked into warm Cypriot pocket bread with tomato, cucumber, mint, lemon, and olive oil. The region is the dish's surname here. Use real Cypriot halloumi if you can, the firm brined cheese that browns over heat instead of melting away.
The whole sandwich depends on a dry, hot grill or pan. Pat the halloumi well, heat the surface until it is properly ready, and leave the slices alone until they release. Move them too early and they stick; wait, and they take on those golden edges that squeak under your teeth and soften just enough inside.
Everything else is simple. Warm the pita, slice the vegetables, dress them lightly, and build while the cheese is still hot. Λίγα και καλά, a few things, and good ones. A tired tomato has nowhere to hide in this pita, so choose one you'd eat on its own.
Halloumi is Cyprus's best-known cheese, traditionally made from sheep's and goat's milk, brined, folded, and often stored with mint because the herb helped keep it fresh before refrigeration. The European Union registered Halloumi, also called Hellim, as a Protected Designation of Origin in 2021, tying the name legally to Cyprus. Its value in the Cypriot kitchen comes from its high melting point, which made it practical for grilling over fire and packing into bread for a quick meal.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
Cypriot halloumi
Quantity
300g
sliced into 8 pieces about 1cm thick
Cypriot pocket pitas
Quantity
4
ripe tomatoes
Quantity
2, about 300g
sliced
small cucumber
Quantity
1, about 180g
sliced into half-moons
small red onion
Quantity
1, about 80g
very thinly sliced
fresh mint leaves
Quantity
12
torn
extra virgin Koroneiki olive oil
Quantity
30ml
fresh lemon juice
Quantity
15ml
dried oregano
Quantity
1/2 tsp
fine sea salt
Quantity
1/4 tsp
for the vegetables
freshly ground black pepper
Quantity
to taste
lemon wedges (optional)
Quantity
as needed
| Ingredient | Quantity |
|---|---|
| Cypriot halloumisliced into 8 pieces about 1cm thick | 300g |
| Cypriot pocket pitas | 4 |
| ripe tomatoessliced | 2, about 300g |
| small cucumbersliced into half-moons | 1, about 180g |
| small red onionvery thinly sliced | 1, about 80g |
| fresh mint leavestorn | 12 |
| extra virgin Koroneiki olive oil | 30ml |
| fresh lemon juice | 15ml |
| dried oregano | 1/2 tsp |
| fine sea saltfor the vegetables | 1/4 tsp |
| freshly ground black pepper | to taste |
| lemon wedges (optional) | as needed |
Equipment Needed
- •ridged cast-iron grill pan or heavy frying pan, 28cm
- •wide thin spatula
Instructions
- 1
Prepare the vegetables
Put the tomato, cucumber, onion, mint, olive oil, lemon juice, oregano, salt, and a little black pepper in a bowl. Toss gently, just enough to gloss the vegetables. Do this close to serving so the tomato stays bright and the pita doesn't drink too much liquid.
- 2
Dry the halloumi
Pat the halloumi slices very dry with kitchen paper. This is the method that decides the pita. A wet slice steams against the pan and sticks; a dry slice meets hard heat and sears cleanly.
- 3
Heat the pan
Set a ridged grill pan or heavy frying pan over medium-high heat for 3 to 4 minutes. Do not oil the pan. Halloumi carries enough fat, and a dry hot surface gives the best golden crust.
If a drop of water flicked onto the pan skips and disappears quickly, the pan is ready. - 4
Grill the halloumi
Lay the halloumi slices in the hot pan and leave them alone for 2 minutes. Turn them once they release easily and show deep golden marks, then cook the second side for 1 to 2 minutes. They should be browned outside and warm, bending slightly, inside.
- 5
Warm the pitas
Warm the pitas directly on the pan for about 30 seconds per side, or until pliable. Split each pocket carefully without tearing it open all the way. A warm pita bends around the filling; a cold one cracks, and then you are eating the sandwich from your lap.
- 6
Fill and serve
Tuck two hot halloumi slices into each pita, then spoon in the dressed tomato and cucumber. Add a squeeze of lemon at the table. Serve at once, while the cheese is still warm and the vegetables are still crisp.
Chef Tips
- •Buy Cypriot halloumi if you can, not a soft grilling cheese wearing the name loosely. The real cheese is salty, firm, and usually folded, with that particular squeak when you bite it.
- •Do not soak the halloumi unless it is aggressively salty. If you must, give it 10 minutes in cold water, then dry it very well before grilling.
- •This is a summer-leaning pita because tomato matters. In winter, leave the sad tomato alone and use cucumber, mint, lemon, and a few roasted red pepper strips from a jar.
Advance Preparation
- •Slice the vegetables up to 2 hours ahead and keep them chilled, but add salt, lemon, and oil only just before serving.
- •Slice the halloumi up to 1 day ahead and keep it covered in the refrigerator; dry it right before grilling.
- •Warm and fill the pitas at the last moment. This is quick food, not food that waits well.
Frequently Asked Questions
Nutrition Information
1 serving (about 290g)
Calories
515 calories
Total Fat
26 g
Saturated Fat
13 g
Trans Fat
0 g
Unsaturated Fat
13 g
Cholesterol
55 mg
Sodium
1500 mg
Total Carbohydrates
47 g
Dietary Fiber
3 g
Sugars
6 g
Protein
24 g
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