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Halloumi se Kypriaki Pita (Χαλλούμι σε Κυπριακή Πίτα)
Created by Chef Dimitra
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.
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.
Ingredients
Cypriot halloumi
Quantity
300g
sliced into 8 pieces about 1cm thick
Cypriot pocket pitas
Quantity
4
ripe tomatoes
Quantity
2, about 300g
sliced
| Ingredient | Quantity |
|---|---|
| Cypriot halloumisliced into 8 pieces about 1cm thick | 300g |
| Cypriot pocket pitas | 4 |
| ripe tomatoessliced | 2, about 300g |
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