Already something great to have, referring to Haloumi cheese, a true Cypriot produce (Cyprus National cheese), but when boosted with the aromatic mint and cooked as a pie in a yoghurt/milk dough, the result is really excquisite and we call them Halloumotes!!
Some like to enjoy them as light snack to share with friends and family whereas others choose to have them as a whole meal. I guess that nobody is wrong!
I hope you enjoy it!
Halloumotes (Haloumi Pies)
- 330 gr all-purpose flour , plus more for dusting
- 5 gr Dry Yeast
- 60 ml Water , (lukewarm 40 to 45 degrees C)
- 7 gr normal Caster Sugar
- 60 gr Straggato Authentic Yoghurt , Charalambides-Christis
- 60-90 ml Fresh Milk 3% fat , Charalambides-Christis, (lukewarm 40 to 45 degrees C) adjust quantity accordingly
- 1 tablespoon EVOO , Extra Virgin Olive Oil
- 2 tablespoons Safflower Oil , or Canola or Peanut oil
- ½ teaspoon Baking Powder
- 225 gr Haloumi Cheese , Charalambides-Christis, finely chopped/diced
- 2 tablespoons fresh Mint , leaves picked and finely chopped
- 1 tablespoon dry Mint , ground
- 2 tablespoons fresh Parsley , leaves picked and finely chopped
- 1 large Egg , lightly beaten
- 10 gr Sea Salt
- Preheat the oven to 200 degrees C, air circulation, rack in the middle.
- In a large bowl, dissolve the yeast and the sugar with the warm water. Let proof for 12-15 minutes to froth. Then add the olive oil, safflower oil, yoghurt and about 60 ml of the milk.
- In another large bowl combine the flour, salt and baking powder and put on a clean surface. Make a well in the middle and pour the liquid mixture in the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, adding the rest of the milk if required, work the rest of the flour in with your clean, flour-dusted hands. Knead until it becomes silky smooth and firm for about 10 minutes.
- Lightly oil the dough ball and put it in a big stainless-steel bowl, cover it with plastic wrap and keep it in a warm place for 60-90 minutes to rise/double. At the end the dough will easily stretch when pulled.
- If you choose not to make the halloumotes the same day you can refrigerate for 1-2 days the dough after it has risen for the 60-90 minutes, kept in the same bowl with the plastic wrap. The day you are going to make the halloumotes, take the dough out of the refrigerator and leave for 2 hours to bring to room temperature.
- We make the filling by combining the haloumi with the fresh and dry mint, the parsley and the egg. Keep aside.
- Flour dust the bench surface again and take a roller to flatten each ball. You aim for an oval shape of about 20-22 cm length and 13-14 cm width.
- Take one or two heaped tablespoons of the haloumi mixture add along the dough creating a line from one end to the other with a cm margin at bottom and top. From the center of the dough take the two sides and bring together pinching and folding them with your fingers to close/seal well, repeating the pinching towards the top and bottom of the dough.
- Take an oven-proof baking sheet and add the halloumotis, baking for 22-25 minutes until golden browned and charred. Set aside to cool slightly before serving.