These are some of the ingredients that characterise the Cypriot diet, staples such as the halloumi, lettuce, bulgur, pomegranate, mint, honey, tomatoes… Bringing them together creates a sea of flavours that trigger childhood memories.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my recipes with Halloumi.
Lettuce Wraps with Halloumi and Bulgur
Servings: 6 People
Ingredients
- 2 Pissourkotiko Traditional Goat and Sheep Halloumi , Charalambides Christis, sliced
- 250 g Bulgur Wheat
- 2 Long Horn Peppers , Green & Red, halved and quartered, seeded and thinly sliced
- 3 Tomatoes , ripe, seeded and finely chopped
- 4 Scallions , white and green parts, thinly sliced
- ¼ cup Fresh Mint , leaves picked and finely cut
- 2 tbsp Fresh Parsley , leaves picked and roughly chopped
- 1 tbsp dry Coriander , ground
- 3 tbsp Pomegranate Seeds
- 1 tbsp Tomato Paste
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 450 ml Water , warm
- 1 tsp Fine Sea Salt
- 1 tsp Mild Chili Flakes , ground
- Normal Lettuce or Little Gem Lettuce
For the Dressing
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 2 tbsp Pomegranate Molasses
- 2 tbsp Lemon Juice
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
For the Sauce
- 3 tbsp Honey
- ½ tbsp Red Vinegar
- 1 tsp fresh Thyme , leaves picked and chopped
Instructions
- We begin with the bulgur by placing a medium pot or casserole on medium heat. Pour the oil, wait for 2’ to heat-up and then add the scallions sautéing them for 2’. We then add the peppers, and we sauté for further 2’ to soften.
- Add the tomato paste and stir well. Add the bulgur along with coriander, the water and salt, mix well and bring to a boil. Turn off the heat and leave for 15’ with the lid on.
- Prepare the dressing by mixing and shaking all its ingredients in a glass jar. Keep aside.
- Prepare the sauce by mixing in a bowl all its ingredient. Keep aside.
- Back to the bulgur, uncover and allow for 2-3’ to cool a bit, add into it the tomatoes, parsley, chili flakes and mix well. Pour the dressing and give it a good stir.
- In the meantime, add the halloumi slices into a bowl, pour some olive oil and mix well.
- Place a large frying pan on medium heat, allow to heat-up and add the halloumi slices. Shallow fry for 2-3’ each side aiming for a nice golden colour. Remove from the pan and keep aside.
- To build the wraps we take a leave from the heart of the lettuce, and we add into it some bulgur. We add 1 slice of the fried halloumi, lightly drizzle with the sauce and finally top-up with few pomegranate seeds and chopped mint.
Video
For the bulgur, pour the oil and wait for 2’ to heat-up.
Then add the scallions, sautéing them for 2’.
Then add the peppers,
and sauté for further 2’ to soften.
Add the tomato paste,
and stir well.
Add the bulgur,
along with coriander,
and mix.
Pour the water,
and salt and mix well.
Bring to a boil, turn off the heat and leave for 15’ with the lid on.
Slice the Halloumi,
and add into a bowl, pour some olive oil,
and mix well.
Shallow fry for 2-3’ each side aiming for a nice golden colour.
Back to the bulgur, add the tomatoes,
parsley,
chili flakes, and mix well.
For the dressing, add in a glass jar the oil,
pomegranate molasses,
lemon juice,
salt and pepper,
and shake well.
Pour the dressing and
give it a good stir.
To build the wraps we take a leave from the heart of the lettuce, and we add into it some bulgur.
Add 1 slice of the fried halloumi.
Prepare the sauce by mixing in a bowl the honey,
vinegar,
and thyme.
Mix well.
Lightly drizzle with the sauce and
top-up with few pomegranate seeds and
chopped mint.
