Food Recipes
Halloumi Burrito
[featured-images]Hearty Burritos where the Halloumi pairs with olives, Lountza, tomatoes and the Mujedra/lentils paste for a true Cypriot twist of a Mexican Classic.
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.
Halloumi Burrito
Servings: 3 People
Ingredients
- 2 Pissourkotiko Traditional Goat & Sheep Halloumi , Charalambides Christis cut in small cubes
- 1 cup Mujedra , Cypriot Lentils with Rice, cooked well and turned into a paste with the use of a handheld mixer
- 3 Yellow/Orange Bell Peppers , seeded and cut in small cubes
- 12 Thin Slices Lountza , marinated in wine, thinly cut
- 3 Large Flour Tortillas
- ½ cup Crispy Fried Onions
- ¼ Cup Black Olives , pitted and chopped
- 3 Tomatoes , seeded and cut in small cubes
- 1 tbsp Sweet Smoked Paprika
- 6 Leaves Lettuce , thinly cut
- 3 tbsp Fresh Coriander , roughly chopped
- 30 ml Lemon Juice
- 2 tbsp EVOO , Extra Virgin Olive Oil
- Tomato/Pepper Salsa
- ½ tsp Fine Sea Salt
Instructions
- Turn on the oven, air circulation 210° C, rack set at the middle.
- Place the cut halloumi in an oven proof plate along with the bell peppers. Drizzle with the olive oil and lemon juice, sprinkle with the paprika and cook for 20’ tossing them half-way through. Remove from the oven to a bowl and keep aside.
- One by one place the tortillas on a flat surface and spread 2-3 full tablespoons of the mudjedra making sure that you keep 5cm on each side free as well as of the bottom part. Add on top of the mudjedra a full tablespoon of the fried onions and 4-5 tablespoons of the cooked halloumi with the peppers. Next add a tablespoon of the olives along with ⅓ of the Lountza strips. Add ⅓ of the tomatoes, season with some salt and finally add ⅓ of the lettuce and ⅓ of the coriander.
- To close the burrito, take the 2 ends of the tortilla and fold towards the filling. With your fingers holding together the folded sides, fold the lower part and roll to a burrito shape.
- Cook each burrito in a hot pan, about 1’ per side and until golden brown, starting with the seam edge down to help secure it in place.
- Slice in half and serve with the salsa.
Video
Cut the Halloumi in small cubes,
and the bell peppers.
Add them in an oven proof plate and drizzle with olive oil,
and lemon juice,
Sprinkle with the paprika
Spread the mudjedra,
and cook in the oven for 20’.
add on top the fried onions,
and the cooked halloumi with the peppers.
Add the olives,
along with the Lountza strips.
Add the tomatoes,
season with salt and
finally add the lettuce,
and the coriander.
To close the burrito, take the 2 ends of the tortilla and fold towards the filling.
With your fingers holding together the folded sides, fold the lower part,
and roll
to a burrito shape.
Cook in a hot pan, about 1’ per side.
Slice and serve.
