Traditional dishes of Cyprus 21 INGREDIENTS FOR THE DOUGH • 750 g flour (375 g wholemeal + 375 g plain) (about 6 cups) • A pinch of salt • About 350–400 ml warm water (enough to make a firm dough) FOR THE FILLING • 2 mature halloumi cheeses, grated (about 400 g) • 1 fresh halloumi cheese, grated (about 200 g) • 2–4 eggs (depending on size and consistency) • 1 Tbsp dried mint • A pinch of cinnamon (optional) • Chicken stock, enough for boiling (about 1.5–2 L) • Extra grated halloumi cheese mixed with dried mint METHOD • Prepare the dough: mix the flour and salt in a bowl. Gradually add warm water and knead until the dough is firm and elastic (10 minutes). Cover with a towel and let rest for 1 hour. • Prepare the filling: in a bowl, combine grated halloumi, eggs, dried mint, and cinnamon (if using). Mix well until smooth. • Shape the ravióles: Divide the dough in half. Roll out each half thinly (about 2 mm thick) on a lightly floured surface. Place 1 teaspoon of filling at intervals of about 5 cm on the first sheet. Cover with the second sheet of dough. Press firmly between the mounds of filling to seal, then cut out rounds with a cutter. • Bring chicken stock to a boil. Drop in the ravióles in batches and cook until they rise to the surface and are tender (8–10 minutes). • Drain and serve immediately, sprinkled with grated halloumi mixed with dried mint. Tips • Ravióles can be made ahead and frozen raw; boil directly from frozen, adding 2–3 extra minutes cooking time. • For a vegetarian version, use vegetable stock instead of chicken stock. • Traditionally served with extra halloumi on top, but they also pair beautifully with yogurt. R a v i ó l e s (Halloumi Ravioli)
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