40 Traditional dishes of Cyprus INGREDIENTS FOR THE DOUGH • 375 g flour (3 cups) • 3 Tbsp olive oil (45 ml) • A pinch of salt • About 240 ml water (1 cup, or as needed for kneading) FOR THE FILLING • 200 g halloumi cheese, grated (1½ cups) • 1–2 Tbsp dried mint • 2 eggs, beaten • 1 small onion, finely chopped and fried (optional) FOR FRYING • Sunflower or corn oil, for deep frying METHOD 1. Prepare the filling: Beat the eggs in a bowl. Mix in the grated halloumi, dried mint, and fried onion (if using). Set aside. 2. Make the dough: Combine the flour, oil, and salt in a large bowl. Gradually add water and knead until smooth and elastic (8–10 minutes). Cover with a towel and rest for 30 minutes. 3. Shape the pastries: Roll out the dough thinly (about 2 mm). Cut into circles about 7 cm in diameter. Place 1 tsp of filling in the center of each circle. Fold over to form a half-moon shape and press the edges firmly with a little water to seal. 4. Fry: Heat oil in a deep frying pan to 170–180°C. Fry the pourékkia in batches until golden brown on both sides (3–4 minutes). Drain on paper towels. 5. Serve hot or warm. Tips • Pourékkia are traditionally served as part of a mezé table or enjoyed as a snack. • For a lighter version, they can also be baked at 180°C for 20–25 minutes until golden. • They freeze very well — freeze uncooked pourékkia and fry/ bake straight from frozen. VEGETARIAN Pourékkia with Halloumi
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