Cypriot Tyropita

Name: Cypriot Tyropita
Cuisine: Cypriot
Ingredients: 3 cups (450g) Farina 00 flour; 3 teaspoons (24g) baking powder; 1 level teaspoon ground mahlepi (mahleb); ½ teaspoon ground mastic; 2 cups (200g) fresh goat and sheep's milk halloumi "I Giagia" Alambra, finely grated; 1 ½ cups (250g) goat and sheep's milk halloumi "I Giagia" Alambra, cut into small cubes; 1 ½ cups (200g) unsalted anari "I Giagia" Alambra, coarsely grated; ½ cup (20g) fresh mint, finely chopped, or 1 tablespoon dried mint, 5 eggs, ½ cup (115ml) sunflower oil, 1 cup (250ml) lukewarm fresh Cypriot milk Alambra; 2 tablespoons (20g) sesame seeds

Jump to recipe

No ratings yet

INGREDIENTS

3 cups (450g) Farina 00 flour
3 teaspoons (24g) baking powder
1 level teaspoon ground mahlepi (mahleb)
½ teaspoon ground mastic
2 cups (200g) fresh goat and sheep's milk halloumi "I Giagia" Alambra, finely grated
1 ½ cups (250g) goat and sheep's milk halloumi "I Giagia" Alambra, cut into small cubes
1 ½ cups (200g) unsalted anari "I Giagia" Alambra, coarsely grated
½ cup (20g) fresh mint, finely chopped, or 1 tablespoon dried mint, 5 eggs, ½ cup (115ml) sunflower oil, 1 cup (250ml) lukewarm fresh Cypriot milk Alambra
2 tablespoons (20g) sesame seeds

METHOD

In a bowl, sift the flour and baking powder, then stir in the mahlepi and mastic. In another bowl, mix the halloumi, anari, and mint. Place the eggs in the mixer bowl and beat well until fluffy. Lower the mixer speed and add the oil and milk. Add the halloumi mixture, then gradually add the flour mixture. Grease and flour a round baking pan with a hole in the middle. Pour the mixture into the pan and bake in a preheated oven at 180°C for 45-50 minutes.