Halloumi Pourekkia on the Saj
(FOR 50-60 POUREKKIA) 2000, Cheese Week, Lefkara. The sun was setting, and my mother and I were heading up to her sister's dairy farm, Aunt Eleni's. We found her at the kitchen table arranging the halloumi and anari she had made that morning. As soon as she saw us, she started making dough. I took on the task of grating the halloumi. Half an hour later, I was enjoying the pourekkia on my beloved aunt's saj. Her fresh halloumi made with sheep and goat's milk smelled wonderful, as did the mint she had picked from the yard. The secret to her recipe: The excellent ingredients along with the caramelized onions in the filling, which give a sweet and unique flavor.
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INGREDIENTS
For the Dough
- 1 kg strong flour (village-style)
- 1 teaspoon (8g) salt
- ½ cup (115g) sunflower oil
- 2 cups (500ml) water at room temperature
For the Filling
- ½ cup (115ml) olive oil
- 1 cup (150g) dry onion, finely chopped
- 5 cups (500g) mature halloumi, grated on the fine side of the grater
- ½ cup (20g) fresh mint, finely chopped, or 2 ½ tablespoons (7g) dried mint
- 1 pinch freshly ground black pepper
- 2 eggs (M)
METHOD
For the Dough:
- In a bowl, add the flour and salt and mix. Make a well in the center of the flour, pour in the sunflower oil, and rub it in. That is, rub with your palms until coarse crumbs form.
- Gradually add the water and knead until you achieve a soft dough. For convenience, knead in a stand mixer for 5 minutes.
- Cover the bowl with plastic wrap and set the dough aside for 30 minutes.
For the Filling:
- Heat the olive oil in a pan and sauté the onion until well browned, about 7-8 minutes. Let it cool slightly. In a bowl, combine the halloumi, fresh mint, pepper, the caramelized onion mixture, and the eggs. Mix well. Divide the dough into 4-5 pieces. Shape them into balls. Flour the surface where you will roll out the dough and place the balls on it.
- Take one ball and roll it out with a rolling pin into a large, thin rectangular sheet. Place 1 teaspoon of the halloumi mixture along one edge of the sheet, repeating this along the entire length of the sheet, leaving 7-8 cm distance between each dollop. Fold the sheet over and gently press around the halloumi to seal the edges of the dough.
- Cut into square pieces, 6-7 cm, using a knife or a special pastry cutter. If desired, press the edges with a fork. Place the saj (or a non-stick pan) on the stove to heat up and place the pourekkia on it. Cook for 2-3 minutes, turning them to brown evenly. If you prefer the pourekkia pastry to be soft, transfer them to a bowl and cover it with a lid.
