Helim Boureki (Halloumi Pockets on the Saj) - Recipe
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Helim Boureki (Halloumi Pockets on the Saj) — continued
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Helim Boureki (Halloumi Pockets on the Saj)
Recipe by Myroulla Alexandrou
INGREDIENTS
• 1 kg hard halloumi, grated
• 4-5 dry onions, finely chopped
• 1 tablespoon dried mint
• A little white pepper
• 1 cup oil
• Pepper
For the Dough
• 1 kg Village flour
• 1 small coffee cup sunflower oil
• 2 cups lukewarm water
METHOD
1. Pour the oil into a pan and fry the onions until golden brown. Add them to the grated halloumi. Add the mint and pepper and mix. Let the filling cool down.
For the Dough:
1. In a bowl or mixer, knead well and let the dough rest.
2. Roll out the dough into a thin sheet and fill it with the halloumi mixture.
3. Seal the Helim Bourekia and cook them on a saj (traditional convex griddle) or in a non-stick pan without oil.
