Halloumoti by @cuisinovia

1h30
Hard

4 servings

🌾

500 g

Bread Flour

🧫

3 g

Instant Dry Yeast

🍬

4 g

Sugar

🧂

6 g

Salt

🫒

130 ml

Olive Oil

🍊

130 ml

Orange Juice

💧

190 ml

Water

🧅

150 g

Onion

🫒

1 tbsp

Olive Oil

🧀

400 g

Halloumi Cheese

🧀

100 g

Anari Cheese

🌿

6 g

Fresh Mint

🥚

50 g

Egg

🌰

3 g

Sesame Seeds

Preparation Steps

  1. Step 1/17

    Add the unbleached bread flour, instant dry yeast, sugar, and salt to the food processor bowl. Pulse briefly to combine.

    unbleached bread flour
    instant dry yeast
    sugar
    salt
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/17

    Pour 125 ml olive oil, 125 ml freshly squeezed orange juice, and 185 ml room-temperature water into the dry ingredients. Mix with the dough hook until a soft, elastic dough forms.

    olive oil
    freshly squeezed orange juice
    water
    🥄measuring cups

  3. Step 3/17

    Transfer the dough to an oiled large mixing bowl. Cover and leave it to proof until doubled in size, about 150 min.

    olive oil
    🥣large mixing bowl

  4. Step 4/17

    Finely chop the onion. Heat 15 ml olive oil in the small frying pan over medium heat.

    onion
    olive oil
    🔪chef's knife
    🔪cutting board
    🍳small frying pan

  5. Step 5/17

    Cook the onion, stirring often, until soft and golden, about 10 min. Transfer it to a bowl and let it cool.

    onion
    🍳small frying pan
    🥄wooden spoon
    🥣large mixing bowl

  6. Step 6/17

    Cut the halloumi cheese into 1 cm cubes. Chop the fresh mint.

    halloumi cheese
    fresh mint
    🔪chef's knife
    🔪cutting board

  7. Step 7/17

    Combine the halloumi cheese, anari cheese, and fresh mint in a large mixing bowl. Add the cooled onion and mix until evenly distributed.

    halloumi cheese
    anari cheese
    fresh mint
    onion
    🥣large mixing bowl
    🥄wooden spoon

  8. Step 8/17

    Preheat the oven to 180°C fan (356°F fan). Line the baking tray with parchment paper.

    🍪baking tray
    📜parchment paper

  9. Step 9/17

    Divide the proofed dough into 4 equal pieces. Roll 1 piece on a lightly floured surface into a 20 x 30 cm rectangle.

    unbleached bread flour
    🔪chef's knife
    🪵rolling pin

  10. Step 10/17

    Spread one-quarter of the cheese filling over the dough rectangle, leaving a small border around the edge. Roll from the long side into a filled log.

    halloumi cheese
    anari cheese
    fresh mint
    onion
    🥣large mixing bowl

  11. Step 11/17

    Brush beaten egg along one end of the log. Curve the log into a circle and press the ends together to seal.

    egg
    🖌️pastry brush

  12. Step 12/17

    Place the shaped Halloumoti on the lined baking tray. Cut 6 small slits around its perimeter with the small sharp knife.

    🍪baking tray
    🔪small sharp knife

  13. Step 13/17

    Repeat the rolling, filling, shaping, and slitting process with the remaining 3 dough pieces and filling. Arrange all 4 pastries on the baking tray with space between them.

    halloumi cheese
    anari cheese
    fresh mint
    onion
    🪵rolling pin
    🍪baking tray
    🔪small sharp knife

  14. Step 14/17

    Brush all pastries with the remaining beaten egg. Sprinkle with sesame seeds, if using.

    egg
    sesame seeds
    🖌️pastry brush

  15. Step 15/17

    Let the shaped pastries stand for 30 min. Bake at 180°C fan (356°F fan) until deeply golden, about 38 min.

    🍪baking tray

  16. Step 16/17

    Let the pastries stand for 30 minutes.

  17. Step 17/17

    Bake in the preheated oven for 35-40 minutes.

Composition

Ingredients

Types

Baking ingredients, Sweeteners, Seasonings, Oils, Liquids, Vegetables, Dairy, Herbs, Eggs, Seeds

Ingredients

Bread flour, Instant dry yeast, Sugar, Salt, Olive oil, Orange juice, Water, Onion, Halloumi cheese, Anari cheese, Fresh mint, Egg, Sesame seeds

Allergens

Milk, Egg, Sesame

Dietetics

Dietary regimen

Vegetarian

Calories

650 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 72g, Fat: 28g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 480mg, Sodium: 1450mg, Iron: 3.2mg, Potassium: 280mg

Vitamins

Vitamin A: 180µg, Vitamin C: 12mg, Vitamin B12: 0.8µg, Folate: 95µg

Preparation

Time Information

Preparation

50 minutes

Cooking

40 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

measuring cups, measuring spoons, large mixing bowl, small frying pan, wooden spoon, chef's knife, cutting board, rolling pin, pastry brush, baking tray, parchment paper, small sharp knife

Appliances

food processor with dough hook, oven, stovetop

Type

Type

Type Of Dish

Snack, Savory pastry, Bread, Baked good

Occasions

Breakfast, School snack, Brunch, Picnic, Lunchbox

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean, Greek Cypriot

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Crisp, Golden, Chewy, Soft, Tender, Creamy

Flavors

Salty, Savory, Tangy, Herbal, Citrusy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled pastries in an airtight container,Keep away from direct sunlight and heat), fridge : 4 days (Store in an airtight container,Reheat in an oven before serving for best texture), freezer : 2 months (Cool completely before freezing,Wrap individually and place in a freezer-safe airtight container,Reheat from thawed or frozen in the oven)