Hellim/Halloumi Cheese Turnovers
When we speak of the Cypriot cuisine, we come sooner or later to Hellim or Halloumi, a product that is considered to be THE typical speciality of Cyprus and which is an integral part of the food culture on the island. To remember my former article titled“Hellim or Halloumi – A Cypriot Original” – please click here!
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. They can be eaten as a breakfast or a dessert.
3 cups flour
3 tbs oil
water for kneading
1 1/2 cups grated hellim/halloumi cheese
onion, finely chopped and fried (optional)
oil for deep frying
– Beat eggs and mix in the hellim cheese and mint to make the filling.
– Prepare the dough and after rolling it out thin, cut into small rounds 7cm in diameter.
– Put about a spoonful of filling in the centre of each round of dough and fold over.
– Seal the edges with water and deep fry in hot oil.
Categories: Chef's Choice