Cypriot Recipes

Hellim/Halloumi Cheese Ravioli

Hellim/Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period (AD 395 – 1191), subsequently gaining popularity throughout the Middle East region.

The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour.

Traditional Hellim/Halloumi is made from unpasteurised sheep and goat milk.

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Ingredients

Pastry

6 cups flour (1/2 wholemeal flour and 1/2 plain flour)

pinch of salt

warm water to make the dough firm

Filling

2 mature  and 1 fresh Hellim/Halloumi cheese, grated

2-4 eggs

dried mint

cinammon (optional)

Preparation

–     Prepare the dough. Cover and let it stand for 1 hour.

–     Mix well all the ingredients for the filling.

–     Cut dough in half. Roll out each half on a lightly floured surface.

–     Place the filling over one sheet of pasta, 1 tsp of filling next to the other with 5 cm gaps in-between.

–     Place remaining pasta sheet over filling. Press firmly between filling and cut with round cutter.

–   Sprinkle ravioli with a little flour.

–     The ravioli are best kept in the freezer if they are not going to be cooked immediately, otherwise boil in chicken stock and serve with grated Hellim/Halloumi cheese mixed with some dry mint.

Source: moa.gov.cy