Αγγείο για την αποθήκευση τυριού, χαλλουμιού
Name - Usages
Αγγείο με ανοιχτό λαιμό και δύο χέρια στους ώμους. Παραγωγή Κόρνου
Υπάρχουν και μικρές χαλλουμόκουζες με ένα χέρι στον ώμο, Δημητρίου Μ. (2001) 29, 46
Αγγείο για φύλαξη τυριού
Additional information and bibliography
Δημητρίου Μαργαρίτα (2001), Παραδοσιακή αγγειοπλαστική στην Κύπρο, Λευκωσία 2001
Ελένη Χρίστου
Traditional Recipes
Beef fillet stuffed with halloumi and wild asparagus
A contemporary dish with complex combinations and familiar flavours of the Cypriot cuisine.
Traditional Recipes
Halloumi
Halloumi (fresh and mature) has always been a traditional product of Cyprus with significant value in the lives of Cypriots, hence, the knowledge and expertise of its producers has been transferred…
Foods
Halloumi
Halloumi is a white Cypriot cheese made from sheep or goat milk or a mixture of the two with or without cow milk, consumed fresh or semi-mature. Halloumi is registered as a PDO since 13/04/2021
Foods
Halloumi - gastronomical map of Cyprus
Halloumi production has been known in Cyprus since ancient times. A plethora of Cyprus-related written sources refer to halloumi, most evidently the manuscript of Duke Leonardo Dona, dated to 1556,…
Traditional Recipes
Halloumi cake
Halloumi cake is a modern version of halloumoti and similar to the well-known tyropitta cake, using local Cypriot flavours instead.
Traditional Recipes
Halloumopitta or halloumoti
Traditional halloumopitta (mini halloumi pies) are made by adding pieces of halloumi and spearmint to plain bread dough and are usually shaped like little round bread loaves.
Traditional Recipes
Pourekia with halloumi
Pourekia with halloumi are among the most common fried pourekia, along with pourekia with anari or cream or minced meat.
Traditional Recipes
Tomatoes with halloumi
A dish with a characteristic Cypriot flavour. Halloumi is cooked and placed over slices of tomato. The recipe comes from Ipsonas, Limassol district.
Foods
Tyrin akathkiotiko - cheese from Akanthou
Shepherds used to place branches of louvithkia (xistarka) in the milk strainer as its leaves had a sticky juice with a very delicate smell.