«Πουρέκκια τηγανητά» Πηγή: Στάλω Λαζάρου
Pourekia with halloumi are among the most common fried pourekia, along with pourekia with anari or cream or minced meat.
Name - Recipe
Μπουρέκια με γέμιση από χαλλούμι στο τηγάνι.
For the dough:
3 cups of flour
3 tbsp of oil
a little salt
water for kneading
For the filling:
1 ½ cup of grated halloumi
2 eggs
spearmint
Onion, chopped and fried (optional)
oil for frying
In a bowl, rub the flour and salt with the oil at your fingertips. Add warm water a little at a time and knead until a dough is formed. Cover the dough with a towel and allow to rest for 1/2 an hour. In a bowl, mix the grated halloumi with the eggs and the spearmint to form a rather hard mixture. Roll the dough into a sheet and cut squares of about 10x10cm each. Place 2 teaspoons of the filling on each square, fold it and cut with a glass to form a crescent. Fry the pourekia, a few at a time in plenty of hot oil until they have a light colour. Place in a strainer to drain and serve in a platter. (Ministry of Agriculture 2010, Cypriot traditional preparations, 44-45)
Frying.
Similar to this recipe are also the recipes of pourekia with minced meat, with anari and with rice/fennel, using the same dough. (Ministry of Agriculture 2010, Cypriot traditional preparations, 45).
Additional information and bibliography
The most common fried pourekia are those with halloumi cheese, mushrooms or minced meat as well as sweet ones with anari or cream. A variety of greens, mostly wild greens was used also as a filling, usually combined with bulgur wheat and sautéed onion. In the old days, in some villages, they used to make pourekia with red pumpkin or with the “milk mist”, which was the first thick milk, before a lamb would breastfeed. (Κypri- Protopapa 2003, 258).
Kypri Th. - Protopapa K. A. (2003), traditional baking in Cyprus. Its use and importance in customary life, publications of the Centre for Scientific Research, XVIII, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cypriot traditional preparations, Press and Information Office, Nicosia.
Varvara Yangou, Argyro Xenophontos
Πρώτα ετοιμάζεται η ζύμη για τα πουρέκια. Πηγή: Στάλω Λαζάρου.
Ακολούθως, παρασκευάζεται η γέμιση από χαλούμι, αυγό και δυόσμο. Πηγή: Στάλω Λαζάρου.
Ανοίγεται φύλλο για τα πουρέκια. Πηγή: Στάλω Λαζάρου.
Η γέμιση τοποθετείται στο φύλλο, σε ίσα διαστήματα. Πηγή: Στάλω Λαζάρου.
Γέμιση τοποθετημένη κατά μήκος στο φύλλο. Πηγή: Στάλω Λαζάρου.
Το μισό φύλλο γυρίζεται προς τα πάνω, για να καλύψει τη γέμιση. Πηγή: Στάλω Λαζάρου.
Η επιπλέον ζύμη απομακρύνεται. Πηγή: Στάλω Λαζάρου.
Ακολούθως, κόβονται τα πουρέκια. Πηγή: Στάλω Λαζάρου.
Τα έτοιμα πουρέκια τοποθετούνται σε δίσκο, και στη συνέχεια τηγανίζονται. Πηγή: Στάλω Λαζάρου.
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