Hellibouri - pourekia with halloumi baked on satži

Name - Origin
Cypriot name of food
Χελλίμπουρι - πουρέκκια με χαλλούμι. Hellíbouri - Pourékia mé halloúmi.
Greek name - description

Μπουρέκια με γέμιση από χαλλούμι στη σάτζη. Pourekia filled with halloumi cheese, baked on satži. Satži= traditional cookware, clay shallow tray with two handles or a slightly concave metal plate, placed over fire with the cavity side facing either upwards or downwards. Baking over satži is simple, without necessarily having to use oil for baking (or frying) pourekia (Kypri - Protopapa 2003, 249-250)

Language remarks

According to George Mavrokordatos, the name may be deriving from the Turkish phrase halloum bourek (or hellim bourek), which means poureki with halloumi (Mavrokordatos 1987, 307).

Processing method

"Cut onions, fry them, let them cool. Mix grated halloumi with the onions and add ground cinnamon. Roll out a sheet of dough, and the filling and fold the dough over to form pourekia. Bake them on satzi over fire" (Mavrokordatos 2003, 307).

Time period
19th -21st c.
Supplementary Information

According to a testimony of a resident of Dikomo, hellibouri may contain minced meat instead of halloumi and can be either fried or baked on the satzi (Mavrokordatos 2003, 397)

Bibliography

Kypri Th. - Protopapa K. A. (2003), Παραδοσιακά ζυμώματα της Κύπρου. Publications of the Centre for Scientific Research, XVIII, Nicosia. 

Mavrokordatos G. I. (1987), Δίκωμο. Μια συμβολή στην ιστορία και λαογραφία του χωριού, Nicosia. 

Mavrokordatos G. I. (2003), Δίκωμο: Το χθες και το σήμερα, Nicosia.

Researcher/Recorder

Savvas Polyviou, Argyro Xanophontos.