Taste of Cyprus Local Food Bourekia with aubergine, halloumi and walnuts

Bourekia with aubergine, halloumi and walnuts

Ingredients

For the dough:

2 ½ cups of flour

2 ½ tablespoons of sunflower oil

1/3 teaspoon salt

½ – 3/4 cups lukewarm water

For the filling:

3 medium aubergines

3/4 cup grated halloumi

½ teaspoon chopped mint

1/4 cups coarse walnut

Salt and pepper

For the salad:

1 sturdy handful of rocket leaves shredded

2 robust handfuls of assorted lettuce

1/3 cup pomegranate spores

For the vinaigrette:

2 tablespoons olive oil

2 tablespoons of honey

3 tablespoons mustard with mustard grains

1 teaspoon balsamic vinegar

1 tablespoon of apple cider

Salt and pepper

Method

Step 1:

Dough: Mix the flour with the salt for a few seconds in mixer, with the kneading hooks and pour over the oil. Continue to mix until it is absorbed and then add a little water until the mix becomes a dough. Continue kneading for about 6 minutes, then remove and wrap it in a wet towel. Allow to rest for 1 hour.

Step 2:

Filling: Preheat the oven to 190 ° C. Pierce the eggplant with a fork in 3-4 places and bake it on a grill in the oven for about 25 minutes until it is soft, turning 1-2 times. Remove it, leave it to cool, peel it and finely chop it. Mix the aubergine in a bowl with haloumi, walnuts, mint, salt and pepper.

Step 3:

Bourekia: Open the dough by passing it successively to the pasta sheet machine until it becomes too thin. Cut it into small squares approximately 8 × 10 cm. Put about 2 teaspoons of filling into each piece, fold it and cut it with a cup. Press the edges with a fork to tightly fill the filling. Fry the bourekia into a lot of hot oil until they become golden brown and remove them and put them on an absorbent paper to drain.

Step 4:

Stir the honey in a bowl to become and then add mustard, balsamic vinegar, cilantro, olive oil, salt and pepper and stir. Mix the rocket with lettuce and the pomegranate in a bowl. Pour the vinaigrette over and stir.

Step 5:

Serve the bourekia, put the salad on top and pour the remaining vinaigrette over.

By chef Stephanos Chrysanthou

Top Stories

Cyprus goes over 10 thousand covid cases, daily number remains over 200

  Cyprus has gone over 10 thousand Covid-19 confirmed infections, after the Health ministry today announced 248 over the past 24 hours, 179 out of...

New child pornography case, 34 year old man arrested

  Authorities are investigating yet another child pornography case, following a EUROPOL tip off, which resulted in the arrest of a 34 year old man...

New wrangle between Attorney General and Auditor General

  Attorney General Giorgos Savvides has called Auditor General Odysseas Michaelides to order, over his continued intention to look into so-called golden passport case files...

Confirmed covid patient refuses to self isolate, walks around in free Famagusta area-Dozens of people booked

  A woman from the free Famagusta area who tested positive for covid-19 did not self-isolate and was walking in a public area yesterday noon. She...

Covid-19 patients rise at referral hospital, now 59

  Covid-19 patients at the Famagusta General, the referral hospital for coronavirus have risen to 59. Four are being treated in the increased care unit for...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...