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

Bourekia with aubergine, halloumi and walnuts


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


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

Mainly fine weather for Saturday

Unbearable heat and high temperatures to ease down some starting Saturday, according to the Mediterranean island's Meteorological Service. The weather will be mainly fine with...

FM travels to Brussels for Foreign Affairs Council, Borrell to brief Ministers on Turkey

Minister of Foreign Affairs Nikos Christodoulides travels to Brussels on Sunday to attend the Foreign Affairs Council, taking place on Monday. During the meeting, High...

Nicosia issues anti-NAVTEX following renewal of illegal NAVTEX by Turkey

Νicosia has issued an anti-NAVTEX following the renewal of an illegal NAVTEX by Turkey which extended the activities of seismic survey vessel "Barbaros" in...

Six Covid-19 patients treated at Reference Hospital

Six Covid-19 patients are currently treated at Famagusta General Hospital which acts as the island's reference medical centre, Philenews reported on Saturday. One is in...

Two dead as rare storm ‘Ianos’ hits central Greece – follow the cyclone’s progress live

Two people died as a rare storm, known as a Medicane (Mediterranean hurricane), pounded central Greece on Saturday, flooding streets and homes, authorities said. Storm...


Chicken with okra and bulgur wheat

Heat the oil in a pan and sauté the okra until golden. Remove the okra, lay out in an oven tray and sprinkle with...

Swordfish with aubergines

To toast the sesame seeds: place sesame seeds in a small non-stick frying pan over low heat and stir until you begin to smell...


Just a little before serving, heat the broth and add the ravioli. (If the ravioli is frozen you don’t have to defrost). Heat them...

Seafood kebab with avocado salad

Place the mussels, shrimps and salmon in a bowl together with tarragon and lemon zest. Season and cover, keeping in the fridge for 15...