Halloumi and Vegetable Pita
Warm Cypriot pita with browned halloumi, crisp vegetables and a cool yogurt-lemon sauce.
Ingredients
- pita bread3 pcs
- halloumi300 g
- olive oil1 tbsp
- sweet pepper1 pcs
- cucumber1 pcs
- tomato3 pcs
- red onion1 pcs
- leaf lettuce100 g
- greek yogurt150 g
- lemon juice1 tbsp
- garlic1 clove
- salt1 to taste
- black pepper1 to taste
Instructions
Cut the halloumi into slices 0.5–1 cm thick. Cut the pepper into strips, slice the cucumber and tomatoes, cut the red onion into thin half-rings, and tear the lettuce by hand.
For the sauce, mix Greek yogurt, lemon juice, garlic pressed through a garlic press, salt and black pepper.
Heat a dry skillet over medium heat. Brush the halloumi slices with olive oil and fry for 2–3 minutes on each side until golden stripes form.
In the same skillet, warm the pepper for 3–4 minutes so it stays slightly crisp.
Warm the pitas in a dry skillet or toaster for 30–40 seconds on each side until soft and pocketed.
Carefully open each pita, spread with the yogurt sauce, and fill with lettuce, cucumber, tomatoes, onion and pepper.
Add the hot halloumi, extra sauce if needed, and serve immediately.
More recipes
Pork Afelia
Tender Cypriot pork marinated in dry red wine with crushed coriander seeds and slow-braised to a thick, fragrant sauce.
Eliopittes (Cypriot Olive Bread)
Soft individual Cypriot bread rolls with black olives, spring onion, cilantro and mint — a fragrant traditional bake for breakfast or meze.
Kalo Prama
A traditional Cypriot semolina cake flavored with mastic and almonds, generously soaked in a hot citrus syrup.
Cypriot Bulgur Pilaf
A tomato-based Cypriot pilaf with toasted vermicelli and fluffy bulgur — a simple, aromatic dish for an everyday table.