Cypriot Tiropita Halloumi & Mint Cake


Aug 22, 2023

1 min read

Cypriot Tiropita–Halloumi & Mint Cake:
    5   Eggs, room temperature
    1 tspn Caster sugar
    250 gr Mainland Unsalted Butter, melted
    250 ml Anchor Blue Top Milk
    250 gr Mainland Tasty Cheese, grated
    250 gr Mainland Haloumi, grated
    500 gr Self-raising flour
        Small bunch of mint leaves, fresh (1 cup) or dried  mint (5Tbspn)
    2 Tbspn Sesame seeds
    2 ea Large fresh jalapeno or large green chili’s, coarsely chopped
    1.5 cups Fresh cilantro leaves
    1.5 cups Fresh flat-leaf parsley leaves
    2 cloves Peeled garlic
    1 tsp Flaky sea salt
    1 tsp Ground coriander
    1 tsp Ground cumin
    125 ml Extra-virgin olive oil
    2 tsp Sherry vinegar
Pork Afelia:
    1   Onion, sliced
    2 - 3 cloves Garlic, sliced
    2 Tbspn Coriander seeds, lightly crushed
    4 Tbsp Olive oil
    1.5 kg Pork shoulder  or belly, cut into 5cm pieces
    375 ml Red wine
    200 ml Passata
Cypriot Tiropita–Halloumi & Mint Cake:
  1. Preheat oven to 170C and grease a ring tin (bundt tin) well
  2. Beat the eggs and sugar in a bowl with a whisk until combined and add in the melted butter, milk and two cheeses, mix until combined.
  3. Switch to a spatula and add the flour in 3 lots making sure there are no lumps.
  4. Add the mint and stir to combine but do not overwork your dough.
  5. Transfer the mix to your greased individual bundt tins and sprinkle with sesame seeds.
  6. Bake for 20 mins or until golden and cooked through.
  1. Combine all the ingredients in a blender and blend until very smooth.
  2. Use immediately or cover and refrigerate in an airtight container for up to 5 days.
Pork Afelia:
  1. In a large fry pan over a medium heat with oil, seal the pork; in batches, stirring occasionally until browned (5 to 7 minutes), adding a little more oil if necessary.
  2. Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
  3. Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, and reduce wine by half.
  4. Cover with a folded piece of baking paper, bring to the boil, then simmer for 1. to 2 hours, or till the pork is tender and sauce has thickened.
  5. To serve –pan-fry pork pieces to crisp edges, great with Tiropita, orzo, rice or crispy garlic potatoes.
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