Cypriot Tiropita Halloumi & Mint Cake
Recipes
1 min read
Ingredients
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 |
Zhoug:
| 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 |
Method
Cypriot Tiropita–Halloumi & Mint Cake:
- Preheat oven to 170C and grease a ring tin (bundt tin) well
- 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.
- Switch to a spatula and add the flour in 3 lots making sure there are no lumps.
- Add the mint and stir to combine but do not overwork your dough.
- Transfer the mix to your greased individual bundt tins and sprinkle with sesame seeds.
- Bake for 20 mins or until golden and cooked through.
Zhoug:
- Combine all the ingredients in a blender and blend until very smooth.
- Use immediately or cover and refrigerate in an airtight container for up to 5 days.
Pork Afelia:
- 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.
- Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
- Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, and reduce wine by half.
- 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.
- To serve –pan-fry pork pieces to crisp edges, great with Tiropita, orzo, rice or crispy garlic potatoes.
