For a truly authentic Cypriot recipe, use only haloumi although Andreani Seraphim uses a mix of haloumi & ricotta which is closer to the Greek version.
This recipe also deep fries the bourekia which is also the traditional Cypriot method but you could bake the pastries after brushing them with melted butter as per the Greeks.
- 2 kg plain flour
- ½ cup olive oil
- 1 cup lukewarm water (approximately)
- 500 g haloumi, washed and grated
- 500 g ricotta, mashed
- 3 eggs
- 1 tsp dried mint
- olive oil for deep frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
Place flour in a large bowl, add olive oil and rub in with your finger tips until well mixed. Add water slowly until a soft workable dough is formed. Knead for about 5 minutes only. Do not overwork or the pastry or will be tough. Let the dough rest for about 1 hour.
Divide pastry into balls about the size of a golf ball and roll out to make circles about 10 cm in diameter.
Mix all the ingredients for the filling and place a heaped teaspoon into the centre of shaped pastry. Fold over and seal edges.
Deep fry the bourekia in batches in olive oil until golden, drain on absorbent paper and serve immediately.