Briam-stuffed Halloumi wrapped in Lountza

Briam-stuffed Halloumi wrapped in Lountza Recipe - Cyprus

Region / culture: Cyprus | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Briam-stuffed Halloumi wrapped in Lountza is a delightful fusion of flavors that brings together the best of Mediterranean cuisine. This dish combines the soft, salty taste of Halloumi cheese with the rich, aromatic flavors of briam, a traditional Greek roasted vegetable medley, all encased in the smoky, savory slices of Lountza. It's a recipe that promises to take your taste buds on a journey through the Mediterranean, offering a unique blend of textures and tastes that are sure to impress.

History

The origins of this recipe can be traced back to the culinary traditions of Greece and Cyprus. Briam is a classic Greek dish that showcases the Mediterranean's bounty of fresh vegetables, while Halloumi cheese is a Cypriot delight known for its firm texture and ability to retain its shape when cooked. Lountza, a smoked pork loin, adds a Cypriot twist, marrying the flavors of the region into a single, harmonious dish. This recipe is a modern interpretation that combines these traditional elements into a creative and sophisticated meal.

Ingredients

4 tbsp olive oil
1 courgette, sliced
1 small aubergine, sliced
1 garlic clove, finely chopped
1 tsp fresh thyme or oregano
1 packet (225 g or 8 oz) Halloumi cheese
2 plum tomatoes, skinned and sliced
8 thin slices of lountza or smoked ham
50 g (2 oz) butter
salt and freshly ground black pepper
For the dressing
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
1 shallot, finely chopped
1 tomato, skinned, deseeded and diced
0.5 tbsp each of chopped black olives and capers
1 tbsp fresh coriander leaves, roughly chopped

How to prepare

To make the briam, heat oil in a heavy-based pan and fry the aubergine and courgette slices until they are tender.
Stir in garlic and herbs, cook for 1 minute, season with salt and pepper, and let it cool.
Cut the Halloumi into 8 slices and place them on top of the briam. Top with the remaining Halloumi slices.
Wrap each Halloumi and briam filling in 2 slices of smoked Ham to create a parcel.
Heat butter in a large frying pan, add the Halloumi and lountza parcels, and fry them for 2–3 minutes on each side until they turn golden brown.
Place the parcels on a plate, season to taste, and pour the sauce over the Halloumi parcels. Serve immediately.

Variations

For a vegetarian version, replace Lountza with smoked tofu slices. You can also experiment with different vegetables in the briam, such as bell peppers or potatoes, to suit your taste.

Cooking Tips & Tricks

To ensure the best results, use fresh vegetables for the briam and slice them thinly to allow for even cooking. When wrapping the Halloumi and briam filling with Lountza, make sure the parcels are snug to prevent them from unraveling during frying. A non-stick pan is recommended to avoid sticking, and moderate heat will ensure the parcels are cooked through without burning the exterior.

Serving Suggestions

Serve the Briam-stuffed Halloumi wrapped in Lountza with a side of mixed greens or a light cucumber salad to complement the richness of the dish. A glass of crisp white wine or a light red can enhance the flavors further.

Cooking Techniques

The key techniques in this recipe include sautéing the vegetables for the briam, wrapping the filling tightly in Lountza, and pan-frying the parcels to achieve a golden-brown crust without overcooking the interior.

Ingredient Substitutions

If Halloumi cheese is not available, try using another firm cheese that can withstand frying, such as Paneer. Smoked turkey or beef slices can be used in place of Lountza for a different flavor profile.

Make Ahead Tips

The briam can be prepared in advance and stored in the refrigerator for up to two days. Assemble the parcels just before cooking to ensure the best texture and flavor.

Presentation Ideas

Serve the parcels on a platter garnished with fresh herbs and a drizzle of the dressing. A sprinkle of crumbled feta or a dollop of tzatziki on the side can add an extra touch of Greek flair.

Pairing Recommendations

A light, dry white wine such as a Sauvignon Blanc or a Greek Assyrtiko pairs beautifully with the flavors of this dish. For non-alcoholic options, consider a sparkling water with lemon or a chilled herbal tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat to avoid drying out the cheese and vegetables.

Nutrition Information

Calories per serving

A single serving of Briam-stuffed Halloumi wrapped in Lountza contains approximately 350-400 calories, making it a moderately calorific option suitable for a main meal.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the vegetables used in the briam. A serving of this dish contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come from the olive oil, butter, and the natural fats found in Halloumi cheese and Lountza. A serving contains roughly 20-25 grams of fat, with a balance of saturated and unsaturated fats. Using extra virgin olive oil adds a dose of healthy monounsaturated fats.

Proteins

Halloumi cheese and Lountza are excellent sources of protein, providing about 20-25 grams per serving. This makes the dish a good option for those looking to increase their protein intake.

Vitamins and minerals

The vegetables in the briam provide a variety of vitamins and minerals, including vitamin C, potassium, and dietary fiber. Halloumi cheese offers calcium and phosphorus, while Lountza adds iron and B vitamins to the mix.

Alergens

This recipe contains dairy (Halloumi cheese, butter) and may not be suitable for individuals with a dairy allergy. It also contains gluten if the Lountza is processed with additives that contain gluten.

Summary

Overall, Briam-stuffed Halloumi wrapped in Lountza is a balanced dish that offers a good mix of proteins, healthy fats, and essential vitamins and minerals. It's relatively low in carbohydrates and calories, making it a nutritious option for a main meal.

Summary

Briam-stuffed Halloumi wrapped in Lountza is a celebration of Mediterranean flavors, combining the freshness of Greek vegetables, the saltiness of Cypriot cheese, and the smokiness of Lountza into a delicious and nutritious meal. With its balance of proteins, healthy fats, and essential nutrients, it's a dish that not only satisfies the palate but also contributes to a balanced diet. Whether you're looking to impress guests or simply enjoy a taste of the Mediterranean at home, this recipe is sure to delight.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Briam-stuffed Halloumi wrapped in Lountza. It was a warm summer day, and I was visiting my dear friend Maria in her quaint village in Cyprus. Maria was known for her incredible cooking skills, and she always had a new recipe up her sleeve to share with me.

As soon as I arrived at her home, I was greeted with the delicious aroma of herbs and spices wafting from her kitchen. Maria had a mischievous twinkle in her eye as she beckoned me over to the stove where a pot of simmering vegetables was bubbling away.

"Sit down, my dear," Maria said, handing me a glass of chilled white wine. "I have a special recipe to share with you today. It's a twist on a classic Cypriot dish that I think you'll love."

I watched in awe as Maria expertly chopped up a colorful array of vegetables – zucchini, eggplant, bell peppers, and tomatoes – all fresh from her garden. She seasoned them with fragrant herbs like oregano and thyme, and a generous drizzle of olive oil.

Once the vegetables were tender and caramelized, Maria pulled out a block of Halloumi cheese from the fridge. She sliced it in half lengthwise, creating a pocket to stuff with the savory Briam mixture. The Halloumi was then wrapped in slices of Lountza, a traditional Cypriot cured meat, adding a salty and smoky flavor to the dish.

As Maria popped the Halloumi parcels into the oven to bake, she regaled me with the story of how she had learned to make this unique dish. It was a recipe passed down from her own grandmother, who had concocted it as a way to use up leftover vegetables and cheese.

"Every time I make this dish, I think of my grandmother and the love she put into her cooking," Maria said wistfully. "It's a reminder of my roots and the traditions that have been passed down through generations."

When the Halloumi emerged from the oven, golden and bubbling, Maria plated it up with a fresh salad of crisp greens and juicy tomatoes. The combination of flavors and textures was a revelation – the creamy Halloumi, the hearty Briam, and the crispy Lountza all melded together in perfect harmony.

As I took my first bite, I knew that this recipe would become a staple in my own kitchen. I could already envision serving it to my family and friends, watching their faces light up with delight as they tasted the unique and delicious flavors of Cyprus.

After my visit with Maria, I returned home with a newfound passion for cooking and a deep appreciation for the culinary traditions of my heritage. I made the Briam-stuffed Halloumi wrapped in Lountza for my family that very evening, and it was met with rave reviews.

Since then, I have shared the recipe with many others, passing on the knowledge and love that I learned from Maria that day. Each time I make the dish, I am transported back to that warm summer afternoon in Cyprus, surrounded by good food, good wine, and even better company.

I am grateful for the gift of this recipe and the memories that it holds. It serves as a reminder of the importance of tradition, family, and, of course, delicious food. And for that, I will always be thankful to my dear friend Maria.