Houloumopsomi

Houloumopsomi Recipe from Cyprus: Delicious Bread Dough with Haloumi and Mint

Region / culture: Cyprus | Preparation time: 30 minutes | Cooking time: 35-40 minutes | Servings: 4-6

Introduction

Houloumopsomi is a delicious Cypriot bread filled with cheese and dried mint. This savory bread is perfect for breakfast, brunch, or as a snack.

History

Houloumopsomi has been a traditional Cypriot dish for generations. It is often made during special occasions and celebrations, as well as for everyday meals.

Ingredients

1 quantity of bread dough
250 g of haloumi cheese, cut into 1 cm dice
1 – 2 tbsp of dried mint (or to taste)

How to prepare

Follow the recipe for Bread Dough up to step 5.
Combine the cheese and dried mint with the dough.
Continue following the remaining steps in the basic dough recipe, but bake in the oven for 35 – 40 minutes.

Variations

Add chopped olives or sun-dried tomatoes for extra flavor.
Use different types of cheese, such as feta or halloumi.

Cooking Tips & Tricks

Make sure to evenly distribute the cheese and dried mint throughout the dough for the best flavor.

- Keep an eye on the bread while baking to prevent it from burning.

Serving Suggestions

Serve Houloumopsomi warm with a side salad or as part of a mezze platter.

Cooking Techniques

Bake in the oven at 180°C for 35-40 minutes.

Ingredient Substitutions

You can use any type of cheese you prefer in this recipe.

Make Ahead Tips

Houloumopsomi can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve Houloumopsomi on a wooden board with fresh herbs for a rustic presentation.

Pairing Recommendations

Pair Houloumopsomi with a glass of chilled white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 30g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 10g per serving

Vitamins and minerals

Houloumopsomi is a good source of calcium, vitamin A, and iron.

Alergens

Contains gluten and dairy.

Summary

Houloumopsomi is a nutritious and delicious bread filled with cheese and dried mint.

Summary

Houloumopsomi is a delicious and savory Cypriot bread filled with cheese and dried mint. It is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was handed down to me by my dear friend Maria, who learned it from her grandmother, who learned it from her grandmother before that. It is a family recipe that has been passed down through the generations, and I feel honored to have been trusted with it.

Houloumopsomi, a traditional Cypriot dish, is a hearty soup made with halloumi cheese, smoked pork, and a variety of vegetables. It is a dish that warms the soul and brings back memories of childhood for many Cypriots. The flavors are rich and complex, with the salty halloumi complementing the smoky pork and the sweet vegetables.

I remember the first time I made Houloumopsomi. Maria had invited me over to her house for dinner, and she had promised to teach me how to make this special dish. I arrived at her house early in the afternoon, eager to learn the secrets of her family recipe.

Maria welcomed me warmly and led me into the kitchen, where she had already prepared all the ingredients we would need. She handed me a sharp knife and a cutting board and instructed me to start chopping the vegetables while she prepared the smoked pork.

As I chopped the onions, carrots, and celery, Maria told me stories about her grandmother and the traditions surrounding Houloumopsomi. She explained how the dish was traditionally made on cold winter nights, when the family would gather around the hearth and share stories while the soup simmered on the stove.

Once the vegetables were chopped, Maria added them to a pot with some olive oil and sautéed them until they were soft and fragrant. Then she added the smoked pork, which had been cut into small cubes, and let it brown slightly before adding water to cover everything.

As the soup simmered on the stove, Maria added a few bay leaves, a pinch of cinnamon, and some freshly ground black pepper. She explained that these spices were key to the flavor of the dish, adding warmth and depth to the soup.

Finally, it was time to add the star ingredient: the halloumi cheese. Maria had grated the cheese earlier, and she added it to the pot, stirring gently to ensure that it melted evenly into the soup. The halloumi added a salty richness to the dish, balancing out the sweetness of the vegetables and the smokiness of the pork.

After letting the soup simmer for a few hours, Maria ladled it into bowls and served it with crusty bread and a dollop of yogurt on top. As I took my first bite, I was transported back to my own childhood, when my grandmother would make similar dishes on cold winter nights.

I thanked Maria profusely for teaching me how to make Houloumopsomi and promised to carry on the tradition in my own family. She smiled warmly and told me that she was sure her grandmother would be pleased to know that the recipe was being passed down to another generation.

Since that day, Houloumopsomi has become a staple in my own kitchen. I make it on cold winter nights, when the wind is howling outside and the snow is falling gently. As I stir the pot and inhale the rich, savory aroma of the soup, I feel connected to my Cypriot roots and to the generations of women who have come before me.

I am grateful to have learned this recipe from Maria, and I cherish the memories of that day in her kitchen. Houloumopsomi will always hold a special place in my heart, a reminder of the power of food to bring people together and to keep traditions alive.