Pourekia with Halloumi on the Saj

19 March 2025
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Serves
50-60 pourekia
prepTime
Prep time
40'
totalTime
Total time
1 hour 10 minutes
Ingredients

For the Dough:

  • 1 kg hard flour (Choriatiko)

  • 1 teaspoon (8g) salt

  • ½ cup (115g) sunflower oil

  • 2 cups (500ml) room-temperature water

For the Filling:

  • ½ cup (115ml) olive oil

  • 1 cup (150g) finely chopped onion

  • 5 cups (500g) mature halloumi, grated (using the fine side of a grater)

  • ½ cup (20g) fresh mint, finely chopped (or 2 ½ tablespoons (7g) dried mint)

  • 1 pinch freshly ground black pepper

  • 2 medium eggs

Method
  1. For the dough, place the flour and salt in a bowl and mix. Create a well in the center, pour in the sunflower oil, and rub it into the flour with your palms until the mixture resembles coarse crumbs. Gradually add the water while kneading until you achieve a soft dough. To make the process easier, knead the dough in a stand mixer for 5 minutes. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
     
  2. For the filling, heat the olive oil in a pan and sauté the onion until it becomes golden brown, about 7-8 minutes. Allow it to cool slightly.
     
  3. In a bowl, combine the grated halloumi, fresh or dried mint, black pepper, caramelized onion mixture, and eggs. Mix well to create a uniform filling.
     
  4. Divide the dough into 4-5 pieces and roll each into a ball. Lightly flour your work surface and roll out one ball into a large, thin rectangular sheet.
     
  5. Place 1 teaspoon of the halloumi filling along the edge of the dough, repeating along the entire length, leaving about 7-8 cm of space between each portion. Fold the dough over the filling, pressing lightly around the edges to seal. Using a pastry cutter, cut into 6-7 cm square pieces. If desired, press the edges with a fork to secure them.
     
  6. Heat a saj (or a non-stick pan) over medium heat. Place the pourekia on the hot surface and cook for 2-3 minutes, turning occasionally, until evenly golden brown.
     
  7. For a softer texture, place the cooked pourekia in a bowl and cover with a lid to retain moisture.

  8. Serve warm and enjoy!

     
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