Recipe

Have you ever tried making Pitta Pockets from scratch? Give it a go with this delicious Halloumi recipe!

Serves 4 | Prep time: 80 mins | Cooking time: 35 mins

Greek | Cardiff Mum | Main

Ingredients  

• 200g Emporium Grilling Cheese, Sliced
• 4 Cloves Garlic, Chopped
• 1 Onion, Finely Chopped
• 1 Teaspoon Fresh Or Dried Parsley
• 1/2 Teaspoon Dried Oregano
• 50g Grated Parmesan
• 4 Tablespoons Lemon Juice
• 150ml Vegetable Stock
• 200ml Natural Yoghurt, Plus 4 Tablespoons For Topping
• 250g Self Raising Flour
• Olive Oil
• Salad

Method

1. To make the pitta pockets, add the yoghurt and flour to a mixing bowl and combine then knead with wet hands until you get a thick dough that doesn’t stick to your hands. Sprinkle a little flour onto the worktop and roll the dough onto a sausage shape and divide into 8 small golf ball sized balls. Use a rolling pin to roll each ball into a small round pitta shape.
2. Heat up some oil in a large frying pan and add 4 pittas, fry on low for 5 minutes then flip over and fry on the other side. Remove, add a little more oil and add the 4 remaining pittas then remove and set aside.
3. Slice your halloumi and add it to a frying pan with another splash of oil. Fry on each side for 3/4 minutes until they go golden and crispy then remove and set aside.
4. In the same pan, add the onion, dried parsley (if using fresh, leave this until the end), oregano and garlic and fry for a few minutes until softened. Add in the yoghurt, stock, lemon juice, parmesan and mix into a creamy sauce. Add the halloumi back into the sauce.
5. Slice open the pittas and serve with salad