February 22, 2023
Delicious Halloumi Burrito!
- 2 Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis cut in small cubes
- 1 cup Mujedra, Cypriot Lentils with Rice, cooked well and turned into a paste with the use of a handheld mixer
- 3 Yellow/Orange Bell Peppers, seeded and cut in small cubes
- 12 Thin Slices Lountza, marinated in wine, thinly cut
- 3 Large Flour Tortillas
- ½ cup Crispy Fried Onions
- ¼ Cup Black Olives, pitted and chopped
- 3 Tomatoes, seeded and cut in small cubes
- 1 tbsp Sweet Smoked Paprika
- 6 Lettuce Leaves, thinly cut
- 3 tbsp Fresh Coriander, roughly chopped
- 30ml Lemon Juice
- 2 tbsp EVOO, Extra Virgin Olive Oil
- Tomato/Pepper Salsa
- ½ tsp Fine Sea Salt
- Turn on the oven, air circulation 210° C, rack set at the middle.
- Place the cut halloumi in an oven proof plate along with the bell peppers. Drizzle with the olive oil and lemon juice, sprinkle with the paprika and cook for 20’ tossing them half-way through. Remove from the oven to a bowl and keep aside.
- One by one place the tortillas on a flat surface and spread 2-3 full tablespoons of the mudjedra making sure that you keep 5cm on each side free as well as of the bottom part. Add on top of the mudjedra a full tablespoon of the fried onions and 4-5 tablespoons of the cooked halloumi with the peppers. Next add a tablespoon of the olives along with ⅓ of the Lountza strips. Add ⅓ of the tomatoes, season with some salt and finally add ⅓ of the lettuce and ⅓ of the coriander.
- To close the burrito, take the 2 ends of the tortilla and fold towards the filling. With your fingers holding together the folded sides, fold the lower part and roll to a burrito shape.
- Cook each burrito in a hot pan, about 1’ per side and until golden brown, starting with the seam edge down to help secure it in place.
- Slice in half and serve with the salsa.