From our Farm
our handmade
Halloumi Cheese!!!

Trachanas Soup

Servings: 4
Preparation time: 5 minutes
Boiling time: 15 minutes

1 ltr stock (meat, chicken or vegetarian)
1 bag 500g Fresh Trachana Polycarpou
Freshly ground pepper (optional)
½ teaspoon salt (Optional)
150g halloumi cheese cut in small cubes (Optional)

Place the trahanas in a medium sized bowl and add the stock and boil for 10 minutes. Add the optional ingredients and boil for another 5-10 minutes.



Pourekia Satzis


2 halloumi cheese (1 old and 1 fresh)
1 cup olive oil
1 big onion
little fresh coriander, shredded or some dry spearmint
cinnamon (optional)
Ingridients for the dough
1 Β½ flour (half all-purpose flour, half strong white flour)
A pinch of salt and tepid water for the kneading

Preparation: Β 
We grate the halloumi cheese and mince the onion. In a frying pan we add the olive oil and sautΓ© the onion and then the coriander. Β We withdraw the pan from the fire and add the halloumi cheese and the spearmint. We then knead the dough well and roll it into a rectangular shape. We put a spoonful of the filling at intervals, in the half part of the dough and cover it with the other half, pressing it around the filling. Lastly, we cut them and cook them in a frying pan without oil or in a shallow cooking pan.


Pourekia with halloumi (fried)

Ingredients for the dough
3 cups flour
3 tablespoons oil
A pinch of salt and tepid water for the kneading
Ingetients for the filling
1 Β½ cup halloumi cheese, rubbed
2 eggs
spearmint and onion minced, and fried (optional)

We knead the dough and after we’ve rolled it in a thin rectangular shape, we put a spoonful of the filling at intervals in the half part of the dough and cover it with the other half. We then press them and cut them with a glass or a form. We fry the pourekia in plenty of oil.


"Halloumopites"or "poulles"- Halloumi bread


1 kg all-purpose flour
barm or 2 tablespoons yeast (roughly)
ΒΌ cup peanut oil
A pinch of salt and tepid water for the kneading
2-3 halloumi cheese chopped in small pieces (at preference old)
2 teaspoons spearmint

Preparation: Β We knead the dough well. We add the rest of the ingredients and knead. We make the pies like small breads and to avoid sticking, dust with flour. Leave to rise in a warm place for about an hour, or until roughly doubled in size. We bake them in the oven at a high temperature until they have browned (roughly for about one hour).




For the dough
2 kg flour (all-purpose flour and strong white flour)
1 teaspoon salt
2 teaspoons baking powder
mechlepi, mastic, anise (well pounded)
2 cups oil
Barm (in the size of 2 eggs)
tepid milk for the kneading

Ingedients for the filling (fokos)
2 kgs flaouna cheese and halloumi cheese
Β½ cup semolina
12 eggs (roughly)
barm (in the size of 2 eggs)
2 teaspoons baking powder, mechlepi, anise, fresh spearmint (minced)
1 cup raisins (optionally) beat 2-3 eggs for smearing
2 cups sesame

Preparation of the filling:
In order to make flaounes we prepare the filling from the previous evening or 4-5 hours prior. Grate the cheese 1-2 days prior in order to dry and to make use of more eggs. We add the spices (semolina, mechlepi, anise) and mix well. We beat the eggs. We make a dent in the bowl with the cheese, we add the barm and the eggs. We grate with our fingers well-good until the barm is dissolved. We add as many eggs as needed in order for the filling to become rather stiffish. The next day we add the baking powder, the spearmint and the raisins, and if it is needed another 1-2 eggs.

Preparation of the dough:
Sift the flour in a bowl, add the salt, the baking powder, the mechlepi, mastic and anise and mix the ingredients well. Add the oil and grate the flour with your fingers. Then, add the barm and tepid milk and knead until it becomes regular dough. We leave dough for about 1-2 hours to rise and roll it into small circle pieces of approx. Β½ cm thickness. We smear the exterior side of the pie in sesame, we add proportional filling at the interior side and we fold the flaounes in the shape that we want. Prior we cook them we leave them to rise, smear with beaten egg and sesame and we bake them in hot oven for approx. 1 hour.



640 gr all-purpose flour
Β½ glass water
Filling (for 6-8 persons)
350gr grated halloumi cheese
3 eggs

Sift the flour, add the salt and slowly mix until it becomes a dough. We roll it in the machine, cut it in round or square pieces (approx. 6 cm) and smear with egg. Afterwards we put the filling in the pastry pieces and we fold them. Finally we cook them in chicken or vegetable broth for about 10 minutes. Finally, after the ravioli have been cooked, we can add grated halloumi cheese with spearmint.