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TRADITIONAL HALLOUMI

Because of the composition of the refugee's community of Mari, the traditional recipes for making halloumi (type of cheese) come from the various regions in the occupied territory of Cyprus.

Halloumi is a traditional product of Cyprus and is made of goat & sheep milk.
The production occurs as follows:
The milk is heated at a low temperature inside a traditional "chartsi" (special large copper caldron) and then the "pithkia" (special powder for the milk to thicken) is added. After about an hour the milk will set and then follows the its cutting and collection in the "talaria" (special wicker-baskets). Pressing the halloumi with the hand follows so as to remove all the liquids from the material.

After the material is pressed, it is placed on the "tiroskamni" (traditional tool) and is cut into (approx.) 200 gr. pieces. The rest of the liquid that remained in the caldron is reheated at a high temperature thus producing "anare" (white soft cheese). Anare floats in the caldron and then it is picked and placed in the "kouroukla" special thin fabric) until it dries. Anare is eaten fresh, with honey or sugar. It is then cut in pieces, salted, and dried up in the sun so as to be used in the making of various other dishes as "trimma" (topping -like grated cheese).

The halloumi pieces are then placed back into the caldron, inside the "norros" (whey), and are heated over a low flame until they are cooked. The cooking procedure lasts for about 60 to 90 minutes during which the pieces of halloumi must be occasionally stirred with a special dipper. After being cooked they are again placed upon the "tiroskamni" (cheese maker's stool) to cool down; afterwards they are salted and various aromatic elements -like mint -are added.

Then they are placed into glass or plastic vessels. After two days, the corresponding whey is poured into the vessels, having been salted. All of the whey that is left over becomes food for the swine.
In this manner the traditional Cypriot halloumi comes to your houses, offering its unique taste.

 
 

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