Tonia Buxton’s Hallumi bread rolls • Halloumoti


Hallumi bread rolls • Halloumoti

Very similar to the olive bread but you also add some mechlebi,our sour cherry pips and mastiki powder. These ingredients are very Greek…you may have to come to Cyprus to buy them as there really is no substitute!


Makes around 10 rolls
5 glasses (1 kg) of plain flour or
unbleached village flour or
1 glass (200ml) of olive oil
2 eggs, beaten
pinch of salt
4 heaped tsp of dried yeast
3-4tbsp of freshly chopped mint
300g of hallumi cheese, cut into
small cubes
1 tsp mechlebi, sour cherry pips
1 tsp mastiki powder, or granules
ground in a pestle and mortar
with 1 tsp sugar

Preheat the oven to 180°C/Gas 4.
Tip the flour into a large bowl together with a pinch of salt, the olive oil and the eggs. Mix together. Make a well in the centre and sprinkle in the yeast with just enough warm water to blend it into a paste. Then start to draw all the ingredients together trickling in more warm water, around 2 glasses or 25ml until it becomes a lumpy dough.
Plop out onto a floured surface, then using floury knuckles knead well until smooth and pliable. Place in a lightly oiled bowl, cover with a clean cloth or cling film and leave to rise somewhere warm for 45 minutes. When not in my naturally warm Cypriot kitchen and back in London I use the airing cupboard…not quite the same!
Meanwhile in another bowl, mix together the mint, hallumi, mechlebi and mastiki powder, adding a drop of olive oil. Then work this mixture into the rested dough, kneading constantly to distribute the ingredients.
Now the satisfying part…divide the dough into 8-10 equal pieces each about the size of a golf ball then knead into a tidy round roll, flattening slightly. Space out onto baking sheets, allowing them room to rise. Cover with the clean tea towel, leave again in that warm place for about 30-45 minutes or until doubled in size.
Bake for around 15-20 minutes, or until well risen and golden, hollow sounding when tapped on their bottoms…

By Tonia Buxton