Cypriot haloumi bread

My Cypriot neighbours taught me this recipe and passed on their secret tip for the best-ever haloumi bread – two cheeses, not one. Haloumi for salty firmness and provolone picante for a sharp oozy cheesiness with stretch and extra flavour. Feta also works very well as the second cheese.

Cypriot haloumi bread Credit: Jeremy Simons

• serves

  10

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

Some recipes call for dried mint, but I find the flavour of fresh mint more vibrant and refreshing. Optional additions include a handful of sultanas for little pops of sweetness, juicy pitted kalamata olives or caramelised onions.

Haloumi bread was one of the first breads I ever baked when I was a kid. It is so easy to whip up in one bowl, that even 12-year-old me could master it.

Ingredients

• 2 small handfuls sesame and/or nigella seeds, for sprinkling
• 4 eggs, at room temperature
• 250 ml (1 cup) light olive oil
• 125 ml (½ cup) milk
• 300 g haloumi, grated
• 200 g provolone picante, grated
• 260 g (2 cups) gluten-free self-raising flour, sifted
• 1 large handful of mint leaves, finely chopped
• pinch of sea salt flakes
• freshly ground white pepper

Cooling time: 1 hour

Instructions

1. Preheat the oven to 200°C (180°C fan-forced). Grease a 20 cm bundt tin, sprinkle in a small handful of sesame and/or nigella seeds and tilt the tin to cover the base and sides.
2. In a large bowl, whisk together the eggs, olive oil and milk. Add the cheeses, flour, mint, salt and white pepper and whisk to combine until you have a thick, wet batter.
3. Spoon the batter into the prepared tin and sprinkle the remaining seeds over the top. Bake for 40 minutes or until the bread is golden. Cool in the tin for 1 hour, then turn out and slice to serve. Store in an airtight container at room temperature up to 3 days.

 

Gluten-Free Mediterranean by Helen Tzouganatos, published by Plum, (RRP $44.99). Photography by Jeremy Simons.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Some recipes call for dried mint, but I find the flavour of fresh mint more vibrant and refreshing. Optional additions include a handful of sultanas for little pops of sweetness, juicy pitted kalamata olives or caramelised onions.

Haloumi bread was one of the first breads I ever baked when I was a kid. It is so easy to whip up in one bowl, that even 12-year-old me could master it.