Cypriot Ravioli (Piroh) with Halloumi: Recipe and Tips

In short: Piroh is Cyprus's halloumi-filled pasta. Thin dough is filled with halloumi, anari, egg and dried mint, folded into half-moons, boiled in chicken stock and served with grated halloumi and dried mint on top.

Ingredients (serves 4)

Method

1. Dough: Knead flour, egg, salt and warm water into a smooth, not-too-firm dough. Cover and rest for 30 minutes; rested dough rolls more easily and does not crack when boiled.
2. Filling: Mix two thirds of the halloumi with the anari, egg and dried mint. Halloumi is salty, so add no extra salt.
3. Roll: Roll the dough thin and cut rounds with the rim of a glass.
4. Fill: Place a teaspoon of filling in the centre of each round, fold in half and press the edges firmly with a fork. Open edges will burst during boiling.
5. Boil: Bring the stock to the boil and add the piroh a few at a time. Once they float, cook for another 3-4 minutes.
6. Serve: Drain and top with the remaining grated halloumi and dried mint. Many serve them in the stock like a soup.

Tips

• Don't roll the dough paper-thin; it tears while boiling.
• Keep the filling off the edges; cheese on the rim stops them sealing.
• Don't crowd the pot; the water cools and the parcels stick together.
• To freeze: Freeze uncooked piroh spaced out on a tray, then bag them. Cook straight from frozen in boiling stock.

FAQ

How is piroh different from Turkish mantı? Piroh is filled with halloumi and anari rather than meat, is larger and half-moon shaped, and is served with grated halloumi and dried mint instead of yoghurt.

Why do piroh open while boiling? The edges were not pressed firmly enough, or filling got onto the rim.

Can piroh be frozen? Yes – freeze them uncooked on a tray, then transfer to a bag.