Eddington Cookbook #3 Halloumotes

Eddington Cookbook #3 Halloumotes

Halloumotes (Halloumi bread)

This weeks recipe comes from Eddington resident Argyris, who is a volunteer at the Eddington Eats community restaurant at Storey’s Field Centre and has been an Eddington resident for 1 year and 6 months.

I am Argyris and I come from Cyprus the land of halloumi. These halloumi breads (halloumotes) are very popular for breakfast (or any time of day!) and can be found at any bakery. Here is my version of them:


  • 500g bread flour
  • 7g yeast
  • ~250g halloumi cut in large chunks
  • 3tbsp dry mint
  • 10g sugar
  • 2g salt
  • 3tbsp olive oil
  • 350ml water

  • beaten egg for brushing
  • seeds (combination of sesame, nigella, anise is traditional!)


1. Add all the dry ingredients (incl. halloumi) and combine with the
olive oil until it has a ‘wet sand’ consistency.
2. Add the water and knead until not sticky
3. Leave to rise until double in size.
4. Divide the dough to form the smaller breads (12-15 breads)
5. Brush with beaten egg and add seeds to each bread.
6. Leave to rise again for ~0.5hr
7. Bake at 180˚C for ~30 mins.

You can substitute the halloumi with olives. In that case also replace mint with coriander!



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