Pita with halloumi cheese, cucumber and sauerkraut
4 servings
30 minutes
Pita with halloumi cheese, cucumber, and sauerkraut is an amazing blend of Mediterranean and European flavors. Halloumi, with its dense texture and salty taste, perfectly complements the freshness of cucumber and the sweet-sour note of pickled cabbage. A tahini-based sauce with yogurt and mint adds a special zest, creating a harmonious palette of aromas. This recipe is inspired by Mediterranean street food where pita often serves as a base for various fillings. The ease of preparation makes it an ideal choice for a quick snack or light dinner. Golden-fried halloumi adds a warm, rich note while chili sauce provides a pleasant spicy aftertaste. This pita variation is suitable for those who appreciate unusual combinations and the freshness of natural ingredients.
1
Mix red wine vinegar with sugar and combine it with cabbage. Place the cucumber in a colander and lightly salt it. Leave the cucumber and cabbage for 20 minutes, shaking occasionally.
- Red wine vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Red cabbage: 0.5 piece
- Cucumbers: 0.5 piece
2
In a bowl, mix tahini and yogurt. Add lemon juice, garlic, and mint. Season with salt and add 1-2 tablespoons of water if necessary.
- Tahini: 1.5 tablespoon
- Plain (natural) yoghurt: 4 tablespoons
- Lemon juice: 1 tablespoon
- Garlic: 0.5 clove
- Mint leaves: 17 g
3
Fry halloumi cheese in a dry non-stick pan until golden brown on both sides. Stuff the pita with cabbage and cucumber, add some cheese, and drizzle with prepared sauce and chili sauce to taste.
- Halloumi cheese: 50 g
- Pita bread: 4 pieces
- Chili sauce: to taste
