This tasty dish is a nod to my worldly and very clever Uncle (I bet he’ll agree with that) who enjoyed something similar on a recent trip to Jordan. He raved about the simple dinner plate-sized flatbread covered with sliced haloumi, loads of fresh mint a generous squeeze of lemon juice that he feasted on during his visit.
On one of my Uncle’s trips to Sydney we experimented in recreating the simple snack and again on my visit to Victoria over the holidays when we very nearly perfected it.
What I found interesting is in looking for the right ingredients, in Melbourne it appears to be much easier to find souvlaki bread and in Sydney the thinner pita bread is more commonly available. Perhaps that’s partly due to a larger Greek population in Melbourne and a Lebanese community in Sydney.
But hey, no biggie. If you can’t find souvlaki, you can always make your own just as Ma and I did.
- 4 x souvlaki or pita bread
- 200g haloumi, thinly sliced and pan-fried
- Bunch of fresh mint, roughly chopped
- Olive oil
- 2 fresh lemons, halved
- Pine nuts (optional)
- Preheat the oven to 150˚C.
- Pan fry the haloumi and set aside.
- Add the souvlaki to the oven for a few minutes to warm through.
- Remove the souvlaki and top with haloumi, generously cover with mint, pine nuts and drizzle with olive oil.
- Place pizza in the oven for 5 minutes to toast, being careful not to burn the mint.
- Remove from the oven and squeeze half a lemon over each souvlaki. Slice and serve immediately.
Are you making this at home? I would love to see it! Share a pic with the tag #vegetaraianmakes so I can check it out. Happy cooking!
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