Sweet cake with ricotta cheese, halloumi and mint

Traditional Halloumi cheese has been made in Cyprus since the early age of Medieval Byzantine.

Following the very same traditions that our ancestors left us, we make one of the most fascinating and versatile cheese in existence today . It is a mixture of cow's, sheep's and goat's milk.

Grill it on a barbecue with friends, fry it for your breakfast sandwich or even boil it for a soup, Halloumi cheese will never melt or loose it's shape and form. You can even try it straight out of the package with some fruit and vegetables like melon.

Halloumi cheese offers the chef flexibility which no other cheese in the world can provide.


1 packet of halloumi (250gr)

1 packet ricotta cheese (400gr)

1/2 bundle of mint

1 pinch of cinnamon

1/2 bowl of sugar

3 eggs

Confectioner sugar and cinnamon for the serving

Ingredients for the dough

3 bowls of flour

1 packet of soda

1 cup oil



Place all the ingredients for the dough in the mixer bowl and work it for about 10 minutes, until you have a soft and pliable dough. Let it ferment for an hour. In the meantime grate the halloumi, and mix it in a bowl with the ricotta cheese, chopped mint, eggs, sugar and cinnamon. Open two sheets of dough and brush one with oil on a greased tray. Place the cheese mix above the greased layer, and then cover with the other sheet. Brush the cake with oil and plot softly. Sprinkle with water and bake for one hour in a preheated oven at 180 degrees Celsius.

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