Street Food
Halloumi & Lountza Street Wrap
Ingredients
- - Halloumi, sliced — 150 g (5 oz)
- - Lountza (smoked pork loin), sliced thin — 150 g (5 oz)
- - Pita bread — 4
- - Tomato, sliced — 1 large
- - Lettuce, shredded — 1 cup
- - Talattouri (see Appetizers) — 150 g (5 oz)
- - Olive oil — 1 tbsp
Method
- Heat olive oil in a grill pan over medium-high heat.
- Grill halloumi slices for 90 seconds per side until golden.
- In the same pan, quickly sear the lountza slices for 30-45 seconds per side, just to warm through and lightly crisp the edges.
- Warm the pita bread briefly on the grill pan.
- Spread talattouri over each pita, then layer with lettuce, tomato, grilled halloumi and lountza.
- Roll tightly into a wrap and serve immediately while warm.
Introduction: A popular quick bite from Cypriot street stalls and bakeries, this wrap combines grilled halloumi with
lountza, a smoked, spiced pork loin unique to the island, rolled into warm pita for an on-the-go lunch found
in towns from Nicosia to Limassol.
Cultural Background: A popular quick bite from Cypriot street stalls and bakeries, this wrap combines grilled halloumi with
lountza, a smoked, spiced pork loin unique to the island, rolled into warm pita for an on-the-go lunch found
in towns from Nicosia to Limassol.
Variations: Not vegetarian. No authentic vegetarian or vegan version due to the lountza; a halloumi-only version omits the meat but is a modern adaptation rather than traditional.
Storage: Best assembled and eaten fresh; components can be refrigerated separately for up to 2 days.
Reheating: Reheat the halloumi and lountza briefly in a hot pan before reassembling; do not microwave the
assembled wrap.
Nutrition: Per serving: ~430 kcal, 24g protein, 26g fat, 28g carbohydrate.
FAQs
Q: What is lountza?
A: Lountza is a Cypriot smoked and spiced pork loin, traditionally cured with coriander seed similarly to afelia.
Q: Can I substitute the lountza?
A: Smoked bacon or pancetta can approximate the smokiness, though the flavour profile will differ.