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Street Food

Halloumi & Lountza Street Wrap

The Quirky Foodster Team

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3
Servings

Ingredients

  • 150 g (5 oz) Halloumi, sliced
  • 150 g (5 oz) Lountza (smoked pork loin), sliced thin
  • 4 Pita bread
  • 1 large Tomato, sliced
  • 1 cup Lettuce, shredded
  • 150 g (5 oz) Talattouri (see Appetizers)
  • 1 tbsp Olive oil

Method

  1. Heat olive oil in a grill pan over medium-high heat.
  2. Grill halloumi slices for 90 seconds per side until golden.
  3. In the same pan, quickly sear the lountza slices for 30-45 seconds per side, just to warm through and lightly crisp the edges.
  4. Warm the pita bread briefly on the grill pan.
  5. Spread talattouri over each pita, then layer with lettuce, tomato, grilled halloumi and lountza.
  6. 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.

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