Hi friends! Today I’m bringing you something bold, juicy, and totally delicious Pastırma ve Hellimli Pide, which means Halloumi and Sausage in Pitta. This Cypriot dish is packed with warm spices and cheesy goodness, all tucked into a crispy, golden pitta. Pastırma is a spiced, cured sausage made by Turkish Cypriots. We press the mixture together tightly and cure it without any wine just loads of flavor from garlic, cumin, paprika, and more!
This sausage is different from the “pastırma” that looks like pastrami. Ours is soft and juicy and perfect when fried or grilled. Pair it with hellim (halloumi cheese) and you’ve got a bite that’s smoky, salty, and comforting.
Method
Grinding the Spices
To start, you’ll need to make a spice mix. In a pestle and mortar (or spice grinder), combine the sea salt flakes, black peppercorns, fenugreek seeds, coriander seeds, and sugar. Crush and grind them all together until they become a fine, powdery mix. This step brings out the oils and deep flavors in the spices, which makes the sausage taste rich and warm.
Mixing the Mince
Next, grab a large mixing bowl and add your beef mince (or beef-lamb mixture). Sprinkle the spice powder over the meat, then add the crushed or finely grated garlic, sweet paprika, hot paprika, and ground cumin. Now roll up your sleeves it’s time to get messy! Use your hands to knead and mix everything together really well. You want all the seasonings spread evenly so that every bite is flavorful.
Taste Testing
Once the meat mixture is ready, take a small spoonful and fry it in a pan no oil needed. This quick taste test lets you check if the flavors are just right. If it needs more spice or salt, now’s the time to adjust it.
Curing the Mix
After tasting, cover the bowl tightly with cling film (plastic wrap) and place it in the fridge. Let it chill for 24 hours. This resting time allows all the flavors to soak into the meat and helps the texture firm up a little.
Shaping the Sausages
When the mix has chilled for a full day, remove it from the fridge. Divide it into 8 equal parts. Roll each part between your hands to form sausage shapes. Try to make them about the same size so they cook evenly.
Wrapping and Freezing
Take each sausage and wrap it tightly in cling film. This helps keep their shape while they freeze. Put them in the freezer and let them freeze fully until solid. Freezing makes the sausages easier to slice later on.
Cooking the Sausage
When you’re ready to cook, take the sausages out of the freezer and slice them while they’re still frozen. They hold together better that way. Place the slices in a pan and cook slowly on low heat. You don’t need oil the fat inside the sausage will melt and keep them juicy as they cook.
Assembling the Pide
While the sausage is cooking, cut your pittas open or keep them whole if you want to grill them folded. Add one cooked sausage portion and a slice of hellim (halloumi) cheese inside each pitta.
Grilling or Pan-Frying the Pide
Brush the outside of each pitta lightly with olive oil. Place it in a dry pan over low heat, and use the bottom of a saucepan or a heavy lid to press it down. This helps the pitta get crispy while the cheese softens and the sausage heats through. Flip if needed to get it golden on both sides.
Necessary Tools
- Pestle and mortar or spice grinder
- Mixing bowl
- Cling film (plastic wrap)
- Freezer
- Frying pan or BBQ grill
- Saucepan lid (for pressing)
Cypriot Halloumi & Sausage Pitta (Pastırma ve Hellimli Pide)
Cuisine: IraqDifficulty: Easy8
servings30
minutes15
minutes45
minutesIngredients
1 kg beef mince (at least 15% fat) or mix with lamb (no less than 50% beef)
1 tbsp + 1 tsp (20g) sea salt flakes
1 tbsp black peppercorns
2 tsp fenugreek seeds
2 tsp coriander seeds
2 tsp granulated sugar
25g garlic, crushed or finely grated
2 tbsp (30g) sweet paprika
1 tbsp + 1 tsp (20g) hot paprika
1 tbsp (15g) ground cumin
Hellim (halloumi) cheese – 8 slices
8 small pittas
Olive oil (for brushing)
Directions
- First, grind the salt, peppercorns, fenugreek, coriander seeds, and sugar until it’s almost like a powder.
- Add this spice blend to the mince along with the garlic, sweet paprika, hot paprika, and cumin.
- Use your hands to mix everything really well. Make sure the spices are all through the meat.
- Fry a little bit in a pan (no oil!) and taste. Adjust if needed.
- Cover the meat mix and chill in the fridge for 24 hours.
- After chilling, divide into 8 pieces and roll each one into a sausage shape.
- Wrap each sausage tightly in cling film and freeze until solid.
- When ready to eat, slice the sausage while still frozen and cook slowly in a pan (no oil needed).
- Add a slice of hellim and stuff it all into a pitta.
- Brush the pitta with a little olive oil, place it in a pan, and press down with a saucepan lid until the cheese is soft, the pastırma is juicy, and the pitta is golden and crisp!
Notes
- Make sure the meat is well mixed so the spices don’t clump.
- Let the mixture chill a full 24 hours to soak in the flavor.
- Always slice the sausage when frozen it holds its shape better.
- Don’t rush the cooking cook on low heat so the oils release and keep everything juicy.
Serving Suggestions
- Serve with a fresh cucumber and tomato salad.
- Add some yogurt and mint on the side.
- Great for BBQ parties or cozy weekend dinners.
- Try it with some roasted peppers for extra color and flavor!
Fun Fact
The word “bastırma” means “to press”, which is exactly how we make this sausage by pressing all the spicy, garlicky goodness together. It gives the pastırma its amazing texture and flavor!
Conclusion
Making pastırma pide is like making magic with spices and cheese! It takes a little time, but the flavors are so worth it. Whether you grill it outside or fry it in a pan, this Cypriot dish will fill your kitchen with rich smells and happy vibes. Try it once, and I think you’ll be making it again and again!
