Pirohu – Piruhi or MANTI ?

pirohu, piruhi

This is a delicious Cypriot dish, but the way people call it differs as far as I know, It is Pirohi in Cyprus, Piruhi in Turkey, if anyone knows another name please let me know! The reason I added the word MANTI is simply because it is a Turkish dish which is cooked similarly but with minced meat and onions as stuffing. Since it is meat, it is heavier but it has a lot of fans!

Now, here are the ingredients you will need:
Serves 4

For preparing the dough:
500g of flour
salt
water

For the filling:
fresh chopped mint
200g anari “nor” cheese – can be found in Turkish, Greek or Middle Eastern shops
1 medium size egg

or alternatively
1 medium size egg
500 gr chopped spinach

(Whichever filling you use, simply mix egg and the ingredients in a bowl, keep it nearby with a spoon)

When serving
Halloumi – hellim cheese (can be found almost everywhere even in Sainsbury’s or Tesco)
Plain yoghurt
Crushed garlic cloves (two or three depending on how much you love garlic: )
Red pepper flakes or hot pepper sauce like tabasco
Olive oil

How will I cook it?
First of all, do not get frightened by too many ingredients, it is quite fun to do if you have something to listen to or watch or have someone at home chatting, I used to help my mum when I was little. Also, since it is made of dough it, takes time to digest so it was usually a Sunday lunch for us! But It’s worth it!

How to make dough?
Not as hard as it seems. Simply put half of your flour in a big bowl and slowly
pour some water in it, whilst mixing it by hand. Place some flour to the sides of your now-a-bit-sticky dough, then gently draw in flour from the sides. Let the dough have a shape whilst kneading and get harder, now you need to have a bit of sense of what dough is, but do not forget: Pirohu dough does not have to be “soft like your earlobe” as said, it has to be hard! It will be sort of a filo pastry in the end once you open it with a rolling pin.

how to open a dough

When it is opened, take some flour in your hands and spread over and under your filo pastry, it might get sticky otherwise. Best place to put your filo pastry is a flat surface, like a table.

Then, start slicing your filo pastry as shown here:

filo pastry slices

Then slice horizontally as well so you will have many cube shaped pastries!

Now place each cube a little bit of the filling you prepared earlier as shown on the left. After that, you can close them nicely but make sure they are well sealed.

topped with cheese

(There is another way of making these actually quicker but it needs a bit experience, once you open the filo pastry keep half of the pastry over your rolling pin, place pieces of cheese next to each other, cover them with the filo pastry over the rolling pin, seal them nicely then cut them into pieces with a knife)

Ok, if you are still not bored and willing to cook Pirohu, you achieved a lot until now, so congratulations! Now, with the baby filo pastries, simply make triangles, and do not forget to seal the corners well!

Place all of them into a flat tray and put some flour so they won’t stick to each other. If you are not eating all of it , simply put half of it for instance (like I did) into a box and freeze, impress your guests after a hard days work 🙂

Now we are at the easy part, simply boil water in a pan, add your pirohu pieces and cook them about 10 – 15 minutes until soft. Whilst cooking, fry some red pepper flakes and if you like dried mint in a pan with a bit of olive oil. Then, add the crushed garlic into some yoghurt (for 4 people I would use 5- 6 spoonful of yoghurt and water it a bit)

Once all is ready, serve your pirohu in yoghurt and red pepper sauces topped with halloumi cheese!

De- li-ci-ous! Believe me: )

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4 thoughts on “Pirohu – Piruhi or MANTI ?

  1. Pingback: piruhi
  2. Piedro

    I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we won’t have at least one meal with halloumi, not to speak about BBQs, where having halloumi is a must.
    Thank you for sharing this nice recipe, I will give it surely a try.

  3. Sev

    Hi, I am a Turkish Cyrpiot who lives in Australia. I agree these are amazingly delicious as simple as they are.
    There are differences between Pirohu & Manti.
    Pirohu is a Turkish Cypriot dish made the way you say but I must admit I haven’t seen the spinach filling before. My mother/grandma etc fills them with mince fried with onion, parsley & salt & pepper. The alternative is nor which is also the same as ricotta. We don’t serve it with yogurt or tomato salsa but rather with grated helim (haloumi) all over. The more the better!
    As for Manti, this is a Turkish ravioli from Turkey. Made differently (the filling is mince but not friend & I don’t make them so can’t give you the correct recipe) but these are boiled & served w minted yogurt (dried mint, yogurt & little water to make a sauce like consistency). The salsa is made with some melted butter, tablespoons of tomato paste & less of capsicum paste, also diluted with water but his one we heat up. Pour over Manti & eat away. Can also sprinkle mint over the lot.
    Hope this helps.

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