Entree: Cyprus – Central Culinary Region – Λούντζα ➤ Loúntza (Smoked cured pork loin from Cyprus, typically sliced and pan-fried or served with cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 35 min

Ingredients

- 8 oz (225 g) lountza, thinly sliced (approximate usable weight)
- 8 oz (225 g) halloumi cheese, sliced into 1/4 in (6 mm) pieces
- 1.5 lb (700 g) small potatoes, halved or quartered depending on size
- 3 tbsp (45 ml) olive oil, divided
- 1 lemon, zest and juice separated — about 1 tbsp (15 ml) juice
- 1 tsp (2 g) dried oregano
- 2 cloves garlic, minced — about 1 tsp (5 g)
- 1/4 cup (60 ml) dry white wine or chicken broth (optional for finishing)
- 2 tbsp (30 g) capers, rinsed (optional)
- Salt and black pepper to taste (use sparingly with lountza)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp (30 ml) olive oil, half the minced garlic, dried oregano, salt and pepper to taste. Spread on a baking sheet and roast until golden and tender, about 25–30 minutes, turning once.
2. While potatoes roast, heat a large skillet over medium-high heat. Add 1/2 tbsp (7 ml) olive oil and pan-fry halloumi slices 1–2 minutes per side until golden. Transfer to a warm plate.
3. In the same skillet, add another 1/2 tbsp (7 ml) olive oil if needed. Add lountza slices in a single layer and quick-fry 1–2 minutes per side until edges are crisped and browned. Work in batches to avoid overcrowding.
4. Return halloumi to the skillet with the lountza briefly; add white wine or broth if using and the remaining garlic, allowing flavors to meld for 30–60 seconds. Toss in capers and remove from heat.
5. Finish roasted potatoes with lemon zest and juice, toss to coat. Arrange potatoes on a serving platter, top with slices of pan-fried lountza and halloumi, sprinkle with chopped parsley, and serve immediately.