Entree: Cyprus – Λούντζα ➤ Lountza (Traditional Cypriot dry-cured and smoked pork loin typically served thinly sliced and quickly pan-seared or grilled)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 12 oz (340 g) lountza (dry-cured smoked pork loin), thinly sliced
- 8 oz (225 g) halloumi cheese, sliced 1/2 inch (12 mm) thick
- 1 lb (454 g) baby potatoes, halved if large
- 3 tbsp (45 ml) olive oil, divided
- 1 lemon, zest and juice (about 1 oz / 30 g juice)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 tbsp (15 ml) red wine vinegar or white wine vinegar
- 1 tbsp (15 g) fresh oregano, chopped (or 1 tsp / 1 g dried oregano)
- 2 tbsp (8 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Optional: crusty bread for serving
Instructions
1. Step 1: Cook potatoes. Bring a medium pot of salted water to a boil and simmer potatoes until just tender, 12–15 minutes. Drain and toss with 1 tbsp (15 ml) olive oil, half the lemon zest, salt, and pepper.
2. Step 2: Pan-fry potatoes. In a large skillet over medium-high heat, heat 1 tbsp (15 ml) olive oil. Add potatoes cut-side down and cook until golden and crisp, about 6–8 minutes. Remove and keep warm.
3. Step 3: Make lemon-herb dressing. In a small bowl, whisk remaining 1 tbsp (15 ml) olive oil with lemon juice, remaining lemon zest, minced garlic, vinegar, and chopped oregano. Season to taste.
4. Step 4: Sear lountza. In the same skillet over medium-high heat (add a touch more oil if needed), lay lountza slices in a single layer and sear quickly 1–2 minutes per side until edges tighten and slightly caramelize. Lountza is cured and should be served cooked through briefly to render edges but not dried out.
5. Step 5: Grill halloumi. In a separate nonstick pan or on a grill over medium heat, cook halloumi slices 2–3 minutes per side until golden brown and marked.
6. Step 6: Plate and finish. Arrange crisp potatoes on plates, drizzle with the lemon-herb dressing, top with seared lountza and grilled halloumi. Scatter chopped parsley over the dish and serve immediately with crusty bread if desired.
