What makes the Cypriot version of spaghetti bolognese so good? It must be the halloumi on top! Here’s our Makaronia me kima (Spaghetti with minced pork meat) recipe.
Ingredients
½ kg minced meat
1 medium onion, chopped finely
1 garlic clove, minced
1 cup of water
1 cup of tomato sauce
1 tsp cinnamon
1/2 cup of olive oil (100gr.)
1 small bay leaf
1/2 teaspoon salt
¼ teaspoon sugar
1/2 tablespoon black pepper
1 cube of vegetable stock
500gr dried spaghetti
3 tablespoon halloumi cheese
Method:
First of all finely chop the onion.
In a saucepan place 1/2 of a cup of olive oil and fry the onion for 5 minutes until transparent.
Once transparent add the minced meat, garlic, and fry for 5-7 minutes.
Then add the tomato juice, the salt, sugar, cinnamon, bay leaf, pepper, 1 cup of water and the vegetable stock. Cook for about 30 minutes at a medium temperature, until all the liquid is absorbed.
In another large pot, add about 2,5 to 3lt of water to boil. Put a lid on the pot and wait until the water boils.
When the water it’s done, remove the lid, add the spaghetti, add a pinch of salt and stir. Cook ‘al dente’.
Place a colander in the kitchen sink and drain your spaghetti once done. Put the drained pasta back into the pot and add the meat micture. Stir and mix well.
Serve immediately topped with halloumi cheese.
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