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Traditional Cyprus Macaroni with Apaki & Halloumi


  • 500 g Helios Traditional Cyprus Macaroni
  • 150 g Apaki (cured smoked pork), finely chopped
  • 2 spring onions, finely chopped
  • 1 courgette, finely diced
  • 2-3 sun-dried tomatoes, finely chopped
  • 100 g peas, parboiled
  • Grated rind & juice of 1 lemon
  • Oregano, salt, pepper
  • Halloumi


Cook the pasta in plenty of boiling salted water for 1-2 minutes less than the time stated on the packet. Drain, reserving 2 tbsp of the cooking water.

Lightly sauté the Apaki in a deep, frying pan and gradually add the spring onions, courgette, peas and sun-dried tomatoes. Season with salt and pepper and continue cooking until all the liquid has been absorbed. Add the traditional macaroni together with the 2 tbsp reserved cooking water. Gently stir together in the pan for a few minutes until well combined then sprinkle with the lemon juice. Lastly add the grated lemon rind and a generous sprinkling of oregano. Serve hot topped with grated Halloumi.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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