We heard about this dish on The Food Programme on BBC Radio 4 as described, lovingly, by Leyla Kazim on a program about Cyprus and halloumi/hellim. We couldn’t wait to try it. Constructed from the description by Leyla and trawling the internet for quantities. Delicious comfort food and a new way with halloumi (for us at least).
Turkish macaroni – serves 4
- 200g halloumi
- 2 tbsp dried mint
- 400g wholewheat pasta, we used penne
- 2 litres good chicken stock
- 1-2 lemons
- a large handful of fresh mint leaves, chopped
Finely grate the halloumi cheese and mix with the dried mint.
Cook the pasta in the chicken stock until al dente.
Put some of the cheese and mint mixture in the bottom of four bowls. Ladle some pasta and stock over each portion, then sprinkle with another layer of cheese and mint. Add another layer of pasta and finish with a final layer of cheese. Sprinkle over the fresh mint and squeeze some lemon juice over each to taste.
Jono & Jules do food & wine 
That sounds very intriguing. Will have to satisfy my curiosity and try this out.
Do it, it’s a great dish!