Measure the ingredients in bowls. Preheat the oven to 180oC. 

Weigh the ingredients. Chop the onion and mince the garlic. Grate the Sheep Graviera.

Wash the meat and wipe it dry using kitchen paper.

Place it on the grill with a baking tray underneath and use a knife to cut holes in several places. Put the pieces of garlic inside them the holes.

Dust with salt (generously), pepper and thyme, and sprinkle with olive oil.

Spread the materials evenly, using a brush or your hands.

Turn the meat over and repeat the procedure.

Pour a glass of water into the baking tray and put it in the oven at 200^oC (heating elements) for 1 hour and 15 minutes.

Take out of the oven and leave to cool.

In a large bowl, beat the eggs (no mixer required), add the cheese, the oil, the milk, the mint, the apaki and finally, the flour, as much as it gets, depending on how big the eggs are.

Stir the mixture with a spoon. (Its texture should look like all cakes).

Cut the piece of DODONI Halloumi in two halves and then into 1cm-thick sticks.

Mix the flour, oregano, salt and pepper in a dish.

Take three halloumi sticks, place them in the dish and roll them so that they are completely covered in flour. Shake them to remove excess flour. Do the same with the other sticks, three sticks at a time.

To make the yoghurt sauce, add in a bowl the DODONI strained yoghurt and the lemon juice, smoked paprika, “piperokama”, salt and cayenne pepper, and mix well.

Transfer the yoghurt sauce to a serving bowl, decorate with ½ tablespoon sun-dried tomatoes and add a sprinkling of olive oil on top.

Put the olive oil in a non-stick pan and once hot add the onion. Sauté until it gets a nice golden color.

Then add the slices of sausage and peppers. Sauté briefly and careful not wither, but to be al dente.

In a large bowl, mix all cheeses with milk, basil and sun-dried tomatoes.