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 200oC (heating elements) for 1 hour and 15 minutes.
Take out of the oven and leave to cool.
DODONI Dairy, having completed five years of operation under its new management and on occasion of the launch of the new milking period 2017-2018, announced that it will continue, for yet another year, its policy of making advance payments against milk farmers during the new period, granting all submitted applications and allocating for this purpose a total of €4 million ...
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.
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).