DODONI, the leading dairy company of Epirus, with 54 years of tradition in taste, the taste of good, is launching grated cheeses of exceptional quality and rich taste. The new grated cheeses DODONI ...

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).

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.

In blender or by hand, mix well all the ingredients of the dough except for the flour. Leave the mixture for half an hour to feed the yeast.
Then add the flour and knead. Make a ball, cover it and leave it for half an hour in a warm place, to rise in a bowl that we have covered with a cotton towel.
Divide the dough into balls, cover them and leave them for another half hour to double in size.

Consumers who love feta cheese, can now enjoy feta with 40% less salt by DODONI, the leading Greek dairy company. With the same high quality that has distinguished DODONI in its 54-year course...