I hadn’t had prawns since Thailand, so not for two years, until the other day when I found them in a hypermarket. There were fresh mushrooms too, which were another treat, and then I found the Halloumi cheese although Feta is preferable for this recipe, but never mind! To make straight Greek prawns omit the spices, and use Feta with more oregano and a wineglass of white wine. Greeks don’t use mushrooms either. Here, though is the recipe I cooked.

1 lb shelled prawns
3 oz Halloumi or Feta, cubed
½ lb mushrooms (khombi), stalks and skins removed and diced
1 large onion, finely chopped
3 or 4 garlic cloves, finely chopped
3 or 4 tomatoes peeled and roughly chopped
1 heaped tsp dried oregano
2 tsps cumin seeds
1 inch piece of cinnamon
1 bay leaf, torn to the vein, but intact
freshly ground black pepper
olive oil for frying

Heat the oil in a pan and add the cumin seeds, ad fry for a minute, then add the cinnamon, onions and garlic, and fry until the onion is translucent. Stir so that the garlic doesn’t burn.
Add the prawns and stir. Fry until they have been coated with oil on all sides.
Now add the mushrooms which should soak up the remaining oil.
Add the tomatoes and wine if you are using, and the oregano, bay leaf and black pepper.
Cook for 20 minutes and then add the cheese and cook for a further 10 minutes or until the cheese has melted.
Remove from the heat and serve with rice.
This has Taste and is a Treat.

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