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Makarna bulli with sorpresine

Makarna bulli with sorpresine

This comforting Cypriot chicken pasta dish brings together tender poached chicken, crisp golden skin and handmade sorpresine pasta in a glossy, aromatic broth. Grated halloumi and dried mint create a savoury base, while lemon and chilli add brightness and warmth. Every spoonful delivers rich, homely flavours that make makarna bulli a truly satisfying meal.

Prep: 45 mins
Cook: 1 hr 15 mins
Serves: Serves 4
Dietary: Healthy, Nut-free
Makarna bulli with sorpresineBy Hasan Semay
From Saturday Kitchen Recipes

Nutri-Score C rating
Makarna bulli with sorpresine pasta scores a Nutri-Score of C, reflecting its balanced nutrition from lean chicken protein, wholesome pasta and moderate fat content.

The dish provides approximately 650 kcal per serving, with 28g fat, 58g carbohydrates, 4g sugars, 3g fibre and 42g protein. The halloumi adds calcium and extra protein while keeping this Cypriot chicken pasta recipe satisfying and nourishing.

Equipment

Ingredients

For the sorpresine

  • 300g/10½oz flour
  • 10 free-range egg yolks
  • 1 free-range egg
  • semolina, for dusting

For the makarna bulli

  • 2 litres/3½ pints chicken stock
  • 1 whole chicken, about 1.8kg/4lb
  • 4 tbsp olive oil
  • 220g/8oz halloumi, or hellim, grated
  • 1 tsp dried mint
  • 1 lemon, juice only
  • sea salt and freshly ground black pepper
  • pinch chilli flakes or 2 tbsp Turkish ketchup, optional

Customise

  • Swap halloumi for grated feta or kefalotyri cheese for a different salty kick
  • Use fresh mint instead of dried for a brighter, more aromatic finish
  • Replace chicken with turkey or duck for a richer makarna bulli variation
  • Add spinach or kale to the broth for extra greens and nutrition
  • Try orzo or bucatini instead of handmade sorpresine if short on time

Method

  1. Make the pasta dough (20 mins + 1 hr chilling)
    Tip the flour onto a clean work surface and create a well in the centre. Drop the egg yolks and whole egg into the well, then use your fingers to gently mix the eggs while gradually drawing in flour from the edges. Keep going until the mixture becomes too firm to stir, then grab a pastry scraper to chop and fold in the remaining flour until a rough dough forms. Knead for 20 minutes until smooth and elastic. Wrap tightly in cling film and chill for at least 1 hour to make shaping easier.
  2. Shape the sorpresine (25 mins)
    Cut the dough into 4 pieces, keeping unused portions wrapped. Roll one piece through a pasta machine to the second-thinnest setting, dusting with semolina if needed. Cut into 2cm strips, then across to make 2cm squares. Place a square diagonally in your palm and use your thumb to roll it away from you, forming a small ridged shell. Pinch the ends lightly to create the sorpresine shape. Transfer to a semolina-dusted tray and repeat with remaining dough, keeping pieces separate.
  3. Poach the chicken (40 mins + 10 mins resting)
    Bring the chicken stock to the boil in a large pan with 2 large pinches of salt. Lower in the whole chicken, ensuring it is fully covered (add water if needed). Gently poach for 30–40 minutes until just cooked through. Remove the chicken and rest for 10 minutes. Reserve the poaching stock for the broth, as it forms the flavourful base of your makarna bulli.
  4. Crisp the chicken skin (10 mins)
    Joint the cooled chicken carefully, keeping the skin intact. Separate the legs, divide the thighs and remove the breasts. Heat olive oil in a frying pan, pat the chicken dry and season with salt and pepper. Fry over medium heat for 5–8 minutes until the skin is golden and crisp, the meat is piping hot and juices run clear. Leave the rendered fat in the pan for flavouring the pasta.
  5. Cook the pasta and assemble (5 mins)
    Taste the reserved stock and season if needed, then bring to the boil. Add the sorpresine pasta and cook for 2–3 minutes until al dente. Drain and add to the pan with the chicken fat. Pour in a splash of stock and a generous splash of olive oil. Toss over the heat until the oil and stock form a glossy sauce that coats every piece of pasta beautifully.
  6. Serve the makarna bulli (5 mins)
    Grate the halloumi into a bowl and mix with the dried mint. Spoon a little into the base of each serving bowl. Slice the chicken breasts and arrange on a serving plate, with thighs on the bone. Divide the pasta and sauce between bowls over the halloumi mixture. Scatter with more halloumi and mint, then spoon over any remaining pan juices. Finish with lemon juice and serve with chilli flakes or Turkish ketchup if desired.

Tips for success

  • Make the sorpresine pasta ahead and freeze on trays before transferring to bags for up to 3 months
  • Use the poaching stock within 2 days or freeze in portions for future soups and risottos
  • Crisp the chicken skin just before serving to maintain that satisfying crunch
  • Adjust the lemon juice to taste, as it brightens the rich flavours of this Cypriot chicken pasta
  • For extra depth, add a bay leaf and peppercorns to the stock while poaching the chicken

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