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Fried Halloumi Cheese #Vegetarian #Palestine #Recipe 11/03/2012

Posted by vegetariancooking in Appetizers, Breakfast Dishes, Side Dish, Snacks.
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Fried Halloumi Cheese #Vegetarian #Palestine #Recipe

create:
olive oil (for frying)
300 g halloumi cheese (see NOTE below)
plain flour, for dusting (all purpose)
fresh mint leaves
Directions:

Dry the cheese with paper towels and slice into 8.

Heat the oil over medium heat.

Dust the cheese slices in the flour and fry for 1 minute a side or until golden.

Serve immediately, garnished with mint leaves.

NOTE:
Halloumi is a semi-hard, unripened brined cheese made from a mixture of goats’ and sheep milk, and sometimes also cows’ milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation.
The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen.
The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (e.g. in saganaki) or fried and served with vegetables, as an ingredient in salads.
Many people in Palestine also like halloumi that has been aged; kept in its own brine, it is much drier, much stronger and much saltier. This cheese is very different from the milder halloumi that Western chefs use as an ingredient.
It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, this practice arising from the serendipitous discovery that Halloumi kept better and was fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.

Palestinian Salad a Feast for the Senses! #Vegan 11/03/2012

Posted by vegetariancooking in Salads.
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Palestinian Salad a Feast for the Senses!  #Vegan

Create:
One cup of passion
Bunch or washed, chopped parsley. Use fresh and best tasting available.
Olive Oil, extra virgin, prefer from Palestine
Lemon, fresh squeezed
Sumac
Pine Nuts, very lightly toasted in oil
Red Bell Peppers
Mix with passion, and eat the colors of the flag of Palestine

Recipe Hummus #Palestine #Authentic 11/03/2012

Posted by vegetariancooking in Hummus, Side Dish, Snacks.
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Hummus with Tahini recipe

Ingredients

250g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt to taste
4 tablespoons olive oil

Garnish

1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs parsley, finely chopped

Directions

Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.

Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.

Serve with warm pita bread for dipping.

♦ ♦ ♦   Tips   ♦ ♦ ♦

SOAKING

use bicarb’ of soda in the soaking water but make sure you rinse the chickpeas before boiling

soak dried chickpeas overnight for the best results

quick start – use boiled hot water (not tap hot water) if you’re pressed for time

BOILING

remove the froth from the water as you boil the chickpeas

simmer soaked chickpeas for 1-2 hours for nice soft chickpeas
simmer canned chickpeas for half an hour

don’t forget to save some of the cooking water for the blend!

MASHING

a traditional pestle will give texture
a blender will make it ‘creamier’

use the same pestle to mash that you crushed the garlic and spices with for little extra flavour

crush the garlic and salt in a mortar, use the pestle to mash the chickpeas for extra flavour

from  book – Arabesque