jump to navigation

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

Posted by vegetariancooking in Appetizers, Breakfast Dishes, Side Dish, Snacks.
trackback

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.

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: