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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.

Hummus VIDEO: Easy Vegan Palestinian Style 05/26/2012

Posted by vegetariancooking in Appetizers, Hummus, Side Dish.
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GoodHousekeeping.com comes to Palestine for the best hummus recipe.

Palestine Brings Eggplant Dip to our Vegan table! 04/04/2012

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Ingredients

– 1 big eggplant (about 1 pound) 
– 1/4 cup tahini 
– 3/4 cup yogurt
– 3 gloves mashed garlic
– 1 teaspoon lemon juice
– 2 tablespoons olive oil
– Salt to taste. 

Directions

1. Grill the eggplant until it’s perfectly done and very soft all through. I usually throw a couple
eggplants on the side of the grill every time we do some grilling. When they are done, let them
cool then peel and preserve them in the freezer in small bags. When you need grilled eggplants,
defrost one bag and put it in a colander to drain excess water.
2. In a mixing bowl, add the other ingredients except the olive oil and mix well.
3. Cut the eggplant into rough chunks and add to the previous mixture.
4. Scoop in a serving platter and drizzle with olive oil.
5. It tastes best when it is cool, so you can take it out of the refrigerator and set aside for
10-15

Vegan Spinach Palestinian Pies: Fatayer Sabanegh (Spinach Triangles) فطاير سبانخ 12/14/2011

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INGREDIENTS: This quantity will make 50-70 depending on the diameter of the cutter.

DOUGH:

3 cups Flour 00 (can be substituted for all-purpose flour)

2 cups organic pastry flour (can be substituted for all-purpose or cake or whole wheat flour)

1 Tablespoon of dry yeast

1 Tablespoon sugar

1 Tablespoon salt

3/4 cup oil (canola, or olive oil)

1 1/2 cups water

STUFFING:

1 lb of frozen chopped spinach (14 oz bag is fine) – Fresh if available .

1 lb of frozen collard greens (or spinach)

4 medium onions (about 12 oz.)

1/4 cup sumac

1 teaspoon paprika

pinch of cayenne (optional)

1 Tablespoon salt

1/2 teaspoon black pepper

1/3 cup pine nuts (optional)

Dressing for the stuffing:

1/4 cup lemon juice (bottled is OK)

1/4 cup extra-virgin olive oil

1 or 2 Tablespoons pomegranate molasses (optional)

METHOD:

Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing.
Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry.
Chop the onions very fine and place them in a bowl. Mix in all the spices.
Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers.
Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can’t make them that thin, it is OK, just don’t make them too thick (no more than than 1/8in)
Cut rounds with a 4 in. cookie cutter and start spreading one tablespoon of stuffing on each fatayer.
Lift the fatayer and pinch 2 ends first and then the third to form a pyramid.
Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350F. for about 15 to 20 minutes or until the top and bottoms are golden.
Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.

Vegan Palestinian Snack 12/14/2011

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Try expanding on the amazingly popular Palestinian snack of Za-atar bread!  Next time you heat up yours, top it with mint leaves, sliced onion, tomato, cucumber, and dark oiled olives…from Palestine of course!

al-Bassa Olive and turnip pickles 12/01/2011

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Olives, Recall Beersheba, October 20, 1948 12/01/2011

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Pickles مخللات Safed 12/01/2011

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Olives, Palestine 12/01/2011

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Pickles in Palestine|مخللات 12/01/2011

Posted by vegetariancooking in Appetizers.
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