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the cheese that grills

halloumi!
20 delicious recipes inspired by the Mediterraneans most versatile cheese

contents
Cyprus Halloumi Pittas Dairy Industries Ltd Good Morning, Halloumi Halloumi French Toast Bacon and Egg Halloumi Halloumi Mixed Vegetable Salad Halloumi with Fruit and Honey Halloumi Rolls Take a Halloumi Break Halloumi Omelet with Red Onion and Herbs Grilled Halloumi Sandwich in Pita Bread Avgolemono Soup with Halloumi Fritters Halloumi, Tomatoes, Red Onion and Hyssop Salad Halloumi Puff Pastry Triangles Dine with Halloumi Style Halloumi, Beet, Orange and Baby Greens Salad with Orange-Mint Dressing Halloumi and Sun-dried Tomato Tart Halloumi Stuffed Chicken Breasts Butterfly Shrimp on Halloumi Pasta with Halloumi, Arugula and Cherry Tomatoes Special Halloumi Occasions Halloumi Party Mini Pizzas Halloumi Barbecue Kebabs in Fines Herbes Marinade Halloumi Fondue with Mint Sauce Halloumi Cocktail Appetizers Sweet-tooth Halloumi Delight 1 2 3 5 7 9 11 13 15 17 19 21 23 25 27 29 31 33 35 37 39 41 43

halloumi, the cheese that grills!

cyprus

ts no coincidence that Aphrodite, the Greek goddess of love, was born in Cyprus and chose the sun-washed island as her pleasure ground. The wonderful weather, stunning views, clear azure sea and hospitable people draw many thousands of visitors from around the world every year to the Pearl of the Mediterranean. Life in Cyprus proceeds at its own unhurried pace in the big cities, the resorts, the picturesque fishing villages dotting the coastline and the charming towns set in the wooded mountains along the islands spine. An old-fashioned atmosphere still prevails in many places, where visitors can watch craftsmen using traditional methods or women engaged in embroidery or lace-making skills that are long gone in many parts of the world.

The islands cuisine has also retained its admirable simplicity. Natural and healthy, the Cypriot diet abounds in fresh vegetables, herbs, olive oil, fish and seafood, and superb cheeses.

Over the centuries, Cyprus has been influenced by many cultures that left their mark on the islands rich traditions. This is certainly true of Cypriot cuisine, which resembles that of Greece but retains its own unique character. Nowhere is this more evident than in the production of cheese, most notably Halloumi, the national cheese of Cyprus that is known and loved throughout the world.

halloumi

he name Halloumi is derived from the Greek word almi, which means salty. This semi-hard cheese, usually made from sheep or goats milk, is seasoned with mint leaves and soaked in brine. Before the days of refrigeration, its marvelous imperishability made it possible to store Halloumi for long periods, despite the islands hot climate. A further advantage of soft, springy Halloumi is the fact that it retains its shape even when heated, so that it can be grilled or fried without melting. Cypriots love Halloumi at any hour, in any form: in a salad or accompanying cold watermelon, as a welcome addition to almost any cooked dish, or grilled or fried as the central ingredient of a satisfying main course. Considered the jewel in the crown of Cypriot cheeses, Halloumi is still made the old-fashioned way in villages throughout the island. And today, with great respect for tradition, the cheese is also produced in modern factories using the most advanced technology. Halloumi is officially recognized worldwide as a distinctive cheese indigenous to Cyprus.

Pittas Dairy Industries Ltd


n 1939, Andreas and Costas Pittas two brothers with expertise in cheese-making and commerce set up a small factory producing dairy products in their mothers house in Nicosia. As Pittas Dairy Industries Ltd grew and prospered, the brothers rented an old factory in the city until, in 1950, they built their own large facility equipped with the best available technology. Making a wide range of dairy products both for the local market and for export to Europe and the Mediterranean basin, the factory quickly became the largest of its kind in Cyprus, gaining recognition for its sophisticated production methods that nevertheless preserved the best tradition of Cypriot cheese-making. In the 1960s, a technological breakthrough made possible the production of Cypruss most famous and best-loved cheese, Halloumi, which until then had been made only by traditional methods in the islands villages. During the 1970s, as the second generation of Pittas family members joined the firm, the factory grew and developed, consolidating its position as a market leader both locally and throughout the world. Today, Pittas Dairy Industries manufactures more than 100 top-quality dairy products, which are marketed extensively throughout Cyprus and the world. In recent years, the massive popularity of the naturally healthy Mediterranean diet has dramatically boosted the demand for one of its classic components - Halloumi cheese. At the worlds largest production facility for Halloumi cheese, the Pittas family is continuing to develop innovative technologies that meet the most exacting standards, while staunchly preserving uncompromising quality and respecting the ancient traditions bound up with the creation of Cypruss inimitable national cheese.

Newspaper Cyprus Review August 1952

halloumi, the cheese that grills!

Halloumi French Toast

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 2 eggs 1/2 cup milk A pinch of salt 12 slices baguette 2 tablespoons butter

Cut the cheese crosswise into 12 slices. Slightly beat the eggs with
the milk and the salt. Heat the butter in a heavy skillet.

Dip the Halloumi and bread slices into the egg mixture and brown
them in the butter on both sides.

Place fried Halloumi slice on each fried bread slice. Serve with

a cinnamon and sugar mixture, red fruit salad, apple sauce or maple syrup.

Start your day with a tasty Mediterranean twist on some favorite breakfast and brunch treats

good morning, halloumi

Bacon and Egg Halloumi

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 4 oz bacon strips 6 eggs Salt Freshly ground black pepper A pinch of nutmeg

Cut the Halloumi into 1/2-inch cubes. Place the bacon in a cold skillet and saut slowly over medium heat
until crispy. Remove and drain on paper towels.

> suggestion
no oil necessary
Halloumis unique properties make it possible to fry the cheese using no oil whatsoever. Simply place the cheese in a frying pan, preferably Teflon-coated, and fry to taste.

Discard most of the fat in the skillet and add the Halloumi cubes.
Stir-fry until golden, about 5 minutes.

Beat the eggs with salt, pepper and nutmeg and pour onto the
cheese. Stirring constantly, fry just until eggs are set.

Transfer into serving dish and scatter the bacon on top.

good morning, halloumi

Halloumi Mixed Vegetable Salad

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 2 large tomatoes 2 small cucumbers 1 yellow pepper 1 red pepper 1 small red onion 10 black olives, pitted 2 tablespoons chopped parsley 2 tablespoons chopped mint leaves 1/4 cup lemon juice 1/3 cup olive oil Salt, pepper

Cut the Halloumi into small cubes. Cut all the vegetables into very
small cubes (1/8-inch).

Combine Halloumi and vegetables in a large bowl. Add parsley and

mint, lemon juice and olive oil and toss well. Season generously with salt and pepper and let stand 30 minutes before serving.

good morning, halloumi

11

Halloumi with Fruit and Honey

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 2 oranges 1 grapefruit 6 prunes 6 figs (fresh or dried) 6 apricots (fresh, dried or preserved) 1 lemon 4 tablespoons honey 2 tablespoons toasted blanched slivered almonds

Cut the Halloumi into 1/4-inch slices. Pat dry on paper towel. Remove the rind of the oranges, holding them over a bowl. Loosen the
sections by cutting between the fruit and the membrane. Peel and segment the grapefruit, and remove the membrane.

Pit the prunes and the apricots, then cut all the fruit in half.
Combine with the citrus fruit in the bowl.

Grate the zest from the lemon, then squeeze the juice onto the fruit
mixture. Add 3 tablespoons of the honey and toss well.

> suggestion
a winning combination
Cypriots love to serve Halloumi together with ice-cold watermelon a particularly refreshing duo for sultry summer evenings. Slice the watermelon and the cheese, and then savor the juicy sweetness of the watermelon set off by the mild saltiness of the cheese.

Just before serving heat a heavy large skillet over medium-high heat.
Add the Halloumi cheese slices and fry, without adding any oil, until golden, 1-2 minutes each side.

Transfer the fruit salad into a shallow serving dish. Arrange fried

Halloumi on top and drizzle the rest of the honey over it. Sprinkle the almonds on top and serve immediately.

good morning, halloumi

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Halloumi Rolls

Makes about 16

1 pkg (7-10 oz) Pittas Halloumi cheese 3 1/2 cups bread flour 1 envelope instant dry yeast 1 teaspoon sugar 1 tablespoon salt 1/3 cup olive oil About 1 cup warm water 1 egg yolk, beaten

Preheat oven to 400 F. Cut the Halloumi into 16 pieces and put on paper towel to drain. Sift the flour into a large bowl. Add the yeast, sugar and salt and
mix well. Add the oil and start working in the water until sticky dough forms.

Transfer dough onto a floured working surface and knead 10 minutes


until smooth and elastic. (A strong electric mixer can be used instead.) Put dough in a bowl, cover with a towel and let rise in a warm draft-free place until doubled in volume, about an hour.

Punch dough down, knead a few minutes and cut into 15-16 pieces.

Flatten each one on the palm of your hand, put a piece of Halloumi in the center and roll the dough over. Put rolls on a greased baking dish, cover and let stand 20 minutes.

Brush the rolls with egg yolk and bake until golden brown, about
15 minutes.

good morning, halloumi

15

Halloumi Omelet with Red Onion and Herbs

Serves 4-6

1 pkg (7-10 oz) Pittas Halloumi cheese 2 red onions 3 tablespoons olive oil 6 eggs 3 tablespoons finely chopped parsley 3 tablespoons finely chopped mint leaves Salt Freshly ground black pepper

Finely grate the cheese, peel and slice the onions. Heat the oil in a heavy oven-proof skillet and stir fry the onion rings
until translucent, about 5 minutes.

Beat the eggs until blended, stir in the grated cheese, herbs, salt and

pepper. Pour the egg mixture onto the onion and fry until half done, about 5 minutes. Place the skillet under a hot grill until the top is set, about 3 minutes. Serve immediately.

Suggestions for delicious light lunch dishes to brighten your afternoon

take a halloumi break

Grilled Halloumi Sandwich in Pita Bread

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 2 pita breads 1 small chili pepper 2 garlic cloves 1/3 cup olive oil 1 tablespoon lemon juice 10 black olives, pitted 1 tomato, sliced 1 red onion, thinly sliced Salt, pepper 1/2 cup fresh basil leaves

Cut the Halloumi cheese into 1/4-inch slices. Pat dry on paper
towel. Cut each pita bread in half.

Blend the chili, garlic, olive oil, lemon juice and olives in a food
processor until smooth. Spread the mixture inside the pitas.

> suggestion
halloumi burger
Replace your meaty hamburger with a generous slice of Halloumi, fried or grilled. Garnish with sliced tomato, onion and Thousand Island dressing.

Grill the Halloumi on a charcoal grill or under the grill in the oven
until the cheese is golden brown, about 3 minutes each side.

Place grilled Halloumi inside the pita halves. Add tomato and onion
slices, season slightly with salt and pepper and add the basil leaves. Serve at once.

take a halloumi break

19

Avgolemono Soup with Halloumi Fritters

Serves 6

1 pkg (7-10 oz) Pittas Halloumi cheese 4 tablespoons frying oil 3 pints chicken or vegetable stock 1/2 cup rice Salt and white pepper 2 eggs 1/3 cup lemon juice 1 tablespoon fresh mint leaves, chopped

Cut Halloumi cheese into strips 2 inches long and 1/4-inch wide.
Pat dry on paper towel.

Heat the oil in a small skillet and fry cheese strips in bunches, until

golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.

In a medium saucepan, heat the stock and bring to a boil. Add rice Just before serving, beat the eggs with lemon juice in a small bowl.

and simmer over low heat about 15-20 minutes or until rice is tender. Season to taste.

Add a ladleful of the boiling soup, beat well and immediately pour the mixture into the pan, stirring well just until the soup thickens and turns light yellow.

Take the pan off the heat. Divide the soup among 6 bowls, top each
with fried cheese strips and sprinkle with mint. Serve immediately.

take a halloumi break

21

Halloumi, Tomatoes, Red Onion and Hyssop Salad

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 3 large tomatoes 1 red onion 2-3 springs fresh hyssop or marjoram 1/4 cup olive oil 2 tablespoons red wine vinegar Salt, freshly ground black pepper

Cut the Halloumi cheese into thin slices. Finely slice the tomatoes
and red onion. Trim the leaves from hyssop or marjoram sprigs.

> suggestion
crispy garnish
For a crunchy topping to sprinkle on salads, vegetable casseroles or fish, grate Halloumi using a thick grater and fry in hot oil until golden.

Alternate cheese and tomato slices on a serving plate and top with
onion rings.

Drizzle olive oil and vinegar over the salad and sprinkle hyssop or
marjoram leaves on top. Season well with salt and pepper.

take a halloumi break

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Halloumi Puff Pastry Triangles

Makes 24

1 pkg (17.3 oz, 2 sheets) frozen puff pastry, thawed 1 egg 2 tablespoons sesame seeds
For the filling:

1 pkg (7-10 oz) Pittas Halloumi cheese 4 oz cottage cheese 1 egg 1 tablespoon flour 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh parsley leaves, chopped 1 tablespoon fresh chives, chopped Salt and pepper to taste

To make the filling, finely grate the Halloumi cheese and combine
with all the other ingredients.

Preheat oven to 350 F. Line a large baking sheet with parchment

paper. Roll out each pastry sheet on a lightly floured surface to form a thin 18x14-inch rectangle. Cut each rectangle into 12 squares.

Put a spoonful of filling in the middle of each square and fold the
dough over to form a triangle. Pinch the edges to seal and place on the baking sheet.

Beat the egg with a spoonful of water and brush the triangles.

Sprinkle with sesame seeds and bake 25-30 minutes or until golden brown. Serve warm.

take a halloumi break

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Halloumi, Beet, Orange and Baby Greens Salad with Orange-Mint Dressing
Serves 4-6

1 pkg (7-10 oz) Pittas Halloumi cheese 2 large pre-boiled beets 2 oranges Salt, freshly ground black pepper 4 cups mixed baby salad greens
For the dressing:

Cut the Halloumi cheese into 1/4-inch slices. Pat dry with paper
towel.

Finely slice the beets into paper-thin slices. Grate the zest of
1 orange and remove the rind of both oranges, holding them over a bowl. Loosen the sections by cutting between the fruit and the membrane. Save the zest and juice for the dressing.

1 tablespoon orange zest 2 tablespoons orange juice 2 tablespoons lemon juice 1/3 cup extra virgin olive oil 1/2 teaspoon salt Freshly ground black pepper 2 tablespoons finely chopped mint leaves

Place the sliced beets, orange segments and baby greens in a large
bowl.

To make the dressing, put all the ingredients in a small jar, close
tightly and shake well.

Just before serving, pour the dressing on the salad and toss well. Heat a heavy large skillet over medium-high heat. Add the

Halloumi cheese slices and fry, without adding any oil, until golden, 1-2 minutes each side. Arrange fried Halloumi on top of the salad. Serve immediately.

Star dinner recipes to end the day with a touch of luxurious simplicity

dine with halloumi style

Halloumi and Sun-dried Tomato Tart

Serves 6-8

1 (8-inch) ready-made pie shell 1 pkg (7-10 oz) Pittas Halloumi cheese 4 oz sun-dried tomatoes 1 cup yogurt or cream 3 eggs 1 tablespoon flour Salt, white pepper A pinch of nutmeg 2 sprigs basil

Preheat oven to 400 F.

Prick the dough, cover with aluminum foil and bake blind for 10 minutes. Take out from the oven, take off the foil and let cool.

Coarsely grate the Halloumi. Cut the tomatoes and soak them in
boiling water for 10 minutes. Drain and set aside.

In a large bowl, combine the yogurt or cream, eggs, flour, salt,


pepper and nutmeg. Whisk until blended. Add grated Halloumi and mix well.

Pour the mixture into half-baked shell. Arrange tomatoes on top. Lower the oven to 350 F. Bake 30-40 minutes or until filling is
set and golden-brown. Let cool for 10 minutes, garnish with basil leaves and serve warm.

dine with halloumi style

29

Halloumi Stuffed Chicken Breasts

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 2 boned, skinned whole chicken breasts 1/2 cup olive oil 2 minced garlic cloves 1 teaspoon dried marjoram or oregano 1 tablespoon chopped fresh mint leaves 1 cup bread crumbs

Cut 3/4 of the Halloumi cheese into 8 strips. Finely grate the rest
and set aside.

Divide each chicken breast in half, put each half between 2 sheets

of plastic wrap and pound them with flat side of a mallet until about 1/4-inch thick.

Combine 1/4 cup of the olive oil, garlic and herbs. Spread the

mixture generously across each piece of chicken, then lay a strip of Halloumi over it. Fold the chicken over the filling, then roll it up to form a closed bundle.

In a shallow plate, combine grated Halloumi with the bread crumbs.

> suggestion
halloumi caesar salad
Give your Caesar salad a Mediterranean twist by replacing the Parmesan cheese with grated Halloumi.

Put the remaining olive oil in a small bowl and dip each bundle in oil, then roll it in breadcrumb mixture until well coated.

Place bundles in greased baking pan, drizzle over them any


remaining oil, cover and refrigerate at least 1 hour and up to 1 day.

Preheat oven to 400 F and bake 20 minutes or until slightly golden.

dine with halloumi style

31

Butterfly Shrimp on Halloumi

Serves 4

1 pkg (7-10 oz) Pittas Halloumi cheese 1 pound raw shrimp, medium or large 2 minced garlic cloves Zest and juice of 1/2 lemon 2 tablespoons chopped parsley Salt, freshly ground black pepper

Cut the Halloumi cheese into 1/4-inch slices. Pat dry on paper towel. Clean the shrimp and peel them down to the tail, leaving the tail on.
De-vein. Slice each one down its length, almost to the vein and flatten to form a butterfly shape.

Heat the oil in a large skillet and saut shallots until translucent. Add
garlic and lemon juice and cook 1 minute. Add shrimp and cook, stirring occasionally, until they turn pink, about 4 minutes.

Grill the Halloumi on a charcoal grill or under the grill in the oven
until the cheese is golden brown, about 3 minutes each side.

Arrange the Halloumi slices on serving dish, place shrimp over it


and sprinkle with parsley and lemon zest.

dine with halloumi style

33

Pasta with Halloumi, Arugula and Cherry Tomatoes

Serves 4-6

1 pkg (7-10 oz) Pittas Halloumi cheese 12 oz cherry tomatoes 1 small red chili pepper 4 tablespoons olive oil 2 garlic cloves, crushed 1 pound pasta (penne) 3 cups arugula leaves (packed) Salt, pepper

Cut the Halloumi into 1/2-inch cubes. Cut the tomatoes in half.
Finely chop the chili pepper.

Heat the oil in a large skillet. Add the Halloumi and stir fry until
slightly golden. Remove from skillet with slotted spoon and set aside.

Add garlic to the skillet and saut 1 minute. Add tomatoes and chili
and cook over low heat until soft, about 10 minutes.

> suggestion
season with halloumi
Halloumis creamy taste and semi-firm texture add interest to almost any dish. Sprinkle grated Halloumi on pasta dishes, salads, soups and vegetable casseroles just before serving.

Meanwhile cook the pasta along with the arugula leaves in large pot

of boiling salted water until pasta is just tender (about 8 minutes or according to package instructions).

Drain pasta and arugula and return to pot. Add cooked tomatoes
and Halloumi cubes. Season with salt and pepper and toss well.

dine with halloumi style

35

Halloumi Party Mini Pizzas

Makes about 12-15

1 can (10 oz) refrigerated pizza dough 1 pkg (7-10 oz) Pittas Halloumi cheese 3 tablespoons olive oil 3 tablespoons ready-made tomato sauce or tomato puree 1 tablespoon chopped fresh marjoram or oregano Sea salt Freshly ground black pepper

Preheat oven to 400 F. Grease and flour a large baking sheet. Unroll pizza dough on floured working surface and cut out 12-15
rounds, with 2-2.5-inch diameter cutter. Cut Halloumi cheese into 12-15 slices.

Brush each pizza round with a little of the olive oil. Spread tomato Bake 10 minutes or until dough and cheese are golden brown.

sauce on each round and top with Halloumi slice. Drizzle remaining olive oil and sprinkle on marjoram or oregano, sea salt and pepper.

Entertaining is a breeze with stylish party ideas for hors doeuvres and appetizers, magic skewers to cheer up your barbecue, friendly fare around a pot and a great indulgence for dessert lovers

special halloumi occasions

Halloumi Barbecue Kebabs in Fines Herbes Marinade

Serves 6

1 pkg (7-10 oz) Pittas Halloumi cheese 6 cherry tomatoes 6 black olives 6 small shallots 1 green pepper
For the marinade:

2 tablespoons white wine vinegar 1/3 cup olive oil 1/4 teaspoon salt 1 tablespoon mixed fines herbes or herbes de Provence

Cut the Halloumi into 12 large cubes. Score an X on each tomato


with the tip of a sharp knife (to prevent it from splitting during grilling). Pit the olives, peel the shallots, core the pepper and cut it into 12 cubes.

Alternately thread the vegetables and Halloumi cubes on bamboo


or metal skewers, beginning and ending with a pepper cube.

> suggestion
cheese on the grill
Halloumi cheese provides the perfect solution for vegetarians at a barbecue. Its the only cheese that wont melt or lose its shape over an open flame.

For the marinade, combine all the ingredients in a large shallow


dish. Marinate the kebabs for 30 minutes, turning over from time to time.

Grill the kebabs on a charcoal grill or under the grill in the oven
until the cheese is golden brown, about 5 minutes each side.

special halloumi occasions

39

Halloumi Fondue with Mint Sauce

Serves 6

2 pkgs (7-10 oz each) Pittas Halloumi cheese 1 cup good frying oil
For the sauce:

1/4 cup lemon juice 1 teaspoon honey 1/2 cup fresh mint leaves 1 clove garlic 1/2 teaspoon salt 1/2 cup olive oil

To make the sauce, put all the ingredients in food processor or


blender and blend until smooth. Transfer into a serving bowl.

Cut the Halloumi into 3/4-inch cubes. Heat the oil in a deep metal The guests are invited to spear a Halloumi cube on a heat proof
handled fork, dip it in the hot oil, fry it to taste and then dip it in the sauce. Serve with bread and fresh vegetables to accompany.

saucepan or fondue pot. Transfer to the table and place over an alcohol lamp.

special halloumi occasions

41

Halloumi Cocktail Appetizers

Makes about 40

1 pkg (7-10 oz) Pittas Halloumi cheese 4-5 anchovies 1 tablespoon capers 2 pickled red peppers 2 pickled cucumbers 10 black olives, pitted 10 green olives, pitted

> suggestion
dip it!
Cubes of Halloumi on toothpicks can happily join a wide range of fresh vegetables and crusty bread for delicious dipping.

Cut the Halloumi into 3/4-inch cubes. Cut anchovies into pieces,
peppers into strips and cucumbers into slices.

Alternately thread the Halloumi cubes and all other ingredients on


cocktail picks.

special halloumi occasions

43

Sweet-tooth Halloumi Delight

Makes about 36

1 pkg (7-10 oz) Pittas Halloumi cheese 3 phyllo pastry sheets (17x13 inches each), either fresh or frozen and thawed 1/2 stick butter or margarine, melted 2 tablespoons sugar 1 teaspoon cinnamon Oil for deep frying
For the syrup:

To make the syrup, boil sugar, water and lemon juice about 10

minutes over low heat. Take off the heat and stir in the orange blossom water. Let cool.

Cut Halloumi cheese into strips, about 2 inches long and 1/4-inch
wide. Pat dry on paper towel.

1 cup sugar 1 cup water 1 teaspoon lemon juice 1 teaspoon orange blossom water (optional)

Cut one of the pastry sheets into 4-inch squares, while keeping the
remaining pastry sheets covered.

Brush each square with melted butter, sprinkle with cinnamonsugar mixture and place on top a strip of cheese.

Fold the pastry over the cheese to seal it on both sides, then roll it to
make a thin cylinder shape. Repeat with remaining pastry sheets.

Heat the oil in a small saucepan and fry the cylinders, a few at a
time, until golden brown. Remove with slotted spoon and drain on paper towels.

While still warm, dip each cylinder into syrup for a few seconds,
then drain excess and put on a serving plate.

special halloumi occasions

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