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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
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.
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
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.
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).
mint, lemon juice and olive oil and toss well. Season generously with salt and pepper and let stand 30 minutes before serving.
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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.
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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.
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.
15
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.
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.
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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.
21
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.
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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.
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.
25
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
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
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.
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.
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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.
> 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.
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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.
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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.
35
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
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
> 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.
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.
39
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
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.
41
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.
43
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.
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