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Halloumi

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Halloumi

Postby sal » Tue Nov 21, 2006 5:35 pm

Following on from the conger eel recipie thread I wondered whether anyone has any good ways with Halloumi other than the usual plain grilling/griddling?

The last packet I bought said grill and squeeze over a little lemon and pepper (which was nice) but a Cypriot friend recoiled at this idea of lemon with Halloumi.

Any more ideas?

x
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Postby paul » Tue Nov 21, 2006 8:23 pm

once wrapped the halloumi in bacon & gently grilled, now that was nice.
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Postby souroul » Tue Nov 21, 2006 10:22 pm

halloumi + watermelon has always been a classic and one of my favs
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Postby dinos » Tue Nov 21, 2006 11:59 pm

Has anyone tried it saganaki style? Setting any food on fire makes it that much more interesting...

But what you do with it depends upon how fresh it is, right? Older cheese is good for grating with pasta, fresher cheese is good for frying/grilling. At least, that's my understanding - please correct me if wrong.

BTW, sorry for my joke on the eel thread...
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Postby Hazza » Wed Nov 22, 2006 12:09 am

souroul wrote:halloumi + watermelon has always been a classic and one of my favs


And some fresh bread or koulouri *drooling*
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Postby eracles » Wed Nov 22, 2006 12:26 am

yum..i love halloumi - fried in some nice olive oil, then just towards the end, add some lemon and oregano and put in between 2 slices of your favourite bread. Simple and delicious :)
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Postby hunter » Wed Nov 22, 2006 10:19 am

thats my mums pet name....

4 me!!!
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Postby raymanuva » Wed Nov 22, 2006 12:25 pm

Deep Fried Halloumi, Mozarella style.
:D
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Postby cyprusgrump » Wed Nov 22, 2006 1:17 pm

Squeaky cheese – can’t stand it.
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Postby alexISS » Wed Nov 22, 2006 1:51 pm

souroul wrote:halloumi + watermelon has always been a classic and one of my favs


you can't be serious... :lol:

I can't stand any mixing of "salted" and "sweet" food, except maybe the sweet n sour sauce in chinese food...

Halloumi reminds me of the cheese of Arachova, Formaella. Grilled or fried, doesn't matter, it's GREAT!
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