Buy your haloumi, kasseri and kashkaval fresh if you can, it does make a difference.
These recipes are suitable for a BBQ as well.
Ever had that gorgeous grilled cheese at a Greek Restaurant? Turkish? Lebanese? Loved it? Yum! This is a great dish to cook at the beginning of a BBQ.
|275 g Haloumi, Kasseri or Kashkaval cheese||lemon juice||1 tspn paprika|
|0.5 tspn ground cumin||lemon wedges, radishes, pickles, slices of cucumber and tomato to garnish|
Cut the cheese into 0.5 cm thick slices. Arrange them side by side on a sheet of foil and squeeze a little lemon juice over them. Cover with more foil.
Place over charcoal or under a grill and cook until soft and beginning to melt. Remove the covering of foil and turn them once. Open the foil and sprinkle the cheese with the paprika and cumin. Serve immediately with any garnish.
Ever had that gorgeous grilled cheese at a Greek Restaurant? Lebanese? Turkish? Loved it? Yum! As good as Grilled Cheese (only different…)
|275 g Haloumi, Kasseri or Kashkaval||flour||oil|
|lemon juice||lemon wedges, radishes and olives to garnish|
Cut the cheese into 0.5 cm slices or cubes. Coat the slices or cubes in flour, shaking off any excess. Put enough oil in a frying pan or wok to cover to a depth of 0.5 – 1 cm and heat.
Add the cheese slices or cubes, a few at a time, and fry for about 1 minute on each side. Remove them with a slotted spoon, place on a plate and squeeze a little lemon juice over them. Keep warm whilst the rest are cooking.
Serve with hot pitta bread and garnishes.
Mmmmmmm…. This month I was reading the label of Lemnos’ Haloumi Cheese, and realised that it uses non-animal rennet, so it is suitable for all my vegan friends.
|200 g Haloumi Cheese||Plain flour seasoned with pepper, herbs and spices if desired||lemon juice|
Slice the cheese into 1cm thick slices. Dust with the plain flour seasoned with pepper and with any fresh or dried herbs or spices. For example, thyme, marjoram, etc, or crushed fenugreek, coriander, turmeric etc for a more Middle Eastern effect. Cook on a hot frying pan with a little oil or on a BBQ. Adjust heat so that it does not brown and cook for 1 – 2 minutes until it bubbles. Sprinkle with lemon juice and serve immediately on a bed of mixed salad greens or spinach lightly sautéed in olive oil and garlic. Alternatively grate or crumble over fresh pasta. Yum. Or serve on thick toasted bread oven roasted tomatoes.
- Asparagus Pesto
- Grilled Cheese on Sourdough Toast
- Haloumi Pizza with Oven Dried Tomatoes
- Pomodori Grantinate – Gratineed Tomatoes
- Watermelon with Haloumi
- Yoghurt, Feta and Mustard Dip