Halloumi

 Halloumi Key facts Although halloumi is Cypriot, it's enjoyed across the Middle East and in Greece. Made traditionally from a mixture of sheep and goat's milk, commercial varieties also contain cow's milk as it's a cheaper option.

Not the most exciting cheese to nibble, but one that cooks very well and absorbs other flavours.

It is good fried and served with a sauce or transformed into kebabs to put on the barbecue for the vegetarians, who often miss out on such occasions.

 
Related Recipes
Fried Halloumi Cheese with Lime and Caper Vinaigrette Serves 2 as a light lunch, or 4 as a starter

Fried Halloumi Cheese with Lime and Caper Vinaigrette

Ideally, this quick and easy storecupboard recipe should be enjoyed outside on a warm day: failing that, it will evoke memories of summer with every bite!

 
 
Marinated Halloumi Cheese Kebabs with Herbs Serves 2

Marinated Halloumi Cheese Kebabs with Herbs

If you're cooking for vegetarians, these wonderful kebabs will go down a storm. The halloumi cheese is firm enough to withstand grilling, and combines beautifully with the other flavours in this recipe.

 
 
Marinated Halloumi Cheese Kebabs with Herbs and Fresh Mexican Tomato Salsa Serves 2

Marinated Halloumi Cheese Kebabs with Herbs and Fresh Mexican Tomato Salsa

Vegetarians are often overlooked at barbecues, so tempt them with these moreish meat-free kebabs and don’t be surprised if the meat eaters want some too!

 
 
 

 

 




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