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
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.

 
 
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 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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