Author Topic: Haloumi recipe I have used commercially for 4 yrs  (Read 4757 times)

Offline Tomer1

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Re: Haloumi recipe I have used commercially for 4 yrs
« Reply #30 on: May 16, 2013, 08:40:51 AM »


My lunch.  green lentil curry (tomatos, turmaric,garlic, cumin, 1 dry aromatic mushrooms, alot of basil, a touch of thini in the end to thicken) , chocolate cherry tomatos (very high in sugar) and pan fried in olive oil Haloumi.  A bit more basil for decore  ^-^
Amatuar winemaker,baker, cook and musician
not in any particular order.


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Offline Spellogue

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Re: Haloumi recipe I have used commercially for 4 yrs
« Reply #31 on: May 20, 2013, 01:14:43 AM »
Mmmmm. That looks delicious. I love halloumi.

I make a goat milk halloumi with fresh mint leaves folded into the curd before pressing, slicing, and brining.  I do make it quite salty, about the saltiness of green olives. It keeps well for a very long time in the fridge.  We like to fry it and serve it on a meze plate along with dolmades, baba ganouj, tabbouleh, and pita.  It is also great topping a fatoosh salad.
I can resist anything but temptation.      ~ Oscar Wilde