The other day I was tempted by an offer in the community mosblog taste Halumis cheese from the Sernur cheese factory and the Lukoz farm (Mari-El). This, as far as I understand, is the Russian analogue of the world famous Cypriot halloumi cheese, which is served fried, both with vegetables and with sweets (honey, jam, etc.). I have never eaten this cheese before and, naturally, I have not fried it. I decided to try it. I love new things.
For the tasting, Maman and I came up with the idea of ​​combining it with fried persimmons. Have you tried fried persimmon? I'm sure not. But in vain!
For the idea we will need: Halumis cheese, persimmons, balsamic sauce (crema balsamica), fresh mint and olive oil.

So, cut the cheese about 5 mm thick. It is dense, with rare air bubbles. It cuts evenly and easily, without crumbling. It tastes completely fresh.

First, fry the persimmons in olive oil in a hot frying pan for about 2 minutes on each side. Persimmons can be fried in advance. Even when it cools down, it does not lose its charm.

But the cheese is still best served warm. In general, it was somehow unusual to fry cheese and even scary, in case it didn’t work out. But everything turned out to be as simple as shelling pears. Again a hot frying pan, olive oil and no more than 1 minute on each side. Ready! It seems like it can't be messed up.
At this stage, I understood why it is necessary to fry Halumis and not some other cheese. Halumis has a high melting point, it does not spread, but only acquires a beautiful golden crust.

Afterwards, we simply assemble everything and decorate with a mint leaf, and sprinkle balsamic sauce on top. You can come up with your own sauce.

My family and I really liked it. I don’t know what the original Cypriot cheese should be, but Haloumis and I turned out delicious. You can easily make such a hot appetizer for guests. Fry the persimmons in advance, and quickly fry the cheese in front of guests. I recommend!

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Israel. Hot salad with halloumi cheese

27.03.2016

Preparing a hot salad with halloumi cheese. The components included in this dish are the process of frying vegetables. Serve this salad for lunch and dinner.

Good afternoon.

Today we will prepare a hot salad. But it is relatively hot; rather, it can be called warm. This is a type of salad that undergoes heat treatment. Such salads are very common in Israel not only in winter, but also in summer. This dish can replace a whole lunch in the summer. I believe that if you eat a decent portion of this salad, then you don’t need anything else for lunch, especially when it’s as hot as it is today.

So, what do we need to prepare this dish? Half a packet of spaghetti, we will boil them in lightly salted water for 8 minutes; they should be a little, as the Italians say, al dente, that is, not too boiled. Then we need halloumi cheese - this is a Mediterranean product that is not eaten raw, but is usually used for baking or frying; We will cut it into cubes and fry it, and this cheese will be sprinkled on the salad. The salad will also be sprinkled with walnuts on top, one handful of which is enough. I'll cut them a little smaller and bake them a little.

What else do we need? One carrot, it will be cut into strips, one whole red pepper, or you can take half a red one, half a green one, or just one green pepper - it all depends on what you have at home. Cabbage. This is quite a small head of cabbage - a medium one. If you take this, then you will need one sixth of it, if the head of cabbage is small, then one fourth. You will need 2 tablespoons of any soy sauce, a jar of chopped mushrooms (you can chop a similar amount of fresh mushrooms), and a small onion. And everything I mentioned will undergo heat treatment.

Next, I fry the mushrooms with onions, then the carrots cut into strips and the peppers cut into strips (they can be fried together). It is not necessary to fry until fully cooked, because we also eat these same vegetables raw; but it is enough to bring them to a softer and more ruddy state. Fry the cabbage. My goal is not to fry it until black or completely cooked, but to simmer it a little so that the cabbage becomes a little softer and fried a little. Now I fry halloumi cheese, which I cut into pieces measuring about a centimeter by a centimeter or even one and a half by one and a half. It's a matter of taste, some people like it smaller, some like it bigger. Try to fry the cheese pieces on all sides. Some people fry on both sides, but I try to brown the pieces on all sides. The salad can be made without this cheese, but then it will not be as filling; and with cheese it’s a whole lunch.

So, we have the last stage of preparing a hot salad. I already put the cooked spaghetti in the pan. Now I’ll add fried onions and mushrooms (I also squeezed a clove of garlic into this mixture). Next, I add fried cabbage and carrots with red pepper. The resulting mass should be mixed a little, add 2 tablespoons of soy sauce. I pour it by eye because I know how much sauce fits in a tablespoon.

Once I've tossed the salad well, I top it with fried halloumi. And the last thing I do is sprinkle the dish with walnuts. All.

You ask me: is this for lunch or dinner? This is for lunch, so I put in half a packet of spaghetti. If I wanted to serve the salad as an appetizer, I would not put half a pack of spaghetti, but probably about a third. And now the salad is ready, it is eaten warm, and if the salad has cooled down, then it can be warmed up.

Bon appetit.

Halloumi cheese is very good not only as a separate hot appetizer, but also as part of various salads. A striking example of this is warm, with vegetables and champignons. The champignons and halloumi cheese make the salad filling, while the vegetables add richness to it. The recipe for grilled halloumi cheese salad is simple and takes no more than 20 minutes to prepare.

Ingredients:

• Halloumi cheese - 100 gr.,
• Champignons - 4-5 pcs.,
• Arugula - 40-50 gr.,
• Tomatoes - 1 pc.,
• Canned corn - 50 gr.

For refueling:

• Olive oil - 6 tbsp. spoons,
• Half a lemon
• Salt - a pinch

Halloumi Salad – Recipe

Sort and wash the arugula leaves.

Wash it. Cut each mushroom into thin slices. Fry mushroom slices in sunflower oil.

Strain the juice from canned corn.

Cut the tomato lengthwise into four to six pieces (depending on size). It remains to prepare the last ingredient for the salad - halloumi. How to fry halloumi cheese? Cut the halloumi cheese into cubes. If desired, you can cut it into cubes. Fry it in a grill pan on both sides in olive oil until golden brown.

In a separate bowl, mix olive oil with lemon juice (juice of half a lemon) and a pinch of salt. Additionally, you can add finely chopped garlic cloves and herbs to the dressing. The halloumi dressing is ready.

Place fried halloumi cheese, corn, mushrooms, tomatoes and arugula in one bowl. Mix the salad ingredients. Water fried halloumi cheese salad refueling. Stir again until all ingredients are evenly coated with salad dressing. Transfer the salad to a flat plate (you can pile it up) and serve with the main side dish. Enjoy your meal.

Brined halloumi cheese is a national product of Cypriots. Prepare an incomparable salad with fresh vegetables with it. Serve with plain pita bread.

Halloumi Salad - Ingredients

Required Products:

A variation on halloumi salad: avocado and green beans

• half a kilo of goat halloumi;
• 3 large tomatoes;
• a handful of green salad;
• a handful of fresh;
• 2 young cucumbers;
• 1 salad onion;
• 3 tbsp. spoons of squeezed juice;
• olive oil for dressing;
• 100 g lightly salted olives;
• pita bread for serving;

Cooking Cypriot salad with halloumi

1. Wash the tomatoes, herbs, peeled onions,... Place on a tray and wait until the moisture dries. Chop the lettuce and parsley as desired. Cut tomatoes and cucumbers into slices. Onion - thinly, in halves of rings. Squeeze lemon juice into a bowl, dilute it with olive oil - to taste.
2. Olives, if small, leave as is. And cut the large ones into pieces.
3. Place all the ingredients one after another in a tall salad bowl, add a little salt, then add lemon-olive dressing. Sprinkle with olive rings.
4. Now get to the cheese: cut the halloumi into equal slices and brush with butter on all sides.
5. Take a grill pan, heat it well, do not grease it. Add the halloumi pieces and fry until dark stripes form. Let cool slightly and transfer to the very top of the salad. Serve it with pita bread. Bon appetit!

Recently I became interested in cheese making and present to your attention a recipe for delicious Halloumi cheese.

Halloumi is a quick-ripening brine cheese made from a mixture of cow's and goat's milk or goat's milk alone. Mint is also added to the cheese, which gives it a unique aroma and taste.

Currently, this cheese is brewed throughout the Middle East, but Cyprus is considered the birthplace of this cheese. In 1999, Halloumi was registered as a trademark by the Cypriots with all the necessary documents.

The photo shows the necessary ingredients for making this cheese. My milk is whole goat's milk, not from the store, and I don't use calcium chloride. If the milk is pasteurized, then calcium chloride is required; it is sold in the pharmacy.

We dilute rennet according to the instructions. I have this veal enzyme, this jar is for 250 liters of milk. There is a measuring spoon just for 5 liters. That's what I use. Dissolve one such spoon of enzyme in 50 ml of water and leave to stand for 10-15 minutes.

Meanwhile, heat the milk to 32-35 degrees. If the milk is pasteurized, then at this stage we add calcium chloride.

Add the dissolved enzyme and mix thoroughly for 2 minutes.

Leave for 40-60 minutes until a thick clot forms. The time depends on the quality of the milk. Then cut the curd into 1.5-2 cm cubes and leave for 10-15 minutes so that it settles to the bottom.

Remove from heat (bath) and leave for 20 minutes, stirring occasionally. Then put the cheese mass into molds (I use mayonnaise buckets with holes drilled in the bottom using improvised means). This mass must be divided into three parts. Press well and press with your hands to remove the whey.

Leave to remove the whey; after 15-20 minutes, turn the mixture over and leave for another 15-20 minutes.

Heat the whey to 90-95 degrees. We lower the heads of cheese into it; it is better to put some kind of grate or even a silicone mat on the bottom. Let the cheese cook at 90 degrees for about 1 hour, it should float. Do not allow the whey to boil.

After an hour, take out one head at a time, place it on a wire rack (but you can just put it on a plate) and press it with your hands. Be careful - the cheese is hot! You can wear gloves or use silicone gloves.

At the same time, rub the cheese with salt on both sides and sprinkle with mint on one side.

Fold in half. We get a traditional piece of cheese.

You can eat it as soon as it cools down, but it is better to keep it in the refrigerator for 2-3 days. Homemade Cypriot Halloumi cheese can be stored in whey for up to six months. To do this, add a little salt to the whey, place the cheese in a ceramic or earthenware bowl with a lid, pour in the whey and put it in the refrigerator. My friend from Cyprus freezes this cheese, then they fry it on the grill or over charcoal.

But even without frying in this form, homemade Halloumi is also delicious, we really liked it.