Chef Matthew Fegan explains what to do with haloumi - the stretchy, squeaky Greek cheese that's so great on the barbie.
Lightly flour both sides of a thin slice of haloumi, then gently pan-fry in butter on each side for 30 seconds until browned and melting. Drizzle with extra virgin olive oil and serve with lemon.
FRITTERS WITH ORANGE BLOSSOM HONEY
Make a dough for the fritters by dissolving 15g of fresh yeast and 1tsp of sugar in 2½ cups of warm water. Add 3½ cups of plain flour and beat well (dough should be very elastic and wet). Add some chopped mint then take a small ball of dough, insert a small square of haloumi into the middle and fry in a deep fryer for two minutes. Drizzle orange blossom honey over hot fritters.
Make a dough by dissolving 10g of yeast in 300ml warm water with 20ml of oil. Add 500g strong flour, a pinch of salt and knead well. Roll into balls and roll out into 20cm rounds. Mix some sliced spicy salami, one diced red onion, two diced tomatoes and grated haloumi in the centre. Fold dough to make a semi-circle and seal the edges by pinching them together. Bake at 200C until golden brown.
Mix some grated haloumi, 400g chopped, blanched and drained spinach, one chopped red onion and mint. Spread the mix on pizza bases made with the same dough recipe as the Lebanese pie, bake and serve with lemon and chilli.
SALAD WITH VINE-RIPENED TOMATOES
Slice four vine-ripened tomatoes and one red onion. Toss with mint, parsley, coriander and pitted green olives. Grill eight slices of haloumi until browned and place on the top of the salad. Dress with extra-virgin olive oil and season.
- Sydney Morning Herald
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