Ingredients:
1kg cleaned potatoes
2 Halloumi Cheese
4 Egg- eyes
4 tbsps corn- flour
Salt
Procedure:
Boil the potatoes.
In a large bowl, blend the potatoes and add the sliced Halloumi Cheese, the egg-eyes and the corn- flour.
Mixture well.
Shape the mixture into small balls and fry on hot oil.
Ingredients:
2 Green Peppers, deseeded and diced
1 Cucumber, diced
4 ripe tomatoes, diced
1 red Onion, finely chopped
2 garlic cloves, crushed
2 tbsp chopped Parsley
1 tbsp each chopped Mint and Coriander
2 Pitta Breads
4 tbsps Olive Oil
125g Halloumi Cheese, sliced
Lemon Dressing:
6 tsps Extra Virgin Olive Oil
1-2 tbsps Lemon Juice
1 tbsp Water
¼ tbsp Sugar
Salt & Pepper
Procedure:
Combine the peppers, cucumber, tomatoes, onion, garlic and herbs in a large bowl. Make the dressing by whisking together all the ingredients, season to taste, then toss with the salad until well coated. Griddle or Grill the pitta bread until it is toasted, tear it into bite- sized pieces and add to the salad. Stir well and leave to infuse for at least 20minutes. Heat the oil in a frying pan and fry the Halloumi Cheese slices on both sides for 2-3 minutes until they are golden and softened. Serve with the Salad.
Ingredients:
500g mashed potatoes with Butter added
250g chopped, cooked chicken
250g Grated Halloumi Cheese
1 tbsp Mixed Herbs
2 Eggs, lightly beaten
Salt & Pepper
Milk
125g Fresh Brown Breadcrumbs
Oil for frying
Sprig of Fresh Parsley
Tomato Sauce:
200ml Passata
4 tbsps Dry White Wine
Seasoning
4 tbsps Yoghurt
Mixed Salad to serve
Procedure:
In a large bowl, blend the potatoes, chicken, ham, halloumi cheese, herbs and 1 egg and sensor well. Shape the mixture into small balls or flat pancakes
Add a little milk to the second egg. Place the Breadcrumbs on a plate. Dip the balls in the egg and milk mixture, then roll in the Breadcrumbs to coat them completely. Heat the cooking oil in a large trying pan and cook the fritters until they are golden brown. Heat Passata, wine and seasoning in other pan, remove from heat and add yoghurt, pour over fritters and garnish with a spring of fresh parsley and serve with a mixed salad.
Ingredients
For the pastry:
3 cups flower
3 table spoons oil
Salt
Water
For the filling:
1 ½ cup graded halloumi cheese
2 eggs
Mint
Finely chopped and sautéed onion
Preparation
Roll out the pastry and place the filling in half of it, leaving a space between each other. Fold the remaining pastry on top, press and cut with a form or a glass.
Deep fry the pourekia in plenty of oil.
Note: Anari pourekia can be prepared with the same pastry.
Ingredients
150gr mixed garden greens
75gr green grapes without seeds
75gr red grapes without seeds
1 or 2 figs
250gr halloumi cheese
45ml / 3 tsp olive oil, fresh thyme or fresh dill for garnishing
For the sauce
60ml / 4 tsp olive oil
15 ml / 1 tsp lemon juice
2,5ml / ½ tsp fresh thyme or dill, finely chopped
Salt and grated black pepper
Preparation
For the sauce mix the olive oil, lemon juice and sugar. Add salt and pepper, the finely chopped thyme or dill and leave aside.
Stir the mixed garden greens, the figs and the green and red grapes and transfer them in a large serving plate.
Cut the cheese in thin slices. Heat the oil in a big frying pan, and fry the halloumi cheese on both sides until slightly golden.
Place the halloumi cheese on the salad. Sprinkle with the sauce and garnish with fresh thyme or dill twigs.