CYPRUS HALLOUMI CHEESE RECIPES

HALLOUMI SALAD

There's nothing lighter, more refreshing or tastier than Halloumi Cheese, grilled or fried until it's beautifully brown and served along side a combination of crisp lettuce, raddiccio, fresh tomatoes and dressing. Add some bread, a glass of fresh orange juice and you have a meal that will brighten up your day.

HALLOUMI RAVIOLI

Ingredients (4-6 persons)
Dough: 1lb plain flour, 1/2 teaspoon salt, 2 eggs lightly beaten, 150-200ml cold water,
Filling: 200g Grated Halloumi cheese, 2 eggs, 1-2 teaspoons dried mint
To finish: Chicken stock, 75g melted butter, Grated Halloumi topping
1. Sift flour and salt into a large bowl or food processor. Add eggs and enough water to make a soft dough. Turn onto floured board, knead well for 10 minutes until smooth and elastic. Rest dough for one full hour.
2. Mix ingredients for filling, adding mint to taste.
3. Divide pastry into four. Roll out into long strips about 3 inches wide.
4. Place a teaspoon of filling every 11/2 inches (4cm) down the strip, slightly to one side of centre.
5. Brush some water down the edges of the pastry. Fold over to cover the filling and cut crescent shapes around the filling. Seal the pastry edges with the prongs of a fork.
6. Cook about 15 raviolis at a time in large pot of boiling stock or water for 15-20 minutes or until tender. Remove with a slotted spoon to keep warm.
7. When all the raviolis are cooked, pour over the melted butter and sprinkle with grated Halloumi.

HALLOUMI PASTRIES

What could be more delightful around tea-time than pastries crammed with coarse grated Halloumi?
Ingredients
Pastry: 1 kilo plain flour, 3-3 1/2 cups pure orange juice (a treat in itself), 2 teaspoons baking powder, 1 cup vegetable oil, a pinch of salt
For the filling: 2 whole Halloumi grated (coarse), 250g grated cheddar,
Fresh chopped mint, 2 teaspoons baking powder, 1 medium onion-finely chopped, 4-5 eggs, Milled black pepper
Making the pastry - Simply mix the flour with baking powder and salt. Add the oil and rub well. Add the orange juice, little by little and make the dough. Cover the dough and let it rest for a while.
Making the Filling - Firstly, mix all the ingredients together. Divide the pastry into equal parts, then roll out into oval shapes. Fill and close by pinching the sides together to make the pastries. Place in an oiled baking tray, brush with the beaten egg and cook in a hot oven for 20-25 minutes until gloriously, golden brown. Halloumi Pastries are also perfect for buffets. Simply make into very small sizes, adding chopped ham for even more flavour.

HALLOUMI KEBABS

Ingredients: 1 packet of Halloumi cheese, 1 large red pepper, cored and de-seeded, 1 large courgette, 8 small shallot onions, 8 bay leaves, lemon wedge to garnish, 1 packet of couscous, 150g (5oz) mixed salad leaves. Dressing: 2 tablespoons of virgin olive oil, juice of 1/2 lemon, 1 tablespoon of chopped fresh oregano, 1 tablespoon of grain mustard, salt and freshly ground pepper.

Method: Cut the Halloumi into 2.5cm (1") cubes. Cut and de-seed the red pepper into 2.5cm (1") cubes. Cut courgette into 2.5cm (1") slices. Peel the onions. Thread the Halloumi. Prepare the salad dressing by mixing all the ingredients. Cook the couscous as packet instructions. Pre-heat grill and cook the Halloumi kebab, turning regularly for 6-8 minutes or until the Halloumi are well browned. Place kebab on a bed of couscous and garnish with a lemon wedge. Serve with a bowl of salad leaves with the dressing over the top.

HALLOUMI & RED PEPPERS, CAPERS & OLIVE OIL DRESSING

Ingredients: 4 tablespoons of extra virgin olive oil, 8 slices of Halloumi cheese 1cm thick, 4 large peppers, cored, de-seeded and cut into strips, 2 garlic cloves, crushed, 2 tablespoons of capers, rinsed and drained, 16 black olives-stoned and drained, 1 tablespoon each of chopped fresh mint and chopped flat-leaf parsley, Salt and freshly ground black pepper.
Dressing: 2 tablespoons of white wine vinegar, 6 tablespoons extra virgin olive oil, 1/4 teaspoon Dijon Mustard, 1 tablespoon chopped fresh coriander leaves, 1/2 small red chilli, de-seeded and finely chopped.
Method: Heat oil in a large pan and gently fry the Halloumi until just golden and peppers are softened. Add the garlic, capers, olives and herbs, fry for 1-2 minutes. Season with salt and pepper. Drizzle dressing over Halloumi and red peppers. Serve warm with hot pitta or fresh crusty bread.

HALLOUMI AND CHILLI

Ingredients: 2 tablespoons of chopped, de-seeded, fresh red chilli (about 2 medium chillis), 2 tablespoons of extra virgin oil, 2 x 250g packets of Halloumi, sliced medium-thin, juice of 1/2 lime.

Method: Mix the chopped chilli and olive oil in a small bowl and leave the flavours to deepen while you cook the cheese. Use a non-stick frying pan, without any oil and just give the cheese slices about 2 minutes on each side until they are golden brown in parts. When all the slices are cooked, transfer them to a couple of small plates. Give the chilli oil a stir, spoon it over the cheese, then give a squeeze of lime.

HALLOUMI AND HERB TRIANGLES

Ingredients: 115g (4oz) Halloumi cheese, grated 115g (4oz) cottage cheese or ricotta, 1 egg-beaten, 1 tablespoon each of finely chopped flat-leaf parsley, chopped fresh mint and chopped chives, 1/2 teaspoon dried mint, freshly milled black pepper, 4 sheets filo pastry and 55g (2oz) butter.

Method: Make filling by mixing together the Halloumi cheese, the other selected cheese, egg, parsley, mint, chives and pepper. Blend with a fork. Preheat oven to 190ĄC (375F/Gas 5). Butter a baking sheet. Lay the sheets of filo pastry in a pile, cover with a damp cloth. Work with one sheet at a time. Brush filo with melted butter. Cut into 4 long strips. Place a teaspoon of filling in one corner of filo strip. Fold with remaining pastry. Brush tops with butter and bake in the over for 10-12 minutes until crisp and brown. Serve garnished with springs of mint.