Halloumi cheese comes from Cyprus, where its average consumption per capita is 8 kg per year. It is a white, semi-hard cheese made from unpasteurised sheep's milk, from a mixture of sheep and goats, possibly with the addition of cow's milk. Halloumi taste is sometimes enriched with the addition of mint. The recipe for its production has been unchanged for centuries. A characteristic feature is a fairly elastic consistency and a high melting temperature, which makes the cheese perfectly tolerate barbecuing or frying. It is quite salty, because 3% of its weight is salt, so if we intend to use a halloumi for a dish, we do not give it anymore. Halloumi is very popular in Greece, the Middle East, Europe and the United States, but the best quality Halloumi must come from Cyprus.
Although you can also buy this cheese in our stores, however, before that it's worth to look at its label and read where it was made. This is quite important because, due to its growing popularity, some countries are trying to produce it, but not always with a good effect. After repeated tests with a clear conscience, we can only recommend Greek products because they retain their properties. Others can simply melt when trying to grill.
The preparation of grilled halloumi is simple and fast. Cut the cheese into slices approximately 1 centimeter wide and lubricate on both sides with olive oil. Warm up a cast iron grill pan until a little bit of oil placed on it starts to smoke. Then we reduce the fire a little and put the slices of cheese. We grill about 1 minute on each side. Repeat the griiling process until you see clear brown stripes on the slices.
We can serve grilled cheese with garlic bread or as an addition to vegetable dishes. Cypriots mastered the combination of halloumi with other ingredients and have dozens of dishes with this cheese. They serve it most often with vegetables or fruit, but also as an addition to pork or lamb.
Feta from the oven is a great way for a quick and very tasty dish that will appeal to fry-eaters and lovers of Greek cuisine. The absolute condition of success is the use of the original Greek fete and not the Polish substitute, which has nothing to do with real feta. As with other dishes, there are several ways to prepare feta from the oven. If the dish is to fulfill the task of a snack, we only need one feta packet for 2 people.
We were eating this meal for the first time in Rethymno in one of the humble family taverns outside the main tourist trail. We were surprised by the slightly different taste of breadcrumbs that we wanted to recreate in our kitchen. As we have managed to establish with the friendly Greeks, it is the addition of beer that is responsible for this characteristic taste.