Crispy Halloumi Cheese With Caper Sauce Recipes
CRISPY HALLOUMI CHEESE WITH CAPER SAUCE
Salty halloumi cheese makes a delicious summer starter when grilled until golden and presented with a homemade caper sauce. Halloumi is ideal for the grill because it holds its shape and does not melt, but just becomes crisp on the outside and pleasantly soft inside.
Provided by cheesemite
Categories Appetizers and Snacks Cheese
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
- Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Brush the halloumi slices with the remaining 1 tablespoon olive oil.
- Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
- Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 2.9 g, Cholesterol 31.2 mg, Fat 17.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 629.8 mg, Sugar 0.1 g
CRISPY HALOUMI CHEESE WITH DATES, WALNUTS, AND APPLES
When I tried to take this dish starring Cypriot sheep's milk cheese off the menu at Zahav, our guests turned into a pack of angry villagers. I can't blame them - there's something so primal delicious about the pairing of crispy and salty warm cheese with sweet and tangy date paste. More than 50,000 European Jewish refugees were detained on Cyprus following World War II, after the British turned away their ships from Palestine. Most of them, including my great grandparents, moved to Israel after independence in 1948, bringing haloumi with them. Haloumi has a high melting point, which makes it great for frying, searing, or grilling. Just make sure to serve the fried cheese right after you cook it. It gets really firm as it cools and your guests will be making squeaking noises as they eat it. There's really no good substitute for haloumi and its ability to take heat. Haloumi is increasingly available in markets.
Provided by Michael Solomonov
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the dates, walnuts, olive oil, vinegar, a couple pinches of salt, and 1/2 cup hot water in a food processor and puree until smooth. Set the date paste aside.
- Film a skillet with canola oil and heat over medium-high heat until the oil is shimmering but not smoking. Arrange the cheese cubes in a single layer in the skillet and cook, turning, until the exteriors are golden and crisp, about 2 minutes per side.
- Spread the date paste over the bottom of a serving plate and add the fried haloumi. Top with the apple, dill, and Urfa pepper, and serve immediately.
- Photograph copyright © 2015 by Michael Persico
FRIED HALLOUMI CHEESE WITH LIME AND CAPER DRESSING
A Delia Smith recipe my hubby discovered. It's a cheese I love and this recipe, although unbelievably rich is one of my favorite!
Provided by Luschka
Categories Breakfast
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Pat cheese dry with kitchen paper.
- Using a sharp knife, slice it into 8 slices.
- Now prepare the dressing: Mash the capers slightly and mix in all other ingredients together in a small mixing bowl. Go easy on the salt since halloumi is quite salty.
- When you're ready to serve the halloumi, heat the oil in a frying pan over a medium heat.
- When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides.
- Add them to the hot pan and cook 1 min on each side. The color should be a nice golden brown.
- Serve them straight away with the dressing poured over and garnished with coriander.
Nutrition Facts : Calories 276.9, Fat 27.2, SaturatedFat 3.8, Sodium 157, Carbohydrate 8.5, Fiber 0.6, Sugar 0.5, Protein 1.2
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