Gallery
Making of Anari
This article follows up from the The making process of Lysiotiko Halloumi article. It fills the gap between the steps of cooling the curd and “cooking” it, and shows the process of making Anari.
Anari is a soft-cheese and it is a by-product of the halloumi making process. When the halloumi curd is collected, the left over whey is heated gradually while periodically stirring it. The curds of anari start forming on the surface of the whey. Once the whey boils and the anari curd starts breaking it can be collected. The anari is then strained and let to cool down. It is salted and can be consumed fresh within 4-5 days if kept refrigerated. Else, it can be dried for future consumption. It should be noted here that the addition of some sheep or goat milk during the heating of the whey will increase the quantity of the anari collected substantially, but not necessarily the quality as some sources imply.
The anari is usually consumed at breakfast, with coffee, as a snack or as a side to other dishes. Dried anari can also be grated and used on pasta. Anari is also used in the making of many traditional sweets such as Mpourekia and Anaropitta.
Another popular way to consume Anari is as “Anari tis Koupas” that is “Anari in the bowl”. This refers to the consumption of anari right after it is collected, before it is strained, still highly rich in whey. It is very delicious and a highly regarded delicacy. Sugar is added according to preference.
The making process of Lysiotiko Halloumi: a video
Some time ago I promised that I would try and get a hold of a video showing the making process of Lysiotiko Halloumi. Well this time is here… On my last trip to Cyprus this summer I made the video. And here it is… the making of Lysiotiko Halloumi…
The video gives an overview of the [...]
The perfect breakfast with halloumi
In a Winter rainy day, you have plenty of time in order to prepare breakfast. With the major inredient, Halloumi, I always try to make a combination. Today I took the following Ingredients:
Halloumi
1 Egg
bacon
4 slices of bread
Any fresh vegetables you like
Preparation:
Boil the egg (I usually boil it for 7-8 minutes). Prepare your [...]
Halloumi, Eggs and Cauliflower: A Breakfast Approach
Halloumi, Eggs and Cauliflower: A Breakfast Approach
Today we will be exploring Halloumi as a breakfast, combined with eggs and cauliflower. Especially now that the summer is here, one can deviate from the hot breakfasts. Hence pulling the crunchy cauliflower out of the fridge right in the morning, combining it with saltiness and aroma of halloumi [...]
Lysiotiko Halloumi is twitting @twitter
Lysiotiko Halloumi is twitting @twitter…
Follow the Halloumi twitts @twitter to be up to date with the latest Halloumi recipes and information…
Enjoy…
Lysiotiko Halloumi on facebook
Lysiotiko Halloumi is on facebook!
Interact with Halloumi on facebook: join our group and share the taste of Halloumi with your friends with the Halloumi applcation…
Lysiotiko Halloumi Group
Lysiotiko Halloumi Application
Enjoy…
Split Goat Head with a Touch of Snails on the Skewer
Split Goat Head with a Touch of Snails on the Skewer
One delicacy from the traditional table of Cyprus… Split roasted goat head with a touch of snails on the skewer… This can be usually found at some specialized traditional taverns that serve “meze”…
Halloutini: a Dirty Martini that is kind of cheesy
Halloutini: a Dirty Martini that is kind of cheesy
If you continue reading this article you certify that you are of legal drinking age in the country you are situated at this very point in time. If you fail to satisfy the age criterion, please try reading something else about halloumi. For example about the Hallouburger [...]
Sushi Plate from One World Market
Here is a picture, unfortunately from a cell phone, of the sushi we enjoyed last week at One World Market in Novi. This is the freshest and best sushi in Michigan, and I bet one of the leaders in North America…
Salmon, Fatty tuna, Futomaki, Toro with onion.
Hallouschetta: a hybrid Bruschetta
Hallouschetta: a hybrid Bruschetta
As I mentioned last week, this time we will be using fresh (soft) halloumi. And since this weekend marks the beginning of the 2009 Formula 1 season I thought to travel a bit north-west in the Mediterranean to the motherland of the Cavallino Rampante. Of course after their performance in today’s race [...]
