Gallery
Alabai – Central Asian Shepherd Dog
I love dogs… And here’s my favorite dog… An Alabai, also know as Central Asian Shepherd. His name is Guy.
Admire him cracking a bone for breakfast on a fall morning… When the snow melts, and the grass turns green again, I will treat him to a Lysiotiko Halloumi, and see if he eats it with the same passion…
Here are some pictures of him that same day…
How to Make a Frape
If you have been either to Cyprus or Greece, you must have tried the Frape! Did you wonder how it is made? Your quest for how to make a frape is over. This article presents a detailed video of all the steps necessary to make a frape, Cyprus style. Well, it goes a step beyond, and instead of using the conventional off-the-shelf milk, I am using fresh goat milk. I call it, being bold!. In Greece it is customary to use saturated milk. Here it goes…
A couple of things to keep in mind:
Do not mind the Lipton glasses. They are big and they do the job.
The video states that it is necessary to use Nescafe manufactured in Greece. Yes, this is a necessity in order to make the real Frape. Nescafe, manufactured in other parts of the world, is not optimized for frape making. As it is to my knowledge, (do not quote me on this), the dehydration process of the coffee in making Nescafe, varies from region to region in order to meet its intended use. For example, I tried to use Nescafe, manufactured in Mexico. The foam would not hold, as the Mexican Nescafe is intended to make frapiccino.
The fresh goat milk is not a necessity. The milk of your preference should suffice. Also the quantity of milk depends on your taste.
Finally, if you take your coffee with sugar, make sure you add the necessary amount with the dry Nescafe, before the mixing process.
Following these simple steps, will result in a refreshing frape… to cool you down in the hot summer days, or wake you up in the morning.
Refresh yourself… and while you are at it… top it with some halloumi!
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 traditional process of making Halloumi, as it has been passed through generations to the descendants of Lysi. The process varies from region to region, hence, the different tastes of traditional Halloumi across Cyprus. Lysiotiko Halloumi separates from the others in terms of its color (it is more reddish), and for me personally, superiority in taste, either fresh or aged.
It should be recalled here that the traditional halloumi, is made only from sheep milk with the addition of some goat milk. The process shown in the video is not to be associated with commercially produced halloumi, where the process is optimized for efficiency, and cow milk is used.
The halloumi making process can be divided in9 steps:
- Milk collection (milking the sheep and goats)
- Addition of enzymes to form the curd
- Collection of the curd
- Forming and straining the curd
- Cooling of formed curd and simultaneously collecting Anari from boiling whey
- “Cooking” of curd to yield halloumi
- Cooling of halloumi
- Salting
- Consumption or aging of halloumi
The video begins at the collection of the curd and ends when the “cooked” curd (now halloumi) is laid to cool before it is salted. (On my next trip I will try and make a video of all 9 steps).
I hope this video is informative enough. It will not assist you in making Lysiotiko Halloumi, as the “secret of the trade” lies in the timing and temperatures, the experts say. But it is a start…
