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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…
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 coffee if you like – I prefer filter coffee, because it’s healthier than instant coffee and I drink a lot. Slice the halloumi and then your vegetables. Prepare your bacon, you can fry it or prepare it on a grill like me and then put the hallumi on top of it to soften it a little bit. Put it all together with the bread and you will have a perfect breakfast!
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 and blending it with the semi-soft boiled eggs is just sensational, a rocking combination! Of course you need to top it off with with frape to have the complete package.
Ingredients:
- Aged Halloumi
- Eggs
- Cauliflower
Preparation:
Boil the eggs to your liking, I would recommend semi-soft boiled. Slice the halloumi. Wash the cauliflower. Make a frape (I will soon be posting the process and right ingredients of making the frape) and spoil yourself with a Mediterranean breakfast sensation.
What do you think?
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 or the Hallouschetta. If you pass the age criterion, just continue reading and engage yourself in the creation and exploration of the Halloutini, the Dirty Martini that is kind of cheesy!
The Halloutini story:
I conceived the Halloutini a few years back. I have always been a big fun of the Dirty Martini and that is the only one I would ever have. One day I decided to go off the pattern and try something different. Going through the martini menu I realized that bar tenders where mixing almost everything. And there it was the Appletini. And that it was where it hit me! Why not to combine my favorite martini with my favorite cheese. Thus the birth of Halloutini. And today I decided to share it with everybody. Great things might be coming in small quantities but it doesn’t mean that they cannot be enjoyed by everybody.
The Halloutini is a Vodka Dirty Martini garnished with fresh Halloumi rather than just the traditional green olives.
Ingredients:
- Vodka (preferably some nice Russian vodka)
- Fresh Halloumi
- Green olives (here almond stuffed)
- Couple of ice cubes
Preparation:
Anticipate and have your martini glasses chilled. Usually I keep a couple together with beer mugs in the freezer. Cut the halloumi in cuboids of approximately the same size as the olives. Arrange the olives and halloumi on a small skewer. Add two ice cubes, the vodka, and about two table spoons of olive brine in the shaker. As James Bond said, “shaken, not stirred“. Shake them to chill them. Then strain in the martini glass, garnish with the halloumi and olives and enjoy the Halloutini: the Dirty Martini that is kind of cheesy!
What do you think?
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 I do not know how Rampante they are, but definitely they are Italian.
So let us now watch Giulio explaining us how to prepare the traditional Italian Bruschetta…
Now that we have seen Giulio’s Bruschetta, I tell you…
Drop the Bruschetta and get with the Hallouschetta!
The Hallouschetta is based on the Bruschetta recipe, with the addition of Halloumi and some deviations in the preparation that fit my likings… I tried Giulio’s way as well, that is not baking the tomato, just putting it on top at the end, but I have to say, that the baked one is the one that suits my taste buds. There is thermal harmony…
Ingredients:
- Fresh Halloumi
- Bread
- Tomato
- Basil
- Garlic
- Extra virgin olive oil
- Salt
Preparation:
Slice the bread. Dice the halloumi and tomato. Chop the garlic and basil. Place the bread slices in a baking pan. Sprinkle them with olive oil. Spread some garlic. Put a layer of Halloumi. Then top with a layer of tomato (if you want to bake the tomato). Add the basil. Sprinkle with some more olive oil. Bake for about 10 minutes at around 350 deg. F or until the halloumi gets really soft. Pull it out from the oven. If you cose not to bake the tomato go ahead and add it with the basil… and then just enjoy it! Maybe with a frape alongside.
And this is the Hallouschetta, the hybrid bruschetta…
What do you think?
Halloumi, Tuna and Broccoli
Halloumi, Tuna and Broccoli
This recipe is also an easy one and quick. Perfect for a light but still fulfilling lunch. I am using aged Halloumi again as it is my personal favorite. And despite other people’s preferences I strongly believe that aged halloumi goes with everything, whereas fresh halloumi, at least in my plate, does not get along with tuna.
Ingredients:
- Aged Lysiotiko Halloumi
- Chunk Tuna
- Broccoli
- Tomato
- Lemon
Preparation:
Steam the broccoli. Drain your chunk tuna. Slice the halloumi. Slice the tomato. Lay them on the plate. Sprinkle the tuna with some lemon. Sprinkle the tomato and broccoli with salt. And then just get fulfilled but still feel light.
What do you think?
Halloumi with Bratwursts Marinated in Beer
Halloumi with Bratwursts
This week’s recipe will be infused with the German cuisine. Like most of the Halloumi recipes is quick and easy.
Ingredients:
- Aged Lysiotiko Halloumi
- Bratwursts
- Beer
- Tomato
- Celery
Preparation:
Pierce the bratwursts with a fork to ensure that any gases will escape when boiling and prevent them from bulging. Marinate them for a couple of hours in the beer of your choice. Then put some water in a pan and add the bratwursts and beer. Boil for about 10 minutes. Then you can either continue to the serving part or you can choose to grill them for another couple of minutes to get a light brown color. If you choose to grill them keep the boiling time to 8 minutes. Once done with the bratwursts, slice your aged halloumi and tomato. Garnish with some celery and enjoy. If you prefer to experiment with grilling the halloumi that would be an option too.
What do you think?
Halloumi, Chickpeas and Asparagus Salad
Halloumi, Chickpeas and Asparagus Salad
This week we will be enjoying another refreshing salad. We will be using fresh halloumi this time.
- Fresh Lysiotiko Halloumi
- Chickpeas
- Asparaggus
- Tomatoes
- Onions
- Parsley
- Lemon
- Salt
- Pepper as desired
Preparation:
Chop the halloumi and vegetables. Lightly fry the asparagus with half the tomatoes and half the onions. Mix all of the ingredients in a bowl. Add lemon, salt and pepper as desired. Serve with a side of marinated artichoke hearts.
Couscous with Halloumi
Couscous with Halloumi
This week we will be trying something very simple that requires little effort.
Ingredients:
- Fresh Lysiotiko Halloumi
- 1 packet of Couscous (in this case with wild forest mushroom)
Preparation:
Prepare the couscous as per the instructions on the packages. Chop the halloumi in pieces and mix it in the couscous. Let it sit for another 5 minutes for the halloumi to warm up. Then just simply enjoy.
What do you think?
Venison-Halloumi Stew
Venison-Halloumi Stew
This week’s recipe is going to be something that has long been requested by our readers. The infamous halloumi stew. This specific recipe deviates a bit from the traditional Cypriot stew, as it is inspired by the Russian cuisine, it marries a Russian stew with the Cypriot Halloumi . After all you will never find deers wondering the forests of Cyprus. And needless to say that this is a Michigan deer. This is a recipe with touches from across the globe. And for the first time we will be using fresh (soft) Lysiotiko Halloumi.
The ingredients:
- Fresh Lysiotiko Halloumi
- Venison steak
- Fresh onions
- Parsley
- Celery
- Red skin potatoes
- Carrots
- Black peppercorns
- Bay leaves
- Salt
- Extra virgin olive oil
Preparation:
Wash the ingredients and chop them. Fry quickly the venison in a well heated skillet (if you have the one with thick walls – even better) until it gets a crust to seal the juices in. Add onions and sear until golden brown. Next add the fresh halloumi and sear again for a couple of minutes. After that in layers add carrots, potatoes and celery. On the side put the bunch of parsley tails. Tie them in a bunch as you will remove them later. This is only for flavor. Add boiling water, salt, peppercorns, and bay leaves. Close the lid and let it simmer on low heat until the potatoes and carrots are tender. Add remaining chopped green onions and parsley leaves. Gently mix the stew, close the lid, switch off the heat and let it sit for at least 10-15 minutes, you can let it rest longer if you do not like too hot food. Now your internationally inspired venison-halloumi stew is ready. Serve in a deep dish or a bowl and enjoy!
What do you think?
