Cheese Puffs With Halloumi And Zaatar Lebanese Recipes

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CHEESE PUFFS WITH HALLOUMI AND ZAATAR (LEBANESE)



Cheese Puffs With Halloumi and Zaatar (Lebanese) image

Once again, was surfing the net today! And this DELICIOUS looking recipe JUMPED out at me and came my way! My friends in the Middle Eastern and North African forum asked me to post this, I certainly glad on the net I did not miss! Is NOT my original recipe, but an adapted on from Julia Child, TRUE! Has a (what I think) is an unusal twist on the cheese puffs too! Here is the original for a WONDERFUL photo and step by step instuctions to do! All I can say about this now is WHOO HOO and look forward to the first review! :) http://www.tasteofbeirut.com/

Provided by mickeydownunder

Categories     Brunch

Time 30m

Yield 50 cheese puffs, 25 serving(s)

Number Of Ingredients 8

1 cup water
6 tablespoons unsalted butter
1 pinch salt
5 3/4 ounces flour
1 cup egg (I used 4 large eggs and 1 egg white to make one cup)
1 tablespoon za'atar spice mix
1 cup halloumi cheese, grated (can substitute swiss or Gouda or any of a similar type of cheese)
1 egg yolk, if desired to brush on the shells

Steps:

  • Preheat the oven to 425°F Prepare two cookie sheets by lining them with parchment paper.
  • Mix the zaatar with the grated Halloumi cheese in a bowl. Set aside.
  • Place the water, butter and salt in a saucepan and heat to boiling; when boiling, drop all the flour and stir with a wooden spoon to cook the flour, until the flour paste holds together and leaves the sides of the saucepan.
  • Remove from the heat, and wait a couple of minutes; then plop the paste into a mixer or (my preference) a food processor. Get it going and start adding the eggs, one at a time, until mixed. Add the cheese and zaatar (previously mixed together).
  • Plop the paste into a decorating bag or just use a small spoon and form little even-sized mounds on the parchment-paper lined cookie sheets; you should have around 50 mini-puffs. You can glaze them with a beaten egg yolk, to give them a more golden shine.
  • Place in the oven and bake for 15 to 20 minutes; reduce the oven heat to 375F and bake 15 minutes or so longer until they are all puffed up and feel dry to the touch. Serve immediately, or cool, store in a tightly sealed plastic container and freeze.

Nutrition Facts : Calories 64.4, Fat 4, SaturatedFat 2.1, Cholesterol 56, Sodium 20.8, Carbohydrate 5.1, Fiber 0.2, Sugar 0.1, Protein 2

LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES



Lebanese Yogurt Cheese with Za'Atar and Olives image

Provided by Food Network

Categories     appetizer

Yield Serves 6

Number Of Ingredients 7

1 quart goat's-milk yogurt
Kosher or sea salt
2 tablespoons extra-virgin olive oil
Za'atar herb blend
24 Kalamata olives
1 bunch small radishes, trimmed
Pita bread, cut into wedges, warmed

Steps:

  • Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
  • Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.

THE TRADITIONAL CYPRUS SANDWICH WITH HALLOUMI, ONIONS AND TOMATO



The Traditional Cyprus Sandwich With Halloumi, Onions and Tomato image

I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheep's milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination.

Provided by French Tart

Categories     Lunch/Snacks

Time 10m

Yield 1 Cyprus Sandwich, 1 serving(s)

Number Of Ingredients 9

1 pita bread or 1 hoagie roll
4 slices halloumi cheese
1 tablespoon olive oil
1/4 onion, peeled and sliced
1/2 large fresh tomato, sliced
1/4 fresh lemon
fresh oregano leaves (Rigoni leaves)
lettuce leaf, to serve
black olives, to serve

Steps:

  • Put 2 teaspoons of the olive oil into a frying pan and cook the onions over a medium heat until soft and slightly coloured, set aside.
  • Put the remaining 1 teaspoon of oil into the frying pan and fry the halloumi slices over a medium to high heat on both sides, until golden brown and crispy around the edges.
  • Cut the roll in half, and place the halloumi slices on one half and then squeeze the lemon juice over the cooked cheese slices. Sprinkle a few oregano leaves over the cheese before adding the sliced tomatoes and cooked onions.
  • Place the other half of the roll on top of the cheese and the filling. Gently press the two halves together.
  • Put the filled roll into a pre-heated griddle, Panini, George Foreman or sandwich grill for about 2 minutes, or until the bread roll is crisp and golden brown.
  • Serve immediately with fresh lettuce leaves and a handful of black olives -- and don't forget the ice cold Keo or Efes beer!

Nutrition Facts : Calories 313.7, Fat 16.2, SaturatedFat 2.2, Sodium 316, Carbohydrate 36.1, Fiber 2.9, Sugar 4.6, Protein 6.8

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