Fried Halloumi Curds With Muhammara And Pickled Crudité Recipes

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3-MINUTE FRIED HALLOUMI CHEESE MEZE



3-Minute Fried Halloumi Cheese Meze image

Halloumi is a fabulous cheese from Cyprus and a favorite in Greek cooking. It's an ideal frying cheese because it doesn't melt.

Provided by John Mitzewich

Categories     Appetizer

Time 5m

Yield 6

Number Of Ingredients 6

1 (8-ounce) package halloumi cheese (drained; cut into 3/8-inch slices)
1 tablespoon olive oil
Garnish: freshly ground black pepper (to taste)
Garnish: oregano or mint leaves
Garnish: 4 to 5 cherry tomatoes (cut in half​)
Garnish: balsamic vinaigrette

Steps:

  • Gather the ingredients. Heat a nonstick frying pan over high heat.
  • Dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly.
  • Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
  • Place the fried cheese on a plate and garnish with the pepper, oregano or mint leaves, tomatoes, and vinaigrette.

Nutrition Facts : Calories 145 kcal, Carbohydrate 3 g, Cholesterol 30 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, Sodium 262 mg, Sugar 2 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g

MUHAMMARA



Muhammara image

Duff Goldman makes this bold roasted pepper dip for his bandmate Jeff. They traveled together to Algeria, which is where they tried muhammara for the first time. The flavors are salty, sweet, spicy and smoky-and best of all, it takes no time to make in the food processor.

Provided by Duff Goldman

Categories     appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 13

1 cup walnuts, toasted
1/2 cup plain breadcrumbs
3 to 4 jarred roasted red peppers
2 tablespoons Aleppo pepper (or any mild ground chile pepper)
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon sumac
1/4 teaspoon cayenne pepper (optional)
3 tablespoon pomegranate molasses
2 tablespoons extra-virgin olive oil, plus more for drizzling
Juice of 1/2 lemon
1/2 teaspoon chopped fresh parsley, for sprinkling
Crackers, for serving

Steps:

  • Add the walnuts, breadcrumbs, roasted red peppers, Aleppo pepper, cumin, salt, sumac and cayenne if using to a food processor and pulse to combine. Add the pomegranate molasses, oil and lemon juice and process until smooth. Transfer to a serving bowl and top with a drizzle of olive oil and the parsley. Serve with crackers.

FRIED HALLOUMI SALAD



Fried Halloumi Salad image

This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.

Provided by PetsRus

Categories     Lunch/Snacks

Time 28m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 halloumi cheese
2 tablespoons seasoned flour
2 tablespoons olive oil
1 lime, juice and zest of
1 tablespoon white wine vinegar
1 1/2 tablespoons small capers, drained
1 clove crushed garlic
1 1/2 teaspoons grain mustard
1 1/2 tablespoons chopped coriander
2 tablespoons of a good quality olive oil
salt, to taste
milled pepper, to taste
some coriander, to serve

Steps:

  • Unwrap the cheese and pat dry with kitchen paper.
  • Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
  • Whisk together all the ingredients for the dressing.
  • Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
  • When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
  • Serve them with the dressing poured over and garnished with the coriander.

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  • Cut the cheese into thick slices or large chunks. Dry the halloumi by blotting them with a paper towel.
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