Halloumi Cheese Balls Recipes
MAC AND CHEESE BALLS RECIPE BY TASTY
Here's what you need: macaroni, butter, flour, milk, cheddar cheese, red leicester, salt, pepper, eggs, breadcrumb
Provided by Tasty
Categories Appetizers
Yield 25 balls
Number Of Ingredients 10
Steps:
- Boil water, add macaroni and cook until al dente
- Melt butter in a pan and mix 2 tsp flour into it.
- Add the milk gradually.
- Add both cheeses and cook until melted and the sauce is thick
- Season with salt and pepper.
- Add cooked macaroni and thoroughly cover.
- Refrigerate mixture for one hour.
- Take mixture out and form into balls on another plate.
- Refrigerate for 2 hours.
- Dip the solid balls in egg wash, then breadcrumbs.
- Fry in hot pan of oil until golden brown on both sides.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, Sugar 1 gram
GRILLED HALLOUMI
Grilled halloumi cheese is all the excuse you need to fire up the grill. It is golden and crispy on the outside ... soft and gooey on the inside.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 15m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush olive oil over both sides of each cheese slice.
- Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.
Nutrition Facts : Calories 207 calories, Carbohydrate 1.4 g, Cholesterol 42.5 mg, Fat 17.6 g, Protein 12 g, SaturatedFat 9 g, Sodium 623.8 mg
HALLOUMI BOUREKIA
Make and share this Halloumi Bourekia recipe from Food.com.
Provided by Poppy
Categories Greek
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cheese filling: Mix all the ingredients together, taste and adjust seasoning, if necessary.
- Dough: Sift the flour and salt into a large bowl.
- Make a well in the centre, add the water and lemon juice and mix thoroughly with a wooden spoon.
- Add the melted fat and knead for about 10 minutes or until smooth.
- Shape the dough into 1 large ball, cover with a damp cloth and leave for 30 minutes.
- Lightly flour your working surface and roll out the dough until 0.
- 5cm thick.
- Put the block of margarine or butter in the middle of the sheet of dough and fold the pastry over the fat so that it is completely enclosed.
- With a well floured rolling pin, flatten the dough to a 1cm thickness.
- Fold the dough in half and refrigerate for 10 minutes.
- Roll out the dough again on the floured surface to 0.
- 5cm thickness.
- Fold in half and refrigerate for a further 10 minutes.
- Keeping the work surface well floured, roll the dough out once more as thinly as possible.
- Cut into 7.
- 5cm-10cm squares or circles.
- Put 5-10ml of filling in one half of each shape.
- Dampen the edges with cold water and fold over to make rectangles or semi circles.
- Seal the edges with your fingertips or a fork.
- Arrange on a greased baking tray with a little beaten egg.
- Bake in a 180°C (350°F) mark 4 oven for 20-30 minutes or until puffed or golden brown.
Nutrition Facts : Calories 695.9, Fat 39.5, SaturatedFat 10.2, Cholesterol 88.4, Sodium 768.3, Carbohydrate 72.2, Fiber 2.6, Sugar 0.4, Protein 12.2
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