You should also check fried Feta with honey as well!
this post was submitted on 07 Jul 2023
189 points (98.5% liked)
FoodPorn
15974 readers
342 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
I really want to like Halloumi but I find it hard to get past the squeaky texture. Every bite grates my mind.
And I love squeaky cheese. To each their own.
My favorite cheese as a kid was munster, because of the squeaky salty goodness.
Come to Canada. Eat the curds. Alter your mind.
Yes, I don't like that either, but I tend to have it relatively thin and fried to be crispy to get some nice cheesy crispy goodness without being too squeaky.
Yes please. Fried Halloumi is so good. I'm going to have to try it with honey and flakey salt now.
What is Halloumi?
I was wondering too. I found this in Wikipedia:
Halloumi or haloumi is a cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Mmm squeeky texture, my favorite.
Ah interesting. That makes sense. Was getting a tofu of sorts vibe from it but that’s cool that it’s a cheese instead.
I definitely want to try it now
It's a kind of mediterranean cheese. It's pretty firm and doesn't really melt, so you can fry it up nice and crispy. Really amazing in a shawarma.
Looks so good, I gotta try this! Any special preparation while frying?
Most halloumi is sold in a type of brine.
Usually you slice it into decently thick pieces, pat dry, brush with olive oil and fry on high.
I would assume the drizzle is post plating, but I only ever fry up barebones halloumi or maybe had some pepper
Thanks! Will try this
I like to fry with harissa and dill, amazing with some tatziki
Oh, honey is a great idea!! you've given me a craving.
view more: next ›