You have to try this delicious salty treat!
Quick and easy to make, tastes amazing and everybody loves it. Perfect cold in a picnic or warm with some crisp salad leaves or a finger snack with glass of wine – whats not to love?
About Halloumi cheese
Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period (AD 395 – 1191),subsequently gaining popularity throughout the Middle East region.
The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) before sale. It is often garnished with mint to add to the taste. Traditionally, the mint leaves were used as a preservative, this practice arising from the serendipitous discovery that halloumi kept better and was fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.
The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (e.g. in saganaki) or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza – a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage.
The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine. Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220–270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed.
Traditional halloumi is made from unpasteurised sheep and goat milk. Many people also like halloumi that has been aged; kept in its own brine, it is much drier, much stronger and much saltier.
Halluomi Cheese Wrapped In Bacon Bites
Makes 8 – Serves 2
- Halluomi Cheese (about 225g)
- Streaky bacon strips 125g
- Cut the cheese into fat chunky slices (see picture)
- Wrap each slice with a slice of streaky bacon
- Place into a baking tray placing so that the bacon end is face down to stop it unraveling while cooking (or use a cocktail stick to hold in place)
- Place in oven on a medium heat
- Leave to brown and crisp, checking to keep a watch and make sure they don’t burn (about 20 mins or so)
- Get your plates ready!!
Delicious served with a big dollop of mayo and crispy salad and a glass of sparkly water or wine.
Nutrition per serving:
Total Carbs 2.75g
Net Carbs 2.75g
of which sugar 0g
of which saturated 28g
Energy – 648Kcal