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Cheese with mint
Almost all the specialities of Greek and Turkish
cuisine are also popular in Cyprus. The oriental
influence is particularly noticeable in the desserts.
One food that is Cypriot to the core, though,
is 'halloumi' - a white cheese. Halloumi is made
of milk - usually cow's milk, but also sheep's
or goat's milk - to which mint leaves have been
added. The cheese's 2-3% salt content means that
it keeps for up to a year. In addition, halloumi
is the only cheese that can be fried and grilled.
Halloumi kebabs with herbs
Ingredients (Serves 4):
2 x 300 g halloumi cheeses
2 red peppers
2 onions
2 cloves garlic
4 tbsp mixed, chopped herbs (thyme, rosemary,
oregano, mint)
2 limes
100 ml olive oil
black pepper
8 mushrooms
Method:
- Cut the halloumi into roughly 2.5 cm cubes.
- Wash and core the peppers. Peel the onions
and chop these and the peppers into pieces of
equal size.
- Peel and finely chop the garlic. Mix with
the herbs. Squeeze the limes and mix in with
the herbs, olive oil and black pepper to make
a marinade.
- Place the cheese and vegetable pieces in the
marinade, mix well, cover and leave to marinate
in the refrigerator for 24 hours.
- The next day, put alternating halloumi and
vegetable pieces on long skewers, with a mushroom
at each end.
- Cook the kebabs on a medium-hot charcoal grill
for about 10 minutes, turning frequently, and
brushing with the remaining marinade.
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