3 Tablespoons Almond Flour*
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1 tablespoon Paprika
1/4 teaspoon Cayenne pepper
3-4 tablespoons Olive oil
In a bowl mix the almond flour with the spices.
Remove the Halloumi cheese from the packet and DON’T dry it. You need it slightly moist.
Cut the Halloumi cheese in half lengthwise (down the middle, some cheeses will have a natural crease).
Cut each slice into four strips (or more if you want the fries thinner).
Dip each Halloumi strip into the spiced flour and ensure that it is covered well. The moisture of the cheese should ensure that the flour sticks to it.
Heat the oil on a medium heat in a frying pan.
Fry the Halloumi strips on all sides, turning over when slightly crispy.
Eat and enjoy!
* you could also use coconut flour - it works okay, but the almond flour ones gives a crispier coating.
Halloumi is a firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk.
In texture, halloumi is similar to a firm mozzarella, making it a popular ingredient in Middle Eastern cooking. Unlike mozzarella, however, it has a strong salty flavour, particularly when preserved in brine.
In good supermarkets and speciality stores.
Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.
The best halloumi is made from sheeps’ milk, and will come from Cyprus, although these days you can even find varieties made in Britain.
Halloumi will keep in the fridge for many months if left in its original packaging, complete with brine or whey. Once opened, submerge in salt water and refrigerate.
In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet, some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.
A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan