Food_from_the_heart_.. - Cyprus Tourism Organisation

h A way with HalloumiThe picture of this wonderful recipe speaks for itself....a very modern, more complex twist on all thatwe love in Cyprus...so many of our favourite ingredients making an appearance without wishing to outdo one for the other...flavoursome lamb, earthy root vegetables, our love of bright, shiny sun-ripenedaubergine, tomato and courgette, pumpkin too...fragrant mountain thyme and rosemary, always garlicand olive oil in abundance and some trading influences have sneaked in from our neighbouringMiddle Eastern countries...couscous, raisins and cumin.l For even the most adept of cooks,perhaps a dish you would rather have placedin front of you to masterly disassemble andenjoy rather than attempt to make? Leavethis to one of our many top notch chefsworking their Cypriot magic!l But a nice touch which you can easilyreplicate at home is to use our malleablehalloumi cheese as a moist savoury cheesecrust for lamb or chicken, pork ..good tootopped onto stuffed peppers and tomatoes.l So...mix together grated halloumi and asmuch crumbled dried Greek mint as youfancy with enough beaten egg white to bind.Press an even layer over fillet of pork, lambor chicken breasts, lamb cutlets, and cook toa golden brown crust.h Red: Hadjiantonas, CabernetSauvignon, Hadjiantonas Winery,Parekklisia, Lemesos.35