How can I grill Halloumi?

There are several different ways to grill Halloumi. You can place it directly on the grill, either sliced ​​or whole. In addition, you can put it on skewers. For the skewer method, the cheese is usually grilled alone, although with a little more effort you can make the style of Kabob along with vegetables or masses. No matter how you decide to grill Halloumi, you should pay special attention to the cooking time to make sure it is not above or undercuffed.

Hallous is a type of semisoft cheese popular in the eastern Mediterranean. It comes from Cyprus and has a gentle, slightly salty taste that works well with sweet and spicy foods. Traditionally, Halloumi manufacturers used goat's milk and sheep's milk, but it is not uncommon for cow's milk in this process.

This very versatile cheese can be prepared in any way. Many chefs have decided to barbecue Halloumi, because it retains it even at relatively high temperatures. As a result, when it isplaced on the grill, does not fall apart or does not completely be removed. Generally, properly grilled by Halloumi retains its shape and has a soft but not lighthouse texture.

One way to grill Hallous is to lower it to the slices of half an inch (1.5 cm) and put them directly on the grill grate. You can clean the cheese slices with a little olive oil before their placement on the grill - this allows them to develop a solid, crispy bark. You may also want to sprinkle your selection of fresh herbs, spices or other flavors on the halls before cooking. Due to the adaptable taste of cheese, you can use any number of spices, including garlic, oregano or even lemon. Mint and fennel also complement the taste of Hallou.

Once the slices are hallou on the grill, watch them carefully so that they are not Burnyn. Turn each cut each one or two minutes to a medium high temperature. Hallous slices are done when on both sidesIt develops a light brown color. The cheese should be slightly crunchy on the outside with the center, which is soft and warm but not too melted.

If you do not want to cut the cheese in advance, you can always grill the Hallou whole. Chefs still recommend brushing cheese with olive oil, even though the grilled whole. Note, however, that the heat on the grill should be set to the lower one so that the outside is not brown before the center cooking.

Other variations, if you want to grill the hall, it is to place the cheese cubes on a wooden or metal skewer. Each skewer is likely to keep about four or five cubes, depending on how big you reduce them. If you bother each cube again with a little olive oil, Halloumi will have a pleasant golden bark. Place skewers at low to medium temperature. Generally, the thicker the hallmarks, the lower it.

You may be tempted to grill the Hallous on skewers with other foods such as Kabob. Chefs usually do not recommend it because Hallous cooks very quicklyWhile other objects on Kabob, such as vegetables or meat, will not cook at the same pace. If you really want to grill the style of the Halloumi Kabob, consider the undergrilling of other objects, especially meat to make sure they will be thoroughly cooked when the cheese is ready.