From the author
Halumi cheese is made from a mixture of goat’s milk and sheep’s milk, and sometimes it also contains cow’s milk. A distinctive feature of halumi is its high temperature resistance, which is why this cheese is used for frying or grilling, and when frying it gives a beautiful golden brown crust. No matter what you cook halumi on – in a frying pan or on the grill, a piece of cheese should form a crispy crust, and under it – a very tender, viscous cheese, similar in structure to an omelet.
Halumi can be fried both in olive oil and without it – in a non-stick pan. In this recipe I propose to serve fried halumi with tomato and greens tartare – it’s even tastier!
2. Finely chop the greens (dill and onion) for the tomato. Add oil and a little salt and pepper, mix.
3. Cheese cut into plates of 5-7 mm and fry in a dry pan for a minute and a half on each side.
4. Put the cheese on a dish, add the tartar and serve necessarily hot
Delicious fried Halumi cheese with vegetable tartare – a great recipe for hot snacks or accompaniment to a glass of your favorite wine!