Pan-fried hallumi • Tiganito hallumi

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Pan-fried hallumi • Tiganito hallumi

Hallumi is all-consuming. Just one cheese is never enough in the Buxton household. I keep plenty in the freezer as a handy stand-by; it’s quick and simple to cook, very user-friendly, versatile. Greeks eat hallumi at breakfast with olives and bread or with watermelon…the saltiness of the cheese contrasts well with the refreshing melon.
Or to keep in line with our English friends my family enjoy hallumi as part of our North London Cypriot style breakfast…with eggs fried in olive oil, loukaniga (Greek sausages) and large mushrooms grilled and drizzled with olive oil and wild oregano.

Serves 4
250g of hallumi cheese
2 tbsp of olive oil
1 tsp of wild oregano(rigani) or
lemon thyme (or ½ tsp dried)

Cut the cheese into 1cm thick slices. Heat the olive oil in a frying pan then add the hallumi . Cook the cheese for 3-4 minutes on each side or until nicely tinged brown and slightly crusty. You can add the herbs whilst cooking or as a garnish.
Serve immediately.

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