Battered Halloumi = Pakora Paradise

5 December 2019

Over the last few days, we’ve been experimenting with perfecting a batter to make pakora – a deep-fried snack from the Indian sub-continent. After testing a few recipes we’ve hit on a formula that can be used to coat a variety of vegetables from cauliflowers to carrots, parsnips to peas, and also cheese!

20191101_234037
Halloumi pakora with potato wedges and peas

While on a recent visit to the UK, we came across battered halloumi on many menus – the squeaky cheese from Cyprus that stays firm when cooked. We’ve discovered that it makes a perfect partner for our pakora batter when deep-fried.  We recommend you try it with this spicy Yemini sauce, zhug.

But you’ll need to be quick, as halloumi has been a victim of its own success. Severe global shortages of this versatile cheese are predicted as demand far outstrips supply. Luckily for us here in Kazakhstan, a local producer has started making a version of this cheese. We’re pleased to report that it tastes pretty good, so for now the crisis has been averted in our winter base.

Ingredients (makes enough batter for a  sliced up 250 g block of halloumi)

  • 100 g chickpea flour (also known as gram flour or besan)
  • One small onion
  • 1 cm knob of ginger
  • One garlic clove
  • One teaspoon red chilli flakes
  • One tablespoon of fresh coriander
  • 50-100 ml cold water

Method  

  • Mix all the ingredients together with a fork or a whisk, adding water until you get a smooth consistency that is neither too runny not too thick with no lumps. Cover the batter with clingfilm and let it stand for an hour or so before using.
  • Heat a litre of cooking oil, we used sunflower oil but any will do, in a heavy-based pan over a medium heat until it reaches 180 c. To test the temperature, dip a chopstick or the handle of a wooden spoon in the oil – if the oil starts to bubble vigorously,  then it is at the right temperature.
  • Slice a 250 g block of halloumi into eight pieces. Coat the halloumi slices in the pakora batter and drop into the oil. When the pakora rise to the surface and are a golden-brown colour, remove with a slotted metal spoon and drain on kitchen towel.
  • Serve hot with potato wedges or roast potatoes and minted peas. The pakora goes well with a coriander and coconut chutney – this site has a good recipe for this sauce, or with our zhug sauce.

 

 

Heavenly Halloumi

13 September 2018

As promised a few weeks back on Knidos Cookery Club, here’s another use for those tasty vine leaves. While jetting down to KCC HQ in Datça recently, we spotted a Cypriot recipe in an airline magazine for halloumi cheese wrapped in vine leaves and we decided to adapt it by using some of the Datça Peninsula’s key ingredients:

20180805_211440

Yep, that’s almonds, olives, thyme, capers and lemon. We mixed all these up to make our 5-star Datça paste which we then used to coat slices of our favourite squeaky cheese. After applying the paste, wrap the cheese slices with the leaves and then bake in the oven for 30 minutes or so until they look like this:

20180802_133525(0)

Ingredients (makes four servings)

200 g halloumi

12 vine leaves

75 g almonds

150 g olives

One lemon

two teaspoons dried thyme

25 g capers

Method

Soak and wash the vine leaves to remove any taste of brine, and then cut the stalk from the bottom of the leaf. You’ll need about three vine leaves for each slice of halloumi.

Now prepare the paste – stone the olives and place the bits of olive in a small dish. Soak the almonds in hot water for a minute or so and then put in cold water and peel off the skin. Break and add to the olives.

Add the capers and lemon juice and the thyme and use a hand blender to make a smooth paste. Cut the halloumi into four slices and smear each slice generously with the paste. Wrap the vine leaves around the cheese and then place in a baking dish or on a baking tray.

Bake in the oven at 180 c for thirty minutes or so and serve while hot with a seasonal salad and a selection of mezes.