2 SAJT

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2 SAJT - Com Online Videos special and Watch Viral Videos, Movies, Songs, Entertaiment, Bollywood, Hollywood, Lollywood Videos. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.

Grilled Halloumi cheese Halloumi cheese originated in in the period AD 395 — 1191 , and was subsequently eaten throughout the. Cypriot farmers relied on halloumi as a source of protein and in many villages the entire community would join forces and make huge batches together. Recipes varied from village to village, with each taking great pride in their special technique and secret ingredients. Halloumi became so important to village life that even the surnames of many Cypriot families reflect their role in halloumi production, with names such as Hallumas, Halluma and Hallumakis common by the 19th century. The cheese is white, with a distinctive layered texture, similar to and has a salty flavour. It is stored in its natural juices. It must be garnished with , a practice based on the fact that halloumi keeps better and stays fresher and more flavoursome when wrapped with mint leaves. The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for or like for or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with in the warm months, and as halloumi and , a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. Traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220—270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein. Its firm texture when cooked causes it to squeak on the teeth when being chewed. Traditional halloumi is made from unpasteurised sheep and goat milk. Many people also like halloumi that has been aged; kept in its brine, it is much drier, much stronger and much saltier, making it very different from the milder halloumi generally used in the West. Halloumi is registered as a protected Cypriot product within the since the 1990s but not yet in the. Most Cypriots agree that, traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper and more-plentiful cow's milk. Middle East Halloumi is regularly consumed in many parts of the. It is a traditional component of the Levantine breakfast, eaten either fresh or fried, along with other dishes such as , , and. Halloumi cheese is very similar to Nablusi cheese, named after , , its city of origin. Some believe that halloumi cheese is of Levantine creation, due to its similarity to Nablusi cheese and the region's long history of consuming halloumi cheese. Halloumi in is sometimes fried in and served for and served with. It is also eaten with fish. Mediterranean Diet for All. Retrieved 3 January 2016. The glutton's glossary: a dictionary of food and drink terms. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk. Doing Business with the Republic of Cyprus. Cyprus Food Virtual Museum. Retrieved 30 November 2015. International Livestock Centre for Africa. Feta and Related Cheeses. Halloumi is a semi-hard to hard, unripened cheese that, traditionally, is made from either sheep's milk or goat's milk or a mixture of the two. Although the cheese has its origins in Cyprus, it is widely popular throughout the Middle East, and hence many countries have now become involved with its manufacture. The herbalist in the kitchen. University of Illinois Press. Haloumi sometimes spelled Halloumi is a brine-cured cheese from Greece and Cyprus containing chopped mint. Culinary cultures of Europe: identity, diversity and dialogue. Most culinary innovations in the Cypriot cuisine occurred during the Byzantine era.... Experimentation with dairy products resulted in the now-famous halloumi and feta cheese. Retrieved 3 April 2017. Archived from on 2007-09-30. Archived from on August 13, 2007. Archived from on 2016-04-14.

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