Meatball AppetizersMeat Patties with Halloumi Cheese FillingAlthough these meatball appetizers are mostly a Cypriot recipe (from the island of Cyrus), I thought I’d share it since it is part of the Mediterranean which also includes several Middle Eastern countries. Well you may ask what is halloumi that is used in this meatball appetizers' recipe?... Halloumi is a cheese that is a mix of sheep’s and goat’s milk. This cheese has been made for centuries on the Mediterranean island of Cyprus… On the island of Cyprus, Halloumi is part of daily eating; it appears in breakfast recipes, lunch and dinner recipes. For many Cypriots, a meal without Halloumi will be incomplete. First references of Halloumi in Cyprus date back to 1554 AD. Back in the day women used to make the Hallomi. Since there were so many goats and sheep for each household to make the cheese, females from the household made pool of milk to produced cheese and distributed to other community members… Eventually this became a form of income generators as villagers and shepherds started to make halloumi as a business… To make halloumi, fresh curd is submerged in hot whey to soften and stretch it, very similar to how mozzarella is made. The cheese is then aged in baskets and folded into wedges about the size of a large wallet... This creamy white sheep’s milk cheese is then kept in brine. It can be readily bought from delicatessens and supermarkets… Halloumi is an integral part of these meatball appetizers. I don’t suggest you substitute with something else, but if you do happen to not have haloumi and want to try it with mozzarella, then go for it!
Ingredients 8 slices (125 g / 4 oz) white bread, crusts removed
Instructions
1. Put the bread in a bowl, cover with water and then squeeze out as much water as possible. Place the bread in a bowl with the mince, parsley, mint, onion, egg, pepper and ½ teaspoon salt. 2. Knead the mixture by hand for 2-3 minutes, breaking up the mince and any large pieces of bread with your fingers. The mixture should be smooth and leave the side of the bowl. Cover and refrigerate for 30 minutes. 3. Cut the haloumi into 24 rectangles, 3 x 1 x 2 cm (1 ¼ x ½ x ½ inch). Place the flour in a shallow dish. Divide the mince mixture into level tablespoon portions. Roll a portion into a long shape and flatten in the palm of your hands. 4. Place the mixture in the centre and top with another portion of mince. Pinch the edges together and roll into a torpedo 6 cm (2 ½ inches) long. Repeat with the remaining mince. 5. Heat 2 cm ( ¾ inch) oil in a deep heavy-based frying pan to 180 C (350 F), or until a cube of bread dropped into the oil browns in 15 seconds. Toss the patties in flour, shake off the excess and fry in batches for 3-5 minutes, or until brown and cooked through. Drain on crumpled paper towels. Serve hot. Return from meatball appetizers to social appetizers homepage |