people's revolutionary tabbouleh vs capitalist pan fried haloumi


Well, it is not that revolutionary, but probably is sacrilege to anyone who knows how to make it properly. Still, it turned out well.

For the tabbouleh, you need:

This made enough for two generous helpings.

Prepare the bulgar wheat (or freekeh) as directed. This may take some time. I would normally use bulgar wheat, but went the freekeh because, well, I had some lying around. If you use freekeh, take the time to use the absorption method; it turns out much better than nuking it. I expect the same would apply to bulgar wheat.

Chop well the cucumber, tomato and spring onion. Chop very well the parsely and mint. Combine it all in a bowl and sprinkle with a bit of olive oil, crush the clove of garlic and squeeze the juice of the lemon over the top. Season with some freshly ground black pepper (or, if your battery-powered pepper grinder has run flat, use a mortar and pestle and crush it... and the pepper).

Mix well and set aside for at least half an hour for the flavours to also combine.

Now, go find some haloumi (a cheese, in case you were wondering). This may take some time. When you find some, prepare it. I slice mine so that it is in slabs roughly 5x3x1cm. Two such slabs is a good dinner ration for one. I also let the prepared slabs drain for a few minutes to get rid of the extra brine.

Add ample olive oil to a pan and heat it well, but not so it is blazing/smoking hot. Throw the haloumi in and fry quickly, not more than a few minutes on each side. The pale white cheese will go a golden brown, pull it out of the pan before it gets too dark and goes rubbery. Cooked properly, it should be soft and melt in your mouth when eaten.

Squeeze the other half of the lemon over the haloumi and serve while still hot. I was going to do a mini antipasto on the side with the tabbouleh and haloumi but did not have anything of the sort in the house. So I buttered some rye bread insetad and had that.


Posted Wednesday, August 3, 2005 at 23:16.


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