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1993-01-13
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Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: Barry S Spieler <spieler@function.mps.ohio-state.edu>
Date: Mon, 22 Jul 91 15:40:43 EDT
Subject: LACTO: Halloumi-Tomato Sauce
Keywords: recipe LACTO
Summary: orig. subject: RECIPE for rec.food.recipes
Followup-To: rec.food.veg
Organization: n/a
Approved: aem@mthvax.cs.miami.edu
Message-ID: <2894B833.0B7C@mthvax.cs.miami.edu>
HALLOUMI-TOMATO SAUCE
(c)1991 by Barry S. Spieler
This rich tomato sauce with cubes of fried middle-eastern cheese goes
great with penne or other short pasta with a good chewy bite. It is
slightly sweet, flavored with cinnamon and mint, and just a little spicy.
Ingredients:
2 packages HALLOUMI [see note 1]
(each ~1/2 lb)
OLIVE OIL, for deep frying
2 - 3 Tbsp. OLIVE OIL
2 BAY LEAVES
3 inches CINNAMON STICK, broken into 2 or 3 pieces
2 tsp. CUMIN SEEDS
2 large ONIONS, sliced
3 cloves GARLIC, minced
2 SERRANO CHILES, minced
1/2 lb. MUSHROOMS, sliced
1 quart TOMATOES, coarsely chopped [see note 2]
1 1/2 tsp. GROUND CUMIN SEED
1 Tbsp. OREGANO, dry
1 Tbsp. MINT LEAVES, dry
1 small can TOMATO PASTE
1 Cup WATER
1/2 - 1 tsp. SUGAR
SALT, to taste [see note 3]
BLACK PEPPER, to taste
Procedure:
1. Cut halloumi into 1/2 inch cubes. Deep fry in olive
oil until golden and lightly browned on edges, much as
one treats Paneer. Do this in batches, so that the
cubes can be kept from clumping together. Drain on
paper towels and put aside. This can be done ahead of
time; just refrigerate halloumi in paper towels inside
a container until ready to use.
2. Heat 2 or 3 Tbsp. of olive oil in a pot over medium
heat. Add bay leaves, cinnamon, and cumin seeds; fry
30 seconds. Add onions and stir-fry with the spices.
After two or three minutes add garlic and chile, and
continue stir-frying a few more minutes. Add
mushrooms; fry a few minutes, until they change color.
Add tomatoes, stir in ground cumin, oregano, and mint.
Simmer 30 minutes, stirring occasionally.
3. Add tomato paste, stir well to dissolve paste. Gently
stir in fried halloumi cubes and simmer 15 more
minutes, stirring occasionally and adding the water as
needed for the desired consistency. Add sugar, salt
and freshly ground black pepper to taste.
Notes:
1. Halloumi is a white Middle Eastern cheese with a subtle hint of
mint flavor. I buy packaged halloumi at a local Middle Eastern
grocery. If you can't find any, I think you would get good results
using paneer, which is pretty easy to make at home.
2. I usually use fresh ripe Roma tomatoes when they're in season
(I never bother to peel them). In the winter when the only available
tomatoes are whitish, rock-hard, and tasteless, I use canned ones
instead, using the extra juice from the can in place of the water.
3. Some halloumi is pretty salty, and in this case you will
probably not need to add any salt at all.
Barry S. Spieler spieler@function.mps.ohio-state.edu