And I think I need a cigarette after that sentence. With your other hand, press and turn the ball, gently stroking downwards to stretch the skin of the dough into a smoothly skinned taut mass. Gather up the sides of your dough circle, and pinch the top together to make a little purse.įlip the parcel over so that the seam side is on the palm of your hand. Really try to stuff them though, because we’ve got a lot of cheese in that bowl just crying out to be had. It may be easier for some people to do this when the dough is flat on your work surface instead of in your hand. Spread the dough by hand (like a pizza crust) or roll it out into a small circle, about 3.5 inches in diameter.ĭollop a generous tablespoon or so of the cheese mixture onto the center of each one. I need to work on that, don’t I?) by squeezing it between your thumb and index finger. Maybe more like the size of a small organic apricot? Oh jeez. I don’t golf and now I’m questioning that statement. To form the rolls, start by pinching off a small ball of dough (slightly smaller than a golf ball. Gently knead the dough several times to get rid of any leftover air pockets. Again, you only need to lightly dust the area with flour if it’s absolutely necessary and your dough is sticking. Roll the dough out of the bowl and back onto your work surface. Use your fingers to work the parsley and garlic through the cheese, making sure that everything is well dispersed and you don’t just have a big hunk of minced garlic swimming around somewhere in the white. Press or the garlic or grate it on a rasp and into the cheeses.įinely mince the parsley and add this to the cheeses as well. It likes to crumble more than it shreds, similar to a firm and dry feta. If you have never cooked with or eaten halloumi before, here’s a hint: it doesn’t shred like a cheddar or a mozzarella would. Cover the bowl with some loose saran wrap or a tea towel, and leave it to rise for an hour or so until it doubles in size. Turn your dough ball around it several times to make sure that the dough is completely coated in a light sheen of oil. Pat the dough into a ball shape and knead it well for 7-10 minutes until the texture becomes smooth and elastic. This is not a wet dough so you likely will not need to flour the board at all. If it still feels really sticky, you can add a few tablespoons of flour and work it with your hands.Įase your dough out of the bowl and onto your counter or work surface. Pour the foamy wet yeast mixture on top of the flour and stir it together using a wooden spoon until the dough sticks and starts to come together. While the yeast bubbles and froths, mix together the flour, salt and nigella seeds (if you’re using them). If your bowl doesn’t look like the one below within 10 minutes then your yeast has not been activated and you might want to start the process again with a fresh batch. During this time, the yeast should start to bloom and froth up. Pour the warm (not hot, just warm) water on top, give it a quick swirl around with your fingers to make sure that it’s combined, and then leave the bowl to rest for 5-10 minutes. In a medium sized bowl combine the yeast, sugar, and olive oil. * If you don’t have halloumi cheese, feel free to substitute it with an equal amount of feta. 5 oz mozzarella cheese (300 g or 2/3 lb).5 oz halloumi cheese (300 g or 2/3 lb) *.So maybe it’s not like mozzarella at all, okay, but its salty and toothsome and utterly delicious. But without the gooeyness and melty stuff. Halloumi is generally stored in a salty brine, like feta, but the texture is more like….a brined mozzarella, if that makes sense. It’s a great cheese for grilling or frying in large slabs because it won’t melt and fall apart. Stolen goods always taste just that much better, don’t they? Oh, salty villainy.Īre you familiar with halloumi? I adore halloumi. Even so, just the act of reaching, tearing, and gobbling down garlicky cheese filled goodness brings out my inner bandit in the best possible way. And you’ve just instructed other people to do exactly that. There is something to be said about pulling off a hunk of cheesy bread that makes you feel just a little bit like a Sneaky Pete, even if you’re the one who made the bread.
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