Halloumi Cheese Balls Recipe (Halloumi keftedes)
Halloumi Cheese Ball, in Greek it is call Halloumi Keftedes is from at the famous Louis Ledra Beach Hotel in Paphos, Cyprus. The credit for this recipe goes to Chef Andreas Michael from the hotel. Can’t live without my Halloumi cheese so I decided to share the recipe with you because it is so delicious.
You can find it at your local grocery store or order it online 8oz a pack of 10 here Halloumi Cheese – 8.8 oz (Pack of 10)
2.1 oz Halloumi Cheese, grated
2 boiled potatoes, grated
1.7 oz Anari cheese, you can substitute ricotta cheese made from goat or sheep’s milk, (grate the Anari)
2.8 oz semolina, you can find at the local grocery stores
1 free range egg
3-4 fresh mint leafs, chopped
Salt and Pepper to taste
In a bowl add all the ingredients and mix well. Shape them in a golf ball, heat over a medium high heat oil pan and deep fry until golden brown, serve with a salad. Delicious!
About Halloumi Cheese: Halloumi is a firm, fresh cheese from Cyprus that can be grilled or fried without melting or even used in soups. Halloumi cheese is especially great fried and serve with watermelon, and also grated and serve with pasta.
Anari is a fresh mild whey cheese produced in Cyprus. Anari is a fresh ricotta style soft, mild whey cheese, made from goat or sheep’s milk. In Cyprus, Anari is among the lesser known cheeses but has started growing its popularity after public exposure. Anari is consumed either fresh or dry.
Fresh Anari is white, soft with a mild sweet creamy taste. This cheese is very rich on protein and low on fat, due to which it can be easily digested. It is mildly salted and usually served at breakfast with honey, jam or fill in pastries. Fresh Anari should be consumed soon as it is very perishable.