Directions for Greek Style Halloumi Bowl Ingredients L2 PC® Herb & Garlic Greek Seasoning Halloom Semi-Soft Lemon Unripened Cheese Baby Spinach Orzo PC® 2% M.F

Total Page：16

File Type：pdf, Size：1020Kb

directions for Greek style Halloumi Bowl inGREDIENTS L2 PC® Herb & Garlic Greek seasoning Halloom Semi-Soft Lemon Unripened Cheese Baby spinach Orzo PC® 2% M.F. Plain Mini cucumber Greek Yogurt Sliced red onion Yogurt spice mix Red wine vinegar (onion powder, Zucchini dried oregano, Sweet red pepper garlic powder) PANTRY ITEMS 1. Get Started 2. Roast Vegetables and Halloumi 3. Cook Orzo Olive oil, salt and black pepper • Read entire recipe card • Combine zucchini, red pepper and Greek • Meanwhile, add orzo to pot of cooking tools • Thoroughly wash and dry all produce. seasoning in medium bowl. Drizzle with boiling salted water. Cook, stirring • Preheat oven to 450°F (230°C). olive oil. Season with salt and black occasionally, until tender but firm, about Baking sheet 2 small bowls • Bring medium pot of salted water to a boil. pepper. Toss to coat. 6 minutes. Drain. Medium pot Strainer • Cut halloumi in half lengthwise into 2 long • Arrange vegetables and halloumi on • Transfer to medium bowl. Stir in spinach Small pot Measuring spoons rectangles. parchment paper–lined baking sheet. Bake and juice from half of the lemon. Set aside. 2 medium bowls Parchment paper • Slice zucchini into ½-inch thick rounds. Slice red until vegetables are tenderand halloumi chef’s tip pepper into ½-inch thick strips. Dice cucumber is golden and begins to puff, 10 – 12 *Press the onions down to submerge in the vinegar into ¼-inch cubes. Cut lemon in half. minutes. mixture and drain just before plating to ensure they've gone from pungent and overpowering to tangy and oh-so tasty. nutritional info Amount per 1/4 recipe 294 g Calories 420 Total fat 18 g Saturated fats 11 g Total carbohydrate 46 g Protein 25 g 4. Pickle Onions 5. Make Yogurt Sauce 6. plate and serve Sodium 720 mg • Meanwhile, stir vinegar with 1 tbsp granulated • Stir together yogurt, cucumber, yogurt • Divide orzo mixture between bowls. sugar in small pot; bring to a boil. spice mix and juice from remaining lemon • Top with roasted vegetables and • Place red onion in small bowl; pour in vinegar in small bowl. halloumi, dividing evenly. mixture, ensuring onion is submerged.* • Dollop with yogurt sauce. Garnish with • Let stand until ready to serve. Drain. pickled red onion. • Enjoy! KEEP REFRIGERATED UNTIL READY TO PREPARE. KEEP COOKED/READY-TO-EAT FOODS SEPARATE FROM RAW FOODS. REFRIGERATE LEFTOVERS IMMEDIATELY. THOROUGHLY WASH HANDS, UTENSILS AND WORKING SURFACES WITH HOT WATER AND DETERGENT..

Copy Link

Recommended publications

Food You'll Love to Share
FOOD YOU’LL LOVE TO SHARE libanai @comptoirlibanais /lecomptoirlibanais @comptoir www.comptoirlibanais.com D ALL OUR EGGS ARE FREE RANGE ALLERGIES We follow strict hygiene practices in our kitchens, but due to the presence of allergenic ingredients in some products there is a small possibility that allergen traces may be found in any item. We advise you to speak to a member of staff in our restaurants if you have any food allergies or intolerance, or ask your server to see our interactive allergen menu, or view our website http://restaurantallergens.com/comlib Service at your discretion. Any tips will be passed directly to your server. We accept all major credit cards. Our prices include Value Added Tax at the current rate. VODKA LEMONADES BEER BOTTLE Make any our fresh homemade lemonades a grown-up version... Lebanese Brew Beer 3.85 Budweiser 4.45 Toufaha 7.95 Roomana 7.95 Apple, mint and ginger Pomegranate and orange blossom Becks 4.45 Leymona 7.95 Roza 7.95 Peroni 4.55 SECRET INGREDIENTS Lemon and lime Lemon and lime with rose syrup WHITE WINES Baklawa: Middle Eastern sweet Orange blossom: A clear liquid with 175ml GLASS / 250ml GLASS / BOTTLE Comptoir Libanais Favourite White, Bekaa Valley, pastries. Perfect with coffee or fresh intense, floral orange aromas, made SPARKLING COCKTAILS GLASS rose mint tea by boiling orange blossom flowers Lebanon / 5.25 / 6.85 / 18.95 in water, and then capturing and Mimosa 7.45 Clos St Alphonse: Our exclusive own label white wine from the Fattoush: The most famous Arabic A classic blend of Prosecco and fresh orange juice Bekaa Valley, with fragrant aromas and complex yet invitingly condensing the steam.
[Show full text]
Oral History: Volioti, Vaso
City of Alexandria Office of Historic Alexandria Immigrant Alexandria, Past, Present, and Future Oral History Program Project Name: Immigrant Alexandria: Past, Present and Future Title: Interview with Vaso Volioti Date of Interview: 05/06/2015 Location of Interview: Alexandria, VA, Vaso's Mediterranean Bistro Interviewer: Krystyn Moon Transcriber: Heather Hanna Audio Recording: John Reibling Abstract: Vaso Volioti was born in Cyprus on 1957 and immigrated to Alexandria, Vir- ginia with her family in 1969. In this interview she discusses her extended family in Al- exandria, her school years, cooking Greek-inspired Italian food, running her family's res- taurant, and the aftermath of the Turkish invasion of Cyprus. Her son John (Johnny) also talks about his mother's experience as an immigrant and adds his own thoughts on the situation in Cyprus and growing up in a bi-cultural household. Several other family members are occasionally present. Most do not speak often; Johnny's wife and other fam- ily members speak, but most are not identified by name. Interview with Vaso Volioti 05/06/2015 Page 2 of 42 Table of Contents/Index Minute Page Topic 0:01 4 Introduction 1:16 4 Arrival in America 2:45 5 Reason for Coming 3:45 5 Turkish Invasion of Cyprus 4:53 6 Learning English 5:23 7 Going to School 6:35 8 Protectiveness and Prom 8:47 9 Turkish Invasion of Cyprus 10:09 10 High School Homework 11:26 11 Restaurant Work 11:52 11 Mike's Italian Restaurant 12:22 12 Johnny 12:49 12 Dixie Pig and Vaso's Restaurant 17:49 15 Food 25:41 20 Cyprus & Greek Culture 26:42 21 More Thoughts about Food 27:45 21 Restaurant Business 28:49 22 Greek Orthodox Church 29:50 22 St.
[Show full text]
Quiz: How Well Do You Know Mediterranean Foods?
MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7.
[Show full text]
Lynn Take out Menu 2 Sided 05-21
Saturdays & Sundays ful (fūl) $8.75 v fava bean cooked overnight with aromatic spiceswith tomato, cucumber, parsley, onion + pickled egg +$1 our menu is inspired by the bold, labne shakshuka * $9.75 v poached eggs with garlicky labne, mint, SWEETS fresh flavors found in the street foods drizzled with spicy olive oil, zouk, armenian labne bar $5.75 of the Eastern Mediterranean salad, black olives, pickled turnip + sujuk (armenian sausage) $1.50 banana + almond v +lamb meatball $3.50 banana, almond, pinenuts, cinnamon, honey shakshuka * $9.75 v crushed fresh tomatoes, onion with our spices, blueberry + power seeds vNGF blueberries, chia, pumpkin, sunflower topped with black olive, cilantro, poached egg seeds, walnuts, grape molasses + sujuk (armenian sausage) $1.50 +lamb meatball $3.50 mango + chocolate v NGF mango, pistachios, chocolate pearls, kenefe $9.75 v NGF fresh mint, honey crushed filo dough with anoush’ella cheese wrapped with fresh fruit granola v NGF m’anoush with sesame seeds, orange blossom syrup seasonal fresh fruit, our granola, grape molasses mezze for two $28 v shakshuka, ful, za’atar manoush, hummus m’anoush $7.50 anous’ella omellete $7.50 gluten-free bread +$2.50 two eggs, anoush’ella cheese, tomatoes, cucumber, mint, black olives, green onion, pickled turnip, za’atar nutella chocolate vNGF strawberry, banana, cinnamon, honey, granola anoush’ella smores v NGF nutella with graham crackers, marshmallows anoush’ella peanut butter 35 West Newton St. 1205 Market Street Time Out Market v vegetarian NGF not gluten-free with seasonal berries South End - Boston Lynnfield MA Fenway , MA • Please note that we are not a gluten or nut free facility.
[Show full text]
Meze (Share Plates) Medusa Cocktails
MEZE (SHARE PLATES) Greek Olive Mix VG GF 5 Imported Greek Feta oregano & olive oil V 5 Dolmadakia grape leaves stuffed w/ rice & vegetables VG 9 133 5TH AVENUE, PARK SLOPE, BROOKLYN Zucchini Chips zucchini chips, tzatziki V 12 347-599-0749, MedusaTaverna.com Grilled Vegetables V GF 11 grilled seasonal vegetables, lemon oil, oregano, tzatziki Cheese Saganaki lightly battered kefalograviera cheese V 9 MEDUSA COCKTAILS Cypriot Halloumi V GF 11 grilled halloumi cheese w/ fig jam, lemon, mint SEASONAL COCKTAILS Spanakopita (spinach pie) V 12 Frosé (#froseallday) 13 spinach, feta, herbs, wrapped in filo dough organic peach & strawberry purée, rosé, vodka Grilled Shrimp (5pcs) GF 13 Classic Margarita (rocks OR frozen) 12 simply grilled shrimps (head on), lemon oil, oregano Flavors (add $2) : Pomegranate, Blood Orange, Green Apple, Mango, Watermelon , Blue Ouzo Kalamari fried calamari, lemon 12 Icy Aphrodite frosé w/ (red OR white) sangria 14 Grilled Octopus GF 19 red onions, capers, parsley, lemon oil, oregano SIGNATURE COCKTAILS Loukaniko grilled Greek pork sausage, mint yogurt, lemon GF 12 Its 5pm Somewhere 14 gin, green chartreuse, fresh lime, honey, club soda, rosemary Soutzoukakia (beef & lamb meatballs) 10 spiced tomato red wine sauce Figalicious Bulleit Rye, Aperol, fig jam, fresh lemon, bitters 13 Greek Mac & Cheese orzo pasta, halloumi, feta graviera V 11 Mastic Fashion bourbon, masitha, bitters 13 Greek Octopus Mac & Cheese 17 Mykonos Margarita (rocks) 14 octopus, orzo pasta, halloumi, feta, graviera mezcal, fresh lime, triple sec, pineapple ,salt & paprika Greek Mojito ouzo, rum, fresh lime, sugar, mint, club soda 12 Sangria (red, white OR pink) 11 GYROS + BURGER Gyros served on pita bread w/ tzatziki, onion & tomato.
[Show full text]
Looks Like We Broke the Internet
LOOKS LIKE WE BROKE THE INTERNET. WHILE GO IS DOWN, YOU CAN STILL GET ALL OF YOUR FAVOURITE BLACK SHEEP RESTAURANTS DISHES DELIVERED STRAIGHT TO YOUR DOOR. You can place your order by emailing [email protected] | Or call: 2670 2670 HOW TO ORDER Send us an email with the information below: • Name • Phone Number • Delivery Time • Address • Building Name • Block Number • Floor Number • Notes You can place your order by emailing [email protected] or call us at 2670 2670 an all day lebanese canteen 11:15 - 22:30 MINIMUM ORDER $150 You can place your order by emailing [email protected] or call us at 2670 2670 BOWLS WRAPS HALF RICE AND HALF SALAD $98 BEEF SHAWARMA WRAP $98 Choose your protein: Maison’s Falafel, Za’atar Pita, Spit-Roasted, Baharat-rubbed Beef, Tomato, Salad, Fried Chicken, Chicken Meshoue, Beef Shawarma, Pickled Cucumber, Cucumber Labné Cauliflower, Halloumi CAULIFLOWER $88 CHICKEN MESHOUÉ WRAP $88 Harissa-roasted Cauliflower Pita, Marinated Grilled Chicken Thigh, Tomato, Salad, Pickled Cucumber, Toum HALLOUMI (4PCS) $88 MAISON’S FALAFEL WRAP $78 Halloumi, Za’atar Pita, Falafel, Tomato, Salad, Pickled Cucumber, Tahini ZFC (3PCS) $98 CAULIFLOWER WRAP $88 Za’atar Fried Chicken Pita, Harissa-roasted Cauliflower, Tomato, Salad, Pickled Cucumber, Tahini BEEF SHAWARMA $98 HALLOUMI WRAP $88 Spit-roasted, Baharat-rubbed beef Pita, Halloumi, Za’atar, Tomato, Salad, Mint, Harissa CHICKEN MESHOUE (4PCS) $88 Marinated Grilled Chicken Thigh, Toum, Lemon, Thyme SAUCES CUCUMBER LABNÉ • Greek yoghurt, Cucumber
[Show full text]
The Botanist Autumn Menu Book.Pdf
NIBBLES DELI BOARD Tap here for 1/3 11.95 off food Marinated olives DF / VG 2.95 Cumberland chipolatas DF 4.50 Select any four items from any of the categories below; with a mustard dip Pork crackling DF 4.25 all served with a wedge of garlic and herb bread. with chilli jam Salt and pepper onion petals V 4.50 Add an extra item +3.25 with crème fraîche CHILLED FAVOURITES MEAT & FISH Houmous DF / VG Prosciutto ham DF STARTERS Olives DF / VG Spicy salami DF Aubergine caviar DF / VG Buttermilk chicken Chunky veg soup DF / VG 4.50 Garlic mushrooms DF / VG 5.50 with a bloomer wedge served with toast Roasted tomato quinoa DF / VG Scotch egg DF / VG Calamari 6.95 Cauliflower wings DF 4.95 Red cabbage coleslaw Chicken paté crème fraîche and sweet chilli dip marinated in Frank’s® hot sauce Caesar salad Smoked haddock fishcake Salt and pepper wings DF 6.95 House salad DF / VG with sweet chilli dip Baked Camembert 13.50 HOT POTS Mushroom paté DF / VG in a garlic and rosemary bread bowl, Frank’s® hot wings DF 6.95 Chorizo stew DF with ranch sauce perfect for sharing between two CHEESE Crispy pork bites DF Cumberland Scotch egg 5.95 Shorrocks Lancashire V Spicy lamb meatballs DF Chicken paté 6.75 Long Clawson Stilton V Patatas bravas DF / VG with plum and apple chutney Polenta-coated Camembert Cheesy garlic bread V 5.25 served in a basket Houmous DF / VG 5.50 and crudités HOME COMFORTS OUR FAMOUS HANGING KEBABS™ SIDES Bangers and mash 9.95 All served with properly seasoned chips Properly seasoned chips DF / VG 3.25 with onion gravy Chicken 11.95 Tofurky®
[Show full text]
Organic Yoghurt
DRINKS SOFT, HOT DRINKS & JUICES FRESH LEMONADES Regular Large FAT FREE FROZEN YOGHURT SMOOTHIES Roomana 2.35 3.25 nialP 54.3 Pomegranate & Orange Blossom Honey & Nuts 3.45 Leymona 2.35 3.25 Lemon & Lime Pomegranate & Orange Blossom 3.45 Date & Toasted Sesame Seeds 3.45 Toufaha 2.35 3.25 Apple, Mint & Ginger Halva & Pistachio 3.45 Roza 2.35 3.25 Strawberry & Rosewater 3.45 Rose syrup, lemon & lime Banana, Honey & Toasted Sesame Seeds 3.45 FROZEN BLENDED SOFT DRINKS LEMONADE Regular Large Strawberry Fanta 1.80 Mira - Fresh mint & orange blossom lemonade 3.25 3.95 Mirinda Orange 1.80 7-UP, Coca-Cola, Diet Coke 1.80 NON-ALCOHOLIC FRUIT BEER Still or Sparkling Mineral Water Small 1.50 Large 3.20 Laziza Apple 2.45 HOT DRINKS Laziza Raspberry 2.45 Hot Tea 1.95 English Breakfast, Earl Grey, Peppermint, Camomile, Jasmine, FRESH JUICES Regular Large Green, Pomegranate All our juices are freshly made to order Fresh Rose Mint Tea 2.45 Orange 3.25 3.95 COFFEES Regular Large Carrot 3.25 3.95 Americano 2.00 2.40 Apple 3.25 3.95 Cappuccino 2.20 2.60 Apple, Cucumber & Orange 3.25 3.95 Latte 2.20 2.60 Mocha 2.20 2.60 Carrot & Orange 3.25 3.95 Espresso Single 1.50 Double 1.80 Carrot & Ginger 3.25 3.95 Macchiato Single 1.75 Double 1.90 Mixed Juice 3.25 3.95 Hot Chocolate 2.45 An optional service charge of 12.5% will be added to your bill.
[Show full text]
Lokkum Means Turkish Delight and When You Visit You'll Know Why
Lokkum means Turkish Delight and when you visit you’ll know why. Picture food from an ancient culture and modern luxury colliding into one sweet, luxurious destination of indulgence – this is what we cook up in our kitchen. Heart and soul is poured into the pots and pans, centuries of knowledge is invested into our dining experience to make our meat-fest of a menu something to behold. If you pass by close enough to our chefs as they put the final touches on the treats being sent to your table, you may hear them utter the phrase: “Etlerimiz Lokkum Gibidir” These words compare the dishes to the quality and sweetness of the Turkish Delight confectionery traditionally known as Lokkum. When we put a name to the things which give us pleasure, we think about how they make us feel and what emotions they evoke. Lokkum describes our dining experience perfectly. Welcome! /LokkumBarGrill lokkumlondon /lokkumlondon S O U P (VF) (GF) (V) HOMEMADE LENTIL SOUP / 6 Served with warm Turkish bread C H I L L E D A PPETI S E R S (GF) (VF) (V) (GF) (VF) (V) (GF) (V) MIXED OLIVES / 4 HUMMUS / 5 CACIK / 5 A selection of mixed olives marinated in Mashed chickpeas blended with tahini, Strained yogurt fused with shavings of olive oil and mixed herb dressing finished with an olive oil, lemon juice and cucumber, finished with a fresh mint, garlic garlic dressing and olive oil dressing KISIR / 6 (VF) (V) (N) TABBOULEH / 6 (V) ROASTED AUBERGINE / 6 (GF) (VF) (V) Cracked wheat, walnut and hazelnut with Bulgur wheat with finely chopped parsley, Oven cooked aubergine, soft mixed finely chopped peppers, parsley and fresh mint, tomatoes and spring onion peppers and vine tomatoes spring onions and olive oil.
[Show full text]
Something Magical Happens to Halloumi Cheese When It's Grilled. It
15 Something magical happens to halloumi cheese when it’s grilled. It gets a crispy, 15 crunchy, salty flavor that’s flat out delicious. We’re serving the Greek classic with 1 Whisk sautéed squash, veggie “rice” and arugula pesto for a speedy dinner that’s naturally low in calories and high in flavor. EQUIPMENT Health snapshot per serving – 480 Calories, 26g Protein, 49g Fat, 21g Carbs, Large Skillet and 17 Freestyle Points. Have questions? The dinner hotline is standing by from 5 to 8 pm at FROM YOUR PANTRY 773.916.6339. Olive Oil Salt & Pepper 5 MEEZ CONTAINERS Halloumi Cheese Veggie “Rice” Zucchini & Summer Squash Red Pepper Arugula Pesto INGREDIENTS: Halloumi Cheese, Summer Squash, Zucchini, Red Pepper, Artichoke, Arugula, Cauliflower, Broccoli, Onion, Lemon Pepper, Chive, Lemon, Garlic. 1. Cook the Halloumi Cheese: Slice the Halloumi Cheese into ½” cubes (they don’t need to be perfect cubes). We’re sending the Heat a 1 Tbsp olive oil in a large skillet over medium heat. When the oil is hot, add halloumi uncut to the Halloumi and lightly season with pepper. Cook until one side is golden brown, about 2 minutes, then flip and cook the other side until golden brown, an maintain maximum additional 1 to 2 minutes. Remove from the skillet and set aside. Wipe out the taste and freshness. pan. 2. Cook the Veggie Rice Return the now-empty skillet to the stove with 1 Tbsp olive oil over high heat. When the oil is hot, add the Veggie “Rice” and cook until it starts to soften, about 2 to 3 minutes.
[Show full text]
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
[Show full text]
Unravelling the Story Behind the Intellectual Property of Halloumi Cheese; a ‘State Affair’ for Cyprus
ISSN 2003-2382 Unravelling the story behind the Intellectual property of Halloumi Cheese; a ‘State Affair’ for Cyprus By Kalia Tsiourtou from one generation to the next for centuries, in the geo- graphical territory of Cyprus, maintaining its traditional character. Halloumi is the only cheese with the extraordi- nary ability to be cooked in high temperatures due to its high melting point.4 Its special composition is a result of the combination of environmental factors and local pro- ducers who have the knowledge of its production process. The white cheese is produced by curdling milk with rennet, through a heating treatment of the curds in whey at a temperature of over 90⁰ C. This unique feature of the production process gives it its special organoleptic quality of not melting.5 Halloumi cheese is also known by the Turkish Cypriot ABSTRACT name ‘Hellim.’ This article evaluates the intellectual property (IP) The cheese can be consumed in a range of food dishes, protection of Halloumi Cheese, as an authentic such as salads, not only raw, but also grilled, fried or in the traditional product of Cyprus focusing particularly oven. The European Union (EU), the United States (USA), Australia and the Arab world are the major markets of the on trademarks (TM) and Geographical Indications Cypriot cheese.6 of Origin (GIs). In examining the protection afforded As reiterated, Halloumi cheese incarnates a vital factor under these two spheres, the challenges that the for the enhancement of the country’s economy and an in- Halloumi cheese has undergone are analysed. separable piece of its agricultural heritage and promotion The main purpose of this article is to untangle the of culture.
[Show full text]