Haloumi Party bites are so easy you barely need a recipe. Give them a go. Here they are all dressed up with Tomato & Oregano and a little smidgen of Greek Bread
These are the simplest little snacks but I guarantee you’ll be able to eat dozens of them.
This is really more of an idea than a recipe so feel free to experiment with this. Look for big blocks of haloumi in delis and places that stock Middle Eastern and Greek cheeses.
You may have served fried or berbecued Haloumi before but adding the extra bits just makes them a little more filling.
Serve with a grating of black pepper and lemons to squeeze as well as a drizzle of olive oil. I like my tomatoes with a little sprinkling of sea salt too.
You can find Greek Pita bread in a lot of fruit stores. It is a soft round bread, thin as Lebanese bread but more spongy and soft like the bread you get on a Yeeros ( kebab).
- 850 gm haloumi
- 18 pcs Cherry Tomatoes cut in half
- 1 bunch oregano leaves or small basil leaves
- 3 slices of soft Greek flatbread you could use naan bread too
- 80 ml olive oil 4 tablespoons
- 24 Bamboo toothpicks for skewering from party shops
- Lemon wedges to serve
- black pepper to dust.
- You'll need a non-stick skillet and party cocktail sticks
- Cut the haloumi into thick 3 cm / ¾ in pieces x 5 cm / 2 in long. Try to make them all even and square bottomed so they can sit up straight.
- Cut the Greek bread into strips about 9 cm/ 3 1/2 in long
- Pick the leaves and set these along with the halved tomatoes and toothpicks aside, ready for use.
- Put a fry pan or skillet onto the heat. Let it get quite hot before adding a small amount of olive oil. Swirl it around then add the haloumi . Cook all four sides till golden turning as each reaches the right colour.
- Take them out and put onto a plate.
- Make one at a time. Fold the Greek bread into a concertina then put the tomato onto the top and spear it with a leaf and the toothpick.
- Serve with a drizzle of olive oil and some lemon wedges.
This recipe appears in my E-Book. It’s free to all new readers just enter your email address to get your copy.