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This recipe was adopted during the Great Adoption Feb 2005. It was picked by the Greek Cooking forum as a recipe to try out. Below you will find their comments. Thank you, ladies!
- Place some butter in a round frying pan and allow to melt, be sure to heat very well.
- Take the kefalotiri and cut it into chunks, then place the pieces into the pan.
- When the pieces are brown on one side turn over to the other side and fry lightly.
- Add the eggs to the fried cheese in the pan.
- Add salt and pepper.
- Cook on a low heat till the eggs are done.
A more autentic way to make this is to cut the cheese into wedges,dip in the beaten egg coat with lightly seasoned flour& put on a lines cookie sheet & freeze the cheese. This can be done at the time the cheese is bought & have it ready for when to mood strikes you. To cook heat some olive oil in a heavy skillet. When it is sizzling carefully lay the frozen cheese wedges into the skillet. Lets one side brown throughly to a medium brown then turn over carefully an fry other side. Freezing the cheese allows it to get brown & crispy on the outside, warm & melted on the inside. Serve with crusty french bread
Oh, wonderful! I love this! No kefalotyri, used a combo of reggiano and queso frier. This is SO good!
Prepared this omelette style with a ratio of 1/2 T. olive oil and 1/2 T. butter and I, too cut the recipe in half. Used halloumi sliced up for the cheese and it was my first time cooking with it. Although the cheese spread out a little with frying, it maintained its shape.(All praise to the Greek chese gods.) The cheese is so salty that I omitted the salt in the recipe. Added a sprinkling of fresh chopped Greek oregano from the garden to the top of each serving for nice contrast .It's official: our kitty is half Greek, half French. Once she got a whiff of my cooking this morning with anything dairy she was a demanding little feline. Kitty loves feta and Stilton bleu cheese and now add to the list halloumi. She takes after her mama. ;)