Halloumi Tabbouleh | Charalambides Christis
Frixos Personal Chefing
Suitable for vegetarians
July 9, 2024
Delicious halloumi tabbouleh with pissourkotiko traditional sheep halloumi Charalambides Christis.
Prep Time
20
mins
Cook Time
0
mins
Serves
1
Ingredients
- 1 Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, cut in cubes
- 2 Bunches Fresh Parsley, large stems discarded, finely chopped
- 1 Bunch Fresh Mint, leaves picked, finely chopped
- ½ Small Red Onion, finely chopped
- 1 Tomato, deseeded and finely chopped
- 50g Bulgur
- ½ tsp Aleppo Peppers, grinded
- 1 tbsp Sumac
- 1 tsp Fine Sea Salt
- 5 Tbsp EVOO, Extra Virgin Olive Oil
- 50ml Lemon, or as much as you like
Instructions
- In a food processor with the blades on add the halloumi, but keep 3 slices behind, and work until finely chopped. Remove from the food processor’s bowl and keep aside.
- Place a frying pan on medium/low heat and pour 1 tbsp of oil. A minute later add the 3 slices of halloumi and fry for 2-3’ per side and until golden brown. Remove from the pan and keep aside.
- In the meantime, place the bulgur in a bowl with cold water double its volume. Soak for 1 hour then place in a fine sieve and gently squeeze to remove the extra water.
- Put in a large bowl all the ingredients and toss. Pour the remaining 4 tbsp of oil and add as much lemon as you like. Add on top the fried halloumi slices and serve.
