Get Real! wrote:insan wrote:Get Real! wrote:insan wrote:The ones who cannot notice that "minor" mistypo, how could notice any "minor" unhealtful things in their halloumi?
Time we examined your minor brain cells Insan...
Given that the Ottomans arrived on Cyprus in 1570 and those who settled here were soldiers, do you believe that they also knew how to look after goats, milk them, and invent an Ottoman cheese that today you call “Hellim”?Sidqui Effendi advised in his nineteenth-century Turkish cookbook: “Put a portion of cheese in silver paper. Wrap it up and put it over a fire. When the paper starts to glow the cheese is ready to eat and deliciously creamy…This is good food that enhances sex for married men.” And I quote.
http://www.honestweight.coop/CoopScoop/ ... ticle.html
Most probably both GCs and TCs learned to make it from Maronites but the fact is that the ones made by some TC villagers and TC hellim companies are tastier than the ones made by some GC halloumi companies(at least for me and for most of the TCs)... though i haven't tried all GC brands and never tried the home made GC halloumi...
Hear what Sıtgı Ehendi tells about Hellim... Has there ever been a GC eating Hellim with full enjoyment while thinking about doing a good sex? On top of it in 19th century!
It is very clear that TCs embraced Hellim and treated it as their own invention...
But Insan… the indigenous Cypriots were making Halloumi for centuries before Ottomans arrived!
Is it possible that the Ottoman soldiers ignored the local cheese and insisted on inventing their own? And how did they manage to "invent" something that is almost identical to the Cypriot one?
GR, it's an invention of Arabs... Most probably it was introduced to first Greek Cypriots and later TCs by Maronites ... Why it is too difficult for you to accept this simple fact?
Halloumi (you can pronounce without the final ee sound and still be correct: like, “halloom”) was originally a Bedouin cheese made from either sheep’s or goat’s milk. It’s a compact, salty and fibrous little cheese that keeps for a long time so that it would be perfect on caravan, and it gradually became popular throughout the Middle East, Greece and Cyprus. It is firmer and less salty than most fetas. The manufacture is similar to that of mozzarella, as the moulded curds are dipped into hot water or whey, and then kneaded, usually with the addition of chopped mint. It is rolled out, aged in baskets and then folded into sensible little oblongs. The result is pliant, mellow, tangy, and only slightly sheepy. It slices like Swiss and doesn’t crumble like feta. Its texture lends it to several cooking techniques: it can be grilled, fried, grated or eaten fresh. Some ardent Cypriots eat it three times a day. In Lebanon it is cubed and kebabbed and sold by street vendors.
http://www.honestweight.coop/CoopScoop/ ... ticle.html
Stale milk leading to cheese was “discovered” thousands of years ago before the birth of Christ, by pretty much everyone who had goats or sheep!
