Haloumi in vine leaves

Haloumi in vine leaves

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
16 hand-sized vine leaves, fresh or preserved
2 blocks cypriot haloumi, each about 200 g, soaked in cold water for 1 hour
1 teaspoon sweet paprika
1/4 teaspoon chilli powder
16 thin slices prosciutto
2 tablespoons extra-virgin olive oil
2 tablespoons olive oil
lemon wedges

Method

  1. If using fresh vine leaves, blanch them in boiling water for 30 seconds and refresh in cold water. If using preserved vine leaves, soak them for 10 minutes, then rinse and pat dry.
  2. After soaking the haloumi, pat dry and cut each block widthwise into 8 fat slices. Mix the paprika and chilli together and dust the cheese very lightly, then wrap with a slice of prosciutto. Lay the vine leaves, vein side up, on the work surface. Lay the prosciutto-wrapped cheese block across the base of the leaf and splash on a drop of extra-virgin olive oil. Roll the leaf over once, then fold in the sides and continue to roll into a neat little parcel. Brush each parcel with a little olive oil and cook under a preheated very hot griller for a few minutes on each side, or until the vine leaves start to colour and blister. Serve them straight from the grill with a squeeze of lemon.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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