Soups
Avgolemono Soup with Halloumi Fritters
Serves 6
Ingredients
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 4 tablespoons frying oil
- 3 pints chicken or vegetable stock
- 1/2 cup rice
- Salt and white pepper
- 2 eggs
- 1/3 cup lemon juice
- 1 tablespoon fresh mint leaves, chopped
Method
Cut Halloumi cheese into strips 2 inches long and 1/4-inch wide. Pat dry on paper towel.
Heat the oil in a small skillet and fry cheese strips in bunches, until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels.
In a medium saucepan, heat the stock and bring to a boil. Add rice and simmer over low heat about 15-20 minutes or until rice is tender. Season to taste.
Just before serving, beat the eggs with lemon juice in a small bowl. Add a ladleful of the boiling soup, beat well and immediately pour the mixture into the pan, stirring well just until the soup thickens and turns light yellow.
Take the pan off the heat. Divide the soup among 6 bowls, top each with fried cheese strips and sprinkle with mint. Serve immediately.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 21. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.