10% OFF Nema Halloumi Cheese, 8.8 oz (250g)

Nema

Nema Halloumi Cheese, 8.8 oz (250g)

8.8 oz

$6.32 $7.02 Save $0.70

In stock

Packaging type: Pack (8.8 oz (250g))

$6.32 Pack 8.8 oz (250g) $75.87 Case 12 x 8.8 oz / 250g $6.32 / pack

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Product details

Semi-hard, unripened brined cheese made from pasteurized cow's, sheep's and goat's milk with microbial (non-animal) rennet. Its high melting point makes it ideal for frying or grilling (per Nema).

Sold as a single unit: 8.8 oz (250g).

Key features

  • Grill and fry without melting
  • Microbial (non-animal) rennet
  • 8.8 oz (250g)
  • Keep refrigerated 35°F – 39°F (2°C – 4°C)

How to enjoy

  • Grill or pan-fry slices until golden.
  • Add to salads, wraps and breakfast plates.
  • Skewer with vegetables for the barbecue.

Product details

Brand Nema
Category Dairy
Net weight / size 8.8 oz (250g)
Packaging Box
Storage Keep refrigerated 35°F – 39°F (2°C – 4°C)
Shelf life 12 months
Ingredients Pasteurized Cow, Sheep and Goat's Milk, Microbial Non-Animal Rennet, Salt
Allergens Milk
Product code CHN05
UPC 881428003633
From the Turkish kitchenView the authentic recipe

Authentic Recipe: Izgara Hellim (Grilled Halloumi) with Tomatoes & Mint

Halloumi (hellim) holds its shape on the grill and turns golden and squeaky. A simple, beloved breakfast and meze plate.

Serves: 2–3 | Prep: 5 min | Cook: 6 min

Ingredients

  • 1 pack halloumi, cut into ½-inch slices
  • 1 tbsp olive oil
  • 2 tomatoes, sliced
  • 1 cucumber, sliced
  • A few fresh mint leaves or ½ tsp dried mint
  • Black olives
  • Lemon wedges

Instructions

  1. Pat the halloumi slices dry.
  2. Heat a non-stick or grill pan over medium-high heat and brush it lightly with oil.
  3. Cook the slices 2–3 minutes per side until golden with grill marks.
  4. Serve right away with tomatoes, cucumber, olives and mint, with lemon squeezed over.

Tips

  • Eat it hot; halloumi firms up as it cools.
  • Try it with a drizzle of honey or pomegranate molasses.

Traditional Turkish home recipe, written by Shopping Halal.