I love Halloumi and ricotta! Ricotta I use in baking recipes and in pasta recipes. Lasagna? The Hallloumi I had in Cyprus is a little different than what I can get here, but, I want to say that it was a mix of goat and sheep milk. (I am not sure now, but, I seemed to remember it was a mix)
Nowadays, I get it from a Greek Deli that makes their own - take it home grill it, drizzle with olive oil, a dash of balsamic vinaigrette, oregano and fresh ground pepper - then garnish with cherry tomatoes and oregano and peppermint leaves!
I bet yours is amazing!
Yes they are a combination of goat and sheep. I won't make that statement here or my husband may have nightmare's of me adding dairy sheep to the homestead! You recipe is quite similar to ours - although it would be fun to test the actual halloumi. I roasted some eggplant for this batch and the whole family were surprisingly enthusiastic about it. Ricotta is amazing in lasagne. Also moussaka.
Have a lovely evening Denise
OMG! Moussaka! Yummy comfort food! I use eggplant usually, but have even used zucchini when they are in season, because what do you do with all those zucchini? Ratatouille, maybe? The last time I did it with lamb, but have used beef. a few nice spices: cinnamon,., nutmeg, paprika, and pepper - I like to put my dried oregano in there... and and and...
Suffice to say, I love food like this. Thank you! Have a great day!
Really? I would try it but eggplant grows well on the homestead. Zucchini not so much. It seems to get stung and then bitter. But nutmeg and paprika! Definitely a winner in moussaka OR lasagne. We only ever use beef. Mincing our lamb is a big challenge so that usually gets roasted with fresh peppermint, garlic, pepper, red wine and my goats milk yoghurt
I'm telling your husband. 😆
🤣🤣😏