What the community is cooking
58 weeks ago
Hot Honey Halloumi and Mint Tacos
These Hot Honey Halloumi Tacos combine spicy, sweet, and savory flavors for a unique vegetarian twist on tacos. Halloumi cheese, known for its firm texture and ability to crisp up beautifully when fried, is coated in a honey-harissa sauce, offering a delicious contrast to the creamy avocado, peppery arugula, and refreshing mint yogurt. A perfect dish to serve as a quick weeknight meal or a flavorful addition to your next gathering.
250 g Halloumi
8 Hot Honey HalMini tortillas
2 Avocados
60 g Arugula (rocket)
50 g Pomegranate seeds
1 Heaped teaspoon Harissa
2 tablespoons Honey
1 teaspoon Red pepper flakes
¼ cup Greek yogurt (60 ml)
10 g Mint (chopped)
Directions:
1. Slice the avocados, mash them on a plate, and set aside.
2. Mix Greek yogurt with chopped mint for the mint yogurt sauce.
3. Slice the halloumi and coat in honey, harissa, and red pepper flakes.
4. Fry halloumi slices on both sides until caramelized.tortillas in a dry pan.
6. Assemble tac
These Hot Honey Halloumi Tacos combine spicy, sweet, and savory flavors for a unique vegetarian twist on tacos. Halloumi cheese, known for its firm texture and ability to crisp up beautifully when fried, is coated in a honey-harissa sauce, offering a delicious contrast to the creamy avocado, peppery arugula, and refreshing mint yogurt. A perfect dish to serve as a quick weeknight meal or a flavorful addition to your next gathering.
250 g Halloumi
8 Hot Honey HalMini tortillas
2 Avocados
60 g Arugula (rocket)
50 g Pomegranate seeds
1 Heaped teaspoon Harissa
2 tablespoons Honey
1 teaspoon Red pepper flakes
¼ cup Greek yogurt (60 ml)
10 g Mint (chopped)
Directions:
1. Slice the avocados, mash them on a plate, and set aside.
2. Mix Greek yogurt with chopped mint for the mint yogurt sauce.
3. Slice the halloumi and coat in honey, harissa, and red pepper flakes.
4. Fry halloumi slices on both sides until caramelized.tortillas in a dry pan.
6. Assemble tac
58 weeks ago
I used this advice from Reddit, but also cooked it in a big skillet so the water would be extra starchy. OK! after ages of trying to make this correctly, and running into every problem in the book, i finally made it perfectly a couple days ago. here's what i did! maybe it will help you troubleshoot.
grate some cheese fine with your microplane into a big bowl and set aside.
almost cook your pasta but not quite all the way. reserve some of the water, you don't need a lot. for one person you only need maybe 1/4-1/2 of a cup.
add pepper and butter to the pasta pan, cook until pepper is fragrant. dump the pasta back in with some of the water, and cook it a bit more until the pasta is basically done. if it needs more water, add some more.
take the pasta and dump it into that bowl w/ the cheese. stir it a bunch really fast, and add in more cheese slowly in small amounts while continuing to vigorously stir.
it can hold quite a bit of cheese, but i've found that adding it all at once is di
grate some cheese fine with your microplane into a big bowl and set aside.
almost cook your pasta but not quite all the way. reserve some of the water, you don't need a lot. for one person you only need maybe 1/4-1/2 of a cup.
add pepper and butter to the pasta pan, cook until pepper is fragrant. dump the pasta back in with some of the water, and cook it a bit more until the pasta is basically done. if it needs more water, add some more.
take the pasta and dump it into that bowl w/ the cheese. stir it a bunch really fast, and add in more cheese slowly in small amounts while continuing to vigorously stir.
it can hold quite a bit of cheese, but i've found that adding it all at once is di
58 weeks ago
58 weeks ago
The rice paper gives them the chewiness I’ve always dreamed of <3
58 weeks ago
Smells good, we'll soon know how it tastes!