fashion bow





Cypriots, of course, managed to get a patent on the authorship of halloumi cheese, but is that a reason not to apply it in the fashion of Israeli restaurants? Arugula set a fashion Italians, but in Israel it is also remarkably increasing. Well, pickled onions - it's all part of our culinary heritage. Mix - and the perfect dish is ready!


Jewish cuisine is generally excellent and very organically adapts different culinary traditions. Halloumi mix, arugula and pickled onions and get a recipe wonderful dish. The dish is a satisfying and useful, but also - for the home and garden, because you can fry the halloumi, not only in the pan, but also on a grid over coals. Onions served as a side dish, and it must be prepared in advance - it must buy a beautiful red color and well marinated. Cook a little more, because a bow perfectly not only with halloumi, but also with grilled meats, and stored in the refrigerator for a long time. And finally - a salad! It needs to be done at the last moment - arugula, multi-colored leaves of lettuce and cherry tomatoes. Welcome to the table!



You will need:


halloumi cheese


For pickled onions:


5 bulbs


1 beet


1 h. Teaspoon salt


1 tbsp. sugar spoon


3 tbsp. vinegar


For the salad:


arugula beam


multicolored lettuce


little cherry tomatoes


lemon juice


olive oil




























Cooking method


Pickled onion. Onions cut into half rings, place in a colander and scald with boiling water in order to avoid bitter. Allow the water to drain. Beets cut into cubes. At the bottom of the banks lay a little bow on top of beets whole and on it - the remaining onions. Pour the marinade made from a glass of water, three tablespoons of vinegar, a tablespoon of sugar and a teaspoon of salt. Leave in the refrigerator overnight.


Salad. Tear into pieces lettuce, cherry tomatoes cut into halves, add the arugula, squirt lemon juice, salt and pour a little olive oil.


Halloumi cut into pieces about 1 cm thick and brown on both sides over medium heat on a frying pan greased with olive oil.


Post all together.



Anna Markova