picto-chef
Tomato Sauce Aromatic herbs

Halloumi and Semolina balls

Ingredients

6
30min
  • 300g of fine Semolina
  • 500g Milk liquid
  • 2g Turmeric
  • 7g Salt
  • Dash of white pepper
  • 75g Halloum cheese diced
  • 40g Chopped black olives
  • 25g Chopped sun-dried tomato
  • 150g of Panzani Tomato Sauce Aromatic Herbs
  • 2 tablespoons of Olive oil
  • 30g Pistachio powder
  • 75g Halloum Cheese
  • 10g Sliced Black olives
  • Fresh Basil leaves
sauce

Preparations steps

  • 1. Heat the milk in a pot.
  • 2. Before it boils add the semolina gradually.
  • 3. Stir for about 7 minutes on low heat until the semolina is cooked.
  • 4. Add the turmeric, the salt , the white pepper and the olive oil.
  • 5. Set aside to cool.
  • 6. Then add the halloum cheese, the sun-dried tomatoes and the black olives.
  • 7. Roll each portion of semolina dough into your hands into a perfectly round ball (20 to 25g each).
  • 8. Dust the semolina balls with pistachio powder .
  • 9. In a fukhara, pour the Panzani Tomato Sauce Aromatic Herbs
  • 10. Place the semolina balls on top of the sauce.
  • 11. Place it in the oven for 5 mins at 180 degrees.
  • 12. When it comes out garnish with halloum cheese, black olives and basil.
  • 13. Serve.

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