Fried Mainland Haloumi & Warm Lemon Laban


Aug 22, 2023

1 min read

Greek Loukaniko Sausage Mince:
    350 gr Lamb mince
    600 gr Pork mince
    250 gr Pork fat, fine diced
    15 gr Kosher salt, about 2 tablespoons
    15 gr Sugar, about 2 tablespoons
    2 Tbspn Minced fresh garlic
    1 tspn Ground coriander seed
    1 tspn Cracked black pepper
    2 tspn Fennel seeds
    1 tspn Crushed dried oregano
    1 tspn Dried thyme
    1 Tbspn Grated fresh orange zest
    60 ml Red wine
Green Herb Oil:
    50 gr (1 bunch) Parsley leaves
    50 gr Coriander leaves
    150 ml Extra Virgin Olive Oil
    1 gr Salt
Warm Lemon Laban (Yoghurt Sauce):
    1 bunch Coriander, finely chopped
    6 - 8 cloves Garlic, crushed
    1 L DeWinkel Natural Yoghurt
    1   Egg
    1 Tbspn Corn flour
    1 tsp Salt
    100 ml Anchor Fresh Cream
Greek Loukaniko Sausage Mince:
  1. Mix the pork fat, and both minces together with salt, and sugar. Put this in the fridge overnight if possible or for at least an hour.
  2. Add coriander, black pepper, fennel seeds, orange zest and wine, mix the sausage and mince well by hand for 2 minutes.
  3. Refrigerate for 1 hour.
  4. Remove from refrigerator and break up into loosely gathered pieces (like rough mini meatballs).
  5. Lay on to a lined tray and bake in the oven for 10 mins at 160c to seal and par-cook ready for service.
To serve

Pan fry and finish with lemon juice, chopped fresh herbs and season to taste.

Green Herb Oil:
  1. Blanche and refresh herbs in iced water
  2. Wring herbs of extra moisture
  3. Puree all ingredients together, cover and refrigerate overnight
  4. In a fine strainer with oil filter strain the bulk of the herbs out, leaving you with a beautiful green herb oil
Warm Lemon Laban (Yoghurt Sauce):
  1. Heat a small skillet over medium-high heat, and saute the coriander and the garlic with a pinch of salt until the garlic has just turned golden.
  2. Mix the amount of cornstarch with just enough cold water to form a paste.
  3. Using a blender, blend together the yogurt, the egg, the cornstarch paste, cream, and the salt until well combined.
  4. Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don’t stop or the sauce will separate.
  5. After around 10 minutes, the sauce will begin to boil and as soon as that happens take it off the heat.
  6. Add the fried garlic and coriander mix, stir and taste for seasoning. Add more cream or yoghurt if the sauce is too thick.
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