{"id":21786,"date":"2023-08-14T09:46:00","date_gmt":"2023-08-14T07:46:00","guid":{"rendered":"https:\/\/bistrobadia.de\/olivenbrot\/"},"modified":"2024-01-24T12:03:08","modified_gmt":"2024-01-24T11:03:08","slug":"olive-bread","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/olive-bread\/","title":{"rendered":"Olive bread with halloumi"},"content":{"rendered":"\n

Crispy crust, soft and juicy crumb – that’s how I like bread. And this aromatic olive bread<\/strong> not only meets the above requirements, but also contains all the culinary delights of the Levant. Well, not quite – but halloumi<\/strong>, olives<\/strong> and dried mint<\/strong> are at the top of the list of ingredients in Levantine cuisine. And from these ingredients we bake a Hellimli Bitta<\/strong>!<\/p>\n\n\n\n

Halloumi – Cyprus cheese<\/h2>\n\n\n\n

Halloumi is the cheese for which Cyprus is known and loved around the world. For the olive bread from Cyprus called Hellimli Bitta, the cheese is indispensable! The squeaky cheese<\/strong> has been produced on the Mediterranean island since ancient times and is one of the most important<\/strong> exports, along with olives and citrus fruits. The white gold of the island can be made from the milk of<\/strong> cows, goats or sheep.<\/p>\n\n\n\n

The ph value is higher than that of normal semi-hard cheese and is the reason why Halloumi does not<\/strong> melt. For this reason, it often ends up on our grill and is more commonly known here as grilled cheese<\/strong>. Note, however, that not every grilled cheese is a true halloumi! In addition, the ph value is responsible for the firm consistency of the cheese and also for the squeak. It gets its characteristic slit in the middle of the cheese wheel by folding before pressing.<\/p>\n\n\n\n

The main features of good halloumi briefly summarized:<\/strong><\/strong><\/p>\n\n\n\n