Smoked Halloumi Chili-Lime

Name: Halloumi Chili-Lime geräuchert
Total time: 2 h
Ingredients: 80 ml Limettensaft; 10 g Limettenabrieb; 8 g Chiliflocken; 30 ml Olivenöl; 5 g Knoblauchpulver; 5 g Meersalz; 4 g Schwarzer Pfeffer gemahlen

MarinadeOtherHot SmokingEasy2-3 hrs60-70 °CCitrus + Cherry

Halloumi is rubbed with a chili-lime marinade and cold-smoked to achieve an intense smoky flavor. The firm cheese structure absorbs smoke excellently without melting. Perfect as a snack or grilled side dish.

Ingredients(for 1 kg)

Lime juice80 ml

Lime zest10 g

Chili flakes8 g

Olive oil30 ml

Garlic powder5 g

Sea salt5 g

Black pepper ground4 g

Instructions

Preparation

30 minutes

Pat halloumi dry and cut into even slices of approx. 1 cm. Mix all marinade ingredients and rub the cheese all over. Let rest for 30 minutes at room temperature.

Smoking

2-3 hours

Preheat smoker to 60-70 °C. Place halloumi on an oiled wire rack and smoke with citrus wood and cherry wood for 2-3 hours until a golden-brown color is achieved.

Serving

5 minutes

Let the smoked halloumi cool briefly and drizzle with fresh lime juice. Serve immediately or store in the refrigerator for up to 3 days.

Pro Tip

Smoke the halloumi on a wire rack so air can circulate well and the cheese is smoked evenly.

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