Halloumi

Halloumi ma ọ bụ haloumi [note 1] [note 2] bụ chiiz sitere na Saịprọs .  A na-eme ya site na ngwakọta nke mmiri ara ewu na atụrụ, na mgbe ụfọdụkwa mmiri ara ehi .    A na-akọwa udidi ya dị ka squeaky.  Ọ nwere ebe mgbaze dị elu yana yabụ enwere ike ịme ya ngwa ngwa ma ọ bụ sie ya, ihe onwunwe na-eme ka ọ bụrụ ihe nnọchi anụ ewu ewu. A na-eji Rennet (nke na-abụkarị onye anaghị eri anụ ma ọ bụ microbial) na- ebelata mmiri ara ehi na mmepụta halloumi,  n'agbanyeghị na ọ dịghị nje bacteria na-emepụta acid na-eji na nkwadebe ya. 

THalloumi na-ewu ewu n'akụkụ ọwụwa anyanwụ Mediterranean .   Ka ọ na-erule afọ 2013, ọchịchọ dị na United Kingdom karịrị nke ahụ na mba Europe ọ bụla ma e wezụga Saịprọs. 

Ni Orilẹ Amẹrika, Halloumi jẹ aami-iṣowo ti a forukọsilẹ ti ijọba Cyprus, lakoko ti o wa ni UK o jẹ ohun ini nipasẹ Foundation fun Idaabobo ti Warankasi Ibile ti Cyprus ti a npè ni Halloumi.[1]  O tun jẹ aabo bi itọkasi agbegbe ni EU, gẹgẹbi Apẹrẹ Idabobo ti Oti (PDO), eyiti o tumọ si laarin EU nikan awọn ọja ti a ṣe ni awọn apakan kan ti Cyprus ni a le pe ni “halloumi”.[2][3]  Idaabobo PDO fun Halloumi jẹ idaduro pupọ nipasẹ awọn aiyede laarin awọn agbe ti ẹran-ọsin, agutan, ati ewurẹ nipa ifisi ti wara malu, ati (ti o ba jẹ wara malu) ipin rẹ."Application for the name 'halloumi' to go to EU in early 2007". Cyprus Mail. September 2, 2006.

 Etymology 
Aha bekee halloumi sitere na Greek Modern  [ xaˈlumi ] khalloúmi, si Saịprọt Maronite Arabic    n'ikpeazụ sitere na Arabic nke Egypt  ḥallūm  .   

Okwu Arabic nke Egypt bụ n'onwe ya okwu mbinye ego sitere na Coptic  halōm ( Sahidic ) na  alōm ( Bohairic ), a na-eji ya eme chiiz riri na Egypt ochie .   O yikarịrị ka aha chiiz ahụ laghachiri n'okwu Demotic ḥlm '   nke e depụtara n'ihe odide na ostraca sitere n'Ijipt Rom nke narị afọ nke abụọ . 

Cypriot Turkish aha  na-enweta site na isi iyi a, dị ka aha dị iche iche nke Ijipt oge a cheese hâlûmi . Otter, Don (25 October 2016). Donnelly, Catherine; Kehler, Mateo (eds.). The Oxford Companion to Cheese. Oxford University Press. ISBN 978-0-19-933089-8 – via Google Books.

 Akụkọ ihe mere eme 
A na-achọta ntụziaka maka ịkwalite ḥalūm ( '   ) site na brining n'akwụkwọ nri ndị Ijipt nke narị afọ nke 14 

Nkọwa ndị mbụ ama ama na-adị ndụ nke halloumi na Saịprọs bụ ndị ọbịa Ịtali na Saịprọs dere na etiti narị afọ nke 16,   ebe a na-ekwukarị na ọ malitere. Robinson, R. K. – Tamime, A. Y. (1991). Feta and Related Cheeses. Woodhead Publishing. p. 144. ISBN 1-85573-278-5. Halloumi is a semi-hard to hard, unripened cheese that, traditionally, is made from either sheep's milk or goat's milk or a mixture of the two. Although the cheese has its origins in Cyprus, it is widely popular throughout the Middle East, and hence many countries have now become involved with its manufacture. In Australia, it is coated with a greek yogurt.{{cite book}}: CS1 maint: multiple names: authors list (link)
Category:CS1 maint: multiple names: authors list Otú ọ dị, ajụjụ banyere ma a mụrụ ntụziaka maka halloumi quintessential na Saịprọs wee gaa Lebanọn na ndị ọzọ nke Levant, ma ọ bụ na usoro ndị bụ isi nke ime cheese nke na-eguzogide agbaze sitere n'oge n'akụkụ dị iche iche nke ọwụwa anyanwụ Mediterranean- ma ọ bụ ha abụọ-enweghị azịza doro anya. 


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