Cecina Halal croquettes a delicious spanish taste. The key to ensuring these croquettes are Halal is to verify that the cecina (cured beef) you use is Halal certified, as both the meat and the curing process must comply with Islamic requirements.

Ingredients

For the Béchamel	For the Coating
500 ml of whole milk (or unsweetened vegetable drink)	2-3 Beaten eggs
50-70 g of Halal butter or olive oil	100 g of Wheat flour (for the initial coating)
50-70 g of wheat flour	Breadcrumbs (plenty)
100-150 g of Halal Cecina (diced very small)	Sunflower oil or mild olive oil for frying
A pinch of Nutmeg (optional)
Salt and freshly ground black pepper to taste

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Instructions

1. Prepare the Flavor Base

• Dice the cecina into very small pieces (almost like crumbles).
• Optional for more flavor: In a saucepan, heat the milk with a few larger pieces of cecina. Remove the larger pieces just before using the milk in step 3. This infuses the milk with cecina flavor. Keep the milk warm.

2. Prepare the Roux and Béchamel

• In a wide saucepan or pot, melt the butter over medium heat.
• Add the flour all at once and stir vigorously with a wooden spoon or whisk. Cook the roux (the mixture of flour and butter) for 2-3 minutes until it turns a light golden color and loses its raw flour taste.
• Remove the pan from the heat briefly. Pour in the warm milk little by little, stirring vigorously with a whisk continuously to prevent lumps from forming.

3. Cook and Add the Cecina

• Put the pan back on low-medium heat. Continue cooking and stirring constantly. The béchamel will start to thicken.
• When it reaches a thick consistency, add the diced cecina, salt, pepper, and a pinch of nutmeg (if using).
• Cook the béchamel for 5-10 more minutes, stirring non-stop. The longer you cook it, the more compact and flavorful it will be. It is ready when the mixture easily pulls away from the sides of the pan and falls heavily from the spatula.

4. Chill the Mixture (Crucial Step for Creaminess!)

• Pour the mixture into a dish or tray.
• Cover it with plastic wrap, making direct contact with the surface (known as “contact covering”) to prevent a skin from forming.
• Let it cool completely at room temperature, then refrigerate for at least 4-6 hours or, ideally, overnight. The mixture must be very cold and firm.

5. Shape, Coat, and Fry

• Shape the croquettes using a spoon and shaping them with your hands, or by using a piping bag (for a more professional result).
• Coat each croquette in this order:
  1. Flour (shake off the excess)
  2. Beaten egg
  3. Breadcrumbs
• Optional: For a crispier coating, you can repeat the egg and breadcrumbs step.
• Fry the croquettes in plenty of hot oil (170-180°C / 340-350°F) until golden brown. Fry them in small batches so the oil temperature doesn’t drop.
• Drain them on absorbent kitchen paper and serve hot and….

enjoy your meal.