A cheese from the gods, Halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
'halloumi' on Serious Eats
A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
The salad of tomatoes, cucumbers, red onions and olives is wonderful on its own, full of bright Mediterranean flavors with just the right amount of heat, but once you put a slice or two of quick-fried halloumi on top all bets are off—it's almost like a Greek salad gone wild. Dipped in flour spiked with smoked paprika, the cheese has a wonderful crust and a moist, salty center, making it into something that you could easily serve (minus the salad) as an hors d'oeuvre or classier version of mozzarella sticks.
No Greek dish get me quite as much as halloumi, a salty hard cheese made of goat and sheep's milk that comes to life when grilled or pan fried.
Photograph from Only Alice on Flickr No, not that kind of grilled cheese. We’re talking about cheese that can be cooked directly on a grill. Of course, you wouldn’t want to try this with just any cheese. Tossing a wheel of Brie on the barbecue might be a fun party trick, but grilling up slices of halloumi, a fresh, white cheese from Cyprus, is real summer magic. Traditionally made from the mixed milks of goat and sheep, halloumi is somewhat of a cross between the flavor of feta and the texture of mozzarella, although it differs from the latter, and of course from most other cheeses, in that it doesn’t melt when cooked. You may have come across halloumi...