Halloumi
Halloumi is an unripened brined sheep's milk cheese with no rind. It is often used in salads, kabobs, and mezze platters in Cypriot, Greek, and Egyptian cuisine. Because of these features, grilling or frying halloumi cheese is the best way to consume it. Halloumi is a Cypriot cheese that was invented on the island. It's a rare cheese that can tolerate high temperatures without melting and isn't generally accessible. The outside has a light white hue and a texture similar to mozzarella cheese. Because of the high melting point of this particular cheese, halloumi will not melt in the pan.
Ingredients:
8 ounces halloumi cheese,1 tablespoon olive oil,1 teaspoon lemon juice, optional - chopped mint or oregano
Instructions:
- Heat a grill pan over medium-high heat or heat a grill to medium heat.
- Slice the halloumi into 1/4 inch thick strips.
- Brush the halloumi slices with olive oil, coating both sides of the cheese.
- Place the halloumi on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese has slightly melted.
- Once the halloumi has cooked, remove it from the heat and squeeze some lemon juice on it.
- Optional - sprinkle the cheese with fresh herbs, like chopped mint or oregano
