It’s that squeak-between-your-teeth saltiness that I can’t get enough of.
That thing that seems to go well on so many things (salads, pizzas, rice dishes) and all by itself.
Its so good melted over an open flame, grill pan, real grill. Or straight from the package.
It’s halloumi, of course.
What’s that? Cypric cheese, perfect for grilled cheese sandwiches for all you adults out there.
And with grilling season is full swing, we are eating this stuff by the brick.
Ok, we’re not slinging the grill out that often, but you bet this sees my grill pan a lot.
To get those perfect grill lines from my pan, I blast the heat for a few minutes, then turn it low just before I slap on some halloumi. The residual heat leaves perfect lines without scalding the cheese, leaving a cripsy outer shell and a softer inside.
We eat it with this dish, or by its lonesome. Drool.
Audio Pairing: Can’t do Without You by Caribou
By July 4, 2014Published:
- Yield: 3-4 Servings
It's that squeak-between-your-teeth saltiness that I can't get enough of. That thing that seems to go well on so many things …
- If using a grill pan: Let the pan heat up on high heat for a few minutes. In the meantime, slice your halloumi into rectangles. When you're ready to 'grill', turn the heat down to medium and grill on both sides.
- If using a regular pan: On medium heat, add a bit of olive to your pan. Cook cheese on both sides until slightly brown. Serve warm.
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