“Say Cheese!”
Ever wonder why a lot of use this term while taking photographs? Just say the word Cheese out loud and you will know the reason. Uttering the word forces your lips into a smile-like form. And there’s a lot to smile about, where cheese is concerned.
One of the reasons why I can’t go vegan full throttle is my love for cheese. No, not just any cheese will do. I am certainly picky about the cheese varieties that I love. Don’t give me the mass produced, tasteless stuff, that claim that animals treated with growth hormones don’t cause bodily harm. I love cheese from different parts of the world. And Halloumi cheese is one of my top favorites.
What is Halloumi Cheese?
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- Halloumi Cheese
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- Halloumi Cheese
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- Pan Grilled Halloumi Cheese
I was first introduced to halloumi cheese during my travel to Turkey. This cheese was grilled and added on top of our salad. One bite, and I was hooked – line and sinker! It turns out that halloumi cheese is actually a product of the tiny island of Cyprus. If you remember your history lesson, although today the Republic of Cyprus is an independent and thriving democracy, it has been a bone of contention between Turkey, the United Kingdom and Greece.
What does Halloumi cheese look? Well, it looks like any other semi-soft block cheese. The difference is that while most types of cheese cannot withstand being grilled, the halloumi cheese shines at its brightest when pan fried or grilled. Although grilled halloumi cheese looks cool with those neat stripes when it is grilled on racks, I have decided that it is way more practical in the Texas heat to pan grill it. Same taste, same amazing looks whether it is grilled on a grill or a cast iron pan.
Grilled Halloumi Cheese
Grilled Halloumi Cheese
You can find halloumi cheese in most Middle Eastern stores. Usually, the cheese is made with a mixture of goat’s milk and sheep’s milk. Of late, I’ve seen some brands that include cow’s milk as well. This cheese stores well (unopened) for several months. Once it is grilled, I recommend that it be consumed when it is still hot. Worst case scenario – you can store it in the fridge for 2-3 days. Grill it briefly on a hot cast iron stove before serving.
Definitely use a seasoned cast iron pan to grill this. For one, cast iron can withstand high heat. For another, cast iron will evenly spread out the heat, thereby evenly browning the halloumi.
You can certainly get creative with what to add. In this recipe, I’ve used fresh garlic (I have a lot saved up from my harvest). You can also use paprika, herbes de Provence, or even Chutney Powder!
I like to serve the grilled halloumi cheese by itself or with other grilled vegetables. It is a stand-alone crowd pleaser for sure. Otherwise, you can also add it into your salads or pastas. You are sure to be asked for the recipe, for definitely for second helpings!
Halloumi cheese, especially the variety that is made solely with goat and sheep cheese, may be suitable for those that are lactose intolerant. This cheese is high in calcium and protein – both needed for bone health. The high fat content may also help with satiety and lower hunger pangs, when you make it part of a well-balanced diet.
Cheese & Tofu Recipes
There are several varieties of cheeses and I present to you a few of my favorite recipes that involve cheese from different parts of the world. If you are vegan, I’ve included some delicious tofu recipes for you to browse through.
- Kale-Pear-Turnip-Goat Cheese Salad
- Balsamic Caprese
- Tawa Paneer
- Colorfully-Crunchy Strawberry Grape Kale Salad
- Colorful Vegetarian Tacos
- Roasted Brussels Sprouts
- Harvest Salad with Spinach-Apple-Pomegranate
- Fresh Vegetarian Italian Basil Pesto
For the Vegans we have:
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Pan Grilled Halloumi Cheese with Garlic
Equipment
Ingredients
- 4 Cloves Garlic
- 3 Teaspoon Olive Oil
- 8 Oz. Halloumi Cheese - About 225 grams
Instructions
- Peel garlic. Add it to a small mortar-pestle and crush it coarsely. Add 1 teaspoon olive oil to it and leave it for a few minutes.
- Cut halloumi cheese into 1/2-inch slabs. Place them on a tray and coat all sides of the cheese with a thin layer of olive oil.
- Heat a seasoned cast iron pan until it is hot. Add 2 teaspoons olive oil and brush it around the pan. Place the halloumi slices on the pan, making sure they are not sticking to each other. Allow one side to grill for 3-4 minutes. Resist the temptation to turn it over too quickly.
- When the first side is nicely browned, flip each of the halloumi slices carefully.
- While the second side is grilling, add the oil-infused garlic pieces over each of the halloumi slices. Allow the second side to grill for another 3-4 minutes or until that side is nicely browned.
- Flip the first side back along with the garlic pieces - don't worry if they drop down on the pan. Allow everything to brown for a minute.
- Remove the halloumi cheese slices along with the browned garlic pieces and leftover olive oil, on to a serving tray. Serve hot! Watch out for requests for seconds. And be sure to bask in the compliments that will follow.
Notes
Nutrition
My mouth is watering. Where can we get it in DFW?
Try Tom Thumb or Kroger or any other Middle Eastern store by you. Make sure it is from Cyprus.