Grilled halloumi

Name: Grilled halloumi
Cuisine: British
Ingredients: 1 block halloumi cheese; Butter or olive oil (optional)

Linda L. @lindzi

Lebanese

I came back from Lebanon, and as usual, I brought with me some of my favourite products. Halloumi is one of them. Lebanese halloumi is usually soaked in brine when you buy it. So it’s saltier, softer and of course tastier than the halloumi you get in the supermarkets here. It also has a stamp of a goat or sheep on it (and this is one of the reasons why I liked it as a kid!!)

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Ingredients

1 blockhalloumi cheese
Butter or olive oil (optional)

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Steps

1

This is the stamp you find on Lebanese halloumi 🐐 🐑
2

Rinse the halloumi very well with cold water.
3

Slice the halloumi
4

Place a pan over medium to high heat. And the slices of halloumi.
5

It will release some water after a few minutes. Don’t touch the halloumi at this point because it’s very delicate!!
6

When the excess of water evaporates, check the back of the halloumi. If if it’s golden brown flip it to cook the other side. (You can now add some butter or olive oil if you want)
7

Cook the other side for 2-3 minutes. But don’t overcook it because it’ll be very dry and tasteless.
8

Serve with a sprinkle of zaatar on top and flatbread.
9

👋👋 🏴󠁧󠁢󠁥󠁮󠁧󠁿 If you live in Bristol, you can get good quality halloumi from Leigh Court Farm in whiteladies market on Saturday!