The first time I tried halloumi cheese was at a restaurant called Lola in downtown Seattle. I was there for brunch and ordered Halloumi Cheese Kebabs with Kalamata figs. I had no idea what halloumi was but I love cheese and it came with figs so I ordered it.
The kebabs came and they looked crazy with squares of cheese that hadn't melted and dried figs all lined up on a skewer. I was worried about what I ordered. It almost looked like marshmallows and mushrooms! Alas it was a wonderful breakfast and I was amazed by this cheese that a) paired well with figs and b) didn't melt when cooked!
That began my love affair with halloumi cheese. Let's figure out just what in the world this odd cheese is and exactly how to cook and eat it.
Last summer I found this recipe in a Bon Appetit magazine and I made it no less than 5 times! It keeps very well and tastes even better a day or two after its made. I made a double batch and it quickly became our favorite meal on a long weekend of camping.
The grilled Halloumi cheese and fresh corn take this salad to the next level. If you're unfamiliar with Halloumi, "the grilling cheese," this is a great way to try and fall in love with it!
Hello, I'm Angela.
Figs and Flights is all about traveling near and far & eating great food both at home and away.
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