If you haven't cooked with halloumi before, you can thank me later for bringing this incredibly tasty and versatile ingredient into your life. You'll wonder how you made it this long without it. And speaking of long, halloumi has been around for centuries...literally. Since the Medieval Byzantine period, where it originated in Cyprus, this cheese has been popular in Greece and the Middle East. Made from both goats' and sheep milk, it's somewhere between a fresh mozzarella and a salty firm feta. What makes it extra special is it's high melting point. You can fry it or grill it without it melting and running all over the place. It holds it's shape and browns beautifully AND no oil or butter is needed. It's also wonderful fresh in salads or on sandwiches. I just read that Cypriots eat it with watermelon in the summer. Will have to try this!
sliced halloumi cheese
small handful fresh mint and cilantro
Pan fry the halloumi slices over medium high heat for about two minutes on each side. Garnish with mint, cilantro, and lemon.
From Donna Hay.