Crispy what? Crispy haloumi! Haloumi isn’t a common ingredient, and I’m met with some blank stares when I say the word. So for those of you who need it, allow me to introduce you to my friend and co-conspirator, haloumi. (He says hi.)
Haloumi is a semi-hard, unripened cheese made from a mixture of goat's and sheep's milk. It has a high melting point and so can easily be fried or grilled. Haloumi is especially common in Greek cuisine. It is typically sliced into ½-inch “steaks,” which can be seared on medium-high heat on a skillet or grill pan. The cheese will not melt! Instead, it’s surface gets a nice brown color, like a fried cheese steak. About 4 minutes on each side, though the second side might brown a little faster.
It comes in a tight plastic package that has a small amount of brine encasing the block of cheese. I found my haloumi at Trader Joes. The block was 8.8 oz, and rather small, so it required some “Where’s Waldo” skills to find in the midst of the very crowded cheese section.
Haloumi is quite salty. Which is why its pairing with drizzled honey and toasted nuts is a brilliant combination. The entire plate was gone in mere minutes. I served it on its own (no crackers required), and right off the pan. Let the cheese cool too much, and it loses some of its magic.
In fact, I waited until my guests arrived to start frying it so they could watch me prepare them, which built the sense of enthusiasm and anticipation. I toasted and chopped my pistachios ahead of time so they were ready to go. This was such a simple, easy appetizer, that I will be making this many more times in the future.
82 recipes cooked, 143 to go.
