GRILLED HALLOUMI CHEESE
This recipe for grilled halloumi cheese with preserved lemons and olives is courtesy of Jeremy Meltzer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together olive oil, lemons, olives, garlic, and rosemary. Place cheese in a small dish and cover with olive oil mixture, turning cheese to coat. Let marinate 1 hour.
- Preheat a grill pan over medium-high heat. Grill cheese, lemons, and olives until cheese is lightly browned, about 2 minutes. Transfer items to a serving platter, garnish with rosemary, and serve immediately with bread.
HALLOUMI CHEESE WITH LEMON AND OLIVE OIL
Make and share this Halloumi Cheese With Lemon and Olive Oil recipe from Food.com.
Provided by AmandaInOz
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the halloumi into 1/4 inch thick slices.
- Char-grill or pan-fry the cheese in the olive oil until lightly browned.
- Drizzle over the lemon juice and cracked black pepper.
- Serve.
Nutrition Facts : Calories 64.1, Fat 7.1, SaturatedFat 1, Sodium 0.2, Carbohydrate 0.5, Sugar 0.1
GRILLED HALOUMI CHEESE AND LEMON
Categories Cheese Citrus Dairy Garlic Herb Appetizer Vegetarian Backyard BBQ Grill/Barbecue Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (first course) servings
Number Of Ingredients 8
Steps:
- Prepare a gas grill for direct-heat cooking over moderately high heat.
- Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.
- Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
- Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
- Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
- Brush both sides of bread with remaining 2 tablespoons oil.
- Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
- Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.
GRILLED HALLOUMI CHEESE
Steps:
- Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked. Remove and slice into 1/2-inch pieces. Sprinkle with oregano. Drizzle the olive oil on top and squeeze the lemon juice over the cheese. Serve with grilled pita bread.
GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON
If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Plum Pork Chop Pork Oregano Cheese
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
- Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
- Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
- Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
- Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.
LEMON GRILLED HALLOUMI
If you haven't tried grilled halloumi then you haven't lived -- it is truly one of the best culinary delights I've tasted in recent years. Hot and crispy on the outside but melted and lovely on the inside. The lemon is a nice finishing touch and helps to soften the salty taste of the cheese.
Provided by Sackville
Categories Lemon
Time P1DT10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Juice one of the lemons into a bowl big enough to hold the halloumi.
- Place the cheese in the bowl and pour in just enough water to cover the halloumi entirely.
- Cover tightly and place in the fridge overnight.
- Just before you want to serve the halloumi, place a non-stick frying pan over a medium-high heat.
- When the pan is quite hot, place the halloumi in the pan and cook for about 30 seconds or until sealed and golden.
- Flip the cheese and cook for another minute on the other side.
- Transfer the cooked cheese to a platter and when you are all done, roughly chop the second lemon into small pieces.
- Sear the lemon pieces in the frying pan and then scatter over the halloumi.
- You could also add a sprinkling of your favourite fresh herbs, before serving as is or over a bed of baby lettuce leaves.
Nutrition Facts : Calories 10.8, Fat 0.2, Sodium 1.6, Carbohydrate 5.8, Fiber 2.5, Protein 0.7
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