A customer told me that when in Greece, to get you to smile for a photograph, they ask: “Say Halloumi!”. Even without the camera, Halloumi makes me smile. From the Island of Cyprus, this sheep/goat’s milk cheese is a staple in many Mediteranean diets. Halloumi makes a fabulous meat substitute.
We prepare the cheese by slicing it in long strips.
Then lay them in the non stick pan with a touch of olive oil on medium high heat. Let them be for a couple minutes, but keep an eye on them.
You’ll see the edges brown. With a spatula or tongs, flip ’em.
When the other sides brown, they are ready to serve. We usually finish them with a generous showering of fresh squeezed lemon juice. Eat them off a platter (like fries!) for an appetizer, or, as we recently enjoyed, serve on a fresh spinach salad with a side of wild California rice. Say Halloumi!