Ever since I tasted a Halloumi Salad – pictured below – almost 3 years ago, at u café (1436 Lexington Avenue, Bet E. 93rd E. 94th St, New York, NY 10128 – In Manattan’s Upper East Side – Telephone: 212.427.8223), I’ve been looking for this particular cheese.
Having tasted it, I understood why this is a favorite in the Eastern Mediterranean basin. I finally found some at Pomegranate Supermarket and here’s is what I concocted early evening:
- Vegetable oil for deep-frying
- 5 ozs halloumi, cut into slices
- 1/3 cup flour
- 2 eggs
- 1/2 cup of breadcrumbs
- Pour enough in a large pan to fill about a third and heat it. Dip the halloumi rectangles in flour.
- In a bowl whisk the eggs and a bit of milk together. Dip the floured cheese in the egg mixture.
- Put the breadcrumbs in a bowl and coat the halloumi with them.
- Deep fry the breaded cheese in the oil for about 3 minutes, until faintly golden. Use a slotted spoon as you take them out of the hot oil and drain on paper towels. Put them on a preheated toaster oven grill for about 30 seconds.
- Arrange the slices on a serving plate and serve with melted butter (as I did), tomato sauce, or salsa.
- I added some sliced cherry tomatoes and cucumbers on the side, but I might even more if I had the halloumi slices with roasted peppers.
In Cyprus and Greece they like to grill these slices, they are a favorite summer fare, especially when partnered with watermelon. Since it is quite salty, the cheese should be rinsed, before use, to wash away some of the excess.
Enjoy, gentle reader, enjoy. I did!