I am exhausted! The kids and I spent the morning on a ”field trip” to the Royal Camel Farm. We saw tons of camels up close and they are still talking about the poop (remember the Christmas camel?)
But in keeping with the Middle Eastern theme today, I’m finally getting around to posting my first Halloumi recipe. Halloumi is a Middle Eastern cheese that’s different than most because it’s firm enough to grill or fry. It doesn’t melt; instead it gets nice and crispy. A few weeks ago I had it for the first time and I wanted to recreate the appetizer that I loved so much.
Of course, I put my own spin on it, but it was really good. The cheese is very salty, so I made a pomegranate molasses for some balance and threw some pistachios on top for a little crunch.
|Grilled Halloumi with Pomegranate Molasses||
- Halloumi cheese, sliced 1/4 inch thick
- 1 cup pomegranate juice
- basil leaves (one per slice of cheese)
- 1/4 cup shelled pistachio nuts
- To make the molasses: Put pomegranate in a sauce pan over medium heat and reduce 15-20 minutes until a thick syup forms. Remove one tablespoon for the appetizer and set the rest aside for another use.
- Prepare grill to a medium-high heat
- Place each slice of cheese on the grill, grilling 2-3 minutes per side or until slightly charred
- Turn cheese over and grill on the other side 2-3 minutes or until slightly charred.
- Remove cheese to a platter
- To serve: place a basil leave on top of each piece of cheese. drizzle with pomegranate molasses and top with nuts. Serve immediately.