Haloumi cheese originates on the Greek island of Cyprus.
Haloumi is one of several Greek cheeses that enjoy wide popularity throughout the Mediterranean and Middle East. It is soft and rather salty, and is sometimes simmered for a few minutes in hot water to reduce the saltiness before eating. Haloumi's distinguishing characteristic is that it softens, but doesn't melt, making it perfect for grilling or frying.
Instructions
1. Cut the haloumi into slices 1/4- to 1/2-inch thick. Haloumi can be fried as-is in a dry skillet or, for a crustier surface, can be dredged lightly in flour.
2. Heat a heavy skillet over a medium-high burner. If you are frying the haloumi without flour, place the slices directly in the dry pan. If you dusted the slices with flour, use a small amount of butter or olive oil.
3. Fry the slices for approximately 2 minutes until they are spotted golden brown. Turn the slices carefully with a spatula so they don't break. Sprinkle with fresh thyme or other herbs, if you want.
4. Cook for 2 minutes longer on the other side. Squeeze lemon juice over the slices of cheese and remove them from the pan. Serve immediately with crusty bread, salad and olives for a light lunch.
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