Serves: 4 | Time: 15 min
Halloumi is a firm brined cheese from Cyprus, used all over Greece, Turkey, and the Middle East. It has a high fat content and holds its shape when grilled or pan-fried — it will not melt even at high temperatures. Like its Greek counterpart Kefalotyri, it is made from sheep or goat milk. Good option for an unexpected vegetarian guest, and a tasty accompaniment to roasted vegetables. Halloumi is available in most well-stocked supermarkets. As an appetizer, serve at least 2 slices per person.
Ingredients:
- 9 oz (250 g) Halloumi or Kefalotyri cheese, sliced into 3/8-inch (1 cm) slices
- 3 Tbsp olive oil, for pan-frying
- 1 medium onion, peeled and thinly sliced
- 2 Tbsp capers, rinsed
- 1/4 cup (60 ml) lemon juice
- 1/2 cup (14 g) flat-leaf parsley, chopped
- 1/4 cup (60 ml) extra virgin olive oil, for the caper sauce
- Freshly ground pepper
Preparation:
Fry the Halloumi. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the Halloumi slices and pan-fry until golden brown around the edges, about 2–3 minutes per side. Transfer to a plate lined with a kitchen towel and set aside.
Sauté the onion. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the onion slices over medium heat for about 5 minutes, until softened. Set aside.
Make the caper sauce. In a small bowl, whisk together the lemon juice, capers, parsley, and 1/4 cup extra virgin olive oil. Taste and season with pepper. Extra salt may not be needed — both Halloumi and Kefalotyri are lightly salted.
Assemble and serve. Arrange the halloumi slices on serving plates. Add the sautéed onion on the side and spoon the olive oil /caper sauce over the top. Serve immediately.
Notes:
Cheese options: Halloumi is the most widely available. Kefalotyri is a closer match in flavor but harder to find outside Greek or Middle Eastern specialty stores.
Salt: Both cheeses are brined, so taste the sauce before adding any salt.
Serving: Works as an appetizer (2 slices per person) or as a side to roasted vegetables. Best served right out of the pan — Halloumi firms up as it cools.
Capers: Rinse well to remove excess brine. Salt-packed capers should be soaked and rinsed before use.
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