Halloumi is often called the "Grilling Cheese of Cyprus" and is made from sheep's milk (sometimes with goat's milk blended in). It is sold in small blocks and should be cut into slabs or cubes before heating. The texture is firm and rubbery until grilled or pan-fried, then the cheese becomes crispy on the outside and soft in the middle. Halloumi retains it's shape when heated. The flavor is similar to mozzarella, only with more salt.
More Halloumi Recipes
- Grilled Halloumi with Lemon
- Spicy Corn and Halloumi Salad
- Fried Halloumi Cheese with Tomatoes and Balsamic Vinegar
- Double Potato and Halloumi Bake Recipe
- Psaronefri me Liasti Domata & Halloumi: Pork Tenderloin with Tomatoes & Cheese
More Kale Recipes
- Crispy Quinoa with Kale
- Kale and Pinto Bean Enchiladas
- Creamy Parmigiano Kale and Cabbage
- Flatbread Pizza with Kale and Ricotta
- Kale with Whole Wheat Pasta and Cheese
If the kale you buy has small leaves you can saute them whole without boiling them first. However, if the leaves are big they might be a little tough. Consider boiling the leaves in hot water for three minutes (then squeezing most of the water out of the leaves) and/or slicing the leaves into thin strips before you saute them.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3-4 Servings
Ingredients:
- 1 bunch of black kale
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- pinch of red pepper flakes
- 1 8-ounce block of halloumi, sliced into four thin slabs
- squirt of fresh lemon juice
- sea salt to taste, if needed
Preparation:
In a large saute pan, heat 2 tablespoons of olive oil over medium high heat.
Cut the thick bottom stems off the kale. Add kale leaves to the pan, stirring occasionally until they become soft and slightly browned around the edges, about 6-8 minutes.
Add the garlic and red pepper flakes and saute one minute more, then remove the kale from the pan onto a plate
Decide if you want to grill or pan-fry the halloumi.
To Grill: Brush each slab of cheese with oil on both sides. Heat the grill to medium-high. Place the cheese directly on the grill, cooking about 3 minutes a side until the cheese is nicely browned.
To Pan-Fry: Heat 1 tablespoon of olive oil in a pan over medium-high heat. A cast iron pan gives the halloumi an especially crispy exterior, but a non-stick pan can be used as well. When the oil is hot, add the slabs of cheese. Fry for 3 minutes on each side, or until nicely browned.
When adding the halloumi to the kale, you can leave the cooked slabs of cheese whole or cut them into small bite-sized squares. Finish the dish with a squirt of fresh lemon juice. Halloumi is usually quite salty so only add salt to the kale if needed after you taste the two together.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
