Monday, June 16, 2014

Pan-Fried Haloumi with Lemon-Herb Compound Butter

Tonight I made a delicious Lemon-Herb Compound Butter and used it atop Roasted Cod Filets. But, after we devoured all the fish, my boys were still hungry. So, I decided to use it on some pan-fried haloumi. It was a hit!

Halloumi, or haloumi, cheese originated in Cyprus during the Medieval Byzantine period. Traditionally, haloumi was wrapped with mint leaves to preserve it; today it's often packaged with pieces of mint leaves on the cheese's surface. It's similar to mozzarella but it has a higher than normal melting point, so it's perfect for frying or grilling. Cypriots eat the cheese with watermelon during summer months.


In a medium skillet, heat a splash of olive oil. Lay slices of haloumi in the pan and cook for 30 to 45 seconds on each side, or until a golden-brown crust appears. Flip over and pan-fry on the other side.

To serve, place a slice of griddled haloumi on top of each piece of bread. Top with a thinly slice of compound butter. Serve immediately.

1 comment:

  1. Okay, I've never had haloumi, and I feel like I'm missing out and should correct that one. Thank you for the reminder, your dish looks fantastic!


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