Here is a sample of the Mediterranean goodness we have cooked.


3 thoughts on “Halloumi

    • I can bring some halloumi back this week. I believe it can be goat or cow’s milk. The key is to put the cheese into a hot enough pan that it browns the outside before the inner part gets too melted.

      Do you think you’d like to have it with some fig sauce? Taly and I eat it that way occasionally. We got the idea after having cubes halloumi with fig jelly at a restaurant in Philadelphia

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