Haloumi is a cheese from Cyprus. Usually fried before eating, but can be eaten raw and is popular as a salad with watermelon.
Grilling lettuce adds a deliciously smoky, caramelised angle to this well-balanced combination of vegetables, grains and salty cheese.
This is a great combination of salty-sweet flavours, from the golden fried haloumi to sweet ripe pawpaw and the pops of flavor from the finger lime.
Seafood and cheese shall not mix may be a cardinal rule of cooking, but fortunately, there has been plenty of sinners over the years.
Whether you call it knefe, kanafeh, knafe, or "that Middle Eastern cheese sweet"...a cheesy dessert by any other name would taste just as good. The Chefs' Line
Generous in flavour and, all too often, portion size, Greek food is central to cultural, religious and family life. Ranging from meaty moussakas and celebratory...
Cooked in a smoky tomato sauce, these meatballs are made with minced haloumi, which give it salty bursts of flavour.
Haloumi is always good. This stringy, less salty version ups the ante.
Making cheese is one of those miracle moments. Get the pro tips on how to make one of the the best, and easiest, cheeses: haloumi! #GourmetFarmer
Hold the WD40, we're loving this squeaky addition every night of the week.
Preparing a full meal on a single tray and then just letting the oven handle all of the cooking is (or should be) every family’s favourite easy-cooking...
This is a refreshing and bright salad full of texture. The salty haloumi is perfectly foiled by the sweet charry watermelon and the cucumber adds an excellent...