Halloumi (part 2)

Last month, on the unasked for cheese blog.  I talked about the ups and downs of a little-known, highly-volatile cheese called Halloumi.  Today I conclude with part two of the Halloumi saga, which brings me to a short narrative… and a recipe.

“Once upon a time in the British Isles lived a fair maiden by the name of Nigella Lawson.  Nigella had magical skills such as baking a Chocolate Guinness Cake and mixing Spaghetti with Bacon, Egg, and White Wine.  She was so good at cooking, in fact, that she got several of her own cooking shows and won the hearts of many men’s stomachs.  One day, on one of these shows, Nigella roasted Halloumi with sausage, red peppers, and basil.  Then I made it, and I lived happily ever after.”

A vision of Halloumi with sausage

 

 

 

 

 

 

 

 

• 8 Merguez sausages (or any small link sausage for that matter)
• 1 8 oz. package of Halloumi, cut into 1/4 inch slices
• 8 oz. jar of roasted red peppers, cut into bite-sized pieces
• 1 handful of basil leaves, torn
• a drizzle of garlic oil

Serves 2 people, assuming one of them’s not me

Preheat oven to 425 degrees.  On a large sheet tray arrange sausages, slices of Halloumi, and red peppers in a single layer.  Drizzle with oil.  Roast for 15-20 minutes until the sausage is cooked and the cheese is browned, then sprinkle on basil shards and EAT.

Nigella wearing her Halloumi-cooking dress

Recipe courtesy of Nigella Lawson.

 

 

 

 

 

 

 

 

 

 

“I’d say that’s first rate.” – Nigella talking about the newest BBC Sherlock episode

Halloumi

Amidst the busy and sometimes-productive bustle of Capitol Hill in D.C. sits a small Greek restaurant by the name of Cava which  serves up on its dinner menu, among other things, a grilled cheese salad.  Before you throw up at the thought of grilled cheese salad, know that it’s not ‘grilled cheese’ as in grilled cheese sandwich, but actual slices of cheese that have been grilled then served warm with bread and fresh mint.  Enter Halloumi  (ha-loom-ee).

Halloumi as found at Whole Foods Market

Halloumi as found grilled, from stolen internet photos

 

 

 

 

 

 

 

 

Halloumi is a salty, unripe cheese from Cyprus made from goat and sheep’s milk with a high melting point, making it ideal for grilling, frying, or roasting.  It’s similar in texture to mozzarella and in taste to the salty feta.

Among Cava’s other cheese offerings are Saganaki (fried cheese), Paperdelle Mac and Cheese, and Goat Cheese Fritters, the latter two of which I have tried and went temporarily blind from how delicious they were.

And while on the subject of Cava, I think it’s important to note that sometimes they think it’s appropriate to douse their Saganaki Cheese in alcohol and set fire to them while at your table, unannounced, as seen below.

Cava Saganaki flame burst (also effective for killing R.O.U.S.’s)

Some important congressman, no doubt on his lunch break

 

 

 

 

 

 

 

 

 

 

 

 

So the next time you’re in DC wondering where to eat amid the Greek knock offs, give the real thing a try at Cava, or go here.  Or here.  Or here.  Or here.  Or here.

“Also try one of Cava’s martinis.  Go Nats!” – Marlon Brando