Warm cheese deserves all the love. From the pull of mozzarella on pizza to molten cheese fondue to the buttery goodness of queso fundido piled on a tortilla, few foods prove more satisfying. Light it on fire at one of Chicago’s iconic Greek restaurants, and everyone thrills.
Grilled halloumi cheese first came on our radar a few years ago in London. There, we dined on a warm and satisfying meatless grilled halloumi wrap at a stand in the multicultural Borough Market. Halloumi, a fresh white cheese from Cyprus made from goat’s and sheep’s milks, sports a lovely milky-salty flavor. The firm, low-fat cheese has a high melting point, perfect for grilling and frying, as it sears but doesn’t really melt. When hot, halloumi has a pleasing, bouncy texture.
In recent years, the imported cheese has gained in popularity in the United States. Domestic halloumi and cow’s milk versions often are available as well. Look for halloumi in supermarkets with a large cheese section or in Mediterranean grocery stores. Substitutes include Mexican-style queso panela and Indian paneer cheese, as these warm easily without really melting.
Cut into thick sticks, halloumi “fries” add a lean protein element to salads and as an accompaniment to bowls of soup. Served warm or at room temperature, they satisfy mightily with a dip such as yogurt-based tzatziki or as a snack with a piece of fruit.
Crispy Halloumi Fries
Serves 4 to 6- 1 block (8 to 10 ounces) halloumi cheese, queso panela, or paneer cheese
- Vegetable oil for high-heat cooking, such as expeller-pressed canola, safflower, or sunflower oil
- Tzatziki sauce, for dipping, optional
- Hot red pepper sauce, optional
Heat oven to 200 F. Have a paper towel-lined baking sheet ready.
Chickpeas With Tomatoes and Crispy Halloumi Fries
Choose spicy zhoug sauce, made from herbs, lemon, garlic, and hot chiles, or mild and creamy tzatziki sauce, for finishing the final dish. Look for both sauces in the refrigerated section of Trader Joe’s or other specialty grocery stores.- 4 skinny carrots, (about 12 ounces total), peeled, sliced into 1/4-inch-thick rounds
- 1 small red onion, chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon each ground cinnamon, turmeric
- 1/4 teaspoon each cayenne, black pepper
- Pinch or two of saffron threads, optional
- 1 can (29 ounces) chickpeas (aka garbanzo beans), drained, rinsed
- 2 cups (8 ounces) grape or cherry tomatoes, halved
- Crispy halloumi fries (see recipe)
- About 4 cups fresh baby spinach (about 1/2 of a 6-ounce)
- 1/4 to 1/2 cup refrigerated spicy zhoug sauce or tzatziki sauce
- Chopped fresh cilantro, for garnish
In a small dish, mix remaining 2 tablespoons oil, the vinegar, salt, cinnamon, turmeric, cayenne, pepper, and saffron until salt is dissolved. Stir mixture into carrots. Stir in chickpeas and tomatoes.
Roast, stirring every 5 minutes, until tomatoes are soft and golden, about 15 minutes. Meanwhile, make the crispy halloumi fries.
Stir spinach into the hot chickpea mixture to wilt it slightly. Pile mixture into shallow serving bowls. Top with pan juices. Top with crispy halloumi fries. Garnish with dollops of zhoug sauce and cilantro.
