Cheese. It's one of the things that was always close during a meal at my house growing up. If it's not a fresh block of cheese during breakfast, it's cheese flatbreads or cheese with watermelon after a meal. But, the cheese in Lebanon is always fresh rather than aged (with the exception of Shankleesh).
One of these fresh cheeses, borrowed from our neighbour Cyprus, is Halloumi. Salty and famous for not melting when heat is added. It's great pan fried or grilled...
Or as Fries.
- 1 Block or Log or Halloumi Cheese
- 1/2 Cup of White Flour
- 1/4 Tbsp of Paprika
- Canola or Veg Oil
Cut the halloumi cheese the same way you would for potatoes fries.
Mix the flour and paprika thoroughly in a wide bowl.
Roll the cheese fries in the mixture to coat them.
Heat up the oil in a pot deep enough to fry in. You'll know its ready when you dip one of the coated fries in and it sizzles.
Fry each one till they reach a golden brown crunch, about 2 minutes. Make sure to roll them to cover all the sides.
Use a slotted spoon or tongs to remove from the oil and place onto a plate with paper towel or parchment paper.
Serve with Tahini sauce (Optional: pomegranate molasses or a dark honey)
- 1-2 Garlic Cloves
- 4 Tbsp of Tahini Paste
- Juice of 1/2 Lemon
- 1/4 Tsp of Salt
- 1/4 Cup of Ice Water
There's a couple ways of doing this:
1. Mash the garlic in a pestle and mortar, add tahini, salt, and lemon, then mix in water till desired thickness.
2. Put garlic, tahini, salt, and lemon juice in a blender. Add half the water. Blend. Add more water till desired thickness.
With Tahini sauce you can adjust depending on your own taste.