A Unique Taste and Texture
The Halloumi was first made in Cyprus in the medieval Byzantine period (395-1191 AD) and was then produced and consumed throughout the Middle East. The cheese is white, with a distinct layered texture, similar to mozzarella and has a salty flavor.
By physical and cultural proximity of this magnificent island with Lebanon – only some 250 km separate them – Halloumi has long been adopted by the descendants of the Phoenicians. It is part of the culinary habits of the Lebanese who adapted its preparation and incorporated it to the different flavors of their cuisine. Thus, and browsing the menu of some Lebanese restaurants, you find sandwiches in Halloumi and garlic bread. In the country, it is often enjoyed during the summer season, accompanied by a piece of fresh watermelon.
In recent years, Halloumi has enjoyed a great success in the Scandinavian countries and in the United Kingdom where it is often grilled on the occasion of a barbecue or on a frying pan when it is too cold for outdoor activity. Its texture so tender on the inside but firm on the outside – it does not melt! – coupled with its unique taste gives joy and satisfaction to all curious who would succumb to the attraction of this particular cheese. Now available in Belgium, it is certain that Halloumi Lebanese style will not leave you indifferent.
Grilled in the frying pan, in the oven or on the barbecue, the Halloumi becomes soft without melting and develops an exquisite flavor. Thus prepared, it is perfectly suited to raw vegetables, grilled vegetables, sandwiches, salads or even as an aperitif. It is also interesting to use it in gratins. In summer, Halloumi is the star of the barbecue where it will seduce more than one of your guests. In the hot countries of the Levant, it is also tasted fresh, accompanied by juicy fruits.
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