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Crisped Haloumi Cheese

Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

5 teaspoons nonpareil capers, chopped
Grated zest and juice of 1 lemon
1 pound (2 packages) haloumi cheese

Preparation

  1. Step 1

    In a small bowl, mix the capers with the lemon zest and juice; set aside. Slice each block of cheese crosswise into 1/4-inch-thick slices.

    Step 2

    Heat a nonstick skillet over medium heat. Working in batches, arrange the cheese slices in a single layer in the skillet. Cook until golden brown, about 3 minutes per side. Transfer to a serving dish; spoon the caper mixture over the cheese. Serve warm.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMiddle EasternHalloumiCheeseDairyStarterDinnerNut FreeGluten FreeVegetarianEasyQuick30 Minutes or Less5 Ingredients or FewerWeeknight MealsFryCookbooks
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