Prep 30 mins
Cook 10 mins
From Bon Appétit, August 2009 (by Maria Helm Sinskey). Halloumi is a pleasantly salty Greek cheese that grills well. Posted for ZWT6.
- Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend.
- Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- Prepare barbecue (medium-high heat).
- Grill pitas until warm and grill marks appear, about 1 minute per side.Transfer to serving plate.
- Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
- NOTE: * Halloumi cheese is available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.
These were absolutely DELICIOUS ! Made recipe with no changes, except added a little more tomato. This is a definate repeat recipe here , so simple and tasty. Made for your win in Football Pool.
Yum! I couldn't find any mini pita pockets, so I just made some smaller ones from Pita Bread -- Using the Master Recipe #309834 to use instead. I mistakenly added some chopped garlic to the oil mixture because I found myself reading two recipes at once (totally different recipes that just happened to be on the counter together, and the first couple of ingredients were pretty similar, so I ended up adding the garlic to this from the other recipe before I caught myself, lol). I actually really enjoyed the garlic in it, so my screw-up worked out quite well, lol! I don't have a real grill, but my ridged grill pan on the stovetop worked like a charm. This would be a perfect light summer lunch with a big glass of iced tea and some fresh fruit to round it out. I would definitely make this again, thanks for posting :)! Made by a fellow Queen of Quisine for ZWT6 Greece