Haloumi is amazing cheese. It is dense, salty and - to use a Nigella word - "squidgy". It is simple to prepare and the way I like best is to grill it.
Grilled Haloumi with Olive Oil and Thyme
1/2 lb Haloumi cheese, cut into 12 rectangular blocks
3 T extra-virgin olive oil
2 T fresh thyme, chopped
6 (6- to 8-inch) wooden skewers
6 (6- to 8-inch) wooden skewers
>Push 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.
Stir together oil and thyme in a 13- by 9-inch shallow dish.
While cheese soaks, prepare grill for cooking. Preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Drain cheese skewers on paper towels and pat dry, then grill, covered on a well-oiled grill rack, turning until evenly browned, 3 to 7 minutes total.
Add cheese skewers to thyme oil and turn to coat.
If you aren't able to grill outdoors, cheese can be cooked in an oiled well-seasoned large ridged grill pan over moderate heat.
Please take some time to read my article on the Food Network about a few Middle Eastern stores, bakeries and restaurants in Windsor.
