Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Haloumi with Pomegranate and Aleppo Pepper
Starters from Issue 5 – Spring / Summer 2014 – Caravan
Grilled cheese, reimagined.
Gather Journal
Haloumi with Pomegranate and Aleppo Pepper
Haloumi, a milky white cheese with a dense texture, may be a calling card of Cypriot cuisine, but it’s believed to have initially found favor among the ancient Bedouin tribes of the Middle East—its long-keeping qualities very much in accord with their itinerant lifestyle. Because this cheese can take the heat, we seared it until golden then nestled the hearty slab in yogurt, and showered it with a tart pomegranate vinaigrette and Aleppo pepper.
serves 4
- 2 Tbsp lemon juice
- 1 tsp pomegranate molasses
- ¾ tsp Aleppo pepper
- ¼ tsp salt
- 4 Tbsp extra virgin olive oil, divided
- 8 oz haloumi, cut crosswise into 8 ¼" slices
- 1 ½ cups Greek-style yogurt
- ¼ cup pomegranate seeds
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1
Stir together lemon juice, molasses, Aleppo pepper, and salt. Whisk in 3 Tbsp oil. Set aside.
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2
Heat a skillet with remaining Tbsp oil. Sear haloumi on each side over medium heat until golden. (Alternatively, toss haloumi with the oil and grill until marked and starting to soften, about 45 seconds per side.)
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3
Smear each plate with yogurt and top with two pieces of haloumi. Drizzle with vinaigrette and sprinkle with pomegranate seeds.
