Crisped haloumi cheese
Instructions:
- Haloumi is a semihard cheese made from sheep’s
milk; look for it at Middle Eastern markets.
- 5 teaspoons nonpareil capers, chopped
- Grated zest and juice of 1 lemon
- 1 pound (2 packages) haloumi cheese
- 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.
- 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.