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Tuesday, October 23, 2012

Grilled cheese (halloumi) and veggies on bulgur (Greek)

Grill-able cheese (Halloumi) is a really interesting and delicious specialty from Cyprus. Often accompanied by grilled veggies, rubbed with garlic oil and served on bulgur pilaf. And that's exactly how we had it here as well. Easy to make at home on a grill pan, it quickly became a go-to dish in the Western world, as happens to most delicious local specialties. Taste it (in case you haven't already) and you'll understand why :)

Last year: Scottish cardamom griddle scones with butter and honey

Ingredients (serves 2):
  • 2 garlic cloves
  • 30 ml olive oil
  • 1 small eggplant
  • 1 small zucchini
  • 1 small red bell pepper
  • 1 jar of artichoke hearts in oil
  • 1 halloumi cheese block (250 g)
  • salt and pepper
  • 150 g bulgur wheat
  • 500 ml vegetable broth
  • 1 tablespoon cold-pressed oil from hemp or flax seeds

Finely slice the garlic and heat it in the olive oil:

After the oil gets infused with garlic (it will be very fragrant), remove the garlic (set it aside) and prepare the grill pan. Slice the veggies thinly and rub them with a little of the garlic oil, using your fingertips. Grill them:

About 3-4 minutes on each side will do. Transfer the grilled slices in a large plate and continue with the next ones, in batches, till you're done.

Meanwhile prepare the bulgur pilaf by boiling the broth and the bulgur on medium heat until all the liquid is absorbed/evaporated. Let it cool a bit, then mix the tablespoon of hemp oil and the reserved fried garlic chips through it.
After the veggies are done grilling, arrange bulgur pilaf on each serving plate and top it with a mix of grilled veggies and chopped artichoke hearts from the jar, seasoned with salt and pepper to taste.
Last step: grill the cheese, cut into 1 - 1.5 cm slices, for about 1 minute on each side. Top each dish with grilled halloumi and serve fast, while it says gooey. It's done, dig in! :)


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