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Recipe in the Guardian

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Grilled halloumi

Fans of fried or grilled halloumi may be interested in this.

 

It's rare to come across anything other than the most mass-produced halloumi cheese, though these brands, oddly, seem to be available in every corner-shop. Pretty much all halloumi is still very good grilled, but there's no denying the texture can sometimes be a little rubbery.

 

I have just read that soaking halloumi in buttermilk for a few days prior to cooking transforms even the cheapest mass-produced cheese into soft buttery goodness without a trace of rubber.

 

I will be giving this a go the next time I grill it, and will update the recipe page if I have success. In the meantime, if anyone knows where to buy artisan halloumi in Berlin, do leave the details below.

 

Posted by Caroline on 3 July 2010 | 0 Comments

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