Dolmas and Halloumi from the Road Stand
by keryge
I was introduced to halloumi cheese at a barbecue in Shanghai. It was served with a grilled pepper, and it changed me. Halloumi is from Cyprus and is a salty, firm mix of goat and sheeps’ cheese that has a very high melting point. That makes it perfect for grilling, searing and baking. This below was seared in some olive oil on a hot skillet. They’re also out of control with some roasted peppers, chopped capers and balsamic atop.
Grape leaves stuffed with rice is a common type of dolma. They’ve got a pleasant tartness to them and when done correctly are firm and not soggy. I happened to buy these canned dolmas and the halloumi at a most awesome roadside stand between Davis and Sacramento called the Yolo Fruit Stand. They have every type of seasonal produce imaginable plus nuts, olives, oils, vinegars, coffee, tea, spices, dried legumes and loads of imported specialty foods. It’s quite surprising, and quite affordable.
[...] might recall that I greatly, and perhaps inappropriately, enjoy Halloumi, a salty and firm Cypriot cheese that gets crusty and melty on the stove or grill. Pair that with [...]