Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.
Recipe information
Yield
serves 6 to 8
Ingredients
5 teaspoons nonpareil capers, chopped
Grated zest and juice of 1 lemon
1 pound (2 packages) haloumi cheese
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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