I discovered the best cheese here. The first time I tasted Halloumi, I thought it was God-awful. Weird texture, way too salty, I went "blech" and thought I'd put it down forever. Then I found out you're supposed to COOK it!!! I fry slices of Halloumi on medium/high heat and throw a thai red chilli in to give it a kick. With a layer of sizzling oil, you fry a minute on each side, and when you do it right, you'll have a nice crunch to the outer shell and then a soft almost-gooey texture in the centre. It tastes amazing on salads and vegetables (especially fried red/green/yellow peppers) and goes well with fennel, rosemary, mint, any strong herb. It's the cheese of the year in my books.
Oh man, I want to halloumi right now.
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