Halloumi

Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.

This Syrian recipe which combines bulgur with eggplants and the salty, chewy halumi cheese makes a lovely vegetarian main dish.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

Halloumi, a firm, mild cheese from Cyprus, is sold at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

Halloumi is a pleasantly salty Greek cheese that grills well.

Halloumi is a firm, mild Cypriot cheese. When grilled, it gets crisp outside, melty inside. Look for the cheese at supermarkets, specialty foods stores, natural foods stores, and igourmet.com.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.

Tabat Jibneh In Kuwait it's common for women to gather at least twice a week for a couple of hours before lunch. When I lived there, most of the women at these gatherings were not employed outside the home, making these subheys, which means "mornings," a cherished part of our social life. We enjoyed visiting one another and sampling the delicious refreshments that were always an important feature of the get-togethers. Savory pastries, sweets, and coffee were usually served, and there was always an unspoken challenge to come up with uniquely delicious recipes in order to impress one another. Since I love cheese, and especially the combination of cheese and bread, I invented these fragrant cheese-filled rolls to serve at one of our subheys. Tabat Jibneh can be frozen uncooked, right in the pan, for up to 6 weeks. Double-wrap the pan with one layer of plastic wrap and another of heavy-duty aluminum foil. When you are ready to bake them, defrost the rolls in the refrigerator, then bake them in a preheated 425°F oven until they are pale gold, 30 minutes. You can also freeze fully baked Tabat Jibneh, tightly wrapped, for up to 2 weeks.

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.

Shredded Halloumi cheese stars in these meatless meatballs, a worthy vegetarian substitution that adds savory richness of its own.

This 30-minute dinner tastes like warm sunshine on a cloudy day.

It’s all about the flavor and textural contrast between the salty, seared Halloumi cheese and sweet, juicy nectarines in this peak summer side.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

In the mood for a big bowl of leafy comfort? This sheet pan-dinner-turned-salad is a quick fix for any big salad cravings.

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.