Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 8 ounces halloumi cheese, sliced into 1/4-inch thick slices
- 8 ounces pitted kalamata olives, sliced
- 2 tablespoons freshly squeezed lemon juice
- 4 pieces of khubz (pita bread)
Special Equipment Needed:
- Grill
- Grill brush
- Tongs
- Cutting board
- Knife
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the olive oil, garlic, parsley, oregano, salt, black pepper, and red pepper flakes. Mix until combined.
3. Brush the grill with the oil mixture.
4. Place the halloumi slices on the grill and cook for 3-4 minutes per side, or until golden brown and slightly charred.
5. Place the olives on the grill and cook for 1-2 minutes per side, or until lightly charred.
6. Remove the halloumi and olives from the grill and place on a cutting board.
7. Slice the halloumi and olives into thin strips.
8. Place the halloumi and olives in a bowl and add the lemon juice. Mix until combined.
9. Place the khubz on the grill and cook for 1-2 minutes per side, or until lightly charred.
10. Remove the khubz from the grill and place on a plate.
11. Top the khubz with the halloumi and olive mixture.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information: Calories: 437, Fat: 24g, Carbs: 34g, Protein: 21g
Substitutions for Ingredients
- Olive oil: canola oil
- Parsley: cilantro
- Halloumi cheese: feta cheese
- Kalamata olives: black olives
Variations:
- Add other vegetables to the halloumi and olive mixture, such as bell peppers, onions, mushrooms, or zucchini.
- Use a different type of cheese, such as mozzarella or goat cheese.
- Use a different type of bread, such as naan or flatbread.
Tips and Tricks:
- Make sure to preheat the grill before adding the halloumi and olives to ensure even cooking.
- Use a grill brush to clean the grill before and after cooking.
- Slice the halloumi and olives into thin strips for easier eating.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium-high heat for 2-3 minutes, or until heated through.
Presentation Ideas:
- Serve the grilled halloumi and olive khubz on a platter with a side of hummus and tzatziki.
- Garnish with fresh parsley and lemon wedges.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Hummus
- Tzatziki
- Greek salad
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Couscous
Troubleshooting Advice:
- If the halloumi and olives are not cooking evenly, try moving them around the grill to ensure even cooking.
Food Safety Advice:
- Make sure to cook the halloumi and olives to an internal temperature of 165°F.
- Make sure to store any leftovers in an airtight container in the refrigerator.
Food History:
Halloumi is a traditional cheese from Cyprus that is made from sheep's milk or a combination of sheep and goat's milk. It is a semi-hard cheese that is known for its salty flavor and ability to be grilled. Kalamata olives are a type of Greek olive that is known for its dark purple color and rich, fruity flavor. Khubz is a type of flatbread that is popular in the Middle East.
Flavor Profiles:
This dish has a salty, savory flavor from the halloumi cheese and olives, with a hint of garlic and herbs. The lemon juice adds a bright, acidic flavor.
Serving Suggestions:
This dish can be served as an appetizer or as a main course. It can be served with a side of hummus and tzatziki, a Greek salad, roasted vegetables, or couscous.
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Region: Lebanese