Creamy Chicken Pasta With Tomato Bruschetta
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This recipe is from internationally acclaimed cook and food writer Ghillie Basan who has very kindly allowed us to share this with you on our website. As well as the author of numerous cookery books, Ghillie runs innovative and inspiring, hands-on cookery workshops from where she lives in a remote outpost of the Scottish highlands – find out more about Ghillie, her books and workshops.
Available in Arab markets and most supermarkets outside the eastern Mediterranean, hallum is a salty, firm white cheese. The key is to serve it straight from the pan, as it cools quickly and becomes solid and rubbery in texture.
Heat the oil in a heavy-based pan. Toss in the hallumi and fry for 4-5 minutes until golden brown all over. Drain on kitchen towel.
Tip the hot hallumi into a serving dish and sprinkle with Zahtar. Eat immediately!