Grilled Talagani with chutney
The Talagani is a cheese closely related to the traditional Greek Mastelo, Formaella and mostly with the Cypriot Halloumi. It is produced exclusively from sheep’s and goat’s milk and, like its cousins, has a robust texture that allows you to grill it even straight over coal without losing its shape. It is often kept in our fridge for a quick snack or an easy appetizer. Its chewy texture and savory, full flavor blends very nicely with most chutneys. Although there are many excellent ready-made options available, here I preferred to serve it with my homemade chutney with pumpkin, apricot and almonds to combine both different flavors and textures.
- 5 slices of Talagani (or Haloumi) cheese
- 1 tbsp Olive Oil
- Some fresh spearmint Leaves
- Chutney of your choice
Heat a cast iron grill pan on medium heat for about 5 minutes. Once heated, lightly grease the surface and immediately add the cheese slices (you may need to do this in batches). Grill for two minutes on each side. If it seems like its sticking, don’t worry, as soon as it’s cooked it will be released from the pan. Serve immediately with a little mint and the chutney.