Shepherd tending his flock near the village of Lefka in Cyprus
April, 17, 2026
Maybe it’s just me, but there’s something exciting about a low-carb ingredient that can be transformed into a satisfying alternative to a carb-bomb like panko breadcrumbs.
Halloumi is just such an ingredient.
The roots of this Cypriot cheese date back over 1,000 years to the Byzantine period, although evidence suggests similar cheese-making techniques existed in Egypt as far back as the 5th century BCE. The cheese we know today was perfected in Cyprus, where farmers preserved it in brine so it would keep through long, hot summers without refrigeration. The best versions are made traditionally with sheep and goat’s milk, but cow’s milk halloumi also works beautifully here.
Leave a comment