4 (Tue) December 2018
Grilled Halloumi Cheese
at Burj Al Hamam
-Mövenpick Hotel & Resort, Beirut-
Mission to Lebanon, Day 4 (see previously 9.332 Kibbeh Nayeh).
In Beirut. Here to attend a Meeting of the Regional Parliamentary Working Group on Universal Health Coverage in the Eastern Mediterranean Region – Monday to Tuesday. Follow-up to the meeting in Jordan a few months back (see most recently 9.268 Malabar Grouper). As focal point for the Asia-Pacific Parliamentarian Forum on Global Health (APPFGH) (see most recently 9.231 Boodle Fight), I’m here to help the WHO Eastern Mediterranean Regional Office – which covers North Africa and the Middle East – set up their own forum, aimed for launch sometime in mid-2019.
Burj al Hamam is a Lebanese restaurant. Founded 1958. Currently located in the Mövenpick Hotel & Resort.
Halloumi is a type of cheese from Cyprus, though also associated more broadly across the Mediterranean and the Levant. Typically made from goat and/or sheep milk. Unripened, brined. Its high melting point allows for grilling while maintaining its structure.
The grilled halloumi was excellent. Loved the contrast between the soft texture of the cheese with bits of crust, plus the delicate flavor accented by the charred caramelization.
I will definitely try this at home, perhaps an application involving a sauce, as with the sausages above.
As much as I’m growing to appreciate the cuisine of Bilad al-Sham, it can get a bit tiresome – breakfast, lunch, and dinner, day after day.