Recipes from Sumac Season: Grilled Sumac Haloumi

Aug 20 / Alberto Carbo
Lastly, I will leave you with one of my favorite and simple, yet delicious BBQ dishes.

Sumac Marinated Haloumi!

Grilled Sumac Haloumi

  • Haloumi cheese (1 400 gr block)
  • 1 tsp Sumac spice
  • Avocado oil, grapeseed oil, oil of choice
  • Extra Virgin Olive Oil
  • Fresh Basil

  1. Cut the haloumi into 1/2- inch thick batons.
  2. Sprinkle with sumac spice. Allow to sit in sealed container, in the fridge for 24 hours.
  3. Grill the haloumi lightly on both sides (as soon as grill marks are present, flip the haloumi)
  4. Serve with freshly cut basil, and a fresh drizzle of EVOO

    **Tip – IF you have never had haloumi, make sure you use no additional salt, haloumi is already quite salty. If you find haloumi too salty, drizzle a little bit of the sumac syrup on it, or an infused honey.
As always make sure to forage for plants away from roads and pollution as much as possible. Never overharvest any plant, as they are of course not only here for our enjoyment, but also here for the insects, bees, and birds. Have fun out there!
The information provided in this digital content is not medical advice, nor should it be taken or applied as a replacement for medical advice. Matthew Wood, the Matthew Wood Institute of Herbalism, ETS Productions, and their employees, guests, and affiliates assume no liability for the application of the information discussed.