I am embracing vineleaf-everything life as of late. Cheese and vineleaves tuned out to be a pretty epic combination. Feta-chilli was a great one. Now this haloomi-preserved lime is all that, too. Grilled in a searingly-hot griddle pan, the grill marks are to be coveted here.
I always have a jar of homemade preserved lime on the counter (recipe here), so if there is one convenient summer recipe that is light and flavorful to be made throughout the summer, this is it.
Ingredients:
12 brined vineleaves
1 block haloomi
2 preserved lime
olive oil
Method:
Cut the haloomi block into six evenly sized rectangles.
Overlap two vineleaves, shiny side down. Drizzle half a tablespoon of olive oil before placing in the center a portion of the haloomi, topped with some chopped preserved lime.
Wrap the leaves over the haloomi to create a parcel, brush with more olive oil, and place seam-side down on a searingly hot griddle pan or outdoor grill. Flip to create grill marked on both sides and the leaves are crispy.
Serve warm with some good bread.
صحة و عافية
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