Recipe: Fill your own wraps with Greek salad and tuck in delicious pan-seared halloumi
4. Lift the bottom edge of the wrap and fold it over the filling. Fold in the sides until they almost meet in the center. Roll the wrap away from you to form a package that contains the filling tightly. Cut it in half crosswise at an angle and transfer to a plate. Fill and fold the remaining wraps in the same way.
3. Working with one wrap at a time, spread 2 tablespoons of hummus on the bottom third in a line that is 3 inches from the bottom edge. Leave a gap of 2 inches on each side for folding inward later. With a slotted spoon, place about 1/2 cup of the salad on the hummus. Place 2 slices of halloumi on top. Add mint and parsley leaves. Sprinkle with extra sumac.
2. Wipe out the pan. Set it over medium heat. Heat each wrap for about 10 seconds, or until warm and pliable.
1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden. Remove the pan from the heat.
1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and sumac. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.
Wraps are common at almost every lunch counter, but you'll embark on a whole new flavor adventure when you create your own at home. This wrap, inside lavash or large flour tortillas, holds creamy hummus, a Greek salad, and golden halloumi cheese. Halloumi is a semi-hard, salty, and tangy cheese originally made in Cyprus from sheep's milk, now made all over the Eastern Mediterranean with sheep, cow, and goat's milk. Because it has a high melting point, halloumi can be fried or grilled until it turns brown and crispy on the outside, soft and creamy in the middle. Sheer magic! In this wrap, pair it with your favorite homemade or store-bought hummus and a salad of cucumbers, tomatoes, olives, and sumac. You can find ground sumac, made from the dried berries of the sumac plant, in most Middle Eastern grocery stores. The deep red powder is packed with a tart, lemony flavor, worth buying to use later in rubs or marinades or sprinkling on salads. Add fresh oregano, mint, and parsley and you have a party of tastes and textures wrapped up in a handy package.
Serves 4
Wraps are common at almost every lunch counter, but you'll embark on a whole new flavor adventure when you create your own at home. This wrap, inside lavash or large flour tortillas, holds creamy hummus, a Greek salad, and golden halloumi cheese. Halloumi is a semi-hard, salty, and tangy cheese originally made in Cyprus from sheep's milk, now made all over the Eastern Mediterranean with sheep, cow, and goat's milk. Because it has a high melting point, halloumi can be fried or grilled until it turns brown and crispy on the outside, soft and creamy in the middle. Sheer magic! In this wrap, pair it with your favorite homemade or store-bought hummus and a salad of cucumbers, tomatoes, olives, and sumac. You can find ground sumac, made from the dried berries of the sumac plant, in most Middle Eastern grocery stores. The deep red powder is packed with a tart, lemony flavor, worth buying to use later in rubs or marinades or sprinkling on salads. Add fresh oregano, mint, and parsley and you have a party of tastes and textures wrapped up in a handy package.
SALAD
2 tablespoons sherry vinegar or red wine vinegar Salt and pepper, to taste ½ teaspoon ground sumac 3 tablespoons olive oil 2 small cucumbers, cut into 1/2-inch pieces 6 ounces cherry tomatoes, halved (about 1/2 pint) ¼ small red onion, thinly sliced ¼ cup pitted Kalamata olives, halved if large 2 tablespoons chopped fresh oregano
1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and sumac. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.
2. Fold in the cucumbers, cherry tomatoes, onion, olives, and oregano.
WRAPS
2 tablespoons olive oil 1 package (8 ounces) halloumi, cut into 8 slices and patted dry if wet 4 round lavash wraps (10 inches to 12 inches) or burrito-size flour tortillas 1 cup hummus ½ bunch fresh mint, leaves removed ½ bunch flat-leaf parsley, leaves removed Extra sumac (for sprinkling)
1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden. Remove the pan from the heat.
2. Wipe out the pan. Set it over medium heat. Heat each wrap for about 10 seconds, or until warm and pliable.
3. Working with one wrap at a time, spread 2 tablespoons of hummus on the bottom third in a line that is 3 inches from the bottom edge. Leave a gap of 2 inches on each side for folding inward later. With a slotted spoon, place about 1/2 cup of the salad on the hummus. Place 2 slices of halloumi on top. Add mint and parsley leaves. Sprinkle with extra sumac.
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Recipe: Fill your own wraps with Greek salad and tuck in delicious pan-seared halloumi
4. Lift the bottom edge of the wrap and fold it over the filling. Fold in the sides until they almost meet in the center. Roll the wrap away from you to form a package that contains the filling tightly. Cut it in half crosswise at an angle and transfer to a plate. Fill and fold the remaining wraps in the same way. 3. Working with one wrap at a time, spread 2 tablespoons of hummus on the bottom third in a line that is 3 inches from the bottom edge. Leave a gap of 2 inches on each side for folding inward later. With a slotted spoon, place about 1/2 cup of the salad on the hummus. Place 2 slices of halloumi on top. Add mint and parsley leaves. Sprinkle with extra sumac. 2. Wipe out the pan. Set it over medium heat. Heat each wrap for about 10 seconds, or until warm and pliable. 1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden. Remove the pan from the heat. 1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and sumac. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like. Wraps are common at almost every lunch counter, but you'll embark on a whole new flavor adventure when you create your own at home. This wrap, inside lavash or large flour tortillas, holds creamy hummus, a Greek salad, and golden halloumi cheese. Halloumi is a semi-hard, salty, and tangy cheese originally made in Cyprus from sheep's milk, now made all over the Eastern Mediterranean with sheep, cow, and goat's milk. Because it has a high melting point, halloumi can be fried or grilled until it turns brown and crispy on the outside, soft and creamy in the middle. Sheer magic! In this wrap, pair it with your favorite homemade or store-bought hummus and a salad of cucumbers, tomatoes, olives, and sumac. You can find ground sumac, made from the dried berries of the sumac plant, in most Middle Eastern grocery stores. The deep red powder is packed with a tart, lemony flavor, worth buying to use later in rubs or marinades or sprinkling on salads. Add fresh oregano, mint, and parsley and you have a party of tastes and textures wrapped up in a handy package. Serves 4 Wraps are common at almost every lunch counter, but you'll embark on a whole new flavor adventure when you create your own at home. This wrap, inside lavash or large flour tortillas, holds creamy hummus, a Greek salad, and golden halloumi cheese. Halloumi is a semi-hard, salty, and tangy cheese originally made in Cyprus from sheep's milk, now made all over the Eastern Mediterranean with sheep, cow, and goat's milk. Because it has a high melting point, halloumi can be fried or grilled until it turns brown and crispy on the outside, soft and creamy in the middle. Sheer magic! In this wrap, pair it with your favorite homemade or store-bought hummus and a salad of cucumbers, tomatoes, olives, and sumac. You can find ground sumac, made from the dried berries of the sumac plant, in most Middle Eastern grocery stores. The deep red powder is packed with a tart, lemony flavor, worth buying to use later in rubs or marinades or sprinkling on salads. Add fresh oregano, mint, and parsley and you have a party of tastes and textures wrapped up in a handy package. SALAD 2 tablespoons sherry vinegar or red wine vinegar Salt and pepper, to taste ½ teaspoon ground sumac 3 tablespoons olive oil 2 small cucumbers, cut into 1/2-inch pieces 6 ounces cherry tomatoes, halved (about 1/2 pint) ¼ small red onion, thinly sliced ¼ cup pitted Kalamata olives, halved if large 2 tablespoons chopped fresh oregano 1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and sumac. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like. 2. Fold in the cucumbers, cherry tomatoes, onion, olives, and oregano. WRAPS 2 tablespoons olive oil 1 package (8 ounces) halloumi, cut into 8 slices and patted dry if wet 4 round lavash wraps (10 inches to 12 inches) or burrito-size flour tortillas 1 cup hummus ½ bunch fresh mint, leaves removed ½ bunch flat-leaf parsley, leaves removed Extra sumac (for sprinkling) 1. In a large nonstick skillet over medium heat, heat the oil. Add the halloumi slices and cook for 2 to 4 minutes, turning once, or until they are golden. Remove the pan from the heat. 2. Wipe out the pan. Set it over medium heat. Heat each wrap for about 10 seconds, or until warm and pliable. 3. Working with one wrap at a time, spread 2 tablespoons of hummus on the bottom third in a line that is 3 inches from the bottom edge. Leave a gap of 2 inches on each side for folding inward later. With a slotted spoon, place about 1/2 cup of the salad on the hummus. Place 2 slices of halloumi on top. Add mint and parsley leaves. Sprinkle with extra sumac.
