in Middle East

Halloumi – millet – tomato – casserole

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Ingredients for 3 servings:

  • 200 g millet
  • 400 ml water
  • 3 m.-large tomato(s)
  • 250 g cheese (halloumi)
  • Spice mix (Za’atar) *
  • Salt
  • pepper
  • olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Lightly roast the millet in a pan without oil until it smells spicy. Then deglaze with water, add a little salt, and let it simmer over low heat for about 20 minutes, until the millet is firm to the bite. Wash and slice the tomatoes. Slice the halloumi. Place the millet in a baking dish. Arrange the tomato slices on top and season with za’atar and pepper (add salt if desired if the za’atar mixture doesn’t contain salt). Arrange the halloumi slices on top of the tomatoes and drizzle with a little olive oil. Bake at 200°C (400°F) for about 20 to 25 minutes. * Za’atar is an oriental spice blend. I use an Israeli blend made from hyssop, thyme, oregano, garlic, parsley, salt, sesame seeds, and olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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