[BONUS] Either Side Eaters: Halloumi Is Hella Good

Either Side Eaters co-hosts, Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn, look at the hella complicated history of halloumi, and talk through some recipe ideas for this squidgy, oh-so-versatile cheese. Here's the recipe that Jen mentions:

Masamman Halloumi Curry

Serves 4 to 6

6 tablespoons oil14 ounces halloumi, cubed4 tablespoons massaman curry paste1 tablespoon tomato paste1 tablespoon light brown sugar1/2 large onion, sliced4 garlic cloves, minced2 cups russet potato, peeled and large diced1/2 cup carrots, peeled and sliced into rounds3 tablespoons fish sauce2 (13.5-ounce) cans coconut milk2 whole dried Thai chilis1 cinnamon stick1/4 cup roasted salted peanutsSteamed white rice, for servingHeat the oil in a large pan on medium heat. Working in batches, brown the halloumi on all sides, about 10 minutes, remove and then set aside.Turn the heat up to medium-high and stir the massaman paste and tomato paste into the oil. Add light brown sugar, onion, and garlic and cook until the onion is softened. Add potatoes, carrots, fish sauce, coconut milk, chilis, and cinnamon stick. Stir well, cover, and lower the heat to medium. Cook until the potatoes and carrots are tender, about 10 minutes.Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.Serve with steamed white rice.

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