I’ve been reading through back issues of food magazines, looking for interesting recipes to make for the man.  And lucky for me, this Scotch/Irish boy loves Greek food.  Tucked into the bookcase was a March 2010 issue of Australian Gourmet Traveller, with the entire magazine devoted to – you guessed it – Greek food.  Every page is a feast for the eyes and already many have been dog-eared.

Haloumi is a traditional semi-soft cheese from Cyprus.  Typically made from goat and sheep milk, it has a salty flavor and texture similar to mozzarella.  It has a high melting point, which makes it an ideal cheese for grilling or frying.

Haloumi, Mint and Lemon Pasta with Olive Breadcrumbs

16 oz dried short pasta
1/4 cup extra virgin olive oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
8 oz haloumi, coarsely grated (you may substitute mozzarella)
4 oz feta, coarsely crumbled
4 oz ricotta
1/4 cup mixed Kalamata and Greek green olives, pitted, coarsely chopped
1/3 cup coarsely chopped fresh mint
Finely grated rind and juice of 1-1/2 lemons


1/4 cup coarse fresh breadcrumbs
2 Tbsp mixed Kalamata and Greek green olives, pitted, coarsely chopped
1 Tbsp extra virgin olive oil
Finely grated rind of 1 lemon

Preheat oven to 350F.  Cook pasta in a large saucepan of boiling salted water until al dente, drain and reserve 1/3 cup cooking water.  Return pasta to pan with reserved water.

Meanwhile, combine olive oil, onion and garlic in a saucepan over medium heat and saute until very tender and beginning to caramelize.  Transfer to a bowl and cool slightly. Add remaining ingredients and pasta, season to taste and stir well to combine, then transfer to a baking dish.

For olive breadcrumbs, combine ingredients in a bowl, season to taste and mix well.  Spread evenly over pasta mixture, bake until bubbling and golden (20-25 minutes) and serve hot.

Serves 4 – 6.