By Annette Gallagher
Correspondent

Almost hidden in the corner of the Maple Valley Plaza is a wonderful little shop with some of the best deals on spices in Manchester.

The Spice Center features Middle Eastern and Indian spices, as well as various flatbreads, Indian and Middle Eastern staples and cooking mixes, homemade samosas (wonderful flaky pastries filled with potatoes, peas and more) and a small refrigerated section that has halloumi.

The halloumi alone is reason to seek this place out, never mind that they have the best price in the state on whole black peppercorns and bay leaves!

What is halloumi? It is a Greek sheep’s milk cheese that can be grilled without melting. It comes packed in containers in brine, similar to feta cheese. It has a salty flavor, and when eaten raw squeaks on your teeth similar to biting on the edge of a plastic foam cup. (Sounds bizarre, but it’s true!)

Halloumi can sometimes, very rarely, be found in the cheese section of Stop & Shop, but the halloumi at Spice Center is far better. If there is a green leaf or two floating in the brine, relax; it’s just mint, a traditional partner of halloumi in Greece.

It can be fried in a non-stick skillet or used in kabobs. Try the two recipes below to dazzle company the next time an out-of-the-ordinary dish is needed.

Fried Halloumi Appetizer

Drain one container of halloumi and slice into 1/8-inch thick slices, starting at the small side of the block. Heat a dry non-stick skillet over medium-low heat and fry the halloumi pieces, in batches if needed, not letting them touch each other in the pan. Turn over after a minute; the pieces should be no more than a deep golden brown on each side.

Set on a platter and spoon over the following mixture:

1 cup cherry or grape tomatoes, chopped
3 tablespoons canola or other vegetable oil (olive oil has too strong a flavor for this)
Sea salt and black pepper to taste
1 teaspoon each dried mint, dried chile pepper flakes and oregano

Serve with toasted pieces of Syrian flatbread, lavosh or pita, all available at Spice Center.

Vegetable andHalloumi Kabobs

Drain one container of halloumi and cut into 1/4-inch cubes. Soak wooden skewers in water for 20 minutes and drain well.

Thread halloumi onto skewers with cherry or grape tomatoes and small chunks of red onion and zucchini. Brush with vegetable oil, then sprinkle with sea salt, crushed rosemary and black pepper to taste. (Mix the oil and seasonings together first, if desired, and keep handy for basting.)

Grill kabobs over low heat, turning as needed, until cheese is golden brown and zucchini is tender crisp. These are a great partner to Greek marinated chicken or grilled lamb.

­ If you have any questions about cooking, are looking for recipes or have any suggestions, send them to askannette@gmail.com.