Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.

　　

Ingredients

serves 6 to 8

　　5 teaspoons nonpareil capers, chopped

　　Grated zest and juice of 1 lemon

　　1 pound (2 packages) haloumi cheese

　　

Step 1

In a small bowl, mix the capers with the lemon zest and juice; set aside. Slice each block of cheese crosswise into 1/4-inch-thick slices.

　　

Step 2

Heat a nonstick skillet over medium heat. Working in batches, arrange the cheese slices in a single layer in the skillet. Cook until golden brown, about 3 minutes per side. Transfer to a serving dish; spoon the caper mixture over the cheese. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.