RECIPES

EGYPTIAN FRIED CHEESE WITH SPRING VEGGIES AND STRAWBERRY GASTRIQUE

for the strawberry gastrique:
1 cup white balsamic vinegar
1 cup sliced strawberries
1/4 cup basil leaves
1/4 cup sugar
1/4 cup lemon juice

for the spring veggies topping:
1/2 cup thinly sliced rounds raw asparagus spears
1/2 cup shelled, blanched fresh fava beans (about 1/2 pound of beans), roughly chopped
1/2 cup shelled, blanched english peas (about 1/3 pound) roughly chopped
6 basil leaves, sliced very thin (chiffonade)
zest of 1 lemon
juice of 1/2 lemon (about 2 tablespoons)
2 tablespoons olive oil
coarse salt
freshly ground black pepper
for the fried cheese (makes 25-30)
1 1/2 cups shredded haloumi cheese (about 4 ounces)
1 egg, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
coarse salt
2 tablespoons vegetable or peanut oil, plus more as needed
lavash or flatbread, broken into 1-inch pieces
to make the gastrique, combine the balsamic vinegar, strawberries, basil, sugar, and lemon juice in a medium saucepot.  bring to a boil and then reduce the heat.  simmer to reduce by half, about 25-30 minutes. strain, discarding the solids, and let the liquid cool
combine the asparagus, favas, peas, basil, and lemon zest in a large mixing bowl.  whisk together the lemon juice and olive oil and drizzle over the veggies, tossing to combine.  season to taste with salt and pepper. 
make the fried cheese just before serving.  combine the cheese, egg, flour, and pepper in a medium mixing bowl. 
heat the oil in a large sauté pan over medium-high heat.  form small round, flat discs from 1-teaspoon-sized scoops of the cheese mixture. (the less you handle the rounds, the better they stay together.)  add the discs to the hot sauté pan about 1-inch apart.  fry the cheese in batches until golden brown, 1 minute per side.  transfer to a paper towel-lined plate and sprinkle with salt and pepper. 
place each cheese disc on a piece of lavash. top with about 1 teaspoon of vegetables and drizzle with the gastrique.