If we find large open capped mushrooms, DH is more than happy to have those.
Salami is close....
Ha-lou-me. The "lou" is pronounced like the name.
We have a big Greek community in Melbourne.
The other cheese that they use for Saganaki is kefalograviera or kefalotyri cheese. I have problems remembering this cheese!
BUT....if you can't find haloumi, you could always substitue with kefalograviera.
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