📝 About This Recipe
Originating from the sun-drenched island of Cyprus and beloved across the Greek islands, Halloumi Psito is the ultimate meze for those who crave the perfect balance of salty and sweet. This 'squeaky' sheep and goat milk cheese transforms on the grill, developing a deeply caramelized, charred crust while maintaining a warm, softened interior. Finished with a drizzle of aromatic Greek honey and a bright squeeze of lemon, it is a masterclass in Mediterranean simplicity.
🥗 Ingredients
The Cheese
- 500 grams Halloumi cheese (high-quality, preferably sheep and goat milk blend)
- 2 tablespoons Extra virgin olive oil (for brushing)
The Glaze and Seasoning
- 2 tablespoons Greek Thyme Honey (warmed slightly for easy drizzling)
- 1 Lemon (half for juice, half cut into wedges for serving)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
- 1/4 teaspoon Red Pepper Flakes (Boukovo) (optional, for a hint of heat)
- 6-8 pieces Fresh Mint leaves (finely chiffonaded)
For Serving
- 2-3 rounds Pita bread (lightly toasted)
- 1/2 cup Kalamata olives (pitted or whole)
- 1 cup Cherry tomatoes (halved)
- 1 tablespoon Capers (rinsed)
👨🍳 Instructions
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1
Remove the halloumi from its brine and pat it thoroughly dry with paper towels. Excess moisture will prevent the cheese from achieving that iconic golden-brown crust.
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2
Slice the halloumi blocks into thick rectangles, approximately 1/2-inch (1 cm) thick. Slicing them too thin will cause them to melt too quickly and lose their shape.
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3
Preheat your grill pan or outdoor grill to medium-high heat. You want the surface to be hot enough to sear the cheese instantly upon contact.
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4
Lightly brush both sides of each halloumi slice with extra virgin olive oil. This acts as a conductor for heat and ensures an even, beautiful color.
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5
Place the slices on the hot grill. If using a grill pan, place them diagonally to get professional-looking cross-hatch grill marks.
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6
Grill the first side for 2-3 minutes without moving them. You are looking for deep char marks and a slight softening of the cheese edges.
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7
Carefully flip the slices using a wide spatula or tongs. The cheese should release easily from the grill once the crust has formed.
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8
Grill the second side for another 2 minutes until golden. The interior should feel supple and springy to the touch.
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9
While the cheese is on its final minute of cooking, whisk together the warmed honey and a squeeze of fresh lemon juice in a small bowl.
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10
Transfer the hot halloumi slices immediately to a warmed serving platter. Speed is key, as halloumi is best enjoyed while the center is still soft.
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11
Drizzle the honey-lemon mixture generously over the grilled cheese slices while they are still steaming.
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12
Sprinkle the dried oregano and red pepper flakes over the top, followed by the fresh mint ribbons for a burst of color and coolness.
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13
Garnish the platter with lemon wedges, cherry tomatoes, and Kalamata olives for a complete meze presentation.
💡 Chef's Tips
Always pat the cheese dry; moisture is the enemy of a good sear. Don't overcook the halloumi, or it will become overly rubbery and tough once it cools slightly. If you don't have a grill, a heavy cast-iron skillet works beautifully to create a uniform crust. Use high-quality Greek honey like Thyme or Pine honey for an authentic, floral depth of flavor. Wait to slice the cheese until you are ready to cook to prevent it from drying out.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like an Assyrtiko from Santorini. Serve alongside warm, charred pita bread and a bowl of creamy Tzatziki. Add to a platter of grilled vegetables like zucchini and bell peppers. Enjoy as part of a larger meze spread with Dolmades and Keftedakia (Greek meatballs). A cold glass of Ouzo over ice is the traditional spirit pairing for this salty treat.