📝 About This Recipe
Halloumi bi Sanieh is a beloved Lebanese breakfast classic that transforms the firm, salty 'squeaky' cheese into a soft, luxurious centerpiece. Traditionally baked in a shallow tray (sanieh), the cheese is nestled among bright tomatoes and fragrant herbs, soaking up high-quality olive oil until it reaches a perfect golden hue. This dish captures the rustic heart of a Beirut morning, offering a warm, savory alternative to cold mezze that is as comforting as it is elegant.
🥗 Ingredients
The Cheese
- 500 grams Halloumi Cheese (two standard blocks, sliced into 1cm thick rectangles)
Vegetables and Aromatics
- 250 grams Cherry Tomatoes (halved)
- 3 cloves Garlic (thinly sliced)
- 1 Green Chili (deseeded and sliced into rounds for a subtle kick)
- 1/4 cup Fresh Mint (roughly chopped)
Oil and Seasoning
- 1/3 cup Extra Virgin Olive Oil (use the best quality Lebanese oil available)
- 1 tablespoon Dried Za'atar (high-quality blend with sesame seeds)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Aleppo Pepper or Pul Biber (for a mild, fruity heat)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Pomegranate Seeds (for a burst of sweetness)
- 1 tablespoon Pine Nuts (lightly toasted)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). If your oven has a fan/convection setting, ensure it is on to help the cheese brown beautifully.
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2
Remove the halloumi from its packaging and pat it very dry with paper towels. Excess moisture will prevent the cheese from browning properly.
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3
Slice the halloumi into even rectangles, about 1cm (1/2 inch) thick. If the cheese is very salty, you can soak the slices in lukewarm water for 10 minutes, then pat dry again.
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4
In a medium-sized baking dish (the 'sanieh'), spread 2 tablespoons of the olive oil across the bottom to prevent sticking.
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5
Scatter the halved cherry tomatoes, sliced garlic, and green chili across the bottom of the dish.
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6
Arrange the halloumi slices on top of the vegetables, overlapping them slightly like shingles to create an attractive pattern.
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7
In a small bowl, whisk together the remaining olive oil, dried za'atar, oregano, Aleppo pepper, and black pepper.
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8
Drizzle the seasoned oil mixture evenly over the halloumi slices, ensuring every piece is well-coated.
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9
Place the dish in the center of the oven and bake for 15 minutes. The tomatoes should begin to soften and blister.
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10
Switch the oven to the broiler (grill) setting for the last 3-5 minutes. Watch closely until the tops of the cheese turn a deep golden brown and the edges become crispy.
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11
Remove the dish from the oven. The oil will be bubbling and the tomatoes will have released their sweet juices.
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12
Immediately scatter the fresh mint and parsley over the hot cheese so their aroma is released.
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13
Finish by garnishing with the toasted pine nuts and pomegranate seeds for a professional, vibrant look.
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14
Serve immediately while the cheese is soft and warm, directly from the baking dish.
💡 Chef's Tips
Always pat the halloumi dry before baking; moisture is the enemy of a good golden crust. If you find halloumi too salty, a 10-minute soak in warm water removes the excess brine perfectly. Don't skip the broiler step at the end—it provides that essential charred flavor that mimics a grill. Use a shallow ceramic or cast-iron dish for even heat distribution and a beautiful table presentation. Substitute the cherry tomatoes with sliced bell peppers or zucchini if you want more vegetable variety.
🍽️ Serving Suggestions
Serve with warm, fluffy Lebanese pita bread to scoop up the melted cheese and infused oil. Pair with a side of Kalamata olives and sliced cucumbers for a refreshing contrast. Accompany with a hot pot of black tea infused with fresh mint leaves. Add a side of soft-boiled eggs or 'Beiruti' style hummus for a complete Lebanese breakfast spread. A dollop of labneh (strained yogurt) on the side helps cut through the richness of the baked cheese.