📝 About This Recipe
A cornerstone of the Lebanese Hot Mezze table, this pan-seared Halloumi transforms the 'squeaky' Cypriot-born cheese into a warm, decadent delicacy with a crisp, salty crust and a softened heart. Infused with the aromatic notes of wild thyme and a touch of sweetness, this dish perfectly balances the intense saltiness of the cheese with bright Mediterranean citrus. It is a simple yet sophisticated starter that captures the communal spirit of a traditional Lebanese feast.
🥗 Ingredients
Main Ingredients
- 500 grams Halloumi Cheese (high-quality, sliced into 1cm thick rectangles)
- 2 tablespoons Extra Virgin Olive Oil (Lebanese or Greek variety preferred)
- 1/4 cup All-purpose Flour (for light dusting to ensure a golden crust)
The Glaze and Aromatics
- 1 tablespoon Honey (wildflower or orange blossom)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 tablespoon Za'atar Blend (dried thyme, sumac, and sesame seeds)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
For Garnish
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Pomegranate Arils (for a pop of color and acidity)
- 1 tablespoon Toasted Pine Nuts (lightly browned in butter or oil)
- 1/2 piece Cucumber (sliced into half-moons for serving)
- 6-8 pieces Cherry Tomatoes (halved)
👨🍳 Instructions
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1
Remove the halloumi from its packaging and pat it thoroughly dry with paper towels; excess moisture prevents the cheese from achieving a proper sear.
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2
Slice the halloumi blocks into uniform rectangles, approximately 1cm (1/2 inch) thick. Consistency ensures they all cook at the same rate.
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3
Place the flour in a shallow bowl and lightly dredge each slice of halloumi, shaking off any excess so only a very thin veil remains.
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4
In a small bowl, whisk together the honey, lemon juice, and a pinch of red chili flakes until the honey is fully dissolved.
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5
Heat the extra virgin olive oil in a large non-stick or cast-iron skillet over medium-high heat until it begins to shimmer.
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6
Carefully place the halloumi slices in the pan in a single layer, ensuring they are not crowded; work in batches if necessary.
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7
Fry the cheese for 2-3 minutes on the first side without moving them, until a deep golden-brown crust forms.
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8
Flip the slices using a wide spatula or tongs and cook for another 1-2 minutes on the reverse side until they are softened and browned.
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9
Just before removing from the heat, drizzle the honey-lemon mixture over the cheese slices in the pan. It will bubble and caramelize almost instantly.
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10
Immediately sprinkle the Za'atar over the glazed cheese so the herbs stick to the warm surface.
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11
Transfer the halloumi to a warm serving platter and arrange the fresh cucumber and cherry tomatoes around the edges.
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12
Garnish generously with the fresh mint, pomegranate arils, and toasted pine nuts for a beautiful contrast in texture and temperature.
💡 Chef's Tips
Always pat the cheese dry; moisture creates steam which prevents that iconic crispy crust. If the halloumi is too salty for your taste, soak the slices in cold water for 15 minutes then dry before frying. Use a high-smoke point olive oil or a mix of oil and a tiny knob of butter for extra richness. Don't overcook; halloumi can become rubbery if left on the heat for too long—aim for a soft, yielding center. Serve immediately while the cheese is still hot and pliable, as it firms up quickly as it cools.
🍽️ Serving Suggestions
Serve alongside warm, pillowy pita bread or 'Khubz' to scoop up the melted cheese and glaze. Pair with a fresh Fattoush salad to provide a crisp, acidic contrast to the rich, salty cheese. Enjoy with a glass of chilled Arak diluted with water and ice, the traditional Lebanese anise-flavored spirit. Add to a full mezze spread including Hummus, Baba Ganoush, and Kibbeh for a complete experience. Drizzle with a little extra pomegranate molasses at the table for an added layer of tartness.