📝 About This Recipe
Originating from the sun-drenched hills of the Levant, Halloumi Mashwi is a quintessential mezze staple that celebrates the unique, 'squeaky' texture of semi-hard Cypriot-style cheese. When grilled, the exterior transforms into a savory, caramelized crust while the interior softens into a warm, salty indulgence. This version elevates the classic with a vibrant herb oil and bursting pomegranate seeds, creating a perfect balance of salt, acid, and char.
🥗 Ingredients
The Cheese
- 500 grams Halloumi Cheese (high quality, sliced into 1cm thick rectangles)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the cheese)
Mint & Lemon Gremolata
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle heat)
Garnish & Assembly
- 1/4 cup Pomegranate Seeds (for a pop of sweetness)
- 1 teaspoon Dried Oregano (Za'atar) (to sprinkle at the end)
- 1 handful Wild Arugula (for a peppery bed)
- 1 teaspoon Honey (to drizzle for balance)
👨🍳 Instructions
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1
Remove the halloumi from its packaging and pat it very dry with paper towels; removing excess moisture is key to achieving a golden crust rather than a rubbery texture.
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2
Slice the halloumi blocks into uniform rectangles, approximately 1cm (1/2 inch) thick. Uniformity ensures they all cook at the same rate.
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3
In a small mixing bowl, whisk together the finely chopped mint, parsley, lemon zest, lemon juice, minced garlic, 3 tablespoons of olive oil, and red chili flakes to create the gremolata.
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4
Allow the gremolata to sit for at least 10 minutes at room temperature so the flavors can meld beautifully.
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5
Preheat a heavy-cast iron griddle pan or an outdoor grill over medium-high heat. You want the surface to be hot enough to sear quickly without melting the cheese.
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6
Lightly brush both sides of the halloumi slices with a thin layer of olive oil.
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7
Place the halloumi slices onto the hot pan. You should hear an immediate sizzle. Do not overcrowd the pan; cook in batches if necessary.
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8
Grill the first side for 2-3 minutes without moving them. Look for deep, charred grill marks and a slight softening of the cheese edges.
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9
Carefully flip the slices using a thin spatula or tongs. The cheese should release easily from the pan once a crust has formed.
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10
Grill the second side for another 1-2 minutes until golden brown and the cheese feels flexible and warm throughout.
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11
Scatter a bed of wild arugula on a serving platter and arrange the hot halloumi slices immediately on top.
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12
Generously spoon the mint gremolata over the warm cheese slices, allowing the residual heat to release the aroma of the herbs.
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13
Finish by scattering the pomegranate seeds and a light dusting of dried oregano or Za'atar over the dish.
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14
Add a tiny drizzle of honey over the top if you prefer a sweet-salty contrast, and serve immediately while the cheese is still soft.
💡 Chef's Tips
Always pat the cheese dry; moisture is the enemy of a good sear. Don't slice the halloumi too thin, or it will lose its structural integrity and melt through the grill grates. Serve immediately! Halloumi becomes tough and rubbery as it cools down. If the cheese is too salty for your palate, soak the slices in cold water for 20 minutes before drying and grilling. Use a high-smoke point oil for brushing if your grill is extremely hot to avoid bitter flavors.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or Manakish. Pairs beautifully with a crisp Fattoush salad or Tabbouleh. Add a dollop of creamy Labneh or Hummus on the side for dipping. Accompany with a glass of chilled mint lemonade or a light sparkling water. Excellent as part of a larger mezze spread including Falafel and grilled Kefta.