📝 About This Recipe
Originating from the sun-drenched island of Cyprus, Halloumi is a unique semi-hard cheese celebrated for its remarkably high melting point and satisfyingly 'squeaky' texture. When pan-fried, it transforms into a culinary masterpiece with a deeply caramelized, salty crust that yields to a warm, soft interior. This recipe elevates the classic preparation by balancing the cheese's natural brininess with a luscious honey-chili glaze and a burst of cooling Mediterranean herbs.
🥗 Ingredients
The Cheese
- 500 grams Halloumi cheese (two standard blocks, patted very dry)
- 2 tablespoons All-purpose flour (for a light dusting)
- 1/2 teaspoon Smoked paprika (mixed into the flour)
For Frying
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 tablespoon Unsalted butter (for extra browning and flavor)
Honey-Chili Glaze
- 3 tablespoons Runny honey (wildflower or clover work well)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Red chili flakes (adjust to heat preference)
- 1/2 teaspoon Dried oregano (preferably Greek)
Garnish & Assembly
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 2 tablespoons Pomegranate arils (for a pop of acid and color)
- 1 Lemon wedges (cut into 4 pieces)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the halloumi from its packaging and discard any excess brine. Use paper towels to pat the blocks thoroughly dry on all sides; moisture is the enemy of a good crust.
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2
Slice each block of halloumi into even rectangles, approximately 1/2-inch (1cm) thick. You should get about 6-8 slices per block.
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3
In a shallow plate, whisk together the flour and smoked paprika. Lightly dredge each slice of halloumi in the flour, shaking off any excess so only a very fine coating remains.
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4
In a small bowl, whisk together the honey, lemon juice, red chili flakes, and dried oregano to create your glaze. Set this aside for the final moments of cooking.
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5
Place a large non-stick or well-seasoned cast-iron skillet over medium-high heat. Add the olive oil and butter.
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6
Once the butter is foaming and the pan is hot (but not smoking), carefully lay the halloumi slices into the pan. Do not overcrowd; work in batches if necessary.
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7
Fry the halloumi undisturbed for 2-3 minutes. You are looking for a deep, golden-brown crust to form on the bottom side.
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8
Use a thin spatula to flip the slices. They should release easily from the pan once a crust has formed. Fry the second side for another 2 minutes.
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9
Just as the second side is finishing, pour the honey-chili glaze directly over the cheese slices in the pan.
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10
Let the glaze bubble and reduce for 30-45 seconds, occasionally spooning the hot syrup over the cheese until it looks glossy and slightly caramelized.
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11
Immediately remove the pan from the heat to prevent the honey from burning.
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12
Transfer the warm halloumi to a serving platter. Drizzle any remaining glaze from the pan over the top.
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13
Scatter the fresh mint and pomegranate arils over the cheese. Finish with a crack of black pepper and serve immediately while the cheese is still soft.
💡 Chef's Tips
Always pat the halloumi dry before frying to ensure a crispy exterior rather than a steamed texture. Avoid adding extra salt to the recipe, as halloumi is naturally very salty from its brine. If you don't have honey, maple syrup or agave nectar make excellent vegan-friendly sweeteners for the glaze. Use a non-stick pan if you are a beginner, as the cheese proteins can be quite sticky before the crust forms. Halloumi is best served 'a la minute'; if it sits too long, it will lose its softness and become overly rubbery.
🍽️ Serving Suggestions
Serve as a vibrant appetizer alongside warm, charred pita bread and a bowl of creamy hummus. Pair with a crisp, dry white wine like a Greek Assyrtiko or a Sauvignon Blanc to cut through the richness. Layer the fried slices into a Mediterranean salad with cucumbers, tomatoes, and kalamata olives. Serve as a vegetarian burger alternative on a brioche bun with harissa mayo and arugula. Accompany with a side of roasted cherry tomatoes and a drizzle of balsamic glaze.