📝 About This Recipe
Originating from the sun-drenched island of Cyprus, Halloumi is the 'squeaky cheese' beloved across the Middle East for its remarkable ability to withstand high heat without melting. This recipe transforms the salty, firm cheese into a gourmet appetizer by searing it until a deep golden crust forms, then drizzling it with a bright, herb-infused honey. It is a masterclass in the balance of salty, sweet, and acidic flavors, making it the ultimate centerpiece for any mezze platter.
🥗 Ingredients
The Cheese
- 500 grams Halloumi cheese (two standard blocks, patted dry and sliced into 1/2-inch thick rectangles)
- 2 tablespoons Extra virgin olive oil (high quality for searing)
Honey-Lemon Glaze
- 3 tablespoons Wildflower honey (or any clear, floral honey)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Red chili flakes (adjust to taste for heat)
- 1/2 teaspoon Dried oregano (preferably Greek or Mediterranean variety)
The Garnish
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 2 tablespoons Pomegranate arils (for a pop of color and tartness)
- 1 tablespoon Toasted pine nuts (for crunch)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the halloumi from its packaging and drain any excess brine. Use paper towels to pat the blocks thoroughly dry on all sides; moisture is the enemy of a good sear.
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2
Slice each block of halloumi into even rectangles, approximately 1/2-inch (1 cm) thick. Aim for 6-8 slices per block.
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3
In a small bowl, whisk together the honey, lemon juice, red chili flakes, and dried oregano until well combined. Set this glaze aside.
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4
Place a large non-stick skillet or a well-seasoned cast-iron grill pan over medium-high heat. Allow the pan to get hot before adding any oil.
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5
Add the olive oil to the pan and swirl to coat the surface evenly.
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6
Carefully place the halloumi slices into the hot pan in a single layer. Do not overcrowd the pan; work in batches if necessary.
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7
Sear the cheese for 2-3 minutes without moving it. You are looking for a deep, golden-brown crust to form on the bottom.
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8
Flip the slices using tongs or a flexible spatula. The cheese will be soft but should hold its shape perfectly.
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9
Sear the second side for another 1-2 minutes until equally golden and slightly charred in spots.
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10
Just before removing from the heat, pour the honey-lemon glaze directly over the cheese slices in the pan. Let it bubble and caramelize for 30 seconds, turning the cheese once to coat.
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11
Transfer the hot halloumi immediately to a warmed serving platter.
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12
Garnish generously with the fresh mint, pomegranate arils, toasted pine nuts, and lemon zest.
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13
Finish with a final crack of black pepper and serve immediately while the cheese is still warm and supple.
💡 Chef's Tips
Always pat the cheese dry; if it's wet, it will steam rather than brown. Don't add salt to this dish, as halloumi is naturally very salty from the brine. If the cheese becomes rubbery, it has cooled down too much; serve it piping hot for the best texture. For an extra smoky flavor, cook the halloumi on an outdoor charcoal grill using a fine-mesh grill grate. You can substitute the honey with maple syrup or agave for a different flavor profile.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or toasted sourdough. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé. Include it as part of a mezze spread with hummus, baba ganoush, and olives. Place the grilled slices over a fresh arugula and watermelon salad for a summer meal. Serve with a side of za'atar-spiced roasted cherry tomatoes.