Ingredients
8 oz (225 g) halloumi cheese, chilled (easier to slice)
1 tbsp extra-virgin olive oil or unsalted butter (for deeper, nutty richness)
½ tsp dried oregano or 1 tsp fresh thyme leaves (plus extra for garnish)
Optional companions: lemon zest, flaky sea salt, cracked black pepper, pomegranate arils
Step-by-Step Instructions
Prep with purpose: Slice halloumi crosswise into ½-inch slabs—thick enough to hold shape, thin enough to heat through. Lay slices on a double layer of paper towels; press gently with another towel to wick away surface brine. Critical step: Skipping this invites steam, not sear.
Heat mindfully: Place a heavy-bottomed skillet (cast iron or nonstick) over medium heat—not high. Add oil or butter and let it warm until it shimmers or foams subside (about 60 seconds). Too hot = bitter crust; too cool = rubbery cheese.
Sear with patience: Arrange halloumi in a single layer, leaving space between pieces. Let cook undisturbed 2.5–3 minutes—resist the urge to peek! When edges crisp and lift easily with a spatula, flip in one confident motion.
Finish with fragrance: Immediately after flipping, scatter herbs over the hot surface. Let the residual heat release their oils—no stirring needed. Cook second side 2–2.5 minutes until deeply golden.
Rest and revel: Transfer to a warm plate. Let sit 1–2 minutes—the internal temperature will continue to rise, perfecting the texture. Serve at once.
Tips for Perfect Gravy
(Note: Gravy isn’t traditional with halloumi—but for a bold Mediterranean twist, reduce ½ cup dry white wine and 1 tbsp lemon juice by half, then whisk in 1 tbsp cold butter off-heat. Drizzle lightly over warm cheese.)
Serving Suggestions
Nestle atop a vibrant chopped salad (cucumber, tomato, red onion, mint)
Sandwich between warm pita with hummus and pickled turnips
Skewer with cherry tomatoes and fresh basil for mini kebabs
Crumble over roasted sweet potatoes and harissa yogurt
Elevated solo: A light dusting of lemon zest and Urfa biber right before serving
Storage & Make-Ahead Tips
Best served fresh—reheating softens the crispness.
If needed, store cooled slices in an airtight container up to 24 hours. Re-crisp in a dry skillet over medium 1–2 minutes per side (no oil).
Pro tip: Buy halloumi in brine (not vacuum-sealed dry blocks) for superior texture and salt balance.
Frequently Asked Questions
Can I grill it instead?
Absolutely—grill marks add smoky depth. Oil the grates well and use a grill basket or foil to prevent sticking.
Why does my halloumi stick?
Likely causes: pan not hot enough, cheese too wet, or flipping too soon. Wait for that audible sizzle and easy release.
Is it safe to eat raw?
Technically yes (it’s brined and pasteurized), but the magic happens with heat—raw halloumi is rubbery and overly salty.
Allergy Information
Contains: Dairy (sheep/goat milk).
Gluten-free, soy-free, nut-free, egg-free.
Check label for cross-contamination if severe allergy—some brands process in shared facilities.
Nutrition Facts
(Per 2-oz serving, 1 of 4)
Calories: 180 | Protein: 13g | Fat: 14g (sat 10g) | Carbs: 1g | Sodium: 580mg (naturally high—balance with low-sodium sides)
Final Thought
This isn’t just cooking—it’s a small act of celebration. In under ten minutes, you’ve summoned the spirit of the Mediterranean: unapologetically flavorful, elegantly simple, and rich with the kind of joy that needs no translation. Sometimes, the most profound pleasures come in three ingredients and a hot pan.
