Recipe Details
Cuisine: Mediterranean
Category: Appetizer / Snack / Side
Prep: 5 minutes
Cook: 6–8 minutes
Total: ~10 minutes
Yield: 2–3 servings
Ingredients (3 total)
- 1 block (about 250 g) halloumi cheese
- 2 tablespoons olive oil
- Fresh lemon juice (from 1 lemon), plus wedges for serving
Optional finishers: chopped oregano or thyme, smoked paprika, chili flakes, or honey for a sweet-salty twist.
Step-By-Step Instructions
- Prep the cheese: Unwrap halloumi and pat completely dry. Slice into 1/2-inch (1.25 cm) slabs or bite-size rectangles.
- Fry to golden: Heat a nonstick or cast-iron skillet over medium heat. Add olive oil. When shimmering, arrange halloumi in a single layer. Cook 2–3 minutes per side without moving until deeply golden and crisp.
- Finish: Transfer to a plate, squeeze lemon over the hot cheese, and sprinkle with herbs or spices if using. Serve immediately.
Why This Recipe Works
- High melting point: Halloumi keeps its shape, allowing thorough browning without melting away.
- Drying first: Removing surface moisture promotes a crisp, even crust.
- Hot pan, short time: Quick searing locks in a soft interior while caramelizing the exterior.
Troubleshooting & Tips
- Sticking? Use a well-heated nonstick or cast-iron skillet and wait to flip until a crust forms.
- Too squeaky or tough? Lower the heat slightly and avoid overcooking; pull it as soon as it’s golden.
- Oil management: If the pan looks dry between batches, add 1–2 teaspoons more oil.
- Cut size: Thicker pieces stay creamier; thinner pieces get extra crisp.
Serving Ideas
- Herb boost: Finish with oregano or thyme; add chili flakes or smoked paprika for heat and aroma.
- Dip & dunk: Serve with tzatziki, sweet chili, harissa yogurt, or spicy marinara.
- Make it a meal: Add to salads, grain bowls, roasted veggies, or stuff into warm pita with tomatoes and cucumbers.
- Keto-friendly: Naturally low in carbs and high in protein—no swaps required.
Storage & Reheating
Best enjoyed immediately for maximum crispness. Leftovers keep 2 days in the refrigerator; re-crisp briefly in a hot skillet or air fryer. Freezing is not recommended.Recipe by tinsuf. Want a honey-lemon version, garlicky herb butter finish, or a party-style bite with skewers? I can tailor this halloumi in seconds.