How to Make
Start by patting the halloumi dry with a paper towel to remove excess moisture. Heat your skillet and drizzle with olive oil. Once hot, carefully add the halloumi slices and let them cook without moving until the underside turns golden. Flip to the other side and repeat. Once both sides are beautifully crisp, remove from heat, arrange on a plate, and finish with a squeeze of lemon for a burst of freshness.
Variations
- Herb-infused: Sprinkle with chopped fresh parsley, mint, or oregano.
- Spicy twist: Add chili flakes or drizzle with chili honey.
- Sweet touch: Pair with honey, figs, or pomegranate seeds.
- Mediterranean style: Serve alongside olives, tomatoes, and cucumbers for a meze platter.
Tips
- Don’t overcrowd the pan—cook in batches if needed.
- Avoid very high heat; halloumi can burn quickly.
- Serve immediately while the cheese is hot and gooey inside.
- A squeeze of lemon enhances the flavor and balances the richness.
Conclusion
With just three simple ingredients, pan-fried halloumi is a quick and versatile dish that combines crispy texture with savory, salty goodness. Whether served as a snack, side dish, or part of a larger spread, it never fails to impress.
