Fried Halloumi cheese with honey
This salty Cypriot cheese loves to be grilled or fried to a golden brown and hold its shape. Add a honey glaze with lemon and garlic, to create a flavor bomb in each bite!
Fried Halloumi Cheese with Lemon Honey Marinade
1/2 pound halloumi cheese, drained and dried with paper towels 3 tablespoons honey 1 lemon, zested and juiced 1/2 teaspoon dried red chilli flakes (or less, to taste) 2 cloves garlic, finely minced 1/4 cup finely minced shallot 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) pinch of flaky sea salt, like fleur de sel 2 tablespoons olive oil
-Slice the halloumi into 1/2 inch thick slices
-Place all remaining ingredients, excluding the olive oil, into a bowl and mix well until you have a runny consistency. If your marinade needs to thicken up add a little more honey or if it’s too runny add a little extra lemon juice.
-Place the halloumi into a small baking tray or deep dish pan and spoon the marinade all over. Cover and leave to marinate for a minimum of two hours or ideally overnight.
-In a saute pan, over medium heat, heat the olive oil until shimmery. Add several pieces of the halloumi to the pan and fry for 2 - 3 minutes on each side or until golden brown. Make sure you don’t overcrowd the pan and work in batches. Repeat this step until you have cooked all of the halloumi.
-Drizzle the cooked halloumi with the remaining marinade and enjoy in salads or on sourdough.
GREEK VERSION OF HALLOUMI
3 tablespoons olive oil
Zest and juice from 1 lemon
2 garlic cloves, thinly sliced
6 sprigs fresh thyme minced
additional lemon wedges and crusty bread for serving
-Cut the halloumi cheese into 1/2 inch thick slices, then cut in half lengthwise, to form 2 rectangles from each half.
-Heat 2 tablesponns of the oil in a large non-stick frying pan over medium-high heat. Add the halloumi to the pan and cook for 2 minutes on each side or until golden. Remove from the frying pan and heat the remaining 1 tablespoon olive oil over medium high heat until hot. Add the lemon oil, zest, garlic and thyme, stirring, for 2 minutes to develop the flavors.
-Place the fried halloumi in a shallow dish for serving, spoon the oil, zest, garlic and thyme mixture over the cheese, then drizzle with lemon juice. Season with pepper and serve immediately with sliced bread and lemon wedges.
simple Arab Version of Halloumi:
To prepare Halloumi as served as a featured dish in the Arab Mezze, simply fry 1/2 inch thick slices on both sides in hot olive oil, until golden on both sides, then serve on bed of greens. This version is served without other seasonings or marinade but is a super simple and quick way to prepare Halloumi and my favorite as the natural flavor of the cheese is allowed to shine!
Cut the Halloumi into ½ inch thick slices, then in half lengthwise.
Mix the marinade ingredients together, then set aside until ready to use.
Fry Halloumi in hot oil until golden brown and caramelized on each side.
Halloumi cheese has a high melting temperature and so, holds its shape for quick browning.
Place fried and browned Halloumi on a plate or platter, then pour remaining marinade over the cheese. Serve with a crusty bread.
Salty, caramelized Halloumi Cheese with a honey, oil and lemon marinade creates a sweet and salty contrast that you will love!
PERSNICKETY NOTES:
**Halloumi cheese is becoming more widely available in U.S. grocery stores and is most often found in the Deli Cheese section of the store. If not, Middle Eastern or International groceries will generally carry it.
