Fried Halloumi with Honey
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
6 servings
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Calories
211 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Fried Halloumi with Honey
Description
Fried Halloumi with Honey is made by cutting halloumi cheese into half-inch slices and frying them in olive oil until they develop a crisp, golden crust. The contrast between the crunchy exterior and the creamy interior is a key feature. After frying, the cheese is topped with warmed honey, which adds sweetness and balances the saltiness of the cheese. A seasoning blend of Aleppo pepper, sumac, and sesame seeds provides a subtle spiced and nutty finish. The frying method requires a nonstick pan to prevent sticking, and the cheese should be patted dry to promote even browning.
Serving this dish immediately is important, as halloumi tends to become rubbery when cooled. It can be enjoyed as an appetizer or a flavorful snack on its own. The combination of textures and the slight heat from the Aleppo pepper make it interesting and distinctive.
Leftover fried halloumi does not reheat well and is best eaten fresh. However, if necessary, store leftovers in an airtight container in the refrigerator for up to two days and consider using them cold in salads or sandwiches.
Ingredients
- 8 oz halloumi cheese
- 3 tbsp olive oil extra virgin
- 2 tbsp honey
- 1 tsp Aleppo pepper
- 1/2 tsp sumac
- 1 tbsp sesame seeds
Instructions
- Place the halloumi cheese on a cutting board and cut it into 1/2 inch (1.5 cm) thick slices. Pat dry the halloumi slices completely using a kitchen paper towel.
- Heat the olive oil in a nonstick pan over medium high heat. Once the oil is hot and shimmery, place the halloumi slices in the pan and fry for 2 minutes on each side, until they're golden and crispy. Transfer to the serving plate.
- Warm the honey in the microwave (10 to 15 seconds) or in a small saucepan over medium low heat. drizzle over the fried halloumi. Top with Aleppo pepper, sumac and sesame seeds. Serve immediately.
Notes
- Pat halloumi slices dry before frying to achieve a crispy exterior.
- Use a nonstick pan to prevent the cheese from sticking and breaking apart.
- Serve the fried halloumi immediately to enjoy its creamy interior; reheating is not recommended.
- Substitute Aleppo pepper with red pepper flakes if preferred, adjusting quantity to taste.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and use cold in salads or sandwiches.
- Find halloumi near feta or mozzarella in grocery stores or check Mediterranean markets if unavailable locally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 460mg | 19% |
| Potassium | 16mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 393mg | 39% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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