Golden Halloumi with Honey and Thyme
User Reviews
5
Golden Halloumi with Honey and Thyme
Description
This recipe highlights authentic Cypriot halloumi, cut into roughly half-inch thick slices and pan-fried in olive oil to achieve a golden-brown crust while retaining a tender interior. The cooking is brief and medium-high heat ensures a quick sear without overcooking. Optional finishing touches include drizzling with honey and adding fresh thyme leaves, chili flakes, or toasted nuts for texture and flavor variation. Warming the serving plate beforehand helps keep the cheese warm once plated.
The combination of salty, squeaky halloumi with the sweet honey and herbal thyme creates a balanced flavor profile. The method relies on careful slicing and drying to prevent sticking and to get a good sear. The halloumi’s texture ranges from crispy on the outside to soft and slightly springy inside.
This dish serves well as an appetizer or side and is best enjoyed immediately while the cheese maintains a slight squeak and creamy mouthfeel. Leftovers can be refrigerated but will harden and lose some of the original texture upon reheating.
Choosing PDO-stamped Cypriot halloumi ensures authenticity and quality. Cutting the block across its short edge maintains slice integrity. Using alternatives like sesame seeds or chopped nuts can provide different flavor accents if fresh thyme is unavailable.
Ingredients
- 225-250g/ 8oz halloumi cheese block, Cyprus made PDO stamped recommended (Note 1
- 2 tbsp olive oil
Optional finishing:
- 1 1/2 tbsp honey (eyeball it), sub maple syrup
- 1/2 tsp thyme sub heaped ¼ tsp white sesame seeds, 1.5 tbsp roughly chopped roasted walnuts or pistachios) (Note 2, fresh leaves and tiny sprigs
- 2 - 3 pinches chili flakes red pepper flakes), optional
Instructions
Abbreviated recipe:
- Cut into 1 - 1.25cm / 0.4 - 0.5" slices, pat dry. Pan fry in the oil on medium high until golden, serve on pre-warmed plate, with optional finishes.
Full recipe:
- Cut halloumi into 1-1.25 cm thick slices (0.4 - 0.5") (see Note 3). Place the slices on a paper towel and pat the surface dry.
- Warm a serving plate. (Note 4)
- Heat the oil in a non stick pan over medium high heat.
- Fry - Carefully place the halloumi in the pan (I use my hands). Cook for 1 1/2 minutes or until the underside is golden. Shuffle if needed so they cook evenly.
- Turn gently (I use a spatula + butter knife to guide) and cook the other side for 1 - 1/2 minutes until golden.
- Transfer onto the serving plate.
- Optional finishes - Working quickly, drizzle with honey, sprinkle with thyme and chilli flakes. I do full honey coverage for some slices, and for others just a drizzle.
- Serve immediately, quick, before the halloumi goes squeaky! :) Though actually, the squeak doesn’t bother me but it's at its prime straight out of the pan when the surface is still crisp and the inside is soft. (Note: Honey on the plate is ideal for bread mopping)
Notes
- Authentic halloumi is best when marked PDO and made in Cyprus for ideal texture and flavor.
- Cut the halloumi perpendicular to the small central crack to keep slices intact during cooking.
- Warm serving plates to keep cheese warm longer after frying.
- Store leftovers in the fridge for 3-4 days; reheating softens but changes the texture.
- Use fresh thyme for best flavor; toasted nuts or sesame seeds make good alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Nagi
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311cal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 909mg | 38% |
| Potassium | 7mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 757mg | 76% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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