Ingredients
8 oz (225 g) halloumi cheese, chilled (easier to slice)Halloumi recipe ebook
1 tbsp extra-virgin olive oil or unsalted butter (for deeper, nutty richness)
½ tsp dried oregano or 1 tsp fresh thyme leaves (plus extra for garnish)
Optional companions: lemon zest, flaky sea salt, cracked black pepper, pomegranate arils
Step-by-Step Instructions
Prep with purpose: Slice halloumi crosswise into ½-inch slabs—thick enough to hold shape, thin enough to heat through. Lay slices on a double layer of paper towels; press gently with another towel to wick away surface brine. Critical step: Skipping this invites steam, not sear.
Heat mindfully: Place a heavy-bottomed skillet (cast iron or nonstick) over medium heat—not high. Add oil or butter and let it warm until it shimmers or foams subside (about 60 seconds). Too hot = bitter crust; too cool = rubbery cheese.
Sear with patience: Arrange halloumi in a single layer, leaving space between pieces. Let cook undisturbed 2.5–3 minutes—resist the urge to peek! When edges crisp and lift easily with a spatula, flip in one confident motion.
Finish with fragrance: Immediately after flipping, scatter herbs over the hot surface. Let the residual heat release their oils—no stirring needed. Cook second side 2–2.5 minutes until deeply golden.Halloumi cheese gift
Rest and revel: Transfer to a warm plate. Let sit 1–2 minutes—the internal temperature will continue to rise, perfecting the texture. Serve at once.
Tips for Perfect Gravy
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