There’s something magical about the sizzle of halloumi in a hot skillet, isn’t there? This recipe brings together the simplicity of three humble ingredients with the nostalgia of Sunday brunches at home. Though halloumi hails from Cyprus, its hearty, savory flavor reminds me of the Midwestern summers spent on my grandparents’ farm. This dish has a way of bridging generations and continents, offering a taste that’s both novel and as comforting as a well-loved quilt.
Pan-fried halloumi is a versatile dish that pairs beautifully with a fresh, leafy green salad or a generous serving of roasted vegetables. It’s lovely served alongside crusty bread with a drizzle of good olive oil, and for something heartier, consider serving it with a warm bowl of quinoa or rice. The slightly salty, creamy texture also makes it a fantastic appetizer or side for grilled meats during those cherished family cookouts.
Servings: 4
Ingredients
8 ounces halloumi cheese, sliced into 1/4-inch thick slices
1 tablespoon olive oil
1 tablespoon lemon juice.
1 tablespoon olive oil
1 tablespoon lemon juice.
Directions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced halloumi to the skillet in a single layer. Cook for 2-3 minutes on each side, or until golden brown and crispy.
3. Once the halloumi is cooked, remove from the skillet and drizzle with lemon juice before serving.
Variations & Tips
For a touch of sweetness, try drizzling a bit of honey over the cooked halloumi before serving. You might also consider sprinkling some fresh herbs like mint or oregano to add a fragrant twist. If you’re feeling adventurous, serve with a side of tomato jam or fig preserves to complement the salty cheese. A sprinkle of paprika or chili flakes while frying can add a subtle heat for those who enjoy a bit of spice.