Golden Halloumi with Honey and Thyme

Right here’s an unbelievably scrumptious 5 minute halloumi recipe: pan fried golden, drizzled with honey and sprinkled with thyme. It’s a stellar mixture of flavours – salty, candy and earthy herb. Nice starter, snack, or make a fundamental salad a lot extra fascinating!

Fried halloumi

It’s unimaginable to withstand devouring golden fried halloumi straight from the pan, when it’s crispy on the floor and gooey inside. And why ought to we? It’s so nice plain!

However in the future, strive it with a drizzle of honey, sprinkle of contemporary thyme and pinch of crimson pepper flakes. It’s Outrageously Scrumptious (caps intentional) and a terrific 2-second-way to decorate up halloumi once you’ve acquired firm.

Serve with heat pita bread, olives, and good olive oil for a easy but completely gratifying starter!

What you want

For the crispy golden pan fried halloumi

Simply halloumi and olive oil for cooking!

• Halloumi – The model you get issues! Actual halloumi is from the Mediterranean island of Cyprus, not Greece. It should fry up golden on the floor and be comfortable on the within. Economical manufacturers might be rubbery on the within (even when sizzling), or be so bloated with brine they appear to endlessly leech water as they prepare dinner and *by no means* go golden, whereas others are simply oddly dry and crumbly.

  Search for halloumi with “PDO” on the packet label (Protected Designation of Origin). It is a mark of excellence that proves a merchandise’ high quality and can’t be used on any product made exterior of Cyprus. I get Alambra and Dodoni manufacturers.

• Olive oil – Although some recipes don’t use oil to prepare dinner halloumi, you actually do want a contact of oil to get a pleasant golden crust on the halloumi. With out, you simply get patchy brown components, and in case you attempt to take it additional it simply burns and doesn’t go crispy. So, if you need a very nice golden crispy halloumi, don’t skip the oil!

  I like to make use of olive oil as a result of it has extra flavour than unflavoured oils like canola oil and so forth. Whereas you should use additional virgin olive oil right here as a result of we’re not high-temp cooking, don’t use your great things. Save that for salads and ending dishes!

For the HONEY THYME end (OPTIONAL)

• Honey – Or maple syrup, although I personally assume that the flavour of honey pairs higher. It’s additionally thicker so clings higher.

• Contemporary thyme leaves – It’s simply such a terrific earthy flavour that works so effectively with the salty-sweet mixture happening right here! I wouldn’t substitute with dried thyme, it’s simply not the identical. However, hand on coronary heart, that is nonetheless value making with simply honey!

• Chilli flakes (crimson pepper flakes) – That is elective, so as to add the tiniest delicate trace of heat to this dish and likewise add some pretty crimson flecks. For me, it’s simply a simple manner so as to add an additional contact to this dish, however as I discussed, it’s 100% elective!

Different sprinkling / drizzling choices I’ve used and loved over time:

• contemporary oregano (roughly chopped)

• walnuts (walnuts + honey is such a terrific, Greek-vibes combo)

• different nuts (almonds and pistachios come to thoughts)

• white sesame seeds

• lemon juice or lemon zest

• swish of additional virgin olive oil

make golden pan-fried Halloumi

Good and simple, however please be aware of how thick to chop the slices and patting them dry earlier than cooking!

1. Lower the halloumi into 1 – 1.25 cm / 0.4 – 0.5″ thick slices. Any thinner, and also you’ll find yourself with halloumi chips. ✨This is likely one of the Golden Guidelines of Halloumi cooking! (See high of submit)✨

   I get 7 to eight slices out of an ordinary 225 – 250g/8 oz block.

2. Dry – Lay the slices out on paper towels then pat the floor dry as effectively. Don’t press down exhausting, we simply need to blot extra moisture off the floor.

3. Prepare dinner – Warmth the oil over medium-high warmth in a non stick pan. Place the halloumi within the pan rigorously – it can splutter! I take advantage of my palms so I can deal with the items rigorously. Prepare dinner for 1 1/2 minutes or till the underside is golden. Initially, they are going to leech water (the brine contained in the cheese) then as soon as the water evaporates that’s when the underside will begin to get color.

   When to show – Whenever you see the perimeters of the underside grow to be golden, that’s a superb signal that the entire underside is golden.

4. Fastidiously flip (I take advantage of a spatula and a butter knife) then prepare dinner the opposite aspect for round 1 to 1 1/2 minutes till golden.

   ⚠️ Don’t attempt to prepare dinner too many slices within the pan on the identical time, else they are going to braise and by no means go golden!
   ⚠️ Transfer the slices round if wanted so that they prepare dinner evenly, however the extra you may depart them undistributed, the extra even the golden floor.

5. Switch immediately onto the serving plate. You possibly can serve it similar to that (which is certainly the most typical manner I eat halloumi!) or end it with the honey and thyme.

6. End – Working shortly (so you will get it to the desk whereas the centres are nonetheless heat and comfortable!), drizzle with honey, sprinkle with thyme and chilli flakes, then serve it asap!

How I eat fried halloumi

So as of frequency:

1. With palms, straight off the plate, as a starter. That is most likely the most typical manner I serve it (with and with out the honey). I prepare dinner it up when I’ve just a few spare minutes then go it round. I actually attempt to minimise cooking time when mates are round however this can be a nice one to do as a result of it’s so fast!

2. As a part of a cheese board unfold. It’s all the time the primary to go (normally as a result of I put it down and flap my palms round insisting that everybody eat up, eat up, whereas it’s sizzling!) 😂

3. On a salad. Take a bowl of plain leafy greens and plonk just a few fried halloumi’s on high and woah! All of a sudden that boring salad is a lot extra thrilling – and passes as a meal, at that! Or, particularly, strive including halloumi onto one among these salads to dial them up a notch (skip or scale back any pre-existing cheese in these recipes):

Simply to flag just a few stand-outs: I believe the Pear Salad could be spectacular with halloumi as a substitute of blue cheese (fruit + salty cheese + honey + nuts = 💯) as would the French Heat Goats Cheese Salad (made with halloumi as a substitute of goats cheese) and the Pearl Couscous Salad (I really feel like halloumi + brilliant lemon dressing + slippery garlicky pearl couscous could be a house run).

Or – simply skip the greenery and persist with my #1 technique of consuming it: with palms, standing within the kitchen! 😂 – Nagi x

Watch the way to make it

Hungry for extra? Subscribe to my e-newsletter and observe alongside on Fb, Pinterest and Instagram for all the newest updates.

Golden Halloumi with Honey and Thyme

Creator: Nagi

Prep: 3 minutes minutes

Prepare dinner: 3 minutes minutes

Appetiser, Snack, Starters

Greek, Western

Servings1 Nagi

Faucet or hover to scale

Recipe video above. It is unimaginable to withstand devouring golden fried halloumi straight from the pan, when it is crispy on the floor and gooey inside. And why ought to we? It is so nice plain! However in the future, strive it with a drizzle of honey and sprinkle of thyme. It’s Outrageously Scrumptious (caps intentional) and a 2-second-way to decorate up halloumi once you’ve acquired firm.Serve with heat pita bread, olives, and a superb olive oil for a easy but completely gratifying starter.Tip: Deal with the slices rigorously so that they maintain collectively (there’s a partial crack in the midst of halloumi blocks).

Directions

Abbreviated recipe:

• Lower into 1 – 1.25cm / 0.4 – 0.5″ slices, pat dry. Pan fry within the oil on medium excessive till golden, serve on pre-warmed plate, with elective finishes.

Full recipe:

• Lower halloumi into 1-1.25 cm thick slices (0.4 – 0.5″) (see Be aware 3). Place the slices on a paper towel and pat the floor dry.

• Heat a serving plate. (Be aware 4)

• Warmth the oil in a non stick pan over medium excessive warmth.

• Fry – Fastidiously place the halloumi within the pan (I take advantage of my palms). Prepare dinner for 1 1/2 minutes or till the underside is golden. Shuffle if wanted so that they prepare dinner evenly.

• Flip gently (I take advantage of a spatula + butter knife to information) and prepare dinner the opposite aspect for 1 – 1/2 minutes till golden.

• Switch onto the serving plate.

• Non-obligatory finishes – Working shortly, drizzle with honey, sprinkle with thyme and chilli flakes. I do full honey protection for some slices, and for others only a drizzle.

• Serve instantly, fast, earlier than the halloumi goes squeaky! 🙂 (Be aware: Honey on the plate is good for bread mopping)

Recipe Notes:

1. Halloumi – Not all halloumi is made equal! Genuine halloumi is made in Cyprus (not Greece) and the higher manufacturers will likely be labelled PDO (Protected Designation of Origin) which is a stamp of authentication. Pretty broadly obtainable lately in Australian grocery shops, offered in packets with a little bit of watery brine inside.
2. Dried thyme simply isn’t the identical right here so I don’t suggest substituting with that. As an alternative, I’d use white sesame seeds or roughly chopped toasted walnuts, or simply honey and chilli flakes.
3. Chopping route – Lower the quick fringe of the block (see photographs in submit) so you’re slicing perpendicular by the normally invisible crack in the midst of the halloumi and every bit will maintain collectively. Should you lower alongside the lengthy edge, the items will break up in two. Not the tip of the world, however it’s good to have bigger items (higher comfortable centres) whereas lengthy skinny items fry up extra crispy throughout.
4. Plate warming – retains halloumi heat for a little bit longer. I do 30 seconds within the microwave on excessive.
Leftovers will hold for 3 – 4 days within the fridge, although it will get exhausting. I nonetheless eat it! 🙂 It does soften when reheated however it’s not the identical as freshly cooked.
Vitamin per serving, assuming 3 servings.

Vitamin Data:

Energy: 311cal (16%)Carbohydrates: 9g (3%)Protein: 17g (34%)Fats: 23g (35%)Saturated Fats: 13g (81%)Polyunsaturated Fats: 1gMonounsaturated Fats: 8gSodium: 909mg (40%)Potassium: 7mgFiber: 0.1gSugar: 9g (10%)Vitamin A: 20IUVitamin C: 0.1mgCalcium: 757mg (76%)Iron: 0.1mg (1%)

Key phrases: fried halloumi, halloumi recipe

Did you make this recipe?I like listening to the way you went with my recipes! Tag me on Instagram at @recipe_tin.

Lifetime of Dozer

I’ll by no means look again and say “I spent an excessive amount of time with Dozer”. ❤️