Fried Halloumi Jibneh
A classic Middle Eastern appetizer featuring golden, crispy-edged halloumi cheese that remains soft and savory on the inside.
Ingredients
- •8 ounces (225g) Halloumi cheese, sliced into 1/2-inch thick rectangles
- •1 tablespoon extra virgin olive oil
- •1/2 teaspoon dried oregano or dried mint
- •1/4 teaspoon Aleppo pepper or red chili flakes (optional)
- •1/2 cup fresh pomegranate seeds for garnish
- •Fresh mint leaves for garnish
Instructions
- 1
Pat the halloumi slices completely dry with paper towels to ensure a good sear.
- 2
Heat the olive oil in a non-stick skillet over medium-high heat.
- 3
Place the cheese slices in the pan, ensuring they are not touching.
- 4
Fry for 2 to 3 minutes per side until a deep golden-brown crust forms on both sides.
- 5
Remove from the pan immediately and transfer to a serving platter.
- 6
Sprinkle with dried oregano or mint and Aleppo pepper while the cheese is still hot.
- 7
Garnish with fresh pomegranate seeds and mint leaves before serving warm.
💡 Chef tips
- Always use a non-stick pan, as halloumi can be very sticky when it begins to melt.
- If the halloumi is too salty for your taste, soak the slices in cold water for 15 minutes and pat dry before frying.
- Serve immediately, as halloumi becomes rubbery and tough once it cools down completely.
✅ How it should turn out
The finished dish features a beautifully browned, salty crust with a warm, slightly squeaky, and tender interior, perfectly balanced by the sweet pop of pomegranate seeds.