Fried Halloumi (Jibneh)
A classic Middle Eastern appetizer featuring golden, crispy halloumi cheese that remains delightfully soft and chewy on the inside.
Ingredients
- •250g (9 oz) 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 tablespoon honey or pomegranate molasses for drizzling (optional)
- •Fresh mint leaves for garnish
Instructions
- 1
Pat the halloumi slices dry with a paper towel to ensure a good sear.
- 2
Heat the olive oil in a non-stick skillet over medium-high heat.
- 3
Place the halloumi slices in the pan in a single layer, ensuring they do not overlap.
- 4
Fry for 2 to 3 minutes per side until a deep golden-brown crust forms.
- 5
Remove the cheese from the pan and place it on a serving plate.
- 6
Immediately sprinkle with dried oregano or mint and Aleppo pepper while the cheese is still hot.
- 7
Drizzle with honey or pomegranate molasses if desired and garnish with fresh mint leaves before serving.
💡 Chef tips
- If the halloumi tastes too salty, soak the slices in cold water for 15 minutes and pat them thoroughly dry before frying.
- Always use a non-stick pan, as halloumi can become very sticky when the sugars and proteins begin to caramelize.
- Serve immediately while hot; halloumi loses its signature squeaky texture as it cools down.
✅ How it should turn out
The finished dish should have a vibrant, golden-brown crust with a warm, salty, and slightly chewy interior that pairs perfectly with the sweet drizzle.