Fried Halloumi Jibneh
A classic Middle Eastern appetizer featuring golden-brown, salty halloumi cheese that is perfectly crispy on the outside and warm and soft on the inside.
Ingredients
- •250g (8.8 oz) Halloumi cheese, sliced into 1/2-inch thick rectangles
- •2 tablespoons extra virgin olive oil
- •1 teaspoon dried za'atar
- •1/4 cup fresh mint leaves, torn
- •1/2 cup cherry tomatoes, halved
- •1/2 cup cucumber, diced
- •1 tablespoon honey or pomegranate molasses (optional for drizzling)
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 halloumi slices in the pan, ensuring they are not overcrowded, and cook for 2-3 minutes per side until a deep golden-brown crust forms.
- 4
Remove the cheese from the pan and arrange on a serving platter.
- 5
Top the warm cheese with the fresh cherry tomatoes, cucumber, and torn mint leaves.
- 6
Sprinkle the za'atar over the top and drizzle with a touch of honey or pomegranate molasses if desired.
- 7
Serve immediately while the cheese is still warm and soft.
💡 Chef tips
- If the halloumi is too salty for your preference, soak the slices in cold water for 15 minutes and pat dry before frying.
- Use a high-quality non-stick pan to prevent the cheese from sticking, as halloumi can be quite tacky when it begins to melt.
- You can prepare the vegetables ahead of time, but always fry the cheese just before serving as it hardens quickly once it cools down.
✅ How it should turn out
The finished dish features a beautiful contrast between the salty, squeaky, golden-brown crust of the halloumi and the fresh, cooling crunch of the vegetables and mint.