This 3-ingredient recipe is a knockout that you will find on repeat in your kitchen due to its absolute simplicity and total, utter deliciousness. Browned and crisp slices of melty white cheese, pan fried in olive oil and crusted with tangy za’atar spice mixture are sure to fly off your table as they do from mine anytime I serve it.

Halloumi is ‘that squeaky cheese’, a young, brined white cheese with a semi firm, bouncy texture. Originating in Cyprus, halloumi has a higher melting point than other cheeses making it the ideal candidate for pan frying, a unique property that leaves the cheese almost molten but still intact.

Halloumi itself is quite salty due to the brining process used in its production; I always make sure to rinse and pat my block of halloumi dry before using just to remove that little bit of extra saltiness. Even so, eaten alone and uncooked, the salinity and firm edible squawk of halloumi can be a bit much for my taste, although salt levels and texture can vary from brand to brand. However, when cooked, halloumi blossoms into a delectable eating experience, with the salty cheese becoming the ideal foil for the caramelized flavours of pan frying in olive oil, and the balancing herbal, earthy, tangy glory of za’atar.

I regularly keep a block or two of halloumi in the fridge (which incidentally has an exceptionally long shelf life when sealed and kept cold) knowing that I can whip up a plate of Simple Pan Fried Halloumi to accompany something else I’m making, or to feature as the cornerstone of a simple meal when I don’t have much else already planned.

The Food Find

While halloumi can certainly be enjoyed pan fried in olive oil on its own, it really sings when topped with a generous layer of the magical spice mixture za’atar. Herbaceous, tangy, toasty, and salty, za’atar is a cherished herb and spice mixture used across the Middle East as a staple in many different dishes and preparations. Za’atar is a uniquely special ingredient in its ability to blend multiple, complex flavours into an uplifting and harmonious combination that improves everything it touches; anything it graces practically sparkles on the tongue. Find out more about za’atar, where to find it, and more ways to use it.

Ways to eat Simple Pan Fried Halloumi

The trick to eating halloumi in my mind is to eat it as soon as it comes out of the pan. While you can eat it cooled, it is at its best when sizzling, almost too hot to eat, both meltingly tender and crisp at the same time. As halloumi cools, it loses its molten quality and returns to its firm state, so the hotter it is, the better the texture in my opinion. Have your hungry diners gathered at the table, and your other dishes ready to go, so that as soon as your Simple Pan Fried Halloumi is cooked, you can immediately devour the delectably salty and tangy slices alongside with your eating companions.

Simple Pan Fried Halloumi can be served on its own with warmed pita on the side or over salad greens and a simple vinaigrette, added to a meze or appetizer selection, or simply stuffed into some warm pita or baguette with sliced tomatoes. As part of a larger meal, Simple Pan Fried Halloumi pairs beautifully with Sheet Pan Spiced Roasted Vegetables with Spinach and Basil, Tangy White Beans with Tomato and Lime, and Simple Herbed Labneh for a cozy vegetarian feast.

Leftover cooked halloumi slices, if indeed there are any at all, can easily be heated again on a pan to restore much of their gloriously pliable texture, although I have been known to just eat the slices cold in my lunch because even in a less than ideal state it is just so delicious!

Print Recipe

Simple Pan Fried Halloumi

Prep Time2

Cook Time13

Total Time15

Servings: 4 smaller servings, or 2 bigger servings if we're being honest!

Ingredients

2-3 teaspoon extra virgin olive oil
1 block of halloumi (approx. 250 gms) rinsed, dried, and sliced into ¼" to ½" slices *note on slicing
1 tablespoon za’atar more to taste as needed
lemon wedges for serving optional

Instructions

Add the olive oil to a heavy bottomed frying pan and place on your stove on medium high heat. Once the oil is quite hot add the halloumi slices, trying not to let the slices touch as they will melt and merge together a little bit as they cook if they are too close together.
Pan fry on the first side for approximately 10 minutes - at first you will notice some liquid cooking out of the cheese so things may spatter a bit, and at first the slices won't seem to brown (but don't worry they will!).
When your halloumi slices start to look crispy and browned underneath - liberally sprinkle the za'atar mixture onto the top uncooked side and then flip over.
The second side cooks much quicker and will be ready in about 2-3 minutes - at this point, call your diners to the table so that they are ready to eat the hot halloumi in just a few minutes!
When the second side of your halloumi slices are browned and crispy, quickly pile the slices, za'atar side up, onto a serving plate and serve with optional lemon wedges if desired for an additional tangy kick. Enjoy!

Notes

I like to slice my halloumi quite thin so that it gets as crispy as possible, but if you prefer more of the melty texture in the middle, experiment with the thickness of your slices to achieve your preferred personal melty to crisp ratio.