Description
Golden Halloumi with Honey and Thyme is a simple yet elegant recipe featuring pan-fried halloumi cheese sliced and cooked to a perfect golden brown, then drizzled with sweet honey and garnished with fresh thyme and optional chili flakes for a delightful balance of flavors. Ideal as a quick appetizer or a savory snack, this dish highlights the squeaky texture of halloumi when served hot and crisp from the pan.
Ingredients
Scale
Halloumi
- 225–250g (8oz) halloumi block (Cyprus made PDO stamped recommended)
For Cooking
- 2 tbsp olive oil
For Serving
- 1 1/2 tbsp honey (or maple syrup as substitute)
- 1/2 tsp fresh thyme leaves and tiny sprigs
- 2–3 pinches chili flakes (red pepper flakes, optional)
Instructions
- Prepare Halloumi: Cut the halloumi block into slices about 1 to 1.25 cm (0.4 to 0.5 inches) thick. Place the slices on a paper towel and pat both sides dry to remove excess moisture, which helps achieve a crisp golden crust when frying.
- Warm Serving Plate: Preheat your serving plate to keep the halloumi warm after frying, ensuring it stays delicious when plated.
- Heat Oil: Place a non-stick pan over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking.
- Fry Halloumi: Carefully place the halloumi slices in the hot oil using your hands or tongs. Fry the halloumi for approximately 1.5 minutes on the first side until it develops a golden-brown crust. If needed, reposition the slices to ensure even cooking.
- Flip and Cook Other Side: Using a spatula and a butter knife to gently guide, turn each slice over and fry for another 1 to 1.5 minutes until the second side is also golden and crisp.
- Transfer to Plate: Remove the golden halloumi slices from the pan and place them onto the warmed serving plate to keep them hot.
- Add Finishing Touches: While the halloumi is still hot, quickly drizzle each slice with honey for a sweet contrast. Sprinkle fresh thyme leaves over them and if desired, add a few pinches of chili flakes for a touch of heat. Some slices can have full honey coverage, others just a light drizzle, according to preference.
- Serve Immediately: Enjoy the halloumi straight from the pan while it’s still crisp on the outside and soft inside. It’s at its peak flavor and texture immediately on serving. For extra enjoyment, honey on the plate is perfect for dipping bread along with the halloumi.
Notes
- Use a Cyprus made PDO stamped halloumi block for authentic flavor and texture.
- Patting the halloumi dry before frying helps prevent it from releasing too much moisture and ensures a crispy crust.
- Warm the serving plate beforehand to maintain the halloumi’s temperature after cooking.
- Honey can be substituted with maple syrup if preferred.
- The dish is best served immediately before the halloumi loses its signature squeakiness and crispness.
- Optional chili flakes add a slight kick but can be omitted for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: halloumi recipe, fried halloumi, honey and thyme, quick appetizer, Mediterranean cheese recipe, pan-fried halloumi
