Halloumi—Cyprus’s golden gift to the culinary world—is a cheese that refuses to melt. Instead, it sears into a crisp-edged, squeaky, salt-kissed delight that sings of sun-drenched terraces and slow summer evenings. This three-ingredient preparation respects its bold character: no masking, no fuss. Just heat, fat, and a whisper of herb to elevate its natural savoriness. It’s cooking as alchemy: transformative in minutes, unforgettable in bite.
Why You’ll Love This Recipe
It’s faster than boiling pasta, requires no measuring beyond a pour and a pinch, and delivers restaurant-worthy results with zero stress. The contrast of crackling crust and tender, yielding interior is deeply satisfying—like a savory crème brûlée. And because it’s naturally high-protein and low-carb, it fits effortlessly into diverse eating styles.
Perfect for:
Impromptu appetizers, vegetarian mezze spreads, grain bowl upgrades, or a protein-rich snack that feels indulgent.
Ingredients
8 oz (225 g) halloumi cheese, chilled (easier to slice)
1 tbsp extra-virgin olive oil or unsalted butter (for deeper, nutty richness)
½ tsp dried oregano or 1 tsp fresh thyme leaves (plus extra for garnish)
Optional companions: lemon zest, flaky sea salt, cracked black pepper, pomegranate arils
Step-by-Step Instructions
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