Wasfetna

Fried halloumi

Halloumi slices with a golden, marked crust, served hot with lemon, mint and za'atar.

Vegetarian

Fried halloumi
Cooking time
20 min
Hands-on time
12 min
Free time
10 min
Difficulty
Easy
Cuisine
Levantine
Calories
610
Contains
Gluten, Dairy

Halloumi is a cheese that fries and keeps its shape, but it doesn't forgive moisture: any water on the slice prevents the golden crust and makes it stick. It is dried thoroughly, left untouched in a hot pan, and eaten straight away, because it firms up within minutes.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For halloumi

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Frying pan — Get it properly hot so the crust forms fast.

Method

  1. Soak the halloumi slices in cold water for ten minutes if they are very salty, then dry them completely.

    10 minYou can walk away
    You’ll know it’s ready when

    The slices are completely dry to the touch.

    Tip: Any moisture prevents the golden crust from forming and makes the halloumi stick.

  2. Heat the pan well with a little oil, and arrange the slices spaced apart.

    3 min
    You’ll know it’s ready when

    The slice sizzles as soon as it touches the pan.

  3. Fry each side without moving until a golden crust forms.

    5 min
    You’ll know it’s ready when

    The top is golden with grill marks, and the halloumi still holds its shape.

    Tip: Stirring too early tears the surface before it sets.

  4. Serve it immediately with lemon, mint and thyme.

    2 min
    You’ll know it’s ready when

    Serve hot — it hardens in minutes.

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