Kabees (vg) Recipe

Prepare brine

Combine white wine vinegar, water, granulated sugar and kosher salt in a small saucepan. Heat over medium until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly for 5 minutes.

Pack vegetables

In a clean jar or shallow bowl, layer the sliced cucumber, sliced red onion, and julienned carrot with smashed garlic cloves, dill sprigs, black peppercorns and optional sumac.

Pour the warm brine over the vegetables, making sure they are fully submerged. Allow to cool to room temperature, then cover and refrigerate a minimum of 30 minutes for quick pickles (best after 2 hours). These will keep refrigerated for up to 2 weeks.

Prepare halloumi

Slice the halloumi into 1/3-inch (about 8 equal) slices. Pat dry with paper towel to remove excess moisture.

Toast pita with za'atar

If pita is not already toasted and za'atar-seasoned, brush each pita lightly with 1/2 tbsp olive oil and sprinkle with 1 tsp za'atar per pita, then toast in a 400°F (200°C) oven or on a skillet until crisp and fragrant, about 4–6 minutes. Set aside and keep warm.

Pan-fry halloumi

Heat 2 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add halloumi slices in a single layer (work in batches if needed). Fry until golden brown and crisp on the first side, 2–3 minutes, then flip and brown the second side, another 1–2 minutes. Squeeze half a lemon over the cooked slices while still in the pan. Transfer halloumi to a plate lined with paper towel to drain briefly.

Assemble kabees: place toasted za'atar pita on a serving plate. Arrange fried halloumi slices on top. Spoon a generous helping of house pickles over and around the cheese, scatter the mixed olives, and sprinkle chopped parsley. Serve with lemon wedges on the side for additional brightness.

Serve immediately while halloumi is warm so the contrast with the cool pickles is at its best.

If olives are briny and whole, pit them and give them a light toss with a teaspoon of olive oil and a pinch of chopped parsley. Scatter around the assembled kabees as a finishing touch.