Sucuk & Halloumi Recipe

Slice cheeses and sausage

Remove halloumi from packaging and pat dry with paper towel. Slice the halloumi into 1/3-inch (about 8 mm) thick slices — you should get about 8 slices from an 8 oz block. Slice the sucuk on the diagonal into 1/4- to 1/3-inch thick slices (or half-moons) so they have more surface area for browning.

Cut the lemon into wedges for serving. Chop the parsley and set aside. Measure out spices (red pepper flakes, sumac, black pepper) and have bread ready.

Heat a large nonstick or cast-iron skillet over medium heat until hot but not smoking (about 2–3 minutes). Add 1 teaspoon of neutral oil to the pan and swirl to coat. Add sucuk slices in a single layer without overcrowding; you may need to work in batches. Sear for 2–3 minutes per side until deeply browned at the edges and the fat renders. Remove to a paper-towel-lined plate while you cook the halloumi. Keep the rendered fat in the pan for flavor.

Wipe the skillet lightly if there are large burnt bits, but retain some of the sucuk fat for flavor. Add remaining 1 tbs olive oil (or 1 tbs if you prefer) and heat over medium-high. When shimmering, add halloumi slices in a single layer. Cook without moving for 2–3 minutes until golden-brown and crisp on the bottom. Flip and cook another 1–2 minutes until the other side is golden and the cheese is warmed through. If your skillet becomes crowded, cook in batches.

Return sucuk to the pan for the last 30 seconds to reheat and allow flavors to mingle with the halloumi. Toss gently or arrange slices together.

Transfer the cooked halloumi and sucuk to a serving platter. Sprinkle with chopped parsley, a pinch of red pepper flakes and sumac if using, and freshly ground black pepper. Squeeze lemon wedges over the top just before serving to brighten the dish.

Serve immediately with crusty bread or warmed flatbreads to scoop up the cheese and sausage. Leftovers can be refrigerated for up to 2 days and are best reheated briefly in a hot skillet to crisp the cheese again.