Halloumi Recipe

Slice and dry

Remove halloumi from packaging and pat dry with paper towels. Slice into 1/3–1/2 inch (8–12 mm) thick slices — you should get about 6–8 slices from an 8 oz block. Pat the cut surfaces again so they are as dry as possible to ensure good browning.

Preheat pan

Place a heavy skillet (cast iron or stainless steel) over medium-high heat and let it preheat for 2–3 minutes until hot but not smoking. A properly preheated pan gives the best sear.

Oil and sear

Add the neutral oil to the hot pan and swirl to coat. Add the halloumi slices in a single layer without crowding (work in batches if necessary). Cook undisturbed for 1.5–2 minutes until the bottom is deeply golden-brown. Flip and add the olive oil and optional butter to the pan; cook the second side 1–1.5 minutes until golden and slightly caramelized. Use tongs or a spatula to press down gently once after flipping to ensure even contact with the pan.

Finish with lemon

Remove the seared halloumi to a serving plate. Immediately squeeze the juice of half a lemon over the hot cheese to add brightness and cut the saltiness.

Dress with truffled honey & Aleppo

Using a spoon, drizzle about 2 tablespoons of truffled honey over the warm halloumi, distributing evenly. Lightly dust the surface with 1 teaspoon Aleppo pepper (adjust to taste) for gentle heat and fruity complexity. If using, sprinkle the chopped parsley for color and fresh herb note.

Serve

Serve the halloumi warm as an appetizer or small plate with crusty bread or a simple salad. Provide extra lemon wedges and additional truffled honey at the table if desired.

If using a non-truffled honey, stir in 1/4–1/2 tsp truffle oil into 2 tbsp honey as an alternative. For a milder finish, reduce Aleppo pepper to 1/2 tsp. To make larger portions, scale ingredients proportionally (roughly 2 oz halloumi per serving).