This halumi cheese appetizer features thick slices of cheese marinated in a sweet and tart mixture of honey, lemon juice, and fresh thyme. The cheese is then pan-seared until it develops a crisp, browned exterior while remaining soft inside.
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Halloumi has a high melting point, which allows it to hold its shape in a hot skillet. Preparing the marinade takes only a few minutes, and cooking the cheese is a fast process once the pan is hot.
Why You'll Love This Recipe
- Marinating the cheese before cooking allows the honey and lemon flavors to soak into the surface
- Cooking the cheese in batches prevents the pan from cooling down, ensuring a good sear
- Adding a spoonful of the marinade right after flipping creates a sticky glaze on the cheese
Essential Ingredients
- Halloumi cheese: This firm, salty cheese is usually found in the specialty dairy section of the grocery store. It is often sold in 8-ounce or 9-ounce blocks.
- Honey: Use any standard liquid honey. It balances the saltiness of the cheese.
- Lemon: Fresh lemon juice provides the necessary acid to thin the honey and flavor the marinade.
- Fresh thyme: Strip the leaves from the stems before mixing them into the liquid. Dried thyme can work but fresh yields a brighter flavor.
- Olive oil: Used for searing the cheese. Standard or extra virgin olive oil are both fine.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the marinade: Slice the cheese into even pieces. Stir the honey, lemon juice, and thyme leaves together in a small bowl until smooth.
Marinate the cheese: Layer the cheese slices and the honey mixture in a container with a tight lid. Let it rest in the refrigerator for at least an hour to absorb the flavors.
Sear the halloumi: Warm olive oil in a skillet over medium heat. Cook the cheese slices in batches until browned on both sides, glazing them with the remaining marinade at the end.
You Must Know
- Halloumi holds its shape when heated, making it ideal for pan-searing
- You can leave the cheese in the marinade for up to 24 hours
- Serve the cheese immediately after cooking while it is still warm and soft
Serving Ideas
Serve this warm cheese with crisp crackers, toasted pita bread, or a green salad.
Storing & Reheating
Store leftover cooked halloumi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through. Freezing is not recommended because the texture of the cheese will become rubbery.
FAQ
Can I skip the marinating step?
You can cook the cheese right away if you are short on time. Brush the honey and lemon mixture onto the cheese while it cooks in the pan.
Why is my halloumi melting in the pan?
True halloumi should not melt. If it spreads, the pan might not be hot enough, or the cheese might be a different variety styled like halloumi.
Can I use a grill instead of a skillet?
Yes. You can cook the marinated cheese slices directly on a hot grill for a few minutes per side until grill marks appear.
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📖 Recipe Card
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Halumi Cheese Appetizer
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
Thick slices of halloumi cheese are marinated in honey, lemon, and fresh thyme, then pan-seared until golden brown.
Ingredients
- 21 oz (600 g) halloumi cheese
- 5 tablespoons honey
- 1 medium lemon, juiced
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
Instructions
- Slice the halloumi cheese into pieces about 1/2 inch (1 cm) thick.
- In a small bowl, combine the honey, lemon juice, and thyme leaves. Stir until blended.
- Place a single layer of halloumi slices in an airtight container. Spoon some of the honey and lemon mixture over the cheese.
- Continue layering the cheese and the liquid mixture until all the cheese is in the container. Pour any remaining liquid over the top.
- Cover the container and refrigerate for at least 1 hour, or overnight. Turn the container upside down a few times while it sits to coat the cheese evenly.
- Heat the olive oil in a large skillet over medium heat.
- Place a few slices of the marinated cheese in the skillet, making sure they do not touch.
- Cook for 2 to 3 minutes until the bottom is browned. Flip the cheese and cook for 1 more minute. Spoon a little of the remaining marinade over the cheese to glaze it.
- Transfer the cooked cheese to a plate and repeat with the remaining slices. Serve warm.
Notes
- Halloumi holds its shape when heated, making it ideal for pan-searing.
- You can leave the cheese in the marinade for up to 24 hours.
- Serve the cheese immediately after cooking while it is still warm and soft.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Seared
- Cuisine: Mediterranean
