1 (8-9 oz) block of halloumi cheese
1 tablespoon high-heat oil (avocado, grapeseed, or light olive oil)
1 teaspoon optional finishing magic: a drizzle of honey, a squeeze of lemon, a sprinkle of za’atar or fresh herbs.
The Unwritten Fourth Ingredient: A Blazing Hot Pan.
The Foolproof, 5-Minute Method to Golden Perfection
Step 1: The Critical Dry & Slice
Remove the halloumi from its brine and pat it completely dry with paper towels. This is non-negotiable. Moisture is the enemy of sear.
Slice the block into ½-inch thick slices or batons. Thicker slices retain a softer center; thinner slices get crispier.
Step 2: The Sear (No Fear, No Moving)
Place a heavy non-stick or cast-iron skillet over medium-high heat. Let it get properly hot for a full minute.
Add the oil and swirl to coat. Carefully lay the halloumi slices in the pan. Do not crowd them. Leave space for steam to escape.
Now, walk away. Resist the urge to poke or move them. Let them sear, undisturbed, for 2-3 minutes, until a deep, golden-brown crust forms on the bottom.
Step 3: The Flip & Finish
Using a thin spatula, decisively flip each slice. You should hear a satisfying sizzle.
Cook the second side for another 1-2 minutes until equally golden.
Remove immediately to a plate. Serve within 60 seconds for peak texture.
Pro Chef Secrets for the Ultimate Squeak
The Dryness Doctrine: If your halloumi is wet, it will steam and weep in the pan instead of searing. Dry it like your crispy crust depends on it (because it does).
