That sizzle in the hot pan. That moment when the halloumi hits the oil and the whole kitchen smells like warm grilled cheese — that’s exactly why you’re here. A weekend recipe, fifteen minutes, and a crust that cracks under your fork.
Ingredients :
- Halloumi — Obviously the star. Get a whole block of about 250g — you’ll find it in supermarkets, usually near the Greek cheeses. Cut it into slices about a centimeter thick: too thin and they brown too fast; too thick and the center stays cold. No need to rinse or salt it; halloumi is already naturally salty.
- Olive oil — Just a drizzle. The oil serves to conduct heat evenly and jumpstart the caramelization. Ordinary oil works perfectly fine here — no need to bring out the expensive finishing oil; it wouldn’t add anything to this level of heat.
- Black pepper — Cracked right before serving, not pre-ground. Freshly cracked pepper has a sharp kick and a woody aroma that pre-ground pepper simply lacks. A few turns of the mill or a few hits with a mortar and pestle is all it takes.
